Flourless Panforte.

Easy to do. High energy snack or dessert.
.1 cup Almonds
.1/2 cup of Pistachios
.1/2 cup Hazelnuts or Macaroons
.1/3 cup Cacao nibs
.1/3 cup coconut flakes
.1/3 cup dried berry mix
.2 tbs cocoa
.1/3 cup golden raisins
.1/2 cup raw honey or maple syrup melted
.1/2 tsp Vanilla extract
.1 tbs tsp cinnamon
.1 tbs allspice
.1 tbs Nutmeg
.1/2 tsp Spanish smoked sea salt or reg sea salt
.1 tsp Coffee extract

Pre heat oven to 355 degrees F.

Mix up everything in a large bowl well. Add baking sheet to cookie sheet and place mix on it spreading it about 1/2 thin out on baking sheet. Place in oven for about 5-7 min tops (could burn) and then let cool and place in fridge overnight. Break of pieces.

Flintstones special!

Two dishes here!

First up is a brunch all in one dish fit for a king and the second is a smaller dish fit for his/her servant!

Large first dish ingredients: (Feeds 1- 3 people)
.1 Sausage(any kind) home made even better!
. 2 or more eggs(any kind).
.1/2 Spanish onion or your choice large dice.
.1/2 green bell pepper large dice.
.4 Brussels sprouts split.
.2 large cloves of chopped garlic.
. 1 tbs of small capers.
.2-3 dried sun ripe tomatoes reconstituted in some chicken broth or water then chopped.
.1 tbs good quality Dijon mustard( like Edmond Fallot brand)
.1 tsp cumin.
.1/2 tsp allspice
.1/2 paprika.
.1/2 tsp chili or cayenne powder.
.Spanish smoked salt or sea salt and pepper to taste.
. 1 tbs of Fat for cooking(raw grass fed butter, animal, palm, coconut or olive oil).
.A few Thin sliced Raw goat or Spanish Manchego cheese(sheep's milk) Paleo issues look up Weston A. Price foundation.

Second dish ingredients: (Scottish egg)
.Any egg you like( chicken, duck or even goose egg..this one is soft ball size!
.1 or 2 raw crumbled sausage..depending on size of eggs.
.1 beaten egg for dredging.
1/3 cup Almond meal or flour.
1/2 tsp of salt,pepper and cayenne.
.1 tbs of fat.

Cook first dish: Pre heat broiler.
Cut up sausage and saute in some fat for about 2-3 min on med heat then add onions, bell peppers and cook for 5 min then add garlic capers and tomatoes and cook for about 2 min then add mustard and cook one minute saute all together then add the eggs on top cook for about 2-3 min then top with some cheese put under broiler for about 2 -3 min or so to heat top up BUT keep and eye on b/c it could burn quickly! Dust it of with a little chili powder and smoked salt if you have any.

Cook second small dish:
Boil eggs for 5 - 10 min depending on how you like them and let cool a bit to handle then discard shells. Beat up egg in a small cup/bowl and place almond flour/ spice mix on another small plate. Mix the fat/oil into the sausage well and cover entire egg with it..it's tricky! Then cover in egg wash and then in flour/spice mix. The you can deep fry them for about 2-3 min or pan fry them like i do in some oil b/c frying for me is a waste of oil. Serve hot with Avocado wedges if you like or Plantain chips, dried Pineapple slices if you have any.

Beetroot cake from (Paleo cookbook)

I tried this out when it was warm. I left it in fridge over night and tasted it but not as good as being warm so warm up a piece before serving. I whipped up some heavy raw organic grass fed cream (not paleo)and topped it off a little. Not a very sweet cake. Pic is from camera phone so it's not the best resolution :o(

Ingredients
2 large beetroot or 2 cups worth of grated beetroot
1½ cups almond meal
½ cup cocoa powder
1/3 cup honey
1tsp baking powder (optional, not paleo)
3 eggs
A few drops of coconut and/or maple extract..(optional). (Frontier makes a good one found@Whole Foods, Home Economist or gourmet markets) about $4 bucks/2 fl oz bottle but a few drops goes a long way!

Instructions
Pre-heat oven to 356 degrees Fahrenheit.
Peel beetroot and boil in water for 40-60min, or
until tender and cooked through. Remove from pan
and leave to cool.
When beetroot has cooled, grate and remove excess
liquid.
Place grated beetroot in a large mixing bowl along
with other ingredients and combine well using a
wooden spoon.
Line a cake tin with baking paper and poor in
beetroot mixture.
Place in oven for 50-60min or until cooked. Test by
inserting a knife into the middle of the cake, if it
comes out clean it is cooked through.

NOTE: If you would prefer not to use baking powder,
separate 2-3 eggs and beat the egg whites until stiff peaks
form, then fold into the zucchini mixture. This will help in
aerating the cake

Steak and mushroom saute.

Easy dish!!

