Paleo Recipes for Modern Day Cavemen


This is one of the most amazing fruits of all time but not many people have tried it or even heard about it. In the first six months of the year, you should see this fruit pop up in your farmer’s market or grocery store.

I find that cherimoya is the most finicky fruit. When eaten too early, it’s unpalatable. When eaten too ripe, it’s too sour and tastes rotten. You have to get the timing juuuuuust right. So when is the right time? Think of it like an avocado – it isn’t ripe when it’s too hard to the touch. It should give when you apply gentle pressure but make sure you eat it that day because when it’s too soft to the touch – it will be nearly too late!

But when you get the timing right – it’s a taste of heaven. Imagine a starburst of sweet and tangy but with the texture of the most amazing creme brulee or flan. It is one of the most spectacular fruits I have ever had and also serves as a fantastic paleo dessert. And I can even feed it to my 9 month old son without any preparation since it’s soft enough for him too.

Try it!


Sunday Sweets | Coconut and Pineapple Popsicles

Hi Cavemen Gourmet fans!  Sorry I haven’t posted in awhile, I just realized that my last post was the same week my husband and I found out we were expecting a little baby on the way. It’s been madness just getting our heads around the whole thing, but that’s no excuse and should mean more recipes for paleo parents and primal families from me. My goal for the rest of the year will be to come up with more fast, family friendly paleo recipes for you all and post more regularly (let’s see if that happens!). Here’s a simple four-ingredient recipe that’s tasty and reminds me of a summer day (and great for kids too!).

Coconut icecream

Makes 4 popsicles with Zoku Popsicle Maker
1 ripe banana
2 cups crushed pineapple
1 can coconut milk
1 cup coconut flakes

In a blender or mixer, place the coconut milk with the banana and mix thoroughly. Because I like bits of pineapple and coconut flakes, I wait until after those two are mixed before I add the coconut flakes and crushed pineapple, as to not liquify them too much. 

One all four ingredients are thoroughly mixed together, pour it in an ice cream mold of your choice (I happen to use the Zoku because it was a lovely gift but you can use any simple popsicle mold).  Keep frozen for several hours and ta-da! You’re ready to enjoy this pina colada popsicle!  I had some leftover mixture so I just put it in the fridge and it was great as a chilled, decadent pudding as well. Enjoy!

TUESDAY TREATS: Blueberry Cheesecake

Happy Election Day! I should have added some red berries to compliment the blueberries and make this a very patriotic post. Next time, next time…

Over the weekend I was thinking it has been awhile since I made a dessert. So I thought I would come up with something that would last for a few days and could serve as a mid-week treat. I got this idea from thinking I should eat more “raw”. And although I could never cross over to the Vegan side, I do love how the focus is on natural, unprocessed foods. A lot of vegans use raw cashews in many of their dishes and it really inspired me to try it. Fortunately it worked out well so don’t be surprised to see a few more paleo recipes on here that use cashews because I’m now secretly, nay, openly obsessed with the powers of cashews!

Ok, ok – so it’s not really cheese and it’s not really cake per se. But in the spirit of politics, the art is in the deception right?? RIGHT. I think non-paleo diners will eat this and be happy too; I’m all for bipartisan recipes!

Cavemen Gourmet Blueberry Cheesecake

Cavemen Gourmet | Blueberry Cheesecake

For the filling (using 9″ pie pan)
3 cups raw cashews
1/2 cup coconut milk
1/4 cup honey
1 cup unsweetened almond milk
1 cup blueberries

For the crust
4 dates
1/4 cup crushed walnuts
1/4 cup crushed almonds
1/2 tspn sea salt

1) In a medium sized bowl, soak your cashews in water and cover the bowl. Leave in the fridge overnight.
2) In a small blender, take your dates (without seeds), walnuts and almonds and blend until desired texture. Add pinches of sea salt (to taste). Some people like their crusts with thicker pieces of nuts while others like it super blended. I chose to go somewhere in the middle so you can taste the bits of crunch.
3) Line the bottom of a 9″ pie pan with your crust
4) Take your cashews out and put them in the blender with the liquid coconut milk, almond milk and honey. The strength of your blender will determine how smooth and creamy it comes out. I didn’t bother making mine too creamy looking because I tasted it and felt the texture was fine. But I will next time because it will look prettier in photos (and aren’t we all about food photos? Yes.)
5) While cashews are blending, simply put blueberries in small sauce pan with 1/2 a cup of water and crush some of the blueberries in the pan with your stirrer. This will help make the topping more “blue” and mix with the water. I didn’t add anything else and just used plain blueberries and felt the sauce was quite flavorful! Next time I might try some lemon juice or vanilla or chocolate.
6) Once the cashew cream is done blending, just pour it in the pie pan and leave in the fridge for an hour to chill.
7) When you’re ready to eat, take out of the fridge, pour blueberry topping and voila! Paleo Pie!

