The Paleo Mama

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Strawberry Lemonade Cake

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I have been so busy lately. When spring rolls in, things really start to get busy around the farm. I’m thankful for people like my friend Stacey, from Beauty and the Foodie, who generously offers to write up a incredible recipe to share with my readers! Stacey has so many delicious recipes on her website. Make sure you go like her on Facebook and check out her website loaded with Paleo recipes! Please welcome Stacey! 

Hi there, I’m Stacey, and I blog at Beauty and the Foodie where I create Paleo, primal, low carb recipes and natural DIY beauty and health remedies. I love The Paleo Mama blog, and was thrilled and excited to guest post for her. Not only is her blog amazing and informative, she is also one of the sweetest, kindest, and most genuine individuals you could ever meet.

I love strawberry lemonade and decided that it should become a cake, a Paleo cake that is. I started with a grain free lemon cake, then topped it with a strawberry lemon fruit glaze. I also added some chia seeds for extra nutrients, and the seeds are optional if you have chia seed issues. This recipe is also nut free, although some viewers have said that coconut is a nut. I believe coconut is a tropical fruit, but realize that having the word nut in it can be confusing. So, I will say it is nut free, unless you’re allergic to coconuts. I would love to hear your thoughts on this debate: Coconut, is a nut, or a fruit, or something else?

Strawberry Lemonade Cake

Strawberry Topping Ingredients:

Lemon Cake Ingredients:

Kitchen Tools:

Directions:

  1. Preheat Oven to 375 F, and grease or oil an 8×8 pan or 9” cake pan.
  2. If using chia seeds, mix chia seeds with water in small bowl, then put in fridge for 5 minutes to gel.
  3. In a large mixing bowl combine all the strawberry topping ingredients. Add optional chia seed mixture. Mix together and set aside for 15 minutes (will be brown and goopy but will melt and bake into cake).
  4. In a second, large mixing bowl combine all the lemon cake ingredients. Mix together well, breaking up any coconut flour clumps.
  5. Spoon lemon cake batter into prepared pan. Spread cake batter around evenly in pan.
  6. Spoon the strawberry topping evenly over the top of cake batter by spooning small spoonful’s of strawberry mixture at a time.
  7. Bake at 400 for 30 to 35 minutes, or until center is done.
  8. Remove from oven, cool, and serve. Store uneaten portions in the fridge.

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Coconut-Lime Fruit Salad

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I’m so excited to have Arsy from Rubies & Radishes sharing a beautiful and delicious spring recipe with all my readers! Arsy creates some of the most amazing Paleo recipes I have ever seen! She has two Paleo cookbooks out, The Paleo Slow Cooker, and a BRAND new one, The Paleo Foodie! Her unique cultural flare gives all her recipes a distinct Arsy touch and I am so delighted that she is offering to share one of her favorites from The Paleo Foodie Cookbook!

Coconut-Lime Fruit Salad from The Paleo Foodie Cookbook

The coconut-lime dressing adds a tropical feel to this lightly dressed fruit salad, making it a perfect addition to a spring brunch or picnic. It’s also a great way for busy moms to prepare a healthy and exciting snack.

The coconut milk in this recipe adds a nourishing source of fat and additional nutrients to the fruit salad. The addition of the fat tends to keep you full longer too! I highly recommend using homemade coconut milk or choosing a brand of coconut milk that uses BPA-free packaging and does not add any gums or preservatives.

This recipe is easy to make and packed with flavor. It is a toddler favorite in our household.

This Coconut-Lime Fruit Salad is from the newly released cookbook, The Paleo Foodie. The Paleo Foodie is filled with gourmet yet simple to make Paleo recipes with fresh and vibrant flavors.

Click here to buy the newly released Paleo Foodie Cookbook today! 


