A few months ago, I was introduced to a company called Hungry Root. Hungry Root’s mission, via their website is to: Unleash the flavor of vegetables, bring them to the center of your plate, and make them craveable.
OK picky people. I know what you are thinking… Vegetables and craveable are oxymorons! Not anymore. 🙂
Since going Paleo in 2011, I have been a proponent of obtaining most of my carbohydrates from fruits and especially vegetables. 🙂 🙂 🙂
Yes, I am the person who will roast root vegetables like carrots and parsnips until they are caramelized, and eat them for dessert! Maybe that sounds a little nutty, but when you start a true Paleo diet, you omit all processed sugars and so even vegetables when roasted can actually taste sweet!
I was really interested in Hungry Root, because they are making similar things with vegetables that we do on a daily basis, and yet, Hungry Root can ship meals pretty much really to cook with no prep involved other than heating oil in a pan, which is the perfect thing for busy people who need a quick and healthy meal! 🙂
This is the Cauliflower Coucous with Moroccan Almond Curry ($6). This VEGAN side is finely chopped raw cauliflower with a container of Moroccan almond curry made from fresh cilantro, parsley, mint, almonds, raisins and madras curry in the package. It’s super easy to prepare and you can eat the WHOLE container for only 121 calories. I don’t know about you, but I am a whole container kind of gal. 😉
And THIS is the Sweet Potato Noodles with Creamy Cashew Alfredo which contains Fresh-cut sweet potato noodles with creamy cashew alfredo (cashews, sesame tahini, garlic, Dijon mustard, Kosher salt, lemon juice, black pepper), tossed with curried carrots and chopped, roasted chickpeas. The cashew alfredo is absolutely ADDICTIVE. And BOOM, another vegan dish. P.S. There’s so much Vitamin A in the house in this dish, your eyes and skin will thank you just as much as your tastebuds!
The third item we tried was the Almond Chickpea Cookie Dough. Ingredients: Chickpeas, sweet potato, almond butter, sesame tahini, maple syrup, organic cane sugar, vanilla extract, baking powder, baking soda, sea salt, vegan chocolate chips. And we loved it so much, we ate it raw. Because it was so HARD CORE yummy that way—and only 60 calories per serving!! 🙂 YAY. Cookies for everyone!!
Want to try out Hungry Root? Well, you’re in luck! The marketing team at Hungry Root sent me a special code to pass along to you so that you can save 20% OFF your order. Just type in KRISTY20 in the promo code field at check out. Also, they are currently running a promotion of FREE shipping for orders over $40. Click here to start shopping!
Last Monday, Andy and I attended a hospitality professionals meeting and I won a bag of groceries from Whole Foods Arden (Sacramento). They are also members of the group and brought the bag to give away at the meeting through a raffle of business cards of all the attendees.
We rarely buy quinoa, because it is a grain and not technically Paleo, but since it is a gluten free grain that is high in protein and the box was in the bag of groceries, I decided to make good use of it and post the recipe here as my thanks to Whole Foods! 🙂
Chili Lime Shrimp with Vegetables and Quinoa
Inspired by a Kaiser Permanente recipe
2 tsp chili powder
2 tablespoons olive oil
1 Tbs teaspoon cumin
1 tsp red pepper flakes (this will make the recipe moderately spicy, omit if you don’t prefer heat)
1 clove garlic, crushed
Juice of one lime
Salt and pepper
20-24 uncooked, peeled and deveined medium-sized shrimp (roughly one pound)
Note: If you can’t find peeled and deveined shrimp, it’s pretty easy to do at home, it just takes about 15 more minutes to do it. After you peel back the shell, use a small knife to make an incision right on top of the vein and down to the tail. The vein will come practically on its own under running water. I also removed the tails for this recipe.
Mix marinade ingredients in a bowl and add the shrimp, tossing them in the bowl until they are coated. Set aside and work on your vegetables.
2 Tbs olive oil or coconut oil
1/2 of a large red bell pepper
1/2 of a large yellow bell pepper
1/2 of a large yellow squash
1/2 of a large zucchini squash
1/2 of a large eggplant
1/2 of a large onion
1 1/2 cups of your favorite tomato (I used some cherry tomatoes left over from a veggie tray and one large heirloom tomato)
2 tsp garlic powder
2 tsp salt
1/2 of one bundle of cilantro
After you wash and chop up the vegetables (cube or cut each into bite sized pieces), set them aside and prepare the quinoa.
