Have you heard about the Paleo diet? The diet is based on eating the foods that our ancestors did, before processed and fast foods came along. It focuses on eating lots of protein, fresh fruits and vegetables and low glycemic foods. It is also high in omega threes. The Paleo diet is different from the Atkins diet in that no grains, dairy, legumes, refined sugars or processed foods are allowed. I have been trying lots of Paleo recipes lately. You’ll be sure to hear more from me about this type of eating, which uses almond flour, coconut flour, zucchini noodles, raw, shredded and flaked coconut.
Paleo Cashew Butter Bread
(a grain-free bread)
Note: This is how I make the grain-free sandwich bread from againstallgrains.com
. You can reduce the cost of the cashew butter by making your own. To make 1 cup of cashew butter, chop 2 cups of cashews in Vita Mix until coarse meal. Pour nut meal out into a dish and add 6 tablespoons of extra virgin coconut oil. Mix with a mixer, until butter-like. I have also made this bread using almond butter and it turns out a little darker, but tasty.
4 large eggs, separated (will be using both yolks and whites)
1 cup raw cashew butter (room temperature)
2 tablespoons raw honey
2 1/2 teaspoons apple cider vinegar
1/4 cup of coconut milk
1/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
Preheat the oven to 300 degrees. Place a small bowl of water on the bottom rack of the oven. Use coconut oil to grease the bottom and sides of a 8 1/2-by-4 1/2-inch aluminum bread pan. Trace the bottom of aluminum pan onto parchment paper, cut it out and insert it in the bottom of the pan.
Place 4 large egg whites in a mixing bowl and beat until soft peaks form. Set aside. Combine the egg yolks, cashew butter, honey, vinegar and coconut milk. In a separate bowl, mix together the dry ingredients: flour, baking soda and sea salt. With an electric mixer, combine the cashew butter mix with the dry ingredients. Use a hand whisk to gently whisk in the egg whites. Pour the batter into the bread pan. Bake for 40 minutes, without peeking, to keep the steam in oven. Bread is done when a toothpick inserted comes out clean. Turn the bread out onto a wire rack to cool. Deli Turkey Tetrazzini
Cooks from Titusville Hospital in Pennsylvania
Note: prepare 1/3 pound of spaghetti, instead of 1/2 pound if you want a lighter version.
raw spaghetti, 1/3-1/2 pound, cooked, drained
4 tablespoons butter
6 tablespoons flour
3 cups hot milk
1 teaspoon salt
2 cups deli turkey in 1/4-inch cubes
2 (4-ounce) cans sliced mushrooms, drained
2 tablespoons pimentos
2 tablespoons minced fresh parsley
6 slices American cheese
While the spaghetti cooks, melt the butter in a small saucepan over low heat and stir in the flour to make a paste. Cook for a couple of minutes, stirring with a whisk. Do not allow the flour to brown. Remove from heat and whisk in hot milk and salt. Place on medium heat and stir until mixture is thick. Pour the white sauce over spaghetti and mix in the turkey, mushrooms, pimentos and parsley. Bake in a 4-quart dish at 350 degrees for 20 minutes, or until hot. Place cheese slices on top to melt. Serve immediately.Orange Cake with Frosting
Cooks from Titusville Hospital in Pennsylvania
Note: the mandarin orange juice and regular orange juice replaces the water and oil or butter recommended on the cake box.
15.25-ounce yellow cake mix
11-ounce can mandarin oranges
1/4 cup regular orange juice
eggs, in the number recommended on box of cake mix
Mix together the cake mix, oranges, drained mandarin orange juice and regular orange juice to make 1 cup juice, plus eggs. Place in greased 13-by-9-inch cake pan and bake 30-35 minutes or until toothpick inserted comes out clean. Cool and frost.Frosting for Orange Cake
2 pounds confectioners sugar
1/2 cup, plus 3 tablespoons orange juice
3 tablespoons butter, melted
2 teaspoons orange extract
Place frosting ingredients together in a large mixing bowl. Cream together with an electric mixer until smooth. Frost cake.Carrot Coins
2 pounds carrots, peeled, sliced
1 can tomato soup
1 cup white granulated sugar
3/4 cup cider vinegar
1/2 cup salad oil
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon celery seeds
1 medium red onion, peeled, diced
1 cup green bell pepper, diced
salt and pepper to taste
Cook carrots in water, until crisp-tender. Drain and set aside. Cook tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard and celery seeds in a small saucepan, over medium heat, for about 15 minutes or until sauce thickens.
Combine carrots, sauce, red onion, and bell pepper. Salt and pepper to taste. Chill for a couple of hours before serving. Makes about 2 quarts.
Send your most favorite family recipes to Marcella Stockin, 5200 Riceville Road, West Valley, N.Y. 14171 or email firstname.lastname@example.org
. Visit Cella’s recipe website at cellascookbook.com
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