Panna Cotta with Roasted Rhubarb (AIP & Paleo)

I love all produce seasons, but there is something extra special about rhubarb season. Anytime I see rhubarb for sale, I feel like I’ve found a treasure! I’ve been especially thrilled to find local rhubarb at the farmer’s market, and I dream of someday having my own rhubarb patch.

In previous years, I’ve made rhubarb sauce to pair with pork, strawberry rhubarb crumbles, strawberry rhubarb compote, rhubarb cake, and a rhubarb galette, which are all super delicious. But this year, I decided to experiment even further by roasting the rhubarb. I also branched out from my usual flavor parings of rhubarb with strawberry, and pared it with orange and vanilla.

When it comes to something to serve the roasted rhubarb on, I have returned to a favorite: coconut milk panna cotta. I’ve adapted my stand-by panna cotta recipe just slightly, adding a little more gelatin since this is an unmolded version, and sweetening it with orange blossom honey.

So simple to make, very minimal added sweetener, and a good serving of gelatin. But, if panna cotta isn’t your jam, I’ve also served leftover roasted rhubarb on cupcakes and I also suspect it would be fantastic on pancakes or waffles.

One final note: I don’t believe this recipe would work well with frozen rhubarb—I’m fairly certain that freezing the rhubarb would cause it to break down too much to retain it’s shape. But, if you don’t mind if the rhubarb turns more sauce-y, feel free to try frozen rhubarb.

Coconut Milk Panna Cotta 
yields 4 to 6 servings, depending on molds/vessel size

1-13.5 oz can of coconut milk (I use smaller cartons & weigh out 13.5 oz)
1/8 teaspoon vanilla bean powder
21 g (1 tablespoon) honey (I used orange blossom honey)
10 g (1 heaping tablespoon) gelatin

1. In a saucepan whisk together the coconut milk, vanilla, and honey. Carefully sprinkle the gelatin over the surface & mix gently. Allow to bloom for 10 minutes. 

2. Heat the saucepan over medium heat, whisking constantly, until the gelatin melts & there are no lumps--do not boil! 

3. Portion into small bowls/glasses or molds (I used a silicone muffin pan in these images). Chill in the refrigerator for at least 3 hours (or overnight). 

Roasted Rhubarb
8 oz fresh rhubarb stalks
63 g (3 tablespoons) honey (I used orange blossom honey)
1/8 teaspoon vanilla bean powder
1 teaspoon orange zest
2 tablespoons orange juice

1. Preheat the oven to 350 F. 
2. Cut the rhubarb stalks on an angle into 1" to 2" pieces. Place the cut pieces into an 8x8 baking dish. 
3. Drizzle the honey over the rhubarb & sprinkle with the vanilla powder and orange zest. Add the orange juice. 
4. Roast in the pre-heated oven for 10 minutes. Stir the rhubarb & roast an additional 10 minutes or until the rhubarb has softened, but is not falling apart. Cool to room temperature before serving. Store any leftovers in the refrigerator. The tart flavor of the rhubarb will continue to mellow the longer it sits in the fridge. 

To serve 

1. Unmold the panna cotta, if desired—I ran a small offset spatula around the custards before gently popping them out of the silicone muffin pan I used as a mold—and plate. 
2. Top with a few pieces of rhubarb & a generous spoon full of the rhubarb liquid. 
3. Serve immediately. 

Note: 

• The rhubarb will remain pretty tart, even with the 63 g (3 tablespoons) of honey. If serving this recipe to non-AIP/Paleo people, you may way to up the sweetener by a tablespoon or two in both the roasted rhubarb and in the panna cotta.  

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Avocado “Toast” + a Yucan Crunch giveaway (AIP & Paleo)

I went AIP before the big “avocado toast” craze began; however, thanks to Mission Heirloom’s Yucan Crunch crackers, I’ve been able to enjoy my own allergen-friendly version.

In December 2015, I had the pleasure of visiting Mission Heirloom in Berkeley, CA. Various AIP friends had highly recommended the paleo restaurant with many AIP options, but they also raved about Yucan Crunch crackers. I made it a point to try the Yucan Crunch and absolutely loved it—they really remind me of triscuits. I bought a bag on the spot & used it for breakfasts and snacks throughout the rest of our trip.

