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January 22, 2013

Red Wine Braised Liver

Red Wine Braised LiverTry this red wine braised liver recipe – even my kids love it! In today’s society, we don’t eat enough of this supercharged food. Liver is an excellent source of vitamins and minerals.

Serves:  4

Prep time:  10 minutes

Cook time:  30-40 minutes

Ingredients

  • 1-1/2lb grass-fed or pasture-raised liver (sliced)
  • 3 large lemons (zested and squeezed)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon ghee, coconut oil or duck fat
  • 4-5 medium onions (thinly sliced)
  • 2 cups dry red wine
  • 8 fresh sage leaves (minced)

Directions

Marinate liver in lemon juice for several hours. Pat slices dry and season with salt and pepper.

In a heavy skillet an over medium-low heat, saute’ the onions in the fat for 15 minutes or until caramelized; stir occasionally.

Add in the remaining ingredients and cook until done.

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Filed Under: MEATS, RECIPES Tagged: , , , ,
January 19, 2013

Celery Root Hash Browns

Celery Root Hash BrownsThis GAPS/SCD/Paleo celery root hash browns recipe uses shredded celery root instead of potatoes, and it’s hard to tell the difference!

If you don’t eat starches, you don’t have to go without hash browns anymore!

Serves:  4-6

Prep time:  20 minutes

Cook time:  10 minutes

Ingredients

  • 1 medium onion (diced)
  • 1/2 cup ghee, coconut oil or duck fat
  • 2 medium celery roots (peeled and shredded)
  • 1 teaspoon sea salt

Directions

Add onion and fat to a large skillet on medium heat. Cook for 5 minutes.

Add celery root and sea salt. Cook for another 5 minutes.

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Filed Under: BREAKFASTS, MEATS, OTHER VEGETABLES, RECIPES Tagged: , , , ,
January 15, 2013

Paleo Ice Cream

Paleo Ice CreamHave you ever looked at the ingredients label of ice cream? Yuck! Try this GAPS/SCD-legal Paleo ice cream instead.

Serves:  4

Prep time:  2 hours

Cook time:  8 minutes

Ingredients

  • 1-1/2 cup homemade coconut milk
  • 3 large pasture-raised egg yolks (save the whites for other recipes such as macaroons, meringue or omelets)
  • 1-3 tablespoon raw, local honey (depending on how sweet you like it)
  • 1/4 teaspoon sea salt
  • 1 tablespoon ground vanilla bean powder

Directions

In a medium pot whisk egg yolks, honey, and salt together. Add coconut milk and whisk again until well combined.

Place pot on stove over medium heat, stirring constantly, for 8 minutes. Be sure not to let the mixture boil. Remove pot from the heat and stir in vanilla.

Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker according to manufacturer’s instructions then transfer to a container with a lid and freeze until firm (1-2 hours).

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Filed Under: DESSERTS, RECIPES Tagged: , , , ,
January 14, 2013

Chicken Liver Pate’

Chicken Liver Pate'Chicken liver pate’ is full of necessary minerals that nourish your adrenal glands and that help you deal with stress and illness.

Serves:  16

Prep time:  5 minutes

Cook time:  15 minutes

Source:  Nourishing Traditions

Ingredients

  • 3 tablespoons ghee, coconut oil or duck fat
  • 1lb chicken or duck livers, or a combination of both
  • 1/2lb mushrooms (washed, dried and coarsely chopped)
  • 1 bunch green onions (chopped)
  • 2/3 cups dry white wine or vermouth
  • 1 clove garlic (peeled and smashed)
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon fresh dill
  • 1/2 teaspoon fresh rosemary
  • 1 lemon (zested and freshly squeezed)
  • 4 tablespoons ghee, coconut oil or duck fat
  • sea salt (to taste)

Directions

Melt fat in a heavy skillet. Add livers, onions and mushrooms and cook, stirring occasionally, for about 10 minutes until livers are browned.

Add wine, garlic, mustard, lemon juice and herbs. Bring to a boil and cook, uncovered, until the liquid is gone. Allow to cool.

Process in a food processor with fat. Season to taste. Place in a crock or mold and chill well.

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Filed Under: APPETIZERS, MEATS, RECIPES Tagged: , , , ,
January 13, 2013

Fruity Gelatin Dessert

Fruity Gelatin DessertNot only is this fruity gelatin dessert fun and easy to make, but the gelatin in it is incredibly healing to your gut.

Serves: 2

Prep time : 5 minutes

Ingredients

  • 9 tablespoons grass-fed gelatin
  • 1 cup fruit juice (freshly squeezed)
  • 9 tablespoons raw, local honey

Directions

Whisk fruit juice, honey and gelatin in a sauce pot until there are no lumps.

Heat over low heat until melted, stirring constantly.

Pour mixture into molds, bowl or pan, or just leave in pot.

Put in freezer for 5-10 minutes to firm. Gelatin will now stay solid at room temperature.

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January 12, 2013

Lamb Tagine with Apricots

Lamb Tagine with ApricotsThis lamb tagine recipe is a super-simple, yet delicious GAP/SCD and Paleo recipe. Lamb, apricots and oranges are a classic Moroccan combination.

