Remember all those strawberries I picked last week…. 🙂 LoL Well of course the first thing I made was strawberry shortcake! This is a summer staple and should never be passed up when it is available, and if it is on the healthy side well that just makes it all the better! I like to use honey with my strawberry shortcake sauce, but there is a set back to using honey…it caused the strawberries to release water. This will make your sauce liquidly. It will still taste very good, but it will be watery. My trick to solving this little Paleo dilemma is to make this a day ahead of time. Then I will drain the liquid and add a 1/2 teaspoon to a teaspoon (depending on how much liquid there is) of grassfed gelatin or I will thicken with arrowroot. I prefer the gelatin because arrowroot can change the flavor of a dish if it isn’t added correctly. You must let the sauce cool after the gelatin is added or the heat will cause your strawberries to become soggy. Nobody likes soggy strawberries…nobody. The shortcake is a variation from the Urban Poser’s recipe from her upside down cake. She is wonderful when it comes to Paleo and Gluten free baking. I would have used her exact recipe, but I found I was out of a few things, and actually really like what came out of it. Go to her site though. You won’t be disappointed!
The rest of the strawberries where either frozen whole or I sliced them lengthwise, froze them, then dipped them into chocolate. Now I have strawberries to make my upcoming meat dish which I think ya’ll will just love, and I have a tasty frozen treat for when that hangry hits me! What is some of ya’lls favorite ways to eat strawberries? Do ya’ll have any strawberry dishes you wish were Paleo? Let me know, I might be able to make it happen. Hmmm, Strawberry margaritas…yep that will be happening this weekend!
Have ya’ll ever heard of Yoga Silks? They are these really neat hanging silks made by YogaBody. It allows you to do hanging yoga poses and other exercises. I had gotten some, actually ordered them a week before my injury and have just now been able to really use them. It is almost a meditation of core busting, holy crap how do I get right side up, oh that feels good yoga. I have them set up in my sun room with my other neglected equipment. I really enjoy them and think ya’ll would to. Look into them, they aren’t only fun but good for you yoga sanity…
This week was also Dog Food Making week. Yep, my pup Ellie eats Doggie Paleo. LoL. She doesn’t fart nearly as much as when she was on kibble. Her allergies are almost non-existent now too. All I have to deal with now is seasonal grass allergies and fleas. Those are covered, so Ellie will continue to keep her fur on her lil’ Ellie butt. Making the dog food is exhausting though. It takes me about 2 hours to grind the meat and bones (yes doggies need those bones in their diet). Then another 30 min to and hour to chop the veggies. Then up to 2 days to cook it. She used to eat it raw, which is actually better for her…But then the princess decided she didn’t want that anymore and wanted it cooked. So I bake it like a meatloaf, and then freeze it in large freezer containers and take one out a week at a time. It works, but man is it ever exhausting! So I am worn out and my lil piggy Ellie is munching away on freshly baked meat slop.
Ok…so on to the healthy, what is in my food lesson! LoL. Hmm, should I do it about strawberries or about honey… Oh, I guess I will do it on the strawberries since they are the main portion of this dish. We all know what they look like, so I don’t think I will post a picture…but if you don’t know look at my Rhubarb Bacon Shrimp post…there are some on there. 🙂 It is known that strawberries are very high in vitamin C. Hmmm, off the wall thought, that is probably why there are less sick people in the spring and summer, they are eating all those strawberries. 1 cup of strawberry has the equivalent of 100 mg of vitamin C. All berries are a great source of antioxidants. They are also low on the glycemic index, so if you are diabetic these would be a great fruit for you to eat. The strawberries red coloring comes from anthocyanins (a flavonoid) which help aid in anti-inflammation and fight oxidation. Strawberries are also known for their aid in diuresis. So ladies when that time of the month rolls around, grab some strawberries…the help in more ways than one! I did read in one book that a study was performed in Europe where it was suggested that people who drank fresh juices that were very high in flavonoids were less likely to develop Alzheimer’s disease. I have not found the actual study yet, but I will let you know what I read when I do. Eating more fruits and veggies high in antioxidants helps prevent wrinkles and skin damage…so eat up! The wild strawberry actually has pharmacological uses. The leaves and rhizomes are used as mild astringents to help treat diarrhea and if gargled to help mucosa inflammation and sores. The berries and leaves are also considered to be diuretic, anti-rheumatic, and a cooling and calming agent. Who knew…Strawberries, not only are they sweet and tasty but are very, very good for you too.
- 1/2 c plus 2 tbsp coconut flour
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp rounded baking soda
- 4 large eggs, room temp
- 1/3 c mayo ( I made mine fresh with apple cider vinegar)
- 1/2 c honey
- 1/4 c grassfed butter or ghee
- 2 tsp vanilla
- 1/2 c honey
- 4 tbsp grassfed butter or ghee (melted)
- 1/2 tsp coriander (optional)
- Coconut whip cream
- Mint to garnish
- 1. Mix eggs, mayo, honey, butter or ghee, and vanilla in a medium mixing bowl. Be sure everything is well blended.
- 2. In a separate bowl mix coconut flour, ginger, nutmeg, and baking soda till it is well mixed and there are no lumps or clumps of coconut flour. Use a sifter if you have to.
- 3. Add the flour mixture to the wet ingredients gentle mix together.
- 4. I used mini bunt pan, but you can also use cupcake pans. Grease or butter the pans and then add batter till about 1/3 c into each slot. Bake at 350 degrees for 10-15 minutes, but watch them. If you can smell them, check them, they will bake quickly.
- 1. Add Honey, butter or ghee, and coriander to a small pot.
- 2. Gently heat on low heat and constantly stir till all the butter is melted and you start to get small boiling bubbles. You do not want to heat honey to much or to fast, it will destroy its properties.
- 3. Let cool completely before mixing in your strawberries.
- Top your shortcakes with the strawberry mixture and some coconut whip cream and go to town. You can use regular whip cream if you really want to 😉
- If you do not eat all your strawberry mixture that night, then the next morning you will have a very watery strawberry mixture. Do not fret. Drain the liquid into a pot and stir in 1/2 to 1 tsp of gelatin. (more if you want it really thick) Gently heat till all the gelatin is dissolved. Completely cool again before adding back to your strawberries. In an hour or so it will thicken up again.