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Avocado-Vanilla Sorbet~ with 7 variations including peppermint, mint chocolate chip, dark chocolate and ice cream

July 24, 2015, 8:17 am
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Avocado-Vanilla Sorbet~ with 7 variations: peppermint, mint chocolate chip, dark chocolate, lime, fresh herb, ice cream, and berry
Servings6 servings
Prep Time10 minutes
Passive Time20 minutes
Ingredients
Instructions
  1. Place all ingredients in blender, in the order they are listed. Puree until honey is fully dissolved, 30-50 seconds.
  2. Pour into ice cream maker, according to manufacturer's instructions.
  3. Serve immediately or freeze for later, pulling it out 15 minutes early for easy scooping.
Recipe Notes

Variations

  • Peppermint- Substitute vanilla extract with 3/4 tsp. peppermint extract. (Quantity may vary if you use a different brand.)
  • Mint Chocolate Chip- Substitute vanilla extract with 3/4 tsp. peppermint extract. Chop unsweetened dark chocolate, 3/4 cup, and add into freezing ice cream during the last 2-3 minutes of churning.
  • Chocolate- Heat 1 cup of the filtered water. Add 1/2 cup cocoa and a pinch of sea salt, whisking it into the hot water.
  • Other flavors we love include the following:
    • Lime- Substitute 1/3 cup of the water with lime juice.
    • Fresh Herb- Puree in fresh herbs like basil, mint or tarragon, with the above lime juice.
    • Ice Cream (dairy-free option) or Frozen Yogurt- Replace 1/2 of the water with coconut milk, sprouted nut milk, yogurt or cream. If you use the cream option do not puree it for the full 30-50 seconds. Add it in toward the end of pureeing, so it doesn't turn into butter.
    • Berry- Replace one cup of the water with one cup berry puree or a heaping cup of whole or chopped berries.
  • Sprinkle 1 tsp. gelatin over one cup of the water used, in a small saucepan. Dissolve completely by heating the water, stirring. Add this back into the recipe, in the blender.

The post Avocado-Vanilla Sorbet~ with 7 variations including peppermint, mint chocolate chip, dark chocolate and ice cream appeared first on Eat Beautiful.

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AIP Apple-Cinnamon Breakfast Porridge {GAPS, Paleo}

October 9, 2015, 7:37 am
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AIP Apple-Cinnamon Breakfast Porridge
Servings4 servings
Prep Time20 minutes
Ingredients
Instructions
  1. Place water, dried coconut, about 1/3 of whole apple, and the apple peel into a high powered blender. Puree on high for 50 seconds. Add gelatin, cinnamon and optional stevia and blend again briefly, about 10 seconds.
  2. Dice remaining raw apple into small cubes. Set aside. Using a spoon scoop out the flesh from cooked squash. Cut "spaghetti" into short lengths.
  3. Place puree into medium size saucepan. Add spaghetti squash and heat gently, stirring. Simmer over low heat for 5 minutes; then allow the porridge to cool slightly, which will thicken it. Or refrigerate it until it's quite thick.
  4. Serve, topped with raw apple and honey.

The post AIP Apple-Cinnamon Breakfast Porridge {GAPS, Paleo} appeared first on Eat Beautiful.

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Paleo/GAPS Meringue~ with 1/2 the sweetener!

January 3, 2016, 7:58 am
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Paleo/GAPS Meringue~ with 1/2 the sweetener!
Servings8-12 servings
Prep Time20 minutes
Ingredients
Instructions
  1. Place water in small bowl. Sprinkle gelatin over its surface. Set aside, allowing it to "bloom."
  2. Beat the egg whites on high with an electric mixer or beaters until they become stiff, about 2 minutes.
  3. In a small saucepan (choose a lightweight saucepan to make the next step easier) add the honey and/or maple syrup. Heat maple syrup & honey just to boiling, and then remove from heat. Swirl the pan as needed to evenly distribute the bubbles, when bringing to a boil.
  4. Add the now solidified gelatin mixture to egg whites. While constantly beating, pour the hot syrup mixture into the fluffy egg whites and gelatin in a slow and steady stream.
  5. Finally, add vanilla and continue to beat the mixture. Keep beating until it forms peaks. This step takes about 10 minutes. (You will see only a little change from 5 minutes to 10 minutes; but the extra time will yield the right texture.)
  6. Once chilled this meringue will set. Use it right away if you wish to decorate with it.
Recipe Notes

Variations

  • Less-Sweet Marshmallows- Use 2 teaspoons gelatin instead of the 1-1/4 teaspoons the recipe calls for. Dust a casserole dish with cocoa powder and spread the meringue in immediately after it's finished; dust the top as well. Cut into cubes after chilling for 2-3 hours.
  • Whipped Cream- Whip 2 cups cold cream until stiff. Using a spatula, gently but completely fold in 1/2 the meringue. Delish! To make this variation GAPS-friendly, use cultured cream (such as Nancy's probiotic sour cream). Whip it lightly, to loosen and lighten it; then fold in the meringue.

