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A fail post…don’t ever, ever, ever mix these things together…

99% of the time, I can toss a smoothie together and it tastes great. Once in awhile I make something gross and this is one of those times! This thing tastes like sour grass! This is what I used: bok choy, baby kale, pineapple, a tomato, and a squeeze of real lemon. Greens + citrus (in this case) did not = delicious. It looks like something from a horror movie:

badsmoothie

On a side note, try cooking bok choy or kale (they taste similar) with mushrooms + meat (chicken, beef, etc). <<< tastes great!

If you make a smoothie with citrus fruit or berries, it’s always a good idea to use a banana to neutralize the strong flavors.


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Best sources of calcium

bok-choy-recipes-alamy-590x412

Vegetables

Bok choy (cooked) – 330 mg

Kale – 180mg

Spinach (cooked) – 250 mg

Collard greens (cooked) – 260 mg

Mustard greens (cooked) – 100 mg

Turnip greens (cooked) – 200 mg

Swiss chard (cooked) – 100 mg

Seaweed (Wakame) – 120mg

Okra – 130 mg

Broccoli – 45 mg

Artichoke – 55 mg

Celery – 40 mg

Leeks – 55 mg

Nuts

Almonds (1/4 cup) – 95 mg

Brazil nuts (1/4 cup) – 55 mg

Hazelnuts (1/4 cup) – 55 mg

Fruit (per cup)

Figs (dried) – 300 mg

Apricots (dried) – 75mg

Kiwi – 60mg

Rhubarb (cooked) – 350 mg

Orange – 70 mg

Prunes – 75 mg

Blackberries – 40 mg

dairyfWhy isn’t milk on this list? Because humans shouldn’t drink it beyond infancy. It has been linked to breast cancer, colon cancer, diabetes, heartburn, hormone problems, it pulls calcium(ironic, right?) and water from your body,  etc. Most humans stop producing lactase (needed to digest milk) by the age of 12-24 months, the rest stop producing lactase by the age of 5 or so. If someone beyond this age is still producing lactase and consuming milk with no issues, it’s highly likely that they have a specific European gene mutation. Cow’s milk is full of pus, antibiotics, hormones, etc…

http://www.healthyalterego.com/index.php/2009/09/is-milk-good-for-kids-or-anyone-else/

http://www.ejnet.org/bgh/nogood.html

http://www.healthyalterego.com/index.php/2011/06/why-it-is-weird-for-adults-to-drink-milk/

http://www.merckmanuals.com/vet/reproductive_system/mastitis_in_large_animals/mastitis_in_cattle.html?qt=Mastitis%20in%20Cattle&alt=sh

http://www.globalhealingcenter.com/natural-health/dangers-of-cows-milk/

http://www.stevecarper.com/li/ten_top_questions.htm


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Paleo Ice Cream: French Vanilla, Pralines and Cream, Maple Walnut, & more!

ice cream vanilla

French Vanilla Ice cream

Ingredients :

–  3 egg yolks
–  16 ounces of heavy cream or canned coconut milk
–  1/2 a cup of maple syrup, honey or coconut sugar
–  1 teaspoon vanilla

Directions :

–  Combine all the ingredients in a medium saucepan and bring to a low boil while whisking constantly.  You don’t want any lumps
–  Remove from the heat and let cool, then strain into a medium mixing bowl, cover with a lid or plastic wrap, and chill in the fridge for at least 2 hours.
–  Pour the cooked custard into an ice cream maker and run following directions.
–  Put the finished ice cream into a container and store in your freezer.

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Once you have your basic ice cream, you can make lots of variations such as :

ice cream praline

Pralines and Cream

While your ice cream is making, saute a cup of chopped pecans in a skillet with a teaspoon of butter.  When they are toasted, remove the nuts, then add 2 tablespoons of butter and 2 tablespoons of your sweetener of choice to the pan and heat a few minutes more to make a caramel sauce. Add back the nuts and mix until well coated, then pour onto a plate and leave to cool. The sauce will thicken slightly. Once your ice cream is made, mix in the nuts and the sauce, put into a container, and store in your freezer.

