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Sacramento Magazine Interview and Photo Shoot, plus Chilled Avocado Soup Recipe

Ready or not, Kristy DeVaney. You’re the face of the Paleo diet  in Sacramento.

Wow. I never realized that a little over a year after being on the Paleo diet, that I would be interviewed by Sacramento Magazine and taking up a page and a half of real estate in their June issue.

It was a great honor to be spotlighted, and I hope that people will understand why I made the shift to the new website and the new lifestyle. Kudos to Cathy Cassinos-Carr for depicting me pretty much dead on (using some exact quotes and not misquoting me or taking me out of context while doing it), and thanks to Mandy Draper for taking the great photos (that appeared in the magazine).

I am also happy to announce that Nugget Markets, Casque Wines, and Piatti Ristorante are continuing as my sponsors as the URL will redirect to this one at the end of June. No more Pepto pink background or sickly sweet recipes!! 🙂

For the photo shoot I made stuffed bell peppers with grass-fed beef, pork, and cauliflower rice, and a chilled avocado soup with Latin-spiced prawns.

Since there wasn’t enough room in the magazine to include the recipe, I decided I would give it to you here (below):

Chilled Avocado Soup with Latin-spiced Prawns

Servings: 4

Cooking Time: 30 minutes from start to finish

You’ll prep the spicy shrimp first so they can marinade in spices before you cook them.

Shrimp Ingredients:
12 Prawns, peeled and deveined
1⁄4 teaspoon ground cumin
1⁄4 teaspoon chili powder
1⁄4 teaspoon garlic powder
¼ onion powder
1/8 tsp cinnamon
1/8 tsp cayenne pepper
sea salt

Prepare the shrimp:
Add cumin, chili powder, garlic powder, onion powder, cinnamon, cayenne pepper, and salt together in a small bowl. Stir in the prawns and coat them with the spices. Refrigerate and allow to marinate for 20 minutes. Prepare the avocado soup while shrimp is in the refrigerator.

Soup Ingredients:
3 ripe avocados, peeled and diced
1/2 cup So Delicious coconut milk
1/4 cup organic chicken broth or vegetable broth
1 Tbsp freshly squeezed lime juice
1 Tbsp freshly squeezed orange juice
2 Tbsp chopped fresh cilantro
1/2 tsp ground cumin
1/4 tsp chili powder
sea salt (to taste)

Prepare the soup:
Place avocados, coconut milk, lime and orange juice, cilantro, cumin, and chili powder in a blender. Pulse until well blended, add chicken broth to the consistency of your liking. Add salt and season to taste. Place into the refrigerator to chill.

Cook the shrimp:
Heat 2 Tbs olive oil in a skillet. When oil gets hot, add the shrimp and cook them 3-4 minutes (or until they turn color). Remove from heat and allow to cool slightly.

Remove the soup from the refrigerator, and spoon it into small bowls. Top each serving with the spicy shrimp. Serve immediately… the cold soup and the warm shrimp are a delicious combination.