Curtido, a recipe from Latin American Paleo Cooking

Latin American Paleo Cooking: Curtido

The best tacos I've ever had were served to me at a gas station in the mountain town of Glenwood Springs, CO. Let me guess.... you thought I was going to say something like, "on the streets of Mexico City" or "at this hole in a wall restaurant in Texas, just north of the border." Nope. A gas station in Glenwood Springs, while waiting for a bus. I know, that's just not as cool. But they were $1.00 each and simple. Super simple. Just a bit of shredded chicken on a 4-inch corn tortilla topped with this Mexican cabbage slaw that added acidity, crunch and freshness. That was my first taste of Curtido, and my last--at least for some time.

Latin American Paleo Cooking: Curtido

I didn't happen across curtido again until I visited Nicaragua, and then, boy, did I eat curtido. Many people credit El Salvador with this brilliant recipe, but it's eaten all through Central America. In Nicaragua, it came with virtually every dish I ate. Finally, towards the end of my stay, I attended a cooking class where sure enough, we learned to make curtido from a well seasoned abuela. Everything was done by hand: what most of us would do in a food processor, she did with ease on a small cutting board. She sliced that cabbage with more finesse than I've ever sliced anything in my life. The result was ribbons of cabbage were the most delicate, long and beautiful pieces of cabbage I had ever seen. (Every time I slice cabbage now I think of her, and attempt to mimic her motions. I still haven't mastered the skill). 

Latin American Paleo Cooking: Curtido

When Latin American Paleo Cooking cookbook showed up at my front door, and this recipe sat within its pages, I knew I needed to make it stat. Taco night anyone?

Getting your fair share of veggies on taco night is not always easy (some days you just don't feel like taco salad). But curtido! It's the answer. When you make curtido, you put your veggies in your taco, and it's the most delicious taco you'll eat. It's the crunch, acid, and spice your taco needs. And the recipe in this cookbook is awesome... along with the rest of the recipes in there. Want to hear a few? 

  • Mofongo Relleno de Camarones - Mofongo Stuffed with Shrimp 
  • Empanadas al Horno - Baked Meat Empanadas 
  • Pupusas con Chicharrón - Pupusas stuffed with sausage (or cheese!)
  • "Arroz" con Dulce - Grain-free rice pudding 
  • The list goes on...

So, if you have been on a grain-free diet for a while (or not that long) and are seriously craving some real Latin American food, this cookbook is for you. (I can relate to your cravings... case in point: those tacos in Glenwood Springs! And enchiladas. And tamales. Don't get me started on tamales. This cookbook is totally the answer to your cravings). 

You can get it on Amazon, here

Latin American Paleo Cooking: Curtido
Latin American Paleo Cooking: Curtido

YC Media sent me this cookbook to review. Thoughts and opinions are all my own. 


Published October 17, 2017 by
   |     Print This Recipe

Serves: 4-6   |    Total Time: 20 minutes


  • 1 small head green cabbage, sliced very thinly or grated
  • 4 carrots, grated
  • 1 medium onion, thinly sliced and cut about 1" (2.5 cm) long
  • 2 fresh jalapeño peppers, diced and seeded, or 1 to 2 cloves garlic, minced
  • 2 tsp (12 g) fine Himalayan salt
  • 2 tsp (4 g) dried oregano
  • ½ cup (120 ml) filtered water
  • ½ cup (120 ml) apple cider vinegar


  1. In a large, nonreactive bowl, combine all the ingredients and stir well. Depending on how large your cabbage is, you may need to add a bit more vinegar and water. Place it in the fridge for 15 minutes before serving. The flavors will continue to develop as it sits. Serve a generous portion alongside Pupusas con Chicharrón o “Queso” (page 63 of the Latin American Paleo Cooking cookbook)
  2. Store in an airtight container in the fridge for up to 3 to 4 days.
  3. AIP compliant: Simply omit the jalapeño peppers and substitute minced garlic.


It's Here! The First Foraged Dish eCookbook is Ready!

Foraged Breakfast - A Collection of Real Food Breakfast Recipes

Today is a big day! Today, I get to announce that the eCookbook I've been working on for months is HERE! I am over the moon about it. Here are the details!

It's finally here! Order Foraged Breakfast, the first Foraged Dish eCookbook, for Amazon Kindle Fire®, Apple iPad® or iPhone®, Android devices, and Mac or PC computers for just $2.99. Just click below! 


No more than seven cookbooks sit on my bookshelf. It's a sad showing to say the least. But there's a reason. To me, cookbooks are best when they are still fresh and unexplored: yet to be cracked, a cookbook is a jackpot of inspiration. The images are sure to spark 100 ideas, or more. Their pages are a pile of potential. My favorite cookbooks to flip through are picture heavy: if there is no full-page image for that recipe, I can't bring myself to care. One of my favorite time killers is to sit down in the middle of the cookbook isle of the bookstore and just absorb all of the pictures.

