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Brussels Slaw

Brussels Slaw

Maybe your kids will eat Brussels sprouts after all. Try this slaw instead of the traditional cabbage version. As long as you have a food processor with a grater or shredder blade, this is easy and fast. If not, you can grate the vegetables by hand but it will take more time. You can also adjust the honey or lemon in it to your preference for sweet or tangy. Even tastier if it gets an overnight in the fridge.
Brussels Slaw
Print Recipe
Crunchy, tasty alternate to the usual cabbage slaw.
Servings Prep Time
6-8 cups 15 minutes
Servings Prep Time
6-8 cups 15 minutes
Brussels Slaw
Print Recipe
Crunchy, tasty alternate to the usual cabbage slaw.
Servings Prep Time
6-8 cups 15 minutes
Servings Prep Time
6-8 cups 15 minutes
Ingredients
Servings: cups
Instructions
  1. Wash the vegetables thoroughly. Trim the Brussels sprouts stumps to remove ragged or dirty edges. Peel carrots and trim ends.
  2. Using a grater attachment on a food processor, shred/grate the carrots and Brussels sprouts. Place the grated vegetables in a large bowl, and add raisins and hemp seeds. Stir to evenly mix.
  3. Whisk the mayonnaise, olive oil, lemon juice, and honey to an even consistency in a small bowl, or place in a pint glass jar, seal with lid and shake til smooth.
  4. Pour dressing over the vegetables and toss thoroughly. For best flavor, let the slaw rest covered in refrigerator for an hour at least and overnight if possible.
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Bing Cherry Raspberry Sauce (Soup?)

Bing Cherry Raspberry Sauce (Soup?)

I made this soup – er, sauce – as one of many options for my son when he had wisdom teeth removed. He loves bing cherries, but couldn’t eat them. So, remembering a bing cherry soup I had eons ago, I searched for an option he could eat, without cane sugar, coconut sugar, dairy products, or gluten. It was supposed to be a cool summer accompaniment to our (pureed) dinner, but he decided that this was more like a rich sauce than a soup. I decided he was right. It is lip smacking good without being too sweet, perfect for drizzling over melon chunks, Lemon Sponge Custard, or Honey Brownie Cake (both Paleo friendly), pancakes or waffles, or for stirring into your kids’ favorite plain yogurt (goat, cow, coconut, or what have you). Or, just as soup!

Bing Cherry Raspberry Sauce
Print Recipe
Eat this as a warm or cool soup if you're game, with chopped fresh mint sprinkled on top, or just drizzle it on your favorite accompaniments.
Servings Prep Time
4-6 people 20
Passive Time
15
Servings Prep Time
4-6 people 20
Passive Time
15
Bing Cherry Raspberry Sauce
Print Recipe
Eat this as a warm or cool soup if you're game, with chopped fresh mint sprinkled on top, or just drizzle it on your favorite accompaniments.
Servings Prep Time
4-6 people 20
Passive Time
15
Servings Prep Time
4-6 people 20
Passive Time
15
Ingredients
Servings: people
Instructions
  1. Place all ingredients except coconut milk in a sauce pan. Bring to a boil, then reduce heat to medium-low. Simmer until cherries are soft and raspberries disintegrate, about 8 minutes.
  2. Remove lemon chunks as well as any lemon seeds you may have missed before.
  3. Pour into a food processor or high speed blender and puree.
  4. Place a strainer over the sauce pan. Return the berry mixture back to the sauce pan through the strainer, to capture raspberry seeds. Allow to drip for about 10-15 minutes. Use a wooden or rubber spatula to press the mixture through and scrape it off the bottom side of the strainer.
  5. After as much of the berry mixture has been returned to the pot as possible, stir in coconut milk evenly and serve as small soup servings. You can also chill this to serve as a cold summer soup, or drizzle over fruit, desserts, waffles, pancakes or yogurt.
Recipe Notes

This recipe is modified from a recipe in Saveur Magazine for Hungarian Chilled Cherry Soup.

