Wednesday, December 25, 2013

Creamy Strawberry Banana Smoothie

Ingredients:

8 oz farm fresh heavy cream (Kalona Brand found at Wholefoods)

2 oz frozen strawberries, sliced (You can freeze your own)

1 oz frozen sliced bananas (You can freeze your own)

Directions:

1. Put everything into a blender and blend till thick and smooth and enjoy!


Tuesday, December 24, 2013

Creamy Banana Blueberry Smoothie

Ingredients:

2 ounces frozen sliced bananas. Easy to freeze your own!

1 ounce frozen blueberries. Also easy to freeze your own!

8 ounces of farm fresh heavy cream (Kalona Brand from Wholefoods)

Directions:

1. Put it all into a blender and blend till thick and smooth and enjoy!



Saturday, December 21, 2013

Coconut Sugar Toffee

Ingredients:

2 cups coconut Sugar

2 cups unsalted butter

1/4 tsp sea salt

Directions:

1. Line a baking sheet with parchment paper. In a large heavy bottomed saucepan, combine coconut sugar, butter and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a steady, but not a roiling boil, while whisking constantly.

2. Boil and whisk till a candy thermometer reads 285-295 F. Once the toffee reaches the correct temperature pour onto the prepared baking sheet.

3. Chill in the fridge till hard and break into pieces!

This toffee tastes even better than regular toffee!



Tuesday, December 17, 2013

Butterfinger Milk Shake

Yep you read that title right. There really isn't much about this shake that's Paleo. But to be honest I love Butterfingers and I don't mind indulging in a treat like this once in a while. And hey at least you know whats in the milk shake unlike when your buying a butterfinger shake from some place you don't know if they use real milk or where it comes from. This is somewhat healthier at least. Lets get to it!

Ingredients:

4 oz raw milk

4 oz farm fresh heavy cream (Kalona brand found at Wholefoods)

1 regular size butterfinger broke into pieces

1 tbsp of 100% natural peanut butter

4 oz of 100% natural vanilla ice cream (Blue Bunny Brand found at Smith's or Wal Mart)

Directions:

1. Just put it all into a blender and blend away till smooth and enjoy!


Zucchini Hash Browns

Ingredients:

2 eggs

1 tsp garlic powder

1 tsp onion powder

sea salt and pepper to taste

1 tbsp butter

1 cup shredded zucchini

Directions:

1. Heat butter in skillet.

2. Mix together all the ingredients.

3. Drop by spoonfuls into the hot skillet.

4. After browning on one side flip and brown the other side.

5. *Optional* You can top with goat cheese, its so delicious!



Sunday, December 15, 2013

Chocolate Peanut Butter Milkshake

Ingredients:

5 oz Farm Fresh Heavy Cream (Kalona Brand from Wholefoods)

1 oz Organic Carrot Juice (Find it at Costco) and yes I said carrot juice. It doesn't taste like carrot trust me but it adds such awesome flavor, believe me I've had it both ways and I like the carrot juice in it!

1 tbsp 100% Natural Peanut Butter

4 oz 100% Natural Vanilla Ice Cream, about 4 regular ice cream scoop size. (Blue Bunny Brand found at Smith's or Wal Mart)

2 tbsp Hershey's Unsweetened Cocoa Powder

2 tbsp Pure Maple Syrup

4 Ice Cubes

Directions:

1. Put everything into a blender and blend till thick and smooth!

2. Top with fresh whipped cream and shaved dark chocolate! ENJOY!





Thick and Creamy Strawberries N' Cream Smoothie

Ingredients:

1/2 cup farm fresh heavy cream (Kalona Cream from Wholefoods)

1/2 cup raw milk

1 oz frozen sliced strawberries. I freeze my own

half a frozen banana, sliced. I freeze my own

2 oz 100% all natural vanilla ice cream (Blue Bunny Brand found at Smith's or Wal Mart)

Directions:

1. Put all ingredients into a blender no ice needed its plenty thick on its own!

2. Blend till thick and smooth and enjoy!


Wednesday, December 11, 2013

Paleo (ish) Butterfingers

Well I must admit I love Butterfingers but they don't love me lol. So full of all kinds of crap you wouldn't think about putting into your own recipes. These don't taste exactly like Butterfingers but they are very good and pretty close. Curbs my craving for a Butterfinger. These have only a few ingredients and I say paleo (ish) because they use 100% Natural Peanut Butter which isn't exactly Paleo but hey for a treat once in a while why not, and Pure Maple which is pure sugar but better than refined white sugar for sure but sugar non the less. So lets get to it. This is what you will need.

Ingredients:

1/4 cup water
1 1/2 cups Pure Maple Syrup
1/4 tsp Cream of Tartar
1 1/2 cups 100% Natural Peanut Butter
1/2 tsp Pure Vanilla Extract
3/4 tsp Sea Salt (decrease to 1/4 tsp is using salted peanut butter)
2 cups Enjoy Life Chocolate Chips or Nestle Dark Chocolate Chips (53% cocoa)
Candy Thermometer

Directions:

1. Add the water, maple and cream of tartar into a saucepan and mix until everything is dissolved. Clip a candy thermometer to the side of the pan and bring mixture to a boil on medium heat. Line a 9x13 baking dish with parchment paper and set aside.

2. Allow the mixture to boil until it reaches 300 F. (about 8-10 minutes) WITHOUT stirring at all. Meanwhile, measure out the peanut butter, salt vanilla and chocolate chips. Add the salt to the peanut butter right away and have the vanilla ready. You'll add these immediately once the candy reaches 300 F.

3. When it's 300 F. turn off the heat and remove the pan from heat. Add the salted peanut butter and vanilla, then put the pan back on the burner and quickly stir to incorporate. Then, pour the mixture into your prepared baking dish and quickly spread to desired thickness.

