Apple Cider

Deb September 26, 2008

Adapted from a recipe in Nourishing Traditions, to make a smaller quantity For each 800ml jar: 10-12 organic apples 25ml (5 tsp) whey 5ml (1 tsp) fine sea salt Wash, quarter and core the apples. Do 3 at a time and then juice. Give the juice a quick stir, then strain into a litre-sized measuring jug. Continue until there is about 750ml of juice, excluding the foam on top. Remove as much of the foam […]

Ginger Beer

Deb September 6, 2008

From Nourishing Traditions, by Sally Fallon 14 teaspoons ground ginger 14 teaspoons white sugar filtered water 3 cups rapadura juice of 4 lemons Genuine ginger beer begins with a “bug” made by feeding 2 teaspoons ground ginger and 2 teaspoons white sugar to a culture for seven days. White sugar is used for the small quantity needed to make the “bug,” but rapadura is used for the larger quantity that goes into the beer. Place […]

Beetroot, carrot and celery juice

Deb August 28, 2008

Beetroot juice is considered one of the most powerful cleansing and blood-building juices available. It contains four important vitamins and nine essential minerals including small amounts of iron. Beetroot juice has been used in the treatment of kidney and bladder disorders, gallstones, jaundice, gout, constipation, anaemia, menstrual problems & cancer. For the best flavour, juice the small, young beetroot. If you juice the beet tops you will get a good amount of chlorophyll, vitamins A […]

Beet Kvass (Makes 2 quarts)

Deb June 2, 2008

From Nourishing Traditions, by Sally Fallon ~3 medium or 2 large organic beetroot, peeled and chopped up coarsely 1/4 cup whey 1 tablespoon sea salt filtered water This drink is valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-ounce glass, morning and night, is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment far kidney stones […]

Nut “muesli”

Deb April 1, 2008

This variation of crispy nuts can be eaten as a trail mix, or can also be used as a breakfast muesli, for those who can’t eat grains. 2 cups almonds (or other nuts of your choice, or a mixture) roughly chopped in a food processor, blender or by hand -OR- 1.5 cups slivered almonds ½ cup sunflower seeds (or pumpkin seeds, or a mixture) about a Tbs coconut oil or butter 1 tsp cinnamon, ginger, […]

Flaxseed bars

Deb March 19, 2008

This recipe uses whole food sweeteners. If you are healthy with no weight problems, you can use small amounts of natural sweeteners occasionally. Choose from raw honey, maple syrup, and unrefined sugars such as rapadura, shakkar or the unrefined (dark) Billington’s sugars. If you have health problems, it’s best to avoid sweeteners altogether and you might like to try this recipe. For the occasional sweet treat, though, the combination of stevia and glycerol is fairly […]

Chocolate “crackles”

Deb February 16, 2008

Remember the chocolate rice bubbles “crackles” that used to be popular at children’s birthday parties? If you use a mild flavoured nut such as almonds or macadamias, these taste very similar. 225gms (8 oz) coconut oil 4 Tbs honey 4 Tbs cocoa 1 cup dessicated coconut 3 cups crispy nuts, roughly chopped in a food processor Optional: ½ cup sultanas or raisins Melt the coconut oil and honey over a very low heat. Meanwhile, chop […]

Muesli Macaroons

Deb January 26, 2008

Some of these bars aren’t very portable. These baked macaroons are not as nutrient dense, but are easier to carry about. (And they use up those leftover egg whites) Preheat oven to 150C (300F) Mix together: *1 ½ cup desiccated coconut ½ cup slivered almonds (or other chopped nuts) ½ cup ground almonds, macadamia meal or other finely ground nuts ½ cup raisins or sultanas or other chopped dried fruit In a separate bowl, partly […]

Lemony kidneys

Deb December 11, 2007

Kidneys must be very fresh, and preferably from organic, grass fed animals. 2-3 lambs kidneys, per person lemon juice butter, ghee or other “good” fat of choice salt and pepper arrowroot (optional) If the kidneys still have a skin on them, peel that off. But leave the knob of fat on the underside, this is very nourishing. Cut each kidney into quarters, and put them all into a bowl or jug. Cover with lemon juice, […]

Hummus

Deb November 5, 2007

Measure out about a cup of chick peas Soak overnight (or 8 hours) in a large pan of warm water, with 2 Tbs whey Rinse and pick out any bad looking ones Cover with fresh water, making sure you have at least as much water as peas Cook for 2 – 2 1/2 hours, until soft, checking water from time to time Drain off the water into a cup Dissolve 1/4 tsp sea salt in […]

Guacamole

Deb October 22, 2007

2 avocados 1 Tbs lemon or lime juice ½ ripe tomato, deseeded and chopped finely ½ red onion, chopped finely 2 cloves garlic, crushed ¼ tsp sea salt First make sure your avocados are at the right stage of ripeness. Gently press the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there […]

