Summer Stew

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Summer Stewed Root Vegetables garnished with Shredded Fermented Carrot and Basil

My roommate is officially getting annoyed with me referring to my Perrier water as Dom Perignon… and then rapping to Drake as I drink it from the bottle.  So I’m in my room writing you this letter instead.  Still sippin’ on that Dom though.

I’ve been feeling pretty Zen for the last few months so the odd day/week that I get really irritated with everyone in the world ever I get even more angry that I’m actually angry because I’m supposed to be immune to it…but then I realized it’s actually just a part of life so it’s okay to just do yoga and spend the rest of the weekend binge watching Lost.   AND MAKING BEAUTIFUL FEASTS.  So that’s what I did and this is how it turned out.  I promise it’s not as crazy as it looks.

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Ingredients

1 Rutabaga, peeled and diced

2 parsnips, peeled and sliced

3-4 carrots, peeled and sliced

2 beets, peeled and diced

1 leek, chopped

2 shallots, chopped

3 garlic cloves, minced

2 cups chicken bone broth

1 tbsp dried oregano

1 tsp dried rosemary

1 tsp sea salt

1 tsp paprika

1 tsp cumin

1 tsp chili powder

3 tbsp arrowroot starch

Instructions

Combine all ingredients in a large covered stock pot and let cook on low heat for 45 minutes to 1 hour, stirring occasionally.  The secret ingredient is really the arrowroot starch because it makes the savoury broth turn into Whole30 approved gravy.

Reheats well for lunches. Enjoy!

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Paleo Tom Yum Soup

I haven’t had time to cook a good meal all week so it was great to have a night off to make some tom yum soup and a summer stew (coming spoon).  I’ve always had a problem with planning too many things.  If I don’t know what is going to happen in the near future I feel so uneasy and keep refreshing my calendar and checking texts and lists to see what I should be doing.

I just googled it and it’s actually a thing called Obsessive-Compulsive Planning Disorder.  I knoooowwwww I shouldn’t be diagnosing myself with shit but you know as you’re reading the description of something and you’re like, “OH MY GOD, THAT IS 100% ME.”  THAT. JUST. HAPPENED.  So amidst over-planning and spreading myself approx. 1mm thin, I found time to make this soup that I love having at restaurants and made it totally Whole30! (Vegetarian if you eat chicken broth, sub it for vegetable stock and it’s vegan!)

The order of the ingredients is actually important this time so pay attention duh.

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Ingredients

4 cups chicken broth

2 cups water

2 lemongrass stalks

5 lime leaves

4 thai red peppers

3 garlic cloves

1 shallot

4 tbsp sugar free fish sauce

1 tbsp olive oil

1 tbsp paprika

6 thai basil leaves

1″ cube fresh ginger

1 package enoki mushrooms

1 lime, squeezed

1 green onion

Instructions

In a medium stock pot, on low heat, add chicken broth, water, lime leaves and lemon grass and bring to a low simmer.

In a food processor, blend thai chili peppers, garlic, ginger, shallot, fish sauce, basil, olive oil and paprika.  Add to broth.

Let simmer covered for 20 minutes until flavour is strong and aromatic.  Add enoki mushrooms and let soften for 5 minutes.

Remove from heat and add lime and green onion as garnish.  Add lime juice last because cooking it can make it funky.

Enjoy!

Purple Cabbage Soup

I have 2 really big problems.  One is my obsession with purple food, and the other with ginger men… Man… Just one man.  I’m soooo in love with Ed Sheeran holy shit.

Let me start from the top.  I was at Winners a few weeks ago buying a Himalayan Salt lamp for my room (of course) and the song “Thinking Out Loud” came on.  I actually stopped walking and listened to the whole thing and had this weird instinct where I had to protect him and love him and feed him?  Cut to 6 weeks later and I still yell the lyrics every time I drive somewhere and also every single other song he’s ever written.  I’m listening to it right now.  Can you get evicted for playing too much Ed Sheeran?

As for the purple soup… this is not my first attempt.  I was way too embarrassed to tell you guys, but my autumn carrot soup was supposed to be purple. I used purple carrots.  They do not turn purple in soup.  To refresh your memory:

winter-harvest-soup

It was delicious and I was very happy with the way it looked… but I WANT PURPLE&%%$#$^%^*.  So I finally got it right.

