Although members of the banana family, plantains are starchy and need to be cooked before eating. As a plantain ripens, its starches are converted to natural sugars, resulting in a sweeter taste. Frying a fully ripe plantain quickly in oil coaxes all the sugar to the surface where it’s caramelized.
These tortillas are made entirely from plantains, making them paleo diet friendly, and great for people with food allergies and intolerances.
- 3 large plantains,
- 1 teaspoon salt
Cut the plantains, through the peel, from tip to tip and microwave for 6 minutes and remove peel OR cut plantains into large chunks, boil for 25 minutes, drain off the water and peel the chunks.
Place the plantain flesh into a food processor, add salt, and blend on high until the plantains form a tight ball of dough (this might take a few minutes).
Remove dough and divide into 12 equal pieces. Roll each piece into a ball.
Place a piece of plastic wrap on the counter. Place one ball of plantain dough on plastic and cover with another layer of plastic wrap. Roll dough into flat 6-inch circle.
Heat a nonstick skillet over medium heat. Once hot add the plantain tortilla and cook for about 1 minute per side, until blisters form.
Roll out and cook all of the tortillas.
Tortillas can be stored in the refrigerator for up to 10 days in an airtight container.
We’re still getting some great locally-grown, organic produce delivered weekly, like these deliciously sweet carrots from Terramor Farm. Here’s a great, warming recipe that will let these beautiful carrots shine (and warm your belly).
Creamy, Gluten Free, Vegan Carrot Soup
- 1.5 cups of carrots, chopped
- 1 medium onion, chopped
- 1 tsp fresh ginger (minced)
- 1 1/2 tsp teaspoon curry powder
- 1 3/4 cup vegetable broth (gluten free)
- 1 (14-ounce) can coconut cream
- Salt and pepper to taste
- Add vegetables, curry powder and broth to soup pot and bring to boil. Simmer for 20 to 25 minutes, until carrots are soft.
- Allow to cool slightly, and then puree in a blender, working in batches if needed.
- Return to the heat and stir in coconut milk until well combined.
- Season with sea salt and pepper to taste.
- Top with cilantro, basil or toasted pumpkin seeds
Hopefully, like me, you have a fridge full of leftovers from your Thanksgiving meal. After the requisite turkey soup, pot pies and sandwiches, what will you do with the leftover turkey?? How about giving something different a try with this delicious recipe adapted from Cindy’s Table.
Ready in: 30 minutes
For those following a ketogenic diet, use shirataki or kelp noodles. For those on a paleo diet, try swapping out the pasta for spaghetti squash.
- 3 tablespoons olive oil
- 1 carrot, peeled and chopped (finely)
- 1 celery stalks, chopped (finely)
- 1/4 cup onion, diced
- 3 cloves garlic, minced
- 1/2 cup leftover butternut squash or sweet potato mash
- 2 cups cooked turkey, white/dark combinations (shredded)
- 1 14 ounce can crushed tomatoes
- 3 tablespoons tomato paste
- 1/2 cup broth (veggie, turkey, chicken)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon sea salt
- 3/4 teaspoon freshly ground pepper
- Bring pan to medium heat and add oil. Add carrots, celery and onion and cook for about 4 minutes stirring often with a wooden spoon. Add garlic and let cook for 1 minute.
- Add in leftover butternut squash or sweet potato mash and stir into the vegetables.
- Add in shredded turkey and crushed tomatoes and bring to a boil
- Add paste, stirring to ensure it dissolves into the sauce.
- Pour in broth and stir in seasonings.
- Cover, reduce to a medium/low heat and let simmer for 20 minutes.
- Adjust seasonings as needed and enjoy with pasta or suitable substitute.
This time of year, our local farmers have new offerings for us each week, like this week’s delivery from @terramorfarm . Kohlrabi is a versatile vegetable with a taste and texture similar to cabbage and broccoli stems.
Farhat has whipped up this beautiful salad using kohlrabi and ingredients from the store.
#organicveggies #organicproduce #recipes
- 1 large kohlrabi, grated
- 1/4 purple cabbage, shredded
- 2 medium carrots, grated
- 1/2 red onion, grated
- 4 Tbsp. cilantro, chopped
- 1/4 cup mayonnaise
- 1 Tbsp. apple cider vinegar
- 1 tsp sugar
- 1 tsp salt
Chill, serve and enjoy!
Green and yellow beans are now available in our produce section from Lytle’s Organic Vegetables in Arnprior. Try them tossed in your favourite stir-fry, steamed with butter and almonds or dipped in a delicious dressing. Or try this simple recipe where beans are pickled with lemon and rosemary for a tangy, slightly sweet crunch!
These are a delicious substitute for celery in your Caesar!
Yield: Makes 6 half-pints
3 3/4 cups water
3 3/4 cups white wine vinegar
4 tablespoons kosher or pickling salt
3 tablespoons sugar
2 1/2 pounds green beans
6 medium cloves garlic
6 sprigs rosemary
Twelve 3-inch strips lemon zest (from 2 to 3 lemons)
Sterilize jars and lids and remove with tongs to dry.
Combine water, vinegar, salt and sugar in a medium pot and bring to a boil over medium heat. Cook for 2 minutes, stirring to dissolve the sugar and salt.
Place a garlic clove in each jar. Divide beans, rosemary and strips of lemon zest evenly among the jars.
Fill the jars with the brine, leaving about 1/4 inch of space at the top. Wipe the rims clean. Screw on the lids until they are just snug and return the jars to the water, making sure they are covered by 1 to 2 inches of water. Bring the water to a boil over high heat; process for 10 minutes.
Use tongs to transfer the jars to a heatproof surface to cool. Store in a cool, dry place for up to 1 year. Refrigerate after opening.
Adapted from the Washington Post recipes.
Let’s face it, mornings are hectic. I (Meg) have 2 kids to ready breakfast, pack lunches for, pick out clothes (or edit what they’ve chose these days), and organize backpacks. True, I could do it the night before, but that’s not me. Since following a paleo diet a few years ago, I needed a go-to breakfast that I could pack and eat at the bus stop or when I got to the store. These egg breakfast muffins fit the bill and can use up whatever is in your fridge.
The basis for this is always the same and what I add in depends on what I’m in the mood for, or what I need to get rid of in the fridge.
- 10-12 large eggs (preferably organic free-range)
- 1 small or 1/2 large zucchini, sliced into 1/4″ half moons
- 1 leek, sliced in 1/2 rounds
- 2 cloves garlic, diced
- 6 medium brown mushrooms, sliced
- 1 large handful cilantro, chopped
- 6 strips bacon, almost completely cooked and sliced
- coconut oil – 2 tbsps.
- salt, pinch
- pepper, pinch
- cheese (optional) – 1/2 cup
Preheat oven to 375 degrees.
Heat coconut oil on medium in pan (I use cast-iron – love them!!!) until melted. Saute garlic until soft, then add mushrooms and leeks. Cook 3 minutes. Add zucchini and cook an additional 3 minutes until all veggies are tender. Set aside to cool.
Whisk eggs in large bowl and, when veggies are cooled, add to eggs. Add bacon, salt, pepper, cilantro and cheese (if using).
Grease muffin tins with coconut oil and pour mixture into cups until 3/4 filled.
Bake until muffins are firm. Let cool and then remove and enjoy!!