Welcome! We are glad you are here! I hope you find this cookbook blog easy to use. In order for you to maximize your time here I wanted to give you a "tour" of our place.
All recipes are logged by Main Ingredient (MI), Entree type, or Breakfast type. The links list of recipes are in the right hand column under "Main ingredient list." You may also search for a specific ingredient in the search box in the bottom right hand corner of the blog. The recipes will show their description and ingredient list. If you would like to see the method, please click the "read more" button.
Since the inspiration for the start of the cookbook was my passion for Traditional Nutrition and Wellness, it would be silly to not share that with you all too! If you want to know more information about a specific food, nutrition, ingredient, category, or my kitchen essential tools please visit the Tools and Nutrition Homepage for an alphabetical listing of topics. This will be updated reguarly. If you just can't wait and want more information about a specific topic, please post a comment.
In the future, there will also be a wellness homepage, and a Meal planning homepage. I am still working on them, when they are ready, I will post the links along the top of the blog for you all to access.
If you see wording in bold, that means there is a link to another site. I typically will paraphrase the information, but I am providing you a resource to find out more information. There are times, however, when I don't have an electronic source. I will make every attempt to tell you the books I read the information in.
The goal is to make you a well rounded "All things alternative" kind of a cook! If you feel I am missing a huge category that would be helpful to you, please let me know.
Good luck, and if you have any questions, or comments, or you want another "about" post on a specific topic, please feel free to leave a comment or email me.
Happy hunting!
Millet/Rice Muffins (overnight soak)
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Labels:
Breads/Biscuits/Muffins,
Breakfast,
MI: Millet,
MI: Rice
I found these from Theresa Brown and adapted them for millet use. If you don't have a rice allergy, I will note where you need to change the recipe. These are a very versitile muffin, you can add zuchinni, carrot, fruit, etc. Get creative with the base and change it up a bit!
Makes 12-14
1 1/2 cups millet flour (or rice)
about 3/4 cup warm water
2 tablespoons whey (or lemon juice or vinegar)
1/2 cup coconut oil (or 1/4 cup for rice flour)
1/4 cup honey or maple syrup
2 eggs
1/2 teaspoon salt
1 teaspoon baking soda (1/2 tsp for rice)
1/2 teaspoon homemade baking powder
Zucchini Muffins
1 1/2 cups grated zucchini
1/4 teaspoon dried ginger
Carrot Muffins
1 1/2 cups finely grated carrots
1/2 teaspoon cinnamon
Fruit Muffins
1-1 1/2 cups blueberries, blackberries
or raspberries
Mix the first three ingredients and soak overnight. After soaking mix oil and honey thoroughly in a separate container. Add eggs, then salt, soda, powder, and any spices. Combine flour mix and egg mix with fruit or vegetable. Bake at 325 degrees for 25 minutes,or until a toothpick comes out clean.
Makes 12-14
1 1/2 cups millet flour (or rice)
about 3/4 cup warm water
2 tablespoons whey (or lemon juice or vinegar)
1/2 cup coconut oil (or 1/4 cup for rice flour)
1/4 cup honey or maple syrup
2 eggs
1/2 teaspoon salt
1 teaspoon baking soda (1/2 tsp for rice)
1/2 teaspoon homemade baking powder
Zucchini Muffins
1 1/2 cups grated zucchini
1/4 teaspoon dried ginger
Carrot Muffins
1 1/2 cups finely grated carrots
1/2 teaspoon cinnamon
Fruit Muffins
1-1 1/2 cups blueberries, blackberries
or raspberries
Mix the first three ingredients and soak overnight. After soaking mix oil and honey thoroughly in a separate container. Add eggs, then salt, soda, powder, and any spices. Combine flour mix and egg mix with fruit or vegetable. Bake at 325 degrees for 25 minutes,or until a toothpick comes out clean.
Nuts....In general
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Nuts are a great addition to any diet. They are really high in protein and lots of other vitamins and minerals. Nuts, however, if prepared improperly can cause digestion issues and absorption issues, this is due to enzyme inhibitors naturally found in all nuts. I know I have found myself rolling on the floor in pain after eating way too many "dry roasted" nuts. There is a simple solution to enjoying nuts the healthy way!
The general rule of thumb in soaking nuts, is to take 4 cups of your nuts, cover with filtered water in a glass (or non-leaching) bowl and add 1 tbsp salt. Soak in a warm location for at least 7 hours. Drain the nuts and place on a stainless steal baking sheet or a baking stone and place in an oven under 150 degrees for 12 hours or dehydrator. This will dry them out and make them taste more like roasted nuts!
These nuts are great is many recipes! When I say nuts in recipes, I mean crispy nuts!
The general rule of thumb in soaking nuts, is to take 4 cups of your nuts, cover with filtered water in a glass (or non-leaching) bowl and add 1 tbsp salt. Soak in a warm location for at least 7 hours. Drain the nuts and place on a stainless steal baking sheet or a baking stone and place in an oven under 150 degrees for 12 hours or dehydrator. This will dry them out and make them taste more like roasted nuts!
These nuts are great is many recipes! When I say nuts in recipes, I mean crispy nuts!
Spaghetti Squash
We were feeling the need for a new side dish, and we got it tonight! I highly recommend spaghetti squash, it is really delicious. I normally treat it like pasta with either an Alfredo or tomato based sauce, but given J's issues currently non of those were options. So, I searched and found some great advice from Emeril! I adjusted his recipe...but this is the gist.
