Tag Archives: Paleo Recipe

The high levels of Lactobacillus probiotics found in kimchi can help soothe diarrhea, calm irritable bowel syndrome, and strengthen the lining of the intestines, among other health benefits. The only problem is that typical kimchi recipes are prepared in a salt brine in order to kill harmful bacteria which leads to a high sodium content. Check out our recent article by Lauren Fellows to learn more about kimchi. Here’s a healthy Paleo-friendly kimchi recipe you can enjoy with many of the benefits and without the high sodium content.

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Paleo Low-Sodium Kimchi Recipe

Kimchi In JarThe high levels of Lactobacillus probiotics found in kimchi can help soothe diarrhea, calm irritable bowel syndrome, and strengthen the lining of the intestines, among other health benefits. The only problem is that typical kimchi recipes are prepared in a salt brine in order to kill harmful bacteria which leads to a high sodium content. Check out our recent article by Lauren Fellows to learn more about kimchi. Here’s a Paleo-friendly kimchi recipe you can enjoy with many of the benefits and without the high sodium content. Want to be hardcore and purely Paleo, try this no-salt kimchi recipe instead.

  • Author: The Paleo Diet Team
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Category: Kimchi
  • Cuisine: Korean
Scale

Ingredients

  • lbs. Napa cabbage, coarsely chopped into large pieces, about 2x1 inches
  • 1½ Tbsp. Himalayan salt crystals
  • 2 fresh garlic cloves, minced
  • 1-inch fresh ginger, grated
  • 2 tsp. coconut sugar
  • 4 scallions, cut into 2-inch slices
  • ¼ cup red onion, very thinly sliced
  • ¼ cup apple cider or rice vinegar
  • 2½ Tbsp. cayenne pepper
  • ⅓ cup lemon juice

Instructions

  1. Place the cabbage in a large bowl, add salt, and toss. Set aside to wilt for 45-60 minutes, tossing every 10 minutes or so.
  2. Thoroughly rinse the cabbage under cold running water, then set aside in a colander to drain for 30 minutes, saving the water as it drains.
  3. In the meantime, combine garlic, ginger, and coconut sugar to make a uniform paste. Set the mixture aside for 15 minutes.
  4. Transfer the cabbage back into the large bowl, and add garlic-ginger blend, scallions, cayenne pepper, and onion, and combine well.
  5. Pack the mixture tightly into a 1-quart lidded glass jar, leaving about an inch of space at the top.
  6. Use the reserved water to lightly “rinse” the bowl to capture any remaining seasoning. Add the apple cider or rice vinegar and lemon juice to the bowl, then pour this liquid into the jar.
  7. Screw on the jar lid, and let stand at room temperature (65-70°F) for 2 days. Refrigerate when finished.

Keywords: Low Sodium, paleo, kimchi, fermentation

At The Paleo Diet®, our team loves to experiment with a variety of recipes and methods for cooking lamb, one of our favorite meats.  Typically, less is better when choosing spices and ingredients as lamb is best when its prepared simply.  This lamb chop recipe is a great example of minimum spice resulting in maximum flavor.  This is the perfect dish to serve up at the end of your active day.

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Lamb Chops with Paleo Pesto Sauce

Lamb Chops with Paleo Pesto

Lamb Chops with Paleo PestoAt The Paleo Diet®, our team loves to experiment with a variety of recipes and methods for cooking lamb, one of our favorite meats.  Typically, less is better when choosing spices and ingredients as lamb is best when its prepared simply.  This lamb chop recipe is a great example of minimum spice resulting in maximum flavor.  This is the perfect dish to serve up at the end of your active day.

  • Author: Lorrie Cordain
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2-4 people 1x
  • Category: Lamb/Dinner
  • Cuisine: American
Scale

Ingredients

  • 4 large grass-fed lamb chops
  • Black pepper to taste
  • 2 tablespoons coconut oil

Pesto:

  • 4 cups basil leaves
  • 1/2 cup pine nuts or walnuts
  • 1/2 cup olive oil
  • Juice of 1 lemon

Instructions

  1. Heat oven to 350 degrees.
  2. Place an oven safe skillet over medium-high heat and melt the coconut oil.
  3. Sprinkle the lamb chops on each side with pepper.
  4. Sear the chops for 2 minutes on each side until light brown in color.
  5. Place the skillet with the lamb into the oven and finish for 7-10 minutes.
  6. Remove from the oven and place on a cutting board to rest.
  7. While the lamb is resting place the pepper, basil, nuts, olive oil, and lemon in the food processor. Pulse the mixture until smooth and well combined. Add extra oil if the mixture appears dry.
  8. Slice the lamb between the bones and arrange chops on plates.
  9. Top with pesto, serve and enjoy.

