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December 17, 2012

Hazelnut Grain-Free Cookies

Hazelnut Grain-Free CookiesThese hazelnut grain-free cookies are not too sweet, so they make a nice snack.

They’re also GAPS, SCD and Paleo-legal grain-free cookies.

If you’d like something sweeter, add in 1/3 cup of raw, local honey to the batter.

Serves:  24

Prep time:  10 minutes

Cook time:  15 minutes

Allergy:  Egg, tree nuts

Ingredients

  • 2 cups hazelnuts, ground
  • 2-1/2 cups almond flour
  • 1 teaspoon baking soda
  • 2 pasture-raised eggs
  • 3/8 cups ghee or coconut oil
  • 1/3 cup cold, filtered water
  • 2 tablespoons raw, local honey
  • 1/4 teaspoon cinnamon (I prefer Ceylon cinnamon)

Directions

Preheat the oven to 350F. Grease a cookie sheet.

Combine hazelnut and almond flours with baking soda, 4 tablespoons of ghee, and water. Mix well.

To make the glaze, melt 2 tablespoons of ghee with honey and cinnamon.

Drop rounded spoonfuls of mixture into a ball, then flatten. Bake for 10-15 minutes, or until the edges are golden brown.

Remove cookies from oven, brush with glaze, return to oven and bake for 2-3 more minutes, or until the glaze has melted into the cookies.

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Filed Under: BREADY FOODS, DESSERTS, RECIPES, SNACKS Tagged: , , , ,
December 13, 2012

Cinnamon Paleo Cookies

Cinnamon Paleo CookiesCeylon cinnamon, which isn’t a typical grocery-store cinnamon, really kicks these cinnamon Paleo cookies up a notch. These cookies are also GAPS/SCD-legal.

Serves:  24

Prep time:  10 minutes

Cook time:  15 minutes

Allergy:  Egg, tree nuts

Ingredients

  • 3 cups almond flour
  • 1 pinch baking soda
  • 4 tablespoons ghee or coconut oil (melted)
  • 1/2 teaspoon cardamom powder
  • 3/4 teaspoons cinnamon (I prefer Ceylon cinnamon)
  • 1/2 teaspoon ground vanilla bean powder
  • 1/4 cup raw, local honey
  • 2 pasture-raised egg whites (beaten stiff)

Directions

Preheat the oven to 350F.

Combine all the ingredients together in a mixing bowl, except for the egg whites.

Mix thoroughly, and then fold in the beaten egg whites. Pour into a 13″ x 9″ ovenproof dish and bake until a knife inserted into the center comes out clean, approximately 15 minutes. Cut into squares.

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Filed Under: BREADY FOODS, DESSERTS, RECIPES Tagged: , , , ,
December 11, 2012

Pecan Butter Kasha

Pecan Butter KashaKasha is pre-roasted buckwheat, a gluten-free “grain” unrelated to wheat.

This breakfast cereal recipe is suitable for those following a gluten-free, dairy-free diet.

Serves:  4

Prep time:  2 minutes

Cook time:  16 minutes

Ingredients

  • 1 cup kasha
  • 2 cups of filtered water
  • 1 tablespoon ghee or coconut oil
  • 2 teaspoons maple syrup
  • 3 dashes sea salt
  • 4 tablespoons pecan butter or other nut butter

Directions

Rinse and drain 1 cup of kasha 2-3 times.

Add 2 cups of filtered water. Boil for 15 minutes. Remove from heat. 

Melt ghee/coconut oil in a sauce pan. Add in the rest of the ingredients. Warm and stir thoroughly.

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Filed Under: BREAKFASTS, GRAINS, RECIPES Tagged: , , , , ,
December 10, 2012

Vegetable Broth

Vegetable BrothVegetable broth is sooo full of minerals that support the immune system, help reduce the effects of stress and build strong bones.

