Archive | August, 2010

Black Tomato Fennel Cucumber Medley

10 Aug

As a child I wasn’t a big fan of fennel. With a sensitive child’s palette, the taste of fennel was strong and reminded me too much of black licorice. However with the added years I have also acquired a more adventurous and mature palette. Fennel is fun and fresh great for a summer salad or as a bed to your favorite meat of choice. I like to have this Black Tomato Fennel Cucumber Medley with some white wine garlic shrimp!
Yummy all around!

8 black tomatoes
5 medium sized cucumbers
2 small fennel bulbs
1 celery stalk
1/2 cup of flat leaf parsley
3 small purple pearl onion
a pinch of rock salt and pepper to taste

1.Peel and seed the cucumber
2. Remove stalks from fennel, keep the bulb and the tender parts
3. Cut both fennel, cucumber, black tomatoes and celery into similar bite size pieces
4. Mince parsley and onion
5.Toss vegetables with salt and pepper
6. Guess what your done!

I like to mix some olive oil separately with some apple cider vinegar and add that to the medley. It keeps the fresh taste of the vegetables present and strong to the taste but adds a nice sweet taste. The medley is good on its own for a nice vegan treat, especially with the special taste of the black tomatoes! Optionally for the meat lover you can cook some shrimp in coconut oil with tons of garlic, as things heat up add some white wine and watch it all sizzle. Take those shrimp and toss them over the medley and voilĂ . That is my personal favorite, though I think a nice piece of steak would be tasty as well! Until then you can use this as a main course or a bed for your savory meats and main dishes….Enjoy!

If you have any questions drop me a line!

Vegan Style Medley

Yummy Shrimp Medley


Holy C***, Bring On The Duck Fat!

3 Aug

I keep getting turnips in my organic vegetable basket. I am going to be honest here and say; I am impartial to turnips. Being impartial results in being unmoved by these root vegetables generally I am at odds with how to include them into my diet.

Luckily for me, I have been trying to keep with a paleo/primal way of eating since the new year. This means that some of my favorites things, like hummus and mashed potatoes are a no go. So what to do with a bunch of turnips a hankering for mashed potatoes and some left over tahini? Bring on the Duck Fat!

Bring On The Duck Fat, Turnip Mash

For this recipe you will need

A bunch of turnips (6 medium sized to small)
2 Tbs of Duck Fat
2 Tbs of Tahini
3 small chives
salt and pepper to taste

1. After peeling unwanted parts cut turnips
2. Place turnips in pot and boil until you can put a fork through them
3. Place turnips into desired container
3. Add duck fat, tahini and chives.
4. Beat with hand blender until desired consistency is achieved.

I think this recipe would also taste great if made with bacon fat and garlic, instead of duck fat and chives. The taste of the turnips is strong but delicious when served with a nice piece of grass fed beef. What makes me happy is that I can keep adding different ingredients to this turnips mash much like I use to do with hummus. Until then be adventurous and try something new like I did. You may be pleasantly surprised.

If you have any questions drop me a line!

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