Primal Chocolate Chip Cookies

I miss cookies.  I was never much of a cake person, but I STILL always find it nearly impossible to turn down a good-looking cookie.  I tried several different paleo cookie recipes before finally finding the perfect cookie for me.  I think the trouble I was having with all of the paleo cookies I was making was the fact that they were all TRYING to be regular, wheat-laden cookies - trying to replicate the texture and sponginess of a traditional cookie.  The recipe that finally convinced me that paleo could make a good cookie was from Mark Sisson.  The trick is that it's not a paleo cookie - it's a paleo VERSION of a cookie.  It embraces the crunch of the nuts that form the cookie's base and doesn't try to replicate the texture of gluten (which, honestly, can't really be done to any satisfying degree).  Based in the toasted flavor of walnuts and pecans, and topped off with the deep, unique flavor of dark chocolate, this cookie is hugely satisfying and a lot more nutritious (and filling!) than a traditional cookie.

Cookware:

1 cookie sheet

1 food processor

Ingredients:

4 dates, pitted

1 1/2 cup walnuts

1/2 cup pecans

1 tsp baking soda

1/8 tsp salt

2 tbsp coconut oil, melted

1 egg

1 tsp vanilla

1/4 cup unsweetened shredded coconut

1/2 cup (or less) dark chocolate chips

Directions:

1. Preheat your oven to 350°.

2. Process dates in your food processor until a paste forms (about 40 seconds).

3. Add walnuts and pecans and process for another 35 seconds (I go a little longer to chop the nuts a little finer - I prefer the finer texture as the base but I've thoroughly enjoyed them both ways)

4. Add baking soda and salt and pulse a few times.

5. With processor running, drizzle in liquified coconut oil, egg and vanilla.  Stop the processor as soon as everything is incorporated.

6. Remove batter to large mixing bowl.  Stir in shredded coconut and chocolate chips (using a big spoon or your hands).

7. Portion out 12 cookies and flatten slightly (you may also want to round out the cracked edges of the cookies)

8. Bake for 15 minutes or until the edges are browned.

Now, if you'll excuse me, I'm off to whip up a batch of these right now - because just writing about them has given me a serious hankerin'.  Happy baking!

Ginger Carrot Soup

I freaking LOVE ginger.  I'm sure that's no surprise to you, considering so many of my recipes have ginger front and center (Moroccan Chicken Casserole, Roasted Cashew-Covered Broccoli, Chicken Tikka Masala).  It's a powerhouse spice that I just adore in all forms.  I also sometimes get a little bored chowing down on fibrous veggies all the time - so it's nice to be able to make something OUT OF the vegetables that provides a different texture and mouthfeel to my meal (both important aspects of a satisfying meal, along with flavor and aroma, of course).  It takes a little time, but very little effort, to make this delicious side dish.

Cookware:
stockpot with lid
a blender (or food processor)

Ingredients:
3 tbsp coconut oil
1/2 large yellow onion, diced
1/4 cup fresh ginger, finely chopped*
4 cups carrots, peeled and chopped (approx. 1 1/2 lbs)
3 cups vegetable broth
1 1/2 cups orange juice (freshly squeezed is best; this is what I would call the "secret ingredient" of this soup)
dash nutmeg
salt and pepper, to taste

*My friend who first introduced me to this soup (Hi Renee!!), leaves the thin, papery skin on the ginger when cooking it.  I was completely put off by this but happily admit that the skins did not add any unwanted flavor to the final product and even added a rustic element.  Despite this admission, I still always peel my ginger - 'cause my Mama raised me right.

Directions:
1. Heat the coconut oil in your stockpot over medium high heat.  Add your onions and ginger and saute until onions are soft (about 5 minutes).
2. Add carrots and vegetable broth and reduce heat to medium.  Simmer for about 40 minutes or until carrots are soft.  Add orange juice and remove from heat.
3.  Working in stages, puree the simmered ingredients in your blender.
4.  Stir in nutmeg, salt and pepper and serve.

Crazy simple, right?  And the final result is a wonderfully sweet, (carrot), spicy (ginger) and tart (orange juice) soup that's refreshing and satisfying.  Oh, and just in case anyone was wondering, this recipe is 100% vegan as well.

No picture?!  I suck.

Peruvian Anticuchos

I must admit - one of the most exciting culinary experiences about eating primal is cooking with new proteins - namely offal.  So far, in my kitchen, I have cooked beef tongue, beef heart, marrow bones, and chicken livers.  The nutrient profile of beef heart is stunning: vitamin B6, Vitamin B12, niacin, riboflavin, thiamin, selenium, and iron, to name a few. The “iron” taste usually wears off after the first bite or so and the marinade makes these beef kebabs almost irresistible. A good local butcher or vendor at a farmer’s market should have heart, most likely already butchered.  This recipe is for .7 lb of butchered heart meat (no fat, gristle, etc.); it yields about 4 small servings.  If you have any leftovers, refrigerate and enjoy cold the next day.

Cookware:

mini food processor (or blender)

charcoal (or gas) grill

basting brush

8 bamboo skewers

Ingredients:

1 butchered beef heart (approx. .7 lbs; cut into 1-inch pieces)

½ cup red wine vinegar

2 tbsp ground cumin

½ tsp black pepper

½ tsp salt

3 garlic cloves

1 tbsp fresh parsley

1 tbsp fresh cilantro

2 dried chiles* (available at any Mexican grocery or ethnic foods aisle of your local supermarket)

¼ cup + ½ cup olive oil

*There are a great variety of chiles out there (Ancho, Guajillo, Pasilla, Arbol) so it really depends on your personal preference.  I tend to use different chiles every time I make this dish - so the marinade comes out a little different each time

Marinated and ready for the grill!

Directions:

1. Soak the chiles in hot water until soft (anywhere from 15-30 minutes, depending).  Cut the chiles open, de-seed and de-vein them (you may want to use gloves because the sting of the pepper will stay on your hands for awhile).

2. In your food processor, mix the chiles, ¼ cup of the olive oil, and the rest of the ingredients until a paste forms.

3. Combine heart pieces and marinade in a ziploc bag (or other closed container), and refrigerate for 30 minutes.  Do not marinate them for much longer because the vinegar will dry out the meat.

4. While the heart is marinating, soak at least 8 thick bamboo skewers in water and start your grill.  Make sure the coals are very hot before you add your meat (so you can get a nice char on the kebabs).

5. When the heart is done marinating, add 3 or 4 pieces to each skewer.  Make sure to arrange them so that the meat will lay flat on the grill.  Save the leftover marinade.

6. Add the remaining ½ cup of oil to the reserved marinade and set aside.

7. Before adding skewers to the grill, baste with the reserved marinade.  Make sure the basted side always ends up face down on the grill (since the original marinade had raw meat in it).  Grill for about 2 minutes per side.  Make sure not to overcook them because the heart will dry out and become tough.

Mmm...kebabs

This really is the perfect recipe if you're curious about offal but timid about diving in too deep.  The recipe is simple and because the heart is an organ comprised mostly of muscle - it still has that familiar texture of the meat we're used to eating.  When marinated properly, it tastes like the most tender prime cut of steak.  And while you've got the grill going, feel free to grill up some summer squash or sweet potato slices to serve alongside this flavorful protein.  I hope you give these kebabs a try this summer.  Happy cooking!