The Paleo Palate

Had an awesome #sashimi #dinner. (at Sung Bak Sa Sushi)

Paleo Red Velvet Cake

I made this cake for Holly’s birthday. She’s the owner and coach of Pink Iron and one of the most amazing people I know. It was my first time making a red velvet cake (her favorite) not to mention the challenge of making it paleo. I’m glad it turned out good.

Cake
1/2 cup raw organic honey
1/2 cup softened grassfed butter
3 free range eggs
2 tsp vanilla extract
3 cups blanched almond flour
2 puréed red beets approx 1 cup (see below)
2 tbsp raw cacao powder
1 tsp baking soda
1/2 tsp salt

Steam two to three red beets for about 45 minutes or until it’s fully cooked. To test it, insert a fork in a beet. If it goes through easily, it’s done. Peel the beets. Cut them into small pieces for easy purée. Transfer in food processor or blender. I added about 2-4 tbsp of butter instead of water for easy blending and less watery consistency. Keep blending until its completely puréed.

Preheat oven to 350F.
Combine all ingredients and mix well.

Line with wax paper and grease the bottom of two 8x8 cake pans.
Spread a layer of dough on the two cake pans about 1 inch thick.

Bake for 15 minutes or until the toothpick comes out clean after inserted in the middle of the cake. Let it cool before frosting.

Buttercream Frosting

1/2 cup raw organic honey (get the thick kind)
2 cups unsalted butter (grassfed)
1 tsp vanilla extract

Using a mixer, whisk the butter continuously until it forms firm peaks. Drizzle the honey while whisking then add the vanilla. Consider adding some cashew cream cheese. Blend them together for a yummy frosting.

Cashew Cream Cheese

1 cup raw cashew soaked for at least 4 hours or overnight
2-3 tbsp water
2 tsp apple cider
1/4 tsp lemon grind
1 tsp lemon juice
1 tsp salt

Place the soaked cashews (water removed) in a food processor. Add about 2 tbsp water then purée. You may need to scrape the sides every now and then to ensure all the nuts are puréed. When it turns to a paste add the rest of the ingredients then blend.

* Place a cake on a cake plate. Spread a thick layer of frosting on top. You may add slices of strawberries like I did. Add a little more frosting before placing the second layer of cake. Spread a layer of frosting on top and the sides of the cake making sure its even. Place the cake in the freezer to set the frosting before adding a second and/or third layer of frosting.
You can decorate the cake like I did with edible flowers and wrapped around homemade chocolate sculpture.

Tomahawk Steak

I got two of these babies from Costco. Made me feel like a cave woman. I seasoned them with Montreal Steak seasoning. Fried them in walnut oil and grassfed butter. Then baked them at 350F for 20-30 minutes depending on the thickness.
I served it with garlic herb grassfed butter. I simply blended softened butter with crushed garlic, thyme and rosemary in a food processor. Then rolled it like a large tootsie roll in a Saran wrap before freezing. When frozen, slice a few pieces to top the steak.

#tomahawk #steak with #garlic #herb #grassfed #butter. The steak was seasoned and fried in a skillet for 2 mins each side then baked in the oven at 350F for 20-30 mins. These babies were huge! Looks like the Peter Lugers’ steak. Yum!

Avocado and Coconut Cream Ice Cream Drizzled with Chocolate and Topped with Pecan

 
It’s not your normal ice cream but this is a must try. So yummy! I grew up eating avocados for dessert and I missed it. It’s perfect for a hot Saturday afternoon like today.

Avocado Ice cream

1 can coconut cream
2 avocados
1/4 cups raw organic honey
2 tbsp arrowroot powder mixed with 2 tbsp water
A pinch of salt
1/2 cup chocolate chips (paleo approved)
2 tbsp coconut oil 
2 tbsp chopped pecans

Using a small pot, pour the coconut cream and honey. Bring to low boil while constantly stirring. Slowly add the arrowroot mixture until you see the cream thicken. Remove from heat. Add a pinch of salt.

Slice the avocados in half then remove the seed. Peel off the skin then mash the avocado until puréed. You may use a mixer to make it creamy. Add the coconut cream mixture while blending it with a mixer. Taste it and adjust the sweetness according to preference by adding more honey. Mix well then pour it in molds. Freeze overnight. 

In a double broiler, melt the chocolate chips then add the coconut oil. The coconut oil will make the chocolate hard after coming in contact with the ice cream. 

Remove the avocado ice cream from the molds then drizzle the melted chocolate on top. Drop a few pecan nuts while the chocolate is still liquid. The chocolate will harden a few seconds after in contact with the ice cream forming a shell. Serve frozen.

Cauliflower Shrimp Cakes on top of Cauliflower Garlic “Bread” Sticks

This was my entry for The Cavery’s cauliflower challenge.

