Archive for the 'In The Kitchen' Category

02
Apr
12

Strawberry Shake…sugarless

Here is a recipe for a strawberry shake with no processed sugar and no artificial sweetners.  It was so good!  Even Randy requests these as an after dinner sweet snack.

Strawberry Shake…sugarless

This was actually really, really good and such a fun treat after three weeks without sugar.  No condiments, no crackers (except homemade which I will post the recipe for later), or anything else with sugar in it.

All I did was put:

1 cup of raw milk (preferably grass-fed)

4-5 frozen strawberries with their green tops

1-2 t raw honey

In a blender and let ‘r rip.

It was the consistency of a strawberry shake without all the added junk.  It was delicious.

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05
Mar
12

Pumpkin pie with no sugar, grain, or eggs…and it is still edible

I am doing an elimination diet trying to reverse some food sensitivities I have been struggling with.  I have been scouring the web for recipes and tried this one from Spoonful Of Sugar Free the other day.  She has some really good sugarless recipes on her site.

Pumpkin Pie

~The pie is dairy-free, gluten-free, grain-free, soy-free, peanut-free, and, of course, sugar-free!

Pecan Crust:

  • 2 cups pecan meal (make your own by finely grinding pecans in a food processor)
  • 4 large dates
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 2 Tablespoons water
  • pinch salt

Blend dates in a strong blender or food processor until smooth. Add the rest of the ingredients and combine until well-mixed. Lightly grease a 9-inch pie pan and press the mixture evenly to the bottom and sides. Bake at 375* for 10-15 minutes or until browned.

Pumpkin Filling:

  • 1 can (15 oz.) pumpkin
  • 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp cloves, 1/4 tsp nutmeg (or 2 teaspoons pumpkin pie spice)
  • 2 eggs
  • 1 12 oz. can full fat coconut milk (too lessen the calories, substitute up to 3/4 of the coconut milk with almond milk)
  • Sweeteners*

Combine the pumpkin, eggs, milk, sweetener (if using) and spices and beat until combined and smooth. Pour mix into crust and bake, uncovered, at 400* for 10 minutes. Then cover with foil and bake at 350* for 40 minutes, or until a toothpick comes out clean.

*Sweetener ideas: I blended four dates with the filling in my food processor.  She also recommends using 1/2 teaspoon powder or liquid stevia drops.

Serve with Cinnamon Whipped Cream as a truly decadent Thanksgiving dessert.

**Instead of eggs (because I can’t have eggs right now) I used chia seed gel.  I used 1/4 cup to replace the two eggs in this recipe.

I couldn’t eat it all at once and Randy had real pie to eat.  So I froze individual pieces of this pie to eat whenever I’m craving something almost like dessert.  Enjoy!

02
Mar
12

Coconut Oil Chocolate…

This is the easiest “chocolate” to make without sugar.

Coconut Oil Chocolate:

¾ c coconut oil

½ to ¾ cup cocoa powder depending on how dark and chocolaty you like it

1 T raw honey

1 t vanilla extract

**add shredded coconut (unsweetened) and nuts (optional)

Gently heat your coconut oil.  Coconut oil becomes a liquid at 76 degrees F, so this needs to be done at a very low setting on your stovetop.  In a blender add everything (except shredded coconut and nuts) together and blend.  Pour into a bread pan lined with wax paper and put in the freezer.  If using shredded coconut and nuts sprinkle in bottom of pan before pouring blender mix on top.  This will make a nice sized chocolate bar to snack on whenever you get a hankering for chocolate.

Just FYI…The Raw Food World has their coconut oil on sale right now if you are in the market for stocking up.  This where I have started buying mine.

 

Enjoy!

30
Dec
11

Green Smoothies…

I am trying to add more greens to our diet and one way I have started doing that is by adding green smoothies to our daily routine.

Let me say I am neither a raw foodist or a vegan, however, I like to try new things and branch out a bit in life.

Below are some of the recipes I have tried from the book Green for Life by Victoria Boutenko or her website.

My personal favorite:

Valya Boutenko’s Green Smoothie:

Handful of spinach leaves

1 apple with core, no stem

1 banana

½ mango (peeled)

½ pear (cored)

Strawberries with tops

½ cup Water

Blend well.  Add kiwi and strawberry to edge of glass for garnish.

