NO-BAKE COCONUT COOKIE DOUGH IN A JAR

Author: Grok Grub

• ⅓ cup shredded unsweetened coconut
• ¼ cup chocolate chips
• 2 tbsp coconut flour
• Pinch salt
• ½ tbsp maple syrup
• ½ tbsp coconut oil
• ¼ cup coconut milk

INSTRUCTIONS

1. Combine all ingredients in a jar and stir together. Wait a minute or so for the coconut flour to absorb the moisture of the wet ingredients, then stir again.
2. Enjoy straight from the jar with a spoon or form cookie dough balls.

Banana Vanilla Bean N'Oatmeal

From the Paleo Parents

• 2 eggs (hw:you can omit and have a no cook version -see note at bottom)
• 1 vanilla bean pod (optional)
• 14.5 oz coconut milk, canned or homemade
• ½ cup of water
• 1 green tipped banana, sliced
• 1 teaspoon of ground cinnamon
• Pinch of sea salt
• ¼ cup chia seeds
• Chopped nuts, banana slices or more coconut milk for garnish

Instructions

1. Whisk the eggs in a small bowl and set the bowl next to your stove.
2. Slice the vanilla bean pod in half lengthwise, then using the tip of a paring knife, scrape out the seeds.
3. Put the scraped out seeds, bean pod, coconut milk, and water in a saucepan and heat slowly over medium heat, stirring often.
4. Once the mixture begins to simmer, stir more frequently. Continue to simmer for 5 minutes.
5. Remove the vanilla bean pod and discard.
6. Slowly pour a ladleful of the hot coconut milk mixture into the eggs as you whisk rapidly to incorporate. Then pour the coconut milk egg mixture back into the sauce pan while continuing to whisk.
7. Cook for 5-10 minutes, stirring occasionally, or until spoon remains coated when dipped into the mixture.
8. Pour the entire mixture into a blender, add the banana and blend until smooth, approximately 1 – 2 minutes.
9. Add the cinnamon, salt and chia seeds and pulse a few times to disperse.
10. Divide the mixture into 4 serving bowls, jars, or glasses; cover and refrigerate at least 3 hours, preferably overnight.
11. Garnish with chopped nuts, bananas or more coconut milk poured over the top.
12. To serve warm, reheat in a sauce pan over low heat until warmed though.

Notes

Need an Egg Free version? Omit the eggs and blend all the ingredients in a blender, adding the chia seeds at the very end. Can't have nuts? Just leave them out!

Salted 'Caramel' Chocolate Pudding

vahuntergatherers.com

Ingredients2 oz 99% cacao (or better) unsweetened chocolate
1/2 Tbsp coconut oil
1 C full-fat coconut milk
1 tsp pure vanilla extract
2 Tbsp pure maple syrup
1/4 tsp coarse sea salt, plus a smidgen for garnish

Method

1. Finely chop the chocolate.

2. Melt the coconut oil over low heat. Add the chocolate and stir continuously as it melts.

3. Add coconut milk and vanilla, and continue to stir until everything is incorporated. Then turn off the heat.

4. Add maple syrup and 1/4 tsp salt, and mix well.

5. Pour into miniature ramekins or other small dish. Place in the refrigerator for at least two hours. Sprinkle with a little salt for garnish just before serving.

6. Enjoy!

Honey glazed Asparagus

from: lovelovething.com

• one bunch asparagus, washed
• 2 tablespoons bacon grease (hw:coconut oil)
• 2 cloves garlic, minced or pressed
• 1/4 teaspoon sea salt
• 1/4 teaspoon pepper
• 2 tablespoons raw honey
• 
  

1.  Put bacon grease in pot on medium-low heat to melt.
2. Chop off the woody stems of your asparagus 
3. Add asparagus, garlic, salt, and pepper to pot. Stir to distribute.
4. Cook covered, on medium-low heat until cooked through. Stir occasionally to prevent sticking. The asparagus will be limp when it’s cooked through.
5. Arrange on a plate and drizzle honey over the asparagus. Enjoy.

