De Ma Cuisine

Paleo Archive



May 2015



Nopales Wraps

Written by , Posted in Dairy-Free, Dinner, Eggs, Fruit, Gluten Free, Herbs, Low Carb, Lunch, Main Dishes, One Dish Dinners, Quick and Easy, Vegetables, Vegetarian


It’s nopales time again! Who knew that cactus leaves could be so fun to eat?! Last week I made them into a relish. I also used them in Borscht. Today, I’ve sautéed them with onions, added scrambled eggs, and wrapped it all in a lettuce leaf.


Nopales have an interesting taste. Kinda like if a green bell pepper was crossed with a green bean, okra, and a lemon. They’re bright, citrusy, and oh so slimy. You can boil them to take away the slime. Or, if you don’t care too much, just pop ’em in the pan. Totally up to you. I wanted to keep this one super quick and easy, so I didn’t bother with boiling.


I really wanted eggs with this dish. But, you could totally make this a vegan dish by crumbling some tofu into the veggies.


All there is to it is to crack the eggs, whisk them to combine, and add to the cooked veggies in the skillet.

We’re on our way to a super simple meal!


I used lettuce for wrapping this time. But, of course tortillas would be a great option too, depending on what you’re craving. If you don’t have lettuce or tortillas, another large, sturdy green leaf will do (like chard or kale). Whether or not you will need a fork and knife will depend on the sturdiness of the wrapping device. With this lettuce picking it up wasn’t an option. The messiness factor was heightened by topping the wrap with Nopales and Tomato Relish, fresh tomatoes, and parsley, rather than adding them to the filling.


A squeeze of lemon is one of my favorite ways to finish off a dish. And this one’s no different. Bright and citrusy, it’s a great way to complete an interesting and fun take on nopales.

Happy Eating!

Nopales Wraps

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2

Nopales Wraps


  • 1 T olive oil
  • 1/2 to 1 C nopales (or bell pepper), chopped
  • 1 onion, chopped
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • 2 eggs/person (or 7 oz. firm tofu, drained and crumbled)
  • pinch salt
  • 2-4 lettuce leaves, washed and dried (tortillas, chard, or kale could also be used)
  • 1 tomato, chopped, for topping
  • fresh parsley, chopped, for topping
  • Nopales Relish, for topping
  • lemon wedges, for serving


  1. Heat a skillet over medium-low. Add oil. Once oil is hot, add nopales through cayenne. Cook for about 10 minutes, or until veggies are tender, stirring occasionally.
  2. Turn heat to low. Whisk together eggs. Pour into skillet. Sprinkle with salt and stir gently until eggs are cooked and set (about 3-5 minutes).
  3. Divide filling between lettuce leaves. Secure with a toothpick. Top with relish, parsley, and a squeeze of lemon.



March 2015



Artichoke Heart Dip

Written by , Posted in Appetizers, Cheese, Condiments, Dairy-Free, Fruit, Gluten Free, Herbs, Lunch, Sides, Snacks, Vegan, Vegetables, Vegetarian


When I was a kid we ate artichokes dipped in mayo. Nothing fancy. We each got a whole artichoke and we dipped then scraped it all off with our teeth. That’s the simple way to do artichokes. And you could do that here too. Just steam the artichokes, dip the leaves, then when you get down to the heart, scrape out the choke and dip it too. But, I liked the idea of dipping the artichoke leaves into a dip that contains the heart. It feels a little bit like eating an egg and some chicken in the same dish. Kinda wrong, but maybe really right.

Definitely right.


The artichokes that I had didn’t take long to steam. Maybe 15 or 20 minutes once the water came to a boil. It could take longer depending on their size.


While the artichokes steam, the dip comes together quickly. It’s a combination of things like chickpeas, fresh parsley, and olive oil. I used some ricotta and Greek yogurt for creaminess, but if you want this to be a vegan dish, try using silken tofu instead.


The cooked artichokes hop into an ice bath. This stops the cooking and cools them down so they don’t burn the fingers.


The artichoke leaves are removed and saved for later.



The fuzzy choke is removed and the hearts and stems are chopped up (be sure to discard any tough leaves that may be left on there). They’re added to the dip and stirred in. You could blend them if you want, but I like the added texture that the chunks of tender artichoke bring.


I ate this for lunch today: carrot sticks, artichokes, and a few slices of homemade bread. Other raw veggies like snap peas, green beans, fava beans, bell peppers, celery, fennel, mushrooms, and tomatoes (ok, not a vegetable, but close enough) could be fabulous too.


Perfect for lunch, snack, or an appetizer at your next dinner party.

Happy Eating!

Artichoke Heart Dip

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 2.5 cups

Artichoke Heart Dip


  • 10-12 medium sized artichokes, stems trimmed, bottom 2-4 rows of leaves removed
  • 5 oz. ricotta cheese or soft (silken) tofu
  • 1/2 C Greek yogurt or soft (silken) tofu
  • 2 T carrot greens (just the tops, no stems) (optional)
  • 1/2 C chickpeas
  • 1/4 C fresh parsley
  • 1 stalk green garlic, roughly chopped
  • 1-2 cloves garlic
  • 1/4 C olive oil
  • 2-3 T lemon juice
  • to taste salt
  • to taste pepper
  • good pinch cayenne
  • ice water
  • juice from 1/2 lemon
  • carrots, sliced, for serving


  1. Place artichokes in a steamer basket in a pot with 1 1/2 -2" water. Cover and bring it to a boil then simmer and steam for 15-20 minutes (or until tender and stems pierce easily with a sharp knife).
  2. Blend (with a hand blender or in a food processor, regular blender could work too) ricotta or tofu through cayenne. Blend for about 1 minute, or until it's as smooth as you'd like it. Taste and adjust seasoning if needed. Chill it in the fridge until you need it.
  3. When artichokes are tender, remove them from the pot and plunge into ice water that has the juice of half a lemon mixed in. When they're cool enough to handle, pull off most of the leaves (stop when you get to the small ones) and set them aside for later. Slice off the tougher top part off the leaves (you can save the tender bottom part for dipping) and slice through the top of the heart. Scrape out the choke (the fuzzy center) in the heart (and if there's any on the leaves scrape that, if you're going to eat them). Once each heart is done, return it to the lemon water. Once all hearts are done, chop up and stir in to the ricotta mixture (or you can blend it in if you prefer). Taste and adjust seasoning if needed.
  4. Serve dip with carrots and artichoke leaves for dipping.