Monday, July 24, 2017

Creme de Soup


Cook then blend:
  • Cauliflower in place of potatoes (potatoes have way too much carbohydrate)
  • Cashews (for the creaminess) soaked overnight or boiling for 1 hour or cashew milk?
  • Mushrooms roasted or sauteed
  • Herbs: Sage or Rosemary or Thyme
  • Vinegar or lemon-lime juice
  • Garlic (roasted? Or maybe garlic infused olive oil?)
  • Nutritional yeast for that cheesy flavor
  • Caramelized Shallots or Onions.
  • Vegys! (Your choice) Broccoli, Carrots, Kale !!
  • White Beans cooked fiber and protein...

http://kblog.lunchboxbunch.com/2014/05/
hydrating-dreamy-raw-avo-coco-soup-video.html

Coconut Creme soup blended
  • Coconut (shredded will need soaking and or cooking)
  • Avocado (don't cook it)
  • Coconut water
  • salt and pepper.....?

Peanut Stew every thing is to taste!

  • coconut oil? (Or cooked shredded coconut?)
  • onion sauteed (or onion soup broth) or any vegy broth?
  • white beans cooked to very soft! (in place of starch!)
  • garlic (pressed)
  • fresh ginger minced
  • Smoked paprika (or any hot pepper)
  • Tomatoes (canned or fresh) ?
  • Tomato paste
  • Peanut butter (natural no sugar or oils added) make it w/home roasted ground Spanish peanut meal.
  • Butternut Squash (optional)
  • Bay leaves
  • Rosemary/ thyme
  • Vinegar
  • Coriander
  • Turmeric


Sunday, July 16, 2017

Carrot Ginger Soup

https://www.nuggetmarket.com/recipes/345/organic-carrot-ginger-soup/


Not just for cold weather!
Blended or not just cook the carrots and onions separately.
I steam the carrots. And caramelize the onions in a fry pan. (slowly cook onions over an irritating period of time, 30 to 60 minutes. And don't stir them too often, or they won't brown, balsamic vinegar helps)

How to Caramelize Onions By Elise Bauer https://vimeo.com/2917598




  • Onion (chopped)
  • Ginger (grated fresh) about 2tbsp
  • Curry ? (to taste)
  • Garlic (fresh)
  • Carrots, small package....(any carrots will do)
  • Limen juice (that's one or the other)
  • Cilantro ?
  • Chia seeds (optional) up to ½ cup per 3 cups liquid?
  • Greek yogurt (optional) or:
  • Coconut milk (optional)
  • Olive oil
  • Soy sauce or Umi vinegar or pink salt
  • Broth (optional, just enough to blend the cooked vegys in)

Buckwheat Crepes with Chocolate sauce


  • Eggs  (could be replaced with arrow root powder)
  • Flour (a spoon full for a couple eggs)  chick pea or coconut works also. Dont use wheat or rice flours.
  • Coconut milk (optional)
you don't need a nonstick pan, if you have a well oiled pan that is well seasoned.
  • Chocolate (melted bakers cacolate, or cocoa mixed with water) with coconut and stevia
If you don't use sugar these are very low carbohydrate and high protein.

The only way to make even lower in carbs, would to use coconut flour.

under side of crepe




The fine art of seasoning a pan

Saturday, July 8, 2017

The fine art of seasoning a carbon steel pan.

People kept telling me to use a high smoke point oil and then they told me to use flax seed oil. It has the highest omega 3 fatty acid content, which turns to a hard carbon matrix. I used grape seed oil because it was the least expensive and has one of the highest smoking temperatures.
After grinding my old crepe pan down to bare naked clean steel on the inside, which took at least an hour of hard work with a wire brush on my angle grinder. I started the seasoning.
Wiping off most of the oil you put on the pan is essential, rubbing hard with a clean paper towel will leave the right amount of oil. Don't think that wiping lightly will do it, it leaves too much oil!
Right away the enter started browning while the edges were still clean looking. After several layers I realized that I had to hold the edges over the center of the burner to heat the edges of the pan as well as the center. Because around the edges the oil looked like it was separating from previous layers that were not cured enough. After I started heating the layers more evenly it started developing a beautiful golden brown over the entire cooking surface.
After bringing every part of the surface to the smoking point and let it smoke a minute or so (do not let the center turn to carbon!), then let it cool before doing the next layer! If any part is sticky after cooling, it is because it did not get hot enough. Go back and reheat it until it smokes. But if a layer turns black, it has been too hot, more layers could help.
A dozen layers is not too much. An oven would be much easier to do this process in.

You still need to use fresh oil when cooking, and let the oil heat up before adding food like eggs or Injera. Don't bother to oil the center of the bottom of the pan, it will just burn off any how.