Popcorn (Stovetop)

Ingredients:
1/2       cup popcorn kernels
Possible toppings:
sea salt
turmeric
nutritional yeast
cinnamon
Directions (air popped):
1.    Pop the kernels in your air-popper, following directions for use.
2.    Melt coconut oil & drizzle it on the popped corn.
3.    Sprinkle with turmeric & salt. Enjoy!
I use a POPCO Popcorn Popper to make popcorn. I am not normally an advocate of the microwave, but when it comes to making popcorn I am. I can make oil-free popcorn easily using this popper.

Important note: I only recommend air popped or a microwave popper so that your popcorn can be prepared without oil. Oils add calories and extra fats of a type that works against the liver.

Directions (microwave popper): 

1.    Add kernels to popper (and any other desired ingredients)
2.    Cover with lid
3.    Put in microwave and press the ‘popcorn’ button (about 2 and 1/2 minutes)
4.  Eat directly from the bowl or transfer to another heat safe bowl.
    NOTES: Oil-free popcorn is ideal because oils can cause adverse reactions for those with IBS.  In fact, it’s not recommended that you eat popcorn while experiencing painful IBS symptoms, but once you get your symptoms under control, popcorn makes a good snack. Most can have up to 7 cups popped.


    Since popcorn is a grain it should be avoided while on all healing diets. Yet, popcorn is a great REAL FOOD snack when prepared at home using fresh, NON-GMO, and organic ingredients. It was the most difficult grain for me to “give up” while healing, but it was definitely worth the wait.

    3.2.2708

    Kale Chips “Your Way”

    Potato chips are not currently in my diet because potatoes should be avoided on the GAPS, SCD and Candida Free Diets. So, when I want something crunchy other than my homemade crackers, I make kale chips. I’m saving so much money by making them on my own also.

    Additionally, I prefer to make them myself because I know exactly what I’ve put into them and I can “mix it up” based on my own preference. Ideally for best results, you should use a dehydrator – but an oven will work too.

    These are YOUR home-made Kale Chips. So many of the ingredients listed below are optional including the nuts, but they do add a special crunch when used in a recipe. Add seasonings/spices to taste and any combination that you like (keep them light, will be stronger once dehydrated) Listed below are some that I use often.
    Ingredients:
    • Dehydrator (or Oven set to it’s lowest setting. 200 degrees Celsius is the max temperature)
    • 1 bunch of washed kale, not necessary to fully dry the leaves
    • (I’ve used both “common” kale and “lacinato” kale)
    • 1/4 – 1/2 cup nuts or seeds (Most commonly used ones: Walnuts, almonds, cashews, sunflower seeds. Nuts are optional, but most commercial recipes use them to create a denser crunchiness.)
    • garlic powder to taste
    • turmeric
    • cayenne pepper
    • onion powder
    • curry powder
    • 1/4 cup (yellow, orange or red) bell peppers or tomato (these add liquid to the mixture in addition to the oil)
    • salt to taste
    • nutritional yeast will give it a cheesy flavor – use about 2 TBS or even more 
    Instructions:
    1. Add everything except for kale to a blender or food processor.
    2. Taste your recipe. Remember the flavor will be a bit stronger when dehydrated.
    3. Add just enough water, if needed, to enable you to pour your flavor mixture over the washed kale – kale does not need to be dried. The water will evaporate.
    4. Massage the mixture into the kale. They might begin to look a bit wilted, but that’s OK.
    5. Spread the kale onto the dehydrator and dehydrate between 105 and 135 degrees Celsius.
    6. (At 135 degrees Celsius, the kale will be ready in 2 – 3 hours. Yet, many raw food proponents suggest keeping temperature under 115 degrees Celsius.)
    Notes:
    Here is one specific flavor combination that I enjoyed recently:
    1/4 cup walnuts + 3 TBS almond meal (mix with water to form nut butter/paste)

    Other recipe ideas:1. Nutritional yeast is really tasty with cashew nuts plus other seasonings
    2. Sunflower seeds and sesame seeds (keep whole) with coconut oil (no olive oil) plus other seasonings 3. Add Stevia for sweetness (perhaps if you are going for a B-B-Q flavor combination)

     
    ANOTHER OPTION: You can add some Kale to one of the flavor mixtures which includes nuts and spread the paste onto a baking sheet to make homemade crunchy crackers. By adding nutritional yeast and a little cayenne, you just might end up with some "Cheez-It" type snacks.

    My dehydrator is by Nesco. I purchased it from Kohl’s for about $35 (year 2012) or less when I used my Kohl’s coupon. I haven’t had the privilege of trying an Excalibur dehydrator. But this one does just fine.

    Lactofermented Cucumbers

    (Just one more fermented recipe to add this week.  Hopefully this will give you a variety of fermented foods to try while you are seeking healing.  I originally began writing this article a few months ago. So, now the pickles are gone and I need to make more.  Everyone in my family who likes pickles liked these. Remember, these pickles are good for you.  These pickles lack the yellow #5 and preservatives that are found in store-bought commercial pickles.)

    After 3 weeks of waiting, I finally got to try my lactofermented cucumbers (vinegar-free pickles).  I’m not even a pickle eater, but I will eat these because they are a healthy snack due to the Lactobacilli (live bacteria) benefits they provide.  This food will help heal my digestive system.

    The recipe is from the Internal Bliss Cookbook designed for those following the Gut and Psychology Syndrome diet.  All recipes are grain-free, refined-sugar-free, and lactose-free.

