That's a Wrap! No-Peppa Hot Sauce!

I'm finally able to chew some soft things after my dental work last week. "Paleo Wraps" are these wonderful coconut wraps that are soft and not too chewy for me. Here's a "Tofu- Egg Scramble" I threw together. The recipe today is not the the scramble, but the "hot sauce" I came up with. I had just gotten used to using Sriracha sauce on so many things...vegan "mac 'n cheese" and tofu egg scrambles, but it's made with chili peppers and they are nightshades and nightshades are a no-no on the AIP plan. So I experimented the other day and came up with this...not bad if I say so myself.

No-Chili-Peppa Hot Sauce

Base recipe
1/2 cup chopped beets
1 cup chopped carrot
1 tsp ginger juice
1/4 tsp salt
1/4 tsp black pepper (or any hot peppercorn)
1/2 cup water

More water as needed

Add for heat:
Ginger juice
Natural horseradish

Blend base recipe ingredients well in a blender, food processor or Vitamix. Heat in saucepan with enough water to cover. Simmer until veggies are cooked, about 10-15 minutes, stirring often.

Here is where you need to experiment to find your own degree of heat and flavor...

Per 1/4 cup of the base recipe, I added another 1/2 tsp of ginger juice and/or 1/2 tsp horseradish, and stir. You can add more as you like. I found the ginger to make it a "sweet-hot" and the horseradish, a hot-hot. Add water as needed for the consistency you like. I had simmered mine down a little thicker than I wanted, and just added some water to get it more like a hot-sauce consistency. I'm not a "nose-running" hot spicy girl, so I probably went easy on the hot part...

I'm keeping the rest of the base recipe in the fridge and I'll add the hot stuff as I need it. Of course, with different herbs, you can make this a tomato sauce or ketchup. More on that later as I experiment.

I'll post my Tofu Egg Scramble recipe in the next few days, but I'd like to experiment with subbing cauliflower for the Tofu to make it more Paleo.

NoMato Sauce and Zucchini Pasta

I made this NoMato (no tomato) sauce a few weeks ago and stashed little jars of it in the freezer. I learned about eating plain grated zucchini when I did a raw cleanse a couple of years ago. This time, I lightly steamed the zucchini in the microwave (could have used the stovetop, too) after grating them in my food processor. This was a really simple and really quick meal. Make some of this NoMato sauce yourself and freeze what you don't use right away. You'll be surprised how close it tastes to the real thing, especially after the second or third time you have it. I appreciate not having the reflux I get when I eat regular tomato sauce. If I can eat rice pasta again in the future, I'll enjoy this sauce on it instead of tomato sauce. I'll post my own version of it soon, but for now, I've included links to a couple other sites that have a NoMato sauce recipe

One recipe NoMato* sauce (use 1/4- 1/2 cup per serving)
1 Zucchini, grated use raw or steamed (per serving)
garnish basil

*Basic NoMato Sauce
*Nightshade-free NoMato Sauce Recipe

Plum-Pretty Smoothie

My plum tree is overflowing with plum-tastic-ness this week and you'll see her bounty showing up in many a recipe. I usually take the skin off these plums since it is so bitter (and yet the fruit so sweet!), but I kept it on and I'm glad I did since it makes the smoothie so pretty, like the peppermint chip ice cream of my youth. Maybe my sugar taste buds have reawakened, because this tasted fine without any added sweetener, not even any vanilla.

Plum-Pretty Smoothie
Serves 1-2
~ 9.3g protein per recipe (with nuts)

1/4 cup almonds*
(nut-free version: add 1/4 cup coconut cream or 1/2 avocado)
1 cup water
3-4 plums
1 banana
2-3 ice cubes

Whir in blender. Drink!

*I am on a modified Paleo/AIP diet since I am vegan. In order to increase my protein content, I am using organic non-GMO almonds, white rice and soy (soy-only tempeh, edamame, extra firm tofu) in some of my recipes and in moderation over the course of a week. I will provide strict AIP/Paleo alternatives when I can. The protein content listed is for my modified version.

Bean there, fried that!

This is what I threw together after a day of not planning any meals–but I had stocked my kitchen with these fresh foods. I ate a little over half of this for dinner and the rest for breakfast the next day. Traditionally I would have served this with rice or another grain and my whole family would have eaten it. Since I plan on having rice now and then myself, I can see eating it that way, and reducing my portion with the addition of rice.

