Extra Touches

 

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Extra Touches   Meals   Menus   Thirst Quenchers   Treats

 

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

 

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

 

 

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 water, (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 water

  

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.)

 

 

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 water (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 water for a glossy finish.

 

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

 

 

Mayonnaise
Place in blender:
            1 egg (or, egg yolk) from a pastured chicken
            1 Tablespoon mustard
            your choice of spices


Blend well. Then, with the motor running, pour in a thin stream until a thick mixture forms:
            ¾ cup olive oil (approximate)

Stir in, to taste, a little:
            freshly squeezed organic lemon juice

Cover and refrigerate. Use within one week.

 

 

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.

 

 

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.

 

 

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.

 

 

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).

 

 

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.

 

 

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.

 

 

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.

 

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).

 

 

"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

 

Get even more recipes and lots of info on Our 21 Day Diet —go Take the 21 Day Challenge! at www.21DayChallenge.info.


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