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What do we feed
our children?
drinks - smoothie, jungle
juice, green drink
breakfast, eggs, waffles, porridge
lunch
dinner
snacks
deserts
“Heavenly Like a Cloud” Smoothie
One
thing my kids love for breakfast is a smoothie made like this:
½–1 whole avocado
Dash of black currant
or cranberry juice
Splash mineral water
Dash alcohol free vanilla
Sprinkle cinnamon
Flavored
stevia (we have used milk chocolate, vanilla crème, English toffee and a few others)
You can even put Vitality SuperGreen in this, Morningstar Minerals, E3 Live, Vitamin C, coconut oil, flax oil, and
lots of other things. Be creative. Sometimes a few blue berries and recently have found that grape stevia tastes great in
it. The avocado base gives it a super fluffy texture and makes this smoothie "heavenly like a cloud" my kids say!
It is green though and at first that was hard for them to get past; they wanted a pretty pink smoothie. ;-)
Vicki
Smoothies
There are so many variations of a smoothie.
It's a great way to get in supplements. Use your imagination. I throw everything in one but the kitchen sink and
sugar for my husband and myself every morning. We can't do without it and it keeps us very satisfied for at least 6 hours.
When we started our morning smoothie I would put in a banana. I ran out of bananas one day, so did without. We both noticed
it kept us satisfied longer without the sugar. Donna kept telling us to “ditch the bananas.” She was right! I
also used an avocado and blueberry base for a smoothie before. Donna didn't care to try it (Can you believe it!?), but
Thomas did like it.
This is what I used this morning:
Immune-Pro, Vitality SuperGreen, whole eggs, raw cream, YCK, YCK pudding, vanilla, cranberry juice and black currant juice,
stevia juice mixture.
Diane
Jungle
Juice Mix
Black current juice is rich in vitamin C, one of the best supports for the adrenals, and on an energetic
level it helps address fears and supports courage. A bottle should be used within 3 days. About 1 ounce can be given with
coconut kefir. You can find it through the Grain and Salt Society or at Trader Joe’s.
Use any of the following in any combination:
Cranberry juice concentrate
Black currant juice
Pomegranate
juice
Noni juice
Filtered water
Stevia
Mix
all to taste. I mix the BED jungle juice then freeze as ice pops for snacks.
Green Juice
You need a juicer. Borrow one from a friend if you don't have one. A lot of
people bought a Juiceman and never juice since it is a lot of work.
1 bunch of organic celery
1 bag of prewashed organic spinach
Stems of one bunch of broccoli (cut
off tops and steam to eat later)
1 bunch of kale (dark Russian is my favorite, but any is good)
1–2 sour green
Granny Smith apples
This will make a lot so
you can drink it for 2–3 days. Moms can drink it too. Remember, they will drink it eventually if you do. And just before
you drink it you can add a couple of ounces of raw cream. I sometimes add a couple of drops of stevia liquid. The broccoli
stems and the raw cream make it creamy and nice I think. It's really nourishing for the CNS (central nervous system and
brain...gut brain too). Another good thing is to add milk minerals when they are available again.
You can use coconut oil, avocado or raw cream in an extracted green juice
to slow down assimilation. When blending green foods in a Vita-Mix, the fiber stays intact, so there is no problem.
you could make a variation and use parsley, cucumber, ginger,
If using the kale or broccoli juices always culture them. Donna says that
vegetables in this family can "freeze" the thyroid when taken in their raw form. Leave some of the fiber in the
juice as well or add a little fat to slow down assimilation. I like to use a few tablespoons of the coconut kefir pudding
in this case. I would use a pack of CV starter for each quart of juice. That seems like a good place to start. You could also
try adding a little Spirulina to this green juice mixture for fermentation.