Serves:  16

Prep time:  5 minutes

Cook time:  24 hours

Ingredients

  • 6 large unpeeled carrots (cut into thirds)
  • 2 large onions, unpeeled (roughly chopped)
  • 1 large leek, white and green parts (roughly chopped)
  • 1 bunch celery, including the heart (cut into thirds)
  • 1 bunch kale (roughly chopped)
  • 5 cloves garlic (smashed)
  • 1/2 bunch fresh flat-leaf parsley
  • 1 strip kombu (kelp)
  • 12 black peppercorns
  • 4 whole allspice or juniper berries
  • 2 bay leaves
  • 8 quarts cold, filtered water
  • 1 teaspoon sea salt

Directions

Rinse all of the vegetables well, including the kombu. In a crockpot, place all ingredients. Fill the pot with the water, set to low and let cook for 24 hours. Strain soup and discard vegetables.

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Filed Under: RECIPES, SOUPS Tagged: , , , , , ,
December 10, 2012

Easy Chicken Broth

Easy Chicken BrothThis easy chicken broth recipe is so full of necessary minerals that are often missing, especially if you’re eating processed foods.

An old South American proverb says “Good broth will resurrect the dead”.

Use this chicken broth as a base for all of your soups and as an added touch to sauces.

Serves:  16

Prep time:  10 minutes

Cook time:  25 hours

Ingredients

  • Bones of 1 chicken or 10-12 bones (tubular bones should be chopped in half to allow marrow to come out)
  • 1 large onion (roughly chopped)
  • 1 large carrot (roughly chopped)
  • 1 large celery stalk (roughly chopped)
  • 1 teaspoon ghee or coconut oil or other saturated fat
  • 1 teaspoon apple cider vinegar
  • 1 strip kombu (kelp)

Directions

Place all ingredients in a roasting pan; toss to coat. Cook in oven at 350F degrees for 20 minutes. Remove from oven; turn ingredients over to cook other side. Cook for another 20 minutes. Remove from oven and place all ingredients in a crock pot. Fill to top with filtered water. Let cook for at least 24 hours.

If you want to make a bone broth even faster, don’t cook the bones in the oven. Don’t use the fat, and put all ingredients directly into the crockpot.

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Filed Under: RECIPES, SOUPS Tagged: , , , ,
December 10, 2012

Easy Beef Bone Broth

Easy Beef Bone BrothI use homemade beef bone broth to cook beans, grains and soups or as a stand-alone.

You can reuse beef bones a few times to make more broth; it’ll just take a little longer each time.

For the subsequent broths, add in a tablespoon or two of Great Lakes gelatin, which can be so healing to the lining of the gut.

Serves:  16

Prep time:  5 minutes

Cook time: 26 hours

Ingredients

  • 2lb grass-fed beef marrow and/or joint bones
  • 1 teaspoon ghee or animal fat, melted
  • 1 teaspoon white or apple cider vinegar
  • 1 strip kombu (kelp)

Directions

Rub ghee/fat onto beef bones. Bake at 250F for one hour; turn, and bake for another hour.

Add vinegar, kombu and bones to a large crock pot; fill with filtered water. Cook for at least 24 hours on low.

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Filed Under: RECIPES, SOUPS Tagged: , , ,
December 6, 2012

Raspberry Gluten-Free Scones

Raspberry Gluten-Free SconesYou can enjoy these grain-free, SCD/GAPS-legal, raspberry gluten-free scones at high tea, breakfast, brunch or for a snack.

Serves: 12

Prep time: 10 minutes

Cook time: 15 minutes

Allergy: Dairy, eggs, tree nuts

Ingredients

  • 5 tablespoons ghee or coconut oil
  • 1/4 cup SCD yogurt (fermented at home)
  • 2 pasture-raised eggs
  • 2 teaspoons ground vanilla bean powder
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cardamom powder
  • 1/3 cup raw, local honey
  • 1/4 cup raisins
  • 1/4 cup raspberries (fresh or frozen)
  • 2 cups almond flour

Directions

Preheat the oven to 350F. Grease a large baking tray.