Notes

Lamb Chops with Paleo Pesto Ingredients

Lamb Chops with Paleo Pesto

Lamb Chops with Paleo Pesto

Lamb Chops with Paleo Pesto

Keywords: lamb dinner, The Paleo Diet, Paleo pesto, holiday recipes

Don’t let the color scare you away! There’s nothing childish about this Paleo Diet® twist on an old favorite. Deviled eggs are the perfect grab- and-go snack to have on hand for between meal nutrition. Make them ahead of time and store in the fridge for up to two days. Kids from one to one hundred will love this delicious, fun treat!

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Recipe: Green Eggs and Ham Paleo Style

Avocado Deviled Eggs Close-Up

Avocado Deviled Eggs

Don’t let the color scare you away! There’s nothing childish about this Paleo Diet® twist on an old favorite. Deviled eggs are the perfect grab- and-go snack to have on hand for between meal nutrition. Make them ahead of time and store in the fridge for up to two days. Kids from one to one hundred will love this delicious, fun treat!

 

  • Author: Lorrie Cordain
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: Serves 6 1x
  • Category: Snack
  • Cuisine: American
Scale

Ingredients

  • 12 large eggs (hardboiled)
  • 2 avocados
  • ¼ cup fresh cilantro, finely chopped
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic, finely chopped
  • ½ jalapeño pepper, stems and seeds removed, minced
  • ½ teaspoon cayenne
  • ¼ teaspoon ground, black pepper
  • ¼ cup chicharrones, no salt, preservatives or additives

Instructions

  1. Hard boil the eggs and place in refrigerator to cool.
  2. Peel eggs and cut in half the long way.
  3. Remove yolks and place in mixing bowl.
  4. Set aside egg white halves on serving dish.
  5. Slice avocados in half, remove pits and remove insides from skins.
  6. Combine with egg yolks and mash until well blended.
  7. Add cilantro lime juice, garlic, jalapeño, cayenne, and pepper.
  8. Stir gently to combine.
  9. Fill each egg half with yolk and avocado mixture.
  10. Top with crushed chicharrones.

Notes

Avocado Deviled Eggs Ingredients

 

Avocado Deviled Eggs

 

Avocado Deviled Eggs Close-Up

Keywords: paleo, recipe, keto, deviled eggs, avocado

While we would love to say we traveled all the way to Thailand for this recipe, it’s surely the next best thing with these all-natural, fresh ingredients straight from our local grocer. This Paleo Diet® salad makes an ideal Summer meal with a perfect balance of nutrients to satisfy your appetite and cool you off on a hot night. We especially love the spicy dressing that gives the greens a little extra flavour kick to delight those of us who love to wake our taste buds up now and then.

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Paleo Taste of Thailand Beef Salad

Beef Thai Salad

Beef Thai SaladWhile we would love to say we traveled all the way to Thailand for this recipe, it’s surely the next best thing with these all-natural, fresh ingredients straight from our local grocer. This Paleo Diet® salad makes an ideal Summer meal with a perfect balance of nutrients to satisfy your appetite and cool you off on a hot night. We especially love the spicy dressing that gives the greens a little extra flavour kick to delight those of us who love to wake our taste buds up now and then.

  • Author: Lorrie Cordain
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4 1x
  • Category: Dinner
  • Cuisine: Thai
Scale

Ingredients

  • 1-pound sirloin steak
  • Black pepper to taste
  • 2 small seedless English cucumbers, thinly sliced
  • 1 shallot, thinly sliced
  • ½ cup fresh cilantro, roughly chopped
  • 2 cups mixed greens
  • 1 tsp coconut oil
The Dressing
  • 3 cloves small garlic, minced
  • 1 red chili pepper, seeded and chopped into small pieces
  • 2 T salt-free chicken stock
  • 2 tsp salt free red pepper sauce
  • 23 T fresh lime juice

