Author Archives: MyLongevityKitchen

About MyLongevityKitchen

My name is Marisa Moon. I’m the recipe developer and blogger behind My Longevity Kitchen, where you can expect to find whole food recipes that minimize toxins and maximize nutrition; all served up with “Longevity Tips” along the way. Every recipe is gluten free and compliant with a variety of ancestral diets and real food lifestyles, such as Paleo, Primal, Perfect Health Diet, Weston A Price, Whole30, Pescatarian, Vegetarian, and Vegan. I like to say “Food is a magical thing…from the way it grows to the way it heals.” Food should bring us vitality, happiness, and well-being. When we understand our personal connection with food—where our food comes from, and how it makes us feel physically, and emotionally—it makes us feel truly alive, bringing out our inner humanity.

Grass-fed Pot Roast

Posted by MyLongevityKitchen

Grass-fed pot roast recipe for the whole family. Paleo, Primal, Nutritious Recipe with winter root vegetables. By Marisa Moon of My Longevity Kitchen

I love braising.

Braising is cooking something in liquid, at a low temp, usually after searing it first.

Why do I love braising?

It is easy; almost foolproof (unless you have too little liquid and burn your food), it always yields a flavorful, professional quality dish; and it is one of the greatest cooking methods for longevity.

What makes it healthier than other cooking methods?

Just like our modern lifestyle, we like everything fast. We usually crank up the heat on our grills, ovens, and stoves, and quick cook our favorite foods to get a crusty, smoky, texture and flavor. This is tasty, no doubt, but I would rather leave that for the grilling season… allow me to explain with a quote from my favorite nutrition book, The Perfect Health Diet by Paul Jaminet, PH.D., and Shou-Ching Jaminet, PH.D.:

“In meats that are grilled, barbecued, or pan fried, heterocyclic amines (HCAs) form from amino acids, sugars, and creatine. Formation of HCAs is substantial at temperatures around 400 degrees F. HCAs can cause cancer.”

Take a look at the warnings on www.cancer.gov, and see for yourself. 

Is this definitive? Can we be positively sure?  No. It’s nearly impossible to test such a thing in controlled studies, especially on humans.

But, gathering the information we have so far, HCAs and PAHs are dangerous to our DNA and might be making us especially vulnerable to cancers.

What are HCAs and PAHs? They are chemicals created during the process of cooking meats at high temperatures, or over an open flame.

I love the smells and flavors from grilling and roasting meats just like everyone else, but I am content now knowing that those cooking methods should be saved for specific occasions.

Braising is a great technique to learn.  You will find this cooking method works well on many of your favorite foods!  This works especially well with inexpensive cuts of meat, meat on the bone, and hearty vegetables. 

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Speaking of inexpensive cuts of meat, the chuck roast, or pot roast, is an economical cut of beef. It comes from the shoulder of the cow, and has lots of connective tissue which makes it perfect for slow cooking.

This is a great cut of meat to buy when switching over to grass-fed meats, trying to feed a family on high quality meats, and if you love tender, slow-cooked beef. If you find one with bone in, then go for it! Bones equal more flavor, and you can even reuse them to make stock after you scarf down this lovely meal.

See the recipe notes for ideas how to stretch this meal, or even save hands-on cooking time using the slow cooker.  This traditional braising method will give you the meatiest result though, so go for the big win!  

Grass-fed Pot Roast
Serves 4
A traditional dish with tried and true cooking methods that delivers tender and flavorful results every time. This flour-less pot roast recipe is made with grass-fed chuck roast, bone broth, and assorted winter vegetables. This warming, soulful dish will be a repeat in any house. This amount can serve 2 adults and 2 children, or 2-3 hungry adults. This makes great leftovers, so when it doubt, make more!
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Prep Time
20 min
Cook Time
2 hr
Prep Time
20 min
Cook Time
2 hr
Ingredients
  1. 1.5-2 lb Grass-fed Pot Roast/Chuck Roast (left at room temperature for at least 20 minutes)
  2. Sea Salt & Black Pepper
  3. High Heat Cooking Fat (e.g., Ghee, Pastured Lard, Palm Oil, Avocado Oil)
  4. 1 or 2 Onions, cut in half, skins removed
  5. 3-4 Carrots, cut in 2 inch large chunks
  6. 3 Celery, cut in 2 inch large chunks
  7. 1-2 Turnips, or small/medium Potatoes; peeled, cut into 2 inch pieces
  8. ½ Cup Red Wine
  9. 1.5 to 2 Cups Bone Broth or Organic Beef Broth (Water or any broth can be used in a pinch)
  10. 1 teaspoon Dried Rosemary, or 1 Tablespoon Fresh
  11. 1 teaspoon Dried Thyme, or 1 Tablespoon Fresh
  12. Heavy pot/dutch oven with a lid
Instructions
  1. Preheat your oven to 275 degrees F
  2. Heat 1 Tablespoon ghee on high heat, and season the roast with plenty of salt and pepper on all sides.
  3. Once the pan is surely hot, place the roast in the pan using tongs. You should hear a loud sizzle. Time approximately 3-4 minutes on the first side to get a good sear.
  4. Sear both sides of the roast. You want dark brown color which takes about 3 minutes per side.
  5. Remove the roast from the pan and set it aside on a plate.
  6. Add 1 Tablespoon of fat, then the onion halves, flat-side-down, and the carrots. Brown the onions and the carrots.
  7. Now add the ½ cup of red wine, and using tongs, scrape the bottom of the pan with the onions...you want all the beefy goodness that is stuck on the bottom of the pan.
  8. Cook the wine for 2-3 minutes on a good simmer, so you reduce the amount of wine by half.
  9. Add the celery, turnips/potatoes, the rosemary, thyme, and some more sea salt and pepper. Give everything a good mix.
  10. Now make room for the steak in the center, placing it in the middle, and moving all the veggies to the outsides of the pan (it’s okay if they are on top of the steak)
  11. Add 1.5 Cups of broth. Use more broth if needed to cover at least half of the steak.
  12. Cover the pot, and transfer to the oven for 2 hours.
  13. Your roast is ready when it is fork tender, and flaking nicely. You may serve it sliced or shredded, on top of the braised vegetables. I usually finish with a sprinkle of coarse sea salt.
Notes
  1. For a quick gluten-free gravy, while the roast is cooking, heat 2 Tbsp of butter/fat in a sauce pan. Then add 2 Tbsp of rice flour stirring for 2 minutes, careful not to burn. Now add 1 Cup of warm or room temperature broth, and whisk to incorporate. Bring to a simmer and continue stirring occasionally. The gravy will thicken as the heat rises. Season with salt, and herbs.
  2. If you are making the roast ahead of time, it is a great idea to use the broth left in the roasting pan to make this gravy as directed above.
  3. Stretch this meal by braising extra root veggies on the side. Peel and cube the veggies, rub with fat, season with salt pepper and dashes of rosemary and thyme, and place them in a pot/pan with enough broth to cover half of the veggies. Cover and cook in the oven while making your pot roast, but check your veggies after 1 hour.
  4. Slow Cooker Method: This method can be great if you don't have time to do the full recipe. Season your meat with plenty of salt and pepper, place in the slow cooker, top with the veggies and spices, and pour 1/4 Cup Wine and 1.5 Cups Broth over the top of everything. Cook on low for 6-8 hours.
If cooking larger roasts, use extended cooking times as follows
  1. 3 lb roast, 3 hours in oven
  2. 4-5 lb roast, 4 hours in oven (8 hours in slow cooker)
My Longevity Kitchen https://mylongevitykitchen.com/

Italian Broccoli Cauliflower Salad

Posted by MyLongevityKitchen

Italian Broccoli Cauliflower text

Italians love their salads. There is always a salad at the family meal.

