Amanda's Nourishing Kitchen

My husband LOVES coffee. I like coffee once in a while.

When we were on the GAPS diet, we cut out coffee for six months.  I never missed it, but my husband did.  Recently, he asked if he could have coffee again. He is so good about asking whether something is allowed in our diet. I said, yes, you deserve it.

Last week, I got some fresh cream from our dairy farmer and asked if a coffee ice cream would make him happy. I wish I had the video camera rolling.

So here it is; my attempt at coffee ice cream using real food ingredients.

Ingredients

3 cups light cream, preferably raw, not ultra-pasteurized
1 cup coconut sugar
1/2 tsp. salt
1 1/2 tsp. vanilla
1/2 – 1 cup strong coffee, chilled

Directions

Take 1 cup of the cream and place it in a small sauce pan. Over low heat, add the coconut sugar and stir until dissolved.

In a large bowl, add this mixture and the remaining ingredients. Stir to combine. Place the mixture into your ice cream machine and churn according to the manufacture instructions.

I had my husband taste it before I put it in the machine to make sure the coffee flavor was strong enough. I ended up adding 1 cup of coffee. Did I mention he loves coffee?

I did taste it as well and it is very good. Even the kids like it.

It has been over a month since my last post here on the blog.  Since then and the main reason I have not been on here, is our busy schedule. My family performed in a drama at our church at the end of April, we took a short trip to Washington, DC at the beginning of May and now I am busy finishing up the school year with my kids.  We are all looking forward to summer.    We are going to take about a month off of everyday school work and enjoy all that summer has to offer.

Today, I want to share with you a recipe I found at www.freecoconutrecipes.com

I always try out recipes before I share them with you all. This one is so very good and so super easy to make. It is great for warmer weather because you don’t need the oven. We have been running the AC for a month now, so I look for ways to not have it kick on during this time of year.

Ingredients

2 cups creamy nut butter of your choice (unsalted)
1/2 cup coconut oil, softened
3 tablespoons raw honey
1 teaspoon fine sea salt

Directions

Simply mix all the ingredients together in a medium bowl, until smooth and creamy.

(Tip: It helps if all the ingredients are at room temperature, to keep the coconut oil soft.)

Transfer the mixture to a square baking dish (8×8), or container, lined with parchment or wax paper, then smooth with a spatula, and freeze until solid (about an hour). Remove the fudge by lifting the paper out of the pan, then cut into squares and serve immediately.

Due to the nature of coconut oil, this fudge will melt if left at room temperature for long. Store in the freezer for best results.

I am dreaming up this fudge with melted chocolate swirled in.  Dream with me.

Sharing one of my favorite side dishes.

2 pounds organic sweet potatoes, scrubbed
2 tablespoons organic unsalted butter
2 tablespoons grade B maple syrup
1/2 teaspoon grated orange zest
1/2 teaspoon balsamic vinegar
3/4 teaspoon sea salt
Freshly ground black pepper

Prehat the oven to 400 degrees. Pierce the sweet potatoes 2 or 3 times with a fork. Bake in a pan for 45 to 60 minutes, until tender.

Cut the potatoes in half, lengthwise. Scoop out the potato into a bowl.

Add the butter, syrup, zest and vinegar. The potatoes should be hot enough to melt the butter. Mash and combine.
Season to taste with salt and pepper. Serve immediately.

This isn’t the greatest picture. We were rushing out the door.

For Easter this year, I made these sourdough cinnamon rolls as a treat for us and our church family.

Our family chooses to make and bake any type of grain we use with either a sourdough culture or sprouted flour.  Grains not properly prepared contain phytic acid and enzyme inhibitors.

Phytic acid is an anti-nutrient that binds to minerals in your gut, preventing mineral absorption and leading to mineral deficiencies. Enzyme inhibitors suppress the proper functioning of your digestive enzymes, leading to poor digestion and digestive discomfort. A sourdough culture or sprouted flour will breakdown the phytic acid and enzyme inhibitors.

Another great thing about a sourdough culture is that it contains beneficial bacteria called lactobacilli. They eat simple sugars. This process is called fermentation.

Supply List:

The Dough

1/2 cup sourdough starter
1 cup milk
1/4 cup rapadura or coconut sugar
1/4 cup melted butter
1 teaspoon vanilla
2 to 3 cups whole wheat flour
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder

The Filling

1/4 cup butter
1-2 tablespoons cinnamon
1/4 to 1/2 cup rapadura, coconut sugar or maple syrup

The Glaze

1/4 to 1/2 cup butter or coconut oil
1/4 to 1/2 cup rapadura or maple syrup

Step 1: To make these rolls, you’ll want to plan ahead. Approximately 8-24 hours before you want to bake them, prepare the following.

