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short cake 007

strawberry shortcake, paleo style

summer arrived, officially, 9 days ago. the weather seems unaware of this fact, but the strawberries? they know.

the crop this year will be smaller than usual, due to a virus which has hit the east end of the province the hardest.

we’ve been picking up the early crop from Balderson’s Farm Market. they have some of the best strawberries i’ve tasted on this little sandbar. so juicy they are, they have simply begged to be macerated.

strawberry shortcake

ingredients [for mint macerated strawberries]

  • sliced strawberries, perhaps a pint or so
  • 2 – 3 tbsp of fresh mint, chiffonade
  • a mere bit of honey drizzle, 1 tsp

ingredients [for lemon olive oil cake]

  • 4 eggs
  • 1 tbsp honey
  • 2/3c evoo
  • zest of one lemon
  • 2 tbsp lemon juice
  • 1c almond flour
  • 2 tbsp arrowroot powder
  • 2 tbsp coconut flour
  • 1 tbsp baking powder
  • 1/2 tsp sea salt

ingredients [for cake glaze]

  • 2 tbsp butter
  • 2 tbsp lemon juice
  • 1 tsp honey

ingredients [for whipped topping]

  • 1 can coconut milk, refrigerated
  • 1 small slosh of bailey’s irish cream (optional)

method

egg 005combine the mint, honey and berries. the longer they sit, the more the juices will be drawn out of them. i put them in the fridge overnight and was delighted by the amount of juiciness this produced.

preheat your oven to 350 degrees. grease an 8 inch square cake pan with olive oil.

beat eggs until foamy and pale in colour, add honey and lemon juice and beat to combine.

slowly drizzle the olive oil into the egg & honey mixture, keeping the hand mixer beating constantly, until the oil is fully incorporated.

in a separate bowl, combine almond flour, arrowroot, coconut flour, baking powder, lemon zest and salt.

add the dry ingredients to the wet ingredient. beat on slow speed to mix thoroughly.

place in oven and bake approximately 30 minutes, until top springs back when gently depressed and a toothpick inserted in the cake is dry when removed. cool on a wire rack.

when cooled, the cake can be glazed for a bit of added sweetness. melt butter. add honey and lemon juice. stir and brush over the top of the cake. this is optional.

place the solid coconut fat/cream from the refrigerated coconut milk in a chilled bowl. beat with chilled beaters. add a touch of bailey’s irish cream (if you want to veer slightly from a paleo recipe) or a bit of a scraped vanilla bean.

plate pretty and enjoy! this is a lovely, light and delicately flavoured delight!

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yesterday at the charlottetown farmers market, fresh island deli scallops – also known as blue-eyed scallops –  were on offer.

we sampled them. and, then, i sampled them again.

we picked up a two pound bag.

for the evening meal, my loved and loving paleoslave created a simple and sumptuous feed of scallops. oh yes yum!

scallops paleoslave’s way

ingredients

  • 3 tbsp olive oil
  • 1/3 cup shallots, finely diced
  • 2 lrg garlic cloves, minced
  • 1 1/2 tbsp fresh rosemary, finely cut
  • 1 1/4 cup white wine (we used yali sauvignon blanc)
  • 2 pounds blue-eyed scallops

method

add olive oil to large, shallow pan. when heated add shallots and garlic. sautee until the shallots become golder. add rosemary and cook, stirring a minute or two, until the fresh herb gives up her oils and flavours.

add white wine, sufficient to provide a 1/4 inch depth in the pan. allow the mixture to come to a simmer.

add scallops. cover and steam until they open and then continue to cook another minute or two.

serve with wine and a side of steamed or seared veggies. add a generous pat of butter to those veggies.

a raw slaw would also plate well with these delights.

yesterday at the charlottetown farmers market, island taylored meats was promoting a new product – beef bacon. it looked a lot like montreal smoked meat, but i instantly went to carpaccio in my head.

so, working with what was on hand today, creative carpaccio was served for lunch. all the ingredients, except for the dressing ingredients and capers, were purchased through my organic veggie home delivery or at the local farmers market.

i just love fresh and local!

creative carpaccio & poached eggs

ingredients

  • 4 slices local beef bacon, rolled paper thin between sheets of plastic wrap
  • local salad greens
  • 1/2 sweet onion, sliced thin
  • lusciously ripe green german tomato, sliced (so good. i admit to eating a few slices that never made it to the plate. from weedy gardens.)
  • cumin gouda, shaved (light & flavourful. love the cheeses from avondale meadows farm…& margaret and allister who run the show)
  • tbsp capers
  • 4 eggs, poached
  • fresh pepper and sea salt to taste

dressing

  • 1/4c olive oil
  • 1/8c balsamic vinegar
  • 1 tbsp whole grain dijon mustard

method

place greens on plate. lay beef on top, followed by onions, capers and green tomatoes.

