Best Mashed Potatoes

Easier and tastier.

If you have left over sweet potato (or squash, we like acorn and kombachu, or cauliflower) then add that when you mash them.

If not, then dice it up a sweet potato or two and put it in while you cut up the rest of the potatoes.  (It takes longer for them to cook, and I don't bother waiting for the water to boil to put the sweet potato in.)

Leave the skins on!! why in the world people go to the bother of peeling them beats me! besides there is the nutrition there!  (in the South they always left them on!)

I use yukon.  I like them the best of the potatoes that I can "name", they are a "yellow" type. And as far as I know, only the russets were GMO-ed.

Add salt to the boiling water before they cook, that way they taste better - only the raw potato soaks up the salt.

Drain it out when fork pierces easily.

Put in a whole stick or two of butter OR more 
AND a glug of milk OR water. (that's a real measurement) :)

mash it or beat it with a machine. ...with yukon, butter, milk, and the veggies, it doesn't take as much mashing for creamy goodness to develop.

add a bit of crushed parsley or kale etc from your bag you have in the freezer (wink)  to help train your brain chemicals to like the greens!

And now you have a tasty, sweet, savory, creamy, yummyness that makes gravy only optional.

Gravy is fantastic from bone broth!!  (remember don't boil the bone broth)

Awesome Home Made Fruit "Gello"

This is a great once-a-week batch for "already made" breakfasts and desserts for a few days or even a beautiful holiday dish :)

Once you've made this enough to see the ingredient adjustments you can just use any Juice Blox /Blocks recipe online or make your own!  (priceless tidbit: 1 juice blox envelope = 2tsp gelatin)
https://www.knoxgelatine.com/basics.htm


The general outline is 1 bowl + 1 pot:

Fruit Juice KNOX^® BLOX:
 Sprinkle unflavoured gelatine over 1 cup (250 mL) cold liquid; let stand 1 minute.  
Add 3 cups (750 mL) fruit juice, heated to boiling 
and stir until gelatine is completely dissolved, about 5 minutes. 
....adjust to taste, then chill and serve.

 

The general ratio for jiggler gel density:  

[?]

1 bowl of room temperature liquid in which you sprinkle the gelatin powder across to "soften" it gels up and goes clear instead of white. This bowl needs to be big enough for the final set.

1 pot of liquid about boiling temperature - enough that when you will pour into the 1st bowl it will be able to dissolve the gelatin (turns invisible instead of visible or rough) 

In the 1 bowl:

• We start by using the pot to heat the water that will make the leaf juice. 
  (The tea "leaf juice" cannot be boiled which would denature (destroy) the nutrients.)
• Turn the heat off and then add the plants of choice. 
  This is left to sit (steep) for long enough that it is cooled off to room temperature.
  Strain. 
• Pour half of 4-6 cups of "leaf juice" into the bowl  (and put the rest in a glass bottle). 
• Sprinkle the powdered gelatin across the bowl of leaf juice. 

 

In the 1 pot: 

• The packaged juices, (water to partially reconstitute frozen concentrate), and the citrus juice needs to be brought to boil to "kill" the enzymes.
• Turn heat off, cool slightly.
• This hot fluid will then be poured into the bowl. 
• Stir to dissolve and mix completely. 
• Taste test and add as much of the leaf juice from the glass bottle as flavor allows.   

Leaf juice:
amount is added to-taste in final bowl mix with excess left for drinking or another batch.

Bring water to boil, turn heat off.

Add cut herbals before walking away so you don't forget.  Since it is just barely not boiling, I follow this order:
a sprinkle of licorice root, then 2 spoonfuls of each: shavegrass, oatstraw, red raspberry leaf.
other add-ins could include nettle, oak bark, chamomile, passionfruit leaf, red clover,...  

• cut wood, barks, most roots needs a very hot, basically light simmer, for ~20 minutes 
• leaves and powders just hot for 10 minutes
• flowers are most delicate and need either warm water or just time
• (sun tea and just soaking is appropriate for the most delicate product OR for raw properties).

Below is how I used to do it.  
The above method is less error prone.

One approach to 

How to make "LEAF JUICE"
Bring 1 Cup of water to a boil and turn off heat.
Stir maybe a 1/8 cup or more fluffed red raspberry leaves (plus an optional less than 1 Tbl or so of fluffy nettle leaves)
Cover to steep nutrients into the water for 10-15 minutes. Strain out leaves. (Can keep for herbal compress/healing pack.)

COLD WATER, GELATIN AND FRUIT JUICE:
In a bowl or container at least 8 cups in size put:
2 Cup of water (this is usually just whatever drinking water you use)
Shake in 8 tsp to 3 Tbl of 100% beef gelatin (or kosher):  I order my beef gelatin from Azure Standard.To this, add a container of Frozen concentrate Purple 100% Grape Juice (next time could try your favorite 100% fruit combinations like apple and oranges or... link, or throw in some leftover cranberry sauce, yummm, or the whole can of pineapple or .... :)..) (rinse out cans with less than 1/2 Cup water.)

