The Paleo Mama

Homegrown and Handmade

Jackie Ritz

Keto Pumpkin Cheesecake Bites

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Hey you pumpkin friend! I got you covered this year. I know you are probably trying to stay Keto, Paleo and low-carb this holiday season, so let me help you out. Keto Pumpkin Cheesecake Bites are just for you, love. And because I’m in Florida right now and don’t feel like turning on my oven only to have my entire RV home become 90 degrees….I’m giving you these NO-BAKE pumpkin cheesecake bites to you. 

You’re welcome 🙂 

Keto Pumpkin Cheesecake Bites

For the crust:

  • 2 cups fine ground almond meal
  • Pinch of salt
  • ÂĽ teaspoon keto-friendly sweetener (I use this one)
  • 1/3 cup melted coconut oil
  • 2 tablespoon water

For the filling:

You will need mixer, a 8×8 cake pan and parchment paper

Directions:

  1. Combine all of the dough ingredients in a bowl and mix with a hand mixer until a crumbly, moist dough forms.
  2. Line your loaf pan with parchment paper. Add the dough to the pan and press it down into one even layer with your fingers. Set in the freezer while you make the filling.
  3. Wipe out the same bowl and add in the pumpkin puree, monk fruit, coconut oil, spice and salt. Mix with hand mixer  until fully combined and smooth.
  4. Sprinkle in the gelatin and mix until combined. Then drizzle in the warm water until mix is smooth.
  5. Lastly add in the cream cheese beat again until the filling is smooth and light orange.
  6. Use a spatula to scrape all of the filling into the loaf pan. Spread evenly over the crust. Set back in the freezer to set for 40-60 minutes or in the fridge for at least 4 hours. It doesn’t need to freeze through; the gelatin will hold it together!
  7. To make sure it’s ready, give it a giggle or gently touch the center, it should be firm.
  8. Remove it from the freezer, lift the cheesecake up by the parchment paper and set on a cutting board.
  9. Cut into 10 even pieces, or more depending on how many bites you want to make!

Macros per square, makes 10 squares:

Cal 310, Fat 28.5, Fiber 3.5, Protein 5.3, Net Carbs 6.5

Keto Pumpkin Cheesecake Bites
Serves 10
A delicious no-bake and gluten-free cheesecake for the pumpkin lovers!
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Prep Time
10 min
Prep Time
10 min
For the crust
  1. 2 cups fine ground almond meal
  2. Pinch of salt
  3. ÂĽ teaspoon monk fruit extract
  4. 1/3 cup coconut oil
  5. 2 tablespoon water
For the filling
  1. 1 can pumpkin puree (unsweetened)
  2. 2 teaspoons pumpkin spice
  3. 1-3 TB monk fruit sweetener
  4. ½ teaspoon fine salt
  5. 1 teaspoon vanilla extract
  6. 2 tablespoons coconut oil
  7. 2 tablespoons pastured gelatin
  8. ½ cup warm water
  9. 8oz full-fat cream cheese
Instructions
  1. Combine all of the dough ingredients in a bowl and mix with a hand mixer until a crumbly, moist dough forms.
  2. Line your loaf pan with parchment paper. Add the dough to the pan and press it down into one even layer with your fingers. Set in the freezer while you make the filling.
  3. Wipe out the same bowl and add in the pumpkin puree, monk fruit (start with 1TB and taste to see if you need more), coconut oil, spice and salt. Mix with hand mixer until fully combined and smooth.
  4. Sprinkle in the gelatin and mix until combined. Then drizzle in the warm water until mix is smooth.
  5. Lastly add in the cream cheese beat again until the filling is smooth and light orange.
  6. Use a spatula to scrape all of the filling into the loaf pan. Spread evenly over the crust. Set back in the freezer to set for 40-60 minutes or in the fridge for at least 4 hours. It doesn’t need to freeze through; the gelatin will hold it together!
  7. To make sure it’s ready, give it a giggle or gently touch the center, it should be firm.
  8. Remove it from the freezer, lift the cheesecake up by the parchment paper and set on a cutting board.
  9. Cut into 10 even pieces, or more depending on how many bites you want to make!
Macros per square, makes 10 squares
  1. Cal 310, Fat 28.5, Fiber 3.5, Protein 5.3, Net Carbs 6.5
The Paleo Mama https://thepaleomama.com/

 

 

5 Anti-Inflammatory Foods

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If you’ve followed me with on my blog or have read my new book, Everyday Natural, they you know that I am completely committed to a real-food way of eating. For my family, that means eating food that is wholesome and nourishing. It means eating food that is pure and grown or raised in the most natural way.

