Autumn Kale Salad

IMG_5475.JPG

Massaging kale is my new favorite hobby. I mean what’s better than taking a bunch of kale leaves and helping them relax before dinner? Sounds perfect right? ha ha! All kidding aside, this salad is so awesome!  I’ve had many kale salads in my past, but none have ever come close to this concoction of yummy fall inspired ingredients, mixed with tender massaged kale leaves. Are you ready to enter Kale heaven? Here we go!

Massaged Autumn Kale Salad

For the Salad:

-1 Large bunch of Kale (stalks removed)

-1/2 Tsp Kosher Salt

-3 Radishes (sliced)

-Half an apple (sliced)

-1 large avocado (optional-not available everywhere)

-1/2 cup sunflower seeds (roasted)

 

For the Dressing:

-Juice of 1 Large lemon (about 4 Tbsp)

-3-4 Tbsp Raw Honey (depending on how sweet you like things)

 

Directions:

1. Roast your sunflower seeds first so they can have time to cool down. Set your oven to 350 degrees, place seeds evenly on a baking sheet and bake for aprox. 10-15 mins. or until toasty and brown!

2.Rinse off your kale (make sure to check for any hiding bugs, especially with organic:) and  remove stalks. Cut leaves into 1/2 inch pieces.

3. Sprinkle your salt on the leaves and squeeze them vigorously with your hands until the kale begins to soften and liquid starts to sweat out of the leaves. Keep massaging until  desired tenderness is reached. Add leaves to a salad bowl and set aside.

3. Mix your lemon juice, and honey together in a separate smaller bowl and add to the salad bowl with the kale. Toss them together.

4. Thinly slice your radishes, chop apple and avocado into thin chunks and add to the salad bowl. Add the cooled roasted sunflower seeds and toss all ingredient together until combined.

Add pepper if desired and as Julia child would say, “Bon appetite!”

paleopaparazzi

5 Healthy Halloween Snacks

IMG_5507.PNG
Feeling a little dizzy from all the candy and sweet treats popping up everywhere for Halloween? Well you’re in luck, because I’m sharing 5 simple & healthy snacks over on daisy tribe! Click HERE to check them out! They’re spooktacular!

paleopaparazzi

Apple Nachos

I have a serious affinity for apple nachos. They are not only really simple and fun to make, they are a perfect fall treat! I always get really excited to make them when apples are coming in to season, but really you can make them any old time as apples are almost always available. I will add that they do taste even better with fresh in season apples though, just sayin! We love heading up to Apple Hill this time of the year to our favorite organic apple growers farm to stock up, picking apples in the fall just gives me all the feels!

Apple Nachos

Ingredients

  • 1-2 apples, sliced (preferably organic)
  • 2 tbsp nut/seed butter (used almond)
  • 1-2 tbsp cacao nibs or mini chocolate chips
  • 2 tbsp chocolate sauce, I used THIS recipe minus the strawberries & nibs
  • 1 lemon, juiced (optional)
  • a handful of your favorite nuts/seeds (I used pecans)
  • a handful of grain free granola (optional)

Instructions

  1. Slice apples with an apple slicer and toss with enough lemon juice to coat each slice in a large bowl.
  2. Place apples on a plate and arrange how you would like them.
  3. Drizzle apples with desired amount of almond butter or any nut/seed butter of choice. I place mine in a Zip-loc bag with one corner snipped off to drizzle it.
  4. Drizzle apples with chocolate sauce.
  5. Sprinkle with cacao nibs or desired chocolate and nuts/seeds and grain free granola.
  6. You can also add other toppings like raisins or unsweetened coconut shreds, the possibilities are endless!
http://www.paleopaparazzi.com/2014/10/apple-nachos-4/

 

paleopaparazzi

Chocolate Mousse

We all need a sweet treat every now and then and if you’re like me, it tends to be something with chocolate more often than not! At least I know when I am eating this treat, it isn’t going to make me bloat up like a balloon like a serving of jello pudding would. It’s also free of all the nasties that come along with processed food. I use this recipe over and over again because it’s JUST SO GOOD! It would make a perfect spring time dessert like Easter! I served mine in mini cups as it is very rich, a little goes a loooooong way!