1/2 cup sourdough starter
1 cup milk
1/4 cup rapadura (I used coconut sugar)
1/4 cup melted butter (not too hot)
1 teaspoon vanilla
2 to 3 cups whole wheat flour (I used freshly ground spelt)

In a medium size bowl, mix until incorporated 1/2 cup sourdough starter and 1 cup milk. Add to that 1/4 cup rapadura, 1/4 cup melted butter, and 1 teaspoon vanilla. Stir well. Begin by adding 2 cups of whole wheat flour. Stir to combine. Take note of your dough consistency. Add flour by the 1/4 cup and eventually by the tablespoon until you have a dough that is not wet and a little firm. It is hard to put an exact description to what your dough should feel like. Keep in mind that once this dough has soured you will be kneading in three dry ingredients and then rolling it out.

Once your dough is ready, cover your bowl and set it aside to sour for 8 or more hours (unless you have a very warm kitchen).

Step 2: After 8 hours, add the following to the dough.

1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda

Knead for 3 to 4 minutes until all incorporated well.

Step 3: Preheat your oven to 375 degrees Fahrenheit and place an oven rack in the middle of your oven. Add 1/4 cup to 1/2 cup of butter or coconut oil to your chosen baking dish. Pop it in the oven as it preheats. Take it out once the oil has melted and add to it an equal amount of rapadura, coconut sugar or maple syrup. Set this aside.

Step 4: Place your dough ball onto a surface you think will work well for rolling out and rolling up. The counter, a plastic baking sheet, and wax paper are all good options. Roll your dough into a rectangle about a 1/4 inch thick. You do not want it too thin as it may tear as you roll it up. You don’t want it too thick or your cinnamon roll may seem too bready. The exact size, however, is not important. Whatever your shape, your cinnamon roll will be delicious! If you find your dough sticking to your rolling-pin, try laying a piece of plastic wrap on top of the dough before you roll it out. This should help!

Step 5 (filling): Spread your dough with softened butter or coconut oil. I find 1/4 cup is a good amount, but more or less will be fine as well. Sprinkle your dough with cinnamon to your liking.

Once your rectangular shaped dough is topped, carefully roll it up. I roll from the bottom up and from one long side to the other. Keep it as tightly rolled as you are able. Once rolled, take a serrated knife and saw the loaf in half. And then into fourths. And then cut each fourth into thirds. I like cutting it in the way I described because it gives me 12 evenly sized cinnamon rolls. Please use a serrated knife. And please, use a careful sawing motion.

Once cut, carefully move your rolls into the prepared baking dish. You want your cinnamon rolls to be touching but not crammed in your baking dish. The slight touching causes them to rise up and not out.

Place the cinnamon rolls onto the middle rack of the preheated oven. Bake for 25 to 30 minutes checking on them after 15 or 20 minutes just to make sure they aren’t already done. Different sizes cook at different rates.

Once the cinnamon rolls are finished, flip them onto a large plate or platter. Make sure you’ve located one before you pull out your cinnamon rolls. The sooner you flip the better because the delicious goo at the bottom will stick to the baking dish instead of to the cinnamon rolls the longer you wait.

If you have any questions, don’t hesitate to ask. Enjoy!

Ever have one of those days where you have been so busy that you don’t feel like cooking? Yes? Me too. Today was one of those days.  As dinner approached, I wanted something that was fast and easy. This meal comes together pretty quick and finishes off in the oven.

Ingredients

1 tablespoon coconut oil or butter
1 small onion, chopped
2-3 cloves of garlic, minced
1 pound grass-fed ground beef
1/2 cup salsa
1 teaspoon cumin
1 teaspoon chili powder
Sea salt to taste
12 eggs, preferably pastured
1/2 cup cheddar cheese, shredded (optional)

Directions

Preheat oven to 350 degrees.

In a skillet, add coconut oil or butter. Saute the onion until it is translucent. Add the ground beef and cook just until the meat is no longer pink. Add in the garlic, salsa, cumin, chili powder and sea salt.

In a separate bowl, whisk the eggs.

Add the beef mixture to a 9×13 inch pan. Spread the cheese evenly, if using. Pour the eggs over top of the mixture. Cover tightly with foil and bake for 30 minutes.

After 30 minutes, remove the foil and bake for an additional 15 minutes or until the eggs are set.

I made this soup tonight when we got home from shopping all day. I found the original recipe on Pinterest and decided to try it out using real food ingredients. It is really yummy!

Ingredients

28 ounces, organic diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp. dried oregano or 1 T. fresh oregano
1 T. dried basil or 1/4 cup fresh basil
4 cups homemade chicken or beef broth
1 bay leaf
1 tsp. sea salt
1/4 tsp. black pepper
1 cup parmesan cheese

Roux:

1 stick butter
1/2 cup flour (I used sprouted spelt flour)
1 cup, heavy cream, preferably raw
1 cup, whole milk, preferably raw

Directions #1

In a large pot, add tomatoes, celery, carrots, onions, bay leaf, basil, oregano and stock. Bring to a boil. Turn down heat and simmer until vegetables are tender.