Fast forward to now and I’m still a huge Yucan Crunch fan. After my initial stash ran out, I ordered it several more times from the Mission Heirloom website, but luckily, procuring some is even easier these days because Yucan Crunch is now available on Amazon! And they're even Amazon Prime eligible!

To celebrate the Amazon debut of Yucan Crunch, I’m sharing my super easy avocado “toast” recipe. This is another recipe that almost isn’t a recipe due to how simple it is. But goodness, it is so tasty & really feels like a treat when I make it. Most often I’ll have the avocado toast plain, but it’s also delicious topped with smoked salmon or prosciutto.

Mission Heirloom has graciously agreed to give one of my readers FREE 4-pack of Yucan Crunch. Leave a commend on this post sharing how you'd most like to use Yucan Crunch crackers. This giveaway is only open to US residents and will run until Monday April 10, 2017.

a Rafflecopter giveaway

Disclosure: I did receive a complimentary 4-pack of Yucan Crunch; however, this is a product I have happily purchased in the past & will continue to purchase in the future. I would never recommend a product I didn’t stand behind 100%. 

Avocado “Toast" 
yields 1 serving

1 avocado
juice from 1/4 lemon
Yucan Crunch, broken into large (or small) pieces
truffle salt, as needed (or other finishing salt of your choice.

1. In a small bowl, mash the avocado with the lemon juice. 
2. Spread the avocado/lemon mixture onto pieces of Yucan Crunch. 
3. Sprinkle with truffle salt. Eat immediately :) 

Note: some people prefer to toast their Yucan Crunch in a skillet or under the broiler, but I most often prefer it un-toasted. Feel free to do either, depending on your own preferences. Please DO NOT toast it in an actual toaster, as it could cause a fire if pieces break off into the toaster. 

This post contains affiliate links, meaning Sweet Treats makes a small commission off items purchased 
after an Amazon link is clicked with no additional cost to you. Thanks for your support.

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Arugula Pesto (Dairy-free, Nut-free, AIP, Paleo, Whole30)

Have I mentioned before that I don’t care for basil? There are only a handful of foods I truly do not like (olives are at the top of that list), but basil definitely makes the list. I’ve been ok with conventional (aka basil-based) pestos in the past, but only if they had copious amounts of garlic, cheese, nuts to mostly cover up the basil flavor. Since I’m not currently consuming dairy or nuts, basil pesto does not appeal to me. However, arugula pesto is a whole different story! 

My idea for arugula pesto came out of two circumstances. First, I had a container of arugula near the end of it’s life in my refrigerator. Secondly, I was looking for a way to “spice up” some otherwise slightly bland fish filets…. 

I experimented by throwing arugula, cilantro (parsley would also work), garlic, lemon & oil into one of my blender cups & blended everything together. The pesto turned our borderline-bland fish to something fantastic. Not to mention that the nutritional value was increased by the extra greens & herbs.

After that first meal, I also discovered the leftover pesto was delicious on all sorts of things….. Melted over a ground meat skillet meal.  Stirred into a bowl of steaming hot soup. Tossed with roasted potatoes (or other roasted veggies). Served alongside chicken as a dipping sauce.

Now I’m buying arugula specifically to make this pesto, instead of relying on leftovers. I foresee keeping a jar of this magical, nutritious sauce in our refrigerator at all times & continuing to add a dollop to all sorts of things… I’m thinking perhaps zucchini noodles/zoodles & shrimp next!

Arugula Pesto 

yields one small jar 

Note: I make single jars of this sauce by blitzing everything in my Ninja blender's smoothie cup. If you plan to make it in a larger blender vessel or in a large food processor, I’d recommend doubling the ingredient amounts. 

1 1/2 packed cups (approximately 54 g) Arugula

1/3 packed cup (approximately 10 g) Cilantro (leaves + stems is fine) 

1 peeled clove of garlic 

1/3 c (74 g) Olive Oil 

1 heaping tsp Lemon Zest

1 Tbl + 1 tsp Lemon Juice (fresh is best) 

1/4 tsp Kosher Salt 

1. Add all the ingredients to small blender vessel or food processor. 
2. Process until all the arugula & cilantro are well chopped & blended. 
3. Pour into a small glass jar (I used a Weck jar); the color will darken/turn a bit more olive-toned over time. Store in the refrigerator. Serve cold or bring to room temperature before serving. 

