From the pages of our June/July issue...
In today’s era of processed foods, the Paleolithic lifestyle—also known as the Caveman or Stone Age diet—may appear extreme to average consumers. This lifestyle, which is increasing steadily in popularity, embraces the notion that eating well is about enjoying whole foods in their natural state. Here are some recipes to help you to play Paleo for a day.
A main tenet of the Paleolithic diet is sticking to organic ingredients like leafy greens, fruits, nuts, seeds, grass-fed meats, and wild-caught seafood. The Paleo lifestyle is all about increasing the nutritional quality of your foods, achieving a healthy weight, and boosting your immune system. With some simple food substitutions, like swapping cauliflower for rice, dates for Twix bars, and avocado for margarine, you can easily adjust your favorite recipes and replace your usual treats.
Use organic produce and organic grass-fed meats. Decreasing the consumption of unnatural chemicals and modified foods is a major aim of the Paleo diet.
Vegetable Pizzette with Cauliflower Crust and Runny Egg
For cauliflower crust
1 cup raw grated cauliflower florets (or chopped in food processor)
1 tbsp. ground flaxseed or chia seed
½ cup organic tomato sauce
1 red, green, or yellow bell pepper, cut into strips
¼ cup mushrooms, sliced
2 basil leaves, chopped or whole
½ clove of garlic, minced
Making the crust
Preheat oven to 425 degrees. Line a baking sheet with parchment paper and lightly grease. Whisk cauliflower, egg, garlic powder, and chia seeds until combined. Pour onto the prepared baking sheet. Shape into a circle with a thicker “ring” for a crust. Bake for 10-15 minutes, then flip and bake for another 5.
Finish with toppings
Spread the tomato sauce atop the crust. Sprinkle the vegetables over the pizzette. Leave a well in the center for the egg. Crack the egg into the space. Bake until the egg is at an “over easy” consistency, about 10-15 minutes.
For the berry filling
1 1/2 cups berries (blackberries, strawberries, blueberries, and/or raspberries)
1/2 cup agave nectar
1/2 cup coconut palm sugar.
For the crumble topping
1/2 cup coconut flour
1/2 cup almond flour
¼ tsp. salt
2 tbsp clarified butter, softened
1/2 cup coconut milk
Preheat oven to 350 degrees. Mix the berry filling ingredients in a bowl and divide filling between 4 ramekins. Set aside.
Mix the dry ingredients for the topping. Incorporate the butter into the flours, using your fingertips to work the butter in until the mixture resembles coarse sand. Slowly incorporate the coconut milk in until the flour mix has a soft dough-like consistency. Divide the dough into 4 portions and, using your fingertips, crumble it on to the berries in the ramekins. The coarser, the better! Once you’re finished adding the crumble to each ramekin, place them on a baking sheet and bake in the oven for about 20 minutes until the tops have turned golden. Before you serve, drizzle with more agave or sprinkle with palm sugar—or add a scoop of coconut ice cream!
Paleofy this spirited brunch must-have by using organic champagne (they exist!) and freshly squeezed orange juice. Add freshly pressed berry juice or whole berries for a new twist on an old favorite.