This is the concord grape that we have most available to us

COMBINE:
Pour the cooled "leaf juice" into the big bowl and add the gelatin to "soften".  When white powder has dissolved away, pour in the hot juice and any water.
Stir and taste.
The citrus juice (sour) 'covers' the bitterness of the leaves while the leaves make the flavor depth of all of this so yummy. Whichever sour juice is used needs it enzymes to be "killed" = boiled slightly to keep it from eating the gelatin.  Citrus, kiwi, pineapple, etc all have enzymes that eat 'dead proteins.'
Dump in frozen fruit after it has cooled down. It will speed the set but, again, tropical enzymes or citrus will eat the gelatin if warm.

If you want a molded shape pour into that pan.
Chill.

(To Remove a molded shape, "melt" the layer closest to the pan by running it under hot-ish water (sideways with a plate on it so it doesn't fall in the sink!) for a few moments then put a tray on the bowl and flip.)

(Fruit will float unless you stir it after partially set up to suspend them throughout.)

Salsa Burgers

These are a scrumptious twist on hamburgers and lots of veggies without losing any of the enjoyment of a burger.
Bun or no bun, we had both, It is a delicious stack of veggies and beef.

• To Raw hamburger (I guess about ~1lb for entire family) in a bowl ADD:
  

• chopped veggies - the smaller it is chopped (such as in a processor), the better it hides AND helps the patty stay to together. I vary a lot on how much vegetable I have and I prefer chunky because the flavors stand out better :)
  
  • ~1/2+ C = ~half an onion (purple onion is my fav for this)
  • ~1/4+ C of zucchini
  • ~1/4+ C of cabbage (I like purple for this, but haven't tried the green/white)
  • ~1/4+ C of Pepper (a little spicy is yummiest, but what ever you like in salsa)
  • garlic
  • greens (frozen crushed ones would be easy)
  • (if you keep soaked chia around and ready to go!-- add a few scoops -- let me know - I haven't tested this!)
    

• Salt, spice, peppers:
  
  • salt
  • black pepper
  • garlic powder
    
  • Chili pepper blend (my blend has chili peppers, cumin, garlic, cloves, allspice)
    
  • turmeric
  • seaweed powder/flakes
    

• Mix all of the meat, veggies, seasonings up with your hands until thoroughly integrated. If needed, add 1-2 eggs. They will help hold the burgers together more as they heat up. If you meat is less than 75% fat, add some coconut oil to moisten and juice up the burgers.
• Shape the meat into patty shapes (you can size them to fit the person - they will shrink as they cook) .....and put on a hot, oiled pan.
  

• Fry one side in the pan (med to high heat - add palm/coconut oil as needed to help the pan and burgers get along without anything burning) (season the top with more of the same as before - if desired.)
• Turn over when pink is turning to brown up the sides and wrapping around the top a bit. Cook until desired - turning heat up to darken the outside if needed.

• In food processor or with a sharp knife,
  
  • chop an entire bunch+ of cilantro (stems included)
    
  • optional: 'sweet' pepper and and any other veggie you think matches and could be friends such as the cabbage or some green onions. ;)
• If needed for processor blades/texture,
  
  • add either a bit of oil, salsa, or sour cream.

• On plates,
  
  • spread burgers with salsa and sour cream and a huge pile of the chopped cilantro - tomatoes and/or avocado, - anything compatible - even chopped mango or shrimp that you happen to have laying around would be yummy. ;)
    
• Serve with a "salad" of any leftover vegetables - possibly tossed with beans or as a 'seven layer' style.
• Fermented salsa (benefits: made yourself, raw, enzymes, flora/probiotic, Vit K2, increased vitamins,... )
  

A note on cilantro:

Have a casual taste testing of cilantro with all family members: some individuals think it tastes like soap! As I recall, this is likely because they are missing an enzyme to taste it properly. However I believe that that may be something those same people would benefit from force feeding it to themselves? Why? because fresh cilantro has an amazing and very unusual ability to remove heavy metals even from the Nervous system of the body (as of when book was published,.. there isn't even a drug discovered yet that can do this). I am of the belief that occasionally, the very plant that will help us the most is difficult for some of the same reasons. See what I'm saying? they might need to eat it until it doesn't taste like soap anymore!? So 1Tbl+ whenever you can for successful results.

(I admit I have not actually tested the cilantro in my personal processor, but I think it is a better alternative than trying to chew long stringy stems that don't bite well off a bite, as I was short on time today and just piled them on top.)

Cauliflower delight

This can be a finished dish in the still firm, cooked until soft, or even mashed to fit your family's current vegetable allowances :)

Saute onions and a bit of salt until soft in butter or coconut oil. Add thoroughly chopped and smashed garlic.

Add Cauliflower and enough water to cook until desired texture.
Stir to mix and add more butter or coconut oil to allow onion/salt/garlic "seasoning" mixture to be all over the cauliflower.

Don't let it run out of water before it is done, But add a little if needed to keep it from browning on the bottom.
Add cheese if desired. Grass fed (white) cheddar is my favorite because it is a mild blending sharp cheese - if that makes sense at all.

Optional: add cooked bacon, sausage, ham or the like and it can be a great brunch. Also, can add other vegetables or greens from other colors of your vegetable rainbow :)

Gluten - free can get a little tricky. This should help.

This is a chart from this article found online here...
(I would add Chia alongside the flax) -- notice that the number in the notes correlates with the number above it.

Using cut and paste, all of the following is quoted:

There are many gluten free breads available now, or you can make your own using whole foods with this helpful guide from Deb Gully, a chapter leader in New Zealand.