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Da Purple Soup

Ingredients

1 head of purple cabbage, chopped

1/2 yellow cooking onion, diced

3 vine ripened tomatoes, diced

3 garlic cloves, minced

2 tbsp coconut oil

1/2 cup balsamic vinegar

1L vegetable stock

1 tsp dill

1 tsp oregano

1 thai red pepper

1 tsp sea salt

Instructions

In a large stock pot, sauté the onion, red pepper and garlic in coconut oil for 10 minutes or until onions are softened.  Next add tomatoes until they become mushy and orange.  Next add cabbage and cover for 10 minutes.  Once softened, add balsamic and spices.  After everything is fully cooked, add stock and emulsify half of the soup.  The avocado was a nice contrasting taste… Bold versus bland.

Ps: Don’t forget to remove the thai pepper at some point!

 

Soupe de Poireaux

I figure everything sounds better in French so I’m glad I caught your attention.  It’s a fairly plain leek soup with a lot of herbs so we got flavour, and we got flavour, and then some more flavour.  This was also my first time making a Bouquet Garni for stock.  The stock is a basic mirepoix and chicken.  The creamy base comes from puréed sweet potato so I guess you could say I’m going back to my French roots… heeeeeeeeh. (Cause it’s a root vegetable)  Pay attention; there may be a point in your life where you have to make leek soup to get yourself out of a horrible situation or something, idfk I just don’t wanna write this for nothing.

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Stock

2 lbs chicken bones

1 skin of leek

2 sprigs fresh rosemary

2 sprigs fresh parsley

1 bay leaf

4-5 whole peppercorns

2 carrots, loosely chopped

2 celery sticks, loosely chopped

1 yellow cooking onion

4L water

Soup

1 sweet potato, peeled and cubed

1 leek, quartered and thinly sliced

1 tsp salt

1 yellow cooking onion, chopped

2 garlic cloves

Instructions

Preheat oven to 375 and roast your bones for 45 minutes.   In a large stock pot, add carrots, celery, onion and roasted chicken bones.  Use the leek skin as a shell to wrap your rosemary, parsley, bay leaf and peppercorns, tie with twine and place in stock pot.  Pour 4L of water over bones and mirepoix and set to a low simmer for 3-4 hours, covered.

On a large baking sheet, evenly spread out cubed sweet potato, onion and garlic cloves and bake for 45 minutes.

Remove bones from stock pot and drain stock with a thin mesh strainer.  Using a food processor or emersion blender, puree roasted onion, sweet potato and garlic with broth.  In a small sauce pot, puree leek with a bit of oil and salt.  Add leek to soup mixture and bring to heat.  Season well.  Bone app the teeth!

Served with a Paleo Bun from my friends at Food in the Nud. ❤

Spicy Thai Chicken Soup

I didn’t really feel like cooking, which is usually when I make the best soups for some reason.

<rant> I’ve been sitting here for 10 minutes trying to think of something hilarious and witty to say but my mind is consumed by the incredible amount of time I’ve wasted with online dating in the last 2 and a half years that I’ve been single (minus like 4 weeks).  It became a topic at the lunch table today, the older women said trying a paid service would result in more serious “prospects”, but that turned into a deadly serious talk about giving out your phone number and being murdered.  I didn’t go on any dating sites for a few months because my last experience was The Big Disappointment and I thought I would meet someone organically.  Nope.  Alternatively, someone suggested today that I just go up to people and ask if they’re hanging out with their girlfriend this weekend.  It sounds a bit crazy to me, but it also sounds better than stroking someone’s ego by giving them attention to no avail on the likes of (basically) social media.  So if I ask, “WHERE YOUR GIRLFRIEND AT?” in the next while, please don’t be creeped out.  </end rant>

Also, low key hope nobody actually reads these rants.

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Ingredients

4 cups chicken broth

200ml (half can) organic coconut milk

5 chicken drumsticks

1 red pepper, sliced

1 yellow pepper, sliced

2 cups sliced cremini mushrooms

2 roma tomatoes, diced

2 red thai chile peppers

1 jalapeno

2 garlic cloves

2 tbsp fish sauce

2 tsp dried thai basil

1 lime, squeezed

1/2 tsp chilli flakes

1 tsp sea salt

1 tbsp olive oil

Instructions

In a large sauce pan, sauté red, yellow, jalapeño, chile peppers, tomatoes, garlic and mushrooms in olive oil.  Cut chicken off the bone and add to sauce pan.  Keep the bones for broth next time.  Add thai basil, salt and chilli flakes.  In a blender, process coconut milk if it has separated in the can.  (Organic often separates)  Once chicken is fully cooked and peppers are soft (not mushy), approximately 25 minutes on low, then add broth, fish sauce, lime juice and coconut milk.  Bring up to a simmer for 5 minutes and serve hot.

