This recipe is adapted from Sue Gregg's Blender Pancakes or Waffles recipe. (I highly recommend Sue Gregg's cookbooks.)
Buckwheat is supposedly technically a fruit, not a grain, so these could be considered grain-free.
Measure 1 cup buckwheat and rinse. We used raw buckwheat (whole light-colored kernels, with the hulls removed), but Sue Gregg recommends sprouting buckwheat.
Put rinsed buckwheat in the blender and cover with about 1 to 1 and 1/2 cup(s) raw buttermilk, yogurt or kefir thinned with filtered water to buttermilk consistency. (For a non-dairy alternative, use rice milk, nut milk or water with 1 Tbsp lemon juice or apple cider vinegar as part of the liquid).
Soak 6-12 hours or overnight.
Add to buckwheat mixture in blender:
2 Tablespoons chia seeds, ground or whole (optional--or you can substitute other types of edible seeds such as flaxseed if desired)
1 egg (optional--you can leave out or substitute)
2 Tablespoons oil, melted butter, or melted coconut oil
(optional) 1-2 teaspoons honey, maple syrup, or other sweetener
Enough liquid to blend, if necessary. A thinner batter is better for pancakes.
Preheat waffle iron.
Blend buckwheat mixture very well at highest setting until smooth, 3-6 minutes or more. Add more liquid if necessary for blending.
Meanwhile, mix together:
1/2-1 teaspoon baking soda (adjust the amount depending on the acidity of your liquid--more baking soda for higher acidity, less if you are diluting your yogurt or kefir, etc.)
1/2 teaspoon salt
While blender is running, sift baking soda mixture through fine sieve into blender, or drop carefully into vortex of blender. Turn off the blender as soon as the baking soda mixture is thoroughly mixed in.
Thoroughly grease or oil hot waffle iron and bake waffles until they have mostly stopped steaming (for both of my waffle irons, this is slightly longer than the iron's doneness indicator).
Carefully loosen waffle from iron (with non-metal implement if using a nonstick iron). We eat these plain, but you can top with fruit, syrup, whipped cream, or just about anything else. If you leave out the sweetener, waffles make a great base for things like sausage gravy, creamed tuna, or chicken a la king.
Waffles freeze or refrigerate well, and can be reheated in the toaster.
Troubleshooting and Variations:
* You can leave out either the egg or the seeds, but you probably need one or the other to bind it and keep the waffles from sticking to the waffle iron.
* Gluten-free waffles tend to stick to the iron more, so it's important to grease well and remove the waffles gently. Also make sure the waffle is done (has stopped billowing steam) before lifting the cover of the iron.
* You can leave the oil out or reduce to 1 tablespoon, but will still need to grease the waffle iron and the waffles may stick more. Increasing the flaxseed will allow you to reduce other added oils without so much of a sticking problem.
* If you wish to use plain water or un-soured milk or dairy substitute, reduce the baking soda to 1/4-1/2 tsp. The waffles won't rise as much and may be a bit more bland, but they should still work.
Friday, February 12, 2010
Thursday, February 11, 2010
Flaxseed egg substitute
For 1 egg: 1 Tbs ground flax seed, mixed with 3 Tbs hot water
For 2 eggs (in some recipes, this amount can substitute for 1 large egg): 2 Tbs. ground flax seed, 1/4 cup hot water
You can either just let this sit for a while and then add to the recipe, or you can cook the flaxseed and water until gelled, let it cool and then if desired you can whip it to add more lift to your baked goods. You may need to add 1-2 Tbsp more water for the cooked and whipped version.
Another thing I've done when I want to substitute for 1 to 4 eggs is just add 1/4 cup or so of flaxseed meal to my recipe and increase the liquid a bit if needed. Flax seed contains quite a bit of oil, so you may be able to omit or reduce other oils in the recipe. It's pretty flexible, so you can play with the amounts without hurting your baked goods too much.
