February 14th is just around the corner, so why not do something special this year? Nothing says romance like putting your own energy and attention into a delicious, home cooked, Paleo Valentine’s Day meal. We’ll help you with the concept and recipes; you tell your Valentine to get ready for a wonderful surprise.
It should go without saying, but make sure you create an intimate ambiance, including nice linens, soft lighting, candles, and music. Sit your Valentine down, raise your glasses with an organic, sulfite-free wine, and explain that tonight’s meal has three themes, each of which reflect upon your relationship.
SLOW COOKED PORK BELLY W. CABBAGE
- 1 and ½ pounds pork belly
- ¼ purple cabbage, sliced thinly
- 1 large carrot, cut into bite-size pieces
- 1 onion, diced
- 1-inch piece of ginger, peeled and sliced thin
- 3 cloves garlic, pressed
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 tablespoon paprika
- Freshly milled black pepper
1. Put the pork belly pieces in the slow cooker with about 1 cup of water. Turn on high setting for about 2 hours.
2. Remove the pork belly pieces from the slow cooker, reserving the cooking water.
3. Bring a sauté pan to medium heat and cook the pork belly pieces until they are browned on all sides.
5. Return the browned pork pieces to the slow cooker with all remaining ingredients.
6. Cook on high setting for about 2 additional hours or low setting for 4 hours.
GARDEN SALAD W. WALNUT CILANTRO PESTO
- ¼ cup walnuts
- 1 large bundle of cilantro, washed and roughly chopped
- ¼ cup olive oil
- ½ clove garlic, pressed
- 1 lemon, juiced
- Freshly milled black pepper
- Your choice of salad greens and vegetables for salad
2. Start adding the cilantro, about 1 handful at a time, processing well.
3. Add the black pepper, taste, and adjust the flavors, adding more lemon if necessary.
CHOCOLATE RASPBERRY MOUSSE
- ¾ cup dates, pitted
- 1 cup coconut milk
- 2 eggs
- ¼ cup cacao powder
- ¾ cup frozen raspberries
- Desiccated coconut, for garnish
1. If the dates are very dry, soak them for about 20 minutes in the coconut milk.
2. Using a mini food processor, process the coconut milk and dates until you have a smooth mixture.
3. Mix in the eggs and cacao powder
4. Stir in the frozen raspberries, but don’t process them (leave them whole).
5. Pour the mixture evenly into four ramekins.
6. Position three or four raspberry halves on the surface of each ramekin after filling with the mousse mixture.
7. Place the ramekins in a baking dish with about 2 inches of boiling water.
8. Bake at 350°F for 15 minutes or until the mixture has firmed up. Alternatively, you can cook in the slow cooker for about 45 minutes, again with 1 to 2 inches of boiling water on the surface of the slow cooker.
9. Garnish with desiccated coconut to serve.
Christopher James Clark, B.B.A.
Christopher James Clark, B.B.A. is an award-winning writer, consultant, and chef with specialized knowledge in nutritional science and healing cuisine. He has a Business Administration degree from the University of Michigan and formerly worked as a revenue management analyst for a Fortune 100 company. For the past decade-plus, he has been designing menus, recipes, and food concepts for restaurants and spas, coaching private clients, teaching cooking workshops worldwide, and managing the kitchen for a renowned Greek yoga resort. Clark is the author of the critically acclaimed, award-winning book, .