A salad isn’t just a lettuce salad though.  Tomato salads, broccoli salad, potato salad (no mayo over here), zucchini salad, yada yada, baccala salad.  We often consider marinated and pickled veggies a salad when we’re in a pinch.  And yes, even something like Hitchcock Farms’ Broccoli burratta recipe could technically be a salad. If you think hard enough.

Here I have recreated a popular salad from my childhood.  Broccoli salad was one of my Mom’s greatest hits if you ask me!  I added cauliflower this time, along with the greens that surround the head.  I also use scallions instead of red onions because that’s one of the only ways I can get onions past Eric.  Feel free to add more or change up the onions if you’d like! 

This salad is sooooo easy, but a little laborious if you make a lot at once.  I say that because you can only fit so much into the steamer basket and have to steam the veggies in batches.  Other than that, it’s the easiest thing, and tastes so delicious!  To save time, try this recipe with one head of broccoli or cauliflower.  Just divide the dressing recipe, or make the whole batch of dressing and save some in a jar for salads during the week. 

Cauliflower greens add a delicious texture
Cauliflower ready to steam
Broccoli ready to steam

The steaming and chilling process of the broccoli and cauliflower is great for meal prep. You can use this steamed broccoli and cauliflower in any dish to help save time during the week.

You should always blanch or steam cauliflower for dip platters and party trays…no one likes a dry crumbly cauliflower; that’s why there’s always cauliflower on the tray! Steam it lightly and you’ll see them start flying off the tray. One trick for steaming cauliflower, and retaining its bright white color, is to add lemon juice or vinegar to the water instead of salt. The salt can make it slightly yellow. It is one of the only veggies that benefits from an acid in the water. Italian Broccoli Cauliflower main circle

Quickly, before I hand over this simply delightful salad recipe, I must drop a little longevity kitchen knowledge:

Broccoli is one rapidly-aging beauty.  What I mean by this is broccoli’s nutrients vanish into thin air every day that passes after harvest.  It’s a darn shame I tell you!  I wish everyone could grow broccoli in their yards year round, or have a farmer on speed dial.  BUT, that’s not gonna happen. 

I’ll keep it simple.  NEVER buy broccoli that is pre-cut, or unwrapped.  It’s basically just fiber you’ll get with the pre-cut stuff.  So if you love broccoli that much, you are in a massive hurry, and aren’t going for nutrients, then fine.  Buy the bagged pre-cut stuff.  But other than that, it literally retains almost zero nutrients.  Just days after harvest the broccoli can lose 50-75% of it’s nutrients.  Sad, I know. 

Look for broccoli that is dark green on top with tight florets.  It should be wrapped in plastic, and have no yellow or pale florets.  The stem should be bright green, and the bottom of the stem should be moist and flat, with no pocked holes.  

Call your grocery store and ask when the broccoli comes in.  Buy it that day, and steam it right when you get home.  This will preserve the nutrients.  If you have a farm or farmers market you visit, call in advance if possible and ask about the day they harvest the broccoli.  Also ask if they chill it immediately after harvest.  This is key to obtaining the most nutritious broccoli with all the anti-cancer properties we love. 

Don’t worry as much about cauliflower.  It doesn’t have as rapid of a respiration rate, and we can relax a little with that one. 

So call that grocer, buy that broccoli, and let’s get steamin’! 

This recipe works great with asparagus, potatoes, and green beans. In the summer you will love to try this with tomatoes, potatoes, and green beans all together. That will be great with some red onion.  Tell me about your favorite combinations!    

Italian Broccoli Cauliflower Salad
This simple salad of steamed broccoli and cauliflower is a classic flavor and side dish you will surely fall in love with. The dressing is made of lemon, red wine vinegar, fresh garlic and herbs, and the best extra virgin olive oil you can find. Serve this salad at room temperature throughout the week along side many of your favorite dishes.
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 3 small heads organic Broccoli
  2. 1 medium head organic Cauliflower
  3. 1 Clove of Garlic, minced (10 minutes or more before using. This activates the anti-cancer properties)
  4. Juice of 1 lemon, 3 Tbsp Measure (zest if organic, and desired)
  5. 2 Tbsp Red Wine Vinegar
  6. 1 sliced Scallion
  7. 1 teaspoon dried oregano, or 1 Tbsp minced fresh
  8. 2 Tablespoons fresh parsley, minced
  9. 1 Tablespoon + 1 teaspoon fine sea salt
  10. 1 ½ teaspoon fresh ground black pepper
  11. ½ Cup Extra Virgin Olive Oil
Instructions
  1. Prepare a steamer basket and pot of salted water for steaming. Get a large bowl filled with ice water to chill the veggies after steaming, and gather other tools such as a timer, a large slotted spoon, and a strainer.
  2. Clean and chop cauliflower into large florets, the size of about 2 bites.
  3. If the cauliflower greens are in good shape, cut the green stems/leaves into 2 inch long pieces, no wider than ½ inch. You may have to cut the stems lengthwise to make thinner pieces.
  4. Prepare the broccoli florets as well. Keeping them the same size if possible.
  5. Steam the Cauliflower florets for 3 minutes, in a single layer and in batches, using a timer. It helps to steam only pieces of the same size.
  6. Immediately remove the steamed cauliflower and transfer to the ice bath (do not steam more than 4 minutes or most nutrients will be lost). When the next batch is steaming, move the chilled cauliflower to the strainer you’ve set aside to use.
  7. Once all the cauliflower is steamed, you may start the cauli stems and greens. The stems might only take 2 minutes to steam, 3 minutes max.
  8. Repeat the steaming and chilling process with the broccoli.
  9. Now you will assemble the dressing. Start with a large bowl, big enough for all the veggies, and room to mix. Add the garlic, lemon juice, and red wine vinegar, scallions, herbs, and spices. Everything but the oil. If you would like the onion and garlic flavor then you may move on to the next step immediately. If you would like to calm the pungent flavors of the onion and garlic, let this mixture sit for 5 minutes or more.
  10. To finish the dressing, slowly stream in the oil while whisking constantly. This will create a nice thick dressing and make each bite of the salad more consistent in flavor. Your dressing will taste salty, but that is what we want! Once you add the veggies, that will no longer be the case.
  11. Mix in your veggies now, tossing numerous times to mix well.
Notes
  1. This salad keeps in the fridge for a week.
  2. If you don't have a steamer basket you may blanch in salted boiling water for 2-3 minutes, but the result will be much less nutritious.
  3. If you are eating the salad right away, this should be the proper seasoning. You may need more olive oil, lemon or salt if you had larger heads of broccoli or cauliflower.
  4. If you are eating this salad later, refrigerate, and remove 10 minutes prior to eating for the best flavor, and also to let the olive oil come to the right consistency.
  5. The veggies absorb the dressing the longer they sit, so you may feel the need to add more salt, oil, or lemon/vinegar, along the way.
  6. This salad is great to eat by itself, or you may add it to any salad greens with just a little extra oil and vinegar for a quick side salad!
My Longevity Kitchen https://mylongevitykitchen.com/