Get Better Tea
This tea really opens the lungs and nasal passages. The recipe was originally
given to me by a homeopathic doctor. I've been able to cure regular coughs and colds for myself with colloidal silver,
vitamin C, and this tea. Gina
1-inch piece ginger,
chopped
2 cloves garlic, chopped
Lemon juice
Honey (raw, or agave)
? tsp. cayenne pepper
Start with about 4 cups water and bring garlic and ginger to a boil.
Let steep for about 12 minutes. Strain, add lemon, cayenne pepper and honey.
Note: If you’re sick, get really warm and cozy, under covers, relax and drink this tea. You will
sweat a lot. Try to sleep and the fever will break. For my son, I let the tea cool and don't give him big doses. I use
my mommy instinct. I honestly have no idea if they recommend this for kids, so please look into it. I did this about 3x daily
when I had pneumonia and it helped me breathe. Garlic and ginger are very cleansing.
Kiddies'
Sodas
We do make soft drinks by squirting flavored liquid stevia into a glass of club soda. It's really
yummy, and my kids don't even ask for soft drinks anymore! You can find it on Amazon.com by typing in SweetLeaf liquid
stevia. It comes in a lot of flavors. Our favorites are root beer, English toffee, grape and vanilla. My younger children
put the milk chocolate flavor in their milk, and get the taste with no extra sugar! Hope this helps! It's made by Wisdom
Herbs and it's in a liquid form. We just squirt one dropper into a big glass of club soda and it's an instant soft
drink!
I just spoke with the company (http://steviasmart.com/stclfl.html). None of their stevia has dairy, gluten, MSG, rice or anything besides
fruit, spices and herb extracts. They list the generic natural flavors on all of their products. The milk chocolate has no
milk and neither does the vanilla crème. She said you need to be careful if you have an allergy to fruits, herbs or
spices. Thought someone else might like to know. :) Eva L.
Kefired Pudding
To make the YCK pudding/yogurt I scoop out the coconut meat and run it through
the blender/food processor (whichever you like better). You may have to add some YCK or water if it is too thick to blend.
Then I add a little YCK to it, or a package of the kefir starter. Then the next day when it is kefired I take it and run it
through the blender again to make it smooth. Once the mixture is made you can use a little of it to start another batch just
like with the YCK. Since this process takes a little longer than the YCK, I usually wait until I have 10 or more coconuts
to do it. I just put them back in the fridge after using the liquid and wait until I have enough. Brandon loves this with
some pineapple in it. It tastes like pineapple yogurt. You could try blueberries or strawberries too. Let us know how it turns
out!
Recently, I've had two jars fermenting
YCK pop their lids in the middle of the night.
This happened to me too...I had YCK all over the ceiling, window, counter
and floor! It was not fun. You definitely need to leave room for expansion, so don't fill the jars too full.
Sweet Coconut Pudding
Kefir the coconut meat, then
mix in cream, vanilla, egg yolk and almond flavoring for a sweet pudding treat.
Only kefir your coconut meat for 8–12 hours. It removes the sugar and isn't sour (not much beneficial bacteria).
I find that the coconut meat ferments faster than the liquid. I would only use a ½ of a packet in the meat. Mostly
I use about a ¼ cup of the YCK in my pudding and put it in the refrigerator to ferment. The next day it is pretty good.
I find that I only need to leave it out for six hours on the counter, instead of 24–36 for the YCK. It does continue
to ferment in fridge and gets sour fast.
Chocolate Pudding
With the young coconut meat and carob powder too...add some vanilla, honey, and a little
Irish moss powder and water and blend it up in the Vita-Mix. It tastes a lot like the real thing.
I use the vegetable starter packs to ferment coconut meat; that way I get other great beneficial bacteria into my
kids' bodies, besides the beneficial bacteria in the kefir culture. They will not eat the cultured veggies yet, so I put
the starter in the meat. I use a whole packet, but I am sure you could use less than that. I only let mine sit out for about
eight hours. It ferments fairly fast. I have started adding some unsweetened cocoa powder and some powdered stevia. It is
great! Just like chocolate pudding.
