paleo

Nettle Sweet Potato Gnocchi

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Comfort food dressed up for spring. There is something special about these slower recipes, especially this one which calls for an afternoon in the woods picking nettles. Though, if you aren’t a confident forager, many specialty grocers in town have nettles this time of year.

Ingredients

2 med sweet potatoes - white not orange

1/2 cup nettle puree*

2 eggs

2 - 2 1/2 cups gluten-free flour**

Optional: 1tsp liquid chlorophyll to enhance the beautiful color

Directions:

  • Boil or bake your potatoes until very tender. Let cool and remove the skin. In a bowl or on a flat surface combine eggs, flour and potato and knead until a dough forms. Start with 2 cups flour and add by the tbsp until the right consistency is achieved. (The amount will vary each time depending on the size of your potatoes & eggs)

  • On a floured surface roll sections of dough into long snake shapes and then cut into 1” pieces, dust with flour to keep from sticking.

  • Working in batches drop your gnocchi pieces into salted boiling water, remove with a slatted spoon when they float to the top.

  • If you like a softer gnocchi you can add them to your sauce now

  • If like me, you like them a bit firmer, you can transfer them to a warm oiled skillet and brown them on each side with some salt and garlic.

  • I like to serve these with arugula pesto or wild green pesto.

* To make nettle puree - add your nettles to a pot of boiling water and blanch for 3-5 minutes to remove the sting. Strain into a colander and rinse with cold water. Add nettles to a blender and puree.

** I’ve used gf flour mix, paleo flour mix and a combination of tapioca & coconut flours- all have worked well in this recipe.

Turmeric Pineapple Carrot Porridge

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Like carrot cake in a breakfast bowl. Nutrient dense, full of omegas & antioxidants, anti-inflammatory and immune supporting. Another recipe to support your spleen & stomach. I’m seeing a lot of Qi deficiency, exhaustion & burnout in clinic. The spleen is the organ related to helping us process emotionally & “digesting” our experiences and the world around us. After last year, we need to take a lot of care of our spleen/stomach & food is a good place to start.

Ingredients:

  • 2 cups chopped or grated carrots

  • 2 cups pineapple - fresh or frozen

  • 1 can coconut milk

  • 2 inch piece of ginger - finely chopped or grated

  • 1 cup shredded coconut unsweetened

  • 1/2 cup flax meal

  • 2 tbsp turmeric latte powder or 1 tbsp regular ground turmeric

  • 2 tbsp pumpkin spice

  • 1-2 tsp vanilla

  • Optional: 2 scoops collagen powder

  • Toppings: dried currants or raisins, chopped walnuts, coconut yogurt

Directions:

  • Add all ingredients except flax and collagen powder (if using) to a slow cooker and cook on low overnight.

  • In the morning, remove from heat and puree with an immersion blender. Stir in flax and collagen if using.

  • Serve warm with toppings.

Rhubarb Sweet Potato Porridge

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Warm breakfasts are very important in TCM. The stomach is thought of as a 100 degree soup and great care is taken to protect the digestive and thermal energy of the body. Warm breakfasts boost energy, support the vitality of organs & blood, help with mental clarity and ensure proper nutrient absorption. This recipe is a variation of congee rice porridge - a traditional warm breakfast - adapted for those who don’t tolerate grains well. Cost & time effective, full of fiber, complex carbs, omegas and healthy fats which help to keep blood sugars stable throughout the morning. Sometime I add a scoop of collagen powder for extra protein. Or seamoss gel for a thyroid and immune boost.

Rhubarb & Sweet Potato Porridge

Ingredients:

  • One large sweet potato (white not orange)

  • 1 600g bag of frozen rhubarb or 3 cups fresh rhubarb or puree

  • One can full fat coconut milk

  • 1/2 cup chia seeds

  • 1/2 cup flax meal

  • 2 tbsp cinnamon or pumpkin spice

  • 1/4 cup maple syrup or to taste

  • Optional toppings: nuts, seeds, fresh or dried fruit, shredded coconut, chocolate nibs, hemp seeds, coconut yogurt or whip, apple butter, nut butters, etc.

Directions:

  • Chop potato and add to slow cooker or soup pot with rhubarb, spices & full can coconut milk.

  • In a slow cooker - cook for 2-3 hours on high or overnight on low. In a soup pot - simmer covered until potato mashes tender.

  • Remove from heat and puree with emulsion blender or mash well with a fork.

  • Add chia seeds, maple syrup and flax meal. Stir well to combine.

  • Serve warm with toppings of your choice.