Great way to get gut healing gelatine in along with digestive boost with lemon and ginger!
The credit for this goes to NutraOrganics (who do a great gelatine by the way).
So easy, so yummy, so good for our gut! Why not give it a go?
4 cups shredded or chopped green cabbage (keep an outer leaf)
1 tbls salt
1 tsp carraway or fennel (good digestive herbs)
Put the cabbage in a big bowl with the salt and carraway. Using using the end of a rolling pin or a mortar, even the base of a bottle, bash the cabbage until liquid starts to run. You need quite a bit of liquid so this can take about 10-15min sometimes
Red cabbage tends to hold onto water so you might want to mix with green.
Once the liquid is pooling in the bottom of the bowl stuff cool, sterilised jars with the cabbage. Stuff it down so the liquid rises above the cabbage. Top with an outer leaf to keep the cabbage submerged.
Leave in a cool, dark place for 3-4 days. You'll see bubbles form and the jar will seep liquid hence the need for a plate!
Once it's done store in the fridge and enjoy a tablespoon or so every day.
Please note: If you have a histamine intolerance, this method will produce a product high in histamines. You can get special jars with a valve to lower the histamine content that are suitable. The also reduce the likelihood of mould formation- mouldy ferments need to go in the bin...sorry!
If you have a food processor or even just a stick whizz homemade mayo is really easy to make! You also avoid all the sugar and extracts that are added to the jarred stuff. I admit this is now in my head but I originally got the basic recipe from Pete Evans (aka Paleo Pete). The original is easy enough to find on the internet too.
2 egg yolks
200ml macadamia oil or olive oil (extra virgin is a bit strong for this)
1 garlic clove
2tsp lemon or lime juice
2tsp apple cider vinegar
1 tsp wholegrain or dijon mustard
salt and pepper to taste
In the small bowl of the processor put the yolks, garlic, juice, vinegar and mustard. Whizz until creamy.
With the motor running add the oil in a thin stream through the shoot. give it a break every few seconds as mayo is an emulsion. Mayo is an emulsion meaning we're combining oil and water. The yolk contains lecithin which is an emulsifier. Go slow or it may split- this is chemistry we're performing!
Once all the oil is added you should have a very thick, creamy mayo on your hands- YUM!
Just add salt and pepper to taste!
Shameful that this has taken me so long to put up! Sorry folks but it's here now!
As you might be noticing I like free form recipes so this follows the theme- at least I'm consistant.
1-2 kg of organic chicken bones- any bones are fine really but weight may vary
1 onion at least
lots of garlic
as many herbs as you fancy
consider tumeric- great for gut health and inflammation generally
2 or more carrots
2 or more sticks of celery
1/4 cup of apple cider vinegar (this helps break down nutrients in the bone)
water to cover
I throw it all in the slow cooker but you could theoretically do it in a pressure cooker or on the stove.
24 hours is best but sometimes I'm in a hurry and 12hrs is all I've got!
Any time you need stock for soup use this. Great for gravy and even chicken noodle soup or just a cup of goodness. Yum!
These work pretty well for cakes and biscuits. I haven't done bread but I don't think they would work out as a dough. Maybe a batter type cakey bread...have a go with some slices and cakes.
one cup of almond meal
1/2 cup of arrowroot
1/4 cup coconut flour
1/4 cup of tapioca starch
2 cups almond flour
1.5 cups of tapioca starch
2/3 cup of coconut flour
Which ever you chose just mix it all together well with a whisk or mechanical thing of choice and use as you would plain flour.
For self raising add 2tsp of baking powder (NOT baking soda- it's different)
before fermenting 24hrs
My favourite thing to do is potter about in the kitchen! Me and a million others haha! There's about a billion blogs out there on food so all I want to achieve here is a collection of usable recipes for my clients that are healthy and easy!
There was a time when I made all the very traditional foods from scratch.
These days I'm looking for the healthier, lighter options. I still occasionally have the traditional treats but I get it now! Even thought they were homemade from the best ingredients they were still treats.
Now my fridge is stocked with fermented foods, I'm more likely to be making a raw dessert than a cake and the freezer has frozen fruit at the ready to make luscious 'nice-cream' and sits alongside bone broth ready to add to soups and stews.
Fill yourself with good food and not only do you feel satisfied but there is no room for all the 'treats'.
Happy browsing and bon appetite!
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