Primal Maple Vanilla Ice Cream

Alex Boake's Primal Maple Vanilla Ice CreamYou may or may not be aware of this, but my Dad makes maple syrup! This recipe comes from a surplus of egg yolks from my sister Sweet Boake baking something, and from an abundant supply of maple syrup produced by Hockley Valley Maple Syrup. Though mostly it was from my Mom‘s suggestion that we use up those darn egg yolks and perhaps make some good old fashioned vanilla ice cream! My other sister just benefited in that she got to eat delicious ice cream. The whole family was sort of involved! We didn’t give any to the dog though.

Alex Boake's Primal Maple Vanilla Ice CreamPrimal Maple Vanilla Ice Cream
Serves 6

Ingredients

  • 500mL Organic 35% Whipping Cream
  • 2 Egg Yolks, pastured if possible 
  • 3/4 to 1 Cup Maple Syrup, depending on preferred level of sweetness
  • Seeds from 1 Vanilla Bean

Directions
Make sure the bowl from your ice cream maker is fully frozen, 24 hours if possible. Ours needs about 2 days in the freezer for best results on any ice cream recipe we’ve made. However, you know your own equipment best.

In a small saucepan, whisk together the cream and the egg yolks. Scrape out the seeds from the vanilla bean and add to the mix. Over medium heat, slowly raise the temperature of the cream mixture, making sure not to let it get too hot or you’ll scramble those yolks. You want it to become a little bit thicker, then add the maple syrup. I like to stir fairly constantly to ensure that nothing gets stuck to the bottom or begins to cook.

Allow this mixture to cool a bit, then put it in the fridge until cold. Process according to your ice cream maker’s instructions. This is best eaten right after you make it, topped with fresh peaches. Enjoy!

 

Predominantly Paleo’s Onion Loaf

Today’s post continues my theme of recipe trades! This week I’m swapping with the awesome Jen of Predominantly Paleo. She’s the creator of the infamous (and reportedly life-changing) Yuca Dough! Actually, I originally was planning on making the aforementioned dough, but I ran into so many setbacks related to sourcing fresh Yuca that I eventually had to put that aside and pick another recipe. Many thanks to Jen for putting up with all my #yucaproblems. Don’t let that put you off from trying it out, though. One day I will resume my Yuca Quest, and slay the Yuca dragon~!

Predominantly Paleo's Onion Loaf, Illustrated by Alex Boake

So, as you can see in my illustration above, I decided to make her Onion Loaf, which looks amazing in her photos. Not only does it LOOK amazing, but it also tastes amazing. It can talk the talk and walk the walk.

…Maybe that’s the wrong analogy, but the fact remains that this is delicious. Yes, it’s delicious even if you’re like me and you use tapioca flour instead of arrowroot. (Look, I think I’ve got some sort of cosmic problem related to yuca/cassava/tapioca.) Please note, however, that if you use tapioca flour this will be more of an onion goo, rather than become crispy like in Jen’s beautiful photos. Either way, it will be addictive and highly edible.

Predominantly Paleo’s Onion Loaf
with minor adaptations by me

Ingredients

  • 1 large Onion, peeled
  • 1/4 cup Potato Flour
  • 1/4 cup Arrowroot Flour OR Tapioca Flour
  • 1 teaspoon Sea Salt
  • 1 dash Granulated Garlic
  • Avocado Oil or Bacon Fat for frying
  • Additional Sea Salt to taste
Directions

If using a mandolin, cut the Onion in half, remove the hard core at the bottom, and slice thinly. If you have a spiralizer, use as directed. In a large pan, heat up your oil of choice to medium.

In a shallow bowl mix the potato flour and arrowroot flour (for a crispy onion loaf) OR tapioca flour (for a gooey onion loaf), along with the sea salt and garlic powder. Dredge the onions in the flour mixture, until fully coated. The tapioca version may become somewhat sticky or clumpy, but it will be fine.

Cook the flour-coated onions until browned on all sides. Place on a towel lined plate to soak up any excess oil. Tapioca version will be somewhat sticky, so just pat it down.