Coconut cream kefir

Deb September 26, 2007

Coconut cream kefir is a good option for those who want the benefits of the kefir probiotics, but can’t tolerate even kefired milk. Mix together: 1 ½ cups coconut cream ¾ cup filtered water 4 tsp lemon, lime, orange or pineapple juice Add 1 Tbs milk kefir grains, and continue as for milk kefir. The grains won’t grow in coconut milk, but will keep working for some weeks. They will eventually die though, so make […]

Kefired fruit juice

Deb September 13, 2007

You can also use your milk kefir grains to make fruit juice kefirs. Plain fruit juice is very high in sugar, so not recommended as a drink. But once kefired the sugar turns to acids and can become mildly alcoholic. Freshly pressed, organic juice is best, but commercial juice will work even if pasteurised, as long as it doesn’t have any preservatives. Acidic juices work best, as high sugar juices make a more alcoholic drink. […]

Yoghurt Cheese dips

Deb August 30, 2007

First seperate good quality yoghurt or kefir into whey and yoghurt or kefir cheese. See recipe here. After draining off the whey, you can use the yoghurt cheese to make dips or spreads, much as you’d use sour cream. If you’re after a party dip, and the mixture is too thick, add a little sour cream, whole yoghurt or mayonnaise. Some possibilities to play with: Herb dip – Mix with chopped herbs (preferably fresh), some […]

Meat Jerky

Deb July 4, 2007

The first time, use 500g beef (or thinly sliced chicken or turkey breast). For later batches, you can adjust the amount to suit the size of your dehydrator or oven tray. Use any steak that’s suitable for frying, and slice it as thinly as you can. I buy schnitzel when it’s on special, to minimise the time spent chopping, and cut each piece into about 4 or 5 bits. Remember that fat is needed to […]

Devilled eggs

Deb June 23, 2007

6 free range eggs 2 Tbs minced red onion 3 Tbs homemade mayonnaise, sour cream (or even try yoghurt cheese) 1 ½ tsp mustard Hard boil the eggs, cool and peel. Slice in half and carefully take out the yolks. Put them into a bowl with the other ingredients and mash together. Add a touch of sea salt if needed. Spoon into the egg whites and sprinkle with a little paprika or chilli seasoning. For […]

Baked Tempeh

Deb May 5, 2007

Although even fermented soy shouldn’t be eaten in large quantities, this makes a tasty high protein snack, and is especially useful for those who don’t want to eat too much animal protein. Take a block of tempeh. Cut it in half through the middle, so that you have two thin slices. Cut each slice into 6 pieces. Lay out on a lined or greased baking tray. Sprinkle with paprika and sea salt. Bake at 175C […]

Fermented vegetable juice

Deb May 3, 2007

This recipe came from the Native Nutrition board. Commercial vegetable juice can be used (about 1 ½ litres/quarts), as long as it doesn’t contain preservatives, but freshly juiced is better. 6 large tomatoes 1 small beetroot (beet) 4 carrots 2 celery stalks 1/2 bunch of spinach 2 garlic cloves 2 lemons tabasco sauce to taste 1 Tbs sea salt 4 Tbs whey Juice the six vegetables and the lemons. Mix together with the rest of […]

Coconut Kumara Soup

Deb April 16, 2007

We’ve had a late summer here in Wellington, but it’s drawing to a close, the winter duvets have come out of storage and we’ll soon be in the part of the year where thoughts turn to hot soup. This is one of my favourite soup recipes, which combines the mineral density of homemade stock, the beneficial fats in coconut, and the comfort and sweetness of kumara. It’s a combination of the delicious Coconut Chicken soup […]

Honey wine (T’ej)

Deb April 12, 2007

This recipe is a “wild ferment” from Wild Fermentation, by Sandor Ellix Katz. If you enjoy this recipe and want to explore wild ferments in more depth, take a look at his website at Wild Fermentation or you can buy his book through Amazon. I’ve halved the recipe for your first experiment. 1 1/2 cups honey, preferably unheated 6 cups filtered water Stir together the honey and the water, in a large bowl or jar, […]

Liver loaf

Deb March 18, 2007

This is a variation on the meatloaf recipe. It still has a liver flavour, but is more appealing to those who don’t like the texture of liver. 250gm (9oz) lamb liver, finely diced, as small as possible 250gm (9oz) lamb or beef mince Juice of 1 lemon 75ml (5 Tbs) kefir ** 1 egg ½ cup breadcrumbs from homemade bread  OR – ½ cup basic brown rice (see lesson 9)  OR – if you are […]

Oysters in cream

Deb February 28, 2007

A very quick and simple way to cook oysters, for those who don’t like them raw. Serves 2 A dozen (or more) fresh oysters in their shells, or a punnet of fresh oysters in liquid A dollop of butter ½ cup of fresh cream Sea salt to taste Take the oysters out of the shells, or if they’re in a punnet, drain the liquid into a separate container. Sauté the oysters lightly in the butter, […]