MonkeyFood Ylimuulin apinanruokakeittiö ruokkii päätä ja häntää

3.3.2010

Shameless advertising

Filed under: Alakarppi,Gluteeniton,Lihaa,Maidoton,meat,paleo,Välipalaa — Meri @ 19.34

For all my Finnish readers, I HAVE TO put a word out about this wonderful organic product: Kotivaran Luomumeetvursti. It’s not only organic and unbelievable delicious, it also does not contain glucose or any other sh*t so commonly messing with cut meat. I won’t even mention E621, the most evil monosodium glutamate (MSG) that’s put into so many products it makes me sick. Literally.

metukka

But this beauty saves the day! Brilliantly fatty and tasty it’s a perfect snack with some veggies or a part of a good meal. Doesn’t get much better.

24.2.2010

Eggs and olives

Filed under: Alakarppi,Gluteeniton,laktoositon,Maidoton,paleo,Vege — Meri @ 6.37

Just a quick word for inspiration! As everyone knows, organic eggs are a part of a paleo diet’s basics. They may be consumed in the form of omelettes, scrambled, poached, fried, Benedict, mushed… Or boiled. Here’s  my breakfast with couple of eggs and some nnnice olives, recommendable! I actually often prefer olives to olive oil, something to chew on 😛

munaa

21.2.2010

Advanced paleotics: riceless makis

And now, after the basics of paleo below (see Omelette and Coconut Cream&Berries), something a little more advanced: paleo sushi (to be exact, sushi means vinegar rice so these really aren’t sushi, pardon my Japanese). Sashimi is already nicely paleo and the sushi rolls only need omitting of the rice, not too complicated. It’s possible to do these in the form of temakis (bigger rolls eaten with hands), makis or why not just throw everything on a plate and not roll at all. Rocks anyway.

sushir

The idea has long been maturing in my mind and this pushed me over the edge to actually prepare them. I experimented with two different meats (cold-smoke beef and suolaliha, salty meat?!) and cold-smoked salmon, the last one being absolutely the best. Other one of my favourite was the one where I substituted the rice with grated carrot; very, very moist and tasty! These would probably work also brilliantly with whitefish that is thinly sliced and salted (graavisiika) and with some smoked ham. And of course the Japanese thin omelette, Tamago.

paleosushi

Riceless maki rolls

  • nori sheets
  • thinly sliced meat/fish/Japanese omelette
  • veggies: carrots, cucumber, spring onion
  • avocado

Prepare the veggies by cutting the into long matchstick size sticks, also the avocado. Take out the nori sheet and place it on a sushi mat. Cover it evenly with the meat/fish/omelette leaving a little space on the other end of the sheet. Place the desired veggies in a row quite near the low end as shown in the picture and roll, roll, roll! If you want to, you may used a little wasabi inside the rolls as well, rubbing it into the meat (thin “stripe” under the veggies). Use a little water to slightly moisturize the end of the sheet to make it keep together. Cut into bite size portions with a sharp knife.

paleosushi2

porkkanasushi

OR proceed as above, but instead of covering the sheet with the meat, cover it with grated carrot (or maybe cucumber, courgette or whatnot) and place the meat similarly to the veggies in the previous one.

Serve with organic Shoyu soy sauce, wasabi and nori, sushi ginger.

sushia

So next time I wanna put a maki feast together, I’m gonna opt for:

  • cold smoked salmon
  • graavisiika (the salted whitefish)
  • grated carrot and some tasty meat
  • …and may even be rolling a chorizo in a sheet? Why not bacon 😀

Breaking eggs!

Filed under: Alakarppi,Gluteeniton,laktoositon,Maidoton,paleo — Meri @ 9.26

I’ve never really liked omelettes that much, even tho they are very popular among people eating paleo or low-carb. I’ve always found them too dry and sort of repulsive. Until I travelled to Krabi a few weeks ago and ate an omelette every second morning! These ones were moist, soft and buttery-tasting, absolutely delicious. I spent several mornings watching the staff preparing my omelette and tried to absorb the correct method. But, as you can tell from the picture below, I’ve not yet mastered the demanding skill of preparing an omelette.

