Raspberry Chocolate Chip Coconut Cookies

Coconut Cookie with Raspberry/Pomegranate Preserve

Coconut Cookies
4 eggs
1/2 tsp vanilla extract
1/2 cup coconut oil
1 cup coconut flour
1 cup sugar
4 tsp cream of tartar
1 TBS gelatin
4 pinches of sea salt
1 1/2 cups coconut flakes or shreds
 3/4 cup lecithin free dark chocolate chips
 Dollop of jam per cookie (optional)



I found this recipe online through a link from one blog to another blog.  I, of course, had to add my own twist to it.  Hence the addition of the gelatin and jam.  I think the next time I make them, I will use a little less coconut flour....and possibly more chocolate. ;)

Mix the wet ingredients first, then the dry ingredients in separate bowls.  Mix the 2 groups together and add the chocolate chips.  I used a ice cream scoop to form each cookie and then used the back to make an indentation for the jam.  I used the last of a raspberry preserve jar and some raspberry pomegranate.  The raspberry was slightly darker and thicker than the raspberry blend.  I think some orange marmalade would work well too.  I made some plain too, no jam, but they were a bit boring after eating one with the jam.

Bake at 350 for 10-14 minutes.  I think mine needed to go a little longer because of the jam.

Hearth and Soul Hop 
Tuesday Twister 
Gluten Free Wednesdays 
Real Food Wednesdays

Frittata Soup

Chopped Leftover Frittata,
Herb Toss Broth
Water to rinse gelatin out of broth jar
Leftover BBQ Brisket with gelatin
Diced potatoes
Diced tomatoes
Glug of vinegar (ACV, red wine, or balsamic)
Unrefined salt to taste

My leftover brisket add so much fat, I didn't need to add any extra fat.  In fact, I added extra vinegar to cut the fat.  It seems to help lessen the clinginess of the fat globules or mouth feel of the fat.  Toss all the ingredients in the pot, heat, correct the seasoning and serve.

Real Food Wednesday

Floating Frittata

Floating Frittata
Eggs, whipped
Leftovers, chopped
Green or white onion (optional)
Unrefined sea salt to taste
Seasoning to taste (optional)

 We found TWO hidden nests, one with white eggs and one with brown eggs.  I don't like to store mystery eggs, so I needed to used them quickly.  I floated the eggs and kept the ones that stayed mostly horizontal and gave the verticals to the dogs.  We didn't have any "floaters" this time, but they would have been tossed FAR, FAR away out of smell distance.

    I had some leftover homegrown, grass fed brisket with BBQ sauce and gelatin and some failed potato lasagna (using potatoes instead of noodles).  I used the fat off the brisket to sauté some onion and chopped the meat and potato dish into bite size pieces.  I added the meat/potatoes to the pan and when they were hot added the eggs.  I think basil and tomato based sauces have this "understanding" that they always taste good together.  I added some sprinkles of basil and red pepper flakes for color.  I cooked on medium low, covered.  After 5 minutes, I turned the stove off and let sit for another 5 minutes.  Cooking time varies depending on the thickness of the eggs...mine were pretty thick.

Tuesday Twister 
Zero Food Waste Challenge

The Ultimate Bedtime Snack - A Mocha by the Hearth

There is nothing better than a warm mug of mocha  right before bed.  Sweet, rich goodness to nourish the body as it repairs itself from the stress of the day.


The hearth...in my case a soapstone topped wood stove...is perfect for slowly warming the milk.


Making a batch of cocoa separate from the coffee allows for customizing. Some like coffee with a hint of chocolate, some a hint of coffee in their chocolate.
I like a half and half blend.


Don't forget the gelatin in the coffee.  Gelatin is high in glysine and "Glycine is recognized as an “inhibitory” neurotransmitter, and promotes natural sleep."    http://raypeat.com/articles/articles/gelatin.shtml


Consume your beverage with a little homemade cream of tartar (potassium) capsule and magnesium and you have it made.

Hearth and Soul Hop
Whole Foods for the Holidays

Cream of Leftover Soup

Ingredients:

Leftovers
Gelatin
Fresh Cream/Milk
Unrefined sea salt/Seasoning
Coconut Oil


I had some leftover diced potatoes with ketchup, mustard and salt already on them. (My seasoning!)  I sliced a single brat sausage (custom processed from a milk fed pig) into bite size pieces.  I heated them up in a pan with the oil.  The sausage had already been cooked in coconut oil and there was extra oil that had solidified when the sausage was stored.  I added the gelatin (a TBS per 1/4 lb of meat at least) and some cream/milk to cover.  When it was hot enough to eat, but not too hot as to kill the enzymes in the cream/milk, I added some extra salt to taste and served with a few apple slices on the side. It was a surprisingly big hit!