Instructions

  1. Season the steak with black pepper.
  2. Heat 1 tsp coconut oil in a grilling pan over medium heat.
  3. Grill the steak for about 2-3 minutes per side or until desired doneness is achieved.
  4. Remove steak from pan and set aside.
  5. Mix all ingredients listed under “dressing” together with the exception of the lime juice.
  6. Heat a small saucepan over medium-high heat. Add dressing and stir gently with wooden spoon until warm, but not bubbling.
  7. Stir in fresh lime juice.
  8. Remove from heat and set aside.
  9. Prepare salad just before serving.
  10. In a large salad bowl, toss chopped cucumber, cilantro, shallots, and mixed greens.
  11. Slowly drizzle dressing over salad and toss gently.
  12. Thinly slice the beef against the grain and arrange on top of salad.

Notes

Beef Thai Salad Ingredients

Beef Thai Salad

Keywords: beef, salad, thai, paleo, keto

There’s nothing like fresh peaches to sweeten up the end of summer! At The Paleo Diet®, we count the days until this incredible treat begins showing up at our local farmer’s markets and grocery stores. The taste difference between peaches that have been sitting in cold storage waiting to be ripened and the just-picked ripe and ready fruits makes the waiting and anticipation well worth it. Once fresh peaches arrive, it’s important to eat them within a day or two. Our team loves to top off our dinner menu with this delectable treat. The best part is that it’s fast and easy to prepare, so no long hours sweating away in the kitchen.

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Paleo Peach Cobbler (Vegan)

Paleo Peach Cobbler Ready To Eat

There’s nothing like fresh peaches to sweeten up the end of summer! At The Paleo Diet®, we count the days until this incredible treat begins showing up at our local farmer’s markets and grocery stores. The taste difference between peaches that have been sitting in cold storage waiting to be ripened and the just-picked ripe and ready fruits makes the waiting and anticipation well worth it. Once fresh peaches arrive, it’s important to eat them within a day or two. Our team loves to top off our dinner menu with this delectable treat. The best part is that it’s fast and easy to prepare, so no long hours sweating away in the kitchen.

  • Author: Lorrie Cordain
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: Serves 6-8 1x
  • Category: Dessert
  • Cuisine: American
Scale

Ingredients

For the Filling:

  • 6 fresh and ripe peaches
  • 2 tablespoon coconut oil, melted
  • 1 teaspoon cinnamon
  • 2 teaspoons unsweetened, organic apple juice concentrate
  • 1 teaspoon arrowroot starch
  • 1 teaspoon vanilla extract

For the Crust:

  • ¾ cup pecans
  • 2 tablespoons coconut oil, melted
  • 1/3 cup almond flour
  • ½ teaspoon cinnamon
  • 12 tablespoons unsweetened, organic apple juice concentrate
  • ¼ cup unsweetened, shredded coconut
  • 2 tablespoons ground flax

Instructions

  1. Preheat oven to 350 degrees F.
  2. Wash and slice peaches into ½ inch slices.
  3. Place in large bowl and add remaining filling ingredients.
  4. Gently combine all ingredients until peach slices are evenly coated.
  5. Pour filling mixture into 9-10 inch skillet or 8×8 baking dish.
  6. Prepare crust by pulsing pecans in food processor for 10-20 seconds.
  7. Add remaining crust ingredients and pulse again until well blended.
  8. Pour crust over the top of the filling, distributing evenly.
  9. Bake for 40 minutes until topping is golden brown and crispy.

Enjoy!

Notes

Ingredients

Paleo Peach Cobbler Ready To Eat

Keywords: paleo, vegan, peach, cobbler, dessert

Anyone lucky enough to live in Colorado, looks forward to the harvest of Western Slope peaches every summer. Perfect growing conditions harmonize to produce the unique sweetness and juiciness of this all-time favorite. At The Paleo Diet®, we’ve found the perfect pairing of grilled shrimp and peaches for a main course sure to please even the pickiest eater at your dinner table!

 

Ingredients

  • 1/3 cup fresh lemon juice 
  • 1 cup avocado oil, plus 1/4 cup for grilling* 
  •  1 bunch Italian parsley, stems removed, rough chop 
  • 20 leaves fresh basil, stems removed, reserve half for garnish 
  • 1 bunch cilantro, stems removed, rough chop 
  • 1/2 bunch mint, stems removed, torn, reserve for garnish 
  • 1 large red onion, thinly sliced  
  • 4 cloves garlic, minced 
  • 3 tablespoons red pepper flakes 
  • 5 firm but ripe peaches, pits removed, quartered 
  •  1 lb shrimp, peeled and deveined 

*Extra virgin olive oil may be used in place of avocado oil.