Lime Marinated Grass-Fed Skirt Steak

Posted by MyLongevityKitchen

Lime Marinated Skirt Steak Feature small

That name is a mouthful…a mouthful of meaty greatness! 

Skirt Steak is a great way to introduce grass-fed steaks into your budget.  It’s much more economical and has a ton of beefy flavor. 

This cut can be tough or chewy if it is cut the wrong way, or even prepared the wrong way.  And the beef from grass-fed animals, or animals raised on pasture, is much more lean (and full of meaty flavor), which can result in a tougher bite.  That’s why I chose an acidic marinade here.  The lime juice in the marinade ensures a tender chew, and desirable flavor.    

“Arghhh, No Marisa!  I don’t have time to marinate!  I have a 9-5 and barely make it home in time to make dinner as it is!”  I hear you friends.  Now, hear me out. 

 

Lime marinade

When you include acids in your marinades you are speeding up the process like crazy!  You can set this aside while you prepare a salad and heat the grill, and it’s already going to be amazing.  I’ve also prepared this marinade recipe with a dual function in mind.  You will be using 1/3 of the marinade for exactly that, and the other 2/3 to make a delicious sauce and dressing. 

When I made this dish I made the marinade before bed.  Then about 2 hours before dinner I put the steak in the marinade (that time worked for me, but you can marinade 30 minutes before dinner too).  See the recipe below for more pointers and variations!

 

About this steak.  I am lucky enough to have purchased this grass-fed skirt steak from a local rancher.  Lucky for many reasons, but mainly because I know where my food comes from, I am supporting hard-working, honest farmers in my community, I know this animal lived a healthy life eating the food it was meant to be eating (the latter is not as much about my compassion for animals as it is about the fact that a healthy animal yields healthy meat). 

That being said, I did not have the opportunity to choose my steak out of a lineup at the butcher counter, and inspect it for its size and accurate trimming.  My steak was a little small, and thin on one end.  I also had to do a little trimming myself just to remove the thick layer of excess fat.  This article on Serious Eats shows you how and tells you why. 

Call up your honeys and let them know that steak is for dinner!  Heck, steak is even for lunch!  These make great lettuce wraps.  Have fun, and tag me in your photos on instagram @mylongevitykitchen #mylongevitykitchen 

Lime Marinated Skirt dinner

 Suggested side dishes: Basmati or Calrose rice and Six-Spice Butternut Squash

Are some of these ingredients new to you?  Buy a bottle of Fish Sauce if you haven’t already. It lends a salty tangy dimension, like soy sauce and worchestershire combined, and is a healthy source of omega-3’s. The best brand is Red Boat Vietnamese Fish Sauce.  Check out my explanation of Coconut Aminos here

 

Lime Marinated Grass-fed Skirt Steak
A quick marinade of lime and fish sauce tenderizes your grass-fed steak, and gets an impressive dinner on the table with ease. This dual-purpose marinade serves as a delicious plating sauce and salad dressing.
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Prep Time
45 min
Cook Time
10 min
Prep Time
45 min
Cook Time
10 min
Ingredients
  1. 2 cloves Garlic, minced
  2. ¼ C Water
  3. 2 Tbsp Coconut Sugar
  4. 3 Tbsp Lime Juice
  5. 2 teaspoons Fish Sauce (or coconut aminos)
  6. 2 teaspoons crushed red pepper
  7. 2 small grass-fed skirt steaks, up to 1.5 lbs total weight
  8. 4 fresh Basil Leaves
  9. 2 Tbsp Cilantro or Parlsey
  10. 2-3 Tbsp Extra-Virgin Olive Oil
  11. ½ fresh Chili Pepper, diced
  12. Butter/Bib lettuce leaves, or Salad Greens for two
Instructions
  1. In a small glass jar with a lid, mix together the water and coconut sugar, garlic, lime juice, fish sauce, and crushed pepper. Shake it all up and set aside.
  2. Pat the steaks dry with paper towels and place them in a gallon-size Ziploc bag.
  3. Marinate your steak at room temperature 30 minutes before dinner by adding 3 Tablespoons of the marinade to the Ziploc bag with steak. Swish it all around to coat the steak.
  4. IMPORTANT NOTE: Max marinade time for this recipe is 2 hours refrigerated. You MUST refrigerate the steak while marinating if you go longer than 30 minutes because this is a salty/acidic marinade. Marinating any longer will ruin the taste and texture completely. Remove the steak from the fridge 15-30 minutes before cooking so it can come to room temperature.
  5. Once ready to cook, heat a grill pan, cast iron pan, or heavy bottomed pan; and coat the grill with a high-heat fat like ghee, avocado oil, palm oil, or palm shortening. You want the grill pan nice and hot before cooking.
  6. Remove the steak from the bag and shake off the excess marinade.
  7. Grill the steak 3 minutes on the first side and sprinkle with sea salt while grilling.
  8. Flip the steak and cook 2 more minutes on the other side, sprinkle with sea salt.
  9. Place the steak on a plate to rest for 3 minutes before plating.
  10. Meanwhile, add the herbs, olive oil, and diced chili to the jar with the leftover dressing. Shake it up.
  11. Spoon the dressing over each steak as you serve. You can use the lettuce to make a wrap or you may toss the greens with the leftover dressing.
Notes
  1. Make the marinade the night before, and add to the steak when you get home from work. Then by the time you’re ready to grill it will be ready to go!
  2. I suggest serving this for dinner with basmati rice, and my six-spice butternut squash. Makes a great lunch all by itself with the salad or lettuce wraps.
  3. This recipe works with flank steak too. Flank needs longer cooking time by 2-4 minutes extra per side.
My Longevity Kitchen https://mylongevitykitchen.com/

Six-Spice Butternut Squash

Posted by MyLongevityKitchen

Six-spice butternut 2 edit The butternut is more than just a squash.  It is a long-lasting, flu-fighting, time-saving winter veggie.    Dice up this golden beauty and you have a super simple side dish just when you thought you were out of veggies.