Anyway, this tastes brilliant! And feel free to perfect your own omelettes quite as well as you can 🙂

munakas

Omelette

  • 2 organic eggs
  • 2 tbsp water
  • salt, pepper, herbs
  • optional: veggies/ham/mushroom
  • coconut oil/butter for frying

Mix the two eggs in a cup, add water and season. Chop veggies or other additions. Heat some coconut oil or butter on a pan and let the veggies/ham/etc. soften for a while. Pour in the egg mass and prepare either scrambled eggs (as presented on the picture) or a proper omelette. Serve with a generous amount of raw and steamed veggies.

I used bell pepper and spring onion in my eggs this time, served with veggies and steamed broccoli and young okra. Works! Now off to the pool to utilize some of the paleo brekkie energy, see ya!

Easy rider

Filed under: Alakarppi,Gluteeniton,laktoositon,Maidoton,paleo — Meri @ 9.16

This is one of the super easy paleo snacks/breakfasts/desserts that has had plenty of media time in numerous Finnish “health” blogs. So if there anybody who still hasn’t found it, recommending to try and variate it according to your taste. Also easy to take on road since coconut milk/coconut cream keeps well in room temperature when not opened. And if you are using any nutritional supplementation in the form of powder, many of them go easily along with this one, as well as added fibre.

easyrider

Paleo “yoghurt”

  • coconut milk or coconut cream (the latter has a thicker consistency, nnnice!)
  • berries
  • seeds/nuts/super foods

Mix together, that’s it.

31.1.2010

Thai Shall Enjoy It

Filed under: laktoositon,Maidoton,paleo,Thai — Meri @ 19.47

To get you in the thai mood to accompany my trip I’ll guide you to making this fabulously easy (do I sound like Nigella or what??!) thai influenced oven dish. It tastes like tom kha or tom kha gai and you can utilize chicken, fish or meat as the protein. I’ve made it with some nice Alaskan pollock (seiti) and also with chicken. Ideal for mushrooms as well. Or other seafood than fish!

thaikoiso

[Thai eggplant.]

Tom Kha a la Cave

  • coconut milk or cream
  • fish sauce
  • lemon grass
  • ginger/galangal
  • kaffir lime leaves (bought frozen from an Asian store)
  • lemon juice
  • onion, mushroom, eggplant or thai eggplant, cabbage or thai cabbage of some sort, long beans, carrots, tomatoes… You choose
  • fresh chili

Chop the veggies into an oven casserole. Put the fish filets or bits or pieces of chicken on top and in the middle of the veggies. Mix in a separate cup the coconut milk and season it with fish sauce and lemon/lime juice. Taste to adjust the saltiness and bitterness. Pour over the veggies and meat. Chop galangal or ginger into generous coin size bites, cut a few cuts into the chilis, chop lemon grass into 3cm bits and add everything into casserole, place them all around.

tomkha

Bake in an oven in roughly 220 degrees until the meat is cooked and the veggies tender. Enjoy the authentic thai feeling!

30.1.2010

The Mother of All Side Orders

Filed under: Alakarppi,Lihaa,Maidoton,meat,paleo,Side order — Meri @ 22.34

This stuff I just made for us for dinner is thee best paleo side order ever! So if you’re having a feast or a special occasion or you want to show off some paleo luxury for your friends, take this on the menu. Can’tgo wrong. Unless your friends are vegetarian. Works also as a main course, especially if you add some fresh vegetables.

chorizo

Chorizo Heaven

  • skinny Chorizos (the Spanish sausage, bought from Roiniset, by skinny I mean their appearance)
  • Savoy cabbage
  • swede/rutabaga (lanttu!)
  • onion

Chop onion, rutabaga and Savoy cabbage into an oven casserole. Chop chorizos (I used four) and mix them in. Bake in 225 until the veggies are cooked. I like to put a tin foil over the casserole at first and then take it off and let it still bake 5 to 10 more minutes for some crispiness. The result is perfectly chorizogrease-seasoned veggies that are tender, salt and spicy chorizo and rutabaga adding some sweetness. Sigh. As I said, can’t go wrong. I’m loving it.

