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January 5, 2013

Lacto-Brined Beans

Lacto-Brined BeansWith the dill, these lacto-brined beans are crunchy and strangely addictive, making them an easy way to get more fermented foods into your diet.

Beans MUST be blanched for 2 minutes in boiling water to destroy toxins before pickling.

Serves:  16

Prep time:  5 minutes

Cook time:  2 minutes

Source:  Peter Berley

Ingredients

  • 1lb green or wax beans
  • 3 sprigs dill
  • 6 cloves garlic
  • 3 Small fresh chili peppers (optional)

Directions

Blanch beans for 2 minutes in boiling water.

Pack beans, dill, garlic and chilis into crocks and pour in cool water, drain the water out and measure it.

Salt according to the brine ratio (3 Tbsp. sea salt and 1-1/2 Tbsp. vinegar per quart of filtered water) and cover the beans with brine.

Weight and ferment for 7-10 days at room temperature, or pack into my favorite, the Pickle Meister. Then refrigerate for up to 6 months.

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Filed Under: APPETIZERS, BEANS & LEGUMES, FERMENTED FOODS, OTHER VEGETABLES, RECIPES Tagged: , , , , , ,
January 3, 2013

GAPS SCD Hummus

GAPS SCD HummusYou won’t even know this GAPS SCD hummus doesn’t use chickpeas.

You can experiment with adding olives, anchovies, roasted garlic, roasted peppers, dried tomatoes or other herbs and spices.

Serves:  12

Prep time:  5 minutes

Cook time:  1 hour

Ingredients

  • 2 cups dried navy or Lima beans (soaked overnight, rinsed and drained)
  • 8 cups filtered water or homemade broth
  • 3 cloves garlic (peeled and left whole)
  • 1 teaspoon sea salt
  • 2 lemons (zested and freshly squeezed)
  • 3 tablespoons extra-virgin olive oil

Directions

Put beans and water/broth in a pot. Bring to a boil over medium-high heat, the reduce flame to lowest setting. Cover pot and let the beans cook at a gentle simmer until tender, about an hour.

Remove the pot from heat and let the beans cool.

Put all ingredients in a blender and blend to desired consistency. Add additional olive oil if needed.

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Filed Under: APPETIZERS, BEANS & LEGUMES, 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 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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Filed Under: BREADY FOODS, RECIPES, SIDE DISHES, SNACKS Tagged: , , , ,
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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Filed Under: BREADY FOODS, DESSERTS, RECIPES 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 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 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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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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