 

Instructions

Note: You will need a grilling basket for cooking the shrimp.

Heat grill to medium high. In medium bowl combine lemon juice, 1 cup avocado oil (or olive oil,) parsley, basil, cilantro, mint, red onion, garlic and red pepper flakes. Place ½ of mixture in separate bowl and set aside.

Place shrimp in a third bowl and pour half of mixture over shrimp, let marinate for 30 minutes.

Brush peach quarters with remaining ¼ cup avocado oil. Place peaches on grill and cook until grill marks appear on both sides. Do not overcook. Remove shrimp from marinade and place in grilling basket. Place shrimp on the grill and cook until done, turning once.

Arrange shrimp and peaches on platter and top with reserved herb mixture.

Serves 4.

One dish meals, served up in bowls, are a frequent go-to for those following The Paleo Diet® lifestyle.  Avoid the salt and other non-Paleo additives by preparing this version right at home.  And if you need to save time on the prep, you can find fresh, spiralized veggies in the produce section of most local grocers.  This delicious dish has everything and is packed with protein, veggies, and nutrients. Not to mention the savory sauce will have you coming back for more.

 

Ingredients:

  • 2 sweet potatoes, spiralized
  • 3 large carrots, spiralized
  • 1 onion, peeled and spiralized
  • 2 tbsp avocado oil
  • 1.5 lbs ground pork, cut into bite sized pieces
  • 3 green onions, diced
  • Black pepper to taste (approx 1tsp)

 

For the sauce:

  • 3 tbsp no sodium (or low sodium) beef stock
  • 1 tbsp apple cider vinegar
  • 1 tbsp avocado or olive oil
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp red pepper flakes

 

Instructions:

Preheat oven to 400° Fahrenheit. Line 1 large or 2 medium sheet pans with parchment paper.

Spiralize and combine the sweet potatoes, carrots and onion . Toss with avocado oil and black pepper.  Place in sheet pans and arrange so they are evenly spread out. Arrange pork pieces evenly throughout the vegetables.

Place pans in oven and roast for a total of 35 to 45 minutes. Stir every 10-15 minutes to ensure that the veggies cook evenly. The veggie noodles are done when they are tender and have a somewhat crispy appearance. Watch them closely while cooking to avoid burning.

While the pork and noodles are cooking, prepare the sauce by placing all sauce ingredients into a bowl or jar and whisking well. Once the vegetables and pork are done, remove from the oven and distribute diced green onions evenly over entire pan. Spoon desired amount of sauce over the noodles and pork and gently mix to coat evenly.

Serves 4

October has arrived in all its glory at The Paleo Diet and we have been harvesting our organic garden to create fresh, nutritious dishes.  After tending faithfully to our plants, we are reaping the rewards and sharing them with friends and family.  Many have asked for ideas and recipes for garden ingredients.  This month, we’ll be sharing our Fall Harvest recipes with our Paleo Diet followers.  Enjoy!

Chimichurri Steak

Steak comes alive with the flavor of Paleo Chimichurri – a bright green Argentinian herb sauce. Pair it with a spicy cauliflower dish to make this a meal to remember!

Ingredients:
Makes 2 servings

  • 2 grass-fed beef top loin (strip) steaks, cut 1 inch thick
  • ½ teaspoon black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, halved lengthwise and thinkly sliced
  • ½ teaspoon crushed red pepper
  • 3 cloves garlic, minced
  • 1 10-ounce package fresh cauliflower florets
  • ¼ cup water
  • 1 tablespoon fresh lemon juice
  • ¼ cup Chimichurri Sauce

Sprinkle both sides of steaks with black pepper.  Grill steaks, covered, over medium heat 10 to 12 minutes for medium rare (145°F) or 12 to 15 minutes for medium (160°F), turning once halfway through grilling.  (Or cook steaks on a stove-top grill pan over medium heat.)

