I don’t like winter one little bit. I’ve tried the Wim Hoff method, I’ve tried to embrace cocoa and warm fires and snow angels. The only time I’ve ever really felt an attraction to winter is when I took mushrooms and couldn’t feel the cold and when engaged in snowboarding. Aside from that it would be really cool to just work from my computer and live in Ecuador. Hear that internet Gods!!! Make it happen. Please? Until then I embrace eating summer foods on dreary grey winter days which otherwise would be more akin to potato chowder and a glass of bourbon. Enter: Raw Zucchini Noodle Pad Thai
Subsequently I scarfed down half this salad before work and it moosted my bood x100. My lovely clients at primal paleo sent me a spiralizer to create some exciting new recipes for their blog. I’ve missed having one around, they are so useful and by george is it just me or does food taste better spiralized!?
Curry leaves are so underrated. Those little leaves have so much flavour, and to me they just take like authentic Indian cuisine. I buy a whole bunch and then freeze most for later use. Quinoa is like a sponge and when cooked in a coconut milk curry leaf and mustard seed laden sauce like this one it’s just packed with flavour. This is a lovely side dish or addition to a salad, I topped it with a few sesame salmon balls and it was total perfection.
Indian Style Quinoa and Peas is one of those really simple dishes that you can count on to amplify any meal, especially Indian influenced curries or tandoori meats. In food and in life the best things are the simple things. This morning my love gave me a sweet hug when I was making my coffee and all groggy and disheveled. It woke me right up and took me from morning ogre to morning mermaid.
In a medium sized pot heat the coconut oil, add the mustard seeds and curry leaves and when the seeds start to pop add the chili, garlic, ginger and onion and cook until everything starts to brown.
Add remaining ingredients quinoa, water, coconut milk, peas and salt and cook on high until it starts boil. Reduce heat and let simmer for 15 minutes. Finish with fresh cilantro.
Confession time, I normally loathe canned fish. There is something about it that I’ve hated since childhood. But it’s so damn convenient and on a handful of occasions I’ve had it prepared in a way that is well, delicious and makes me hate it much much less. So I feel that with these sesame salmon balls with ginger tahini dipping sauce that a turning point has been reached. Because you guys, these are so freaking good, and how could they not be when they come straight from the brilliant noggin of Sonia Lacasse otherwise known as the Healthy Foodie and author of the amazing new cookbook Paleo Home Cooking. This woman is a total rockstar with such an inspiring story.
Not only does she turn canned salmon into a veritable delicacy, she also has a recipe for fatty fish patties that uses sardines and herring and makes getting those omega-3’s a piece of cake. These patties are perfect for picky kids and adults alike, and we all know how healthy herring and sardines are but admittedly they can be a challenge to include in ones diet.
I loved flipping through the pages of her first cookbook and will return to it for inspiration time and time again. The section on nut butters is beyond anything my simple almond butter imagination could ever conjure up. Seriously, smoky bacon and dark chocolate nut spread and a taste of India seed butter, this book is already covered in drool! I’m always impressed by Sonia’s luxurious desserts and she pulled no stops for the book. My Quebecois mother literally flipped her lid when I told her there was a paleo recipe for “pouding choumer” which is a classic Quebecois dessert that translates to unemployed mans pudding. It’s a classic vanilla cake with a buttery luxurious maple pudding sauce that sinks to the bottom during the cooking process. I can’t believe my beloved childhood dessert has been paleofied.
4 tablespoons healthy cooking fat or oil for pan-frying (best choices include lard, beef tallow, ghee, coconut or avocado oil)
Instructions
Put all the ingredients for the salmon mixture in a large mixing bowl and mix until evenly combined; Place that in the refrigerator to chill for at least 2 hours.
While the salmon mixture is busy getting cold, prepare the dipping sauce by placing all the ingredients to a small food processor and processing until smooth and creamy. Now place that too in the refrigerator to chill for a couple of hours.
Disperse the white and black sesame seeds on a plate.
Once the salmon mixture is fully chilled, roll it or scoop it into 36 balls*, roughly the size of a Ping-Pong ball, then roll them into the sesame seeds to coat.
Heat the cooking fat in a large heavy skillet set over medium-high heat and cook the salmon balls, turning them often, until nice and golden all around, which should take about 8 to 10 minutes total. You might have to work in 2 or 3 batches, depending on the size of your skillet.
Make sure not to overcrowd the pan so that air gets to circulate freely between each ball.
Allow the balls to cool slightly before serving with the dipping sauce.