1 spaghetti Squash, Cut in halve length wise
2 Tbsp Butter
1/2 Clove Elephant Garlic (about 1 large clove regular)
1 tsp fresh basil leaves
1 tsp dried basil
salt and pepper to taste
Place the squash face side down in a roasting pan, place water until it comes up the sides of the squash just a bit. Cover with either a lid or foil. Place in a pre-heated 375 degree oven for about 45 minutes. Remove and flip, flesh side up and return uncovered to the oven for 10-15 minutes. The squash should be soft. Scoop out the seeds in the middle and then pull the strands of squash apart with a fork. Place in a bowl.
Pre-heat a cast iron skillet with 2 Tbsp butter. Over medium heat add the basil and the garlic. Let sit for 5 minutes. Make sure the butter isn't browning. The temp should be just warm enough to let is simmer. Add the squash and turn the heat up to med-high. Toss until warmed all the way through. Serve. I think this would be really good topped with some raw Parm. Reg. Cheese.
You can prepare the spaghetti squash earlier in the day and scrap out the strands to a bowl and let sit until you are ready to toss. I would drain the excess water that will collect in the bowl if you choose this method.
Enjoy!
1 spaghetti Squash, Cut in halve length wise
2 Tbsp Butter
1/2 Clove Elephant Garlic (about 1 large clove regular)
1 tsp fresh basil leaves
1 tsp dried basil
salt and pepper to taste
Place the squash face side down in a roasting pan, place water until it comes up the sides of the squash just a bit. Cover with either a lid or foil. Place in a pre-heated 375 degree oven for about 45 minutes. Remove and flip, flesh side up and return uncovered to the oven for 10-15 minutes. The squash should be soft. Scoop out the seeds in the middle and then pull the strands of squash apart with a fork. Place in a bowl.
Pre-heat a cast iron skillet with 2 Tbsp butter. Over medium heat add the basil and the garlic. Let sit for 5 minutes. Make sure the butter isn't browning. The temp should be just warm enough to let is simmer. Add the squash and turn the heat up to med-high. Toss until warmed all the way through. Serve. I think this would be really good topped with some raw Parm. Reg. Cheese.
You can prepare the spaghetti squash earlier in the day and scrap out the strands to a bowl and let sit until you are ready to toss. I would drain the excess water that will collect in the bowl if you choose this method.
Enjoy!
Chicken Gravy
So, we were having roasted chicken, again, this evening with some spaghetti squash, and broccoli, and I really felt like gravy. Gravy in general has been a problem for us given N's sensitivities to thickening agents...until now! This got rave reviews, even from our guest, who eats regular food!
I am going to list what I used, but I have a feeling you can change it up a bit!
The neck and gizzards of one chicken
1/4 onion chopped
2 stalks celery
1/2 carrot, peeled, chopped
1/2 bulb elephant garlic (probably 1 normal clove)
1/4 cup chopped fennel. (we are using this later in the week for a soup...)
1 Tbsp Butter
Salt and pepper to taste
Drippings from one 5-7lb chicken stuffed with celery stalks/leaves
In a 2 1/2 quart pan place the neck of the chicken, cut up, in the pot. Cover with several inches of water. Bring to a boil and skim any scum that rises to the top. Allow to simmer covered until water is an inch above the neck. (about 30-45 mins.) In the meantime pre-heat a cast iron skillet. Place 1 tbsp of Butter in the skillet and add the chopped up giblets, celery, garlic, onions, fennel and carrots. Saute until browned slightly and soft.
Remove the neck from the water and add to the skillet to remove juices from the bottom of the skillet. Transfer the sauteed mix back into the pot. Take out your immersion blender and blend the mixture with the water. It should produce a thicker looking stock. Make sure all is blended well. Once blended allow to simmer uncovered for about a 1/2 hour. It will reduce quite a bit and that is okay!
When the chicken is done, add the drippings from the pan into the gravy mix. Add Salt and pepper to taste. I blended the fat in for a more even consistency. Enjoy!
I am going to list what I used, but I have a feeling you can change it up a bit!
The neck and gizzards of one chicken
1/4 onion chopped
2 stalks celery
1/2 carrot, peeled, chopped
1/2 bulb elephant garlic (probably 1 normal clove)
1/4 cup chopped fennel. (we are using this later in the week for a soup...)
1 Tbsp Butter
Salt and pepper to taste
Drippings from one 5-7lb chicken stuffed with celery stalks/leaves
In a 2 1/2 quart pan place the neck of the chicken, cut up, in the pot. Cover with several inches of water. Bring to a boil and skim any scum that rises to the top. Allow to simmer covered until water is an inch above the neck. (about 30-45 mins.) In the meantime pre-heat a cast iron skillet. Place 1 tbsp of Butter in the skillet and add the chopped up giblets, celery, garlic, onions, fennel and carrots. Saute until browned slightly and soft.
Remove the neck from the water and add to the skillet to remove juices from the bottom of the skillet. Transfer the sauteed mix back into the pot. Take out your immersion blender and blend the mixture with the water. It should produce a thicker looking stock. Make sure all is blended well. Once blended allow to simmer uncovered for about a 1/2 hour. It will reduce quite a bit and that is okay!
When the chicken is done, add the drippings from the pan into the gravy mix. Add Salt and pepper to taste. I blended the fat in for a more even consistency. Enjoy!
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