Sunday, September 21, 2014

RECIPE: Paleo Smoothie Bowl With Gelatin

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I love really simple and quick meals for my first meal of the day. This smoothie bowl recipe is so simple and satisfies my cravings for cereal or granola bowls. Please feel free to vary your bowl mix-ins based on your preferences! This is also perfect for a post-workout carb refeed. Note you can change the fruits in your smoothie base for an infinite number of combinations...

SMOOTHIE BASE INGREDIENTS:
2 large bananas (I prefer mine super ripened)
2 cups liquid of choice (milk; coconut milk; coconut water)
1/4 cup hydrolyzed gelatin
 Optional smoothie add-ins: 1/2 Tbsp vanilla bean paste, 1/2 tsp cinnamon, 1 scoop whey/egg white protein, 1 raw pastured egg.

SUGGESTED BOWL TOPPINGS:
1/2 cup freeze-dried bananas (I use these from Trader Joe's) or banana chips in coconut oil
1 large sliced banana
1/2 cup freeze-dried other fruit (I used Trader Joe's freeze-dried mangoes and dried blueberries)
1/4 cup coconut chips in coconut oil
Other options: chopped nuts, shredded coconut, fresh berries/mangoes, rawnola (mixture of coconut flour/gluten free oats, medjool dates, shredded coconut, pulse in food processor until chewy and crumbly)
Optional: dash cinnamon

DIRECTIONS:
1. Blend the smoothie base ingredients in a blender.
2. Mix the various types of fruit in bowl toppings well. Pour into serving bowl.
3. Top with smoothie and then garnish with coconut chips and cinnamon.


Wednesday, September 17, 2014

Easy Paleo Truffles Recipe With Gelatin

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Medjool dates are in season starting in September since the harvest season is July to August. I cannot get enough of these! These take about 10 minutes MAX to whip up a batch for a party and are a great project to do with your kids. Lay out a variety of toppings for your kids to dip them in.

I personally eat about 5 to 10 of these post-workout as dessert. So good! 

INGREDIENTS: 
-20 medjool dates
-1.5 Tbsp gelatin
-2 Tbsp raw cacao
-Optional add-ins: 1 tsp vanilla extract, 1/4 cup chopped nuts, 1/4 cup other dried fruits, 1/4 cup nut flour or PB2, 1/4 cup gluten free oats, 1/4 cup coconut flakes, 1 scoop protein powder, 1/4 cup milk powder.
-Toppings: coconut flakes, raw cacao, milk powder, cacao nibs, melted chocolate, nut flour or PB2, cinnamon + coconut sugar, chopped nuts (pistachios are pretty!). 

DIRECTIONS:
1. Puree medjool dates, gelatin, and raw cacao in food processor until smooth (might require scraping down the sides in between; ~2 minutes).
2. Add any optional add-ins and pulse further until the desired consistency is reached.
3. Roll mixture into truffle balls and dip into toppings of choice. Some ideas: peanut butter and chocolate (PB2-coating, optional 2 Tbsp PB2 as an add-in); red velvet (1 Tbsp beet juice as coloring in truffles; roll in coconut flakes); dark forest (1/4 cup dried cherries as add-in dusted with cacao powder).
4. Enjoy!


Tuesday, September 9, 2014

Paleo Fig Newton Recipe With Gelatin

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This past spring I went on a green plantain phase and made all variations of green plantain baked goods under the sun. This nut-free paleo dessert recipe followed in the footsteps of my paleo pizza crust recipe and it certainly won't be the last in my mini green plantain series!

