There are several types of vegetables that can be used to mimic noodles (spaghetti squash, zucchini) but none do it as well as celeriac. Peeled strands of this rugged root will cook to al dente in less than 3 minutes, making a fine bowl of faux fettuccine.
Celeriac noodles can be topped with any of your favorite sauces, but are especially good with this parsley pesto that matches the clean, fresh flavor of the noodles. Celeriac (also called celery root) has an herbal, pleasantly bitter flavor that will remind you of both celery and parsley. The flavor is stronger when raw and quite mild when cooked.
It’s two days away from Thanksgiving here in the United States, and that means a significant portion of my readership is scrambling to put together a Primal menu. Things are easier now with the rise of the ancestral health community and the growing preponderance of related recipe blogs, but a lot of you are still wasting precious time combing through their volumes or converting standard Thanksgiving recipes into Primal-friendly recipes. You have better things to do. You have family and friends to visit, footballs to toss (or kick, as the case may be), piles of polychromatic leaves to roll around in, and thanks to give. Even if you’re an international reader, don’t celebrate Thanksgiving or know quite what it’s all about, you still like to eat great food.
This is a recipe from the brand new Primal Blueprint Publishing book Primal Cravings: Your Favorite Foods Made Paleo. Order your copy today and claim a bunch of free gifts while the limited-time offer lasts. See all the details here.
A theme we like to play with a lot is taking flavors you know and love and adding a twist…we want our food to be familiar yet interesting. Gyro Taco Salad is a good example of just that. We took the components of a traditional taco salad, but flavored it like a traditional gyro. Gyro spiced ground lamb (or any ground meat) over lettuce (plus any of your favorite veggies) and topped off with a fresh mint and cucumber guacamole AKA Tzatziki Guacamole. Wouldn’t that just be a real Mediterranean fiesta?
As it turns out, Philly Cheesesteak is an amazing meal even if it’s just Philly Steak. Meaning, no cheese sauce or bread included. Not authentic, but delicious none-the-less. You really can’t go wrong with thinly sliced rib eye topped with caramelized onions, sautéed mushrooms and peppers.
Philly Cheesesteak isn’t about fancy seasonings and preparation methods. Salt and pepper is all you need. Sear the thinly sliced steak for only a minute, sauté the mushrooms and peppers until tender, and cook the onions until brown and sweet. Then pile it all high on plate – Philly Cheesesteak isn’t about dainty serving sizes.
Servings: 1 to 2 cups
Time in the Kitchen: 10 to 20 minutes
You don’t need a recipe for coconut butter. After all, coconut butter only contains one ingredient: coconut. And to make coconut butter, you only do one thing: blend. What you do need, are these 10 no-fail tips for making the best coconut butter ever.
Tip #1: Buy unsweetened, dried coconut, either shredded or flakes. The flakes often turn into a smoother butter than shredded coconut does. Do not use desiccated, sweetened, reduced fat or fresh coconut.
Tip #2: Both a food processor and a high-powdered blender (like a Vitamix) can make coconut butter.
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