Grated Beet and Fennel Salad

2 to 3 beets

1 fennel root

2 or 3 carrots

dill weed (optional)

handful of sunflower seeds or pinion nuts (soaked for 2 to 3 hours and dehydrated)

apple cider vinegar

olive oil

sea salt

Grate beets and fennel.  In a separate bowl, grate the carrots.  Add the sunflower seeds or pinion nuts.  Splash apple cider vinegar and olive oil over the beets and fennel.  Add sea salt.  Just before serving add grated carrots to retain the orange color.  Many variations can be made from this salad.

Recipe: Naked Chef

Coconut Fudge

Variation to Sally Fallon's Nut Butter

Mix in processor.

4 or 5 dates

1 cup crispy nuts (I like walnuts and pecans)

2 Tbls raw honey

1 tsp Finest Quality's Madasgacar Bourbon Pure Vanilla Bean Paste

3/4 cup Virgin Coconut Oil

pinch grey sea salt

Spread in shallow glass dish and chill.  The quantities are approximate but pretty close.  The recipe in NT calls for 2 cups of crispy nuts. 

Recipe: Joan Lulich

Sauteed Celery Root

Celery root

Spelt flour

Organic coconut milk

Sea Salt

VCO (virgin coconut oil) for sauteing

Peel celery root and cut into discs, approximately 1/2 thick.  Bread with coconut milk and spelt flour.  Sprinkle with Celtic sea salt.    Saute in VCO at low heat, turning many times.  It takes about 20 minutes.   For variations, add your favorite herb.  This is delicious.

Recipe: Joan Lulich

Cultured Cream Cheese

This is what I do when my batch of yogurt is nearly gone and I want to make a new batch.

1 or 2 cups of homemade yogurt
cheesecloth
large strainer
mixing bowl

Put the strainer over the edges of the mixing bowl so there is room under the strainer. Line the strainer with cheesecloth, folded two times (four layers of cheesecloth). Put the yogurt into the cheesecloth-lined strainer.

Find a pot lid that will cover the yogurt and fit inside, over, or around the strainer. Put the whole contraption into the refrigerator overnight. The whey will drain out of the yogurt into the mixing bowl.

You can save the whey for use in cooking or lacto-fermenting if you like, or just discard it. When the whey has stopped draining, what's left in the strainer is cream cheese! It should be firm enough that you can coax it out of the cheesecloth with a spatula, and it will hold its shape. Add a little sea salt if you like, or leave it sweet. Store it in a covered container. It will be good for up to a week.

Anna’s Bulgarian Yogurt

From the Weston A. Price website http://www.westonaprice.org/motherlinda/yogurt.html:

I have had the great fortune of living close enough to a Bulgarian friend, Anna Pavlova, to get a container of yogurt every so often from her as a starter. If you don’t have a Bulgarian friend, a company in California sells a Bulgarian-style Yogurt Starter®. (See http://www.natren.com/ and look in their specialty items.) This wonderful product is a combination of 50 percent Streptococcus thermophilus and 50 percent Lactobacillus bulgaricus. Each bottle is decorated with the picture of a Bulgarian woman. 8 cups milk (I prefer whole raw milk)1/4 cup yogurt from a previous batch or 4 teaspoons of Natren yogurt starter as directed on the bottle2 glass quart jars with lids, sterilized

Over low heat, slowly bring the milk to at least 180°F, or until a ring of bubbles forms around the edge of the pan, but don’t boil.
Let cool until you can keep your finger in the milk while you count to 10.
Divide yogurt starter or reserved yogurt between two wide-mouth quart-size sterilized glass jars. Pour in about 1/4 cup milk and stir to incorporate the starter.
Fill the jars with the rest of the milk and screw on the lids.
Wrap the jars in a warm blanket and let sit overnight in a warm place or for at least eight hours.
Unwrap and place in the refrigerator. I know you will enjoy this creamy, healthy yogurt.

Shanny’s Favorite Meat Pie (w/gluten free option)

Note: for those of you averse to using flour, you can top the pie with potatoes smashed with liberal amounts of butter, then sprinkled with parmesan cheese.