We only invented the word organic because 

we made things inorganic.

We only invented the word natural because 

we made things unnatural. — Khang Kijarro Nguyen

In this blog post I want to tell you something else vitally important that the real-food way of eating can do for you—it can help you fight dangerous inflammation that may be robbing you of a healthy lifestyle. There are many anti-inflammatory foods that can lower your risk of developing inflammatory diseases, and that can lessen flare-ups and pain from autoinflammatory diseases that wreak havoc on your immune system health.   

5 Anti-Inflammatory Foods

I want to take a look at five of these important anti-inflammatory foods. I think you just might be surprised at some of my favorites, including:

  1. Berries
  2. Avocados
  3. Turmeric
  4. Dark Chocolate (yup! that’s true)
  5. Ginger (this fall season is perfect for this one)

1. Berries

Berries are antioxidant powerhouses, and high in phytonutrients that give protection against many inflammation based diseases. All berries have these qualities, but blueberries, blackberries, cranberries, strawberries and raspberries are some of the best. However, only organic or wild berries that have never been sprayed with chemical pesticides need apply!

There are so many flavorful ways to incorporate these in your real food diet. You can do as my family does, and eat them freshly washed from the garden, or add some blueberries and strawberries to your breakfast oatmeal or to a lunch salad. Toss a freezer bag of blueberries in your freezer, and you will have them ready to pop in your mouth or to add to salads, desserts, smoothies, and homemade ice cream.

For a simple and easy dessert, try the “Paleo Lemon Blueberry Poke Cake” and enjoy this healthy inflammation fighter dessert.

2. Avocados

Avocados are packed with potassium, magnesium, fiber and heart-healthy monounsaturated fats. They also contain vitamin E and C, manganese, selenium, and  zinc, which helps to protect against inflammation. You can sprinkle a half avocado with salt and pepper and eat it by itself, of add avocado to many salads and fish recipes.

One of my family’s favorite recipes for avocado is a recipe for Baked Acocado-Coco Fries that I adapted from online to make it gluten-free. You can find my special recipe here. Ummm, holy deliciousness!!! These are amazing.

3. Turmeric

Turmeric is called the “Queen of Spices,” and has been used as a healthy spice for thousands of years. One of main ingredients in turmeric is curcumin, which gives turmeric its yellow color. Curcumin has been proven to help prevent hardening of the arteries, help stop the loss of protein through the kidneys, and in laboratory studies has successfully killed cultures of cancer cells from the skin, bloodstream, and ovaries.

Be sure you search for a high-quality, 100 percent organic-based turmeric supplement. There are many uses for turmeric, including adding it to your natural, homemade lotions and rubs, and making some of my Soothing Elixir for Colds and Flu when you feel a cold coming on. It is a wonderful spice to add to soups and stews, and will give them a rich, warm flavor and a beautiful color. The next time you make Homemade Bone Broth, add a couple teaspoons of Turmeric.

4. Dark Chocolate

Did you know that research has proven that chocolate is good not only for the soul, but for  your mind and body as well.  You can combine dark chocolate with turmeric to have a great inflammation fighter, which will help to reduce the inflammatory processes underlying chronic, degenerative diseases. Try adding a half teaspoon of turmeric powder to this delicious Two-Minute Mug Brownie, for some great tasting and healthy benefits.

Be sure to choose dark chocolate that contains at least 70 percent cocoa (more is even better) in order to reap the anti-inflammatory benefits. Here’s a new inflammation adage to replace the old one about an apple a day: “One piece of dark chocolate a day will chase inflammation away!”

5. Ginger

Ginger’s anti-inflammatory properties have made it a valuable tool in pain relief for centuries. In 2001, research showed that ginger extract helped reduce knee pain in people with osteoarthritis. (1) Ginger is wonderful for your gastrointestinal tract, as it is both carminative (preventing flatulence) and an intestinal spasmolytic (meaning it prevents spasms by soothing your intestinal tract).  If you struggle with motion sickness or nausea (from pregnancy or chemotherapy, for example), ginger should be a staple in your diet.

