This treat ends up with a similar consistency to french fries, but is a tad sweeter, and has greater health benefits than the potato (which, arguably, has none).
Heat 1 tbsp bacon fat in skillet over medium heat (you could use coconut oil, but why would you?).
Slice yuca root 1/4″ thick, and remove peel and wax.
Sprinkle slices with salt.
At this point, freeze any extra slices for later use – the salt should prevent them form freezing together.
When skillet is hot, add yuca slices, and sprinkle with pepper.
Fry for approximately 3 minutes on each side, or until crispy brown.
Serve with organic catsup (as shown), mayo, or aioli.For health properties of yuca, check this out: http://nutritionwithsonia.com/blog/yucky-yuca-cassava-root/
Let’s have a conversation about the meaning of “pinch,” an important word in the title of this blog.
Originally, Tyler and I started this blog as a restaurant review, to answer the question “how can you eat primal on the go, no matter what food establishment you end up in?” Then we started eating out less frequently, and this blog morphed into a recipe- and experience-sharing blog.
Today, we begin a full year of testing the pinch to its fullest. Tyler has just purchased a house, and will be managing the mortgage payment on his own, while I have returned to grad school and will be living on a student budget, with a strong commitment to living within my means. Continue reading
Next time you get two back-to-back batches of beets in your CSA, try this!
This is a mish mash of a creamy beet soup recipe, and traditional borscht. The color of the soup is an amazingly bright magenta – photography cannot do it justice. The beets make this a very sweet soup, which is why I recommend serving it with spicy sausage and sour cream (or Greek yogurt) to cut through the sweetness. It would also be refreshing served chilled!
Guess who just put a bottle of home made kombucha in the fridge? This girl.
I’m sorry I didn’t tell you I was trying again. I wanted it to be a surprise. Also, I didn’t want a third (fourth?) failure to be public.
I’m using a continuous brew method, where you extract the kombucha one bottle at a time, then add sweetened tea (I’m keeping a big batch in the fridge) to the container each time. That way, the kombucha is always within 3-ish days of readiness, and there is always some in the fridge!
Ideally, I’d have a nice ceramic water jug with a dependable spout (see failure #2) – but you have no idea how difficult it is to find an affordable one, even in Southern California, even in the Summer! So instead I’m using a food-grade plastic gallon-sized bucket from Smart and Final. It’s not ideal, for sure, but it got me started. Like training wheels, or inexpensive baseball cleats – you start with the cheap stuff until you decide you love the sport enough to invest.
This batch is definitely on the sweet side, (because I’m impatient), but I figure I’ll experiment to get it just the way I like it – also, Tyler and I will probably need to work our tastebuds up to the strong stuff.
I put one classic pop bottle full in the fridge, and there is some on ice in the glass right next to me. Delicious!
In our CSA box this week, we received 6 rhubarb stems. Now, I’ve always been a huge fan of rhubarb pie and my grandmother’s rhubarb cobbler, but Tyler and I looked at each other quizzically: what do we do with this now that we can’t drench it in refined sugar?!
Well, my friends, the answer is nigh, and I encourage you to embrace every stalk of rhubarb as it arrives at your doorstep or farmer’s market (in moderation, of course).
Lunch today was simple, even though it seemed gourmet.
These fish tacos were amazing, and only took about ten minutes to prepare. We found that this amount of cabbage was very filling, so you might want to trim down some of the excess, but the excess definitely helped to maintain the wrapability of the taco. The carrots add a bit of sweetness and crunch, and the fresh pico de gallo makes the whole dish a refreshing summer dish! Continue reading