whisk the dressing ingredients together in a bowl, until well incorporated.

sprinkle dressing over all. add salt and pepper to taste. top with shaved cheese.

plate with poached eggs.

wow good.

salmon wrapped tuna salad

ingredients

  • 2 tbsp goat yoghurt
  • 1 tbsp tomato paste
  • 1 tsp whole grain mustard
  • zest and juice of one lime
  • 2 cans tuna, drained and rinsed
  • 12 pieces, thinly sliced smoke salmon
  • sea salt
  • black pepper
  • fresh mint

ingredients for the salad

  • 2 large tomatoes, sliced
  • 2 kiwi, peeled and sliced
  • 1/4 cucumber, matchstick cut
  • 1 tbsp fresh mint, chopped
  • 1 1/2 tsp white wine vinegar
  • 3 tbsp olive oil
  • 1/2 tsp whole grain mustard

method

mix yoghurt, tomato paste and mustard in a bowl. add lime zest and juice. stir to incorporate. add tuna and black pepper to taste. mix well.

spoon tuna mixture onto smoked salmon slices. roll or fold into lovely parcels.

arrange tomato slices, kiwi slices and matchstick cucumber on plate.

in a jar combine chopped mint, white wine vinegar, olive oil and mustard. shake to mix thoroughly.

spoon dressing over tomato & kiwi slices.

arrange tuna & salmon parcels on top. garnish with fresh mint leaves and fresh ground pepper.

serve with live organic raw sundried tomato and chia crackers and vegetable garden crackers on the side.

serve with norcal margaritas:

  • half dozen ice cubes
  • 1 oz tequila
  • zest of one lime
  • juice of one lime
  • top up with soda or flavoured water

thai scented fish salad

ingredients for salad

  • 1 lb halibut fillets (purchased fresh at the market)
  • salad greens
  • 1 mango, peeled and sliced
  • 1 pitaya, peeled and sliced
  • 1 tomato, cut into wedges
  • 1/3 cucumber, sliced
  • 2 spring onions, sliced
  • 2 garlic scapes, sliced

ingredients for dressing

  • 1 tbsp creamed coconut
  • 3 tbsp boiling water
  • 4 tbsp walnut oil
  • zest of one lime
  • juice of one lime
  • 1 red chilli, seeded and finely chopped
  • 1 tsp honey
  • 3 tbsp fresh coriander, chopped
  • salt to taste

method for dressing

place the creamed coconut and salt in a mason jar. add the boiling water and let sit until the coconut is dissolved.

add the remaining ingredients (less the fresh coriander if you are prepping in advance). shake well. (if advance prepping, add coriander and shake just before dressing the salad).

ingredients for fish marinade

  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1/2 tsp cumin seeds
  • 1 tsp honey
  • 1/2 tsp hot chilli sauce
  • 2 tbsp garlic olive oil

method for marinade

crush the coriander, fennel and cumin seeds (i use a coffee bean grinder). add remaining ingredients, stir to incorporate.

method for the salad

cut the fish into strips. spread the marinade over the pieces. cover and refrigerate – minimum of 20 minutes and up to 8 hours.

place greens, fruit, cucumber, spring onions and garlic scapes in a large bowl. add dressing and toss.

arrange salad on plate.

heat pan, add fish and cook for 5 minutes.

add fish to plate and serve.

every bit of this meal was a taste burst. the dressing, the fruit, the marinade, the fish. perfect sunday salad.

 

 

lamb burgers with greens & avocado lime dressing

lamb burger ingredients (from finecooking.com)

  • fresh ground lamb, about 1.5 pounds
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • kosher salt and ground black pepper to taste

avocado lime dressing ingredients

  • 1 avocado
  • juice of 1 lime
  • 1 tbsp olive oil
  • 1 tbsp butter olive oil
  • 1 tbsp garlic olive oil
  • 1 tbsp corriander chutney
  • salt & pepper to taste

salad ingredients

  • greens (our supply was fairly bereft … some arugula and spinach)
  • two hard boiled eggs
  • thinly sliced cucumber
  • thinly sliced tomato
  • crispy bacon bits
  • green olives
  • orange slices

method for burgers

combine the ground lamb and spices in a bowl. incorporate thoroughly. form into burger patties and cook in cast iron fry pan.

method for dressing

combine avocado, lime juice, olive oils, chutney, salt and pepper in a  food processor. process until blended and smooth.

method for salad

toss greens, cucumbers and bacon.

arrange on plate along with sliced egg, sliced tomato and orange segments.

top with dressing. add fresh ground pepper to taste.

