Recipes: Clear Vite & Paleo Recipes

The Paleo Diet

For more information about the Paleo Diet and resources to help you cook, see our article called “What Is The Paleo Diet?”

 

The Clearvite Diet

Click Here for a really good website with lots of recipes for Clearvite.

 

Recipes

Gluten-Free Gravy

Source: Nourishing Meals

Making gluten-free gravy is so simple. No need to add butter and make a roux. I have a few tips for creating rich, flavorful pan juices from cooking a bird, whether it be a turkey or chicken. These photos use a local, pastured, organic chicken, but I cook a whole turkey the same way using a slightly larger pan (a 10 x 14-inch glass pyrex pan). I don’t have a special roasting pan because for one, I cook smaller turkeys, and two, good quality stainless steel roasters are expensive! And if you want nothing to do with cooking a turkey this year then check out my recipe for this vegetarian main dish: Butternut Squash Casserole with Sage and Shallots.

To create rich pan juices, place your rinsed bird in a glass baking pan (9 x 13-inch for chicken or 10 x 14-inch for turkey). Chop up a large onion and a few stalks of celery. Toss them with a few teaspoons of Herbamare. Fill the cavity of the chicken with the celery and onions. If you are cooking a turkey you can use your favorite gluten-free stuffing recipe. I use my Wild Rice Stuffing.

Place the remainder of the celery and onions around the bird in the bottom of the pan. Add plenty of sprigs of fresh herbs, such as rosemary, thyme, sage, and marjoram. Add a few chopped carrots and a whole head of garlic, cut in half cross-wise.

If you are cooking a turkey, I also like to add chunks of tart apples, such as Granny smith, under the turkey on the bottom of the pan. You can also layer fresh herbs under the turkey as well. Then, drizzle olive oil on top of the bird and generously season with Herbamare and black pepper. Sprinkle a few herbs on top if you wish.

Fill the bottom of the pan with about 2 cups of water for a chicken and closer to 3 cups for a turkey. This will keep the bird moist during the long cooking times.

When you are ready to cook the chicken or turkey, turn the oven to 475 degrees. Place the bird in the oven for 15 to 20 minutes at this temperature to seal in the juices. Then reduce the heat to 325 degrees and cook until done. About 2 hours for a 4 pound chicken. For turkey cooking times you can use this chart. Baste the turkey or chicken a few times throughout the cooking process.

Once the bird is done, remove it from the pan and place onto a board or large plate to carve. Let it rest for 10 to 15 minutes before carving to let the juices go back into the meat.

Place a fine mesh strainer over a 2-quart saucepan. Pour the pan juices, vegetables and all into the strainer. Use a large spoon to press the veggies into the strainer to get all the juices and flavors into the saucepan. Discard the veggies and herbs into your compost.

I usually just eye it and don’t measure. So if you don’t make gravy that often I would suggest pouring the pan juices into a 2 or 4-cup liquid glass measuring cup to see what you have. Add water or stock until you reach 1, 2, or 3 cups to get an even measurement if needed.

Use 1 tablespoon of sweet rice flour or arrowroot power per 1 cup of pan juices. I prefer using superfine sweet rice flour. This is what was used in the photos here. For a slightly thinner gravy use 1 tablespoon flour per 1.5 cups pan juices.

If you let the pan juices cool to room temp you can simply whisk the flour right in. If the pan juices are hot, then pour the flour into a small bowl and whisk in a little cold water to make a thin paste. Pour the paste into the saucepan with the pan juices and quickly whisk together. If you whisk in dry flour to hot liquid you will have lots of clumps.

Place the saucepan on the stove and turn heat to medium-high. Whisk the flour-paste and juices together until thickened, about 3 to 5 minutes. Season with Herbamare or sea salt if needed. Serve and enjoy!

 

Gluten-Free, Dairy-Free Creamy Coconut and Root Vegetable Stew

SERVES 6

This variation on classic salmon chowder can be made with salmon, if fish is tolerated, or with tofu. Turnips, rutabaga and sweet potato replace the traditional white potatoes, delivering higher nutritional value and flavor. Serve warm with a loaf of gluten-free bread.

