Paleo & Primal Food, Wine, Travel & Living

Posts tagged “fall

Persimmon, Hazelnut and Arugula Salad with Honey Citrus Dressing

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OK, sometimes I trick people into eating Primal/Paleo. Such is the case when I am invited to or Andy and I throw potluck-type parties. And this was the case last Saturday. Being Paleo/Primal at a party can be as scary as Halloween itself! 🙂

So here’s the great salad (I have named the FALL-iday/Holiday Salad!) brought that served both as a conversation piece, and the main part of dinner for Andy and myself. 🙂 You can use the ingredients below in pretty much any ratio you want––I’ll just give you the framework of what I used. And don’t miss out on the dressing. It really makes the dish!

Salad:
16 oz container of Organic Girl Arugula (you can also use a little spinach or spring mix if you’d like, but I think arugula tastes the best in this particular salad).
4 medium-sized fuyu persimmons, cubed
Arils of 1 pomegranate
4-6 slices of bacon (thick-cut, Applewood smoked)
1 cup toasted. skinned, and chopped hazelnuts
2-3 ozs. parmesan cheese–shaved…not the POWDERED kind for crying out loud 😉

Combine all ingredients in a large bowl, or in my case, a catering pan if you are taking the salad to a large party. 🙂

Dressing:
1 part lemon juice
2 parts grapefruit juice
3 parts extra virgin olive oil
2 parts honey
1 tsp crushed garlic
1 tsp crushed ginger
pinch salt

Combine all ingredients in a small bowl and whisk until well incorporated. Dress the salad and serve. If you are transporting the salad to an event like I did, wait until you arrive at the event to dress the salad.

Thanks to Whole Foods Market for sponsoring the food used in this recipe!! 🙂 You can find Whole Foods on Facebook here and on twitter here. My local store is in Roseville on Facebook here.


Gluten Free Pumpkin Pecan Breads & Apple Parsnip Soup

I made this duo (the pumpkin breads were my own recipe and I borrowed the soup recipe from Cooking Light) for a wine party Andy and I went to last Friday.

I always make sure to bring Paleo friendly food to a potluck, but I especially like making comfort-type foods that non-Paleo people think they might miss if they cut wheat or sugar from their diet. The Pumpkin and Pecan Breads are such a treat! 🙂

Pumpkin & Pecan Breads

This recipe makes about 18 cupcake-sized breads. Each one can be served with the soup. You can place the bread in the bottom of the bowl and pour the soup over, or you can pour the soup in the bowl first and tear apart the breads using them as croutons.

Ingredients
2 cups pumpkin
1 1/2 cups chopped pecan
1/2 cup coconut flour
1 1/2 cups almond flour
1/4 cup honey
8 eggs
1/4 cup coconut oil
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 1/4 teaspoons nutmeg
3/4 teaspoon salt
3/4 teaspoon cloves
1/2 teaspoon allspice
1 teaspoon crushed ginger

Preheat oven to 325. In a large bowl, combine all the dry ingredients except for the pecans. In another bowl, whisk together eggs, pumpkin, and coconut oil. Add wet ingredients to the dry mixture and fold until just combined. Incorporate the pecans and then pour the batter into a loaf pan or into a cupcake pan with liners.

Bake until the middle of the breads gently spring back and the tops of the bread are golden brown.
Now for the soup….

Apple-Parsnip Soup (from Cooking Light Magazine–dairy ingredients omitted)
Ingredients:
2 tablespoons olive oil
1 cup chopped onion
2 1/2 cups chopped peeled Pink Lady apple (about 1 pound)
1 tablespoon curry powder
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon ground cardamom
1 garlic clove, chopped
3 1/2 cups chopped peeled parsnip (about 1 1/2 pounds)
4 cups fat-free, lower-sodium chicken broth
1 cup apple cider
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preparation:
1. Heat olive oil in a Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add apple and the next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add parsnip, chicken broth, and apple cider; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until parsnip is tender.
2. Place half of parsnip mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with remaining parsnip mixture. Stir in salt and pepper.