Posts Tagged: home made
The HOLY GRAIL…a CRACKER!!
Makes approx 54 crackers / Approx 1 carb each
- 3T. Organic Ground Flax Seed
- 1/2 Cup Water
- 1/2 egg white from one egg, beaten
- 1 T. Organic Sesame Oil
- 1 Cup Organic Garbanzo Bean Flour
- 1/2 t. Sea Salt
- 1 1/2 t. Ground Organic Chinese 5-Spice
- 1 1/2 t. Organic Chili Powder
- 2 t. Organic Fennel Seeds
- 1/2 t. Organic Garlic Powder
- 1/4 t. Organic Cayenne Powder
- 1 T. Organic Black Sesame Seeds (for the top of the crackers)
- 1 1/2 t. Course Sea Salt (for the top of the crackers)
- Preheat Oven to 350
- Prepare a baking sheet (approx 13″ x 18″) with a non-stick Silpat or Exopat liner.
- In a small bowl, mix the water, the egg white. Add the sesame oil & the ground flax seed. Blend & set aside for 10 minutes.
- In a medium bowl, mix together the garbanzo flour, fennel seeds and the remaining spices (salt, Chinese 5-spice, chili powder, garlic powder & cayenne powder).
- When the 10 minutes are up, blend the wet ingredients into the dry. The end result will be a very sticky dough.
- Get your hands wet so you can handle the sticky dough.
- Start spreading the dough out evenly on the non stick baking liner, getting your hands wet as needed. Try to get the dough as even and thin as possible.
- With a sharp knife, gently cut through just the dough into cracker sized squares (making sure not to cut or score the non-stick liner.) I cut 6 rows by 9 rows of crackers, making 54 total.
- Sprinkle the black sesame seeds and the course sea salt on top of the crackers.
- Bake for approximately 30-45 minutes. Check frequently to see if your baking sheet needs to be rotated to keep the cooking even. The goal is to get the crackers crisp and slightly browned. If the crackers bend or are chewy, they’re not ready (because they won’t be crisp later either). Some crackers might be ready before others, so watch them carefully and take them out accordingly.
Makes 36 1-teaspoon sized freezer fudge bites
Approx 3-4 carbs each
- 1 Cup Nut Butter Of The Gods (as creamy as possible)
- 3 T. Raw organic Cacao Powder
- 1/2 t. Raw Organic Honey
- 1 t. Organic Vanilla Extract
- 1/8 t. Salt
Mix all ingredients together until a thick uniform paste is formed. Spoon into silicon ice cube trays. I like the heart shaped ones. Cover with plastic wrap and place on a flat surface in the freezer. Freeze for at least 2-3 hours, or until frozen (depending on size). This nutbutter has tons of protein and good coconut oil. The cacao powder is a good source of Protein, Potassium and Zinc, Dietary Fiber, Iron, Magnesium, Phosphorus, Copper and Manganese. These can be enjoyed anytime! They’re good for you & kid approved!
RESETTERS, you’re not missing a thing! This recipe is the BOMB and Dr. Mndy approved for the 15-day detox (without the maple syrup). If you need a brunch fix for your next meal, this one is for you! Eat your way to fantastic health by eating delicious & nutritious food!
RESET WAFFLES WITH RASPBERRY PUREE
- 2 1/2 Cups Almond Flour
- 1 Cup Tigernut Flour
- 2 T. Baking Powder
- 1 t. Xanthan Gum
- 1 t. Salt
- 6 Eggs, beaten
- 5 Cups Almond Milk
- 1 Cup grass fed butter, melted
- 2 T. Maple Syrup (optional)
In a medium bowl, mix all dry ingredients all together and set aside. In a large bowl, mix the eggs, milk syrup & butter (Note: The butter should be warm but not hot b/c you don’t want it to cook the eggs when mixing.) Slowly mix the dry ingredients (in small batches) into the wet ingredients; doing this gradually will help prevent lumps.) Mix batter thoroughly. Batter will be thick and will last about a week in the fridge.
Heat Belgian waffle iron. For the waffle size shown, use a 2 ounce ladle and scoop batter into the waffle maker. Follow cooking time guidelines on your waffle maker.
Estimate carb count: 7.5g per 2oz of batter
- 3 Cups frozen organic raspberries
- 1/4 to 1/2 Cup water
In a medium sauce pan, on medium heat, add the raspberries & the water. Melt the raspberries about 7-10 min until it becomes a sauce. Remove from heat. Let cool. When cool enough to handle, blend in a blender for 2-3 minutes until it becomes a puree. Enjoy this fresh raspberry sauce on waffles, ice cream or even to make your own “Fast Raspberry Jam”
Estimate carb count: 5g per ounce of puree.
