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Lemon Jello

14 Nov

Lemon Jello

  • 3 c. boiled hot water
  • 2 heaping Tbs. gelatin
  • 1 c. freshly squeezed lemon juice
  • 1 tsp. lemon zest tincture (optional)
  • 0.5 tsp. stevia (adjust to taste (some lemons are more sour than others))

Combine the hot water and gelatin. Stir/whisk until gelatin dissolves. Add the remaining ingredients and refrigerate until firm in 9×13 glass pan.

The Dog’s Baked Treats

14 Nov

The Dog’s Baked Treats

  • 1.5 c. flour (used spelt)
  • 0.5 c. cornmeal (used masa harina)
  • 0.25 c. ground flax seed
  • 2 eggs
  • 1/2 c. pumpkin puree/applesauce/banana
  • 0.25 c. peanut butter
  • bone broth or water (add enough for good dough consistency)

Preheat oven to 350 degrees F. Mix together the flour, cornmeal, and flax. In a separate bowl, whisk the eggs, then add to puree and peanut butter and mix. Combine everything and add the bone broth or water until the dough is moist (not too wet and not too dry). Roll the dough out flat on parchment paper on cookie sheets. Score with a knife to desired size and shape that will break off easily after baked. Bake ~15 minutes.

Cauliflower Curry

14 Nov

Cauliflower Curry

  • 1 tsp. coriander, freshly ground
  • 1 tsp. cumin
  • 2.5 tsp. yellow curry powder
  • 1 tsp. turmeric
  • 0.25 tsp. cinnamon
  • 1 tsp. ginger
  • 1 c. onion, diced (used white and green onions)
  • 3 cloves garlic, smashed and minced
  • 1 15oz. can diced tomatoes
  • 1 sweet potato, diced or 2 c. pumpkin/squash, diced
  • 1 15 oz. can unsweetened coconut milk
  • 0.75 c. bone broth
  • 0.75 tsp. sea salt
  • 1 head cauliflower, chopped into bite-size pieces
  • 1 c. spinach, chopped 

Combine the spices (coriander, cumin, curry, turmeric, cinnamon, ginger) in a small bowl. Saute the onion on low until soft. Add the garlic and spices, then add the remaining ingredients. Pressure cook for 6 min. Use natural or quick release.

Carob Pudding

14 Nov

Carob Pudding

  • 2 avocados
  • 0.25 c. carob powder (or cocoa powder)
  • 13 drops stevia
  • 2/3 c. coconut milk
  • 1.5 tsp. vanilla extract
  • 0.25 tsp. sea salt

Combine avocados, carob powder, stevia, vanilla, and sea salt in a medium sized bowl and mash together until well combined. Place in a blender and add coconut milk. Blend until smooth. Ready to eat.

Cream of Brussel Sprouts Soup

14 Nov

Cream of Brussel Sprouts Soup (adapted from https://www.yummly.com/recipe/Cream-of-Brussels-Sprout-Soup-2536909?prm-v1)

  • 2 Tbs. butter
  • 2 carrots, diced
  • 3 celery sticks, diced
  • 1/2 onion, diced
  • 3 cloves garlic, smashed and minced
  • 1 lb. brussel sprouts, ends cut off and halved
  • 3 to 4 c. bone broth
  • 1/2 tsp. sea salt
  • 1/4 tsp. cayenne
  • 1 tsp. dried thyme
  • 1 tsp. dried mustard
  • 0.5 to 1 c. heavy cream

Melt butter. Place carrots, celery, and onion in food processor and pulse until fine. Saute these veggies on low. Add garlic, then add brussel sprouts, bone broth, sea salt, cayenne, thyme, and mustard. Cook in pressure cooker ~5 min. or simmer on stovetop. Use an immersion blender to puree. Add 0.5 to 1 c. heavy cream before serving.

Cheese Bread

24 Aug

Cheese Bread (adapted from Easy Skillet Keto Garlic Bread at https://ketonoms.com/)

  • 1 cup shredded Mexican blend cheese (or Mozzarella)
  • 1 Tbsp cream cheese
  • 1 Tbsp coconut flour
  • 1/2 tsp baking soda
  • 1 egg
  • 1/2 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp salt

Melt the cream cheese over low heat on the stovetop. Take off of heat, mix in the egg, and set aside. Combine the shredded cheese, coconut flour, baking soda, egg, italian seasoning, garlic powder, and sea salt in a bowl. Add the egg mix to the cheese mix. Cook on a buttery cast iron skillet or in a waffle maker.

Applesauce (pressure cooker)

1 Jul

Applesauce (pressure cooker; adapted from https://tastesbetterfromscratch.com/instant-pot-applesauce/)

  • 1 c. water
  • 1 Tbs. lemon juice
  • 1/2 tsp. cinnamon
  • 8 apples (or mix of apples and pears); cores removed and sliced into quarters or eighths

Place water, lemon juice, and cinnamon in pressure cooker bottom. Slice apples/pears into quarters or eighths and compost the cores. Pressure cook on stovetop for 8 min., quick release.  Puree with an immersion blender. Eat, refrigerate, or dehydrate for storage.