I’m talking about that day when you have used up all your greens, all your potatoes, and all your produce.  You look over at your pantry and think, “there’s gotta be some canned artichokes in here or somethin!”  Nope.  Just when you’re about to give up and skip the veggies, you see something out the corner of your eye.  It’s been decorating your kitchen with this fall harvest ornamental flair, and you think to yourself, “YES!  BUTTERNUT!  I am so glad you’re here!”  I absolutely love butternut squash, but don’t even tell me for a second you can’t relate.  Sometimes I forget it is in my kitchen, and then boom!  Two weeks later that baby is still standing tall and ready to be put to use (right when I need it the most).  If this hasn’t happened to you then you need to just buy one, and set it aside, and wait.  It’ll happen.  

Winter SquashWe shouldn’t leave winter squash on the sidelines, however, because these starchy, hearty vegetables have some powerful immune-boosting properties that we should take advantage of. 

Sweet winter squash doesn’t need much attention from the cook.  But, considering it’s much less sugary than its tuberous friend the sweet potato, it makes sense to spruce it up with some sweet and spicy flavors.  I only used a few ingredients here, but many of them may be new to you. 

First, I will mention the spices.  Have you heard of Five-Spice Chinese Powder?  I first purchased a bottle of this spice blend years ago when making one of Eric’s favorite foods from his homeland in Hawaii.  Shoyu chicken.  It is a dynamite dish of stewed chicken thighs in a sweet and salty umami bath.  (If you’re feeling adventurous or have longed for a good shoyu chicken recipe, I recommend this one from Reggies Kau Kau Time blog .  I am definitely going to make a longevity version of this dish for the blog one day.  It’s on the list!)  Chinese Five-Spice is typically a blend of Cinnamon, Clove, Peppercorn, Fennel, and Star Anise.  I recently bought a version containing ginger, but traditionally it is made without.  A little goes a long way, and you’d be surprised how useful it is in the winter!  I seasoned the squash here with five-spice powder, and some warming ground cumin.  If you’re not familiar with cumin, I’d have to disagree with you (huh?).  It’s the name “cumin” that people are unfamiliar with, not the taste.   Cumin is the most important flavor in every taco seasoning packet ever!..so I’m sure you will recognize the flavor quite well.  I LOVE IT. coconut aminos

Lastly, I’d like to introduce you to Coconut Aminos.  It is a sweeter alternative to soy sauce that is prized in the paleo world, and new to the culinary scene.  It’s basically salty coconut sap, but without the coconut flavor you might expect.  One bottle will last you a while (unless you go coconut aminos crazy like some of us do at first) so I suggest you go for it!  Tossing the butternut squash in this sauce really helps bring all the flavors together.  Are you nervous about trying all of these new flavors???  I sure hope not.  If you like Thai Food, or Indian Food, Moroccan Food, or trying new things, then you’ll love this dish!

PS I admit I ate it cold several times right out of the fridge.  mmmm.      

 

 

Six-Spice Butternut Squash
Butternut squash coated in a warming blend of spices including cumin, cinnamon, clove, star anise, ginger, and fennel.
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Ingredients
  1. 1 small Butternut Squash, under 2 lbs
  2. 2 Tbsp Ghee, Palm Oil, Coconut Oil, or Lard, melted
  3. 2 tsp Coconut Aminos (or 1 tsp fish sauce + 1 tsp coconut sugar)
  4. 2 tsp Coconut sugar
  5. ½ tsp Cumin
  6. ½ tsp Chinese 5 spice
  7. ¼ tsp Sea Salt
  8. 2 fresh Basil leaves
Instructions
  1. Preheat the oven to 400
  2. Cut off both ends of the squash by root and stem, and peel the skin off with a vegetable peeler.
  3. Cut the squash in half crosswise. Then, cut both halves lengthwise and use a spoon to scoop out the seeds.
  4. Cut the squash into 1 inch cubes.
  5. In a mixing bowl, combine the melted fat with the coconut aminos, coconut sugar, and the rest of the spices except for the basil.
  6. Add the squash to the mixing bowl, and toss well to coat
  7. Roast for 25 minutes, turning the pieces after 15 minutes.
  8. Thinly slice the basil by stacking the two leaves, rolling tightly like a cigar, and slicing across to create ribbons. Carefully mix the basil ribbons into the hot squash.
Notes
  1. Enjoy this sqush on the side of a juicy steak or any tender braised meats.
  2. The spices compliment many asian and latin flavors.
  3. Try it with my Lime Marinated Grass-fed Skirt Steak.
  4. We also ate the leftovers for breakfast in a one-pan scramble of eggs, kale, and the six-spice squash.
  5. Tag me in your squash photos! @mylongevitykitchen #mylongevitykitchen
My Longevity Kitchen https://mylongevitykitchen.com/

Fiery Sundried Tomato Pesto

Posted by MyLongevityKitchen

sundried tomato pepper pesto

I think hot sauces, and salsas are my favorite foods ever.  And doesn’t just the word “Pesto” make your mouth water? 

Why don’t you imagine now a pesto that is hitting you from every corner!  It’s hot, it’s smoky, it’s tangy, it’s fragrant, and it’s salty.  Oh, and the garlic.  Oh yes.  We’ve got organic, sun-dried tomatoes, bunches of peppery fragrant Italian basil, only the best Extra Virgin Olive Oil you can find, fresh spicy jalapeno peppers, smoky aleppo pepper flakes, and salty briny capers.  Mmmmm hmmmm…

Aleppo Pepper

Don’t you even think for a minute that this pesto has to be paired with something bland because of its mighty super-tasty powers!  This pesto is to Italian food like sriracha is to Thai food.  Don’t believe me?  Make it yourself and slap it on everything you eat.  Ahh-mazing.

Before you dive in and start this recipe, I must introduce you to my favorite sun-dried tomatoes.   These bagged tomatoes are much different than the oil-packed style you’re used to seeing (and eating).  Try these, and you’ll be amazed how delicate the flavors are while still bringing you what you would expect of a delicious sun-dried tomato. 

 

Sundried-Tomatoes-814985000135

Have fun with the recipe and try using all sorts of peppers!  Especially if you can get your hands on organic fresh peppers.  Add some olives, nuts, and even Parmesan!  Invite me over for dinner would you? 

