Monthly Archives: August 2015

Paleo Lasagna (Zucchini Noodles)

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RECIPE:  Yeilds: 1 9×13 Pan of Lasagna


INGREDIENTS: 

[Meat Sauce:]

1 lb Grass-Fed, Organic Beef

1 (14oz.) Can Tomato Sauce (Muir Glen Brand)

1 (14oz.) Can Diced tomatoes (Muir Glen Organic)

1 (6 oz.) Can Tomato Paste (Muir Glen Organic)

2 tsp. Apple Cider Vinegar

1 T Avocado Oil

1/2 tsp. Dried Basil

1/2 tsp. Dried Oregano

1/2 tsp. Garlic Powder

1/2 tsp. Onion Powder

2 tsp. Sea Salt

1 Bay Leaf

1/2 tsp. Crushed Red Pepper flakes

2 T Refined Sugar free Strawberry Jam (optional)

1/2-1 C Chopped Mushrooms, sautéed in ghee

1/4 C Fresh Parsley, Chopped

[Zucchini Noodles:]

2 Lg. Zucchini, sliced thin & lengthwise

[Fresh Spinach:]

2 Large Handfuls of Organic, Fresh Spinach- Bunch up tight and chopped thin.    You will be adding chopped spinach in between each layer.

[Dairy-Free Ricotta Cheese]

2 C Raw Cashews

Water for soaking cashews

1 tsp. Fresh Lemon Juice

1/4 tsp. Himalayan Pink Salt

1/4 tsp. Onion Powder

1/4 tsp. Garlic Powder

1/8 tsp. Black Pepper

INSTRUCTIONS: 

For Ricotta cheese:

Place Raw Cashews in a large bowl and fill with water to cover about an inch over nuts.  Place a light dish cloth (tea towel) over the top of the bowl and set on counter.  No need for refrigeration.  Soak Cashews for 4-6 hours, or overnight.

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Drain soaked cashews and rinse thoroughly, making sure water runs clear.

Place cashews in a food processor and add all remaining ricotta ingredients.  Process until you have a “ricotta cheese” like consistency.

Refrigerate for at least 1 hour before use.  Cheese can be made ahead of time to save on time when you put lasagna together!

For Meat Sauce:

Add 1 T Avocado Oil to a Large Saucepan, and ground beef.  Brown until no longer pink.

Add remaining sauce ingredients to cooked beef and bring to a light boil.  Reduce heat and simmer for about 20-30 minutes, stirring frequently.

Slice zucchini lengthwise, into about 1/8 inch thick slices.  It doesn’t matter if the noodles are perfectly sliced, don’t sweat it!  Set aside.

**I sautéed chopped white mushrooms in ghee before adding them into the meat sauce.

LASAGNA Instructions:

Preheat oven to 350 degrees F.  Lightly oil a 9×13 Baking dish with Avocado oil, set aside.

To layer lasagna you will start with a light layer of meat sauce on the bottom of the baking dish. Now layer on zucchini noodles, more meat sauce, chopped spinach and parsley, 1/2 of ricotta cheese, noodles, meat sauce, chopped spinach and parsley, rest of ricotta.   Sprinkle the top with shredded Parmesan or Pecorino Romano cheese.

Bake in 350 degree F oven for 20-30 minutes, or until the dish is bubbling and cheese is melted.

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ENJOY!

Jenny

Jenny- HealthNut & Founder of Pure Goodies

PALEO/VEGAN Tahini Dressing

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This Dressing is Creamy and Delicious, and the best part is that it’s Vegan & Paleo Approved!  I love this dressing on simple Greek Salads or you can use it as a dip for Gluten Free Falafel.

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All you need to make this simple recipe are the ingredients and a food processor.   As Always, Use as many Organic and Non-GMO Ingredients as possible!

Tahini Dressing RECIPE:  Prep Time: 5 Min.       Yeilds: About 8 oz.

Ingredients: 

  • 1/4 C Tahini (Seasame Seed Puree)
  • 1 1/2 Lemon, juiced
  • 1/2 tsp. Garlic Powder OR 3 fresh cloves of garlic, minced
  • 1/4 C Water
  • 1/4 C Apple Cider Vinegar
  • 1/4- 1/2 tsp. Pink Himalayan Salt (Sea Salt is fine)
  • 1/8 tsp. Ground black or white pepper

Directions:

  1. In Food Processor add all ingredients except water.  Process on high, and slowly add water while ingredients are mixing.
  2. Blend until Smooth and Creamy.
  3. Chill for at least 10 minutes before serving.
  4. Store in Refrigerator.

