Our 21 Day Diet Recipes

 

 

Recipe Index  

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Our 21-Day-Diet & Very Low Carb Recipes:

Jade Juice Cocktail                                                         Serves Two

Phyto-protein power drink - quick energy from plants ("phyto"). The bright green beverage delivers a morning boost, like a rooster (cocktail) heralding daybreak.

 

For safety, familiarize yourself with identity & use of a wild plant before picking it.

 

Blend, to taste, ½ cup greens & ¼ cup liquid (room-temperature tea, or ):

            dandelion (Taraxacum officinale) tea

            garlic (Allium sativum L.), peeled crushed very small clove

            parsley (Petroselinum crispum), sprig

            poke (Phytolacca americana), COOKED drained young green shoots

            golden purslane (Portulaca sativa), succulent leaves/young shoots

            common chickweed (Stellaria media), young rosettes

            lambsquarter (Chenopodium album), young shoots / tender leaves

            shepherd's purse (Capsella bursa-pastoris), young sprouted plant

            cleavers / goose grass (Galium aparine), shoot tips / tender leaves

            (a few organic berries, washed)

 

Pour into stemmed (or, juice) glasses to fill halfway. In the blender put another:

            ¼ cup more liquid (the tea, or water)

 

Swirl to rinse (clean the blades), and then fill the glasses up. Drink immediately, or cover and refrigerate up to about a day (shake or stir before using).

 

Stringy stems / tough leaves turn the drink to green "chewing gum"—use for tea.

Shepherd's purse (mustard family) has a peppery taste; a little goes a long way.

 

or

Blend:

            ½ cup water

            2 teaspoons barley grass, cold-pressed and powdered

            a few organic berries, washed

 

Pour into stemmed (or, juice) glasses to fill halfway. In the blender put another:

            ½ cup more water

 

Swirl to rinse (clean the blades), and then fill the glasses up. Drink immediately.

 

 

Water

We drink about a half gallon a day of optimized water. It flows from the tap, gets filtered, and a pair of strong, 4400 gauss magnets configures it for 9 minutes to be absorbed most quickly and easily into the body's cells, replicating pi water in nature, making a healthier difference, and costing less than bottled water.

 

 

Yoghurt                                                                                               Makes about 2½ pints
 

Put into a pan:

            1 quart raw (coconut) milk

 

If you wish, sprinkle across the top the next two ingredients as thickeners:

            (¼ oz. (1 packet, or 7g) unflavored gelatin, optional)

 

Let stand one minute; if you wish, stir into the milk (with a whisk) til dissolved:

            (¼ cup organic powdered milk, optional)

 

Warm (up to 185° Fahrenheit and then cool down to 118° Fahrenheit):
Turn on oven (proof setting, if available) to warm. Mix well into the milk:
            1 Tablespoon plain yoghurt with active cultures

 

Place mixture into clean (sterile) jars, but not all the way up to the very top.

 

Put clean (sterile) lids on clean (sterile) jar rims; place in 90°F - 120°F oven in a single (L-shaped) line around the oven light. Turn oven light on and leave it on.

 

Leave jars undisturbed 4-24 hours. Check (to turn on oven 10 seconds hourly)
to maintain 90-120°F until set (yoghurt pulls away from the jar when tilted).

 

The longer the yoghurt cultures have a chance to work, the tangier the flavor.
Place in refrigerator. Refrigerate until ready to use. Save 1 T. for next batch.

 

Serve plain, or with an addition of your choice, like raw nuts and/or berries.

 

 

Yoghurt—Love That Yoghurt  Make yoghurt, over & over again

Turns out we really like this stuff, and make extra (to give away). This is how:


We bought several brands of plain yoghurt. Into pint jars I put starter yoghurt,

fill halfway with milk, mix until dissolved (with a whisk), fill the rest of the way,

put on the lids, each labeled for that yoghurt starter. Culture, then refrigerate.


I leave 1 T. in the jar—don't spoon out every last bit—to make another batch.

Or, add milk to the remainder in the jar, stir, and use it as a milkshake base.

 

I use two thermometers:  one hangs in the oven, the other clips onto the pot. I set a timer and check the oven temperature in 11:11 minutes, turn on the oven for 11 seconds if needed or hold the door open if needed, then repeat. When the temperature is stable, I set the timer and then check every 99:99 minutes or so.

 

When buying yoghurt with a mix of active cultures, after making your own half dozen batches, you may want to buy more yoghurt and start up fresh again. Dominant strains can affect the yoghurt as they take over in the active culture.

 

 

Turkey Loaf

Preheat oven to 375º Fahrenheit. In a large bowl, lightly beat:

           1 pastured large chicken egg
           1 small
organic garlic clove, minced
           ½ tsp sea salt

 

Use a fork and stir in:

           1½ lbs pastured organic ground turkey or turkey breast
           2 Tbsp. (⅓ ounce) grated Parmesan cheese (unpasteurized)
           1 small
organic onion, chopped

           ⅔ cup finely chopped raw walnuts

 

Form the mixture into a loaf and place in a baking dish. Bake 'til cooked through and a meat thermometer registers 165 degrees Fahrenheit (45 to 50 minutes).


Turkey Loaf is good sliced & placed atop a tossed salad, or frozen & reheated.

 

 

White Hearts of Daylily Shoots                       Makes Two Servings

White daylily (Hemerocallis) hearts that taste like snap green beans.

 

Gather, clean, and steam or boil 5-10 minutes (one or more cups of):

           white hearts of early spring daylily shoots, or green daylily shoots

 

Season to taste with:

            organic (unsalted sweet cream) butter

            coarse sea salt

            freshly ground pepper(corns)

 

Serve (with Xeric "Zero Carb" Topping).

 

 

"Zero Carb" Toppings

Zero carbs or very low carbohydrate content.