- 1/2 Organic almond milk (best is homemade)
- 1 Scoop protein powder
- 1 Scoop Max Greens (In order of preference Berry / Plain / Chocolate)
- 1 T. GI Revive
- 3 T. Organic almond butter (best is homemade)
- 1/2 cup organic, raw cashews
- 2 cups organic frozen mixed berries
In a blender (Vitamix recommended), add the ingredients in the order they are listed*. Start on a low speed & increase to develop a smooth creamy texture. You will need to periodically stop and push down the ingredients; you want to do this instead of adding more liquid, because more liquid will change the texture. Blend less if you like the nuts to be larger and create a crunchier end product. When the texture is to your liking (I like firm & creamy with some small chunks of nuts), transfer to a freezer-proof container and freeze for a minimum of 2 hours. I stirred the mixture every 30 minutes to make sure the firmness was consistent.
Scoop & Enjoy! Makes 6 standard scoops.
* The liquid on the bottom prevents items getting stuck in the blades & the heavier ingredients on the top will push down all ingredients towards the blades for blending & prevent the dry ingredients from flying around.
NOTE: You do not want to leave this in your freezer a long time so it gets really hard…just firm enough to scoop. It doesn’t have any ingredients (fake food ingredients) to keep it soft & stay in the freezer a long time.
- 1 cup raw almonds, soaked in water overnight at room temp to soften
- 3.5 cups filtered water
- 2 to 4 pitted Medjool dates (not during detox)
- 1 whole vanilla bean*, chopped (or 1/2-1 tsp vanilla extract)
- 1/4 teaspoon cinnamon
- small pinch of fine grain sea salt
Place almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water. Rinse and drain the almonds and place into a blender (Vitamix is recommended) along with filtered water, dates, and vanilla bean. Blend on highest speed for approximately 1 minute. Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk (may take 3-5 min). Rinse out blender/Vitamix and pour the milk back in. Add the cinnamon and pinch of sea salt and blend on low to combine.
Will store in the fridge in a glass container for up to 3-5 days. Shake well before serving as the mixture tends to separate when sitting.
– With cereal
– In smoothies
– Any time!
(Note: If your dates or vanilla bean are dry/stiff, soak in water to soften before use. You can also use another sweetener of your choice like maple syrup. Same goes for vanilla – feel free to use vanilla extract for a more subtle vanilla flavour.)
- 4 cups organic raw almonds
- ¼ cup coconut oil (or enough for the consistency of your liking)
- Organic raw unsweetened shredded coconut
- Organic Cinnamon
- Organic dried dates (no sugar added) or maple syrup to taste (but no sweeteners during detox)
Place all ingredients into the Vitamix (highly recommended) container. Turn the machine on and slowly increase speed to High.
Use the tamper to press the ingredients into the blades.
Once the butter begins to flow freely through the blades, stop machine. When stored in the refrigerator in an airtight container, it should last 2-3 weeks.. Some say it can also be frozen for longer storage, but I have not tried this.
- Dip apple slices
- By the spoonful!
This is a staple that I like to have in my kitchen all the time! I put these on top of stews, steak, pizza and even salads! They add a great depth of flavor to any finished dish! I make a lot of them because they take some time and then I can just store them in my fridge & heat up as needed.
- 8 Large Red Onions
- 1/4 cup Avocado Oil
- 1/4 cup Balsamic Vinegar
- 1 1/2 t. Sea Salt
- 1 1/2 t. Finely Ground Pepper
- Preheat oven to 350 degrees
Cut onions in half (through the stem), peel back the tough top layers. Slice onions to create half circles. Slices should be approx 1/8″ thick.
- In a large bowl, toss the oil, vinegar, salt & pepper evenly through the onions. Divide the mixture into half and evenly turn out onto two 1/2 sheet pan, each lined with a silpat baking liner to create a non-stick baking surface.
- Bake for 1 hour, checking every 10 minutes and tossing the onions to ensure even caramelization. Make an effort to keep the pile of onions together, which will help prevent burning.
