Paleo No Bake Pumpkin Pie

Paleo No Bake Pumpkin Pie

 

Paleo No Bake Pumpkin Pie

I’ve made this pie twice now and it’s pretty much the best thing ever. It’s way easier than regular ol’ pumpkin pie and a lot healthier too. The crust is made with macadamia nuts (or whatever nuts you have kicking around) dates and coconut oil and the filling is a creamy combination of pumpkin, coconut milk, aromatic spices and grass fed beef gelatine which is absolutely loaded with health benefits. I was hesitant to use the gelatine as I didn’t want the pie to have a weird consistency, but if you use the right amount it does the job of thickening without creating any weird gummy textures. If you want a purely vegan pie you can get vegan gelatine using agar agar or irish moss which are both seaweeds.

Paleo No Bake Pumpkin Pie

You American peeps haven’t had your thanksgiving yet and my vote is that you try this Paleo No Bake Pumpkin Pie for the occasion. I made it for our thanksgiving and the fam jam went gaga. The best part is that its so light and easy to digest that you don’t get that same lead weight feeling in the pit of your stomach that usually comes along with thanksgiving.

Paleo No Bake Pumpkin Pie

Since we’re on the topic I would also seriously recommend dry brining your turkey 24 hours before cooking it. This technique definitely resulted in hands down the best turkey I have ever had or made. Last year I did a traditional brine, which is great but leaves the meat a bit watered down. Dry brining imparts the flavour from the salt without taking flavour away from the turkey. I suppose I should just write a post on this alone since I’m so passionate about dry brining but you guys I didn’t take any photos because that turkey was gone so fast.

If you’re in the kitchen for an extended amount of time and looking for a great jam, check out this mix, its long, varied and beautiful.

 

Paleo No Bake Pumpkin Pie

Prep Time: 2 hours, 20 minutes

Yield: 8-10

Ingredients

    Crust
  • 1 1/2 C unsalted macadamia nuts (pecans or walnuts also work well)
  • 1/2 C date paste
  • 1/4 C coconut oil
  • pinch sea salt
  • 1/2 tsp vanilla bean or vanilla extract
  • Filling and coconut whipped cream
  • 1 28oz can pumpkin puree OR equivalent amount homemade pumpkin puree
  • 1 can coconut milk (left in the fridge for a few hours to firm up)
  • 1/2 C coconut oil
  • 3 Tbs grass fed beef gelatine OR 1 tsp agar agar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • pinch salt
  • 1/2 tsp vanilla extract
  • 30 drops liquid stevia OR 1/3 C maple syrup

Instructions

    For the crust
  1. In a high powered blender or food processor, add the macadamia nuts, date paste, coconut oil, salt and vanilla and blend until all the nuts are crushed and everything is evenly combined.
  2. Press the crust into a springform pan, the smaller the pan the taller the pie will be but I used a 9 inch.
  3. Set the crust in the fridge or freezer to set a bit while you make the filling.
  4. Filling and coconut whipped cream
  5. Using the same blender or food processor add the pumpkin puree, separate the liquid from the coconut cream and add the liquid only. Add the gelatine or agar agar (don't worry about blooming it) and puree until smooth.
  6. Add the coconut oil, spices, salt, vanilla and stevia or maple syrup and puree again until smooth.
  7. Pour over top of the crust and allow to set for at least 2 hours in the fridge before serving.
  8. To make the coconut whipped cream simply use the remaining coconut cream and whip it with a whisk or in a mixer until light and fluffy, you can add a splash of maple syrup or honey to sweeten it up if desired.
  9. Pie serves 8-10 people, place a dollop of coconut whipped cream on each piece and enjoy!
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Paleo No Bake Pumpkin Pie

 

Paleo No Bake Pumpkin Pie

Cinnamon Apple Streusel Muffins

Cinnamon Apple Streusel Muffins

 

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I’m overjoyed that Canada has a new leader. We’ve been through a hellish 12 years of environmental destruction and infringement on our human rights. Yet still so many people supported Harper, it’s astonishing to me how even at this pivotal point in time, when the planet is crying for us to stop annihilating it, people can still care more about money than breathing clean air. Hopefully the Liberals will hold true to their promises, the first day in office Trudeau pulled Canadian fighter jets out of Iran. He’s moving ahead and accepting more refugees into our gigantic and abundant country and helping to disable the fear propaganda we’ve been hearing for so long. A very noble first step towards regaining our countries peace keeping reputation.

cinnamon apple streusel muffin

I told some friends that if the conservatives were to win I was moving to Ecuador. Luckily for now I’ll be staying in the homeland, enjoying delicious cinnamon apple streusel muffins and aged earl grey tea on calm cool mornings with change in the air. Here’s hoping we can start to move forward after a long time going back. Amazingly Canada already employs more people in the sustainable energy industry than in oil. We have long needed a government that echoes the sentiments of the majority which I think are kindness, generosity and humility.

