combine equal parts of:

2 minute mayo

with

ferment for you garlic dill kraut

Mix well and this is a perfect condiment to serve with tuna cakes.

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One of the things I like to do is reimagine old favourites into compliant versions of the original. Thanks to @riverheightsfamilychiro for sharing a recipe on Instagram for vanilla ice cream on a recent post. I thought it would be perfect for creating an ice cream sandwich using our paleo platery chocolate chunk or paleo platery carob chunk cookies

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paleo platery ice cream sandwiches
(#aipReintro eggs)

Ingredients:
4 large pasteurized* (see note) eggs, separated
1/4 tsp lemon juice
1/4 cup maple syrup
1 1/4 cups coconut cream (300 ml/ 10 fl oz)
1 tsp vanilla bean powder
6 paleo platery chocolate chunk or carob chunk cookies.

Directions:
1. Separate the egg whites from the egg yolks. Start whisking the egg whites and add the cream of tartar. After the egg whites thicken, fold in the maple syrup.

2. In another bowl, whisk the cream until soft peaks form when the whisk is removed.

3. In a third bowl, mix the egg yolks with the vanilla powder. Slowly fold the whisked egg whites into the whipped cream. Then add the egg yolk mixture and gently fold in using a spatula until well combined.

4. Place the mixture in a loaf pan or a freezer-friendly container and freeze for at least 2 hours.

5. Scoop desired amount of ice cream on to one upside down cookie and then top with another cookie face up. Place on to a baking sheet to freeze solid.

Note* To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down before using in any recipe, or store in the fridge for 6-8 weeks.)

Original ice cream recipe inspired by:
https://ketodietapp.com/Blog/lchf/no-churn-vanilla-keto-ice-cream shared by @riverheightsfamilychiro on Instagram.

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paleo platery mayonnaise 

Ingredients
1 cup light tasting olive or avocado oil
2 tsp apple cider vinegar
2 tsp lemon juice
1 tbsp mustard (@maisonorphee has an organic Dijon we used in the video)
1 tsp honey (we used @waldbeehoneyfarms)
1 egg

Instructions
Measure oil into a wide mouth jar. Add apple cider vinegar, lemon juice, mustard, honey, and egg to the jar. Use a stick blender to blend throughly.

Watch a Pamela do video demonstration of this recipe in our home kitchen.

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Ingredients
2 organic romaine lettuce hearts, chopped
2 cups organic field greens
1/2 package paleo platery roasted vegetables
1 cup fresh mushrooms, sliced (optional)
4 slices nitrate free bacon, cooked and chopped (optional)

Salad Dressing:
1/4 cup Prairie Oils and Vinegars Tuscan olive oil
1/4 cup Prairie Oils and Vinegars Oregano White Balsamic Vinegar
1 tsp dried oregano

Directions:
Heat paleo platery roasted vegetables in the oven, airfryer, stove top, or microwave until heated through. Combine Romaine lettuce and field greens into a large bowl. Top with mushrooms and cooked bacon. Prepare dressing by mixing all ingredients together and then pour on top. Toss well and then serve while vegetables are still warm.

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Ingredients
for the “bun”:
2 cups coconut oil (for frying)
1-2 firm green plantains, peeled and sliced into 1-inch pieces
Himalayan salt, to taste

between the “bun”:
paleo platery rib cutlets
bbq sauce (we have two available: pumpkin based aip & tomato based paleo)
lettuce
purple onion

Instructions
Heat the oil in a heavy saucepan over medium heat. Place a few plantain slices in the coconut oil, and cook until all sides are slightly golden in colour or for about three minutes. While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten with a tortilla press or a heavy pot to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt if desired.

To assemble:
Place one plantain round on a plate. Pile on the lettuce, onion, paleo platery rib cutlet, and bbq sauce. Top with another plantain round. Serve with paleo platery carrot fries if desired.

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1 can coconut milk, (refrigerated overnight)
1 tsp honey or maple syrup

Scoop out thick part of coconut milk and drain liquid. Add sweetener of choice and mix well. Use as you would whipped cream on chocolate silk pie, carob silk pie, whipped "cheese"cake, or banana waffles.

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2 avocados, slightly mashed
1/2 purple onion, finely diced
4 garlic cloves, crushed
1 tbsp lime juice
Himalayan salt, to taste

Mix together and let sit for 30 minutes before serving.

Serve with veggies, plantain chips, or paleo platery chicken enchiladas.

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1 cup coconut milk
(Refrigerate can and scoop out the thick part-use liquid in a smoothie)
1 tbsp lemon juice
1 tbsp apple cider vinegar

Mix together with a wooden or bamboo spoon and let sit for at least 30 minutes before serving.

Serve as a dairy free topper for cauliflower/parsnip mash, use it to make a dressing or a dip, or serve with paleo platery chicken enchiladas.

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