Snack

Paleo Pancakes

SAMSUNG CSC

These grain-free pancakes are plain magical. I slowly started giving up hope to find a simple pancake recipe with something as good as (or better than) wheat gluten to make the batter stick together. This one has two ingredients, banana and egg, and will hold together surprisingly well during cooking. And the banana makes the pancakes taste so good!

Gives 5 thin pancakes of 12 – 13 cm in diameter. You’ll need:

  • 1 banana
  • 2 eggs (if the banana is large I use 3 eggs)
  • 1 – 1 1/4 tsp sea salt (optional)
  • a little water (optional, to make a more runny mixture)
  • pinch of vanilla (optional)

SAMSUNG CSC

Mix all ingredients well with a hand mixer or in a blender. You want the batter really smooth, not chunky (holds better that way). I like to make them a bit salty (love salt – sweet contrasts!). Fry the pancakes as usual, on medium heat. In my experience these paleo pancakes take a little longer to cook than wheat pancakes. Well worth the wait.

SAMSUNG CSCThere are a couple useful hacks to consider:

#1: Your equipment. An old, un-even frying pan will not yield good results! The batter sticks more easily than with regular pancakes. You’ll need: a) A good quality pan with a smooth surface b) A brand new, cheap one (cause they’re always good when new).

#2: Finding good bananas. Bananas aren’t bananas it seems – most have this rough texture in the mouth, a strange sort of friction of tongue against gums … you know what I mean, right? Right. Well, I thought all bananas were like this, then I tried some fair-trade bananas that were so smooth and delicious and completely lacking in said friction. They also work better in the batter for some reason. My perception is still clouded as to what is the pattern behind all this – is it the production method, size, ripeness (though I don’t think so, they were smooth but not sickeningly sweet like overripe bananas) or simply the variety?

Good thing I live in Chile now! A lot closer to banana sources (as opposed to Norway). I will brave unknown terrain, I will walk through fire and I will find an answer to this mystery. And make an update to this post.

Serve with some fresh homemade strawberry jam (strawberries + hand mixer + pinch of stevia, leave it chunky), bacon or your second favorite pancake spread after bacon.

SAMSUNG CSC

By the way, I’m thinking of changing the subtitle of this site to something along the lines of: “Living the Primal Life in Chile”. What do you think? Too cheesy? That’s pretty much the case though!

Take care 🙂

Photo Archives: Making Beef Jerky

2012-10-10 11.45.24

I’m gonna start posting some photos from my archives in the time to come. For 3 – 4 years I’ve been taking photos of (almost!) literally every meal I had – be it home made or restaurant meals. This is a habit I’ve come to be grateful for, as I can easily go through my old photos whenever I need some inspiration. Also there are sooo many meals I’ve been pleased with but would have totally forgotten. Seeing the photos again sparks old neural paths and the recipe often comes back instantly.

I won’t always post the recipe in this series (as I don’t remember which measures I used and often never used measures in the first place), but I’ll usually include a description. If I care to. I apologize on beforehand for the photo quality, I used to take pictures only with my phone –  but you know how the absolute perfectionist never achieves anything. I have shiny new camera now, a Samsung NX300. Recommended if you want the best quality but isn’t really that much of a technical camera person!

So here goes: Beef jerky is the perfect paleo snack! I only did this once, and there are things I will probably do differently next time. Like getting a better oven, for instance. And work with the texture. The jerky became a little too dry and hard, but they tasted delicious! I flavored them with a spice mix of my own recipe, including salt, black pepper, onion powder, garlic powder, some dried herbs (thyme, oregano, parsley …) etc., finely ground for easy appliance.

2012-10-09 23.33.48

The method is simply to cut your beef (lean beef works best, and grassfed gives a result rich in flavor) in thin slices of 1/2 cm or so, season with your spice mix or simply salt and pepper and bake in the oven for several hours at the lowest temperature. I think I let them stay overnight. If you have a dehydrator that would be even better – I don’t. Yet.

