Monday, August 8, 2011

To like? Or not to like?

I have wondered for a very long time how it is that some people simply like or dislike certain foods. Flavor is an odd thing-- I can pick out a very favorite, distinctly flavored cheese or stir roasted bell peppers and garlic into anything and I just can't get enough of the flavor. Someone else could try it-- just this weekend I let someone try a favourite blue cheese, D'Auvergne, and they were straight-up repulsed by it. My salty, creamy, earthy block of buttery goodness?? How can this be?!

My friend Matt shared a very interesting link recently: The food a pregnant mother eats actually flavors her ambiotic fluid ("yum" is not the first thing that comes to mind), therefore making a lasting impression on her baby's preferences. Its a very cool article, so check it out.

It makes sense. Just as it is clear that smoking, drinking, and doing drugs effects babies, it is quite apparent that the food that Mom eats will too. I tell you what, though-- this will make it all the more hard to watch people-that-happen-to-be-pregnant noshing on horrific things.

Saturday, August 6, 2011

Buffalo Cauliflower

I hope I didn't misslead you with the name, as I love bison and bison meat too, yet there is none involved. No no, this recipe is more dedicated to my best friend V (or even her husband).

I really dig cauliflower. I think that it is a stellar vegetable in all that it brings us (and allows us to do to it). I don't know what gave me such a grand idea (maybe the fact that butter based sauces on steamed cauliflower naturally lead to good things) but I decided to make a 'Buffalo Cauliflower' (which I swear I just unintentionally spelled Butterfulo) and I think it came out rather dandy.

1 Head Cauliflower
1/8 Cup Butter
3 Cloves Minced Garlic (or more)
1 tsp Mustard Seeds
1/2 Cup Tomato Sauce
1/8 Cup Franks Red Hot Sauce
1/8 Cup Softened Cream Cheese
Smoked Sea Salt, Coarse
Black Pepper, Coarse
1/2 Cup Chopped Celery*
1 Stalk Green Onion, Sliced*
Steam and chop cauliflower. 
Melt butter over low heat. Sautee garlic and mustard seeds until garlic softens. Turn up to medium high heat. Add Cauliflower. Mix together tomato sauce, hot sauce, and cream cheese. Pour over the top. Top with smoked sea salt and pepper (don't skip coarse ground pepper!) and stir in until very well coated. It should all be creamy and orange.  

Add in celery and green onions and serve, topping with more ground pepper. *(not pictured)

I ate this with an SB Longhorn Beef Patty-- a phenomenal beefy flavored beef patty simply topped with pepper, mustard, and ketchup. 

Happy eating! 

Thursday, August 4, 2011

To Be Primal

It has been called many things. It is somewhat Paleo, sometimes called 'the caveman diet,' sometimes referred to with the idea of ancestral health, or simply the way we were built to eat. Either way, I believe it, and many many amazing people have paved the way for those of us who live the lifestyle. Everyone has their own summary, and I present to you mine, in very few words.

To be Primal is: 
  • To have meats and vegetables in as pure a form as possible: Wild Caught, Organic, Pastured or Grass-Fed, whenever you can. It is to appreciate every fish or every egg, how it is gathered and how it is treated. 
  • To eat vegetables, lots and lots. Salads and stir-frys, roasted grilled and steamed, baked or pan-fried, and in abundance. 
  • To enjoy good fats: Real animal fats, like butter, lard, tallow, and bacon grease, and to utilize coconut oil for cooking as well as appreciating extra virgin olive oil and all of its magic. 
  • To avoid bad fats, like soybean oil, cottonseed oil, canola oil, grapseed oil, sunflowerseed oil, and any other industrial seed oil. 
  • To avoid the things that must be processed: Grains (corn too) and legumes (soy too). 
  • And to avoid sugar, definately. Thats juice and date-paste and agave and everything else. 
  • To avoid artificial, laboratory made things, like artificial sweeteners and crazy meat-products. 
  • To indulge in artisan cheeses and occasional dairy, bacon and prosciutto, pancetta, heavy cream, delicious berries and fruits, some nuts and seeds, high-mineral salts and a gallery of fragrant and worldly spices, very good dark chocolate and perhaps some red-wine. 
  • To thrive, essentially, off of coconut anything! 

(Pyramid by Dana M)
Enjoy. Happy eating!

Links: - a collection of the best primal and paleo RECIPES
Mark Sisson's Primal 101
More Basics
Girl Gone Primal's in depth post

Wednesday, August 3, 2011

Quick Griddle Breakfast

Crappy Phone Picture of Delicious Thing
Why am I posting consistently about cravings now? Shall I make this a theme?* What a lame theme. Anyhow, I went to bed wanting to make something quick and soft with coconut flour, so I got up and made some little pancakes. My mom likes this kind of stuff, so this is for you, mom. Primal pancakes are usually overly eggy or overly crumbly, but I had a grand idea.

I'm honestly not that impressed with So Delicious coconut products. They fill a niche, I'll give them that, but it seems to be kind of a desperate least-bad-thing-when-you-need-something-milky. I like the coconut kefir when I want something yogurty and don't feel like dairy (or making my own yogurt or kefir), but it just has way too many ingredients in it. They can't even make yogurt without heaps of additives, so I just don't buy it. Anyhow, I do continue to purchase the kefir and had some in my fridge, so I put that in the batter. My recipe was roughly as follows:
1 Egg
1 TB coconut flour
1 tsp almond flour
1/8 cup coconut kefir
a dash of: Salt, cinnamon, almond flavoring, vanilla flavoring
Thats it. They came out super soft! Then I mixed some coconut kefir with coconut butter and frozen blueberries and warmed it up, pouring it over the top. I had originally intended on putting some nuts and blueberries IN the pancakes, but forgot. It'd be good. Have at it.

Happy eating!

*OK, I added a 'skewampus' tag for "breads" and makeshift, ridiculous "replacement" foods.