Paleo Breakfast Recipes by Carla Madramootoo

  • Full Title : Paleo Breakfast Recipes: Fast and Fantastic Paleo Cookbook Recipes For The Whole (Crazy For Paleo Series) (Volume 1)
  • Autor: Carla Madramootoo
  • Print Length: 86 pages
  • Publisher: CreateSpace Independent Publishing Platform
  • Publication Date: February 21, 2014
  • Language: English
  • ISBN-10: 1495969606
  • ISBN-13: 978-1495969607
  • Download File Format: pdf, epub


Paleo Breakfast Recipes: Fast and Fantastic Paleo Cookbook Recipes For The Whole Family (Crazy For Paleo Series) There is no doubt that the Paleo diet is experiencing a glorious renaissance; everyone and their grandma seems to be on the bandwagon nowadays, and with good reason. But why? Because people are now able to easily reach their goals in terms of bodyweight and health level; and are enjoying life bite by bite. But, of course, a diet is only as good as the food that comprises it; as a result, I’ve painstakingly researched and perfected the recipes in this book, to make it easier and more delicious for you. As a mom, I know how difficult it may be to prepare healthy meals in the morning, leading me to create recipes that are so simple even your husband can do it (even if he’s a caveman!) Enough small talk, I urge you to start your journey back to health! Scroll back up and one click now!




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byist for the New York Farm Bureau, resulted in the Farm Distillery Act which officially recognized distilling as a “Farm use”.

The act also significantly reduced the size of the financial obligation necessary to obtain a distillers license. A three year Class A distiller’s license (the “commercial” variety license) costs $50,800, which includes the license fee, filing costs and ancillary fees set by statute. A micro-distiller license was then made available for $1,450 for three years, as long as at least 75% of their raw materials were sourced from New York and production was kept under 35,000 gallons. In addition, the Farm Distillery license is issued on an annual basis with a total cost of $579.

The license also authorized sale in bulk from the licensed premises of the manufacturer as well as tasting rooms, to increase engagement with the public. Since that bill passed in 2007, 55 Farm Distilleries have started in New York State.

With these new regulations in place, the art of distilling that was forbidden since the days of Prohibition, now resulted in an avalanche of opportunities for local farmers and aspiring distillers alike.

While writing this book, on November 13th 2014, Governor Andrew Cuomo signed the Craft Beverage Act, amending certain provisions regarding manufacturing licenses, making it easier for craft beverages to increase their business. Tom Donohue – Special Counsel at the State Liquor Authority and Jacqueline Flug, the agency’s General Counsel were instrumental in composing the law that the governor signed, along with Dennis Rosen, Chairman of the State Liquor Authority who was appointed with the mandate to address problems with the agency and led the efforts to gain passage of the bill.

The law provided the following:

Allow each licensed manufacturer to conduct tastings and sell for on and off-premise consumption the alcoholic beverages it produces

Allow each farm distiller to operate one “branch office”

Change/ease the requirement for the on-premise license that a manufacturer can get

Increase the production caps (without an increase in the license fee) for the “farm” and “micro” manufacturers as follows: farm wineries and farm cideries from 150,000 gallons to 250,000; farm brewers and micro-brewers from 60,000 barrels to 75,000 barrels; farm distillers and micro-distillers from 35,000 gallons to 75,000 gallons.

Imposes minimum production requirements for licensed manufacturers: 50 gallons for any of the liquor, wine or cider manufacturers; and 50 barrels for any of the beer manufacturers.

What a different day it is. What was previously an illegal practice relegated to basements and nameless alleys has now made way for the dawn of a new day. Today, New York’s New Distillers are feverishly making their mark on what it means to be “Distilled In New York”.

Much like terroir; the geography, geology and climate of a region, is often used when referring to the effect that is has on the characteristics of grapes for wine; we are quickly approaching a time when we will refer to terroir in the making of spirits in New York as well. There has been a significant increase in the number of farmers of grain, to facilitate this new industry, giving the term “Product of New York” new meaning.

At the time of this writing, New York State has approximately 2,000 acres of malt barley. It has been estimated, that malt barley production will have to grow to 30,000 acres in the near future to meet the needs of New York State brewers and distillers. As a result, in January 2015, U.S. Senator Chuck Schumer launched an effort to establish a crop insurance program for malt barley to encourage further growth.