4. Pop the dish in the fridge for 1 minutes, then with a sharp knife, cut the mixture into desired size bars. The mixture may still run together after you cut the., but you want to cut these bars when they are still soft. Place in the fridge again for 5-10 minutes until they are firm enough for the chocolate. Melt the chocolate chips while your waiting.

5. Remove from the fridge, re-cut the bars as needed and lay out on a parchment lined cookie sheet. Spread the melted chocolate completely over the bars and place about 1/2 inch apart. Place in the freezer to set completely, 20-30 minutes. These bars are the most delicious chilled, but enjoy at any temepature!



Thursday, November 28, 2013

Paleo Apple Crumble

Ingredients:

2 cups almond flour

1/2 tsp sea salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 cup coconut oil or butter, melted

1/4 pure maple syrup

1 tbsp vanilla

5 medium apples, peeled, sliced then chopped in half width-wise

Directions:

1. In a large bowl, combine almond flour, salt, cinnamon and nutmeg

2. In a smaller bowl, combine oil, maple and vanilla

3. Stir wet into dry.

4. Place apples in an 8x8 square baking dish and crumble topping over apples. (*Note: If you're using coconut oil your topping may be unable to "Crumble" you may have a thick batter like consistency which isn't a big deal just mix your apples into it very well and it turns out fine.)

5. Cover and bake at 350 F. for 50 minutes. When apples are soft and their juices bubble, remove cover and bake 10-12 minutes to brown crisp topping.

Serve warm with a side of Maple Ice Cream and Candied Pecans!




Wednesday, November 20, 2013

Oreo Faux Cookies

Ingredients:

1/2 cup almond flour

1/4 cup dutch cocoa powder

2 tbsp tapioca starch

1/2 tsp baking soda

6 tbsp coconut sugar

1/8 tsp sea salt

2 tbsp coconut oil, melted

1 egg

1 tsp vanilla

1/2 cup coconut butter

1/4 cup coconut sugar, or honey or stevia to taste

1/2 tsp vanilla

Directions:

1. Preheat oven to 325F. In a medium bowl  mix all dry ingredients. In a large bowl mix coconut oil, egg and 1 tsp vanilla.

2. Mix dry into wet and roll batter into 1/2" balls and place evenly on a cookie sheet, press each ball flat, into a thin round cookie. Bake at 325F for 8-10 minutes. Let cool before moving and store in freezer to harden.

3. Now mix the coconut butter, your sweetener of choice and 1/2 tsp vanilla. Take cookies from freezer and place 2 tsp coconut filling on one cookie and place the other cookie on top to make a sandwich cookie. Makes about one dozen Oreo cookies


Sunday, October 13, 2013

Paleo Cabbage Enchiladas

Ingredients:

4 boneless, skinless chicken breast halves

1 onion, chopped

1 tbsp parsley

1/2 tsp oregano

1/2 tsp pepper

1/2 tsp sea salt

1 (15 ounce) can tomato sauce

1/2 cup water

1 tbsp chili powder

1 chopped bell pepper

1 clove garlic, minced

8 cabbage leaves

12 ounces homemade taco sauce (found below)

*Optional ingredients* 1 3/4 cup shredded cheddar cheese. 1/2 pint sour cream


Directions:

1. Steam cabbage in the microwave by placing the cabbage in a glass dish with some water to cover the bottom and steam for 13-15 minutes. Peel the outer leaves carefully and line a 9 x 13 inch pan with the leaves. This prevents your cabbage enchiladas from burning. Peel 8 additional leaves, careful not to rip them and set aside.

2. Cube chicken and in a medium skillet over medium heat cook chicken until no longer pink and juices run clear. Add onion, (sour cream and 1 cup cheddar cheese, if using), parsley, oregano, and black pepper. Heat until cheese is melted. Stir in salt, tomato sauce, water, chili powder, bell pepper and garlic.

3. Roll even amounts of the mixture into the cabbage leaves set aside. Arrange your cabbage enchiladas in the dish lined with the outer cabbage leaves and pour your taco sauce over them all and add the remaining 3/4 cup cheese, if using, and bake uncovered in the oven for 20 minutes. If you're not using cheese then cover your enchiladas with foil . Let cool for 10 minutes and serve.

Taco Sauce Recipe:

1 (8 ounce) can tomato sauce

1/2 cup vegetable broth or bone broth

1 1/2 tbsp homemade taco seasoning *found below*

1 tsp apple cider vinegar

Combine all ingredients in a medium saucepan. Bring to a boil and reduce to a simmer. Simmer for 10-15 minutes or until the sauce has reduced and thickened, stirring occasionally.

Taco Seasoning:

2 tbsp chili powder

5 tsp paprika

4 ½ tsp cumin

3 tsp onion powder

2 tsp salt

2 ½ tsp garlic powder


1/8 tsp cayenne pepper

Mix everything together and store in an airtight container for up to six months.










Saturday, October 12, 2013

Coconut Crepes

Ingredients:

3 eggs

1/2 cup coconut milk

2 tbsp coconut flour

1 tbsp vanilla

Directions:

1. Mix all ingredients together.

2. Heat a skillet with butter or coconut oil over medium heat. Using 2-3 tbsp of batter per crepe. swirl the pan until the edges are browned and curling upwards slightly. In a swift motion, scoop the crepe into a spatula and flip quickly. Cook for 1 minute on the other side.

3. Roll crepes with your favorite fillings. If you choose to make ahead of time, you can freeze them with a couple sheets of parchment paper between each crepe.