 

Oh yes, and about these muffins…they literally disappeared in a matter of 3 hours. They were gobbled right up and the scent from the cinnamon makes your kitchen smell amazing. Since they’re sugar free they are perfect for sensitive little ones. My son just adores them so much. I’ve made a few variations of this recipe now and it works great for banana muffins, chocolate and savoury. After many different paleo muffin renditions this is by far my favourite formula. The baking powder technically isn’t paleo and you can omit it. Personally I don’t think a bit of BP does much harm and it makes the muffins nice and plump!

 

Cinnamon Apple Streusel Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 12

Ingredients

    Dry ingredients
  • 1 C almond flour
  • 1/3 C tapioca flour
  • 2 Tbs coconut flour
  • 1 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • Wet ingredients
  • 1 C apple sauce
  • 3 eggs
  • 1/2 C date paste
  • 1 apple, chopped
  • Topping
  • 1 tsp ghee
  • 1/2 C pecans or walnuts, crushed
  • 1/2 tsp cinnamon

Instructions

  1. Preheat oven to 350F.
  2. Combine dry ingredients in a large bowl.
  3. Separately combine wet ingredients until smooth.
  4. Add in the dry ingredients using a mixer or by hand, stir in the chopped apple
  5. Portion out into a greased muffin tin or use paper baking cups, filling about 3/4 of the way up.
  6. Combine the ghee,cinnamon and pecans or walnuts and sprinkle a bit on top of each muffin.
  7. Bake for 20-23 minutes until a toothpick comes out clean and allow to cool before indulging.
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cinnamon apple streusel muffin

Butternut Squash Gnocchi

Butternut Squash Gnocchi

 

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Gnocchi is such a comfort food. Those soft on the inside, crispy on the outside little pillows are a really nice treat. These butternut squash gnocchi are gluten free and paleo so a far stretch from your traditional rendition. I cooked these for a group of 9 and got majorly scolded for not making enough. This is a common complaint around my dinner table. The butternut gnocchi is lovely drizzled in a simple garlic brown butter but I opted to sauté it with some Italian sausage and spinach. The whole30 is officially over today, congrats to anyone who joined in on the detox challenge!

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Butternut Squash Gnocchi

Ingredients

  • 1- 2 lb butternut squash, peeled and cubed
  • 3 eggs
  • 1 C tapioca flour
  • 1 C almond flour
  • 3 Tbs coconut flour
  • 1/2 tsp sea salt
  • 1/2 tsp cracked pepper

Instructions

  1. Roast the butternut squash with a bit of olive oil and salt for about 45 minutes until very tender.
  2. Let the squash cool and transfer to a large bowl, mash with a fork or in a food processor.
  3. Combine the squash, eggs, flours, salt and pepper with a stand mixer or by hand. The dough will be very sticky.
  4. Put the dough in a ziplock bag and cut one of the corners off or use a piping bag. Pipe out long strands of dough onto a parchment lined baking sheet. Cut into 1 inch pieces, if the dough sticks to the knife dip it in some tapioca flour.
  5. Get a large pot of water boiling and roll each inch piece into an oval.
  6. Drop gnocchi in the water, they're ready when they float to the surface. Remove with a slotted spoon and set aside.
  7. In a separate skillet heat some olive oil and drop the gnocchi in making sure not to overcrowd the pan if you want them nice and crispy. Cook for 2 minutes each side and repeat.
  8. Serve gnocchi with sautéed spinach, Italian sausage, tomato sauce, brown butter and parmesan cheese or whatever else you'd like and enjoy!
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Elk Meatballs with Mushroom Thyme Cream Sauce

Elk Meatballs with Mushroom Thyme Cream Sauce

Elk Meatballs

Long lazy lingering Sundays are my favourite. A big family meal to seal the sweet deal complete with the ultimate comfort food. We’re lucky to still have some elk in the freezer, a rare treat from someone who undoubtedly worked very hard to attain. The ground elk is amazing for these meatballs but you could substitute it for another wild meat like venison, bison, boar or even beef.

