Sometimes I feel paleo food blogs rely too much on sweet potatoes – but really, they are such an ancient and ubiquitous crop, and they are a s0-called superfood, and they’re pretty delicious, so I’m guessing we’ll continue to see lots of ideas for preparing sweet potatoes.
This one I stole (ahem, adapted) from Vindalho, a Portland Indian restaurant after a friend’s birthday celebration.
Easy Indian sweet potato soup:
Three medium sweet potatoes, boiled, peeled and quartered (hint, peel them after they are cooked)
Two cloves of garlic, minced
1/2 sweet onion, chopped and softly sauteed in butter or coconut oil
Salt and Pepper to taste
A dash of garam masala
One cup coconut milk
Put all of the above (cooked) ingredients into the blender in batches, and blend until smooth. Heat and serve with a bit of fresh cilantro.
Easy, pretty, yummy!
Purely Primal is one of the food blogs I read regularly. It is extra good because it is co-hosted by Coach Karen from Crossfit Fort Vancouver, and also because it has an excellent layout, is very searchable, and has a handy shopping list and printable recipes.
So, when I saw this post, I immediately decided to make this recipe. I had forgotten that Ellen had posted a carrot salad recipe already on this site! But I still decided to post this recipe review, because this carrot salad was really, really yummy. I made it for company and had to give the recipe out on the spot.
This recipe makes a lot of salad, but the leftovers were great. Here is the recipe from Purely Primal. Enjoy!
- 1 lb carrots, shredded
- 1 can (20 oz) crushed pineapple, strained (separated)
- 1/2 cup homemade mayo
- 1-1/2 cups raisins
- 1-1/2 cups chopped nuts
- 1-1/2 cups shredded, unsweetened coconut
Peel and shred the carrots (a food processor with shredding disk is very helpful for this) and place in a large mixing bowl. Chop the nuts and toss them in as well. Add in the raisins, mayo, pineapple, and coconut. Stir everything very well to fully combine and coat, then add in pineapple juice a little at a time to adjust the sweetness and the creaminess of the dressing. You can store this sealed in the fridge up to about a week.
Notes: I used hazelnuts and almonds for the nuts, shredded the carrots in the food processor, and used the mayo recipe from The Clothes Make the Girl. I served it with the garlic lime chicken which Susan posted a few weeks ago.
Disclaimer: this isn’t really a “fail” – and I really like Civilized Caveman‘s website. His ideas are so creative (rosemary fried lemon!), and his photos are really beautiful. That’s all success! But the recipes on the site include a lot of paleo treats, which tempt me but rarely work out the way I wish they would (with the exception of Blackberry Nut Clusters, which are the bomb.)
So, I didn’t have super-high expectations for these Raw Chocolate Pumpkin Pecan Macaroons.
I wanted to make a treat for a potluck, mostly so *I* wouldn’t eat a ton of the other treats I knew would be there. This strategy worked – I successfully avoided the pie and brownies and ice cream – but the rest of the guests wouldn’t touch these. And I understand that. Whether or not I’m low-carbing it, the “healthy” sweet treats don’t usually cut it for me. Let me eat cake! Or just no treats at all.
The verdict? These were easy to make and much better for you than traditional treats. But not so appealing to me, personally.
A couple of weeks ago I was privileged to see Leonard Cohen in concert, preceded by tapas at Portland’s Toro Bravo (A primal restaurant if ever there was one! And good luck getting seated.) One of the small plates I shared with friends was sauteed chard with garlic topped with an egg. It was so simple and delicious, and I figured I could make this at home.
So, I checked the internet for a suitable recipe, and I’ve been experimenting. I have tried adding red onion and pattypan squash. Here are a couple of links which gave me the bare bones, and here’s the recipe I’m most satisfied with:
One bunch of swiss chard (preferably organic, because greens are likely to have pesticide residue)
1/2 red onion
2-3 cloves of garlic
Salt and pepper to taste
Medium chop red onion. Saute in olive oil on low to medium heat. After a few minutes, finely mince the garlic and add to the onions. The garlic is absolutely key to this recipe. Wash and chop the chard, discarding the stems. Add the chard at the last minute. Add salt and pepper to taste.
Once the veggies are done, divide and transfer to buttered ramekins. Crack an egg over each ramekin. Bake at 350 for 6 to 8 minutes, until the egg is soft set. Do not overcook the egg.
The result – crazy good! You MUST try this. It is definitely better suited to a weekend morning or dinner, due to the extra chop time. And it wouldn’t make good leftovers, but that shouldn’t be a concern.