Your choice of:

           pastured chicken egg, hard cooked and chopped or sliced

           cooked organic meats, diced

           pitted olives

           organic (unsalted sweet cream) butter

           organic herbs and seasonings

           homemade Mayonnaise

           homemade Yoghurt

           raw (Cheddar) cheese, grated

 

 

 

Xeric "Zero Carb" Topping                             Makes Two Servings

Well, not entirely 0 carbs, but less than a gram per serving (1.977 g, 2 servings) from water-wise (drought tolerant) plants. Great for World Water Day, March 22.

 

Mix over low heat in a skillet until warmed:

           10 or 12 raw dried organic raw pine nuts, pignolia (.266 g carbs)

           ½ T. organic raw raw slivered almonds (.559 g carbs)

           1 t. raw sesame (.701 g carbs)—or sunflower (.667 g carbs)—seeds

           ½ t. olive oil (0 g carbs)

           ¼ t. fresh organic rosemary (.207 g carbs)

           ¼ t. fresh organic thyme (.244 g carbs)

 

Serve as a topping (with White Hearts of Daylily Shoots).

 

Omelet Florentine                                                      Serves Two

Sauté lightly together:

            olive oil, or organic (unsalted sweet cream) butter

            sliced organic fresh white button mushrooms (two)

            fresh organic spinach (a handful of baby spinach leaves)

 

 Beat in bowl:

            4 eggs from pastured chickens

            4 Tablespoons water

 

Remove vegetables from pan to small dish. When a drop of water sizzles in the pan, pour in the beaten eggs.

 

While the eggs heat, stir into the vegetable mixture:

            2 spoonfuls ricotta cheese (your choice of spoon size)

 

When the omelet is partially set, place the cheese-vegetable mixture on half the eggs, and fold the other half on top of them.

 

Cook briefly (flip to brown the other side) and serve.

 

 

Butternut Squash Seeds

Cut open the butternut squash, remove the seeds from the center cavity; air-dry.

 

 

Mesclun Salad

Prepare the mesclun salad bed—wash, [spin] dry, & tear into bite-size pieces
a mixture of young organic leaves (like leaf lettuce, dandelion greens, spinach).

Add snow pea pods, organic sliced mushrooms, and your choice of protein.

We used 1-2 slice(s) of leftover Turkey Loaf.

Top with homemade Ranch Dressing. Enjoy!

 

 

Ranch Dressing                                             Makes about 1¼ cups
Combine:
            ⅓ cup homemade Mayonnaise
            ⅓ cup plain homemade Yoghurt
            ½ cup organic buttermilk
            2 teaspoons finely grated organic onion
            1 small clove of organic garlic, pressed
            seasoning, to taste
            (1 teaspoon snipped fresh organic chives)


Cover and refrigerate until ready to use.

 

 

Mayonnaise
Blend well in blender:
            1 egg (or, egg yolk) from a pastured chicken
            1 Tablespoon mustard
            2 Tablespoons freshly squeezed organic lemon juice (or vinegar)

            your choice of spices

With the motor running, slowly pour in a thin stream until a thick mixture forms:
            ¾ to 1 cup olive oil

Cover and refrigerate. Use within one week.

 

 

Cocoa Peanut Butter Candy, a snack with xylitol from birch trees

Stir together until mixed:

            ½ teaspoon xylitol made from birch trees

            ½ teaspoon all-natural, unsweetened organic cocoa

            1 Tablespoon organic Valencia peanut butter
            1 Tablespoon ricotta cheese


Roll into a log, refrigerate until set; slice and serve.

 

 

"Mocha" Peanut Butter Candy, dandelion "coffee" & cocoa snack

Instant dandelion "coffee" & cocoa peanut butter snacks.


Stir together until mixed:

            ½ teaspoon xylitol made from birch trees

            ½ teaspoon Dandy Blend Instant Dandelion Beverage

            1 Tablespoon organic Valencia peanut butter
            1 Tablespoon ricotta cheese


Roll into a log, refrigerate until set; slice and serve.

 

 

Peanut Butter "Coffee" Candy, a dandelion instant "coffee" snack

Stir together until mixed:

            ½ teaspoon xylitol made from birch trees

            ½ teaspoon Dandy Blend Instant Dandelion Beverage

            1 Tablespoon organic Valencia peanut butter
            1 Tablespoon ricotta cheese


Roll into a log, refrigerate until set; slice and serve.

 

 

Peanut Butter Pennies, peanut butter snacks
Make a double batch of Peanut Butter Candy. Form into two little logs.


Roll one log in:

            chopped organic raw nuts


Roll the other in:

            all-natural, unsweetened organic cocoa


Roll into a log, refrigerate until set; slice and serve.

 

 

Almond-Crusted Salmon                                               Serves Two

Beat with a fork in a bowl:

            2 organic eggs from free roaming chickens


Spread across a plate:

            ½ cup organic almond meal (almond flour)


Drench in the beaten eggs:

            10 oz. wild-caught Pacific salmon, 2 fillets

Coat both sides of the fillets in almond meal (almond flour), either dipping in the almond meal/flour or sprinkling flour/meal over the entire surface of the fillet.

 

Heat to medium in skillet:

             2 Tbs. organic olive oil (or organic [sweet cream] butter)

Sauté fillets 5 minutes per side.


You can cook the left over egg mixture in the fry pan for a garnish.

 

 

Kale

Wash and shake off the water from:

            fresh organic kale


Put in a pressure cooker with:

            broth or soup stock


Cook one minute and stir in:

            organic (unsalted sweet cream) butter


Serve hot.