 

We went to Ikea the other day, I’ve never been tempted to dine in the DIY furniture hoarder packed cafeteria filled with hangry consumers. Ikea and Costco cafeterias remain scary places for me. But it doesn’t alter the fact that Ikea meatballs are always a temptation. Personally I think meatballs are much better in creamy sauces than tomatoey ones. And I don’t like when they’re massive, little creamy meatballs are where its at. So I thought I’d go to town and create my own wild version of the ikea staple. On a side note, when I wasn’t busy fantasizing about meatballs I scored the coolest bed sheets ever. Have you ever seen those old herb books? The ones with the very detailed plant diagrams and latin names. Well its basically an herb encyclopedia on a bed spread. I am soaking up all that knowledge while I sleep, oh yeah!

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These elk meatballs go fabulously with creamy mashed potatoes and a big salad. If you’re not normally a fan of wild meats I urge you to give them another chance. When high quality stuff is procured there are no weird tastes just pure meaty forest filled goodness. If your looking for more elk inspired recipes try these elk lettuce wraps, they are so easy and make a great lunch. I’m a big fan of Hank Shaw on his website honest food he has many fabulous wild meat dishes. I’m dying to try making steak au poivre with elk.

Elk Meatballs with Mushroom Thyme Cream Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 4

Ingredients

    For the Meatballs
  • 1 tsp preferred cooking oil or fat
  • 1 lb ground elk meat or substitute for venison, bison or beef
  • 1 egg
  • 1/3 C almond meal
  • 1 Tbs coconut flour
  • 1 tsp thyme
  • 1/2 tsp cracked pepper
  • 1/4 tsp nutmeg
  • 1/2 tsp sea salt
  • For the Sauce
  • 1 tbsp white wine vinegar or white wine
  • 1 tsp olive oil
  • 1 garlic clove, minced
  • 1/2 white onion, finely chopped
  • 2 C chopped assorted mushrooms of any variety
  • 1 can full fat coconut milk
  • 1 tsp thyme
  • sea salt and pepper to taste

Instructions

    For the Meatballs
  1. Combine all ingredients in a large bowl and form into tablespoon sized meat balls, set aside.
  2. Heat a large skillet with the oil and place each meatball spaced about an inch apart, brown on two sides, remove and brown the rest. Don't worry if they aren't fully cooked as you will return them to the sauce.
  3. For the sauce
  4. Using the same hot skillet, add the white wine to deglaze the pan, allow the liquid to evaporate slight before adding your oil, garlic and onions. Cook until golden.
  5. Add mushrooms, thyme, salt and pepper and stir for a minute before adding the coconut milk.
  6. Add the remaining meatballs to the sauce and cover for another ten minutes.
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Elk Meatballs

Shrimp and Avocado Lettuce Wraps with Almond Satay Sauce

Shrimp and Avocado Lettuce Wraps with Almond Satay Sauce

Shrimp and Avocado Lettuce Wraps with  Almond Satay Sauce

Since moving to the city I’ve felt utterly nature deprived. It’s not that there aren’t parks and walking trails, it’s just that they are so manicured and full of people. There aren’t many wild places left, and that to me is what real nature is all about. Places where animals are allowed to roam free and trees can grow wherever they want. Where you can fish and hunt and set up camp and no one is there to tell you no. In Canada there are still many places like this, though you have to make a journey to find them. Yesterday we made it to a little nook in the woods, and while not totally wild it was still a closer cry to the calling in my heart that aches to just walk through trees and feel the sun on my face, unfiltered from city towers and highway smog.

Shrimp and Avocado Lettuce Wraps with  Almond Satay Sauce

There were buffalo rolling in dust piles and a coyote with a pheasant in it’s mouth. And of course there was a picnic, because no outing is complete without a nice meal in the grass. These shrimp and avocado lettuce wraps were the star of the show. They out do a sandwich any day and leave you feeling nourished but not weighed down. It’s so nice to just disconnect, even for one day a week. To just walk and breathe and witness the beauty all around us. The rest of the week can be for hustling and connecting but just one day devoted to simplicity is worth more than a whole week of busyness.

Shrimp and Avocado Lettuce Wraps with  Almond Satay Sauce

The almond satay sauce for these is super versatile and makes an amazing salad dressing or sauce for rice noodles or grilled chicken. You could also substitute the shrimp in this recipe for chicken or other seafood, they are mighty adaptable and make a great healthy lunch.

