Wednesday, May 21, 2008
Saturday, May 10, 2008
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
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!
Thursday, April 10, 2008
boneless eye-round roast (3 1/2 to 4 1/2 pounds) (see note)
teaspoons kosher salt or 2 teaspoons table salt
teaspoons coconut oil plus 1 tablespoon
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
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Thursday, April 3, 2008
1/2 c lakanto (natural sugar subst. from bodyecology.com)
2 c shredded zucchini
1/2 c palm oil (whole foods - spectrum brand)
1 1/4 tsp cinnamom
2 tsp vanilla
1/2 tsp salt
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.
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)
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.
Wednesday, April 2, 2008
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.
Friday, March 28, 2008
1 Large Beet, peeled and chopped
4 medium size Carrots
½ large Cucumber
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
Tuesday, March 25, 2008
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
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
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.
Thursday, March 6, 2008
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.
Monday, February 25, 2008
Monday, February 18, 2008
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
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.
2 cups sprouted spelt flour
1 tsp. baking soda
2 tsp. cinnamon
1/8 tsp. salt
3/4 cup yogurt
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.
Saturday, February 16, 2008
(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.
Thursday, February 14, 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
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
(Makes about 12 to fourteen cookies)
Thursday, February 7, 2008
Location: 2054 Quaker Way #12, Annapolis, Md 21401 (Windgate community off of Bestgate Rd.)
Upcoming Classes include:
-Advanced Fermentation (TBA)
-Healing from Candida (TBA)
-Healing your Autistic Child (TBA)
-Healing from allergies (TBA)
***Classes are $40
Contact # 443-822-4667
**Check back for updates to the schedule
Wednesday, February 6, 2008
Wednesday, January 16, 2008
Friday, January 11, 2008
(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
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.