Tip: I made a very simple chicken broth for this, using only roasted chicken bones, one roasted onion and 3 garlic cloves so that no flavours clashed.

Winter Harvest Soup

I’m calling this a winter harvest soup because it’s winter and someone harvested the ingredients from a local greenhouse which I then purchased from the farmers market.  Mostly just needed a cool name to justify why it turned out brown.

winter-harvest-soupIngredients

5 purple carrots, peeled and chopped

3 purple garlic cloves, peeled and chopped

1 red onion, peeled and chopped

1 can full fat coconut milk

2 cups chicken broth

1 tbsp fresh chopped basil

1 tbsp unrefined coconut oil

1 tsp sea salt

Instructions

Preheat oven to 375F.  In a large roasting pan, cover carrots, garlic and onion in coconut oil and sea salt.  Roast for 30 minutes or until carrots are soft (will depend on how large the carrot chunks are).

When vegetables are fully cooked, in a blender, combine vegetables with broth, coconut milk and basil.  Garnish with coconut milk.  Optional, fry some cashew chunks and garlic slices in coconut oil and salt for garnish.

Roasted Carrot and Green Apple Soup

I know that this photo probably looks like an appealing soup but this is absolutely not at all what I intended for it to look like.  Like, at all.  I didn’t have a squeeze bottle or a piping bag to garnish with the coconut milk so I put it in a cheap baggie and cut the corner and when I squeezed it, it popped out in a bunch of directions so I started waving it around and it was all over the counter and the sink and this is what was left in the soup.  I apologize if you’re one of those people that stops breathing while you’re reading a run-on sentence but at the same time you need to realize that it’s not my problem and why are you letting a blogger affect your breathing anyway we’re all adults here.

In other news, Roll up the Rim started today in Canada and I started my rolling season off by throwing it away without checking if I won.  Fuck me, right?  If you don’t know what I’m talking about, basically in Canada… every February we start to unroll our toques as the glaciers melt as a sign that Spring is coming soon… If the Canadian rolls it too quickly, it will die of hypothermia.

In other important influential news, this soup is good hot, but if you eat it cold it actually tastes more like dessert than lunch.  Up to you!

soupIngredients

6-7 organic carrots, peeled and chopped

2 green apples, peeled and chopped

3 garlic cloves, minced

1 can coconut milk

2 cups chicken broth

1/2 tsp chili flakes

1/2 tsp Herbamare Zesty (or Sea Salt)

2 tbsp freshly chopped basil

1 tbsp unrefined coconut oil

1 tbsp pure olive oil

Instructions

Preheat oven to 375F.  Place carrots, apples and garlic in a large roasting pan and cover with olive oil and coconut oil and chilli flakes and choice of salt.  Roast for about 30 minutes or until carrots are soft.  You can add coconut milk, broth and basil to the pan if you are using an emersion blender, or combine remaining ingredients in a regular blender.  Serve at desired temperature!

Turkey Beet Soup

I refuse to call this ‘borscht’ because I’m not Ukrainian and this is not sour or traditional in any way lol, it’s literally just a beet soup.  Whole30 Day 3 and I have a headache to end them all.  I knew the amount of chocolate I indulged in over the holidays would make this hard but I’m practically bedridden.

In other news, I finally bought a camera today.  As you have probably noticed, I take photos of my food using my cell phone… which is why everything looks like a blurry potato.   BUT NOT FOR LONG.  My Canon Rebel should be here by the 9th and I feel more excited about this than any man ever made me feel.  That’s either sad or monumental.  Or both.

Enjoy the recipe!

FullSizeRender (2).jpgIngredients

4 beet roots, shredded

1 white onion, diced

4 cloves of garlic, minced

2 cups of fresh parsley

1 tbsp unrefined coconut oil

1 tsp oregano

1 tsp salt

6 cups turkey broth

2-3 cups of shredded turkey (dark meat)

Instructions

In a medium stock pot, sauté beets, onion and garlic in coconut oil for 10 minutes or until onion is soft.  Season with salt and oregano.  Add broth and bring up to heat then add turkey and parsley.  Simmer for 5 minutes and serve hot.

