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Archive for August, 2012

Kale Chips

I have heard so many good things about kale chips and thought, “eh.. Maybe one day I’ll try them.”
Not being a fan of kale, except in soups, I put it off again and again. This last week I made them for the first time and let me tell you, I am now a fan!. The curly kale makes a great crunch very similar in texture to a cheese puff, while the dinosaur kale is more like a chip. They add a great crunch that I have otherwise been missing.

Break up the kale into good-sized pieces by removing the spine.
Wash, rinse and put into a colander to drain.
Place a bowl with olive oil, lemon and sea salt and massage. (work the dressing into each leaf)
Sprinkle with parmesan cheese and place on the dehydrator tray.

Cook one hour at 145,
Cook one hour at 115,

Eat crunch and enjoy!

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OMG this woman is a freak’n genius. This cobbler is amazing and has become my new FAVORITE dessert surpassing even cheesecake and carrot cake in its awesomeness.
Her website is called My New Roots and this is the link for the cobbler.

I wrote out her directions here, adding in the changes for what we did. Check out her site – Her raw food recipes are beyond expectation.

Peachy Keen Raw Cobbler
Ingredients:
Filling
• 8 ripe peaches
• juice of 1 lemon
• 4 soft dates, soaked
• 1 TBL vanilla extract
• dash ground cinnamon

Topping:
• 2 cups walnuts
• 1 cup soft dates
• 2 tsp. ground cinnamon
• pinch sea salt

Directions:
1. Wash and cut up five peaches into bite-sized chunks. Set aside.
2. Remove the pits from the remaining three peaches and place them in a food processor with the rest of the filling ingredients (dates vanilla and cinnamon). Blend into a smooth sauce.
3. Pour over cut peaches and gently fold to combine.
4. Rinse the food processor and add the topping ingredients. (walnuts, dates, cinnamon and salt)
5. Pulse until a chunky crumble-like consistency is reached, or blend to your liking.
6. Pour peach filling into a pie dish. Sprinkle topping over the filling, garnish.
7. Serve to hungry friends

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Farm update

I am having a heck of a time with the hobby farm. Because of the long spring (and no winter) we have had a major increase in snakes – all of which are hungry. I have lost more chicks, sigh. They are Ga black snakes, totally harmless (except to mice frogs and my poor chicks) and as a bonus they keep away the Copperheads. Normally I just relocate the extras – but this year! THIS YEAR! I’m considering snake for my next meal.

I have lost 12 chicks to the snakes over the summer. 😦 even my favorite grey blue chick (whom I kept in the house to keep safe while I was purging the yard)

My ducklings didn’t hatch. Out of 15-17 eggs – nothing. sigh. In hindsight though, it’s a good thing that they didn’t. I’d have lost them to the snakes as well.

My Lion head mama rabbit also passed away – right before kindling. I am thinking a combination of heat and stress from the snakes did it. I am watching the second rabbit anxiously to see if she will kindle or If I just need to throw in the towel for the rabbits.

*********
The topsy turvies didn’t work for the zucchini but the cucumber is taking off! 😀 Strawberries didn’t produce but the leaves are heathy and large. The horseradish, rhubarb and asparagus are doing great.

Gratitudes:
Despite these set backs and disappointments things are going well for the family. I have an amazing group of family and friends that are very supportive, offer ideas and comfort when I lose another one. I keep reminding myself that there are always going to be good times and bad. You just have to keep your eyes on the positive aspects and move forward.
My writing has picked up, and Autumn is coming! Life is good!

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New breading style

I have been experimenting with breading foods. For special occasions (before the diet) we would bread zuchini strips and fry them. My grandmother’s recipe for breaded cauliflower is amazing and I occasionally have a craving for fried chicken or porkchops. After going primal I’ve been testing and retesting to find a perfect breading mixtures that doesnt use breadcrumbs.

The first success was the use of ground pork rinds. It sounds gross but for meats it really works out well.
The second success was parmesan cheese mixed with a small scoop of almond flour. I breaded chicken with that and EVERYONE liked it. I used to make my chicken that way a long time ago. Half breadcrumbs half cheese and baked in the oven.
Last night I made breaded liver for my oldest (don’t say eeewww) and this is what I did,

Mixed breading:
1 TBL coconut flour
1 TBL almond flour
2 TBL Flax
1/2 Cup of parmesan cheese
Seasonings (black pepper, garlic powder, onion powder, oregano and a dash of paprika is what I use normally)

Note: These measurements are an aproximation. Also Notice no salt in the breadcrumb mixture. Parmesan cheese is salty enough to flavor the meats or vegetables. there is no need to add more salt.

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Aztec style

Ingredients:
2 cups whole walnuts
1 ½ cups dates, pitted
1 cup dried cherries, pitted
1 cup raw cacao
1/2 tsp ground chipotle chili
1 tsp ground ancho chili
¼ tsp. sea salt

Directions:
1. Place walnuts in food processor and blend on high until the nuts are finely ground.
2. Add the cacao, chili powder and salt. Pulse to combine.
3. Add the dates and cherries slowly through the feed tube of the food processor while it is running.

What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).

4. Press mixture into a lined cake pan or mold. Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold).

Store in an airtight container.

NOTE: If you are unsure about the amount of chili, hold off adding it until after you have added the fruit. Then add the chili powder in increments of 1/4 tsp at a time. Pulse and taste. Add more or stop when you reach the desired tastiness.

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Stuffed peppers is one of my favorite meals (but not so much the family). So I decided to approach it a different way.

I used to stuff green peppers with a mixture of meat, vegetables and rice. Since this diet excludes grains I had to come up with a compromise. My only problem with this meal was the excessive broth that comes from cooking it.

Stuffed Peppers with Balsamic Chicken
Ingredients
Olive oil
Balsamic vinegar
seasonings (salt pepper, oregano and basil)

Garlic
Onions
Zucchini
mushrooms
tomatoes
chicken breast

Feta cheese (or parmesan, romano, mozzarella)
4 bell peppers

Directions
Olive oil. in bottom of the pan
Lightly cook onions, garlic,
Add chicken, mushroom, zucchini, tomato and balsamic vinegar
cook until mostly done
remove and place in a bowl

Cut top off peppers and clean out insides.
Stuff mixture in pepper, Add one tsp of Balsamic chicken pan juices to the pepper and top with cheese.
Put tops back in and broil for 3-6 minutes
(or you can cook on stove top covered for aprox 10 minutes with a little water in bottom of pan)

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