Maria Rickert Hong December 15, 2013

Grain Free Brownies

These gluten-free, grain-free brownies are more of the cake type. I’ve substituted a low-glycemic sugar (palm sugar, coconut sugar, succanat or rapidura) for regular sugar.

Make these an occasional treat, not an everyday snack or dessert.

Serves: 16

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients

1/3 cup ghee or coconut oil (melted)
6 large pasture-raised eggs
1 cup palm sugar, coconut sugar, succanat or rapidura
1/2 cup cocoa powder (sifted)
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
1/2 cup coconut flour (sifted)

Directions

Preheat oven to 350F. Grease an 8″ x 8″ baking dish.

Whisk cocoa powder, coconut flour, salt and sugar together. Blend in coconut oil.

Whisk eggs and vanilla together. Mix with dry ingredients.

Pour batter into baking dish and bake for 30-35 minutes until a toothpick inserted comes out clean.

Ingredients

4 large sweet potatoes (I prefer hannah yams. They’re creamier and not as sweet as sweet potatoes.)
1/4 cup coconut oil or ghee
2 tablespoons coconut milk
1/2 cup applesauce (preferably homemade)
2 teaspoons fresh ginger (peeled and grated)
1 teaspoon sea salt
2 large apples (peeled, cored and sliced into 1-inch slices)

Directions

Preheat oven to 350F. Arrange potatoes on a baking sheet or Silpat and bake until until tender, 80-90 minutes. Remove from oven and cool.

Scoop out insides of potatoes and place in electric mixer bowl. Add 2 tablespoons of ghee and coconut milk, and mix on medium speed with paddle attachment until smooth. Add in applesauce, ginger and salt.

Transfer mixture to baking dish and bake for 10 minutes.

Cook apples in remaining coconut oil until soft, about 10 minutes. Place apples on top of sweet potato mixture and serve.

Ingredients

2lb ground chicken
1 cup cashews (soaked overnight, rinsed, drained, dehydrated and chopped)
8oz water chestnuts
1/2 medium onion (small dice)
1 clove garlic (minced)
1″ ginger (grated)
2 tablespoons sesame oil
5 tablespoons tamari soy sauce
2 tablespoons cashew butter
3 tablespoons raw, local honey
2 tablespoons raw apple cider vinegar
1/2 teaspoon chili powder
1 head butter lettuce

Directions

Saute onion in oil. Add chicken and cook until no longer pink. Add cashews, water chestnuts, garlic and ginger.

Mix remaining ingredients in a bowl. Add to chicken mixture and simmer until sauce is thickened. Serve hot or cold on lettuce leaves.

Benefits to Eating Gluten Free Dairy Free Foods

Many people are discovering that cutting out gluten and dairy can have profound benefits for their health. For starters, both of these foods are very constipating, so removing them can help relieve bloating and constipation.

In addition, gluten and casein can escape the intestines of people with leaky guts. When they reach the brain, they can activate the same receptors as morphine and heroin, making your child who’s just eaten macaroni and cheese seem as if they are on drugs, acting very spacey and unfocused. Thus, removing gluten and dairy foods can improve your child’s attention.

Filed Under: RECIPES Tagged: dairy-free, GAPS, gluten-free, Paleo, primal, recipes, SCD

Maria Rickert Hong August 3, 2013

Chocolate Avocado Pudding

Creamy chocolate avocado pudding – without the cream! This recipe is so delicious, creamy AND it’s got the good fats from avocado.

Prep time: 5 minutes

Ingredients

2 large ripe avocados
2 tablespoons coconut oil
1/3 cup raw, local honey
3 large dates (soaked in warm water for 15 minutes, chopped)
1/2 cup cacao powder
2 teaspoons vanilla extract
1/2-1 cup non-dairy milk

Directions

Add ingredients to a food processor or blender in the following order: oil, dates, honey, vanilla, half the non-dairy milk, avocados, cocoa powder.