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after an Amazon link is clicked with no additional cost to you. Thanks for your support.  

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Sautéed Apples (AIP, Whole30, 21DSD, Vegan)

In March, I received some blood work results, from my integrative doctor, that indicated my gut is not as healed as we had hopped. After nearly 2 years on the autoimmune protocol, it was a little disappointing, but honestly, I’m proud of how far I’ve come not just in what I’m eating, but also with sleep & stress management & other lifestyle factors. Really, it wasn’t that long ago that my doctor and I were navigating the world of SIBO. So, in the spirit of gut healing, I’ve embarked on not just an AIP reset, but I’m also incorporating variations on a Whole30, a 21 Day Sugar Detox (energy modifications), and the Repairvite protocol, along with some targeted supplementation.

This mishmash of protocols won’t last forever. Restricting so many food items is really not something I recommend longterm or without the guidance of a good functional medicine doctor. I plan to stay very strict for a minimum of 30 days, but hope to stretch most of the principles out for at least 60 days, depending on how I’m feeling both physically & mentally.

The Whole 30, 21DSD and Repairvite protocols all shun the consumption of sugar, even the less refined options like honey & real maple & coconut sugars etc. The 21DSD & Repairvite protocols take it even further & reduce the types and amounts of fruit (and thus the natural sugars).

One of the hardest parts about giving up sugar & many fruits is that I’m not really able to do any baking. I’ve been baking almost my whole life & it’s become almost therapeutic for me to make something from time to time. But AIP/allergen-free baking is expensive & I simply cannot justify making something I can’t consume (don’t even get me started on our lack of freezer space, so making ahead & freezing isn’t an option either). These sautéed apples aren’t quite the same as baking, but they do help fill that baking hole…. They’re a great low-sugar option that allow me to feel like I’m having a bit of a treat while still staying compliant with my chosen protocols. I especially enjoy the sautéed apples warm from the skillet with a drizzle of cold coconut milk.

Sautéed Apples
Yields 1 serving

2 tsp Coconut Oil 
1 Apple (use granny smith if following the 21 Day Sugar Detox)
1/4 tsp Cinnamon 
1/4 tsp Mace (can substitute Nutmeg if not following AIP) 
pinch Sea Salt 

Coconut Milk, for serving 

1. In a small skillet, melt the coconut oil over medium heat
2. Meanwhile, peel, core, slice the apple into 12-ish slices. I prefer to quarter the apple & cut each quarter into thirds. 
3. Arrange the apple slices evenly in the hot pan with the melted coconut oil. Sprinkle with the cinnamon, mace & sea salt. Gently stir to coat the apple slices with the oil and the spices. 
4. Saute the apples for approximately 10 minutes, stirring occasionally, or until the apples have slightly softened. 
5. Serve warm with a drizzle of coconut milk & an extra dusting of spices, if desired. 

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AIP Red Sangria & "The Healing Kitchen" review + giveaway

It is my pleasure to not only gush about my love of the newest autoimmune protocol (AIP) cookbook The Healing Kitchen and share a recipe for Red Sangria (AIP, Paleo, alcohol-free), but also to be able to giveaway a SIGNED COPY of the book to one of my readers! Full details can be found towards the end of the post.

In January, I spent over a week cooking almost exclusively from the newest AIP cookbook The Healing Kitchen by Alaena Haber (from Grazed and Enthused) and Sarah Ballantyne (from The Paleo Mom). Even though I’m a pretty good cook & enjoy creating my own recipes, there is something really wonderful about making other peoples’ recipes. It is specially when those other people are your friends & you know the recipes will not only be delicious, but nutrient dense & completely autoimmune protocol (AIP) compliant. Whenever I get a new cookbook, I usually sit down & add tags or sticky notes to the recipes I’d like to eventually make. With The Healing Kitchen, I found myself wanting to tag nearly all the recipes! I narrowed my initial “to-make” list down to what I could manage in a week-and-a-half, but I have no doubt that I’ll be making many many more recipes from this amazing cookbook in the future.