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Honey Brownie Cake

Honey Brownie Cake

Can’t eat cane sugar, coconut sugar, or any granulated sugar? Or gluten? Or dairy? Need a chocolate cake? Try this recipe, sweetened with honey and applesauce. The result is a moist, dense, chocolatey intersection between brownies and cake.

Honey Brownie Cake
Print Recipe
Cake? Brownies? You decide.
Servings Prep Time
9-12 servings 20 minutes
Cook Time
35 minutes
Servings Prep Time
9-12 servings 20 minutes
Cook Time
35 minutes
Honey Brownie Cake
Print Recipe
Cake? Brownies? You decide.
Servings Prep Time
9-12 servings 20 minutes
Cook Time
35 minutes
Servings Prep Time
9-12 servings 20 minutes
Cook Time
35 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350. Grease a 9 x 9" baking pan on bottom and sides with coconut oil, and dust lightly with cocoa powder.
  2. In a small bowl, blend flour and xanthan gum and set aside.
  3. In a mixer, beat 2 eggs, honey, and salt until thick and uniform.
  4. Add coconut oil (preferably soft but not liquid), vanilla, applesauce, and stevia to the honey mixture and blend well.
  5. Add cocoa powder and stir until evenly blended, then stir in GF flour blend.
  6. Separate whites from 3 eggs. Blend the whites to soft peaks in a separate bowl. You don't need the yolks for this recipe. Store them in refrigerator for another purpose, and use with 48 hours.
  7. Fold egg whites gently into the rest of the batter until evenly mixed; stir as little as possible to blend these in.
  8. Bake at 350 x 35 minutes or until knife in center comes out clean. Serve warm with coconut whipped cream, fresh raspberries, or cherry-raspberry sauce. No frosting needed!
Recipe Notes

This recipe emphasizes the flavor of dark cocoa over the sweet. Adjust it to your taste by increasing stevia; for a sweeter version, try 1/4 teaspoon of SweetLeaf Organic Stevia Powder if you prefer. For serving with coconut whipped cream, try this recipe - though I like it with much less stevia (5 drops instead of 25 drops). This Cherry-Raspberry sauce is also delightful with Honey Brownie Cake. For a Paleo-friendly version of this recipe, substitute 1/2 cup coconut flour and 1/2 cup almond flour for the GF flour blend.

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Paleo Lemon Sponge Custard

Paleo Lemon Sponge Custard

This old-timey dessert is one I modified from my dog-eared 1979 edition of Joy of Cooking, given to me when I was an undergraduate in nutrition at the University of Vermont. There were no cookbooks then specific to particular diets – except Diet For A Small Planet, and a few other vegetarian titles (yep, had those too). But this encyclopedic tome has served me across the decades to dig up amazing and obscure recipes, some to modify, and others fabulous just as they were back then.

When my son had wisdom teeth removed, I had to find ways to give a high calorie, high nourishment, pureed or soft diet. No sucking on straws allowed, no chewing, nothing too hot or cold. And nothing with gluten, casein, whey, tree nuts (except almond), peanut, soy, legumes (except lentils), cane sugar, coconut sugar, or maple sugar – all foods that trigger reactions in his case. Here is one that became a home run.

