Grain-Free Crepes

Grain-Free Crepes
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Servings Prep Time
14 crepes 5 minutes
Cook Time
5 minutes
Servings Prep Time
14 crepes 5 minutes
Cook Time
5 minutes
Grain-Free Crepes
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Servings Prep Time
14 crepes 5 minutes
Cook Time
5 minutes
Servings Prep Time
14 crepes 5 minutes
Cook Time
5 minutes
Ingredients
Servings: crepes
Instructions
  1. Mix coconut flour, arrowroot flour and tapioca flour together in a bowl.
  2. In a separate bowl, beat the eggs.
  3. Add water and melted butter or palm shortening to the bowl with the eggs.
  4. Add dry ingredients to wet and mix well.
  5. Heat a small frying pan over medium heat. Add a little butter to thinly coat the pan.
  6. Use a ¼ cup measure to spoon the mixture into the pan. Tilt the pan from side to side to distribute the mixture and form a thin crepe.
  7. Cook 30 seconds, then carefully lift one side of the crepe with a spatula.
  8. Flip the crepe and cook another 30 seconds on the second side.
  9. Remove crepe from heat and place on a plate, then repeat Steps 5-8 for the rest of the batter.
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Hobakjuk (Pumpkin Soup)

Hobakjuk (Pumpkin Soup)
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Servings
6
Servings
6
Hobakjuk (Pumpkin Soup)
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Servings
6
Servings
6
Ingredients
Hobakjuk
Rice Dumplings
Servings:
Instructions
For the hobakjuk:
  1. If using a pie pumpkin, cut it in half and scoop out the seeds. Bake the two halves face-down at 375° for 45 minutes, or until very soft.
  2. Scoop out the cooked pumpkin from the skin and place in a blender or food processor and blend until smooth.
  3. Add pumpkin to a large saucepan with the rest of the ingredients and cook over medium, stirring constantly and scraping the bottom of the pot to prevent sticking. When it just starts to bubble, turn it off.
  4. Stir in rice dumplings and serve with sesame seeds and chopped pecans.
For the rice dumplings:
  1. While pumpkin is baking, measure rice flour into a bowl and add hot water until a sticky dough forms. You should be able to pinch off pieces of dough and roll them into almond-sized dumplings without them falling apart or sticking too much to your hands. You may need to adjust the amount of water or flour.
  2. Set dumplings aside and boil another pot of water.
  3. Add dumplings to the pot and give them a stir to prevent sticking. Boil 10 minutes, then remove with a slotted spoon and set aside.
  4. Add dumplings after the hobakjuk has finished cooking.
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Chai

Chai
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Servings Prep Time
4 cups 5 minutes
Cook Time Passive Time
5 minutes 5 minutes
Servings Prep Time
4 cups 5 minutes
Cook Time Passive Time
5 minutes 5 minutes
Chai
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Servings Prep Time
4 cups 5 minutes
Cook Time Passive Time
5 minutes 5 minutes
Servings Prep Time
4 cups 5 minutes
Cook Time Passive Time
5 minutes 5 minutes
Instructions
  1. Measure out all spices and place in a coffee or spice grinder. Grind for 10-20 seconds, until spices are mostly ground up (they don't need to be powder--see picture below).
    chai spices
  2. Transfer spices to a saucepan with tea leaves and water.
  3. Bring to a near boil, then remove from heat and let steep for 5 minutes.
  4. Strain liquid into cups; add coconut milk and sweetener to taste. Alternatively, strain liquid into a quart jar and store in fridge.
    pouring chai
  5. For more long-term storage: grind up the spices, transfer to a glass jar, and add tea leaves. Shake well to combine all ingredients and store the jar in a cabinet. Use one teaspoon of chai per cup of hot water.
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Lemon Mayonnaise

Lemon Mayonnaise
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Servings Prep Time
1.5 cups 10 minutes
Servings Prep Time
1.5 cups 10 minutes
Lemon Mayonnaise
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Servings Prep Time
1.5 cups 10 minutes
Servings Prep Time
1.5 cups 10 minutes
Ingredients
Servings: cups
Instructions
  1. Blend egg yolks, lemon and salt until bright yellow and frothy (about 30 seconds).
    egg yolk
  2. Add water slowly with blender on low (about 20 seconds).
    add water
  3. With blender on low, add oil in a slow, steady stream until completely emulsified (about 2 minutes).
    mayo in blender
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Bone Broth

Bone Broth
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Servings
1.5
Servings
1.5
Bone Broth
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Servings
1.5
Servings
1.5
Ingredients
Servings:
Instructions
  1. Place bones in a large stock pot (12 quarts or larger) with water and apple cider vinegar. Let it rest for about an hour.
  2. Add salt and bring water to a boil.
  3. Skim white foam off the top of the water (if any is present) and discard.
  4. Reduce heat to low, cover, and simmer for 12-24 hours.
  5. Remove pot from heat and let cool.
  6. Once cool, strain liquid into glass jars, leaving about 1-2 inches of space at the top. Finish chilling in refrigerator.
  7. Store the jars, loosely sealed, in the freezer for several months. Defrost one or two quarts at a time.
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Russian Sauerkraut

Russian Sauerkraut
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Rating: 4
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Russian Sauerkraut
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Ingredients
Servings:
Instructions
  1. Peel carrots and cut into matchsticks using the medium-sized blade of a mandoline. Set aside.
    shredding carrots
  2. Peel away the outer layers of cabbage, then cut out the core. Cut cabbage into eighths.
    prepped cabbage
  3. Take the blade out of the mandoline and shred cabbage into long slices using the mandoline's large built-in blade. Larger chunks of cabbage are okay, but you don't want them too small (don't use a cheese grater!).
    shredded cabbage
  4. Thinly slice garlic and set aside.
  5. To make the brine: warm water on the stove, then add salt and sugar to dissolve. Remove from heat and add oil and vinegar. Stir well.
  6. In a large pot (or fermentation pot), layer the cabbage, carrots and garlic with caraway seeds, bay leaves and pepper.
  7. Pour brine over the layered veggies. If using a fermentation pot, place the ceramic weights firmly down onto the veggies. Otherwise, press a plate or piece of wood onto the veggies until liquid comes over the top. Then place 2 rocks on the wood or plate.
  8. Put the lid on the pot and let it sit on a counter. Every 5 days, press down on the plate or weights to further compress the kraut.
  9. Kraut is ready to eat when the veggies are somewhat limp—it'll still be crunchy after 3 weeks, but I find it's best after 3-4 weeks of fermentation.
  10. Transfer finished kraut to glass jars (liquid, too!) and store in the fridge.
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Dandelion Root Latte

Dandelion Root Latte
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Servings
1 ½
Servings
1 ½
Dandelion Root Latte
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Servings
1 ½
Servings
1 ½
Ingredients
Servings:
Instructions
  1. To roast dandelion root: spread root pieces on a baking sheet and bake at 200º for 4 hours, turning every hour or so. Remove from the oven when all pieces have turned dark brown (but aren't burned!). Store in an airtight container in a cabinet.
  2. Place 2 Tbsp. roasted dandelion root in a small saucepan with 2 cups of water.
  3. Bring water to a boil, then reduce heat to medium-low and simmer 20 minutes.
  4. Strain liquid into a cup.
  5. Add coconut milk and vanilla. Stir and enjoy.
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