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How to make ice cream in a coffee can

No ice cream maker? No problem! You can make ice cream in a tin can, a jar, or even a ziploc baggie.

PALEO ICE CREAM RECIPES

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Coffee Can Ice Cream How To:

http://theysayitsmylife.blogspot.com/2012/09/tin-can-ice-cream.html (step by step pix)

http://meinmykitchen.blogspot.com/2011/07/tin-can-ice-cream.html

http://recipes.slides.kaboose.com/303-easy-fun-homemade-ice-cream/4

http://chewnews.com/originals/how-to-make-ziploc-bag-or-coffee-can-ice-cream/

Jar Ice Cream How To:

http://www.instructables.com/id/How-to-save-your-sanity-with-single-serving-coffee/?ALLSTEPS (lots of pix)

Ziploc Bag Ice Cream How To:

http://debbidoesdinnerhealthy.blogspot.com/2010/08/ice-cream-in-baggie-kids-project.html

 


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Raw Zucchini Pasta and Creamy Avocado-Cucumber Sauce

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Ingredients

1 large zucchini (1 per person)

Grape, cherry or mini heirloom tomatoes, halved

Arugula

Zest of one meyer lemon or regular lemon

Pea shoots (optional)

Jalapeno, thinly sliced and seeds removed (optional)

Avocado-Cucumber Purée

1 medium avocado

1 cucumber, peeled and sliced thick

1 meyer lemon or regular lemon, juice of

2 garlic cloves

1/4 tsp white pepper or black pepper to taste

Salt to taste

A few large leaves of basil (optional)

Directions

Prepare your zucchini noodles julienne style or spiralized. Or alternately, cook your pasta of choice, about 8 ounces.

For the puree, place all ingredients into a food processor/blender and process until creamy. Taste for flavor adding anything extra you might like.

Toss zucchini pasta with avocado-cucumber puree and a handful of arugula. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.

Thanks to: Dr. Oz & Julie West


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Grilled Shrimp with Avocado Corn Cocktail

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ingredients

  • 16 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
  • 1 tablespoon ancho chile powder
  • 1 1/2 teaspoons garlic salt
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil

preparation

1. Rinse the shrimp under cold running water, then blot them dry with paper towels.

2. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.

3. Cook the shrimp, following the instructions below for any of the grills, until just cooked through. When done the shrimp will turn pinkish white and will feel firm to the touch.

4. Spoon the Avocado and Corn Salsa into 4 large martini glasses or serving bowls. Drape 4 of the hot shrimp over the edge of each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the cooked shrimp cool to room temperature. Refrigerate the shrimp, covered, until they are chilled before serving them with the salsa. The cooked shrimp can be refrigerated for up to 2 days.

CONTACT GRILL:
Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the marinated shrimp on the hot grill, then close the lid. The shrimp will be done after cooking 1 to 3 minutes.

GRILL PAN:
Place the grill pan on the stove and preheat it to high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the marinated shrimp in the hot grill pan. They will be done after cooking 1 to 3 minutes per side.

BUILT-IN GRILL:
Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.

FREESTANDING GRILL:
Preheat the grill to high; there’s no need to oil the grate. Place the marinated shrimp on the hot grill. They will be done after cooking 2 to 4 minutes per side.

FIREPLACE GRILL:
Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.

tips:

•The traditional way to devein shrimp is to make a V-shaped cut that runs the length of the back. The advantage of this method is that the shrimp opens up like a butterfly as it grills. A quicker way to devein is to insert the tine of a fork in the back of a shrimp about 1/4 inch deep to snag the vein, then slowly and gently pull it out.

•For a striking presentation, spoon the salsa into oversize martini glasses and drape the shrimp over the side of the glass.

Read More http://www.epicurious.com/recipes/food/views/Chile-Rubbed-Shrimp-with-Avocado-Corn-Cocktail-231540#ixzz2Y3CyhfyX

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Top Cancer Killers

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Loma Linda University  reported that people who ate beans at least three times a week had a 33% reduced risk of colon polyps (which often lead to colon cancer).

Researchers at Colorado State University reported on the anticancer abilities of beans: white kidney beans have greater impact on cancer cells than navy beans, and that more colorful beans have milder effects. Foods that were found to be especially protective against head and neck cancers, which include cancer of the mouth, throat, and larynxthese cancers included beans, carrots, and tomatoes, among others.

1305104161078Broccoli and other cruciferous vegetables, such as cabbage, cauliflower, brussel sprouts, and kale, among others, contain several compounds shown to fight cancer.

Carrots are an excellent source of beta-carotene, a potent antioxidant that has been associated with a reduced risk of various cancers, including prostate, mouth, throat, colon, stomach, and bladder. This does not include beta-carotene supplements – to receive the benefits, carrots must be eaten.

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In one laboratory study, capsaicin slowed the growth of prostate cancer cells and prompted apoptosis (cell suicide), while a subsequent study found similar results regarding apoptosis and prostate cancer cells. Capsaicin also fights stomach cancer.

Garlic contains allium compounds that enhance the activity of immune system cells designed to fight cancer – they block carcinogens from getting into cells and also slow the development of tumors.

Mushrooms, including shiitake, reishi, coriolus versicolor, and maitake, have demonstrated cancer-fighting properties. The anticancer abilities are attributed to polysaccharides, including beta glucan, which enhance the immune system and strengthen it against cancer. Mushrooms also contain complex protein/sugar molecules called lectin, which have an ability to prevent cancer cells from multiplying. Another compound in mushrooms is ergosterol peroxide, which can inhibit the growth or prostate cancer cells and prompt apoptosis, according to a study reported in Chemico Biological Interactions. The yamabushitake mushroom has demonstrated potential against human leukemia.

Raspberries have been shown to decrease the number of esophageal tumors. In subsequent studies, black raspberry extracts inhibited the growth of colon cancer cells.

A recent review in Current Medicinal Chemistry reports on the impact of lycopene on cancer in general, and how its potent antioxidant properties help it prevent cell damage and inhibit cell growth. In addition, some case-control studies have shown that greater consumption of tomatoes and lycopene is associated with a reduced risk of lung cancer.

The spice turmeric: Curcumin, the active ingredient in turmeric, appears to involve a blend of anti-carcinogenic, pro-apoptotic, anti-angiogenic, anti-metastatic, immunomodulatory and antioxidant activities. One study showed  it inhibited the growth of both human and animal prostate cancer cell lines.


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Avocado Deviled Eggs with Bacon

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Ingredients
(Makes 24 pieces)
12 eggs, hard-boiled and peeled
2 ripe avocados
1 garlic clove, crushed
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon mustard (optional)
6 pieces of bacon

Directions
Cook bacon in a pan on medium heat until crisp. Drain on paper towel and set aside. Cut each hard boiled egg in half and carefully remove the yolks.

In a mixing bowl, mash 6 full yolks with the avocado, garlic, olive oil, paprika, lemon juice and mustard. don’t use all of the yolks because the avocado will make it rich enough. It should be a creamy consistency after you fully mix the ingredients. Take your cooled bacon and finely chop into small pieces and add to mixture. Stir together.

Spoon each egg half with mixture. Sprinkle paprika on each egg.

Thanks to: http://crossfitnarrewarren.com.au/avocado-deviled-eggs-bacon-bacon/


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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

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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

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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/