Serve crispy Onion Loaf with ketchup or your dip of choice, and maybe just eat gooey Onion Loaf with a knife and a fork. Whichever route you go–enjoy!

Check out Jen’s blog post for her original version of the recipe, along with her tasty photos. Plus, she’s got tons of other amazing recipes so don’t miss those either. You can also follow her on Facebook for all the latest updates.

Also, as I mentioned on my previous post, Jen and Vivian of The Real Food Guide recently collaborated and released an e-book dedicated to ICE CREAM. Perfect for summer, am I right? Check that out if you like ice cream, and also allergen-friendly treats.

IceCream_iPad2_flat400px

Head over here to get more information  “We can ALL scream for Ice Cream!

The Real Food Guide’s Autoimmune Paleo Spice Cookies

Recently I decided to get inspired once again by taking on some more recipe trades. The deal is I team up with another blogger, take one of their recipes, make it, and then draw it! They take one of mine, make it, and take snazzy pictures! It’s a win-win for everyone involved. Plus, then people can see that my recipes actually make food and are not secretly scams that I just draw and never make. ; )

This week’s victim is Vivian of The Real Food Guide! Vivian is a Canadian blogger, recipe creator, Registered Holistic Nutritionist and a super cool designer. That’s pretty rad. Her blog has awesome recipes and a fresh look to boot.

The Real Food GuideWhile Vivian chose to make my Lemon Ginger Chicken Thighs, as you can see here…I decided to try my hand at her Autoimmune Paleo Spice Cookies, and I’m so glad I did–they’re delicious! If you’re heading onto an AIP elimination diet, this might be a great option. Perfect for an occasional AIP-friendly treat. Great for the kiddos, and safe to have around in case ‘temptation’ arises. Again, win-win! I decided to take Vivian’s tasty recipe and make an infographic out of it.

Autoimmune Paleo Spice CookiesIf you’re more of a text-only recipe person, head on over to The Real Food Guide and her AIP Spice Cookie recipe for a Print-friendly version! The Real Food Guide can also be found on Facebook, if that’s your jam.

Also, I should mention, Jen of Predominantly Paleo and Vivian recently collaborated and released an e-book dedicated to ICE CREAM. Perfect for summer, am I right? Check that out if you like ice cream, and also allergen-friendly treats. If you don’t like ice cream we probably can’t be friends, I’m just saying.
IceCream_iPad2_flat400px

Head over here to get more information  “We can ALL scream for Ice Cream!

Thanks for reading…until next time, pals!

Smoky Cauliflower – Roasted Cauliflower with Smoked Paprika [Paleo, Vegetarian, Vegan]

Smoky Cauliflower

There was some debate between myself and my parents while I was making this illustration about whether or not it was “Smoky” or Smokey”. To set the record straight, it used to be spelled with an E, but the modern spelling is more streamlined and the E has been dropped. There is NO debate, however, about the deliciousness of this cauliflower creation! Perfect for low-carbers, it was a staple on my various 21 Day Sugar Detoxes and the like. We usually cook our meats at 350, so instead of roasting at a higher heat I use a lower one so it’s compatible with my other staple proteins.

I’d say use whatever paprika you like, but honestly this brand is REALLY amazing. Life changing. I can get mine locally, but you can also find it online. At minimum, make sure to use a smoked paprika. You won’t regret it! This vegetarian side is really simple, but has amazing flavour. Make sure you get a massive cauliflower since you’ll be having the oven on for a bit, so you might as well have leftovers.

Roasted Cauliflower with Smoked Paprika
Serves 4 to 6 – Cook time: 1 hour

Ingredients

  • 1 huge head of Cauliflower
  • 3 Tbsp Olive Oil (or more as required)
  • 1 Tbsp Smoked Paprika (or to taste)
  • 1/2 tsp Sea Salt

Directions
Preheat oven to 350. Wash and pat dry the head of cauliflower. Remove the leaves and cut off the stem. Cut the head in half and then in quarters. Slice into ~1.5 cm thick pieces and lay in one layer on rimmed metal baking sheets. Cut any large florets in half. Toss all small bits onto the pan as you go. It should take about two large rimmed baking sheets to fit all the cut-up cauliflower.

