‘Paleo’ is a style of eating mirroring the diet of Stone Age hunter-gatherers that has a focus on real, whole foods, including meats, nuts/seeds, vegetables, fruits, and healthy fats, and limits or omits starch from grains, beans, starchier vegetables and dairy. At Leaves of Life, we often use what we call a “Modified Paleo” plan. In general, we believe most Paleo recipes are a bit heavier on meat and too light on veggies (which promotes an acidic pH) for most, though we may start someone out with a pure Paleo plan initially and observe for changes in body composition and reported symptoms. Some patients require more starch and/or fiber to regulate bowel movements and maintain an ideal weight, so we may include certain types of grains or beans to adjust the plan to fit the patient.
We find patients respond well to Paleo and Modified Paleo, in part because two of the main dietary offenders are eliminated (grains and dairy).
Melt the ghee, butter, or refined coconut oil in a large saucepan over medium heat. Add the chopped leeks and cook until softened, then add the mushrooms and garlic. Stir to coat, then continue to cook another 2-3 minutes until soft.
Meanwhile, whisk arrowroot into the broth until dissolved. Add the kale to the saucepan over the other veggies and gently stir (it’s a lot, it will cook down quickly though!) then pour in the broth and coconut milk. Whisk in the nutritional yeast and mustard until combined.
Raise the heat and bring to a boil, stirring. Lower the heat just a bit to avoid overflow, and continue to boil and stir until thickened, then turn heat to low.
Add in the chicken, fresh herbs and season with salt and pepper, to taste. Allow soup to simmer another few minutes before serving.
Crumbled hamburger, cooked (turkey, grass-fed beef, or bison)
Bubbie’s fermented dill relish
Dijon or yellow mustard
Salad dressing of choice
Top with warm burger
Dress the salad and enjoy!
Tips: Try different dressings and toppings to mimic the same flavors you enjoy on a burger. A sun-dried tomato vinaigrette can help approximate ketchup, and a creamy Annie’s Goddess dressing helps to stretch the mustard flavor without over-salting. If these options won’t work for whatever reason, olive oil and vinegar, salt and pepper are remarkably tasty. If you prefer a cheeseburger and you tolerate cheese, top with some shredded, grass- fed cheddar.
Crumbled coconut crisps (suggestion – Dang from Whole Foods, found in or near the bulk aisle)
Combine salad ingredients in whatever ratios you prefer.
Toss with the dressing and serve immediately.
Tip: If you need to put your salad together in advance, put the dressing on the bottom of a salad bowl, next add your berries, then put the greens and crunchies on top. Toss only when you’re ready to serve. This buys you time and avoids soggy greens and coconut crisps!
Persian Lime infused olive oil (2 parts)
Coconut infused white vinegar (1 part)
Honey ginger infused white vinegar (1 part)
½-1 tsp cinnamon (to taste–optional)
Combine dressing ingredients in a sealed jar and shake thoroughly.
Tip: Remember, you can always add more cinnamon, but you can’t take it out!
Tip: I have found the most important part of the dressing recipe is the flavor-infused vinegar. Just mix equal parts plain olive oil with a fruit- or other flavor-infused vinegar and shake!