Sunday, December 18, 2011

 Snickerdoodles




I wanted to make it paleo but I didn't have coconut sugar or date sugar at home. So I just used organic cane sugar, just this time. 

This was based on Jamie Oliver's recipe with a little exception.  I don't like stuff that's overly sweet so I used less sugar.  I also made it dairy-free.

3/4 cup coconut flour
1/2 cup organic cane sugar
1/2 tsp. gluten-free vanilla
a dash of sea salt
4 eggs
1/2 cup Spectrum Shortening

Sugar/cinnamon for rolling the cookies:

1 tbsp sugar
Some cinnamon, I didn't measure

Mix eggs, vanilla, sugar, eggs and Spectrum shortening.  Add the coconut flour and make sure to remove all lumps.  Mix well. Set aside for 5 minutes.  Meanwhile, line a baking sheet with parchment paper.  Make dough into small balls, roll in sugar/cinnamon mixture, and flatten on the baking sheet.  Bake at 375 degrees F for 15 minutes.  Enjoy!  They're so delicious!

Tuesday, November 22, 2011

Nibmor chocolate review


Who doesn't want chocolate? I don't know anyone who doesn't.  Anyway, hubby was browsing at our Whole Foods and found this chocolate and bought it for me. I had to share my thoughts about it.  It's not exactly paleo or GAPS-friendly due to the fact that it has agave nectar, but I was willing to try it.  It has a different taste, a slightly different feel and texture. It's softer than regular chocolate. I like that it has 65% cacao and it's been crafted at low temperatures to minimize the loss of nutrients and flavonoids.  It's also non-GMO which is a huge deal for me.

There are several flavors but I prefer the plain one.  At 3.99 a bar it costs more than regular store-bought chocolate but it's worth it.

I like this chocolate and I will continue to buy it!

Paleo Coconut pineapple muffins

I realized I have a lot of coconut flour left and some leftover pineapple that has to be consumed ASAP.  This recipe is really easy, paleo and GAPS-friendly as well.

I need to add more pineapple next time!


1/4 cup sifted coconut flour
3 pastured eggs
1/4 tsp gluten-free vanilla
a dash of celtic salt
Bits and pieces of pineapple(I'm not sure how much I used, sorry)
1 tsp baking powder
2 tbsp melted Spectrum shortening or real butter if you can handle it.
2 tbsp raw honey

Mix eggs, honey, Spectrum shortening, salt and baking soda.  Then add the remaining ingredients. Make sure to remove clumps.  Bake at 400 degrees F for 15 minutes. Makes about 6-7 muffins.

Note: I've made this with nuts and blueberries. Just substitute for the pineapple and add nuts, berries or whatever you want. Enjoy

Thursday, October 20, 2011

Craving for Chocolate

I've been craving for chocolate and just happened to have some Enjoy Life chocolate baking chips at home.  So this is my really simple, easy creation.  Just 1 cup of dark chocolate chips and 1 tbsp virgin coconut oil melted and mixed together and poured in a mold.  You can even use this concoction to dip fruits in.  Kind of like a fondue.  You can add nuts, shredded coconut....go wild with it!


Put them in the freezer for 15 minutes or til it gets hard. Then enjoy!

Thursday, September 22, 2011

Soaked and Sprouted Red lentil soup

This is just a basic red lentil soup that can be an addition to a meal.  I like to soak and sprout lentils but feel free to omit this part.  The soaking/sprouting part took about 3 days!  Just prepare however you prepare your lentils.  Sorry I didn't get a picture of this.

Ingredients:

1 cup red lentils, soaked and sprouted
Black pepper
Thyme
Sea salt
A few slices of bacon(fried) and cut into pieces
Water

In a pot, add the lentils then water just enough to cover it. Bring to a boil. Add the spices except for sea salt.  Boil for a few minutes then cover simmer til lentils are cooked.   Add the salt and bacon pieces after the lentils are cooked.