Coconut-Lime Fruit Salad

Coconut Lime Fruit Salad

Ingredients

  • 2 cups strawberries, halved
  • 2 cups honeydew melon, chopped into 1-inch cubes
  • 1 mango, chopped
  • 1⁄4 cup coconut milk
  • 4 teaspoons fresh lime juice
  • 2 teaspoons fresh basil, chopped
  • 1⁄2 teaspoon raw honey
  • dash of sea salt

Cooking Instructions 

  • Combine strawberries, honeydew and mango in a medium-sized bowl.
  • In small bowl, whisk together coconut milk, lime juice, basil, honey and sea salt.
  • Pour over fruit and serve.

Click here to buy the newly released Paleo Foodie Cookbook today! 

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Arsy Vartanian is the founder and chef of the Paleo recipe and lifestyle blog, Rubies and Radishes and she is also the author of the cookbooks, The Paleo Foodie and The Paleo Slow Cooker. In an effort to achieve optimal health and wellness, she discovered the Paleo diet and Crossfit in 2008. Arsy started feeling better than ever and was eventually able to recover from health issues that she had struggled with for almost a decade. Arsy deeply enjoys spending time in her kitchen creating healthy, grain-free recipes for her family and her blog readers. She resides in a quaint beach town in California with her husband and daughter. Connect with her on Facebook and Instagram.

 

 

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Oh My Ghee Fat Bombs

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Ever since I was able to, successfully, reverse 6 cavities that I acquired postpartum, I have made sure that we continue our use of high fat products, like ghee. Ghee is butter that has been simmered over heat to remove any milk solids. Many who are lactose intolerant, or who follow strict Paleo guidelines, find that they can eat ghee without any adverse side effects.

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I buy ghee by the gallon and we use it on everything. I love the taste of it…slightly sweet and a little bit *nutty*. Not only does ghee taste delicious, but it is, also, very high in fat-soluble vitamins A, D, E, and K…especially vitamin K2. Also, have you ever heard of Activator X? Dr. Weston A. Price, a prominent dentist, discovered that Activator X, a hormone similar to vitamin D, is the missing nutrient in modern diets. Activator X is found in the grassfed dairy of animals that are grazing on rapidly growing green grass. Butter that has a deep yellow or orange color, has more Activator X in it is produced from grassfed milk that is from cows that are grazing on rapidly growing grass. So, needless to say, ghee is a extremely nutritious food that should be added to every diet!

I try to add ghee to most recipes calling for butter. If you can’t afford ghee, you can easily make your own. I prefer to buy my ghee from a very trustworthy source who uses traditional Ayurvedic methods to make their ghee. I have a hard time sourcing raw butter in my area, but if you have a source for quality butter, then you could make your own ghee at home.

Also, I make sure that my family takes Fermented Cod Liver Oil (FCLO) daily. Fermented cod liver oil is oil that is pressed from the fresh liver of cod, is rich in vitamins D and A. I believe that everyone should be taking FCLO, especially children and pregnant women. I added FCLO to this recipe to make it an easy way to slip that supplement into my kid’s bellies, however, you can leave this out if you would like.

The Elliot Homestead inspired this recipe! I’ve been making her Butter Buttons for months now, and my kids love them! Make sure you jump on over to her beautiful website and see some of her amazing farming posts!

Oh My Ghee Fat Bombs

Adapted with permission from The Elliot Homestead

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INGREDIENTS 

DIRECTIONS: 

  1. Add all the ingredients to a food processor.
  2. Process till blended and soft. Scrape the sides and then process again.
  3. Add the mixture to a plastic bag.
  4. Slice a small hole on the end and form into small balls or buttons and place on a plate.
  5. Freeze till the balls are set.
  6. Add the balls to a plastic bag or freezable dish and keep in the freezer

Oh My Ghee Fat Bombs | www.thepaleomama.com.001

 

The Amazing Benefits of Himalayan Pink Salt

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Have you heard about the amazing Himalayan crystal salt that comes directly from the Himalayan Mountains? It is packed with some pretty amazing benefits and is an amazing new staple to add to your pantry. It is an absolutely wonderful alternative to table salt, and soon I’ll explain why.