I do recommend using ground flax seed, or grinding it in a coffee grinder or spice mill to release the oils and the nice sticky compounds in the flaxseed that make it a good binder in baked goods.
If you're trying to make something like waffles and they are sticking, either grease your griddle better or try adding another tablespoon of flax seed and the corresponding amount of water.
For 2 eggs (in some recipes, this amount can substitute for 1 large egg): 2 Tbs. ground flax seed, 1/4 cup hot water
You can either just let this sit for a while and then add to the recipe, or you can cook the flaxseed and water until gelled, let it cool and then if desired you can whip it to add more lift to your baked goods. You may need to add 1-2 Tbsp more water for the cooked and whipped version.
Another thing I've done when I want to substitute for 1 to 4 eggs is just add 1/4 cup or so of flaxseed meal to my recipe and increase the liquid a bit if needed. Flax seed contains quite a bit of oil, so you may be able to omit or reduce other oils in the recipe. It's pretty flexible, so you can play with the amounts without hurting your baked goods too much.
I do recommend using ground flax seed, or grinding it in a coffee grinder or spice mill to release the oils and the nice sticky compounds in the flaxseed that make it a good binder in baked goods.
If you're trying to make something like waffles and they are sticking, either grease your griddle better or try adding another tablespoon of flax seed and the corresponding amount of water.
Tuesday, December 08, 2009
Spiced Sweet Potato Puff
This is an old family recipe with some modifications--I doubled the eggs, used 1/4 cup honey instead of the original 1/3 cup sugar, and added pumpkin pie-type spices. I think I actually prefer it without the spices, or with just the cinnamon, but it's good both ways. I use whipped cream instead of the traditional marshmallow topping, or it's good with no topping at all.
It turns out quite fluffy.
4 large sweet potatoes (the darker, sweet deep orange kind often called yams or garnet yams in U.S. markets), cooked and mashed (drain water if boiled)
1/4 cup butter
1/4 cup honey
4 eggs, thoroughly beaten
1 tsp salt (I put in slightly less)
2 tsp. baking powder
1 tsp cinnamon (optional)
Scant 1/2 tsp ginger (optional)
1/4 tsp nutmeg (optional)
1/2 tsp. vanilla extract or maple syrup(optional)
Butter large baking dish (I used 9" x 13" x 2")
If mashed sweet potatoes are still warm, stir butter in and allow to melt. Add honey, and eggs and mix well. Add dry ingredients (either mix together or add baking powder last), beat until well-blended, and pour into baking dish. Dot with butter if desired.
Bake at 350 degrees F for 35-40 minutes. Serve warm or cold, topped with whipped cream if desired.
It turns out quite fluffy.
4 large sweet potatoes (the darker, sweet deep orange kind often called yams or garnet yams in U.S. markets), cooked and mashed (drain water if boiled)
1/4 cup butter
1/4 cup honey
4 eggs, thoroughly beaten
1 tsp salt (I put in slightly less)
2 tsp. baking powder
1 tsp cinnamon (optional)
Scant 1/2 tsp ginger (optional)
1/4 tsp nutmeg (optional)
1/2 tsp. vanilla extract or maple syrup(optional)
Butter large baking dish (I used 9" x 13" x 2")
If mashed sweet potatoes are still warm, stir butter in and allow to melt. Add honey, and eggs and mix well. Add dry ingredients (either mix together or add baking powder last), beat until well-blended, and pour into baking dish. Dot with butter if desired.
Bake at 350 degrees F for 35-40 minutes. Serve warm or cold, topped with whipped cream if desired.
Tuesday, September 22, 2009
Jucygalicious Meat Sauce
My kids (ages 4-8) named this one. They're not fans of Italian-style marinara meat sauce, so I decided to try something completely different. It was a success.
This has a very complex, rich flavor. If you don't like fennel, feel free to leave it out.