 

 

Pecan-Rosemary Mahi-Mahi                            Serves Two to Four

 Melt in a skillet over medium heat:

            2 T. organic (unsalted sweet cream) butter (or, olive oil)

 

Add:

            4 garlic cloves, minced

            1 t. finely chopped fresh rosemary leaves (from about 1 sprig)

 

Heat just until the garlic sizzles. Add:

            1 lb. wild-caught mahi-mahi fillets

Cook about 3 to 4 minutes per side, depending on the thickness, until the fish is opaque throughout and flakes easily. The garlic will turn golden; if it begins to brown, immediately reduce the heat to medium-low.


Transfer fillets to a serving platter (or plates).


Add to the remaining butter in the skillet:

            ¼ cup chopped raw pecans


Stir. Spoon the buttery pecans over the fillets and serve immediately.

 

 

Almondine Green Beans

Cook:

            organic green beans

            (seasoned) broth

 

Place in a serving bowl (or plates). Top with:

            slivered organic raw almonds

 

Serve immediately.

 

 

Garden Salad

Place in a salad bowl (or on individual salad plates):

            organic leaf lettuce, torn into bite-size pieces

            organic spinach (baby leaves)

 

Top with (your choice of):

            organic raw sunflower seeds

            organic onion slices

            organic cucumber slices

            cubes of raw Cheddar Cheese

            cubes of Emmental raw milk Swiss Cheese

            hard boiled sliced pastured chicken egg

            organic turkey

            salad dressing (homemade Ranch Dressing)

 

Serve.

 

 

Onion Soup                                                                        Serves Two

Place in a (cast iron) skillet over medium heat:

            4 T. organic (unsalted sweet cream) butter

            thin slices of 1 organic onion

 

When onions soften, turn heat to medium-low. Add:

            3 cloves minced organic garlic

 

Heat in a pot:

            6 c. soup stock

            seasonings (bouquet garni, paprika, salt, pepper, tumeric, curry)

 

Add onion mixture to the soup. Top with (or, place in a serving dish on the side):

            ½ c. Parmigiano Reggiano Parmesan cheese, freshly grated

 

Serve hot.

 

 

Soup Stock

Place in a pressure cooker:

            organic meat bones

 

Pour over, to cover:

            water

 

Cook 45 minutes. Let pressure drop of its own accord. Remove any meat from the bones; season the broth to taste. Use, or refrigerate until needed.

 

 

Turkey Medley

Brown in a skillet:

            organic ground turkey

 

Drain grease. Add to skillet:

            thinly sliced organic onions

            minced organic garlic

            sliced organic mushrooms

 

Cook, then add:

            fresh ricotta cheese

Serve.

 

 

Fresh Salad

Place in bowl(s):

            organic leaf lettuce, torn into bite-size pieces

            organic spinach (baby leaves)

 

Top with (your choice of):

            sliced organic mushrooms

            organic onion slices

            slivered organic raw almonds

            organic snow pea pods

            organic mung bean sprouts

            salad dressing (homemade Ranch Dressing)

 

Serve.

 

 

Blueberry Beauty                                            Makes Two Servings

Beat together in a medium bowl:

            2 oz. fresh ricotta cheese (firm; not with any runny liquid)

            3 oz. plain homemade yoghurt (firm; not any runny liquid)

            ½ T. xylitol made from birch trees

            dash spice mix

 

Pour into stemmed dessert glasses. Add (half, reserving other half for topping):

            ½ fresh organic blueberries, rinsed

 

Top with (the other half of the blueberries, and):

            ½ T. slivered organic raw almonds

 

Serve.

 

 

Spice Mix

Mix together:

            a lot of ground cinnamon

            a good bit of ground ginger

            some ground nutmeg

            some ground cloves

            a pinch of ground cardamom

 

Store the convenient mixture of spices in a clean, empty spice shaker.

 

Good for making Blueberry Beauty, Pancakes, etc.

 

 

Nutty Celery Sticks, a celery stick snack

To make these celery stick snacks, wash:

            organic celery ribs

 

(Trim ends and save for Celery Soup.) Stuff with your choice of:

 

            (organic Valencia peanut butter)

            (ricotta & shredded Cheddar cheese, mixed & seasoned to taste)

 

Top with (your choice of):

            organic raw pecan nuts

            organic raw almond nuts

            organic raw cashew nuts

            organic raw pine nuts

            organic raw butternut squash seeds

 

Serve.

 

 

Celery Soup

Good use for those trimmed-off ends and top leaves.

 

Wash and finely mince (avoid a great collection of un-chewable celery string,

or, strip the strings from the stalks (leave some more tender strings for fiber):

            bunch of organic celery

 

Lay long ways on a countertop, and then spin it 360 degrees, one revolution:

            2 organic pastured chicken eggs, refrigerated about a week

 

Rotating the egg helps the shell's membrane to pull the yolk into the center. When hard-cooked, the yolk remains centered.

 

Put the minced (or thinly sliced) celery and raw unshelled eggs in a pot; add:

            3 c. soup stock, cold from the refrigerator

            seasoning, to taste

 

Bring to a rolling boil. Cook 1 minute; remove from heat. When the stock cools enough to reach in your hand (about 20 minutes), remove the perfectly cooked eggs; shell them easily, and slice (with the yolks centered) into soup bowls.

 

Serve hot.

 

 

Pecan-Crusted Chicken with Butternut Squash  Two Servings

In one bowl, mix:
            1 or 2 organic garlic cloves, minced
            2 Tablespoons olive oil

 

In another bowl, blend:

            ½ cup ground (or finely chopped) raw pecans
            ¼
cup freshly grated Parmigiano Reggiano Parmesan cheese
           
¼ teaspoon dried and crumbled organic basil
           
¼ teaspoon sea salt

 

Pound to make VERY flat and even in thickness:
            2 boneless organic chicken breast halves

 

Dip each breast first into the garlic oil, and then into the pecan cheese mixture.

Lay them in a large skillet on medium to medium-high.

 

Cook the chicken 3-5 minutes on each side, or until golden and cooked through.