Meanwhile, in a large skillet heat oil over medium high-heat.  Add onion and crushed red pepper; cook 4 to 5 minutes or until onion softens and begins to brown. Add garlic; cook and stir 30 seconds or until fragrant.  Add cauliflower and the water; cover and cook 6 to 8 minutes or just until cauliflower is tender, stirring occasionally.  Uncover and cook 1 to 2 minutes more or until liquid has evaporated. Remove skillet from heat; stir in lemon juice.

Serve steaks with Chimichurri Sauce and cauliflower and a fresh green Paleo salad.

 

Chimichurri Sauce

Ingredients
Makes about 2 cups

  • 2 cups lightly packed fresh Italian parsley
  • 2 cups lightly packed cilantro
  • ½ cup lightly packed mint
  • ½ cup chopped shallots
  • 1 tablespoon minced garlic (6 cloves)
  • 1/3 cup red wine vinegar
  • 2 dried unsulfured apricots, finely chopped
  • 1/8 teaspoon crushed red pepper
  • ¾ cup extra virgin olive oil

In a food processor or blender combine all ingredients.  Process until ingredients are finely chopped and combined, scraping sides as necessary.  Use immediately or freeze in desired portions up to 3 months in tightly covered containers. 

*From: Real Paleo Fast and Easy by Loren Cordain PhD.  Get more great recipes at The Paleo Diet Store

Mexican Chicken Stuffed PeppersIt’s International Spicy Food Day and we’re heating things up with a recipe from our new cookbook, Real Paleo Fast & Easy. Our Mexican Chicken Stuffed Peppers are colorful crowd-pleasers that will satisfy everyone’s spicy cravings!

Tip: Blanching the pepper halves in boiling water for a couple minutes keeps them crisp enough to hold the hearty filling but soft enough to eat—without having to bake them in the oven.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • ½ cup chopped onion
  • 4 cloves garlic, minced
  • 1 medium jalapeño or serrano chile, seeded and chopped
  • 2 pounds ground uncooked chicken or turkey
  • 2 tablespoons Mexican Seasoning (recipe below)
  • 1 14.5 ounce can no-salt-added fire-roasted diced tomatoes
  • ½ cup chopped fresh cilantro
  • 4 medium red, yellow, and/or orange sweet peppers
  • Lime wedges

Instructions

In a large skillet heat oil over medium heat. Add onion, garlic, and chile; cook and stir 2 minutes. Add ground chicken; cook until no longer pink. Sprinkle with Mexican Seasoning; stir well. Stir in undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 7 minutes or until most of the liquid has evaporated. Stir in ¼ cup of the cilantro.

Meanwhile, cut sweet peppers in half vertically (from stems to bottoms). Remove and discard stems, seeds, and membranes. In a large pot blanch peppers in boiling water 2 to 3 minutes or just until tender; drain. Fill peppers with chicken mixture.

For each serving, arrange 2 pepper halves on a plate. Sprinkle with the remaining cilantro and serve with lime wedges.

Serves 4

Mexican Seasoning Ingredients
  • 1 tablespoon cumin seeds
  • 4 teaspoons paprika
  • 1 tablespoon preservative-free granulated garlic
  • 1 teaspoon dried oregano
  • ½ to 1 teaspoon ground chipotle pepper or cayenne pepper (optional)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground saffron
Mexican Seasoning Instructions

In a dry small skillet toast cumin seeds over medium-low heat 1 to 2 minutes or until fragrant, shaking skillet occasionally. Remove from heat; cool 2 minutes. Transfer seeds to a spice grinder; grind to a powder. Transfer cumin to a small bowl. Stir in paprika, garlic, oregano, chipotle pepper (if using), cinnamon, and saffron. Store in an airtight container at room temperature up to 6 months. Stir or shake before using. Makes about ¼ cup.

Paleo Independence Slaw | The Paleo Diet

Are you looking for a festive, innovative Paleo dish to serve for your 4th of July celebration? Classic Independence Day fare usually consists of Neolithic foods, such as corn on the cob, baked beans, and artificially colored blue foods.  However, natural red and blue colored foods, such as in this patriotic Paleo Independence Slaw, will brighten your buffet table and deliver a powerful punch to your taste buds. It is loaded with antioxidants, easy to make and it will compliment just about any main dish at your Independence Day BBQ.