Serves:  10

Prep time:  20 minutes

Cook time:  30 minutes

Ingredients

  • 2-1/2 pounds ground lamb
  • 2 large onions (peeled and diced)
  • 4 cloves garlic (peeled and minced)
  • 6 large oranges (freshly zested and squeezed)
  • 1 teaspoon cinnamon (I prefer Celyon cinnamon)
  • 1-1/2 cup dried apricots (cut into strips)
  • 3-1/2 tablespoons fresh mint (for garnish)

Directions

Heat skillet over medium heat. Add lamb and cook until lightly brown.

Add in onions and sweat, about 5 minutes. Add in garlic and cook for 1 minute.

Add in remaining ingredients. Reduce heat to low, cover and cook for 15-20 minutes.

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January 11, 2013

Brussels Sprouts with Chestnuts

BRUSSELS SPROUTS WITH CHESTNUTSChestnuts make the perfect compliment to Brussels sprouts in this savory wintry dish.

Serve it for Thanksgiving or other holiday meals.

Serves:  4

Prep time:  8 minutes

Cook time:  25 minutes

Ingredients

  • 2 cups Brussels sprouts (ends cut off)
  • 1/2 teaspoon sea salt
  • 1/2lb shelled chestnuts
  • 1 cup homemade broth
  • 1 tablespoon ghee, pastured butter or coconut oil (if you want a dairy-free version, use either ghee or coconut oil)

Directions

Pre-heat oven to 350 degrees.

In a medium-sized sauce pan boil 2 inches of filtered water. Add Brussels sprouts to boiling water with a pinch of sea salt. Boil for 5 minutes. Drain and add to a baking dish with chestnuts and stock.

Sprinkle oil and salt on top. Bake uncovered for 20 minutes.

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Filed Under: LEAFY GREENS, OTHER VEGETABLES, RECIPES Tagged: , , , , , ,
January 10, 2013

Burdock Root Strengthener

Burdock Root StrengthenerBurdock root is a blood detoxifier and diuretic that induces lymphatic drainage.

Because it contains inulin, it can improve digestion and lower blood sugar.

Serves:  6

Prep time:  10 minutes

Cook time:  20 minutes

Ingredients

  • 1 large onion (peeled and cut into thin strips)
  • 1 large burdock root (peeled and cut into thin strips)
  • 1 large carrot (peeled and cut into thin strips)
  • 1 tablespoon ghee or coconut oil
  • pinch sea salt
  • filtered water
  • fresh parsley (as garnish)

Directions

Heat fat in a skillet over medium heat. Add vegetables.

Sauté veggies together with a pinch of salt on medium heat for 5 minutes.

Add 1/2 inch of filtered water to the skillet, cover and simmer for 10-15 minutes on low heat.

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Filed Under: OTHER VEGETABLES, RECIPES Tagged: , , , , , , , ,
January 8, 2013

Maple Fruit Compote with Honey-Ginger Toasted Nuts

Maple Fruit Compote with Honey-Ginger Toasted NutsTry this maple fruit compote recipe for a refreshing way to spice up your fruits. Ginger and toasted nuts give it extra flavor.

Serves:  4

Prep time:  10 minutes

Cook time:  20 minutes

Ingredients

  • 2-3 medium apples
  • 2-3 medium peaches or pears
  • 1/3 cup filtered water
  • 2 tablespoons maple syrup
  • 1/2 cup raisins
  • 1 medium lemon (zested and freshly squeezed)
  • 1 teaspoon cinnamon (I prefer Celyon cinnamon)
  • 1 cup walnuts or nuts of your choice (chopped)
  • 1/2 teaspoon fresh ginger (peeled and minced)
  • 2 tablespoons raw, local honey

Directions

Wash, core and chop fruit into slices or chunks.

Place in a large saucepan with 1/3 cup of water. Add the maple syrup and raisins.

Cook over medium heat, stirring occasionally, for 10 minutes.

Add zest, juice and cinnamon. Cook for another 10 minutes, until soft.

While fruit is cooking, place chopped nuts in a skillet over medium heat and toast, stirring often, for 5 minutes.

Drizzle honey over the nuts and add ginger but keep stirring because the honey can easily burn.

Top warm fruit with toasted nuts and enjoy the fruit compote!

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January 5, 2013

Lacto-Brined Beans

Lacto-Brined BeansWith the dill, these lacto-brined beans are crunchy and strangely addictive, making them an easy way to get more fermented foods into your diet.

Beans MUST be blanched for 2 minutes in boiling water to destroy toxins before pickling.

Serves:  16

Prep time:  5 minutes

Cook time:  2 minutes

Source:  Peter Berley

Ingredients

  • 1lb green or wax beans
  • 3 sprigs dill
  • 6 cloves garlic
  • 3 Small fresh chili peppers (optional)

Directions

Blanch beans for 2 minutes in boiling water.

Pack beans, dill, garlic and chilis into crocks and pour in cool water, drain the water out and measure it.

Salt according to the brine ratio (3 Tbsp. sea salt and 1-1/2 Tbsp. vinegar per quart of filtered water) and cover the beans with brine.

Weight and ferment for 7-10 days at room temperature, or pack into my favorite, the Pickle Meister. Then refrigerate for up to 6 months.

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Filed Under: APPETIZERS, BEANS & LEGUMES, FERMENTED FOODS, OTHER VEGETABLES, RECIPES Tagged: , , , , , ,
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