Homemade
Marshmallows
ACV Lemonade
I
like an apple cider vinegar lemonade drink right before meals. Mix water, ACV, 1 teaspoon lemon juice and stevia to taste.
I love orange stevia in it! It will help with protein digestion (stimulates digestive juices) and in its raw vinegar form
is a probiotic drink. Sue
Delicia's
Candy
Take some coconut oil and melt it in a pan. Add stevia and coconut or vanilla and orange flavoring and
stir it all together. Pour in ice cube trays and refrigerate.
Delicia found an ice cube tray that is shaped in long I's. So there are these thin columns in the tray
to pour the coconut oil mixture in. This ice cube tray was designed for water bottles as the normal ice cube shape will not
fit inside a water bottle. Just crack off what you want.
It seems that I have actually compiled information for
a few sources to make the Millet Marshmallow Bars. If I have some "extra" time this weekend, I will record my steps
in this process. In the meantime, tell me if this one works out for you. What I am not remembering right off the top of my
head is how much extra xylitol I add to thicken the vegetable glycerin. This takes the place of traditional corn syrup in
marshmallow recipes. For those that are not completely sugar-free, agave nectar can be used in place of corn syrup or vegetable
glycerin.
Jennifer
1½ cups of water,
divided
4 envelopes of unflavored gelatin
3 cups xylitol
1¼ cups of vegetable glycerin (add a bit of
xylitol to assist in thickening this mixture to be more like corn syrup)
¼ tsp. Celtic sea salt
2½
tsp. powdered vanilla
1 cup powdered xylitol
Pour ¾ cup of water in the bowl of a mixer. Sprinkle with gelatin; let soften for 5 minutes. Place xylitol, vegetable
glycerin, Celtic sea salt, and additional ¾ cup of water in a saucepan and bring to a boil about 4 minutes (a candy
thermometer should read 240 F or 116 C).
With
the mixer on low speed, carefully add hot syrup to the gelatin mixture, pouring in a long, thin stream. Increase speed to
high and beat until stiff peaks form, about 28 minutes. Beat in vanilla. Pour mixture into a greased 9 x 13 inch glass baking
dish. Let stand at room temperature for 5 hours until firm. Sift powdered sugar into cookie sheet lined with foil. Invert
pan onto cookie sheet. Using an oiled knife, cut into desired sized squares. Roll in your powdered xylitol.
Marshmallow Millet Bars
¼ cup of ghee or coconut
oil
10 ounces of your homemade marshmallows
6 cups of puffed millet
Oil a 9 x 13 inch baking dish. Melt ghee or coconut oil or a mixture of the two on low heat. Drop in your marshmallows,
stirring often until melted. Remove from the heat and stir in the cereal. Press the mixture into the prepared pan. Cool before
cutting into 2 inch squares.
Microwave directions:
Place ghee/coconut oil and marshmallows in a microwave safe bowl and microwave on high for 1–2 minutes. Stir and continue
to microwave for another minute or so. Add cereal and continue from above makes about 24 bars. I hope that these work for
you!
I have also use sugar-free honey! It can
take the place of the corn syrup in the marshmallow recipe. When using it the vegetable glycerin mixture does not have to
be used either. It tastes better without the use of the vegetable glycerin. I have found a source of sugar-free honey made
from xylitol. Jennifer
Candies &
Frosting
Cocoa Butter–Info & Use
Cocoa butter (the essential ingredient in making chocolate)
is what gives chocolate the ability to stay as a solid at room temperature, yet give that melt-in-your mouth, creamy, smooth
texture. This food grade, edible, cream colored vegetable fat is extracted from the cocoa bean during the chocolate and cocoa
powder manufacturing process. Natural antioxidants that actually prevent rancidity also make it one of the most stable fats
over long periods of time (2 to 5 years). It is totally dairy-free with a mild chocolate aroma and flavor. In addition to
being used for it's smooth texture in chocolate and other foods, it's often an ingredient used in cosmetics, lotions,
and soaps. Cocoa butter is solid at room temperature and will melt at 80 degrees, slightly below body temperature. I got this
off of www.allergygrocer.com.
