Category: Vegetarian

Grain free Pizza base

Deb July 23, 2010

Note that although hulled sesame seeds don’t have much in the way of phytates or oxalates (which are mostly in the hull), they do still have enzyme inhibitors. So things made with unsoaked sesame seeds are a treat, not an everyday meal. Two different size variations are given. ¾ cup [1 ¼ cups] freshly ground sesame meal (takes about ½ the amount of sesame seeds ie 3/8 cup) ¼ cup [6 Tbs] freshly ground flaxseed […]

Sunflower Cheese Crackers

Deb December 24, 2009

4oz ground sunflower seeds (or try half ground almonds) 1.5 oz grated tasty cheese 1/2 tsp baking powder sprinkling of paprika Mix together then add just enough water to get a dough consistency. Knead into a ball. Wrap in baking paper and put in fridge for 1/2 an hour. Roll out to pastry thickness between two bits of baking paper. Cut into fingers. Cook for 10min at 200C.

Sauerkraut

Deb October 2, 2009

Another important food, especially for the GAPS protocol, is sauerkraut or other fermented veges. There are a variety of different ways of making sauerkraut, but these are the basic steps: Select your veges, wash and, if necessary, peel them Chop them – with a knife, grater or in a food processor Add sea salt and give them a good squeeze with your hands, or pound with a heavy object, such as a bottle filled with […]

Vanilla ice cream

Deb September 15, 2009

Most ice cream recipes call for an ice cream maker, but this is ice cream you can make without one. This is a small quantity. If you have a large family, you can double or triple the recipe. If you have an ice cream maker, you can use the same ratios, adjusted for the capacity of your machine. Follow the directions that come with it. 1 cup cream 1 egg yolk 1 tsp vanilla essence […]

Coconut ice cream

Deb September 15, 2009

Coconut cream ice cream is a bit more complex to make, and comes out icier rather creamy. I found this recipe at Wilderness Family Naturals It comes from Coconut Lovers Cookbook, by Dr. Bruce Fife, which contains over 180 great healthy recipes using coconut products. If you want to use a 400ml can, use the quantities in [ ]. 2 x 250 ml/1 cup boxes of coconut cream [400ml can] 2 1/2 Tbs natural sugar […]

Chocolate mousse

Deb August 26, 2009

This recipe is originally from Lois Daish, writing for the NZ Listener. It’s been a favourite special occasion recipe of mine for several years. Serves 4-6. 120g (4 oz) dark chocolate, preferably 70% cocoa, and sweetened with rapadura, maltitol, xylitol, or other OK sweeteners. (Note that some chocolate is labelled sugar free, but sweetened with Splenda, NutraSweet or other bad sweeteners) 4 eggs Optional – 1-2 Tbs of your favourite liqueur (orange is especially good, […]

Quick & Easy Snow Freeze

Deb August 8, 2009

If you prefer a soft serve style ice cream, a fruit flavoured one can be made very quickly, as long as you’ve planned ahead. During the summer, keep a supply of frozen fruit slices or chunks in the freezer, and make a delicious ice cream in your food processor or high power blender at any time. This amount serves 3. It needs to be eaten immediately, so if you want a smaller amount, make a […]

Blueberry Honey sorbet

Deb July 6, 2009

4 Tbs honey, preferably unheated 1 ¼ cup blueberries ¼ cup water Juice of ½ lemon Mix together water, lemon juice and honey. Stir till dissolved. Add blueberries and puree. Freeze in a shallow container. Take out and blend 3-4 times, about every ½ – 1 hour. If you have an ice cream maker, adjust the quantities to suit, and follow the manufacturers instructions. Variations: Ice blocks – after the final blend, freeze in blocks […]

Low Carb Marzipan

Deb June 21, 2009

Whisk together: 1 egg white 1 tsp almond essence (extract) 2 Tbs softened butter or coconut oil 1 Tbs honey -OR- 1 Tbs maple syrup -OR- 2 Dsp glycerine and pinch stevia extract Add: 200g ground almonds Mix both together to form a paste. If necessary, add a little cold, filtered water to get the texture right. Line a tray with baking paper. Form into balls. Press each ball gently onto the tray, just enough […]

Coconut rough

Deb June 7, 2009

4 oz coconut oil 2 Tbs honey 2 Tbs cocoa 1 cup coconut 1 cup ground almonds Melt the coconut oil and honey over a low heat. Stir in the cocoa and whisk till well mixed. Add the coconut and almonds and stir well. Add extra almonds if needed to get to a thicky, fudgy consistency. Press into a lined tin. When set, cut into squares.