Fiery Sundried Tomato Pesto
A mouth-watering combination of fiery fresh jalapeno peppers, Italian basil, garlic, sun-dried tomatoes, capers, Aleppo pepper, and of course Extra Virgin Olive Oil. This 5 minute pesto will add heat and dimension to your favorite foods like you could never imagine.
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Prep Time
5 min
Total Time
15 min
Prep Time
5 min
Total Time
15 min
Ingredients
  1. 1 Cup Organic Sundried Tomatoes (packed without oil), roughly chopped
  2. 1 Cup Fresh Hot Peppers, such as Jalapenos, roughly chopped
  3. 3 Cloves Garlic, finely chopped or minced
  4. 1 Bunch of fresh Basil, stemmed
  5. 3 Tbsp Aleppo Pepper, or crushed red chili flakes
  6. 1/4 Cup Capers, drained
  7. Sea Salt and Cracked Black Pepper
  8. 1/2 to full cup Extra Virgin Olive Oil
Instructions
  1. Add the tomatoes, fresh hot peppers, and garlic to the food processor and pulse several times to finely chop and incorporate each ingredient.
  2. Now add the Basil, Aleppo Pepper, and Capers, along with a generous sprinkle of salt and pepper. Pulse several times to crush all the ingredients together. Add a splash of oil if the mixture is too thick to process.
  3. Taste the pesto for salt.
  4. Scoop the pesto into glass jars, and cover the pesto with oil.
  5. Stir the jars carefully to saturate the pesto with oil, and refrigerate.
Notes
  1. This mixture should last two weeks in the fridge as long as it remains covered in oil
  2. Variations: Try olives instead of the tomatoes or capers. Try any type of fresh peppers. Try Adding Parmesan and pine nuts.
  3. Tag me with your creations! @mylongevitykitchen #mylongevitykitchen
My Longevity Kitchen https://mylongevitykitchen.com/

Homemade Ghee

Posted by MyLongevityKitchen

Ghee

If you haven’t heard of this popular cooking fat that is making a comeback right now, I would be very surprised!  GHEE is everywhere!  But WHY? 

This ancient form of clarified butter has been used as a healthy cooking fat for longer than documentation can confirm.  Ghee is essentially strained brown butter, resulting in “butter oil“.  When the butter is slowly warmed on the stove, the water evaporates, milk solids and proteins begin to separate from the fats, and you can easily separate these fats to retrieve the clarified butter (clarified butter is the star ingredient in the mother sauce, known as Hollandaise).  Now, cook that butter a little longer, and browning begins to occur.  Soon, you develop a nutty depth and complexity that can only be found in Ghee.  Both Ghee and Clarified Butter have incredible health benefits.  As long as the butter is from a healthy source (such as cows raised on pastures, fed grass, free of growth hormones and antibiotics, fed non-gmo supplemental feed), the resulting “butter oil” is high in conjugated linoleic acid (CLA combats cancer and cardiovascular disease, and inflammation), Vitamin A, Vitamin K2, beta carotene (you can tell this by comparing the golden color of grass-fed butter next to the pale white color of conventional butter), and has a far better Omega-3 fatty acid ratio than conventional butter.  You should also note that most of the milk solids and proteins (lactose and casein) are removed during the process of making ghee and clarified butter.  This means nearly everyone but the most sensitive individuals can enjoy the benefits of ghee in their diet.  Did I mention that ghee and clarified butter have a much higher smoke point than regular butter?  You can pan fry and roast foods in ghee without causing damaging free radicals! 

Sure you can buy grass-fed organic ghee at the supermarkets now, but they are more than $1.00 per ounce!  You can make your own ghee for less than half that price.  Try out this step by step tutorial, and let me know how it goes!

 

Homemade Ghee

Step 1:

Using a small sauce pan, melt 8 oz of butter on low heat. (you may dice the butter to rush this step)

Step 1Step 2:

About a minute after the butter is all melted, the top layer will become fluffy foam.  Step 2 cTo encourage the water to evaporate, and allow air to escape, you can rest a slotted wooden spoon upside-down like the second photo below. Or gently move the foam around, by skimming the top, to let air escape.

step 2 b

Step 3:

About 2 minutes later, you will notice the foam is no longer fluffy, and starts to bubble more and separate.

Step 3

Step 4:

Continue cooking, and if you tilt the pan, you’ll notice almost all of the white milky solids will have fallen to the bottom of the pan, while the top is still bubbling and foaming again.

Step 5

step 5 9minStep 5:

In these next few minutes (around 9-12 minutes into the process) the milk solids will be browning at the bottom of the pan.  

Step 6:

Tilt the pan to check on the browning. Keep cooking until it is dark brown, and remove the pan from the heat when it looks like it might begin to burn.

Step 6Step 7:

Allow it to cool for 10 minutes, and then skim off all of the remaining foam that floats on top.  This is what you are left with:

Step 7 coolStep 8:

Pour the ghee through cheesecloth or a coffee filter resting on a funnel.

Step 8 filter

Congratulations!  You made your own GHEE! 

fiinal

Ghee is safe kept in an airtight container at room temperature for up to a month, or you may refrigerate it to prevent any possibility of spoiling.  Make a bunch so you can stock up!  You can freeze ghee too. 

*To make Clarified Butter (which has a cleaner, more neutral taste, and shorter processing time), carefully skim all of the foam off the top in Step 2.  Once you have cleared off as much foam as possible, without disturbing any milk solids that settled to the bottom, you may ladle or pour out the remaining fat (carefully avoiding the milk solids on the bottom).  Clarified Butter may not last at room temperature for more than a couple of weeks since it is not strained like ghee is. 

 

 

Paleo Thousand Island Dressing

Posted by MyLongevityKitchen

Paleo Thousand Island Recipe

I’m going to go ahead and proclaim “Thousand Island is the best American salad dressing!”  Yes, even versus ranch dressing.  Try this recipe and you’ll soon agree. 

McDonald’s can keep their poisonous special sauce, because I have a homemade version that will make you forget any other existed.  You can eat my dressing like a dip for your veggies, slather it on wraps and burgers, serve with my salmon sardine cakes, enjoy it with potatoes, use like a salad dressing of course, and more!  Don’t forget about a tasty rueben.  This is so easy to make, and you’re family will thank you for it! 

thousand island burger
Now that’s what I call a Big Longevity Mac!

 

Don’t be intimidated by all the ingredients.  It’s so easy to throw together, especially if you already have the mayo.  I keep Primal Kitchen Foods Mayo, or Sir Kensington’s Mayo, in my pantry as a backup, but I always make my mayo homemade if I have the oil on hand (Primal Kitchen Foods Mayo is the healthiest mayo on the market, but only available online and very few select Whole Foods; Sir Kensington’s still uses sunflower oil which is generally unhealthy because it is high in omega-6 fatty acids, but this will still be better than any other mayo in the store).  Making homemade mayo is quick and easy if you have an immersion blender.  Follow this recipe by “The Healthy Foodie”, but the only thing I would change is use the yolk only.  Not the whole egg. 

There’s hardly a single bottle of salad dressing sold in stores that I would buy or eat these days.  Go ahead and check your fridge, and read the bottles of dressing in there.  Even the organic brands like Annie’s have soybean or canola oil as the base.  The only brand I do know of that actually uses olive oil is Tessamae’s All Natural olive oil based salad dressings.  If you want to live a long and healthy life, it’s time you learn about your healthy fats, and ditch the “industrial seed and vegetable oils”.  Marketing and Media did a fantastic job making us believe industrial seed and vegetable oils like soybean oil and canola oil are healthy for us…but they are dead wrong. 