Angie
I have purchased raw cocoa butter and I love it! I use it in raw desserts.
I have been known to add it to green smoothies for the boys too. Since it is a fat you can melt it in a mason jar placed in
warm water and add it to some of your favorite recipes.
This would be a great question to pose to Donna, in order to get her specific thoughts. If the version that you have is
a pure raw fat then it should be fine! Another good thing to research is how well it stands up to heat, if you are planning
on cooking with it. I have not cooked with it, as I use it in raw recipes. Some oils are not made to cook in and others, like
palm oil and coconut oil, are outstanding for high temperatures. Jennifer
Vanilla Ice Cream
3 egg yolks
½ cup maple syrup (I use ¼ cup of maple syrup
and ¼ cup of xylitol)
1 Tbsp. of vanilla extract (I use vanilla paste)
1 Tbsp. arrowroot
3 cups of heavy
cream (I use 2 pints raw)
Beat yolks, syrup, and arrowroot
then add in cream. Place into an ice cream maker and follow directions. Makes 1 quart.
You put ice cream
on your oatmeal? Yes, I said ice cream. The recipe is in the Nourishing Traditions cook book, but I will right it here. It's
very easy. The reason I throw a scoop of ice cream on my oatmeal is that you need fat with the soaked grain to digest it.
So we say the more they merrier. I also make sure that my kids get magnesium prior to any dairy product to balance the calcium
because of excitotoxin issues. I was reading in the Nourishing Traditions cookbook and found a section that references the
adrenal gland. So let me reprint here for you: "People with poor adrenal gland function are often unable to tolerate
carbohydrates in any form" (page 56). I thought this was interesting, seeing that we know that is part of the problem
as well. Again yesterday another member of the group learned the value of soaking. Last week she took her grains with her
to the doc for muscle testing. Her child did not test well for any of them. Going home a bit perplexed she called me. After
speaking she decided to try again but with soaked grains and in containers that the doc could not tell what was in them. Well
he tested fine for the now soaked grains. Lessons for all of us–we can not underestimate the power of soaking.
Oats are rich in B vitamins, calcium, magnesium, phosphorus and potassium.
They contain more oil than most grains. Oats are low in gluten but high in phytates. Therefore, and more importantly, they
need to be soaked for that one reason. The phytates are contained in the bran of the oat and can have a chelating or detoxifying
effect. Frequent ingestion of oat bran can lead to mineral losses. Oatmeal should only be used after you know you have
conquered a fungal infection and grains are being tolerated. (Nourishing Traditions, page 456.)
Kristi’s Coconut Cookies
Yea! I made created
a cookie! My son has a nut allergy, so I experimented with coconut flour and coconut spread. These came out a little like
wedding cookies–light and somewhat crumbly (a bit dry). I’ll work on the texture, but I’m excited none-the-less.
Kristi
1 cup coconut flour
½
cup butter, softened
¼ tsp. salt
¼ tsp. baking powder
? tsp. baking soda
1 egg, lightly
beaten (I used a duck egg!)
1 Tbsp. coconut spread, or more (by Wilderness Family Naturals)
2–3 Tbsp. coconut
oil
1 Tbsp. vanilla flavor
½ cup water, more or less
3–4 packets SteviaPlus by SweetLeaf
Preheat oven to 350 degrees. Mix the ingredients together and add enough
water to form a dough. Form into 1-inch balls and place on cookie sheets. Bake for 6–8 minutes at 350 degrees, then
flatten each cookie with a fork. Lower the oven temperature to 300 degrees and cook for 8–12 more minutes. The cookies
will not turn brown, but may have a bit of golden on some edges.
Note: I tried adding cinnamon to part of the dough and cocoa powder to another bit. Both came out okay,
but I need to tinker with them. I want to try adding some potato starch and xanthan gum or guar gum to help with the texture.