Gluten holds moisture and binds food, so when you remove this, things start to unravel. This is why it is so important to include a binder when using gluten-free flours so the end result will be successful. It seems to be best to use two or more gluten-free flours together when substituting them for wheat flour. A mixture of gluten-free flours gives a better texture and flavor than just one on its own. When baking it is good to have two grainy or crumbly flours and a binding one. But there are some recipes that will work well with only one flour.

Choose 2 of the crumbly or grainy flours: Amaranth Coconut Corn Rice Millet Notes: 1. Good flavour for cakes, biscuits and pancakes. Always needs a binding flour with it. Needs to be soaked overnight in something acidic, like yoghurt, or lemon juice and water. 2. This is a fairly new flour. You can make your own with dessicated coconut processed in a food processor 3. Cornmeal needs to be soaked in lime water, rather than acids. Corn starch or flour can be blended with cornmeal to make corn breads or muffins. Corn is a common allergen. 4. Some people find brown rice hard to digest. White rice is often used as it's easier to digest and rarely allergenic. It is pure starch and not high in nutrients. Either brown or white is good for thickening gravies, sauces and cream pies. 5. Tends to make breads dry and coarse so don't use more than 1/5 of the flour mixture. NOT RECOMMENDED Quinoa: Quinoa needs thorough rinsing, and at least 8 hours soaking before being cooked.

Add a binding flour: Buckwheat Arrowroot Tapioca flour Potato starch Potato flour Pea or pulse flours Notes: 1. Buckwheat groats can be sprouted, dried and then ground into flour that doesn't need further soaking. But if you use ready bought flour, it will need to be soaked in something acid. Use in small amounts as it has a strong flavor and is sometimes difficult to digest. 2. Easy to digest, and the most nutritious of the white flours as it is not refined. A superior thickener. 3. Imparts the "chew factor," excellent used in small quantities. Also good for coating anything that's going to be fried. Again a refined starch and not high in nutrients. 4. Excellent for baking when used with other flours. It is a good thickening agent for cream soups. A refined starch and not high in nutrients. 5. Potato flour is different from potato starch. 6. Use in small quantities only, as they are better soaked. NOT RECOMMENDED Soy: Many gluten-free recipes use soy, but soy contains high levels of anti-nutrients and is difficult to digest.

And/or use 1-2 of these binders: Egg Guar gum Xantham gum Flaxseed "gel" Sago Notes: 3. Some people react to guar gum, so xantham is better. If still no go, try without it, it will just be a little heavier. 5. Good egg replacer in baking: Simmer 1/4 cup flax seeds in 3/4 cup water for 5-7 mins, till thick. Strain the seeds out in a cheesecloth lined strainer --you'll need to squeeze it. Use 4 tablespoons for 1 egg. For extra lightness, whip the "gel" and fold through at the end of mixing.

Add 1-2 of these for flavor & texture & lower carbs (optional): Ground sesame seeds Ground flaxseed Ground crispy nuts Ground almonds Notes: 1. Makes a nice pizza base, with some flaxseed and beaten eggs. 2. Small amounts are nice in gluten-free bread 4. Many gluten-free recipes use ground almonds, but they are not soaked so the enzyme-inhibitors aren't neutralized. Crispy nuts ground yourself are better. Macadamias and almonds are good for a neutral flavor.

This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Price Foundation, Summer 2006.

Crucial Nutrients Diagram

Click to enlarge

Fat Soluble Vitamins such as A, D, K2 are found in safe ratios in
Healthy animal's Fats that are fermented or from fast growing/plentiful green grass
and in very desirable abundance and ratios in
Green Pasture's Fermented Cod Liver oil and Butter oil Blend.
Minerals are found in Bone Broths, Dark Green Vegetables, and Raw Dairy.
There are 7(+) DIFFERENT CALCIUMS which we need all of in varying ratios throughout the body. Herbs are prob the best DIY way. Supplementing with them needs to be done with specific cautions.

See this link's chart here for more examples and great super foods that exemplify this diagram:
https://docs.google.com/spreadsheet/ccc?key=0Ai3zK3S0SNBWdHE2bFNUeEVnZEY4TFppZTRmaDN5Nnc
(I would give credit for the origination of this diagram if I could - over 4 years ago I saw a chart with Vit A, D, K2, Ca, Mg, and types of fat (?) linked to an article discussing their ratios. I have not been able to find it since WAPF made their new site (although it may not have been on their site, merely a time marker). I finally decided recently to create my own but to also include these other important factors of water soluble Vitamins, phosphorous, flora, enzymes, and the mention of other nutrients to open the door to possibilities that may play a prominent need in your family's ratios.)

Meatballs or Meat Loaf

Click to enlarge "visual recipe"! :)
Use a cookie version of an Ice cream scoop for Meat balls (spread in a pan or pressure cooker)
or smash into a pan anywhere from a muffin tin for small servings to a larger pan of any size for cutting up later.
Bake them hot 425* to go quicker, but 350* or so for the thicker loaves.

These freeze great!! ....And when served in portions are a frugal way to get your protein and grass fed healthy fat ....So Make up a big batch so you can still put away plenty for later.

