Inspired by the currently-trendy Dole chopped salad kits, this dairy+egg free coleslaw eschews the sugar-laden and oft-dairy-based dressing packet. A while back, I came across two of these salad kits at a remarkable discount. Though I don’t think I’ve made a salad from a store-bought “kit” since 1999, at $1 for both I had little to lose (and inspiration to gain). Continue Reading
This Roasted Asparagus Soup with Paleo Croutons is very low in carbohydrates, and contains a lesser amount of fat per gram than most blended soups. I’ve focused a lot on coconut milk-blended soups this winter, the both of which contained a much higher quantity of the aforementioned high-fat ingredient than this one. Continue Reading
I decided to name this recipe Thai Chili Green Pea Hummus, since Sambal Olek chili paste (the kind with the drawing of a rooster on the gold-tinted label with the green cap) is the inspiration behind it. To give it a more notably Thai flavor I added Thai basil and ginger root along with the garlic. I did not have access to fresh lemongrass, but lemongrass is an ingredient in the green curry paste, so… Continue Reading
Creamed spinach is one of those recipes that seems mutually exclusive with vegan or paleo, perhaps first made popular by Julia Child’s Mastering the Art of French Cooking. Now a steakhouse staple across the United States, creamed spinach is traditionally made with heavy cream and butter. This significantly lighter version does utilize a relatively high-fat ingredient [cashews] but the bulk of the “cream” is a virtually fat-free vegetable [cauliflower]. Continue Reading
Beet & Red Cabbage Sauerkraut especially when paired with avocado is a food often touted in the same respect as cheese *both have probiotic qualities—and since the advent of the raw vegan sauerkraut phoenomenon—both have a veil surrounding them regarding the fallacy of their difficult-to-make-yourself psychological red tape [we think we can’t make it ourselves, or aren’t supposed to]. Continue Reading
I’m kind of obsessed with winter squash right now. Need proof? See my last post. Expect a plethora of squash-based recipes in the near future. Squash soup should be considered a comfort food, and roasted squash seeds are a bona fide healthy-ish binge food. To combat depression stemming from the results of the 2016 election, I’m eating a lot of squash. Because I feel sort of…squashed. Please enjoy this recipe, and use it to sooth your soul. Continue Reading
Roasted Acorn Squash Seeds
Of all the things to look forward to in the Fall/Autumn months, winter squash is high on my list. Butternut, spaghetti squash, pumpkin…the list goes on. One of the best (in my opinion) and most commonly found in grocery stores, farmer’s markets, etc. is acorn squash. Continue Reading
Why Make Your Own Raw Sauerkraut?
It’s cheap, relatively easy to make, and somehow since the mid 2000’s it has made hundreds of neo-hippies richer than the average human. One might ask, how did this phenomenon occur? How might cabbage, one of the least expensive vegetables to purchase, become a get-rich-quick scheme? The answer is simple: marketing, copy, and social media strategy. Explaining how that works might devolve into, erm, slightly unfocused and potentially threatening territory–as in, raw sauerkraut companies the world over might come knocking at my door with a cease and desist letter or I could perhaps get “served”, so…let us proceed with how to make the stuff, shall we?
2 cups arugula lettuce
1/4 cup sliced homegrown or non-GMO cherry tomatoes
1/4 cup fresh-picked Oregon berries (blackberries)
This recipe might just win the award for Most Sustainable Paleoveganista Recipe to date. I would call it radical, but then again most of my recipes fall into that category. Continue Reading