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Category Archives for Paleo Vegetarian Recipes

Paleo After-Workout Peach Banana Protein Shake Recipe

Louise Hendon | April 8

I often forget just how refreshing and delicious peaches are, and they are fantastic in smoothies like this one. The avocado and nuts in this recipe also add in more fat to slow the absorption of the sugars. And if you want to add in some extra protein after your workout, choose a whey protein powder that doesn’t have added ingredients like this one.

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Persimmon Dessert Cups Stuffed with Butternut Squash [Paleo, AIP, GF]

Louise Hendon | March 4

The Forgotten Fruit

Persimmons are one of those fruits that always fascinate people and yet scare them at the same time. Persimmons are pretty but “unknown” and therefore “unapproachable.” I’m going to change that!

I was lucky enough to have been introduced to the wonders of the persimmon fruit at an early age, but for most of my life, I was confused by when it was ripe, why they came in different shapes, and how best to eat them.

Then, a couple months ago, I was in my mother’s kitchen, which was full of all the fresh produce that she’d grown in her garden this year. And among all that fresh produce were more than a few persimmons.

I decided, despite my uncertainty, that I just had to do something awesome with the baskets of fruit sitting in the kitchen, including all those persimmons! I stared at them for a while, Googled to see what other people had done, and then created this recipe, which turned out to be way more delicious and much easier than I anticipated.

fuyu persimmon

Hachi-WHAT???

Most of the confusion and fear about persimmons stems (no pun intended) from the fact there are 2 main types of persimmons: fuyu and hachiya. Actually, there are many more varieties, but those are the two types you’ll find in your grocery store.

And because nature really likes to play tricks on us, fuyu and hachiya persimmons look fairly similar (to the uninitiated like me), but they are actually very different in texture and in determining ripeness.

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3 Way Layers of Raw: Watermelon Radish, Pear and Rainbow Chard Recipes

Louise Hendon | October 6

Ainsley Daschofsky is the writer behind MindLiftingMouthgasms.com. You can read more about her in this Blogger Spotlight post about her.

There was a week of my life that I became addicted to coconut. In some memory I’ve now lost is the reason why I first used coconut cream on a watermelon radish. There’s most likely a starved human grabbing for anything in oral vicinity memory in a pensieve somewhere. Lemon was juiced on top of goat cheese and salted watermelon radish for mouthbliss already, so why not try lemon on coconut instead? So much mouth happiness came that day. Oh my creamy fresh wonders.

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