Paleo Lemon Sponge Custard
Print Recipe
Happy balance of bright lemon and sweet honey. Use oven proof glass or ceramic ramekins for baking the custard. Use 1.5 cup capacity ramekins for four servings or 1 cup capacity for six servings. You can also use a single 7" oven proof dish and fill to ~2" depth. Grease these with butter, ghee or coconut oil ahead of time and place in refrigerator, so they are chilled when you fill them for baking.
Servings
4-6
Servings
4-6
Paleo Lemon Sponge Custard
Print Recipe
Happy balance of bright lemon and sweet honey. Use oven proof glass or ceramic ramekins for baking the custard. Use 1.5 cup capacity ramekins for four servings or 1 cup capacity for six servings. You can also use a single 7" oven proof dish and fill to ~2" depth. Grease these with butter, ghee or coconut oil ahead of time and place in refrigerator, so they are chilled when you fill them for baking.
Servings
4-6
Servings
4-6
Ingredients
Servings:
Instructions
  1. Preheat oven to 350. Grease ramekins on bottoms and sides. Place in refrigerator until ready to fill.
  2. Cream honey, butter (or ghee or coconut oil) and lemon rind to smooth consistency.
  3. Separate the eggs, and set whites aside in small mixing bowl with tall sides. Add yolks and stevia to the honey mixture and beat well.
  4. Stir in GF flour, and blend well; then stir in lemon juice, blend again; then add coconut milk and stir to evenly mixed.
  5. Beat the egg whites to stiff peaks in the bowl you've set aside. Fold them gently into the honey mixture until blended but still puffy.
  6. Pour the custard mixture into ramekins, to 2/3 full. Place all in a large baking pan or dish. Add ~1/2 to 1" hot tap water to the baking pan (not in the custard ramekins) and bake x 40-45 minutes.
  7. When done, custards will be browned slightly more at edges than centers. Enjoy warm or cold. Delicious with cherry-raspberry sauce, link below.
Recipe Notes

Try this with my Bing Cherry Raspberry Sauce.

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Gluten Free Sweet Potato Chocolate Chip Brownies

Gluten Free Sweet Potato Chocolate Chip Brownies

Brownies are easily made gluten free, whether you’re using a baking mix or your own flour blend from scratch (for a pure deep chocolate, pure scratch recipe, see Rebecca Reilly’s book Gluten Free Baking). This version uses a pre-blended gluten free baking mix (not a brownie mix), and gets its sweet from a change-up in the sugars: Instead of 1-2 cups of refined white sugar, here I let coconut sugar, raw honey and molasses do the trick, with help from cooked sweet potato. Tastes yummy, lowers the glycemic index, and throws in a few extra minerals and vitamins. Use leftover baked sweet potatoes or mash; canned pumpkin works well in place of sweet potato too.

We often use Pamela’s Gluten Free Baking Mix in my house for recipes like this – the caveat is that it contains buttermilk and is not casein or dairy free. Dairy free option: Lose the butter, and use only coconut oil, ghee, or a mix of these (ghee contains no whey or casein). You’ll also need a different gluten free baking mix like Bob’s Red Mill. Mixes like this are convenient because they pre-blend the gluten free flours that work best in baked goods, and  they include gluten free baking powder, salt, and other usual dry ingredients that baked goods need.

 

Gluten Free Sweet Potato Chocolate Chip Brownies
Print Recipe
Dark, moist, yummy, less sugar, and more nutrients than standard brownie recipes
Servings Prep Time
10 servings 20 minutes
Cook Time
30-35 minutes
Servings Prep Time
10 servings 20 minutes
Cook Time
30-35 minutes
Gluten Free Sweet Potato Chocolate Chip Brownies
Print Recipe
Dark, moist, yummy, less sugar, and more nutrients than standard brownie recipes
Servings Prep Time
10 servings 20 minutes
Cook Time
30-35 minutes
Servings Prep Time
10 servings 20 minutes
Cook Time
30-35 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350 degrees; prepare an 8 x 8 or 9x 9 inch baking pan by greasing lightly with coconut oil or ghee. Dust with rice flour or any gluten free flour then line with baking parchment.
  2. Cream butter with coconut oil and sugar, blend on medium-high til smooth
  3. Add molasses and honey, blend on medium until smooth
  4. Add egg and vanilla; blend on medium til smooth
  5. Add baked sweet potato (or canned sweet potato or canned pumpkin) and stir in til blended
  6. Stir in gluten free flour mix and cocoa powder, and blend til smooth; add chocolate chips and nuts.
  7. Spoon into greased pan with parchment paper and gluten free flour
  8. Bake 15-25 min until a knife comes out clean. Test for doneness starting at 25-30 minutes.
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