    Ingredients:
    2 1/2 lbs pickling cucumbers, unwaxed (necessary)
    1 medium onion*
    sea salt
    1 tsp yellow mustard seeds
    dill blossoms to taste

    optional: 2-3 cloves garlic*, peeled; 1 tsp coriander seeds; 3 bay leaves, raspberry, currant or grape leaves; 1-2 small hot red peppers (dried is fine); 1 Anaheim or sweet green pepper*, seeded and sliced.

    *High FODMAP food – remove from ingredients to achieve a Low FODMAP recipe.

    Directions:

    1. Peel and cut the onion in quarters.  If you are using small whole cucumbers, poke a couple of holes in each one with a sharp knife.  Cucumbers should be a consistent size. 
    2. Pack the cucumbers tightly into the jar with your choice of seasonings.
    3. Make a brine of 2TBS sea salt per quart of filtered water. Pour over vegetables.  Make more if necessary to fully cover the cucumbers.
    4. Put the lid on, but not tight.  Put the jar onto a plate or something to catch any liquid that might bubble over.  Put into a dark cabinet for one week.
    5. After the week of fermentation, remove leaves, cap jar and place into the refrigerator for two weeks to mellow.
    Note:  Just like the book warned that there might be a layer of white yeast (kahm yeast)  which shows up – my pickles did have this yeast.  But it was nothing to worry about and it did not affect the pickles in any way.
    They were really good on my “bun-less” grass-fed burger with homemade ketchup.
    Published with Blogger-droid v2.0.4

    www.realfoodanddrinks.com

    Homemade Larabars!


    Homemade Larabars!
    A great snack without any processed sugar…only nature’s best!

    Most Larabars are made using cashews, almonds and/or pecans plus dates and other fruits.  The dates help the bar hold together because of their moistness. Dates are an excellent source of potassium and other important vitamins and minerals.

    Ingredients:

    • 1 cup raw cashews (or other raw nuts)
    • 1 cup pitted dates
    • a dash of salt – optional

    Directions:

    Pulse cashews and dates together in a food processor.


    Shape into a bar and enjoy. It’s that easy and they are YUMMY!

    NOTES:

    1. Learn more about Larabars – Vegan and Dairy-Free Food Bars
    2. Also, You may want to try the 3 Ingredient Date Balls Recipe (a very similar recipe).
    www.realfoodanddrinks.com

    Garden Pâté

    My daughter asked me the definition of pâté so I decided to look it up:
    1 – a meat or fish pie or patty
    2 – a spread of finely chopped or pureed seasoned meat <chicken liver pâté>

    Well in this case, the title of this dish might be a bit misleading…unless I tell you that this recipe comes from a raw food recipe book, so there is NO meat in it.  I guess one might say that nuts take the place of meat for raw Foodists.   I was looking for something a little different for lunch today.   It’s really amazing how creative you can get with salads.   Yes, you never have to eat the same salad twice.
    Here is the recipe for Garden Pate which makes 4 servings.  I cut this recipe in half today and I ate both servings within a few hours of one another.  Recipe comes from Ani’s Raw Food Kitchen by Ani Phyo.
    • 1 cup almonds, dry
    • 1 TBS grated ginger
    • 2 cloves garlic
    • 1 tsp sea salt
    • 3 carrots
    • 2 stalks celery
    • 1/4 cup yellow onion
    • Juice of 1/2 lemon, about 1 TBS
    • 1/2 cup raisins
    • 1 – 2 TBS water to thin, if necessary
    1. Process almonds into a powder.  Empty into large bowl and set aside.
    2. Add all veggies and salt to food processor and pulse into small pieces.
    3. Add to almonds in bowl along with remaining ingredients and mix well.
    4. Scoop on a bed of greens or place into a lettuce leaf (or collard green leaf) to make a wrap.
    I added 1/2 avocado.  This was so tasty that I didn’t add any additional dressing.
    www.realfoodanddrinks.com

    Raisin Almond Butter Breakfast Spread

    This isn’t just any almond butter.  Yummy!  Yummy! RAW and preservative FREE!

    Raisin Almond Breakfast Spread
    I was wondering if I would get this article typed before I finished my slice of gluten free bread and this almond butter spread.  Nope!  It’s all gone, but I will finish this before getting another helping.
    This recipe comes from the Whole Food Recipes book that came with my Vitamix.(If you order a Vitamix using my affiliate code “06-006562″ you will receive FREE standard shipping.)
    Ingredients            Directions
    2 TBS honey or agave nectar1 cup raw almonds

    2-inch cube of fresh ginger (I used a crystallized ginger)
    1 cup raisins
    -or-
    1/2 cup raisins, 4 dates and 4 dried apricots (figs, etc)
    1. Place all ingredients into the Vitamix container in the order listed and secure lid
    2. Select Variable 1.
    3. Turn machine on and quickly increase speed to Variable 10, then to High.
    4. Blend for 1 minute, using the tamper to press the ingredients into the blades.
    Notes:  You might want to add a bit of oil to get the desired consistency you desire.  The Roasted Almond Butter recipe in the book does recommend this.  My spread was very thick, but perhaps if I would have used fresh ginger, it would have had a softer texture.  Also, be sure to remove any pits from your dried fruits such as figs and dates or you will have hard pit pieces that can harm your teeth.
    Cleaning:  This was amazingly easy to clean.  I tried to create a video, but my camera did not do a good job.  I know this is the stickiest mess I would ever create in the Vitamix, so it was a good test.  I did have to clean it twice.  The cleaning instructions are to fill with 1/2 water add 1-2 drops of dish liquid and run for 1 minute.  I guess sticky messes such as these require 2 minutes.
    More Ideas:  I can imagine adding cinnamon or cayenne pepper to the mix to give a different spice.  My taste buds are SCREAMING!
    www.realfoodanddrinks.com