Great Breakfast!

An interesting thing about being Primal/Paleo, you meet the most interesting awesome people. I found

Marina MapuHa from: Marina's Primal/Paleo Cooking ,

so when she posted Paleo Crepes I knew It was  the perfect recipe for me.  If you know me, you know I'm a Hawaiian at heart.You can take the Wahine out of the Islands but you can take the Mango away from her, for she will seek it out.This is where the crepes come in, a new way to enjoy my mango. Of course they turned out magnificent so I will be trying a variety of different filling in them. Here is Marina's recipe as she posted it with my notes included.

Paleo Crepe Recipe

From: Marina's Primal/Paleo Cooking

6 eggs

1 1/2 cups almond flour
1 cup coconut milk
1/2 cup water
2 tbsp coconut flour
2 tbsp honey
1 tsp vanilla
1/2 tsp sea salt

Place everything into blender and blend it for 60 seconds. Let sit for at least 30 minutes.
Heat a crepe pan over medium heat and add enough coconut oil to coat the pan. Add a laddle full of batter to the pan. Swirl to coat the pan thinly. Let cook until brown and carefully flip. If they are not holding together for you add another tbsp of coconut flour to the batter.

Ke Keiki's review:

I cut this recipe by half and didn't use honey. The result was six, 6 inch, phenominal crepe's.

 I did sprinkle some with cinnamon before flipping them.

 Mahalo Marina, crepes and I will be spending many mornings together.

Don't forget to check out Marina's page for more great recipes, Marina's Primal/Paleo Cooking

 

Paleo Mousse (CC)

Paleo Mousse (CC), a photo by postermama on Flickr.

My Amanda Bowl Mousse. A used to be neighbor and friend made these lovely bowls and let me pick some out to keep, so when I made my primal mousse I had to use this one. I got the recipe from: http://www.cavemanbistro.com. I followed it to a T, and it was wonderful. P.S. I think the bowl made it all the more special.

Ribs

 I had decided to have ribs for Memorial Day, and thought, you can't have ribs without potato salad. That would be fine for the family, but maybe I could fix sweet potato salad for myself. What! No sweet potatoes? I did have some butternut squash, why not? Hence, my butternut squash salad was born.



For the Ribs:
I took so long picking out the sides I was running out of time. I decided to Pressure cook the ribs with a dry rub and then put them under the broiler for about 10 minutes. They were awesome and so tender.

Memorial day Ribs

For the salad:
I cubed and steamed the butternut squash, and hard boiled an egg, while they were cooking I whipped up some mayo. Then I mixed it together with a little pickle relish and some salt and pepper.

Butternut Squash Salad

Potato Salad For the family.

Pesach 2011

We spent Passover this year at Shaleah's place. She served a very Primal meal of Lamb, Charoses, roasted veggies, primal hummus and salad with tahini dressing. I baked some savory crackers as a replacement for the matzot, although we served traditional matzot for all the guest that were not primal. Here is the recipe I used:

 Herbed Almond Crackers 

            grain free, gluten free & paleo!

• 2 cups almond meal
• 1/2 teaspoon sea salt
• 2 tablespoons of za'atar* or your favorite blend of herbs or spices
• 2 tablespoons water
• 1 egg white
• 1 tablespoon extra-virgin olive oil 
• Kosher salt for sprinkling, optional

1. Combine almond meal, salt, za'atar, and sesame seeds in a medium mixing bowl. In a small bowl, whisk together water, egg white, olive oil, and sesame oil. Pour wet ingredients into dry ingredients and stir until a stiff dough forms and all dry ingredients are moistened.
2. Preheat oven to 350 degrees F. Place dough between 2 sheets of parchment paper and roll out to an even thickness of about 1/8 inch. Transfer parchment-covered dough to a sheet pan and remove the top piece of parchment. Use a pizza wheel or a pastry wheel to trim the uneven edges of the dough, then cut the sheet of dough into cracker-size squares.
3. If desired, sprinkle crackers with kosher salt and place in oven. Bake at 350 degrees F for 10 minutes. Turn off oven and let crackers sit inside oven for an additional 10 minutes, until golden. Remove baking sheet from oven and let crackers cool completely before storing in an airtight plastic container.

Recipe Notes

• You can purchase almond meal (also called almond flour) or make your own. To make it, just process blanched whole or slivered almonds in a food processor until finely ground. Do not overprocess or you'll end up with almond butter.
• Za'atar* is a wonderful Middle Eastern spice blend made up of roasted thyme, sesame seeds, sumac, and salt. I purchase mine loose, from a bulk jar, at the health food store. If you purchase it prepackaged, checked the ingredient list carefully ~ some brands may include wheat flour.

Feel free to experiment with other herbs and spices. Chili, curry, rosemary, herbes de

Provence, and cumin are all good choice.

This recipe is taken from : At the Baker's Bench, http://www.atthebakersbench.com/2011/01/herbed-almond-crackers-grain-free.html  
Visit this site for more great recipes