Buffalo Wing "hummus"

from holisticallyengineered

Ingredients

• 1 medium head of cauliflower, cut into florets
• 2 Tbsp almond butter
• 2 Tbsp hot sauce
• 2 cloves garlic
• 1 tsp paprika
• 1 Tbsp lemon juice

Instructions

1. Steam the cauliflower florets using your desired steaming method.
2. Add all the ingredients to a food processor or blender and blend until smooth.
3. Chill before serving with veggies or homemade crackers

Kale White Pizza

I am posting this for the topping idea. Being Grain, Grass, Gluten Free I am choosing not to post the wheat crust. You use whatever crust makes you happy. 

for the topping

4 T. olive oil
2 cloves garlic, minced
1 bunch kale (about 12 oz.)
1 T. water
6-8 oz. fresh mozzarella, cut into ¼” slices
4 oz. goat cheese, crumbled
¼ c. parmesan, grated

1) Preheat oven to 500°F or as hot as it will go without being set to broil. Roll out pizza dough, sprinkle baking sheet or pizza stone with cornmeal and transfer dough to prepared pan.  Mix 2 T. olive oil with 1 clove minced garlic and set aside.  

2) To strip the kale from the white ribs fold the leaf in half lengthwise, grip the stem end in one hand, and run your other hand down the length of the leaf.  Chop the leaves into small pieces and discard the stems.  Heat the remaining 2 T. olive oil and remaining minced garlic clove in a large sauté pan over medium heat until fragrant (less than a minute).  Add the chopped kale and water; toss to combine.  Cover and steam for about two minutes.  Using a slotted spoon, remove the greens to a paper-towel-lined plate and let rest.

3) Brush the garlic oil mixture over the pizza dough.  Top with mozzarella, then scatter the kale over the cheese.  Crumble goat cheese over the kale, then top with grated parmesan.  

4) Bake in preheated oven 8-12 minutes, or until crust is crisp and cheese is bubbly.  Cut into wedges or strips (or what have you) and serve.

Spiral Slicer

http://www.amazon.com/My-Spiral-Slicer-Spiralizer-Stainless/dp/B00PHNYKQA/ref=sr_1_119?s=kitchen&ie=UTF8&qid=1428350091&sr=1-119&keywords

This product looks interesting to make a new twist on salad. Long spirally zucchini?? top with tomatoes, pine nuts and a simple dressing.

http://www.blog.myspiralslicer.com/5tips?pp=0

Paleo Apple-Cinnamon Pancakes

• 
  

from paleonewbie.com

• 2 eggs, whisked
• 2 bananas, mashed
• 1 peeled apple, diced small
• 2 tbs almond butter
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp pure vanilla extract
• A little coconut oil for cooking pancakes

Instructions

1. Mash the 2 bananas with a fork
2. Whisk 2 eggs in a medium bowl
3. Add banana mash to eggs
4. Dice 1 apple. We used Fuji – choose your favorite
5. Stir bananas, eggs and apple chunks together
6. Next add the almond butter, cinnamon, nutmeg and vanilla
7. Combine into a pancake batter
8. Pour into pancake shapes in frying pan and cook with a shallow layer of coconut oil over medium-low heat
9. Note: Make these a little smaller than a traditional pancake. (They shouldn't be wider than your spatula.) They will cook more evenly and be easier to flip that way
10. Makes about 8 small pancakes
11. Recipe can be easily be doubled or tripled to make more pancakes
12. Top with fresh fruit or raw maple syrup
13. Enjoy this healthy and flavorful breakfast!

Berry and Spinach Smoothie

 1 cup strawberries
-1  cup  blackberries or blueberries
- 1  banana
- 2 cups fresh spinach
- 3/4 cup full fat coconut milk

Blend!

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Blueberries and Kale Smoothie

• 1 cup of milk (I like coconut milk -full fat canned)
• 1  banana
• ½ cup of frozen blueberries
• 1 cup of baby kale

Blend in blender and drink!

Pnut Butter Coclate Chip Muffins

from averiecooks.com

1 medium ripe banana, peeled
1 large egg
heaping 1/2 cup creamy peanut butter 
3 tablespoons honey (agave or maple syrup may be substituted)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt, optional and to taste
heaping 1/2 cup mini semi-sweet chocolate chips

DIRECTIONS:

1. Preheat oven to 400F. Prepare mini muffin pans by spraying very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free for health reasons, simply use cooking spray or grease the pan.
2. To the canister of a blender, add first 7 ingredients, through optional salt, and blend on high speed until smoothy and creamy, about 1 minute.
3. Add chocolate chips and stir in by hand; don't use the blender because it will pulverize them.
4. Using a tablespoon or small cookie scoop that's been sprayed with cooking spray (helps batter slide off spoon or scoop easily), form rounded 1 tablespoon mounds and place mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
5. Bake for 8 to 9 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter.  Due to their small size and oven variance, make sure to watch your muffins closely, and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they've firmed up and are cool enough to handle. Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.