The post Paleo/GAPS Meringue~ with 1/2 the sweetener! appeared first on Eat Beautiful.

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Chocolate Eclair Cake

February 20, 2016, 4:36 pm
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Chocolate Eclair Cake
Servings12-15 servings
Prep Time1 hour
Passive Time7-8 hours
Ingredients
Eclair Pastry Crust
Vanilla Custard
Whipped Cream (that won't wilt)
Instructions
Eclair Pastry Crust
  1. (Make this recipe first.) Preheat oven to 325 degrees. Grease a 9" by 13" casserole dish. Set aside.
  2. Place the following items into a blender and puree until smooth: egg yolks, cooled butter, warm milk, cassava and sea salt.
  3. Beat egg whites in medium size bowl until stiff peaks form. Pour blender puree into bowl of egg whites and fold in whites until mostly incorporated.
  4. Pour and spread evenly over bottom of greased casserole dish. Bake in preheated oven until puffed and golden all over, about 25 minutes. Set aside to cool while you make the custard.
Vanilla Custard
  1. Wait to make the custard until the pastry crust is out of the oven cooling.
  2. Whisk together arrowroot and gelatin in small bowl. Into medium saucepan, pour milk, egg yolks, maple syrup, and sea salt. Sprinkle arrowroot mixture over its surface, and whisk again to combine.
  3. Cook over medium heat about 10 minutes, stirring CONSTANTLY until pudding begins to thicken. It will start to steam first, which is your sign that the custard is almost done. Once thickened, remove immediately from heat.
  4. Add butter and vanilla and continue to stir until mixed.
Whipped Cream
  1. Wait to make the whipped cream until the crust and vanilla custard have chilled, assembled, in the fridge for a minimum of one hour.
  2. Place water in small saucepan. Sprinkle gelatin over its surface. Heat until steamy, stirring, and gelatin is foamy and melted. Turn off heat. Add maple syrup and set aside.
  3. Whip cream in large chilled bowl, using chilled beaters. Once it holds soft peaks, gradually pour in sweetened gelatin water, in a steady stream. Once fully incorporated and stiffer peaks have formed, stop beating and set aside.
Assembly
  1. Fill slightly cooled crust with warm custard, smoothing out the surface. Chill 1-3 hours. Top with freshly whipped cream. Top with generous decorative drizzle of Chocolate Syrup (see the link to this recipe below**). Chill for 3-5 hours or overnight, before serving. (Best chilled for 6 hours minimum before serving.) Whole process can occur in one day, serving it that evening, including chilling times.
Recipe Notes

* Use leftover egg whites to make the best Paleo/GAPS Meringue, with half the sweetener of most meringues.

**Chocolate Syrup recipe here.

The post Chocolate Eclair Cake appeared first on Eat Beautiful.

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Beautiful Rhubarb Sauce

April 17, 2016, 5:07 am
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Beautiful Rhubarb Sauce
Servings8 servings, as a generous condiment
Prep Time10 minutes
Cook Time10 minutes
Ingredients
Instructions
  1. Place rhubarb and water in a medium-large sized saucepan. Bring water to simmer over medium-high heat. Reduce heat to low. Cover and cook for 5 minutes.
  2. Remove lid and simmer 3-5 additional minutes, stirring, so water evaporates slightly but the bottom doesn't scorch.
  3. Turn off heat. Add maple syrup and butter, stirring to mix.
  4. Serve or store in refrigerator. Keeps 5 days.

The post Beautiful Rhubarb Sauce appeared first on Eat Beautiful.

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Mojito Popsicles~ for grown-ups! {Alcoholic & Paleo}

June 14, 2016, 6:09 pm
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Mojito Popsicles~ for grown-ups! {Alcoholic & Paleo}
Servings7-8 popsicles
Prep Time10-15 minutes
Passive Time3-6 hours
Ingredients
Instructions
  1. Place all ingredients except alcohol into blender, and puree until smooth, about 30 seconds.
  2. Add alcohol and blend again briefly, to mix.
  3. Pour cocktail into popsicle molds, securing the bases and sticks. Add thin slices of lemon, lime or cucumber if you wish, pushing 1 or 2 pieces into puree.
  4. Freeze 3-6 hours, until fully frozen. Serve.
Recipe Notes

*This is my favorite spearmint essential oil. It's very potent, so just a dash will do it. A lovely accent!

