Curry Crockpot Cabbage Rolls

More photos of the prep here...

*Almost* Primal Mini Muffins (Chocolate Zucchini)

Inspired by this recipe: http://www.thefoodieandthefamily.com/2011/11/18/grain-free-double-chocolate-zucchini-muffins/#more-1128

ours had:
1/4 c Sorghum Syrup
1/4 c agave
1/4 c coconut oil
6 pastured eggs
1 1/2 teaspoons vanilla

1/2 c coconut flour
1/3 c raw cacao powder
1 t baking soda
1/2 t cinnamon

3/4 c zucchini, finely shredded
various mix ins: we used dried cherries, walnuts, almonds, pepitas & dried cranberries, mini-marshmallows

1. Whisk together wet ingredients in one bowl. Set aside.
2. Stir together dry ingredients in another bowl.
3. Mix the wet & dry, fold in the zucchini & mix ins.
4. Using mini muffins liners fill 2/3- top with a nut or piece of dried fruit or marshmallow.
5. Bake at 350 for 12-15 minutes, or until just done - do not over cook!!

Best served warm and fresh from the oven. We had ours with dried persimmons and orange juice.

This recipe made 26 minis and 6 larger heart shaped muffins which I slightly underbaked and refrigerated for Thursdays breakfast- quick and easy way to start Thanksgiving off with some protein and without grains!

Have assembled a list of all the Primal/ Paleo Parent Blogs- after being inspired by one of my favorites: http://theprimalparent.com/2011/08/25/primalpaleo-parent-bloggers-and-their-favorite-reads/

My list is here if you want to take a gander (loving Springpad)!
http://sprng.me/cdq60

UPDATE: 11/23/11 8:45am
And a special thanks to my friend and the original inspiration for my research on paleo living for correcting me, these are not truly paleo or primal, with sugars (even natural) and cacao powder are not for usual consumption- but at least I can have something akin to chocolate brownies on occasion!! Visit Laura's blog here- she really knows her stuff!! And is a great source of "personal success" information rather than just scientific details... http://primalandgreenoc.blogspot.com/

BBQwik Chicken Salad

I really like to keep the Dave's Cucumber & Tomato Salad on hand- it is great for snacking, lettuce wraps, adding to other salads, tacos, etc. Here is the recipe I have...



For a dairy free ranch you can try my Cashew Cream version of ranch...

Curried Carrot Soup

After our extended breakfast of Banana Caramel Sticky Buns, raspberries and Chocolate Coconut Milk, I got the kitchen sparkly and donned my apron again- I should really wear an apron in the kitchen more often. Yesterday I pulled out my red Starbucks one...

Then I was on to lunch, which I made a quadruple batch of for tonight's potluck Halloween party. The reason this recipe was chosen has to do with our azurestandard order containing 5 lbs of carrots, just after Sugar Daddy purchased 2 lbs at Ralphs, because "their organic prices were great"!



Well I adjusted it of course. Used coconut oil, my own version of Garam Masala and extra cinnamon on top it it all!

Kitchenmonki "Banana Caramel Sticky Buns"

We tried this recipe this morning, part of a menu plan I made over at Kitchenmonki, my newest obsession... it generates shopping lists, meal plans (see my 3 day trial run here) and sorts and saves recipes seamlessly. Our rating average was 4 stars, I will definitely make again, although with some adjustments- a larger, more ripe banana for one, and maybe double the "topping" and use it as more of a swirl throughout...

One discovery is that I really like working with coconut oil, it cleans up so easily and is so very versatile. Coconut flour on the other hand will take some getting used to- it does produce a "drier" texture and my sweeties love their moist-factor, sauces are HUGE in our house.

cool creamy cucumber & herb soup

large English cucumber, half skinned & sliced
1 avocado, cubed- save 1/2 for adding in after blending
lime juice from a small lime
1/8 teaspoon cumin
3-5 large basil leaves
pinch of cilantro
few sprigs of dill
handful or parsley
Spike
1 small zucchini, shredded

blend the cucumber, half of the avocado cubes, the lime juice and all spices and herbs until creamy & smooth, add the rest of the avocado cubes and shredded zucchini to 2 bowls and pour the cucumber soup over, topping with a scoop of cashew cream if desired...

2 dressings and a dip walk into a salad bar...

Cashews, raw- soaked for about an hour in cold, filtered water

Put 1 cup cold filtered water in Vitamix.

Squeeze 1/2 lemon, 1/2 lime into water.

Add 2 teaspoons nutritional yeast, onion powder, crushed garlic

Start blender, add rinsed cashews slowly.

Blend until creamy and chunk free. Add thyme & chives for last 15 seconds.

1. "Ranch" Dressing: Pour one third of the mixture into a bowl, add a pinch of dill and squirt of mustard, and fresh cracked black pepper.

2. Creamy "Italian": Pour another third of the mixture int another bowl and add a handfull chopped basil and 2-3 Tablespoons diced sundried tomatoes (I like the smoked flavor).

3. Avocado Curry Dip: To the 1/3 left in the Vitamix add 1/2 and avocado and 3 Tablespoons gluten free curry powder.

Enjoy with your favorite vegetables, salads, rice crackers, fork, spoon or finger!