If you’ve never used fresh ginger before you may find the gnarly brown root somewhat intimidating – but it’s incredibly easy to use. One of the simplest ways is to chop off a couple of inches of ginger root and let it steep in hot water for fresh ginger tea. You can also peel the root using a paring knife and then slice it thinly (or mince it) to add to tea or cooked dishes.

When left unpeeled, fresh ginger can be stored in your refrigerator for at least three weeks or in your freezer for six months or longer, making it incredibly easy to keep on hand. Try experimenting by adding fresh ginger and other warming spices, like cinnamon, to a cup of tea in the morning, evening or after a meal … and see if you notice any of the health benefits I’ve just described.

Just Get Started

There are many other anti-inflammatory foods that you can use to rid your family’s life of nasty inflammatory disease and viruses. If this blog post has given you some good starting ideas, dig deeper and discover those foods that work best for your family’s health and well-being. You might want to start by sampling this Fight Back Inflammation Smoothie recipe.

Sources

  1. https://www.healthline.com/nutrition/13-anti-inflammatory-foods#section6
  2. https://thepaleomama.com/2012/02/15/baked-avocado-coco-fries/
  3. https://www.worldhealth.net/news/dark_chocolate_fights_inflammation/
  4. https://www.health.harvard.edu/staying-healthy/foods-that-fight-inflammation

 

Butternut, Sage, and Chicken Casserole

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Growing my own butternut squash wasn’t in the cards for me this year, which is why I’m over here at 11pm at night and crying into my chamomile tea and longing for a fall garden to harvest. But for now, I make sacrifices so we can have freedom to explore the US this year in our RV. 

I, absolutely, love butternut squash. I don’t just love it cause it’s beautiful and has the most amazing real rood, color therapy, but I love it’s sweet, decadent taste…especially slathered in butter. 

And after a 2.5 month trip around the Western United States, we plopped our RV down in Florida for the fall and winter seasons, and I’m cooking up all kinds of things. 

This means I have a FULL-SIZE oven again! I’m too scared to use our RV oven, so I’m borrowing my family’s and am so excited to get back to some therapeutic kitchen cooking where I can spread out. 

I snagged a beautiful butternut squash at the local farmer’s market and couldn’t wait to share this perfect fall recipe. 

Enjoy!

 

BUTTERNUT SQUASH, SAGE AND CHICKEN CASSEROLE

Dairy, nut, gluten, grain free  

Prep Time: 10 minutes | Cook Time: 57 minutes 

Ingredients:

Pre-heat the oven to 400F.

Prepare the butternut squash and place it in the casserole dish. Toss with coconut oil, 1 teaspoon salt and minced sage. Spread the butternut squash on the bottom of casserole dish and set it in the oven on the middle rack. Set a timer for 20 minutes. 

While the squash cooks, dice the cauliflower and combine it in a small pot with the garlic cloves, coconut milk and ½ teaspoons salt. Set to simmer over medium heat with a tight fitting lid on it. You can also do this in your electric pressure cooker. 

Now toss the diced chicken with ½ teaspoon salt, cinnamon, ginger, black pepper and honey. When the 20 minutes are up open the oven, carefully mix the butternut squash. Distribute the chicken and bacon in one even layer over it. Close the oven and set the timer for 20 minutes. 

Once the cauliflower is fork tender transfer it along with the garlic and coconut milk to a blender. Puree until completely smooth, adding in the nutritional yeast and nutmeg. Let it cool down for a few minutes then blend with the blender on low, add in the egg yolks one at a time.

When the timer is up, open the oven again and pour the cauliflower sauce all over the casserole. Use a spatula to gently mix it in and close the oven. Bake for another 15 minutes then broil for 2 minutes. Remove from the oven and let it rest a few minutes before serving. 

If you wish, you can garnish with fried sage which looks amazing and tastes even better! 

Time saving tips: Purchase diced butternut squash and/or cauliflower from the grocery store. 

Make the sauce ahead of time to free you up while the casserole bakes.

