Coconut Bread

6 eggs
1/2 cup melted butter
1-2 Tbs honey
1/2 tsp Celtic Sea Salt
3/4 cup sifted coconut flour

Mix well, pour into buttered loaf pan. Bake at 350 degrees for 40 minutes.

Indian Curry Chicken Livers

Indian Curry Chicken Livers

1 Pound Chicken Livers

½ C Coconut Oil

2 T Lard

1 can diced Tomatoes

8 oz Broccoli Florets

8 oz Spinach, chopped

8 oz Sweet Peas

1 medium red pepper, sliced in long strips

1 medium yellow pepper, sliced in long strips

1 T Curry Powder

2 T Fresh Sage, chopped

2 pinches Ginger Powder

Celtic Sea Salt

Pepper

Sauté chicken livers in a large sauce pan with ¼ C coconut oil and 2 Tbsp lard. Salt and pepper the livers at they cook. At the same time, in another sauté pan, melt the rest of the coconut oil and place the broccoli, spinach, peas, and peppers in it (salting each ingredient as they enter the pan) Sprinkle with 1 Tbsp chopped sage and cover with a lid to cook. Turn to medium heat and stir occasionally. While that cooks check on your livers stirring to cook on all sides. As they start to brown, pepper them and turn to low heat and add the can of tomatoes, the curry powder, 1 Tbsp of sage and the ginger. Add a pinch of salt. Cover pan and let simmer. When the second pan of veggies are cooked tender, transfer them to the liver and tomato pan and stir together. Simmer together for another 15 minutes with the lid on. Serve and enjoy!

Slow-Roasted Beef

Denny posted this great recipe

1/2008

We don't recommend cooking this roast past medium. Open the oven door as little as possible and remove the roast from the oven while taking its temperature. If the roast has not reached the desired temperature in the time specified in step 3, heat the oven to 225 degrees for 5 minutes, shut it off, and continue to cook the roast to the desired temperature. For a smaller (2 1/2- to 3 1/2-pound) roast, reduce the amount of kosher salt to 3 teaspoons (1 1/2 teaspoons table salt) and black pepper to 1 1/2 teaspoons. For a 4 1/2- to 6-pound roast, cut in half crosswise before cooking to create 2 smaller roasts. Slice the roast as thinly as possible and serve with Horseradish Cream Sauce (see related recipe), if desired.

Serves 6 to 8

1	boneless eye-round roast (3 1/2 to 4 1/2 pounds) (see note)
4	teaspoons kosher salt or 2 teaspoons table salt
2	teaspoons coconut oil plus 1 tablespoon
2	teaspoons ground black pepper

1. Sprinkle all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18 to 24 hours.

2. Adjust oven rack to middle position and heat oven to 225 degrees. Pat roast dry with paper towels; rub with 2 teaspoons oil and sprinkle all sides evenly with pepper. Heat remaining tablespoon oil in 12-inch skillet over medium-high heat until starting to smoke. Sear roast until browned on all sides, 3 to 4 minutes per side. Transfer roast to wire rack set in rimmed baking sheet. Roast until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 115 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 125 degrees for medium, 1 3/4 to 2 1/4 hours.

3. Turn oven off; leave roast in oven, without opening door, until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 130 degrees for medium-rare or 140 degrees for medium, 30 to 50 minutes longer. Transfer roast to carving board and let rest 15 minutes. Slice meat crosswise as thinly as possible and serve.




STEP BY STEP: The Transformation From Tough to Tender

1. SALT: Salt the roast and allow it to rest for 18 to 24 hours. Salt breaks down proteins to improve texture.	2. SEAR: Sear the meat in a hot pan before roasting. While this won't affect tenderness, it will boost flavor.
3. OVEN ON: Cook the meat in an oven set to 225 degrees and open the door as infrequently as possible.	4. OVEN OFF: When the roast reaches 115 degrees, turn off oven and continue to cook the roast as the oven cools

Kirstin's Zucchini Bread Recipe

2 c Pamela's baking mix (i get at sun & earth - gluten free)
1/2 c lakanto (natural sugar subst. from bodyecology.com)
2 c shredded zucchini
1/2 c palm oil (whole foods - spectrum brand)
3 eggs
1 1/4 tsp cinnamom
2 tsp vanilla
1/2 tsp salt
pinch nutmeg
1/2 tsp lemon zest
3/4 c chopped walnuts

oven to 350. flour 9x5 loaf pan.
in mixing bowl add baking mix, lakanto, cinnamon, salt, nutmeg.
in other bowl mix shortening, zucchini, eggs, and lemon zest.
mix wet and dry together. fold in nuts.
bake 55-60 minutes.

