Water Kefir

You can purchase your own water kefir grains over the internet or find a friend who is already making this amazing fermented beverage. All you need after that is some sugar, filtered water, time and a few glass jars. I like to use flip top jars for the secondary fermentation because they really lock in the bubbles.

What You Need: 

1/4 Cup Kefir Grains

1/4 Cup Organic Cane Sugar

6 cups Filtered Water

Dried Fruit (unsulphured)

A Coffee Filter and a Rubber Band

Flip Top Jars for the Second Fermentation

Directions: 

Bring about 1cup of the water to a boil and stir in the sugar. Make sure all the sugar has dissolved and then stir in the rest of the water to cool it down. Add the grains and dried fruit. Cover with a coffee filter using a rubber band to secure. This will allow the fermentation to happen without debris contaminating it. Store the container in a dark corner of the kitchen for about 2-3 days. 

Once it has fermented strain the grains out using a plastic strainer. You can now start a second batch with them.Divide the now fermented water into smaller flip top jars and add a little fruit juice or dissolved water to each one. You can also add some fresh or dried fruit in the phase. Close the jars and allow the water to ferment another 18-24 hours. This will create the bubbles and ferment out the sugar. 

Please be carful when opening the jars! I have personally had a few go crazy on me. 

*The one in the picture is a rooter I made simmering herbs. You can get creative and add all sorts of crazy things. 

Happy Fermenting! 

Dandelion Pesto

What You Need: 

1 Bunch Dandelion

6 Cloves of Raw Garlic

1/4 Cup Sprouted Pumpkin Seeds

1/4 Cup Raw Hemp Seeds

1/2 Cup Olive Oil

Juice of one Lemon

Pinch of Sea Salt

Pepper to Taste

Food Processor

Lemon Juicer

Directions: 

Add garlic and seeds to a food processor and pulse a few times. Wash dandelion greens and cut into smaller pieces. Add small portions of the greens to the food processor at a time. Drizzle in a little bit of the oil and then add the rest of the greens. Squeeze lemon juice in and be careful to not get the seeds in the food processor. Add salt and pepper to taste. 

 

*Add sprouts or a pinch of spirulina for added nutrition. 

*If you like a cheesy flavor add a tablespoon on nutritional yeast. 

*Add parmesan cheese is you absolutely need to. 

*Add some chili flake for an extra kick. 

 

 

Gluten & Dairy Free “Cheese” Crackers: 

These are great crackers to make at home! They take about 20 minutes all together and taste great! Perfect for kids lunches too! 

What You Need: 

1.75 Cup Almond Flour

3 TBS Nutritional Yeast

1 TBS Seasoning

1 TBS Coconut oil

1 Egg 

Juice from 1/2 of a Lemon

Wax or parchment paper

Rolling Pin

Directions:

Preheat oven to 350. Add all of the dry ingredients to a bowl and mix well. Melt the coconut oil, beat the egg and mix both with the lemon juice. Pour the wet ingredients into the dry and mix will. Plop the “dough” out on to some wax or parchment paper and using another piece of paper on top roll the dough out. You want to get them just about as this as you can. Now you can toss the top paper and cut the crackers. You can use a knife or a pizza cutter to try to keep them consistent. 

*You can always try some fun cookie cutters too! 

Slide the cut raw crackers onto a baking sheet and bake for about 12-15 minutes. Keep an eye on them because no oven is the same! 

In my first batch I left the “dough” too thick so they came out more on the chewy side. I also used a mix of seasoning instead of just salt. 

I realized I could have also used Turmeric powder to get them to have a more “cheesy” color, plus turmeric is wonderful and I am always trying to mix it in everything from coffee to any baked goods. 

Chili flake or cayenne would be a nice addition. Some friend herbs could also be fun. 

 

Family Pizza Night: 

What You Need: 

People you love! And maybe a good movie 🙂

Crust: 

1 head of cauliflower or 2 bags of frozen caulirice. 

1/4 Cup Mozzarella Cheese

1/4 Cup Parmesan Cheese

1-2 Eggs, beaten

2 TBLS Almond Flour

2 TBLS Seasoning such as basil, thyme, oregano, salt, chili flake or anything else fun you can think of. *You can always try an Indian or Mexican pizza and add fun spices! 

Sauce: 

So you are more than welcome to make your sauce from scratch, I might recommend it if you can’t find any sugar free sauce. I spent about 10 minutes in the Sauce isle and got pretty mad. Sugar was the second ingredient in most of them! Why?!?! Can’t we just keep sugar for desserts?! Anyway, I found a pasta sauce at my local grocery store that didn’t have sugar so I used that. I still added extra garlic and more spices. Especially because I like to think of these things as super foods, therefor the more of them you can eat the ore super you are! 

If you don’t find a good sugar free sauce you can buy tomato sauce and tomato paste and mix about 1 TBSP of the paste into about 1 Cup of the sauce. Then add your spices and garlic from there. 