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ice cream mint

Chocolate Mint

Add a few drops of mint extract and a few drops of green food coloring (optional) to the cooked custard base before freezing.  When your ice cream is made, mix in a cup of chopped dark chocolate, put into a container, and store in your freezer. [Jane Grok note: I strongly advise against using any artificial food colorings, as they are all toxic & damaging to humans.]
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ice cream choc

Double Chocolate

Add 2 tablespoons of cocoa to the ingredients when you make your custard base.  Follow the directions above.  When your ice cream is made, mix in a cup of chopped dark chocolate, put into a container, and store in your freezer.
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ice cream maple

Maple Walnut

 Use maple syrup as your sweetener and add a tablespoon of maple extract to your custard base.  Follow the directions for Pralines and Cream, but use chopped walnuts instead of pecans.
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Chocolate Sundae

choc ice cream

One of the best ways to serve your french vanilla ice cream is with chocolate. Melt some dark chocolate in the microwave and pour this over your ice cream.  This will form a hard coating like the kind you get on Dairy Queen dipped cones, but much tastier.

This is, of course, incredibly rich, and not the sort of thing you want to eat more than a couple of times a year.  But when you really want to indulge, it’s much, much better for you than anything you can buy.

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ice cream straw

Basic Fruit Ice cream

3 cups of chopped fresh fruit
3 1/4 cups of heavy cream or 2 – 14 oz cans of coconut milk
1/2 cup of maple syrup, honey or coconut sugar (more or less to taste)
1 teaspoon of vanilla

Put all the ingredients into your blender or processor and process until pureed.  Taste to make sure the sweetness is right, then pour the mixture into your ice cream machine and freeze according to the instructions.

The variations on this are endless.

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Peach Melba

peach-melba-vanilla-ice-cream3
Once you have peach ice cream in your freezer,  you are just a few steps away from having a great summer dessert – Peach Melba.  To make this – slice a peach, top with peach ice cream, and then top that with a raspberry puree which you can make by processing a cup of raspberries in your blender.
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Coconut Pistachio & Vanilla Ice Cream

 Ingredients
– 400 ml(about 1 3/4 cup) coconut milk
– 1 vanilla pod
– 2 egg yolks
– 1-2 tbsp honey
– 1 tbsp colza oil
– a pinch of salt
– 4-5 tbsp or 25 g of pistachio nuts (shelled and unsalted)As in my previous recipes, I reduced the coconut milk to half the volume by simmering it for approximately 1 1/2 hour with the vanilla seeds and the vanilla pod.

Add the salt, honey, egg yolks, colza oil and give it a good whisk. Now you have a fat and smooth mixture that should make a very tasty ice cream! Let the mixture cool in the fridge for a couple of hours.

Chop the pistachios in a mixer and roast them in a dry frying pan. Be careful not to burn them.

Run the ice cream mixture in the ice cream maker and add the pistachios halfway through.

Serve with a bunch of pistachios and enjoy!

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icecreammaybe

Easiest Paleo “Ice Cream”

A 3 ingredient ice cream. You won’t know what hit ya! Anyone can make this and it’s a pretty darn good (and cheap!) switch-a-roo for store bought coconut ice cream or the likes.

Ingredients

  • 3 bananas*
  • 1/2 c coconut milk
  • 1 t vanilla extract

Method

Remove the peels from the bananas and discard. Place the bananas in plastic wrap and stick in the freezer for at least 5 hours. Once they’re hard all the way through, you’re ready to start making the “ice cream.”

Take out your food processor and toss in the frozen bananas, coconut milk and vanilla extract. Blend until everything is smooth. Done!

Either eat immediately or stick it in a covered dish and freeze it. Take the ice cream out of the freezer about 20 minutes before you’re ready to eat. It can get pretty hard in the freezer.

Thanks to: http://www.health-bent.com/treats/easiest-paleo-ice-cream

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Chocolate Coconut Ice Cream

Recipe Source: A Couple Cooks (adapted)
What You Need

14-ounce can full-fat coconut milk (refrigerate before using if possible–I didn’t do this and it was fine)
14-ounce can light coconut milk (I actually just used 2 cans of full fat coconut milk and my ice cream was super creamy!)
½ cup honey
⅔ cup cocoa powder
¼ teaspoon cinnamon (I omitted this as I wanted plain chocolate ice cream, but I think I’m definitely going to add it next time!)
Pinch kosher salt

What To Do
  1. In a medium bowl, whisk together 2 cans coconut milk and ½ cup honey. Whisk in ⅓ cup cocoa powder until it is fully integrated (it will take about one minute to mix in). Then mix in the remaining ⅓. Add ¼ teaspoon cinnamon and a pinch of kosher salt.
  2. Freeze the mixture in an ice cream maker (it helps if the mixture is cold before freezing; as noted above, we keep cans of coconut milk in the refrigerator so they are already cold). Or, make it without the machine(Jane’s note: I didn’t chill my mixture before and it was fine–I did mix it in my ice cream maker for about 20 minutes until it was the consistency of soft serve)
  3. You can eat the ice cream right away for a soft serve texture, or freeze it for about 2 hours for a harder texture. (I froze mine for a few hours and it firmed up but retained a really fluffy texture!) Enjoy!

