Recipes

February 13, 2013 · Recipes

Crumbly Blueberry Muffins

1/3 cup coconut flour-sifted

1/2 tsp baking powder

1/4 tsp sea salt

1/2 tsp ceylon cinnamon

4 eggs

1/4 cup grade B maple syrup

1/4 cup coconut milk*

1/4 cup coconut oil-melted

1 tsp pure vanilla extract

1/2 cup fresh or frozen blueberries

crumb topping

1/4 cup almond flour

1/4 cup chopped almonds, walnuts, and/or pecans

1 tbsp grade B maple syrup

1 tbsp melted coconut oil

pinch of himalayan salt

-preheat oven to 350F

-Combine first four ingredients

-add next five ingredients to the dry and mix well in food processor or with a hand mixer.

-fold in blueberries

-Mix all topping ingredients, it should be crumbly

-line a cupcake pan with cupcake papers and fill 2/3 full.

-top each with crumb topping

-bake approx. 20 minutes or until a toothpick comes out clean.

-cool and remove from pan.

Enjoy!

*Once, I accidentally omitted the coconut milk, but the muffins came out delicious anyway, so if you don’t have coconut milk or would like to try them without it

it’s not essential.

–

February 6, 2013 · Recipes

Kady’s Crunchy Nori Snacks

A big thank you to Kady Harari for the delicious Nori recipe! We tried it today and it is really scrumptious !

The salty/sweet/nutty tastes together are so good!

Crunchy Nori Snacks

1/4 c. oil

1/3-1/2 c. maple syrup

1 c. slivered almonds

1 c. sesame seeds

6 sheets nori torn into small pieces

1 tsp. shoyu or to taste

Preheat oven to 350.

Place oil and maple syrup in a large skillet and bring to a frothy boil. Add slivered almonds and sesame seeds, stir and add the nori.

Sprinkle in the shoyu and continue stirring until everything is well coated.

Spread mixture thinly onto a baking sheet in one layer.

Bake 10 minutes and cool.

Whoever says healthy can’t be delicious hasn’t tasted this!

January 6, 2013 · Recipes

Kefir is a fermented liquid. I usually recommend organic milk kefir or organic goat milk kefir. People who have trouble with dairy usually do well with kefir because it is lactose free as the probiotics have eaten up all the sugars in the milk. Kefir is teaming with good probiotics and you all know how much I love those, especially in their host.

-Start with Kefir grains (which are not actually grains, they are more like little colonies of probiotics)
You can find some on my amazon shopCLICK HERE. Look in groceries.
Add some organic Milk, it can be goat, low fat or whole.

-Cover with a porous cloth or a kitchen towel and secure with a rubber band.

-Leave in a 70 degree F room for 24-48 hours. When it is ready it will be thickened like a buttermilk consistency.

– Just strain through a plastic or nylon sieve to separate the grains, and use the grains again and again to make more and more Kefir.

It’s so inexpensive and easy to do. The health benefits are priceless… READ HERE

January 6, 2013 · Recipes

Cultured Veggie Juice

-Fill a blender with chopped red or green cabbage

-add pure water until blender is 2/3 full

-blend at high speed for 2 minutes

-Add a package of starter culture and himalayan salt to taste.

-pour mixture into a glass jar with a tight fitting lid

-let sit at room temperature for 3 days

-strain and place in the fridge.

-for a second batch, simply add 1/2 cup of the first batch to the second, and it will be ready in 24 hours.

You can mix all different veggie combinations to make this juice and get creative!

Drink 1 1/2 cups of cultured vegetable juice per day…divided throughout the day. I suggest drinking a small juice glass with each meal, it greatly assists digestion. Several ounces upon waking and eat bedtime when the stomach is empty is so beneficial.

*It is recommended to give this juice to newborns to help prevent colic, autism, and other childhood disorders.

January 6, 2013 · Recipes

Homemade Fermented Sauerkraut

Sauerkraut has existed in one form or another, called by many names, for at least several thousand years. There was evidence found of sauerkraut in the diets of the workers who built the Great Wall of China! Pliny wrote of sauerkraut in ancient Rome. Sailors have carried it on ships to ward off scurvy, which it can do because of its high vitamin C content.

This food is ideal and very simple and quick to prepare. A few spoonfuls with each meal will aid digestion and add sour flavor and a punch to whatever you are eating.

You can use green, red, savoy or napa cabbage. This is a basic recipe but there are so many variations that include many other flavors and vegetables. You can really get creative with it.

-Save a few outer cabbage leaves to roll up and use later.

-Slice the cabbage thinly, or shred in a food processor

– Add 1-2 tbsp of himalayan or sea salt.

-Knead the mixture well with your hands until a lot of juice comes out. this could take up to 10 minutes.

-Take a half cup of water and add a culture starter or use 1/2 a cup of juice from a previous batch.

-pack this mixture into a suitable pickle jar or crock. Firmly pressing down so there is no air trapped and the cabbage is fully submerged in the liquid, leaving an inch or so for the cabbage to expand.

-Now take the large outer leaves, roll them up and place on top of the shredded cabbage so it will stay submerged.

-Seal the lid tightly

-store in a dark place at 70 degrees F. for five days. If you ferment without starter using just salt it will take more like 7-10 days.

You can check the progress of your sauerkraut. Open the jar, smell it, taste it with a clean fork and pack it back down until it is submerged. After a couple of days it should get bubbly. After a few more days it should start to smell and taste sour. When it is done refrigerate it. It can stay in the fridge for months… But I hope it won’t!!
I hope you will be filling your gut with all those beautiful probiotics!!

January 1, 2013 · Recipes

How to make a meat stock

Homemade meat stock is the most healing, and
soothing thing for the digestive tract.