The recipe can be gluten-free and/or grainless, depending on the starch chosen to serve with the sauce.
----------------------
Ingredients:
1 lb. ground beef (or meat of your choice)
1/2 sweet bell pepper, diced (I used orange, but yellow or red would work also)
1 tsp crushed garlic (2-3 cloves)
2 Tbsp onion (I used freeze-dried red onion)
1.5 to 2 cups chopped tomatoes (I used Pomi canned tomatoes, about half of a 26+ oz container)
1 large carrot, grated
1/2 tsp paprika
1/4 tsp ground yellow mustard (dry)
1/2 tsp. rubbed sage
1 tsp sea salt
Scant 1/4 tsp. black pepper
1 tsp fennel seeds (I ground them in a coffee grinder I keep for herbs and spices, but you could just slightly crush them)
1 Tbsp dried parsely (or 1-3 tablespoons chopped fresh parsely)
1/4 cup water or broth (I used 4 cubes frozen bone broth from my recipe here) (Note: for excitotoxin-limited diets, use water or homemade broth cooked only briefly)
Cooked pasta, rice, spaghetti squash, grain or other starch of your choice.
-------------------------
Brown ground beef on stovetop. (I used a cast-iron pan.) Drain fat if desired. When meat is not quite done, add bell pepper, garlic and onion to brown with meat. Add remaining ingredients and simmer until vegetables are soft and flavors are melded, about 10-30 minutes. Add more or less liquid as needed.
Serve over pasta, rice, spaghetti squash, grain or starch of your choice. I used 12 oz. of Trader Joe's Organic Vegetable Radiatore cooked with a little safflower oil added to the cooking water.
This has a very complex, rich flavor. If you don't like fennel, feel free to leave it out.
The recipe can be gluten-free and/or grainless, depending on the starch chosen to serve with the sauce.
----------------------
Ingredients:
1 lb. ground beef (or meat of your choice)
1/2 sweet bell pepper, diced (I used orange, but yellow or red would work also)
1 tsp crushed garlic (2-3 cloves)
2 Tbsp onion (I used freeze-dried red onion)
1.5 to 2 cups chopped tomatoes (I used Pomi canned tomatoes, about half of a 26+ oz container)
1 large carrot, grated
1/2 tsp paprika
1/4 tsp ground yellow mustard (dry)
1/2 tsp. rubbed sage
1 tsp sea salt
Scant 1/4 tsp. black pepper
1 tsp fennel seeds (I ground them in a coffee grinder I keep for herbs and spices, but you could just slightly crush them)
1 Tbsp dried parsely (or 1-3 tablespoons chopped fresh parsely)
1/4 cup water or broth (I used 4 cubes frozen bone broth from my recipe here) (Note: for excitotoxin-limited diets, use water or homemade broth cooked only briefly)
Cooked pasta, rice, spaghetti squash, grain or other starch of your choice.
-------------------------
Brown ground beef on stovetop. (I used a cast-iron pan.) Drain fat if desired. When meat is not quite done, add bell pepper, garlic and onion to brown with meat. Add remaining ingredients and simmer until vegetables are soft and flavors are melded, about 10-30 minutes. Add more or less liquid as needed.
Serve over pasta, rice, spaghetti squash, grain or starch of your choice. I used 12 oz. of Trader Joe's Organic Vegetable Radiatore cooked with a little safflower oil added to the cooking water.
Friday, October 10, 2008
Gluten-free Chocolate Zucchini Quick Bread
This recipe is egg-heavy, because I find we do better with a lot of protein along with our sugars. With all the eggs, it's sort of a brownie/cake/quiche cross.
This cake is not super-sweet; I'll even serve it for breakfast. If you like your coffee cake or dessert heavily sweet you may want to add an extra 1/4 cup of honey or other sweetener, or mix in chocolate chips.
For the eggless version, try my Chocolate Zucchini Cake recipe with regular or gluten-free flour.