The post Mojito Popsicles~ for grown-ups! {Alcoholic & Paleo} appeared first on Eat Beautiful.

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Nourishing GAPS Diet Soup with a *Secret* Ingredient …optional Instant Pot Bone Broth & Directions {also Paleo/AIP}

October 1, 2016, 4:27 pm
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Nourishing GAPS Soup with a *Secret* Ingredient {also Paleo/AIP}
Servings6 servings
Prep Time1 hour
Ingredients
  • 2pounds chicken thighsorganic; chopped into 1" cubes or leave whole to shred after cooking
  • 1-1/2pounds bonessustainably-sourced, chicken feet are the best!
  • 1-1/2gallons filtered wateror whatever amount of water fills your pot
  • 1pound carrots,sliced
  • 2cups winter squashcooked leftover squash, scooped or in chunks; or other basic veggies: cabbage, chopped; sauteed sliced mushrooms, frozen peas etc.
  • 1bunch green onionsor chives, chopped finely
  • 1 Tablespoon + 1 teaspoon sea saltor up to 2 Tablespoons sea salt for larger crock pots
  • 4shakes (about 6-8 drops) lemongrass essential oilor basil essential oil, or a combination of both: see links below
  • 1inch fresh ginger,grated or finely minced (optional)
  • 1clove garlicoptional
Instructions
  1. Place bones, water and sea salt into pot or Instant Pot. If IP, seal lid, close steam vent, press Soup button (30 minutes). Otherwise, cook broth for 2-3 hours according to these instructions: http://bit.ly/2dtNQ2p (Or see link* below.)
  2. If using IP, allow pressure to release on its own for 15 minutes; then press Cancel, open vent, and when steam is done escaping, open lid. Using a ladle or tongs remove bones to large bowl. Allow pot to cool slightly, then strain broth into two 1/2-gallon jars (place metal spoon inside to prevent cracking*) or storage container. Rinse out Instant Pot or cooking pot.
  3. Add chicken and carrots** (and any additional desired raw vegetables, excluding already cooked winter squash) to pot. Add 1/2 gallon broth. Set aside 3 cups additional broth. Simmer until chicken is cooked through and carrots are tender, about 30 minutes, stirring occasionally. In IP, replace lid, close vent, press Soup button and adjust time to 5 minutes. When timer goes off, allow pressure to release on its own for 15 minutes. Then press Cancel and open steam vent. Shred chicken using two forks, if thighs were left whole. (It will almost fall apart.)
  4. Place the 3 cups broth (set aside earlier) into blender, still warm. Add essential oil (and optional ginger and garlic). Blend on medium speed for 10 seconds. Add blender contents to soup pot that contains chicken, stirring to combine. Add optional leftover winter squash and any sauteed veggies or lightly cooked peas. Taste, adding sea salt if needed. Serve, garnished with lots of green onions or chives.
Recipe Notes

*This is a fun bone broth storage tip. If you place a metal utensil into your canning jar before pouring in the hot broth, the utensil will absorb the heat and prevent breakage.

Here's the lemongrass essential oil I use.

Here's the basil essential oil I use.

*See How to Make Bone Broth here.

**This recipe method has the carrots simmer, which is a gentle GAPS Diet preparation, suitable for the Introduction Diet. However, if you want a more gourmet approach and flavor, saute the carrots instead.

 

The post Nourishing GAPS Diet Soup with a *Secret* Ingredient …optional Instant Pot Bone Broth & Directions {also Paleo/AIP} appeared first on Eat Beautiful.

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How to Make Chicory “Coffee”- 1 ingredient, herbal, 5 minutes to make, great prebiotics! (AIP safe)

April 9, 2017, 5:38 am
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How to Make Chicory "Coffee"- 1 ingredient, herbal, 5 minutes to make, great prebiotics! (AIP safe)
Servings1-2 servings
Cook Time5 minutes
Ingredients
Instructions
  1. Place water into small saucepan and bring to simmer. While it heats add chicory either to a French press -or- to the pot with water.
  2. When water comes to a boil, turn off heat and pour it into French press. Alternately allow the chicory root to steep in the pot. Steep for 5 minutes.
  3. Pour through mesh strainer into mug. Sweeten and/or add something creamy, as desired; or drink black.
  4. See Recipe notes below for variations.
Recipe Notes

Here's where to source roasted chicory root.