Thanks to: http://inthepinkandgreen.blogspot.com/2013/02/paleo-chocolate-ice-cream.html

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Slightly-Sweet-Salty-Frozen-Custard-from-PaleoParents

Slightly Sweet & Salty Frozen Custard also known as “Healthiest Ice Cream EVER”

Ingredients for Frozen Custard

1 medium butternut squash (will need 2 cups cooked)
1/2 T salt
a few tablespoons coconut oil

13.5 oz can full fat coconut milk
2 pastured egg yolks
1 T vanilla
1 t cardamom extract (if you don’t have it, use almond extract)
1 t ground cinnamon

Instructions

  1. Roast your butternut squash, using the coconut oil and salt. Usually we use the Elana method; however, for this recipe – to increase the caramelization of the natural sugars of the squash – we recommend cubing your squash into 1″ pieces, lathering it in coconut oil, tossing with salt and roasting it at high heat until soft, brown, bubbly and delicious.
  2. Scoop from inside skin if you didn’t separate the flesh already. Then, let your roasted squash cool. Listen. Patience, young grasshopper. We actually let ours cool overnight – but it will be ready when the squash meat is cold. It will stick to your ice cream maker and ruin the whole batch if you try to put warm anything in there!
  3. Combine 2 packed cups of the now cold roasted squash (should have some moisture) and the remaining ingredients until smooth (we suggest a food processor to get it super smooth, but use whatever you have).
  4. Put the mixture in an ice cream maker and watch for it to stiffen – ours took about 7 minutes.
  5. Freeze ice cream to firm up, 3-5 hours is usually ideal. If it stays in longer, simply let it sit at room temperature for about 15 minutes prior to serving to “soften” it up.
  6. Top with Sweet & Salty Sugarless Snack Mix (below). This is really kind of a must – skip the almonds if you can’t do nuts – but you have to have the salty crunch to fully appreciate the creamy ice cream.

Sweet & Salty Sugarless Snack Mix
this recipe is inspired by one of our favorite recipes of all time, Caramelized Coconut Chips by The Clothes Make the Girl as featured in Well Fed

Ingredients

1/4 C coconut chips
1/4 C almond slivers
1 t salt
1 t ground cinnamon
1/2 t ground nutmeg (fresh preferred)

Instructions

1. Combine coconut chips and almonds in a pan (clean stainless steel preferred) over medium high heat, stirring often, until the fragrance of the nuts and coconut come out and a light brown color develops.

2. Toss in a bowl with remaining ingredients.

3. Serve on top of ice cream or snack on it obsessively. Store in an air tight container for a LONG time, although best served fresh.

Thanks to: http://paleoparents.com/featured/the-healthiest-ice-cream-ever/

Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker Cuisinart ICE-21 Frozen Yogurt, Ice Cream and Sorbet Maker, Redccoorgmilk


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Coconut Almond Bark

Sugarfree-Coconut-Almond-Bark-3

Yield: 9×13 giant mass of coconut bark

Servings: 16

Ingredients

Directions

  1. Line a 9×13 cookie pan with parchment paper and set aside.
  2. heat 2 tsp coconut oil in a cast iron pan on medium heat. Add almond slivers and pecans. Reduce heat to medium-low and toast for 2-3 minutes, rotating frequently (about every 20 seconds) to prevent from burning. Remove from heat and sprinkle with Himalayan rock salt. Set aside.
  3. Melt the coconut butter with coconut oil in a double broiler or in a large metal bowl over top a saucepan filled with water to touch the bottom of the bowl.
  4. Add extracts, roasted pecans and almonds. Mix well.
  5. Drop onto prepared cookie sheet and spread the mixture into a thin layer.
  6. Press the shredded coconut onto the top.
  7. Place the cookie sheet in the fridge for 15 minutes or so. Remove and break into random pieces.

