I never know whether making trail mix is a good thing or not. Meaning if it’s made up, I devour it. I love the combo of nuts and dried fruits, chocolate with a little salty & sweet.
Trail mix is very handy as a “snack on the go”. I have hunted around for raw, paleo clean trail mix and I always fall short. Trader Joe’s has a decent one but I really like to make my own. Check all the ingredients on the dried fruit to ensure it’s “just” the fruit. It amazes me how many have added sugar.
Doesn’t it look pretty all layered? This method is very rewarding for a number of reasons. Call me silly, but my OCD kicks in and I really get a kick out of seeing the layers and what exactly I’ve put in. BUT THEN… I just love getting my bingo wings exercised and shake it all about. Mixes those ingredients and flavors up = UBER YUMMY!
My little girl did a great job getting an action shot
Here’s what’s in it:
- Raw almonds
- Raw walnuts
- Raw pecans
- Macadamias (dry roasted and unsalted)
- Pistachios (roasted and salted)
- Organic raisins
- Dark sweet cherries (unsweetened and unsulfured)
- All Fruit Bar Ends and Pieces (unsweetened dried fruit bars with no added sugar)
- 60% cacao chocolate chips
You can obviously add whatever you like and in whichever fashion. Have FUN making it and DON’T eat it all in one sitting!
I plan on taking some of mine to work tomorrow to share in the staffroom.
Thursdays are Asian Food Night at our place. Last week, I made a new version of pad thai for my family, a ketchup containing one which is unusual for us. It came from this recipe, and I had some broccoslaw that I steamed for my own noodles and made a paleo modified version. I really liked it. It’s not my favorite, but it was really tasty and hit the pad thai spot. If you’re an adherent to a certain pad thai school, this one may not be for you. One of the Thai chef’s notes that I was reading said that there are as many variations of pad thai as there are cooks and kitchens! Here’s a peek at my prep plate for this dish…
So, my modifications were to replace the ketchup with a paleo friendly one (Organicville has agave as it’s sweetener, for example), brown sugar with a bit of honey (I don’t like pad thai to be too sweet), coconut oil for the peanut oil, and use a good fish sauce! Also, pad thai isn’t pad thai to me whithout piles of cilantro, so I added that in as you can see on my prep plate. IF you’re going to take the time to make a pad thai dish, do yourself a favor and prep everything first into plates or piles as they go in at different times. It’s really NOT hard, just takes a bit of preparation!
P.S. I eat peanuts. They don’t bother me and there is nothing that tastes like them. If you don’t, choose something else for a crunch!
Our first CSA harvest included a batch of pea shoots. I’d never had them before so I had to look up a few recipes to get in the swing of things with these pretty little pea vines. They are just young pea vines that are harvested for the green vine itself, before the peas set on. They have a lovely sweet pea flavor with the benefits of greens!
What’s so great about pea shoots? Well…
Pea Shoots are a nutritious leaf with high levels of vitamin C and vitamin A. A 50g bag of these tasty greens offers more than half of the RDA for vitamin C, a quarter of the RDA for vitamin A and significant amounts of folic acid. Source
After reading a number of recipes for these little lovelies, I went with the idea of a pesto, but made my own sort, since we don’t eat parmesan.
Pea Shoot and Walnut Pesto
- 1/2 cup olive oil
- 1 cup walnuts
- about 3 lightly packed cups of pea shoots
- big sprig of parsley
- juice of a lemon (and might as well throw the zest in there too)
- salt and pepper to taste
Place all in a food processor and pulse until smooth. EAT.
I made up this pesto and then thinned it with my favorite apple cider vinegar and a bit of stevia for a lovely pea shoot and walnut pesto vinaigrette for our salad today. MMM mmm, pick up some of these natural treats and make something exciting with them.
We had this lovely chicken last night for dinner…
With this delicious sauce…
I ate it all before I could get a photo of how pretty my plate was.
If you’d like to try it, give this Chicken Satay recipe a try. It’s a wonderful spice paste that you blend up to put on the chicken. I would use it by itself, just for lovely chicken. Then, I used this recipe for the sauce with coconut milk subbed in for the milk. I used another recipe, because the first one had SO much peanut butter in it. Sub in almond butter if you don’t eat peanuts… me, I eat them. They don’t bug my tum tum and with the recipe only calling for 2 T. it was so worth it for the peanutty flavor. The recipe from the first site had cups of peanut. Sounded too peanut butter flavored to me. I prefer the sauce to be more Indonesian style than just peanuts/peanut butter like some of our local restaurants serve.
Give it a try. It will wake your tastebuds, I guarantee!
Stephanie here: Before Paleo, one of my favorite new cookbooks, was The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre. This duo has created a lovely mix of delicious whole food recipes that are guaranteed to satisfy whole foodies. I currently don’t use all of the cookbook, as it’s carb intensive, but one of my favorites from this cookbook is the Raw Energy Balls on Page 354. They are a mix of nuts, fruit, and spicy goodness.
A dozen balls can be made by mixing my current favorite blend of these ingredients:
1 c. raw walnuts or almonds in your food processor until they are finely ground (not dust or butter, though)
then add in:
1 c. dates
1/4 c dried blueberries
1/2 t. cinnamon
1/2 t. cardamom (freshly ground please, you’ll be so glad you did)
Pulse until it’s a nice mealy mixture, then add:
1/4 c. raw almond butter
Pulse again until the mixture is well blended and sticks together.
Roll into balls (I actually used a 1 t. scoop for cookies and got about 24 balls out of the batch). Roll each ball in raw coconut shreds or cocoa or ground nuts, whatever. EAT! These do not last long at our place. This is a recipe that it’s important to buy every ingredient organic. I’ve also doubled the spice, because I’m like that. I LOVE cardamom… and love it even more when I grind the little seeds myself in the spice grinder. The whole kitchen smells great afterward.
Sweet treats like this keep me swinging that club.