A Very Primal Easter

April 8, 2012 at 19:53

Little Miss Sicky Poo

3

This year we celebrated Easter at our house, and you know what that means?  A good opportunity to try out some new primal recipes on the family!  Not everyone in our family is on the primal bandwagon, but I figured that creating a delicious Easter spread would be the perfect way to show off the fabulous world of primal food.

Here’s what was on the menu:

Strawberry Spinach Salad & Red Wine Vinaigrette

Salad Ingredients

  • 10 oz. Organic Spinach (Spinach is a high pesticide crop so always try to buy organic)
  • 3 cups Sliced Strawberries
  • 1/2 Sliced Almonds
  • 2 tbs. of Red Onion (or more if you really like onion)

 

 

Red Wine Vinaigrette

  • 1/4 cup of Red Wine Vinegar
  • 1/4 cup of Balsamic Vinegar
  • 1 tsp. of Dijon Mustard
  • 1/2 cup Olive Oil
  • Salt & Pepper to taste

Instructions: Whisk all of the vinaigrette ingredients together and pour over the salad ingredients.  Toss to coat.

Ginger Lemonade

Ingredients

  • 2 cups Water
  • 1/2 – 3/4 cup Honey (depends on how sweet you like it)
  • 2 tbs. Minced Fresh Ginger
  • 2 cups Club Soda (chilled)
  • 1 cup Lemon Juice

Instructions: In a small saucepan, bring the water, honey and ginger to a boil.  Remove from the heat and cover and steep for about 10 minutes.  Strain and discard the ginger and allow the mixture to cool.  Transfer to a pitcher and add club soda and lemon juice.  Serve over ice.
FYI: This goes fast so you may want to double the recipe.  It probably serves about 4-5 comfortably, but for gatherings larger than that, you’ll want more.

 

Deviled Eggs

Ingredients

  • 2 Hard Boiled Eggs (organic, free range)
  • 1/2 cup Homemade Mayo
  • 1/4 tsp. Salt
  • 1/2 tsp. Ground Mustard
  • 1 tsp. Dried Parsley
  • 1/4 tsp Paprika
  • 1/2 cup of Ham (minced)

Instructions: Slice eggs in half, lengthwise.  Remove yolks and place into a large bowl.  Mash the yolks and then add all of the remaining ingredients except for the ham.  Take the 1/2 cup of minced ham and place in a food processor.  Process into a paste.  Mix the ham paste into the bowl of ingredients.  At this point, I like to take a pastry bag or a plastic bag with a small hole (about 1/4 inch) and stuff the bag with the mixture.  Place the point of the bag (with the opening) in the center of the egg and fill in a clockwise motion until slightly overfilled.  End in the middle.  Sprinkle the finished eggs with a little paprika.

Orange Glazed Ham

Ingredients

  • 1 Fully Cooked Ham (5-8lbs)
  • 1 tbs. Ground Mustard
  • 1 tsp. Ground Allspice
  • 3/4 cup Orange Marmalade (it’s ok- the little bit of sugar in the marmalade won’t kill you.  It’s not terribly primal but it’s permissible in small amounts)

Instructions: Score the surface of the ham, making diamond shapes about 1/2″ deep.  Combine the mustard and allspice and rub over the surface of the ham.  Bake, uncovered, at 325 for 75 minutes.  Remove from the oven and glaze the ham with the marmalade.  Place the ham back in the oven and bake for one more hour or until the internal temperature reaches 140.

Carrot Cake

I found this recipe on The Food Lovers’ Primal Palate website.  I love carrot cake but I wanted something grain free (obviously).  This was soooo delicious.  It got rave reviews from the whole family.  It’s a bit involved but totally worth it.

Cake Ingredients

  • 3/4 cup coconut flour, sifted
  • 1 cup melted virgin coconut oil
  • 10 omega 3 eggs
  • 5 large carrots, peeled and shredded
  • 1 cup pure maple syrup (reserve 1 tablespoon for date mixture)
  • 1 tablespoon cinnamon
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 10 medjool dates
  • Chopped raw walnuts for garnish

Cream Cheese Frosting Ingredients

  • 16 oz full fat cream cheese
  • ½ cup maple syrup
  • 1 tablespoon vanilla extract
  • 2 tablespoons grated ginger

Instructions:

  1. In a food processor, using the grating blade, shred carrots.
  2. Place carrots in a large ziplock bag. Pour maple syrup over carrots and let marinate in the fridge for an hour.
  3. While carrots are marinating, remove pits from dates and place in a microwave safe bowl with a tablespoon of water.  Microwave for 30 seconds. Mash dates with a fork and add 1 tablespoon of maple syrup.  Mash again.
  4. Preheat oven to 325.
  5. In a small mixing bowl, add sifted coconut flour, cinnamon, salt, and baking soda.
  6. In a large mixing bowl, or Kitchen Aid mixer, blend eggs, vanilla, melted coconut oil, and *date mixture.
  7. Add dry ingredients to wet and blend.
  8. Stir in grated carrots, discarding excess maple syrup that they soaked in.
  9. Grease two 9 inch cake pans with coconut oil. (You can also line the bottom of the cake pans with parchment paper for easier removal)
  10. Pour batter into pans.
  11. Bake for 35 minutes. Test center with a tooth pick-if the tooth pick comes out clean, then the cakes are done.
  12. Remove cakes from oven and cool.
  13. Frost cake, garnish with walnuts, and serve!

 

Frosting Instructions:

  1. Bring cream cheese up to room temperature.
  2. Blend all ingredients with a hand mixer or Kitchen Aid Mixer.
  3. Use right away, or refrigerate.

 

3 Comments

  1. Wavatar
    Dad April 9, 2012 Reply

    I was there and ate all that stuff, and it was to die for, really.

  2. Little Miss Sicky Poo
    Little Miss Sicky Poo April 9, 2012 Reply

    Thanks Dad! Glad you enjoyed it. Time to go primal!

  3. Wavatar
    Carol Owen April 17, 2012 Reply

    I really like this site. Your dinner sounded wonderful. Pictures were very delicious looking. What a huge undertaking to create everything from scratch. I applaud you.

Leave a Reply

Your email address will not be published. Required fields are marked *