Comfort Food

I've been the worst blogger. I haven't updated in so long.  The truth is I have tons of new recipes but just haven't had the time to go here and update.   We're not really on strict GAPS anymore. We're more paleo again. We're still doing all the fermented foods and broths but I've added digestive enzymes into my daughter's regime.  I still take digestive enzymes too.

Anyway it's been raining quite a bit here and so I made this comfort food.  I cheated a little and added peas(that I found in the freezer) and potatoes that I bought from a local farmers market.



Ingredients:

A pound of grass-fed beef
1/2 onion
garlic, maybe about 1/2 head
black pepper
1 bay leaf
Sea salt
peas
organic red bell peppers
organic Brussel sprouts
organic potatoes, washed, peeled and diced
water
pork lard

Heat large skillet, add pork lard.  Add garlic and onions.  Saute. Add all other remaining ingredients and cover to boil.

I cook mine til the water dries out a little.  You can add as much water as you like. This would all depend on if you want a dry or a soupy consistency.

Enjoy!

Saturday, June 18, 2011

Bison meatballs, fake noodles and omelet

can't have enough!  

Zucchini's in season now so I had to figure out a way to incorporate it into our diet.  My daughter is not a fan so I cut the zucchini to make them look like noodles and sauteed it in coconut oil, garlic, onion, pepper, a little bit of *peanut butter(use almond butter to make it paleo).  She's always saying how she misses noodles, well here you go then! She ate them! 

The omelet is just pastured eggs, scrambled with sweet onions, also from the farmers market.

If you haven't tried bison yet, I think you should. It's really good and it's one of my favorites.  This is just something I put together at the last minute:

Once again, I'm eyeballing:

1/2 pound ground bison
dash of pepper, sea salt, organic garlic powder, some sage
About 2 Tbsp pureed peach(no skin)
1 tsp honey

Just mix it all together and form into small balls.  Bake at 350 degrees F til it's brown. 

*I make my own peanut butter.  I soak the peanuts for 12 hours in salty water. Rinse well and roast them at 350 degrees til crispy.  I get skinless peanuts.  After roasting, I process it with a little honey and unrefined coconut oil. 

Saturday, June 11, 2011

Bone broth anyone?

Gut-healing broth

I can honestly say that I am now addicted to bone broth ever since starting on the GAPS diet.  My day feels like something is missing if I don't have any.  Thankfully my daughter feels the same and that makes me very happy!  When we first started on GAPS, she refused to touch broth at all.  Now she welcomes it everyday and I'm glad because I know it's been instrumental to our healing.

We are currently on stage 4 of GAPS now (can I hear a woot!?).  We started in March and I've decided that I will not rush things through. I think we'll stay on stage 4 for a few more months.

Anyway, back to the broth.  Simple and nourishing and a must have for every meal.

For this one pictured, I used grass-fed beef bones (I'm not sure what kind, it had a lot of marrow).

Water, sea salt, pepper, onions, garlic, a dash of apple cider vinegar.  Just throw them all in there. Simmer for 2 hours.

After the broth cools, I normally put them in zip-lock bag and then freeze them.  I use them for dishes or just drink them plain with our meals, or add egg or other veggies to it.

Beet Kvass

Another nourishing, lacto-fermented drink for you to try! 

Looks pretty doesn't it?


Ingredients:

2 quart glass container
2 organic beets, skinned and diced roughly
4 tsp sea salt

Put beets in the jar, add the salt then fill it up with filtered water all the way to the top.  Stir. Cover and let it ferment for 2 days. Some say 3 days will make it better, that's totally up to you.  After the alloted time, transfer kvass into another jar.  Add more water to the remaining beets and ferment again for 2 days.  The second batch will not be as potent as the first time but that's okay!

Enjoy!

Saturday, May 21, 2011

Sauerkraut

I grew up with fermented foods but I never cared for them.  Only when I started doing GAPS did I really get into fermented vegetables.  So far my favorite is sauerkraut.  The first time I took a bite, I had to spit it out.  However, as time went on, I grew to love it.  Now I'm hooked for life. I eat it with lunch and dinner and even drink the juice(brine).  My daughter had the same reaction.  Immediate reaction was hate & disgust but grew to love it after a while.

