Categorized Under “ 2011 December”

Kale, Squash, Pomegranate and Spiced Walnuts Salad

Posted December 15th, 2011 by

Submitted by: Lisa Rose Servings: 8 Ingredients: For Squash: 1 butternut squash, or other sweet squash 2 tablespoon coconut oil, butter, or other healthy cooking fat 1 teaspoon cinnamon 1/4 teaspoon sea salt For Spiced Walnuts: 1 egg white 1/4 cup honey or less to taste 1/2 teaspoon vanilla extract Read more…

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Celery Root Bisque

Posted December 15th, 2011 by

Submitted by: Richard Hammond Servings: Serves 8 as a Soup Course Ingredients: 2 large celery roots (aka knob celery or  celeriac) 2 quarts no-sodium chicken broth 1 bunch leeks, white part only 1 bunch parsley root 2 large golden delicious apples 6 oz. raw walnuts 4 tbsp. chicken fat (schmaltz) Read more…

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Smoked ham on vegetables

Posted December 15th, 2011 by

Submitted by: Francesca Servings: … Ingredients: Pumpkin, sweet potato, olive oil, salt and fresh rosemary. Curly endive, garlic, red chili pepper and black olives. Speck (smoked ham). Instructions: Pumpkin and sweet potato, steam cooked, mashed and seasoned with olive oil, salt and minced rosemary. Curly endive, cut and stir-fried with Read more…

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Sweet potato and Apple casserole

Posted December 15th, 2011 by

Submitted by: Erin Oggier Servings: 6 to 8 servings Ingredients: 2 sweet potatoes or yams (peeled and cut into equal size pieces) 7 granny smith apples cored and cut into slices 2 tablespoons Clarified grass-fed butter or palm oil 1 tablespoon ground Cinnamon ½ teaspoon ground Nutmeg ¼ cup of Read more…

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Wild Alaskan salmon ceviche

Posted December 15th, 2011 by

Submitted by: Sue Kennedy Servings: 8 Ingredients: 1 lb. wild salmon 1 cup fresh squeezed lemon/lime juice . (I use half of each, you can sub. bottled, with no sugar added) 16 oz. organic tomato juice 1/4 cup olive oil 2 T. avocado oil(optional) 2 t. hot sauce 1/2 t Read more…

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Mushroom Potato Hash

Posted December 15th, 2011 by

Submitted by: Alexey Servings: 4 Ingredients: 1.) Olive oil, bacon grease, lard or tallow 2.) 3 large organic potatoes 4.) 1 lb any type of mushroom (wild are best for flavor) 5.) 1 medium onion 6.) Few cloves or garlic 7.) Salt 8.) Pepper 9.) All purpose seasoning blend (I Read more…

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Roasted Roots

Posted December 15th, 2011 by

Submitted by: Jennifer Laughter Servings: 6-8 Ingredients: Several pounds of mixed root veggies.  My favorites are sweet potato, white turnip, rutabaga, carrots and radishes. 2-3 three celery stalks cut into 1 inch pieces. Whole, peeled garlic cloves to taste Olive Oil Bunch of fresh parsley – finely chopped Freshly ground Read more…

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Rosemary Citrus Twice Baked Sweet Potatoes

Posted December 15th, 2011 by

Submitted by: Tarah Chieffi Servings: 6 Ingredients: 6 medium sweet potatoes 4 tablespoons brown sugar 4 tablespoons ghee, grass fed butter or coconut oil (room temperature) 4 ounces coconut milk Zest of 1 orange 1 tbsp fresh or dried rosemary 1/2 tsp thyme 1/2 tsp salt 1/2 tsp pepper Instructions: Read more…

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Eggplant and Wild Mushroom Stuffing

Posted December 15th, 2011 by

Submitted by: Sarah Ballantyne (www.thepaleomom.com) Servings: 10-12 Ingredients: 2 large eggplants, peeled and cut into ½” cubes 2 Tbsp salt (for salting the eggplant, not for the final stuffing) 2 lbs assorted mushrooms (I used 1 lb baby bella, 8oz chanterelle, 4oz oyster, and 4oz royal trumpet) 6 oz reduced-sodium Read more…

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Greek Style Herb-Roasted Potatoes with Lemon Juice

Posted December 15th, 2011 by

Submitted by: Mya Zeronis Servings: 6 Ingredients: 6 large russet potatoes, scrub-cleaned; cut into 1/8 wedges Salt to taste Pepper to taste 3 tablespoons garlic, minced 3 tablespoons dried Greek oregano 1 tablespoon dried thyme 1/4 cup extra virgin olive oil 1/4 cup lemon juice, freshly squeezed Instructions: Preheat oven Read more…

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