Thai Coconut Squash Soup

1 large Acorn Squash, quartered and seeded
1 medium Butternut Squash, quartered and seeded
1/4 C coconut oil
2 T Butter
3 large Carrots, chopped
2 T lemon sage, chopped
1 t Nutmeg
2 t Cinnamon
2 t Cumin
2 t Turmeric
4 C Fish Stock
1 Can Coconut Milk (Organic and full fat)
Sea Salt
Pepper

Place salted, quartered squash on a baking dish and bake in preheated 350ºF oven for 30 minutes or until tender. When squash is cool enough to handle, remove the squash meat from the skins; discarding skins. Sauté carrots and squash in coconut oil and butter for a few minutes adding salt, pepper and chopped sage to season. Put all the ingredients into a large soup pot, except coconut milk. Bring to a boil and reduce heat to simmer for 1 hour covered. Add Coconut milk and then blend until smooth with an immersion blender. Salt and pepper to taste. Serve hot.

Coconut Peanut Butter Candy

1/2 C Coconut oil
1/2 C Crunchy Peanut Butter
1/3 C Raw Honey
4 T Black strap Molasses
1/4 C Nutritional Yeast

Blend all ingredients in food processor until smooth. Place in freezer for about 15 minutes or until hard enough to make into small little balls. Roll into little balls and store in a container in the freezer for special treats that are so healthy.

Beet Salad

1 Large Beet, peeled and chopped
4 medium size Carrots
½ large Cucumber
½ Apple
juice of ½ Lemon
1/3 C Yogurt
¼ C Olive Oil
¼ C Beet Kavas
Sea Salt and pepper to taste

Blend all ingredients in food possessor keeping it still chunky but well combined

Jetta had the beet salad for luch with deviled eggs.

Strawberry Mascarpone Layer Cake

1 1/2 C quinoa flour
1/2 Cmillet flour
3/4 C potato flour
1 t salt
1 t baking soda
3 t baking powder
1 t xanthan gum
4 eggs
1 1/4 C maple sugar sugar
2/3 C yogurt
1 C milk
2 t gluten-free vanilla extract
butter for greasing pans
4 C of strawberries/1/2 sliced thinly and 1/2 sliced in half


Preheat oven to 350. Butter and millet flour two 8 or 9 inch round cake pans. Mix the flour, salt, baking soda, baking powder and xanthan gum together and set aside. Mix the eggs, sugar, and yogurt until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans. Bake at 350 for 25 minutes. Cakes are done when a toothpick inserted near the center comes out clean. Let cool completely.Assemble cake. Put whipped cream filling on top of one layer with one cup of sliced strawberries on top of the cream. Place second layer on top and pour Frosting on top and let drizzle over sides. Decorate top and sides with the rest of the strawberries. You can use the left over frosting to let your guests pour more on their cake. Searve with homemade ice cream.


Whipped Cream Filling
2 C heavy cream
1 T Maple Syrup
1 t Vanilla extract


Mascarpone Frosting
6 t unsalted butter, room temperature
6 ounces Mascarpone cheese, room temperature
1 C Maple sugar
1 C sliced strawberries

Using a hand mixer, beat buffer and cheese until light and creamy. Add sugar and continue beating until smooth. Add strawberries and beat until there are only a few small lumps of berrys. Cook in a small pot on low heat until sugar is dissolved. Make this frosting a day ahead and store covered in the refrigerator.

Heart Eggs

"Guess what my brain is saying Mommy? I love Eggs!" - Jetta age 3 1/2

6 large eggs
2 Tablespoon butter for frying
Celtic Sea Salt to taste

In a mixing bowl, mix all eggs and salt together. Melt the butter in the frying pan on low to medium heat. Wait until the first hint of setting begins. Move eggs around pan with your spoon or spatula. When there is no more runny parts flip over all the eggs. Cook 30 seconds longer. At this point use cookie cutter to cut out hearts in eggs. Then carefully use a flipper to get the hearts out on the plate and serve the left over like plain scrambled eggs.

