Champion Juicers
Posted: August 2, 2013 Filed under: Food and it's Impact on Our Health, In The Kitchen with Millie- How To's, Products | Tags: #Champion juicer, #juicing, Paleo 10 Comments
I’ve been doing more juicing lately, again. I find it’s a great way to get more greens, as long as you are including some type of fat with them. Saturated fats, such as coconut oil or coconut milk, allow you to assimilate the nutrients. Saturated fats play a crucial role in digestion, as well as the immune system and all biological functions in our bodies.
Today I made carrot, apple, pear, celery, turmeric and ginger. I was at the computer most of the day (arrgghhh!)..but needed a pick me up late afternoon. I was thinking about coffee, but decided on juicing instead. After the energy buzz from the juice I got a lot done and finished blogging.
My Champion juicer, yes…it’s avocado green, is still going strong after all these years. I bought it in 1977 and it has never failed me in any way. Those new black ones look amazing. However, the Champion juicer still costs the same as when I bought one- $279.00 online. How many products can you say that about?
It also makes great sorbets, it homogenizes, makes great shaved ice, and is a continuous feed juicer…so no stopping to clean. I can turn it on and juice 50 pounds of carrots!
Juicing is a great way to amp up nutrients, especially when you are slammed for time during the day…or tend to not slow down to eat. But, ideally, you will drink them in addition to healthy meals!
Banana Clafouti
Posted: May 24, 2013 Filed under: Recipes | Tags: #Paleo Dessert, Paleo Leave a comment
Serves 6
1/3 cup Demerara Sugar
6 large ripe bananas
2 cup coconut milk
3 large eggs, beaten well
1 Tablespoon fresh orange zest
1 teaspoon vanilla
pinch of salt
3 tablespoons butter, melted
1) Preheat oven to 375°.
2) Generously butter a 8×8 or 7×10 shallow baking dish. Sprinkle 2 tablespoons of the sugar in the bottom.
3) Cut each banana into 3 long strips and line the bottom of the dish with them.
4) In a bowl beat together all the remaining ingredients and pour carefully over the bananas.
5) Bake for 40-50 minutes, or until puffy and golden. Llet cool on a rack for 15 minutes.
Miso Ginger Glazed Salmon
Posted: May 24, 2013 Filed under: Recipes | Tags: #soy-free, Paleo Leave a comment
This is a simple but flavorful dish is easy..and it’s SOY FREE!
Serves 4
1 cup non-soy Chickpea Miso (available at Grassroots in 5 Points in Jacksonville)
1/3 cup sugar
1/2 teaspoon Stevia
1/2 cup sake’
4 8-ounce salmon fillets
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Whisk the miso, sugar, and sake together in a medium bowl to dissolve the sugar and miso (the mixture will be quite thick). Gently lay the salmon in a 1-gallon zipper-lock bag and pour the marinade into the bag. Seal the bag, pressing out as much air as possible, and refrigerate for at least 5 hours and up to 24 hours, flipping the bag occasionally to ensure that the fish marinates evenly. (Do not over- marinate.)
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2. Adjust an oven rack 6 inches from the broiler element and heat the broiler. Line a broiler pan bottom with foil and top with a slotted broiler pan top. Remove the fish from the marinade, lay on the broiler pan top skin side down and spoon 1 tablespoon of the marinade out of the bag over each fillet; discard the remaining marinade.
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3. Broil the salmon until nicely browned and the flesh is opaque and flakes apart when gently prodded with a paring knife, 6 to 9 minutes. Transfer the salmon to a platter and serve
Grilled Chinese Asparagus
Posted: May 24, 2013 Filed under: Recipes | Tags: Paleo Leave a comment
1 bunch asparagus- cut bottom third off on a diagonal, then cut in half lengthwise
1 teaspoon toasted sesame oil
1 Tablespoon Bragg’s Amino Acids
Heat a wok or large cast iron skillet to very hot. Add sesame oil and heat to almost smoking. Add asparagus and do NOT stir for a few minutes, you want the asparagus to begin browning. Then toss in pan and continue cooking for about 2 or 3 minutes, until asparagus is bright green. Add Bragg’s (or gluten free tamari) and stir briefly. Serve immediately.
Red Potato Salad with Bacon and Roasted Red Onions
Posted: May 17, 2013 Filed under: Recipes | Tags: Paleo Leave a comment
Serves 4
2 pounds red potatoes
1 1/2 red onions- cut in half moons
2 Tablespoons butter
2 teaspoons oregano
1 teaspoons cumin
12 slices bacon
1 cup fresh mayonnaise
3 tablespoons lemon juice
1 cup frozen peas
1 Tablespoons Dijon mustard
1) Steam potatoes, toss with butter and spices, salt and pepper. Roast, uncovered, for 30 minutes.
2) Toss onions with melted butter, grill onions on the grill. this is easy if you use stainless steel basket designed to grille fish. Or you can roast them in the oven with melted butter until starting to brown. Stir occasionally.
3) Cool potatoes and onions. Crumble bacon and add bacon and the bacon grease to the salad. Add mayonnaise to desired moistness. Add lemon juice, Dijon mustard, salt and pepper, peas. Toss gently.
Collards (or Kale) with Bacon and Black-eyed Peas
Posted: May 16, 2013 Filed under: Recipes | Tags: #Calcium, #Collards, Paleo 3 Comments
1 can black-eyed peas
1/2 onion- medium diced
1 teaspoon garlic
1/2 red bell pepper
1 teaspoon thyme
1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and Pepper to taste
1 pound collards- sliced thin
1 whole Vidalia onion- cut in half moons
4 Tablespoons Cider Vinegar
salt and pepper to taste
4 Tablespoons butter
1) Heat butter in saucepan, sauté’ onions until caramelized. Add red pepper and sauté’ until softened. Add garlic and sauté’ for 3 or 4 minutes. Add seasonings and sauté’ until herbs smell aromatic, 2 or 3 minutes.