Variations

  • "Herbal Coffee"~ Add 1 Tablespoon roasted, ground dandelion root to the hot water, to steep with the chicory. (You can find ground dandelion root here.)
  • "Bulletproof"~ Make it "bulletproof" by placing the finished "coffee" in the blender. Add: 1 Tablespoon MCT oil, 1 Tablespoon coconut oil (get 10% off at check out with code BEAUTIFUL10) (or ghee, if tolerated), and 2 teaspoons honey or maple syrup, if desired. I also like to add 1 Tablespoon gelatin. Blend using caution, starting at the blender's lowest speed; then increase to medium speed for 12 seconds.
  • "Horchata"~ Blend in 1/4 teaspoon cinnamon, 1 Tablespoon coconut cream, and 1 Tablespoon gelatin or collagen. Blend using caution, starting at the blender's lowest speed; then increase to medium speed for 12 seconds.
  • "Mocha"~ Blend in 1 Tablespoon toasted carob (or fair trade cocoa powder), 2 teaspoons honey or maple syrup, 1 teaspoon real vanilla extract, and a pinch of sea salt. I also like to add 2 Tablespoons fat of choice (coconut oil, butter or ghee) and 1 Tablespoon gelatin. Blend using caution, starting at the blender's lowest speed; then increase to medium speed for 12 seconds.

The post How to Make Chicory “Coffee”- 1 ingredient, herbal, 5 minutes to make, great prebiotics! (AIP safe) appeared first on Eat Beautiful.

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Strawberry-Basil Switchel

May 13, 2017, 8:32 am
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Strawberry-Basil Switchel
Servings8 cups
Prep Time10 minutes
Ingredients
Instructions
  1. Place 4 cups water in the blender. Add the strawberries, ginger and maple syrup (or honey).
  2. Blend on low speed for 10 seconds. Then increase to medium for 15 seconds.
  3. Pour the contents of the blender into a *1/2 gallon mason jar* [see link below]. Add the apple cider vinegar, fresh basil, and remaining 2 cups water. Stir to mix. (If there is too much water, just add the remaining 2 cups until the overall liquid level in the jar reaches the narrowed neck space, allowing about 1 inch head space.) Screw on lid.
  4. Leave the ferment out at room temperature (covered with a tea towel) for 24 hours. Then refrigerate overnight. Switchel will only get stronger and the flavors more distinct as it refrigerates. May be refrigerated up to a week, or maybe longer, but I haven't tried that, because we usually drink it within 3 days.
  5. Note: Switchel does not need to be left out. I like to do this step to increase the probiotics. You can actually serve it immediately, or simply chill and serve.
Recipe Notes

This is the unfiltered apple cider vinegar I use.

*Here are the mason jars I use.

The post Strawberry-Basil Switchel appeared first on Eat Beautiful.

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Saffron-Vanilla no-bake Cheesecake {grain-free, egg-free, no cow dairy option}

July 29, 2017, 4:45 pm
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Saffron-Vanilla no-bake Cheesecake
Choose only one crust option below, based on your preference: one is cassava flour-based and is baked; it's a traditional cheesecake crust. Option 2 is a no-bake sprouted nut or seed and date crust. Have your chevre (or cream cheese) at room temperature for the filling.
Servings10 servings
Prep Time25 minutes
Ingredients
Crust Option #1- Cassava Flour (baked)
Crust #2- Date-Nut/Seed (no-bake)
Chevre (Soft Goat Cheese) Filling
  • 211 ounce chevre logsor the equivalent of 22 ounces chevre, room temperature (or use cream cheese, if preferred)
  • 1/2cup filtered water
  • 1/4-1/3cup maple syrupor raw honey, according to taste (our family uses 1/4 cup)
  • 1-1/2teaspoons gelatinsee link and discount code below
  • 15strands saffronsee link below
  • 1-1/2teaspoons vanilla extractor 1/4 teaspoon vanilla bean powder, see link and description below
Instructions
Crust Option #1- Cassava Flour (baked)
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine flour, coconut sugar, sea salt, and baking soda in food processor. Pulse briefly to blend.
  3. Add lard, butter or coconut oil and pulse again until flour begins to come together, darkening slightly and absorbing the fat (about 2 minutes).
  4. Press mixture into 9-inch springform pan. Bake for 9 minutes. Set aside to cool while you make the filling.
Crust Option #2- Date-Nut/Seed (no-bake)
  1. Combine all of the crust ingredients in a food processor or high-powered blender, and pulse to blend.
  2. Press mixture into 9-inch springform pan. Place into freezer while you make the filling.
Chevre (Soft Goat Cheese) Filling
  1. Place room temperature chevre into food processor or blender.
  2. Pour water into small saucepan. Sprinkle gelatin over its surface and allow to "bloom" for one minute.
  3. Stir over medium heat for about 2 minutes until mixture is steamy and foamy, conveying that gelatin has dissolved.
  4. Add and stir saffron into hot gelatin water and allow to steep and cool 10 minutes.
  5. Add all remaining ingredients to food processor or blender: sweetener, gelatin-saffron water, vanilla.
  6. Pulse until fully combined. If using a blender you may need to use a lower speed and stop and start a few times using a spatula to get it fully mixed.
Assembly
  1. Pour filling into crust and smooth the top surface.
  2. Refrigerate 6 hours or overnight. Slice with a wooden knife (so you don't scrape the pan) and serve.
Recipe Notes