 

While the poultry sizzles, cook 1 minute in a pressure cooker:

            fresh organic butternut squash, peeled, cleaned, and cubed

            garlic oil left from dipping the chicken

            pecans left from dredging the chicken

            broth, soup stock, or water—if extra liquid is needed

 

Arrange cooked butternut squash in a serving dish, or on plates.

Sprinkle loose pecans from in the skillet over the butternut squash and top with:

            fresh organic chopped herbs, chopped (parsley, thyme, oregano)

Serve the poultry and vegetables immediately.

 

 

Kale Quiche

Great for leftover kale.

 

With ingredients at room temperature, fill a 2-cup measuring cup with:

            (leftover) cooked organic kale, chopped

            (leftover) cooked organic butternut squash, diced

            organic fresh white button mushrooms, sliced

 

Place in a casserole dish and melt in the oven you pre-heat to 350° Fahrenheit:

            ½ stick organic (unsalted sweet cream) butter (⅛ lb.)

 

Pour the melted butter into a blender and blend together with:

            ¼ cup raw milk

            ¼ cup (or so) raw Cheddar Cheese, grated

            4 ounces ricotta cheese

            3 eggs from pastured chickens

            3 Tablespoons organic coconut flour

            ⅛ teaspoon ground nutmeg

            sea salt and freshly ground pepper to taste

 

Add the vegetables, blend slightly; pour into the casserole dish. Bake ½ hour.

Serve hot (topped with fresh sprigs of garden oregano, thyme, and rosemary).

 

 

Chocolate Nut Torte

Have all ingredients about 70° Fahrenheit. Preheat oven to 325° Fahrenheit.

 

Beat until light:

            6 egg yolks from pastured chickens

 

Add gradually and beat until well blended:

            ¾ cup xylitol made from birch trees

 

Add:

            ¾ cup finely chopped organic raw walnut meats

            ½ cup finely chopped organic raw pecans (ground in a blender)

            1 Tablespoon organic coconut flour

            1 Tablespoon organic almond meal (almond flour)

            2 Tablespoons water, or organic coffee

            ¼ cup grated unsweetened organic chocolate

            ½ teaspoon double-acting baking powder

            ¼ teaspoon cinnamon

            ⅛ teaspoon cloves (or, a dash)

            ⅛ teaspoon nutmeg (or, a dash)

 

Whip until stiff, but not dry:

            6 egg whites from pastured chickens

 

Fold lightly into the cake batter. Bake in an ungreased 9-inch removable-rim pan about 1 hour. Spread the warm cake with:

            Chocolate Butter Icing

 

If you wish to top that, beat together in a bowl until fluffy:

            organic cream

            optional pinch of xylitol made from birch trees, powdered (10X)

 

Garnish for dessert, if desired, with:

            fresh chocolate mint leaves

 

 

Chocolate Butter Icing                                               About 1½ cups

Pulverize (in a blender)—to resemble confectioners' sugar—and set aside:

            ½ -¾ c. xylitol made from birch trees (pulsed 10X, or powdered)

 

Melt over very low heat:

            4 oz. unsweetened organic chocolate

 

Melt in it:

            4 T. organic (sweet cream unsalted) butter

 

Remove from the heat and add:

            ¼ c. hot  (or organic cream, or organic coffee)

            ⅛ t. sea salt

 

Gradually sift in the powdered xylitol, along with:

            1 t. pure vanilla extract

 

Ice the warm torte with a spatula; dip frequently in hot  for a glossy finish.

 

Or, double the recipe; leave half in the pan for Chocolate Milk / Hot Chocolate.

 

 

Chocolate Milk

Warm the:

            Chocolate Butter Icing

left in the pan (making the Chocolate Nut Torte); stir in 'til chocolate dissolves:

            raw milk

 

Start with a little; keep adding to taste. Chill. Stir or shake before serving.

 

 

Hot Chocolate

Warm the Chocolate Butter Icing left in the pan; stir in until chocolate dissolves:

            raw milk

 

Start with a little; keep adding to taste. Serve hot (with whipped cream).

 

 

Mushroom Soup

Wash and slice:

            a handful of fresh organic button mushrooms

 

Sauté in a pan with:

            2 Tablespoons organic (sweet cream) butter

            2 or more cloves organic garlic, minced

            leaves from a few sprigs of fresh thyme

 

Heat in a pot:

            2 cups soup stock

            seasonings to taste

 

Add in the mushroom mixture (& add leftover mushrooms & onions). Serve hot.

 

 

Pesto Pesco                                                             Makes 2 Servings

Brush:

            8 oz. wild caught tuna (two steaks)

 

with:

            olive oil

 

Place on hot grill for 4 minutes per side. Serve the fish with Pesto Sauce.

 

 

Pesto Sauce

Wash and dry:

            1½ c. basil leaves (or, Stellaria media young sprouts +3 T. dried basil)

 

Place in a blender or a food processor, along with:

            2 to 3 cloves organic garlic, peeled and crushed

            ¼ c. raw pignoli (pine) nuts

            2 T. Parmigiano Reggiano Parmesan cheese, freshly grated

            1 T. Pecorino Romano cheese, freshly grated

            coarse sea salt to taste

            freshly ground pepper to taste

 

Process. Add:

            2 t. olive oil

Blend, scraping down the sides of the blender or food processor with a spatula.

 

Gradually add:

            ¼ to ⅓ c. olive oil

to give a texture like mayonnaise or creamed butter. Adjust seasoning to taste.

 

 

Spinach Florentine                                                Makes 2 Servings

Combine in a saucepan:

            ¼ cup broth, or soup stock

            6 ounces organic spinach (baby leaves)

            1 Tablespoon fresh organic onion, minced

            pinch of grated nutmeg

            sea salt & freshly ground pepper to taste

 

Cover; cook briefly, just until spinach is tender. Don’t drain. Uncover; stir in:

            3 Tablespoons homemade Mayonnaise

 

Cook and stir over low heat until liquid evaporates. Serve.