Before I show the recipes I personally tried, here are a few general observations about The Healing Kitchen:

• The recipes are delicious! We loved every recipe I made. Everything was bursting with flavor & nothing was remotely bland, like many people may first believe AIP will be. Pizza. Tacos. Barbecue. Asian cuisine. Alaena & Sarah replicated flavors of traditional favorites into fully AIP compliant variations that I would feel confident serving to even non-AIP/Paleo friends and family. 
• The recipes are easy. None of the recipes I tried were overly complicated, nor do they require terribly complicated ingredients.  
• This book is great for people new to AIP and to seasoned veterans who’d like to spice up (haha!) their meals and get out of a food rut.

Dinners from The Healing Kitchen 

Taco Night! (Toasted Lime Cilantro Cauli-Rice, Taco Beef, Easy Guacamole) | Date Night Pizza! (Thin Crust Pizzas made into ham & pineapple Pizza & BBQ pizza with slaw, salad greens with Greek Dressing & Red Sangria) | BBQ Feast (pressure cooked BBQ pulled pork, Tangy Carolina BBQ Sauce, Fennel Mandarin Slaw Garlic Roasted Broccoli) | Meat Loaf (Caramelized Onion & Herb Meatloaf, Carrot Pilaf with lemon & Parsley, Roasted Brussels with Bacon & Cinnamon) | Salmon (Bacon-Date Crusted Salmon, Sweet Potato & Kale “Rice” Salad) 

Lunches from The Healing Kitchen 

Speedy Shanghai Stir Fry | Raisin & Spice Meatballs with Sweet Potato & kale “Rice” Salad | Pumpkin Chili 

Breakfasts from The Healing Kitchen

Crispy Salmon Hash | Bacon Herb Biscuit sandwiches with American Breakfast Sausage | Baked Carrot-Banana Bread N’oatmeal | Ollie’s DIY Sunrise Hash 

Treats & Snacks from The Healing Kitchen

Apple Crumble | Pumpkin Roll with Clementine Cream | Lemon Ginger Energy Balls 

Drinks 

Red Sangria 

Alaena & Sarah have graciously allowed me to share the recipe for the Red Sangria with you. I’ve made this recipe more than 3 times so far & I foresee making it many more times in the future too. Since I usually drink water (or tea or occasionally green juice), having a mocktail like this one was really a treat, especially in social settings where everyone else is indulging in wine or cocktails or soda.

This “sangria” tastes like the real deal, only it isn’t made with wine that can perpetuate leaky gut. It’s great not just for people avoiding alcohol on AIP, but also for pregnant ladies & those who abstain from alcohol in general. I mixed my sangria mixture with blood orange kombucha. So delicious!

Red Sangria

reprinted, with permission, from The Healing Kitchen by Alaena Haber & Sarah Ballantyne 

1 1/2 c pomegranate juice

1 pear, diced

3 strips fresh orange peel

1/2 lemon, sliced thinly

5 whole cloves

1 cinnamon stick

1 (16-oz) bottle unflavored kombucha, chilled

ice, for serving (optional)

1. Combine all the ingredients except kombucha in a large glass jar or pitcher. Place in the refrigerator to steep for at least 8 hours or overnight. 
2. Just before serving, remove the cloves & cinnamon stick and stir in the kombucha. Serve over ice, if desired. 

Note from Laura:

• I substituted blood orange kombucha for the unflavored kombucha because I love blood orange kombucha. 
• I also added a few orange slices for fun. 

GIVEAWAY! 

In January, I was fortunate to attend a book signing at Book People in Austin, TX for "The Healing Kitchen." Alaena and Sarah graciously gave me a signed giveaway copy of their amazing cookbook to pass along to one of my readers! 

Thanks to Charissa (No Cook Paleo) for taking this photo of Alaena, me, & Sarah

To enter, please use the Rafflecopter widget below. This contest is open to both US and international entries, though the winner may receive an unsigned copy if a non-US resident is chosen. The contest will run through Tuesday March 15, 2016. May the odds be ever in your favor! 

a Rafflecopter giveaway


Additional reviews of "The Healing Kitchen"