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 medium fennel bulb, halved, cored and diced
  • 1 teaspoon salt, divided
  • 1 medium turnip, peeled and diced
  • 1 medium rutabaga, peeled and diced
  • 1 medium sweet potato, peeled and diced
  • 1½ cups gluten-free, dairy- free vegetable broth
  • 1½ cups unsweetened coconut milk
  • ¼ teaspoon red pepper flakes
  • 12 ounces wild salmon or tofu, cut into ½-inch pieces
  • 2 tablespoons finely chopped parsley
  • ¼ teaspoon finely grated lemon zest

In a large pot, heat the olive oil over medium heat. Add the onion, garlic, fennel and ½ teaspoon salt. Cook until tender, about 5 minutes.

Add the turnips, rutabaga, sweet potato, vegetable broth, coconut milk, red pepper flakes and ½ teaspoon salt. Bring liquid to a boil. Then reduce heat to medium low, cover the pot and cook for 10 minutes or until vegetables are tender.

Add the salmon or tofu. Cover the pot and cook for 3 minutes. Add the parsley and lemon zest. Stir and adjust seasoning, if needed.

 

Butternut Squash and Apple Soup

SERVES 6 TO 8

Apple adds a bit of tartness to this otherwise sweet soup. Its luscious, smooth texture contrasts with the crunch of parsnip chips and fried sage leaves.

  • 5 tablespoons olive oil, divided
  • 1 medium leek, white and tender green parts, diced
  • 2 cloves garlic, minced
  • 1 (3-pound) butternut squash, peeled, seeded and diced
  • 2 medium golden delicious apples, peeled, cored and diced
  • 1 medium russet potato, peeled and diced
  • 3 sprigs fresh thyme
  • 1 quart gluten-free, dairy-free chicken stock
  • ¾ cup apple juice
  • 1¼ teaspoons salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons sage leaves
  • 2 large parsnips, peeled and thinly sliced
  • Pumpkin oil, optional

In a large pot, heat 2 tablespoons olive oil. Cook the leeks and garlic over medium heat until tender but do not let them brown, about 3 minutes.

Add the squash, apples, potato, thyme, chicken stock, apple juice, salt and black pepper. Bring the liquid to a boil. Then reduce heat to medium low, cover the pot and let the soup simmer for 20 minutes or until all vegetables are tender.

Puree the soup. Adjust seasonings, if needed.

 

Savory Sausage and Pear Stuffing

SERVES 15

Italian sausage, fresh herbs and pears form a winning flavor combination in this gluten-free dressing, a must for Thanksgiving. It’s also great with roast pork, chicken or wild game. If baked outside the turkey, it’s best when made the day before.

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 cup celery, diced
  • 1 pound gluten-free sausage (mild Italian, chicken apple or turkey), casing removed
  • 1 tablespoon fresh sage, finely chopped, or 2 teaspoons dried sage
  • 2 teaspoons fresh thyme, finely chopped
  • 1 tablespoon fresh basil, chopped
  • ¼ cup Italian flat-leaf parsley, chopped
  • 2 teaspoons salt, more to taste
  • ½ teaspoon pepper, more to taste
  • 6-7 cups cubed gluten-free bread
  • 1 cup gluten-free low-sodium chicken broth, pear juice or combination
  • 2 Bosc pears, cored and chopped
  • 1 egg, optional

Over medium heat in a large saucepan or stockpot, sauté olive oil and onions until translucent, about 5 minutes. Add celery and cook for another 5 minutes.

Add sausage, breaking it up into small, bite-size pieces, and cook until it browns. Add sage, thyme, basil, parsley, salt and pepper.

Add bread cubes to the pan. Then add chicken broth, pear juice or combination. Cook uncovered over low heat, stirring often until flavors combine, about 5 minutes.

Add chopped pears to the pan, stirring to combine with bread mixture. Remove from stove and let cool.

Transfer stuffing to a large baking dish, cover and place in the refrigerator for at least 2 hours.

About 2 hours before serving, remove stuffing from refrigerator and stir in egg, if desired, until well combined.

Cover stuffing and bake in 325°F preheated oven for 2 hours (alongside the turkey if there’s room). Baste stuffing periodically with turkey drippings. Remove cover for the last hour and let brown.