Butternut, Sage, and Chicken Casserole
Serves 8
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Prep Time
10 min
Cook Time
57 min
Total Time
1 hr 7 min
Prep Time
10 min
Cook Time
57 min
Total Time
1 hr 7 min
Ingredients
  1. 1 medium butternut squash, peeled and diced into ÂĽ inch cubes (about 4 cups)
  2. 1 tablespoon coconut oil
  3. 2 sprigs sage, minced
  4. 2 teaspoons fine Himalayan salt, divided
  5. ½ head of cauliflower
  6. 3 cloves garlic
  7. ½ can of full fat unsweetened coconut milk (7 ounces)
  8. 1 pound chicken breast, diced into ÂĽ inch cubes
  9. 1 teaspoon raw honey (optional)
  10. 1 teaspoon ground ginger
  11. 1 teaspoon black pepper
  12. ½ teaspoon cinnamon
  13. 4 slices bacon, diced
  14. ÂĽ teaspoon nutmeg
  15. 2 tablespoons nutritional yeast
  16. 3 large egg yolks
Instructions
  1. Pre-heat the oven to 400F.
  2. Prepare the butternut squash and place it in the casserole dish. Toss with coconut oil, 1 teaspoon salt and minced sage. Spread the butternut squash on the bottom of casserole dish and set it in the oven on the middle rack. Set a timer for 20 minutes.
  3. While the squash cooks, dice the cauliflower and combine it in a small pot with the garlic cloves, coconut milk and ½ teaspoons salt. Set to simmer over medium heat with a tight fitting lid on it. You can also do this in your electric pressure cooker.
  4. Now toss the diced chicken with ½ teaspoon salt, cinnamon, ginger, black pepper and honey. When the 20 minutes are up open the oven, carefully mix the butternut squash. Distribute the chicken and bacon in one even layer over it. Close the oven and set the timer for 20 minutes.
  5. Once the cauliflower is fork tender transfer it along with the garlic and coconut milk to a blender. Puree until completely smooth, adding in the nutritional yeast and nutmeg. Let it cool down for a few minutes then blend with the blender on low, add in the egg yolks one at a time.
  6. When the timer is up, open the oven again and pour the cauliflower sauce all over the casserole. Use a spatula to gently mix it in and close the oven. Bake for another 15 minutes then broil for 2 minutes. Remove from the oven and let it rest a few minutes before serving.
  7. If you wish, you can garnish with fried sage which looks amazing and tastes even better!
Notes
  1. Time saving tips: Purchase diced butternut squash or frozen from the grocery store.
  2. Make the sauce ahead of time to free you up while the casserole bakes.
The Paleo Mama https://thepaleomama.com/

Explant Surgery — My Breast Implants Were Poisoning Me

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It’s no secret that on June 23, 2017 I underwent surgery to have my breast implants removed. Over 10 years ago, way before living natural was on my radar, I did what millions of other women do, and I had breast augmentation. Don’t you ever wish you could just slap your 20 year old self for some choices that she made? 

I assume that some choices we make lead us to tell our story to others so that they don’t make the same mistakes. So here I am. Bearing my chest to all of you and sharing something that’s a little personal. 

So here’s my breast implant story and why I had them removed. 

I fell into the trap. You know the one that nearly 2 million men and women fall into every year. I wanted to be “proportionate” and as a 5’10 woman with a full size A breast, I felt like I needed some help in that department. 

I do remember hearing the risks (1), but they, literally, went in one ear and out the other. Fast forward 11 years, and here I am, 11 years older, wondering if I should change out my breast implants. I knew that implants weren’t lifetime devices and I just figured I would get new ones when the time came. Well, the time came in 2017, and as a more educated, natural woman, I did my research this time. 

You’ll never believe what I discovered. 

I discovered that millions of women were having issues with their implants such as: mold growing in their implants and leaking out into their body (watch this video), extreme fatigue and brain fog,  Lyme Disease, strange mood and anxiety issues, and even cancer,  And these were women who had saline filled implants and silicone filled breast implants…oh and gummy bear implants too (I kid you not). 

Hello Breast Implant Illness.

That is the term that these women were all using. I remember my jaw dropping. I remember feeling helpless and feeling completely trapped with a monster inside my breast. Actually, I felt like a ticking time bomb. I felt lucky. 