To make the roux:

Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5 minutes. Slowly add the milk and whisk until it is completely combined.

At this point, remove the bay leaf. Add the roux mixture to the vegetable mixture. Using an immersion blender, blend the soup until it is a smooth consistency. Now add the parmesan cheese, salt and pepper.

Directions #2 (crock pot version)

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.

Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

About 30 minutes before serving prepare the roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5 minutes. Slowly add the milk and whisk until it is completely combined. Remove the bay leaf. Add all back into the slow cooker.  Using an immersion blender, blend the soup until it is a smooth consistency. Now add the parmesan cheese, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).

Cover and cook on LOW for another 30 minutes or so until ready to serve.

Back in January I shared about the importance of cultured and fermented foods. If you missed it, go here.

One of my goals (besides exercise – still working on that one) this year is to eat more cultured and fermented foods.  I have been doing pretty well with homemade kefir and yogurt each week.

Today I’d like to share with you our favorite version of apple chutney.

Ingredients

Organic apples, chopped (roughly 5 or 6)
Juice of 2 lemons
2 tablespoons whey
2 tablespoons honey
1/2 cup raisins

Directions

Wash and chop apples. Place in a large bowl. Add remaining ingredients and mix to combine all ingredients.

Place in a quart sized mason jar and pack gently to start to release the juices.

Add filtered water to cover the fruit. Cover with a lid and leave at room temperature for 2 days. Transfer to the refrigerator for up to 2 months.

Ingredients

Butternut squash, 32 ounces cubed or 1 large butternut squash, peeled, seeded and chopped
1 cup onion, chopped
2 garlic cloves, minced
2 quarts, homemade chicken stock
3 Tablespoons healthy fat (grass-fed butter, coconut oil or beef tallow)
1 Tablespoon sea salt
Pinch of black pepper
2 teaspoons thyme

Directions

Place chopped butternut squash in a large stockpot. Add chicken stock and bring to a boil. Cook until squash is tender.

Meanwhile, melt fat in a skillet. Saute onions until translucent. Add in garlic.
Stir in salt, pepper and thyme. Remove from heat.

Using a hand-held immersion blender or traditional blender, puree butternut squash. If using a traditional blender, you’ll have to blend the mixture in batches. Keep in mind that the heat from the mixture will push the blender lid up. Don’t burn yourself! I speak from experience.

Once blended, add in the onion mixture and puree again. Combine and serve.

Enjoy!

Store bought mayonnaise is made with vegetable oils like soybean and canola oil. These oils are not healthy and should be avoided.

Here is a step by step guide on how to make your own healthy mayonnaise! It is as simple as 1, 2, 3.

Ingredients

2 eggs, preferably pastured at room temperature (this is a MUST)
2 cups oil (I use 1 cup liquid coconut oil and 1 cup high quality olive oil)
Pinch of sea salt
1 Tablespoon whey (optional)

1. Add eggs to food processor. Turn on for a few seconds.
2. Turn food processor back on and SLOWLY add the oil. Take a full two minutes to add the oil. I set the timer on my stove.
   
3. By the time two minutes are up it should be thick! Add a pinch of salt and optional whey. The whey gives this mayo a probiotic boost!

   Finished mayonnaise

This is a recipe from Nourshing Traditions. I have made it suitable for our family. For instance, the recipe calls for Rapadura which is dehydrated cane sugar juice. Right now, my family is avoiding this type of sweetener. We use only raw honey and Grade B Maple Syrup which doesn’t contain high fructose corn syrup. I buy the Coombs Family Farms Organic maple syrup. I have played around with this recipe and feel like I have a keeper.

Ingredients

3 cups freshly ground spelt, kamut or whole wheat flour
2 cups buttermilk, kefir or homemade yogurt
1 1/2 sticks of butter, softened OR 3/4 cups melted coconut oil (I like to use coconut oil for its many health benefits)
1 cup honey/maple syrup mixture (You can either use all honey or a mixture of both)
4 eggs, preferably pastured
1 tablespoon vanilla extract
1 teaspoon sea salt
3/4 cup unsweetened cocoa powder or 3/4 cup carob powder (If using carob powder, you may want to add in 1 tablespoon chocolate extract)
1 tablespoon baking powder

Directions

Soak flour with buttermilk, kefir or yogurt for 12 to 24 hours in a warm place.

In this mixture, add the eggs, extract(s), salt, cocoa/carob powder and baking powder. Mix until all is combined.
Now add in the softened butter or melted coconut oil and sweetener. Mix well.

Pour into a greased 9×13 inch pyrex pan. Bake at 350 degrees for about 40 minutes.

Top with this chocolate frosting.