Cover seeds or nuts with filtered water and leave on counter for 24 hours in glass container. Rinse well, place in glass jar in fridge. Rinse well again every day and keep in fridge. Keeps about a week. To sprout – leave container on counter for a day or so longer until you see tiny… Continue reading Seeds or Nuts, Soaked or Sprouted
Category: Recipe
Fermented Yogurt
Half gal Organic Whole Milk, (not homogenized is better, not ultra-pasteurized) 1 sm Organic Yogurt Container w/Live Cultures Opt. – Vanilla Bean Place the milk in a crockpot set to high and wait for 1 hour. Temp should be about 180F. Turn the crockpot off and let the milk sit for 1 hour. Temp should… Continue reading Fermented Yogurt
Cheese Crisps
1/2 cup shredded cheese, 1 tbl per crisp Good cheeses are Manchego, Parmesan, Cheddar and aged, hard Goat. Preheat oven to 400F. Place cheese, a large spoonful at a time, on parchment lined baking sheet. Press the cheese flat and create a thin circle. Bake for about 12-15 minutes, until crispy throughout. Remove from oven… Continue reading Cheese Crisps
Nut Milk
4 (or so) single raw Brazil Nuts 2 cups Raw Cashews 1 Cup Almonds Soak nuts in filtered water on counter overnight. Rinse well. Place 1 cup soaked nuts in blender. Add 2 cups fresh filtered water. Blend very well. Strain through fine mesh strainer into glass jar, using a large spoon to help push… Continue reading Nut Milk
Coconut Milk
2 cups shredded coconut 4 cups filtered water, divided Bring 4 cups water to a boil. Let cool slightly. Place coconut in blender and cover with 2 cups hot water. Blend for about 60 seconds. Strain over fine mesh strainer into glass, using spoon to help push cream through. Place pulp back in blender, cover… Continue reading Coconut Milk
Chicken Broth
Slow roast a salt and peppered chicken in the slow cooker for one hour on high, then four hours on low. Turn it every hour or so from front to back. Add an onion or garlic in there if you wish. Add mushrooms for deeper flavor. Pull the meat off the bones and reserve for… Continue reading Chicken Broth
Kimchi
Napa Cabbage, large head, cut in bite-sized squares 6 tbls Himalayan Sea Salt Daikon Radish, about 2 cups, grated Carrot, about 2 cups, grated Ginger, 2 inches, grated Green Onion, few, sliced Kimchi Sauce: 1/2 C Fish Sauce or Coconut Aminos 1/2 C Filtered Water Garlic, 2 cloves, minced Korean Red Pepper Flakes (Gochugaru) to… Continue reading Kimchi
Creamy Mustard Dressing
1 cup probiotic Dairy (Kefir or homemade Yogurt) Bunch Parsley, snipped (1-2 tbls) Bunch Cilantro, snipped (1-2 tbls) 1 tsp ground Mustard 1 Tbls Lemon Juice Lemon Zest Fresh Herbs: Oregano, Rosemary, Coriander Fresh Cracked Black pepper Dash Sea Salt Opt. Sardines (in mustard or olive oil) Combine all in blender until smooth-ish. Will keep… Continue reading Creamy Mustard Dressing
Salad Dressing
1/2 cup Olive Oil 1/2 Tangerine, juiced 1/4 Lemon, juiced 2 tsp raw, unfiltered Apple Cider Vinegar Fresh Cracked Pepper Little Real Salt Combine all in blender until smooth. To make it creamy, whisk in a few TBLs of Paleo Mayo after it’s combined.
Paleo Mayo
2 large Eggs, room temp 1/2 Olive Oil (Extra light is the least “Olive Oil Tasting,” also try Avocado Oil for a different flavor) 1 tsp Lemon juice 1 tsp raw, unfiltered Apple Cider Vinegar Pinch Fine, Real Salt Fresh Cracked Pepper 1/2 tsp dry mustard – optional Place all ingredients in tall, skinny glass… Continue reading Paleo Mayo