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Recipes

Pumpkin Spice Mousse (Paleo)

October 25, 2013

Pumpkin Spice Mousse

This pas week, Vancouver has been shrouded in fog. Not just a little bit of fog, here and there. And not just in the mornings or late at night. We’ve been under a thick, expansive blanket for over a week. The worst part about it wasn’t that I couldn’t see out my window. It wasn’t the constant gloominess. It was knowing, that just above the fog line, as low as some of my friends’ homes on the North Shore, the weather was stunningly gorgeous. We’re talking hot sun beating down on your face as you kick through piles of crimson and golden leaves, no need for a jacket because a sweater will do, type of gorgeous.

But for the past couple of days, it seems to have lifted (though it comes and goes, constantly teasing us), and I’ve finally been able to enjoy some of this glorious fall weather. And as I was driving through town, I saw the cutest little kid, probably 3 or 4 years old, trying to roll a massive pumpkin (bigger than he was) up his driveway, with his parents chuckling behind him. It was one of those moments that makes you pause because you know you’re witnessing something special (and adorable to boot).

Speaking of pumpkins, are you guys as obsessed with them as I am? A couple of weeks ago, I posted a recipe for pumpkin spice pancakes, which I still can’t get enough of. Then I played around with a pumpkin soufflé recipe, but didn’t like it enough to share. And my experimentation went off on a tangent as I began tinkering around with this fabulous mousse.

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Salted Chocolate Coconut Stacks

My favourite recipes are those where very few ingredients combine to make something magical. And this is such a recipe. When you pop one of these salted chocolate coconut stacks in your mouth, and experience the salty, crunchy, chocolatey goodness, you’ll expect the recipe to be complicated, or for there to be some secret ingredient. Prepare for your mind to be blown: 3 ingredients, one of which is salt. The other two are coconut flakes and chocolate. So, all three ingredients are healthy, paleo, and probably in your kitchen pantry right now…

These irresistible treats are simply salted coconut chips enrobed in dark chocolate, and yet they taste like so much more. And dare I say they’re pretty much guilt-free? These are one of my favourite snacks, and I hope you enjoy them!

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Pumpkin Spice Pancakes (Gluten-free, Paleo) 1

Most people only eat pumpkin in the form of pumpkin pie, and typically only around Thanksgiving. What a shame to limit the lovely pumpkin to only dessert, and just for the holidays! Forget pumpkin spice lattes, pumpkin spice pancakes are where it’s at! :)

These tasty pancakes scream autumn, and are the perfect fall breakfast to cozy up to. But why restrict yourself to fall, when canned pumpkin is available year round? And since this recipe calls for only two ingredients other than vanilla and spices, you can really make these any time you feel like it. Which, after you try them, might end up being pretty darn often. They’re super easy and quick to make, require very few ingredients, and taste delicious – what more could you ask for?

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Coconut Plum Crumble (Paleo)

September 27, 2013

Coconut Plum Crumble 3

Crumbles, crisps, buckles… They all have 2 things in common. 1) They make tasty use of whatever fruit is in season and 2) they’re topped with gluten, in one way or another. The latter is why I’ve been deprived of these baked fruit desserts for quite some time. Sure, I could use almond or coconut flour, but as most of you know, I try not to veer in that direction.

Hence, this paleo coconut plum crumble. The macaroon-like coconut topping (with some sliced almonds for more texture and flavour) provides that satisfying contrast to the soft fruit below. The combination results in a delicious fruit dessert, wherein you can substitute whichever fruit you bring home from the farmer’s market. If you’d like, enjoy it with a scoop of vanilla ice cream, some whipped cream, or crème fraîche.

Coconut Plum Crumble

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How to Make Coconut Butter

September 20, 2013

How to Make Coconut Butter

I remember first coming across coconut butter at the grocery store. I was puzzled by the concept. How the heck do you make butter out of coconuts?! I know I wasn’t alone in my confusion – my post on Coconut Manna (the Nutiva brand of coconut butter) is still the most popular post on my blog (followed closely by a post about Dr. Oz and the Paleo Diet!). And my post comparing Coconut Manna to Artisana’s coconut butter is in the top 10. So, it’d be fair to say coconut butter is pretty popular.

Nothing can explain what coconut butter is better than making a batch yourself. After all, it’s simply one ingredient: coconut – either shredded or flaked. And the process is much like that of making any nut butter.

Food processor + ingredient + time = ingredient butter.

The homemade stuff is a little different than the store bought, in my experience. The consistency varies, but is typically slightly more runny. But, considering that most people like to heat up their coconut butter to make it less solid anyway, that’s not much of an issue.

So what do you do with coconut butter? Like with nut butters, I tend to just eat it by the spoonful. But you can dip chocolate in it, or drizzle the coconut butter over fruit. Some people also like to use it in baking, smoothies, or to thicken sauces. I’ve even used it to stuff dates. And if you’d like, you can experiment with various coconut butter flavours by adding ingredients like vanilla, honey, cocoa, or even nuts.

Us paleo/primal folks like our butters, and this is another classic to stock your pantry with.

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