Drizzle on the olive oil and sprinkle on the paprika. Toss and add enough oil and spice so that the florets are coated nicely. Sprinkle the salt evenly.

Pop into the oven and roast for 35 minutes, then flip and rotate the pans. Cook for 25 more minutes, until nicely browned with crispy edges. Serve warm, and enjoy!

Goatly King Mushrooms [Primal, Gluten-free]

Cheese and mushrooms are a match made in heaven, as far as I’m concerned. If you don’t like cheese or mushrooms, then heaven help you! (I rescind the previous comment if you’re intolerant to dairy.) Tangy goat cheese pairs wonderfully with meaty king mushrooms, and is kicked up to level 100 with garlic and fresh dill. Damn easy and delicious.

King Mushrooms

Stuffed King Mushrooms
Serves 4 as a side

Ingredients

  • 4 Big King Mushrooms
  • 3/4 Cup Soft Goat Cheese
  • 1 Organic Egg, beaten
  • 1 Tbsp fresh Dill, chopped
  • 4 cloves of garlic, pressed in a garlic press, or finely minced
  • 1 tsp Butter, plus extra to grease the pan

Directions
Preheat oven to 350. Grease the bottom of a small baking dish with butter.
Slice the mushrooms down the center, almost but not quite cutting them in half. Lay them in the baking dish, slice side up.

Make sure the goat cheese is very soft, and mix together with the egg, butter, pressed garlic and chopped dill. Spoon this mixture into the sliced mushrooms, and cover them thoroughly with any extra.

Pop into the oven and cook for about 45 minutes, until the mushrooms are soft. Serve warm. Enjoy!

Primal Palate’s Grain-free Fudgy Brownies [5 Chili Bullet Variation]

Part of my payment for doing the Valentine’s Day illustration for ChocoSol was actually dispensed in chocolate bars (and coffee). I know, it’s a hard life!! One of my favourite flavours that they hand craft is the spicy 5 Chili Bullet.

They used ethically sourced cacao beans grown in forest gardens, and the chilis are grown locally in Toronto. Cacao, Raw sugar, Cacao Butter, 5 Types of Chilis, Allspice, Achiote and Sea Salt. As you can see, it’s a simple ingredient list with no lecithins or emulsifiers to be found. Nice! The chilis they use pack a bit of a punch, too!

Since I had a surplus of chocolate going on, I decided that a little baking was in order. Fortunately for me, Primal Palate did all the hard work here with their recently released Grain-free Fudgy Brownie recipe, which you can see on their totally amazing new website. Go check that out if you have an extra minute today to be wowed.

I substituted this spicy Chocosol bar into the recipe to give it a bit of a twist. They’re rich and delicious with chewy edges, just like I love in my brownies. My version features some extra after-burn.

Primal Palate’s Grain-free Fudgy Brownies [5 Chili Bullet Variation]
Adapted from PrimalPalate.com

Ingredients

  • 1 5oz 5 Chili Bullet Chocolate Bar
  • 1 oz High Quality Dark Chocolate
  • 8 oz Butter, Unsalted, or Palm Shortening
  • 1 tsp Vanilla Extract
  • 4 Eggs, large
  • 1/2 cup Almond Flour
  • 1/2 tsp Sea Salt
  • 1 tsp Baking Powder
  • 3/4 cup Coconut Sugar

Directions

Preheat oven to 350 degrees. Grease an 8×8 glass baking dish and line with parchment paper so you can easily remove the brownies after baking.

Cut the Butter into cubes and break the Chocolate bar into pieces. Melt the Chocolate and Butter over medium low heat, stirring frequently. Add the Coconut Sugar and Vanilla to the melted mixture and stir until there are no unmelted chunks.

Remove the mixture from the heat, and allow to cool slightly. In another bowl, blend the Eggs, Almond Flour, Baking Powder and Salt together. When the Chocolate mix is cool, fully combine with the flour mixture until uniform.

Pour the batter into the greased and parchment lined 8×8 baking dish. Bake at 350 degrees for 45 to 50 minutes. Cool for 5 minutes in the pan then remove to a wire rack. Wait for them to cool a bit before flipping to remove the parchment paper. Slice and enjoy warm, or cool completely and store in a tin for later.