I apologize that the picture is not the best. I sort of drank the juice prior to this picture :).



Here's my kraut recipe.

I medium sized organic cabbage
2 TBSP celtic sea salt (or sea salt)

Cut the cabbage into small pieces.  Put in a bowl, add the sea salt.  Mash and wring them until liquid comes out.  Transfer into a jar large enough to keep the cabbage submerged.  Add some water if you didn't get enough from wringing the cabbage.  I ferment mine for up to 2 weeks. I add a few TBSP of the brine from a previous batch.  Cover and let it sit.  

Note:  I use a  Picklemeister.  You can use any glass jar.

Friday, May 20, 2011

Coconut Waffles

This is quick and easy and paleo!   It's always a hit at my house.  I eyeballed everything so I'm giving you approximate measurements in this post.

1/4 cup coconut flour
2 large duck eggs (you can use chicken eggs too but you may need 3).
1 tsp GF vanilla
2 tbsp coconut milk(I made my own)
a dash of salt
1 tbsp honey
1 tbsp virgin coconut oil

Pre-heat your waffle maker.  Mix everything and make sure to remove all lumps.   Cook! Serve. I served this with honey lemon creme that I purchased from an SCD-legal website.

Monday, May 2, 2011

Pumpkin Seed Crackers

I didn't have a chance to take a photo of this. They just went fast! So I suppose that means that it was good.  It's really easy to make.  I just eyeballed this recipe.  I believe I used a cup of soaked/dehydrated/ground  pumpkin seeds and 1 duck egg.   I pre-heated the oven at 350 degrees Fahrenheit.   I baked til it browned on the sides.  I added some Celtic sea salt after I took it out of the oven.  Enjoy!  It's easy.  I promise to take a picture the next time I make it.

I just broke mine apart, no need to look perfect. I rather liked them looking quite rustic.

I've also made this recipe with pecan and walnut with great results.  I'll be continuing to tweak this recipe.

Sunday, April 3, 2011

Grain-free chocolate muffin/cupcake

Nom, nom, nom
My daughter and I have been feasting on these! Very easy to make and it freezes well.  It melts in your mouth. The secret is in the egg whites.  I use 2 free-range eggs and then 2 egg whites. The muffins came out very fluffy inside but not gooey.

Ingredients:

1 cup peanut butter (or any other nut butter)
2 eggs
2 egg whites
1 very ripe banana
2 tbs chocolate powder(I used Hershey's)
1/2 tsp baking soda
1 tsp lemon
1/4 cup honey

Preheat oven at 350 degrees Fahrenheit.

Mix everything together. Add the lemon juice after everything's mixed.  Bake in a lined muffin pan for 20 minutes or til toothpick comes out clean.

Sunday, March 27, 2011

Update on GAPS diet

A few weeks have gone by, we've been doing GAPS. DD and I are both still on stage 3. I kind of plan on staying here for a few months.  I was late in introducing fermented veggies.  I am just starting now.  I did give DD a bit of water kefir here and there and I had some too.  Somehow I felt the fermented veggies was more important. So we stay on stage 3 for a while, carry on with the fermented foods, then probably next week I'll start juicing.

Food has started to become very boring now. I just can't wait to be on the FULL GAPS diet, however I also don't want to rush things. Right now we live on soups and broths with plenty of meat and vegetables.  I've already introduced fruits, mainly bananas and avocados.  DD seems to be alright with dried apricots, dates and watermelon.  I seem to be having problems with watermelon so I backed off. 

This is our journey on GAPS, feel free to chime in.  One thing I recently learned is that DD (3 yr old) likes sauerkraut!   Who would have thought?

Friday, March 4, 2011

Sugar and dairy-free chocolate bark

***WARNING- may induce chocolate COMA*** LOL

I've been craving for chocolate to the point that I even cheated and ate something with sugar.  I had a horrible stomachache after that!  I found a recipe online and sort of modified it for my taste. So here it is.

totally addicting!