Wednesday, October 9, 2013

Zucchini Lasagna

Ingredients:

1 small onion. chopped

2 eggs

2 tbsp water

1 cup grated Parmesan cheese

sea salt and pepper to taste

3-4 large zucchini, peeled and sliced into ½ inch rounds

2 tbsp butter/ghee or coconut oil

1 pound ground grass fed beef

2 cups shredded mozzarella cheese




Directions:

1. Preheat to oven to 325 degrees F. Grease a 9 x 13- inch baking dish with choice of fat.
2. Whisk eggs and water together in shallow dish.
3. Combine Parmesan cheese, salt and pepper in a small bowl. Dip zucchini slices in egg mixture and arrange slices on the prepared baking pan.
4. Sprinkle with Parmesan cheese mixture and set aside.
5. Over medium-high heat in a skillet cook onion and ground beef till no longer pink and season with salt and pepper.
6. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
7. Place 1/3 of the zucchini slices on bottom of the dish.
8. Pour 1/3 of the tomato sauce with ground beef on bottom of zucchini layer.
9. Sprinkle 1/3 of mozzarella cheese on top of sauce layer.
10. Repeat 2 more times, finishing with a layer of mozzarella cheese.
11. Bake covered in oven for 45 minutes. Then uncover and increase oven to 350 degrees F. and bake for another 15 minutes.
12. Remove from oven and allow to cool, for 5 minutes.



Thursday, October 3, 2013

Vegetable Curry

Ingredients:

1 rutabaga or sweet potato, peeled and cubed

1 medium eggplant, cubed

2 bell peppers, chopped

2 carrots, chopped

6 tbsp coconut oil or butter

3 cloves garlic, minced

1 tsp turmeric

1 tbsp curry powder

1 tsp cinnamon

1/2 tbsp sea salt

3/4 tsp cayenne pepper

half a head cauliflower, cut into florets

1 zucchini, sliced

1 cup full fat coconut milk, or bone broth, or vegetable broth

10 ounces fresh baby spinach


Directions:

1. In a large pot place rutabaga , eggplant, peppers, carrots, onion, and three tbsp oil, saute over medium heat for 5 minutes.

2. In a small saucepan place 3 tbsp oil, garlic, turmeric, curry powder, cinnamon, salt and cayenne and saute over medium heat for 3 minutes.

3. Pour garlic and spice mixture into the vegetable mix. Add the cauliflower, zucchini and liquid of choice and cover and let simmer 20 minutes.

4. Add spinach to pot and cook for 5 minutes more.


Sunday, September 22, 2013

Paleo Chocolate Zucchini Bread

Ingredients:

1 medium zucchini, shredded (equal to 1.5 cups shredded zucchini)

2 eggs, whisked

3/4 cup homemade almond butter

1/3 cup coconut sugar

1/4 cup dutch cocoa. Omit if you don't want chocolate zucchini bread.

2 tbsp coconut flour

1 tsp vanilla

1 tsp cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

pinch sea salt

Directions:

1. Preheat oven to 375F.
2. Peel zucchini and shred using a hand grater or food processor with grater attachment.
3. Once zucchini is shredded place in a large bowl and add all the ingredients. Use a large spoon to mix well, until all ingredients are combined and you have a deep chocolate color.
4. Pour mixture into a loaf pan and bake for about 35 minutes or until a toothpick comes out clean.'
5. Store in an air tight container for up to 10 days.


Flourless Zucchini Brownies

Ingredients:

1 cup homemade almond butter

1 1/2 cup finely shredded zucchini

1/3 cup raw honey or pure maple syrup

1 egg

1 tsp vanilla

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1 cup enjoy life chocolate chips or dark chocolate chips

Directions:

1. Preheat oven to 350F.
2. Combine all ingredients into a large bowl and mix everything together.
3. Pour into a greased 9x9 baking pan.
4. Bake for 35-45 minutes, or until a toothpick comes out clean.



Sunday, September 1, 2013

Paleo Not Cocoa Crispies

Ingredients: 

1 cup raw buckwheat groats

3 Tbsp dutch cocoa

5 Tbsp pure maple syrup

1/2 tsp sea salt

1 tsp vanilla


Directions:

1. Place buckwheat groats in a bowl and cover them with purified water (about 1-2 inches above the groats).

2. Let them soak overnight.

3. Preheat the oven to 200 F.

4. Drain and rinse the groats.

5. Pat them dry with paper towels as best you can (gets a tad messy)

6. Mix them with the remaining ingredients until well combined.

7. Pour the mix onto a parchment paper-lined cookie sheet. Make sure to spread them out into an even layer.

8. Place the pan into the oven, and bake the cereal for three hours.

9. Remove the pan and break the crispies into pieces. You will have to kind of peel the layer off the parchment paper, but it will come off easily.

10. Bake the cereal for another hour. Remove the pan and let the cereal cool (it will crisp as it cools). Serve over yogurt or with raw milk.

                                             And yes it creates the signature chocolate milk!

Friday, August 2, 2013

Homemade Cream Cheese

Ingredients:

2 cups raw milk

1/2 cup heavy cream like Kalona found at wholefoods. DO NOT use ultra pasteurized cream.

1 tbsp buttermilk. You can easily make your own by making butter from raw milk.

Pinch of sea salt. Do not omit

Directions:

1. Day 1: Heat both cream and milk to 90 F.  Do not boil. Remove from heat and stir in the buttermilk, pour the mixture into a bowl. Cover the bowl with cling wrap, then put on top of your yogurt maker or a dehydrator and set it to 105 F. Let it sit for twenty-four hours. After 24 hours, the cream mixture forms a firm yogurt, it should not be wobbly when the bowl is tilted, if the mixture still has some movement the culture needs more time to develop. Let it sit for another 6-12 hours.