According to Senator Schumer, “Distilleries and breweries throughout the Capital Region pour local products and jobs into our economy, which is why it is important we continue to support this industry and provide them with the tools needed to succeed. In order for local craft distillers and brewers to expand right here in the Capital Region, we need a strong local malt barley industry, since the crop is so important to the production of beer and spirits.”

Senator Schumer also noted that “the lack of insurance for malt barley is preventing farmers from planting this crucial crop. Without protections, the risk is just too high, and that is preventing our craft breweries and distilleries from really taking off.”

Senator Schumer urged the U.S. Department of Agriculture (USDA) to expand its malt barley crop insurance program to include New York State. He also called on the USDA and the federal Small Business Administration (SBA) to educate local malt barley farmers on federal financing. This is particularly important because it is anticipated that over the next decade, New York State will require farm craft brewers and distillers to source 90 percent of ingredients from local farms and malt houses.

This is certainly a great time to be drinking in New York!

Tuthilltown Spirits

New York State Distillers Guild

The New York State Distillers Guild was formed with the realization that it is important for distillers to have a community. If they wanted to make legislative changes or even promote their presence in New York, having one voice is critically important.

In earlier years, when their numbers were significantly smaller, legislative changes and petitioning were very personal tasks. With their significant increase in numbers, the impact that craft distillers were having on the local economy could not be denied. Thus the existence of the Guild became even more valuable. Led by their current President, Nicole Austin, they act as the liaison between lawmakers and distillers as they help shape New York State laws that regulate the industry.

In addition to being the President of the New York State Distillers Guild, Nicole Austin is also the Master Blender at Kings County Distillery. Having studied as a chemical engineer, Nicole started her career as an environmental engineer, and realized that with her distillation knowledge, she could eventually have a career as a distiller. It was a prospect that was particularly appealing.

As one who enjoyed drinking whiskey and found the history very intriguing, Nicole developed a desire to work in this field. However, when she graduated in 2006, there were not many opportunities available. With that realization, she began to actively pursue opportunities by attending any event that had ‘whiskey’ in the title.

When Nicole came across a blurb about Kings County Distillery’s first event in a paper, she made a point of attending. She showed up, introduced herself, and let Colin Spoelman (one of their co-founders) know she would be working with them! At the time, there was no budget to pay her, but she wanted it so badly, she didn’t care! Today, Nicole is a partner at the distillery. Since Kings County Distillery was the first distillery in NYC to get their license, it was a great union, as they also needed someone who had practical skill and technical knowledge.

In Photo: Nicole Austin

Pearls of Wisdom

Tuthilltown Spirits

in photo: Ralph Erenzo Co-Founder Tuthilltown Spirits

There are approximately 70 distilleries at different stages of the licensing process. It occurred to me, that if this trend continues, there will be many who could learn from the wisdom of those who have paved the path that future distillers will walk on.

I sat with Ralph Erenzo, from Tuthilltown Spirits, in an attempt to harness and share some of the wisdom that he has gathered over the years.

When asked how he would advise people wanting to enter this business, given just how capital-intense this venture is and the many challenges and pitfalls, he couldn’t stress enough just how critical reading and understanding the laws were.

Ralph said, “That is your template. It tells you everything that you can do. It is very specific. It does not tell you what you can’t do. It only tells you what you can do. It is the opposite of any other American law. This only exists with alcohol laws, since they are so heavily regulated. If it does not tell you that you can do it, you can’t.”

Tuthilltown Spirits

in photo: Gable Erenzo (Left) and Ralph Erenzo (Right)

“Regardless of what you want to do, if you want to innovate, that means that you have to ask permission. Then help a legislator understand what the innovation means, and how it will affect the industry and economy of the state. Not how practical it is. The law is the key to your operating plan.”

The second thing would be to understand local zoning. Ralph went on to explain this to me.

“Get the local zoning manual. Consider your property. Sit with your local planning officer and fire chief, and get them to understand your vision. Establish those relationships face to face with your local officials, because they are all part of this.”