I didn't really measure much, I just eyeballed everything like I normally do.  I apologize if this confuses some people but this is how I roll.  I'll do my best with my approximations.

1/2 cup organic virgin coconut oil
1/3 cup agave nectar
1/2 cup coconut shreds
1/2 cup crushed walnuts (you may use any nuts you like or even fruit)
9 Tablespoons of Hershey's natural unsweetened cocoa powder

Melt organic virgin coconut oil in the microwave (or double broiler if you have it).  After it melts, add all the ingredients and mix.   Spread evenly on a parchment-lined baking dish.   You can use a spatula to spread it evenly.  Freeze for about 20 minutes or until it sets.   Break them apart and eat! 

Thursday, March 3, 2011

Water Kefir

It's alive!!!!!

A dear friend sent me kefir grains (not to be confused with real food grains!) and I decided to make kefir water, since I can't have dairy. This was my concoction!

It's basically filtered water, kefir grains, organic sugar(the grains will eat them I was told), an apricot.  Yep that's an apricot, the bloated orange thing inside.  You will also need a clean glass jar with a lid, the size would depend on how much kefir water you're making.

Every couple of days you need to rinse the kefir with filtered water. You'll need a strainer, preferably a plastic one. You don't want the kefir grains to touch metal.  Then you put the filtered water and the kefir in the glass jar, add fruit if you like, then the organic sugar.  I was told you can use molasses too.

Oh and yes you are supposed to drink this stuff! ;). I normally wait at least 3 days before I drink some. 

Fake Larabar balls

these didn't last long!
I can't think of a snazzy name for these so because they taste like Larabars I decided to call them  "Fake Larabar balls."  These are so easy to make and so delicious, you'll devour them all in one sitting!  

I always get raw nuts and soak and dehydrate them first, which could take a couple of days.  However,  if you just want to use regular nuts and not go through the lengthy process like I do, that's fine too.  If you're interested in the art of soaking nuts, here's how I do it:

Wash the nuts thoroughly.  You'll notice that bubbles will form. Rinse well.  Soak in cold water with a little bit of salt.  Soak for at least 12 hours.   After the allotted time, rinse well.  I dehydrate them after. I have a dehydrator, I leave them there for about 7 hours. You'll have to check, times may vary, depending on your machine and the type of nuts you're using.

Ingredients:

1 cup dried dates (I used Dole)
1 cup walnuts ( you can use any nuts you want)
1/2 cup shredded organic coconut *optional

Pulse dates in a food processor.  Set aside. Pulse the walnuts but not too much, you don't want to end up with walnut butter!

Mix them together and form into balls. Or if you want to make them look like Larabars, make them into bars.

Refrigerate until it sets.  For Larabar look-alike, wrap in plastic wrap individually, tape it and refrigerate until it sets.

I hope this is not too confusing! Enjoy!

Saturday, February 26, 2011

Yuck, this whole week was a mess!

I'm glad this week is nearing to a close. My 3 year old and I have the worst cold and cough since Monday! I can deal with it but she doesn't tolerate cold and coughs well.  She is miserable! She barely slept at all which in turn kept me up as well.  Anyway, thank God she's feeling much better today. I was about to lose my mind with the constant crying!

I had planned on starting GAPS this week but because of our illness I've decided to postpone it.  I didn't want to add more misery to our misery lol.  I'm still feeling intimidated but I feel I have a better grasp of the diet now and I'm going to do my best to make this work.    I'm still feeling disorganized! I keep thinking about things I need to have and get ready ahead of time.  There's a lot!

Friday, February 18, 2011

I got my GAPS book

I received the nearly 400 page Gut and Psychology (revised edition) book late last week.  It's a hefty book!  I'm trying to read as much as I can before I start this diet for me and DD.  I want to get organized, I want to make sure I understand it clearly before we begin.   As I go through each chapter, I can already tell this is going to be so difficult. 

