Thursday, May 30, 2013

Gluten Free Paleo Baked Onion Rings


1 small onion

1 cup almond flour

1/4 cup coconut flour

1/2 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1/4 tsp turmeric

Salt and Pepper to taste

1 (13.5 ounce) can full fat coconut milk

2 eggs


1. Heat oven to 425 F. Line a baking sheet or two with tin foil and grease with coconut oil.

2. In a small bowl beat eggs and milk till well mixed. In a large bowl mix spices and both flours.

3. Cut onion into rings to whatever size you'd like. Dip onion rings into milk egg mixture and dip in flour mixture and coat.

4. Place coated onions on prepared baking sheet and bake 15-20 minutes or until golden brown and onion is baked through.

Wednesday, May 29, 2013

Paleo Raw Coconut Bark


1/2 cup homemade or store bought coconut butter, melted

1/4 cup coconut oil, melted

Extract of choice such as vanilla, strawberry, peppermint etc...

Optional: 1/4 tsp sea salt or to taste, I like a bit of salt flavor to mine

Optional: Sliced Raw Almonds or Macadamia Nuts

Raw Honey or Pure Maple Syrup to taste if desired


1. Melt coconut butter and oil and mix. Add sea salt and honey if desired and your choice of extract and if desired fold in nuts.

2. Line a shallow square dish with tin foil and pour mixture into it and pop it into the freezer for about an hour. Take from freezer and slice or break into bite size pieces. Feel free to sprinkle with spices like Cinnamon!

Monday, May 27, 2013

Paleo Dairy Free Chocolate Coconut Milk Ice Cream


1 (13.5 ounce) can full fat coconut milk

1/4 cup + 2 tbsp Dutch Processed Cocoa Powder

1/4 cup pure maple or coconut sugar

1 tsp vanilla


1. Combine all ingredients in a blender or food processor and blend till smooth and creamy.

2. Place in your ice cream maker and process according to manufacturer's instructions or place in a freezer safe container and freeze for 4-6 hours and let thaw for 15-20 minutes.

Thursday, May 23, 2013

Pure Maple Ice Cream/Coconut Milk Ice Cream

For Dairy Free See Below


2 whole eggs

3 egg yolks

1 1/2 cup Grass Fed Whole Milk

1 1/2 cup Grass Fed Heavy Cream

3/4 cup Pure Maple Syrup

1 tsp sea salt

1 tsp vanilla


1. Pour milk and cream into a medium pot and cook on medium heat while whisking. Bring it to a boil and lower heat to low and let simmer.

2. While the milk simmers crack 3 eggs and place yolks in a small mixing bowl and discard whites, now crack the remaining two eggs and add them whole, to the rest. Pour your maple in and whisk till well mixed.

3. Pour 1 cup of the hot milk/cream mixture out and while whisking, pour the hot cream mixture into your egg/maple mixture. You're tempering the eggs and you have to whisk all the while to avoid making scrambled eggs. Once well mixed pour the whole mixture into the pan on the stove and whisk till the mixture starts to thicken like a custard.

4. Now add your vanilla and salt. Once it has thickened to a custard like consistency pour mixture into a glass bowl and cover with parchment or wax paper. Make sure the paper touches the surface of the custard so it will not form a skin while it cools. Place the bowl in the freezer for about 2 hours to cool.

5. Once cooled pour mixture into your ice cream maker and process according to manufacturer's instructions. Once done make yourself a nice bowl and pour some maple on top or some homemade caramel! 

Okay so if you can't have dairy no problem! 

Coconut Milk Ice Cream or Coconut Maple Ice Cream like above:


1 can full fat coconut milk

4 egg yolks

1 tsp vanilla

1 tbsp coconut sugar

If you want maple add 1/4 cup pure maple and 1/2 tsp sea salt and leave out the coconut sugar.


1.  Take a metal bowl and place it over a simmering pot of water, this will keep the coconut milk from getting too hot and burning or boiling.

2. Pour your coconut milk in the bowl that is setting over the pot of simmering water and add vanilla and heat till hot. DO NOT BOIL. Whisk eggs in a small bowl with coconut sugar, or maple. Add ladleful of hot milk to eggs while whisking vigorously. Add 2 to 3 more ladlefuls of milk to eggs while continuing to whisk. Take egg mixture and pour into the bowl of hot milk.

3. Add in your salt and whisk for a couple of mintues, non-stop to form a thick custard. Do not get it too hot. Once ready remove from heat and place in the fridge or freezer to cool and once cooled place in your ice cream maker and process according to manufacturer's instructions. Enjoy! 