Trail Mix
Combine some soaked
and dried pumpkin and sunflower seeds with wakame. The wakame is salty and adds a great taste to the seeds.
Soak some pumpkin seeds and bake in the oven and tossed them in the Sea Seasonings
brand of kelp powder on them.
Dehydrated Cracker
2 cups almonds, soaked
2 cups flax seeds, soaked
2 medium zucchini, skin on
2 Tbsp. Italian seasonings
Celtic sea salt
Process almonds in food processor
with ‘S’ blade, then place in bowl. Cut raw zucchini into chunks, then process in food processor with ‘S’
blade and add to bowl. Stir almonds, zucchini, flax seeds, seasoning and sea salt with a spoon till well blended. Spoon onto
dehydrator sheets* and dehydrate at 105 degrees for 12 + hours.
Shannon
Pineapple Cream Pops
Using bottled juice:
14 ounces of Lakewood 100% Pineapple Juice
2 ounces raw cream
20 drops Body Ecology’s stevia liquid concentrate (or to taste)
Using fruit concentrate:
1 ounce juice concentrate (black currant, cranberry, elderberry, black cherry)
13
ounces water (or young coconut water)
2 ounces raw cream
20 drops Body Ecology’s stevia liquid concentrate
(or to taste)
Blend or shake well. Pour into popsicle molds.
Freeze pops until frozen and enjoy!
Note: You can
substitute water for coconut water and adjust stevia
Poppers
I made a type of hush puppy that we call poppers. I chopped up wakame, carrots and onion in food processor. This made 3–4
cups of vegetable mix. Strain liquid off with fine strainer. Sauté this in a large pan with ghee & coconut oil.
Set aside to cool. Add about 1 cup steamed quinoa and about 4 heaping tablespoons millet flour to set up. Stir in curry powder.
Take a metal tablespoon which makes a nice sphere shape and scoop mixture into ghee/coconut oil skillet, turning once. I cooked
slowly on low heat then placed on paper towel. My kids gobbled them up. We made flowers with carrot sticks and these spheres.
Freezes well!
Vegetable Chips
You
need assorted root vegetables, such as sweet potatoes, russet potatoes, large carrots, daikon radishes, turnips, parsnips,
rutabagas (Swedes), and/or beets. Peel and slice vegetables as thinly as possible. I use a vegetable peeler. Sprinkle the
vegetables lightly but evenly with salt and allow to stand at room temperature for 30 minutes. Rinse in cold water and dry
completely with paper towels. Spray a baking sheet lightly with the cooking spray and arrange the sliced vegetables in a single
layer on the sheet. Spray the vegetables lightly with cooking spray and bake in a preheated 275 degree (130C) oven for 40–60
minutes. Check the vegetables frequently and remove them as they are dry. They will become crisper as they cool. Season with
salt and store in an airtight container for up to two weeks. Makes about 4–6 cups (1–1.5 L) to serve 4–6.
I fry mine in our Fry Daddy with coconut oil.
Hot Breakfast Porridge
After eating veggies for about a month and a half, I was craving some oatmeal-like
breakfast. I made the hot breakfast porridge from the Body Ecology website and it was awesome. It was almost like a dessert.
I highly recommend it!
2 cups water
1 cup
quinoa flakes
¼ tsp. sea salt
1 tsp. cinnamon
12 drops stevia liquid concentrate
1 Tbsp. butter
or coconut oil
2 tsp. vanilla flavoring
1 tsp. flax seed oil (optional but very healthy)
Millet Zucchini Pancakes
2 cups whole grain millet
(soaked)
2 medium zucchini
2 eggs (I use 3 yolks)
2 Tbsp. coconut oil
1 tsp. baking soda
1 Tbsp.
vanilla flavor
Soak millet overnight in water.
