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Oven Roasted Drumsticks

Posted May 18, 2016 in:

drumsticksDrumsticks are always fun to eat! They offer an easy weeknight meal, and they are yummy served cold in the lunchbox the next day.

Ingredients:

8 to 12 drumsticks/chicken legs from high quality pastured chickens

Organic ghee; organic thyme & marjoram

Celtic sea salt

Black pepper

1 Cup leftover white wine

Arrange chicken legs in large cast iron pan, sprinkle ghee over the top. Season generously with thyme, marjoram, sea salt, black pepper. Add white wine. Cover and place into 375 degree oven for about 40 minutes. Remove cover and bake drumsticks for additional 15 minutes, which will make them crispy.

 

Cauliflower Crust Pizza

Posted March 9, 2016 in:

Cauliflower Crust Pizza

Cauliflower Crust Pizza

Grain-Free Cauliflower Crust Pizza can be topped with any of your favorite pizza toppings!

Ingredients

  • 1 head cauliflower
  • 1 cup shredded mozzarella cheese (or goat cheese if preferred)
  • 1 pastured egg, beaten
  • 1 tsp dried oregano
  • 1/2 tsp crushed garlic
  • 1/2 tsp garlic salt olive oil (optional) pizza sauce, shredded cheese
  • Your choice of pre-cooked veggie toppings such as mushrooms, onions, peppers* OR add nitrate-free pepperoni for meat lovers.

Directions

To “Rice” the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Grate the whole head with a cheese grater. Heat up coconut oil in a frying pan, and once it’s warm, add grated cauliflower. Cook for 5-7 minutes, until the cauliflower seems to be cooked.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

Make the Pizza Crust: Preheat oven to 450 degrees. Place parchment paper on a cookie sheet. In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Optional: Brush olive oil over top of mixture to help with browning. (Tip: It’s easy to double or triple the recipe, and then fill the cookie sheet with the mixture making a large rectangular pizza.)

Bake crust at 450 degrees for 15 minutes.

Remove crust from oven, add toppings: Add sauce, your favorite toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes). Enjoy!

*Note that toppings need to be precooked since you are only broiling for a few minutes.

Bûche de Noël

Posted March 9, 2016 in:

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Bûche de Noël is a grain-free, gluten-free adaptation of the traditional holiday Yule Log. Use pastured eggs and fresh raw cream to make this decadent treat for your family party.

Ingredients

For the sponge cake

  • 6 pastured eggs (separated)
  • 6 tbsp. whole unrefined cane sugar (divided)
  • Dash unrefined sea salt
  • 1/2 cup carob or cocoa powder (plus extra for flouring the pan)
  • 1 tsp vanilla extract
  • Zest of 1 orange
  • 1/4 tsp cream of tartar
  • Butter or coconut oil (for greasing the pan)

For the filling

  • 1 1/2 cups heavy raw cream (for dairy free use Coconut Cream)
  • 1 tsp unrefined cane sugar the contents of 1 vanilla bean

Directions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Cut the parchment paper to fit inside the jelly roll pan.
  3. Grease the parchment paper with butter or coconut oil, then dust with a sprinkling of carob or cocoa powder then line the jelly roll pan with the prepared parchment paper.
  4. Whisk six egg yolks together with four tablespoons unrefined cane sugar, dash sea salt, carob or cocoa powder and vanilla extract with the zest of one orange until smooth, creamy and thickened.
  5. Beat six egg whites with one-quarter teaspoons cream of tartar and remaining two tablespoons unrefined cane sugar until soft peaks form.
  6. Fold beaten egg white mixture into the egg yolk and cocoa mixture.
  7. Pour the batter over into the jelly roll pan over the parchment.
  8. Bake the cake at 375 degrees Fahrenheit for fifteen minutes. Remove from the oven and allow to cool.
  9. As the cake cools whip heavy cream with one tablespoon unrefined cane sugar and the contents of one vanilla bean until stiff peaks form. Reserve.
  10. Generously dust the cake with additional cocoa or carob powder.
  11. After the cake has cooled, gently invert it onto a stretch of aluminum foil or a kitchen towel.
  12. Spread whipped cream onto the cake, then gently roll the cake length-wise and place it seam down on a serving platter. The cocoa dusted cake make crack, revealing a bark-like texture and appearance; however, if you find the cracks unappealing you can also frost the cake with chocolate ganache.
  13. Slice the ends of the roll off at an angle, and then affix them to the side of the log. Decorate with a sprig of mint if desired.
  14. Dust with additional cocoa powder, or with chocolate ganache.

