Choc-Currant Breakfast Smoothie
Deb
Many people love blueberries in their smoothies, but I prefer blackcurrants. They are higher in ORAC (antioxidant) value, have a more complex flavour and go wonderfully with chocolate. What more could you ask for? I’ve made this version with homemade cashew milk, as many people have issues with dairy (especially pasteurised dairy), but you could use milk, yoghurt, coconut milk or any other kind of nut milk. You can buy your nut milk, or there […]
Gummy Bears
Deb
Stacey from New Zealand blog “My Kids Lick the Bowl” posted some fabulous fruit Gummy Bear recipes yesterday. There are six different recipes, so you can create a rainbow of bears (or whatever other molds you might already have) – white, green, yellow, orange, red or purple. Go check them out! And while you’re there, check out her other kid friendly recipes. If you’re on GAPS or another special diet, not all of the recipes […]
Beefing up your Great Lakes Collagen Hydrolysate
Deb
Some of us wanting to eat only real foods might miss the convenience of whipping up a protein rich smoothie – most protein powders are too processed, contain some sort of undesirable additive, or are based on foods that might not suit our metabolism. Yes, we can add raw eggs to our smoothies, but we may be aiming for more protein per meal than we can get from eggs. Enter, gelatin! Yes, there is still […]
AIP-Friendly Mousse
Deb
This is suitable for most diet types, but I originally developed it for someone doing AIP. 1 x 400ml can coconut milk or cream (choose one with as few additives as possible. In NZ, we use TCC or Ayam brands) 1/4 cup collagen hydrolysate eg Great Lakes green can (if you don’t have hydrolysate, see gelatin version below) Flavourings of choice Shake the coconut milk can well. Put the coconut milk, then everything else, in a blender […]
Making butter from raw cream
Deb
Step 1: Collect the cream. Traditionally, cream was skimmed from the milk over a period of days till enough was gathered. Nowadays, hopefully this is as simple as asking your raw milk supplier for some. 1 litre (or 1 quart) will probably be as much as your food processor will hold. Step 2: Souring the cream (optional). When cream was collected over a period of days, it was already naturally soured by the time there […]
Watermelon “slushy” (Serves 2)
Deb
This takes a bit of forward preparation but the actual making is close to instant. Chop and deseed your water melon. Even if pips don’t usually bother you, take the time to get rid of them for this recipe. Freeze 2 cups at a time. When you’re feeling hot and in need of cold refreshment, take a container out of the freezer, zizz it up and serve straight away. Optional, add a sprig of mint, […]
Autoimmune Paleo (AIP) protocol
Deb
I am currently catering for someone who is doing the Autoimmune Paleo protocol as described in the book The Paleo Approach by Sarah Ballentyne. There are many bloggers who do a great job of exploring this issue, so I’m not going to reinvent the wheel. This website also has a comprehensive list of what’s allowed. I also like this simple overview picture from the Wellness Mama. Now that you’ve got a rough idea of what is […]
Spinach Roulade
Deb
Serves 4 as an entree, or 2 as a light meal with salad or cooked veges A spinach roulade is a classic dish that can be varied by using different fillings. The mozzarella and tomato version, which is good either hot or cold, comes from Rose Elliot’s Vegetarian Kitchen. A couple of other variations have been included. The variations with tomato look very festive and would make a nice Xmas entrée or side dish. The […]
Meat & Vegetable jerky
Deb
The original idea for jerky that has vegetables in it as well came from Pantry Practitioner. We’ve just started making it regularly again and have made a few minor adjustments, so here they are. Firstly, she uses an Excalibur dehydrator, which comes with nice flat square trays which are easy to line with baking paper. We have a different type of dehydrator, an Ezi Dry, which is round with a central hole. You can buy solid […]
Spinach feta puffs
Deb
Serves 2 for a smallish meal, with extra salad or veges. Or they’ll keep in the fridge for a few days and make a great snack when you need something on the run. Nice hot or cold. A bag of spinach 4 eggs, separated 200g (7oz) block of feta (I use goat, but cow’s fine) Preheat the oven to 375°F (180°C). Rinse the spinach well. Take the leaves off the stalks and steam them till […]
Irish Soda Bread
Deb
1 cup brown rice flour 1 cup whole spelt flour 1 1/2 cups rye flour 1/4 cup ground flaxseed 1/3 cup raw sugar 1 1/2 tsp. salt 1 1/4 tsp. baking soda 2 cups whey, or rice milk Mix dry ingredients together. Mix in milk. Pour into greased or lined loaf pan. Bake at 200C for 1 to 1 1/4 hours, or until skewer comes out clean. This is moist & quite sweet.