Ingredient Links and Discount Codes

  • Sustainably-sourced Gelatin (discount code here- enter BEAUTIFUL10 at checkout)

  • Vanilla Bean Powder (get it here)- Vanilla bean powder is a whole food. It's the entire bean ground up, not just the seeds-- yes, the exterior bean is edible! It's super flavorful and the most economical way to buy vanilla!

  • Saffron (get it here)

  • Otto's Cassava Flour (get it here)

  • Maple Sugar (get it here)

  • Read How to Sprout Nuts and Seeds HERE.

  • Cheesecake Pans (get them here)- These are leakproof, for baking cakes or cheesecakes. I like this set for the price because it includes the smaller size that fits in my Instant Pot!  (Here's my Instant Pot New York Cheesecake recipe, another great option in the summer that won't heat up the house, but it does contain eggs.)

  • Wooden Knife (get it here)- These are great every time you need to cut a cheesecake, so your non-stick surface doesn't get scratched.

The post Saffron-Vanilla no-bake Cheesecake {grain-free, egg-free, no cow dairy option} appeared first on Eat Beautiful.

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GAPS Gummies for *Introduction Diet*

August 30, 2017, 3:04 pm
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GAPS *Introduction Diet* Gummies
Servings10 servings
Prep Time20 minutes
Ingredients
Instructions
  1. Place 4 empty gummy molds (see link below for gummy molds) on 1-2 large cookie sheet(s). Make room in fridge for 1-2 cookie sheets. (You can use just one cookie sheet if you stack the molds 2 on the bottom and 2 on top.)
  2. Add water to large saucepan.
  3. Sprinkle gelatin over water. Stir in with fork. Allow to bloom for several minutes.
  4. Set out three large mugs, bowls or heat-proof cups. Add 2 ginger tea bags to one cup, 2 peppermint tea bags (or fresh mint) to second cup and reserve fennel/licorice.
  5. Place saucepan over medium heat, stirring continually until water is steaming hot and all gelatin is completely dissolved.
  6. Ladle 3/4 cup hot water into each mug with tea bags. Add sweetener to all three mugs, but don't yet stir in. (See Recipe notes for how much sweetener to add.) Add fennel seeds to remaining gelatin water in pan, and keep pan over low heat. Allow all herbs to steep 10 minutes.
  7. Remove tea bags from each mug, or fresh herbs, and squeeze out any extra water. (If using fresh ginger, strain through fine mesh strainer pressing on solids.)
  8. Pour fennel seed water through a strainer into final cup with honey to remove solids.
  9. Stir honey into each mug, so it completely dissolves.
  10. Use the dropper that came with gummy molds to distribute three gummy flavors into gummy molds.
  11. Transfer cookie sheet(s) with gummy molds to fridge for minimum of 3 hours.
  12. Once gelled, unmold gummies. Serve or store in sealed containers in fridge. I like to use wide-mouth, quart-size mason jars for storage. Enjoy!
Recipe Notes

Gelatin *Discount*

  • Use this link for a 10% discount at Checkout. Enter the code BEAUTIFUL10.

How much sweetener?

  • You can use up to 1 Tablespoon honey for each flavor. This will make a gummy that's pretty sweet, but still tastes healthy.
  • If you prefer the gummies to be less sweet, try adding 1-2 teaspoons honey and then tasting, remembering that the liquid tastes sweeter than the firm gummy.
  • If you are fighting candida and want to use no sweetener or stevia, those are fine options as well (although stevia is not technically GAPS Intro legal; so do so using your own discretion). If you choose stevia, sweeten to taste.

The post GAPS Gummies for *Introduction Diet* appeared first on Eat Beautiful.

