Posts tagged caveman
Posts tagged caveman
I threw a bunch of eggplant into the slow cooker the other day, hoping for a delicious dinner when I got home from work. I used a bunch of mediterranean spices, but the dish was just bland. So I did what any great quick thinking home chef would do. Threw a ton of overpowering Indian spices in, and turned it into Eggplant Curry! I served it over broccoli rice. The photo didn’t look great, but it was yummy. Take a look:
See? I used tomatoes, jalapeños, swiss chard, onions, garlic, olive oil, chicken stock, and spices. So to make up for the bad photo, I thought I’d repost about the first time I made this, and not on accident. Enjoy!
Needed to use up some eggplant and parsnip, and this was a great way to prepare them! Pretty much just a stir fry with Indian Spices! Served it over Cauliflower Rice! I used chicken stock in the sauce, but substitute with vegetable stock (or leave it out) to make the dish vegan. Ugga-Bugga!
Red Bell Pepper
Water (you can substitute coconut milk for the coconut butter and water, which is what coconut milk is)
In coconut oil, sauté the parsnips first, since they take the longest to soften (mine was roasted first, so they were already soft), followed by the eggplant, celery, bell peppers, onions, jalapeño, and garlic. Then add spices and liquids, and serve when warm.
We raise and sell Grass fed and Grass finished beef, lamb, and Organic pork!
I want to let you know about a new CSA I found in the New York Metropolitan area for pasture-raised meat. It’s called Bronx Paleo. I’ll let Grace from Bronx Paleo (pictured above) tell you all about it, and how to order. THESE are the companies we should be supporting! Local peeps, who are taking our health into their own hands. Take it away Grace:
"We work really hard to raise our animals as best as possible because we know there’s no other way. And I do the best I can to reach out to as MANY people as possible because I trust, and I know that what I am sharing with you is the best. Heres a little info on us… Chaljeri Meats raises grass-fed and finished beef, Grass fed and Grass finished lamb, and pork (we are not yet certified organic but we still raise our animals organically) in New York state. We refuse to use any hormones or other chemical growth accelerators and employ holistic planned grazing to prevent overgrazing and to ensure the maximum efficiency in water, nutrient and energy cycling. Our cattle are moved from one paddock to another as frequently as once or twice a day to ensure the quality of feed available to them and to also provide adequate time for the grass to recover before being grazed again. The Herds are out on pasture most of the year, but in winter they are fed hay and bail-age. All the cows and lamb are 100% grass-fed. In winter months they are given bail-age that is harvested right off the farm. They are finished on special second cutting hay and chopped sorghum. The result is more diversity in the pasture, better health and condition of cows, plenty of grass to share with wildlife, and a significantly longer grazing season.
Of the farm’s total pasture, each field gets broken up in to 5-10 acre parcels that are grazed for 1 day each. All the pastures have natural watering holes and access to free-choice minerals. The grasslands the cattle and lamb are raised on are not degrading, but instead are measurably improving without the use of chemicals, and excessive equipment. We constantly monitor and reevaluate the ranch in all aspects. We are adaptive, and are constantly trying to improve the land, the cattle, pork, lamb and the quality of life of all people, however connected with our operation.
Our pork while not certified organic (yet) is raised just the same. They are given a wonderful quality of life and at the moment we are actually working towards creating the same rotational grazing paddocks for our hogs. We are also working on increasing the number of heritage breeds we raise. Allowing the hogs to forage gives them better health but also creates the best and most succulent meat ever!
We’ve been asked- What is Grass finished? Well when the animals are a few months away from being sent to processing (slaughter), spend their final weight-gain stage on grass. They are allowed to just relax and eat to their content, never given any grain at any stage of their lives. Some farmers raise beef on grass, but finish them by giving them such things as grain, soy, molasses and other high calorie feed to help their animals gain weight more rapidly before slaughter. We DO NOT ever do this. This is unhealthy and completely undermines the whole process to begin with.
We offer Grass fed and Grass finished beef, Grass fed and Grass finished lamb. Organically raised pork (we are NOT yet organically certified BUT that doesn’t stop us from raising them organically). We will have pastured eggs soon, just waiting on the hens to decide when they will start laying. They too are pastured raised, they are allowed to roam freely, to forage for what ever bugs and vegetation they want. As a result we have happy, content hens.
How does it work? Email me at BronxPaleo@gmail.com and I will send you my inventory list, which includes pricing, weights and quantity of each cut. I send the sheet the week before dropping. Place your order via email to me. We deliver (drop) on the First Tuesday of every month. It is a CASH only service, you pay the farmers directly.