Roasted Mini Pumpkins

Thanks to my fans on Facebook. Cavemen Gourmet just reached over 1,000 fans!  I really appreciate all of the support and feedback that CG followers have given to me and I hope to provide more simple paleo recipes for you to enjoy.

This recipe came to me out of nowhere today. For weeks, we’ve had mini pumpkins in the house for decor and I was thinking of what I should do with them after Halloween. Typically, I just threw them away but then figured they were no different than other squash so perhaps I could roast them. And what do you know? They were fantastic! The star anise added some nice flavor and also looked like spiders so that could be a nice Halloween garnish! Easy like Sunday morning…

Roasted Mini Pumpkins by Cavemen Gourmet

Roasted Mini Pumpkins by Cavemen Gourmet

4 mini pumpkins
1 teaspoon ground cinnamon
1 teaspoon ground allspice
2 star anise (optional)
1 tablespoon coconut oil

Preheat over to 350 degrees.

Wipe your mini pumpkins with a clean wash cloth. Then with a sharp knife, VERY carefully cut the tops of the pumpkin off, about 1/3 of the way from the top so you can get to the seeds. (I find cutting butternut squash and pumpkin to be very dangerous so be careful of your fingers!) Then scoop out pumpkin seeds and fibers.

Brush the coconut oil on the pumpkins and sprinkle cinnamon and allspice on top. I placed star anise inside two of the pumpkins just for an added kick of flavor.  Put the tops back on the pumpkins and place on large baking pan.

Bake for 50-60 minutes or until pumpkins are tender.  Serve hot or warm!  Now that I know how easy it is to make this, I might go crazy with a few pumpkin recipes.  I’ll post a separate recipe for the pumpkin seeds – nothing goes to waste here. Just an FYI – I used two orange and two white pumpkins and found both to be flavorful, though the orange pumpkin ended up tasting sweeter. Enjoy!

MEATY MONDAYS: Pork Satay with Cashew Dipping Sauce

While still in New York, my husband and I took a fun cooking class focused on Sustainable Meats at the Institute of Culinary Education.  It was a fantastic course dedicated to meat, meat and more meat.  It was an extremely useful class for me to take because I end up predominantly cooking chicken and shrimp at home (partly because they cook relatively fast and I like the convenience but mostly because I don’t know how to cook other meats that well).  So it got me to thinking Cavemen Gourmet fans might need some suggestions too. I hereby declare Mondays on Cavemen Gourmet as Meaty Mondays! Hopefully we don’t all get the meat sweats on Tuesdays…

Pork Satay is one of my favorite dishes but I never tried cooking them before. I adapted this recipe for paleo diners, including the dipping sauce. Hope you enjoy as much as we did!

1 pork tenderloin, trimmed (silver skin removed) – roughly 1lb
2 large cloves garlic, peeled and crushed
1 large shallot, peeled and coarsely chopped
2 tablespoons chopped cilantro
3 tablespoons fish sauce (optional)
2 tablespoons honey
1 teaspoon ground black pepper
1/2 cup coconut milk
10-20 wooden skewers, soaked in water for 15 minutes

For the dipping sauce
2 cups roasted unsalted cashews
1 tablespoon grapeseed oil
1 teaspoon red or green curry paste
1 tablespoon honey
1 can of coconut milk
2-3 tablespoon of fish sauce (optional)
1 tablespoon lime juice

For the pork satay:
Cut pork into strips, about 2 inches long and 1/2 inch wide.  Then thread the pork pieces into the wooden skewers, weaving in and out of the meat (think of figure eight patterns), keeping the sharp tips of the skewers insite the meat at the top to prevent them from burning.

In a blender, puree the marinade ingredients together.  Pour marinade on pork skewers in a large zip-loc bag. Let marinade at room temperature for an hour (or longer if you’re putting in the refrigerator).

