Avocado Milk

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It sounds crazy, but this milk is actually delicious.  It has a very subtle flavor, making it great for recipes. When it is refrigerated, it will become viscous, like thick cream, from the gelatin.  It is super fun and yummy to drink when it is like this (you get a substantial milk mustache!).

Avocado Milk is great for people who are on the AIP Paleo diet, as there are no nuts in this milk. Some of my favorite things to make with it are custard and smoothies.  Be creative!

Avocado Milk will have a light green color, because, after all, it is avocado.  I like to think of it as fun, exotic, magical; whatever you do, don’t say weird.  Pretend you are drinking witches’ brew, and have fun with this whole food beverage!

Ingredients:

  • 2 cups water
  • 1/2 a medium-sized avocado
  • 1/2  tsp. gelatin
  • 1/2 tsp. vanilla extract
  • 1 tsp cinnamon (optional, but I recommend it)
  • 1/8 tsp. liquid stevia

Method:

  1. Pour 1 cup of the water into a saucepan and sprinkle the gelatin over it evenly. When the gelatin has dissolved (turned from white to translucent), turn the heat on to medium-high, stirring constantly, until steam rises from the top of the mixture.
  2. Place the avocado in a high-powered blender, and pour the gelatin-water mixture over it.  Blend on high until the avocado is completely pulverized, about 25 seconds.
  3. Add the rest of the water and the other ingredients, and blend until emulsified.
  4. Refrigerate and enjoy!  Amazingly, Avocado Milk will last in the refrigerator for 2-3 days.

 

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Fudge Balls

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These delicious egg free cookies are a fun, healthy snack anytime.  Serve them as balls, (my favorite method), or flatten them into a more cookie-like shape. Pack them in school lunches or for a picnic.  We are even taking them on the road trip to Disney Land!  Moist, oily, and full of honey, these will satisfy the sweet tooth of even the most hedonistic, while still being nutritious!

Ingredients:

  • 1/4 cup homemade sprouted sunflower seed nut butter
  • 1/4 cup softened coconut butter
  • 1/8 cup shredded coconut for coating
  • 2 tbsp. plus 2 tsp. raw honey

Method:

  1. Combine all the ingredients except the dried coconut in your food processor and process until smooth. Put the shredded coconut into a bowl, and set it aside.
  2. Carefully scrape the dough on the blade off into the food processor bowl with a rubber spatula.  Refrigerate the dough for 45 minutes, until it is firm.
  3. Scoop spoonfuls of dough into your hand. Roll the dough into 1-1/4 inch diameter balls.  Chill again as needed.
  4. Roll each ball in the shredded coconut, and refrigerate for 30-45 minutes before enjoying.

Caramelized Onions

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Caramelized onions are about as yummy as it gets as far as breakfast foods go.  They are fabulous with Scrambled Eggs, sausages, mushrooms, and garlic.  They are also a delicious, easy, and gourmet side dish that pairs nicely with steak.

Ingredients:

  • 1 large yellow onion
  • 1 tbsp. olive oil
  • salt and pepper to taste

Method:

  1. Slice the onion according to instructions in this post.
  2. Coat the bottom and sides of a skillet with the oil.
  3. Turn the heat on high, and add the onions to the pan.
  4. When the oil begins to sizzle, turn the heat down to medium-low and put the lid on.  Cook for 15 minutes, stirring occasionally. The onions should be translucent by then.
  5. Remove the lid, and add the salt and pepper to the onions. Stir.
  6. Continue to cook for 5-10 more minutes, until the onions reach your desired caramelization.
  7. Pour a few tablespoons of water into the pan to deglaze it. Toss the onions to coat them in the glaze.  Serve immediately or use in a recipe.

Pancakes

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“When Almanzo trudged into the kitchen next morning with two brimming milk pails, Mother was making stacked pancakes because this was Sunday.

The big blue platter on the stove’s hearth was full of plump sausage cakes; Eliza Jane was cutting apple pies and Alice was dishing up the oatmeal, as usual. But the little blue platter stood hot on the back of the stove, and ten stacks of pancakes rose in tall towers on it.

Ten pancakes cooked on the smoking griddle, and as fast as they were done Mother added another cake to each stack and buttered it lavishly and covered it with maple sugar. Butter and sugar melted together and soaked the fluffy pancakes and dripped all down their crisp edges.