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AIP Pumpkin Cake {dairy-free, nut-free, egg-free}

October 28, 2017, 2:28 pm
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AIP Pumpkin Layer Cake
Double this recipe for a large layer cake or to fill a 9" by 13" casserole dish for a sheet cake. Otherwise it will make a small, tall cake or an 8" or 9" layer cake that is low. My photos show the low 9" layer cake, which serves 8 people. (Double the recipe, too, if you want lots of leftovers, to eat the treat all week!)
Servings8 servings
Prep Time25 minutes
Cook Time25 minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Grease preferred cake pan(s), depending on what size/shape you'd like for your finished cake.
  2. Stir together wet ingredients in a medium size saucepan over very low heat: pumpkin, coconut butter, water, avocado oil, maple syrup and apple cider vinegar. The goal is not to heat the liquid but to prevent the cold ingredients from solidifying the coconut butter. If all of your ingredients are room temperature, including the maple syrup, then you can just mix them in a medium size mixing bowl. Set aside.
  3. In another medium size mixing bowl whisk together the dry ingredients: cassava flour, coconut flour, gelatin, baking soda and sea salt.
  4. Pour the wet ingredients into the dry and fold together thoroughly using a rubber spatula.
  5. Pour batter into prepared pan(s).
  6. Bake until very golden brown, starting to check for doneness at about 25 minutes, depending on the pan size(s). (A 9" by 13" will take a minimum of 35 minutes.) When done a toothpick inserted in the center will come out clean or with a few crumbs adhering.
Recipe Notes

Best deal on coconut butter HERE.

Get cassava flour (THE best Paleo flour 😉 ) HERE.

Get 10% off sustainable gelatin HERE by entering code BEAUTIFUL10 at checkout.

The post AIP Pumpkin Cake {dairy-free, nut-free, egg-free} appeared first on Eat Beautiful.

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Fermented Cranberry Sauce with figs, citrus and cloves

November 4, 2017, 6:44 pm
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Fermented Cranberry Sauce
Servings5 cups
Prep Time15 minutes
Passive Time5 days
Ingredients
Instructions
  1. Place cranberries into high powered blender or food processor. Pulse repeatedly until cranberries are diced and minced. Empty cranberries into medium-size fermentation crock or ceramic/glass large bowl. Set aside.
  2. Add remaining ingredients to blender, except the brine and cinnamon stick, (if using). Pulse until ingredients are chopped small, without pureeing.
  3. Add blender contents to crock or large bowl with cranberries. Using a wooden spoon, stir in brine.
  4. Spoon sauce into sterilized jars, if not using ferment crock. Weight down, so brine rises just slightly above weight. Clean the rim and inside upper edge of jar or crock. Place lid on jar or crock.
  5. Leave at room temperature, preferably in a warm location or on a warm sprouting mat (if winter time- see Recipe notes for mat) for about 5 days. Ferment may be bubbly when complete.
  6. Refrigerate or place in cold storage. Serve over time, enjoying up to 1/4 cup with meals.
Recipe Notes

Fermentation Tools

My two favorite fermentation tools are either glass mason jar weights or the Korean-designed part-ceramic crock. Both eliminate the challenges associated with keeping your ferment under the brine. (Find the weights HERE and the crock HERE.)

A sprouting mat (find it HERE) is great for fermentation of all kinds during the colder months. It will keep your cranberry sauce warm and move the fermentation safely forward, even when the house gets cool overnight.

The post Fermented Cranberry Sauce with figs, citrus and cloves appeared first on Eat Beautiful.

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AIP Pork, Apple & Delicata Squash BREAKFAST CASSEROLE with sage and thyme {egg-free, grain-free}

December 22, 2017, 4:51 am
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AIP Pork, Apple & Delicata Squash BREAKFAST CASSEROLE with sage and thyme {egg-free, grain-free}
Servings8 servings
Prep Time1 hour and 25 minutes total, including baking time
Ingredients
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Spread bacon out on a large baking pan (a half sheet is preferred, see link below in Recipe notes, or use two pans [with bacon pieces evenly divided between the two pans] if you don't have one big one). Bake bacon 10 minutes, until fat is partially rendered but it's not yet fully cooked.
  3. Remove pan from oven. Move bacon over to one side of pan, the pieces very close together. Add delicata slices, *coating each slice on both sides with the rendered bacon fat* as you lay them down close to each other. The pan will be full, but it will all fit perfectly.
  4. Bake in 400 degree oven about 13 minutes, until bacon is cooked perfectly and squash is cooked, but not all of it is browned.
  5. Reduce oven heat to 375 degrees.
  6. Grease large casserole dish. (It can be a 9x13" or something oval, but it needs to be about the dimensions of 9x13" so the meat comes up the right height in the dish and cooks according to these instructions. It can not be a deep, smaller dish.)
  7. While bacon and delicata are cooking, combine in small bowl: cassava flour and sifted baking soda. Set aside.
  8. In large bowl combine: pumpkin, water, vinegar, sea salt, sage; mix well.
  9. Add pork to large bowl, and stir with long, big fork, or use hand-mixer on lowest speed. Fully mix pork into pumpkin-water mixture. It will be slightly fluffy and lovely. 😉
  10. Add cassava mixture and mix well. Fold in apples.
  11. Pour into prepared casserole dish, smoothing out the top with your finger tips or the back of a spoon/fork.
  12. Place casserole into oven. Set timer for 25 minutes.
  13. Remove casserole and decoratively arrange top with delicata slices. Return to oven.
  14. Bake casserole 8-10 minutes. Watch it closely because delicata can get too dark very quickly. You want them browned, (but not burned).
  15. Remove from oven. Crumble bacon pieces all over the top.
  16. Run your fingers down the tough stems of the fresh thyme, perched over the top of the casserole, topping the casserole with fresh thyme. Try not to skip this ingredient. It is LOVELY and really finishes the casserole beautifully flavor-wise (as well as visually).
  17. SERVE! 🙂 Or the casserole can sit for up to 15 minutes before serving.
Recipe Notes