For the ganache

Melt 6 oz. dark chocolate or Enjoy Life mega chunks in your double boiler. Add 1 Tbsp. coconut oil and stir until melted and blended into chocolate. Drizzle over the cake and refrigerate until ready to serve.

Broth with Egg and Sea Salt

Posted March 9, 2016 in:

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Ingredients

  • Homemade chicken broth (see our recipe)
  • 1 pastured egg
  • Pinch of sea salt

Heat homemade chicken broth in small sauce pan until it is steaming. Gently whisk in a pastured egg and a pinch of sea salt to taste. Enjoy for breakfast or anytime snack.

Chocolate Incredible Nut Bars

Posted March 9, 2016 in:

Chocolate Incredible Nut Bars

Chocolate Incredible Nut Bars

Bar Ingredients

  • 1 Cup almonds or pecans
  • 1 Cup walnuts
  • 1 Cup unsweetened shredded coconut
  • ½ Cup coconut oil
  • ½ Cup nut butter
  • 2 tsp. vanilla
  • 1/3 Cup raw honey
  • ½ tsp. sea salt

Chocolate Ganache Topping

  • 6 oz. dark chocolate (enjoy life brand for Dairy Free bars)
  • 1 tsp. coconut oil

Place nuts in food processor and pulse until finely chopped. Place in large bowl, add shredded coconut and mix together. Melt coconut oil and nut butter over low heat; stir until smooth. Add vanilla, honey and sea salt. Fold into the nut mixture and mix thoroughly. Press into a 9X12 pan lined with parchment paper. Chill in freezer for 20 minutes.

Toppings

Melt dark chocolate and coconut oil over low heat; quickly spread over chilled bars. Return to freezer for another 10 minutes. Remove entire pan of bars by lifting edges of the parchment paper and place onto cutting board. Use a sharp knife or pizza cutter to cut into squares. Enjoy!!

Dark Chocolate Peanut Butter Cups

Posted March 9, 2016 in:

Dark Chocolate Peanut Butter Cups

Dark Chocolate Peanut Butter Cups
Makes 18-24 peanut butter cups

Ingredients

  • 14 ounces of dark chocolate (70% or higher, or enjoy life brand chocolate chips)
  • 2 tbsp. coconut oil
  • Teddy organic peanut butter at room temperature
  • Flaky sea salt

You’ll need:

  • Silicone baking cups for standard size muffins (available at Bed Bath and Beyond or amazon.com)
  • A double boiler

Directions

  1. Begin by heating the water for your double boiler.
  2. If using a large bar of dark chocolate, cut into 1-2” pieces so it can melt easily.
  3. Once water in double boiler has come to a boil, lower heat to medium and add chocolate.
  4. Once the chocolate is almost melted, add the 2 tablespoons of coconut oil.
  5. Turn down the heat to low and begin spooning melted chocolate into silicone muffin cups. Add about 2 tablespoons of chocolate per muffin cup, enough to completely cover bottom of cup.
  6. Once all of the muffin cups have the chocolate, add 2 teaspoons of peanut butter to each cup (I just eye ball it and use a small spoon). Gently place the peanut butter in the middle of the cup.
  7. Once the peanut butter is added to all of the cups, take the remaining melted chocolate and coat the top of each peanut butter cup. Usually it takes 1-2 tablespoons to cover and melt the peanut butter. Use your best judgment on this depending on how thick you’d like the cups to be.
  8. Sprinkle tops of cups with sea salt.
  9. Place on a baking sheet in the fridge for 1 hour to cool.
  10. Package for gifts and enjoy one for yourself

Peanut butter cups last for 7-10 days in the fridge, 3-4 out of the fridge.

