I have been making this probiotic rich goat milk ice cream pretty much every day lately. It’s that good. And its also that good for ya!! I came up with this idea when I was trying to find ways to add goat milk kefir into my diet, and so far this is my most favorite way to get those probiotics into my body. This recipe is pure yum!
…
Be forewarned. These sea salt chocolate caramel candies are sinfully delicious!! They take 15 minutes to make from start to finish, and the recipe is super kid friendly. But I need to warn you that these “caramels” are totally addicting, but in a good way. …
My passion for foraging wild foods has also helped me to come around to the idea that eating crickets for protein is a totally natural thing to do. And after watching enough episodes of Naked and Afraid where people eat every little thing that moves to stay alive, the idea of eating dried ground up crickets started to seem pretty tame. So I reached out to the guys at Cricket Flours based in Portland Oregon for more info on their USA raised cricket flour. While adding crickets to the dinner plate is a relatively new concept in American cooking, many cultures around the world include crickets and other insects in their everyday diets….
I love that there are only 2 ingredients in this recipe: Watermelon + Sea Salt. And both ingredients that I used were made right here in Oregon. I used Jacobsen’s sea salt harvested not too far from our house, off the Oregon Coast. We took a tour of his salt works facility last summer, see this post for pics. If you have a high quality finishing flaked sea salt this is the recipe to use it in! And if not any pure sea salt will work too. I also used an organic Oregon grown watermelon so – talk about a “local” food recipe!
…
Just when I thought I had tried every starch free ingredient under the sun to bake with in the kitchen, I discover a new ingredient that surpasses my expectations for grain-free, starch-free, baking. This new discovery really surprised me! A search through google led me to realize the potential of this neat little seed hasn’t yet been explored as I could not find any recipes for using watermelon seeds as a “flour” except for a few studies that were done by a government agency, otherwise nothing. I believe I am the first blogger using these seeds in baked good recipes! And I can tell you I have so many recipes I can’t wait to try these seeds in! I also plan to start infiltrating some of my almond flour pastries with one part watermelon seed, more on that below…. And while at first it seems like a strange concept to bake with watermelon seeds, think of all the recipes out there with pumpkin seeds, sunflower seeds, hemp seeds, etc.
…
I can’t even put into words how much I love fresh Oregon peaches in the late summer. A fresh ripe peach makes a wonderful dessert on it’s own. And on the nights where I am craving ice cream, I whip up this ice cream dish in minutes. Just be sure to have frozen peaches on hand and your choice of “milk” so you can enjoy this instant ice cream without needing to mess with an ice cream machine. It is ready to eat like a thick soft serve custard right after blending, or you can spoon into a dish and place it in the freezer for an hour until its firm enough to scoop like traditional ice cream. I like to quickly candy a handful of walnuts while the ice cream is chilling, to add a little kick of salty sweet crunchiness to this dessert. …
Kohlrabi is pretty much my favorite veggie. I describe them tasting like a “German Potato” which means they have a richer taste yet can stand in for potatoes in many recipes, though not all. I love the way kohlrabi works in these fritters! The autoimmune disease I have makes my body really sensitive to starches, and I love how kohlrabi is super low in starch, and also low in carbs too. And it is so easy on my gut. I don’t do well with cauliflower at all unfortunately, so kohlrabi is my veggie of choice for paleo-tizing things like fritters, breakfast potatoes, etc. If you are looking for an even cheesier cream puff like fritter, check out my other recipe here.
…
Pizza!! With Goat Cheese and Wild Mushrooms!! And Herb Pesto. Need I say anything else!!?? Seriously, this pizza rocks. It has killer flavor, authentic pizza texture, and it’s loaded with goat cheese. Hello to the return of weekend pizza nights with this Grain-free, Low-Carb, Nut-free PIZZA!! …
This recipe was inspired by our three day stay in Polebridge, Montana last week. Can I just tell you I loved everything about Polebridge! Tucked away in the northwest corner of Montana, just 22 miles south of the Canadian border, and on the western edge of Glacier National Park, you will find this great little gem of a town.
…
The folks at Steve’s Paleo Goods sent me some super yummy samples to try last week. After trying the apple pie granola and maple mustard dressing, I instantly became a fan. This stuff is actually reall good!! These are the foods you dream of eating when on a road trip or airplane flight. Going forward I am definitely stocking some of their goodies in my pantry so I am always prepared for a last minute trip, or even a simple quick snack at home. Their is nothing worse then traveling all day and arriving somewhere exhausted and starving with zero options for foods that won’t make you feel sick, you know? Steve’s also has a great selection of paleo snacks like their jerky & dried fruit kits, a paleo krunch bacon bar, seriously awesome salad dressings and sauces, and more goodies.
…
I can’t sing high enough praises for how much I appreciate having roasted dandelion root coffee (also referred to as tea) in my life! I have recently starting making my own fresh roasted dandelion coffee every day, and it is resonating with me so well! The dandelion coffee I am making is rich, full bodied, and has a natural sweetness with hints of caramel, without any sugars added. It doesn’t taste exactly like coffee, and that is okay, because I now like it so much more than coffee.
And here is how I got turned on to it. For the past few years I was a fan of Dandy Blend, which is a coffee substitute made with dandelion root, chicory, and a few other ingredients that are processed, freeze dried and turned into a powder that makes a pretty decent instant latte, without any actual coffee in it. But I had run out of Dandy Blend and thought maybe I finally would try making my own dandelion coffee. And oh my, was I missing out!! And while I liked the taste of Dandy Blend, I wasn’t experiencing any of the amazing health benefits like I get from roasting the root myself.
After my first glass of fresh roasted dandelion root coffee I was hooked. And I started to crave it! And I noticed that my body, mind and spirit were feeling especially energized after a week of drinking it. So I went on the internet to read more about this elixir I was making. And I found pages, and pages of stories, studies, and testimonies of extraordinary things that happened when people drank dandelion root tea! Initially I started drinking dandelion root coffee purely for the sake of having a tasty beverage as I can no longer tolerate coffee. I wasn’t expecting any added health benefits from my home brewed dandelion lattes. But I was experiencing benefits, no doubt about that! Below are just a few of the amazing things I have recently discovered about dandelion root tea!…
This granola is now my top favorite use for the leftover nut pulp you get after making a fresh batch of nut milk! The nut pulp creates a light and crunchy granola. It’s perfect for guilt free, grain free snacking. I sell high quality 100% nylon mesh bags, made here in the USA, on my website for $10 each (free shipping!) so you can make batch after batch of fresh almond, walnut, or hazelnut milk, and then also have an endless supply of nut pulp to make this granola. I love pure + simple recipes like this, where nothing goes to waste and the whole family can enjoy them.
This recipe was inspired by a photo Alicia took of the honey nut granola she made from a recipe in the cookbook, A Place to Start Without Sugar or Starch, which I haven’t actually read yet myself. She shared the photo in our Low/No Starch Diet for Ankylosing Spondylitis on Facebook. And I was like, awesome! A granola made from nut milk pulp! Brilliant. I created my own version below. I hope you enjoy this as much as I do.
Feel free to use the pulp from any nuts. Almonds seem to yield the most pulp. You can also use walnut, hazelnut, or another nut that you prefer….
These Flax Jacks remind me of the buckwheat pancakes I used to enjoy eating before I went grain/starch free. To me, this version is just as filling, and they still have that “whole grain” taste, even though they are grain free!
…
You won’t believe how Pure + Simple this Pita recipe is! Only a few essential ingredients!!…