Keep It Simply Steamy

Fresh, organic, preferably from your own garden.
Served my family of 5, including 2 toddlers.
2 zucchini
1/2 green cabbage
2 large carrots
1/2 white onion


1 c TVP
1 t garlic powder
1 t onion powder
1 can stewed tomatoes


1. Cut veggies down to bite size, for your eaters.
2. Put them in a steamer for 10-12 minutes, I added thyme from the garden.
3. While that steams re-hydrate TVP with 1 cup veggie broth. Let sit 8 minutes or so.
4. Stir in spices and a can of stewed tomatoes- I used one with green peppers, onions and garlic.
5. Spoon veggies in bowl, top with TVP mixture and a dash of favorite spices- Tabasco & parsley for me, Spike & spoon of bbq sauce for the kids, curry & chives for hubby.
6. Enjoy with your favorite fruit on the side.

Citrus Curry Basil Dip

Fresh, organic, preferably-from-your-garden ingredients:
Served my family of 5, includes 2 toddlers.
1 c cashews- raw
1/2 c orange juice
1/4 c lemon juice
1/4 c lime juice
2 t nutritional yeast
2 t garlic powder
1 t curry powder (more or less to taste)
handful of fresh basil
COLD filtered water


One of the many variations on Cashew Cream, which I first tasted when going raw several years ago- yum!!

1. Put all ingredients except water in the Vitamix or a good food processor.
2. Pulverize.
3. Add a little COLD water.
4. Keep pulverizing (and scraping down the sides).
5. Repeat steps 2-4 until you have reached desired consistency.
6. Enjoy with your favorite veggie stick.

You can also make "cheese" (great stuffed in those small sweet peppers at Trader Joe's) by blending a little less and using less liquid.

Or you can make salad dressing by adding a little more water during blending.

S is for Summer, Steak & Salad

My husband is quite the trooper. He eats lots of veggies, many failed efforts and actually supports me in my endeavors. But he likes steak. He makes a wonderful steak. So good it makes this Vegan girl drool and have a bite- or sometimes 10.


What's left of the bounty above shows on the plate below!

Sugar Daddy also grills up a mean piece of Mahi Mahi and some tender crisp summer squash. All of the aforementioned good food went quite nicely with today's salad creation. Especially the grilled fish.


Fresh, organic, preferably-from-your-garden ingredients:
Served my family of 5, includes 2 toddlers.

• 1 1/2 c Spring Mix, chopped
• 1/2 c green cabbage, shredded
• 1/4 red onion, diced
• 1 stalk celery, diced
• 1/4 Persian cucumber, sliced & quartered
• large carrot, "ribboned"
• 2 T Dill Healthy Creamy (Majestic) Garlic
• 2 T Cashew Cream Sauce (add link)
• 2 t Sweet Curry Sprouted Sunflower Seeds

1. Prep all veggies.
2. Toss together.
3. Use scissors to chop.
4. Eat with your favorite fork.

Fruity Oats

Fresh, organic, preferably-from-your-garden ingredients:
Served my family of 5, includes 2 toddlers.

1 cup whole oats
1 cup orange juice
1 banana
1 apple, Gala
1 date, Medjool

1. Soak oats in OJ
2. Peel, core & slice apple- then chop into bite size pieces. Cover oats & OJ.
3. Slice banana. Arrange around apples.
4. Chop date, add as a garnish.

We sprinkled cinnamon on at the last minute.

Light Veggie Soup with Couscous

Fresh, organic, preferably-from-your-garden ingredients:
Served my family of 5, includes 2 toddlers.


medium yellow squash
1/4 large white onion
large heirloom tomato
large carrot
2 stalks celery
4 cloves garlic, pressed
1 1/2 cups veggie broth
2 tsp nutritional yeast
couscous
1/2 can black olives

1. Chop veggies down to fit in chute of the Vitamix.
2. Pour in broth, start the Vitamix on low (I let the kids help feed the machine.)
3. Blend 5 minutes or so while you cook the couscous. Actually my 9 year old does this part.
4. When soup is smooth, add 1/2 can whole black olives, pulse a few times to incorporate.
5. Mix in couscous- we like wild mushroom & herb.
6. Garnish with fresh herbs (I used thyme, chives, parsley)
7. Eat with your favorite soup spoon.

Perfect Potato Salad

Fresh, organic, preferably-from-your-garden ingredients:
Served my family of 5, which includes 2 toddlers.


2 large potatoes, boiled & cubed
2 tsp olive oil
sprinkle of Spike
1/2 zucchini, thinly sliced and quartered
1/2 medium red onion, diced
Dill Healthy Creamy Garlic
Roma tomato, sliced & quartered
fresh chives & parsley
cracked pepper

1. While potato is still warm, drizzle with olive oil, sprinkle on Spike, and add the sliced zucchini (it softens just enough to give a great, varied consistency). I let it sit out while I did the morning dishes after making Fruity Oats while the potatoes boiled.
2. Dice red onion. Mix in and chill for 2 hours.
3. Just before serving, add the final four ingredients- folding in the Majestic Garlic and Roma tomatoes carefully and garnishing with chives and parsley.
4. Eat with your favorite fork.