I had some of these issues, but nothing “drastic”: brain fog, signs of toxicity, and constant issues with my skin. 

Some other symptoms of Breast Implant Illness are depression, panic attack, chest pain, radiating pain down the arm, chronic fatigue and an increased risk that women with breast implants will commit suicide. Y’all…this is serious, so I must talk about my story. 

I made the decision to do what THOUSANDS of other women were doing….

Explant Surgery.

Once I found a safe haven with these other women, I started learning about how they were removing their breast implants. It was pretty drastic, if you ask me, but their life was on the line. MY LIFE WAS ON THE LINE. 

Explant surgery is where you have your breast implants removed and you don’t replace them. You go back to your beautiful, God-given body and you heal from Breast Implant Illness. 

But, a word of caution, you really should find a Plastic Surgeon that can perform an explant surgery, Capsulectomy, En Bloc all at the same time. 

You know that scar tissue that forms around the implant? Yea that’s the body’s immune response to a foreign object being put in the body and it’s the body’s way of fighting it….constantly. Your body is fighting your implants 24/7. Proper removal of your implants, as quickly as possible, is the first step to your recovery. Here’s some tips I have for those who want to remove their implants. 

How to Have a Safe Explant Surgery:

A En Bloc/Capsulectomy Implant Removal
  1. Find a Plastic Surgeon that is qualified in removing implants En Bloc (in a manner that does not contaminate you) and with a Total Capsulectomy (remove all capsule tissue). Here’s a list of Surgeons that I recommend. I, personally, went to Dr. Ghazi in Atlanta, GA and 100% recommend him. He was amazing, never questioned my decision to remove my implants, and never tried to talk me into replacing them. 
  2. Check with your health insurance company and see if they will cover it. Mine didn’t, but lots of women are able to get it covered, especially if you have a doctor who agrees that your breast implants are making you sick. Many deny it…especially plastic surgeons. 
  3. After surgery, you will want to eat nourishing foods to heal your body and foods that support detoxification. 
  4. For more support, join this Facebook group. I, honestly, wouldn’t have done this without the support of this group. You will need all the support you can get! I’m here for you too. Feel free to email me at any time (jackie(at)ritzessentials(dot)com. 

Our Decision to Sell Everything and Buy an RV

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Selling all the things you own, taking your kids out of traditional school, and purchasing an RV to travel the world makes complete sense for several reasons; you’ll save a ton of money on things that go in and on and around the house, you’ll make so many memories traveling and connecting with your family. 

You don’t have to have a home-based job like I do to make this dream happen. You can do it on a part-time scale, living in the RV at your home-base which is near your job and just traveling on the weekends and vacations. So many people are jumping on this because minimalism is in and keeping up with the Jones’ is out. Anyways, here’s our top five reasons why we decided to sell everything and move our family of 4 into an RV. 

1. We were watching time pass us by.

You heard it time-and-time and time again. “They grow up so fast….enjoy these moments…life is so short,” however it doesn’t really mean much until you are smack dab in the middle of raising your kids. One of them might turn 9 and one day you stop and realize that they are halfway through their childhood. 

Unfortunately, my husband and I have lost several close friends and family over the years. We know the sting of death and how short it is. But one day we literally WOKE UP. We have one life to live and why not do all the crazy things that we want? Why not buy the farm of our dreams and learn how to raise our own animals? Why not put farming on hold for a year and buy an RV and travel the world? Why the hell not?

2. We were getting overwhelmed with all the stuff. 

Stuff stuff everywhere. Even as a minimalist stuff finds me. We felt like slaves to our stuff, to our house, to our farm. When you live in a house, you feel like you have to fill it up, decorate it fully, make it look nice, keep it clean, etc. We were tired of it. Marie Kondo would be ashamed of me and yes, I did finish her book. 

When we decided to travel the United States for a year in an RV, we had some major downsizing to do. After nearly 20 trips to Goodwill and other charities we donated to, multiple landfill trips, and bags of clothes, shoes, and household goods to sell, we were ready. I can’t even remember how many times my husband and I said, “Why do we have so much stuff?” 

After 3 months of living in an RV I will tell you, it is so nice to have a clean house in 5 minutes using just essential oils and vinegar! 