BOTTOM LAYER INGREDIENTS*:
-3 large green plantains
-1/4 cup grade B maple syrup or honey
-1/3 cup coconut oil (can substitute with applesauce, but won't be as fudge-y)
-1 cup eggs or egg white (~ 2 large eggs)
-Optional: 1 Tbsp vanilla extract or vanilla bean paste
-3 Tbsp coconut flour
-1.5 Tbsp regular gelatin
-2 tsp baking powder

TOP (FIG) LAYER INGREDIENTS:
-14 oz dried Turkish figs**
-3 T Grade B maple syrup (or can substitute with ~6-8 pitted medjool dates)
-Approximately 1/5 portion of the bottom mixture

1. Preheat oven to 355 degrees Fahrenheit.
2. Puree green plantains, maple syrup/honey, coconut oil, eggs/egg white, and vanilla in food processor until smooth.
3. Sift together coconut flour, gelatin, and baking powder. Add to food processor and puree further until combined.
4. Set aside approximately one-fifth of the mixture to fold into the fig layer (see step 6). 
5. Grease or spray a 8x8 pan with oil of choice (I use Trader Joe's Coconut Oil Spray). Spread the remaining  (four-fifth) bottom layer mixture evenly into the pan.
6. In food processor, combine the saved portion of bottom layer mixture from step 4 and dried Turkish figs, sweetner of choice and puree until smooth (~1.5-4 minutes depending on food processor). The process might require scraping down the sides.
7. Spread the fig mixture in the 8x8 baking pan, on top of the plain plantain mixture.
8. Bake at 355 F until an inserted toothpick comes out clean (~18-22 minutes, depending on oven and altitude).

Helpful Hints:
*If a fig newton bar-like appearance is desired, double the bottom layer recipe and spread half of the mixture as a third layer on top of the fig layer.
**Any dried fruit with some moisture left in is great here! Dried cranberries mixed with pecan, dried apricot, dried medjool or barhi dates for a caramel-like center, raisins.

Sunday, September 7, 2014

Banana "Ice Cream" Cake With Raw Chocolate Crust

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This is a creative use of my easy banana soft serve recipe for a dessert that is perfect for your next birthday party! I have been testing various forms of a nut-free raw crust for a while now and this version finally worked out beautifully. The gelatin in the chocolate crust and the banana "ice cream" portion keeps the cake from hardening too much in the freezer.

This is for a 5" small ice cream cake. Double the recipe if you want to make enough for a 9" circular cake pan. 

Note: The magical chocolate shell can be difficult to slice through with a knife, so you might consider slicing the cake and plating them on each person's plate before adding the second portion of the magical chocolate shell over the top.  

BANANA "ICE CREAM" CAKE INGREDIENTS/DIRECTIONS: 
-2 Tbsp regular gelatin*
-3 cups frozen ripened bananas**
-1 cup additional frozen fruit (more bananas, peaches, acai, strawberries; I used strawberries and added 1Tbsp raw honey to compensate for the lessened sweetness; peaches plus 1Tbsp vanilla and 1 raw egg makes for a cake batter-like taste)
-Optional banana soft serve add-ins: 1 scoop vanilla or chocolate whey, 1Tbsp raw cacao, 1/2 Tbsp vanilla, 1 Tbsp lucuma powder, 2 Tbsp PB2 or nut butter of choice
-Raw chocolate crust, as prepared below
-Chocolate magic shell (mix 1/2 cup extra virgin coconut oil with 2 Tbsp raw cacao and optional 2Tbsp maple syrup)
-Optional cake toppings: dark chocolate pieces or curls, cacao nibs (I currently love these over Navitas), raw cacao powder (current favorite brand), coconut flakes, crumbled coconut chips, crumbled banana chips, nut butter. 

1. Puree gelatin, bananas, other fruits in food processor until smooth. Add additional mix-in and puree again until smooth.
2. Pour 1/4 cup of the chocolate magic shell into cake pan.*** Swivel around to evenly coat the bottom of the pan.
3. Spread frozen banana mixture from step 1 into the pan. Flatten and spread evenly with spatula.
4. Place in freezer until the mixture is fully solidified (at least 30 minutes).
5. Drizzle 1/8 cup of the chocolate magic shell, enough to use as "glue" for between the banana layer and the chocolate crust layer. Using your hands, press the chocolate crust onto the top of the "ice cream cake." Return to freezer for at least 10 minutes.
6. Invert cake onto serving plate. Drizzle with remaining 1/8 cup chocolate magic shell(one can make and drizzle more if desired), garnish with toppings, and serve. Cake is best served about 5-10 minutes after leaving the freezer.

