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December 10, 2012

Easy Chicken Broth

Easy Chicken BrothThis easy chicken broth recipe is so full of necessary minerals that are often missing, especially if you’re eating processed foods.

An old South American proverb says “Good broth will resurrect the dead”.

Use this chicken broth as a base for all of your soups and as an added touch to sauces.

Serves:  16

Prep time:  10 minutes

Cook time:  25 hours

Ingredients

  • Bones of 1 chicken or 10-12 bones (tubular bones should be chopped in half to allow marrow to come out)
  • 1 large onion (roughly chopped)
  • 1 large carrot (roughly chopped)
  • 1 large celery stalk (roughly chopped)
  • 1 teaspoon ghee or coconut oil or other saturated fat
  • 1 teaspoon apple cider vinegar
  • 1 strip kombu (kelp)

Directions

Place all ingredients in a roasting pan; toss to coat. Cook in oven at 350F degrees for 20 minutes. Remove from oven; turn ingredients over to cook other side. Cook for another 20 minutes. Remove from oven and place all ingredients in a crock pot. Fill to top with filtered water. Let cook for at least 24 hours.

If you want to make a bone broth even faster, don’t cook the bones in the oven. Don’t use the fat, and put all ingredients directly into the crockpot.

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Filed Under: RECIPES, SOUPS Tagged: , , , ,
December 10, 2012

Easy Beef Bone Broth

Easy Beef Bone BrothI use homemade beef bone broth to cook beans, grains and soups or as a stand-alone.

You can reuse beef bones a few times to make more broth; it’ll just take a little longer each time.

For the subsequent broths, add in a tablespoon or two of Great Lakes gelatin, which can be so healing to the lining of the gut.

Serves:  16

Prep time:  5 minutes

Cook time: 26 hours

Ingredients

  • 2lb grass-fed beef marrow and/or joint bones
  • 1 teaspoon ghee or animal fat, melted
  • 1 teaspoon white or apple cider vinegar
  • 1 strip kombu (kelp)

Directions

Rub ghee/fat onto beef bones. Bake at 250F for one hour; turn, and bake for another hour.

Add vinegar, kombu and bones to a large crock pot; fill with filtered water. Cook for at least 24 hours on low.

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Filed Under: RECIPES, SOUPS Tagged: , , ,
December 4, 2012

Paleo Snickerdoodle Cookies

Paleo Snickerdoodle CookiesThese dairy-free, grain-free, egg-free, gluten-free, Paleo snickerdoodle cookies are a delicious treat that’s not too sweet and are super-easy to make.

Serves: 40

Prep time: 10 minutes

Cook time : 8 minutes

Ingredients

  • 1/2 cup ghee or coconut oil
  • 4 cups blanched almond flour
  • 1/2 cup raw, local honey
  • 4 teaspoons ground vanilla bean powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • ground cinnamon (I prefer Ceylon cinnamon)

Directions

Preheat oven to 350F.

In a medium bowl, mix the ghee, honey and vanilla.

In a separate bowl, whisk together the almond flour, salt, baking soda and cream of tartar.

Add the dry mixture to the wet mixture and stir until well combined.

Drop the cookie dough by rounded spoonfuls onto a parchment-lined cookie sheet, then use your hands to roll the dough into smooth balls.

Flatten the balls and sprinkle with cinnamon.

Bake for 8 minutes or until golden. Allow cookies to cool on sheet for at least 10 minutes before removing.

Bake for 8 minutes or until the edges are golden. Allow the cookies to cool on the pan for at least 10 minutes before removing.

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Filed Under: BREADY FOODS, DESSERTS, RECIPES Tagged: , , , , ,
December 3, 2012

Sauteed Hiziki with Vegetables

Sauteed Hiziki with VegetablesSea vegetables like hiziki are an excellent source of iodine, a mineral necessary for proper thyroid function.

Enjoy them in this tasty seaweed salad.

Serves: 6

Prep time: 5 minutes

Cook time: 15 minutes

Source:  Andrea Beaman

Ingredients

  • 1/4 cup dried hiziki
  • 1 onion (peeled and cut into thin half moons)
  • 3 carrots (cut into thin matchsticks)
  • 2 zucchini (cut into thin matchsticks)
  • 1/2 cup filtered water
  • 1-1/2 tablespoon coconut aminos
  • 1 tablespoon toasted sesame oil

Directions

Soak hiziki in water for 15 minutes or until soft. Drain.

In a frying pan, layer onion, hizki, carrots and parsnips. Add 1/2 c. water and bring to a boil.

Cover and reduce flame to medium low. Cook 10-12 minutes or until the liquid evaporates.

Add coconut aminos and toasted sesame oil and continue cooking 3-5 minutes.

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Filed Under: OTHER VEGETABLES, RECIPES, SIDE DISHES Tagged: , , , , ,
December 2, 2012

Orange-Cranberry Sauce

Orange-Cranberry Sauce My kids gobbled up this orange-cranberry sauce!  Making it gave me the idea that I could really use any combination of fruit to make my own homemade jello, just like Grandma used to do.

Serves:  12

Prep time:  5 minutes

Cook time:  10 minutes

Ingredients

  • 4 cups oranges
  • 12oz fresh cranberries
  • 1 cup raw, local honey (or more, to taste)
  • 3 tablespoons grass-fed gelatin (I use Great Lakes)
  • 1/2 cup cold, filtered water

Directions

Zest oranges, then juice them. Remove seeds from juice.

Blend cranberries, zest and juice in a blender until smooth.

Place in a pot, add honey and bring to a boil, stirring constantly. Reduce heat and continue to stir for 10 minutes. Remove pot from heat.