2. Day 2: Pour mixture into a mesh strainer lined with wet cheese cloth or any cotton cloth over a bowl. Drain for 15 minutes. Fold the cheese cloth over the cheese. Drain the whey out and place the strainer back over the bowl. Cover it with cling wrap and place it in the refrigerator for another 12-14 hours. Do not keep anything strong smelling next to the bowl.

3. Day 3 & 4: Remove the curd from the refrigerator and pour it into a mixing bowl. The cream cheese should be firmer now. Add in the salt. Line your strainer with fresh cheese cloth. Pour the curd back into the strainer. Cover the strainer with cling wrap and place it back over the bowl. Place the cheese back in the refrigerator and let it sit for 36-48 hours, depending on the consistency you desire.

4. Day 5: Place the finished cream cheese in a container and keep it refrigerated for up to two weeks.




Monday, July 29, 2013

Simple Raw Milk Cream Cheese

Ingredients:

3 cups raw milk

1 quart glass jar

1 clean tea towel or flour sack

some string

a bowl

a mesh strainer

Directions:

1. Put the milk in the jar

2. Let it sit, loosely covered, on the counter for 1-4 days, until the mixture is separated.

3. Line a strainer with a clean towel and set over a large bowl.

4. Pour in the separated milk, cover and let stand for about an hour.

5. The whey will run into the bowl and the solids will stay in the cloth.

6. Tie up the cloth (don't squeeze it) and hang over the bowl.

7. When it stops dripping (about 3 hours), it is done.

8. Refrigerate. It will last a month.


Simple Creamy Potato and Onion Soup

Ingredients:

2 tbsp butter or coconut oil

1 medium onion, chopped

2 cups raw milk

1 1/3 cup grass fed heavy cream, such as Kolona Brand from wholefoods

1 pound potatoes, peeled and cubed

sea salt and pepper to taste

Directions:

1. Heat a pot of water till boiling and add potatoes. Boil for about 15 minutes. Drain the water and add butter and stir till melted.

2. Pour in milk and heat through and add onions and pour in cream. Let it come to a simmer and let it simmer uncovered for about 20 minutes.

3. Salt and pepper to taste and serve.






Friday, July 26, 2013

Sauteed Liver and Onions with Red Wine Vinegar

Ingredients:

12 ounces grass fed Beef Liver or Bison, cut into 1/4 inch thick slices

1 1/2 tbsp coconut oil or butter

1 large clove garlic, minced

1 onion, sliced

1/4 cup bone broth or vegetable broth

1 1/2 tbsp red wine vinegar

salt and pepper to taste

Directions:

1. Sprinkle liver with salt and pepper. Melt oil in a large skillet over medium-high heat and saute onions till tender and add liver and garlic. Saute for about 3 minutes. Pour liver and onions onto a plate.

2. Add broth and vinegar to the skillet and boil for 1 minute. Season with salt and pepper and spoon over the liver and onions.







Monday, July 22, 2013

Raw Homemade Butter

Ingredients:

2 Gallons Raw Milk

Sea Salt

High powered blender

metal mesh strainer

1 large bowl

1 smaller bowl or butter crock

Spatula


Directions:

1. Take two gallons of raw milk and allow them to sit still so the cream will rise to the top. Be sure to keep the milk chilled. When you are ready, you will pour the cream off the top of the milk and into the blender pitcher. You want to pour carefully so you are just getting the cream.

2. Turn the blender on high for 1-2 minutes. Stop and check the cream. You are looking to see that the milk fat is sticking together into small beads. you may need to blend for another minute.

3. When you see the small beads and you notice the buttermilk separating from the butterfat, you will pour the contents of the pitcher into a large bowl. Use a strainer to catch the butter as you are pouring.

4. Use a spatula to press the buttermilk out of the butter and let the buttermilk fall into the bowl.

5. Place the butter into a new clean bowl. Run cold water over the butter and continue to use the spatula to press the buttermilk out of the butterfat. In this step you are basically using the water to rinse the buttermilk out of the butter. If you are going to consume the butter quickly (consume in the next three days) you can skip this step. If you want to be able to enjoy your butter for several weeks, then continue to press the buttermilk out of the butter and rinse it in the cold water. The buttermilk will not spoil the butter, but it will cause the butter to culture and take on a sour flavor.

6. Mix some salt to taste into your butter and enjoy!



Friday, July 19, 2013

Easy Sweet N' Cinnamon Plantains

Ingredients:

2 large yellow plantains

sea salt to taste

cinnamon to taste

3 tbsp coconut oil

Directions:

1. Bring a medium saucepan to a boil over medium high heat. Chop both ends off the plantains and peel them. Slice them lengthwise and chop them into bite size pieces.

2. Add them to the boiling water and reduce heat to low and simmer covered for 15 minutes, or until dark yellow and soft. Drain the plantains and pour them into a bowl.

3. Mix coconut oil into them well and season with salt and cinnamon to taste. Enjoy the slightly sweet flavor of the plantains with the great addition of cinnamon!


Thursday, July 18, 2013

Paleo Dairy Free Cherry Strawberry Ice Cream

Ingredients:

1 (13.5 ounce) can full fat coconut milk

10 ounces frozen strawberries

10 ounces frozen cherries

1/4 cup pure maple syrup

1 tbsp vanilla extract

1/4 tsp almond extract

Directions:

1. Blend all ingredients into a food processor or blender till smooth and process in ice cream maker to manufacturers instructions. Enjoy its that easy!



Tuesday, July 16, 2013

Raw Milk Yogurt

Ingredients:

5 cups of Raw Milk

2 tsp yogurt starter or 2 25 Billion Probiotic capsules

Candy Thermometer

Yogurt Maker

Directions:

1. Pour milk into a large saucepan and heat to no higher than 110 F. If you heat the raw milk higher than this it will kill the enzymes in the milk, the milk will no longer be raw and you might as well use pasteurized milk for all the good it does you, so keep a close eye on that thermometer and don't pasteurize your milk!