Fruits and vegetables get their red, purple and blue hues from naturally occurring water-soluble pigments called anthocyanins, which are part of the flavonoid family. Research has shown that they contain antioxidant, anti-inflammatory, antimicrobial and anti-carcinogenic properties. In addition, anthocyanins positively affect the health of blood vessels, platelets and lipoproteins, as well as reduce the risk of coronary heart diseases.1 The intake of anthocyanin-rich foods has been shown to also reduce the incidence of cardiovascular disease, cancer, and hyperlipidemias.2

Truly blue pigments are actually quite rare, with borage flowers and the indigo milk cap mushroom being the two that can be eaten while maintaining their blue pigments.3 More typical is the color bluish-purple, which often results from the pH changes, due to the instability of the anthocyanins pigments.4 For example, red cabbage can turn bright red, purple, blue or dark blue-green depending on exposure to different acidity levels. To make a blue food dye, slice up red cabbage leaves and boil for 10-15 minutes. Although blueberries, a popular 4th of July staple appear blue when you pick them, they actually turn red-purple when they are crushed. The pigment in the skin is blue at a neutral pH, but turns red when exposed to the acid of the berries.5

Our Paleo Independence Slaw utilizes purple carrots for their bluish tint. Purple carrots were the dominating carrot variety until the 17th century.6 They contain the same bioavailability of beta-carotene as orange carrots,7 and contain 38–98 mg anthocyanin per 100 g weight.8 Red onion and red cabbage, that have been identified to have over 36 types of anthocyanins,9 are also used for their vibrant color. Jicama, rich in Vitamin C,10 provides a satisfying crunch to the slaw. Some of our other favorite foods for the holiday that can be incorporated into this raw slaw include red beets and tomatoes, as well as white cauliflower and parsnips.

There is more to explore with regards to Paleo red, white and blue foods beyond blueberries, strawberries, and whipped coconut cream. This vegetable slaw recipe will inspire you to expand the options at your summer celebration. Everyone will enjoy pairing it with grilled grass-fed meat or wild seafood, so I’d suggest you double or triple the recipe. It stores well up to a day in advance.

PALEO RED, WHITE AND BLUE SLAW

(Serves 2-4)

INGREDIENTS

  • 2-3 purple carrots (with the skin on)
  • ½ head large red cabbage
  • ½ jicama
  • ½ small red onion

VINAIGRETTE

  • 1 shallot finely minced
  • 2 Tablespoons avocado oil
  • 1 Tablespoon fresh lemon juice
  • pepper to taste
wm-paleo-independence-slaw-7
1. Using a sharp knife or mandolin slicer, julienne the carrots, cabbage, jicama, and red onion.
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REFERENCES

[1] Mazza, Giuseppe. “Anthocyanins and heart health.” ANNALI-ISTITUTO SUPERIORE DI SANITA 43.4 (2007): 369.

[2] de Pascual-Teresa, Sonia, and Maria Teresa Sanchez-Ballesta. “Anthocyanins: from plant to health.” Phytochemistry reviews 7.2 (2008): 281-299.

[3] Available at: //www.mushroomexpert.com/lactarius_indigo.html. Accessed on June 25, 2015.

[4] Fossen, Torgils, Luis Cabrita, and Oyvind M. Andersen. “Colour and stability of pure anthocyanins influenced by pH including the alkaline region.” Food Chemistry 63.4 (1998): 435-440.

[5] Brownmiller, C., L. R. Howard, and R. L. Prior. “Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products.” Journal of food science 73.5 (2008): H72-H79.

[6] Banga, O. “The development of the original European carrot material.”Euphytica 6.1 (1957): 64-76.

[7] Dosti, Mandy Porter, et al. “Bioavailability of β-carotene (βC) from purple carrots is the same as typical orange carrots while high-βC carrots increase βC stores in Mongolian gerbils (Meriones unguiculatus).” British journal of nutrition 96.02 (2006): 258-267.

[8] Lazcano, Carlos A., Kil Sun Yoo, and Leonard M. Pike. “A method for measuring anthocyanins after removing carotenes in purple colored carrots.”Scientia horticulturae 90.3 (2001): 321-324.

[9] Available at: //www.sciencedaily.com/releases/2008/03/080307081409.htm. Accessed on June 25, 2015.

[10] Available at: //nutritiondata.self.com/facts/vegetables-and-vegetable-products/2727/2. Accessed on June 25, 2015.

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