So make sure that you have lots of other foods ready and on the plates before serving so that your family doesn't fill up with out eating their veggies I really like potatoes, sweet potato (put them in the bottom of the oven!), cauliflower "delight" :), green beans, and lots of raw veggies and/or salad as options when we have meat loaf. I even will steam up a big old plate of greens and onions with butter or gravy on mine. Whatever it is you like, have it ready so no one eats too much meat loaf - It's really easy to do ;)!

Ingredients:

Might as well start with some other super foods! ;) :

• chopped Onions 2 or 3 more = so there is less than but can be up to an equal amount to the meat
• Chopped garlic (optional) ....and garlic powder later

Cut and allow to sit out while you prep everything else (better for you?, worth the possibility)

Pick and choose veggies: These all support the great flavor of a strong meaty meatloaf.

• Carrot = chopped or peelings - "peeling" the entire carrot (all the way until it is too skinny to hold onto anymore) gives the meatloaf better texture and no biting into veggies when you want meat!
  
• Greens = Kale, bok choy, (rich in available calcium) and swiss chard/beet greens seem to be taste free and collards when chopped small are just as hard to detect - all are better if subjected to freezing temperatures so wash and stuff into a zipbag, crush and use.
  
• (Both greens and seaweed have taste properties that actually make red meat taste better and deeper)
• Seaweed = (Later, or for those who are more used to using seaweed, you can remember to add this)
• Brown Lentils = put them in water as soon as you think of it, they might sprout by the end of mixing - Brown lentils vs other colors because cooking collapses the brown's texture and they hide completely making them a great stretcher and addition of plant food to this meaty meal. (start with a small amount like a 1/4 C /lb- I've never measured the successful ratios)
• mushrooms = only if everyone is a fan
• I imagine finely chopped turnip would be great, but I haven't had a chance to try it, I also want to try chopped beet and in one with an Asian or Old European twist, Cabbage!
  

Seasonings - LOTS! (ordered by approx amount) sorry I don't measure, but this also gives it a new flavor every time!:

• Sea Salt &/ (Celtic, Redmonds, whatever, but most sea salt at the store is still just processed salt from the sea (typically 'processed' removes the minerals and adds chemicals))
• or Season salt (if you are accustomed to the flavor in your meat loaf, no reason scare anyone off who would miss it... Lawry's, Tony's, Old Bay)
• Old Bay is a great addition and is more complex than most season salts This version is a great one/ingredients and could well be used as a list of seasonings to add.
  
• Black pepper, lots of it!!!
• Garlic powder
  
• Basil, Marjoram
• Thyme (fresh is great)
  
• Parsley (fresh is great -big handful of it!!)
• Cloves, Allspice (, Mace)
• Ginger (crazy spices? nah, think of the swedish meatballs at Ikea w/lignon (cranberry-ish) sauce)
  
• Kelp powder OR dash of soy or worchestershire sauce
  

and the meat of course:

• Ground hamburger (grass fed only here)
• Optional: any ratio of Wild Ferel Boar (pig/pork), and/or anteloupe, elk, bison,... (for a boost in amino acids (tryptophan for serotonin)) or ground organ meats
  
• The Pork adds an amazing dimension of flavor especially if you really load up on the fun spices = proclaimed the best we'd ever eaten by all of us older ones, the younger ones had their mouths full anyway... we all really like meatloaf around here!
  

But what about?:

• Bread crumbs and such are optional because of the amount of onion already lightening it up.
• Egg is a great addition to help hold it all together; if they are healthy eggs, then it's a bonus.
• Gelatin (perferred via bone broth, but gelatin packets in a pinch) is a great protein/nutrient to add, especially if your meat is low in fat. It tenderizes tough meat, but its bigger bonus is in your body... It enables great digestion and digestive/intestinal health among other things.

Now Mix it all together until it's all the same through out -- oo gooey fun for the kiddos too. Then smash into the pans and cook them until cooked through. brown on top if needed.

Sauce is unnecessary, but depending on how tasty it is or the direction you went with the spices, then it may be a bonus. I like to put some in a muffin tin because they are done in less than 20 minutes; I can pull them out and have a premeal snack and find out what they taste like while there is still plenty of time to put sauce on the rest of them.

• For the basic American traditional Beef Version:

Ketchup ~1 C


Mustard ~ 1/4 C


Brown sugar ~ 1/8 C


(chili powder)

• For the Swedish version: Any Cranberry or slightly sour jam or Apricot, Peach, Cherry, Berry,...
• For an Asian twist: Sweet and Sour or Terriyaki or ....
• or Gravy! (I'll make a more specific post later) (gluten-free with Arrowroot powder, dairy-free with bone broth)
  
• salt, pepper, butter fried mushroom, onions.
  
• cheese...
  

Mostly Vegetable Cordon Bleu (dairy free w/out the cheese)

So yummy. And although it wasn't the prettiest ever, it was still pretty enough I wish I'd taken a picture before we ate every speck of it! I made this up in the middle of a hot streak of good dinners that everyone ate to the last bit. In this case, I was thinking that the chicken cordon bleu on a show was just too much meat and not enough veggie. I've been looking for ways to eat Bok Choy and Collards because they are "on the list" of desirable greens. They are 'super' high in Calcium - way more than milk- and are also low in Oxalic acid (oxalate) that interferes with mineral absorption and can cause problems (if not broken down by including fermented foods).

