Peak products that I like

Vixen Kitchen Ice Cream

I have yet to find an ice cream, sold commercially, that is made from real cream, instead everything I have found is made with milk.
Since milk is not easily digestible for the human body, my family and I have turned to the alternatives.  However, most alternatives also use sugar (even organic sugar cane) that is processed in such a way that it is toxic for the body.
Thank goodness, we finally discovered Vixen Kitchen made by a lovely local woman here in Santa Cruz! It is made with maple syrup and so it is much better choice.
It is an amazingly creamy and delightful ice cream. However, it is still not 100 percent peak (since the maple syrup is not grade B) and it is really sweet (so high in sugars) and so we only have it on rare occasion.

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My Favorite Goat Cheese

Cow cheese is not easily digestible since it is made from cow’s milk. Also if it is not organic, 90 percent of the cheese sold in America is made with rennet that is made from cloned cow stomach that contains mold that comes from GMO sources. (Did I just write that?!!! Um…yes, I did… ugh!)
However goat and sheep cheese are digestible to most people and if we buy USDA organic, than they can not contain cloned sources or come from GMO sources.
The best foods are generally from wild sources. This cheese is very special since it comes from goats that are allowed to roam freely without fences eating wild and organic plants. One of the reasons wild plants are considered the best is because they grow naturally in the region and so are often times more healthy. Also it is known by many herbalists that wild plants can sometimes be much older (as much as 100 years older or more in some cases) and some of them become more potent and healing as they continue to grow in a region.  Some ancient philosophies believe that the slower a plant grows, and the older it is, the more nutrients it will have as well as more power to absorb the curative energies from the earth. So these goats are eating wild plants and herbs such as the ones found in the wilds of New Mexico where no humans are dwelling.

Another amazing thing about the goats being free to roam and choose the roots, vegetables, plants, and herbs that they consume means that the goats are eating what they prefer. Ancient medicine philosophy believes that when animals are allowed to choose what they want to eat, they will naturally choose what is best for them and so they will be most healthy and the milk and meat of the animal will be much healthier as well.

Anyway, regardless of all of the above, I find this cheese to be the most amazing I have ever experienced.  And I mean experienced, not tasted. This cheese is an incredible experience and to me, it is clearly a medicinal food.

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Watch a beautiful video which shows these darling goats roaming free with their “watch dogs”.  Nancy  (the one who tends to the cheese and goats) also explains more about this amazing cheese.
Click on the link below to watch the short 3 1/2 minute video.
Fence Free Goat Cheese!

You can order online at:
Order Online

 

Truly Natural Vitamin C by HealthForce SuperFoods

 

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Made from the peak whole food, acerola cherry extract.
You can buy it at any of the New Leaf Markets as well as Staff of Life and Whole Foods.
🙂

Veriditas Women’s Deodorant

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This deodorant is very effective and smells fantastic. It is 100 percent organic essential oils.
You can buy it at New Leaf on 41st Ave (not in the essential oil section, but in the deodorant section).
You may be able to buy it at other natural food stores but I would call around if you are wondering.

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Coconut Curry Prawn Soup – A family favorite!

So we all agree. This is one of our favorite soup recipes!
We just love our Instant Pot pressure cooker and are having a lot of fun with it!
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So here is what we made tonight.
We added:
1 pound uncooked and pealed prawns (remove tail)
1 1/2 red onion (chopped)
6 roma tomatoes (chopped)
1/4 pound shiitake mushrooms (chopped)
1/4 pound button mushrooms (chopped)
1 small jar tomato paste
2 cups beef bone stock ( will post recipe on how to make bone stock with the pressure cooker soon)
4 tablespoons nutritional yeast (or Nutrakik that can only be bought at New Leaf in Felton)
1 cup broccoli (chopped)
1 cups cauliflower (chopped)
1 box edward and son’s organic creamed coconut
3 tablespoons Sucanat
1 tablespoon mild curry
3 tablespoons Braggs amino acids
1 1/2 cup short brow basmati rice
3 fresh squeezed lemons
3-4 cups water – or unit pressure cooker is full
2 Anaheims (chopped and leaving out seeds)
2 teaspoons liquid smoke

Simply put all ingredients into the Instant Pot
and put on “stew” setting which is 35 minutes

Before serving, we added a little olive oil to each bowl and 1/2 teaspoon sea salt (Real Salt)
We had enough to feed our family of 3 and had enough left over to fill our thermoses for lunch tomorrow as well as dinner tomorrow too. Yum! ❤
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Amazing Dairy, Gluten Free Chocolate Cake!

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I made this chocolate cake for my husband’s birthday last night. It was the best any of us have ever had! We are definitely going to be making this one again!

2 cups finely grated raw yam (260 g)
2 eggs, lightly beaten (we use duck eggs)
½ cup syrup,  (maple syrup grade B)
scant ½ cup oil, (coconut or rice bran oil)
2 tsp vanilla
2 tsp baking powder (make sure it is GMO free)
1 tsp baking soda
½ tsp flakey sea salt
¾ cup cocoa or raw cacao
¼ cup coconut flour
METHOD

Preheat oven to 180°C (350°F). Grease an 9 inch (20 cm) baking tin and line base with baking paper.