Sergei Boutenko’s Green Smoothie:

½ mango

1 banana

Couple strawberries with tops

5 kale leaves

Water

Blend well.

Kiwi Enjoyment:

Blend well:

4 very ripe kiwis (green or golden)

1 ripe banana

3 stalks of celery

2 cups water

Yields: 1 quart of smoothie

#13:

1 cup frozen blueberries

1/4 lb spinach

1 orange (peeled)

1 cup water

Blend well.

and this smoothie is from the Natural News website and was delicious too:

http://www.naturalnews.com/025752_superfoods_smoothies.html

Be sure to rotate your greens and don’t get stuck in a rut using the same veggie everyday.

There are a few of her “savory” smoothie recipes I would like to try.  I will post them here as I try them.

Give it a try!  They really are pretty good.

18
Dec
11

Oreo Cheesecake…

Absolutely unhealthy, but pretty tasty!

Oreo Cheesecake

4 (8oz) packages cream cheese

1 package Cool Whip

1 t vanilla extract

1/2 cup sugar

1/4 cup butter (melted)

Finely crush 2 rows of oreos.  Melt butter and mix with oreos to form crust in a rectangle casserole dish or 9×13 cake pan.  Coarsely crush 1 row of oreos.  Mix cream cheese, Cool Whip, vanilla, and sugar.  Fold in oreos.  Spread over crust.  Chill.

15
Dec
11

Pickled Garlic…

I used the recipe out of Nourishing Traditions by Sally Fallon to preserve some garlic cloves I bought in bulk.

Pickled Garlic

about 12 heads of garlic

2 t dried oregano (preferably organic)

2 t sea salt

2 T whey (can use 2 t of additional sea salt if you don’t have any weigh)

1)  Place garlic heads in the oven at 300 degrees until heads open and cloves can be easily removed.

2)  Place cloves in a wide-mouthed quart jar.

3)  Add oregano, sea salt, whey, and cover with filtered water leaving at least 1 inch headspace below the top of the jar.

4)  Cover tightly and keep at room temperature for about 3 days before placing in refrigerator.

It is winter here in Kansas and our house isn’t quite warm enough to ferment on the countertops.  So, I wrapped the jar in a tea towel and set it on top of our dvr to keep warm which actually seemed to work.

Now I can grab a couple cloves, crush ’em, and toss ’em into whatever dish I am preparing.

 

11
Dec
11

Smothered Round Steak…

I tried a new recipe tonight for dinner.  It went in the crockpot and so easy and delicious!

Smothered Round Steak:

  • 4 Servings
  • Prep: 20 min. Cook: 7 hours

Ingredients

  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds beef top round steak, cut into 1-1/2-inch strips
  • 1 large onion, sliced
  • 1 large green pepper, sliced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 jar (4 ounces) sliced mushrooms, drained
  • 3 tablespoons soy sauce
  • 2 tablespoons molasses
  • Hot cooked egg noodles, optional

Directions

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add beef and shake to coat. Transfer to a 3-qt. slow cooker.
  • Add the onion, green pepper, tomatoes, mushrooms, soy  sauce and molasses.
  • Cover and cook on low for 7-8 hours or until meat is tender. Serve with noodles if desired. Yield: 4 servings.

http://www.tasteofhome.com/Recipes/Smothered-Round-Steak

I did make a few changes.  Instead of the bell pepper I used a can of green chiles (undrained), I omited the mushrooms, and instead of soy sauce I used coconut aminos.  I turned out really good…a little spicy since I used the larger can of chiles.  You could use a 4 oz can to decrease the heat.

Enjoy!




Adopting one child won't change the world; but for that child, the world will change.

I am the wife to my wonderful husband and joint care giver to the many animals we have acquired on our small farm here on the prairie. This is a bit about our life on our farm. We are striving for simplicity and self-sufficiency, determined to become debt-free, trying to live in tune with the natural cycles of this earth, and challenging ourselves to transition to a diet based on traditional foods. It isn't always easy, and we don't always succeed, but it is a fun learning process. Join us as we stumble through learning how to provide for ourselves, get off the treadmill, and work toward a simpler way of life.

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