I'm more than halfway done with the book.  Right now I just feel so overwhelmed and wondering if I can really do this.  DD needs to do it too.  I could probably cope better because I'm an adult but she's only 3 and there's so many foods she has to avoid. So that means the list of foods on GAPS is even smaller.  I'm stressing out and we haven't even started!

Going to this GAPS means re-writing everything that I've been doing for the past 3 years of DD's life.  Not such an easy task.  I need some real brain-storming and good planning.

Monday, February 7, 2011

Dairy-free Peas and Carrots soup


I was reading a story online and in it a teenager makes peas and carrots soup for a cancer-survivor.   I've never had it before so naturally, it made me curious and I just had to make it.  I googled and tweaked a recipe that would work with our food issues.  So here it is.

*Ingredients:

1 cup of frozen peas
1 cup diced carrots
Some diced celery stalks
A dash of thyme
A dash of salt and pepper
A few pieces of chopped garlic
A cup or so of hemp milk ( you can also use almond or any other dairy-free option.  Use real milk if you can tolerate it)
A tbsp of tapioca starch to thicken it (you may use arrowroot or potato starch too)

Saute garlic then add everything to the pot.  Bring to a boil.  When vegetables are tender, turn off the stove.  Let it sit for a little bit.  Puree.  Serve!

I initially made this with coconut milk.  It was lovely!  The 2nd time (in the photo) was with unsweetened hemp milk.

*I eyeball when I cook.  I apologize for the approximations. 

Sunday, February 6, 2011

What we eat(Rotation Diet)

I've had quite a number of people asking me what we eat everyday, mainly for breakfast.  I'm sorry I'm just posting this now so late.  I'm making some drastic changes though so in a few weeks this may not even apply anymore.   DD and I are going to do GAPS.  See link if interested.

gapsdiet.com

Anyway, here are things we eat for breakfast on rotation: I'm not specifying what days we actually eat them.

Breakfast ideas:
Muffins made from nut butter or nut flours
Pancakes made from nut butter or nut flours
Fruit with malanga butter*
Fruit peanut butter or cashew butter
Chestnut flour muffins *I'm still experimenting with other recipes
Coconut pancakes
Coconut bread
Coconut muffins/cupcakes
Coconut yogurt (homemade)
Turkey bacon
Sunny Side up eggs/scrambled eggs
Poached eggs
Avocado or avocado with eggs or with turkey bacon
Malanga cookies (they're healthy) that I baked
Yam cookies

Occasionally:

Homemade hash browns
Sweet potato hashbrowns

Keep in mind that I mainly bake/cook sugar-free on top of everything else. If I think of something else I'll post :).  I hope this helps some of you.

*I purchased malanga butter, malanga flour and yam flour from Specialty Foods.  They don't have a website, just a phone number you call and they will send you a very detailed catalog of all the tuber flours they sell.  They sell baked goods, imitation nut butters, specialty oils, lipbalms and lotions that can be made according to your allergies.  They are all pricey items but worth it if you have plenty of allergies.

SuperBowl Sunday Beef Stew!


I love cold weather because I love soups and stews :).  Here's another hearty yet easy recipe.  It was just succulent and a perfect healthy meal for Superbowl Sunday!

*Ingredients:

Any cut of beef, preferably with bones, preferably grass-fed (this one is organic), this was a large cut.
1 tbsp ground pepper
1 tbsp sea salt
A cup of roughly chopped carrots
A cup of roughly chopped
a cup of Bok Choy
1/2 red onion(or white or whatever you have)
A few pieces of diced garlic
1/2 cup of chopped celery
Enough water to cover the entire thing

Put the meat to cook with the garlic, onion and celery. Cover the whole thing with water.  Set to cook in low.  In the morning when I woke up, I added the vegetables and let it cook for another hour or so, til they're tender.

Voila! Easy meal!

*I don't measure except when baking, sorry! I just love, love, love to eyeball!

If you have leftovers and you're tired of this meal, shred the beef and make it into Vaca Frita!  I'll post a photo and a recipe for that later.