If you can’t get your hands on some spicy chocolate, add a few shakes of chili flakes to the plain recipe!

Balsamic Roasted Heirloom Carrots [Paleo, Primal, Vegan]

Shopping at farmer’s markets is such a treat, and in my city there are at least 3 that run year round–including my go-to, Dufferin Grove. I spotted these heirloom carrots last week, and I decided that I really didn’t eat enough carrots these days. Especially delicious, sweet, organic heirloom carrots! You can make this recipe with any ole’ carrots you want, or even parsnips, but I highly recommend some heirloom carrots if you can get your hands on them. They’re super pretty and extra delicious! For this recipe the amounts are approximate, I just toss everything together and add until the carrots look well-coated.

Balsamic Roasted Heirloom Carrots

Serves 4

  • 12 Medium Heirloom Carrots
  • 2 1/2 Tbsp Olive Oil or Melted Coconut Oil
  • 2 Tbsp Balsamic Vinegar
  • 2 Tsp Mixed Herbs or Herbes du Province
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper

Directions 
Preheat oven to 350. Scrub carrots and cut the tops off, then cut in half lengthwise. Line a metal baking tray with foil, and put the carrots on the tray.

Drizzle your oil of choice and the vinegar onto the carrots. Crush the herbs in your hand if the flakes are large, and sprinkle along with the salt and pepper onto the tray with the carrots. Toss to coat evenly.

Pop into the oven and cook for 30 minutes, or until golden and slightly crispy on the edges.

Lemon Ginger Chicken Thighs [Paleo, Primal. 21DSD friendly]

Hi friends! Long time no see! Happy 2014! Hope everyone had a great holiday time. Just recently I came back from a two week trip to Japan, which was super fantastic. I saw so many cool things, it blew my mind. Also I ate many cool things! I’m thinking of putting together a little post about trying to eat ‘Paleo-ish’ in Japan, which is a challenge I’ll tell you now. Look out for that sometime in the near future!

I promised this recipe on my Facebook Page back about a month or two ago, but I was so busy I didn’t have a chance to do an illustration. Well I’m back, babes! I put this together when I was doing my 21 Day Sugar Detox. I have to say, it’s really simple, and really delicious.

Lemon Ginger Chicken Thighs

Serves 4 to 6

Ingredients

  • 12 Chicken Thighs
  • 1/4 Cup Melted Butter
  • Juice of 1 Lemon
  • 2 Tbsp Coconut Aminos or Gluten-free Tamari Sauce
  • 1 Tbsp Fresh Ginger, minced
  • 1 tsp Garlic Powder
  • 1/4 tsp Pepper
  • 12 Average Parsnips and/or Carrots, peeled and halved

Directions
Preheat oven to 350. In a large roasting pan with a lid, put the peeled Parsnips and Carrots on the bottom of the pan. On top, arrange the chicken thighs skin-up in a single layer.

In a small bowl, whisk together the warm melted Butter, the Lemon juice, Coconut Aminos/Tamari Sauce, minced Ginger, Garlic Powder and Pepper.  Pour this mixture evenly over the Chicken Thighs.

Cook covered for 60 minutes. Remove the lid and cook for 15 more minutes.. The Chicken is done when you cut into it and the juices run clear. Plate, served over the Parsnips. Enjoy!

 

Paleo-friendly Whipped Shortbreads [Gluten-free, Primal, Paleo-friendly]

Merry Christmas and Happy Holidays everyone! I hope everyone has had a relaxing time, filled with family fun and get-togethers. For me, the best part of the season is the excuse to meet up with people who I don’t normally have a chance to see through the rest of the year. All the delicious and traditional holiday recipes make the season tasty, and nostalgic.

Last year I didn’t really make any Christmas cookies because I wasn’t really into baking. However, this year I’ve been less strict about it, and I had a hankering for some of the recipes of my youth. Now, I wasn’t about to go back and make them with wheat flour and refined white sugar, so I took one of them and translated the ingredients to make a more paleo-friendly treat. If you’re on the stricter end of the spectrum, these are definitely not the thing for you, because they do have coconut sugar, arrowroot and potato flour. That being said, I think there’s a place for some treats over the holidays, so there you have it!

