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Substitute for Paleo Foods

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Ingredients

  • Other Substitutions:
  • Milk - nut milk, coconut milk, almond milk
  • Butter - olive oil, bacon grease, coconut oil
  • Yogurt - coconut milk
  • Sour cream - chilled coconut milk combined with a few drops of lemon juice
  • Whip cream - chilled coconut milk flavored with a bit of honey or orange
  • zest
  • Vinegar - small amounts can be substituted with lemon or lime juice. As a general rule, tomato recipes such as salsa would use lime juice, fruit
  • recipes would use lemon juice.
  • Cider vinegar - apple juice
  • Alcohol - sometimes very hard to adapt. In some cases the alcohol can
  • simply be deleted altogether. Or depending on the recipe, substituted with chicken or beef broth.. Juice would also be an alternative, grape, orange or apple. In some cases a combination of both broth
  • White sugar - using half the amount called for, substitute honey
  • Brown sugar - using half the amount called for, substitute maple syrup
  • Molasses - honey or maple syrup
  • ===============
  • 1 teaspoon dried herbs for 1 tablespoon fresh herbs
  • 1 tablespoon instant minced onion, rehydrated, to replace 1 small fresh
  • onion
  • 1/8 teaspoon garlic powder instead of 1 small pressed clove of garlic
  • substitute 2 tablespoons of flour or 1 tablespoon cornstarch for 1 tablespoon of arrowroot to use as a thickening agent mix 1/2 cup tomato sauce with 1/2 cup of water to make 1 cup tomato juice
  • =============
  • Approximate Measurements:
  • 1 lemon = 3 tablespoons juice
  • 1 lemon =1 teaspoon grated peel
  • 1 orange =1/3 cup juice
  • 1 orange =2 teaspoons grated peel
  • 1 pound unshelled walnuts = 11/2 to 13/4 cups shelled
  • 1 pound unshelled almonds = 3/4 to 1 cup shelled
  • 8 to 10 egg whites = 1 cup
  • 12 to 14 egg yolk = 1 cup
  • ==============
  • Equivalents:
  • 3 tsp. = 1 tbsp.
  • 2 tbsp. = 1/8 c.
  • 4 tbsp = 1/4 c.
  • 8 tbsp. = 1/2 c.
  • 16 tbsp. = 1 c.
  • 5 tbsp. + 1 tsp. = 1/3 c.
  • 12 tbsp. = 3/4 c.
  • 4 oz. = 1/2 c.
  • 8 oz. = 1 c.
  • 5/8 c. = 1/2 c. + 2 tbsp.
  • 7/8 c. = 3/4 c. + 2 tbsp.
  • 16 oz. = 1 lb.
  • 1 oz. = 2 tbsp. fat or liquid
  • 2 c. fat = 1 lb.
  • 2 c. = 1 pt.
  • 2 pt. = 1 qt.
  • 1 qt. = 4 c.
  • a few grains = less than 1/8 tsp.
  • pinch is as much as can be taken between tip of finger and thumb
  • speck = less than 1/8 tsp.
  • ==================
  • Metric Conversion:
  • 1 tsp. = 4.9 cc
  • 1 tbsp. = 14.7 cc
  • 1/3 c. = 28.9 cc
  • 1/8 c. = 29.5 cc
  • 1/4 c. = 59.1 cc
  • 1/2 c. = 118.3 cc
  • 3/4 c. = 177.5 cc
  • 1 c. = 236.7 cc
  • 2 c. = 473.4 cc
  • 1 fl. oz = 29.5 cc
  • 4 oz. = 118.3 cc
  • 8 oz. = 236.7 cc
  • 1 pt. = 473.4 cc
  • 1 qt. = .946 liters
  • 1 gal. = 3.7 liters
  • 1 dry oz. = 28.3 grams
  • 1 lb. = .454 kilograms

Details

Preparation

Step 1

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