Heat a grill (or grill pan).  We used a grill pan but if you’re using a grill with an open flame, be careful about your wooden skewers burning (try lining the front edge of the grill with a wide strip of double aluminum foil so you can rest the exposed skewers on the foil.  Brush grill with oil and then lay the pork skewers on the grill for 5-7 minutes, or until meat sizzles and browns.  Turn sticks and grill the other side another 5 minutes, or until cooked but still tender.

For the dipping sauce:
Place the cashews in a food processor and puree until they turn into cashew butter (about 2-3 minutes). In a small saucepan, heat the oil over medium heat and whisk in the curry paste, honey and coconut milk until smooth and thickened (about 5 minutes). Do not boil it!

Remove from heat and let cool and then add the cashew butter. Whisk until smooth. Then add fish sauce and lime juice (add some salt or more honey for taste depending on how sweet/salty you like your dips). Keep warm until use (you can keep this in the fridge for a few weeks! Just reheat before using again).

Hope you enjoy this savory combo as much as we did! I found the pork to come out quite juicy and not dreadfully dry which I’m always afraid of with pork. Enjoy!

Shrimp Cocktail

Greetings from Seattle! I’ve been traveling a bit for work but being in this beautiful Pacific Northwest city reminded me of all the fresh seafood available and I had to bring up one of the most simple paleo ideas ever.

This might not be the most gourmet of paleo “recipes” but I had to post because it was a game changer for us during the start of football season and hadn’t occurred to me to do at home until recently. When watching the games, we were so used to snacking on everything – or at least we were. But the chips and junk food went away and crudités ended up being our paleo snack of choice.  A few weeks ago, my husband asked for something other than fruit and veggies to munch on and a lightbulb went off in my head – I actually forgot how simple and satisfying shrimp cocktail could be. I know, silly me… Try it for your football weekends!

Shrimp Cocktail, Paleo, Cavemen Gourmet

Serves 4
2lb large shrimp (de-veined and tail on)

Bring water to a boil and add the shrimp. Cook for 3-5 minutes, stirring occasionally until shrimp turns pink and curls slightly.  (To make my life easier, I buy shrimp that’s already cleaned and peeled.)

Drain and cool. I wish I could say that it was harder but that’s really it. For the dipping sauce, I had some amazing and natural marinara sauce from the local farmers market so I just added some horseradish. Next time I’ll try to be creative and add things to the water to flavor the shrimp slightly.

Serve chilled. Enjoy!

Coconut Curry Shrimp

In honor of Julia Child’s 100th birthday today, I thought I’d post something savory for her.  This recipe was a complete accident as I was trying to come up with anything that we had in the house and it randomly included broccoli and shrimp. Feel free to substitute any of the veggies but fortunately it was an instant hit with my husband (who’s quickly turning into Ina Garten’s husband Jeffrey). It’s a quick paleo meal under 30 minutes that tastes really decadent and delicious.  Can serve with cauliflower rice or eat it plain like we do…

(Serves 6-8)
2lb medium shrimp (cleaned, peeled and deveined)
1 large onion (chopped)
1/2lb broccoli florets
2 cans of coconut milk
2 tablespoon curry powder
2 tablespoon garam masala powder
1 tablespoon sesame chili oil (optional)
2 green onions
1 tablespoon chopped basil
salt and pepper to taste

To cook the shrimp: simply place shrimp in boiling hot water for 2-3 minutes until they turn fully pink. Then rinse in cold water so that it doesn’t overcook from the heat and stays juicy. Set aside. (Usually I take some out and give to my husband as a yummy shrimp cocktail snack.)

Then in a heated sauce pan, spray your pan with coconut oil spray. Add broccoli and onions and stir until tender (roughly 10 minutes). Add the coconut milk, sesame oil, curry and garam masala powder. Stir until all of the ingredients are mixed well and fully coated. Then add the boiled shrimp and mix in with the rest of the ingredients.  Cover the saucepan for 10 minutes so the flavors meld together.  Once you’re ready to eat – stir in the green onions and basil. Voila!

As Julia would say: Bon Appetit! (And let me know what you think!)

Watermelon Juice with Basil and Lime

Hey CG fans! Sorry for the long delay in posting. We recently made the move from New York to San Francisco and it took us awhile to transition and settle in. But I can see why they call it the Best Coast! I imagine a lot more of my future paleo posts to include produce and vegetables because California has the most amazing supply. In New York, the idea of ‘Farm to Table” dining was getting popular, but being in the Bay Area, I realize now that it’s really just Californian cuisine!