The History

First of all, what makes Himalayan crystal salt so amazing? About 200 million years ago, there were crystallized sea salt beds that were covered with lava. Being kept in this untouched, pristine environment that has been surrounded with snow and ice for so many years means that the salt has been protected from modern day pollution. Many people believe that this pink salt from the Himalayas is the purest salt that can be found on the planet.

Minerals & Energy

Himalayan Salt contains the same 84 trace minerals and elements that are found in the human body, that alone is quite impressive! A few of these minerals include: sodium chloride, sulphate, calcium, potassium and magnesium. When using this salt, you are actually getting less sodium intake per serving than regular table salt because it is less refined and the pieces are larger. Therefore Himalayan salt has less sodium per serving because the crystals or flakes take up less room than the highly processed table salt variety. Another cool thing about this salt is that because of its cellular structure it stores vibrational energy. The minerals in this salt exist in colloidal form, which means that they are small enough for our cells to easily absorb.

What Exactly Are The Benefits?

Some of the benefits that you can expect by consuming this salt in place of regular table salt include:

  • Aiding in vascular health
  • Supporting healthy lungs and respiratory function
  • Promoting a stable pH balance within the cells
  • Reducing the signs of aging
  • Promoting healthy sleep patterns
  • Increasing libido
  • Prevents muscle cramps
  • Increases hydration
  • Strengthen bones
  • Lowers blood pressure
  • Improves circulation
  • Detoxifying the body of heavy metals

Comparing Himalayan Salt To Other Salts 

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Sea Salt

While still a better choice than table salt, sea salt is becoming increasingly over processed; and, let’s face it, our oceans are becoming more and more polluted each year, just think about the massive oils spills that have occurred. Because of the pristine conditions that the pink salt is kept in, it is said to be the purest salt available today. 

Table SaltRegular, commercial table salt is completely stripped of the majority of its minerals with the exception of sodium and chloride. It is then bleached, cleaned with chemicals and then heated at extremely high temperatures. The iodine that is added to table salt is almost always synthetic which is difficult for our bodies to properly take in. It is treated with anti-caking agents, which prevents the salt from dissolving in water and in the salt container. These agents then prevent the salt from absorbing in our own bodies, which leads to a build up and deposit within the organs. This can cause severe health problems. Studies have shown that for each gram of table salt that is consumed that the body cannot process, your body will use 20 TIMES the amount of cellular water to neutralize the amount of sodium chloride that is present in this chemically treated salt.

This is large in part of how salt has gotten such a bad name. It is not necessarily salt that is unhealthy for us, it is refined table salt that is inferior for our health. Aside from that, many of us are consuming way too much processed food. These foods contain astronomical amounts of salt, and it isn’t the good kind. It’s not about limiting our amount of salt; it’s about consuming more natural, homemade whole foods. This way we can add salt while cooking or sprinkle some on our meals without having to worry about high blood pressure and so on.You should be able to find this amazing Himalayan Crystal Salt at your local health food store, or easily online!

Sources:

 

*Article reposted from Natural Blaze*

Keep Yourself, Your Pets and Your Home Healthier with Apple Cider Vinegar

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Apple cider vinegar is an age-old remedy that has a surprising number of uses, and while whole books have been written on this amazing remedy, many of us are still unaware of just how usful apple cider vinegar (ACV) can be. The following are just a few of the ways that we can use ACV to add to our health and our lives:

1. Tummy troubles, indigestion and bloating

Mix one tablespoon of apple cider vinegar into a glass of water and drink before meals to improve digestion. This will also help prevent indigestion and bloating, and a little ACV taken in water at the first sign of heartburn will usually stop it in its tracks.

Because ACV is antibacterial, it can also help prevent the bacterial infections that may cause food poisoning.

2. Healthy hair

Rinse hair after washing with a mixture made of two tablespoons of ACV and 500 ml of water. It will balance the pH of the hair, leaving it thicker, smoother and healthier. The vinegar smell will dissipate once the hair dries.