Kimchi Fried Cauliflower Rice with Paleo Orange Mandarin Chicken

Blueberry Goat Cheese Brownie

I discovered blueberry goat cheese from Trader Joe’s and had been lately obsessing on making a dessert with it. Haven’t had the time to cook a lot this past week, so I was excited to get back in the kitchen. I imagined different desserts that this cheese will go with. Finally I decided on a simple brownie that anyone can make. The combination of flavors for this treat was so perfect that it impressed even my dear hubby who doesn’t eat dessert. This treat isn’t for paleo peeps who observe strict paleo due to dairy in the goat cheese.

1 & 1/2 cup almond meal
1 free range egg
1/2 cup softened butter from grassfed cows or coconut oil
3 tbsp raw organic honey (may add more if using unsweetened chocolate chips)
2/3 cup melted paleo approved chocolate chips
1 tsp vanilla extract
1/2 tsp baking soda
A pinch of salt
Blueberry Vanilla Chèvre (goat cheese) from Trader Joe’s

Preheat oven to 350F. Grease each muffin cup with grassfed butter or coconut oil. Combine all the ingredients except the blueberry goat cheese, in a mixing bowl using a hand mixer. Take about 1&1/2 tbsp of the dough and drop in each greased muffin cup. Flatten the dough then add about a teaspoon of blueberry goat cheese in the middle of the dough.
Bake for 15 - 20 minutes or until the brownie is slightly firm in the middle and brown on the edges. Cool until its room temperature. May add a little more blueberry goat cheese on top if desired.

Mini Lemon Tarts

I made these yummy little suckers for my gorgeous Pink Iron team at the Warrior Dash on Saturday. I figured we need some carbs either before or after the runs and obstacles. The dash was a blast and the team gobbled up the tarts. The custard turned out so creamy and will melt in your mouth. I’m sure you’ll like this one.

Ingredients

Crust
1 cup walnuts
1 cup pecans
10 pitted medjool dates
2 tbsp grassed butter or coconut oil
1/3 cup almond meal
1 tsp sea salt

Lemon Filling
1/2 cup freshly squeezed organic lemon juice
3-4 tsp finely grated organic lemon rind
(approximately 3 lemons)
1/2 cup raw organic honey
1 cup coconut cream
4 free range eggs
A few mixed organic berries for the finishing touch

Instructions

Pre-heat oven to 350 F.

Crust
Grind the nuts in a food processor until finely chopped. Mix in the dates, butter, almond meal and salt. Grind some more until the dates are fully incorporated in the mixture. Take a small amount of the mixture then press it in each greased muffin cup or pie tart pans to form a pie crust.

Filling
Combine all the ingredients ( except the berries) for the lemon custard filling in a bowl. Using a hand held mixer, slowly mix until well blended. Pour the mixture inside each crust. Bake in the oven for 30 - 45 mins or until the filling is cooked and slightly brown on the sides.
Cool in the refrigerator. Finish with mixed berries on top. Brush the berries with a little honey and lemon juice mixture. Serve them in cute muffin cup liners.

Paleo Sweet Potato Pie
(makes 2 pies)

This was the first time I made sweet potato pie so I winged it. The recipe you see here are all approximate amounts of what I used. It turned out so tasty that I am currently on my way to finishing the whole pie.

Pie shell:
2 & 1/2 cups walnuts
1/2 cup almond meal
10 pieces of pitted dates (heated for about 40 seconds in the microwave to soften)
1 tsp salt
2 tbsp butter (from grassfed cows)

Crush the walnuts in a food processor until its grounded. Add the dates. Blend until its well mixed. Add the rest of the ingredients in the food processor then blend. Divide the mixture in two greased pie pans then press them in the pan to form pie shells.

Filling:
4 medium sweet potatoes
3 eggs
1/2 cup coconut cream
1/4 cup butter from grassfed cows
1/2 cup raw organic honey
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp grounded nutmeg
1 tsp grounded cinnamon

Steam the sweet potatoes for about 25 minutes or until it’s soft enough to mash. (Insert a fork. If it goes through easily, it’s ready.) Remove the potato skin then mash the sweet potato. Set aside to cool down.

Preheat the oven to 350 F.
Beat the eggs then add the rest of the ingredients. Continue to blend until the mixture is smooth and creamy. Pour the pie filling into the pie shells. Bake for about 30 minutes or until the pie is cooked through. Refrigerate at least 2 hours before serving. May add coconut cream frosting on the pie after it’s removed from the refrigerator.

Coconut Cream Frosting

1/2 cup coconut cream
3 tbsp raw organic honey
pinch celtic sea salt
2 teaspoons arrowroot powder
1 tablespoon water
1/2 cup coconut oil

In a medium saucepan, heat coconut milk, honey and salt, simmer for 10 minutes
In a small bowl, combine arrowroot and water to form a smooth paste
Pour arrowroot mixture into saucepan
Mix contents of saucepan with a hand blender Whisk vigorously to combine, then bring to a boil, briefly, until shiny
Remove pot from heat and very gradually blend in coconut oil with a hand blender
Allow pot to cool for 10 minutes
Place pot in freezer / refrigerator for 30-40 / 45-120 minutes, until frosting solidifies and turns white.
Remove from freezer / refrigerator and blend again with a hand blender, until fluffy.