Cooking Caveman with Jeff Nimoy

THESE ARE THE COOKING ADVENTURES OF JEFF NIMOY, AN LA WRITER WHO, WHILE DOING RESEARCH FOR A SCRIPT, STUMBLED UPON WHAT’S CALLED THE CAVEMAN DIET, ALSO KNOWN AS THE PALEO DIET. BASICALLY, IT’S EATING WHAT THE CAVEMEN ATE. HE TRIED IT OUT, AND THE RESULTS HAVE BEEN STAGGERING! THIS BLOG SHOWS EXACTLY HOW AND WHAT JEFF EATS. IF YOU’RE NEW TO THE BLOG, PLEASE START WITH THE “ENTERING THE CAVE” PAGE TO GET A CLEAR UNDERSTANDING OF WHAT IT’S ALL ABOUT.

23 notes

Caveman Cannot Live On Bread Alone

Nothing’s defrosted, so let’s make that tuna sandwich we’ve been talking about.  Now normally, tuna salad is made with your favorite mayonaise, which contains salt and vinegar for sure (even the organic stuff).  Not to mention all those store bought veggies with who knows what chemicals they’re grown with.  The movie “Food, Inc.” revealed to me that most store bought tomatoes are picked early, and then injected with red food dye to look ripe.  Yuch!  We’re going to use all organic ingredients, all the time.

The biggest problem is going to be the bread.  No grains allowed on the Caveman Diet, which means no wheat, rye, sourdough, pretty much any bread you can buy in the market.  If they make a bread without grains, I haven’t found it yet.  And trust me kids, I’VE LOOKED!  But fear not, fellow Cavemen (including all Cavewomen, of course), I found a recipe on-line for a quick and easy flat bread.

ALL INGREDIENTS, ALL ORGANIC, ALL THE TIME:

  • - 1 cup of ground almonds or any other nut (except your crazy uncle with the foot fetish) or seed meal
  • - ¼ cup arrowroot
  • - 3 eggs
  • - 3 tablespoons olive oil
  • - Choice of herbs, or spices.  My favorites are Fresh rosemary, or Caraway seeds for paleo rye bread!  Plain works great too!  Or click here for my sister’s onion board!

BAKING TIME AND TEMPERATURE: Bake in a preheated oven at 350 for 15-20 minutes

  1. First ground some almonds in the food processor until ultra fine.  It’s going to be loud at first, so cover your ears.  Congrats, you’ve just made almond flour!  
  2. Let’s take a cup of that, and add a 1/4 cup of arrowroot as a thickener.  
  3. Beat three eggs, with three tablespoons of olive oil, and mix with the dry ingredients.  

Now here’s the kicker, let’s add a little sumthin’ sumthin’ to give it its own distinct flavor.  You like rye bread, add caraway seeds!  The aroma and aftertaste will definitely remind you of rye bread.  But I have some fresh rosemary from my friends Brian & Michele’s yard, and it’s going to give the bread an incredible aroma (and rosemary goes perfect with tuna)!  

4. Throw the leaves (or seeds or whatever) right into the batter, don’t be stingy, there’s nothing in there that’s bad for you.  

5. Pour it into a parchment lined 9x13 pan, and smooth out in a thin layer. Bake in a preheated oven at 350 for 15-20 minutes, and you’re done!  You might have to pat a little excess oil off the top, but that’s it, very simple.  

6. Let cool a little and cut into slices.  It will not be the bread you’re used to, but it’s great for sandwiches.  This bread will not toast, so don’t treat it like bread bread, just use it for sandwiches, and you’ll be fine.  We’re going to eat Caveman Burgers with the leftovers later in the week!  

Damn, my kitchen smells good as the bread bakes!  Check it out:

image


If I was cooking this for a chick, you better believe she’d be planning a sleep over right about now.  Okay back to the tuna (unintentional comedic bad taste moment, I assure you)…

INGREDIENTS:

  • - 1 jalapeno
  • - 1 small tomato
  • - A bunch of cilantro
  • - Juice of half a lime
  • - 1 garlic clove
  • - ½ medium onion
  • - Wild caught tuna
  • - Black pepper

I used to make tuna a million different ways, but once I mixed in some fresh pico de gallo (another name for salsa) and it was outrageous, so since I have all those ingredients handy, let’s make it that way again. 

1. Into the food processor goes a jalapeno (seed it if you don’t like spicy), a small tomato, a bunch of cilantro, the juice of half a lime, one garlic clove, and about a half a medium onion (any onion works, I’m gonna use red onion for the color contrast with the tuna).  

2. Pulse it until it’s still relatively chunky.  By the way, congrats, you’ve just made the most delicious and freshest tasting salsa you’ve ever had in your life! 

 Make some extra and serve it with organic corn chips for a great mini-cheat.  Or better yet, add the salsa to fresh avocado for some outrageous guacamole!

3. Make your Caveman Mayo:

  • - one egg, (I wonder if 2 yolks instead would make it thicker?)
  • - 1/4 tsp mustard powder, 
  • - 1 tbs lemon juice 

These all go in the blender on the lowest setting possible, as I slowly add 

  • - one cup of olive oil until thick and creamy

Normally I like dill relish in my tuna (I’m a pickle freak, or at least I was in the old days, B.C. {Before Caveman}), so I’m going to add some cucumbers with fresh dill to my sandwich as well as some avocado slices, and some lettuce.  Done!!!  It’s the freshest and healthiest tasting tuna sandwich you will ever eat.  What do you think?


image

 Mmmm, Caveman like!  Rosemary bread good!!!  Ugga-bugga!  Obviously you can make this with your favorite tuna salad recipe as well, but make sure you’re using Caveman Friendly ingredients and NO SALT!  Trust me, with the flavors popping out of this sandwich, you will not miss the sodium.  Enjoy!

Filed under paleo paleodiet caveman cavemandiet food healthy eating organic crossfit

  1. jeslyprado reblogged this from cookingcaveman and added:
    I love this guy’s blog.
  2. lego-ninjago reblogged this from cookingcaveman
  3. carolynnweintz reblogged this from cookingcaveman
  4. girlgoneprimal reblogged this from cookingcaveman and added:
    I’m not a tuna fan, but i’m very interested in this bread. We made some Primal burger rolls over the weekend and they...
  5. cookingcaveman posted this