.Grass fed New York or any cut you like.
.Onions
.garlic cloves, peeled.
.Brussels sprouts.
.Shiitake or any of your choice mushrooms.
.1 tbs Tomatoes paste.
1 tbs .Mustard(good quality) or some dry mustard.
.Grass fed butter.
.Salt and pepper.
.Salad greens(your choice)
.Demi-glace(greatly reduced veal, chicken or beef stock)***optional.

Grill steaks or pan saute and finish in oven.
Saute the veges in butter,virgin olive oil, bacon or Duck fat(even better)!

Sauce: If grilling steaks then then combine mustard, tomato paste a little oil in pan a cook for 3 min then add 1 tbs Demi-glace and cook fro 3 min more and finish off with a pat of butter mixed in sauce serve(off heat)spoon over steaks and drizzle a little over salad greens.

If pan fry or saute: leave meat drippings in hot pan and add a little water, red wine,vinegar or organic unpasteurized V8 juice to de glace pan. Add tomato paste, mustard and mix for 2 min and finish off with a little butter(off heat).

Enjoy!

Sunday breakfast pizza

Very simple dish!!
On Sundays i add raw goat or grass fed cow cheese or Feta cheese(not paleo).

.sausage(any kind)
.Spanish onions.
.Granny Smith apples or your choice.
.3-4 eggs with or without raw heavy cream.
.Salt and pepper to taste.
Grass fed raw organic butter or olive oil to coat pan
.Oven proof pan(non stick)

Preheat broiler.
Saute the onions,sausage,apples for 3-5 minutes then add cheese if using cook for 2 min more.
Whip up the eggs with a little cream and pour over mixture and cook for 2-3 min.
Place pan under broiler and cook 2 min(keep ans eye on it!)

Serve while hot!

Turkey hash on fire!

Here's a simple dish that taste better after a day of cooking. Most people have all this already in their pantry. **This is not low fat paleo eating**

.1lbs of Organic ground turkey.
.1 medium sized Spanish onion diced . 1/2 cup diced shallots.
.2 jalapenos(seeded or not) diced or a small 1/2 Scotch Bonnet pepper grated or thinly sliced..a little goes a long way if your not experienced.(See note**)
.1 tbs spoon diced shallots.
.6 garlic cloves chopped.
.1/2 cup golden raisins
.1 tbs high quality Dijon mustard like (Edmund Fallot brand).
.1 cup diced shiitake or cremini mushrooms. and a few sliced for garnish in sauce.
.1 small can of diced black or green olives, drained.
.1/4 cup lardons or chopped low sodium organic bacon raw..more or less is fine.
.1 cup low sodium good quality chicken stock. find best store bought if you don't make any.
1 tbs tomato paste.
.1 average sized can of fire roasted chopped tomatoes or make your own??
.1 tbs of roasted red pepper olive oil.
.1 tbs organic lard or 1/2 tbs of grass fed raw or reg unsalted butter/olive oil mix.
.2 tbs spoons lemon or lime juice.
.1/2 tbs of cayenne pepper and 1/4 tsp for tomato sauce.
.1 tbs of Herbes de Provence.
.1/4 tsp of ground Allspice.
.Sea salt and pepper to taste.
.Small amount of room temp butter.

Now let's do this 'Iron Chef" style.....Bobby where are you!!!!!!!!

Season turkey with herbs, cayenne, salt/pepper and Allspice.
Heat a large saute pan on medium heat and add lard or butter olive oil mix. Wait till bubbles subside if using butter/olive oil mix and add onions and cook till translucent about 5 min then add garlic wait a minute and add meat and hot peppers. Saute about 10 min until done and add raisins, olives and mushrooms.

Meanwhile a medium size sauce pan saute lardons or bacon for about 5 min. Remove the lardons and put on paper towels. In the rendered fat add the shallots and saute about 5-7 min on low heat..you want to sweat them. Add tomatoes paste saute about 2 min then add stock, cayenne and reduce by half about 10 min on med high heat. Add the can tomatoes and lemon and reduce by half again. Salt/pepper and whisk in mustard. Add sliced mushrooms and lardons and heat through about 5 min. Whisk in a little butter into sauce at last minute off the heat.

Scoop some of the meat into a ramekin or shallow cup and mold/compress meat into it while the meat is still hot and wait about 2 min and carefully place a plate/bowl over ramekin/cup..use a kitchen towel and invert it onto the plate. Ladle the sauce around and serve and drizzle some red pepper oil on sauce.

Goes great with fried plantain chips and sauteed baby carrots in butter, a Sauv blanc ,Pinot Gris, Viognier( Not paleo obviously).

Note**Ware rubber medical exam gloves(Drug store) for this pepper because the oils are very
hot and your fingers will heat up and God forbid you touch your eye lids after handling these babies.

Lardons..http://images.google.com/images?hl=en&q=lardons&um=1&ie=UTF-8&ei=4dhKStWkFYqYMYLelKsB&sa=X&oi=image_result_group&ct=title&resnum=431893121