Archive for the ‘Recipes’ Category

Before Bed Grain FREE Breakfast Fruit Crisp

Grain Free Apple Crisp

6 apples
(or whatever fruit you have on hand to fill bottom of dish)
1 lemon

Chop fruit and place in 8 x 8 Baking Dish that has been oiled with Coconut Oil, press the juice of a lemon on top of the fruit so that it doesn’t brown overnight and so that it imparts a lovely lemon flavour!

In a bowl combine:
1/2 cup coconut flour
3/4 cup-1 cup crispy almonds, chopped to oat like texture
1/2 cup honey or date sugar
1/2 cup coconut oil melted

Pour mixture on top of fruit. Cover and store in the fridge overnight. Bake for breakfast at 375 for 20-30 min (whatever works!)

Serve with whipped cream or creme fraiche on top!

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Coconut Tahini Nut FREE Granola Bars

on the left

Ingredients:

1 ½ cups quick oats

½ cup Panella or Rhapadura Fair Trade Sugar (optional)

1/3 cup Spelt Flour (Ancient Grain sold at Organic and Health Food Stores)

½ tsp unrefined salt

2 cups shredded coconut

1 Tbsp vanilla extract

½ cup coconut oil (melted)

½ cup honey

½ cup tahini (sesame paste) warm up on the stove for easier mixing.

Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan with parchment paper, allowing it to go up the sides.

Stir together all the ingredients in the order listed and spread evenly with a fork into the pan.

Bake for 30 to 40 minutes, until they’re brown around the edges —with a little color on the top too. They might seem soft and underbaked when you press into the center of the pan, but they will set completely once cool.

Cool the bars in their pan completely on a cooling rack. To speed this up,after about 20 minutes you can use your parchment “sling” to lift and remove the
bars, to cool the rest of the way without the pan underneath.

Once entirely cool, use a serrated knife to cut the bars into squares. If bars seem crumbly, chill the pan of them further in the fridge, then cut them cold. Wrap the bars individually in plastic wrap or stack them in an airtight container. Store bars in the refrigerator if your house is humid. You can freeze them as well.

Orange Raisin Nut FREE Granola Bars

Ingredients:

1 ½ cups quick oats

1/3 cup Spelt Flour (Ancient Grain sold at Organic and Health Food Stores)

½ tsp unrefined salt

2 cups raisins

1-2 Tbsp orange rind or 2-3 tsp orange extract

½ cup butter (melted)

½ cup honey

½ cup tahini (sesame paste) warm up on the stove for easier mixing.

Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan with parchment paper, allowing it to go up the sides.

Stir together all the ingredients in the order listed and spread evenly with a fork into the pan.

Bake for 30 to 40 minutes, until they’re brown around the edges —with a little color on the top too. They might seem soft and underbaked when you press into the center of the pan, but they will set completely once cool.

Cool the bars in their pan completely on a cooling rack. To speed this up,after about 20 minutes you can use your parchment “sling” to lift and remove the bars, to cool the rest of the way without the pan underneath.

Once entirely cool,use a serrated knife to cut the bars into squares. If bars seem crumbly, chill the pan of them further in the fridge, then cut them cold. Wrap the bars individually in plastic wrap or stack them in an airtight container. Store bars in the refrigerator if your house is humid. You can freeze them as well.

Simple Seed Crackers

Can’t do grains? Don’t want to have to make crispy seeds BEFORE you make crackers? This recipe starts with wet soaked seeds instead of dehydrated crispy seeds!

You will need:

1 cup sesame seeds
1 cup sunflower seeds
2 tsp salt (each added at different times)
2 Tbsp ground flax

Step 1: Soak 1 cup sesame seeds with 1 cup sunflower seeds and 1 tsp salt for 4 hours or overnight.

Step 2: Drain seeds in a colander.

Step 3: Put in a food processor and blend with 1 tsp salt plus 2 Tbsp ground flax. Process until it has the consistency of dough.

Step 4: Press the dough out with your fingers onto some wax or parchment paper, smooth out with a silicone spatula or put another piece of parchment paper on top and smooth with a rolling pin (the dough between the two pieces of parchment paper). Roll out thinner for a crisp cracker.

Step 5: Cut in triangles or squares with a pizza roller or other knife and then prick three lines of wholes on each cracker (think premium plus) and then sprinkle with unrefined  salt.

Step 6: Bake in the oven @ 350 degrees for anywhere from 20 min to 40 minutes (depending on the thickness).You will know they are done when you can easily pull them off the paper without splitting them in half. Because some will naturally be thicker than others, I typically pull some off and then put the rest back in the oven to finish. You can also enjoy them raw by dehydrating in a food dehydrator!

Variations:

Add fresh garlic, fresh herbs, parmesan or other cheese or nutritional yeast (of which you might have to add some water)!