The Problem with Modern Wheat

Although this is article is on a page that sells a product to replace modern wheat, it explains the issues that have plagues modern wheat so well. I am going to post just a few quotes from the article but I suggest you go to the link and read the whole article. This article talks about wheat but the problems with other grains, such as corn, have the same issues.


Source from: http://www.grainstorm.com/pages/rant

• Grain has been at the heart of humankind's diet for thousands of years. It is, in fact, the foundation of civilization: it cultivates easily, stores for years in kernel form, releasing its nutritional bounty when the seed is ground and prepared into fresh breads or porridges. This is how grains have been consumed over the millennia: stored in whole kernel form and milled fresh, full of life and nutrients.

So what’s changed? In fact, almost everything.

• The way we grow it, the way we process it and the way we eat. The very wheat itself. Since industrialization, everything has changed, and it has happened in two distinct “technology revolutions”. The first was in milling, the second in cultivation and farming. Both have had a profound effect, yet most people have no idea.
• 
• “From a human nutrition standpoint, it is ironic that wheat milling methods to produce white flour eliminate those portions of the wheat kernel (bran, germ, shorts, and red dog mill streams) that are richest in proteins, vitamins, lipids and minerals.”
• For 10,000 years, we cultivated wheat, stored it, milled it and consumed it. The system worked, and it nourished civilization. Then, in the industrial era, we changed things.
• First we invented mechanical technologies to turn wheat into barren white flour. Then, we invented chemical and genetic technologies to make it resistant to pests, drought and blight and easier to harvest, dramatically increasing yield per acre. And, while we were tweaking genetics, we also figured out how to increase glutens for better “baking properties” (fluffier results). Put another way:

We have mutant seeds, grown in synthetic soil, bathed in chemicals. They're deconstructed, pulverized to fine dust, bleached and chemically treated to create a barren industrial filler that no other creature on the planet will eat. And we wonder why it might be making us sick?

• You need to look for stone-ground “whole meal” flour, where the entire wheat kernel is ground and the germ is crushed into the flour. It’s hard to find because it doesn’t keep well—delicate fatty acids start to degrade immediately. So if you do find the real stuff, it has likely been oxidizing for months in the distribution chain, turning stale and rancid. Of course you can taste this. It’s that bitter unpleasantness that we so often associate with whole grains. Which is yet another irony, because that flavour signifies that nutrients have been lost. 
•  A farmer friend of ours told us: “Our pigs are grain-fed. We grind it for them fresh everyday. If it's not fresh, they don’t like it, and they don’t thrive.”

Heartweed: so today's wheat is not the same as the wheat our parents/grandparents grew up on. And even if you buy organic stone ground the wheat deteriorates so quickly that the wheat becomes rancid and inedible/unhealthy. Modern processing also prodeuces super gluten wheat.Todays wheat contains much more gluten. 

Slow Cooker Breakfast Pie

PaleoOMG.com

Ingredients

• 8 eggs, whisked
• 1 sweet potato or yam, shredded
• 1lb US Wellness Meats Pork Sausage, broken up (HW: I am going to use ground beef) 
• 1 yellow onion, diced
• 1 tablespoon garlic powder
• 2 teaspoons dried basil
• salt and pepper, to taste
• any extra veggies you want to put in there: peppers, squash, etc.

Instructions

1. I greased my crockpot with a bit of coconut oil to make sure none of the egg stuck to it.
2. Shred your sweet potato. I used the shredding attachment on my food processor to make it super quick, but you could use a grater as well.
3. Add all ingredients to your crockpot and use a spoon to mix well.
4. Set it and forget it!! I stole that tagline. I’m gonna get sued. Eeeek.
5. Place on low for 6-8 hours. I cooked it for more than 7 to make sure the pork sausage was completely cooked through.
6. Slice it like a pie. Because I said so.

Wound Recovery Spray

This wound recovery spray will help your wound to recover quickly and without infection.  It is also good for  any soreness.  

Ingredients

• 3 drops of Lavender essential oil (hw:safe for babies 3m up) 
• 3 drops of Thieves essential oil (hw: not for children under 10)
• 2 drops of Myrrh essential oil  (Optional ) (hw:safe over age 2)
• 2 drops of Cypress essential oil  (Optional )(hw:safe over age 6m)
• 1/4 teaspoon sea salt
• 4 ounces distilled water 

Instructions

• Combine all the oils in a spray bottle (like this) and shake well.  
• Spray the wound then cover with bandages.  
• Spray the wound at least 3 times a day for 3 days or until repaired. 

Check this website for a list of appropriate essential oils by age group. 

http://www.thehippyhomemaker.com/essential-oil-safety-babies-children/