July 21st, 2010 | Breakfast, Condiments, GAPS/SCD, Gluten Free, Medicinal, Recipes, Sweets, Vegetarian, apple, dates, food, jam, recipe, rose hips, vitamin c
Rose hips can easily be made into a vitamin C rich tasty spread. I make this recipe with dates and apples to sweeten the rose hips. It is best to cook rose hips even though heat breaks down vitamin C. There is also an enzyme in rose hips that also breaks down vitamin C very quickly which is neutralized by heat. Therefore it is important to cook the rosehips long enough but not too long!
I like this method because it can take a really long time to clean rose hips individually and remove the hairs and seeds from them. Simmering them and then straining them through a moulie or sieve helps this process to go faster.
June 1st, 2010 | Bakery, GAPS/SCD, Gluten Free, Grain-Free, Recipes, Sweets, Vegetarian, almond, Christmas, cookie, GAPS, nut, recipe, SCD, spritz, Swedish, traditional
When I was a kid, my favorite recipe to make at Christmas were Swedish spritz cookies. I used to get up at dawn and pinch a few of them from the cookie jar to nibble in bed before anyone else was up. In those days I was using refined sugar and flour, but I think originally these cookies were made with blanched almond flour and honey. Made this way they taste like toffee or almond roca while at the same time being healthier!
- 1/2 c honey
- 3/4 c butter (softened)
- 1 egg
- 1 t almond essence (optional)
- 3 1/2 c almond flour (used blanched almonds)
- 1/2 t salt
- 1/2 t baking soda
Beat together butter and honey, add beaten egg and almond essence (I like to substitute cardamom for the almond essence sometimes) and beat well. Add the almond flour (to blanch almonds just pour boiling water over your almonds, let sit a couple minutes, then rub the skins off with your hands and discard). I use a coffee grinder to process my almonds into flour which works very well. Add in the salt and baking soda and mix. Chill for about 20 minutes. Use a cookie press on a greased baking sheet or just spoon the mixture out about a couple inch apart from each other. Bake for about 15 minutes in a 250 degree F oven.
May 10th, 2010 | Basics, Condiments, GAPS/SCD, Gluten Free, Grain-Free, Recipes, Sauces, Sweets, Vegetarian, apple, chai, GAPS, health, homemade, recipe, sauce, SCD, spicy
Apple sauce! Everyone knows how to make it, I have found a way to do it with minimum processing and I love to add lots of spices to my apple sauce. This is great for Almond Pancakes or for Apple Sauce Souffle.
May 7th, 2010 | Breakfast, GAPS/SCD, Gluten Free, Grain-Free, Recipes, Vegetarian, almond, flour, GAPS, gluten-free, nut, pancake, recipe, SCD, sourdough
This is a great recipe for folks who are gluten-free or who are on the GAPS or Specific Carbohydrate diet. Easy to make and tasty. Featured in the Hella Delicious 2012 Recipe Calendar.
- 3-4 eggs separated
- 2 T fat (butter, lard, etc)
- 1 c almond flour
- 1/2 c apple sauce
- 1 t cinnamon
- 1/4 c kefir or yogurt (optional)
- 1 T honey (optional)
- 1/2 t salt
April 20th, 2010 | Basics, Gluten Free, Grain-Free, Medicinal, Recipes, Vegetarian, butter, flour, health, howto, leaf, marijuana, marijuana butter, medical marijuana, Medicinal
This recipe is developed from Nina’s Basic Medical Marijuana Recipe and can be used by people on the GAPs, SCD or other low-carb, no-grain diets. This method creates a marijuana flour which can be substituted for regular wheat flour in any of your favorite recipes.
- Using a coffee or spice grinder, process the medical marijuana until very fine, like flour. Sift the ground marijuana through a fine sieve and grind any larger particles again. Grind up as much as you need for your recipe.
- Melt 1/4 c butter in an iron skillet or other thick-bottomed pan.
- Add in the marijuana flour and saute on the absolutely lowest heat for at least 40 minutes. Keep stirring the mixture and do not let it burn. If necessary add more butter or add in some water to keep it from sticking. Keep an eye on it and don’t let it burn. Keep the mixture dry but don’t let it stick or it will burn.
