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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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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 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: , , , , ,
December 2, 2012

Orange-Cranberry Sauce

Orange-Cranberry Sauce My kids gobbled up this orange-cranberry sauce!  Making it gave me the idea that I could really use any combination of fruit to make my own homemade jello, just like Grandma used to do.

Serves:  12

Prep time:  5 minutes

Cook time:  10 minutes

Ingredients

  • 4 cups oranges
  • 12oz fresh cranberries
  • 1 cup raw, local honey (or more, to taste)
  • 3 tablespoons grass-fed gelatin (I use Great Lakes)
  • 1/2 cup cold, filtered water

Directions

Zest oranges, then juice them. Remove seeds from juice.

Blend cranberries, zest and juice in a blender until smooth.

Place in a pot, add honey and bring to a boil, stirring constantly. Reduce heat and continue to stir for 10 minutes. Remove pot from heat.

Add gelatin to water and let sit for one minute, then add it to the cranberry mixture and stir until dissolved. Check for sweetness and add more honey if needed.

Place in refrigerator until well chilled and set. This will take at least a few hours.

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Filed Under: RECIPES, SAUCES, SIDE DISHES Tagged: , , ,
December 1, 2012

Sesame Halvah

Sesame HalvahThis Paleo, GAPS and SCD-legal sesame halvah tastes a lot like peanut brittle and makes a nice snack, treat or dessert that your family is sure to enjoy.

Serves: 45

Prep time: 10 minutes

Cook time: 15 minutes

Source:  Vicki Kobliner, Holcare Nutrition

Ingredients

  • 6 cups raw sesame seeds (soaked overnight, rinsed and drained)
  • 1-1/2 cup raw, local honey
  • 1 teaspoon crushed allspice
  • 1 teaspoon cinnamon (I prefer Celyon cinnamon)
  • 1 teaspoon fresh ginger (finely grated)

Directions

Toast sesame seeds in a skillet or oven, about 10 minutes.

Blend the seeds in a blender, one cup at a time, removing after each cup has been blended.

Add honey and spices to blended seeds in a bowl; mix well.

Pat into a 13″ x 9″ pan and refrigerate. Cut into squares.

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Filed Under: DESSERTS, RECIPES, SNACKS Tagged: , , , , , , ,
November 30, 2012

Egg-Free Banana Muffins

Egg-Free Banana MuffinsThese Paleo/SCD/GAPS-legal egg-free banana muffins are also gluten-free, dairy-free and delicious! Serve them as a snack or with breakfast.

Serves: 12

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients

  • 2 ripe bananas
  • 2 cups raw cashews or any other nuts
  • 4 teaspoons raw, local honey
  • 4 teaspoons gelatin powder or crystals (I use Great Lakes gelatin)
  • 4-8 tablespoons ghee or coconut oil

Directions

Preheat oven to 350F.

Grind the nuts into a flour. Mash the bananas.

Dissolve gelatin in half a cup of hot, filtered water.

Mix all ingredients together. Spoon batter into muffin tin.

Bake until lightly brown, 15-20 minutes.

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Filed Under: BREADY FOODS, BREAKFASTS, DESSERTS, RECIPES Tagged: , , ,
November 29, 2012

Easy Butternut Squash Soup

Easy Butternut Squash SoupYou won’t believe how fast you can make this easy butternut squash soup.

Yellow foods like butternut squash have high levels of beta-carotene, the precursor to vitamin A, an immune-system booster.

Serves: 8

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients

  • 1 onion (large dice)
  • 1 large butternut squash (peeled and cut into large chunks)
  • 1 head garlic (peeled and left whole)
  • 2 cups homemade chicken broth or vegetable broth
  • 1 teaspoon sea salt
  • 4 fresh sage leaves

Directions

Place all ingredients in a large pot; cook for 25 minutes or until the squash is soft.

Remove from heat. Puree until smooth with a stick blender.

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Filed Under: APPETIZERS, RECIPES, SIDE DISHES, SOUPS Tagged: , , , , ,
November 29, 2012

Coconut-Flour Pumpkin Cake

Coconut-Flour Pumpkin CakeThis rich, perfectly spiced, gluten- and dairy-free coconut-flour pumpkin cake is Paleo/GAPS/SCD-legal and is a perfect treat for the fall when these squashes are in season.

Serves: 12

Prep time: 20 minutes

Cook time: 1 hours, 20 minutes

Ingredients

  • 1 cup pumpkin, butternut squash, acorn squash or kabocha squash
  • 1 cup ghee or coconut oil (melted, plus extra for greasing the pan )
  • 12 pasture-raised eggs
  • 2 teaspoons ground vanilla bean powder
  • 1-1/3 cup raw, local honey
  • 2 teaspoons cinnamon (I like Ceylon cinnamon)
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon dried ginger
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 cup coconut flour
  • 1 cup homemade coconut milk

Directions

Preheat oven to 350F. Grease a 9×13 pan.

Peel and quarter the pumpkin or squash. Steam for 30 minutes or until soft. Puree’ in a blender until smooth and use 1 cup for this recipe. Reserve the rest for later use.

Mix eggs with vanilla, honey, pumpkin, spices, salt and baking soda until combined.

Slowly add in coconut flour, ghee and coconut milk. Beat or whisk until there are no lumps.

Pour batter into prepared baking pan.

Bake for 40-50 minutes, or until a toothpick comes out clean.

Let cool, then frost with Honey-Yogurt Frosting or Vegan Coconut Milk Frosting.

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November 28, 2012

Bitter Greens with Walnuts

Bitter Greens with WalnutsBitter greens are excellent for stimulating bile flow, thus helping you to digest properly.

In addition, they are an excellent source of folate.

Serves:  8

Prep time:  10 minutes

Cook time:  15 minutes

Source:  Institute for Integrative Nutrition

Ingredients

  • 1 bunch dandelion greens
  • 1/2 cup walnut pieces
  • 1 bunch mustard greens
  • 1 bunch collard greens
  • 1 tablespoon ghee or coconut oil
  • 4 cloves garlic (peeled and minced)
  • sea salt (to taste)

Directions

Toast the walnuts in a 350-degree oven for 5-10 minutes, until they release a fragrant odor.

Wash the greens and remove any coarse stems (especially from collards and mustard greens).

Bring 3 inches of salted water to boil, add the greens and boil for 5 minutes uncovered.

Drain the greens, lay on a flat surface to cool, and then chop.

Heat the oil in a large sauté pan, add garlic and cook for 1 minute, stirring so the garlic does not burn.

Add greens, walnuts and salt to taste. Cook until greens are heated through.

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Filed Under: LEAFY GREENS, RECIPES Tagged: , , , , , , , ,
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