In a food processor, blend together all the ingredients except the almond flour. Make sure the batter is well pureed. Add the almond flour to the mixture and blend again.

Drop batter onto the greased baking tray, in 2-inch circles that are evenly spaced. Bake for 15 minutes, or until the edges turn golden brown and/or a knife inserted into the gluten-free scones comes out clean.

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Filed Under: BREADY FOODS, BREAKFASTS, RECIPES, SNACKS Tagged: , , ,
December 5, 2012

Rosemary Socca Bread

Rosemary Socca BreadThis super-fast, super-easy rosemary socca bread is a snack that’s gluten-free, dairy-free and egg-free.

Change up the toppings to make it your own!

Serves: 8

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients

  • 3 tablespoons ghee or coconut oil
  • 1/2 teaspoon sea salt or garlic salt
  • 1 cup chickpea or chickpea-fava bean flour
  • 1 cup filtered water
  • 1 teaspoon fresh rosemary (minced)
  • 1 large onion (diced)

Directions

Mix flour, salt and rosemary into a medium bowl. Slowly add water, whisking to remove lumps. Stir in 2 Tbsp. ghee or oil. Cover and set aside for an hour.

Preheat oven to 475F. Heat remaining oil in large cast-iron skillet, swirling the pan to coat until oil is shimmering. Place onions in pan, then pour batter in. Place pan in oven and cook until batter is lightly browned on top, 12-18 minutes. Remove from oven, slice and serve.

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December 4, 2012

Paleo Snickerdoodle Cookies

Paleo Snickerdoodle CookiesThese dairy-free, grain-free, egg-free, gluten-free, Paleo snickerdoodle cookies are a delicious treat that’s not too sweet and are super-easy to make.

Serves: 40

Prep time: 10 minutes

Cook time : 8 minutes

Ingredients

  • 1/2 cup ghee or coconut oil
  • 4 cups blanched almond flour
  • 1/2 cup raw, local honey
  • 4 teaspoons ground vanilla bean powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • ground cinnamon (I prefer Ceylon cinnamon)

Directions

Preheat oven to 350F.

In a medium bowl, mix the ghee, honey and vanilla.

In a separate bowl, whisk together the almond flour, salt, baking soda and cream of tartar.

Add the dry mixture to the wet mixture and stir until well combined.

Drop the cookie dough by rounded spoonfuls onto a parchment-lined cookie sheet, then use your hands to roll the dough into smooth balls.

Flatten the balls and sprinkle with cinnamon.

Bake for 8 minutes or until golden. Allow cookies to cool on sheet for at least 10 minutes before removing.

Bake for 8 minutes or until the edges are golden. Allow the cookies to cool on the pan for at least 10 minutes before removing.

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December 3, 2012

Sauteed Hiziki with Vegetables

Sauteed Hiziki with VegetablesSea vegetables like hiziki are an excellent source of iodine, a mineral necessary for proper thyroid function.

Enjoy them in this tasty seaweed salad.

Serves: 6

Prep time: 5 minutes

Cook time: 15 minutes

Source:  Andrea Beaman

Ingredients

  • 1/4 cup dried hiziki
  • 1 onion (peeled and cut into thin half moons)
  • 3 carrots (cut into thin matchsticks)
  • 2 zucchini (cut into thin matchsticks)
  • 1/2 cup filtered water
  • 1-1/2 tablespoon coconut aminos
  • 1 tablespoon toasted sesame oil

Directions

Soak hiziki in water for 15 minutes or until soft. Drain.

In a frying pan, layer onion, hizki, carrots and parsnips. Add 1/2 c. water and bring to a boil.

Cover and reduce flame to medium low. Cook 10-12 minutes or until the liquid evaporates.

Add coconut aminos and toasted sesame oil and continue cooking 3-5 minutes.

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Filed Under: OTHER VEGETABLES, RECIPES, SIDE DISHES Tagged: , , , , ,
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