Update on Chestnut Muffins

I usually like to soak the flours I use so last night I soaked the chestnut flour mixture(minus the leavening agent).  I just soaked it with hemp milk and let it sit on my countertop.  In the morning, in typical fashion, the soaked flour was very watery.  In my attempt to salvage it, I just added stuff that I would normally add to make pancakes.  I made one pancake very, very thin, cooked it on medium heat but it still didn't come out as I wanted.

Next I thought I'd salvage the mix even more and make the muffins that I had originally in mind.  I added more chestnut flour, I don't even remember, perhaps about 1/2 cup.  Baked it at 375 degrees.  The same thing happened, it was gooey.  So the whole thing was a disaster pretty much.  I wasted an expensive flour.  I ended up giving my daughter eggs for breakfast which messed up the rotation diet because today's not egg day(for those who follow a rotation diet, you know what I'm talking about).

Sigh, alright, so do you have the same experience when soaking flour(nut flour)?  It always comes out watery. In the past I soaked buckwheat and quinoa and had the same results. I'm not sure what to do.  I really want to soak the flours first to get rid of lectins, phytic acid, etc so they can be easily digested.

Thoughts? For now I guess I won't soak the nut flour.

Saturday, February 5, 2011

Flaring up

Well for the past week I've been flaring up.  I had a bout of pneumonia in the beginning of January and I'm sure the antibiotics and the steroids messed up my stomach again.  I'm thinking of trying GAPS now.  For those of you not aware of it, here's a link for more information.  I tried doing SCD but when I started feeling better, I just started cheating and then I was back to where I started.  It was hard because the holidays came and the pressure to eat forbidden foods was so strong. I know, I know, I need to have a stronger resolve.  Well I'm desperate now so I've decided to do GAPS and probably my daughter who's 3 will be on it too.  She's been having some symptoms off on an again and it's really stressing me out.

GAPS
www.gapsdiet.com

SCD
http://www.breakingtheviciouscycle.info/index.htm

If you are doing GAPS please comment.  Thanks!

Thursday, January 27, 2011

Coconut pancakes


Who doesn't love coconut?  This is easy and doesn't require a lot of prep work. 

I apologize for the picture, the pancakes were devoured.  Also I don't go for perfection, I like things to look rustic as long as the taste is great!

Ingredients:

1/4 cup coconut flour
2 organic eggs
1/2 tsp vanilla
`
1/2 cup hemp milk, get unsweetened if you can.  Or use coconut milk, even better
Optional: a dash of salt

Mix everything together and make sure there are no lumps.  No one likes lumpy pancakes! LOL  Set it aside after mixing.   Heat up pan or griddle, cook on medium heat til done.  It won't bubble up like a traditional pancake recipe, please make a note of that.

Enjoy!  I actually served it with watermelon, just because today is watermelon day in the rotation diet but you can serve it with anything!

Wednesday, January 26, 2011

Chestnut flour muffin with chocolate!

This is the first time I baked with chestnut flour.  It came out great!  There's no dairy, grain, eggs, soy in this recipe.  I normally use honey or agave nectar but it would be too watery so I went ahead and used beet sugar.  I hope you enjoy these muffins! They were so good.  My daughter gobbled one up and wanted more!

1 cup chestnut flour *
1/2 cup beet sugar (or less, it's a little too sweet for me, next time I'll use 1/4)
Equivalent of 1 egg, egg-replacer
1/4 tsp vanilla
1/2 cup hemp milk
4 tbsp Spectrum shortening, softened for 30 seconds in the microwave.
1/2 Tbsp baking powder (make sure it's the gluten-free kind)
1/4 tsp baking soda
A dash of salt
A handful of chocolate chips *I use sugar-free and purchased them from Nutsonline.com

Preheat oven to 375 degrees Fahrenheit.
Mix all the dry ingredients together.  Mix all the wet ingredients together til smooth/creamy.   Add wet ingredients to the dry ingredients together.   Mix and then slowly fold in the chocolate chips.  Bake in a cupcake-lined tin for 20 minutes or til toothpick comes out clean.