Homemade Breakfast Jello

Make this before bed or while you are making dinner for a fast food breakfast the next day!

Ingredients:

2 Tbsp Gelatin (from animals raised on pasture)  Bernard Jensen or  Great Lakes
1 cup ( ideally freshly squeezed)  juice, coconut water or kefir water mixed with pureed or stewed fruit of your choice.
1 cup whipping cream, crème Fraiche, Kefir Milk or coconut milk
1 generous Tbsp raw honey or stevia to taste
1 cup fresh fruit or fruits of your choice chopped into bite sized pieces

optional: 2 tsp vanilla or 1 tsp flavor extract or 2 tsp citrus rind or dried fruit previously soaked in hot water to “plump up”

 

Instructions:

Step 1 Juice your fruit. Or just blend 1/2 cup  fruit for a puree or alternatively stew fruit on the stove and then extend with kefir water.

Step 2 Mix the gelatin into 1/2 cup of the fruit juice in a medium sized  saucepan on low heat. Stir or whisk until dissolved completely. Let cool.

Step 3 In the meantime chop up fruit into bite sized pieces and place artfully in the bottom of a glass baking dish.

Step 4 Stir in the rest of ingredients together with the gelatin-juice mixture and pour on top of the fruit.

Step 5 Cover with plastic wrap and refrigerate overnight or until set.

Step 6 In the morning serve with a generous dallop of whipping cream or slightly sweetened crème Fraiche on top.

Best Liver Recipe Ever for those afraid to try or convinced they don’t like it but wish they did!


Contrary to popular belief, the liver is not a storage facility for toxic waste in humans and animals. When we consume liver from grass fed, naturally raised pastured animals, the liver acts the way nature intended: as a filter.

The liver will only store toxins if it is sluggish or overwhelmed, such as in sick conventionally raised animals in confinement.

Liver is a great food for those needing to build or re-build, such as pregnant and postpartum women. It is an excellent source of easily assimilatable iron, Vit.A and Vit.D.

It provides the raw materials we need to boost the health and resiliency of our own liver…..something that many of us need with the onslaught of toxic chemicals in the environment and the prevalence of digestive issues.

In addition, special attention should be paid to the liver in adults or children who were never breastfed….or not for very long.

Enjoy this recipe! I am amazed that liver can taste well….. not like liver!

Beef Liver Pate

Ingredients:
2 pastured and compassionately raised beef livers, cut into pieces
1 small white onion, chopped
1/2 cup certified organic red wine
2 cloves garlic, crushed
1 tablespoon lemon juice
3/4 cup butter
2 tsp unrefined salt
1 tsp black or white pepper

Instructions:
1) Saute the liver and onions in ample butter until the livers are browned and the onions are tender.

2) Once cooled off a bit, put in a food processor.

3)Then add the wine, garlic, lemon juice, salt, pepper and butter.

4)Blend to a smooth paste and then refrigerate in a shallow dish to firm.

5) Serve with crackers once firmed up!

Variations:
fresh herbs of your choice
1/2 tsp mustard
serve with peppercorns pressed ontop

and I must give credit to the orginal recipe (mine was adapted only because I totally wasn’t paying attention to what I was doing)….here is the recipe that I was trying to follow!!
http://farmlet.co.nz/?p=199

Please let me know if you like it!

Fertility Freezer Fudge….or a little lovebite for those lookin’ for some more libido!

If you are low on progesterone or looking to boost your libido, you’ve got to try maca. Maca is a root vegetable that is not only nutritious, but has a reputation both for nourishing the womb and for liberating the libido! One I might add that it often Dramatically lives up to!

Maca

Fine Tune Your Fertility or Liven Up Your Libido!

Maca has a very distinct taste and is best mixed in a smoothie. However, I recently came up with the idea of making myself a freezer fudge version to take along with my fermented cod liver oil (cod liver oil should be consumed with butter for optimal assimilation). I’ve been making a carob peanut butter one for the kids, but thought I would try making a maca one for myself so that I can both optimize my daily dose of Vit.A and Vit.D, AND get a quick daily infusion of maca.

The Recipe:

3/4 -1 cup pastured (or best quality butter you have access to) butter
1/4 cup maca powder
1/4 cup  honey or unrefined cane sugar
1-3 tsp vanilla

Blend with a fork and taste as you go, to see how much butter and vanilla tastes best to you in combination with the maca.

Variations:
1/4 cup organic carob or chocolate
1 Tbsp espresso
1 Tbsp Teecino shot (or other coffee like alternative)
substitute coconut oil for butter

Put your fudge in a container in the freezer. I cut mine into pie shapes because I wanted a pretty picture, but little squares will be just fine too!

Enjoy and tell me your favourite variation on this theme!