We deliver to:
White Plains…36 Cleveland St, White Plains NY 10606
The Bronx…1016 Bronx Park South Bronx, NY 10460
Queens…20-30 43rd street Astoria Queens
Mid Town Manhattan 45th street and 5th ave.
We are looking to expand and if we find an area that has a large demand we can open another drop site there. Please share us with your family, friends, business and butchers!!! NO CSA fee NO Delivery fee!
Thank you so very much Jeff for giving us this opportunity. Hugs!
Grace Rivera Roman
You’re very welcome! As you can see, like all quality farmers, they LOVE talking about the high quality of their product and have nothing to hide from scrutinizing paleo shoppers like me! I hope if you’ve been having trouble finding organic pasture-raised meat in the NY area that Bronx Paleo solves all your problems!
Fried pasture-raised egg (in olive oil) on top of a grass-fed burger, on top of an arugula salad in my paleo Italian vinaigrette. All organic.
Hamburger Salad. Also known as, “I’m too much of a lazy bastard to bake buns, but I still want a burger for dinner.” I think Hamburger Salad has a better flow as a name.
I tossed the arugula in my Italian vinaigrette salad dressing, only instead of olive oil, I used the pan dripping from the burger! All that delicious fat from grass-fed beef! Very healthy for you.
This may look like guacamole, but it’s actually tuna salad. Since I love avocado slices on my tuna sandwich, I went one step further and used avocado instead of mayonnaise. Came out fantastic.
My tuna salad is usually comprised of wild caught tuna and whatever I have in my fridge. This time was no exception, everyone into the pool! The only thing missing is the usual mayo I make, but I was too much of a lazy bastard this time.
All Ingredients, All Organic, All the Time:
wild caught tuna
capers (rinsed free of any extra salt or vinegar)
I finally watched this and it does a great job of explaining human evolution, and especially the evolution of the human diet. It makes complete sense to me why paleo works, and has worked, for 2 million years! It’s just in the last 10,000 years or so that we changed our overall diet with the introduction of grains and dairy through cultivation and agriculture, moving away from the hunter/gatherer template, and moving towards diseases that never affected us before.
It also offers an explanation to the argument, “But the science is always changing, paleo is just a fad.” The science has actually never changed, it’s the marketing of food to the public (by people who sell food) that keeps changing, in order to keep selling. If paleo is a fad diet, it’s a 2 million year old fad. Do you think they’ll still have Tab cola 2 million years from now? That was a fad. Paleo is science. We’re designed to eat a certain way, and that way doesn’t involve grains or dairy (sorry primal folks). Not that you couldn’t survive on grass-fed dairy (or grains for that matter), but it’s certainly not optimal for perfect health.
It’s also made me re-think eating meat. Meat, as long as it’s from a healthy animal that eats what that animal is supposed to eat, is good for us. Grass-fed beef, pasture-raised poultry and pork, wild caught fish, and especially wild game. We’re built to eat it. As the movie explains, it’s doubtful there were any vegans or vegetarians before 10,000 years ago. I don’t think this is a message to start eating plates of bacon, but I think if all you ate was wild game, along with a steady source of fibrous vegetables (and some occasional fruit), I think you would be extremely healthy. And that food also naturally contains all the salt we need to live, so I would throw away the salt shaker too, which does nothing but add sodium to your system, without the benefit of potassium that balances out the harmful effects of sodium.
Check out the film on iTunes, or Amazon (it’s free if you have Amazon Prime).
Slow cooked chicken over broccoli rice. All organic (chicken is pasture raised too).
Chicken (browned first)
red and green jalapeños
I love a runny egg, dripping in olive oil, sprinkled with black pepper, and topped with crispy fried rosemary, fresh from the garden.
Fauxghetti & Meatballs! I haven’t made this one in a while, but I thought I’d share a new cooking method for the daikon, and a new recipe for my meatballs.
So after I spiral cut the daikon radish, I used to sauté it in a pan until soft, drain the excess water, and serve. But this time I boiled it like pasta. First of all, if you do this, there will be a harsh cabbage smell as the sulphur cooks out of the radish. Also, you have to keep checking the noodles after about 3-5 minutes, because you don’t want these turning to mush, just like when cooking real noodles. I definitely overcooked mine, so learn from my mistakes. Once tender, drain in a colander and serve.
Now on to the successful part of the meal, the meatballs. Best I’ve made so far! I want to thank the countless readers who sent me tips on how not to make my meatballs and meatloaf fall apart, This combo worked best for me so far, and it made making the sauce easy as well!