Wednesday, May 22, 2013

Roasted Cocoa Cinnamon Almonds


1 cup Raw Almonds

1 tsp dutch process cocoa (less bitter than regular)

1 tsp cinnamon

1/8 tsp sea salt

Coconut Oil, melted

*Optional: 1 tsp Coconut Sugar*


1. Mix all the spices together in a small bowl.

2. Spread raw almonds over a baking sheet and brush with coconut oil, now coat with cocoa mix.

3. Bake at 350F. for 10-15 minutes and let cool before enjoying!

If you don't want cocoa coated just skip all the steps except the oil and bake them and salt them when done, if you don't want oil then bake them dry and salt them after.

Monday, May 20, 2013

Roasting Raw Macadamia Nuts


Spread raw nuts over baking sheet and bake at 375F for 10-15 minutes. About every 5 minutes shake and stir the nuts to prevent burning. Once they start turning golden remove from oven as they continue to cook once taken out. Optional: Brush with coconut oil and sprinkle with Sea Salt or just sprinkle with Sea Salt. Store in airtight container.

Paleo Dairy Free, Soy Free Macadamia Nut Cheesecake


1 1/2 cups raw macadamia nuts

1/2 cup fresh almond milk, or can full fat coconut milk

1/2 cup fresh lemon juice

1/2 cup coconut oil, melted

1/2 cup coconut sugar

1 tsp vanilla extract

1/2 cup fresh strawberries, hulled

1 tbsp fresh lemon juice


1. Process nuts, milk, 1/2 cup lemon juice, sugar and vanilla till smooth in food processor or blender, 3-5 minutes

2. Set aside 1/2 cup of the filling you just mixed and pour the rest into a waiting Springform pan with my gluten free coconut flour pie crust already cooked. Or you can make it without a crust.

3. Blend the strawberries till smooth and add 1 tbsp fresh lemon juice and mix. Pour strawberry puree and the half cup of reserved filling on top of cake that's in the pan and swirl it to make a nice colorful design. Place cake in freezer for 2 hours and let thaw 30 mins before eating!

Paleo Gluten Free Macadamia Nut Bread

I was so blown away by not only the awesome flavor to this amazing bread but it holds together like real bread! I can pull it apart like bread! Much better than coconut bread, which is dense and falls apart and the flavor doesn’t compare to this! This was fantastic! Best gluten free bread so far! Hope you enjoy it as much as I did!


5 eggs

1 cup raw macadamia nuts

1 cup coconut butter homemade or store bought. Artisana is an awesome brand you can find at Wholefoods or online.

1/2 tsp sea salt

2 tbsp fresh lemon juice

1 rounded tsp baking soda


1. Preheat oven to 350F

2. Place nuts in a food processor or blender and blend till its a chunky nut meal and add one egg while continuing to process 20-30 seconds. Add second egg and once batter is smooth add the last three eggs and mix well. You want a very smooth batter. 

3. Shut off processor and add remaining ingredients except lemon juice and baking soda. Blend it well then add lemon juice and baking soda. 

4. Grease a standard 8 1/2 inch loaf pan with coconut oil and pour batter into the pan and bake for 35 minutes.

This loaf makes 12 thin slices about 1/2 inch or so thick. Wrap in parchment paper or store in airtight container.

Makes delicious French Toast!

Makes excellent breakfast bacon and egg sandwiches! And BLT's for lunch. YES the bread toasts! I toasted mine on my electric grill with coconut oil.

Holds together to the last scrumptious bite!

Friday, May 17, 2013

Lacto-Fermented Kimchi Korean Sauerkraut

Kimchi is a very popular lacto-fermented spicy vegetable side dish from Korea. It's a great and tasty way to get more Probiotics into your gut. It helps with digestion and overall health.


2 small heads Napa Cabbage

2 Daikon radish, peeled and sliced

5 carrots, peeled and sliced

½ yellow onion, chopped

2 inch piece of Ginger, minced

16 garlic cloves, chopped

¼ cup chili paste

Sea Salt

One 1/2 gallon mason jar


  1. Wash cabbage and peel a few outer layers off and set aside for later. Chop the cabbage into pieces and place in a large glass bowl and sprinkle with 2 tbsp sea salt and massage salt into cabbage till its wilted and soggy.
  2. Add all your chopped remaining ingredients and mix well and add another tbsp of sea salt and mix.
  3. Chili paste can be bought already done but they tend to have additives in the store bought ones and it’s so much easier to make your own. Measure out ¼ cup of chili powder and just mix water till you have a paste. Add water and stir till you form a paste and add it to your cabbage mixture and thoroughly mix it so the chili paste covers everything.
  4. Place mixture little by little into jar, pounding vigorously. Make sure the liquid (brine) covers the mixture and that its 2 inches from the top of the jar. Add more filtered water if you have to. Let ferment in a cool place 50F for 1 month or for the best tasting Kimchi let it ferment for 6 months.