Bean There, fried that!
(Green bean/Kale/Carrot Stir-fry)
Serves 1-3
Protein per recipe: ~  9.2g

2-3 Tbs olive oil
1/3 onion, chopped
1 cup chopped carrots
1 1/4 cup green beans, cut 3-4 inches
2 tsp ginger juice* (or about 1 inch chopped/minced ginger)
2 tsp sesame oil
2 handfuls chopped kale

Medium to high heat. Heat oil in pan. Add onions until glistening. Add carrots, stir. Cook until tender, 3-6 minutes.  I added about a 1/4 cup water to the carrots and then let them steam with the lid on. Add green beans, cook about a minute. Add oil and ginger, stir. Add kale to the top and put lid on, let steam for a few more minutes. Total cooking time about 10-15 minutes.

Like with all stir-frys, try to keep your veggies bright and little crunchy. Right now I like things a little softer since I have a bad tooth.

I used sesame oil for flavor even though it is a seed oil. The Hartwigs in "It Starts with Food"* feel such small amounts are OK. You can always omit this without a huge loss in flavor.

* See resources tab.

Don't Forget Your SPF! (Sweet Potato Fries)

All I can say is, thank goodness I live in the era that sweet potato fries (SPF) are popular! I absolutely love them and as a vegan, ordering french fries has often been my only option at some restaurants. I do notice I am much more achy after eating white potatoes, so I am thrilled when a restaurant has SPF's. Again, I was inspired by Chocolate Covered Katie's Crispy Homemade Sweet Potato Fries. Mine didn't turn out as crispy but were still delicious. I ate my whole batch myself (one large sweet potato). I experimented and baked half and fried half. Neither got crispy, but they both tasted good.

Don't Forget Your SPF!
1-2 servings
Protein per recipe: approx 5 g

1 large sweet potato
salt
garlic powder
onion granules

Coconut or Olive Oil cooking spray (for baking)
2-3 Tbs Coconut or Olive Oil  (for frying)

Cut your sweet potato into strips about 1/4 inch thick.

For baking:
Place on cookie tray, spray with  oil of choice, turning to coat. Shake salt, garlic powder and onion granules. Place in 400 degree oven for 15-20 minutes, turning at least once. (Chocolate Covered Katie's reader suggests you put them on parchment paper to absorb moisture. I'll try that next time.)

For frying:
Heat oil in pan. Pat down fries to remove excess moisture to lessen splatter. Carefully place fries in hot oil. Turn as they are cooking to evenly cook and brown. They can "go" and burn fast. When done (5 minutes), place on paper towels to drain oil. Sprinkle on salt, garlic and onion. I'm sure a deep-fat fryer would work, too, I just don't own one.

Serve by themselves or with a dip. I used my "NoMato Marinara," recipe to follow soon. A vegan ranch would be great, too and I'll experiment with making a Paleo/AIP recipe soon.

Red, White and "Blew" It: AKA Beet Mustache Smoothie

For many reasons, this was a photo-shoot gone wrong! I was in a hurry to leave the house (and drink this since it was my breakfast). Most of the shots have a reflection of my tabletop which look like a white mustache. I'll re-shoot the next time I make this. But anyway...here's my "Red Smoothie"or as I might name it..the Red, White and Blew It.

Red, White and Blew It: AKA Beet Mustache Smoothie
1-2 Servings
Protein Content per recipe: approx 3.3g

1 cup water
1/4 cup beet
1 celery stick
1 green onion
3 baby carrots
1-2 cups mixed greens

Optional
ice cubes to make it colder
salt
pepper
natural horseradish for kick (hmm..maybe that's why they call it horse radish!)

Whir in blender til smooth. You can always strain smoothies like this if you just want juice, but then you lose some nutrition and fiber. Or add the strained items to a soup later.

Coo-coo for Coconut Zucchini

Inspired by Chocolate Covered Katie's post of the day Crispy Healthy Baked Zucchini Fries, I decided to make them even "more" healthy and try a Paleo/AIP version. I knew coconut flakes would make a good bread crumb substitute and I had some coconut flour on hand, too. This was just a small test batch. They are a very delicate and I don't really have much patience for dipping and coating stick after stick. Tasted good, though. I had some "NoMato" marina sauce in the freezer from a few weeks ago when I first experimented with the AIP diet, so I used that for my dipping sauce. (No tomatoes...made with beets and carrots...recipe to follow.)

