Root Veggie Cakes 2 large eggs, beaten ½ cup almond, coconut or sweet potato flour 3 medium scallions, sliced thinly on the bias 2 tablespoons (30 ml) prepared horseradish ½ teaspoon salt ½ teaspoon freshly ground black pepper 2 cups (480 ml) shredded carrots 2 cups...
Roasted Mashed Parsnips 2 pounds (907 g) parsnips, peeled and cut into small cubes 2 tablespoons (30 ml) olive oil 1 to 1½ cups chicken stock 2 tablespoons (30 ml) ghee Salt and freshly ground black pepper, to taste Preheat the oven to 400°F (200°C). Place the...
Peach Salsa 3 to 4 medium peaches, pitted and diced 2 plum tomatoes, seeded and diced ½ cup diced sweet onion (such as Vidalia, Bermuda or Sweet Maui) 1 fresh jalapeño pepper, seeded and finely diced Juice of 1 lime 2 tablespoons (30 ml) minced fresh cilantro 2...
Pan-Fried Okra 1 tablespoon (15 ml) coconut oil 2 teaspoons (10 ml) minced fresh ginger 2 cloves garlic, peeled and minced 1 pound (454 g) okra, cut in half lengthwise 1 tablespoon (15 ml) coconut aminos 1 teaspoon (5 ml) freshly squeezed lemon juice Freshly cracked...
Paleo Mayonnaise And Two Aiolis FOR THE PALEO MAYONNAISE: 2 large egg yolks ½ teaspoon salt ¼ teaspoon Dijon mustard 2 teaspoons (10 ml) freshly squeezed lemon juice 1½ teaspoons white vinegar 1 cup (240 ml) mild-tasting oil (light extra-virgin olive oil, macadamia...
Hollandaise Sauce 2 large egg yolks 2 teaspoons (10 ml) cold water 1 tablespoon (15 ml) freshly squeezed lemon juice, divided ½ cup ghee, melted (but not hot) Salt, to taste Cayenne pepper, paprika or Tabasco sauce, to taste In a medium saucepan, heat about 2 inches...
Ginger-Glazed Carrots 2 tablespoons (30 ml) coconut oil or ghee 1 pound (454 g) carrots, peeled and cut diagonally into ¼-inch slices ½ cup chicken or vegetable stock 1 teaspoon (5 ml) minced fresh ginger 1 teaspoon (5 ml) ground ginger ½ teaspoon chili powder ½...
These garlicky buttered cabbage noodles turn half a head of cabbage into silky, noodle-like ribbons that eat like pasta. The cabbage sautes in coconut oil, then finishes in ghee with a double dose of garlic. It is a 10-minute side that goes with practically anything....
These curry noodles swap wheat noodles for ribbons of zucchini and yellow summer squash, all swimming in a fragrant coconut curry broth. Red or panang curry paste blooms in hot oil first, then coconut milk turns the sauce rich and silky. The whole dish cooks in one...
These chipotle mashed sweet potatoes trade the usual marshmallow sweetness for smoky heat: boiled sweet potatoes mashed with coconut milk, chicken stock, and minced chipotle peppers in adobo. Creamy, dairy-free, and on the table in about 30 minutes. The ghee is...
This butternut squash puree simmers squash with Granny Smith apple, sweet onion, and warm spices until meltingly tender, then blends silky with ghee and coconut milk. The apple's tartness keeps the sweetness in check while cinnamon and ginger make it taste like...
This basil pesto blends packed fresh basil leaves with toasted pine nuts, garlic, and good olive oil into a bright, punchy sauce. It is a five-minute food processor job that instantly upgrades vegetables, chicken, or fish. Toasting the nuts first makes all the...