2012-10-10 00.51.26

I will definitely make this again in the future, maybe we’re looking at a more refined recipe once I’ve done sufficient experimentation. See you soon! 🙂

A Taste of Provence

2013-09-02 12.16.30

French cuisine always had a special place in my heart. No, it’s not all about baguettes – it’s much, much more. Ingredients are mostly local: fish from the Mediterranean Sea; tomatoes, squash and salad from local farms; olive oil from centuries old mills; local wine and cheese; high quality meat etc. I love the fact that they don’t seem to save the good stuff in restaurants – whenever you get a salad, even just a couple of leaves next to the main course, it’s always sprinkled with a homemade vinaigrette. France is actually quite paleo friendly as long as you refrain from eating all the bread they keep throwing at you during restaurant visits. And the croissants. And the pain-au-chocolats. And the crêpes. But yes yes; very paleo friendly.

Here are some of the highlights from my very recent (in fact I am still there) gastronomic tour of southern France. Bon appétit!

Roasted, locally farmed chicken w/ratatouille:

2013-08-30 14.49.49

Selection of grilled mediterranean seafood w/salad and mashed potatoes w/olive oil:

2013-08-31 22.18.07

Salad of tuna and celery sprinkled w/olive oil and balsamic vinegar:
2013-08-31 14.27.02

Salad w/grilled squid:

2013-08-28 12.57.04

Omelet w/bacon and emmetal cheese, salad and a beautifully viscous vinaigrette of lemon juice and olive oil:

2013-08-30 14.12.14

Salmon mousse w/cream:

2013-09-01 21.21.21

Lamb w/herbs, mushrooms, vegetables and carrot purée:

2013-09-01 21.46.00

Chicken w/vegetables and a chive cream sauce:

2013-09-01 21.45.49

Salad of cured duck, fried duck, foie gras and roasted potatoes:

2013-09-02 13.25.57

… and the obligatory glass of rosé wine.

2013-08-31 14.28.39

I use Trip Advisor and instantly find the best restaurants nearby. I have been in the area before: see this delicious recipe for quail in raspberry vinegar that I made as a participant of a five day cooking school the last time I was in France.

Not paleo, but just I want to show you our breakfast table at the guest house. Isn’t it cozy?

2013-09-01 09.55.39

Paleo Strawberry Ice Cream

2013-08-01 17.29.03

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!

2013-08-01 17.46.01

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

2013-07-05 15.04.47

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?

2013-07-05 14.53.50

2013-07-05 14.55.01

First Shipment of Bulletproof Coffee!

Image

I’ve known of Dave Asprey and his Bulletproof Diet for some time, but had yet to try his renowned Upgraded Coffee. For those of you unfamiliar with the product, here’s the story in short:

When younger, Asprey acquired a heightened sensitivity to molds due to living in a damp environment (watch out, this can lead to serious health issues!). Strangely, he noticed he would get the same symptoms – most notably a pressing headache – when drinking coffee. Besides he didn’t quite like the the familiar jitteryness accompanying coffee’s praised psychoactive effects. So he thought: “Is there a way to produce coffee with all the benefits and none of the side effects?” (or something of the sort)

He found that commercial coffees almost always contain toxins produced by fungi, so-called mycotoxins. This is inherent in the way they are processed – the beans are usually placed outside to dry or put in a water tank to ferment; thus allowed to mold. Asprey created a whole new process (veiled in secrecy, of course – one has a trade mark to protect) of drying the beans, leaving the final product completely fungi free. So far he is the only one … which can be profitable.

I had the time to drink a couple of cups before leaving on a vacation, but I gotta say: Wow. There were expectations involved and I am hardly unbiased, but I think I see what the fuzz is about. A mild, smooth taste. No jitters. No crash. Just a clear, sharpened, focused mind. Everywhere I look there is nothing but praise, can it be that it actually works?

Can’t wait to go home and get some more. I ordered a large box plus a bottle of MCT oil (medium chain triglycerides, apparently the ideal saturated fat type popular as a supplement or food additive). The “right” way to drink Bulletproof Coffee is with MCT oil and grassfed butter blended in, and as one who frequently eats coconut oil or butter straight from the jar of course I recommend it.

Stay bulletproof! 😉