Archive for October, 2013


Fig Fish

Fig Leaf Wrapped Fish.

1379623_10151920876219533_982354891_nA delicious fish dish! Thanks to Chef Ellie!



3 large fig leaves
3 fish fillets (mahi mahi, Ono, salmon, whatever you like)
coconut oil
salt & pepper
lemon or lime juice

Preheat your oven or grill to 400˚F.
Bring a large pot of salted water to a boil. Rinse the fig leaves in water and remove the stem. Place four large fig-leaves in the boiling water. Blanch the leaves for a minute or two, until they are soft. Remove the leaves.

Lay the fig leaves flat on the counter. Place a fish fillet, or shrimp on top of each leaf. Paint the fish/shrimp with a small amount of olive oil, using a pastry brush. Sprinkle the fish with salt and pepper. Squeeze lemon, or lime juice over the fish. Bring up the sides of the fig leaves and wrap each fillet.

1379623_10151920876219533_982354891_nArrange the packages on a rimmed baking sheet. Pour 1/4 cup of water around the packages. Slide the sheet into the oven. Or, place the fish packages on the grill – folded sides facing down – if grilling. Bake the fish for approximately 10 minutes in an oven. If using a grill, allow three to four minutes of cooking time per side.

Remove the fish from the grill or oven; place the packages on a serving plate. Serve the fish wrapped in the fig leaves. Makes 3 servings.


Habanero Hot sauce

Here is a delicious and spicy paleo hot sauce from the magical chef Ellie!

Paleo Habanero Cream Sauce.



2 large red bell peppers
1small fresh habanero chile
1TBS coconut oil
1small white onion, peeled and coarsely chopped
3 medium garlic cloves, peeled and coarsely chopped
8 whole allspice berries
1cup canned, diced fire roasted tomato
1 1/2 cup full-fat coconut milk
salt, to taste



Set your oven to broil, and place the peppers and chile on a baking sheet. WEAR GLOVES AND/OR USE TONGS WHEN HANDLING THE CHILE, habaneros can burn your skin! Broil, watching closely and turn the peppers and chile every minute or two, until the skin is blistered and blackened, about 5-7 minutes. Remove them from the oven and wrap them tightly in foil and let rest for 20 minutes, then rub off/peel off the skin, cut out the stems and seeds, and roughly chop the roasted bell pepper flesh. Again, WEAR GLOVES when handing the chile.


Heat the oil in a saute pan over medium heat. Add the onion, garlic, and allspice berries and cook for about 5 minutes, until the onion is translucent.


Add the chopped red pepper, the habanero, and the chopped tomatoes to the pan and cook for 5 minutes longer.


Add the coconut milk, bring to a simmer, and simmer for 10 minutes, stirring occasionally. Season to taste with salt.


Carefully blend the sauce until fully smooth, then strain through a fine mesh strainer (to remove any large chunks or allspice berries). If you use a vitamix or other high powered blender, straining the sauce may not be necessary.

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