WHEW! It has been a crazy but awesome week at Paleo Comfort Foods! Amazon finally started shipping books out and they have arrived to so many of your homes/kitchens! We love hearing from you all about the recipes you’ve tried, tweaked and tasted. Nothing warms our hearts more! Thank you all so much for everything!

We know the real reason you’re here today is to see “who won all those amazing prizes??!!??” Well here you go:

Steve’s Club prize package winner: Leigh Harty
Whimsy Press prize package winner: Sarah Lemmon
New Balance Minimus winner: Mark Lique
And our Le Creuset braiser winner: Karen Brown

Congratulations to you all! We will send you an e-mail about the specifics in getting you your goodies. Stay tuned tomorrow for some more stuff we want to give away!!

And then there’s a humble NEW recipe! Nope, not in the book. Consider this just another way we want to give back to you all!

I jokingly said on Facebook (hope you all like us!) over the weekend that our next book will be Paleo Thai Foods, because I love Thai food. I think the recent Paleo Power Couples spotlight on Nicki Violetti and Robb Wolf where Nicki talked about her love of a good curry inspired me to cook more Thai stuff – because I, too, love Thai. That and there just so happens to be an organic Thai place 5 minutes from where we lived that actually has grass fed beef as an option on the menu. Pretty solid.

I don’t really bore of Thai food. The sweet/sour/salty/spicy combo makes me really happy. I was reminded of this last weekend when I made that snapper with a green mango salad, and just wanted to eat more Thai flavored foods.

As a result of my Thai fixation, larb came to mind. You can read more about “what larb is” on Wikipedia,  but generally speaking it’s a ground meat/poultry salad flavored with fish sauce, lime, and fresh herbs. The saltiness of the fish sauce coupled with the sourness of the lime, the hot of the chili peppers and the cool/sweet mint flavor is awesome. That said, some folks are not fans of fish sauce in any way, shape or form. This would be a hard dish to make without that ingredient.

What I do love about that Wikipedia link is that it mentions just some of the variations that can be done with this fabulous salad. Larb basically means just “meat salad” – what you decide to do from there is entirely up to you!

The one ingredient that I just decided to omit and didn’t really think needed any kind of substitute was that of the toasted, ground rice. While you might be able to do something similar with cauliflower rice, I didn’t think it was critical. You may disagree, and wish to get that nutty flavor. I might suggest toasting some cashews or ground almonds to see if that does the trick. Just so you know, most Thai restaurants DO have the rice in theirs. You may want to check with them prior to ordering if you are really sensitive to rice.

Here was my take on Larb. I decided to do a combo or pork/chicken, just to see how it turned out. I think we did okay! I have to say that I love cooking things that I’ve not cooked in a long while and sharing them with you! Hope you all enjoy!Paleo Comfort Foods - Larb

Paleo Comfort Foods’ Larb

1 tablespoon chili garlic sauce (or less if you want less spicy!)
1/3 cup fresh lime juice
1/4 cup fish sauce
1 teaspoon lemongrass (white part only), finely minced
1 pound (450g) ground pork
1 pound (450g) ground chicken
1 tablespoon coconut oil
1/2 teaspoon kaffir lime leaf, finely minced (substitute lime zest)
1/2 red onion, sliced into slivers
1/4 cup cilantro, chopped
1/4 cup mint, chopped
3-4 Thai chilis, minced (more or less depending upon your heat preference. We actually made this with about 8 chilis, but we’re accused of being gluttons for punishment).

1.     In a small bowl, combine the first 4 ingredients. With your ground meats in a bowl, pour half of the sauce mixture over the meat and mix well and allow to sit for 10 minutes.
2.     Heat your large skillet over medium heat and add the oil. When hot, add in your meat mixture, stirring to break up any large chunks of meat to yield a finely ground mixture.
3.     When meat is cooked through, add in remaining sauce, kaffir lime and red onion. Cook until onion is translucent.
4.     Add in the cilantro, mind and chilis and stir to combine.
5.     Serve with cabbage or lettuce leaves.

What interesting dishes would you like to see us explore? Any favorites of yours come to mind? Anyone else out there trying some new recipes at home?

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