3. We wanted to see the world with our kids. 

I think this should be #1 because this was our number one reason why we decided to do this. How cool to be able to go to the places that most kids just study in school! We love being able to show them things like Yellowstone, The Grand Canyon, historical museums, capital cities, and different cultures. We call it “road schooling”! Our kids have learned so much in the short 3 months we have been on the road. This world is a beautiful classroom. 

4. We wanted to save money.

It’s no denying that this lifestyle is cheaper. We still haven’t sold our farm, it’s still on the market, but for most people, they sell the house and then buy the RV. You do whatever works for your family. I will tell you this, we have saved money being on the road! 

If you are interested in how much it cost to travel America in an RV, then read this post. 

5. We wanted to value experiences over belongings. 

This was the core of our decision. Many of the things we sold were really really hard. You’ll make those same decisions. But I wouldn’t trade those moments we have had, like standing in complete awe at the Grand Canyon, watching my kids fill out their Junior Ranger journals, or being able to have the freedom to pick up and move to any city that we want. 

It’s totally worth it. 

Now that you’ve read my story of selling the house and buying an RV, go out there and make your dreams happen! It doesn’t have to be as extreme as mine, but if it is, then know that there are thousands who choose to become full-time families and create a life that they truly love! 

 

Seaweed Kelp — is it the new kale?

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Well, I’m guessing that many of you thought, “Yuck,” when you read today’s blog title. That’s what I thought too, until I tried it, and it’s become sort of standard fare around here now. Especially as an item to send in my daughter’s lunchbox. She loves “Nori,” which is kelp seaweed that comes in thin sheets, and can be found in most Asian grocery stores. Seaweed Kelp is also the thin paper-like dark green wrapping the keeps pieces of sushi neatly contained. Sushi is something else that my family loves—and has been known to indulge in!

But many of you have probably not put seaweed on your food menus yet. According to Food and Wellness trends for 2016, seaweed came in as the number 1 trend last year! The health and wellness website, well+Good has predicted that it will take over kale’s spot in the top trends. So if seaweed kelp is becoming the new kale, I think it’s time we took a closer look at it. We’ll look at three things:

  1. Exactly what is seaweed kelp?
  2. How is seaweed being used in food planning?
  3. How can I use seaweed in my home meals?

1. Exactly What Is Seaweed Kelp?

Seaweed kelp is a marine vegetable, and it has been an important food, fuel, and fertilizer since ancient times. It’s heavy on nutrition, light on empty calories, and it comes with many superfood benefits. Let me list some of those benefits so you can see the huge amount of nutrition that can be gained from humble seaweed.

  • Good source of iodine (our body doesn’t produce iodine but we need it in order to make thyroid hormones.)
  • It has antioxidant, antifungal, and anti-inflammatory properties
  • It is useful for regulating estrogen
  • It contains vitamins A, C, and all the B’s
  • It contains calcium, magnesium, iron, fiber, amino acids, and good fats

 So you can see why many are calling seaweed kelp a superfood, and predicting that kelp is the new kale. But it’s not only important for the nutrition it contains, but also for how is works to improve our health.

  • Studies have shown that it may help to improve digestion and reduce fat absorption.
  • Other studies suggest that it has anticancer, antiviral, and anticoagulant properties.

Seaweed is fairly easy to farm, and is super-sustainable. It grows quickly, as much as 5-10 inches a day. It doesn’t consume any of the ocean’s natural resources as it grows, doesn’t need any pesticides of fertilizer, and is easily harvested. I wish those qualities were present in all of the vegetables I’m trying to grow!

2. How Is Seaweed Kelp Being Used in Food Planning

There are several types of seaweed (sea vegetables) that are nutritious and useful to our health. Nori is one of them, and most likely you’ve seen that one in your sushi rolls. But other types of seaweed include dulse, which can be sprinkled on food to add nutrients, and wakame, which is used to make Japanese miso soup.

But seaweed is no longer just used in America for sushi. Chefs are incorporating this sea vegetable in many new and tasty dishes. Here are just a few ways you might find seaweed offered in your restaurant menu.