Third, he told me, “Grow incrementally. Unless you have very deep pockets, do not go out and buy the best of everything. Grow into it. If you buy the best of everything, it will cost you considerably and you are locked into making something that has to sell. Remember there are no guarantees. After all is said and done, you still have to have a good product. People have to like it, and be willing to come back and buy it again. However, a lot of that has very little to do with the flavor, or the color of what is in the bottle. It has little to do with the shape or label. A lot of it has to do with the backstory. How did you get here? How are you telling the story to your consumers? Is it a story that they can relate to? Does it teach them a lesson? If it does, you will likely get them to come back and be repeat customers, because they are going to like you. They are going to like what you did. You are now creating a personal relationship.”

Realizing that New York State includes many urban areas where a number of distilleries already exist, I asked Ralph about those who would like to see their dreams realized in such a setting. Where there is no opportunity to create an experience on acres of land, how he would advise such a person?

“One of the first things that you should look at is the history of the neighborhood that you want to be in. Choosing your site is critical. Find a site that has its own interest factor that you can interpret to the public as a story. Find a way to relate it to what you’re doing. Make it relevant in some way to you by honoring the thing, person, or event that happened there. Tell people about the event and how it affected people. How does your story affect them? It makes a difference.”

His fourth point was to look at critical business factors. “Are you easy to get to? Can you be accessed easily using mass transportation? In a city, you absolutely need to focus on that. Interestingly, one of the benefits of an urban environment, unlike a more rural one, is from the standpoint of consumption. If your customers are using mass transit, there is not as much concern as those who have no choice but to drive. Be mindful of these elements.”

“In general, you do not have to have a vision for where your business would end up, but have a direction in mind. Carve things out in the direction that you will like to go. Go out and sell your own product, be the face of the brand that the public knows. Develop a relationship with the stores and restaurant owners because you can rest assured that they have never met the maker of a larger brand. All of these things make a big difference.”

Tuthilltown Spirits

Catskill Distilling Company

PHOTO: jerry cohen

I was first introduced to the Catskill Distilling Company in the spring of 2014 as I was preparing for our Spring Cocktails and Eats event in midtown Manhattan. Several months later, in September, they were one of the local brands at our Astoria Restaurant Week Food Festival.

I can’t say that I have ever had an inkling or desire to become a distiller; the thought actually never occurred to me. However, after meeting Dr. Monte Sachs, the idea began swirling in my mind. How absolutely enchanting the story he told of the world of distilling was. Though I can’t say with certainty that it was his passion for his craft, or listening to the stories behind each product that had obviously been lovingly created, the seed was definitely planted!

With names like The Most Righteous Bourbon, Defiant Rye Whiskey, and Peace Vodka to name a few, the tastes and flavors are as ranging in length and breadth as the founder himself is skilled both as a veterinarian and distiller.

A native of Connecticut, Monte’s first encounter with the art of distilling was during his veterinary studies in Italy at the University of Pisa. After making the acquaintance of winemakers skilled in the creation of grappa, and learning the art form necessary to produce an exceptional product, it turned out to be a pivotal point that rewrote the direction that his life would take. “It all began with Bernardini and grappa,” he said.

When Monte made the decision to make whiskey, although he had an idea what was involved in the distillation process, he sought the tutelage of Lincoln Henderson, who was Brown-Forman’s Master Distiller for forty years. Much like his experience learning the art of making grappa, his belief was, “If you want to learn, then learn from the best.” A legend in his own right, with a career in consulting for some of the most well-known whiskey brands, Henderson agreed to teach him how to make whiskey. This was only after connecting over a stimulating phone conversation about chemistry!

Steps from the site of the 1969 Woodstock festival, the site of Catskill Distilling Company is also home to the Dancing Cat Saloon, which serves not only their own craft spirits, but craft beers and fine food. The tasting bar in the distillery also features an original bar from the World Fair of 1939.

Stacy Cohen.

In Photo: Monte Sachs, Owner Catskill Distilling Company

His first product, Peace Vodka, is distinctive for its smoothness and delicate flavor. That was not at all the flavor profile that he was expecting when he embarked upon distilling it, but that was the way that it came out and he absolutely loved it. Peace Vodka is made with locally-grown red winter wheat and pure Catskill Mountain water. It is triple distilled, with no carbon filtration.

His second product, the Most Righteous Bourbon, was his collaboration with world-renowned distiller Lincoln Henderson. Lincoln Henderson taught him all that he knew about making bourbon. Having a teacher of such caliber resulted in a very superior product, one that he is very proud of. The Most Righteous Bourbon also secured a Gold Medal in the Fifty Best. His bourbon is aged for two years, and is distilled from corn, rye, and malt.

michael bloom

Curious Gin was the result of a month’s worth of testing at least 12 to 15 different combinations of botanicals, in the quest of finding the perfect combination. Eventually, they settled on 14 regional and exotic botanicals and locally-grown juniper berries.