2. Once it hits the right temp. turn off the stove and let the milk cool to 95 F. Pour out about a 1/2 cup of the milk and put in your yogurt starter, into the 1/2 cup of milk you removed and stir a little. Now pour the 1/2 cup with the starter in it, into the main batch and pour the soon to be yogurt into your yogurt jars and place on your maker and let it set 12-24 hours depending on how sour you like your yogurt.

Keeping the milk 110 F. or below is still considered Raw Milk, because the enzymes are still alive. Like probiotics, if you heat them too high they die, raw milk works the same way.

A side note: Keep in mind raw milk yogurt is thinner than yogurt made from regular milk. Homemade yogurt is thinner than store bought period but much better for you. If you want your yogurt thicker you can add tapioca starch, about 2-3 heaping tbsp before adding your probiotics or starter or you can strain your yogurt through a triple layer of cheesecloth. Line a mesh strainer with cheesecloth and set the strainer over a bowl and pour the yogurt into the cheesecloth lined strainer and let it set in the fridge 30 minutes to over night depending on how thick you like your yogurt. The left over liquid is Whey. I say don't waste that! It's liquid gold! You can use it to culture vegetables or put is in smoothies in place of powdered whey. I like to freeze mine in ice cube trays and add them to my smoothies!  




So let's get into raw milk and why it's better for you than regular milk, or even Organic Grass Fed Milk that's been pasteurized.

Raw Milk is milk that has not been processed in anyway, no heating, no filtering, no separation of any kind. Raw Milk is from grass (pesticide free) fed cows that have been spared the issues of recombinant bovine growth hormone (rBGH). Raw Milk is a live food. Raw milk is a complete and balanced food.

1. Proteins: Raw milk contains proteins that provide resistance to many viruses, bacteria and bacteria toxins. It also contains all 20 standard amino acids required for health in a form ready to be used. Pasteurization destroys 20% of these proteins and changes the make up of the remaining proteins causing the body to have trouble in the processing of these proteins.

2. Carbohydrates: Raw milk's primary carbohydrate is Lactose. The enzyme lactase is contained in the milk which aids in the digestion of Lactose. Lactase is destroyed in pasteurization causing lactose intolerant people to have difficulty digesting the milk. I have a friend who is lactose intolerant who has no problems drinking raw milk.

3. Fat: Over 66% of the fat in raw milk is saturated. Saturated fats needed by the body as they support stable cell membranes and are necessary for the production of key hormones. Processed pasteurized milk has most of these fats removed for use in other products.

4. Enzymes: Raw milk contains over 60 beneficial enzymes for digestion, immune system support, and growth. Pasteurization destroys most of these enzymes.

5. Vitamins: Raw milk contains vitamin A, vitamin D, niacin, riboflavin, thiamine, B6, B12, pantothenic acid, folic acid. Some of these are damaged or destroyed by pasteurization that is why the milk has to be fortified with vitamin A and D.

6. Minerals: Raw milk contains many minerals needed for proper cell function, phosphorus, zinc, potassium, magnesium and of course calcium.

7. Cholesterol: Raw milk contains cholesterol needed by the body to maintain membrane integrity.

8. Beneficial Bacteria: Raw milk is a living food that produces its own bacterial protection. This bacteria aids in immune system support of which 80% is contained in the human intestinal track.

A person could live off of Raw Milk for as long as they needed to. It has everything your body requires. Enjoy!



Paleo Coconut Banana Almond Bites

Ingredients:

1 Ripe Banana

Homemade Almond Butter or Natural Creamy Almond Butter Salted

Coconut Oil, melted

Cupcake Liners

Directions:

1. Slice banana into 1/2" to 1" inch thick slices, depending on how thick you want the banana to be. Place the slices into the center of each cupcake liner. Pour and cover with melted coconut oil and place in the freezer for about 10 minutes to set.

2. Once the coconut oil has set take them out and pour on your almond butter to cover and place back in the freezer till firm. I would recommend not letting them stay in the freezer so long the banana becomes frozen. If you're not going to eat them all right up, hard not too! then store in the fridge to keep the banana soft.

Enjoy the crunchy, salty outside and the soft, sweet inside!





Sunday, July 14, 2013

Paleo Dark Chocolate Almond Buttercups

Ingredients:

1 chocolate bar 85 % Cocoa

melted coconut oil

homemade almond butter

Directions:

1. Melt chocolate bar in a bowl with about 2 tbsp coconut oil in the microwave. Warm almond butter to soften is needed. Mix some melted coconut oil with the almond butter unless you're using homemade and have all ready added it.

2. Pour melted chocolate into cupcake liners and set in the freezer to set up. Once set up take out and pour almond butter over the top and set back in the freezer to set up. Once again take out and pour on the final layer of chocolate and back into the freezer it goes! Enjoy!


WAIT! There's MORE!

Reverse Almond Buttercups! Just follow the directions above and reverse the chocolate and almond butter! YUM!






Paleo Dairy Free Mint Chocolate Chip Ice Cream

Ingredients:

4 Whole eggs

1 (13.5 Ounce) can full fat coconut milk

1 tsp vanilla

1 tsp peppermint

1/4 cup coconut sugar

1/2 cup baby spinach (Don't worry you can't taste it, this makes the ice cream green and it's a great way to get your spinach and feed it to your kids too!)

1/2 cup Enjoy Life Chocolate Chips

Directions:

1. Get a small pot of water boiling and place a metal bowl over it and pour in your coconut milk. DO NOT BOIL the milk just let it get "steamy."

