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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.
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):
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)
The longer the yoghurt cultures have a chance to work, the tangier the flavor.
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:
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.
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.
Preheat oven to 375º Fahrenheit. In a large bowl, lightly beat:
1 free-range large chicken egg
Use a fork and stir in:
1½ lbs free-range
organic
ground turkey or turkey breast 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).
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 carbs or very low carbohydrate content. Your choice of: free-range 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 (1.977 g carbs per serving), 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 free-range 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.
Cut open the butternut squash, remove the seeds from the center cavity; air-dry.
Prepare the mesclun salad bed—wash, [spin]
dry, & tear into bite-size pieces We used
1-2 slice(s) of leftover Turkey Loaf.
Ranch Dressing
Makes about 1¼ cups
Mayonnaise
your choice of spices
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
"Mocha" Peanut Butter Candy, dandelion "coffee" & cocoa snack Instant dandelion "coffee" & cocoa peanut butter snacks.
½ teaspoon xylitol made from birch trees ½ teaspoon Dandy Blend Instant Dandelion Beverage
1 Tablespoon organic Valencia peanut butter
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
Peanut Butter Pennies,
peanut butter snacks
chopped organic raw nuts
all-natural, unsweetened organic cocoa
Almond-Crusted Salmon Serves Two
Beat with a fork in a bowl: 2 organic eggs from free roaming chickens
½ cup organic almond meal (almond flour)
10 oz. wild-caught Pacific salmon, 2 fillets
Heat to medium in skillet: 2 Tbs. organic olive oil (or organic [sweet cream] butter) Sauté fillets 5 minutes per side.
Wash and shake off the water from: fresh organic kale
broth or soup stock
organic (unsalted sweet cream) butter
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
¼ cup chopped raw pecans
Cook: organic green beans (seasoned) broth
Place in a serving bowl (or plates). Top with: slivered organic raw almonds
Serve immediately.
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 free-range 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.
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.
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.
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.
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.
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 free-range 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:
In another bowl, blend:
½ cup
ground (or finely chopped) raw pecans
Pound to
make VERY flat and even in thickness:
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.
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 free-range 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).
Have all ingredients about 70° Fahrenheit. Preheat oven to 325° Fahrenheit.
Beat until light: 6 egg yolks from free-range 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 free-range chickens
Fold lightly into the cake batter. Bake in an ungreased 9-inch removable-rim pan about 1 hour. Spread the warm cake with:
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.
Warm the: 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.
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).
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.
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.
Beat in bowl: 4 eggs from free-range 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).
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 free-range chicken eggs
Cream: 4 t. organic (unsalted sweet cream) butter
Add the two egg yolks from free-range 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.
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.
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.
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 free-range 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) (¼ t. baking powder) (¼ t. baking soda) (¼ t. spice mix)
*Fold in, if having separated the yolks and beaten the whites until peaks form: (2 free-range 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.)
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 free-range 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 ⅓ 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]) (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 free-range 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 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: ⅓ 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 free-range 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.
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: ⅓ 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.
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.
In a large bowl stir to combine: 1 free-range 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.
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 free-range chicken egg white
In a separate bowl, beat: 1 free-range 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: (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 back—caramel 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. 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
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.
In a large bowl beat (with an egg beater): 4 free-range 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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