paleo

Satsuma Honey Curd

Satsuma Curd

I've been dreaming about a bit of sunshine on this very foggy day. It sure has been a rainy season this late winter here in Oregon. This bright, flavorful and sweet satsuma curd will take the winter blahs away! Like most of my recipes, this started as a daydream-  I kept thinking of bright oranges and ways to use them in a recipe. 

I absolutely adore tea parties, and I love the scones and lemon curd that come along with them. I had seen lime curd and lemon curd, but never a beautiful orange curd. So, I decided to give it a go and ended up with this brilliant result. 

I just love the sweet taste of the honey and the flavor of the satsuma orange in this curd. Best of all this recipe is dairy free and doesn't contain any refined sugars. It is great as a spread on a gluten free scone, pancakes or even atop some delicious coconut milk ice cream! Amazing! 

I hope that you bring a little sunshine into your life today with this recipe! 

Satsuma Honey Curd

3 egg yolks

1/2 cup honey

1/4 cup satsuma orange juice (fresh) 

1/4 cup coconut oil

1 teaspoon satsuma zest

1. Combine the egg yolks (save the whites to make meringues later), honey, satsuma juice, and coconut oil in a small saucepan. 

2. Heat and whisk over medium heat until the curd thickens or it reaches 180F on a candy thermometer. I like to use my "laser thermometer" because it is much easier to handle and doesn't fall over in the pan. I highly recommend it! 

3. Take the curd off the heat and stir in the satsuma zest. 

Once cooled the curd will thicken up more and you can use it for: 

scones

pancakes

over coconut milk ice cream

as a filling for meringue shells

And much more! 

For more delicious recipes you can check out my cookbook on Amazon: 

https://www.amazon.com/Recipes-Cheery-Life-Trista-Ainsworth/dp/1367622603/ref=sr_1_1?ie=UTF8&qid=1487785930&sr=8-1&keywords=recipes+for+a+cheery+life

Paleo Flan with Honey Caramel

paleo flan with honey caramel

Ah, how I adore flan! There is something amazing about the combination of something creamy and caramel! I remember staying up late one night in Mexico in one of the host homes I stayed in and chatting with the house cook, Lucina as she waited for the flan to be done in the oven. She took great care to prepare breakfasts, lunches and dinners that were first class! Every Sunday she would prepare lunch and dessert for more than 40 people! It was amazing. I will never forget her dedication in the kitchen, love of good ingredients and love of food! 

So, in honor of Lucina, I created this healthier version of flan using coconut milk and honey. I am so pleased at how it turned out! It is heavenly and can be enjoyed knowing that it doesn't have any refined sugars. I hope that you enjoy this special flan with your friends and family soon. 

Paleo Flan with Honey Caramel: 

Adapted from a recipe from The Art of Mexican Cooking by Diana Kennedy

Makes 4 small servings (You may double this recipe for a larger flan to serve 8) 

Caramel: 

1/4 cup honey + 2 tablespoons

1/4 cup full fat canned coconut milk (not light) 

Flan: 

2 cups canned full fat coconut milk (not light) 

pinch of sea salt

1/4 cup honey

1 cinnamon stick

2 eggs

3 egg yolks

 

rimmed baking sheet for a water bath

large bundt pan

1. To make the caramel, place the honey and coconut milk in a small frying pan over medium heat. Stir with a rubber spatula as it cooks. It will bubble and thicken. Thicken it to a light sauce texture and take it off the heat when it is caramel in color and thickened. If the caramel is too thin, add a bit more honey, if it is too thick, add a bit more coconut milk.  Pour the caramel into the large bundt pan and swirl it around so it covers the bottom and sides. 

2. Heat the oven to 325. Make sure there is a rack on the lowest rung of the oven. 

3. In a large, heavy saucepan add in the coconut milk, salt, and honey. Bring the mixture slowly to a boil, stirring to dissolve the salt and honey. Continue to boil slowly, making sure that the mixture doesn't boil over. You want to reduce the mixture by 1/3 cup. Once the mixture is reduced, take it off the heat and let it cool for 15 minutes. 