1 1/2 cup 365 Organic Quinoa
First, for a nuttier flavor, toast the quinoa in a skillet until it turns a little brown in color. Then prepare according to package directions. For even more flavor, cook the quinoa in a vegetable or chicken broth (substituting the water and using the same amount of broth in the directions on the package).
Prepare Vegetable Sauté:
While the quinoa is cooking, begin your vegetable sauté by heating the olive (or coconut oil) in a skillet and cooking the onion until it is translucent and then adding both the red and yellow bell peppers. Cook for 5 minutes on medium heat, then add the squashes, and then the eggplant. At this point the pan will be getting dry, so add a little water or white wine (1/2 cup), add the tomatoes and the garlic powder, and cook until vegetables are tender and the alcohol has cooked out of the mixture. Lastly, remove the pan from heat and add the cilantro leaves allowing them to wilt into the vegetables.
By this time the quinoa will be done or nearly done. Drain any excess water (or broth) out of the quinoa and set aside.
Cook the Shrimp:
Heat a pan big enough to accommodate the 24 shrimp and get the pan really hot. Place your shrimp in the pan, along with all the marinade and cook the shrimp 3-4 minutes (until they sear and turn color). Then add the shrimp to the vegetable pan, and place the vegetable pan back onto low heat. Fold all the ingredients together until everything is well combined and heated through.
Begin with the quinoa, and place the amount of your liking in a circle shape on a large plate. Make a nice big crater in the center of the plate, and fill it with the shrimp and vegetable sauté. Then garnish with a little more cilantro if you’d like.
You can also make this recipe with chicken if you don’t like seafood. I would marinate and cook it in the exact same fashion. 🙂
You can find Whole Foods Arden (Sacramento) on Facebook here and follow them on twitter here.
We enjoyed this homemade soup (my own recipe) on Saturday night paired with delicious gluten free and vegan sandwiches from Pushkins Bakery. If you haven’t tried their “adult grilled cheese” or “the buzz”, please do. Both sandwiches are vegan and gluten free and are utterly delicious. It was fun to have a completely vegan meal for a change. 🙂
1 large sweet potato (peeled)
1 large onion
3 to 4 large red bell peppers
1 head of garlic
4 roma tomatoes
1 quart vegetable stock
1 1/2 tsp cumin
1 1/2 red pepper flakes
1 1/2 tsp coriander
1 1/2 tsp paprika
salt to taste
1-2 Tbs olive oil per baking sheet
Preheat oven to 385°F.
Prepare 2 half sheet trays by greasing them liberally with olive oil.
Chop all vegetables into uniform pieces. Place the onion and the sweet potato on one tray. On the other tray, you should be able to fit the chopped tomatoes, peppers, garlic and shallot. Important because the potato and onion will take slightly longer to bake. Bake the vegetables in the oven for about 40 minutes, checking to make sure nothing is burning and rotating them on the pan to prevent burning.
The peppers and tomatoes will be ready to remove from the oven when the peppers blister slightly and the garlic is roasted and tender. From the time you remove the peppers and tomatoes, leave the potato and onion tray in the oven ten minutes longer.
In a blender, begin to blend all the vegetables. There will be more than one blender can hold, so blend a little at a time with the vegetable stock. Since you will be enjoying the soup, add the stock to the consistency you like (I used all but about 1/2 cup of the stock), as thick or as thin. Empty each round of blended vegetables into a very large bowl so that they will mix together.
Then add all of your spices and flavorings. The crushed red pepper, paprika, coriander, and the cumin and salt to taste. Stir the spices in the bowl manually. Then in batches, return the vegetable mixture to the blender and mix until completely smooth. Pour the smooth soup into a new large bowl.
This soup can be made up to a day ahead of time. Just simply ladle into serving bowls and reheat. I’m confident this will be one of the easiest, yet most tasty soups you will ever make! 🙂 We paired the soup with a 2011 Handley Pinot Noir, Anderson Valley and a 2012 St. Rey Celeste, Candyhill Vineyards (Revolution Wines).
Thanksgiving 2014. Last week, Andy and I celebrated a little early because we will be in Mexico for the actual holiday, and I couldn’t resist making something special to pair with Georges Duboeuf’s new release of Beaujolais Nouveau—the inveterate red wine made from Gamay grapes produced in the Beaujolais region of France, that is only fermented a few weeks before being released for sale annually on the third Thursday of November.
