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  Read through my blog below by simply scrolling down the entries, or check out the essays below. I've chosen ones that I particularly enjoy--maybe you will too.

Sunday, September 8, 2013

Day 18, Thursday: In Which I Offer an Assortment of Recipes

It's Recipe Day! Let's get the business out of the way.

Brunch: Drumroll please...hardboiled eggs with pesto!!! The best.
Snack 4:15: Bernadette's Nutella and an apple
Dinner 8:45: Fajita-less fajitas

(Picture at left is from my pre-Sugar Detox days. So ignore the melon and prosciuto.)

Here's a few little secrets nobody tells you about pesto.
1. It is insanely easy to make.
2. YOU MUST toast the pine nuts.
3. YOU DON'T NEED THE CHEESE. Most pesto recipes call for a lot of grated parmesan cheese. What's cheese for, anyway? It adds fat, salt, and a yummy "umami" flavor. (What's umami? It's one of the five flavors of your tastebuds. It's a Japanese word, and it basically means "salty fatty protein-y goodness". I find it completely unnecessary in pesto. There's a ton of fat and flavor in the other ingredients and you can add as much salt as you like.

Here's what you do to make it:
1. Put a fourthish cup of pine nuts into a frying pan on medium heat. DO NOT LEAVE THE KITCHEN. They will be done in probably 1.5 to 3 minutes, and if you are FIVE SECONDS late to take them out of the frying pan, they are black and that's 3 dollars down the drain.
2. Get out the food processor. Wash an entire package of Trader Joe's basil. Separate the leaves from the stems and put the leaves in the food processor.
3. Add your pine nuts. Turn on the food processor and stream in about a quarter cup of olive oil. You can add more if you like it oilier. Add salt to taste. You're done!

Cook up two or three hardboiled eggs, peel 'em, cut 'em half, arrange them nicely on a plate. Then put great hunks of pesto on them. Such yumminess! It's incredibly rich and decadent.

Bernadette's Nutella is a name I've given to an incredible concoction devised by my pal Bernadette. I sometimes also think of it as "Paleo Fondue". It involves nut butter, coconut oil, and cocoa powder. It is INSANELY rich. I'd be curious to hear what non-Sugar Detoxers think of the recipe. To me, it is way sweet with the apple, but maybe that's because of my sugar-free taste buds. Here's the link: If you think you can't do a Sugar Detox, get your hands on a green apple, make this stuff, and try it out. This will carry you through many a craving!

Finally today, on our recipe hit parade: the cashew cheese.

Get a bunch of cashews. Put them in a bowl and cover them with water. Let them sit all day or overnight. Drain them, put them in a food processor. Add just enough water to make the texture "ricotta-y". This makes a very bland ricotta-like substance that you can doctor in whatever way you want. If you were to add tahini, you'd have Paleo hummus. If you add garlic, you have something that goes well rolled in cooked eggplant with prosciutto, covered with tomato sauce, and baked: Paleo eggplant rollatini, like I made. (Remember: I later found out that cashews are not on the Sugar Detox. But they are paleo-friendly!)

Getting near the finish line now. I have one more dietary indiscretion up my sleeve before I end!

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