Preheat over to 350 degrees F. Oil or grease a 9" x 13" pan (I used a glass casserole dish; a metal pan may cook faster)
Peel zucchini and cut into chunks--about 2 small or 1 large zucchini.
Sift together in large bowl:
3/4 cup brown rice flour (or any other gluten-free flour)
3/4 cup ivory teff flour (or any other GF flour)
3/4 cup tapioca flour
1/2 Tablespoon (1 and 1/2 teaspoons) baking soda
1 teaspoon salt
In pitcher of large blender, combine:
1/2 cup plain yogurt or applesauce (you can substitute safe chocolate or vanilla yogurt, pureed pears or a dairy substitute)
Enough zucchini chunks to make 2 cups of puree
Blend up the yogurt and zucchini, adding more zucchini until it makes a total of 2 and 1/2 cups combined puree.
Add to blender:
1/4 to 1/3 cup oil (I used grapeseed oil, but any mildly flavored oil or melted butter will work)
1 cup honey
6 eggs
1 teaspoon vanilla (optional--omit if you are avoiding corn, gluten, alcohol or fermented foods and are not sure if your vanilla is free of these items)
Process zucchini mixture in blender until smooth.
Pour zucchini mixture into dry ingredients and mix just until blended. Fold in 1/2 to 1 cup nuts or chocolate chips if desired. Pour batter into greased pan and bake for 45 to 55 minutes or until a toothpick comes out almost clean.
Let it cool for a few minutes before trying to cut it, but you can serve it a bit warm if desired. Your family won't even know they're eating their vegetables for dessert!
This cake is not super-sweet; I'll even serve it for breakfast. If you like your coffee cake or dessert heavily sweet you may want to add an extra 1/4 cup of honey or other sweetener, or mix in chocolate chips.
For the eggless version, try my Chocolate Zucchini Cake recipe with regular or gluten-free flour.
Preheat over to 350 degrees F. Oil or grease a 9" x 13" pan (I used a glass casserole dish; a metal pan may cook faster)
Peel zucchini and cut into chunks--about 2 small or 1 large zucchini.
Sift together in large bowl:
3/4 cup brown rice flour (or any other gluten-free flour)
3/4 cup ivory teff flour (or any other GF flour)
3/4 cup tapioca flour
1/2 Tablespoon (1 and 1/2 teaspoons) baking soda
1 teaspoon salt
In pitcher of large blender, combine:
1/2 cup plain yogurt or applesauce (you can substitute safe chocolate or vanilla yogurt, pureed pears or a dairy substitute)
Enough zucchini chunks to make 2 cups of puree
Blend up the yogurt and zucchini, adding more zucchini until it makes a total of 2 and 1/2 cups combined puree.
Add to blender:
1/4 to 1/3 cup oil (I used grapeseed oil, but any mildly flavored oil or melted butter will work)
1 cup honey
6 eggs
1 teaspoon vanilla (optional--omit if you are avoiding corn, gluten, alcohol or fermented foods and are not sure if your vanilla is free of these items)
Process zucchini mixture in blender until smooth.
Pour zucchini mixture into dry ingredients and mix just until blended. Fold in 1/2 to 1 cup nuts or chocolate chips if desired. Pour batter into greased pan and bake for 45 to 55 minutes or until a toothpick comes out almost clean.
Let it cool for a few minutes before trying to cut it, but you can serve it a bit warm if desired. Your family won't even know they're eating their vegetables for dessert!
Monday, April 21, 2008
Sprouted Quinoa Waffles
This recipe is adapted from Sue Gregg's Blender Pancakes or Waffles recipe. (I highly recommend Sue Gregg's cookbooks.)
Measure 1 and 1/2 cups whole raw quinoa and rinse very well to remove bitter saponins. I rinse it 1/2 cup at a time in a strainer for at least 3 minutes or until it stops foaming and does not smell bitter.