1. Fry a few pieces of bacon OR slices of ham with some palm shorting/coconut oil/butter (the oil/fat helps the flavor permeate the whole dish)
   
2. Slice two large onions into long somewhat narrow pieces.
3. If you are using raw chicken add small pieces or long strips to the pan. Salt, Pepper and garlic powder would be nice.
   
4. Add the sliced onion, and lightly salt and pepper, after you have cooked the first side and flipped the bacon/ham
5. Long slice Bok Choy and any other vegetables you feel inclined to add (mushrooms might be good). Add more butter if needed or just for yummyness.
   
6. When the onions have softened and are translucent add the white (lower portion) of the bok choy
7. I used left-over chicken which I chopped into bite size pieces and added it in time to heat through.
   
8. When the bok choy has started to lose it's crispness add the green portion of sliced Bok Choy and any other shorter time cooking vegetables (I used collard greens, but I imagine some purple cabbage would be worth trying)
9. The best part is the finishing step. I sliced thick slices of New Zealand Jack or Cheddar (whiter choices would be nice) cheese all over the top. It is strong sharp cheese (and Australian/New Zealand cheese is always grass fed = K2 etc.) I can find some at my Trader Joe's and Walmart. When the cheese is melted Either stir it up a bit so the cheese and buttery moisture is all mixed like a sauce or Serve it so it is still mostly on top and visible.
   
10. If dairy free, add olive oil and extra herbs, maybe some citrus juice... think wilted salad maybe.
    

Tomato Basil Cream Soup with Parmesan Curls

I love tomato soup. Of course, I grew up getting mine out of a can. Canned soup generally contains monosodium glutamate (MSG), vegetable oils like cottonseed, soybean, canola, safflower or sunflower (which are usually cheap, rancid byproducts of Big Ag), high fructose corn syrup, citric acid (another kind of MSG), autolyzed yeast (yet another kind of MSG), cheap iodized salt, wheat flour (which is white flour, probably "enriched" which really means "devoid of nutritional value"). But now that I know about the ingredients in canned soup, I am happy to make my own. Since I am in the habit of making my own stocks, I can usually throw a soup together in a few minutes.

I usually follow a basic Tomato Cream Soup recipe from Kim Knoch at The Nourishing Cook. She says you can throw it all together in 3 minutes, and she's right. I usually double her recipe since I have the large cans of diced tomatoes.

I DO use canned tomatoes, which are not ideal due to BPA in the linings of most canned foods. Eden Organic is the only canned food manufacturer in the States using BPA-free cans, but even they are unable to use those BPA-free cans for tomatoes. The FDA won't allow it, due to their acidity.

But until I learn how to can, and how to find the time to do it, I am calling compromise on this one. Maybe once tomatoes are in season here, I will dice them up for fresh tomato soup.

Tomato Cream Soup

28 ounce can of diced tomatoes, or tomato sauce

4 cups homemade chicken stock

1/2 cup tomato paste

1 cup cream

1 cup whole milk

sea salt and pepper to taste

1. Add all ingredients to a soup pot, blending with a stick blender to desired consistency (if you used diced tomatoes). Heat through and serve.

After I had made this basic recipe a few times, which is perfect for a cold day or for dipping grilled ham and cheese sandwiches, I wanted to make something a little different.

Tomato Basil Cream Soup with Parmesan Curls

14 ounce can of diced tomatoes

14 ounce can tomato sauce

1/2 cup tomato paste

1 cup cream

1 cup whole milk

sea salt and pepper to taste

1 tablespoon garlic powder

1 tablespoon onion powder

2-3 tablespoons dried basil (or a handful of chopped fresh basil)

parmesan cheese curls, cut with a knife or cheese slicer

1. Combine all ingredients except cheese curls into a large soup pot. Heat through, blending with a stick blender to your desired consistency. Serve in bowls with cheese curls floating on top, and with sourdough toasts and grass-fed butter or homemade crackers.

Cheesecake

4 Boxes Cream Cheese (softened): Beat until fluffy
1/4 C or more of citrus juice + lots (and lots) of zest
pinch salt
~1 Tbls of Arrowroot powder or flour
~1 C sucanat, rapadura OR 1/2 C White sugar or Honey
Beat again and then add
3 Eggs: Beat again until really fluffy

Pour onto a crust (see recipe) and bake for 15 minutes or so at 425* or similiar really hot temperature. Then turn the oven down to a low temp (at least as low as 350*, I do 325*) and leave it until the crust just starts to crack and before it gets too brown (although we don't mind a touch of brown!) Chill before cutting or moving it around too much.

YUM.

If you want to perfect your cheesecake skills, then be sure to read the section on Custards in a cookbook somewhere (the concepts apply to pumpkin pie as well). A pan with water underneath the cake's pan is a great thing.

I've not yet made cheese cake from home-made cream cheese, but I bet it would work great! Just yogurt suspended so that the liquid/whey drips out makes cream cheese.

No-Bake 'cookies'

Super quick to make!

3 C Shredded Coconut (unsweetened)
1 Cup carob (a bit of cocoa for the flavor) or chocolate
1/2 C Honey
1/2 C coconut oil
(and to all sweets, regardless of the recipe, I always add a bit of sea salt)

1. I estimated the honey and oil as I put it in pan to melt, just enough until it is liquid,
2. mix in the previously mixed 1st two while it is still easy and warm
3. I might have added some arrowroot powder? - don't think it was necessary.
4. ice cream scoop or balls on a sheet, chill, try not to eat them all at once.