3. Alkaline body

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ACV is commonly used as a health tonic mixed in water with honey, as it promotes alkalinity. This means that it can be of benefit for many of the diseases caused by an overly acidic body such as arthritis, gout and even cancer.

4. Cure hiccups

A teaspoon of undiluted ACV is said to sometimes stop hiccups immediately!

5. Post-exercise drink

ACV mixed with water has been used as an antidote for lactic acid and fatigue after working out, as it provides potassium and other nutrients as well as valuable enzymes that assist with recovery.

6. Night cramps

One or two tablespoons of ACV mixed with water and honey to taste can be sipped prior to sleep to prevent night cramps.

7. Diabetes

ACV may be of benefit to diabetics, as it has been shown to reduce blood glucose.

8. Candida

Regular consumption of ACV can assist with improving gut flora and reversing the overgrowth of Candida and other unwanted bacteria or yeasts.

9. Weight management

ACV has a history of being used as an aid for weight loss and weight management. It has been shown to not only have beneficial effects on blood glucose and insulin levels but also appetite control.

10. Pet health

ACV can also be used to keep your dog healthy. Add a little to drinking water or food as a general health tonic, to help digestion, reduce allergies and prevent parasites. Spray a water/ACV mixture on skin conditions, ear infections and thinning fur and use as a rinse after bathing.

11. Nontoxic cleaning

Make a nontoxic cleaning spray using a 50/50 mixture of water and ACV in a spray bottle. Use this to clean hard surfaces. It absorbs odors and has antibacterial properties.

12. Spider and insect bites and stings

Make a simple poultice using Slippery Elm Bark powder, a couple of drops of lavender oil and ACV to mix into a paste. Spread thickly on bites, stings or splinters and cover with a dressing. Repeat as often as necessary until heat, pain and swelling has gone.

Of course, don’t forget to use apple cider vinegar in salad dressings and always ensure that you buy raw, unpasteurised ACV with the mother, which can be identified by cloudiness or floaties in the vinegar.

Sources for this article include:

(Original Source: Natural News)

Whole Roasted Spiced Cauliflower

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Whole Roasted Spiced Cauliflower from The Paleo Mama

Most of us love cauliflower. If you’re Paleo then you probably have come to appreciate the many things you can do with a head of cauliflower. Chop it up into florets and steam it. Puree it and make mashed “potatoes”. Use it for making a Paleo pizza crust. Throw florets in a food processor and you have “rice”.

But have you ever thought about throwing the whole damn head of cauliflower in the oven and roasting it? It’s the lazy way to cook it and it comes out so INCREDIBLY delicious.

This recipe is adapted from PureWow. I came across it when I was looking for a new cauliflower recipe. The PureWow recipe is not Paleo, so I changed a few ingredients, made it dairy free, and used bacon fat to roast it in!

Whole Roasted Spiced Cauliflower

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Adapted from PureWow – Serves 6

INGREDIENTS: 

DIRECTIONS: 

  1. Preheat your oven to 400 degrees.
  2. Take the coconut oil or the bacon fat and scoop it onto a baking dish. Throw it in the oven to allow it to melt.
  3. Take your can of coconut milk. Ideally, you want the coconut milk to solidify and separate. If using full-fat coconut milk you should be able to just scoop out the thick coconut part and leave the watery part behind. This gives you about a cup of thick coconut.
  4. In a medium bowl, combine the coconut, with the lime/lemon zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper. _MG_8579
  5. Now take your cauliflower by the head and dunk it in the bowl. Get it all slathered up in the marinade. Use your hands to to make sure it’s covered thick all over.
  6. Place the cauliflower on the baking dish that you used to melt coconut oil/bacon fat on. Roast it until it is dry and lightly browned for about 30-40 minutes. A crust will form on the surface of the cauliflower from the marinade.
  7. Let the cauliflower cool for a few minutes before cutting in wedges and serving on a big green salad!

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Whole Roasted Spiced Cauliflower | www.thepaleomama.com