Parmesan-cheddar pie crust (see recipe, below)
6 tablespoons butter or lard
2 cups diced vegetables (onions, green peppers, carrots, peas, corn, or greenbeans…even lima beans will all work). Leftover vegetables are fine.
1/2 cup pan drippings and/or leftover gravy -- use more if you’ve got it, up to a cup. If you don’t, simply double the amount of butter.
2 tablespoons flour or arrowroot
2 cups meat stock
¼ teaspoon mace
1/4 teaspoon dried rosemary, or 3/4 teaspoons fresh
salt and pepper, to taste
2 cups diced leftover meat
1 egg yolk
1 tablespoons water

Preheat the oven to 450 degrees.

Heat 2 tablespoons butter or lard in a skillet over a medium flame. Sauté the fresh vegetables. Once they’re crisp-tender, feel free to add in any leftover vegetables as well, and cookuntil they are warmed through. Remove them from the pan and set aside.

Add the butter and pan drippings or leftover gravy. Heat, stirring constantly, until the butter has melted and is no longer foaming. Sprinkle the flour or arrowrooton top and whisk thoroughly until a paste forms. Slowly pour in the meat stockand bring to a boil. Reduce the flame intensity and simmer until the sauce is thick, about 7 minutes.

Mix in the mace, rosemary, salt and pepper. Stir in the diced cooked meat and the vegetables, then pour into a deep-sided pie dish or 9X9 baking pan. Roll out the pie crust on a floured surface until it is 1/4inch thick, then carefully lay it over the top of the meat and vegetables. Don’t fret if the crust crumbles. Just work it backtogether and slide it on top. Crimp the edges, then poke a few holes on thesurface. Whisk the egg yolk with the water, then brush it over the crust of thepie. Bake 20-25 minutes, or until the crust is lightly browned.

Parmesan Cheddar Pie Crust

I often double this recipe, then store the extra crust in the freezer foranother use.

1 cup flour
1/2 teaspoon coarse salt
½ teaspoon ground black pepper
1/8 teaspoon baking powder
¼ pound (one stick) butter
¾ cup cheddar cheese, grated
½ cup parmesan cheese, grated
¼ cup ground walnuts

Combine the flour, salt and baking powder. Dice the butter, then use a pastry cutter or fork to blend it into the flour mixture. Using your hands, thoroughly mix in the cheese and nuts until the mixture forms a solid ball. Chill untilready to use, but allow it to soften at room temperature before rolling it out.

Note: This dough will be quite crumbly when you roll it out. Don’t panic. Nothing has gone wrong. Just push it back together and keep working it.

From Shannon Hayes http://www.grassfedcooking.com/articles/prudentcarnivore1.html

GRILLED LAMB KEBABS WITH CUMIN AND CINNAMON

1/2 cup olive oil
2 teaspoon ground cumin
2 teaspoon ground black pepper
1 ½ teaspoon salt
1 teaspoon ground cinnamon
1 3 1/2-pound sirloin half leg of lamb, bone removed, fat trimmed, meat cut into 1 1/4- to 1 1/2-inch pieces
6 12-inch metal skewers

Whisk oil, cumin, pepper, salt and cinnamon in 13x9x2-inch glass baking dish. Add lamb to dish and toss to coat well with oil mixture. Let marinate at room temperature 1 hour or refrigerate 1 1/2 to 4 hours, tossing occasionally.

Prepare barbecue (medium heat) or preheat broiler. Thread lamb pieces onto skewers, dividing equally (about 5 pieces per skewer). Grill or broil lamb to desired doneness, turning occasionally, about 6 minutes for medium-rare.

Bon Appétit July 2000 2000-06-28 10:05:21.0

Gluten Free Barbecued Meat Balls

 Serves 4

 

1 lb ground beef

¼ cup uncooked gluten free oatmeal

1 tsp salt

1/8 tsp pepper

1/3 cup raw milk (or less)

2 Tbs. oil

Sauce:

½ cup gluten free catsup

2 Tbs. gluten free vinegar

1 Tbs. soy sauce (I use gluten free soy sauce instead)

2 Tbs. Rapadura (raw sugar)

1 Tbs. gluten free soy sauce 

2 tsp. prepared gluten free mustard 

 

This is enough for 1 lb. of meatballs so you can just double the recipe if you need more.  In order to get the barbecue flavor infused into the meatballs the recipe recommends frying the meatballs, draining off the oil, and then adding the sauce directly to the pan to simmer on low.  I didn’t do that since I baked the meatballs in the oven the night before.  I did combine the meatballs with the sauce and reheated everything in a crockpot so the meatballs soaked up the flavor from the sauce.  