Here are the baking pans I recommend. They're very versatile and will last a lifetime. They're large and safe for everything except citrus and tomatoes (nothing reactive). Perfect for baked goods and bacon.

The post AIP Pork, Apple & Delicata Squash BREAKFAST CASSEROLE with sage and thyme {egg-free, grain-free} appeared first on Eat Beautiful.

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Instant Pot Cashew Yogurt {Paleo, GAPS, just 3 ingredients!}

February 10, 2018, 4:15 pm
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Instant Pot Cashew Yogurt {Paleo, GAPS, just 3 ingredients!}
Servings4-5 servings
Prep Time10 minutes
Passive Time2 hours + 16 hours
Ingredients
Instructions
  1. Place cashews and water in insert bowl of Instant Pot for 2 hours, to soak.
  2. Transfer cashews and water to blender. Blend 50 seconds on medium-high speed, until smooth, scraping sides of blender jar down once, if needed.
  3. Add yogurt starter (and optional stevia), and blend again briefly to combine, 5-10 seconds.
  4. Pour puree back into insert pot of Instant Pot.
  5. Plug in Instant Pot. Secure pot with insert inside. Cover insert with clear glass lid.
  6. Press Yogurt button. Use the up arrow button to manually select 16 hours (or up to 20 hours).
  7. Yogurt is fully cultured when beeper goes off. Eat warm, or chill first, refrigerating any leftovers.
Recipe Notes

Find dairy-free, vegan yogurt starter culture here.

  • NOTE: You don't have to keep buying this starter!! Save 3 tablespoons from each batch to start your next batch! What a money-saver!

Find the best liquid stevia here, and my favorite powdered stevia here.

  • Optional~ If you want to sweeten your yogurt ahead of time, very subtly, stevia does a good job and keeps this treat high in protein, high in fat and but low in insulin-producing sugars. Stevia does not interfere with the culturing process. You can still drizzle a little honey or pure maple syrup over the yogurt when you're ready to eat it, if you wish. That teeny bit of stevia is undetectable but makes the finished product perfect for our needs. I use 10-15 drops of the liquid stevia, or a couple of sprinkles of the stevia powder; stir in before culturing, so your warm, cultured yogurt is ready to eat!
  • If you prefer not to use stevia, you can leave your yogurt unsweetened; or add maple syrup or honey afterward.

The post Instant Pot Cashew Yogurt {Paleo, GAPS, just 3 ingredients!} appeared first on Eat Beautiful.

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Overnight Decoction of Dandelion and Nettles

March 28, 2018, 4:12 am
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Overnight Decoction of Dandelion and Nettles
You'll need two 1/2-gallon mason jars for the tea.
Servings16 servings
Prep Time5 minutes
Cook Time30 minutes
Ingredients
Instructions
  1. Place 1/2 gallon water, dandelion root and burdock root into large saucepan. Bring water to boil.
  2. Simmer 20 minutes, then remove from heat.
  3. Add remaining herbs. Cover. Let sit overnight.
  4. In the morning, strain equal amounts into 1/2 gallon mason jars. (Each jar will be only half full.) Add remaining filtered water to each jar, to fill. Refrigerate, drinking 1-2 glasses daily.
Recipe Notes

Find dandelion root here.

Find burdock root here.

Find dandelion leaf here.

Find nettles leaf here.

Find red clover here.

Find hibiscus here.

The post Overnight Decoction of Dandelion and Nettles appeared first on Eat Beautiful.

