Roasted Beet Dip

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Raw diced beets with coconut oil before tossing and placing in 400 degree oven for 40-60 minutes

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Roasted beets with garlic, lemon juice and olive oil blended into a dip. I like it. Something different.

Recipe from: Autoimmune Paleo


Healing with Beeswax — Two Approaches

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Therapeutic wax treatment… warm and soothing. Usually I place my hands in a large plastic bag and cover with a blanket to retain the heat for 10 minutes or so


Feeling Blessed to Connect with Ancestors…


… and extended family via the ancestral method of cooking and feeding a crowd with one animal.

Merry Christmas to all!!


Cajun family Christmas and paleo overlap here by the fire to feed more than 50 people.

First Reintroduction–Ghee


2014-12-19 18.54.29Ready or not, here at almost 4 months in to the autoimmune protocol, I yielded to the urge to add a flavor back to my limited palette. With a pan of locally grown baked sweet potatoes coming out of the oven yesterday afternoon, I selected one of the heftier colorful tubers and added a healthy dollop of organic ghee, which is one of the foods recommended to add back first. Yum. A nice treat. I could not resist eating another one. Also with ghee.

Some recommendations for reintroductions suggest eating the reintroduced food at each meal for 24 hours, so I had more ghee at breakfast and lunch today. I have not experienced any gastro distress, but my joints were achier this morning. Sadly, my joints have been achier each morning anyway, which is why I wrote “ready or not” at the outset. Ideally, I might have waited till I felt like my symptoms were in a calmed-down phase before beginning to add back foods. From here I will pause ghee consumption for a few days and see if I notice any thing of significance. And probably pause for awhile on additional reintroductions.

Well, I say that, but during a recent trip to Whole Foods, I bought myself a two-ingredient organic dark chocolate bar thinking I might slide that into my Christmas stocking on Christmas Eve and enjoy a little treat of that on Christmas day.

Plantain Taco Shells


I love it when an experiment works out.

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From two green plantains to 10 taco shells

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Blend or process the two plantains, 1/3 cup avocado oil, sea salt and water until it is the consistency of hummus

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Spoon the plantain mixture onto two parchment-lined baking pans and bake in center of oven for 20-25 minutes, switching pans/racks midway through

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I wasn’t too sure whether these were going to hold up with toppings–they didn’t resemble the photo from the recipe I followed

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Plantain taco shells topped with ground beef and onions, garden-fresh lettuce, grated carrots

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The shells held up to folding and the meal was a hit among the three of us. We liked the texture and flavor and the flexible center with crunchy edges.

Recipe from: Fresh Tart.

Thanks to Chris Kresser for the inspiration.

Swordfish Steaks Sauteed in the Skillet


Since I am rusty with firing up the charcoal grill and my effort to light the coals in the chimney was weak, I fell back to pan sauteing today’s lunchtime protein in coconut oil for two minutes each side then broiling for two minutes each side. Done. I’m glad that worked out that way–the steaks were cooked to perfection and I was reminded how quick, easy and delicious getting some healthy protein to the table can be. Almost as easy as opening a can of sardines. If the fish is already defrosted, that is.

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Sauteed swordfish steak with rosemary, garlic and lemon zest rub; roasted butternut squash and garden-fresh lettuce salad

Planting in December


Without making a big production of it, I got into the garden yesterday and planted some more of the seedlings that I had started from seed a few weeks ago. It is a joy to be able to plant—and harvest—food in December.

We are getting closer to my goal of having enough greens on hand in the garden for continual harvest, through the cool season at least. Healing potency just 30 feet from our kitchen door.

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Mixed lettuce seedlings

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Salad greens planted close together for frequent harvest in my first effort to keep a supply of microgreens on hand. We have kale, mizuna and arugula planted in other patches around the garden.