RAW CHOCOLATE CRUST INGREDIENTS/DIRECTIONS:
-20 medjool dates, pitted
-1 Tbsp extra virgin coconut oil
-2 Tbsp raw cacao
-1/2 cup gluten-free instant or rolled oats (for paleo substitution: use 1/4 cup coconut flakes and 1/4 cup coconut flour)
-2 Tbsp regular gelatin
-optional add-ins: 1 tsp mint extract, 1 tsp orange extract, 1 tsp vanilla bean paste, 5 drops liquid stevia. 

1. Puree ingredients until smooth in food processor.
2. Scoop out and set aside.

HELPFUL HINTS:
*Some people have found that it improves the taste profile of the end product when they "bloom" the gelatin, that is, to let the gelatin dissolve in a small amount of fluid (for example, 1Tbsp gelatin in 2Tbsp coconut milk or milk) before adding to the recipe. I have personally never done this when it comes to working with regular gelatin without the use of any heat.
**I keep at least one gallon-sized freezer zip-loc full of ripened, peeled, and segmented bananas at all times. I usually have two of such bags.
***I used a sheet of aluminum foil to line my 5" pan for ease of removal. If I were to make a 9" cake, I would use my silicone cake pan for even easier removal.

ADDITIONAL VARIATIONS:
What I love about this recipe is that the flavor combinations are endless. A small selection of ideas: 
-Dark Forest "Ice Cream" Cake: Use 1 cup of cherries as the 1 cup additional fruit option. 
-Chocolate-Coconut Dream: Use the 1/4 cup coconut flakes and 1/4 cup coconut flour instead of 1/2 cup of gluten-free oats for the chocolate crust. Add a layer of toasted coconut flakes in between the chocolate magic shell layer and the banana layer. Serve cake with coconut whipped cream (leave 1 can of opened coconut milk in the fridge overnight. Scoop out the solidified part on top to whip in food processor with sweetener).
-The Elvis: Add 2Tbsp PB2, peanut butter, or sunbutter to the banana "ice cream" layer.
-Red Velvet: Use 1 cup frozen beets and 1 Tbsp raw cacao instead of 1 cup additional frozen fruits for the banana "ice cream" layer.

Wednesday, September 3, 2014

Paleo Healthy Pizza Crust Recipe With Green Plantain and Gelatin

paleo recipes, paleo pizza recipe, primal pizza recipe, perfect health diet, pizza recipe, healthy pizza recipe, fitness, clean pizza recipe, food blog, cooking blog, healthy living blog, ray peat recipe, gelatin recipe, collagen
paleo recipes, paleo pizza recipe, primal pizza recipe, perfect health diet, pizza recipe, healthy pizza recipe, fitness, clean pizza recipe, food blog, cooking blog, healthy living blog, ray peat recipe, gelatin recipe, collagen
This is my go-to paleo pizza crust recipe... I prefer this recipe much more than the cauliflower crusts! This is also Perfect Health Diet- and Ray Peat-friendly. I make the personal pizza version in a medium-sized skillet: just half the recipe and use the skillet instead of the oven.

INGREDIENTS (makes one large pizza crust. Please half the recipe for personal-sized pizza, pictured above):
-2 green large plantains, peeled and sectioned
-1/3 cup eggs or egg whites (~ 2 medium eggs)
-1 T coconut flour
-1 T gelatin
-2 tsp baking powder
-Seasonings and mix-ins* (I used sea salt, garlic powder and Italian seasoning)

DIRECTIONS: 
1. Puree the green plantains with eggs in food processor. Sift the dry ingredients together and add to puree mixture. Mix well.
2. Spread the mixture onto a well-greased (I used coconut oil spray; feel free to use butter or ghee) large oven tray.
3. Bake at 375 F degrees until the crust is solidified (~15-20 minutes). If you desire the crust to be crispier, bake for an additional few minutes.
4. Take the pizza crust and pan out. Add sauce and toppings of choice (be creative with your veggies/meats/cheeses combinations: BBQ chicken, TexMex, breakfast pizza with eggs, anchovies).
5. Place pizza back in the oven. Boil on High for 5-8 minutes or until the cheese is fully melted.