 

Shrimp and Avocado Lettuce Wraps with Almond Satay Sauce

Ingredients

    For the Shrimp and Avocado Lettuce Wraps
  • 20 medium sized shrimp
  • 1 clove garlic, minced
  • 1 lime or 1 tsp lime juice
  • 1 tsp olive oil
  • 1 head iceberg or butter lettuce
  • 1/2 yellow pepper, sliced
  • 1/2 red onion, finely sliced
  • 1 ripe avocado, sliced
  • handful cilantro
  • For the Almond Satay Sauce
  • 1 inch piece ginger, chopped
  • 2 Tbs almond butter
  • 1/2 C coconut milk
  • 1 Tbs fish sauce
  • 1 thai red chili, minced
  • juice of 1 lime or 1 tsp lime juice
  • 1 date, chopped
  • handful cilantro, chopped
  • sea salt and pepper to taste

Instructions

    For the Shrimp and Avocado Lettuce Wraps
  1. Heat a skillet or large frying pan with olive oil, add garlic and stir until fragrant.
  2. Dry off the shrimp as much as possible before placing in the pan. Cook for 2 minutes on each side and finish with juice from one lime. Turn off the heat and set aside to cool.
  3. Carefully remove lettuce leaves and lay out on a platter. Place a few slices of pepper, avocado, red onion and a sprinkle of cilantro on each one.
  4. Place 2-3 shrimp on each lettuce leaf and when you're ready to roll them notice the direction of the curve at the base of the lettuce and roll with it (you can choose to tuck the ends in or not)
  5. For the Almond Satay Sauce
  6. Place all ingredients in a blender until smooth. Serve alongside the lettuce rolls and save any extra for other uses.
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Prosciutto Wrapped Scallops with Avocado Salsa Verde and Wilted Mizuna

Prosciutto Wrapped Scallops with Avocado Salsa Verde and Wilted Mizuna

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Whoa that was a mouthful. I could’ve made it longer, I could’ve said, crispy cast iron seared scallops lovingly draped in a coat of salty prosciutto, smothered with my bright green take on salsa verde, roasted tomatillos, garlic, and a big old fresh avocado to sweeten the deal, all alongside a tender little pile of mizuna greens cooked in a bit of bacon fat for a total of about 30 seconds. Phewf. Okay, should I write menus or is a bit too convoluted? Long story short, if you have ever felt to intimidated to make scallops, stop right now. You know how many amazing scallops you can eat at home for the same price as three on your plate in a fancy restaurant? Learning to make amazing perfect Prosciutto Wrapped Scallops will be a skill that sticks to your side like those little tender tid bits clinging to their shells.

Prosciutto Wrapped Scallops

So this isn’t the first time I’ve waxed poetic about scallops

 

I can’t believe it’s October. Today the little man and I had a date and frolicked in the leaves, enjoying the sunshine after a full on yoga sesh. It was gorgeous to look at him in such a state of pure joy as I threw little dried piles of leaves on him. Like how much happier can you get? Even in the midst of chaos and hardship that smile makes everything okay. Oh and he adooooores scallops!

Prosciutto Wrapped Scallops with Avocado Salsa Verde and Wilted Mizuna

Ingredients

    For the salsa verde
  • 1 lb tomatillos
  • 3 garlic cloves
  • 1/2 red onion, chopped
  • 1 tbs lime juice
  • handful cilantro
  • 1 jalapeno (seeds removed for less spice)
  • 1 ripe avocado
  • sea salt and pepper to taste
  • For the scallops
  • 1 Tbs olive oil
  • sea salt and pepper
  • 1 lb sea scallops
  • 8-12 slices prosciutto
  • For the mizuna
  • 1 bundle mizuna greens
  • 1 tsp bacon fat

Instructions

    For the salsa verde
  1. Heat oven to 400F.
  2. Slice the tomatillos in half and place on a parchment lined baking sheet with the garlic and onion. Drizzle with a bit of olive oil and salt and pepper. Roast for about 20 minutes until the tomatillos are soft.
  3. Add all ingredients to a blender or food processor and pulse until well combined.
  4. For the scallops
  5. Rinse and dry the scallops very well (key) add salt and pepper liberally on both sides.
  6. Use a cast iron pan for optimal results. Heat pan with olive oil until sizzling. Drop the scallops one by one but be sure not to overcrowd them, leave about an inch of space between each one. Do them in batches if need be. Do not touch them once you put them in the pan. Wait about 2 minutes cooking on medium-high heat before flipping, cook for another minute or two on the other side, turning the heat up a bit as the pan will have slightly cooled.
  7. Transfer to a plate and wrap with a slice of prosciutto.
  8. For the mizuna
  9. Add the bacon fat and mizuna to the same pan you cooked the scallops in. Cover for 30 seconds et voila.
  10. Serve with scallops and a dollop of salsa verde
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