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.