Grappa. I think it is safe to say that the love of this spirit has everything to do with the existence of Catskill Distilling Company. With a distillation process that was first codified by Jesuit monks around the year 1600, and used until the 20th century, grappa was created as a way to use materials that otherwise would have been wasted.

Their Bosco Monte Vecchio Grappa is a fragrant grape-based brandy, made by distilling pomace (skin, pulp and seeds) after pressing New York Riesling grapes grown in the Finger Lakes.

jerry cohen

As Monte generally believes, it’s not so much the raw product that determines what the end product will be, but who is distilling it. There are many variables. How is it being fermented? What yeast is being used? Who is the person behind the process? Because all things are not created equal, the character of the spirit reflects the character of the distiller.

One of the projects that he is very much looking forward to is his collaboration with Ommegang, a New York State Brewery. Using their spiced, unhopped Belgian-styled ale, distilling it and turning it into whiskey, they are currently waiting for this product to be ready to be presented to the public. It is currently aging 20 months with the intention of being released in late spring or early summer 2015. Although they are not certain of the name that this collaboration will bear, they are certain that it will be a fabulous product!

Vodka New Cucumber

1 ounce Peace Vodka

1 slice of lime

2 ounces cucumber soda

Dash of creme de cassis (for color)

2 slices of cucumber

Shake with ice and pour over fresh ice in a Collins glass and garnish with lemon.

Maple Old Fashioned

2 ounces Most Righteous Bourbon

3/4 ounce Catskill Mountain Sugar House

1/2 ounce maple syrup

2 dashes of bitters

Muddle 1 slice lemon, 1 slice of orange w/ bitters and maple syrup. Add ice, pour 2 ounces of bourbon. Shake quickly. Top off with a splash of soda water, add cherry for garnish.

Bees Knees

1 ounce Curious Gin

3/4 ounce Catskill Mountain Sugar House Honey Syrup*

3/4 ounce fresh squeezed lemon juice

Shake all ingredients together and pour over fresh ice. Garnish with a lemon.

*Honey Syrup: Bring equal parts honey and water to a boil and let simmer until honey is dissolved in water (about 15 minutes).

Catskill Distilling Company is located at 2037 Rte. 17B – Bethel, NY 12720

Locations where Catskill Distilling Company products can be enjoyed:

Mohonk Mountain House

1000 Mountain Rest Road, New Paltz, NY 12561

Flatiron Room

37 West 26th Street, New York, NY 10010

The Rivermarket

127 West Main Street, Tarrytown, NY 10591

Locations where Catskill Distilling Company products can be purchased:

Astor Wine & Spirits

399 Lafayette Street (at East 4th St.), New York, NY 10003

Slope Cellars

436 7th Avenue, Brooklyn, NY 11215

Duke’s Liquor Box

170 Franklin Street, Brooklyn, NY 11222

New York Distilling Company

New York Distilling Company

Tom Potter is no stranger to new ventures and walking the path less traveled. In 1987, he co-founded Brooklyn Brewery, when the idea of a brewery in Brooklyn was almost unfathomable. Serving as CEO and board chairman, in 2004 he retired from Brooklyn Brewery, and several years later began to consider starting another venture that would again allow him the opportunity to create a product. Excited to begin this new venture, this time with his son Bill Potter, he noticed the momentum that was beginning with craft spirits in New York. With this in mind, he began to research distilling.

As fate would have it, a mutual friend of Tom and Allen Katz asked for a meeting between the three of them, since he was aware of both Tom and Allen’s desire to open a distillery. Allen Katz is the Director of Spirits Education & Mixology for Southern Wine & Spirits of New York, as well as the host of The Cocktail Hour, a weekly program on Martha Stewart’s SiriusXM Satellite Radio. Allen and Tom decided to meet, and immediately realized that their specific skill sets would make for a great partnership. With that, New York Distilling Company was born.

Having a partner like Allen, who is versed in the art of distilling, proved to be a great asset when they began to determine the products that they would make and what the flavor profile would be. Allen, who was especially


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