• Alex at “Don’t Eat the Spatula:” Review + Crispy Salmon Hash preview recipe 
• Ali at “Freethought Farm:” Review + Coconut Crusted Chicken Tenders with Pineapple Dipping Sauce preview recipe  
• Bethany at "Adventures in Partaking: Review
• Eileen at “Phoenix Helix:” Review + Coconut-Crusted Chicken Tenders with Pineapple Dipping Sauce preview recipe
• Gabriella at “Beyond the Bite:” Review  
• Joanna at “Joanna Frankham Coaching:” Review + Bacon-Wrapped Apple & Cinnamon Sausage review recipe 
• Kat at “The Primordial Table:” Review + Spicy African Kale preview recipe  
• Kate at “Healing Family Eats:” Q&A with Alaena Haber + Chicken Pesto Pizza preview recipe 
• Rory at “The Paleo PI:” Review + INTERNATIONAL GIVEAWAY (runs through Friday March 11th) 
• Sophie at “A Squirrel in the Kitchen:’ Review + Toasted Coconut Cream Pops preview recipe 

Full disclosure: I did receive a complementary review copy of this cookbook, as well as a giveaway copy. However, I loved the recipes SO much that I purchased a copy for my parents :) I would never recommend any resource that I didn't stand behind 100%. 

This recipe is included in the Phoenix Helix Paleo AIP Recipe Roundtable #111

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Hot Cocoa Mix (Dairy-free, Paleo, Vegan, AIP Adaptation)

We’re getting ready to go on a winter vacation with my parents and siblings right before Christmas. While I don’t ski, I’m looking forward to doing lots of other winter-y activities, especially since winter isn’t really winter in Texas. With winter activities, like skiing and ice skating and tubing etc, comes a craving for hot cocoa (or hot carob, if you’re on the autoimmune protocol and haven’t yet reintroduced chocolate).

I’ve found plenty of recipes for paleo hot cocoa, and I myself even developed both a Paleo Fudge Sauce and AIP Carob Sauce last summer that would be excellent stirred into hot coconut milk. However, the downfalls to these recipes is that they either 1) require lots more preparation time and/or 2) they require liquid ingredients that are a challenge to transport, especially when one is traveling on an airplane with liquid restrictions.

Recently I saw a post on social media about powdered coconut milk that was free from non-paleo/non AIP ingredients. I went on Amazon and ordered it immediately. Having powdered coconut milk meant that I could make a dry hot cocoa mix that should not only travel easily but also could then be mixed into hot cocoa with only the addition of hot water! Hurray!

I’ve reintroduced chocolate and cacao successfully, but I do still remember those days when I first began AIP and again when I did my AIP reset this summer when chocolate products were off the table. While roasted carob doesn’t taste *quite* the same as chocolate, I do think it’s better than nothing at all :) Luckily, it substitutes just great in this recipe so you can make it with either cacao or carob, depending on where you are on your health journey.

I developed this mix specifically to be mixed with water, but if you really want to make it even more luxurious, use it with hot coconut milk. Another way to make it even more special would be to add an AIP marshmallow--I know both The Urban Poser and Eat Heal Thrive have marshmallow recipes. I’ll probably skip the marshmallows with the hot cocoa because that’s a bit too much sugar for me, even if the sugar is technically compliant. I’m just happy to sip my hot cocoa on it’s own :)

For ease of transport, I’ll probably store the hot cocoa mix in plastic ziplock bags, but transferring the mix in a pretty jar and adding a little ribbon would make a really great, easy Christmas gift for someone who is Paleo, vegan, or simply avoiding dairy.

Hot Cocoa Mix (Dairy-free, Paleo, Vegan, AIP Adaptation)
Yields 8 servings 

40 g (1/2 c) Cacao Powder
48 g (6 Tbl) Powdered Coconut Milk
85 g (1/3 c) Maple Sugar (or other granulated paleo sweetener, like sucanat, coconut sugar, evaporated cane juice etc.)
1/4 tsp Sea Salt
1/4 tsp Vanilla Bean Powder

1. Sift the cacao powder & coconut milk powder into a medium size bowl. (Yes, this is an occasion where sifting is necessary.)
2. Add the maple sugar, sea salt, and vanilla bean powder. Whisk to combine evenly. 
3. Transfer to an airtight container, such as a ziplock bag or small jars, for storage. 