Want to know the whole story about why and how we’ve been deceived?  Check out Mercola’s article called “The Great Con-ola”.  Watch this video if you’d like to see what the rapeseed has to go through to become Canola Oil on the shelf.  You’ll be disgusted to see the chemical washes and bleaching that must be done before the canola oil is ready for sale (ignore the health claims, and skip to after 1 minute to see the factory processing). 

In a nutshell, American’s excessive consumption of these oils (such as soybean oil, canola oil, corn oil, safflower oil, cottonseed oil, and sunflower oil) is now believed to be largely responsible for the rise in liver disease, heart disease, obesity, allergies, asthma, mental illness, bowel disorders, and cancer (more references and information can be found in my favorite, most trusted diet book called the Perfect Health Diet, in Chapter 11: The Dangerous Fats: PUFA). 

Toxic Oils

“But Marisa, what are we supposed to use if we can’t use these oils?” 

Healthy Fats

It’s time to take back control, and fill our kitchens with wholesome ingredients that have been keeping our ancestors healthy for centuries. 

Post your questions in the comments below.  I know what it feels like to learn about toxic oils for the first time.  You’ll have many questions about how and why and what to do!  Start small and work your way up.  The most important thing is to be aware, and continue to educate yourself because repetition will help you remember and find a deeper understanding.  Bookmark this page, pin these images, and spread the word.  Let’s help keep our loved ones free from cancer and disease, starting with this delicious homemade dressing! 

Read this article by “The Healthy Skeptic” Chris Kresser to learn more about toxins in our food.  If you don’t have time now, bookmark it and read it later.  This is important information to understand and apply if you want to live a healthy life and fight chronic disease. 

Paleo Thousand Island
Make your own thousand island dressing from scratch, and you'll get high fives all around. This dressing is made with wholesome ingredients, and it lasts in the fridge for at least a week. Use it as a dip for veggies, salad dressing, burger topping, or just like any other condiment!
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Ingredients
  1. 2 cups homemade Mayo (Primal Kitchen Foods Mayo, or Pure Avocado Oil Mayo)
  2. 1 cup organic Ketchup
  3. 1 Tbsp White Balsamic Vinegar (or 1 tsp Apple Cider Vinegar + 1 Tbsp Coconut Sugar)
  4. 1 Tbsp Vietnamese Fish Sauce (or organic worchestershire)
  5. 3/4 C finely chopped Pickles (or natural relish)
  6. 3 Boiled Eggs, finely chopped (optional)
  7. 3 Scallions, finely chopped
  8. 2 Tbsp Fresh Parsley, minced
  9. Fine Sea Salt, 1 tsp
  10. Cracked Black Pepper, 1 tsp
Instructions
  1. Mix all the ingredients together with a fork (too chunky for a whisk).
  2. Try not to eat all of it at once.
  3. Store in a glass jar in the fridge for a week.
Notes
  1. Buy a bottle of Fish Sauce if you haven't already. It lends a salty tangy dimension, like soy sauce and worchestershire combined, and it is full of healthy enzymes and antioxidants. The best brand is Red Boat Vietnamese Fish Sauce.
My Longevity Kitchen https://mylongevitykitchen.com/

 

Italian Stewed Cauliflower

Posted by MyLongevityKitchen

I almost never make the same thing twice…but this dish happens pretty often in our house.

There was a time when I had so much cauliflower I didn’t know what to do with it all!  This happened after a trip to Smit’s Farm, owned and sustainably operated by a family friend and their loving family.  My Nonno showed us the VIP treatment, taking us into the fields to harvest the most beautiful assortment of vegetables.  It was incredible to see how much variety they grew.  And the cauliflower were massive!

Cauliflower bigger than your head
Sauteed cauliflower greens
So much cauliflower!
So beautiful! Cut around the cauliflower and turn like a steering wheel to release

Inspired by the versatility of cauliflower, along with a recipe from David Rocco’s book “Made in Italy” called “The Best Cauliflower Ever” or “Cavolfiori Stufati Al Pomodoro”, I slowly stewed my way to this dish.  I realized I can use any tomato product, such as puree, whole peeled, or even jarred salsa, to make it.  And it’s always AMAZING.  Don’t forget about the greens and stems that hug the head of cauliflower.  If they are still in good shape then slice them up and cook them too!  I also was somewhat surprised that this dish is best at room temperature, like David Rocco suggests.  The flavors stand out much more when it is at room temp, and it’s even more rich and comforting.  This type of dish, that can be eaten room temp, is perfect for company or a busy day in the kitchen. 

 


image

If you haven’t seen David Rocco’s Dolce Vita, do yourself a favor and DVR a few of those episodes.  It’s the perfect show to help you get away, explore the beautiful country of Italy, and understand the culture’s appreciation for quality ingredients, and simple cooking.

 

 

 

If you are still reading now, I know you love Cauliflower more than a handsome Italian man…and I thank you.  In return, I shall give you this amazing Cauliflower recipe. 

 

Italian Stewed Cauliflower
This warming and tender adaptation for simple white cauliflower is the perfect way to fulfill your pasta dreams, and please the whole family. The versatility of this recipe makes it even more incredible. Try it with jarred salsa, leftover sauce, or even pizza sauce. This dish is surprisingly best at room temperature. Trust me on that. I suggest doubling the recipe if you serve it as a main course. You may also freeze the finished dish for future use.
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Prep Time
15 min
Total Time
1 hr
Prep Time
15 min
Total Time
1 hr
Ingredients
  1. 1 large head cauliflower, core removed, stems and greens saved
  2. 1 onion or 2 shallots, finely diced (can be omitted if you use a flavorful sauce or salsa instead of tomato puree)
  3. 2 cloves of garlic, minced (optional)
  4. 16 ounces Tomato Puree, Sauce, Crushed, or Diced, or Salsa
  5. 1/2 cup cubed hard cheese and rinds like parmesan, grana padano, or pecorino romano
  6. 1/4 cup extra virgin olive oil
  7. 1/2 cup fresh parsley chopped
  8. 1/2 cup water
  9. 1/2 cup grated cheese
Instructions
  1. Cut the cauliflower florets and stems into small bite sized pieces. If the greens (including firm ribs) around the head are in good shape, slice them thinly with the cauliflower.
  2. In a large pot, heat the olive oil on medium heat, and saute your onions until they are getting soft.
  3. If you haven't already, cube the hard cheese into small bite size chunks.
  4. Add the garlic and parsley to the onions, and stir to start releasing the fragrance of the garlic.
  5. Add the cauliflower and stems, some black pepper, and a generous three-finger pinch of sea salt. Stir to combine.
  6. Now add your water, and tomato puree or choice of tomato sauce.
  7. Mix everything together, cover the pot, and turn the heat on medium low.
  8. Set a timer for 40 minutes and check back every so often to give it a stir.
  9. After 40 minutes, stir and smash the cauliflower, and taste for salt. You will likely need more salt if you used an unseasoned tomato base.
  10. Remove the pot from the heat, and stir in the cubed cheese, and grated cheese. Mix it well, and let it sit for 15 minutes before digging in.
  11. Enjoy at room temperature with grated cheese, and crushed or dried chilli flakes
Notes
  1. This will serve 6 people as a side dish, and 3 people as a main dish.
  2. This dish will be great with the addition of fennel, or even some leftover meat like italian sausage or beef. Simply add in with the cauliflower.
  3. Tag me in your stewed cauliflower pics #mylongevitykitchen @mylongevitykitchen
My Longevity Kitchen https://mylongevitykitchen.com/

Goat Cheese Stuffed Mushrooms

Posted by MyLongevityKitchen

goat cheese mushroom platter 2

I’ve always been a stuffed mushroom fan. You can really stuff them with ANYTHING.