An alternative would be to dice the apples small and serve IN the soup.

Simple Lives Thursday 
Pennywise Platter Thursday
Zero Food Waste Challenge
Real Food Wednesday

Herb Toss! (or making bone broth)

I normally make broth with just bones, onion tops, a few glugs of ACV, unrefined salt and water to cover.  In addition to bones available from processing an animal, I save my bones from meals and onions top/skins in the freezer.  It's the connective tissue and the stuff INSIDE the bones that adds gelatin to the broth.

I decided to clean out the "cupboard" a bit today.  I tossed in older carrots that were never going to get eaten, some celery seed from who knows when, some dried parsley, sage, rosemary and thyme.

It sure looks pretty!  This is when it is just coming to a boil.  Right after taking a picture, I turned the stove way down to just above the lowest setting and covered.  it will cook for about 12-24 hours or when I get around to straining it.

UPDATE:  Here's the final result, 24 hours later.







Tuesday Twister
Hearth and Soul Blog Hop

Fresh Apple and Fruit Dip

Fruit Dip: Water, Gelatin, Cane Sugar, Cream of Tartar, Unrefined Salt, Vanilla Extract, Coconut Oil, Cream, Milk

I started out making a marshmallow creme sauce and then just started adding things. I dissolved a large eating spoon's worth of gelatin in about 1/3 cup of water, then added about 1/2-3/4 cup of sugar and about 2-3 tsp of cream of tartar with a few gratings of finely ground salt.  I melted on the next to lowest setting on my stove while stirring periodically.  I continued to cook and stir for a few minutes after the sugar was totally dissolved.

Thinking I was done, I added a dash of vanilla.  It occurred to me to sneak some coconut oil in and added a small glop of coconut oil, about 2 TBS or so.  I turned the burner off and continued stirring to aid in the cooling.  Then I thought it could use some cream to help keep the coconut oil blended in.  When it was still warm, but I could hold my hand to the side of the pan (to not cook the natural enzymes in the dairy), I stirred in some fresh cream and milk....about 4-5 gravy ladles worth.  The color comes from the unbleached sugar and the ramekin is holding a little less than half the mix.

We were a tad impatient to taste it, so started eating when it was a thick sauce consistency.  It cooled to a more custard like consistency.

Whole Foods for the Holidays
Gluten Free Wednesdays
Dip Blog Hop

Olive Oil Giveaway

I like olive oil for a few things, but use coconut oil for just about everything else.  However, this description caught my eye:

"The olives are hand harvested late in the season producing an oil with a mild, buttery flavor rather than the typical sharp, grassy flavor of store bought olive oil. "

Who could pass up buttery flavored extra virgin olive oil?

Olive Oil Giveaway

P.S. I had to disable my ad blocker to see the link.

Pan Fried Potatoes

Pan Fried Potatoes

diced potatoes
coconut oil
small onion, sliced or diced (optional)
egg (optional)
maple syrup (optional)
unrefined salt to taste

Heat a generous amount of oil in a wide pan. Add onions, if using.  Sauté.  Dice up the potatoes to fill the pan single layer.  Stir to coat potatoes in oil.  Cover and cook for 7-8 minutes on "egg" temperature or medium low.  Uncover and "flip" potatoes with a spatula...or at least un-stick them from the bottom of the pan.  Cover and cook for another 7-8 minutes.  Add an egg or two, if desired,  to the pan and stir.  Turn off heat and cover.  Egg will be done by the time you call everyone to table.  Salt to taste.  The potatoes should be "melt in your mouth" soft on the inside and crispy on the outside.  If you used onions, you can drizzle with a little maple syrup too to balance the sugars. 

Blue Cherry Chip Ice Cream

Ingredients:

1 cup OG sweet cherries
1 cup wild blueberries
1/2 cup cane sugar
2 tsp cream of tartar
1/8-1/4 tsp almond extract
1/8-1/4 tsp unrefined salt or trace minerals
1/2 cup dark chocolate chips or shavings (optional)
3 cups or so freshly ladled cream

I use a wide mouth quart jar to mix my ice cream ingredients.

Place all the ingredients in the jar except the cream, then fill the jar with cream.  Shake.  You can make right away or leave the mix in the fridge 24 hours for the freezer bowl to freeze and the flavors to meld.  Makes a very pretty ice cream.