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Archive for the ‘Recipes’ Category

How to make kale edible

Posted in Diet, Fibromyalgia, MS, Recipes, Uncategorized on June 21, 2016| Leave a Comment »

Because, let’s face it, it ain’t chocolate…

  1. Chop very small
  2. Saute with onion and garlic
  3. Add a tablespoon of coconut vinegar
  4. Add freshly chopped herbs (mint and dill)
  5. Add some lamb, rice, and coconut amigos.
  6. Enjoy a tasty dinner which doesn’t even have a hint of kale about

Alternatively, blend with pineapple, cilantro, mint and avocado. Really, it’s better than it sounds.

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Gingerbread

Posted in Recipes on November 21, 2012| Leave a Comment »

This recipe came with the mini loaf pan I just bought. I changed it a bit so that it was gingery and spicy. It now has the taste of Tate and Lyle ginger cake. Nom nom nom nom nom

Gingerbread (makes 4 mini loafs or 1 big loaf)

  • 1 stick (4oz) of butter, softened
  • 2 1/4 cups of gluten free flour
  • 1 tsp baking powder
  • 1 1/2 tbsps ginger
  • 1 tbsp allspice
  • 1/2 tsp salt
  • 2/3 cup molasses
  • 2/3 cup coconut  sugar
  • 2 eggs, beaten
  • 1/2 cup orange juice
  1. Heat the oven to 325F and grease a loaf or mini loaf pan
  2. Blend the butter and sugar in a mixer
  3. Add the remaining wet ingredients and mix thoroughly
  4. In a separate bowl, mix the dry ingredients and add the to the wet ingredients
  5. If using a mini loaf pan, divide the mixture evenly better the four pans
  6. Bake until a tooth pick inserted into the center of the cake comes out clean, about 45 minutes.
  7. Cool in the tin for 15 minutes before turning out onto a cooling rack.
  8. Serve as is or with cream

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Brownie heaven…

Posted in Diet, Recipes on November 6, 2012| Leave a Comment »

So many gluten free products seem to end up dry or gritty. These little beauties are awesome though!

Gluten free brownies

  • 7 ounces high quality dark chocolate
  • 1/2 cup butter
  • 1 cup coconut sugar
  • 1/2 cup almond meal
  • 1/4 cup coconut flour
  • 1/2 cup of shredded coconut
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 2 organic free-range eggs, beaten
  • 1 tablespoon pure vanilla essence
  1. Preheat oven to 350F and line an 8×8 cake pan with parchment paper.
  2. In a bowl over a saucepan of boiling water, melt the chocolate and butter together.
  3. In another mixing bowl, combine all the dry ingredients.
  4. Add the eggs, vanilla and melted chocolate/butter mixture and combine.
  5. If mixture is too stiff, add a little almond milk (or your milk of choice).
  6. Scrape mixture into prepared cake pan and bake for about 35 minutes or until a tooth pick inserted into the cake comes out clean.
  7. Cool for 10 minutes in tin and then place on a cooling rack.
  8. ENJOY!

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Fennel Risotto

Posted in Diet, Recipes on October 23, 2012| Leave a Comment »

I love risotto. Normally I would make it with butter and parmesan cheese, but this version was lovely and didn’t even need the cheese. WIN!

Fennel Risotto, serves 4

  • 1 onion chopped
  • blub fennel chopped
  • 1 pepper chopped
  • 1 pack of sliced mushrooms
  • 100g of homemade pasta sauce (See Pasta Sauce)
  • pint vegetable stock
  • 3.5 cups of wild or brown rice
  1. Sauté onion with a little olive oil. Add pepper and fennel after a couple of minutes followed by the mushrooms a couple of minutes after that.
  2. Cook until the vegetables are soft and the onions translucent.
  3. Add rice and sauté for a couple of minutes
  4. Add about ¼ of the stock and simmer until it is absorbed by the rice.
  5. Keep adding small increments of stock until the rice is cooked (check package but about 50 minutes) Stir homemade pasta sauce and serve once it’s all heated.</li>

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Pasta Sauce

Posted in Diet, Recipes on October 23, 2012| Leave a Comment »

Since I am on this cleanse, lots of foods are out and there is an emphasis on whole minimally processed foods. I love red sauce, (not just on pasta) so I decided to have a go at making and preserving my own. I have kept the ingredients to a minimum so that I can add different things depending on the meal.

Pasta Sauce, makes 2l (~64 oz)

  • 2 onions copped
  • 6-8 cloves of minced garlic
  • 1 glass red wine
  • 6lbs of tomatoes
  • Fresh basil
  1. Slit the skins of the tomatoes and blanch in boiling water until skins start to peel. Set aside to cool for a few minutes.
  2. Sauté onions and garlic on a low heat with a little olive oil stirring frequently. The aim is to cook the onions so they are translucent but not very coloured, so low and slow.
  3. Add wine and leave to reduce
  4. Peel the tomatoes, and chop coarsely removing the core.
  5. Add tomatoes, cover the pan and leave to simmer for about an hour, stirring occasionally and adding the chopped basil about half way through.
  6. Using a hand blender, roughly blend so that there is still texture, but no large pieces of tomato or onion.
  7. If not using immediately, bottle and seal. For information on canning see “Boiling Water Bath Canning – Including Jams, Jellies, and Pickled Products“

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