Mmm the simple life. Two flavors creating a mouth bursting cream level of delicious. All for your mind and body pleasure. There are times in our mouth lives where we just know two tastes were meant to come together. I was scrampering around in the fridge looking for food I wouldn’t feel the need to photograph. Food I could simply eat in secret. I grabbed two random things meant to just be consumed, enjoyed, and walked away from. Food far too simple to blog about. Then together they entered me and I knew they had to be shared.
P.S. These would make great party snacks.
I meant to remove them from the sticks. To save some for later. They are saved now…just inside me. It turns out the glass was very useful for seed storage.
Disclaimer: Unless you find humanely raised goat cheese dairy is not paleo. Here is a great article on it.
Macros per stick: Calories: 30.8g Fat: 2g, Sodium: 35.5mg, Potassium: 20.3mg, Total Carb: 1.4g, Net carb: 1.2 g, Protein: 1.8g
Sometimes elegant simplicity is all that we want inside us. We don’t want to slave away for hours just to get one tiny mouthgasm. What we want is to lovingly create mouthbliss with a few strokes of a knife into some radishes and a squeeze of juice on the top. Lemon juice with pepper and salt to bring it all together. Then we add the final white layer of cheese and put in a martini class to be very, very fancy. We then consume for mind shattering lifts.
This is another taste your brain most likely doesn’t know. It will be alright my lovers because we are going to give you familiar ingredients to pair the bitter with. What raw ingredients give your mind is a bright bliss flavor that does not compare to cooked food. I still love cooked food and still fear sauntering into a full on raw diet, at least for a while. Each time I get over bitter though, and embrace raw foods, my mind and body are never disappointed.
It was a very groggy mind day when I decided to put this inside me and oh did it brighten my sprog right up. Seriously though, it cleared me right out and the day was just a bright bliss of mind control.
The whole tini is rich in Vitamin C with moments of Vitamin A, E, calcium, folate and iron. All ready to connect you to life.
What you will need:
One watermelon radish chopped into bite sized pieces
Half a cup of feta or goat cheese (I recommend feta but goat gives a more creamy mouth time)
Half a teaspoon of salt
The juice of one lemon (yes the whole thing. You want that full flavor)
1/4 a teaspoon of pepper
Tablespoon of oil (optional, to drink from the bottom once the salad flavors leak in, but it doesn’t stick to the radishes)
Combine the above and place into a martini. Then put in a bowl because you have to stab it pretty hard.
Macros: Calories: 192.3g Fat: 18g, Total Carbs: 4g, Net Carbs: 2g, Protein: 6g
Disclaimer: Unless you find humanely raised cheese dairy is not paleo. Here is a great article on it.
Oh the beautiful beautiful egg. Somehow even it was demonized in the so called health movement of America. We tossed it in the trash we did. Just the yellow though, we kept the white. Sigh. We are so racist.
Eggs hold a vital nutrient for your sprog. B12 is essential for brain functioning and boosts cognition as well as memory. We want as many of these things inside us as possible.
Now broccoli is another gorgeous story for our bodies and minds. Have you heard about the recent scare of not getting enough vitamin D in our days? Apparently we are not out in the sun enough. This deficiency can lead to depression.
On the days I felt moped out I would just go sit clothless in the sun and soak it in. After about thirty minutes there was definitely more sprite to my thoughts. Broccoli is soaked in vitamin D and completely ready for you. In a super simple recipe no less. If you have a mini casserole dish.
First of all you’ll need to bake some eggs. If you go ahead and bake twelve as well as get a large hunk of broccoli you can have lunch for a week. Your body gets to learn and adapt to those nutrients to the point they will taste like creamy crunchy heaven. That’s what happened for me at least.
Baking eggs might sound new to you. Alton Brown lays it all out for you and I have the link ready for you in the recipe below. It makes a creamy egg and you can cook so many at once. It’s the only method I use now.
What you first must do again is consult ancient wisdom. My sensei in this matter is Mellissa Sevigny over at I Breathe I’m Hungry. Click wisely. Her world is epic enough to get lost in with only keto wings to fly you out. She guided me through my initial keto journey with open food arms and gave my mouth tastes it had never known. The thing about primal/keto living is it makes sense to your body and eventually, after it has adapted, it will create the best tastes your brain can make.
When you’re a wee lad or lassie your mother/father/animal that raised you was in charge of expanding your tastes. They gave you spinach and you flung it back as your body alerted there was potential poison in your mouth. Your mouth eventually learned that spinach is actually delightful for you and full of iron for your mind sprog so it decided to create a taste you enjoy.
Well now it is time to grow up and adapt those taste feels yourself. Starting with beef tongue.
The jalapeno popper casserole was one of the first dishes I made on keto. It uses cauliflower as its base. I have always liked cauliflower. Mostly out of respect to its opponent. Broccoli. Someone told me to pretend broccoli was little trees and we’re slowly becoming friends. Now it sometimes makes me sad to eat little trees though.