That was stacked pancakes. Almanzo liked them better than any other kind of pancakes.”

from Farmer Boy, by Laura Ingalls Wilder

This is one of my favorite books; some of the best parts are the descriptions of what they eat. It makes your mouth water.

This delicious pancake recipe is actually three recipes in one. Mashed banana can be substituted for the pumpkin, and either version can be made into waffles instead of pancakes.

The recipe will only make one portion of stacked pancakes, so please enlarge the recipe to fit your family’s needs.

STACKED PANCAKES

Serves 2-4, depending on what else is served.

Ingredients:

  • 5 eggs
  • 1/3 cup coconut flour, sifted
  • 1/4 cup canned pumpkin
  • 5 tbsp. chia seeds
  • 1/4 cup coconut oil, melted, plus extra for frying
  • 3 tbsp. honey
  • 1 tbsp. vanilla
  • 1 tbsp. cinnamon
  • 1/8 tsp. stevia
  • a pinch of salt

Method:

1. Combine all the wet ingredients in your blender and blend for 30 seconds.

2. In a separate bowl, whisk together the dry ingredients.

3. Pour the wet mixture into a bowl; dump in the dry mixture, and fold the two together.

4. Pre-heat the oven to 200 degrees. Melt the extra coconut oil in a frying pan.

5. Using a gravy ladle, pour on the first few pancakes.

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6. When the edges look crisp, and there are bubbles in the middle of the cakes, flip them.

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Don’t worry if they don’t all turn out.  The ones that look like the picture below are for snacking on in the kitchen. After all, they still taste good.

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7. Repeat this process, adding more oil to the pan as needed, until all the batter is used.  Keep the pancakes warm in a 200 degree oven until you are ready to serve.

Yumm!

 

 

Chunky Applesauce

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Several months ago, I published a traditional applesauce recipe, but I now think that this version is even better.  The butter or coconut oil give it a delicious silky texture that can’t be accomplished any other way. Enjoy!

Ingredients:

  • 3 apples
  • 1/8 cup honey
  • 3 tbsp. coconut oil
  • 1 tsp. cinnamon
  • 1/8 tsp. stevia

Method:

  1. Peel and cube the apples.
  2. Melt 1 tbsp. of the coconut oil in a pan on high heat.
  3. Add the apples to the pan carefully, so the oil doesn’t splatter, and turn the heat to medium-low.
  4. Let the apples cook for approximately 10 minutes, or until they are al dente, with the lid on.
  5. Remove the lid and turn the heat up to medium-high. Allow the excess liquid to cook off.
  6. Add a 2nd tbsp. of oil, and keep cooking, until the apples are beginning to fall apart.
  7. Add the honey, cinnamon, stevia, and the remainder the of oil to the pan and turn the heat down again.
  8. When the apples are at your desired consistency, turn the heat off.
  9. Serve warm, with sour cream and honey. Yum!

Strawberry Jam/Compote

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This delicious sugar-free jam is tart and sweet at the same time. It is thick enough to use on sandwiches, but saucy enough to spoon over ice cream or pancakes. I even enjoy it by itself!

Ingredients:

  • 3 cups frozen strawberries
  • 1 1/2 cups water
  • 1/8 cup honey
  • 1 tbsp. gelatin

Method:

  1. Put the strawberries and water in a saucepan, and sprinkle the gelatin over the water.
  2. When the gelatin has dissolved, add the honey and turn the heat on medium.
  3. Bring the sauce-to-be to a simmer, and turn down to medium-low.
  4. Simmer for 1 hour.
  5. Turn the heat off, and as the jam begins to cool, whisk thoroughly till no whole berries remain.
  6. Cool, refrigerate, and enjoy!

(The natural pectin in the berries will help it to thicken it as it cools, but the refrigeration will get it to a jam consistency.)

How to Peel a Green Plantain

As I will use plantains in several of my up-coming recipes, and they are tricky to peel, I needed a how-to for peeling them. Here it is!

Instructions:

1. Cut both ends off the plantain. image 2. Cut the plantain in half. image 3. Make a slit the depth of the skin down the length of each half. image 4. Insert your thumb under one of the corners made by the slit in the skin, and peel away the skin. image 5. Cut according to recipe directions!