Mine made a ½ gallon jar plus 1 quart worth of Kimchi

Thursday, May 9, 2013

Lacto-Fermented Beet Kvass


One 1/2 gallon mason jar

4 large or 6 medium beetroot, peeled & chopped roughly

3 tbsp sea salt


  1. Combine salt and chopped beats and place mixture in jar. Add enough filtered water to fill jar and cover beets.
  2. Place air lock cap over jar and place in a cool place and let ferment for 1 month.

The purpose of this is to get lacto- fermented beet juice, you can eat the beets too when its done fermenting or discard them but I would eat them! Stays in the fridge for months.


Lacto-Fermented Vegetable Medley


4 apples, cored & diced

4 cups cauliflower florets

4 carrots, peeled & diced

8 green onions, sliced thinly

3 tbsp fresh grated ginger

4 tbsp sea salt

One 1/2 gallon mason jar


  1. Combine apples, cauliflower, carrots, onions and ginger.
  2. Place mixture little by little into jar, pounding vigorously.
  3. Sprinkle with salt as you go. Fill jar to an inch from the top and fill with filtered water till it covers all the veggies.
  4. Weigh down with rock or some other kind of weight and put your air lock cap on and let ferment for 1 month in a cool place.

Purple Cauliflower colors everything! =)

Use raw over salads or steam and eat as is! As for the left over liquid use that as your salad dressing or use it with a olive oil balsamic dressing!

Sunday, May 5, 2013

Lacto Fermentation using an easy, cheap Air Lock System and Mason Jars

You don't need to spend hundreds on Pickl-It Jars! Nor do you need jugs of olive oil to use as an air seal for your lacto ferments.  I was browsing the internet one day and came across something so much better than Pickl-It jars and oil seals! For around 10 dollars I had myself an air lock system to fit any wide mouth mason jar. For about 80 dollars I got 9 air locks, 9 rubber bungs and 9 re-cap lids! That beats paying 40 dollars for a Pickl-It jar and you only get one jar! I'm glad I found this cheaper, easier way of putting on an air seal for my ferments. I was using olive oil as a seal and let me be honest it doesn't work so great. Yes it keeps air out but I started getting mold growing on the surface of the oil that I had to scoop off about every 10 days. And well olive oil doesn't solidify well in the fridge, it needs lower temps to turn to a solid and there's no way to freeze it without ruining whatever you're fermenting, so when it comes time to eat your kraut the only choice you have is to pour the oil layer off and try to get as much of it poured off as possible, especially if its got mold floating on the surface, you really don't want to eat that. So this is just like Pickl-It but without breaking the bank to get a few jars! All you do is prepare your ferments and make sure you have a good brine covering your ferment, and I like to take a regular size mason jar seal, the flat lid part and place it inside my wide mouth jar and over my ferment where I place a heavy rock that's been scrubbed and boiled to hold it down with.  Or you can use something else small enough to fit inside the jar and heavy enough to keep your ferment under the brine. Now you screw the Re-cap lid on tight, pop the little lid open, place your rubber bung inside it and push your air lock seal into the drilled hole in the rubber bung, be careful not to press too hard or you will break the airlock (Guilty). Fill the air lock with water up to the water line and you're done, that's it. Now just place your jar in a cool place (around 50F.)  And leave it to ferment for a month. Check on your air lock every few days to make sure its stays full of water and add more when needed. Check also to make sure your ferment stays under the brine. Pictures are below.

You can spend a lot of money on specialized crocks. You’ll learn all about your $25.00-$200.00 is buying you an ideal anaerobic environment in which to nurture your precious bacteria… and so on. So here’s how to turn any mason jar into a Pickl-It Style fermentation crock for about $10.00 or less. To DYI a very serviceable lacto-fermentation crock, you’ll need:

1 airlock. Around $2.00 or less at your local homebrew store. I paid $1.00
1 rubber bung #6 $1.00 or less at your local homebrew store. I paid .77 cents
1 Re-Cap Mason Jar lid online for $6.99 in an appropriate size to hold your ferment. They sell wide mouth and regular re-caps that work for any size mason jars.

Go shopping at your local homebrew store or buy online from a brewery if you don’t have a homebrew store. Buy a 3 piece plastic airlock and a #6 drilled rubber bung. Should cost around three dollars or less total.
Put your airlock, bung and Recap Lid together in this order.
Now any mason jar is a fermentation crock. And now you have sealed off your ferment from nasty aerobic critters.