The Cook Awakening

Archive for the ‘Recipes’ Category


Coconut Ranch Dressing

January 3, 2012
Posted in: Food Sensitivities, Recipes, The Simple Kitchen

Remember ranch dressing? Back when you could eat dairy? It made veggies worth eating. And salad.

You can have it again.

Coconut Ranch Dressing

Ingredients:

  • ½ cup mayonnaise
  • ½ cup coconut yogurt or kefir
  • 1 – 2 cloves garlic
  • ¼ cup chopped green onion
  • ½ cup chopped fresh herb of choice – parsley, tarragon, dill, or cilantro
  • ½ tsp mineral salt
  • Directions:
    Place all the ingredients a food processor or blender and mix well.

    Enjoy!

    Rockin’ Paleo Nog

    December 14, 2011
    Posted in: Recipes

    I created this last year for the holidays, and couldn’t stop drinking it. I was so happy to know if was fortifying for my body! Lauric acid in the coconut milk, great essential fatty acids in the pastured eggs – no guilt here. Just deep satisfaction.

    I made it last weekend for the Holiday Paleo Potluck, and put in too much stevia. (Ew. Don’t do that.)
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    Paleo Pumpkin Pie

    November 24, 2011
    Posted in: Recipes

    Just one piece....
    Nutty Pie Crust

    Ingredients:

  • 1 c. almond or pecan meal (I like to make my own in the food processor, and leave it a little chunky for a more textured crust)
  • 2 Tbsp butter, ghee or coconut oil
  • optional, 15 drops stevia extract
  • optional, 1/2 tsp cinnamon
  • Directions:
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    Grain-Free Granola

    November 22, 2011
    Posted in: Recipes

    A little crunch and a little sweet are often missed when you go low carb. This recipe quite satisfies. For GAPS/SCD, omit the chia and substitute a half cup of honey for the stevia. (Although, I have to say I do not understand that prohibition against stevia in GAPS/SCD. It doesn’t feed bacteria and I don’t believe it irritates the lining of the gut.)
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    Pomegranate Pear Pork

    November 5, 2011
    Posted in: Just for Fun!, Recipes, The Simple Kitchen

    We were going to have roasted pork tenderloin. Really, we were.

    Problem is, it was still partially frozen at 6 pm. You can’t really roast frozen meat – just doesn’t come out right.

    So…. I sliced it up and found a few things lying around that sounded good.

    Pork tenderloin, fresh sage, pomegranate juice and pear butter
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    Eggplant Gratin with Sun-Dried Tomato Marinara

    October 23, 2011
    Posted in: Recipes

    Eggplant is a funny vegetable. I love the color and the flavor, but I’m a little uncertain about the health factors. They’re nightshades with not too much going for them otherwise. The other nightshades I indulge in sometimes – tomatoes are rich in lycopene, a potent antioxidant. Potatoes I avoid anyway, as too starchy. Peppers are also rich in antioxidants, and I eat them occasionally. But eggplant I don’t generally seek out.

    My husband put some in the garden this summer, though, and tonight brought in a couple of the last little purple teardrops still hanging.

    No more babaganoush, he’d asked a few weeks ago. No more breaded and fried, I thought. The minted salad I’d made a couple weeks ago with fresh tomato, blanched green beans, walnuts, raw olives and sheep feta was wonderful, but I didn’t want to repeat it.

    So, I did what I often do when I’m stuck for ideas. I googled eggplant.

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