Enjoy!  They're yummy!
*Bought from Nutsonline.com in case anyone is wondering.

Thursday, January 20, 2011

Cashew butter muffin

Cabin fever set in and I was just experimenting.  Desperate times calls for desperate measures.  :)  I'm loving the fact that nut butters can work on their own without any flour. Great news for me because we're grain-free.

I adapted this recipe from the recipe on Joyful abode.com, she uses almond butter but my daughter is reacting to almonds right now so I decided to use cashew butter instead.  This one didn't rise as much as if you would use almond butter.  I suppose you can also make them bigger or even use cupcake liners.



Ingredients:

1 cup cashew butter
1 egg
2 tbsp honey
1/4 tsp baking soda
1/2 tbsp lemon juice

Preheat oven to 350 degrees Fahrenheit.
Mix everything together by hand or with a mixer.  Put spoonfuls in greased muffin pan.  I put apricots on a few of them just for the heck of it.  Bake for 20 mins or til done!  They looked a little funky but they were good!  My daughter liked them!

Sunday, January 9, 2011

Paleo Pork stew

Paleo Pork Stew


This came out very good and I was eating everything in sight!  I served it with organic baked red potatoes.  Towards the end, I dipped the potatoes on the broth/soupy part, however you call it!



Ingredients:

Pork tenderloin ( is that what you call it, LOL).  It had some bones
A few bay leaves
Turmeric (for color)
Black pepper
Sea salt to taste
garlic
1/2 onion, diced
2 Tbsp Coconut Aminos
A few cups of water

Boil everything together until the meat is tender.  Mix it every now and then to make sure the color stays even.  Eat and enjoy!

Paleo Coconut Bread

I forgot to take a picture of this when it first came out of the oven, ooops.  Rather easy to make, just make sure you get rid of the clumps.  Mine was rather clumpy at first, it took a while to get them all out. 

3/4 cup coconut flour
5 eggs
1 tsp vanilla
1/2 cup butter or melted coconut oil
2 tbsp agave nectar
1 tsp baking powder

Mix everything until all lumps are gone.   Grease pan and bake.
Preheat oven at 350 degrees Fahrenheit and bake til brown on the sides.

They stayed together and was good with peanut butter!  We enjoyed this!

Coconut chicken curry

I love coconut anything.  This is a simple and hearty recipe and I hope you enjoy it!

This picture was in the process of the whole thing cooking.



Note: I don't like to use chicken filets, I prefer meat that has bones, it adds to the flavor

Ingredients:

Chicken thighs, legs, etc.  Whatever parts you can find inexpensive. I buy organic.
A whole lot of curry Powder (I use McCormick)
Half an onion
a few diced potatoes, no skin
a bunch of carrots, roughly chopped
A couple of bayleaves
Water (I didn't measure, I never do!)
1 can of coconut milk (I don't use light so I'm not sure how that would render itself)

Sautee spices and then add the chicken, water, and everything else.  Boil until meat is tender!  Serve over boiled plantains or eat by itself.

Saturday, January 8, 2011

Almond Milk from soaked almonds

I've been meaning to post this recipe but I've been busy and got sick over the holidays, here it goes.

I got a bag of almonds and soaked them for 12 hours, rinsed them and then blanched for 3-5 minutes til the skins came off.  You don't want the skin when blending almond milk, it kind of tastes bitter.

Ingredients/stuff you'll need:

Cheese cloth for straining
Blender
1cup almonds
2 cups filtered or distilled water
Sweetener of choice, I use agave nectar

After you've blanched the almonds, put them in the blender and add the water.   Blend til smooth.  Strain on the cheesecloth.  Save the pulp for something else, you can use it for making granola bars (more on that later).
I didn't end up adding the agave nectar to the blend.  I just added it before I drank the almond milk.  My daughter liked it a lot!  It tastes pretty good by itself or even in coffee :).

Enjoy!!!

www.dewfromheaven.wordpress.com  for my previous blog with recipes and anecdotes from an allergy-celiac mom.