Blend until smooth, 2-3 minutes. Add additional non-dairy milk until the pudding is the consistency you want. A little on the thin side is best since it will thicken in the refrigerator. Refrigerate.

Top with your favorite toppings: nuts, raspberries, mint leaves, sliced banana, shredded coconut.

Ingredients

1oz dried porcini mushrooms
2 tablespoons extra-virgin olive oil
1-1/2lb mixed mushrooms (trimmed and thinly sliced)
1 medium onion (thinly sliced)
3 cloves garlic (peeled and left whole)
1 teaspoon fresh thyme leaves
1 teaspoon fresh sage (finely chopped)
3 cups roasted mushroom stock (see recipe)
1/2 cup SCD yogurt or coconut milk (for a dairy-free version, use coconut milk)
1 tablespoon dry red wine (or to taste)
sea salt (to taste)
freshly ground black pepper (to taste)
1 tablespoon fresh parsley or chives (minced)

Directions

Cover the porcinis with 1 cup hot, filtered water for 30 minutes. Massage the softened mushrooms to dislodge any grit and transfer them to another bowl. Strain the liquid and pour back over the porcinis; set aside. Discard the grit at the bottom.

Heat the oil in a wide saute’ pan over medium heat. Add the onions, mixed mushrooms, garlic and herbs, saute’ for 15 minutes, stirring occasionally, until the mushrooms are golden brown. Add 1 cup of stock and scrape up the browned bits from the bottom of the pan with a wooden spoon. Transfer the mushroom mixture to a 3-quart pot.

Add the porcinis, soaking liquid and remaining 2 cups stock. Simmer for 20-30 minutes. Puree the soup with SCD yogurt or coconut milk and stir in the wine. Season with salt and pepper. Serve with chives or chopped parsley.

Ingredients

2lb oxtails
1 large onion (diced)
2 tablespoons beef tallow or duck fat
8 cups cold, filtered water or homemade broth
1-1/2 teaspoon sea salt
1/2 bunch fresh parsley (chopped)
1 large carrot (peeled and diced)
3 ribs celery (diced)
1 bay leaf
1/2 cup tomato pulp
2 teaspoons fresh thyme

Directions

Brown the onions and oxtails on all sides in the fat, about 1-2 minutes per side on medium-high heat in a Dutch oven.

Add in water and salt. Simmer uncovered for 4-1/2 hours.

Add in remaining ingredients. Cook for an additional 30 minutes. Season to taste and serve.

Ingredients

1 cup amaranth (soaked overnight, rinsed and drained)
2-1/2 cups cold, filtered water
1 cup berries
4 tablespoons raw, local honey
4 tablespoons walnut oil
1 teaspoon ground cinnamon (I prefer Ceylon cinnamon)
1 teaspoon sea salt

Directions

Place amaranth and water in a 2 quart pot with a lid. Bring to a boil then reduce heat to low and simmer for between 20 and 30 minutes or until liquid has been absorbed. Stir in remaining ingredients and serve.

Ingredients

9 cups cold, filtered water or homemade broth
1 cup uncooked long-grain brown rice
2 teaspoons sea salt
1lb fresh turkey wing
1/2″ fresh ginger
scallions, white and green parts (chopped (optional))
fresh parsley (minced (optional))
tamari soy sauce or coconut aminos (optional)
fresh ginger (julienned (optional))

Directions

Combine first 5 ingredients in a large Dutch oven and bring to a boil over medium-high heat. Cover, reduce heat and cook 1-1/2 hours or until soup has a creamy consistency, stirring occasionally.

Discard ginger chunk. Remove turkey from soup; place on a cutting board or work surface. Cool 10 minutes. Remove meat from bones; save bones for making broth at a later time. Chop meat into bite-sized pieces and stir meat into soup. Garnish with scallions, parsley, julienne-cut ginger and tamari, if desired.

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Directions

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Benefits to Eating Gluten Free Dairy Free Foods

Ingredients

Directions

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