Wednesday, May 28, 2014

Chilled Avocado & Cucumber Soup

1 chilled cucumber - peeled and cut into 3 equal pieces 
1 avocado - cut in half
2 green onions - chopped
1/4 cup mint leaves - chopped (optional)
1/2 cup coconut milk
1 1/2 cups cold water
salt and pepper to taste

Coarsely chop 2 of the 3 cucumber pieces and half of the avocado. Blend together with mint leaves, green onions, coconut milk and water until very smooth. Season to taste with salt and pepper (I also used a little hot sauce). 

Chill soup 15-20 minutes. Meanwhile, chop up remaining cucumber and avocado into 1/4 inch pieces. 
Stir into chilled soup and serve. 

Curry Leeks and Carrots

2 TBSP butter, ghee or coconut oil
2-3 leeks - halved and sliced
3 medium carrots - halved and sliced
3 celery ribs - sliced
1 rounded tsp curry
salt to taste

Heat butter/oil in a large pan over medium heat.

Add leeks and cook 2-4 minutes, just until they start to get tender.

Add carrots and celery. Stir to combine and let cook 5-7 minutes.

Add salt and curry, stir to combine and cover. Reduce heat to low and saute about 10 minutes or until tender crisp (or to preferred doneness).


PALEO: Sweet and Spicy Coconut Chicken with Cauliflower Rice


For the rice
1 head cauliflower, chopped into florets
1/3 cup water or broth
1 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper

For the chicken
2 TBSP coconut oil
1 1/2 lbs chicken thighs, cut into 1 inch cubes
salt and pepper to taste

For the sauce
1-2 TBSP coconut oil
2-3 cloves garlic - minced
1/2 small onion - minced
1/4 cup tapioca flour or almond flour
1 can full fat coconut milk
1/4 cup honey
1/2 cup coconut aminos (or GF soy sauce)
2-3 TBSP sriracha sauce (or PALEO sriracha)
1/2 tsp red pepper flakes
salt to taste
chopped green onions for garnish

Pulse cauliflower florets in a food processor until they resemble rice sized pieces. Place in a pot with broth/water, garlic powder, salt and pepper and cover - steam over medium heat for 8-10 minutes stirring occasionally. Set aside.

Heat coconut oil in a large pan over medium heat. When the oil is hot, add the chicken, sprinkle with salt and sear on all sides until cooked through. Remove to a bowl with a slotted spoon, discard fat.

Add 2 more TBSP coconut oil to the pan and then add garlic and onion. When the onion is tender, stir in flour until well incorporated. Slowly add coconut milk while stirring. Add honey, aminos, sriracha, red pepper flakes and salt (you can also add pepper, onion powder and cayenne!). Let come to low boil and reduce heat to low.

When the mixture thickens, add chicken and cook for about a minute.
Serve over cauliflower rice and garnish with green onions!