Lacto-Fermented Veggie Mania!

Cara and I spent the afternoon lacto-fermenting a bunch of veggies the other day. We aren't sure how they will turn out, so we will have to get back to you with the recipes of the ones that are good. We tried everything from carrots, to fennel. It was a fun day. -Priscilla

Cara's Favorite Pancakes

My friend Sasha, who hates pancakes, LOVES this pancake recipe. You can pull out your waffle maker and make waffles the same time you are making the pancakes. I save the leftovers in the fridge and we use it instead of bread for sandwiches. I also freeze leftovers and pop one or so in the toaster oven whenever I want one.

The night before, place 3 cups of rolled oats (I get them from the bulk bin at Whole Foods) and 3 cups of plain kefir, soured raw milk, yogurt, or buttermilk in a blender. Blend on high until the oats are broken down. Leave the blender on the counter overnight.

The next morning add,
3-4 T melted coconut oil or butter
2-3 T raw honey or maple syrup
4 eggs
2 tsp. vanilla extract
1 tsp. of baking soda
Pinch of Celtic sea salt
1 T baking powder

Blend briefly in the blender. Make pancakes. Top with raw butter and real maple syrup.

Why soak the oats? All oats and grains contain phytic acid which binds with vital nutrients and carries them out of the body before they can get absorbed. Yikes! To neutralize the phytic acid, grains must be soaked. Soaking properly involves, time, warmth, and an acid (yogurt, lemon juice, etc). These pancakes will be much more nutritious than other pancakes that have not been soaked.

Cara's Sprouted Spelt Muffins

I simply used the recipe that is on the back of the sprouted spelt flour. You can buy sprouted flour at www.creatingheaven.net. Here is the recipe:

2 cups sprouted spelt flour
1 tsp. baking soda
2 tsp. cinnamon
1/8 tsp. salt
3/4 cup yogurt
2 eggs
3/4 cup maple syrup
4 Tbsp. melted butter
1 1/2 tsp. vanilla extract.

Preheat oven to 400 degrees. Combine all ingredients. Bake 15 minutes - I use my stoneware muffin pan from Pampered Chef.

Enjoy!

Granola (yummy cereal alternative)

(Taken from "Living, Loving, and Cooking with my Daughter")

8 C Rolled oats
1/4 C Butter, melted
3/4 C melted coconut oil
1 ½ C whole yogurt or soured raw milk
2 C water
1/2 C raw honey or real maple syrup
1 t sea salt
1 t ground cinnamon
1 C coconut sprinkles or freeze dried fine coconut
2 C chopped crispy nuts
1 C raisins
4 T Ground flax seeds




Mix oats, yogurt and water together in a large bowl.
Pat down, cover with a plate and let sit covered on
kitchen counter for 24 hours. Preheat oven to 200°F.
Into the oats, mix butter, coconut oil, real maple
syrup, salt, shredded coconut, cinnamon and flax
meal. Spread thin on cookie sheets and bake for 4
hours or until dry and crisp. (alternately, put in food
dehydrator). Drizzle with honey, crispy nuts and/ or
raisins. Store in airtight container.

Valentines Cookies

Happy Valentines day everyone!! 2008

1 C GF All Purpose Flour (Red Mills)
½ C Quinoa Flour
1 t Xanthan Gum
1 t Baking Soda
¼ t Sea Salt
½ C Unsweetened Coco Powder
¼ C Butter
½ t GF Vanilla Extract
1 C Real Maples Syrup
½ C Coconut Flakes
1 Egg

Preheat Oven to 350ºF. Make sure butter is at room
temperature and blend wet ingredients together. In a
separate bowl stir dry ingredients together. Add wet
to dry and incorporate without over mixing. Using a
table spoon, place cookie dough onto a parchment
paper lined cookie sheet and bake for about 10 minutes on
middle rack. Check after 7 minutes to make sure they
are not burning. The smaller the cookie the faster it
will bake.
(Makes about 12 to fourteen cookies)

Jetta helped me make them into heart shapes and we put semisweet organic chocolate chips on top for a special treat.

2008 Class Schedule

Group Classes and private consulting available with Jessica Earle
Location: 2054 Quaker Way #12, Annapolis, Md 21401 (Windgate community off of Bestgate Rd.)

