Poisson Cru

1

2011/02/10 by nikkiledford

Pure Paleo is no easy feat, especially while attending culinary school. I’ve had more grains, legumes, sugar, and dairy beautifully displayed before my eyes (and stomach) three days a week for the past 5 1/2 months. My 80% Primal goals have tumbled to a more lenient 70%… maybe 60% Paleo regime. Unfortunate yes, but also very educational.

I have learned a multitude of reasons to continue to embrace a clean, original human diet vs. following the modern “health” standards. I’ve been faced with the comments and judgement of critics, the constant psychological obstacles, as well as the questions and concerns of the less or mis-informed public. All these things combine into one great learning experience.

While I do not wish to repeat the experience, I do value the knowledge and insights obtained during my brief stay in Santa Cruz and my journey through Chef school.

In an attempt to get back on the wagon, so to speak, I’d like to propose a public rebirth into my Paleo values. It seems like a necessary step, seeing as how I’d like to primarily focus on Paleo cooking as a Paleo Chef. Right now I feel like somewhat of a hypocrite due to unneccessary amounts of neolithic foods in my diet.. not to mention my days as a whole.

In the spirit of renewal and change, I propose an online daily report of my endeavor to return to the Paleo fold. This will most likely include a run-down of my daily Paleo-eats and activities. My attempt at optimum sleep, sunlight, and stress relief. As well as my fight to maintain Paleo composure in the face of all things sugared, flourescent, and unnatural.

So… starting tomorrow, you will see a daily post related to my assimilation back into Paleo heaven. It will not be easy (can you say “sugar withdrawal”?), but it will be worth it. My legitimacy as a Paleo professional hinges on my ability to practice what I preach.

So here we go!

Enjoy the ramblings, as I’m sure there will be many.

Today I was able to share some Paleo food with my class for my final presentation. And even though my final was based on a Gluten-Free condition, I incorporated Paleo recipes into my demonstration.

It seemed to be a successful presentation and I hope you love these dishes as much as I do.

Poisson Cru

2/3 cup coconut milk
1/2 cup fresh lime juice
1 red onion, finely diced
1 large tomato, seeded and diced.
1 small cucumber, peeled, seeded, and finely diced
2 carrots, finely diced
1 teaspoon sea salt
1 pound sushi-grade ahi tuna, cut into 1/2″ cubes

  1. Set the tuna aside and combine everything else into a large bowl.
  2. Add the tuna and let marinate for 15 minutes.
  3. Drain excess liquid and serve.
    Option: Serve with avocado half.

Recipe by Laird Hamilton, Force of Nature

Poisson Cru and Papaya

Papaya and Cabbage Salad

1 papaya, battoneted
½ head cabbage, shredded
1 tsp. lime zest

  1.  In a bowl combine ingredients and toss with cilantro-lime dressing.

Optional plating: place papaya cuts on top of some shredded cabbage, drizzle dressing and garnish with cilantro leaves.

Cilantro-Lime Dressing

3 limes, juiced
1/3 c. olive oil
1 Tbsp. ground cumin
1 Tbsp. ground coriander
½ tsp. sea salt
½ c. cilantro, chopped

  1. In a blender, combine juice, spices, and cilantro. Slowly add oil to emulsify.

If you’re curious, here’s the handout from my presentation today… enjoy!
Student Handout – Bauman College 2011

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One thought on “Poisson Cru

  1. […] is a great paleo meal. That’s why I now have 3 versions of it on my blog. (see here and here) Yesterday, my man took me out for a little birthday dinner and we had some ceviche at a Spanish […]

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INGREDIENTS // one of my favorite activities is going out for coffee. For me, the sights, sounds, and smells of a coffee shop signal rest and I enter into a state of slowing down, more observing and less doing. Lately, I haven't been out to coffee too often because 1. It's expensive and 2. I don't tolerate dairy and I'm not much of a black coffee drinker so at most shops I'm limited to their dairy-free options. While it's nice to have nut milks available, I have discovered that all the other ingredients in these alternative drinks do NOT do my body any good. 
A solution to would be to bring my own homemade milk, but I don't always have some ready or I forget to put a bit in a small container (which then gives me the fun task of toting around a dirty jar in my car all day). These smaller bottles of almond milk are perfect for adding to my coffee when I'm out as most dairy-free milks come in huge cartons and are inconvenient for a coffee outing.  @popandbottle only uses basic, real food ingredients for their almond milk. They even sweeten it with a bit of date! 
I like to think that I always have a choice about what I put in my body. Sometimes I'll have to settle for black coffee, but if I plan a bit, I can still enjoy my coffee outings without ultimately compromising on what is best for me in the long run. SNACKS // kept it really simple today during meal prep. This is a tasty bowl of yams, banana, almond butter, and coconut flakes. FAST FOOD// Roasted all these veggies last night for a tasty quick lunch. Added a new find from Whole Foods. @goodlovinfoods lemon garlic dip. If you like bitchen sauce, you'll like this (!! bonus, they don't use any soy ingredients either !!) ROUTINE// Who else is meal prepping today? It's a small step that has big impact on your health... body and mind. One less stress to consider in a week full of choices and obstacles. #paleomealprep #sandiegoprivatechef #sandiegopaleo

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