 

 

Pesto Cheddar Cheese Omelet

Beat in bowl:

            4 eggs from pastured chickens

            4 Tablespoons raw milk

 

Heat on medium in a skillet:

            organic (unsalted sweet cream) butter

 

When a drop of  will sizzle in it, pour in the beaten eggs.

 

When the omelet is partially set, top half the eggs with:

            ¼ cup (or so) Pesto Sauce

            ¼ cup (or so) raw Cheddar Cheese, grated

 

Fold the other half over them. Cook briefly (flip to brown the other side); serve.

 

 

Roasted Garlic Sirloin Tip Roast

 

Preheat oven to 325ºF. Slice:

            3 cloves organic garlic

 

(Make little cuts and) insert slivers of garlic evenly into the surface of a:

            (2¼ pound) organic sirloin tip roast (a round tip roast)

 

Place on rack in shallow roasting pan (about the same size as the roast). (Pour a little  in the pan, if you wish, so the meat drippings don't go dry & burn.)

 

Roast the beef uncovered until done (medium-rare at 140ºF, medium at 155ºF).

 

Remove from oven, transfer to carving board, tent (with foil); let stand up to 20 minutes. Carve roast into thin slices and serve with the au jus drippings (or season the drippings; cook, stirring a few minutes to reduce/thicken into gravy).

 

 

Roasted Garlic Paste

Slice the top (¼ inch) off and press ever so slightly to separate the whole cloves:

            1 head of organic garlic

 

Place it in a shallow oven-proof (custard) dish and drizzle over the top:

            ½ T. olive oil

            (1 t. fresh organic lemon juice)

            (sea salt and freshly ground pepper to taste)

 

Let it stand a couple minutes. Invert the garlic in the dish and place in oven (beside the sirloin tip roast) at 325ºF for about 45 minutes.

 

Or, roast a whole muffin pan full, each cup holding an inverted head of garlic.

 

Cool, remove the cloves of garlic and place them back into the oil; mash.

 

Serve, or refrigerate for later use (in Meaty Mushroom Soup).

 

 

Acorn Almonds, almond nut snack

To make these snacks that look like tasty acorns, melt on medium heat:

            (leftover) Chocolate Butter Icing

 

When it melts, turn off the heat. Place eat an angle to pool the chocolate into one spot (sliding it halfway off the still-hot burner, or letting it sit on the pan holding the hot water helps keep the chocolate fluid).

 

One by one, hold by the narrow end:

            (long) organic raw almonds

 

Dip the wide end of each in the melted chocolate, making a chocolate cap, then straddle each almond sideways across a wire rack until the chocolate hardens.

 

 

Meaty Mushroom Soup                                         Makes 2 Servings

Heat to a simmer:

            3 cups soup stock

            seasonings to taste

 

While it heats, wash and slice:

            a handful of fresh organic button mushrooms

 

Cube:

             1 cup (leftover) roasted garlic sirloin tip roast

 

Stir the mushrooms and meat into the soup along with:

            (1 T.) roasted garlic paste

 

Turn off heat, cover soup; let stand a minute or so. Serve hot.

 

 

Dumpling Soup                                                       Makes 2 Servings

Separate into two bowls the yolks and whites of:

            2 pastured chicken eggs

 

Cream:

            4 t. organic (unsalted sweet cream) butter

 

Add the two egg yolks from pastured chickens and mix well with:

            ½ t. sea salt

            1 T. fresh organic parsley, minced

            ¼ t. nutmeg

 

Beat the two egg whites and fold in:

            ¾ c. organic almond meal (or almond flour)

            ¼ c. organic coconut flour

            ½ t. baking powder

 

Dip fingertips into a little of the flour/meal; form the dough into little round balls. Cover and cook slowly—do not boil—about 10 minutes in:

            3 c. broth or soup stock

 

Serve.

 

 

Pesto Paste

Wash and dry:

            1½ c. basil leaves (or, Stellaria media young sprouts +3 T. dried basil)

 

Place in a blender or a food processor, along with:

            2 to 3 cloves organic garlic, peeled and crushed

            ¼ c. raw pignoli (pine) nuts

            coarse sea salt to taste

            freshly ground pepper to taste

 

Process. Add:

            2 t. olive oil

Blend, scraping down the sides of the blender or food processor with a spatula.

 

Gradually add:

            ¼ to ⅓ c. olive oil

to give a texture like mayonnaise or creamed butter. Adjust seasoning to taste.

 

Use to make Otsep and Walnut Pesto Bites.

 

 

Otsep

Wash and dry:

            1½ c. basil leaves (or, Stellaria media young sprouts +3 T. dried basil)

 

Place in a blender or a food processor, along with:

            2 to 3 cloves organic garlic, peeled and crushed

            ¼ c. raw pignoli (pine) nuts

            2 T. Parmigiano Reggiano Parmesan cheese, freshly grated

            1 T. Pecorino Romano cheese, freshly grated

            coarse sea salt to taste

            freshly ground pepper to taste

 

Process. Add:

            2 t. olive oil

Blend, scraping down the sides of the blender or food processor with a spatula.

 

Gradually add:

            ¼ to ⅓ c. olive oil

to give a texture like mayonnaise or creamed butter. Adjust seasoning to taste.

 

 

Walnut Pesto Bites

Wash and dry:

            1½ c. basil leaves (or, Stellaria media young sprouts +3 T. dried basil)

 

Place in a blender or a food processor, along with:

            2 to 3 cloves organic garlic, peeled and crushed

            ¼ c. raw pignoli (pine) nuts

            2 T. Parmigiano Reggiano Parmesan cheese, freshly grated

            1 T. Pecorino Romano cheese, freshly grated

            coarse sea salt to taste

            freshly ground pepper to taste

 

Process. Add:

            2 t. olive oil

Blend, scraping down the sides of the blender or food processor with a spatula.

