Archive | September 2016

Paleo Coconut Bread


I was hesitant to start cooking with nut flours, but in the end I'm having fun diving into the new adventure. It's actually easier than the "conventional" method of cooking or baking because it's just so simple. I have been eating Paleo-style since 2013 and finally this year decided to bake my own bread. Of course it didn't help that I was healing from Adrenal Fatigue, but that's another story, not for here.

Paleo-style coconut bread with garlic and parsley

Paleo-style Coconut Bread

Ingredients

6 pastured, organic eggs
1/2 cup grassfed or organic butter (or ghee or coconut oil)
1/4 tsp sea salt
3/4 cup organic coconut flour, sifted
1 tsp organic baking powder
 

Directions

Set eggs and butter on counter to reach room temperature (a few hours).
Preheat oven to 350 degrees F.
In a medium-sized bowl mix eggs, butter, and sea salt until well-blended.
Combine sifted coconut flour and baking powder.
Whisk flour and baking powder mix into the liquid until well blended.
Spoon batter into a small buttered loaf pan.
Bake for 40 minutes. If toothpick comes out clean, the loaf is done.
Remove from pan and cool on rack.
 
Yield: 1 small loaf

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Please note that this is the new normal for us Paleo-style eaters. This bread is gluten-free, grain-free, and yeast-free, so it has a different texture and taste than other "conventional" breads.
 
This recipe can be doubled. The bread can be frozen if you have a small family. Our family of two doesn't eat much bread, so I cut the loaves in half and freeze whatever I feel wouldn't last in the fridge.
 

Variations

For some different taste sensations, experiment by adding these herbs to your batter:
- Try adding 1 tsp of Rosemary leaves
- Try adding 2 cloves of garlic (finely chopped) along with 1 tsp of fresh chopped parsley leaves.
 
Anyone else have some other variations to try? If so, feel free to drop me a comment below.
 
Enjoy!
 

Strawberry Pancake Sauce

frozen-strawberry-jamI suppose this recipe is more of a sauce than a jam because it is prepared in a sauce pan. Either way, I use it to dress up pancakes. It tastes delicious, it’s gluten-free, and it’s safe to eat if you have allergies due to artificial ingredients. I use all organic ingredients, for the sake of my health. Organic ingredients, prepared at home assure me there are no artificial food colorings, no GMO ingredients, no preservatives, and no harmful substances or dangerous chemicals.* Just pure, clean, real food that is genuinely healthy and nutritious for the body.

Make as much or little as you prefer. This recipe can be doubled and tripled. I like to make about four small containers and freeze some to heat and serve at a future time.

Recipe for Freezer Strawberry Sauce

Ingredients

1 cup strawberries (stems removed, berries washed, and diced)
1 tsp organic, unpasteurized honey**
pinch of sea salt

Directions

Simmer in a saucepan for about five minutes — not too long, or the berries will discolor. Serve immediately or cool to freeze in containers. I use small containers (4 oz/118 mL) because there are only two people in our family.

Enjoy!

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* Harmful substances or chemicals that degrade the quality of your food include pesticides, herbicides, or artificial fertilizers.
** You could substitute sugar instead of honey, but make sure it is organic, otherwise be aware the bulk of sugar in stores these days is genetically modified (GMO).

Paleo Banana Pancakes

Happily, I noticed our local grocery stores have an expanding selection of organic fruits and vegetables, and even limited kinds of meats. In order for me to take charge of my health, a growing awareness of the food monopoly pitfalls was an absolute necessity!

I am simplifying food preparation and finding easier recipes, all gluten-free. As I talk about eating healthy, more and more people are responding to me by saying, “My doctor told me to eat less bread.” Or “My doctor advised me to go gluten-free.”

Even the fact that regular conventional practitioners are giving advice related to diet is a significant shift, when at an earlier time, they might have suggested a drug to cover up an undesirable symptom — or a cream to cover up an eczema outbreak (for example). That’s all my “old” family doctor ever did, until I replaced her with a refreshing Functional Medicine Doctor.