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ENJOY!!

Jenny

Jenny-Health Nut & Founder of Pure Goodies

PALEO Sandwich Bread

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I’m so excited about this sandwich bread you guys!  I’ve been working on paleo bread for sometime now, and I haven’t been thrilled with any of my batches.  This recipe is easy and the bread has a great flavor and texture.

I use Cashew, Almond or Brazil Nut Meal in this recipe.  I try to mix it up a little when using nut flours.  I don’t like to use Almond Flour for everything because we should limit the amount of Almond we intake each day.  Almonds can actually be toxic if you eat too many.  I know first hand that this is true. I love almonds but limiting them is necessary to stay healthy!  With that being said, using almond flour in this recipe works great.  You can use your best judgement in which nut flour to use here.

I love to use this bread for sandwiches and toast, and love it with vegan butter and Paleo Jam.  I am a busy mom and I’m always working on my “Pure Goodies” business.  Quick food is a must for me during the week, and this bread is saving my life!  I prefer it at room temp or toasted, but it needs to be stored in the fridge or the freezer if you won’t eat it quickly.

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I store the loaf in the fridge, wrapped in a bread bag.  The best way to store the bread in the freezer… Wrap each slice in bakers paper and wrap in a freezer safe bag.  Make sure to Toast your frozen slices of bread from the freezer.

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The texture of the bread is much like a homemade wheat bread.  I grew up with a mother who loves to bake.  We were lucky to have fresh loaves of homemade bread all of the time.  I wish I would have known what that gluten was doing to my body at that time.  I consumed so much wheat back in the day, but it sure was tasty.  I have craved that comforting homemade bread for years now.  This bread is the closest I’ve come to that flavor and texture I’ve craved.  I’m so happy to finally have a good bread that is also good for my body!

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I have been experimenting with Psyllium Husk flakes.  I didn’t add much for my first few batches of bread, and the texture was still too dense.  This time I added a good amount of Psyllium Husk and it worked great!  I am going to continue experimenting with PH and see what happens.  It’s so fun to try new things and see what happens.  I am usually pleasantly surprised when I think outside the box and use unusual ingredients in my Paleo Baking.

I advise following this recipe closely, but if there are ingredients you have an allergy to you can substitute them.

I haven’t tried this recipe without eggs.  I do well with eggs and am not a full Vegan, but I bet it would work well with Chia or Golden Flax meal.  I would love to hear how you do with substitutes so please comment and let me know.

As always, try to use as many Organic and Non-GMO Ingredients as possible!

PALEO Sandwich Bread RECIPE:        Yields: 1 Loaf

DRY Ingredients:

*2 C Cashew Flour OR (Blanched Almond Flour, Brazil Nut Meal)

*1/2 C Arrowroot Flour

*1/2 C Psyllium Husk Flakes

*1 tsp. Pink Himalayan Salt

*1/2 tsp. Aluminum-Free Baking Soda

*1/4 tsp. Cream of Tartar

WET Ingredients:

*2 T Raw Honey OR (Sweetener of Choice)

*1 tsp. Apple Cider Vinegar OR (Lemon Juice)

*3 T Coconut Oil OR (Oil of Choice)

*3 T Organic Palm Fruit Shortening (Spectrum), melted

*1/2 C Cashew Milk OR (Full-fat Milk of Choice)

*4 Lg. Eggs (Soy-Free)

Directions:

1. Preheat oven to 325 degrees F.

2.  Grease your bread pan well with Coconut oil.  Use 8 1/2 x 4 1/2 OR 9×5 Size Bread Pan.

3. In a medium bowl whisk together all dry ingredients.

4.  Combine all wet ingredients together in a mixing bowl, mix well.

5.  Add Dry ingredients to the wet and mix until fully combined.

6. Pour batter into greased bread pan.  *Make sure batter is evenly distributed.

7.  Place in preheated oven and Bake for 45-50 minutes.

8.  Remove Bread from oven and cool on a wire rack for at least 30 minutes.

9.  Flip bread pan upside down to remove bread from pan.

10.  Enjoy!

*Store Bread in fridge or freezer*

Jenny

Jenny- Health Nut & Founder of Pure Goodies

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