 

Gradually add:

            ¼ to ⅓ c. olive oil

to give a texture like mayonnaise or creamed butter. Adjust seasoning to taste.

 

 

Quick Red Cabbage                                               Makes 2 Servings

Cook 1 minute in a pressure cooker:

            ¼ to ½ small head red cabbage, coarsely chopped (about 1 cup)

            ¾ c. liquid ([apple cider] vinegar, or )

            1 organic onion, sliced

            seasonings, to taste

 

Serve.

 

 

Pancakes                           Serves Two (Makes four 6-inch pancakes)

Tender, tasty almond meal pancakes (almond flour pancakes).

 

Mix together quickly:

            1 cup organic almond meal (almond flour)

            2 pastured chicken eggs yolks* (or, use the eggs whole)

            2 T. olive oil (or organic [unsalted sweet cream] butter, melted)

            ¼ cup raw milk or heavy cream

            ¼ t. sea salt

            (1 t. ricotta cheese)

            (1 t. xylitol made from birch trees)

            t. baking powder)

            t. baking soda)

            t. spice mix)

 

*Fold in, if having separated the yolks and beaten the whites until peaks form:

            (2 pastured chicken egg whites, beaten until frothy)

 

Place in skillet or griddle on medium heat:

            a pat of organic (unsalted sweet cream) butter, or some olive oil

 

When pan gets to sizzling, pour in some batter; flip when the underside browns.

 

Serving suggestion: homemade syrup & organic (unsalted sweet cream) butter.

 

Optional: substitute sparkling or  for the milk / cream / cheese. (Double recipe, save half for later; add a bit of , if needed, for consistency.)

 

 

Syrup

With xylitol made from birch trees.

 

Stir continuously at a boil in a deep pot (with high sides) for 5 to 10 minutes:

            ½ cup xylitol made from birch trees

            ½ cup water (wear an oven mitt to add more, if needed)

            1 teaspoon (vanilla, or maple) extract

 

Cool to thicken slightly.

 

Make each batch fresh from scratch to avoid crystallization. Do not mix syrups. The slightest difference in concentration on mixing two batches starts up the crystallizing almost immediately—the same as with carbohydrate-base syrups.

 

 

Chicken Lettuce Wraps                                                   Serves Two

A delicious, beautiful, healthy, very low carb meal. 

 

Place in a ZipLock bag (folding the top open, like a collar, keeps the bag open):

            juice of organic lime (about 1 T.)

            1 organic garlic clove, minced

            1 T. apple cider vinegar

 

Mix together in bag, and then add:

 8 oz. of organic chicken breast, trimmed and cut up into bite size pieces

 

Marinate in refrigerator at least 1 hour. Drain the chicken and boil the liquid; set aside. In:

            ½ t. olive oil

 

Dice and sauté these vegetables:

            ½ c. organic butternut squash

            ½ c. organic cabbage, red

            ½ c. organic cabbage, white

            ¼ of an organic red bell pepper

            ¼ of an organic yellow bell pepper

 

Remove; set aside. Sauté chicken in remaining oil. To the boiled marinade, add:

            1 T. organic raw Valencia peanuts or cashews, chopped

            1 t. organic Valencia peanut butter

            ½ t. organic (unsalted sweet cream) butter

            ¼ t. crushed red pepper

            ¼ t. sea salt

 

Mix well. Add finished sauce to chicken. Keep veggies separate. Also set out:

            ½ head of organic Iceberg or leaf lettuce

            ¼ c. fresh organic herbs, chopped

 

Make roll ups, wrapping the chicken, vegetables, and fresh herbs in the lettuce.

 

 

Coconut Flour Crepes                                                     Makes 4 - 6

Whisk and let stand 5 to 10 minutes:

            2 Tbs. butter (melted)

            2 pastured chicken eggs

            (pinch of xylitol made from birch trees)

            (dash of nutmeg)

            (⅛ tsp. of pure vanilla extract)

            ⅛ tsp. sea salt

 

Mix in:

            2 Tbs. organic coconut flour

 

Lastly mix in:

            ½ cup raw (coconut) milk

 

Heat some (coconut) oil in a skillet and pour in about cup of batter. Quickly rotate the skillet so the batter forms a big, thin circle (about 7-8 inches).  When

it starts to bubble and edges begin to brown, flip it over; cook 1 or 2 minutes.

 

Flip each side in towards the center (around a filling). Garnish to taste with:

            (fresh organic berries)

            (slivered organic raw almonds)

            (chopped organic raw nuts)

            (organic cream [whipped])

            (Syrup)

            (Yoghurt)

 

You can make the crepes ahead of time, refrigerate, reheat (and stuff), serve.

 

 

Chicken Soup                                                                    Serves Two

In a large, heavy soup pot or kettle, heat to boiling:

            1 (3 pound) whole organic chicken (frying size)

            ¼ organic butternut squash, peeled and cubed (or, 2 cups)

            4 stalks organic celery (good use for leaves and center stalks)

            1 large organic onion, halved

            1 bay leaf

            2 slices organic lemon

            pinch of powdered thyme

            sea salt and pepper(corns) to taste

            cold water, to cover (2½ to 3 cups)

 

Lower heat and simmer until the tender meat falls off of the bones (45 minutes).  Remove chicken from bones and cut into tiny pieces. Reserve butternut squash, celery & onion for Vegetable Soup. Season broth (with sea salt, pepper, & fresh herbs) to taste. Return chicken meat to the pot, and add new raw vegetables:

            organic celery, finely chopped

            organic onion, finely chopped

            organic garlic, minced

 

Stir together and simmer until the vegetables are tender; serve.

 

 

Hot "Cereal"                                                                       Serves Two

Make this easy hot breakfast cereal in under 5 minutes.