25.1.2010

A Paleo Treat

I’m re-posting in English this magnificent Lime Key Bar recipe, that I’ve been utilizing for several times now. It’s easy to make, keeps well in the freezer, works on the sweet tooth and is so so good for us! It also suits people that are sensitive to the caffeine in raw chocolate and helps fill in the chocolaty gap… <3

I’ve made this using some agave nectar before but this time I went totally paleo. Up to you how sweet your tooth requires, might take awhile to get accustomed to the bitter yet rich taste. You may also use cane sugar, syrap, artificial sweetener, your call.

keylime2

Lime Key Bars (two freezer containers, can be cut into 10-18 pieces)

  • 1 cup (2,4 dl) juice from fresh limes (or other citrus fruit)
  • 0,5 cups (1,2 dl) organic virgin coconut oil
  • 0,5 cups (1,2 dl) agave nectar (OR I used 10 drops of Vanilla Stevia and 1 tsp lucuma powder)
  • 4 cups (vajaa litra, n. 500 g) cashews
  • 0,5 tsp (Himalayan) salt
  • 0,25-0,5 cups (0,5-1,2 dl) water IF necessary

First ground the cashew into flour in the blender. Add lime juice (heavy job squeezing it out!), mix. Melt coconut oil and add it together with agave (if using) and salt. Add a little water if the consistency is too heavy. Taste to adjust the sweetness and salt. Pour into silicon or plastic containers or muffin tins or whatever and freeze at least 4 hours. Cut into pieces if you made them big or grab one smaller and have a taste! Be careful not to break your teeth… Especially the sweet one. 😉

22.1.2010

Some Fine Loaf

Filed under: Alakarppi,Arkiruoka,Lihaa,Maidoton,meat,paleo — Meri @ 17.55

This meatloaf is sooo fine you would wanna marry it! And it’s pure paleo. Makes an excellent dinner, breakfast, snack or a protein source for a lunch box. Works hot, works mild, works cold. Tho I prefer it warmed. Even looks like bread so no more explaining the weird non-grainy diet! SPECIAL PRICE ONLY FOR YOU! Tonight only. (Just kidding. This is for life.)

paleoloaf3

Paleo Loaf

  • 500 g (organic) ground meat
  • 1 organic egg
  • 1 dl coconut milk
  • 2 carrots
  • a fair bunch of fresh mint leaves (or any other herb, dude)
  • fresh garlic (1-2 cloves)
  • salt, pepper

Grate carrots, chop mint leaves, mix all ingredients and season with salt and pepper. Form into a loaf and place in a glass oven dish. Bake in 175-200 degrees for about an hour. Let it cool a little, cut proper slices. Awwh!

paleoloaf2

And AGAIN the possibilities are endless in varying the taste! Try paprika, fresh coriander leaves, curry, tomato paste, turmeric, ginger, cinnamon, jeera, basil, oregano, chili… Or whatever you like. Or dislike and want to learn to eat.

paleoloaf

[Ths bread is baked with meat flour.]

And so it wouldn’t be all eating meat on the paleo, may I remind you what OTHER options you’ve got to get your daily protein. The paleo diet isn’t just getting to eat what you want, it’s also respecting all living creatures. (I wouldn’t go as far as to say “things” since I really don’t feel bad cutting some plants to eat them :-P)

  • organic eggs
  • fish (a good sei recipe coming up soon)
  • other seafood
  • birds (mostly game or at least organic! The way the broilers are brought up is HORRIBLE if they’re not organic.)
  • nuts, seeds
  • …and game meat

9.1.2010

Meat on a (Coconut) Milky way

Filed under: Alakarppi,lammas,Lihaa,Maidoton,meat,paleo — Meri @ 9.03

I bought a good half kilo of minced lamb meat when I last visited Hakkarainen and prepared it last night. Accidentally, it turned out massively delicious! Ask anyone. And like all my recipes, extremely simple. Perfect pair for a humongous salad and a bit warmed veggies.

coconutty

Coconutty bolognese

  • 500 g minced lamb meat
  • 2 dl coconut milk (full fat, naturally)
  • spices: curry, paprika
  • good quality salt
  • (pickled cucumbers)

Cook minced meat on a pan. When thoroughly cooked, add chopped pickled cucumbers if you’re using them (they add a little sweetness and vinegary taste). Pour coconut milk to the pan and let it cook so that some of the moisture dissolves. Season with loads of curry powder, paprika powder and salt, taste to adjust. Cook until it’s no more liquidy but more like a stew. Bite away! Works also when cooled.

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