*Ideas for crust mix-ins:
-bacon pieces and dried chives
-onion powder
-red pepper flakes or chili powder
-1 scoop plain whey/protein powder (might make resultant crust slightly drier)
-nutritional yeast
-1/3 cup cheese of choice (Parmesan is delicious)
-truffle salt (my newest obsession)

Sunday, August 31, 2014

Quick Recipe for Bone Broth: Vietnamese Pho

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Ah, Pho. Pho is mostly definitely in my top five list of comfort foods along with banana soft serves and a huge bowl of gluten free oatmeal. It is also very Ray Peat- and Perfect Health Diet-friendly since it is chock full of nourishing and healthy ingredients.

(The story behind this bowl of Pho involves three visits to different stores around me for the wide rice noodles with no such luck. Moral of the story? Be prepared and always have wide rice noodles on hand!) 

(Recipe adapted from FoodNetwork.com)

P.S. I finally made a Facebook page, which might be way easier for some of you folks to keep track of my updates! 

INGREDIENTS: (makes 2-4 servings)

8 ounces rice noodles
12 ounces lean beef cuts of choice (raw thinly sliced sirloin, cooked tripe, and cooked tendon are my favorites)
Sea salt
Black pepper
1 large onion, halved
1 4 -inch piece ginger, unpeeled, sliced
4 cups bone broth
2 cups water
5 star anise pods
1 cinnamon stick
4 sprigs green onion
2 jalapeno peppers, preferably red and green
1/2 cup fresh cilantro
2 to 4 tablespoons fish sauce (this is the most authentic one)
1 lime (optional)
1/2 cup Thai basil
1 cup bean sprouts
Chili sauce (I like Sriracha)

DIRECTIONS:
1. Prepare the rice noodles according to package directions.
2. Place a large pot over high heat. Add onion and ginger to the pot and cook for ~4 minutes.
3. Add bone broth, water, star anise, cinnamon to the pot. (You can use a spice pouch if you desire.) Reduce the heat and simmer for ~20 minutes. Add the fish sauce, sea salt, and pepper to the pot mixture to taste and boil ~5 minutes.
4. Meanwhile, thinly slice green onions, jalapenos, and lime. Drain the noodles.
5. Remove the ginger, star anise, onion, and cinnamon stick from the broth.
6. Divide noodles among serving bowls. Top with meats of choice, cilantro, and green onion. Pour
hot broth to the top of each bowl. Stir and let sit until any raw beef is partially cooked (no longer pink; ~1-2 minutes).
7. Serve and garnish with Thai basil, lime, and chili sauce on the side.  

Wednesday, July 23, 2014

Easy Healthy Gelatin Popsicles

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Who doesn't love a few fruity popsicles to cool down from the summer heat? These are fun to make and definitely eye-catching for your kids (or yourself!) this summer.

STRAWBERRY POPSICLES RECIPE:

2 cups puréed strawberries
2 T Grade B maple syrup
1/4 cup hydrolyzed gelatin*

COCONUT WATER POPSICLES RECIPE:
2 cups coconut water
2 T Grade B maple syrup
1/4 cup hydrolyzed gelatin
Optional: 1 tsp lime juice

WATERMELON POPSICLES RECIPE:
2 cups watermelon
2 T Grade B maple syrup
1/4 cup hydrolyzed gelatin

DIRECTIONS:
1. Blend the ingredients and pour in to popsicle molds. I used these molds.
2. Freeze for at least 2 hours.
3. Enjoy!


 * You can use regular gelatin, but use this recipe for strawberry gelatin gummies instead. Follow step 1. For step 2, pour into popsicle molds and stick into the freezer instead of pouring into a jello mold to cool.


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