Put rinsed quinoa in a bowl and cover with warm or room-temperature filtered water--about 1 and 1/2 to 2 cups water. Soak 6-12 hours or overnight. There should be visible sprouts after an overnight soak--quinoa sprouts very quickly.
Drain and rinse quinoa.
Combine in blender:
Sprouted quinoa
2 Tablespoons ground flaxseed (or 3-4 Tbs whole flax seed)
1 cup liquid (1 cup buttermilk, 1/2 cup yogurt diluted with 1/2 cup milk or water, or
1 Tbs. lemon juice or vinegar plus enough water or milk substitute to make 1 cup)
1 egg * (see egg-free variation below)
2 Tablespoons oil, melted butter, or melted coconut oil
(optional) 1 teaspoon vanilla extract (be sure it's a safe kind if gluten- or corn-intolerant)
(optional) 1-2 Tablespoons honey, maple syrup, or other sweetener
Preheat waffle iron.
Blend quinoa mixture very well at highest setting until smooth, 3-6 minutes. Add more liquid if necessary for blending.
Meanwhile, mix together:
2 teaspoons baking powder (I used Hain Featherweight--this does contain cornstarch so is not totally excitotoxin-free but is something I can eat in small amounts occasionally as a "cheat"--if you are more sensitive than I am, use your own safe baking powder or a baking powder substitute.)
1/2 teaspoon baking soda
1/2 teaspoon salt
While blender is running, sift baking powder mixture through fine seive into blender. Turn off the blender as soon as the baking powder mixture is thoroughly mixed in.
Thoroughly grease or oil hot waffle iron and bake waffles until they have mostly stopped steaming (for both of my waffle irons, this is slightly longer than the iron's doneness indicator).
Carefully loosen waffle from iron. We eat these plain, but you can top with fruit, syrup, meat, or just about anything else. If you leave out the sweetener, waffles make a great base for things like sausage gravy, creamed tuna, or chicken a la king.
Troubleshooting and Variations:
Gluten-free waffles tend to stick to the iron more, so it's important to grease well and remove the waffles gently. Also make sure the waffle is done (has stopped billowing steam) before lifting the cover of the iron.
If the waffles stick too much, try adding 1/2 to 1 tablespoon oil to the batter. More flaxseed (up to 2 tablespoons more ground flaxseed) in the batter will also help prevent sticking.
If the waffles are gooey, they may not be cooked enough or there may be too much flaxseed in them.
* For a sugar-restricted diet, omit sweetener and use diluted yogurt, water, or nut milk as the liquid. If avoiding fermented foods (because of intolerances or to treat candida) also omit vanilla, and do not use vinegar as a souring agent. For vegan or egg-free waffles, try increasing flaxseed to 1/4 cup and omitting eggs, and increase liquid to easy blending consistency.
* You can leave the oil out or reduce to 1 tablespoon, but will still need to grease the waffle iron and the waffles may stick more. Increasing the flaxseed will allow you to reduce other added oils without so much of a sticking problem.
* If you wish to use plain water or un-soured milk or dairy substitute, just leave out the 1/2 teaspoon baking soda. The waffles will be more bland and won't rise as much, but they'll work.
Measure 1 and 1/2 cups whole raw quinoa and rinse very well to remove bitter saponins. I rinse it 1/2 cup at a time in a strainer for at least 3 minutes or until it stops foaming and does not smell bitter.
Put rinsed quinoa in a bowl and cover with warm or room-temperature filtered water--about 1 and 1/2 to 2 cups water. Soak 6-12 hours or overnight. There should be visible sprouts after an overnight soak--quinoa sprouts very quickly.
Drain and rinse quinoa.