2. While the milk is heating put all the eggs, coconut sugar, spinach, vanilla and peppermint into a food processor and puree till smooth. Once milk has become steamy pour about a cup of it into the egg mixture while the processor runs to temper the eggs.

3. Once the eggs and milk are well mixed pour the whole mix into the hot milk on the stove and stir till it becomes thick like a custard. Now remove the bowl from the pan and place parchment paper on top of the custard and place in the freezer to chill for about an hour.

4. Once chilled pour the mixture into your ice cream maker and process according to instructions, once mixture begins to thicken add your chocolate chips. ENJOY!


Sunday, July 7, 2013

Paleo Cherry-Banana-Coconut Ice Cream

Ingredients:

1 (13.5 ounce) can full fat coconut milk

4 egg yolks

1/4 cup coconut butter

1 tsp vanilla

1/8 tsp almond extract

1 ripe banana

1 tbsp raw honey

1 pinch sea salt

10 ounces dark sweet cherries

Directions:

1. Place a small pot with water over medium-high heat and let come to a simmer. Place a metal bowl over the simmering pot of water and pour in 1 can of coconut milk and let it become "Steamy" but DO NOT BOIL! While the coconut milk heats, crack yolks into a bowl and add honey and whisk well. Once milk has become steamy ladle out a generous amount and pour it into the eggs while whisking them quickly to temper the eggs. 

2. Now pour tempered eggs into the metal bowl with the hot milk and whisk well. Add in the coconut butter and whisk till its melted and smooth. Pour in vanilla and almond extract and add salt. Mix well. Take mixture from the heat and place in the freezer till its cooled.

3. While the mixture cools take 5oz of cherries and pit them and place them into a food processor and throw in the banana and puree till smooth. Pit and chop the remaining cherries. Once the ice cream has cooled place the pureed and chopped cherries into the bowl and mix and place it into an ice cream maker and process according to instructions and enjoy!


Paleo Low Carb Jambalaya

Ingredients:

2 tbsp coconut oil, or ghee

1 large onion, diced

4 spicy bratwurst sausage links, cooked, halved lengthwise and cut into 1/4 inch half-moons

6 cloves garlic, finely chopped

1 (14 ounce) can crushed tomatoes

3 red bell peppers, seeded and diced

2 zucchini, diced

2 tbsp Cajun seasoning *Recipe below

1 tsp hot sauce or to taste *Optional

1 cup vegetable broth or bone broth

1 pound chicken breast, cooked, cooled and chopped

1 pound cooked, peeled and deveined shrimp

Directions:

1. Heat oil in a large saucepan over medium heat. Add the onion and sausage and cook and stir until onion starts to brown, about 10 minutes. Stir in garlic and cook until fragrant about 1-2 minutes.

2. Mix in crushed tomatoes, bell peppers, zucchini, Cajun seasoning, hot sauce and broth; bring to a boil and reduce to a simmer for about 15 minutes. Stir in chicken and shrimp and cook till heated through about 1-2 minutes and serve.

Cajun Seasoning:

2 1/2 tbsp sea salt

1 tbsp oregano

1 tbsp paprika

1 tbsp cayenne pepper

1 tsp black pepper

Mix it all together in a small bowl and place in an airtight container for up to 6 months.




Sunday, June 30, 2013

Paleo Banana Pancakes

Ingredients:

1 ripe banana

1 egg

pinch of sea salt

1/2 tsp cinnamon or to taste

Directions:

1. Smash banana in a bowl and add the egg and mix well. Mix in salt and cinnamon.

2. Heat a small skillet over medium low heat with coconut oil. Once oil is hot pour a small circle of banana batter and let brown for about 2-3 minutes and flip and brown the other side.

3. Top with sliced bananas and maple. So simple yet so delicious!


Paleo Chicken Tostada

Ingredients:

2 boneless, skinless chicken breast halves chopped into chunks

1 onion, minced

1 clove garlic, minced

6 tomatoes

1 avocado, chopped

butter leaf lettuce, shredded

salt and pepper to taste

1 tbsp homemade taco seasoning found below

Cauliflower Tortillas

Directions:

1. Boil chicken for about 25 minutes. Saute onions and garlic in coconut oil. Drain chicken and coat with salt, pepper and taco seasoning.

2. Chop 3 tomatoes and set aside, take the remaining 3 and puree in a food processor till smooth.

Top tortillas with the pureed tomatoes, lettuce, chicken, chopped tomatoes, onions and avocado.


Taco Seasoning Mix

Ingredients:

2 tbsp chili powder

5 tsp paprika

4 ½ tsp cumin

3 tsp onion powder

2 tsp salt

2 ½ tsp garlic powder

1/8 tsp cayenne pepper


Directions:

1. In a bowl, combine first seven ingredients. Store in an air tight container for up to 6 months.


Paleo Chicken Fajitas

Ingredients:

2 boneless, skinless chicken breast halves, chopped into chunks

1 small onion, sliced

1 bell pepper, sliced

1 1/2 tsp seasoned salt

1/2 tsp paprika

1 1/2 tsp cumin

1 1/2 tsp oregano

1 tsp chili powder

2 garlic cloves, minced

Juice of 1 lemon

1 head of butter leaf lettuce, root removed, washed and dried

Directions:

1. In a bowl combine all ingredients. If you have the time, let the chicken marinate in fridge for up to 4 hours.

2. Heat a large skillet with coconut oil and cook everything until the chicken is no longer pink and the juices run clear and the veggies are tender. Serve it on top of butter leaf lettuce and top with whatever you desire.


Saturday, June 29, 2013

Paleo Cauliflower Torillas

Ingredients:

1 small head of cauliflower, cut into florets

2 eggs

sea salt and pepper to taste

Directions:

1. Preheat oven to 375 F. and line a baking sheet with parchment paper. Microwave cauliflower florets in a microwave safe bowl bowl and cook for 4 minutes.