So this beef tongue casserole recipe is going to draw on her ancient wisdom for the cauliflower creamy layer and then grab some ideas from Sonia yet again. I followed her pickled beef tongue recipe and then found her casserole as well for guidance.
I know organ meat sounds scary but more primitive cultures (cultures that listen to their bodies more than media) actually consume organ meat and throw out the more lean meat to the dogs. I have news to break to you and it might just shatter your reality. It did mine. Companies own/control the food pyramid and it turns out they were wrong. Low fat is actually horrid for you. This is why there is so much sugar in every low fat product. They have to mask the taste and then use sugar to addict you to it. Your mind makes taste and they knew if they gave it just the low fat one your body would reject it.
If you’re scared though you could use ham. 😉
The first thing you’ll do is find beef tongue. I found mine at the farmer’s market here and if you can get in touch with a butcher I’m sure he’ll slip you some for some money. You could also use some ground beef in this or even other organ meat. Chicken hearts are incredible.
So first let’s prepare the cauliflower. We’ll basically do exactly what Melissa says to and trim the cauliflower/break it into medium sized pieces. Now don’t throw out that leftover bottom layer. Put it in a large ziploc/whatever brand you desire bag to put in the freezer. You can turn leftover vegetable moments into broth later.
Then you’ll put the cauliflower, 2 T (tablespoons) of heavy cream and 1 T of butter on top of your cauliflower and then microwave it uncovered, on high for 10 minutes. You might want to accidently leave the cauli leaves in there to microwave because they wind up being delicious soaked in those fats.
While that’s cooking we’ll start on the sprouts. Now these things are incredible but your mouth most likely does not know them. I also found these at Trader Joe’s and don’t know how hard it is to find sprouts where you live. You could substitute broccoli, a few carrots or just go mad and throw in daikon radish. Just don’t go putting any potatoes in there. That ruins the whole point of it being low carb =/
These things are pretty tough veggies, which is what we want for this dish, but they need to soften up a bit first. Go ahead and pop a raw brussels into your mouth though. Add some cheddar cheese to get that familiar going. Yes it is going to be bitter and you’ll hate it at first. It’s for your future mouth.
So go ahead and drop those onions pieces into your cast iron with a T of oil and set them over medium high. Garlic may have been a good idea here. After a minute drop in the sprouts. Occasionally move them around. Maybe sing to them a bit. Now don’t cook them too much. They’re going to be sitting in an oven soon and still need to look their best. About five minutes over medium heat should do.
Once the cauliflower has had ten minutes you’ll take it out then stir to moisten up the whole dish with the cream and butter. Then put it right back in for six to eight minutes or until tender. Then pour that into a food processor with your ½ cup of sharp cheddar cheese, ½ a teaspoon of salt. One teaspoon of rosemary and ½ a teaspoon of thyme and some cracking swirls of pepper. This is also where you can do whatever spices you want. Make it smokey with paprika and salt or you could even turn it into a dessert with pumpkin pie spice and some cloves. That might be too far…I might try it anyway.
Then pour in ¾ a cup of beef stock (or broth or chicken broth or veggie broth).
A note on cheese. Get a block of it and a high quality one. You can just break it off and put it right in and avoid the starch they put on packaged cheese/all those icky killy things they put on there. It also tastes like mouth melted bliss vs…okay still kind of bliss but a scouring one comparedly.
Now it is time to put it all together. Start with a layer of beef tongue. Then lay a layer of vegetables on top.
Finally cover that with some shredded cheese. You’ll use another ½ cup of cheese in the process. Or even more if you love cheese. I used about 2 cups in all.
Once you’ve done the layering you’ll go ahead and pour the caulimash right over it. and spread it out to cover everything.
Put the whole thing in the oven at 375 for thirty minutes and go read a book. Or whatever you want really. Just don’t leave the house.
Let that rest for 10-15 minutes then serve. You can garnish with some fresh rosemary or thyme and maybe even another cracking swirl of pepper.
Food Items You will need
2.5 Pounds beef tongue
For the Mash
1 head cauliflower
2 T Heavy Cream (try for organic)
1 T Butter (grassfed Kerrygold if available)
2 cups sharp white cheddar cheese
¾ cup beef stock (or broth)
teaspoon dried rosemary
½ teaspoon dried thyme
½ a teaspoon of pepper
2 cups brussels sprouts
Half an onion
2 cups kale sprouts
How to Turn the Above into a Casserole:
1)Clean and trim the cauliflower into medium sized pieces. Place those in a microwave safe dish with 2 T of HWC and 1 T of butter. Microwave uncovered on high for ten minutes.