Combine in blender:
Sprouted quinoa
2 Tablespoons ground flaxseed (or 3-4 Tbs whole flax seed)
1 cup liquid (1 cup buttermilk, 1/2 cup yogurt diluted with 1/2 cup milk or water, or
1 Tbs. lemon juice or vinegar plus enough water or milk substitute to make 1 cup)
1 egg * (see egg-free variation below)
2 Tablespoons oil, melted butter, or melted coconut oil
(optional) 1 teaspoon vanilla extract (be sure it's a safe kind if gluten- or corn-intolerant)
(optional) 1-2 Tablespoons honey, maple syrup, or other sweetener
Preheat waffle iron.
Blend quinoa mixture very well at highest setting until smooth, 3-6 minutes. Add more liquid if necessary for blending.
Meanwhile, mix together:
2 teaspoons baking powder (I used Hain Featherweight--this does contain cornstarch so is not totally excitotoxin-free but is something I can eat in small amounts occasionally as a "cheat"--if you are more sensitive than I am, use your own safe baking powder or a baking powder substitute.)
1/2 teaspoon baking soda
1/2 teaspoon salt
While blender is running, sift baking powder mixture through fine seive into blender. Turn off the blender as soon as the baking powder mixture is thoroughly mixed in.
Thoroughly grease or oil hot waffle iron and bake waffles until they have mostly stopped steaming (for both of my waffle irons, this is slightly longer than the iron's doneness indicator).
Carefully loosen waffle from iron. We eat these plain, but you can top with fruit, syrup, meat, or just about anything else. If you leave out the sweetener, waffles make a great base for things like sausage gravy, creamed tuna, or chicken a la king.
Troubleshooting and Variations:
Gluten-free waffles tend to stick to the iron more, so it's important to grease well and remove the waffles gently. Also make sure the waffle is done (has stopped billowing steam) before lifting the cover of the iron.
If the waffles stick too much, try adding 1/2 to 1 tablespoon oil to the batter. More flaxseed (up to 2 tablespoons more ground flaxseed) in the batter will also help prevent sticking.
If the waffles are gooey, they may not be cooked enough or there may be too much flaxseed in them.
* For a sugar-restricted diet, omit sweetener and use diluted yogurt, water, or nut milk as the liquid. If avoiding fermented foods (because of intolerances or to treat candida) also omit vanilla, and do not use vinegar as a souring agent. For vegan or egg-free waffles, try increasing flaxseed to 1/4 cup and omitting eggs, and increase liquid to easy blending consistency.
* You can leave the oil out or reduce to 1 tablespoon, but will still need to grease the waffle iron and the waffles may stick more. Increasing the flaxseed will allow you to reduce other added oils without so much of a sticking problem.
* If you wish to use plain water or un-soured milk or dairy substitute, just leave out the 1/2 teaspoon baking soda. The waffles will be more bland and won't rise as much, but they'll work.
Thursday, April 17, 2008
Chebe Grainless Dutch Oven Pancake
This is a grain-free (and gluten free) version of the famous oven pancake--that fluffy egg dish also known as dutch babies, Dutch oven pancake, or German pancake. It's really more like a quiche or like a big popover or quick bread than like pancakes. Definitely a favorite dish at my house, we eat it for breakfast, lunch, or even dinner.
It goes beautifully with sweet or savory topping (sausage is especially good for a savory version). Usually I add a tablespoon of honey or maple syrup and we eat it like bread without any other topping.
(Update: This is no longer a safe food for us, now that we're limiting excitotoxins.)
This version is made with Chebe bread mix--a tapioca-based grainless bread.
*Note: This recipe only qualifies as sugar-restricted if the sweetener is omitted.
*Important: If you're sensitive to excitotoxins or extremely sensitive to MSG, you may want to avoid this recipe. The modified tapioca starch in the Chebe bread mix is a potential source of excitotoxins.
It goes beautifully with sweet or savory topping (sausage is especially good for a savory version). Usually I add a tablespoon of honey or maple syrup and we eat it like bread without any other topping.
(Update: This is no longer a safe food for us, now that we're limiting excitotoxins.)