Banana Pancakes with strawberriesEven more importantly, once I opted for organics, food began to taste noticeably more delicious. The crisp is crispier, the tang is tangier, the range of taste is enhanced into a new dimension of experience!

Here is an example of a really tasty breakfast pancake, which is grain- and gluten-free. (I originally found it on the internet, but the link has since been blocked by Pinterest, saying the site has spam.) Anyway, I now have it memorized, so here is the recipe, without spam:

Grain- and Gluten-free Banana Pancakes

Ingredients

1/2 organic banana
1 organic, pastured egg
1 teaspoon organic Black Chia Seeds (optional — added by me, for fiber)
Pinch of sea salt
1/2 tsp organic vanilla
1/2 tsp organic baking powder

Directions

Blend together until smooth.
Fry in skillet for 5 minutes on each side on medium-low heat. My burner is set at 3 and I use my cast iron skillet.

Yield: makes 4 small pancakes

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Yes, believe it or not, that’s it! So simple, it takes ten minutes in the morning to prepare and cook this lovely breakfast consisting of one protein and one starch. On weekends I have also doubled the recipe to share with my partner. I add a bit of butter at the table. I am not crazy about adding syrup, but my partner enhances his breakfast by adding some organic Maple Syrup.

This recipe can also be classified as “paleo food” because it is grain-free.

Weeds Make a Nice Addition to Salad

I have found that wildcrafted weeds make a nice addition to salads.

When I was growing up on the farm my mom and I would collect dandelion leaves to add to salad. I must give Mom credit, since she is the person who influenced me in this direction.

Dandelion leaves make a nice addition to salad

Now, living in the city, I still continue the tradition. Please bear in mind, we don’t use pesticides, herbicides, or chemical fertilizers in our yard or garden. So, if you use products like “Weed ‘n Feed” on your lawn, bear in mind that any surviving weeds will be toxic.

Each spring when the leaves are small and tender, I carefully collect from the backyard small, clean leaves of dandelion. I avoid plants that grow along-side the streets, as they would be contaminated with traffic fumes. Wildcrafted dandelion leaves added to my favorite green salad are a wonderful source of anti-oxidant, disease-preventing, and health-promoting nutrients.[1]

Dandelion is much more than a weed; it is an excellent herbal remedy for many health issues.[2] Please do your own research, as I’m no expert.

Besides a plentiful supply of Dandelions in my yard, I have a prolific source of Plantain, as well. Their tender leaves are just right for adding to salad. This morning I picked enough to add to a green salad. I started with a base of what I had in my fridge: leaf lettuce, radishes, cucumber, green pepper, onion, then added the freshly picked plantain leaves and dandelion leaves. I like to cut the lettuce and dandelion leaves in to bite-size. All base ingredients are organically sourced.

Wildcrafted plantain leaves make a healthy addition to salad

After I mix all the ingredients together in a mixing bowl, I re-locate the salad to meal-size portions in storage containers and keep them in the fridge. I find that the fresh vegetables keep well when washed and prepared for eating. Salad ingredients keep fresh and crisp in the fridge for a few days if they are prepared with love. It is so convenient to pull out a salad for lunch at work. Looking at the image below, I can see a plantain leaf and a dandelion leaf sitting on top.

Dandelion and Plantain leaves make a healthy addition to salad

I add my favorite dressing when I eat. Other ingredients I might like to add could be: chia seeds, sunflower seeds, pumpkin seeds, cranberries, raisins, slivered almonds, etc. I try to have a variety of dried seeds and fruit on hand, to keep my meals fun and interesting.

Healthy organic salad with wildcrafted weeds

Another “weed” that my mom liked to collect was wild horse-radish. She added it to her home-made beet pickles. Once in awhile I think I’d like to try that sometime. I’ll let you know when that happens. I’d be curious to hear what adventures you might have when it comes to gardening and wild-crafting.

[1] http://www.nutrition-and-you.com/dandelion-herb.html
[2] http://www.joyhypnotherapy.com/2013/04/dandelions-are-not-just-weeds/

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