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Cinnamon Cupcakes with Strawberry “Buttercream” Frosting {Paleo & AIP}

April 28, 2018, 8:49 am
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Cinnamon Cupcakes with Strawberry "Buttercream" Frosting {Paleo & AIP}
Servings6 cupcakes
Ingredients
Strawberry "Buttercream" Frosting
  • 1cup lardslightly soft at room temperature (but not melted); OR (the not-orange) palm shortening
  • 1/4cup raw honey
  • 1/4cup water
  • 1teaspoon gelatinsee link and discount code below in Recipe notes
  • pinch sea salt
  • 1cup freeze-dried strawberries(find these at Trader Joe's or see the link below in Recipe Notes)
Instructions
Cinnamon Cupcakes
  1. Preheat oven to 350 degrees Fahrenheit. Line muffin pan with liners. Set aside.
  2. In large bowl combine dry ingredients: cassava flour, coconut sugar, collagen, coconut flour, gelatin, cinnamon, baking soda and sea salt.
  3. In medium bowl combine wet ingredients: fat of choice, coconut milk, water and apple cider vinegar.
  4. Add wet ingredients to dry ingredients and stir to combine.
  5. Fill muffin tin with batter. Bake until toothpick inserted in center comes out clean, about 25 minutes. Set aside to cool completely.
Strawberry "Buttercream" Frosting
  1. Place freeze-dried strawberries in food processor, blender or coffee grinder and blend to a fine powder. (If you plan to use a pastry tip to frost the cupcakes, any pieces of strawberry that aren't powdered will clog the smaller tips. So remove or crush the larger pieces; or use an open, large tip for piping.) Set aside.
  2. Place 1/4 cup water in a small saucepan and sprinkle gelatin over its surface. Stir in with fork or whisk, and allow gelatin to dissolve for 1 minute. Heat over medium heat, stirring the entire time, as the gelatin dissolves completely, about 2-3 minutes.
  3. Turn off heat and stir in honey and sea salt to dissolve. Allow to cool to room temperature, about 15 minutes.
  4. Place the lard in a large metal bowl. Beat on high with hand beaters until creamy, about 1 minute.
  5. Add honey-gelatin-water 1-2 tablespoons at a time, beating about 20 seconds after each addition. Beat until frosting is smooth and honey mixture is incorporated evenly. Frosting will be aerated slightly and hold its shape as it's beaten.
  6. Add freeze-dried strawberry powder, and beat to fully incorporate.
  7. You can frost your cupcakes at this point. (If you refrigerate the frosting before using it, simply melt it down slightly (not fully) again, beat and refrigerate until you have reached the right temperature and texture. Or bring it to room temperature slowly, and beat briefly to loosen and soften.)
Recipe Notes

You can find collagen peptides HERE. (Enter code BEAUTIFUL10 at checkout for 10% off your order.)

You can find grass-fed and pesticide-free gelatin HERE. (Enter code BEAUTIFUL10 at checkout for 10% off your order.)

Find coconut sugar HERE.

Find freeze-dried strawberries HERE.

The post Cinnamon Cupcakes with Strawberry “Buttercream” Frosting {Paleo & AIP} appeared first on Eat Beautiful.

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Lavender Blueberry Switchel

May 19, 2018, 5:37 pm
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Lavender Blueberry Switchel
Servings6-8 servings
Ingredients
Instructions
  1. Combine the following ingredients in blender: 2 cups water, blueberries, honey, apple cider vinegar, ginger, optional spirulina and optional stevia.
  2. Puree on medium speed until blueberry skins are teeny, about 50 seconds. Add lavender and blend briefly again, about 10 seconds.
  3. Pour into tall 8-cup mason jar (see link below in Recipe Notes). Add final 4 cups water. Stir and leave out on the counter for a minimum of 4 hours, but preferably overnight.
  4. Chill and serve.
Recipe Notes

Find organic dried lavender HERE.

Find a set of two 8-cup mason jars HERE.

 

The post Lavender Blueberry Switchel appeared first on Eat Beautiful.

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Paleo Blueberry-Banana Muffins (protein, resistant starch, nut & dairy-free)

July 25, 2018, 8:22 am
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Paleo Blueberry-Banana Muffins combine the moistness of bananas with the plump juiciness of blueberries — either fresh or frozen. The texture of this muffin recipe is just perfect, thanks to Otto’s Cassava Flour, rich in prebiotics. I never over-sweeten my muffins, because I want them to be truly healthy. So these jewels aren’t too sweet to be a part of ...

The post Paleo Blueberry-Banana Muffins (protein, resistant starch, nut & dairy-free) appeared first on Eat Beautiful.

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15-minute KETO Greek Bowl (beef or lamb; amazing flavors!!; Primal, GAPS, low-carb)

July 29, 2018, 6:49 am
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