This version is made with Chebe bread mix--a tapioca-based grainless bread.
- Preheat oven to 375 degrees Fahrenheit.
- 5 eggs
- 1/4 cup milk, dairy substitute or other liquid
- 1 to 1.5 Tablespoons additional oil (I used grapeseed--you could probably leave out the additional oil, but it's really good with the oil in it)
- (Optional)--1 Tablespoon sweetener (I used Grade B maple syrup), 1/2 tsp vanilla, 1 teaspoon herbs, or other flavoring of your choice.
- 1 packet (7.5 oz) Chebe All-Purpose Bread Mix
Coat an 8.5" x 11" or 9" by 13" baking pan with 1 to 1.5 tablespoons oil or melted butter.
Beat together:
Mix in:
Don't overbeat, but mix it in until all the large lumps are broken up and it's looking fairly smooth.
Spread mixture into greased pan with spatula.
Bake for 25-30 minutes or until golden brown. It will puff up, and then fall as it cools. Cut into slices and enjoy!
*Note: This recipe only qualifies as sugar-restricted if the sweetener is omitted.
*Important: If you're sensitive to excitotoxins or extremely sensitive to MSG, you may want to avoid this recipe. The modified tapioca starch in the Chebe bread mix is a potential source of excitotoxins.
Thursday, February 28, 2008
Healthy Chocolate Smoothie
Place in blender:
1 ripe banana
8-10 oz. water, milk, kefir, or dairy substitute
[optional] A handful (about 1/8 to 1/4 cup) of raw cashews, blanched almonds, or nuts/seeds of your choice.
1 Tablespoon unsweetened powdered baking cocoa (if you prefer your chocolate less dark, reduce to 1-2 teaspoons, or substitute carob if desired)
About 1 cup ice, as desired (crushed ice works best)
Blend until smooth and enjoy!
I make this in a personal-size blender with just water, cashews, banana, cocoa and ice. It makes a quick snack high in protein and free of grains and refined sugars. The banana is sweet enough that no other sweetener is necessary. This is my standby when I get chocolate and/or sugar cravings. It satisfies my sweet tooth without giving me the later energy/mood crash or heightened cravings I usually get when eating sugary chocolate.
For a NT-style smoothie, use raw milk, kefir or coconut milk and soak or sprout any nuts or seeds before blending.
1 ripe banana
8-10 oz. water, milk, kefir, or dairy substitute
[optional] A handful (about 1/8 to 1/4 cup) of raw cashews, blanched almonds, or nuts/seeds of your choice.
1 Tablespoon unsweetened powdered baking cocoa (if you prefer your chocolate less dark, reduce to 1-2 teaspoons, or substitute carob if desired)
About 1 cup ice, as desired (crushed ice works best)
Blend until smooth and enjoy!
I make this in a personal-size blender with just water, cashews, banana, cocoa and ice. It makes a quick snack high in protein and free of grains and refined sugars. The banana is sweet enough that no other sweetener is necessary. This is my standby when I get chocolate and/or sugar cravings. It satisfies my sweet tooth without giving me the later energy/mood crash or heightened cravings I usually get when eating sugary chocolate.
For a NT-style smoothie, use raw milk, kefir or coconut milk and soak or sprout any nuts or seeds before blending.
Friday, February 08, 2008
Grainless Banana Pancakes or Scramble
In our house this recipe is just called "Banana Eggs".
Mash 1 banana, add 3 eggs, beat well. Or, combine banana and eggs in blender and puree. Add 1/16 to 1/8 tsp of salt and, if desired, a dash of cinnamon or vanilla. (Remember, if you use vanilla or other flavoring extracts, check to see if it's free of your allergens.)
Preheat frying pan and cook over medium heat until golden-brown, turning to cook both sides. You'll know the pancakes are ready to turn over when they are golden-brown on the bottom and solid enough that a bubble popped in the middle leaves a hole that doesn't refill.
