Paleo Recipes for Modern Day Cavemen

Archive for the tag “cavemen gourmet”

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

Ingredients
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

Directions
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!

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!

Ingredients
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

Directions
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

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

Directions
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!

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