Perhaps this is why I always told myself I wasn't going to write cookbook. But I just hadn't found my groove. Hadn't found my own expression of what a cookbook could be! 

In helping me with final designs for the Foraged Breakfast eCookbook, my friend joked with me that it was really a picture book. Of course it is, I compiled it after all! And never would I purchase a cookbook that wasn't at least half images. 

Spinach & Onion Frittata for Two - page 16 of  Foraged Breakfast

Spinach & Onion Frittata for Two - page 16 of Foraged Breakfast

About Foraged Breakfast

The breakfasts in this book are real.

Real Ingredients: The recipes in this cookbook are all grain-free. Opting for flours that are nutrient dense, like almond flour, these recipes will keep you full and fueled. They use bright and fresh produce whenever possible.

Recipes for Real Life: You have 10 minutes to put breakfast together. You have places to be. We all want to eat a good breakfast every day, but it just gets pushed aside sometimes. Many of these recipes come together in 10 or 15 minutes, so you can eat well any day of the week. Others can be made once a week and enjoyed for the next seven days. And then of course, there are recipes for the days you want to take a little bit of extra time, too. 

Foraged Breakfast has recipes for everyone. If you are a foodie that cares about what you eat, this cookbook is for you. If you just love trying new things, there's plenty here for you! All gluten-free and mostly paleo, these recipes are perfect for sharing with a crowd of people, too.

Grain-Free Dutch Baby Pancakes - page 48 of  Foraged Breakfast

Grain-Free Dutch Baby Pancakes - page 48 of Foraged Breakfast

Download the Foraged Breakfast cookbook to see all the recipes. The eBook is optimized to work on your Amazon Kindle Fire®, Apple iPad® or iPhone®, Android devices, and Mac or PC computers. Chapters include: Weekday Fixes, Batch Breakfasts, Slow Sundays, and Breakfasting with Friends. With eighteen recipes that are sweet, savory, and everything in between, they're recipes that will fit into your everyday.


The Paleo Kids Cookbook Review: Grain-Free Pasta and more!

Paleo Pasta (Cassava Flour)

I try not to get too ambitious with post-gym meals. Usually ambitious meals involve more time which means we have to eat even later (as it is, getting home after going to the gym in the evening puts us at a late meal time). But sometimes, inspiration strikes and you just can't shake it. That's what happened when the The Paleo Kids Cookbook by Jennifer of Predominantly Paleo came in the mail. (The same thing happened when her last book arrived in my mail box, and I decided to make my first ever Babka. I'm beginning to notice a pattern...)

Paleo Pasta (Cassava Flour)

I immediately tagged this recipe, because even though I have never made any type of homemade pasta before, Jennifer's recipe made it look easy-- just the intro to pasta making I needed. 4 ingredients plus water for boiling the pasta once it's made? Better yet, I already have all of the ingredients? Let's do this thing! 

Paleo Pasta (Cassava Flour)

I paired the pasta with a homemade bolognese sauce, and steamed some zucchini and summer squash as a side. This meal was totally worth the effort, and I had fun making it too. 

The next morning, I made Jennifer's applesauce from the same cookbook, and was wowed again, even with something as simple as applesauce! This one's a keeper. (Applesauce pic below the recipe!)

Jennifer's publisher sent me this book to review. Opinions are all my own. Supporting fellow healthy food bloggers is something I love to do!   

Homemade Grain-Free Pasta

Paleo, Gluten-Free, Grain-Free    |       |    Print This Recipe

Cassava flour serves in place of flour in this homemade classic pasta recipe from The Paleo Kids Cookbook.

Serves: 2   |    Total Time:


  • 8 cups water
  • 1 cup cassava flour (not tapioca starch)
  • 2-3 pastured eggs
  • 3-4 tablespoons cooking fat (olive oil, avocado oil, ghee)
  • 1/2 teaspoon or more sea salt
  • Optional: 1 tablespoon psyllium husk (NOTE: I did not use this, as it was marked optional, and still had great success!)


  1. Bring 8 cups of water to a boil on the stovetop over high heat (add a pinch of salt in desired)
  2. Combine remaining ingredients in a mixing bowl. Using your hands, knead into a ball of dough. It should feel dense and glutinous once combined thoroughly. Use a bit of cassava flour to lightly dust an area to roll out your ball of dough. Roll out the dough with a rolling pin to desired thickness. Using a pizza cutter or straight-edged knife, slide your noodles as fat or thin as you like. Transfer them to the boiling water and let them cook until they float, just a few minutes. Using a slotted spoon, remove them from the water and transfer them to a strainer. Serve with desired sauce.
  3. I served these noodles with a basic homemade bolognese sauce and it was delicious! Jennifer also includes instructions on how to shape macaroni noodles if desired.

Paleo Applesauce