  1. Seaweed butter—Chef are offering seaweed butter as a great spread for their homemake sourdough biscuits and bread.
  2. Seaweed beignets—restaurants focusing on unique specialties have added these airy, seaweed and tofu little deep-fried nuggets served with a dab of tasty sauce.
  3. Kelp-noodle dishes—many other chefs are serving sea palm or kelp noodles in menu dishes from Pad Thai, in soups and salads, and in specialty casserole type dishes.
  4. Sugar kelp fettucine—one delicious sounding pasta dish served in restaurants uses Maine seaweed is a fettucine dish that includes mushrooms and spring onions.

There are many other seaweed dishes showing up in restaurants across the nation. It is used in breads, added to burgers, infused with dairy products, and even prepared as a substitute for bacon (dulse tastes like bacon).

It is still in the experimental stage for many chefs. Chefs are pairing it with fish or meat dishes, or adding it to vegetarian dishes as added protein. It is showing up in every menu course, even in desserts. It is packed with protein and nutrients, is easy to work with, easily stored, as doesn’t cause food allergies. It’s wonderful flavor kick is one of the main reasons so many chefs have started using it—driving this humble sea plant to the number one trend in food circles.

3. How Can I Use Seaweed Kelp in My Home Meals

If you are like me, it’s always just a bit intimidating to start using a new ingredient in my cooking. But by now, I’ve tried—and liked—so many new foods in the last five years that I’ve taken on the C’mon, you can do it! mantra when I’m trying something else new.

So here are a couple of tips to help you get started using seaweed with your family.

  • Go shopping—you can buy seaweed at many Asian markets, and in the ethnic aisles of many supermarkets. Dried versions are easiest to find, including three of the most common types: Nori, Kombu, and Wakame. Start with Nori sheets which you can find in most grocery stores and in with different spices!
  • Get cooking—some of the best ways to start cooking with seaweed are: add it to your meat braises, mix it into marinades, blend it with softened butter, make it the star of your salad (try using miso dressing on it), serve it as a crunchy snack, and add it to soups you would normally add a green like spinach or kale to. You can even make homemade sushi with it. I’ve done that several times, and we really love our sushi.
  • Get sprinkling —Use this Kelp Granule salt alternative and sprinkle it on all your foods! I love it on my eggs in the morning!

Sample recipes using seaweed kelp

  1. Stirred into a Smoothie or fresh squeezed juice—Mix about ¼ tsp. in per serving. You can find a delicious Superfood Smoothie recipe here.
  2. Mix it into a salad dressing—Add a maximum of about ¼ tsp. per serving when making your dressing. Both dulse and kelp are tasty with a simple olive oil and vinegar dressing. You can find a more complex Seaweed Salad Dressing here.
  3. Blend it into your favorite dip—Add  1-2 tsps to this delicious Cilantro Pesto recipe.
  4. Mix it with spices as a seasoning—Try mixing a little kelp powder as a salt substitute to cayenne, garlic, parsley, rosemary, thyme, turmeric, or cumin blended seasoning.
  5. Add it to soups and stews—Kelp can add a spark of flavor to stocks, soups, and stews. Sprinkle in about a tablespoon or so just before you serve. Try this delicious sounding Coconut Soup with Kelp Noodles and Shrimp.
  6. Roll em’ up —Take your regular nitrate-free lunchmeat and some vegetables and make Paleo Nori Rolls!
  7. Make some sushi — Spread some avocado on the Nori Sheet, add some smoked salmon, cucumber and spices. Try this Paleo Sushi recipe.  

Get Started

This information has given you some ways to sneak seaweed kelp into your diet more often. Go on and give it a try. We did, and I am committed to finding new and unique ways to add this healthy superfood to my family’s menu.

If you don’t want to cook with it you can also use Kelp Granules and sprinkle them on your foods. This is a delicious salt alternative for those who are on a low sodium diet. 

“I thought seaweed was hippy, globetrotting stuff but our ancestors ate seaweed. It’s got a load of iodine and it’s the most nutritious vegetable in the world… It’s like dynamite—fiber, nutrients, all the minerals, aids digestion—unbelievable.”

—Jamie Oliver

Sources

  1. https://www.mindbodygreen.com/0-25249/seaweed-is-the-new-kale-a-doctor-explains.html
  2. https://www.foods4betterhealth.com/is-kelp-the-new-kale-seaweed-harvesting-growing-across-u-s-13950