It is nutrient dense, full of minerals, vitamins, gelatinous proteins, and all are in a very bio-available form.

Do not use commercially available soup stock or bouillon cubes.
They are highly processed and full of detrimental ingredients.

Once you make your meat stock, it can be frozen or it will keep well in the fridge for a week. I make a big pot of each, and then
freeze in portions I can take out each day.
You can make soups, gravies and stews with it or warm up a cup to have with meals or between meals.

Do not take the fat out of the stock. It is good to consume the fat together with the stock. You need meat and bones to make a good meat stock.
Bones and joints are important as they enrich the stock with the kind of nourishing substances which meat alone cannot provide.
Beef, lamb, game, poultry and fish are all good and will make stocks with different flavors and different nutritional compositions.

All you need is a large pot full of water an a bit of salt and pepper.

Lamb, beef or game

Put the joints bones and meat into a large pot, add 5-10 peppercorns, himalayan salt to taste and fill it up with water. Cover and bring to a boil, reduce heat and simmer for 3 hours at least. The longer you cook the meat and bones, the more nutrition they will give to the stock. Take the meat and bones out and pour the stock through a sieve into a separate pan to remove any small bones and peppercorns.

Chicken stock

Put a whole organic chicken into a large pot, fill it up with water, add himalayan salt to taste. Bring to a boil and simmer for 2 hours. take the chicken out and put the stock through a sieve.

Fish stock

To make a good fish stock you need bones fins skins and heads of the fish, not the meat. Put all into a large pot add 8-10 peppercorns and fill the pan with water. Brin to a boil, reduce heat and simmer for 1 1/2 hours. Take the fish parts out and sieve the stock.

December 19, 2012 · Recipes

Too Good Grain-free Chocolate Chip Cookies

1 3/4 cups fine ground blanched almond flour

1/4 cup coconut flour

1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup coconut oil, or ghee, softened or liquid
1/4 cup honey or vegan substitute (I like clover honey for its mild flavor)
1 tablespoon GF vanilla
1 tablespoon canned full fat coconut milk
1/4 cup chocolate chips

Directions:

In a large bowl, combine the almond flour, baking soda and salt until well blended.

Note: Be sure to ‘scoop’ up the AF with the cup and sweep over the top with a flat edge. If you spoon it into the cup, you are likely to not have enough AF for the recipe.

In a separate smaller bowl, combine the liquid ingredients. Blend well.

Add the liquid ingredients to the dry ingredients, mixing till just combined. Stir in the chocolate chips. The dough will be wetter than your average cookie dough and pretty sticky. Let it rest while you get the pans lined with parchment paper.

Scoop level (measuring) tablespoon amounts of cookie dough and tap it out of the spoon.

Place another cookie sheet under the one with the cookies. (This will help keep the bottoms from browning too fast.)

Bake in a 350 degree oven for about 11- 12 minutes. Keep an eye on them though, as baking times will vary from oven to oven, as well as thickness and size of cookie. Do not over bake or the bottoms and the outsides of the cookie will become ‘tough’.

Remove from oven and let cool for at least 5 minutes before transferring.

Makes 15-17 small cookies.

They come out flat and chewy but out of this world, really amazing!! Be careful not to over eat them, like I named them …too good!

December 5, 2012 · Recipes

String Beans and Carrots with Orange and Rosemary

2 medium carrots, peeled and sliced on the diagonal

3/4 pound string beans, trimmed and cut in thirds

2 tbsp coconut oil

1/2 orange -grate 1/4 tsp of the orange zest and juice the half orange

2 tsp. minced fresh rosemary

himalayan salt to taste

Parboil sliced carrots for about 3 minutes. Use a heavy skillet and heat over medium-high heat, add the coconut oil and sauté the string beans, drain carrots and add to skillet. Sauté until everything is just tender approx. 10-12 minutes.

When the vegetables are tender add the zest, juice, salt to taste and rosemary to them. Stir for another minute or two just until the juice reduces to a glaze, then serve.

Enjoy!

November 25, 2012 · Recipes

Cinnamon Chunky Topped Muffins

3/4 cup blanched almond flour
3/4 cup coconut flour
¼ cup golden flaxseed meal
¼ teaspoon celtic sea salt
1 ½ teaspoons baking soda
5 eggs
¼ cup coconut oil
1/2 cup raw honey
1 tablespoon apple cider vinegar
2 droppers full of liquid stevia (about 18 drops)
1 tbsp ground cinnamon

Put all above ingredients into a food processor and mix until a smooth batter is formed. Fill greased muffin trays with batter.

Topping:
3/4 cup unsweetened coconut chips (thickly shredded coconut)
3/4 cup raisins
3/4 cup walnuts coarsely broken
2-3 tablespoons grade b maple syrup
2 tsp ground cinnamon

Mix above topping and smash down a generous heaping tablespoon on each muffin. Bake on 350 until browned. Approximately 15 minutes.

November 18, 2012 · Recipes

Coconut Honey Candy

1/2 cup honey
1 cup Tropical Traditions Coconut Cream (pureed meat of coconut)
1/4 cup cocoa powder(could omit for a non-cocoa candy)
1 tbsp vanilla extract
1 cup unsweetened shredded coconut(omit if you prefer smooth candy)
optional:3/4 cup broken up raw walnuts

Heat the honey in a saucepan over medium heat until it boils. Boil for 2 minutes while stirring
constantly. Remove from heat and add coconut cream, cocoa powder and vanilla. Stir to blend well.
Coconut cream will melt from hot honey. Add coconut and walnuts. Stir until well combined.

Press into a parchment paper lined 8″ square pyrex. Refrigerate for a half hour and cut into squares.
Store in refrigerator.

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