I’ve made this pie twice now and it’s pretty much the best thing ever. It’s way easier than regular ol’ pumpkin pie and a lot healthier too. The crust is made with macadamia nuts (or whatever nuts you have kicking around) dates and coconut oil and the filling is a creamy combination of pumpkin, coconut milk, aromatic spices and grass fed beef gelatine which is absolutely loaded with health benefits. I was hesitant to use the gelatine as I didn’t want the pie to have a weird consistency, but if you use the right amount it does the job of thickening without creating any weird gummy textures. If you want a purely vegan pie you can get vegan gelatine using agar agar or irish moss which are both seaweeds.
You American peeps haven’t had your thanksgiving yet and my vote is that you try this Paleo No Bake Pumpkin Pie for the occasion. I made it for our thanksgiving and the fam jam went gaga. The best part is that its so light and easy to digest that you don’t get that same lead weight feeling in the pit of your stomach that usually comes along with thanksgiving.
Since we’re on the topic I would also seriously recommend dry brining your turkey 24 hours before cooking it. This technique definitely resulted in hands down the best turkey I have ever had or made. Last year I did a traditional brine, which is great but leaves the meat a bit watered down. Dry brining imparts the flavour from the salt without taking flavour away from the turkey. I suppose I should just write a post on this alone since I’m so passionate about dry brining but you guys I didn’t take any photos because that turkey was gone so fast.
If you’re in the kitchen for an extended amount of time and looking for a great jam, check out this mix, its long, varied and beautiful.
1 1/2 C unsalted macadamia nuts (pecans or walnuts also work well)
1/2 C date paste
1/4 C coconut oil
pinch sea salt
1/2 tsp vanilla bean or vanilla extract
Filling and coconut whipped cream
1 28oz can pumpkin puree OR equivalent amount homemade pumpkin puree
1 can coconut milk (left in the fridge for a few hours to firm up)
1/2 C coconut oil
3 Tbs grass fed beef gelatine OR 1 tsp agar agar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
pinch salt
1/2 tsp vanilla extract
30 drops liquid stevia OR 1/3 C maple syrup
Instructions
For the crust
In a high powered blender or food processor, add the macadamia nuts, date paste, coconut oil, salt and vanilla and blend until all the nuts are crushed and everything is evenly combined.
Press the crust into a springform pan, the smaller the pan the taller the pie will be but I used a 9 inch.
Set the crust in the fridge or freezer to set a bit while you make the filling.
Filling and coconut whipped cream
Using the same blender or food processor add the pumpkin puree, separate the liquid from the coconut cream and add the liquid only. Add the gelatine or agar agar (don't worry about blooming it) and puree until smooth.
Add the coconut oil, spices, salt, vanilla and stevia or maple syrup and puree again until smooth.
Pour over top of the crust and allow to set for at least 2 hours in the fridge before serving.
To make the coconut whipped cream simply use the remaining coconut cream and whip it with a whisk or in a mixer until light and fluffy, you can add a splash of maple syrup or honey to sweeten it up if desired.
Pie serves 8-10 people, place a dollop of coconut whipped cream on each piece and enjoy!
I’m overjoyed that Canada has a new leader. We’ve been through a hellish 12 years of environmental destruction and infringement on our human rights. Yet still so many people supported Harper, it’s astonishing to me how even at this pivotal point in time, when the planet is crying for us to stop annihilating it, people can still care more about money than breathing clean air. Hopefully the Liberals will hold true to their promises, the first day in office Trudeau pulled Canadian fighter jets out of Iran. He’s moving ahead and accepting more refugees into our gigantic and abundant country and helping to disable the fear propaganda we’ve been hearing for so long. A very noble first step towards regaining our countries peace keeping reputation.
I told some friends that if the conservatives were to win I was moving to Ecuador. Luckily for now I’ll be staying in the homeland, enjoying delicious cinnamon apple streusel muffins and aged earl grey tea on calm cool mornings with change in the air. Here’s hoping we can start to move forward after a long time going back. Amazingly Canada already employs more people in the sustainable energy industry than in oil. We have long needed a government that echoes the sentiments of the majority which I think are kindness, generosity and humility.
Oh yes, and about these muffins…they literally disappeared in a matter of 3 hours. They were gobbled right up and the scent from the cinnamon makes your kitchen smell amazing. Since they’re sugar free they are perfect for sensitive little ones. My son just adores them so much. I’ve made a few variations of this recipe now and it works great for banana muffins, chocolate and savoury. After many different paleo muffin renditions this is by far my favourite formula. The baking powder technically isn’t paleo and you can omit it. Personally I don’t think a bit of BP does much harm and it makes the muffins nice and plump!
Hey I'm Chantelle, my alter ego would be a mermaid if I wasn't such a terrible swimmer. I love writing authentically and cooking in my pyjamas. My favourite pastimes include eating avocados, travelling the world and hanging out with a toddler.
. This woman is a total rockstar with such an inspiring story.