Homemade Eggnog (in a blender!)

As a child, I never liked eggnog.  We would buy eggnog in a carton from the grocery store, but it was too thick and sweet for my liking.  Now I know, from reading eggnog labels the last couple of years, that I probably didn't like the flavors of high fructose corn syrup and thickeners in store-bought eggnog.  

A few years ago I tried Silknog, an eggnog-flavored soy milk.  It's thinner but still has that nice holiday flavor.  We drank it for a couple of years during the holidays, but in the last year I have learned about many problems surrounding soy.  Soy has a very high phytic acid content, and should only be consumed in moderation and properly fermented.  Good sources of fermented soy include natto, naturally fermented soy sauce, and fermented miso.

This year I have been missing my thinner, eggnog drink.  So I started looking around for a real food version of eggnog using raw milk and cream, raw egg yolks (but no raw egg whites, they have enzyme inhibitors!), wholesome sweeteners like maple syrup and raw honey, and as my friend likes to call them "Christmas spices".  Using this recipe as inspiration, I upped the cream and yolks and made delicious eggnog in my blender!  How easy was it? VERY.

You place all the ingredients in a blender, blend them up, and then pour and serve.  If you have seen the way classic eggnog is made, then you'll be impressed with this method.  In the original recipes you are supposed to separate eggs, whip the whites, whip the cream, fold them in at different times, and so on.  I don't have time to mess with that!  And I don't want to eat the raw white anyway.

So enjoy this quick recipe.  It makes delicious, healthy, homemade eggnog that has that not-too-thick texture.  Even R liked it!  And as R would say: "You can really taste the nog."

Homemade Eggnog

1 cup whole milk (preferably raw and grass-fed)

3/4 cup cream (preferably raw and grass-fed)

4 egg yolks (preferably pastured)

2 teaspoons vanilla

1/2 teaspoon nutmeg (preferably freshly grated)

3/4 teaspoon cinnamon

pinch of cloves

pinch of allspice

2-3 tablespoons maple syrup or raw honey (I used syrup)

dash sea salt

Bourbon, rum, cognac, to taste (optional)

1. Place everything in a blender and blend for a minute or so.  Pour into glasses and garnish with another grating of nutmeg, or a stirring stick of cinnamon.

Coconut Citrus Fudge

Coconut Citrus Fudge

1 cup coconut butter

2-3 tablespoons raw honey

2 tablespoons coconut oil, gently melted

1 tablespoon orange, lemon, grapefruit or other citrus zest

1 teaspoon orange, lemon, grapefruit or other citrus extract (if using oil, use a few drops)

1. In a food processor pulse coconut butter and honey until combined.  Then with the processor running, add the coconut oil in a steady stream.  Add zest and extract or oil, and mix until combined.

2. On a cookie sheet lined with parchment paper or wax paper, spoon mixture and form into a rectangle.  Press with your hands to make the thickness even, about 1/4 inch thick.  Chill for 30 minutes in the refrigerator.

3. Remove from the fridge, and lift parchment or wax paper off the cookie sheet and transfer to a cutting board.  Cut into little squares or whatever bites you like.  

4. You can store these in the fridge, or even on the counter in an airtight container.  The coconut butter keeps it shape well, even at room temperature.  And this time of year our houses are on the cooler side.  Enjoy!

(Inspired by a review of Cooking to Heal by Kimi at The Nourishing Gourmet, I have made this "fudge" a few times.  It is very light, very nourishing, and kid-friendly.  My kids love it.  I have changed it a little, mostly to incorporate more coconut oil and achieve a smoother feel.)

Joyous Almond Cups

Whenever I make these peanut butter cups I always end up making these Almond Joy-esque cups as well.  I use the same mini cupcake pan, the same spot in the freezer to freeze the two layers, and we end up with two flavors of cups to choose from for a sweet, but nourishing treat.  This recipe is my version after being inspired, as usual, by a recipe from Kimi over at The Nourishing Gourmet.

Even more so than the peanut butter cups, these joyous almond cups have a lot of coconut oil incorporated into the recipe.  Coconut oil has many benefits.  Coconut oil has a lot saturated fat.  But don't fear.  This saturated fat is good for you.  Yes you read that right.  The saturated fat in coconut oil is comprised of medium chain fatty acids, 50% of which are the fatty acid lauric acid.  Medium chain fatty acids are more easily digested, reducing strain on the liver, pancreas, and digestive system.  Coconut oil benefits a sluggish thyroid by this same logic: it takes less energy to digest coconut oil, freeing up your thyroid to heal and function better.  Coconut oil helps with energy levels and weight loss.  Coconut oil heals you from the inside out.

So when you wonder why I go through all the trouble of researching coconut oil, finding different kinds of coconut oil, and then incorporating it into my diet despite my lack of love for it's flavor, this is why.  I feel better when I have it in my daily diet.  I know the science behind it and am more than happy to have it's help healing my body.