Retailing at $10.99 nationwide, the 2014 Georges Duboeuf Beaujolais Nouveau complements an abundance of holiday dishes, from savory roasts to cranberry sauce. Suggested serving temperature for the Nouveau is between 62°F – 66°F, which is just slightly cooler than room temperature, to enhance the aromas and fruit flavors.
Our spread included:
turkey roulade stuffed with shitake mushrooms, shallots, chorizo and bacon, on a bed of carrots, celery, mushrooms and onions
sweet potato latkes
bacon wrapped persimmons and bacon wrapped dates
2014 Georges Duboeuf Beaujolais Nouveau
Thanks to Georges Duboeuf for providing the bottle of Beaujolais!
Now the recipe for the latkes—skip the sweet potato casserole and give these a shot!
Sweet Potato Latkes
3 sweet potatoes
1 yellow onion
2 tsp salt
2 tsp baking powder
1/4 cup coconut flour
1 cup coconut oil (melted)
Preheat oven (425°F)
Peel sweet potatoes and grate them, using the large holes on the grater, into a large bowl—I cheat and use a food processor on the shredder setting.
Grate the onion, too. Then, squeeze out as much liquid from the potatoes as you can and then add the grated onion to the bowl with the potatoes.
Add all other ingredients and combine. Using your hands works best, so keep a towel nearby or work close to the sink.
Prepare two baking sheets by pouring melted coconut oil on them and coating the entire tray.
Then form the potato mixture into 4-inch (or so) discs and place on the baking sheets until you have filled them up.
Brush the tops with a little melted oil and bake to desired crispness. I recommend checking on them and flipping them midway through baking to get both sides crispy.
Remove from oven and drain on paper towels prior to plating/serving.
ENJOY!! Happy Thanksgiving 🙂
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!
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. 🙂
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
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.
Last Saturday, Andy and I went to a Halloween party and I took these potatoes. They were inspired by a dip that Andy buys for us (occasionally as a treat) at Taylor’s Market. The dip/spread is called Walnut Basil and Blue Cheese Spread, and it’s rather addictive. I thought I would take the same flavor components and make them into bite-size little party treats. It was a big deal that I make a good culinary impression at this party, and I knew these would be well received. PS: They were all gone within a half an hour! 🙂
2 pounds red, blue, & yellow mini potatoes–if you can’t find these, red ones will do.
1 jar 365 (Whole Foods private label) Pesto Sauce
1/4 cup So Delicious Coconut Milk (or sour cream)
1/2 cup Crumbled blue cheese
1/4 cup olive oil
salt/cracked pepper to taste
Preheat the oven to 400°F and slice the potatoes into bite sized pieces. Generously oil a baking sheet and place the chopped potatoes it. Drizzle some oil over the potatoes (how much you use is up to you). Bake the potatoes until they are golden and crispy. Set aside while you prepare the pesto and blue cheese mixture.
For the blue cheese/pesto mixture, combine the pesto and the blue cheese in a bowl large enough to eventually hold the potatoes, too) and mix together with the back of a spoon, add the coconut milk (you can also use sour cream) to thin the mixture so that you can easily spread it on the potatoes.
Then add the potatoes in the bowl with the pesto/blue cheese mixture, and fold them in until the potatoes are well covered. Then place the potatoes back on to their original baking sheet and turn the oven on to the broil setting.
Broil the potatoes until the pesto and blue cheese mixture forms a crust and they look browned/crispy.
Go forth and be the hit of your party!! 🙂
My friends at Whole Foods had this great idea for a gift card giveaway on cavegrrl.com and sent me $40 to buy ingredients and showcase a recipe. Well, I spent a little over $40, but I did get more than a pound of chicken sausage (1.12 pounds), a package of sliced pancetta, a 1/2 pound of hazelnuts, 1/3 pound of mushrooms, 1 1/3 pounds yellow squash, 1 1/3 pounds zucchini squash, 1/3 pound of olives, 1 package of tarragon, 3 shallots, 1 lemon, an entire bag of kale salad (1 pound), 2 baguettes made by Against the Grain Gourmet, AND a bottle of French white wine. 🙂
And what did I prepare with all of the groceries? A brown butter summer squash linguine with chicken sausage, a warm kale salad, garlic buttered baguettes, served with a French blanc de blancs.