Optional:  This soup is also good cold if you have leftovers.  Try adding mint leaves for a refreshing flavour.

Paleo Pho

Excuse the two week hiatus, I used my time very wisely for a quick mid-life crisis.  It’s safe to say that it can’t possibly get any worse *knock on wood* so I’m back in the food game.  Whole30 in 3 more days AND I’M SO EXCITEDwewegrlerkgq87247wylhsf.  I’ve committed to $50 worth of grass fed beef bones on Monday already, we’re gonna fuck shit up this month.  Pardon my French.

This recipe has substitutions that you’ll have to stay open minded about, I promise it still has that pho vibe.  I spent about 45 minutes at the Asian Supermarket looking for fish sauce with no sugar or fructose added and ended up having to buy like 2 litres so I’m gonna need some advice if anyone knows what else to do with that amount of fish sauce.

THIS IS WHOLE30 APPROVED.  If you’re a part of the Whole30 January club, you can do this!  Total prep time is about 24 hours so don’t try to make it for dinner tonight.

PS:  If you’re wondering, I used broccoli sprouts instead of beans sprouts beeeecaaaause bean sprouts are not paleo!  Yay!  Ruining your day one fun-fact at a time.

PPS: Retrospectively, this recipe could use cloves and cinnamon.  It’s missing that extra little kick.

PPPS: I’m really proud of myself for not making a shitty pho pun for this whole recipe.

IMG_3040.JPGIngredients

For the Broth:

1.5KG Beef Soup Bones (ask any butcher literally anywhere)

1 bulb fennel, halved

2 star anise

2 whole garlic cloves

1 white onion, halved

1 square inch fresh ginger, sliced

1tbsp black peppercorns

1tsp chilli flakes (optional)

1tsp sea salt

2 tbsp fish sauce

8-10 cups of water (enough to cover bones)

For the Toppings:

1/2 zucchini

1/2 cup broccoli sprouts

A few pieces of thinly sliced top sirloin, or brisket

1tbsp green onion, thinly slices

1 thin slice of white onion

Optional Cilantro if you are insane


Instructions

Preheat oven to 350F.  On a large baking sheet, roast onion, fennel and bones for about half an hour or until all are very darkened.   Add onion, fennel, bones, garlic, anise, ginger, peppercorns, chilli flakes, sea salt, fish sauce and water in stock pot.  Bring to a simmer on high heat and then set to low for 24 hours.

When it is done, strain the broth with a sieve or skimmer.

In a large bowl, spiralize zucchini, add broccoli sprouts, meat, green onion and white onion.  Pour the broth over everything.  Eat it with chop sticks and a big spoon.

Roasted Tomato and Basil Soup

img_2860I haven’t even had a holiday meal yet and I already feel remorse.  It’s so easy to fall off the wagon in every aspect of life in December and blame it on the time of year to alleviate guilt.  Can someone wake me up when December ends?  At least I have Whole30 January to look forward to with a group of people.  If you’re following the Love of Paleo Facebook Page you can see the event page if you want to join as well.  We’ll be documenting meals and sharing ideas and recipes and also discussing Whole30 rules soon.  It’s only 30 days. *nerd face*

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Ingredients

7 vine ripened tomatoes, cut in half

1 red onion, loosely chopped

4 garlic cloves, crushed and chopped

1/2 cup pure olive oil

1/2 tsp salt

1 tbsp coconut sugar

2 tbsp basil pesto

1 cup organic coconut milk

1/2 cup water

 


FullSizeRender.jpgInstructions

Preheat oven to 400F.  In a large roasting pan, combine tomatoes, onion, garlic and olive oil.  Place tomatoes face down and sprinkle salt and coconut sugar overtop.  Roast for 10 minutes, then flip tomatoes face up and roast another ten minutes.  In a blender, place pesto, coconut milk and water and then add all roasted vegetables and remaining olive oil blend.  Emersion blender is a good idea.   Serve hot.

Boooonusssss:

Pairs VERY well with 1 full can of tuna mixed with 1 tbsp of mayo and 1 tsp of basil pesto.  Remove coconut sugar for Whole30 compliance and make sure the pesto doesn’t contain dairy if you aren’t making it yourself.