Friday, March 20, 2009

almond flour bluberry muffins

2 cups almond flour
1/4 cup coconut oil, ghee, or butter
3 eggs
1/4 cup of milk, cream, kefir, yogurt, buttermilk or coconut milk
1/2 tsp salt
1 tsp vanilla
3/4 cup blueberries(frozen is fine)
6 tbsp honey
Melt fat and put aside. Mix salt w/ almond flour. Beat the eggs in a separate bowl and add the vanilla. Mix the egg mixture into the flour and blend together. Now add the fat and mix well. Then fold in the berries.
I use a silicone muffin mold- I fill each mold 3/4 full w/ batter. I bake at 350 for 25 minutes. I do check after 20 min. w/ a toothpick. Insert the toothpick and gently pull out. If there is bater on the pick cook another 5 minutes.
This recipe makes about 10 muffins.
Serve as is or w/ butter!!!

almond flour bread

This is a GAPS(gut and psychology syndrome-by Dr. Natasha McBride-Campell)recipe. I have made many different things using the basic recipe.
2 cups almond flour(also called almond meal)
2 eggs
1/4 cup fat(butter, ghee, or coconut oil)
1/2 tsp sea salt
Combine all ingredients and put into a pyrex dish(greased) or a silicone cake mold(this is what I use-an 8 inch one--no need to grease)Bake at 300 degrees F for 50-60 minutes. We like butter and blueberry jam on it.

Saturday, March 14, 2009

foods at hand

I keep a few foods or ingredients on the counter. These are things that are available to me when I am cooking and to the kids when they want a snack.
*1 gallon tub of coconut oil(wildernessfamilynaturals.com)
* fruits and veggies: bananas, avacados, tomatoes, potatoes, sweet potatoes, onions and garlic,
sometimes: kiwis, mangos, peaches, plums, and pomegranates
*homemade fruit and nut bars(just a few at a time--they go to fast)
*dried fruit
*spices
* butter in a butter bell(keeps butter soft and spreadable)

freezer staples

*frozen fruits: berries, mangos, bananas
*frozen veggies: string beens, peas,artichoke hearts, broccoli
*meats: ground dark meat turkey, ground beef, ground bison(buffalo), salmon, whole chickens,
boneless chicken thighs, chicken wings, breakfast sausage, bacon, chuck roast,shrimp
*bone broths
*a couple of go to meals(cheeseburger pies, chicken curry, soups, etc.........

strawberry soft serve ice cream

This is a delicious fast ice cream that doesn't require an ice cream maker.
1 bag frozen strawberries
1 tsp vanilla extract
pinch of sea salt
1 tbsp honey or maple syrup(if you like it real sweet, add more)
heavy cream, coconut milk, yogurt or kefir
2 raw egg yolks(optional)
In the bowl of the food processor(FP): add the berries, vanilla, salt, and sweetener: pulse to chop strawberries into small pieces. Now add egg yolks and while FP is going, slowly stream in the cream or whatever liquid you choose. Stop when the mixture is thick, like soft serve ice cream. You can serve now or put it in th freezer for 15-20 minutes(until ready to serve)
*I have made it w/ coconut milk and frozen bananas-AWSOME!!!(add 2 tbsp
unsweetened cocoa-WOW!!)
*yogurt and kefir go nice w/ blueberries
*cream goes nice w/ , raspberries, blueberries, strawberries, mango, bananas, blackberries

