Archive for November, 2014

Paleo pad thai with kelp nudels

November 27, 2014

I made this delicious recipe yesterday. http://ancestral-nutrition.com/paleo-pad-thai/ Delicious! I’ve been a little skeptical to kelp nudels but these were great.

I added the kelp nudels to the pot with veggies and pad thai sauce and let them cook for a while to my surprise they started softening after a few minutes, which I did not think they would..

I exchanged carrots in the recipe for sliced red bell pepper and next time I will add a little sated mushrooms as well. I also added loads of bean sprouts that I let cook from the start to make them soft and add to the nudel texture of the dish. I think the thing that had the most impact on the success of the dish was that the sauce was pretty sticky and I will try to mix the nudels with cream sauces in the future as well. (Such as flavored creme fraiche or mascarpone + parmesan(?!) etc. when serving with a bolognese or tomato based dish.

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Chocolate truffles

November 21, 2014

Recipe and picture taken from here http://bakasockerfritt.blogg.se/2012/october/chokladtryffel-med-mascarpone.html

60 gram Butter
70 gram mascarpone
80 gram dark sugar free chocolate
truffles

Tastes like oat porridge

November 18, 2014

1-2 Tbsp butter 1 dl almond milk 1 Tbsp coconut flour 2 eggs 1 Tbsp flax seed flour 1/3 Tbsp psyllium seed flour 1/2 dl whey protein powder Mix on the stove until it really starts to thicken, first it will become viscous from the flax but then when the protein/egg bakes the porridge becomes more solid! Serve with cinnamon, xylitol (or erythritol) and almond milk mixed with some double cream.

30 min scones type bread

November 16, 2014

3 eggs
125 g cottage cheese
1 Tbsp deodorized coconut fat
3 Tbsp coconut flour
4 Tbsp almond flour (can also be replaced with seeds)
1 Tbsp chia seeds (optional, for a little more texture)
1 Tbsp psyllium seed husk (or 3 Tbsp flax seed flour)
2 tsp baking powder
A pinch of salt
1 tsp puppy seeds to sprinkle

Set oven to 200 °C (=392°F)
Mix all dry ingredients in a bowl with a spatula.
Mix eggs, cottage cheese and fat in a mixing cup with a immersion blender and then blend in the dry ingredients with a spatula. Transfer the dough into a baking paper covered baking tray, spread out 1.5 to 2 cm thick and cover with puppy seeds. Bake in the middle of the oven for 10-15 min. Cut into 4 pieces and cut these in halves (top and bottom bun).
Nice to toast!

Recipe taken from the Swedish blog: http://56kilo.se/kesobrod/ see pictures here…