These ended up pretty closely approximating the texture and taste of my family recipe, while omitting the gluten and cornstarch, so I count them as a success! My sister who blogs at Sweet Boake was kind enough to help me out with the styling and photography. Please Note: As tempting as warm cookies may be, make sure you allow them to cool on the pan before you try to eat them, or they will be very fragile and fall apart. If you like eating crumbs, then dive in.

Primal Whipped Shortbreads
Makes 3 dozen cookies

Ingredients

  • 1 Lbs Salted Butter at Room Temperature
  • 1 Cup ‘Coconut Icing Sugar’*
  • 1 Cup Coconut Flour
  • 3/4 Cup Potato Flour
  • 1/2 Cup Arrowroot Starch
  • 1 tsp Vanilla Extract

*To make Coconut Icing Sugar, mix just under 1 cup of Coconut Sugar and 3 tsp Arrowroot Starch in a bowl. Put into a food processor, and process until quite fine.

Directions
Preheat oven to 275. In a bowl, mix the butter and coconut icing sugar from low to high. Whip on high for 10 minutes until creamy and combined. Whip in the vanilla extract.

In another bowl, mix together the coconut flour, potato flour and arrowroot starch. Whip into the butter mixture a little bit at a time, scraping down the sides as needed. Make sure everything is fully combined with no dry bits.

Drop rounded tablespoon size blobs of the dough onto parchment lined baking sheets. You can fit 12 cookies per sheet, and they won’t spread very much. Bake in the preheated oven for 30 minutes, rotating the sheets halfway through the cook time.

Allow to cool on the sheets for at least 5 minutes before removing to kraft paper to cool completely before putting them away. These cookies are crumbly and are best enjoyed with a tall glass of milk of your persuasion, coffee or hot chocolate.


I hope to have more recipes to share once I return from my little vacation to Japan! Look out for photos from my trip on Instagram. I can pretty much promise you that there will be rice involved, but don’t be too hard on me. Have a happy New Year everyone!

21 Day Sugar Detox Book Review and 21DSD Spiced Apple Muffins with Bacon [Paleo, Primal, Gluten-free]

Currently I’m just over 2 weeks into my very first ‘official’ 21 Day Sugar Detox, following Diane Sanfilippo’s Level 2 version of the program. With her new book as my guide, as well as handy recipe resource, things have been actually going quite smoothly. If I ever have a basic question about what I can or can’t eat on the program, I can just flip through the book and find out in seconds. Stumped about what to make for dinner? There’s a recipe index…with pictures! Honestly, I’m not sure why all indexes aren’t made this way. Diane’s really leveled up her photography game with this new baby. You’ll be drooling over everything!

The book is laid out beautifully. All the information is clear and easy to access so there’s never any difficulty finding the information you need. The intro section gives you just enough science to make you believe in what you’re going to do for the next 3 weeks, without bogging you down with too much technical stuff. Then, there’s meal plans to follow each level of the program. The last half of the book is recipes, which are all adaptable to any level of the program, including modifications for athletes, autoimmune conditions and pescetarians. You could do the whole thing without needing any other resources than this one book (plus ingredients for cooking), and you’d never be bored with what you’re eating, there’s so much variety! So far my favourite recipe from the book is the Mustard Glazed Chicken Thighs. It comes together in minutes, doesn’t take long to cook, and creates the most extremely moist and flavourful meal.

I’ve got one week left to go, and considering that at one point I did a 400 day sugar detox (please don’t do this), I think I can tough it out for one more week! Right now the permitted daily green apple and squash taste MAGICAL! It’s really quite something. If you’re interested in trying it yourself, I wholeheartedly recommend using this book as a guide.

Of course, even though the book has everything you could want, including some not-sweet treats, I did have to venture to make my own recipe. I was inspired by a post from Emma’s Paleo, and I decided to adapt it into a little something of my own; Spiced Apple Muffins with Bacon!

If you’re not on the detox you will still be able to enjoy these, they just won’t seem as sweet as they do to me!