This incredible recipe was first created by and served to me on Thanksgiving by the lovely Kristen Wilson of Santa Barbara. I’ve changed the recipe (from butter to coconut oil, added shredded coconut and the cacao nibs). I love treats as much as the next person, but I’ve now disciplined myself to eating only healthy treats. This is my new favorite – satisfying, rich, and high in protein, fat and calories. It’s worth the effort to make them, for sure. – Dr. Paul
1 jar raw almond butter (available at Trader Joe’s)
1-1/4 cups almond flour (approx. 1/2 bag of TJ’s almond meal)
1 cup organic shredded coconut
1/4 cup raw cacao nibs
1 cup organic virgin coconut oil, melted
1/8 cup pure maple syrup or raw honey (optional)
2 teaspoons vanilla
Quality dark chocolate [I use three packages of Lindt 85% available at WalMart, Walgreens, etc.]
Melt coconut oil; then add maple syrup or honey, and vanilla
In large mixing ball, combine raw almond butter, almond meal, cacao nibs, coconut and liquid coconut oil with sweetener and vanilla (all ingredients except chocolate)
After mixing, pour into silicone ice cube trays (meaning they’re flexible to ‘pop’ out pieces once frozen. Or, place bowl in freezer or refrigerator for 1+ hours to allow mixture to harden.
Pop out dome-shaped stage-1 buck eyes (if using the ice cube tray method); or, using a spoon or melon baller and hand ‘shaping’, scoop to make small (1″) balls and place on wax paper on a cookie sheet
Place cookie sheet with balls back into freezer (can be made ahead and stored)
Melt chocolate over double boiler (keep flame on low – be careful to not let the water boil)
Using tongs, dip each almond ball into melted chocolate and put back on waxed cookie sheet
When finished, put cookie sheet with balls back into fridge/freezer to harden.
Transfer to plastic ware and keep refrigerated (they go great with fresh berries)
Try making your very own fermented sauerkraut this week!
1 Head Green Cabbage
1 Head Purple Cabbage
2-3 tbsp Sea Salt
2-4 tbsp Fresh Ginger
1 Lemon Squeezed
1-2 cups Water
To begin, you will need to have ready and sanitized several glass fermenting jars (or a german crock), a large glass bowl (or pail), slicer (or food processor), knife, cutting board, etc…
Now that you have your ingredients, make sure to wash everything extra well. This includes any bowls, utensils, jars and especially hands! You can even peel off and discard the outer layers of the cabbage if they look like they suspect. Chop off the base of the cabbage and put aside for later.
Now it’s time to shred some heads (of cabbage that is!) You’ll see below that I prefer to use a ceramic blade mandoline slicer since I have found that it provides the most lovely and lively ferment (Plus it’s a great work out!). But not all of us have the patience (or arm power) to shred all that cabbage by hand… So no worries, the shred attachment on your food processor will also get the job done in no time! And if you’re making a sauerkraut recipe that has other vegetables in it, there are no rules as to how to chop and dice your veggies… just have fun experimenting with all the possibilities!
Now that everything is beautifully prepared, it’s time to simply toss it all together in a really BIG bowl and add the remaining ingredients. You can use your hands (clean hands of course) to make sure everything is well combined…
Now stuff this mixture into your jars, packing it down tightly and leaving 2-3 inches of space from the top. I repeat, it is very important to leave room at the top to prevent a massive organic eruption upon opening the jar! Pour the remaining brine into the jars until the veggies are submerged. And here’s the helpful trick I mentioned earlier… You can use your saved cabbage bottom by cutting it to size and creating a sort of seal or platform for the top layer. This will allow you to easily push the cabbage down so that it stays submerged as it ferments. And as the last final touch I like to squeeze fresh lemon all along the top to prevent any bad germs from growing on anything exposed…
And now comes the fun part… Time to ferment! Place your sealed jars in a safe place at room temperature (and away from direct light) and allow to rest anywhere from 4 to 10 days. In this time you will see your vegetables come to life… bubbles may start forming in the jar and the colors will change… I recommend occasionally ‘burbing’ your sauerkraut by briefly opening the lids and allowing some bubbles to escape. Use a clean utensil to push everything down so that it remains submerged below the liquid. You can taste your sauerkraut along the way until it is just the way you like!
Time to enjoy all the healthful benefits of this probiotic and vitamin rich food! You can store your sauerkraut in the refridgerator indefinetaly and like I mentioned before, be extra careful when opening!
[recipe and photo courtesy of sauerkrautrecipe.org]
Rather than an elaborate prep with a sauce, etc. that I often dive into, I wanted to make a simple, throw-in-the-oven recipe that also tasted good.
6-8 organic boneless, skinless chicken thighs (or chicken breasts if that’s your preference; too dry for my taste)
1 leek, chopped and rinsed thoroughly (leeks can have sand/grit deep within the plant, so rinse after slicing)
2-3 shallots, chopped
Extra Virgin Olive oil
1 teaspoon Italian seasoning
Sea salt and fresh cracked black pepper
4-5 tablespoons butter(don’t be shy with the butter – it will make the dish taste super yummy; and besides, fat is good for you)
1 tablespoon Dijon mustard
1 tablespoon Dry Sherry (optional)
Preheat oven to 350
Pour olive oil in 9 x 9 baking dish
Place chicken thighs in baking dish
Season with sea salt and fresh cracked black pepper
Top chicken with chopped leeks and shallots
Melt butter in small saucepan; add Dijon mustard, Italian seasoning and optional sherry
Yes, kale needs a massage once in a while too. Even better that it’s done with avocado, that is the dressing.
This is such a delicious salad – every one loves it when served at a dinner party. It also makes for a fun conversation in the kitchen while it’s being made.
1 bunch of organic kale, washed, leaves torn from stems
1/2 – 3/4 avocado
1 organic tomato, cut up
1/2 cup walnuts, toasted (8 minutes in a toaster oven at 350)
Sea salt (and fresh cracked black pepper), to taste
Toast your walnuts (be careful, don’t burn them)
Place torn up kale leaves into large serving/mixing bowl
Scoop avocado out of skin into bowl with kale
Gently but thoroughly massage avocado into the kale
In our efforts to keep your kids gluten-free, try using brown rice noodles (available at Trader Joe’s) or quinoa noodles (or use spaghetti squash). You can skip the meat and make the meatballs that follow to add to the spaghetti.
2 lbs organic (grass fed) ground beef, or combo of ground beef and ground port
1 onion, chopped
4 cloves garlic, chopped fine
2 large tomatoes, chopped
1 cup chopped broccoli
1 cup chopped carrots
1 cup shredded zucchini
1/2 cup chopped celery
1 28 oz. can of diced tomatoes
1 16 oz. jar tomato marinara sauce
1 tablespoon Italian seasoning (or 1 teaspoon each of marjoram, oregano, basil and parsley)
1 tablespoon balsamic vinegar or 1/4 cup red wine [balsamic vinegar cuts the acidity of tomatoes; red wine does the same and sedates your kids; just kidding, alcohol cooks off in minutes]
2 tablespoons olive, sunflower or grape seed oil
1 package brown rice or quinoa pasta
In a large stock pot (12 qt minimum), cook meat or sausage for ONLY 4-6 minutes on medium
Using slotted spoon, remove meat to bowl
To same stock pot, add oil, onion and garlic and cook over medium heat for 3-4 minutes