http://www.healthfulpursuit.com/2011/12/sugar-free-coconut-almond-bark/

Similar recipes:

http://www.unrefinedkitchen.com/2013/04/04/almond-butter-coconut-bark-coconut-almond-bark/

http://paleomagonline.com/almond-butter-bark/


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Pina Colada Smoothie

PinaColadaSmoothie02

Prep time – 3 mins, Total time – 3 mins, Serves: 2

 Ingredients

  • 1 large Banana
  • ¾ cup canned Crushed Pineapple (or 1-1/4 cup frozen or fresh pineapple chunks)
  • 2 Tbsp Shredded Unsweetened Coconut
  • 1 cup Coconut Milk
  • 1-1/2 cups Ice
 Instructions
  1. Add all ingredients to a blender and blend until thick and smooth.
  2. Garnish with a pineapple slice or some more shredded coconut if you want to get all fancy.

Thanks to: http://www.ourpaleolife.com/2013/03/pina-colada-smoothie/


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What do you use to carry your paleo lunch to work in?

If you are taking steps to become healthier and eat natural foods, you shouldn’t store them in containers that have BPA, lead, and other toxins. There are some reports that show lead is in some soft-sided lunch boxes.

Two alternate methods to store/carry your food throughout your day are lead-free glass containers and (high/medical grade polished)stainless steel containers. There are smaller ones for children and light eaters, as well as larger ones for adults and people who need more food. Here are just a few: 

PlanetBox Launch Lunchbox

Includes Sunflower Carry Bag with Sunflower Magnets

PlanetBox Rover Lunchbox

Includes Aqua Carry Bag with Beach Magnets


LunchBotsDuo Stainless Steel Food Container
LunchBots 

Uno Stainless Steel Food Container


LunchBotsDips Condiment Containers, 1.5-Ounce, Set of 3
U Konserve

Eggplant Square Leak-Proof Nesting Trio, Set of 3


Pink Flamingo GiftsXL Stainless steel smoothie straws, extra long & extra wide


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Fat, Sick, & Nearly Dead Documentary Director’s 3-Day Weekend Juice Cleanse

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For 3 days, you will drink a total of 5 juices per day – and eat one meal that consists of only fruits and vegetables.  You will have:

Watch Joe Cross’ Documentary Online (it’s on sale for just $2.99 – you just click on it and watch it like a youtube video once you’ve paid for it): http://www.amazon.com/Fat-Sick-Nearly-Dead/dp/B004V4ASGC/ref=sr_1_1?ie=UTF8&qid=1367643664&sr=8-1&keywords=fat+sick+and+nearly+dead

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[Jane Grok note: Please be advised that fruit naturally contains sugar & citric acid. Some of these juices will contain high levels of both, depending upon the fruit that is used. If you are avoiding sugar or taking any Rx, you may want to leave out or substitute some of the ingredients.]

A few more of his juice recipes:

ABCs
2 Asian pears
2 Apples (Choose any variety!)
2 Beets
2 Carrots
1 cup Cabbage (choose any variety!)
6 handfuls Chard 3 cups

Calories: 430
Protein: 11 g
Fiber: 2 g

Apple-Beet-Carrot Juice
1 Apple
2 Beets
3 Large Carrots
1 Piece Ginger (thumb sized)
4 cups Spinach/Kale

Calories: 280
Protein: 8 g
Fiber: 2 g

Apple-Cantaloupe-Honeydew-Kale-
Swiss Chard
2 Apples
1/2 Cantaloupe
1/2 Honeydew
6-8 leaves Kale
6-8 leaves Swiss Chard

Calories: 320
Protein: 10 g
Fiber: 4 g

Apple-Carrot-Beet
2 Apples
4 Carrots
2 Beets
6 leaves swiss chard – 1.5 cup
1″ ginger root (1 tablespoon)

Calories: 300
Protein: 9 g
Fiber: 2.5 g

Apple-Cabbage-Carrot-Swiss Chard-
Ginger-Lemon
2 Apples
1 wedge Red Cabbage
2 Large Carrots
1 Piece Ginger (thumb sized)
6 leaves Swiss Chard
1/4 lemon