Makes about 4 quarts, takes about 20 minutes to prepare and 2 hours to simmer
- 2 tablespoons extra virgin olive oil
- 2 cups yellow onions, chopped coarsely
- 1 cup celery, sliced into 1/4-inch pieces
- 1 cup carrots, cut into 1/4-inch rounds
- 1/2 pound diced cooked ham, cut into cubes
- 3 cloves garlic, peeled and minced
- 2 quarts chicken bone broth or pork/ham bone broth
- dash celery salt
- generous dash freshly ground black pepper
- 1 pound plum tomatoes, cored and cut into quarters
- 1 can chick peas, drained and rinsed well
- 2 cans low sodium cannellini beans, drained and rinsed well
- 2 sprigs rosemary
- 3 sprigs thyme
- 1 sprig oregano
- 1 bay leaf
- 1 large head kale, stems removed and cut into bite-size pieces
- 1 large head escarole, washed well and torn into bite-sized pieces
- 2 cups cooked pasta, small shapes such as stars or elbows, if desired
- In a large soup pot, over a medium flame, heat the olive oil.
- Add the onion and cook for 3 minutes, stirring occasionally.
- Add the celery and cook for 5 minutes, stirring occasionally.
- Add the carrot and cook for 5 minutes, stirring occasionally.
- Add the ham cubes and cook until lightly browned, about 4 minutes.
- Add the garlic and cook for 1 minute.
- Add the chicken bone broth and increase the flame under the pot to high.
- Bring the mixture to a boil.
- Lower the heat to medium low and simmer for 15 minutes.
- Add the seasonings and tomatoes. Cook for 10 minutes.
- Add the beans and chick peas. Cook for 10 minutes.
- Add the kale. Cook for 10 minutes.
- Add the escarole. Cook for 10 to 15 minutes, or until desired doneness. If you are adding cooked pasta, place in the pot and heat it through for 5 to 7 minutes.
- Serve with crusty bread on the side and a generous sprinkle of Parmesan or Romano cheese on top if desired.
Cooking time about 2 hours, preparation time about 10 minutes.
- 3 tablespoons extra virgin olive oil
- 1 cup yellow onions, chopped coarsely
- 2 cloves garlic, peeled and minced
- 3 large carrots, chopped into 1/4 rounds
- 1 tablespoon dried thyme
- dash hickory smoked salt
- 1 teaspoon freshly ground black pepper
- 8 cups ham hock bone broth, pork or chicken bone broth
- 1 pound dried split green peas
- 1 cup cooked ham, diced
- In a large stock pot over a medium flame, heat the olive oil.
- Add the onions and cook for 5 minutes, stirring occasionally.
- Add the garlic and cook for 3 minutes, stirring occasionally.
- Add the carrots and cook for 5 minutes, stirring occasionally.
- Stir in the thyme, hickory salt and pepper.
- Add the ham hock bone broth. Raise the flame to high, and bring the mixture to a boil.
- Stir in the split peas.
- Lower the heat to medium low. Simmer for 1 hour, uncovered, stirring occasionally to make sure nothing sticks to the bottom. If the soup starts to get too thick, add more bone broth or some hot water.
- Remove any froth from the top of the pot.
- Add the ham and continue to simmer for 30 more minutes, stirring occasionally to make sure nothing sticks and the soup reaches your desired thickness or thinness. Test the tenderness of the split peas by crushing them against the side of the pot with the back of a spoon. They should mush easily.
- Serve hot with some crusty brown bread.
This is a common recipe ingredient in a lot of cookbooks and online recipes these days. Making this yourself will help you avoid the mountains of salt in this type of soup which even the low sodium varieties have. It can serve as a handy creamy base in a variety of recipes.
- 1 tablespoon butter
- 2 tablespoons extra virgin olive oil
- 3 tablespoons all-purpose flour
- 1/2 cup skim milk
- 1/2 cup chicken bone broth
- 1/2 cup diced chicken pieces, cooked
- 1 tablespoon yellow onion, finely diced
- Melt the butter in a saucepan over medium heat and add the olive oil.
- Add the onions and cook until soft, stirring occasionally, about 6 minutes.Whisk in the flour and cook for 1 to 2 minutes. Be sure not to scorch or burn it.
- Slowly whisk in the milk and bone broth a little at a time to avoid lumps.
- Cook over medium to low heat, stirring often, until the soup starts to reach your desired thickness.
- Fold in the chicken and heat through, stirring often.
- Serve as is, or use in recipes such as casseroles. This recipe makes the equivalent of 1 can of store-bought condensed cream of chicken soup.
- Multiply the ingredients by the number of cans any recipe calls for. Just be sure not to burn the butter and flour mixture.
You can substitute celery or mushrooms for the chicken to make your own homemade versions of those popular cream soups as well. In this case, add them with the onions. Leeks or leek and potato would be two other good variations. Process the soup until the vegetables are fully incorporated.