For the warm kale salad you will need:
1 pound kale salad
1/3 pound mushrooms, sliced
1 package of pancetta, sliced or diced (if sliced, you will want to chop/cut into finer pieces)
3 shallots, finely diced
1 Tbs olive oil
In a large sauté pan, heat the oil and sauté the shallots until they are translucent. Then add the pancetta and the mushrooms and cook together until the pancetta browns. Add the kale and turn with the ingredients, allowing it to wilt in the pan. Cover the pan with a lid to help wilt the kale. Add all of the salad and steam until the kale is barely tender. Set aside and prepare your summer squash linguine.
For the Brown Butter Squash Linguine, you will need a tool called a julienne slicer. I just bought one this past weekend in order to make the recipe and it has kind of changed my life. I’ll be making squash linguine at least once a month now! 🙂
I snagged the recipe from Fine Cooking.com and you can click here to find it.
1-1/2 lb. young yellow (summer) squash (about 4)
2 Tbs. unsalted butter
2 Tbs. finely chopped almonds or hazelnuts
1 tsp. kosher salt
2 tsp. chopped fresh tarragon or parsley
You’re basically going to slice 4-6 summer squashes (I used green and yellow) to their core with the julienne slicer. It’ll make fine strips that when cooked are the texture and size of spaghetti noodles (linguine, maybe not so much as the recipe advertises) 😉
You’ll melt the butter and add the hazelnuts cooking until the butter reaches a nutty brown color, about 2 minutes. Then you’ll add the squash and salt. Coat the squash with the butter and hazelnuts, and continue cooking for about a minute. Then you’ll stir in half of the chopped herbs, and squeeze a little of the lemon over the squash and toss. It’s a pretty easy and totally rewarding operation! 🙂
The sausages were easy to prepare. I bought the house special chicken sausage with spinach and feta, exclusively made at Whole Foods. All I did was sear them in a hot pan and finish them off in the oven. Then, I sliced them on a bias to serve. 🙂
The bread was prepared with a little bit of crushed garlic stirred into melted butter and lightly brushed on the baguette slices. I placed them under the broiler until they were toasted to perfection.
And that, my friends… is one wonderful meal at about $13.50 per person including wine. 🙂
My friends at Whole Foods want to give you a $20 gift card. So, enter by commenting below (tell me your favorite summer recipe or meal), and if you have a twitter account, follow me and retweet the link to this blog post for an extra entry (be sure to leave me your twitter handle in your comment!). I will announce the winner this Sunday. Good luck!
It was actually Andy who found Juli’s site PaleOMG and brought it to my attention when he saw her recipe for Chocolate Waffles, sent me the link and said, “Let’s make THESE!”
I started following Juli and really liked her down-to-earth personality and writing style. (Which actually encourages me to write more like myself and not so formally.) I especially loved her cooking videos. It takes a lot of courage to be on camera like that! 🙂
Some of her instructions on the website make me snicker (because I sometimes feel like writing them in my own recipes), such as this line in a recipe for Easy Chicken Dinner in 1…2…3:
“Bake for 20-25 minutes or until chicken is cooked through. Not sure if it’s totally cooked through? Cut it open and look. Duh.” 😛
A year later, and Juli has an entire cookbook! I have flipped though it and am looking forward to making her version of the popular Canadian dish poutine, as well as Bacon Chicken Alfredo. I especially appreciate the book’s 5 Ingredient Meals section (in which today’s recipe is included).
There is even space below each recipe to make notes if you change something in her recipes to suit your own tastes. The recipe for the Avocado Pudding is below, though since I was making it for dessert for both Andy and myself, I doubled the recipe. Also, it can be made vegan by sweetening the avocado with maple syrup or stevia drops (to taste) instead of honey.
Thanks to Juli for sending me a copy of OMG That’s Paleo? for review. You can buy it on Amazon here.
1 avocado, mashed
1 Tbs + 1 tsp raw honey
2 teaspoons sunbutter (or other nut butter)*
pinch of salt
dark chocolate chips (optional, but rather necessary in my case) 😉Procedure:
Mash up the avocado.
Add in powder, raw honey (or syrup), sunbutter, pinch of salt and mix thoroughly.
Top with dark chocolate chips. Yes, please.
*TIPS: I used a pistachio nut butter in the recipe. Trust me on this. It’s gooood. Also, for best results, use a food processor to purée the avocado and remaining ingredients. Refrigerate before serving. Top with chocolate chips just before serving.
If you’d like to see Juli herself prepare the above recipe, her video tutorial is below: