Saturday, August 30, 2014

Paleo Waffle [gluten-free, grain-free, dairy-free]



I looked at several wonderful paleo recipes this morning. I liked these two: Easy Paleo Waffles – Freezable too | Civilized Caveman and  Nut-Free Sunbutter Banana Waffles | Taylor Made It Paleo.

I don't have all the ingredients in the pantry so I processed what I have in my dysfunctional head and come up with this recipe.

Ingredients:
1 bananas, mashed
3 eggs
1/3 cup coconut butter
1/2 cup raw almond butter
2 tsp raw honey - optional
1 tsp vanilla extract
2 TBSP coconut flour
1 TBSP arrowroot flour
1 tsp ground cinnamon
1/2 tsp baking soda
pinch of Himalayan pink salt

Directions:
- Grease waffle maker with coconut oil and turn it on.
- Combine all ingredients. Mix it well until you get a good consistency.
- Spoon batter into the heated waffle maker at the center until it reaches the edges.
- Close lid until it's cooked to your preference.
- Remove waffle and serve any fruits you have, grass-fed butter, and maple syrup.

ENJOYS!

Friday, May 16, 2014

Fruity-Nutty Snack Bars [Paleo / primal / gluten-free/ dairy-free / grain-free]


I used to grab the least-containing chemicals/toxins granola bar in the morning when we were about to late for school. Though the power/protein/granola/snack bars, that claimed "natural" or "organic," are still highly-processed and contain unhealthy substances (...and a lot of them are GMOs).

These are examples of the ingredients labels. No need to elaborate on health effects.

 
cr: authoritynutrition.com

cr: healthyeatingnaturally.wordpress.com
 
 cr: espressoandcream.com

So, finally, it's time for me to make some. :-) I adapted this recipe from "Cranberry Cherry Paleo Granola Bars" @ http://www.whatigather.com/

Ingredients:
- 2 eggs
- 1 tsp real vanilla extract
- 1 TBSP raw honey
- 1 cup of seeds (This time I used 1/3 cup raw sunflower seed + 1/3 raw papitas / pumpkin seeds + 1/3 flax seed meal... or you can mix shredded coconut, chia seeds, black sesame)
- 1 cup of nuts (This time I used 1/3 chopped cashews + 1/3 silvered almonds + 1/3 chopped walnuts)
- 1 cup of dried fruits (This time I used 1/2 currents + 1/2 cranberries, I always buy unsulfered ones)
Or you can sub any ingredients above with gluten-free rolled oats if you eat grains. Be creative for what ingredients you have. ;-)
- Dash of salt
- Dash of cinnamon

Directions:
1. Preheat oven to 350F.

2. Stir the wet ingredients: eggs, vanilla and honey. Mix well.

3.Mix all the dry or the rest of the ingredients.

4. Pour the wet mixture into the bowl with the dry ingredients.combine well. Pour into a parchment paper lined 9’’x9’’ pan and press down evenly and tightly.

5. Bake for 20 minutes.  Let cool completely then cut into bars.

6. Enjoy!

If you know me... I don’t cook with exact recipes... I cook what I have, local, seasonal... so keep your pantry clean :)

Thursday, May 1, 2014

Thai Fried Pineapple (Cauliflower) Rice [paleo, primal, vegan optional]


Ingredients:

1 Tablespoon + 2-3 Tablespoons of any healthy of your choice (recommend for ghee, bacon grease, or coconut oil if vegan)
2-3 few garlic, minced
1 cup of shrimps, more or less or none for vegan
optional 1 cup of Chinese sausage [this is a traditional way or some people will top with Shredded Dried Pork (Pork Floss)] or pork or chicken
2-3 shallots, thinly sliced
3 cups uncooked cauliflower rice
1/4 cup chicken stock (water or vegetable stock if vegan)
1 teaspoon curry powder
1 teaspoon turmeric powder
Big pinch of sea salt
3 Tablespoons fish sauce (or Bragg's Liquid Aminos or Tamari soy sauce if vegan) or just sea salt to taste
1 cup pineapple chunks
¼ cup raisins
½ cup roasted unsalted whole cashews
2-3 green onions, finely sliced
1/3 cup fresh cilantro/coriander
2-3 small cucumbers to serve with

Instruction:

For instructions on preparing cauliflower rice see this link: https://www.facebook.com/photo.php?fbid=10151613309921572&set=o.234713973350501&type=3&theater

1. Add a tablespoon of oil in a pan until hot, put in garlic. After galic turns golden brown put in shrimps. Remove from the pan and set aside when they're cooked; do not overcook.

2. Heat in the rest of oil in the wok, stir in shallots. When they're cooked, put in the meat of your choice or skip it if no meat.

3. Put it cauliflower rice and big p8nvh of sea salt then stir thoroughly quickly.

4. Put in curry and tumeric powder and pour the stock over them. Put in seasoning of your choice (i.e. fish sauce, Tamari, etc...). Stir and mix well until the cauliflower is cooked.

5. Put in the rest of the ingredients, including the shrimps. Mix them and remove into a plate. Serve with cucumbers, traditionally,  or any choice of veggies.

Thais usually eat it with chilli-lime-garlic fish sauce on the side.

If you use fresh pineapples you can serve in the shell if desire.

6. Enjoy!

If you know me... I don’t cook with exact recipes... I cook what I have, local, seasonal... so keep your pantry clean :)



Tuesday, April 29, 2014

Banana Flavored Milk [paleo, primal, raw]



I grew up loving banana flavored milk. Today I thought of it... hmm... my trial not bad I'll see if I can improve ;-)

Ingredients:

1 very ripe banana
1 cup combined of very chilled 1/2 C coconut milk and 1/2 C water. If you like very thick drink you can use whole one cup of coconut milk. (or 1 Cup almond milk)
1/8 teaspoon turmeric powder or less if you don't prefer. This will give nice yellow color and great health benefits.
1/2 raw honey or to your taste (use maple syrup, if vegan)
a drop of pure vanilla (optional)

Instructions:

1. Put every think in a blender. Blend them to good consistency.
2. Enjoy!

Thursday, April 24, 2014

Sweet Potatoes Brownies [Paleo, Primal, Grain-free, Gluten-free]


I have roasted sweet potatoes leftover from camping and, mentioned in previous blog, I overbought cocao powder... so I need to find the way use them both. I looked at many recipe and liked the one from PaleoOMG but I don't have all the ingredients in hand. I came up with my improvised recipe and it's great as well!**

I used leftover this morning, served with fruits. Who said no brownies for breakfast? It has eggs, butter, and other complex carbs!



Ingredients:
1 large cooked sweet potato (about 1½ cup)
3 eggs
¼ cup melted grass-fed butter (or coconut oil)
1 teaspoon vanilla extract
½ cup organic coconut sugar ( use ⅓ cup of other liquid sweeteners)
3 tablespoons coconut flour
⅓ cup unsweetened cocao powder
¼ teaspoon baking powder
¼ teaspoon cinnamon

Optional dark organic chocolate bark, shaved to garnish or melt with a hint of coconut oil or butter to top

Instructions:
1. Turn your oven to 350 degrees.
2. Whisk eggs thoroughly and add melted butter/coconut oil, vanilla extract. Then mix together.
3. Add coconut sugar or other kind of sweetener you use. Mix well.
4. Add the rest of the dry ingredients. Mix well to consistent texture.
5. Pour into an 8×8 glass baking dish
6. Bake for 30 -35 minutes.
7. Let it cool a little bit then top with dark chocolate sprinkle or chocolate sauce.
8. Enjoy!

** If you know me... I don’t cook with exact recipes... I cook what I have... so keep your pantry clean :)

Wednesday, April 23, 2014

Homemade Lemon-Lime Soda [Paleo/Primal, Fermented, Raw]



I use apple cider vinegar when I have sore throat. I know it has so many benefits so I try to think of the way to consume it other than putting in salad dressings. I saw my friend's post on Facebook Healthy Living By BUD and she made "healthy apple cider vinegar soda drink," and alternate fix for soda. though I don't care much for soda forever but this tastes pretty good. She simply uses water, ice cubes, vinegar, and raw honey and did high speed shaking but I didn't so mine contains no bubbles. So i would be helpful if you have mixer bottle.

Ingredients:
1 cup Coconut Water
1 teaspoon Apple Cider Vinegar
1 teaspoon Lime Juice
1 teaspoon Lemon Juice
1/2 teaspoon Raw Honey (more if you'd like it sweeter)
pinch of salt
a few ice cubes

Instructions:
1. Put all the ingredient in a bottle. (when I made it I just put in a cup and stirred so it didn't create much bubbles but tastes great!)
2. Use you all your triceps, biceps, arm flexors, and extensors, etc... to shake the mix as quick as possible.

3. Enjoy!

Wednesday, April 16, 2014

Quick Californian Seafood Stew [paleo/primal, gluten-free, dairy-free]

Today for lunch, I needed something quick but wanted a look-like full dish rather than a grab-and-go. So I know seafood thawed quickest. Looked at the vegetable drawer... I needed to use up a couple-week-old parsnip... and soup sounded good to me. Here is I came up with. It was only 15 minutes to cook other than a five minutes to chop things up and thaw the sea food.

Ingredients:

1 cup wild & sustainable seafood (or just shrimps or fish or anything)
1 cup of small-cube chopped vegetable (I used parsnip this time. it could be something that make nice broth like cauliflower, celery, or you can use broccoli stems)
1 cup of water (or seafood broth)
1-2 cloves garlic or garlic powder
1 shallots
1 Tablespoon (Red Boat or real and pure extract) fish sauce (Optional if don't use seafood stock or just all sea salt)
2 Tomatoes chopped in cubes (separate half for garnish)
1/2 avocado cubed
1/8 cup cilantro / coriander (I like to chop the stem and put in the broth while cooking. leave the leaves to garnish)
Sea salt to taste
1 small lime or to taste
1 teaspoon red crushed pepper or to your preference


Instructions:

1. Bring water or broth to boil.
2. Smash garlic and shallot and put in the boiling liquid.
3. Add sea salt or fish sauce or both.
4. Put in vegetable of your choice until it soften (about 10 minutes or longer depending on kinds of vegetables). Then use spoon or ladle to roughly smash the vegetable to make the soup thicken or hearty.
5. Put in tomatoes
6. After a few minute put in seafood. When it's cooked (do not over cook), turn off the stove and taste the soup. Add sea salt if you need to. Then squeeze lime in to your taste.
7. pour the soup in a bowl and garnish with cubed avocado, tomatoes, cilantro, and red crushed pepper.
8. Enjoy!



If you know me... I don’t cook with exact recipes... I cook what I have, local, seasonal... so keep your pantry clean :)

Tuesday, April 15, 2014

No-baked Brownie Bites [paleo/primal, raw]


This is my impromptu brownie. I went out shopping and bought cacao powder. When I got home I found out that I already had it. Well... I'll be cooking something cacao more...

I googled to find a paleo recipe but there are a tons out there. After I skimmed over about 10 of them... I don’t have all ingredients required so I improvised and came up with this recipe:

1/2 cup raw hazelnuts (blanched)
1 cup of soaked dates or 3/4 cup medjool  dates (I was out of medjool)
1/2 cup almond meal
1 cup raw cashew meal
1 cup raw cacao powder
2 Tablespoon raw honey
1 teaspoon vanilla extract
A pinch of Himalayan salt

Optional: any crushed nuts or seeds to garnish

1. Put hazelnuts in a food processor and grind it
2. Put it dates and keep pulsing and mixing
3. Pour in almond & cashew meals, cacao powder, raw honey, vanilla extract.  Keep mixing.
4. Sprinkle the salt and mixing until it becomes doughy texture.
5. Spread in a nonstick pan and cut in squares or roll balls however you like.
6. Top the brownies with any choices if desire.
7. Let it sit in the fridge about 30 minutes.
8. Enjoy!

If you know me... I don’t cook with exact recipes... I cook what I have... so keep your pantry clean :)

Wednesday, April 9, 2014

Spinach with Strawberry Balsamic Vinaigrette




What I love about strawberry is its aroma. This is simply delicious "Strawberry Balsamic Vinaigrette." My kids love this because of strawberries! It will go well with any pungent green vegetables like spinach, arugula, or any mix greens will do.

Ingredients:
1 pint strawberries: half chopped, half sliced to put in salad
2 Teaspoons raw honey (or to your taste)
2 tablespoon balsamic vinegar (or to your taste)
1/4 cup extra virgin olive oil
a hint of salt & pepper if you'd like
2-3 cups of greens or one full plate!

Directions:
1. Mix greens with half a pint sliced strawberries. Put it aside.
2. Put half a pint of chopped strawberries in bowl and whisk in vinegar, raw honey, then extra-virgin olive oil. Season the dressing with salt and pepper if you'd prefer.
3. Pour the dressing on the salad evenly or mix it gently.
4. Enjoy!


Wednesday, March 5, 2014

Zucchini (Sushi) Rolls - Paleo, Primal, Raw Food, Grain-free, Gluten-free, and Vegan optional


My quick and fun lunch with my little one. 
If you've followed me on Facebook, again, you know I don't cook with measurements. 

Below are the ingredients that i dig out from my fridge today.
Smoked salmon is optional, if you're vegan. Also, my homemade mayonnaise contains egg yolk. If ,again, you're vegan, you can made the vegan version of mayo or other dressings you'd like.

Enjoy!

Thursday, February 27, 2014

Cauliflower Breadstick - Gluten-free



Ingredients:
•1 large head of cauliflower
•2 large eggs, lightly beaten
•1 Tablespoon garlic powder or 2-3 cloves mince garlic, or to taste (I recommend the dry one.)
•1 Tablespoon onion flakes/powder or chopped onion to taste (I recommend the dry one.)
•1 cup of grated raw cheese (optional, or any kinds of cheese you like if you have no food restriction)
•chopped or dry oregano to taste (optional)
•chopped or dry basil to taste (optional) - I wish I had this in hand when I made it. I love basil.
•salt & pepper to taste

Directions:
•Preheat oven to 450 degrees.
•Make cauliflower rice, either you mince first then cook or vice versa. Cook it however you'd like (microwave or steam)
•In a mixing bowl, stir together cauliflower, eggs, and seasonings, except cheese and basil.
•Lightly grease a baking pan with any oil you choose.
•Thinly spread the mixture on to the pan.
•Sprinkle cheese and basil on top if you opt the ingredients
•Bake at 450 degrees for about half an hour or until it's golden crisp. It depends on the moisture content and how big your cauliflower head is. It may take as soon as 20 minutes. Mine took 40 minutes this time
•Enjoy while it's hot because it will become slightly mushy when it cools down.

Wednesday, February 26, 2014

Week 1

* The most important thing in exercising is "FORM." Have a good form and correct pose. Don't focus on how fast, how many time, how heavy, or how long you do. Listen to your body. Stop or slow down if you need to. *

Enjoy!


Day 1 – Any light activities 10 minutes, stretch at least 10 minutes

Day 2 – Morning stretch 5-10 minutes, Start easy cardio exercise (don't forget to warm up before and cool down & Stretch after), if have time stretch 5 minutes or do yoga before bed.

Day 3- same as day 2 add dumbbell bicep curls 3 sets of 6-10 depending on your goals, or push-ups 3 sets of 6 (don't forget to warm up before and cool down & Stretch after), if have time stretch 5 minutes or do
yoga before bed.

Day 4 – same as day 2 adding shoulder presses 3 sets of 6-10 and triceps extension 3 sets of 6-10 or triceps push-ups (same as traditional push-up but keep your elbows next to you body) 3 sets of 6 (don't forget to warm up before and cool down & Stretch after), if have time stretch 5 minutes or do yoga before bed.

Day 5 – same as day 2 add squat 3 sets of 15 and alternate lunges 3 set of 20 (don't forget to warm up before and cool down & Stretch after)

Day 6 –  Morning stretch 5-10 minutes, do exercise and ab workout about at least 20 minutes**, if have time stretch 5 minutes or do yoga before bed

Day 7 – same as day 1, add yoga for 10 minutes

My Favorite two channels to search for clips are FitnessBlender and PopSugar.

These are sample videos, you can search to find your preference na ka
Warm up videos:

Cardio 10-minute videos:
When I start 9 months ago, I use this one for a while... http://www.youtube.com/watch?v=PWEdJRRndkQ&list=PLGAvqMLUKZFQAJ4czHF2fehEudnGbQS61

** Longer exercise:

Cool down & Stretching Videos:

Ab workout:

Yoga:

triceps extension
 picture source: menshealth.co.uk/



This is easy start for my friends only ...referred to this post https://www.facebook.com/groups/goodcleanwholesomefunliving/permalink/284419711713260/?stream_ref=3

Friday, February 21, 2014

Red and White Crunchies with citrusy dressing


This salad was inspired from my friend's page "Healthy Living by Bud" post on facebook. She had the beet root salad at the restaurant with some apple, pecans,  and crumbled feta cheese. So I want to make it some day though I don't eat pasturized cheese and I don't have pecans in hand.

I have been getting a lot of parsnips from "beachgreens" so I decided to add them in. I quickly steamed them because I read somewhere that cooked parsnip is better than raw. But I think raw would taste better. I just had them with my kale salad yesyerday.

This is so quick to make and serves about 2 portions

Ingredients:

1 1/2 apples (I had to give half to my daughter who came by and asked for it)
1/2 jicama (มันแกว)
2-4 parsnips
1 beet root

Dressing: 1 medium orange and a wedge of lemon or to taste (This time I used 1/2 lime that we grow.)



Directions:

Peel, cut, and slice them all in french-fries stick shape.  Put them in a bowl. Squeeze orange and lemon in and mix it well. Enjoy!

Thursday, February 20, 2014

Composting

"Hey Hay Compost Today!"

I read my wonderful trainer's blog today (http://recreationfitness.com/black-gold/4197/) and reminded me that I want to write about composting to encourage people to do more especially reducing the plentiful amount of trash we face these days. Consequently, what you got is not superior dirt but also good feeling for a little thing you can do.

Don't feel intimidate. A lot of people ask us whether it's smelly. "No," if you balance your brown(dry) and green(wet) waste.



We want to show you how simple it is because in our case we don't even have yards and space. If you've ever visit us, you know we have only potted plants on the deck. So we adapt to our way of living. It can be done! There are times that our bin is not balanced (and we'll know from some fruit flies and a little smell..) that is because we don't have brown substance, like enough dry leaves or grass, our main brown are shredded paper and dryer lints. Sometimes we need to get brown supplies from other properties :-)



... But we're doing it and it's been a year. You can Google it how because it's easy but I'd like to show these pictures because I'd like to show you that it can done with our living constraints.

By the way, the title is from my oldest daughter's science project last year, which was selected to the district exhibition. She was inspired to care about environment.

Love~

 


Tuesday, February 11, 2014

Got Rainbow Chard?

R A I N B O W    C H A R D

I have been getting rainbow chard from my produce box subscription so I have to come up with a variety of how I prepare them, especially to lure my kids... and this is how I roll...















Rainbow Chard Rolls - paleo or vegan options, topped with tomato sauce




Rainbow Chard Smoothies

2 cups of chopped rainbow chard, loose
1 cup of coconut water
4-5 ice cubes
1 banana
1 avocado or 1 mango
Chia seed - optional
This time I don't have mango, so I tried avocado. Avocado is creamier and less sweet. I tried mango, it's a sweeter than... and has a tropical twist in it. I like them both.



Sautéed Rainbow Chard with garlic, shallot, and toasted raw cashews



Noodle Soup with Rainbow Chard
With typical Asian rice noodle soup dishes, we usually put flash boiled greens like ong choy (water spinach), Chinese broccoli (which taste very close to rainbow chard), baby bok choy, pak choi (Chinese flowering cabbage), etc... Rainbow chard works well with this.



Cleaning-out Refrigerator Soup with Rainbow Chard





Wednesday, February 5, 2014

Dark Chocolate Pomegranate [Vegan, Paleo/Primal options]


I don't like sweet but once in a while I can be perked up by a piece of treat. Since this is a sweet Valentine's month, I make more treats than usual, just for my kids to have ahealthy ones.

My husband likes these berry or pomegranate covered dark choc. The packaged ones often come with a lot of additives such as MILK FAT, SOY LECITHIN, ARITIFICIAL VANILLA FLAVOR, CORN SYRUP, MALTODEXTRIN, CANOLA OIL, SODIUM BICARBONATE, SODIUM CITRATE, etc.. 

So here's the easy homemade and it tastes MUCH MUCH better because when you chew it, you pop the juicy, sweet, and tangy fresh pomegranate! 

Ingredients 
1 pomegranate (about 150 gram/5 Oz.)
1 Tablespoon of expeller-pressed coconut oil
1 pack of 100 gram/3.5 Oz. dark chocolate ...
I use TJ's brand**. It contain no additives or use popular brand Enjoy Life. If you want to do homemade to avoid cane sugar or can't find a good store-bought one you can use the following ingredients:

  • 1/2 cup of unsweetened cocoa powder
  • 1/4 cup of melted coconut oil
  • 1 Tablespoon of raw honey or sweetener of choice, more if you like it sweeter (taste it). 
Instructions

1. After open and remove pomegranate seeds from the fruit, put in little cups. Put aside a little bit to put on the top later.
2. Melt coconut oil and chocolate in the sauce pan on very low heat (or put together the homemade ingredients, mix and melt them in the pan).
3. Spoon the melted chocolate on to the cups. Chocolate will spread and cover most of the pomegranate.
4. Put the rest of the seeds on top of each cup and make sure they stick on.
5. Let it cool in the fridge. When it's all harden, enjoy it. Don't be addicted to it.









....................................................................................................................................................................
**
Most of dark chocolate bars may contain other additives, commonly emulsifier/soy lecithin and other artificial substances. I like this one.
 

Monday, February 3, 2014

Strawberry Milkshake Fudge Ice-cream [paleo, primal, vegan, raw, dairy-free]


I was looking for healthy Valentine's treat and came across this recipe of wallflower girl. It's so delish!
I have only a few heart baking cups. But if you have heart-shaped ice cube tray (like original recipe), you can make a lot of hearts and it would be nice for valentine's.... but i would say, this is good treat any occasions. It was a hit, even my husband who does not care much for strawberries.



Ingredients
8-10 large strawberries, hulled

6-8 Tablespoon raw maple syrup or sweetener of choice, adjust it depending on the taste of your strawberries. This time I put only 5 Tbsp, and it's fine and my strawberries not even very sweet since it's not in season yet. I like less sweet. You can taste the mix at the end and adjust it. [Warning!!! It's yum and adicted, not even when frozen!]

1 Tablespoon vanilla extract
8 Tablespoon melted coconut oil, if you don't like strong smell, opt for expeller-cold pressed instead of extra virgin.
1 cup raw cashew meal
2 Tablespoon raw coconut flour

Instructions
- In a high powered blender, create  a strawberries to puree.
- Mix in the maple syrup and vanilla extract.
- Pour in the melted coconut oil and cashew meal and blend until a smooth like milkshake mixture.
- Add the coconut flour and blend again until the mixture blend thoroughly.
- Taste and adjust sweetness, if desired.
- Spoon the mixture into an  ice-cube trays, silicone baking cups or molds, or chocolate molds.
- Let it set in the freezer until it become hardened.
- Pop out of the molds and enjoy!

Adapted from: http://wallflowergirl.co.uk/strawberry-milkshake-fudge/

Tuesday, January 28, 2014

Stuffed Delicata Squash [Paleo, Vegan/Vegetarian option]



INGREDIENTS
squash:
2 delicata squash, halved and seeded
Lightly rubbed with coconut oil (or other fat) and sprinkled with cinnamon if you want to do nut version.



Stuffing:
Regular version
3/4 cup or 6 oz ground quality meat   (you know what they are.) or cooked quinoa.
1/2 small onion, diced
2 cloves garlic, minced
1 Tablespoons cold-expeller coconut oil or bacon grease or grass-fed butter/ghee
2 cups of chopped raw greens (kale, spinach, etc..) or 3/4 cup of cooked/frozen greens
2 tablespoons any stock or water (optional, if your stuffing is dry or stuck to the pan.)
Salt & pepper to taste
1/2 cup grated raw cheese or bacon bits
Nut version
3 Tablespoons cold-expeller coconut oil or grass-fed butter/ghee
1/3 cup chopped walnuts
1/3 cup chopped pistachios
1/3 cup chopped almonds
1/3 cup chopped pine nuts
(or any nuts combined)
2 Tablespoon of real maple syrup or raw honey
1/2 teaspoon of cinnamon powder
1 tablespoon chopped fresh sage optional
A pinch of sea salt to taste


** Ignore the sweet potatoes. i was cooking for dinner on that day as well. :-)**

INSTRUCTIONS

To prepare squash, preheat oven to 400. Place squash on a foil-lined baking sheet, cut side up. Bake for 30 minutes or until soft.

While squash is roasting, prepare filling. In a saute pan, heat fat, then put in onion and garlic until they are lightly golden. Add ground meat (or your choice of protein), cook until meat is cooked through and onions are soft about 10 minutes. Stir in the rest of the ingredients, except cheese or bacon bits, cook until everything is cook and well mixed. Remove from a stove and let cool down.

For nut version: In a saute pan, melt butter/coconut oil medium-high heat. Stir in sage and cook until fragrant, about a minute. Stir in nuts until they are well mixed. Turn off a stove and pour in maple syrup or honey. keep stirring for a minute. Set aside.

Split the mixture among the 4 divided squash and top with grated raw cheese or bacon bits. If making a nut version, sprinkle some cinnamon powder. Put them back in the oven about 20 minutes or until filling is heated through.


Delicata Squash Fun facts:
- Other names: sweet potato squash or Bohemian squash, taste similar to that of sweet potatoes
-  Featuring  stripes on an oblong shape. 
- Winter squash
- Easily chopped and sliced and the outside peel is soft enough to eat when it's cooked.

Sunday, January 26, 2014

Kiwi Vinaigrette - Paleo/Primal/Vegan/Raw

4 kiwi fruit, peeled and coarsely chopped
2 Tablespoon coconut oil (I used expeller-pressed, instead of extra virgin coconut oil so its aroma doesn't overpower the kiwi's) or avocado oil or extra virgin olive oil (but I do not like the smell of kiwi and olive oil together; however, it's good if you want to keep it in a fridge since coconut oil becomes solid. Though I kept mine and it became solid. I warm it to the room temperature before serving)
2 Tablespoon lemon juice
1/2 Tablespoon (or to taste) raw honey - optional if you do not like very tangy or your kiwi is not sweet enough for you. i didn't put this in mine.
a pinch of sea salt (Celtic sea salt or Himalayan pink salt if you eat Raw)

Combine all the ingredients in a blender until smooth. Pour into a serving container and serve over salad.

It also works very well with mixed fruit salad. I had some leftover and I tried to dip it with apples. It was yummm...

Enjoy
piyuthai



Adapted recipe from http://www.justapinch.com/recipes/sauce-spread/dressing/kiwi-vinaigrette.html