You can also make a delicious banana scramble just by stirring the mixture frequently as it cooks. This will make a more tender, less brown concoction similar to scrambled eggs.
I make this recipe with 2 bananas and 6 (or 8) eggs for my family. It's great as a snack or maybe even dessert, as well as for breakfast. No added sweetener needed!
Mash 1 banana, add 3 eggs, beat well. Or, combine banana and eggs in blender and puree. Add 1/16 to 1/8 tsp of salt and, if desired, a dash of cinnamon or vanilla. (Remember, if you use vanilla or other flavoring extracts, check to see if it's free of your allergens.)
Preheat frying pan and cook over medium heat until golden-brown, turning to cook both sides. You'll know the pancakes are ready to turn over when they are golden-brown on the bottom and solid enough that a bubble popped in the middle leaves a hole that doesn't refill.
You can also make a delicious banana scramble just by stirring the mixture frequently as it cooks. This will make a more tender, less brown concoction similar to scrambled eggs.
I make this recipe with 2 bananas and 6 (or 8) eggs for my family. It's great as a snack or maybe even dessert, as well as for breakfast. No added sweetener needed!
Monday, September 10, 2007
Bone Broth
(Note: If you are limiting excitotoxins in your diet, this is not a safe recipe as cooking meat and bones for long periods of time tends to release/create excitotoxins.)
Bone broth is really easy to make. All you need is some bones, a big pot, and some water. I like to cut the meat off the bones and save up my bones in a bag in the freezer until I have enough to make broth. I usually use about a quart of bones, but the amount doesn't matter.
Put the bones in the pot and add enough water to cover the bones by at least an inch or two. Add a tablespoon or two of any edible acid--I usually use lemon juice, but a lot of people like to use apple cider vinegar. This can be left out if desired, but the acid helps to draw the minerals out of the bones.
Bring to a boil, turn down to a simmer and cook for a very long time. I usually cook mine for 24 hours or so. Replenish the water as needed to keep the bones covered. I usually leave a lid on for most of the cooking and then take it off at the end to condense the broth. Cook the broth until the bones start to get soft and crumbly--the idea is to get as many minerals as possible out of the bones. You can add spices, vegetables and/or salt during the last part of cooking if desired.
If desired, remove the bones and simmer, uncovered, for several more hours to condense the broth to just a few inches in the bottom of the pan (usually half the original volume or less). This will make it concentrated enough to freeze in ice cube trays to use like bullion in recipes.
You can use bone broth as the base for a soup, add it to casseroles or other dishes, drink it plain, or use it however you wish. It's chock-full of calcium and other important minerals.
Bone broth is really easy to make. All you need is some bones, a big pot, and some water. I like to cut the meat off the bones and save up my bones in a bag in the freezer until I have enough to make broth. I usually use about a quart of bones, but the amount doesn't matter.
Put the bones in the pot and add enough water to cover the bones by at least an inch or two. Add a tablespoon or two of any edible acid--I usually use lemon juice, but a lot of people like to use apple cider vinegar. This can be left out if desired, but the acid helps to draw the minerals out of the bones.
Bring to a boil, turn down to a simmer and cook for a very long time. I usually cook mine for 24 hours or so. Replenish the water as needed to keep the bones covered. I usually leave a lid on for most of the cooking and then take it off at the end to condense the broth. Cook the broth until the bones start to get soft and crumbly--the idea is to get as many minerals as possible out of the bones. You can add spices, vegetables and/or salt during the last part of cooking if desired.
If desired, remove the bones and simmer, uncovered, for several more hours to condense the broth to just a few inches in the bottom of the pan (usually half the original volume or less). This will make it concentrated enough to freeze in ice cube trays to use like bullion in recipes.
You can use bone broth as the base for a soup, add it to casseroles or other dishes, drink it plain, or use it however you wish. It's chock-full of calcium and other important minerals.
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