Chocolate Mousse

Ingredients

  • -3 large ripe avocados
  • -1 ripe banana
  • -3/4 cup cacao powder
  • -1/2 cup maple syrup (use more or less depending on the level of sweetness you want)
  • -Pinch of Salt

Instructions

  1. Mix the avocado and banana first in a food processor until well blended.
  2. Add in the cacao powder and blend until incorporated.
  3. Add in your sweetener and blend for a few seconds, taste test and add more sweetener until desired sweetness is reached.
  4. Enjoy right away by scooping into small serving dishes and garnish with your favorite toppings, or place in the fridge to let it thicken up for a few hours for a more mousse like consistency!
http://www.paleopaparazzi.com/2014/09/184/

I topped mine with coconut cream, chocolate shavings and edible flowers. You could also top with strawberries, raspberries, blueberries, etc. This would be fun to layer with cake or a grain free granola too! There are so many things you could do with this creamy delicious chocolate delight! I hope you enjoy it as much as we do!

 

 

paleopaparazzi

Tuna Stackers

stacker

Have you ever felt like your meals were just the same old boring thing over and over again? I feel that way quite a bit, and when I do, I try to get creative in the kitchen! Sometimes it’s all in the presentation of your food that can make eating feel exciting and new! This recipe will not only wow you, but the people you serve it to! Get ready to get creative in 3,2,1!

Tuna Stackers

Ingredients:

1/2 cup diced tomatoes
1/2 cup diced mango
1/2 cup diced avocado
1 can of tuna meat-I used wild planet
Basil for Garnish

Directions:

Assemble each of the two stacks by tightly layering together in a mold 1/2 of each of the  tomatoes, mango, avocado and Tuna. (If you don’t have a mold, you can use any hollowed-out aluminum can or a circular bottle-I used an empty coconut milk can with both sides open).

Press down on the top layer while slowly removing the mold to reveal the freestanding tuna stack. Repeat with the remaining ingredients to form a total of two tuna stacks.

Garnish your stack with basil, drizzle the tuna stacks with your favorite dressing if you fancy and serve.

paleopaparazzi

Fermented Cashew Cheeze

IMG_0702

Hi there! Thanks for stopping by!  Welcome to my blog and my very first post! I have lots to share with you from recipes, to ideas, to tips and so much more!  This post is just the start of a new adventure, one I hope you’ll join me on!  So let’s jump right in, shall we?

Cashew cheese is a staple in our house! It can take a simple meal from just ok to AMAZING! We put it on top of our zoodle spaghetti, butternut squash soup, meatloaf, paleo pizza, burgers…I think you get the idea! There are so many variations on this recipe, it’s definitely a good one to have in your kitchen!

Fermented Cashew Cheeze

-3 cups of unsalted raw cashews or cashew pieces (cashew pieces are cheaper!)

-1 3/4 cups of filtered water plus extra water to soak nuts in

-1 Tbsp. cultured veggies or 1 tsp vegan pro biotic powder (approx. 6 capsules with powder removed and capsules discarded)

-Juice of 1 lemon

-1 Tbsp apple cider vinegar

-1 Green onion chopped

-1/4 tsp dried rosemary (optional)

-2 Cloves of garlic, minced

-1tsp garlic powder

-2 Tbsp. nutritional yeast (optional-but gives it a nice cheesy flavor)

-Kosher salt and cracked black pepper to taste

Soak 3 cups of cashews for at least 8 hours in enough filtered water to cover. The longer you soak them, the creamier your cheese will be. (I like to soak mine overnight-covered with a towel).

The next day, or after at least 8 hours, drain your cashews and rinse them well. Place your rinsed cashews in a blender or food processor, add 1 3/4 cups of water and 1 Tbsp of cultured veggies/or 1 tsp pro biotic powder from the capsules. Blend together until you have a nice smooth/ creamy mixture (about 10 mins.).  Scoop the blended cheese into a nut bag and place the bag in a fine mesh strainer seated over a bowl to catch the excess liquid. Cover the top of the bowl with a dish towel and place something heavy on top of the cheese. Let your cashew cheese sit over night to let the cheese ferment.

In the morning, scoop the fermented cheese into your blender/food processor and add lemon juice, apple cider vinegar, green onion, rosemary, minced garlic, garlic powder, nutritional yeast, kosher salt and cracked pepper. Blend until combined and enjoy with fresh veggies, seed crackers or on top of all you favorite dishes in place of cheese, yum!

You can make many different variations from this basic cheese recipe

-Add diced jalepenos and red pepper flakes for a pepper jack cheese.

-Add smoked paprika and coconut aminos for smoked cheddar.

-Add diced habenero, cilantro, coconut aminos and lime juice for a habenero lime cheese.

-Add fresh basil and coconut aminos for a pesto cheese.

-Add bell pepper and coconut aminos for a white cheddar cheese.

The possibilities here are ENDLESS!!   Happy fermenting friends!!

paleopaparazzi