I remember when my husband Eric and I first tried paleo, maybe 6 years ago, we used to make these all the time as a snack! He was amazed how easy it was, and how we could “wing it” with whatever we had in the fridge. That’s actually how I ended up using dried sausage for the filling…that’s all we had!

I feel like this calls for a quick story on why we tried out paleo 6 years ago. Eric and I have always bonded over dieting, staying in shape, and taking care of our physiques. I was the one that found it hard to stick to such a regimented workout schedule, which means I would be left scrambling to tone up at the last minute before a body-baring vacation or boat party. Eric introduced me to the low-carb diet because you can easily lose a significant amount of body fat if you cut out carbs and eat more protein and fat. That is a sure thing for anyone and everyone. I was not gluten free at the time, and was a typical dieter that believed low fat and whole grains would keep me thin. This low-carb thing blew my mind!!! Especially when I saw results, I was just amazed. Back then, we would only do low-carb to lose a few pounds, and then we would return to our regular “extra-lean jenny-o ground turkey and brown rice diet”. The immediate results of the low-carb paleo diet is one of the reasons why it was easier for me to transition to gluten-free and paleo when the time came for such a major shift in my lifestyle.

Back to the mushrooms…shall we?White Mushrooms -

One trick to add to your mushroom-stuffing arsenal is to marinate them, like you see here in my recipe below. This allows you to add flavor to the bland mushrooms (don’t take offense mushroom lovers…it must be the delicious stuffing that typically makes them taste so bland) and add moisture, so you don’t have to add a splash of water to the baking dish like you’ll usually see in other stuffed mushroom recipes.

Don’t be afraid to play around with the ingredients here! If you don’t eat cheese, add some mashed avocado (What?). And if you don’t like goat cheese, then try it again because it’s awesome.  Kidding, not kidding. I was surprised how many people want to try this recipe even though they don’t like goat cheese. Well, the goat cheese is the star player here…so if you want to try something new then I suggest mixing half goat cheese, half mascarpone or cream cheese. I have made these before with mascarpone, and they are incredible! If you are using one of these soft cheeses instead, then you’ll want to add the cheese in with the sausage at the end, when you add the parsley. That way it will all melt and mix together into a lovely creamy mess.

I added fresh cranberries this time around

Happy Stuffing.

Speaking of stuffing, don’t skimp on it just to get a pretty mushroom. Stuff those babies until the stuffing is all gone! Pile it across the neighboring mushrooms like you’re spreading frosting on a cake, and thank me later for the deliciously irresistible “scrumplings” that you will be eating off the bottom of the pan after baking. That is the best part!

Goat Cheese Stuffed Mushrooms closeup

 

Goat Cheese Stuffed Mushrooms
This sophisticated take on a classic will have your goat-cheese-loving friends and family oo-ing and ahh-ing over the creamy, tangy filling. Use this preparation for any stuffed mushrooms and play around with the fillings for more variety! You can freeze the mushrooms before or after baking, for future use.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 2- 8 oz container stuffing mushrooms (large white or baby bella work best)
  2. 1/2 to 1 full cup (4 oz or more) cured sausage such as salami, soppresatta, or spanish chorizo, finely chopped
  3. Butter or fat to saute
  4. 3 Tbsp White Wine (divided 2 Tbsp and 1 Tbsp)
  5. 1 Tbsp Apple Cider Vinegar
  6. 2 Tbsp Extra Virgin Olive Oil
  7. 1/2 Jalapeno, small dice (leave this out for milder heat)
  8. 3 Scallions, sliced fairly thin
  9. 2 Garlic Cloves, minced
  10. 2 Tbsp fresh parsley, minced (you may sub any delicate greens spinach or fresh herbs here)
  11. 1 Egg
  12. 4 ounces crumbled goat cheese (keep chilled until needed)
  13. Salt & Pepper
  14. Optional: Grated Italian Cheese such as Parmesan, Peccorino Romano, or Grana Padano
  15. Optional: Gluten-free flour or breadcrumbs for additional binding (such as potato starch, brown rice breadcrumbs, almond meal, etc...)
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Clean the mushrooms any way you wish. Running water, bowl of water, paper towel, whatever! Don't listen to the hype about not washing your mushrooms.
  3. Prepare the mushrooms by removing the stems, and set them on your cutting board.
  4. Create your marinade in a bowl large enough for the mushrooms by mixing 2 Tbsp wine, 1 Tbsp Apple Cider Vin, 2 Tbsp Olive Oil, and a sprinkle of salt and pepper. Add the Mushrooms and toss to combine.
  5. Heat 2 Tbsp Butter in a saute pan on medium heat and add your diced sausage.
  6. Dice up your mushroom stems fairly small, and set them aside with your jalapenos, scallions, and garlic.
  7. Checking back on your sausage which should be browning nicely, give it a stir, and now you may add your stems, jalapenos, scallions, and garlic. Give it a little sea salt and mix around until you smell all the yummy garlic, and the stems and jalapenos start to soften.
  8. Add 1 Tbsp white wine to the pan, and stir around to incorporate. Let the mixture cook 2-3 more minutes until most of the liquid is evaporated. Taste for Salt.
  9. Turn off the burner and remove the pan from the heat so it can begin to cool. Mix in the minced parsley or herbs now.
  10. Meanwhile in another bowl, beat the egg, and add in the goat cheese.
  11. Find a pan that will fit the mushrooms rather snuggly, so they don't slide around. Line the pan with parchment or foil for easy cleanup.
  12. Add the cooled sausage mixture into the bowl with the egg and goat cheese. If using parmesan or grated cheese, add 2 Tbsp or more. Mix well and taste the mixture. When in doubt, add a bit more salt because the filling needs to be slightly salty to compliment the mushrooms.
  13. If your mixture is too loose or warm, you should refrigerate to help tighten it up before stuffing. You may also add a binder such as gluten-free flour or breadcrumbs, 1 tablespoon at a time until you reach the desired consistency. I highly recommend refrigerating the mixture for 10-15 minutes.
  14. Begin stuffing each mushroom and adding it to the baking dish.
  15. Once you have stuffed each mushroom, start adding the remaining stuffing across the tops of the mushrooms so they are overflowing. Everyone wants more stuffing, so use it all!
  16. Bake the mushrooms uncovered for 20-25 minutes. You may broil the mushrooms for a short time at the end if you'd like more browning on top (not recommended with parchment paper).
  17. Sprinkle with fresh parsley when serving.
Notes
  1. For a more mild flavor, the goat cheese can be mixed with mascarpone, or cream cheese, or swapped out all together. These creamy substitutes are best stirred into the hot pan right before you remove it from the heat.
  2. Tag me on instagram with your stuffed mushroom photos! #mylongevitykitchen @mylongevitykitchen
My Longevity Kitchen https://mylongevitykitchen.com/

