Recipe

Garden Update: First Harvest

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Look what I made! This is just a little taste though – there’s more comin’! In here are: spaghetti squash, carrot, fennel, arugula, strawberries and onion (and some nettles also picked in the garden).

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I’m saving the exhilaration of my virgin trip with spaghetti squash for later, but today’s gathering resulted in a skillet of damped nettles, fennel (grass & bulb), onion, carrotgrass, arugula with butter, pepper, Himalaya salt and local olive oil from Provence. Served with salmon and baked potatoes, sweet potatoes and onion.

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Scrambled Eggs w/Arctic Wild Chives

2013-08-08 11.29.35… or Allium sibirica, “siberian onion”; larger and milder than regular chives. We picked these right outside our rental cottage in Honningsvåg, Norway! The eggs were whisked up with ham, cheese, chopped cherry tomatoes, black pepper and a generous load of these chives. I used them as I would scallions.

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Paleo Strawberry Ice Cream

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More Bulletproof stuff:

I was on the verge of buying an expensive ice cream maker the other day out of an obsessive need to try Dave Asprey’s “Get Some” ice cream. It is a Bulletproof/paleo ice cream packed with nutrients and good fat – you’ll find the original recipe here. Aaand apparently it makes you, women in particular, want to do some primal lovemaking! This is what Asprey has to say:

“About an hour after eating this special blend of high fat awesomeness, your body gets a signal that says, ‘I am in a land of plenty,’ which translates, in evolution-speak to, ‘It is time to mate. NOW.'”

Anyway I ended up using my brain and found an alternate way of making the ice cream with tools already at my disposal. Granted: I will have an expensive ice cream maker one day. But it is not this day. This day I innovate.

My version makes 1 – 2 servings – for you and your partner! You’ll need a mixer (level: ice cube handling) and a small tall container.

  • 1 egg yolk
  • 1 whole egg
  • 2 tbsp coconut oil
  • 2 tbsp butter – grassfed if you have access. I don’t – much to my frustration.
  • 1 tbsp MCT oil
  • 1 – 3 tbsp erythritol – great sugar substitute, by the way. Doesn’t taste artificial at all. You can of course use honey or stevia.
  • pinch of vanilla
  • a little water
  • about 15 frozen strawberries (or other berries – to the left below: blueberry)

Blend all ingredients except strawberries well. The butter takes a while to get creamy. And here’s why you don’t need the ice cream maker: use frozen berries and add them last. This ensures the right consistency. Enjoy at once!

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The result will be thicker than a smoothie but somewhat thinner than ice cream. Like soft serve. Or like if you stopped the ice cream maker two minutes early (close enough). And oh, the creaminess! That’s the thing about paleo “substitutes”, they’re often better than the real thing because they contain so much fat. Fat adds irreplaceable taste and substance to food.

I’m telling ya, if someone used THIS to seduce me in place of a drink, I would be right on the hook! Even before I actually tasted the ice cream, I guess … could this suggest a certain psychological effect to this whole aphrodisiac thing? I mean, the guy who gives this to his girlfriend practically says: “Hey, see how I’m investing? I will give you all the riches and fatty goodness of your dreams.” Who doesn’t want to tap that?

The “Get Some” ice cream was also featured on the Joe Rogan Experience podcast, of which I am a fan.

Garden Update: Summer Salad

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Lo and behold; the fruit of my labors! A salad made (almost) entirely out of things either partially or wholly cared for by yours truly. Ah yeah. This is what life’s all about now, isn’t it? Here’s is what I threw in:

  • assorted big leaf salad
  • assorted baby leaf salad
  • arugula
  • spinach
  • tomatoes
  • eggs
  • herbs: oregano, thyme, basil, chives, parsley, lovage, mint (four kinds; why would I wanna seem one-sided?)
  • edible flowers for garnish

… ok, I don’t have an egg tree. But they are locally farmed, how about that?

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Edible Wild Plants: Sautéed Fireweed Mixture

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I’m continuing my experimenting with edible wild plants. This is a side dish of stinging nettle, dandelion leaves, goutweed and fireweed (Chamerion angustifolium) fried up with some butter, onions and scallions. Towards the end I tossed in some parmesan cheese and seasoned with salt and pepper. I served it with grassfed beef and some leftover ratatouille, but it goes with anything.

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Fireweed (American) or rosebay willowherb (British) is a nitrogen-loving herb thriving on burn sites – hence the name. Stems, roots and flowers are all edible. It’s rich in vitamins A and C and iron. The plant’s been called “the asparagus of the forrest” and I simply love the crunchiness of the stems, lightly boiled or in a stir fry. The have a slight bitterness which can be dimmed with seasoning or marinade. Fireweed has also been used medicinally for its astringent effect, so I suppose it should be consumed in moderation.