In my food processor, I chopped until fine a combo of yellow onion, garlic, celery, parsley, and mushrooms. Then I sautéed all of that in olive oil in the same pot I cook the marinara sauce in. Add oregano, basil, thyme, black pepper, and red paper flakes.
Once the mixture is a little soft and aromatic, I remove half the mixture into a mixing bowl, and set it aside to cool slightly.
Back in the pot with the rest of the mixture that’s still cooking, I add my favorite brand of organic strained tomatoes, and organic tomato paste. Then drop the heat way down to a light simmer. Add more oregano, basil, thyme, black pepper and red paper flakes, and you’re done with the sauce.
Back to the food processor, take old leftover pieces of your paleo bread you store in your freezer (hopefully, you’re like me, and you have this in your freezer, otherwise, you’ll have to bake some new bread), and chop them until they become paleo breadcrumbs. And if you’ve ever made a loaf of my paleo bread, then you’ll realize these are the most expensive friggin’ breadcrumbs in the history of the world.
Throw the breadcrumbs into the mixing bowl with the cooled down veggie mixture, add your grass-fed ground beef (if you have some pasture-raised ground pork, add that too), add yet more oregano, basil, thyme, black pepper and red paper flakes, and finally two pasture-raised eggs. Mix all that up with your clean hands (you dirty bastards), form into balls, and drop into the sauce (you can fry them first if you like, but lately I prefer this method). Let simmer for 40 minutes to an hour, and eat! Even better the next day! Ugga-Bugga!
grass fed beef
paleo bread crumbs
crushed red pepper flakes
strained or crushed tomatoes
P.S. - I fixed my camera!
Broccoli Fried Rice! I made paleo fried rice before with cauliflower, but this time I made it with broccoli. And it doesn’t have to be Chinese style, any ingredients can work with fried rice. It’s a great way to deal with leftovers too. In this all organic version I used broccoli (of course), garlic, red onion, red jalapeño, smoked sausage (made from grass-fed beef with very little seas salt), and scrambled egg. Added a little lemon juice at the end to brighten it all up, and it was delicious! It didn’t even need a single spice, all the ingredients worked perfectly together!
Sorry about the quality of my photos lately, I’m having problems with my Sony Cyber-shot camera. But I think I figured out the problem, so better quality pics in the future. Too late for the poor fried rice though.
Spicy Eggplant! There’s a Mediterranean restaurant near me called Amir’s Falafel, and they make this great side dish called Fried Eggplant. So I tried to recreate it, and it came out damn good! One of my best dishes so far actually if you like eggplant, Mediterranean flavors, and of course, spice!!!
All I did was sauté eggplant in olive oil until soft, and added two of my leftover ingredients from my Hamburger Fajita meal, which were pico de gallo (salsa) and sautéed bell peppers, onions, jalapeños, and garlic. I added some black pepper and cumin to the eggplant, but that’s it, it didn’t need much else with all the other fresh ingredients.
Cumin is becoming one of my favorite spices to use. It’s great in Mexican food, Mediterranean food, Indian food, etc.
It occurs to me that this meal is heavy on the nightshades. It’s got eggplant, tomato, bell peppers, and jalapeños. So what does this tell us? It tells us I love nightshades. I don’t happen to suffer any gut or joint problems from eating them, but if you do, this is definitely not the dish for you. But I feel sorry for you, because it’s absolutely fantastic! Ugga-Bugga!
Spicy Eggplant (All Ingredients, All Organic, All the Time)
Hamburger Fajita! No steak in the freezer? No problem. Hamburgers work great for fajitas too! The grass-fed hamburgers were crusted in cumin and oregano to give it a distinctive Mexican flavor. Also added black pepper, garlic powder, and onion powder. One burger topped with sautéed onions, garlic, green bell pepper, and red jalapeño. One topped with pico de gallo (salsa), and one topped with guacamole. But just for photo purposes, I put all three toppings on all three burgers before eating! Ugga-Bugga!
Paleo Chocolate Bar! Complete with thumb print in case the Paleo Police are looking for me. All I did was take my paleo Magic Shell recipe, a simple concoction of warmed up organic coconut butter and raw organic cacao powder, and I added a little raw organic honey. Then I poured the mixture into one of my hot dog bun molds. It only takes a few minutes in the refridgerator to harden. Paleo Hershey bar!!!!!! Next time I’ll add almonds! If you’re like me, and haven’t had a Hershey bar in forever, then this will definitely satisfy your need for a little chocolate once in a while! If you have kids, this could save Halloween. Have them donate all their bad candy, and let them gorge on this! The only thing bad for you in this is the sugar in the honey, otherwise, it’s really good for you! Kind of a game changer. Ugga-Bugga!