RAW Ice Cream Bon Bons

Posted March 9, 2016 in:

RAW Ice Cream Bon Bons

RAW Ice Cream Bon Bons
Prepare Raw Vanilla Ice Cream recipe and freeze in shallow plastic container.

Ingredients for Raw Ice Cream

  • 3 pastured egg yolks
  • ½ c Grade B maple syrup
  • 1 Tbsp. vanilla extract
  • 1 Tbsp. arrowroot
  • 3 cups raw organic heavy cream

Whisk together all ingredients and add them to your prepared ice cream maker. Turn on ice cream maker and the best ice cream of your life will be ready in about 20 minutes!

Makes 1 quart

Chocolate coating

Ingredients

  • 6 oz. enjoy life mega chunks
  • 1Tbsp. coconut oil
  • ½ cup chopped almonds

Directions

Using a melon baller, scoop frozen raw ice cream into balls. Freeze for 15 minutes. Melt mega chunks in your double boiler and stir in coconut oil until blended.

Remove frozen ice cream balls from freezer and coat with melted chocolate using a spoon; place on cookie sheet covered with parchment paper; sprinkle crushed almonds lightly over chocolate. Repeat until all balls are coated with chocolate and almonds.

Freeze another 30 minutes and serve.

RAW Vanilla Ice Cream

Posted March 9, 2016 in:

RAW Vanilla Ice Cream

RAW Vanilla Ice Cream

Raw Ice Cream

Ice cream is best when homemade, since you can use a great deal less sweetener and omit all the additives contained in commercially made ice cream. High quality homemade ice cream is made using raw organic cream, yolks from pastured eggs, and unrefined sugar. Get creative by adding your favorite berries or chocolate to the basic recipe.

Ingredients

  • 3 pastured egg yolks
  • ½ c Grade B maple syrup
  • 1 Tbsp. vanilla extract
  • 1 Tbsp. arrowroot
  • 3 cups raw organic heavy cream

Whisk together all ingredients and add them to your prepared ice cream maker. Turn on ice cream maker and the best ice cream of your life will be ready in about 20 minutes! Eat right away or freeze in shallow plastic container.

Makes 1 quart.

Grapefruit & Rosemary Infused Water

Posted March 9, 2016 in:

Grapefruit & Rosemary Infused Water

Grapefruit & Rosemary Infused Water

Ingredients

  • 2 organic pink grapefruits
  • 2 sprigs rosemary
  • Filtered water

Directions

Use a sharp knife to remove the rind from one grapefruit, slice in half and add to clean half gallon size ball jar along with 2 sprigs of rosemary. Fill jar to the top with filtered water and refrigerate X 24 hours.

Strain after 24 hours and discard fruit and any seeds. Remove rind and slice grapefruit #2. Add to jar of infused water along with original sprigs of Rosemary for a beautiful presentation. Serve in your favorite glass over ice and enjoy! Be creative and try your own variations of infused water such as strawberry, cucumber & lime.

Raw Chocolate Chip Peanut Butter Balls

Posted March 9, 2016 in:

Raw Chocolate Chip Peanut Butter Balls

Raw Chocolate Chip Peanut Butter Balls

Ingredients

  • 1 cup pitted Medjool dates (about 5 to 6 dates)
  • ½ cup sunflower OR pumpkin seeds
  • ½ cup shredded coconut
  • ½ cup creamy organic peanut butter
  • ¼ cup Enjoy Life mini chips
  • ½ tsp. Celtic Sea Salt

Directions

  1. Process dates in food processor until finely chopped.
  2. Add sunflower seeds, coconut, salt, and peanut butter and pulse until dough forms.
  3. Add the chocolate chips and pulse to combine.
  4. Add 1 TBSP of water until dough starts to form.
  5. Roll into 1 inch balls using your hands, and place in freezer on parchment paper until set; Store in freezer until ready to eat. Enjoy!