Now let's get back to the treat part.  I make these either with or without chopped almonds.  Sort in the vein of sometimes feeling like a nut...But when I do add the nuts I make sure they are from my soaked and dehydrated stash.  Soaking nuts overnight in salt water helps neutralize the naturally-occuring enzyme inhibitors present in most nuts.  Then dehydrating them returns them back to their crispy state.  The almonds I used in this recipe were soaked, dehydrated, and then toasted for 20 minutes at 300 degrees just to bring out their flavor a little before I chopped them and added them in.

Joyous Almond Cups

coconut base:

1/2 cup gently melted coconut oil

1/4 cup gently melted raw honey

1 1/4 cups unsweetened, shredded coconut

1 1/2 teaspoons almond extract

1/2 cup chopped almonds, preferably soaked and dehydrated, then toasted for 20 min. at 300 degrees

chocolate topping:

1/2 cup cocoa powder

3 tablespoons raw honey

3/4 cup coconut oil

2 teaspoons vanilla

1 teaspoon coffee liqueur

1. Make coconut base: Combine melted coconut oil and raw honey.  Whisk well to combine.  Add shredded coconut and almond extract.  

2. Using a small ice cream scoop, divide among 24 mini cupcake molds.  Sprinkle each one with a little of the chopped almonds, dividing evenly.  Place in the freezer on a level surface for 30 minutes to harden.  

3. In the meantime, make chocolate topping: combine cocoa powder, honey, and coconut oil in a glass bowl set over simmering water.  Whisk until coconut oil is almost completely smooth.  Remove from heat and continue whisking, adding vanilla and coffee liqueur.

4. Remove frozen coconut bases, and spoon a little of the chocolate topping on each cup.  Place back in the freezer for another 30 minutes until frozen and set.  

5. To remove, pop out with a spoon or butter knife immediately after removing from the freezer.  Store in the freezer, or else they will melt.  To eat, I like to remove from the freezer and let sit for a few minutes to soften.  Enjoy with cold, whole raw milk, yum!

(cross-posted at k-land)

Peanut Butter Cups

I love these peanut butter cups.  I made them last February for R for Valentine's Day.  I wrote the other day about looking for candy for Christmas at the store, but coming up empty.  Even in my compromising mindset I couldn't find anything that would work.  So I am making a few different candies and confections to help satisfy M's and E's sweet teeth on that magical morning.

But back to the peanut butter cups.  I have tweaked the recipe just a bit.  I watch Ina Garten on the Food Network quite a bit, and on her show Barefoot Contessa she occasionally shows how she tests recipes.  Ever since she explained how chocolate is enhanced by a little bit of coffee I have been paying attention to how she pairs them in different recipes.  She says that you do not end up tasting the coffee, but the chocolate tastes better.

Sometimes she uses leftover brewed coffee, sometimes it's instant coffee or espresso granules, and sometimes it's coffee liqueur.  I have Kahlua, so I have used that recently in any chocolate recipe I make.  I just eyeball between a teaspoon and a tablespoon.  I don't know enough about how they make instant coffee crystals to use them confidently, and I don't brew coffee at home.  (The caffeine affects my adrenals and such.)

Oh, and one last thing: after I use up the natural peanut butter in the jars in my fridge I want to make my own peanut butter.  It's very handy to have peanut butter around, so I think it's worth the trouble to soak peanuts in salt water, dehydrate them and then put them through the food processor.  The point of doing all of that is to avoid the enzyme inhibitors present in peanuts and nuts in general.  The soaking process neutralizes the enzyme inhibitors, helping you to not only digest them better but absorb more nutrients from the nuts.

Peanut Butter Cups

peanut butter base:

3/4 cup natural peanut butter, preferably from soaked and dehydrated peanuts

1/4 cup gently melted coconut oil*

2 tablespoons raw honey

1 teaspoon vanilla

1/3 cup chopped nuts, preferably soaked/dehydrated/roasted at a low temperature (300), optional**

chocolate topping:

4 oz. unsweetened chocolate, chopped

2 tablespoons raw honey

1 teaspoon vanilla

1 teaspoon coffee liqueur

1. Mix peanut butter and coconut oil together until smooth, using a rubber spatula.  Add honey and vanilla and stir until smooth.  Using a small ice cream scoop, divide among the 24 mini cupcake molds in a mini cupcake pan.  Put into the freezer for 20 minutes or so while you make the chocolate topping.

2. In a glass bowl set over a pot of simmering water, stir chocolate, honey, vanilla and coffee liqueur with a wooden spoon until almost smooth.  Remove from the pot and set onto a hot pot holder while you continue to stir until completely smooth.

3. Remove mini cupcake pan from freezer and spoon chocolate mixture onto each peanut butter cup, smoothing a little with the back of a spoon.  Place back into the freezer until solid, about 20 minutes or more.

4. Remove with a spoon or butter knife.  They should pop out with a little elbow grease, as long as they are completely solid.  If they mush together at all, put them back into the freezer for a few minutes and try again.  Store in the freezer until you want to eat them.

5. To eat, I like to take a few out and let them rest on a plate for a few minutes to soften.  And, of course, my favorite way to eat them is with a cold glass of whole, raw milk.  Enjoy.

*You can use virgin coconut oil (which will taste like coconut), or expeller-pressed coconut oil (which will have neutral taste).  I prefer the expeller-pressed, but I have tried it both ways and the coconut flavor does work in this recipe.

**(I didn't add these, E can't chew them very well; he choked on a swiped cashew yesterday when I wasn't looking, scary!)