Salmon “dip”
Deb
210g (7oz) can of salmon, in water, preferably no added salt 200g (7oz) hummus (homemade, or good quality bought) ** see options below 1 tsp of extra virgin olive oil or virgin flaxseed oil Spices (optional) Sea salt Carrot, celery or cucumber sticks Drain the salmon, mix with the hummus, flaxseed oil, optional spices and a pinch or two of salt and mix well. Eat with the vege sticks. Serves 1-2, depending on your appetite. […]
Sandra Cabot’s LSA
Deb
3 parts flaxseed (linseed) 2 parts sunflower seeds 1 part crispy almonds Grind all, in a coffee grinder, mix together well and store in a jar in the freezer. Take a little out of the freezer just before you start making the porridge. https://www.liverdoctor.com/
Whey and yoghurt cheese
Deb
Makes about 1 cup whey and 2 1/2 cups cheese. Refrigerated, the yoghurt cheese will keep for about 1 month and the whey for about 6 months. 1 litre good quality, full fat, natural yoghurt (If using commercial yoghurt or kefir, choose one with no sweeteners or fillers. such as Biofarm organic acidophilus) OR your own homemade yoghurt OR your own homemade kefir Place the yoghurt in a strainer lined with cheese cloth or a clean […]
Soaking and Cooking Grains
Deb
Rolled, steel cut or “wholegrain” oats (i.e. oats that have been processed): Hot cereal: Soak overnight in water and whey, cook for about 5-10 minutes in the morning Cold cereal: Soak overnight in kefir or yoghurt. In the morning add extras and eat. Muesli style: Soak in kefir or yoghurt for 8+ hours. Add extras, then dry in cool oven or dehydrator. Break into pieces, then store in fridge till needed. Brown rice: Soaked: Soak […]
Blueberry Porridge
Deb
Serves 1-2 1/2 cup rolled oats 2 cup warm filtered water 1 tablespoon whey or lemon juice 1/4 teaspoon sea salt 1/2 cup filtered water 1/2 cup blueberries, fresh or frozen (optional) Toppings: Some nuts or seeds to complete the protein. Choose from slivered almonds or other chopped nuts, dried coconut, sunflower or pumpkin seeds, ground flaxseed, or Sandra Cabot’s LSA mixture (see below). LSA and ground flaxseed can be stored in the freezer. If […]
Bacon
Deb
My favourite way to cook bacon… Take a baking tray that has a grill section on the top and a pan to catch the fat underneath. Lay out your strips of nitrate free bacon. Pop into the oven at 150C (300F) and go and have your shower. By the time you’re dressed, your bacon will be ready. Serve with one or more of: Your favourite kind of eggs Tomatoes and/or mushrooms and/or leftover vegetables panfried […]
Egg Nog
Deb
Savoury egg nog A savoury option that is very soothing on a cold day for breakfast, or any time. This is good for someone with a small appetite at breakfast. Others might need something else as well. Whisk up a raw, free range egg or 2 yolks in a large glass or mug. Add a cup hot beef or chicken stock and whisk some more. Optional: Play with adding different spices Creamy egg nog Or […]
Berry (coconut flour) sponge pudding
Deb
This is like a sponge topped pudding. If you wanted to make it more like a clafoutis, you could try with an extra egg. We like it for breakfast or dessert after dinner. It can be served hot or cold. Grease a glass pie plate, and cover with a layer of frozen blackberries, or other berries of your choice. Beat together: 4 eggs 4 Tbs (2oz) melted butter or coconut oil 2-5 Tbs honey or […]
Lamb’s fry (Liver) recipes
Deb
Allow about 100g (4 oz) per person. Remove the membrane, if it’s still there. Slice very thinly. Panfry in melted butter (or ghee, coconut oil, or meat fat) for a couple of minutes each side, till lightly browned and just cooked through. Don’t overcook or it will become bitter and tough. Serve with tomatoes pan-fried in butter, and either buttered toast or leftover starchy veges from last night’s dinner. Liver and bacon If you’re a […]
Chicken liver pate
Deb
50gm (2oz) butter or duck fat 1 onion, chopped 3 cloves garlic, crushed approx 225gm (1/2 lb) brown mushrooms (a bit more or less is fine) 1 bayleaf approx 450gm (1 lb) chicken livers (a bit more or less is fine) a little sea salt 15ml (1 Tbs) brandy, sherry or port (optional) ½ cup (125 ml) cream, plain or cultured – or – 50 gm (2 oz) softened butter or duck fat Sauté onion, […]
Nut milk
Deb
If you want a fairly neutral flavoured milk, I prefer almond, macadamia or cashew. But you can make milk from any nuts, including walnuts, pecans, brazils. If the nuts are large, like brazils, chop roughly Soak 1 cup nuts in water for 8 hours or overnight (if using cashews, soak for 4 hours maximum) Drain and rinse Blend thoroughly with 4 cups fresh water If you have a high speed blender, you may be able to use the […]
Mix & Match Smoothie
Deb
This smoothie can be adapted to use different bases. Zizz all together in a blender and enjoy. Remember to sip slowly and “chew” it. (For AIP, you might not be able to use all of the combinations) (If you’re in NZ and looking for sources, some of these products are available through our Nature Foods online store, and are linked to for your convenience. If there’s anything else you can’t find, ask us.) Your base […]
Mayonnaise
Deb
Basic recipe from Nourishing Traditions, by Sally Fallon Mix together in food processor till well blended : 1 whole egg, at room temperature 1 egg yolk, at room temperature 1 Tbs whey (optional) 1 ½ Tbs lemon juice generous pinch of sea salt 1 tsp Dijon style mustard With the motor running, add one drop at a time: ¾ cup extra virgin olive oil Once about a 1/3 of the oil has been added, you’ll […]
How to Store Ferment starters
Deb
As well as posting recipes on this blog, I also collect links to lots of great recipes from all over the place on my Pinterest board, including most of the recipes on this blog. But sometimes I come across something that I can’t Pin, usually because there’s no pinnable picture. Yesterday, I found a great page on how to store your ferment starters when you go away, and now after blogging this page here, I can also share […]