Calories: 321
Protein: 10 g
Fiber: 2 g

Beet, Celeriac, Carrot Juice
4 Carrots, stems removed
1/2-1 Apple, seeded
1/2 Celeriac root
1 Beet
1/4 inch slice Ginger root (optional)

Calories: 285
Protein: 7 g
Fiber: 1 g

Blackberry Kiwi
1/4 large Pineapple, core removed and roughly cubed
1 cup Blackberries
1 Kiwi Fruit
1/4 Comice Pear
1/4 cup Coconut Water
30 Mint leaves

Calories: 230
Protein: 5 g
Fiber: 2 g

Carrot-Kale Combo
1 Green Apple
3 handfuls Spinach
6-8 Kale leaves
4 large Carrots
1 piece Ginger (thumb size)

Calories: 280
Protein: 9 g
Fiber: 1 g

Gazpacho Juice
4 Plum Tomatoes
1 large Cucumber
2 stalks Celery
1 Red Bell Pepper
1/4 small Red Onion
2 cups Parsley, leaves and stems, roughly chopped
and packed into the measuring cup
1 Lime

Calories: 250
Protein: 12 g
Fiber: 2 g

Great Green Fruity Mix
2 cups Beet Greens, Red Swiss Chard, Kale, Spinach or a combination,
roughly chopped and packed into the measuring cup
1 Golden Delicious Apple
1/2 Comice Pear
10 Strawberries, green tops cut off
1 cup Coconut Water

Calories: 255
Protein: 6 g
Fiber: 3 g

Great Greens Juice
2 Green Apples
2-3 cups Spinach
6-8 leaves Swiss Chard
1 Cucumber
4 stalks Celery
1/2 Fennel Bulb
1 bunch Basil

Calories: 329 kcal
Protein: 16 g
Fiber: 2 g

Green Juice
6 leaves Kale
2 cups Spinach
1/2 Cucumber
4 stalks Celery
2 Apples
1″ Ginger root

Calories: 180
Protein: 12 g
Fiber: 1 g

Green Lemonade
1 Green Apple
3 handfuls Spinach, 1.5 cup
6-8 Kale leaves, 2 cups
1/2 Cucumber
4 Celery Stalks
1/2 Lemon

Calories: 210
Protein: 10 g
Fiber: 1 g

Lemon Lime
1 Lemon
1 Lime
2 Asian Pears
2 Green Apples
2 Carrots
1 Piece Ginger (thumb sized)
2 cups Purple Cabbage

Calories: 410
Protein 7 g
Fiber 1 g

Mexican-Style Jugo
2 large Cucumbers
4 cups Cilantro, leaves and stems, roughly chopped and packed
into the measuring cup
1 Lime
1 Poblano Pepper, ribs and seeds removed
1 Golden Delicious Apple

Calories: 200
Protein: 8 g
Fiber: 2 g

Minty-Fresh Berry
2 cups Blueberries
2 Kiwi Fruit
16 Strawberries
2 cups Mint leaves, packed into the measuring cup

Calories: 319
Protein: 5 g
Fiber: 4 g

Purple Power Juice
6 cups Concord Grapes
1 Golden Delicious Apple
2 2 x 2″ pieces Ginger
1/2 cup Blackberries

Calories: 480
Protein: 4 g
Fiber: 1.5 g

Refreshing Fennel-Pear
2 Comice Pears
2 medium Fennel Bulbs

Calories: 306
Protein: 7 g
Fiber: 3 g

Spinach-Fennel-Cucumber
1 Fennel Bulb
1 Cucumber
3 Celery Stalks
3 cups Spinach

Calories: 170
Protein: 10 g
Fiber: 1 g

Sunset Blend Juice
1 large Sweet Potato
1 medium Carrot
1 Red Bell Pepper
2 large Red Beets
2 Golden Delicious Apples
1 Orange, optional

Calories: 436
Protein: 9 g
Fiber: 2 g

Sweet N Tart Citrus
3 cups Cranberries
2 2 x 2″ pieces Ginger
3 Oranges
2 small Ruby Red Grapefruit
2 Limes

Calories: 500
Protein: 7 g
Fiber: 9 g

V28
3 large Red Beets
2 medium Carrots
2 stalks Celery
4 Plum Tomatoes
4 cups Parsley, leaves and stems, roughly chopped and packed into the measuring cup
1 Jalapeno, ribs and seeds removed
12 Red Radishes

Calories: 340
Protein: 17 g
Fiber: 2 g