Coo-coo for Coconut Zucchini
1-2 servings
Protein content for recipe: approx 6g

1/2 cup coconut flour
1/2 tsp dried tarragon
1/2 tsp dried basil
salt
pepper

1/2 cup coconut milk

1/2- 1 cup unsweetened coconut flakes

2 medium zucchinis, cut in strips, patted with towels to reduce moisture

Coconut oil spray (olive oil works too)

400 oven, 20 minutes, turn once

Mix first five ingredients, place in a shallow container for dipping. Place the milk in another container and the flakes in a third.

Dip your sticks into the flour, then milk, then flakes. Carefully place on a baking tray. Spray strips with oil spray lightly and bake in a 400 degree oven for 20 minutes, turning once, spraying again.

Plum-dilly-ish-ous Cooler

Don't you get bored with water really quickly? I do, even though I know how good it is for me. It's plum week at my house (a big tree, 100-degree weather and tons of plums plopping on the ground), so you may see quite a few recipes that include a plum or two. Fruit is supposed to be somewhat limited on this diet, but hey, when something is in season, (and in your backyard) I say go for it.

Plum-dilly-ish-ous Cooler

2 plums
Fizzy water (your choice)

Mix plums in blender or mash well with a fork. Fill two glasses almost full with fizzy water and ice, add in mashed plum and stir.

My plums have a really tart skin and I should have peeled them first. I'm only on Day 1 of my Project, and I was really wanting to add sugar or agave. I resisted! I'm sure my taste buds will re-adjust and taste the sweetness of plums soon.

Another idea...
Mash up a bunch of plums and freeze in ice cube trays, then just add these "Plum Cubes" to your water. That will help me enjoy these plums far past the week they all fall off my tree!

Ooooh...
Serve with frozen blueberries and a swirl of coconut cream for a 4th of July "Red, White and Blue Cooler!"

Like White on Rice

In researching the Paleo diet, I came across the idea of using grated cauliflower* and daikon radish as a substitute for rice. It's actually pretty tasty and I enjoyed coming up with this version.

Like White on Rice

2-3 servings
Protein per recipe: Approx. 8g

1-2 Tbs coconut oil

1/3 onion, sliced or chopped
1 clove garlic, minced
1 daikon radish, grated
1/3 small cauliflower head, grated
1 med zucchini, grated
salt/pepper to taste
coconut aminos to taste (1-2 Tbs)
1 green onion, chopped for garnish

Heat pan with oil, cook onions until glistening. Add garlic and cook a minute.

Mix grated items in a large bowl. (I grated these easily and quickly in my 30 year-old food processor.) Mix in spices and aminos. Place grated mixture in pan, mix with onions. Set on medium heat and watch carefully. You can get these to brown a little like hash browns, but they can burn easily, too. Stir and flip until browned and cooked to your liking, about 10 minutes. Serve like rice by itself or top with your favorite protein. Garnish with chopped green onion.

*Cauliflower has been known to give me terrible gas. I will be interested to see if this goes away after continuing to eat it or if I can find a happy limit. I love the versatility of this food as a rice and potato substitute, and would hate to think this is one of my "no-no" foods. Does anyone else have this problem? Any solutions?

Salute to Cilantro Smoothie

Salute to Cilantro Smoothie
Makes 1-2 servings
Approximate protein per recipe: 13 g

1/2 cup raw almonds (soaked overnight would be best)
1 cup water (coconut water would be great)
3 baby carrot
1 small plum
small bunch cilantro
1 green onion
handful of greens (mine was 50/50 baby spinach and mixed greens)
2-3 ice cubes to cool it down
optional: salt to taste
optional: 1/4 - 1/2 tsp natural horseradish

Whir in blender. I use a Vitamix, so I don't really have to chop up well or go in any order. You know your own blender.

If you hate cilantro, just use parsley and call this "Salute to Parsley."

Nut-free version: Just omit nuts. To keep it thick, and balance your carbs with some fat, you could add 1/2 to a whole avocado.

I was going to wait a day and play catch-up with posting my meals,  but I was just so excited about this one I had to post right away. I'm an experienced smoothie-maker, both sweet and green, and this just came to me as I went. I knew I wanted to start with almond milk from raw almonds, and I decided to not strain them to keep all the protein and fiber. You can strain yours if you want, of course. This really makes a nice smoothie/soup/sauce with any of the first 3 to all of the ingredients. I tasted it at each step and realized I'd love to pour this over veggies or eat as a cold soup. I added horseradish for my second serving since I would add a little Siracha hot sauce to my green smoothies for some kick. But alas, that is made from peppers (nightshades) and who knows what else.