Whisk grated yam, eggs, syrup, oil and vanilla with a fork. Sift over dry ingredients and mix well. Scrape into prepared tin and smooth surface flat with an offset/pallet knife.

Bake 35 – 40 mins, until edges pull away from the tin and a toothpick inserted into the centre comes out clean. Cool cake in tin 10 mins, run a knife around edge and turn out onto a rack to cool completely.

Makes approx 2 ½ c — enough to fill, crumb coat and frost a two layer cake. Make another half batch (or use Whipped Chocolate Coconut Cream between layers) to fill a four layer cake.

Frosting:
INGREDIENTS

1 c mashed steamed cauliflower, packed
1 Tbsp lemon juice
¼ c coconut oil, melted
½ c mashed avocado
¼ c maple syrup
½ c cocoa or raw cacao, sifted
¼ tsp flakey sea salt (we use Real Salt)
METHOD

Blend cauliflower and lemon juice to very smooth purée. Add coconut oil and blend again until smooth and thick. Add avocado and syrup and blend again. Stir in cocoa and salt then blend one final time and refrigerate 1 hour or overnight.
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Recipe modified from the 84 and 3rd recipe site.

Veggie dip/ snack

I just LOVE this snack.
It is great for hiking, picnicking, airplane travel, lunch at work or school, etc.

Yams, homemade aioli, and broccoli. Aioli- olive oil, egg yolk, elephant garlic, mustard, andSo slice up your favorite veggies.
Sliced yams and broccoli are shown above.
And bring aioli dip in a freezer bag to keep it cold.

That is it! 🙂

Tacos!!

This is a fun and easy recipe.

I fried organic corn tortillas in rice bran oil and then hand bent them while they were still warm. As they cool, they stay in the position that you put them in making a nice taco shaped shell.

I also have a recipe for heirloom tortillas that I like to use as well.

Then added cooked ground bison, alfalfa sprouts, sour cream, homemade salsa, red onions, roma tomatoes, butter head lettuce.

Tacos

Coconut Prawns! So Yummy! Dairy/Wheat Free!

Amazingly delicious!

Made coconut prawns tonight, inspired by Julee Anne Marie. 💕  Creamed coconut, red onions, sliced yams, elephant garlic, coconut nectar, ginger, and arrowroot (to thicken) over brown rice.

Prawns, creamed coconut, red onions, sliced yams, elephant garlic, coconut nectar, ginger, and arrowroot (to thicken) over brown rice.

The amounts were just to taste. 🙂

Aioli! Quick and Easy

It took under 50 seconds to emulsify this aioli!

Recipe:
1 tablespoon fresh lemon
1 teaspoon prepared mustard
1 tablespoon cold water
1 pasteurized egg yolk
1 clove garlic ( I used elephant garlic)
1/2 cup rice bran oil
1/2 cup olive oil
Sea salt.

Put all ingredients into mason jar (egg, lemon, garlic water first)
Then wait for 15 seconds to let the oil and other ingredients separate.
Use hand blender ( I used a KitchenAid)
on slowest setting. Start from the bottom and when it begins to thicken, SLOWLY move hand blender up to the top of the emulsion.
Store in the refrigerator for up to 2 weeks.

Spaghetti from scratch! Absolutely the best! (wheat free option)

The best spaghetti ever!

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Roma Tomato plus veg pureed
1/2 Pound Bison or Beef (optional)
8-12 Pureed Roma Tomatoes
2 Cloves Elephant Garlic
1/2 pound Shittake Mushrooms
2 Red or Green Anaheim Peppers
2 Large Red Onions
2 Tablespoons Coconut Nectar
1 Tablespoon basil
1 Tablespoon thyme

Place all ingredients (except coconut nectar) in a food processor and blend.
Add blended ingredients to a skillet.
Add coconut nectar.
Cover with lid and simmer sauce on low for 2-4 hours. The longer it is cooked, the more the flavors blend and sweeten.

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Serve over noodles (Use rice noodles to make it wheat free)
Or click here for a recipe on homemade heirloom wheat noodles.
We also add olive oil and basil to our noodles before serving. My son and husband really rave about this dish. 🙂
You may also sprinkle on nutritional yeast right before serving for added taste and health benefits. 🙂

The bread you see on the side is our wheat and dairy-free buckwheat pancakes.

Almond Milk

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Just made fresh almond milk! So easy!!
1 cup unpasteurized almonds (soaked for 12 hours)
4 cups water
1 teaspoon vanilla
1/4 cup coconut sugar

Blend in a blender (I used our Vitamix)
Strain using a nut bag

Store in refrigerator for 4 days
So good!!

Cashew Milk/Cream

Cashew Milk and Cream 

Cashew Cream1 cup cashews (soaked for 1 hour)
2 cups water
1 teaspoon vanillla
1/4 cup coconut sugar

To make cashew milk just add 4 cups of water instead of 2 cups of water. 🙂