 

Mix over medium heat in a stove-top-safe bowl or saucepan just until thickened:

            ½ to ⅔ cup organic almond meal (almond flour)*

            2 pastured chicken eggs

            3 to 4 Tablespoons  (or, half organic cream)

 

Remove bowl from heat. (Place on a ceramic hot plate.) Put a matching bowl on the still-warm burner; fill with (half) the cereal. Add to both bowls your choice of:

            ¼ cup organic (blue)berries

            organic raw nuts (chopped or slivered)

            organic Valencia peanut butter, or other raw nut butters

            organic (unsalted sweet cream) butter

            raw (coconut) milk

            organic raw cheese

            Yoghurt

            Spice Mix

            Syrup

            pinch of xylitol made from birch trees

            sea salt

 

Stir and eat.

 

*To mix coconut flour & almond flour (almond meal), double (or triple) the liquid.

 

Chicken and Dumplings                                                 Serves Two

Put in a large, heavy soup pot or kettle with a tight-fitting lid:

            1 (3 pound) whole organic chicken (frying size)

            1 large organic onion, minced

            1 bay leaf

            pinch of powdered thyme

            sea salt and pepper(corns) to taste

            cold , to cover (2½ to 3 cups)

 

Simmer until chicken is tender.  Remove chicken from bones and cut into bite-size pieces. Discard bay leaf. Return the chicken meat to the pot. Drop batter for Dumplings into stock, cover tightly; slowly simmer 5 minutes. Serve at once.

 

 

Dumplings                                                                          Serves Two

Mix until well blended:

            cup organic coconut flour

            ⅔ cup organic almond meal (almond flour)

            1 Tablespoon olive oil

            ¼ teaspoon sea salt

 

Add, and form into a dough:

            1 pastured chicken egg

 

Form (a dozen) dumplings. Simmer, covered, in (Chicken 'n Dumplings) stock.

 

 

Vegetable Soup                                                                 Serves Two

Heat:

            3 c.Soup Stock

 

Add (reserved Chicken Soup) cooked vegetables & (immersion) blender purée:

            ¼ organic butternut squash, peeled and cubed (or, 2 cups)

            4 stalks organic celery (good use for leaves and center stalks)

            1 large organic onion, halved

 

Bring to simmer and enrich with (your choice of):

            ¼ c. organic cream (or raw milk)

            a pat of organic (unsalted sweet cream) butter

            fresh organic herbs, chopped

            dash nutmeg

            sea salt and freshly ground pepper, to taste

            (homemade Yoghurt)

 

Ladle into (warm) bowls and serve.

 

 

Egg Cream Shake                                                             Serves Two

As with Egg Cream Soda, no egg, no cream; it sure does taste rich & creamy.

 

Blend until frothy:

            1½ cups raw milk

            ½ organic powdered milk

            ½ organic avocado

            ½ teaspoon xylitol made from birch trees

            dash pure vanilla extract

 

Pour into glasses and serve.

 

 

Vegetable Medley                                                           Two servings

For sautéed spinach you can substitute shredded Swiss chard, collard greens, or kale. Sturdier greens may take a little longer to wilt. This is edible artwork!

 

Heat over medium heat:

            1 teaspoon olive oil

 

Add:

            1 very small organic red onion, finely chopped

            1 or 2 cloves organic garlic, minced

 

Cook, stirring frequently, until the onion is soft, about 7 minutes. Add:

 

            ¼ large organic red bell pepper, cut into ½-inch squares

            ¼ large organic yellow bell pepper, cut into ½-inch squares

            ¼ pound (4 oz.) organic mushrooms, thinly sliced

Add:

            4 cups packed fresh organic spinach (baby leaves)

            ¼ teaspoon sea salt

            ⅛ teaspoon marjoram

  

Cover and cook. Stir occasionally, until the spinach is wilted, about 4 minutes.

 

 

Apple Streusel                                                                Four servings

Filling  -  Turn oven on to 350ºF. Place in a baking dish in the cold oven:

            6 Tablespoons organic (unsalted sweet cream) butter

  

When butter melts, pour most (4 T.) into a mixing bowl, for making the streusel.

  

Sprinkle across the baking dish, and stir, to mix:

            1 teaspoon cinnamon

            ½ teaspoon nutmeg

  

Add in:

            3 large organic Granny Smith apples, washed, cored and sliced

            ¼ cup raw milk

  

Stir to mix and coat the apples.

  

Streusel In the bowl with the (4 T.) melted butter, stir until coarse/crumbly:

            cup organic nut meal (e.g., pecans, almonds, walnuts)

            ⅔ cup chopped or slivered raw nuts (pecans, almonds, walnuts)

            ¼ cup xylitol made from birch trees

            ½ teaspoon cinnamon, or Spice Mix

            ¼ teaspoon pure vanilla extract

  

Sprinkle with streusel. Bake until apples start to bubble up through the golden streusel. Serve hot or cold.

Leftovers make great Apple Streusel Parfait dessert.

 

 

"Spaghetti" with Meatballs

Cook (10 minutes with 1½ cups  in a pressure cooker):

            1 whole organic spaghetti squash

  

Cut in half lengthwise; cool slightly; remove center pulp and seeds. Carefully lift out strands with a fork. Serve with Meatballs.

 

 

Meatballs

In a large bowl stir to combine:

            1 pastured chicken egg

            ¼ cup organic almond meal (almond flour)

            ¼ teaspoon sea salt

            2 minced organic garlic cloves

            1 chopped small organic onion

  

Add:

            1 pound 100% grass-fed organic ground beef

  

Use hands to combine all the ingredients and form into golf ball size meatballs.

  

Heat in skillet:

           1 Tablespoon olive oil

Place meatballs in skillet and cook on medium until done, about 10 minutes.