Gluten Free Granola - Courtesy of Art and Orchids B&B, Hilo

2 cups gluten free oats

1 cup coarsely chopped macadamias (almonds are a lot cheaper)

1/2 cup sunflower seeds

1/2 cup shredded coconut

2 tbsp. oil

1/2 cup honey  (substitute agave if you like)

Directions:

Mix all dry ingredients except macadamias in mixing bowl.  Preheat oven to 300 degrees and toast nuts until golden brown.  Combine oil and honey and toss thoroughly with dry ingredients.  Spread into a pan and bake at 300 degrees for 15 min., turn mixture over and bake for another 7-10 min. Be sure to check on the granola after 5 min. since it will brown quickly and continue to cook even after you pull it out.  As soon as you remove it from the oven, toss in the nuts and scrape the granola into another container before it cools or else all your hard work will stay stuck to the pan!  This is so yummy I could eat tons of it!  Melanie

Gluten Free Baked Macaroni

2 lbs. ground beef
3 cloves garlic, minced
1 med. onion, chopped
1 green  bell pepper chopped
2 - 14 oz. cans tomato sauce
1 can tomato paste
1 can water (use tomato paste can)
1 tsp salt
pepper to taste
1 bag rice macaroni (16 oz.)
1 1/2 cups grated raw cheddar

Directions:

Cook macaroni noodles  in a separate pot.   Drain and set aside.

Brown the ground beef.   Then add onion, bell pepper, and garlic.  Cook until slightly soft.  Add tomato sauce, paste, water, salt and pepper.  Simmer for 10 min.
Pour noodles into a 9'" x 13" pyrex dish or pan.  Pour beef mixture over noodles and gently incorporate all of the sauce.
Top with grated cheddar and bake in a 350 degree oven for about  20 min.  Remove and serve.   You can cut the recipe in half if you'd like.   Enjoy!   Melanie

Raw Nori Rolls

This is a recipe I got from Raw Food Made Easy for 1 or 2 People Guide from the DVD by Jennifer Cornbleet. The "Not Tuna Pate" recipe used here is included below.

California Rolls
Yield: 2 rolls, 1 serving

2 nori sheets
2 teaspoons mellow white miso
1 carrot, peeled
1/2 ripe avocado, thinly sliced
1/2 cucumber, peeled, seeded and cut lengthwise into thin strips
1/2 red bell pepper, cut lengthwise into thin strips
1/4 cup Not Tuna Pate

Make carrot ribbons by drawing a vegetable peeler down all sides of the carrot until there is nothing left to peel. Lay one sheet of nori, shiny side down, on a bamboo sushi mat. Using the back of a teaspoon, spread 1 teaspoon of the miso in a single horizontal strip anywhere along the bottom third of the nori. Along the edge of the nori closest to you, layer the carrot ribbons, cucumber, avocado, red bell pepper and Not Tuna Pate.

To roll, grip the edges of the nori sheet and the sushi mat together with your thumbs and forefingers, and press the filling back toward you with your other fingers. Using the mat to help you, roll the front edge of the nori over the filling. Squeezing it with the mat; then lift and continue rolling.

Just before completing the roll, dip your index finger in water and run it along the far edge of the nori sheet. This will seal the seem of the roll. Cut the roll into 6 pieces with a serrated knife. Fill, roll and slice the other sheet of nori the same way. Arrange on a plate and serve immediately.

Not Tuna Pate
Yield: 2 cups, 4-6 servings

2 cups soaked raw sunflower seeds*
1 cup soaked raw almonds**
1/2 cup water
1/4 cup fresh lemon juice
1/3 cup minced celery
1/4 cup minced red onion
1/4 cup minced fresh parsley
3/4 teaspoon Celtic sea salt

Place the sunflower seeds, almonds, water and lemon juice in a food processor fitted with the S blade and process into a paste. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Transfer to a small mixing bowl and stir in the celery, onion, parsley and salt. Mix well. Stored in a sealed container in the refrigerator, Not Tuna Pate will keep for five days.