Peel zucchini, steam and save hot water. In blender add zucchini, coconut oil, egg, baking soda, vanilla and blend. Then add
soaked millet and hot water as needed. I use a metal tablespoon to make silver dollar size pancakes. I make at least 100 at
a time. They freeze well, and you can pop them into the toaster.
The Millet Zucchini Pancakes make great waffles! They taste better than the pancakes. Now I only have to find
a stainless steel waffle iron. I use a pizza cutter roller to cut the waffle into sticks and serve them with soup or pudding.
Shannon
Note: I added cinnamon and stevia
to these when I made them. Yum! Kristi
Amaranth
& Arame Flat Bread
Shannon–Thanks for posting your flat bread recipes! I made one today (first time)
with amaranth, arame, carrot, ghee, salt, pepper, cinnamon & vanilla stevia. My in-laws stopped by–believe me, this
is not their kind of eating–and even they really liked it! It's the first way I've gotten my son to eat arame.
I am happy that I'm feeling more confident in cooking BED foods. Take care, Gabrielle
Quinoa Toast
I'm getting ready to make this. It is pretty simple.
Soak quinoa. Cook quinoa (I steam like rice). Add cooked quinoa to food processor
with herbs, Celtic sea salt, and oil; OR for a sweeter bread, add coconut oil, ghee, Granny Smith, cinnamon, and vanilla flavor.
Blend until creamy and spread onto a greased pan. Bake 375 about 30 minutes maybe. It tastes like toast! It can stay in your
fridge for a few days...but it's gone in one setting here! You may have success getting YCK or greens into your child
using this bread as an incentive.
Shannon
Soft
Scrambled Eggs–BED Style
These scrambled eggs can be garnished with dulse flakes and/or chopped green onions. Serve
with cultured vegetables. Eggs nourish your thyroid and are truly a brain food, especially when prepared this way with the
extra egg yolk.
1 Tbsp. raw butter
2 whole
eggs plus 4 egg yolks
Splash of filtered water
2 Tbsp. raw heavy cream (optional)
Herbamare or sea salt,
to taste
In a bowl, combine eggs, water, cream,
sea salt or Herbamare. Beat with a whisk or fork until well blended. In a non-stick fry pan over low to medium-low heat, melt
butter. Add eggs; and using a flexible spatula, stand over the pan and carefully scrape eggs away from pan just as egg is
sticking to bottom and edges of pan. When eggs are only ? done, remove from heat and place back into the bowl you scrambled
them in. Continue to cook them in their own heat for another minute or two. This low heat method and taking care not to overcook
the eggs will ensure that you digest the protein (rubbery protein is not digestible). Served with cultured veggies they digest
even better. Yield: 2 servings.
Here's
My Salmon Recipe...Donna Gates
Take the fillet out of the refrigerator and put it on a baking sheet. It will
be cold. Smear coconut oil all over the top and since the salmon is cold the oil sort of congeals and forms a glaze on top.
Next sprinkle on some wheat-free tamari and spread all over the fish. Now sprinkle on a layer of Herbamare. Dot butter all
over the top.
Preheat broiler and broil fish
about eight inches away from the heat for about 7–10 minutes (the time varies depending on how thick the fillet of salmon
is; some are really thick). Now turn off the oven completely and make sure the door is shut immediately. Let the fish continue
to bake at a low temperature with the oven off but still retaining heat for about ten more minutes. The fish cooks more slowly
at a low temperature and is very tender and juicy.
I believe the combination of coconut oil (saturated plant fat) salmon oil (omega-3 fat) and butter (saturated animal fat)
is a magical combination. The oils and the salt from the Herbamare and the tamari also make a balance to the oils. Most people
tell me they feel great after eating this. Let me know what you think because you are a great cook! If it passes your approval
maybe we should share it with others. I know it is healthy! Donna
Chicken Fingers
1 pound chicken
1 egg
2 Tbsp. of water to thin eggs
1 cup almond
flour
½ cup flaxseed meal
12–16 ounces coconut oil
Salt and pepper (to taste)
Chicken should be free of bones and skinless portioned into strips or nuggets.