 

mango, avocado and greens

dressing ingredients:

  • 1/3c fresh squeezed orange juice
  • 2 tbsp walnut oil
  • 1 tbsp white wine vinegar
  • 2 tsp dijon mustard
  • sea salt & ground pepper to taste

salad ingredients:

method for dressing

combine all ingredients in a jar. shake vigorously. so easy.

method for salad

clean and tear the greens. place them in a large bowl with the red onion.

toss the greens & onion with dressing. place on plate.

arrange sliced cucumber, mango and avocado around greens.

grill pear halves over high heat. place a half on each plate and sprinkle with ground cardamom.

top greens with diced cheese and bacon bits.

a wonderful late spring paleo lunch with a lover.

 

 

lemon strawberry tart

ingredients for the crust

  • from the oven

    3/4c coconut flour

  • 1/2c melted butter
  • 2 delicious, chubby locally produced eggs
  • 1/4 tsp sea salt
  • 1 tbsp honey
  • 1 tsp lemon zest

method for the crust

whisk the butter, eggs, honey and lemon zest together.

sift the coconut flour into a large bowl. add salt.

add wet mixture to dry mixture until fully incorporated.

press into a well greased dish (there should be enough dough for a 9 inch pie pan).

bake in a 350 degree oven for 5 minutes. set aside to cool.

ingredients for lemon filling

  • 3 eggs
  • 1/2 cup honey
  • 1 tbsp lemon zest
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup melted butter

method for lemon filling

whisk ingredients together in a bowl.

pour into cooled crust.

bake in 375 degree oven for 15 minutes.

garnish with strawberries, allow to cool. refrigerate long enough to allow the filling to fully set.

eat nomnomnomnomnom!

 

 

raisin apricot coleslaw

coleslaw ingredients

  • 3c shredded cabbage
  • 1.5c shredded carrot
  • 1c raisins
  • 1c chopped dried apricots
  • 1 red onion thinly sliced
  • coleslaw dressing: paleo mayo (recipe below) + goat yoghurt

paleo mayo ingredients

  • 1 egg yolk
  • 1 tablespoon dijon mustard
  • 1/2c light olive oil
  • 1/2c walnut oil
  • 1tsp fresh squeezed lemon juice
  • fine sea salt and ground pepper to taste
  • 1tsp chopped oregano
  • 1tsp chopped thyme
  • 1tsp smoked paprika
  • 1/2tsp celery seed
  • 1/2tsp cumin

method for mayo

mix the yolk and dijon in a medium sized bowl. whisk in the oils, making sure to add the oil s_l_o_w_l_y, allowing an emulsion to form.

add remaining ingredients, adjust amounts to taste.

method for coleslaw

shred the cabbage in a food processor. then shred the carrots. as a first timer to coleslaw, i shredded a medium sized head of cabbage and had more than twice as much as what i needed. hmmmm.

combine cabbage, carrot, raisins, apricots and onion in a bowl. toss to mix well.

mix 1c mayo with 1/2c of yogurt (or so…). add to cabbage mixture, toss well to full incorporate.

enjoy. this is delicious.

raw fruit cake

ingredients

  • dates – medjools would be best but i had some small dates on hand. i used about 10 (medjools make me drool!)
  • 1/2c shredded coconut
  • 1 – 2 tbsp coconut oil, melted
  • 1 medium banana
  • fresh pineapple
  • fresh raspberries
  • ground cinnamon
  • ground cardamom

method

slice the banana and line the bottom and side of a small dish … i used a 5 inch square glass dish.

place dates and shredded coconut in a food processor. process until it becomes paste-like, adding dates as needed to achieve consistency.

add melted coconut oil to the paste and process until mixed.

cover the sliced banana with about 2/3rds of the paste. make sure you thoroughly fill the gaps between the slices and firm the paste in with the back of a spoon.

layer the fruit. first the pineapple slices, then the raspberries.

lightly dust the fruit with cardamom and cinnamon.

cover the fruit with the remaining paste.

refrigerate overnight.

loosen the cake and turn out. (i had trouble with this and ended up slicing the cake in the dish to serve. next time i shall grease the glassware with coconut oil).

yummmmm!

 

 

 

 

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