After it is cooked allow it to cool and then use it as flour for any recipe.
April 15th, 2010 | Condiments, Fermentation, GAPS/SCD, Grain-Free, Recipes, Vegetarian, chutney, digestion, fermentation, GAPS, live culture, raisin, SCD, spicy
This recipe has developed over the years from Sally Fallon’s recipe for raisin chutney in her wonderful cookbook Nourishing Traditions.
- 3 c organic raisins
- 1 t red chili flakes
- 1/2 head garlic, crushed
- 2 T coriander seeds
- 1 T cumin seeds
- 4-5 cloves
- 1 T fenugreek seeds
- 2-3 cardamom pods (remove shell)
- 1 T black mustard seeds
- 1 T black peppercorns
- 1 t ground turmeric
- 2 inches ginger, grated
- 2 t Himalayan salt (sea salt)
- 1/4 c whey
- 1/2 c non-chlorinated water
Soak raisins in warm water for at least an hour. Peel and pound ginger and garlic in a mortar and pestle. Place the whole spices in a pan and dry roast until the aroma rises from the pan. Process until well ground.
April 14th, 2010 | Drinks, Fermentation, Medicinal, Recipes, Sweets, Vegetarian, D.I.Y., fermented, forage, homebrew, homemade, homestead, old fashioned, recipe, root beer, yeast
My home brewed root beer turned out delicious. I highly recommend it if you can come by the ingredients. It does have a taste reminiscent of root beer soda, but you wouldn’t confuse the two. Earthier, stronger tasting but less sweet, and the fermentation adds its own flavor in there.
All the ingredients I found at various health food stores, except the birch bark, which I just gathered myself. A fine substitute for birch bark would be wintergreen leaves, which give the same flavor.
March 22nd, 2010 | Bakery, Recipes, Snacks, Sweets, Vegetarian, bake, chocolate, cookies, marian, recipe, twining vine garden
This recipe has such a great story that I just have to share it! The other weekend at Seedy Saturday, I met a lovely lady (Sandy) from Twining Vine Garden who sold me some seeds for American Ginsing. I was looking for a plant that would do well in a container and she told me of this amazing friend of hers (Marian) who had recently passed away after surviving cancer for about ten years (I may not have all the details exactly right). Sandy told us how her friend had used American ginsing, and said perhaps this helped. She then went on to tell us about Marian’s wonderful recipe, and said at the memorial service to this spunky and active lady they gave out recipe cards with this recipe and photo of Marian with a big smile and one of these fabulous cookies.
March 10th, 2010 | Bakery, GAPS/SCD, Gluten Free, Grain-Free, Recipes, Vegetarian, cheese, crackers, curds, GAPS, grow your own, nuts, parmesan, pumpkin, raw, sunflower
This tasty snack can be made with any nut or seed or combination of. It makes a great crust as well.
- 1c curds (ground)
- 1c pumpkin seeds (soaked, toasted and ground)
- 1/2 c sunflower seeds (ST&G)
- 2T butter or other fat (coconut, tallow, goose)
- 1/2c parmesan
I don’t have a food processor, but I have a great spice grinder which I use for everything I don’t use my mortar and pestle for. I grind up my curds and seeds with this and then mash everything together with my hands. I have always loved feeling the texture of foods ever since I baked as a kid. Feel free to just use a food processor.
March 5th, 2010 | Condiments, Fermentation, GAPS/SCD, Medicinal, Recipes, Vegetarian, cream cheese, dates, fenugreek, GAPS, mustard, probiotic, pungent, SCD, spices, sugar-free, yogurt
I am about to make another batch of this delicious mustard. I was surprised to find that I haven’t posted this recipe yet as it is one of my favorites. The cream cheese helps to preserve the pungency of the mustard, making a delicious condiment which is also a probiotic if made with home-made cream cheese as shown in this quick video.
Amounts are variable and according to personal taste. Warning! I like my mustard so pungent it clears out my sinuses with every taste, so you may want to start with less ground mustard and add more tasting it to decide how you like it as you go.
Put the mustard powder in little water and mix it around, let it sit about 5 minutes. Boil some water and pour over dates, cover and let sit about 5 minutes, then mash them up to a puree.