2. Once steamed place cauliflower into a food processor and process till you have cauliflower snow. Place the cauliflower snow on a tea towel or flour sack and fold in the sides. Squeeze as much liquid as you can from the cauliflower, careful it's hot.

3. Once the liquid has been squeezed out dump the ringed out cauliflower into a bowl and season with salt and pepper and crack two eggs into the bowl and mix it all with your hands till well combined.

4. Spread mixture onto the prepared baking sheet into about 6 fairly flat circles. Place in the oven for 10 minutes, then take them out and flip them carefully and bake them another 5-7 minutes.

5. Once they're done place them on a wire rack to cool some. Heat a medium skillet over medium heat with coconut oil and place the tortillas in the pan and press lightly and brown them to your liking. This gives them slightly crispy edges and a nutty flavor!


Monday, June 24, 2013

Paleo Curried Coconut Chicken

Ingredients:

2 boneless, skinless chicken breast halves, cut into 1/2 inch chunks

1 tsp sea salt and pepper or to taste

1 1/2 tbsp coconut oil

2 tbsp curry powder

1 onion, thinly sliced

2 garlic cloves, crushed

1 (13.5 ounce) can full fat coconut milk

4-5 large tomatoes, diced

1 (8 ounce) can tomato paste

Directions:

1. Season chicken with salt and pepper.

2. Heat oil over medium-high heat and saute onions for 10 minutes, add garlic and curry and cook for another minute. Add chicken, tossing lightly to coat with curry. Reduce heat to medium and cook for 7-10 minutes or until chicken is no longer pink in the center and the juices run clear.

3. Pour coconut milk, tomatoes and tomato paste into the pan and stir to combine. Reduce heat to low and leave to simmer uncovered, stirring occasionally for 30-40 minutes and add more salt and pepper to taste. Serve over rice or eat as is.



Friday, June 21, 2013

Paleo Thick, Creamy Roasted Cauliflower Soup

Ingredients:

1 large head of cauliflower, chopped

1 small head of garlic or 5 to 6 cloves in their skins

1 coarsely chopped onion

3 cups bone broth or vegetable broth

3-4 tbsp coconut oil

sea salt and pepper to taste


Directions:

1. Preheat oven to 400 F. Chop cauliflower and onion. Remove outer part of garlic head, but keep the individual skins in place. Use a knife to cut off the tips of the garlic.

2. Place garlic, onion and cauliflower on a baking sheet coated with coconut oil and coat cauliflower with oil, salt and pepper. Bake for 30-40 minutes or until cauliflower is fork tender and lightly browned on top.

3. Place cauliflower, onion and garlic, now you can peel the garlic, in a blender or food processor and puree till smooth, and add broth as needed. Pour it all into a pot and heat through, add more salt and pepper at this time if needed. Depending on how thick or thin you want your soup add more broth to the blender.




Paleo Melt In Your Mouth Marinated Steaks

Ingredients:

2-4 12 ounce New York Steaks or whatever steaks you prefer, well marbled.

1/2 cup ghee or butter

1/4 cup homemade Worcestershire sauce

1/4 cup homemade Barbecue Sauce

2 big cloves of garlic or 3 small ones

1 onion

2 tbsp homemade steak seasoning spice

1 tsp pepper

coconut oil or ghee  for searing

Sea Salt to coat steaks

Directions:

1. In a food processor mix all ingredients except coconut oil and the 1/2 cup of ghee/butter, and the steaks of course! Puree till smooth.

2. Place Steaks in a shallow glass dish and coat both sides with salt and pour marinade over steaks turning them over to coat both sides. Let marinate 24 hours cover in the fridge, turning them 2-3 times while they marinate.

3. Once steaks are done marinating, preheat your oven to 450 F. on roast or if you don't have a roast feature then regular is fine. Now heat a large skillet on high heat and add oil or ghee, enough to coat the pan. Let it get hot and had the steaks, use a oven proof pan if possible, if you don't have one then just transfer the steaks and their juices to a baking dish. Let steaks sear on one side for 90 seconds then flip and let sear another 90 seconds. Don't Skip This Step! This locks in the juices and this is the secret that restaurants use to get a melt in your mouth tender steak. This and roasting in the oven vs. grilling!

4. Once steaks have finished searing, pour on your 1/2 cup of ghee or butter, really makes them juicier and tastier, and move the pan to the oven uncovered and roast/bake for about 15 minutes. I like to take some of the marinade sauce and put it over the steaks before roasting them!


Now enjoy a juicy tender steak topped with caramelized onions, so tender you can cut it with a fork! Add a side of Mashed Rutabaga and you have yourself a steak and Faux potato dinner!







Paleo Mashed Rutabaga

Ingredients:

2 rutabagas, peeled and cut into chunks

1 onion, sliced in half and then sliced into 1/4 inch slices

2-3 tbsp coconut oil, or ghee

sea salt and pepper to taste

bone broth or apple cider vinegar *Optional*

Directions:

1. Place rutabagas in a large pot of boiling water and cook until tender, 10-15 minutes.

2. While they boil, put some coconut oil in a skillet and saute onions until tender and golden brown.

3. When rutabagas are done, drain and place in a large bowl. Mash with a fork or a potato masher. Work them till they're fluffy. Add a little ACV or bone broth to moisten if needed. Add onions and coconut oil/ghee and mix till combined well.

4. Season with salt and pepper and enjoy!




Thursday, June 20, 2013

Paleo Coconut Almond Buttercups

For Almond Buttercups:

Ingredients:

1 cup homemade almond butter

1/4 cup coconut oil, melted

1 1/2 tbsp honey* or can omit it's tasty as is

1/2 tsp sea salt-If you have already added salt to your almond butter then omit this.

