Paleo Plantain Cakes

I’m always looking for new things to make for breakfast, or new ways to make old dishes with ingredient substitutions. Plantains are a great, versatile ingredient commonly found in Africa, the Caribbean, and Central and South America, and are higher in starch but lower in sugar than normal bananas. Plantains are usually cooked prior to eating, often fried or baked, sometimes boiled prior to preparation to break down some of the starch. Since I am a fan of fritters, cakes, and things you can grab and eat if you choose, making plantains into all of these is a win! The...

Yuca Roots and You

Yuca (pronounced yoo-cuh) roots are the roots of the cassava plant and are not part of the ornamental yucca plants, which are quite stabby. They are a dense, starchy tuber that resemble small logs and have a very hard skin. The nice thing about yuca roots is that they are quite flexible, being able to replace potatoes, and can be shaped and molded into a dough form quite easily. Yuca roots should NOT be eaten raw, as they are toxic in the raw form. I have used them for yuca root “tortillas”, yuca gnocchi, and biscuits. They take a little...

Welcome to Primal Junction!

Thanks for visiting the site! This is my first foray into food blogging, although people have told me I should do it for a long time. I came up with the idea of “Primal Junction” as an expression of combining foods and protocols that don’t necessarily fall into a single category. Check out the About Me page for more info as to why I cook the way I do. I quickly learned the hard part of sharing recipes, and why i typically don’t use them – measuring and recording! It takes quite a bit of time to measure ingredients I...

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