Coconut date truffles

Deb May 30, 2009

Makes 12 small balls (make them small as they are very rich). 100g (4 oz) creamed coconut (this comes in a block and is very firm) 3 fresh dates Cut the creamed coconut into chunks, then process in a food processor till mealy. Cut the dates into chunks, add and process till mixed together. Roll into small balls and refrigerate till hard. Take out of the fridge again to soften up about 15 mins before […]

Gravy

Deb May 30, 2009

Many people now make gravy out of a packet and serve it not only with roasts, but also with any meat and potato dish. But the traditional way to make gravy is to use the meat juices and dripping left in the pan after making a roast, and to use the roux method. ½ cup dripping (if there’s not enough in the pan, add some butter or extra meat fat) ½ cup unbleached flour* about […]

Tahini spread/sauce

Deb April 2, 2009

½ cup tahini 1 cup water 1 tsp Celtic sea salt Variation (dipping sauce): ½ cup freshly squeezed lemon juice 2-3 cloves garlic, crushed If your tahini has separated, so that the oil is in a layer on top, stir it together as much as possible. Measure out the tahini and put into food processor. Add water but by bit, while beating. When it’s smooth, add the sea salt and optional garlic and beat till […]

Lemon honey

Deb March 9, 2009

Also known as lemon curd or lemon cheese. The traditional recipe uses white sugar, of course, but it converts easily to rapadura or other dehydrated sugars, or honey. Honey gives you a more usual look, but the flavour of both is great. Try a small mix (one lemon) first to see how you like it. A standard batch uses 3 lemons. 1 lemon – juice, and grated rind Large batch: 3 lemons 1 oz butter: […]

Sprouted Buckwheat crackers

Deb February 28, 2009

Blend together in a food processor: 1 ½ cups buckwheat, sprouted ½ cup whole flaxseed, soaked overnight, then drained ½ cup other seeds – sesame, sunflower or pumpkin – soaked overnight, then drained a grated carrot or pulp from juicing carrots some sea salt some extra flavourings of your choice, such as: a clove of garlic, other grated veges, or herbs or spices The mixture needs to be stiff enough to make patties that will […]

“Room temperature” Yoghurt

Deb February 10, 2009

There are probably many different types of yoghurt that can be made at room temperature, but there are 4 main ones: Viili, from Finland, is thick and viscous, almost jelly-like, and is likely to fall off the spoon and down your clean T shirt. Matsoni, is from the Republic of Georgia on the Black Sea, and is sometimes called Caspian Sea Yoghurt (CSY). It is popular in Japan. It is smooth and creamy and not […]

Acidophilus Yoghurt 

Deb January 23, 2009

This type of yoghurt is a bit more complicated to make than kefir or the room temperature yoghurts, as it is temperature sensitive. But it doesn’t require a special starter, and some people prefer the taste. This yoghurt won’t be as thick as commercial yoghurt. You’ll need a candy thermometer to make it. 0.9 litre (1 US quart) fresh, whole milk (raw is best, but pasteurised will do, as long as it’s not homogenised or […]

Cultured cream

Deb January 5, 2009

There are several ways you can culture cream at home, depending on what you have available. 450ml (1 US pint) cream – preferably raw, organic and grass fed, but pasteurised will do. Don’t use UHT cream though One of these starters: about 4 Tbs kefired milk 3 Tbs Caspian sea yoghurt (or any of the room temperature yoghurts) 1 Tbs kefir grains 1 Tbs commercial crème fraiche 1 Tbs cultured buttermilk 1 Tbs piima (or […]

Pickled Beetroot (Beets)

Deb December 21, 2008

A one-litre (one-quart) jar with an airtight lid 6 med beetroot (about 750 gms, or 1 lb 10oz) 2 Tbs whey ½ Tbs sea salt ½ cup filtered water Beetroot is full of vitamins and minerals, so we want to cook them in a way that will keep these in the roots. One way is to prick several times with a fork, then bake in a low oven (150C or 300F) for about 3 hours, […]

Whole Grain Crackers

Deb December 14, 2008

From Nourishing Traditions, by Sally Fallon. Makes about 5 dozen 2 1/2 cups freshly ground spelt, kamut, whole wheat or rye flour, or a mixture 1 cup plain yoghurt 1 teaspoon sea salt 1 1/2 teaspoon baking powder 2 tablespoons sesame seeds, toasted in oven 8 tablespoons butter, melted unbleached white flour Mix flour with yoghurt and leave in a warm place for 12 to 24 hours. Place soaked flour, salt, baking powder and 4 […]

Almond Cheese Scones

Deb November 30, 2008

Note that this recipe is not strictly a whole food recipe, as the ground almonds haven’t been soaked. Another compromise food for those who can’t eat grains at all. 200g ground almonds (optional: replace 2-3 Tbs with ground flax seeds, or whole sesame seeds) 75g grated tasty cheese (frozen is fine) a sprinkling of Mixed or Italian dried herbs 50g melted butter, or 50ml plain yoghurt or kefir (or olive oil or melted palm oil) […]

Lassi

Deb November 3, 2008

Lassi is fresh yogurt blended with warm water. Yogurt is a curd and is said to be hard to digest, creating ama (residues of inefficient digestion), but once it is transformed into lassi it becomes lighter and aids digestion. Thinning yogurt with water and blending it changes the molecular structure so it’s more easily assimilated. It makes a good after meal drink and helps eliminate gas pains. Mango: Blend 1 part yogurt, 2 parts water, […]