- Chocolate. I had been craving chocolate anything for months. Doing a 30 day sugar detox felt great and detoxifying. It’s a great way to ring in the warm weather. But, now I am ready to splurge! Here is my recipe for chocolate mint pots de creme. I used fresh mint leaves from Absalona Greenhouse, and organic, pastured (soy-free) eggs from Freedom Food Farm. I have also used duck eggs from Pat’s Pastured in the past with great results. I use raw honey as a sweetener, as it is the easiest for most people to digest and does not spike the blood sugar. This is also dairy free! Coconut milk makes a great substitution for milk or cream. This decadent dessert is smooth and rich…I only needed a few spoonfuls to be satisfied.
- Coconut milk and fresh mint leaves.
100% cocoa baking bar. Chopped finely for easy mixing.
Slowly mixing milk/egg base with chopped chocolate.
4 oz organic 100% cocao unsweetened chocolate bar, finely chopped
1 can full-fat coconut milk
2 large egg yolks
2 oz fresh mint leaves, chopped
3 oz raw honey (or your choice of sweetener)
1 Tablespoon vanilla extract
1/4 teaspoon sea salt
A couple drops of peppermint oil (optional for extra mintyness)
1. Finely chop chocolate, place in a bowl and set aside.
2. In a saucepan, combine coconut milk and chopped mint leaves. Simmer (do not boil!) for about 10 minutes, or until the mint leaves have released their flavor. Strain out mint leaves.
3. Whisk eggs yolks in a bowl and add about a tablespoon of the hot coconut milk. Mix well. Slowly add remaining coconut milk to egg until fully incorporated.
4. Combine coconut milk/egg mixture with raw honey and sea salt back into the saucepan. Heat at low/medium heat (do not boil), stirring constantly until it forms a smooth custard and coats the back of a spoon (about 12 min). It should reach a final temperature of 175 degrees. Remove from heat.
5. Set a fine-mesh strainer (or cheesecloth) over the bowl of chopped chocolate. Pour the custard through the strainer to remove any lumps. Let the hot custard sit on top of the chocolate for about 5 minutes or so. You want the chocolate to get warm and melty before you mix them together.
6. After the 5 minutes is up, with a spatula, slowly and gently mix the two together. A slow mix is essential to a stable emulsion. Once you’ve got a smooth mixture, stir in the vanilla extract.
7. Pour custard into 2 oz ramekins or cups (I used espresso cups). Let come to room temperature and then cover with plastic wrap. Place pots de creme in the refrigerator to set-up for at least 4 hours. I find that 24 hours gives a richer texture.
8. When ready to serve, remove from fridge and let sit at room temp for about 10 minutes. Optionally top with whipped coconut cream and fresh mint leaves.
Ready to eat in cute espresso cups.
This is one of my favorite soups! It is full of goodness with raw dairy and homemade chicken stock. It freezes pretty good too.
Broccoli Cheese Soup
1 quart homemade chicken stock
2 large bunches of broccoli
2 tablespoons pasture butter
1 medium yellow onion
4 cloves garlic, mashed
2 carrots, shredded
4-8 ounces raw cheddar (depending on how cheesy you want it to be)
Sea salt and black pepper
Cut the stalks off the broccoli and set aside the florets for later use. Bring chicken stock to a soft boil. Chop stalks into small pieces and add to stock. Simmer until broccoli stalks are cooked. Remove from heat and let cool. Process in a blender or with handheld blender until smooth.
Chop onion and garlic finely and let sit for ten minutes. Sauté in butter until translucent. Add shredded carrots and broccoli heads and sauté for about 3 minutes. Add to the stock mixture and bring to a boil. Turn down to a simmer and cook for about 15 minutes, or until broccoli is tender. Remove from heat.
Finely grate cheese and slowly whisk into soup mixture. Add salt and pepper to season.
I also add about 1 tablespoon of good quality (no fillers) sour cream or creme fraise into the bowl when served.
Not cooking the dairy allows the cultures to remain alive and do their work in your belly.
It was 1992, I was twelve years old and had seen a 60 Minutes episode about how veal is made. I was disgusted and saddened by the torture used to “raise” veal. I decided I would never eat meat again.
It’s 2012 and three weeks ago I ate my first piece of grass fed beef tenderloin. Last week I prepared ground grass fed beef liver meatballs. Today I am going to make bone stock from grass fed humanily raised veal bones.
The change began when I started reading Nourishing Traditions by Sally Fallon. After which, I started researching proper nutrition. Learning about The Weston A Price Foundation and other natural and real foods helped me see the importance of eating meat. I read over and over about animal fats and proteins, B vitamins…especially B12…being important for proper brain function, sleep and absorption of essential vitamins and minerals.
I am feeling like a new person. My mind is clear and my insomnia is gone. I never expected to be able to sleep 8 or 9 hours a night. I feel stronger physically and mentally and have a ton of energy. I have also stopped taking all of my medications. Goodbye anti-depressants, migraine medication, anti-anxieties and more!
Life is good when you can treat your illnesses with food. Even more so when it’s meatballs 🙂
Beef Liver Meatballs
1 pound grass fed beef (ground)
1/4 pound grass fed beef liver (ground)
2-3 sprigs fresh organic oregano
1-2 sprigs fresh organic parsley
2-3 cloves fresh organic garlic
1/2 organic yellow onion
1/2 cup sourdough bread crumbs
Sea salt and pepper to taste
Organic olive oil
Chop garlic and onions and let stand for 8-10 minutes to release oils. Chop herbs finely mix with onions and garlic. In a bowl mix all ingredients together and let stand for 5-7 minutes. Form balls, about the size of a golf ball and place on a lined sheet pan.
in a large frying pan, add a small amount of olive oil to just cover the pan and lighty brown all sides of the balls and move to a clean sheet pan.
I like to finish my meatballs in a tomato sauce on the stove top. You can also finish them in a covered casserole dish in the oven at 375 degrees for about 25-30 minutes.
The most important part of cooking is to stay away from denatured foods and additives for fresh and alive real foods.