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Cooking Primally


Sunday, October 13, 2013

I have been working on being as primal in my eating style as I possibly can, not really because of the evolutionary ideas behind it or whatnot, but simply because I think it is a really healthy and clean way of eating. Lately, I've been working on cooking things that my family will eat, so that I need not prepare a seperate dish for myself. The two following items were big hits with my kids:

Butternut Pumpkin Soup

Ingredients
1 can pumpkin
1 can coconut milk
1 tbsp coconut oil
1/2 cup cashews
2 cups butternut squash (I buy frozen)
1 medium onion
2 cloves garlic
1 stalk celery
2 cups beef stock (I make my own, try gluten free stock!)
bacon (1-2 slices)
1 tbspn cinnamon
1 tbspn chili powder
1 tbspn fresh tarragon
1 tbspn fresh rosemary
1 tbspn fresh basil

When I served this to my kids, I added a teaspoon of maple syrup, a tablespoon of rasins, and a tablespoon of shredded coconut on the top.

Directions
Cook bacon, garlic, onion, celery and cashews in cocnut oil. Add squash, pumpkin, stock, and coconut milk, mix well, allow to cook 15 minutes. Add herbs and spices, then blend with immersion blender, or place a batch at a time into a food processor and puree.

Serving Size: Makes 8 1 & 1/2 cup servings

Paleo Apple Crisp

4 large apples
1 1/2 cups almond meal
1 tbspn cinnamon
3 tbspn honey
4 tbspn melted coconut butter
.25 cup raisins
1 lemon (for juicing)
3 tbspn maple syrup

Directions
Preheat over to 300.

Core and slice apples, placing the slices in layers on a 8x8 pan. Squeeze lemon juice over the apple layers and mix raisins in.

In a seperate bowl, combine honey, almond meal, cinnamon, melted coconut oil. When mixed well, spread over the apple mixture. Drizzle the maple syrup over the top and bake at 300 for 50 minutes.

Serving Size: Makes 8 servings
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Member Comments About This Blog Post:
SUNSHINE192DAY 10/13/2013 8:10PM

    Both sound very good!

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