Directions:

1. Simply mix all ingredients together and pour into molds or cupcake liners and freeze till solid and store in the fridge.







For Coconut Almond Buttercups:

Ingredients:

1 cup + 2 tbsp coconut oil, melted

1/4 cup homemade almond butter

1 1/2 tbsp raw honey* or can omit it's tasty as is

1/2 tsp sea salt-If you have already added salt to your almond butter then omit this.

Directions:

1. Pour 1 cup melted coconut oil in molds or cupcake liners, make sure you keep the layer thin, just enough to cover the bottom of the mold. Set in the freezer about 5 minutes.
2. If using honey or salt add that to your almond butter and mix well and add about 2 tbsp coconut oil, melted and mix again to combine. Take frozen coconut oil from the freezer and dollop the almond butter into each liner or mold and place back in the freezer to set.
3. Once set pour the rest of the melted coconut oil over the almond butter and freeze again till hard and enjoy!








You can also put coconut oil in the middle and the almond butter on the outside, out of all three these ones are the best!

For Double Almond Coconut Buttercups:

Ingredients:

1 cup homemade almond butter

1/4 cup coconut oil, melted

1 1/2 tbsp honey* or can omit it's tasty as is

1/2 tsp sea salt-If you have already added salt to your almond butter then omit this.

Directions:

1. Pour 1 cup melted coconut oil in molds or cupcake liners, make sure you keep the layer thin, just enough to cover the bottom of the mold. Set in the freezer about 5 minutes.
2. If using honey or salt add that to your almond butter and mix well and add about 2 tbsp coconut oil, melted and mix again to combine. Take frozen coconut oil from the freezer and dollop the almond butter into each liner or mold and place back in the freezer to set.
3. Once set pour the rest of the melted coconut oil over the almond butter and freeze again till hard and enjoy!



Wednesday, June 19, 2013

Paleo Barbecue Sauce

Ingredients:

1 small onion, minced

1 clove garlic, minced

1 (6 ounce) can tomato paste

1/2 cup Apple Cider Vinegar

1/2 cup water

1/4 cup homemade worcestershire sauce

1/4 cup homemade ketchup

3 tbsp homemade mustard

1 pinch cloves

1 pinch cinnamon

smoked paprika to taste

In a large frying pan saute onions in coconut oil for about 5 minutes. Add garlic and cook another minute. Add all remaining ingredients and simmer for 30 minutes. Taste the sauce and adjust with more smoked paprika or vinegar to desired taste. Cool and store in fridge. I recommend letting it sit over night so flavors blend and I highly recommend pureeing the mixture once its cooled some, it enhances the flavors, and I personally don't like chunky BBQ Sauce! I also must say it's best to have all the homemade condiments on hand before making this. Much easier!


Paleo Triple Layer Candy Cups

Ingredients:

Melted Coconut Oil

1 Chocolate bar 85% Cocoa

homemade almond butter


Directions:

1. Heat coconut oil until melted. Melt the chocolate bar in the microwave and add a couple tbsp coconut oil.

2. Warm the almond butter to make it more liquid if needed and set aside. Fill cup cake liners with one layer of chocolate or whatever order you want your layers to be in. Set them in the freezer for about 5-7 minutes to set. Once set pour on another layer, almond butter and place back in the freezer to set.

3. Once the second layer is set, you guessed it! The last layer, coconut oil goes on and gets put back in the freezer to set up. Now enjoy!






Creamy Roasted Almond Butter




Ingredients:

4 cups raw almonds, soaked in 1 tbsp Sea Salt for 12 hours.

Sea Salt to taste

Optional* 1/4 Cup Coconut Oil

Food Processor


Make sure to soak the almonds only in a glass container. Plastic and metal bowls will leach toxins into your food over time!

You don't have to soak the almonds prior to making the butter, but I recommend it. Why soak and blanch almonds? One reason is that it makes them tastier. But the main reason is that the brown skin contains various nutrient blockers. Once soaked and blanched you can get more nutritional benefit from the almonds. They're high in healthy fats, protein, Riboflavin, Magnesium, Maganese, Vitamin E and L-Arginine.

After soaking the almonds now it's time to blanch them. The butter turns out much creamier and better tasting when they're blanched, but again you can skip this step as well. Put a pot of hot water on the stove and bring it close to boiling and shut it off and pour in your strained almonds. Let them sit in the hot water for about a minute. Strain them grab the almonds by the bottom and squeeze them right out of their skins into a bowl! It's that easy!
             Using your thumb and index finger a gentle squeeze and they pop right out of their skins.
Careful as they like to fly like pumpkin seeds!
Quite fun! 

Once you have them out of their skins you have to dry them, using a dehydrator or setting your oven to 150 F. for 6-12 hours. Toaster ovens work too! If you don't dry the almonds they will mold within a few days if not consumed and I can't say how well making almond butter from them would be. You don't need to add anything to your almond butter except salt. All you need is patience. But I love adding coconut oil to mine, the flavor is so awesome and it really makes for a smooth almond butter. I dry my almonds using my toaster oven and find they are good and dry in 6 hours.
 Slow drying them like this makes them taste sooooo goood! Another thing to help with the butter making process, if the almonds are still hot when you put them in your food processor they turn into butter a lot faster and it turns creamy quicker! About 10-15 minutes of processing gets you this! You may need to stop and scrape down the sides as you go but keep going! And i using coconut oil add now. Add Sea Salt to taste!


Now you just pour your almond butter into a container and store it in the fridge for longer shelf life or leave it on the counter if you're going to use it up within a couple weeks! YUMMY!


Delicious!