Toppings: 

Anything you want! This is where I will remind you about the amount of cheese in the crust. We usually just put a little bit of the same cheeses on top. As you can see in the picture we all have our own preferences. 

Directions: 

Preheat the oven to 400. You can also keep whatever baking sheet you plan on using in the oven while it is heating up. This will act like a pizza stone and help you get crispy crust.

For the crust you will want to pulse the cauliflower in a food processor until you get it to look like rice. Then you want to either microwave or sautéed the “rice” to cook it. I have tried it both ways. I hate using the microwave but when we are short on time and I am trying to have it all it can be a good short cut. 

Then you will place the cooked cauliflower in a kitchen towel and squeeze the gosh darn heck out of it. I have actually busted a few towels from squeezing too hard. 

Once you get all of the water out you can now mix everything together. 

Then portion out the “dough” and press onto a baking sheet lined with parchment paper. You can do circles or squares, its up to you and the fam. 

Place the “dough” that is on the parchment paper onto the heated sheet pan and bake for about 10 minutes. 

When the 10 minutes is up you can flip the crust if you want or you can now add the toppings. 

Bake for another few minutes and maybe even put the one on broil but please please please keep an eye on it! 

When it looks bubbly and hot you are now ready to sit with the ones you love and have some yummy pizza! 

We have made this at least 10 times in our house and my man and the 6 year old both love it! 

Orange Chicken: 

A healthier and kid friendly version. 

What You Need: 

1 lb. Ground Chicken or Turkey

.5 lb. Ground Chicken Liver

1 tbsp Sesame Oil

1 tbsp Minced Garlic

1 tbsp Minced Ginger

Juice from 3 Oranges

2 tbsp Honey

Soy sauce and Chili paste to taste

Directions: 

First you will want to grind your chicken livers. I usually use my food processor for this. I plop them in and pulse a few times. 

Now you can add the oil, garlic, ginger to a pan over medium head and sauté until fragrant. 

Now toss in the ground meat and liver. Sauté until cooked through. 

Add orange juice and honey and bring to a simmer. Now you can add your soy sauce and chili paste. If you are feeding this to kiddos I recommend adding the chili paste to your own plate. 

You can serve this alongside rice and veggies or cauliflower rice. 

I make these breakfast “wods” at least once a week. The original recipe came form the winter of 2014 when I thought I had candida. I got hurt and went to a free clinic and was giant antibiotics for a staph infection. It turns out I actually had strep so they of course wanted to start me on another full course of antibiotics. About a month later I had itchy ears and a bit of thrush on my tongue. I tried everything from drinking apple cider vinegar to making a tea tree oil mouth wash. I was also craving sweet food so I got to searching the web on how to make something sweet that might actually help kill the potential candida overgrowth.

The recipe I found (insert here….?) was heavy in coconut oil, cinnamon and xylitol, all of which are known to help kill candida. They were also delicious and I continued to consume them even months after I was sure the candida was gone. They became my pre workout snack.

Thats when I decided I could bulk them up a bit.

So the motivation behind these are: candida killing, blood sugar stabilizing, thyroid assisting, and time saving. So here we go:

1C. Brazil Nuts – Because they have selenium which is great for the thyroid.

1/2C. Pumpkin Seeds – High in zinc which is great for the immune system.

3T. Cinnamon – Candida killing and stabilizes blood sugar.

2T. Chia Seeds – High in fiber and help us stay hydrated.

2T. Ground Flax – High in fiber and can help us excreta excess hormones.

2T. Maca Powder – Hormone balancing.

2T. Ashwagandha Powder – Adaptogenic proporties.

2T. Shatavari Powder – Female tonic.

2T. Collagen – Protein

1/2t. Baking Soda

1/2t. Baking Powder

1 Pinch. Sea Salt

1C. Coconut Oil – Candida killing good fat.

5 Eggs

Process:

Heat oven to 350.

Prep a muffin pan with liners.

Pull out your handy dandy food processor and add the brazil nut and pumpkin seeds.

*Do not add the powders, you will end up inhaling them.

Then add all of your dry ingredients and mix well.

Melt the coconut oil and whisk the eggs. Mix the two together but be careful to not cook the eggs.

Mix the wet ingredients into the dry and combine. This is where I usually need to use some judgement. The chia and flax seeds will absorb some of the moisture. If the mixture seems too dry and crumbly try adding more coconut oil or even a splash of coconut or almost milk. You can add a tablespoon at a time until you see a consistency you can trust. I like them to be a little runny so I know they wont crumble when I go to eat them.

Now go ahead and cook them for about 30 minutes or until you smell that wonderful cinnamon.

Please note: The maca in these can make them a bit stimulating so I personally don’t eat them in the evening. If you are an evening snacker you can always leave the maca out.