Add gelatin to water and let sit for one minute, then add it to the cranberry mixture and stir until dissolved. Check for sweetness and add more honey if needed.

Place in refrigerator until well chilled and set. This will take at least a few hours.

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Filed Under: RECIPES, SAUCES, SIDE DISHES Tagged: , , ,
November 29, 2012

Easy Butternut Squash Soup

Easy Butternut Squash SoupYou won’t believe how fast you can make this easy butternut squash soup.

Yellow foods like butternut squash have high levels of beta-carotene, the precursor to vitamin A, an immune-system booster.

Serves: 8

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients

  • 1 onion (large dice)
  • 1 large butternut squash (peeled and cut into large chunks)
  • 1 head garlic (peeled and left whole)
  • 2 cups homemade chicken broth or vegetable broth
  • 1 teaspoon sea salt
  • 4 fresh sage leaves

Directions

Place all ingredients in a large pot; cook for 25 minutes or until the squash is soft.

Remove from heat. Puree until smooth with a stick blender.

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Filed Under: APPETIZERS, RECIPES, SIDE DISHES, SOUPS Tagged: , , , , ,
November 29, 2012

WHAT HELPS MITOCHONDRIAL DYSFUNCTION FOR CHRONIC FATIGUE?

A Paleo diet, restful sleep, a supplement regime and a low-stress life can improve mitochondrial function in patients with chronic fatigue.  Read more…

SOURCE:  Questioning Answers


Filed Under: ADRENAL FATIGUE, FOOD AND NUTRITION, GENERAL, GUT-HEALING DIETS, HEALTH TOPICS, NUTRITIONAL DEFICIENCIES, STRESS Tagged: , , , ,
November 28, 2012

Bitter Greens with Walnuts

Bitter Greens with WalnutsBitter greens are excellent for stimulating bile flow, thus helping you to digest properly.

In addition, they are an excellent source of folate.

Serves:  8

Prep time:  10 minutes

Cook time:  15 minutes

Source:  Institute for Integrative Nutrition

Ingredients

  • 1 bunch dandelion greens
  • 1/2 cup walnut pieces
  • 1 bunch mustard greens
  • 1 bunch collard greens
  • 1 tablespoon ghee or coconut oil
  • 4 cloves garlic (peeled and minced)
  • sea salt (to taste)

Directions

Toast the walnuts in a 350-degree oven for 5-10 minutes, until they release a fragrant odor.

Wash the greens and remove any coarse stems (especially from collards and mustard greens).

Bring 3 inches of salted water to boil, add the greens and boil for 5 minutes uncovered.

Drain the greens, lay on a flat surface to cool, and then chop.

Heat the oil in a large sauté pan, add garlic and cook for 1 minute, stirring so the garlic does not burn.

Add greens, walnuts and salt to taste. Cook until greens are heated through.

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Filed Under: LEAFY GREENS, RECIPES Tagged: , , , , , , , ,
November 25, 2012

Kim Chee

Kim CheeKim chee is a traditional Korean spicy fermented cabbage dish. Fermented foods are a great way to restore your gut health.

Serves: 32

Prep time: 20 minutes

Source:  Peter Berley

Ingredients

  • 1 cup apples (peeled and grated)
  • 5lb nappa cabbage
  • 2 cups carrots (grated)
  • 2 bunches scallions (thinly sliced)
  • 1lb daikon radish (thinly sliced)
  • 4 tablespoons sea salt
  • 2 cloves garlic (peeled and left whole)
  • 1/2 cup ginger (finely chopped)
  • 1 medium onion (chopped coarsely)
  • 1-2 tablespoon fish sauce (optional)
  • 1 cup dried Korean red pepper flakes or any dried or fresh chilis

Directions

Quarter the cabbages lengthwise and remove their cores. Slice crosswise into 1/2 inch strips. Transfer the cabbage to a bowl along with the grated apple, carrot, scallion and radish. Ad the salt and crush with your hands. Leave the vegetables aside to soften and release their juices, 15-20 minutes.

While the vegetables soften, make the spice blend: combine the garlic, ginger, onion and fish sauce if using in a blender or food processor and blend to form a puree.

Combine the spice blend with the vegetables; stir in the chilis.

Pack the kim chee into pickling crocks or a PickleMeister and ferment at room temperature for 5-7 days. Refrigerate for up to 6 months.

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Filed Under: FERMENTED FOODS, FERMENTED FOODS, FOOD AND NUTRITION, HEALTH TOPICS, RECIPES Tagged: , , , , , , , ,
November 24, 2012

Paleo Rosemary Crackers

Paleo Rosemary CrackersMake big batches of these Paleo rosemary crackers because they’re delicious! They’re also GAPS/SCD-legal, dairy-free and gluten-free.

Serves: 6

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients

  • 1-3/4 cup almond flour
  • 1/2 teaspoon sea salt
  • 2 tablespoons fresh rosemary (minced)
  • 1 tablespoon ghee or coconut oil
  • 1 pasture-raised eggs

Directions

Preheat oven to 350 degrees.

Whisk dry ingredients together in a large bowl.

In a medium bowl, whisk together oil and egg. Stir wet ingredients into almond flour mixture until thoroughly combined.

Roll the dough into a ball and press between 2 sheets of parchment paper to 1/8″ thickness.

Remove top piece of parchment paper, and transfer rolled-out dough onto a baking sheet.

Cut dough into 2-inch squares. Bake for 12-15 minutes, until lightly golden.

Let crackers cool for 30 minutes, then serve.

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Filed Under: APPETIZERS, BREADY FOODS, RECIPES, SNACKS Tagged: , , , , , , ,
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