AIP Adaptation

• Substitute 48 g (1/2 cup) Roasted Carob Powder for the Cacao Powder
• Increase the Vanilla Bean Powder to 1/2 tsp 

Hot Cocoa Assembly
Yields 1 serving

8 oz very hot water
20 g (scant 3 Tbl) Paleo (or AIP Adaptation) Hot Cocoa Mix

1. Heat the water in the microwave or on the stove until very hot. 
2. Mix in the hot cocoa mix & stir until very well combined. If the cocoa sits, it may begin to separate again, but simply stir it again to re-combine. 

Notes:

• For an even more luxurious beverage, use additive free coconut milk in lieu of water. 
• Mix with coffee (if successfully reintroduced) for a mocha. 
• Add in a dash of peppermint extract for a peppermint hot cocoa. 
• Add some cinnamon for a spiced hot cocoa. 

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Two-Ingredient Instant Pot Coconut Milk Yogurt (AIP, Paleo, Low FODMAP)

Ah, the amazing Instant Pot  When my slow-cooker/crockpot broke, I switched to “Team Instant Pot" & have not looked back or second guessed my decision. Instead, I’ve wondered how I have survived so long on AIP without this indispensable appliance!

My latest obsession is Instant Pot oconut milk yogurt. My next two posts will utilize coconut yogurt in both a savory & sweet applications, so it only made sense to give coconut milk yogurt it’s own post :)

Homemade coconut milk yogurt is completely different than any other yogurt I’ve ever tasted. I use to occasionally splurge on commercially made coconut milk yogurt, but most brands have some not-so-great additives, and I didn’t really love the flavor or texture. My homemade version has just enough tang without being exceptionally sour & a slight coconut-y essence without being super sweet coconut. The yogurt separates very easily, making it is very easy just scoop off the thickened top portion, almost like sour cream. Or for more of a yogurt “sauce” consistency, vigorously shaking the jar works well.

I did not realize how much I was missing cultured dairy products, like sour cream, creme fraiche, and yogurt, until I began making this completely AIP coconut milk yogurt. I can see a whole world of applications, from sweet uses, to savory uses, to dressings & sauces and so much more!  The possibilities are endless.  

PS, if anyone else is looking for great Instant Pot recipes, check out this round up from Phoenix Helix.

Note on FODMAPs: FODMAPs are confusing things... Certain resources will say that one item is “ok” and other resources will list that item as “avoid.” I am choosing to get my information about FODMAPs from Monash University & their app. Monash is continually updating their information & they are great about listing what quantity of food (both by volume & by weight) keeps it within the low FODMAP guidelines. As always, though, you know your body best. Just because one list says a food is fine, doesn’t always mean your body will be fine with it. Or on the flip side, just because one list says a food is on the avoid list, doesn’t mean your body is automatically going to be bothered by it. Do what makes your body & mind feel the best.

Two-Ingredient Instant Pot Coconut Milk Yogurt (AIP, Paleo, Low FODMAP) 

Inspired by Flame to Fork and Foods for Long Life 

2 caps Xymogen Probiomax DF Probiotic (or other comparable multi-strain probiotic; this one has 100 billion CFUs)

1 33.8 fl oz carton AROY-D Coconut Cream

2 sterile quart-sized mason jars + sterile lids

1.  Empty one probiotic cap into each jar. Divide the AROY-D Coconut Cream evenly between the two quart-sized mason jars  Cap the jar with a sterile lids & shake well to combine. Remove the lids.  
2. Place both jars, without their lids, into the stainless steel insert of an Instant Pot 7-in-1 Pressure Cooker. Seal the top. Set the vent to “sealing” 
3. Press the “yogurt” button & set the time to 12 hours. 
4. After 12 hours, remove the jars from the Instant Pot  Refrigerate, uncovered for at least 12 additional hours before consuming. Top with a lids & continue storing in the refrigerator. 

Notes: 

• The yogurt may separate unto more solid yogurt at the top & what looks like water at the bottom. I mix the two together, producing a more liquid-y yogurt. If you prefer, just take the top layer for a thicker product. 
• I have not tried this yogurt with any other brand of probiotics, but I believe other mulit strain protiotics should work. 
• I do not recommend using a soil-based probiotic like Prescript-Assist for this application. 
• I have not tried any other brand of coconut cream other than AROY-D Coconut Cream  nor have I substituted coconut milk instead of cream.  

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