Heat coconut oil to 350 degrees in skillet, large enough to make about 1–2 inches of oil depth. In shallow dish beat
egg with water until egg mixture is thoroughly combined. Combine flaxseed meal and almond flour together adding sea salt and
pepper to taste. Dredge chicken pieces in flour mixture. Dip chicken in egg mixture. Dredge chicken again in flour mixture
again, using only one hand to handle raw food. Drop chicken nugget in hot oil, turning once during cooking until chicken is
done. Sprinkle with seasonings after cooking.
Note:
Serve with onion rings and dipping sauce–Cultured “Ketchup,” Marina’s Yummy Ranch Dressing or Sweet
Mustard Sauce.
Chicken Fingers
1 pound chicken
1 egg
2 Tbsp. of water to thin eggs
1 cup almond flour
½ cup flaxseed meal
12–16 ounces coconut oil
Salt and pepper (to taste)
Chicken should be free of bones and skinless portioned into strips or nuggets. Heat coconut oil to 350 degrees
in skillet, large enough to make about 1–2 inches of oil depth. In shallow dish beat egg with water until egg mixture
is thoroughly combined. Combine flaxseed meal and almond flour together adding sea salt and pepper to taste. Dredge chicken
pieces in flour mixture. Dip chicken in egg mixture. Dredge chicken again in flour mixture again, using only one hand to handle
raw food. Drop chicken nugget in hot oil, turning once during cooking until chicken is done. Sprinkle with seasonings after
cooking.
Note: Serve with onion rings
and dipping sauce–Cultured “Ketchup,” Marina’s Yummy Ranch Dressing or Sweet Mustard Sauce.
Marina's Yummy Ranch Dressing
1 egg, raw
1
cup cold pressed oil (walnut, sunflower, etc.)
1 cup cultured coconut meat
1 Tbsp. (?) parsley
2 Tbsp. lemon
juice
2 Tbsp. apple cider vinegar
1 large clove garlic, fresh, minced
1 tsp. (?) Celtic sea salt
1 tsp.
herbs (check typical Ranch dressing herbs)
Blend or shake
well.
Dyan's Salad Dressing
?
cup extra virgin olive oil
? cup flaxseed oil or other blended oil with flax in it (no canola)
¼ cup raw
apple cider vinegar
2 Tbsp. pumpkinseed oil
2 Tbsp. dulse
1 tsp. garlic (granulated)
Sea salt or Herbamare
to taste
Pinch of cayenne
making broth
one soup recipe
CV
Juice, Sauce & Salsa
Cultured Veggie Juices
I just know I can slip this in my kid's juice without
them knowing.
Several weeks ago I made my brine for CV with
celery juice. I had a cup left over and put it in a jar and fermented for a week, then refrigerated. I just found it yesterday
and used it to make two jars of veggies. I tasted it and it was quite delicious. It was a touch sour and kind of salty. Right
now I wish I hadn't used it to make the veggies. I keep thinking about it because it tasted so good. I'm ready to
culture more veggie juices. I'm going to start with one that has cabbage, celery, and broccoli stems.
Sara's CVs
2 heads of green cabbage
1 bunch
of cilantro
1 red onion
3 cloves of garlic
1 Granny Smith apple
2 carrots
2 red peppers
The most important thing is the cilantro, onion and peppers.
My
favorite way to eat the cultured veggies is in a sandwich. You can get some millet bread and put some apple cider vinegar
mustard on it with the CV and it tastes great.
Diane's
Favorite CVs
1 cabbage
2 fennel bulbs
2 carrots
1 cup soaked hijiki
2 Tbsp. caraway seeds
2 Tbsp. fennel seeds
fry dulce in coconut oil, crunchy
and salty
Best French Fries in the World
When I serve the boys French fries I make smiley faces with mustard on their plates to dip their fries.