Since this is my first post from the Golden State, I wanted to incorporate something from California. So I figured watermelon was the way to go! Fun fact: 75% of total watermelon production is from just five states: California, Florida, Texas, Georgia and Indiana. I thought I’d spicen it up some classic watermelon with some of my favorite flavors so I threw in basil and lime. It’s a great way to get some of your daily Vitamin C as well!

The combination of the sweet watermelon, the tart lime and the savory basil was a surprise hit with my husband. Just like this video – have your guests expect the unexpected with the combination of flavors. This is an easy and tasty paleo way to say cheers!

4 cups watermelon cubes
1/2 cup water
5 large basil leaves
2 limes

In a blender, add your watermelon, basil and the lime juice (I just squeezed them in by hand). My blender whipped this up in no time.  You can add more lime for tartness, more water to neutralize the sweetness or more basil for the kick. This recipe is really forgiving. Easy, breezy. Serve over ice or chilled. Enjoy!

Carrot & Thyme Soup

It’s winter and it’s cold outside (at least in New York City anyways). Cue up the tasty and hearty soup please.

This soup recipe is really simple and only has six main ingredients.  I went to a restaurant recently and saw a similar dish on a menu that used butter and cream so I just played around with a recipe to make a purely paleo version. Given that my husband loves spicy foods, I tried to heat things up (wink wink). Ok – I meant I added jalapenos. Feel free to take that out and the cauliflower as well. I’m just in a vegetable kick and wanted to add as much veggies as I could.

This is one of those recipes that I absolutely love, regardless of being paleo or not.   It is now my husband’s favorite new soup! I find it as soothing as the combination of Chris and Eddie singing Hunger Strike to me…

(Serves 6-8)

1lb medium sized carrots, peeled and sliced into 1/2 inch slices
1 large sweet onion, sliced
1 1/2 tablespoon fresh thyme leaves
8 oz cauliflower florets
4 cups chicken broth
1 large jalapeno pepper, sliced (optional)
1 tablespoon extra virgin olive oil
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)


1. In a heated saute pan coated with olive oil – saute the onions, cauliflower and carrots until onions are caramelized (about 15 minutes). Stir frequently.

2. Add the thyme and sliced jalapenos with the vegetables.  Mix together in saute pan.

3. Pour the sauteed vegetables in a large blender along with your chicken broth.   Puree until creamy and smooth texture.

4. Add salt and pepper to taste.

5. Serve and enjoy! I prefer this hot but my husband likes it cold. Let me know what you like better!

Dragon Fruit Salad

Chúc mừng năm mới! Gung Hay Fat Choy!  Or in other words – Happy New Year!! I might have already wished Cavemen Gourmet fans a happy new year but today is the start of the New Year for those following the lunar calendar. It is the Year of the Dragon, arguably the most auspicious sign in the zodiac! I thought it would be appropriate to include a simple and healthy fruit salad, with the key ingredient appropriately named Dragon Fruit.

A few of you might have seen this in the supermarket and wondered what the heck it was. Don’t be scared – although it is an odd fluorescent fuchsia color with bizarre green leaves poking out,  dragon fruit is really easy to eat and quite delicious.   It will remind you of a kiwi in terms of texture, but not taste as it does not have the extreme tartness.  Dragon fruit is really nutritious for you – they are high in antioxidants, a good source of Vitamin C, and are rich in minerals, especially calcium and phosphorus.  Hope the Dragon is good to you this year!

(Serves 2)
1 Dragon Fruit
8 cherries
1/2 tablespoon chopped mint leaves

Cut the Dragon Fruit lengthwise in half.  Scoop out the fruit into a medium sized bowl. (To make it pretty – you can create a tic tac toe pattern with the fruit before scooping out with a spoon to create the square shapes).

Next, de-seed your cherries and slice them into quarters. Last, mix your cherries and chopped mint with the dragon fruit. Mix thoroughly and place in fruit bowl. Alternatively, you can re-use the Dragon Fruit shell as a decorative piece.

Chill in refrigerator for 15-20 minutes (best served chilled). Serve and Enjoy! Easy Breezy just like the Dragon would have wanted…


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