Tostones!

Tostones with cinnamon powder.

I have eaten plantains before and actually couldn’t eat them very well when I first started AIP (a paleo based elimination diet called the autoimmunepaleo protocol).  As I started to heal, I now have a higher threshold for eating starches - a big part of what makes green plantains.  Adding a lot of coconut oil seems to help my body metabolize them better, so I use coconut oil to cook these delicious things.  

Tostones

3 unripe peeled plantains

6 tbsp coconut oil

1/4 tsp Sea salt

wide mouth mason jar.  

1. Cut plantains into 1 inch chips.  

2. Place small sauce pan over medium heat.

3. Place the coconut oil in a saucepan and allow it to melt and spread evenly across the saucepan.

3. Place slices of plantains over the saucepan.

4. Cook the chips until they are golden on each side (about 4-5 minutes)

5. Remove them from the heat.  

6.  Place one chip between the bottom of the mason jar and over a cutting board.  Lightly press the fried chip under the mason jar until it slightly flattens. Repeat with the rest of the fried chips.  The chips will be thinner and wider.  

8. Place the flatten chips back onto the saucepan. 

9. When the chips are golden all over or to your preference, remove them from the saucepan and place them in a bowl covered with a paper towel. 

11. Once you are finished, dash sea salt over the chips and mix them so that all of the chips are covered with salt.

12. They are ready to be served alone or with toppings (ex. guacamoles, liver pate, or other dressings).

Zesty By Nature

Membrillo Without Added Sugars!

Ingredients

1/2 lemon juice

1/8 cup of collagen*

1/8 cup of agar agar

1/2 cup peeled apples (pink ladies are my favorite for this recipe)

zest from 4-5 kumquats (optional)

1/4 cup zest from Meyer lemons (regular lemons are fine, but I prefer the sweeter taste of meyer lemons)

*If you want a sweeter recipe, replace the collagen with agar; equal parts.  You can also use the leftover apple juice; just add more agar accordingly.

Directions

1. Pressure cook the peeled apples at high for 20 minutes. If possible, use a steamer to separate apples from liquid, so that the apples don’t absorb more liquid than necessary. Remove them from the heat.
2. Pour juice in one container; place steamed apples in another. 
3. In a saucepan, add the lemon juice. Turn on the heat and allow the liquid to come to almost a boil.
4. Add the collagen and agar to the saucepan; slowly to avoid making clumps. This part should take around 4-5 minutes.
5. Once the entire amount of collagen peptides and agar has melted into the mixture, turn off the heat.
6. Sieve the mixture to remove any clumps of collagen into another saucepan or mixing bowl.
7. Add the pressured cooked apples to the mixture. 
8. Taste try the mixture. If it is not sweet enough, you can add the leftover apple juice you placed in the container from step 1 until it suits you. 
9. Add the zest from kumquats and lemons.  
10. Place the mixture into a mason jar. Allow to cool overnight.   

 

Background

I hate baking, because I hate measuring things and don’t like how most gluten-free baked goods taste. For my mindful dinner I wanted to offer a dessert as the fourth course, so I decided to work on synergizing the creamy textures from agar agar and gelatin with the sweet and sour flavors of citrus fruits.  My first version worked well with folks who ate paleo, but folks who were use to eating added sugars thought it tasted strange. After a couple of iterations, I ended up with this current recipe.  I normally serve this dish with my version of greek style coconut yogurt - what I now call 'coconut crush'.   

Nutrients

Lemon: vitamin C, A, B1, P, potassium, magnesium, & folic acid, flavonids, phyotochemical (ex. limonene; lemon peels have high amounts of oxalates it is recommended that people with a history ofcalcium-oxalate kidney stonesshould limit their intake of them.  Zest contains essential oils (ex. limonene, citral, citronellal, alphaterpineol, linalyl, geranyl acetate).  

Apple: vitamin C, fiber (ex. pectin), potassium; when raw they contain measureable amounts of phytonutrients (ellagic acid, chlorogenic) & flavonoids (ex. quercetin). 

Kumquat: vitamin C, calcium, potassium, vitamin A

Collagen peptides: glycine, may be beneficial for people with conditions affecting connective tissues and the skin.  

Agar agar: used on a daily basis, appears to help obese people lose weight

References

Murray, M. Pizzorno, J. Pizzorno, L. (2005). The Encyclopedia Of Healing Foods. New York, New York:  Atria Books. 

Natural Medicines Comprehensive Database Consumer Version. (2009) Find a Vitamin Or Supplement.  Retrieved from http://www.webmd.com/vitamins-supplements/ingredientmono-80-agar.aspx?activeingredientid=80&