Upcoming Classes include:

Restoring Our Children's Health Class

Do you have a child suffering from food allergies, asthma, ADD, chronic ear infections, lactose intolerance or any other digestive ailments? With over 80% of our immune system based in our guts - come and discover how vital the digestive system is in maintaining and establishing health for you and your child. This class will share the principles of the Body Ecology Diet as well as the value of establishing a vital inner ecosystem for your child to achieve his or her greatest potential. During this class, I will demonstrate how to make young coconut kefir--a food that is critical in jump starting the process. I will also have some of the valuable fermented foods available for sale.

Class Date: Sunday March 2nd, 2:30-4:30 pm

Cost: $40

Contact: (443) 822-4667

jessica@essencephotography.net

Location: 2054 Quaker Way #12, Annapolis, Md 21401 (Windgate community off of Bestgate)

Click Here For Directions

Preparing Our Bodies For Pregnancy Class

Are you thinking about conceiving a child and want to prepare your body for a healthy pregnancy? Have you been trying to conceive and are having some difficulty? With 80 % of our immune system in our guts~it is critical that we prepare our bodies for pregnancy through the foods that we eat. This class is open to anyone that desires to learn how to create a balanced and thriving inner ecosystem. Our bodies are microcosms of the earth and it is really important at this time to nourish our bodies in ways that provide our next generation with the optimal potential. Come and learn how your pregnancy can be a beautiful opportunity to cleanse~creating greater health for your body and for your children's lives. This class will use many of the principles of the Body Ecology Diet~a diet that has been found to prevent and reverse symptoms of autism in children. I will also be including the principles of the Weston A. Price Foundation.

Class Date: Sunday March 2nd, 5:30-7:30 pm

Cost: $40

Contact: (443) 822-4667

jessica@essencephotography.net

Location: 2054 Quaker Way #12, Annapolis, Md 21401 (Windgate community off of Bestgate)

Click Here For Directions

Healing Your Inner Ecosystem (Restore Balance To Your Inner Ecosystem Through The Healing Powers Of Fermented Foods)

Are you desiring to feel more balanced, have less cravings while

freeing up more energy for life? If so, come and discover the vast

world of fermented foods and why eating these vital foods on a

daily basis can add incredible value to your life!

In this class you will have the opportunity to sample several

different fermented foods and learn how they help to set up a

beautiful network of intelligence in your body creating a vital link

between your gut and your brain. Come and sample a variety of

easy to prepare, alive, life enhancing foods - that will change your

life!

Class Date: Sunday March 9th, 2:30-4:30 pm

Cost: $45

Contact: (443) 822-4667,

jessica@essencephotography.net

Location: 2054 Quaker Way #12, Annapolis, Md 21401 (Windgate community off of Bestgate)

Click Here For Directions

-Advanced Fermentation (TBA)

-Healing from Candida (TBA)

-Healing your Autistic Child (TBA)

-Healing from allergies (TBA)

***Classes are $40


Contact # 443-822-4667
email: jessica@essencephotography.net

**Check back for updates to the schedule

Jessica Earle

Jessica Earle is Certified Body Ecologist and has studied and applied the wisdom of traditional foods for the last decade. She is

passionate about fermented foods and their role in healing the

digestive tract. Much of her work involves helping women prepare their bodies for child birth as well assisting mothers once their babies have arrived to nurture and support their children's immune systems through eating nutrient dense, alive foods. Jessica is available for private consultations.

Pancakes

absolutely can't wait to try these pancakes this weekend :-)

My new Cook Book is now available in PDF format.

I decided to compile my traditionally prepared gluten-free recipes in a book after many requests from friends and family. More than a cookbook, these pages document my relationship with my daughter Jetta and my journey as a Mother. I hope other Mothers find this book helpful in creating easy and nourishing meals for their children.

Chocolate Buttermilk Pancakes

(This is a recipe from my new cook book, "Living, Loving and Cooking with My Daughter, The Art of Creating Nutrient-Dense Gluten-Free Foods")


2 C All-Purpose GF Flour

1 C Whole Yogurt

1 C Buttermilk

2 Eggs

¼ C Unsweetened Coco Powder

1 t Baking soda



Mix all purpose flour and yogurt in a
bowl and cover. Let sit on the counter
overnight. In the morning add the rest
of the ingredients and pour onto
buttered skillet. Serve with fresh
whipped cream and maple syrup.