 

Curried Root Vegetables

Source: Nourishing  Meals

This savory root vegetable dish can be adjusted to the number of people you are serving. If you are cooking only for one, two, or three, I suggest you cut this recipe in half. You can use canned or fresh tomatoes here. Also, make sure to cut all of your vegetables so they are about the same size, otherwise some will turn to mush while others may still be underdone at the end of cooking time. I imagine this recipe would also work in a slow cooker.

  • 2 to 4 tablespoons extra virgin olive oil or coconut oil
  • 1 teaspoon whole cumin seeds (optional)
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 4 teaspoons mild curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • pinch or two cayenne pepper
  • 2 to 3 teaspoons sea salt
  • 3 medium parsnips, peeled and cut into chunks
  • 3 large carrots, peeled and cut into chunks
  • 2 medium yams, peeled and cut into chunks
  • 6 small yellow or red potatoes, cut into chunks
  • 4 cups chopped fresh tomatoes
  • 2 cups water

In a cast iron dutch oven or 6-quart pot, heat the oil over medium heat. Add the cumin seeds if using and cook for about 30 to 60 seconds or until fragrant. Add the onions and saute for about 10 minutes until softened and beginning to change color. Add the spices and saute for another 60 seconds.

Next add the root vegetables and saute for a few minutes to coat with the spices and oil. Then add the tomatoes and water, partially cover pot with a lid, and simmer on medium heat, stirring occasionally for 25 to 30 minutes or until vegetables are tender. Cooking time will vary depending on what size you cut your vegetables.

Serve over quinoa and garnish with chopped cilantro if desired. Store leftovers in a tightly sealed container in the refrigerator for up to a week.

 

Balsamic Roasted Chicken with Figs and Sweet Onions

Source: Nourishing Meals

I am not a gourmet cook by any means, so please don’t think that this recipe is fancy and complicated by the sound of the title. It is super simple and kid-friendly. My kids don’t eat the roasted figs or onions but they love the chicken over the rice. It is delicious even as leftovers! Be sure to serve the chicken with a large, raw green salad to help digest the meat proteins.

  • 1 whole organic chicken (about 4 pounds)
  • Herbamare and freshly ground black pepper
  • 1 large sweet Walla Walla onion, chopped
  • fresh figs
  • ¼ cup balsamic vinegar
  • ¼ cup extra virgin olive oil
  • 1 tablespoon maple syrup
  • fresh rosemary sprigs

Preheat oven to 475 degrees. Rinse chicken under cold running water. Place it into a 9 x 13-inch baking dish or other roasting pan. Generously sprinkle with Herbamare and freshly ground black pepper.

Place the chopped onion inside the cavity of the chicken and around it on the bottom of the pan. Place the figs around the chicken.

Whisk together the balsamic vinegar, olive oil, and maple syrup in a small bowl or cup. Pour over the chicken. Place a few fresh rosemary springs on and around the chicken.

Add about ¼ cup of water to the bottom of the pan.

Place in the oven and roast at 475 degrees for about 20 minutes to seal in the juices. Reduce heat to 325 degrees and continue to cook until juices run clear, about another 1 ½ hours.

Pumpkin Custard

Source: Living Without Magazine

This luscious dessert is delicious served warm or chilled. It can be made ahead and stored in the refrigerator covered for up to three days.

  • 1½ cups unsweetened coconut milk (not lite)
  • 1 cup pure pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla
  • ½ cup maple syrup or your favorite sweetener
  • 1 tablespoon arrowroot
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt

Preheat oven to 350 degrees.

In a large bowl, whisk together coconut milk, pumpkin puree, eggs, vanilla and maple syrup.

In a smaller bowl, whisk together arrowroot, cinnamon, ginger, nutmeg and salt. Slowly blend dry ingredients into pumpkin mixture, stirring until well combined.

Pour batter into lightly oiled ramekins, about ¾ cup for each ramekin. Place ramekins into a 9×13-inch baking dish and add enough warm water until it reaches halfway up the outsides of the ramekins.

Carefully place baking dish in preheated oven and bake for 50 minutes. When done, custard should be firm with lightly browned tops. Cool on wire rack.