(cross-posted at k-land)

Canned Cream Soup ie. Basic Gravy, Soup, Sauce

It seems that this is a nearly forgotten art in the typical kitchen.
But given its simplicity, it could be your new favorite skill.
Once the basic technique is mastered you can adapt the skill to make amazing soups, gravies, and sauces of an astonishing array.

All you need is: a fat (lipid), flour, heat, liquid
With this you have the order and base for anything.

side note: Dried Mushroom
Your secret ingredient, that you can leave out or add in various amounts and will make you feel like a truly amazing artist, is Dried Mushrooms (esp. powder). With their concentrated flavor they give anything a more complex taste and with a larger amount, gives an authentic canned cream of Mushroom soup taste. They are from the same family as msg flavors and in a smaller amount just add an unidentifiable "yum" to your dish that is compatible with nearly anything and any vegetable.
Now you can make food at least as good as your favorite canned, bottled, and packaged foods... And besides feeling better, you might even like it better ;)

Basic Skill: Your Base for any Soup, Sauce, or Gravy

Butter, Olive Oil or Coconut oil
Salt, Pepper
optional: herbs, spices, &/or Kelp powder (which is flavorless if added very early)

Flour (&/or arrowroot powder)
Stock, Broth, Milk, &/or Cream
optional: mushroom (powder), veggies, cheese (at the end of the cooking time)

In a pan, melt a fat such as butter, sprinkle with flour. Cook gently for just a few minutes As you add initial seasonings. When it starts to dry out or it starts to change color, add a liquid. Stir and allow to thicken. Add any additional liquid, salt and seasoning (flavor will weaken when with a dish.)

Be sure to 'cook' the flour before adding (the bulk of) liquid or you'll think I'm crazy....
Arrowroot powder is gluten free, but has other differences as well. It has no taste and loses it's thickening ability if cooked for too long, so it is added near the end of the cooking time and the flavor will be a bit lighter.
See side recipe card

Basic Skill: Bone Broth

Bones (such as chicken bones)
vinegar or Lemon Juice

clean water (filtered)
optional: Onion, herbs, seaweed

Put chicken bones in pot, Cover with water, Pour a bit of vinegar or lemon juice in, Add a chopped onion (optional: herbs, celery, tasteless seaweed..), Turn on heat and bring to a boil, Spoon off any foam. Lower heat and Simmer for 8-12 hours (or in a crock pot works great), Add water if needed to keep bones covered. Turn off heat. Allow it to cool, then Strain and put the liquid in the fridge, freezer, or a jar... Done.

Use in any sauce, soup, or add a little salt and drink straight for an amazing feeling -yum. For more Info see Broth is Beautiful

End side note
Here's the long wordy rendition:
-broken into so many steps just so that you have break points!:

1. Put your fat in the pan a couple Tbs will do a whole pot - you can pour in olive oil, chunk in some butter, or dollop some coconut oil in. Turn on the heat and Move it around to get it all spread out quickly and melted.
2. Sprinkle across the oil an equal or greater amount of a flour. I've used lots of types of flours, so I imagine any flour will work. By sprinkling it across (even if it's a thick layer) then it gives it a head start in the cooking of the flour. If you just dump the flour in, you then have to stir it all together with your fat and then spread it out again. It's not bad, but you'll end up adding your broth/water right away to get it cooking and it will take a wee bit longer to make sure it is all cooked through.
   
3. If you continue to cook the flour until it is brown, before adding the liquid, then it creates a whole different flavor and color (think: brown gravy!)
   
4. Just let it cook for a few minutes, stirring it or adding liquid only if you need to. This is essentially a roux - see?! you are amazing! Have water handy to add in at a moments notice if you see your flour is burning or just needs it right away. Never walk away at these early steps! This is how I discovered that step 5 is best next.
   
5. Add your base seasonings: Salt, Black pepper, any green ones (such as basil, rosemary, bay,...), kelp powder, garlic/onion powders and your cloves/allspice... The flavors will penetrate through the whole dish but as a base foundation/depth and subtle direction. You will need to use them again (except for kelp since it would not have time to turn tasteless) near the end of cooking for them to be flavors that you taste and possibly recognize.
6. Add your liquid a little at first, and then increasingly more until it is half as much as you're total amount, allowing it to simmer the whole time. If additional thickening is needed, this is a good time. Arrowroot powder is great since it's thickening properties actually cook out if it is cooked too long, but is competely tasteless and so would not have to be cooked longer as more flour would. Taste test before adding milk/cream and again after - this will better tell you what you need to add now and will teach you how much salts and other seasonings to add in the future creations. Even if it is a creamy milky dish as the end goal, I use broth and/or water at the beginning. Milk products get a skim if brought to a boil, so if you are doing a fancy dish then don't let you pot boil once you've added any milk or cream.
   
7. By the end, your total combination of broth, (oh, delicious, nourishing, gelatinous broth!), stock, pan drippings, butter, milk, cream, and any combinations of those, are what will give the base the direction it is to go.
8. The limitless possibilities of vegetables & herbs & spices & even cheese that you have on hand are what put the potentially innumerable number of finished dishes on different continents.

Amazing, isn't it? .....that that is all it takes to never have to buy a canned soup, gravy envelope, or pasta sauce again!
link to: ingredient breakdown from product label such as Cream of Mushroom soup