Add your favorite Primarian Diet style recipes to the comments below and we'll add them to the "permanent" collection.
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Johanna's Favorite Blueberry Treat
Mix frozen blueberries in a bowl using half wild berries and half domestic (Dole makes both). Splash with fat free half and half (Land o Lakes, for example). Sprinkle with Truvia. Mash slightly with spoon until half and half turns blue.
Curried Tuna Salad (Barbara's Recipe)
Serves about 4
I first tasted this recipe when I was a medical resident in Boston. There used to be a great sandwich shop in Harvard Square that made this salad. After some trial and error, I figured out the recipe for myself.
3 large cans of solid white tuna packed in water
1 large apple, washed with skin on. (a sweet apple like gala is best)
1 medium red onion2 stalks of celery
¾ cup of raisins (more to taste)
½ cup chopped walnuts
2 Tbsp curry powder (adjust to taste)
Small amount of light mayonnaise
Chop celery fine. Coarsely chop red onion. Add these ingredients to the tuna and chop lightly to mix. Add a small amount of light mayonnaise diluted with some water until the texture is a bit more smooth.
Coarsely chop the apple and add it, as well as the nuts and the raisins to the salad. Season with curry powder. I use the mild type.
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Hard Cooked Eggs and Salsa Cruda (Barbara's Recipe)
Serves 6
This is one of those dishes that needs to stand and develop its flavors. Make well in advance for the best result. Best in the summer when tomatoes are fresh and sweet. Love this recipe!
6 large eggs
4 tomatoes diced (the recipe calls for peeled and seeded…but I usually just chop them up skin and all)
2 cloves garlic, peeled and finely minced
1½ Tablespoon extra virgin olive oil
Dash of balsamic vinegar
Dash salt, fresh ground pepper
10 basil leaves
Place eggs in a pan of cold water, bring to a boil. Simmer over low heat for 7 minutes. Drain and cover with cold water until cool enough to handle. Peel and chill until ready to use. This will give you an egg with a slightly soft center.
Combine tomatoes with garlic, oil, salt and pepper to taste, and vinegar. Tear basil leaves into pieces and stir in.
Chop eggs and mix into tomato mixture. Keeps well in a tightly covered container for about 2 days.
Roasted Spiced Sweet Potatoes (Barbara's recipe)
Serves 4 to 6
This is a non-Primarian dish that I serve for non-Primarian company. On the other hand, since I believe in eating anciently 90 percent of the time, this is a great dish for an occasional “deviation.” I try to limit myself to no more than a few of these. For those of you who eat sweet potatoes, this is truly a winning recipe. I’ve never known anyone who could resist these..and they are incredibly simple and foolproof.
1 tsp coriander seeds
½ tsp fennel seeds
½ tsp dried oregano
½ tsp dried hot red pepper flakes (optional…I usually omit this)
1 tsp kosher salt
2 lb. medium sweet potatoes
3 Tablespoons olive oil
Preheat over to 425. Coarsely grind coriander, fennel, oregano, pepper, and salt in a spice grinder or coffee grinder. Peel potatoes and cut into 1” wedges. Toss wedges with oil and spices in a large roasting pan. Roast in the middle of your oven to 20 minutes. Then turn the wedges and roast until tender, about 15-20 minutes more.
I have also done this recipe on the grill. I just put the wedges, spices and oil in a foil packet, seal and cook till tender.