 

 

Berry Upside-Down Cake

Made with coconut flour, xylitol, and fresh or frozen berries.

 

Have everything ready and in place. Preheat oven to 350ºF with rack in center.

 Sift together and set aside:

            ¼ c. (4 T.) coconut flour

            ¾ t. double-acting baking powder

 

Melt in a Pyrex Corning Ware® Grab-It Bowl or a small oven-proof skillet:

           2 T. organic (sweet cream) butter

 

Add, cook gently, and stir until dissolved:

            2  to 4 T. xylitol made from birch trees

 

Remove the pan from the heat. Add, if you wish:

            (¼ c. chopped raw pecans)

 

Scatter half of the flour mixture (2 T.) over the butter mixture, and top with:

            ¾ c. fresh or frozen organic berries

 

Top berries with half the remaining flour mix (1 T.). In a bowl, whip stiff (not dry):

            1 pastured chicken egg white

 

In a separate bowl, beat:

            1 pastured chicken egg yolk

 

Fold into the beaten egg yolk:

           1 t. organic (sweet cream) butter, melted

           ¼ t. pure vanilla extract

 

In yet another separate bowl, sift:

            ¼ c. (4 T.) xylitol made from birch trees

 

For the batter, fold in the sugar, 1 T. at a time. Next, fold in the beaten egg yolk mixture and then the sifted flour mixture (1 T.). Cover the fruit with the batter.

 

Bake the cake almost 30 minutes. Immediately upon removing from the oven, place a plate upside down over the bowl. Invert the cake onto the plate. Allow bowl to remain on top of the cake briefly to let the sugar mixture coat the cake. Remove bowl; serve the cake upside down, garnished, as you please, with:

            (Caramel Sauce)

            (organic whipped cream [sweetened with birch tree xylitol]

 

 

Caramel Sauce                                                   Makes 1 cup

In a heavy saucepan (or use a pasta pot, oven mitt, & long-handled spoon), stir:

            ½ cup xylitol made from birch trees

            1 cup , (much) more if necessary

  

Bring to a boil over medium heat, stirring occasionally to dissolve the xylitol. Once at a boil, cook without stirring until syrup turns amber, 5 to minutes.

  

Remove from heat. Wearing a mitt (stand backcaramel may sputter!), pour in:

            ½ cup double-strength brewed organic coffee

  

- OR -

  

            1 teaspoon instant organic coffee dissolved in ½ cup hot

  

Let stand 2 minutes. Place on low heat and whisk until caramel has dissolved.

Remove from heat. Swirl into caramel mixture:

            1 Tablespoon organic (unsalted sweet cream) butter

  

Gradually whisk in:

            4 Tablespoons (¼ cup) organic heavy cream

    

Stir in:

            ½ teaspoon pure vanilla extract

  

Let cool. (The sauce will keep, covered, in the refrigerator up to 1 week.)

 

 

"Spaghetti" Alfredo and Sautéed Mushrooms with Pine Nuts

Cook (10 minutes with 1½ cups  in a pressure cooker):

            1 whole organic spaghetti squash

  

Cut in half lengthwise*; cool slightly; remove center pulp and seeds. Carefully lift out strands with a fork. Toss half of spaghetti squash with Alfredo Sauce; serve with Sautéed Mushrooms with Pine Nuts (and [leftover] Meatballs).

  

Optional garnish:

            shaved raw Parmigiano Reggiano Parmesan Cheese

            chopped parsley

  

*Reserve other half of the spaghetti squash to make "Spaghetti" with Meatballs.

 

 

Sautéed Mushrooms with Pine Nuts

In a (large, heavy) skillet melt briefly until just foamy:

            2 T. organic (unsalted sweet cream) butter

Sauté briefly:

            3 cloves organic garlic, minced

Add and toss:

            8 oz. sliced organic mushrooms

Sauté until mushrooms start to give up their liquid. Add:

            1 t. organic fresh thyme

            ¼ c. organic raw pine nuts

            dash (sea) salt & (freshly ground white) pepper, to taste

 

 

Alfredo Sauce

In a skillet sauté briefly on medium heat:

            1 T. olive oil

            2 cloves organic garlic, minced

  

Stir in:

            1 c. organic heavy cream (or, ½ cream & ½ homemade Yoghurt)

  

Stir in:

            ¼ c. shaved raw Parmigiano Reggiano Parmesan Cheese

            2 T. organic (unsalted sweet cream) butter

  

(Toss with cooked spaghetti squash.) Sprinkle with:

            2 T. shaved raw Parmigiano Reggiano Parmesan Cheese

            1 T. chopped fresh organic parsley

            dash (sea) salt & (freshly ground) pepper to taste

 

 

Apple Streusel Parfait                                                    Two servings

Combine over medium heat in a skillet:

            1 large organic Granny Smith apple, washed, cored and sliced

            ½ teaspoon cinnamon

            dash nutmeg

            2 Tablespoons organic (unsalted sweet cream) butter

            2 Tablespoons xylitol made from birch trees

 

When butter melts, reduce heat to medium low and cook until apples are tender and the juices thicken. Alternate two layers (or, use leftover Apple Streusel) in a parfait glass or a 2-quart dish with Caramel Sauce and organic whipped cream.

 

Serve as a snack or dessert, warm or cold.

 

 

Vegetable Omelet

In a large bowl beat (with an egg beater):

            4 pastured chicken eggs

            ¼ cup raw milk

In a skillet put:

            1 Tablespoon organic (unsalted sweet cream) butter

When the butter starts to sizzle, add the egg mixture. Cook until eggs are almost set. Add:

            ¼ cup raw sharp raw Cheddar cheese

            ¼ cup (leftover) Vegetable Medley

            ¼ cup sliced organic mushrooms

  

Cook another 2 minutes. Slide half the omelet onto a plate; fold the other half over top. Serve immediately.


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