This is a great gluten-free dessert for using overripe and bruised fruit! The picture at right shows an apricot custard (on the left) and a cherry one.
3-4 cups very ripe/overripe/bruised fruit (cherries, apricots, peaches, etc.)
1/6th teaspoon dry stevia (or to taste)
3 tablespoons arrowroot powder (or 1/4 cup flour)
1/2-1 cups soft goat cheese (chevre) or sour cream
Removed pits and any bad parts from fruit, place in pot on stovetop with just a bit of water. Stew on low heat for 30 minutes – 2 hours (approximately). If you let it cool overnight it may congeal a bit, which is fine. If it is still too liquidy, you can spread it on a pan and place in the oven at 250 for an hour or so. The goal is to have a thick fruity soup. Some liquid is ok, but not too much.
In a separate bowl, mix all other ingredients. Then add fruit. Pour into greased cake or pie pan (grease with coconut oil or butter).
Bake for approximately 1 hour at 350 degrees.
This is an amazing little recipe. So so simple. So fast. So delish. We call them Banana Heaven, or One Eye’d Jacks, as in flapjacks. They are SO much like banana pancakes, but better.
Put into vitamix:
3 shakes salt
3 shakes cinnamon
Blend till smooth. Pour into small (2-3 inch diameter) pancakes on medium hot cast iron well slathered with coconut oil. Add 1 large blueberry into the middle of each pancake. Wait till the edges start to brown and they are full of bubbles. They look a LOT like pancakes but they’re a bit harder to flip. No worries if they don’t flip perfectly though, as there’s no dry dough on the inside to choke on later. Cook them till they’re browned on both sides (a little dark doesn’t hurt either). Pop them on a plate. They are HOT but we barely get them to the table and never have time to search for utensils. Fingers grab ’em as is and Down the Hatch!
What to do with a quarter cow? Start here, with a fast yummy flank steak marinade:
- 1 grass-fed flank steak
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon mustard
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 4 cloves of garlic, minced
- Juice of one lemon
Soak meat in mariade for 1 hour or more. Good idea to take out of fridge 30 minutes before cooking. Put frying pan on medium high and sear both sides. Lower heat to medium and cook but not too much (about 6 minutes/side).
Slice thin strips against the grain. Yummy!
All amounts are approximate.
To make equivalent of four cookies:
2 tablespoons maple syrup
1/3 cup shredded coconut
1 tablespoon cocoa powder
1 tablespoon coconut oil (soft or melted is easier)
1 teaspoon vanilla extract
sprinkle of salt
Mix up with fork or spoon until blended.
1 tablespoon soaked chia seeds, soaked at least 2 hours (and 8+ is fine) in milk or water
1 tablespoon hemp seeds
1/8 cup buckwheat groats, soaked for at least 8 hours and drained well
Milk, kefir, or kefir cheese, or applesauce!
Half banana, 3 tablespoons fresh pomegranite seeds or other fruit
Nutmeg to taste
Maca powder as desired
All ingredients should be raw and organic.
Mix approximate amounts of ingredients in bowl and enjoy!
This is also amazing zapped in a blender with more milk and egg yolks!
Our creek, always cool, always making music. Home to salmon.
From PCC Sound Consumer. Thanks PCC!
1 lemon (zest plus 3 tablespoons fresh lemon juice)
2 tablespoons raw honey
1/4 cup olive oil
Salt & Pepper to taste
1/2 head green kale, thinly sliced
1/2 head red kale, thinly sliced
Toasted salted pumpkin and/or sunflouwe seeds
Place zest and lemon joice in small bowl. Whisk in honey, then olive oil and season with salt and pepper.
Dress the greens and let sit in fridge for 2+ hours. Top with seeds and serve.
Yup. With raw milk and pastured egg yolks, vanilla and nutmeg. 1 egg per half cup milk. Yum!
Makes about 25 cookies
4 large egg whites
1/2 cup Grade B Maple syrup
¼ teaspoon salt
2 tablespoons arrowroot powder
2½ cups unsweetened coconut
½ teaspoon vanilla extract
6 squares or 1/2 cup bittersweet chocolate
Preheat the oven to 300 degrees F.
Beat egg whites and salt with eggbeater until peaks form. (No, apparently you cannot do this in a vitamix or a cuisinart!)
Add arrowroot and beat in briefly. Add vanilla, melted chocolate and maple syrup. Blend well.
When ready to bake, smear coconut oil on cookie sheet or use parchment paper. Leave about half an inch between cookies.
Bake them in a 300°F oven for 30 minutes, or until lightly browned. Lower the oven to 200° and bake them for another 40 minutes, or until macaroons are as chewy or crispy as you like.
These are great warm or cold, and even better frozen!!
This can be incredibly good with no dairy — no milk, no cheese! Try it and see!
Adapted from Vitamix cookbook:
Makes TWO quiches.
1 cup cooked rice (cook in extra water and drain extra water)
1 – 2 egg whites
3 – 4 chopped carrots, 1 onion, head of broccoli or cauliflower, and/or other veggies
1/2 teaspoon fresh ginger, grated
1/2 teaspoon fresh turmeric, grated
4 cloves garlic, minced
1 can (13.5 fl. Oz.) whole coconut milk
1 – 2 square inches of cheese (recommended: goat or raw cheddar) – OPTIONAL (tastes pretty good even without cheese)
1 tbsp fresh parsley – optional
1 1/2 tablespoons dried basil – optional
1/4 – 1/2 teaspoon salt
3 tablespoons Dal or thick lentils cooked or soaked in bone broth – optional, but really tasty
1 hotdog, cut into small bits – optional, but really tasty
Preheat oven to 400 degrees.
Mix rice and egg white and press into 9″ pie pan so rice is approximately 1 or 2 grains thick. It does not need to go up the sides of the pan.
Bake in oven for 10 minutes, then take out.
Chop or vitamix and then saute vegies and spices until cooked. Skim off a few of the larger peices and lay on crust. Put rest of vegies and rest of ingredients into vitamix and blend for about 30 seconds on high. Then pour into pan and cook for 40 minutes or until top is brown.