All posts by Lauren Silverman

Condiments

My Version of Mima’s Green Chutney

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Mima, Shameer’s East African grandmother, makes this amazing chutney that is served with every meal she’s made me. If you’re wondering what type of cuisine that’s closest to, it’s Indian food including meat, but no pork. This chutney is traditionally served as a hot sauce or condiment for Indian food, like Americans and their ketchup. I’ve also used it to dip carrots and cucumbers. If you add your favorite oil, it also makes a great salad dressing. You could also mix it into your favorite recipes for some added spiciness. Mima mixes it into almost all of her Indian dishes.

Mima doesn’t have a Vitamix, so she grates her garlic and ginger ahead of time and stores it in vinegar to have on hand for making this chutney quickly. My Vitamix purees the garlic and ginger whole, so I don’t have to worry about that step. She also used store bought lemon juice, and washes out her blender with the lemon juice to get the last of the chutney from the blender. Personally, I don’t bother, as fresh lemon juice is a pain to make, and I don’t want to make extra for this step. You can also vary the spiciness by keeping more seeds in the serrano or adding in a different pepper. Be careful not to touch your eyes!

My Version of Mima's Green Chutney
 
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Ingredients
  • 5-6 medium sized cloves of garlic
  • 1 inch of ginger peeled
  • ½ cup of fresh lemon juice (about 4 lemons)
  • 1 serrano pepper
  • 1 tsp of sea salt
  • 1 tsp of black pepper
  • 2 bunches of cilantro (you can include stalks)
Instructions
  1. Squeeze fresh lemons.
  2. Peel garlic and ginger.
  3. Cut serrano pepper in half and scoop out most of seeds. The few seeds left will be plenty of heat.
  4. Blend ingredients in Vitamix. If you don't have a Vitamix grate garlic and ginger ahead of time (about 1 tbsp each) and then add to regular blender with more lemon juice as needed to blend ingredients.

This post is on Healing with Foods Friday

Soups

Paleo Leftover “Creamy” Garlic Soup

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I have a ton of leftover Vegan Garlic and Rosemary Mashed Cauliflower from Thanksgiving. So I decided to add some leftover homemade chicken bone broth, and got a delicious “creamy” garlic soup that is dairy free.

Paleo Leftover "Creamy" Garlic Soup
 
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Ingredients
  • 2 cups of chicken bone broth
  • 1 cup of garlic and rosemary mashed cauliflower
  • sea salt and black pepper to taste
  • fresh chives (optional garnish)
Instructions
  1. Mix ingredients together, blend in Vitamix if necessary.
  2. Add to a pot, and heat over stove.
  3. Add sea salt and pepper to taste.
  4. Add chives as garnish if desired.

This post is in the Paleo AIP Recipe Roundtable.

Paleo AIP Recipe Roundtable
Paleo AIP Recipe Roundtable
Paleo AIP Recipe Roundtable
Sides

Paleo Thanksgiving Stuffing

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paleo-thanksgiving-stuffing

To make this recipe, I based it on two recipes. My Nonni’s (grandmother) recipe and (my mom’s friend) Carol’s recipe. Carol’s stuffing uses exact measurements, Nonni’s does not. For my reference, I’ve included the original recipes:

Ingredients
l loaf of dried bread
4 stalks celery
2 onions
1tablespoon poultry seasoning
1 tsp thyme
3/4 stick butter
3/4 cup chicken broth
(nonni adds 2 eggs)

Directions
1. Saute onions, celery (nonni adds carrots like a mirapeaux) in butter.
2. Add poultry seasoning (nonni adds parsley).
3. Chop up bread and add to saute in bowl.  Add eggs and broth until moist.
4. Bake at 350 for 35 minutes.

Paleo Thanksgiving Stuffing
 
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Instructions
  1. Make dried bread cubes from paleo almond muffins.
  2. Saute onions, celery, and carrots in coconut oil.
  3. Take sausage out of casing and add to saute mixture.
  4. Once cooked, add dried "bread" cubes, to saute mixture.
  5. Then add chicken bone broth until cubes are moist. Add more broth if necessary.
  6. Add mixture to casserole dish, then mix two eggs into mixture.
  7. Bake at 350 degrees fahrenheit for 35 minutes.
Notes
The total time for this recipe assumes you have homemade chicken broth and homemade dried paleo bread cubes.
Nutrition Information
Serving size: 6-8

Sides

Paleo Sweet Potato Casserole

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paleo-sweet-potato-casserole

This was one of dishes I made for Thanksgiving. I used my recipe for Maple Salted Pecans, for the topping.

Paleo Sweet Potato Casserole
 
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Ingredients
  • 10 sweet potatoes
  • 2 grass-fed eggs
  • 1 tsp of saigon cinnamon
  • 1 tsp of sea salt
  • 2 cups of maple salted pecans
Instructions
  1. Bake sweet potatoes and scoop out middle.
  2. Mix sweet potato filling with eggs, sea salt and cinnamon.
  3. Add maple salted pecans to top and bake for 35 minutes at 350 degrees fahrenheit.
Notes
The prep time for this recipe assumes you've already made maple salted pecans.

Desserts

Persimmon Pudding

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My friend Salma brought this to Thanksgiving, and it was amazing (like all her desserts). So, I got a picture and recipe so I could recreate it later.

Persimmon Pudding
 
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Ingredients
  • 3 large peeled fuyu persimmons
  • 4 small pitted dates
  • 1 oz almond milk
  • 1 tsp vanilla extract
  • 1 tbsp pumpkin pie spice
Instructions
  1. Chop persimmons, then add all ingredients to Vitamix.
  2. Use taper to push down and blend.

This post was on Healing with Food Friday

Snacks

Maple Salted Pecans

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Maple Salted Pecans
 
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Ingredients
  • 4 cups of pecans
  • 1 cup of maple syrup
  • 1 tbsp of sea salt
Instructions
  1. Line baking sheet with parchment paper, preheat over to 200 degrees fairenheight.
  2. In a large bowl mix mix maple syrup and pecans, and sprinkle in some of the sea salt.
  3. Transfer mixture in bowl to parchment paper, try not to have the pecans in clumps, it dries fastest if they are are spread out on the baking sheet.
  4. Add some more sea salt to taste, if desired.
  5. Bake for 30-40 minutes, until maple is as dried as desired. (Some pecans may remain sticky in certain areas, I don't stress about it)
Nutrition Information
Serving size: 8-10