*sunflower seeds soaked for 2 hours and rinsed
**almonds soaked 8-12 hours and rinsed

Black Bean Brownies

No wheat; agave or honey optional. (You can also make them egg-free.)

These are amazing! We use stevia instead of agave. Honey can be substituted also.

Original recipe from the website 101cookbooks.com, who got it from Baking with Agave Nectar: Over 100 Recipes Using Nature's Natural Sweetener. The instructions for substitutions are my own.

1 tbsp coconut oil or unsweetened butter
4 oz. unsweetened chocolate (or carob powder)
1 cup unsalted butter
2 cups soft-cooked black beans
1 cup chopped walnuts
1 tbsp vanilla extract
1/4 cup granulated coffee substitute, or chicory, or instant coffee
1/4 tsp sea salt
4 large eggs*
1-1/2 cups light agave nectar**

* I use 3 tbsp arrowroot beaten up with 6 tbsp water to substitute for the eggs.
**I use stevia concentrate instead of agave. About 1/2 tbsp works. Adjust to taste.

Preheat the oven to 325°F. Line an 11x18-inch baking pan with parchment paper and lightly oil the paper and the sides of the pan with coconut oil or butter.

Melt the chocolate (or carob) and 1 cup butter in a glass bowl in the microwave for 1-1/2 to 2 minutes on high. Stir with a spoon to melt the mixture completely.

Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.

In a second bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. (Or, beat up the arrowroot/water mixture.) Add the agave nectar (or honey or stevia) and beat well. Set aside.

Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

Add the egg mixture, reserving about 1/2 cup. (If you're using arrowroot, add it all.) Mix well.

Pour the batter into the prepared pan.

Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. (If you're using arrowroot, skip this step.)

Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. They will be soft until refrigerated, and the texture is best after at least 2 or 3 hours of refrigeration.

Makes about 45 2-inch brownies.

Chicken-Fried Steak

No wheat. This is one that Shelley invented.

1-pound cut of 7-bone chuck roast or a similar slab of beef
1 cup organic brown rice flour
1 cup water
Seasoning to taste. Shelley likes to use sea salt, ginger powder, thyme, and turmeric.
Unrefined olive oil
2 cloves garlic, minced
1/2 medium onion, chopped
6-10 brown crimini mushrooms

Cut it into strips approximately 1 to 2 inches wide, 4 inches long, and 1/2 inches thick.

Mix the rice flour with the water and seasonings. Mix this all up to make a thick batter.

Put a couple of tablespoons of olive oil in a heavy skillet and set the heat to medium. Saute the garlic, onions, and mushrooms until the onions begin to get transparent.

Roll the meat in the batter and fry it on both sides until the batter is brown and a little crispy.

Cornbread Pizza

No wheat, no sugar.

2 cups coarse-ground cornmeal
2 tablespoons unrefined olive oil
1 tsp sea salt
1 cup hot water
14 oz tomato puree or crushed tomatoes
4-6 oz raw-milk cheddar, grated or diced
1/2 onion, chopped fine
6-10 mushrooms, chopped fine
1/4 cup olives, chopped fine
oregano
more salt
more olive oil

Put the cornmeal, oil, and salt in a bowl, and add the hot water. Mix it all up until you have a thick batter. You may have to adjust the amounts of cornmeal or water to get it the right consistency.

You can use a pizza baking stone for a flat, round pizza, or a 9x12" baking pan for a deep dish pizza. If you are using the stone, sprinkle some cornmeal on it first. If you're using the baking pan, grease the bottom of it with a little olive oil. Pour the batter onto the stone or into the pan, then use the back of a wooden spoon to spread it out to the edges.

Bake this at 375 degrees for about 10 minutes.

Pour the tomatoes onto the baked crust, then sprinkle the cheese around. Add the other toppings until it looks the way you want it. Drizzle a little bit of olive oil over it all. Sprinkle lightly with a little salt and some oregano.

Bake again at 375 degrees for about 10-15 minutes until the cheese is melted. The crust may break up when you serve it, so be prepared! But, it's still delicious.

(Of course, you can use whatever toppings you want or that your kids will eat.)