Organic Butternut Squash and Carrot Soup Posted on March 09, 2013
Organic Butternut Squash and Carrot Soup Posted on March 09, 2013, 0 Comments
1 tablespoon duck fat (where do you get duck fat--from cooking ducks, of course--and the saturated fat is not only a stable oil to cook with; it's also good for you and tastes AWESOME!).
1 tablespoon grassfed butter
1/2 cup diced organic onions
3/4 cup diced organic carrots
4 cups peeled and diced organic butternut squash
3 cups organic vegetable stock or free range bone broth
Salt, black pepper, and ground nutmeg to taste--gotta be organic or they are probably GMO
1/2 cup heavy whipping cream (with NO carrageenan--don't need no inflammation, thank you!)
1. Over medium heat, cook/stir the onion in pot with oil and melted butter until tender.
2. Mix carrots and squash in the pot. Pour in stock and season with salt/pepper/nutmeg. Bring to boil, reduce heat, and simmer until carrots/squash are tender.
3. In a blender, puree soup mixture until smooth. Return to pot and stir in whipping cream. Heat through and serve warm.
Start to finish in 1hr--serves four (or 3 if you have appetites like my family...). Any leftovers can be combined with chunks of feta cheese to make a yummy breakfast that's quick, easy, and nutritious.
This (like many of our recipes) was inspired by ingredients readily digested by humans and modified to make even healthier (and tastier) from a recipe off allrecipes.com.
If you can't handle Dairy Posted on August 09, 2012, 0 Comments
It's probably what's in the dairy (or what's being fed to the cow or the sheep or the goat). But because calcium is such a critical nutrient, here's a good source of calcium until you can find a type of dairy which agrees with you.
EGG SHELL RECIPE
How to Make Powdered Eggshells:
- Wash empty eggshells in warm water until all of the egg white is removed, but do not remove the membrane because it contains important nutrients for the joints which helps arthritis.
- Lay broken pieces out on paper towels and allow them to air dry thoroughly.
- Break the eggshells up into small pieces, and grind them to into a fine powder in a food processor, blender, coffee grinder, or a nut mill, or put them in a plastic bag and use a rolling pin to grind them. Please note that some blenders will not grind the eggshell into a fine enough powder. A coffee grinder works the best.
- Store powdered eggshells in a covered glass jar or container. Keep it in a dry place, like the kitchen cupboard.
How to take eggshell calcium (this forms calcium citrate) takes 3 hours:
- Put 1/2 teaspoon of powdered eggshell into a small dish (approximately 4 1/2 to 5 1/2 inches across) 1/2 teaspoon equals approximately 400 mgs of elemental calcium.
- Add the juice of 1/2 a lemon (freshly squeezed), and mix well it will start to bubble and foam, which is what is supposed to happen.
- Leave it at room temperature for 6 hours the longer you leave it the less gritty it will be, but do not leave it longer than 12 hours.
- It can be taken by the spoonfuls, followed by mouthfuls of water to wash it down. It is not sour tasting. In fact the taste is quite pleasant.
Roasted Carrots and Shallots with Lemon and Thyme Posted on April 19, 2012, 1 Comment
1lb carrots, halved crosswise and cut lengthwise
6 medium shallots
1 tsp chopped thyme
2 tbsp butter, melted
Salt and black pepper
1 tsp lemon juice
Heat oven to 425.
In large bowl, combine carrots, shallots, thyme, butter, 1/2tsp salt, and 1/4 tsp pepper; toss to coat
Transfer carrots to foil/parchment rimmed baking sheet in a single layer.
Cover tightly with foil; cook for 15mins.
Remove foil; continue to cook (stir as necessary) until carrots are well browned and tender--30mins or so.
Toss with lemon juice, salt and pepper to taste, and serve. Serves 4-6.
Below ground veggie and caramelized shallots are high in nutrients and quality carbs (with the pectin already broken down) and low in PUFA's. This is a great side dish to compliment a quality protein.
365 Ways #229–Gluten Free Banana Bread Posted on October 27, 2010, 0 Comments
#229--It's also egg-free the way we make it, and it's the BOMB!
This recipe was found on allrecipies.com and modified a little.
Ingredients (This recipe makes 4 loaves. If you only want two, you will need to half this recipe. Better yet, make the full recipe and bring me the other two loaves...):
* 1/4 cup white sugar
* 1 teaspoon ground cinnamon
* dash of nutmeg and ground cloves
* 3/4 cup butter
* 3 cups white sugar
* 3 eggs or Chia seeds as a substitute (1 tsp of chia seeds and 3tbsp of water = 1 egg--and NOTHING is wrong with eggs, but my son's allergic to them. This mixture needs to sit for about 10mins until it becomes gel-like)
* 6 very ripe bananas, mashed
* 1 (16 ounce) container sour cream
* 2 teaspoons vanilla extract
* 2 teaspoons ground cinnamon
* 1/2 teaspoon salt
* 3 teaspoons baking soda
* 4 1/2 cups all-purpose flour or rice flour to make it gluten free
* 1 cup chopped walnuts (optional)
1. Preheat oven to 325 degrees. Grease two 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs or chia seeds, mashed bananas, sour cream, vanilla and cinnamon and spices. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3. Make a crumbly topping by (and don't half this) mixing 1/2 cup packed brown sugar ~ 1/2 cup all-purpose flour or rice flour ~ 2 or 3 tablespoons butter (softened) ~ 1 teaspoon cinnamon. Spoon it over the loaves before putting in the oven.
4. Bake for 1 hour and 10 minutes, until a toothpick inserted in center comes out clean.