2) While that’s softening heat up your cast iron or other heating device and pour in a T of oil. Add ½ of a chopped onion and let that soften then add in your brussels and kale sprouts. Cook for about five minutes over medium high heat then turn to low and just leave them there.
3) Once cauliflower has cooked for ten minutes remove from microwave and stir to coat in those delicious fats and return to the microwave for 6-8 minutes or until tender.
4) Pour the cauliflower into a blender and add your spices. Drop in a ½ to a cup of your cheddar cheese (preference based). You can just drop cubes right in. Pour in ¾ cup broth and blend until smooth but still slightly chunky.
5) Lay chopped up beef tongue at the bottom of your casserole dish then layer that with veggies. Cover that with cheddar cheese and repeat until your ingredients are finsihed. Pour the culimash over the top.
6) Bake at 375 degrees for thirty minutes or until bubbly. Let rest for 10-15 and serve.
A time ago I learned how to make nut butters. This was life changing empowerment for my mouth. I started with some almond butter with Sonia as my nutty butter guide. Then she showed me how to turn hazelnuts smooth as well. Finally it was time to spread my human arms and make a nut butter that the Internet barely knows. The Brazilian. If we love the wax we must as well take on the butter. You could even have it as an after wax cocktail treat.
Brazilian nuts are definitely a mind treat as they contain copper as well as manganese. Both of these, if added to your brain too much, can lead to issues. Deficiencies are actually rare unless you;re nutrient deprived. If you’re with me in America then I’m sorry to tell you but you might just be nutrient deprived. It’s okay though. You can get nutrients from food. Even the food below.
Manganese is linked to memory and deprivation in it can lead to severe memory loss. With it though, we can create memory machines. Copper is known as a brain food and stimulates the brain all over. Hello life connections.
To just bliss your mind even more they contain magnesium. Magnesium is vital to human functioning and most Americans are deficient in it. This can lead to anxiety as well as sleep issues. Due to the way magnesium binds to phosphates in soda you can be nulling the magnesium you do consume by drinking soda and flushing it out of your system. Read more on it here if your mind desires.
Now this is probably a nut your mouth doesn’t know. Because of that it is scared and might make you think it bitter or odd. So first of all take one of those raw nuts and just pop it right in your mouth.
Then you’ll probably want to chew and consume.
Next you’ll want to put all your ingredients onto a fancy cutting board: A tablespoon of oil (coconut, walnut, pistachio or olive if you have no other choice), 1/2 a teaspoon of salt, 1 vanilla bean and 3 cups of Brazilian nuts.
Then you’ll want to go ahead and toast those nuts for about three minutes over medium high heat until you can smell their aroma release.
Then you’ll go ahead and process them. You could also shake off the skin like Sonia does with hazelnuts, but I didn’t feel like doing that.
This can be a bit time intensive, especially if you are using a hand processor. I finally splurged and got a Hamilton Beach one with scrapy sides. I only used the 1 power setting though to see how long it would take at a weaker setting.
Usually nut butters can take ages but this nut is just meant to be buttered. Six minutes and it’s delightfully creamy.
My mouth was still a bit confused at the taste and although it has delightful earthy textures I wanted to add some magnesium and iron so I added two teaspoons of cocoa powder. It brought out some deep earth tones so I highly recommend it. You could even do it at the beginning.
Then you make a cocktail out of it. Because nut butter cocktails are the only morning cocktails allowed. Until I return to Key West. While there I did learn not to have coffee and rum together at 10 AM though.
Then I suppose you could spoon it into a jar. This is how full it gets if you sacrifice about a teaspoon to the counter and a half of one to the floor.
3 Cups of Brazilian Nuts
1 Vanilla Bean Scraped Out (optional)
T Oil (coconut, pistachio, walnut, EVOO)
1/2 Teaspoon Salt
2 Teaspoons Cocoa Powder (optional)
Add all of the above to a food processor and process for six minutes. Pour into jar and enjoy life
These are actually incredibly low carb at 6 net carbs per cup =D
Fat: 560.8g Total Carb: 86.4 g Net Carbs: 28.8 Protein 115.2 g
I’m Ainsley and I’ve been following a primal/keto diet for about a year now. At first it was just to try it but I got addicted to not being addicted to food. Food would taste bland when I was full and delicious when I wasn’t. My body communicated with me. I also deal with a few mental disorders that I’ve found to be controlled and even leave when I stick to the primal lifestyle that return when I cheat.
A few weeks ago I cheated and this was the salad that brought me out of it with the most blissful of mind tingles.
Dandelion and Lemon Cherry Salad
1 Cup Dandelion Greens
Juice of Half a Lemon
Cracking Swirl of Pepper
4 Cherries Carved into Pieces
T Extra Virgin Olive Oil
Turn the above into a salad.
Recipe Macros: Total Carbs: 10.2 G, Net Carbs: 7.4 Protein: 1 G, Fat: 28 G