Friday, March 6, 2009

refigerator staples

I always have food in my refrigerator. Lots of veggie and fruits and dairy products. Here is a list of whats usually in my refrigerator.
*goat/cow milk(raw)
*cream(raw)
*kefir
*yogurt
*cheeses:jack, cheddar, yogurt, pepper jack, mozzarella(mostly raw and not always the same)
*hot dogs(grass-fed beef---nitrate free)
*kombucha(always-this is the favorite drink)
*apples, oranges, lemons and limes
*grapes, berries, watermelon, kiwi, mango, peaches, plums.... whatever is in season
*veggies: celery, carrots, peppers, asparagus, cauliflower, broccoli, beets, red leaf lettuce,
romaine, radishes, swish chard, cucumber...... We eat lots of veggies- from salads to
sticks to sautes to hidden in meatballs..........so most of these and more can be found
in our refrigerator at all times!!!
*sourdough and/or sprouted bread
*bacon
*breakfast sausage
*lots of eggs
*raw, homemade cookies
*marinating meat
*ground beef and/or turkey(dark meat)
*butter
*lacto-fermented pickles
*leftovers(I cook in large amounts)

pantry items

There are things that I like to have on hand in my kitchen. This is a list of items found in my pantry.
(everything is organic, including condiments and spices)
*EVOO(extra virgin olive oil)
*coconut oil
*raw apple cider vinegar
*raw red wine vinegar
*coconut milk
*canned whole and diced tomatoes
*tomato paste
*coconut water
*raisins, prunes, apricots, dates, and figs
*sunflower and pumpkin seeds
*walnuts, macademia, brazil, pine, cashew, and almonds
*rice pasta
*rice
*oats(steel cut and rolled)
*coconut flour
*dried beens
*canned beens
*paprika
*chili powder
*sea salt
*pepper
*dried oregano
*dried herbs de provance
*italian seasoning
*garam masala
*curry powder
*turmeric
*saffron
*whole fennel
*whole cumin
*whole corriander
*nutmeg
*bay leaves
*arrowroot
*dried dill
*dried limes(Persian)

Thursday, March 5, 2009

coconut chile chicken stew

This is made form my leftover veggie dip!
2 cups of leftover veggie dip(a little less or more is ok)
2 lbs of boneless chicken thighs(boneless chicken breast can be used instead)
1 can coconut milk
chile powder
2 tsp salt
1/4 cup coconut oil
1 cup frozen peas(optional)
2 tbsp balsamic vinegar
Sprinkle both sides of chicken w/ salt and chile powder(enough to evenly coat) Brown chicken in coconut oil over medium heat. Don't crowd the pan or the chicken will boil not brown. Add the veggie dip and coat the chicken. Then add coconut milk and the balsamic vinegar. Cook on low for 20 minutes. Before serving add the peas, if using. Re season w/ salt and pepper if needed. Serve w/ steamed cauliflower or w/ rice.

Sunday, March 1, 2009

roasted veggie dip

This is great to make in the morning and have for lunch. Then, use leftover dip in my coconut chile
chicken stew.
4 small eggplants(2 large--small are less bitter)
1 large onion
6 garlic cloves
1 bell pepper(red or yellow)
1 can whole plum tomatoes(drained of the juice)
2 tsp salt
3 tsp chili powder
1/4 cup coconut oil
1/3 cup balsamic vinegar
1/4 cup EVOO(extra virgin olive oil)
Peel eggplants(you can leave the skin on if you like) Cut veggies in a 1 inch dice(except for the tomatoes- they can be tossed in whole) and place on a sheet pan or a large cookie sheet(please throw out all non stick pans and sheets. They omit toxic chemicals when heated) covered w/ unbleached parchment paper. You can melt the coconut oil in a small pan, then coat the veggies w/ oil and spices and 1/2 of the balsamic vinegar or you can: dot the veggies w/ coconut oil and sprinkle seasoning on, then put in oven for 2 minutes or until oil is melted. Take out the pan and toss veggies in oil w/ a spatula and continue to roast. This is the way I do it, so I have 1 less pot to wash!! Anyway, roast the veggies for 1 hour at 375, flipping and tossing halfway through. When they are finished, you can toss w/ remaining vinegar and EVOO and mash w/ the back of a fork: serve cold or at room temp w/ toasted pita bread and veggie sticks. What I like is to put veggies in a food processor and process until almost smooth. While the processor is on, stream in the EVOO and vinegar. You may need to re season w/ salt and pepper.
My next post w/ be the coconut chile chicken stew!