4. Meanwhile, beat the eggs and egg yolks together in a bowl. Once the coconut milk mixture is cooled, place a fine mesh strainer over the saucepan, pour the egg mixture into the strainer and let the eggs strain through into the coconut milk mixture. Use a rubber spatula to make sure all of the egg mixture strains in. Whisk the egg/milk mixture lightly before adding it to the bundt pan. 

5. Place the rimmed baking sheet on the lowest rack in the oven. Place the bundt pan on it with the flan mixture in it. Then, pour boiling water into the rimmed baking sheet to about 1/4-1/2 inch. 

6. Bake at 325 F for about 45 minutes to 1 hour. The flan will be set and will be browned on top. Refrigerate until cool, then unmold onto a plate. 

Hearty Beef Stew with Sweet Potatoes

Hearty Beef Stew with Sweet Potatoes

Welcome to the new year! It is still very cold and windy- although sunny outside as I write this post. It is a perfect day for this fabulous beef stew! This has been one of my most loved and popular Josephine meals to date and I plan to serve it again later this month. I really wish I had a bowl right now! :) 

I hope that you enjoy this stew as much as me, my family and my meal clients do! 

Hearty Beef Stew with Sweet Potatoes: 

Based on a recipe from: Paleo Newbie

Makes about 6 servings

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

2 teaspoons italian seasoning

1 teaspoon onion powder

2 1/2 pounds stew meat, cut into small chunks

1/2 cup red wine

1 cup beef broth

1 six ounce can tomato paste

1 yellow onion, diced

2 cups sliced fresh mushrooms

3 carrots, sliced

1 large sweet potato or yam, diced

1 teaspoon dried rosemary (or fresh) 

1 teaspoon dried or fresh thyme

2 whole bay leaves

1/3 cup fresh Italian parsley, chopped

4 garlic cloves, minced

1. Cut the beef into 1 inch pieces, season with salt, pepper, Italian seasoning and onion powder. Place the meat in the bottom of a large slow cooker. 

2. Whisk together the tomato paste and the beef broth together in a small bowl. Pour over the beef in the slow cooker. Pour the wine in next. 

3. Add all of the veggies and the rest of the seasonings. Stir all of the ingredients in the slow cooker together. Cover and cook on low for 4-6 hours or on high for 2-3 hours. The stew will be done when the vegetables are soft and the beef is fork tender. Be sure to take out the bay leaves before serving. 

Enjoy! 

Coconut and Date Sugar Sweet Potato Bake

Coconut and Date Sugar Sweet Potato Bake

Since pumpkin & sweet potato season is coming up, I thought I'd share a delicious recipe for a sweet potato dish. I love the beautiful colors that are soon coming in fall- and a beautiful orange, like sweet potatoes is coming up soon! 

I love sweet potatoes!! I am so glad that they are also good for you & many people with food sensitivities can enjoy them as well. I present to you a lovely sweet potato side dish or dessert with some tropical flare! Yum! 

I think this dish is darling in cute little glass dessert dishes, served warm for dessert, or as a fabulously different side dish for a dinner side dish. Whatever you choose, you know you will be serving something healthy and delicious for your family and friends. 

I hope you enjoy this dish as much as I do. I am so in love with it! :)

Coconut Date Sugar Sweet Potato Bake: 

1 1/2 cups mashed sweet potatoes

1/2 cup pure maple syrup

1 egg

1/4 cup coconut cream

1/2 teaspoon vanilla

1/4 cup coconut oil, melted + extra for greasing baking dish

Topping: 

1/2 cup date sugar

1/2 cup unsweetened coconut flakes

1/4 cup almond flour

1/4 cup coconut oil, melted

1 teaspoon cinnamon, ground

1. Heat the oven to 350 F. Grease a 8x8x2 square glass baking dish with coconut oil. 

2. In a medium bowl, mix the sweet potatoes with the maple syrup. Stir in the eggs. Mix in the coconut cream, vanilla and coconut oil. Transfer this mixture to the baking dish. 

3. In a small bowl, mix together the topping ingredients. Sprinkle it over the sweet potato mixture in the baking dish. 

4. Bake for 20+ minutes or until the topping is golden brown. 

5. Allow to cool for 10 minutes before serving. This can be served as a side dish for a holiday dinner or as a dessert with a bit of extra coconut on top. 

Enjoy! 

If you enjoyed this post, send it on to a sweet-potato loving friend!