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January 8, 2013

Maple Fruit Compote with Honey-Ginger Toasted Nuts

Maple Fruit Compote with Honey-Ginger Toasted NutsTry this maple fruit compote recipe for a refreshing way to spice up your fruits. Ginger and toasted nuts give it extra flavor.

Serves:  4

Prep time:  10 minutes

Cook time:  20 minutes

Ingredients

  • 2-3 medium apples
  • 2-3 medium peaches or pears
  • 1/3 cup filtered water
  • 2 tablespoons maple syrup
  • 1/2 cup raisins
  • 1 medium lemon (zested and freshly squeezed)
  • 1 teaspoon cinnamon (I prefer Celyon cinnamon)
  • 1 cup walnuts or nuts of your choice (chopped)
  • 1/2 teaspoon fresh ginger (peeled and minced)
  • 2 tablespoons raw, local honey

Directions

Wash, core and chop fruit into slices or chunks.

Place in a large saucepan with 1/3 cup of water. Add the maple syrup and raisins.

Cook over medium heat, stirring occasionally, for 10 minutes.

Add zest, juice and cinnamon. Cook for another 10 minutes, until soft.

While fruit is cooking, place chopped nuts in a skillet over medium heat and toast, stirring often, for 5 minutes.

Drizzle honey over the nuts and add ginger but keep stirring because the honey can easily burn.

Top warm fruit with toasted nuts and enjoy the fruit compote!

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Filed Under: DESSERTS, RECIPES Tagged: , , , ,
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 20, 2012

Gluten-Free Vanilla Wafers

Gluten-Free Vanilla WafersYour kids will love these fast and easy gluten-free vanilla wafers!

Serves:  36

Prep time:  10 minutes

Cook time:  10 minutes

Allergy:  Egg

Ingredients

  • 1/2 cup ghee or coconut oil (melted)
  • 1/3 cup raw, local honey
  • 1/2 teaspoon sea salt
  • 3 large pasture-raised eggs
  • 2 tablespoons ground vanilla bean powder
  • 1 teaspoon baking powder
  • 1-1/3 cup gluten-free all-purpose baking flour mix

Directions

Preheat oven to 350F.

Mix wet ingredients (ghee/oil, honey and eggs) together.

Whisk dry ingredients together: sea salt, baking powder, vanilla powder and flour.

Slowly add dry mixture to wet until well-combined.

Drop batter by rounded spoonfuls onto a greased baking sheet.

Bake for 10-14 minutes or until edges are lightly browned.

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December 18, 2012

BEET KVASS

[gmc_recipe 2614]

 

Filed Under: DETOXIFICATION, FERMENTED FOODS, FOOD AND NUTRITION, FOOD CHOICES, HEALTH TOPICS, TOXINS Tagged: , , , , , , , , , , ,
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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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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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 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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