Paleo Maca Cookie Dough

Posted by MyLongevityKitchen

This paleo cookie dough is a major hit!  I made it at least 3 times in two months.  Maybe more.  

I rolled it into balls and dipped them in dark chocolate for Thanksgiving too!  It’s super slammin’ just out of the jar (with a spoon in da mouth), but the chocolate covered balls bring it to a whole ‘nother level.  Dare to walk passed your fridge without grabbing a nugget every time.  The best part is, they are even more delicious when they’re cold! 

Before I tell you what’s in this creamy nutty magical mixture, I must tell you about a fairly recent addition to my longevity pantry. 

Since the Summer of 2014, I have been hooked on figuring out ways to get more Maca into my cooking.  THIS cookie dough was the perfect vessel I tell you!  Let’s give Maca the moment it deserves and discuss what it is and why I want it in my food. 

Maca is an Ancient Peruvian Superfood, created from the root of a vegetable high in the Andes.  Superfood you say?  Ohhhh yes.  Maca has been prized for millennia for it’s capabilities to regulate balance in the endocrine system (think thyroid, adrenal glands, ovarian and testicular glands), which in turn improves fertility, and reproductive function (might i mention it’s considered an aphrodisiac?).  This is especially important today because most people’s hormones are out of whack due to an over abundance of estrogen in plastics and other environmental toxins.  Take note that Maca is also used as a natural energy source (caffeine-free!) because of its micronutrient content, and the support it provides to the cardiovascular system. It is most popular in it’s dried powdered form because of its long-lasting shelf life and usefulness.  Gelatinized Maca is the form I recommend because the process by which it is made removes the indigestible starches, and you end up with a healthier, more concentrated powder.  It’s sweet, nutty, and earthy in taste.  A little goes a long way.  Most people work up a tolerance to Maca, starting with 1 Tbsp per serving, and working their way up to 2 Tbsp.  Ready to try it for yourself?  This is my favorite brand so far: Terrasoul Superfoods Gelatinized Maca Powder

Fresh Maca Root
Maca in its most popular form
Gelatinized Maca I recommend

 Let’s talk cookie dough! 

I found the original recipe by “Girl Gone Country” on Pinterest, and I was inspired to come up with my own variation including maca.   I also altered the original recipe by adding some alternative sweeteners.  Why?  First, to lower the glycemic index with some stevia, and then using the coconut sugar to bring out the cookie-like flavor I was seeking.  Lastly, the combination of them all was sure to satisfy a certain husband’s sweet tooth.  Check out Girl Gone Country’s original recipe here and play around with ingredients in your own way!  Tag me @mylongevitykitchen on social media and share your ideas in the comments below. 

 

Paleo Maca Cookie Dough
Grab a spoon and dig into a jar full of nutty, gooey, chocolatey, goodness! You can rest assured you're eating wholesome paleo superfood ingredients with this recipe.
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Cook Time
15 min
Total Time
1 hr
Cook Time
15 min
Total Time
1 hr
Ingredients
  1. ½ C unsalted, grass-fed butter such as Kerrygold (or use warmed ghee and skip to step 2)
  2. 1 C Almond Butter, unsweetened (sprouted almond butter is the best choice for optimal nutrition)
  3. ½ tsp Pure Vanilla Extract
  4. 2 Tbsp Gelatinized Maca
  5. 1 Tbsp Coconut Flour
  6. ½ tsp Cinnamon
  7. Pinch of Salt
  8. 2 Tbsp Raw Honey
  9. 2 Tbsp Coconut Sugar
  10. 2 drops liquid Stevia (Vanilla is best)
  11. ½ C Enjoy Life Chocolate Chips (or Lily's Dark Chocolate Chips with Stevia)
Instructions
  1. In a quart-size sauce pan, brown the butter on medium heat. To brown the butter, you want to continue cooking the melted butter until it starts smelling "nutty" and sticking slightly to the bottom when you try to stir with a spatula. If you start to see black bits, don't panic. You can strain these out, and the browned butter is still delicious!
  2. Once the butter is slightly browned and smelling nutty, remove the pan from the heat, and add in the almond butter. Whisk or stir with spatula to create a smooth mixture.
  3. In a separate bowl, mix together the dry ingredients including maca, coconut flour, cinnamon, and salt.
  4. Sift the dry ingredients into the almond butter mixture, and mix until smooth.
  5. Add your sweeteners one at a time to determine your desired level of sweetness. (The coconut sugar is key to achieving a truly cookie-like flavor)
  6. Transfer your warm cookie dough to a bowl, cover loosely, and refrigerate for 45 minutes. Set a timer so you don't forget. If the mixture gets too hard, you’ll find it difficult to incorporate the chocolate chips.
  7. Stir in your chocolate chips and refrigerate for 30 more minutes and you're done! Enjoy by the spoonful.
Notes
  1. This cookie dough is best eaten cold out of the fridge. It does not retain it's flavor if kept in the freezer for more than a few days.
  2. Variation: For a party-ready application, you may freeze the mixture for 20 minutes, shape into balls, re-freeze, and then dip into melted chocolate! Refrigerate until you're ready to eat them.
Adapted from Girl Gone Country
Adapted from Girl Gone Country
My Longevity Kitchen https://mylongevitykitchen.com/

 

Chris Kresser – My favorite myth-busting longevity expert

Posted by MyLongevityKitchen

Chris Kresser – Let’s take back your health – Starting Now..

Click on the link above, or the title, to see the most well-researched and honest resource for health and wellness articles.  Chris Kresser, M.S., L.Ac is a globally recognized leader in the fields of ancestral health, Paleo nutrition, and functional and integrative medicine.  I LOVE THIS GUY!  I’ll tell you exactly why:  He gets to the bottom of things in this crazy-to-distinguish world of facts and fiction in nutrition.  He is on the cutting edge of research, trending topics, and general concerns regarding wellness.  I truly wish there were more experts like him.  When does he sleep?   I have no idea.  This man works reallllly hard.Chris Kresser Quote