Hunted n Gathered



Some of the bounty I brought home this week

      The Primal Lifestyle is based on the premise that food is the best medicine and optimal health involves eating like a caveman....whatever you can hunt and gather.  Modern day hunting and gathering isn't much like that of the caveman, but it still takes skill and a keen eye, to hunt down and gather new primal treats and deals.  When I make new discoveries, I like to share them.  This week, I came across a few great finds.  Let's start at Wegmans.  I found that they have grass fed steaks, shrink wrapped and ready to go.  I bought a strip steak.  It was tender and flavorful, and at least $3 cheaper per pound than at Whole Foods.  I also discovered, while almond flour is very expensive, it's also cheaper at Wegmans.  It was about $9/lb., which is better than the prices I noted recently, at King's Supermarket ($11/lb.) and Whole Foods ($12//lb.).  If it's grass fed chopped meat you're looking for, King's Supermarket carries a reasonably priced package of ground beef or already formed burgers or sliders (for sliders the primal way; in lettuce wraps).  Trader Joes gets the big prize this week, for some amazing items.  I bought a 16 oz. jar of their own raw, creamy and unsalted almond butter, for $5. It is delicious as a snack on some celery, and unbelievable as an ingredient in the fudge brownies I made ( see www.comfybelly.com for many wonderful recipes, including  grain free espresso fudge brownies. They are easy to make and simply the best). Trader Joes also has their own brand of reasonably priced coconut oil. The great finds went on from there.  I discovered their own brand of Italian Chicken Sausage, for $4.  It's gluten free, minimally processed, and tastes better than the usual pork sausage I'm accustomed to; a pleasant surprise.  It seems every time I go to Trader Joes,  I discover new, healthy "convenience" foods.  I've taken advantage of the already cleaned, chopped and frozen leeks (for soup), the peeled and frozen pearl onions (stews) and the grilled and frozen eggplant and zucchini planks (for veggie lasagna).  This time, I found already cleaned and chopped lacinato kale, already peeled garlic and a healthy chopped veggie mix (containing broccoli, carrots, green and red cabbage, jicama, green pepper, radish and celery), all in the refrigerator case.  I plan to saute the kale in garlic and olive oil and toss the veggie mix with a lemon vinegrette.  I'm happy to say, eating healthy gets easier all the time.













Coconut Milk Ice Cream (w flavor choices)

Cuisinart Ice Cream Maker

      Most everyone likes ice cream, but not everyone can digest dairy easily.  And some people prefer to be dairy free, including Primal People, who consume minimal dairy.  I've come to really enjoy Coconut Milk Ice Cream.  If you're not a big fan of coconut, you'll be happy to know it doesn't actually have a strong coconut flavor, so your ice cream will taste as you flavor it.  I've bought some pretty good coconut milk ice cream, but I find many of them are too sweet for me, or have been sweetened with agave syrup.  While "agave" was the buzz word for natural sweetening, a while ago, it's now under some scrutiny for being a processed sweetener (see  www.foodrenegade.com for the lowdown on sweeteners).  In a pinch, I go to Luna & Larry's Dark Chocolate Coconut Bliss Bars (available at Whole Foods or www.coconutbliss.com).  They use organic agave nectar and a good quality of coconut milk.  They're delicious; like an educated fudgesicle.  When I have just a little time (and you only need just a little), I prefer to make my own coconut milk ice cream.  It's this easy:

Coconut Milk Ice Cream ( a variety of flavors)

      The one thing you have to do about 24 hours in advance, is place the insert from your ice cream maker in the freezer.  When I have room, I keep it in the freezer so it's always ready to go.  I have to vouch for the Cuisinart Ice Cream Maker.  It's so simple to use and a reasonable size to store.

Ingredients:

*2 -14 oz. cans of coconut milk (I like Whole Foods Organic Coconut Milk)

*1 T. vanilla or vanilla bean paste

*Flavoring agents (If you want chocolate ice cream, use a 4 oz. bittersweet baking bar, such as Ghiaradella.  If you want espresso ice cream, you will use instant espresso powder.  If you want vanilla, mint, coconut or another flavor, use sparingly, concentrated extracts.  If you want chips in your ice cream, finely chop a good quality chocolate.  You will add these at the end, just before storing the final product in the refridgerator).  You will add amounts based on the taste you prefer.

*Local honey to taste

Directions:

1.) Pour coconut milk and vanilla in a small saucepan, over a low heat.

2.) Slowly melt flavor agents into the coconut milk (for example, I might melt in a bittersweet baking bar and a heaping tablespoon of instant espresso, to make mocha ice cream).

3.) Next, melt in a tablespoon of honey at a time, tasting after each addition until the mixture is as sweet as you like it.  When the base tastes good,  cool in refrigerator.

4.) When base is cooled, take ice cream maker insert out of freezer, pour in base mixture and churn until thickened (about 20 minutes or as per machine directions).  Scoop out ice cream and store in a covered container in the freezer.  If you want to add chips, mix in chocolate pieces before freezing. 

Let Them Eat Cupcakes!