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Egg

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I used to live in Taiwan, and “tea eggs” were available 24/7 as a high protein snack on the go. For about 8 cents, you could walk into the nearest 7/11 and purchase one from a boiling pot of spiced tea. I got so accustomed to seeing them everywhere, that I actually missed them upon returning to Canada. Alas, here is the recipe I have been using the past year to satisfy my “tea egg” cravings:

Ingredients:

  • 6 eggs
  • 3 1/2 cups cold water, or as needed
  • 1 teaspoon salt
  • 2 tablespoons wheat-free tamari (I used Bragg’s All purpose)
  • 1/2 cup brewed black tea
  • 2 star anise, broken into individual pieces
  • 1 cinnamon stick

Preparation:

Place the eggs in a saucepan with the water, making sure that there is at least 1/2-inch of water above the eggs. Cover and bring to a rolling boil. Remove the saucepan from the element and let the eggs stand in the hot water for 15 – 20 minutes, until they are cooked. Remove the eggs and run them under cold running water to cool. (Reserve the water in the pan).
 
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Tap the hard-boiled eggs gently with the back of a spoon, to make a series of cracks all over the eggshells, while making sure the shell remains intact. (If the shell does come off, don’t worry – it just means that egg will have a darker color than the others).
 
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Bring the water in the pan back to a boil. Add the salt, soy sauce, brewed black tea, star anise pieces, and the cinnamon stick. Add the eggs. Simmer, stirring occasionally, for 2 hours. Turn off the heat and let the eggs sit in the hot liquid until ready to serve.
 
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kale

Kale

Ingredients:

  • 1 bunch kale
  • 1 tsp olive oil
  • 1/4 tsp sea salt (optional)

Preheat oven to 350°F. Wash kale and remove tough stems. Cut kale into 2″-3″ sections and place on baking sheet. Drizzle with olive oil and sprinkle with sea salt, if desired. Toss kale to fully coat with oil. Bake for 10-15 minutes, or until kale is crispy. Serve hot.

kale

Recipe courtesy of Paleo Plan
Photo top by Liz Mc
Photo bottom by Kasey Shuler

 

shake

Paleo sugar cravings can be pretty intense, so I often substitute by making this thick and creamy “milkshake”. The addition of an avocado is what gives it the silky, thick and creamy texture.

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Ingredients:

  • 1/2 cup Coconut milk (I use the unsweetened kind, not the one in a can) Substitute with almond milk or any other nut or seed milk
  • One Ripe Avocado
  • One frozen ripe banana for sweetness
  • Frozen wild blueberries, or any other fresh or frozen berry
  • Honey to taste
  • A Pinch of Cinnamon Powder
  • Ice

Paleo Avocado Shake

Put the ingredients together in a blender or food processor and wait patiently (with your ears covered) for the mixture to come together. You can either drink this with a straw, or eat it out of a bowl with a spoon (yes it’s that thick). Serves 1-2.

Paleo Blueberry Shake

guac

Perfect Guacamole Recipe
Prep time: 10 minutes
All you really need for guacamole is ripe avocados and salt. After that, the next most important ingredient is lime juice (or lemon if you don’t have lime). Then come the cilantro, chiles, onion, and tomato.

guac

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INGREDIENTS
2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro (leaves and tender stems), finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama.

guacamole

METHOD
1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)

2 Using a fork, roughly mash the avocado. (Don’t overdo it! The guacamole should be a little chunky.) Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Chilling tomatoes hurts their flavor, so don’t chop the tomatoes or add to the guacamole until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, chop the tomato, add to the guacamole and mix.

Variations

For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados.

The simplest version of guacamole is just mashed avocados with salt. Don’t let the lack of availability of other ingredients stop you from making guacamole.

Yield: Serves 2-4.

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