2. For Greens: Bring 2 quarts water to boil in Dutch oven or large, deep sauté pan. Add salt and greens; stir until wilted. Cover and cook until greens are just tender, about 6 minutes; drain in colander. Rinse with sprayer or under faucet with cold water, make sure all the greens are cool. Let drain real well, until you cannot squeeze any more water out of the greens.
3) Add butter to hot pan, sauté onion until softened. Add black-eyed peas when they are ready, fold greens in, mixing well. Adjust seasonings; salt and vinegar.
Crab Quinoa Salad
Posted: May 16, 2013 Filed under: Recipes | Tags: gluten-free, Paleo Leave a comment
I demonstrated this dish in cooking class one night and my students had taken one look at the recipe and said they would never make it, they said it had too many ingredients!. But after tasting it they agreed that this dish was REALLY worth the effort!!
serves 4
1 cup quinoa
3 cups water
1 Granny Smith Apple – diced small
2Roma Tomatoes- diced small
1 small cucumber- deseeded and diced small
3 scallions- sliced thin, diagonally
2 Tablespoons spearmint, chopped
1/3 cup basil- chiffonade
1/3 cup sliced black olives
1/2 cup fresh mayonnaise
2 Tablespoons lemon juice
1 pound lump crab meat
1 small yellow tomato
salt and pepper to taste
1) Toast quinoa on stovetop, in heavy skillet, shaking pan, until lightly browned. Transfer to a bowl, pour in boiling water, cover tightly and let sit for about an hour. Or you can simmer on low until liquid is completely absorbed.
2) Combine all ingredients with quinoa after if has cooled. Fold in crab and season to taste. cover and refrigerate for 2-4 hours.
Breakfast Frittatas!
Posted: May 6, 2013 Filed under: Recipes | Tags: breakfast, Paleo 1 Comment
People often complain that they get sick of eggs every day for breakfast. I personally cannot relate- I can eat eggs any time, any way! Scrambled, poached, fried, in egg drop soup, on French toast, deviled, boiled..But an all time favorite of mine is the breakfast frittata. I make them in a spring form pan, make them very deep dished with plenty of veggies…and have breakfast already made for several days! With a serving of fruit or coconut milk yogurt..they are a perfect breakfast!
Deep Dish Breakfast Frittata
Makes 8 slices
1/2 cup butter
2 whole potatoes- washed, grated
1 Vidalia or Spanish onion- diced
1 red bell pepper- matchstick cut
1 yellow pepper- matchstick cut
1/2 pound mushrooms- sliced
1 1/3 teaspoon thyme (or dill if you are using smoked salmon)
20 organic eggs
6 ounces rice mozzarella (optional)
10 slices bacon (optional or leave out if using smoked salmon on top of already baked Frittata)
salt and pepper to taste
1) Sauté, mushrooms, onions, peppers and herbs until softened. place grated potatoes on top of other veggies AND DO NOT STIR! turn to low, cover and let simmer 10 minutes. Season with herbs, salt and pepper.
2) Prepare a spring form pan with foil just as if you were doing a cheesecake. Spread grated potatoes mixture in your buttered spring form pan.
3) Add grated cheese, then pour eggs over it. Bake at 350° until eggs are done. Approximately 25 to 35 minutes, until eggs are just set in the middle.
I offer these on the Meal Delivery Service for my clients to have for breakfast.
Fennel and Tangerine Salad
Posted: May 6, 2013 Filed under: Recipes | Tags: Paleo Leave a comment
Fennel and Tangerine Salad
Serves 4
2 large fennel bulbs
2 Tangerines
1/4 cup chopped parsley
1/2 red bell pepper- cut in small matchsticks
4 each scallions- cut in thin diagonals
1/4 cup olive oil
4 T. lemon juice
2 T. Dijon mustard
salt and pepper
1) Cut the fennel in small matchsticks. Toss the fennel, peppers, tangerines, and parsley in a large bowl.
2) Whisk the oil, lemon juice, mustard, and and seasonings together in a small bowl. Toss the dressing with the fennel mixture and season with salt and pepper to taste. Serve.
Bacon Fat Gingersnaps
Posted: April 2, 2013 Filed under: Recipes | Tags: #Paleo Dessert, Paleo Leave a commentGotta try these!
[Photograph: Evan Sung]
From Serious Eats
3/4 cup bacon fat (from 1 1/2 to 2 pounds bacon), at room temperature
1 cup sugar, plus 1/4 cup for rolling
1/4 cup molasses (not blackstrap)
1 large egg
1 cup sweet rice flour
½ cup Tapioca Flour
½ cup teff flour
1 1/2 teaspoons kosher salt
2 teaspoons baking soda
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Combine all the ingredients in a food processor, and pulse until a smooth, stiff dough forms. Wrap the dough in plastic and chill in the refrigerator for a few hours.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Put the 1/4 cup sugar in a shallow bowl. Breaking off 1-tablespoon lumps, roll the dough into balls, drop into the sugar, roll to coat, and place 2 inches apart on the baking sheets
Bake for 10 to 12 minutes, until the cookies are dark brown. Let cool on the baking sheets for a few minutes, then transfer to a rack to cool completely.
Meal Delivery Service by Millie Barnes 