Wash potatoes, peel if preferred. Hold the potato on its end and cut lengthwise
into thin ¼-inch planks. Stack a few of the planks and chop at ¼-inch intervals, or at the size French fry you
prefer. Put the freshly cut potatoes into a bowl of ice and water, then refrigerate for at least 20 minutes, an hour is better
(this makes the fries better for deep frying). Turn the Fry Daddy on and make sure it's really hot before putting in the
chilled French fries. Fry them once until they are just browned, drain a bit and then place on a paper towel for a minute
or pop them in the freezer for a couple minutes while your next batch is cooking. Place them back into the Fry Daddy and fry
again, until they are browned and crispy. Drain over the Fry Daddy and then place on chlorine free white paper towels and
try to soak up extra grease. Sprinkle sea salt on and serve!
They
can get kind of greasy, so make sure to cook them twice and soak up the grease well. Russets do best for frying. You can also
fry once and store in the fridge for a few days and refry. I always cut up extra and use within a few days. Use coconut oil.
You may reuse the coconut oil for the next time. Most invest in a Fry Daddy.
Include a mix of kale, beet leaves, onions, green onions, red pepper, celery, garlic and sea salt. I use coconut
oil and sauté for about 25 minutes in a large frying pan.
Veggie Burger with Mayo
1 cup almonds
1 cup sunflower/pumpkin seed
1 green
onion bunch
1 zucchini peeled
3 large carrots
1 bell pepper
2 celery stalks
¼ cup fresh parsley
2 Tbsp. flaxseeds, ground
2 Tbsp. fresh lemon
Celtic sea salt
Fresh herbs (I used oregano, rosemary, basil)
Process almonds, sunflower/pumpkin seeds, onion,
zucchini, carrots, pepper, and herbs in food processor. Mix with remaining ingredients in large bowl. Form into patties and
dehydrate 6 hours, turn and dehydrate 6 more hours at low temperature. The texture of the cooked veggie patties will be crispy
outside, slightly soft inside...mostly crisp throughout. Adjust to your liking. Serve with BED Mayo in book on pg. 251.
Shannon
Delicious Kale
Cooking
greens this way makes them very tender and digestible. It allows you to eat the good oil and they taste delicious! You can
use this recipe for any greens.
Buy at least two bunches
of dark Russian Kale.
Wash and tear leafy part away from
tougher stem (don't throw stems away, they are great diced up and used like celery in soups, etc.). Put about three inches
of water in the bottom of a stockpot. And turn it on to boil. When it is boiling add Celtic sea salt to taste (maybe ½
teaspoon) and then add kale into water. Pour coconut oil or olive oil in a spiral...ringing all around the top of the dark
green leaves. (Do not stir oil into the kale and water; let it sit on top of greens while cooking.)
Cover pot with a lid. Turn heat down to very low and let the greens simmer
undisturbed for about 40 minutes. Then open lid, stir to distribute the salt and serve. There will not be any liquid left
in the pot. Check from time to time and take off heat before liquid runs out and greens burn.
Millet Veggie Pie
For breakfast we made a neat little number that follows a theme I've
had success with lately...the flat bread recipes.
Shannon
Cook soaked millet (I steam like rice)
1 large yellow onion sautéed in ghee
1 medium peeled
zucchini steamed (save boiling water)
½ cup arame soaked (about)
In food processor add:
1 cup millet and then just kept spooning more in as needed.
Onion mixture
Zucchini
and hot water as needed to keep it all turning.
Celtic sea salt
Rinsed arame
2 Tbsp. lemon juice
Spread this all into 2 ghee-brushed glass baking pans and bake at 375 degrees
for 30 minutes. Then top the pan with 6 egg yolks and sit it in a hot oven for 30–60 seconds to warm. Scoop this into
bowls. My family ate it with forks and they loved it! I am on the Master Cleanse and don't know what it tastes like, but
my family is a good judge....especially my husband.
