- 1 cup (150g) flaxseeds (aka; linseed)
- 2 tbsp (40ml) ground flaxseed (linseed) meal or almond meal (use only linseed meal for low allergy)
- 3/4 cup (190ml) water
- 2-3 tsp (10-15ml) Himalayan salt, tamari or soy sauce
- 3 tsp (15 ml) maple syrup (or honey)
- pinch of onion powder (about 1/6 tsp)
- pinch of garlic powder
- ½ cup grated parmesan cheese (avoid for low allergy)
- 1 tsp minced fresh rosemary (avoid for low allergy)
- Himalayan salt for sprinkling
- Mix the flaxseeds and flaxseed (or almond) meal in a bowl.
- Combine the water, salt or tamari, sweetener, and any of the optional ingredients, except the salt for sprinkling, in a container and mix until everything is thoroughly combined.
- Pour the water mix over the flaxseed mix and stir thoroughly.
- Leave to sit for 10 to 15 minutes, until the mix becomes thickened, but not too stiff.
- Spread mix thinly over one dehydrator tray and score lightly with a spatula.
- Sprinkle with salt
- Dry for 12-36 hours at 40-45°C, flipping crackers once after 5-6 hours (optional).
- Break crackers along score lines and store in an air-tight container.
- Preheat oven to 170 – 190 C.
- Prepare a large baking tray by lining with baking paper or use a silicon mat
- Follow steps from 1 – 6
- Scoop the mixture out on to your lined baking tray or silicone mat.
- Cover the mix with baking paper, use a rolling pin to roll the mix to an even thickness. Try to roll the mixture to no more than 5mm thick. This takes some patience as you need to push the dough back together if it breaks up.
- Using a sharp knife, deeply score/cut your dough along desired cracker shapes. This allows you to break the end result into nice tidy pieces.
- Bake in the oven for approximately 30-35 minutes (check to make sure they are not burning). The thicker the mix is the longer it will take to bake. You can turn them over after 15 minutes to cook the yunderlayer if you like.
- Remove from oven and allow to cool completely, then break into crackers.
- Store in an airtight container for up to two weeks.
- 1/2 cup almond flour
- 1/2 cup arrowroot or tapioca flour
- 1/4 cup full fat coconut milk
- 1/4 tsp baking soda
- pinch of salt
- 1 & 1/2 tablespoons water
- 1/4 tbsp apple cider vinegar
- 3/4 tbsp ghee, melted
- 1/2 tbsp parsley and crushed garlic (optional)
- Place the almond flour, arrowroot or tapioca flour, baking soda and pinch of salt in a bowl.
- Add the coconut milk, water and apple cider vinegar.
- Mix to combine.
- Heat a small frying pan over medium heat.
- Brush with 1/4 of the melted ghee.
- Pour in 1/4 cup of batter and swirl around slightly.
- Cook for 3 minutes per side or until golden and crisp.
- Repeat with the remaining mixture.
- Brush with remaining melted ghee, sprinkle with chopped parsley and garlic and serve.
- Splash of coconut oil, rice bran oil or butter
- 1 small brown onion, peeled and diced
- 1 tin of crushed tomatoes
- ¼ cup semi-dried tomatoes (or a tablesoon of tomato paste)
- 400g can of Borlotti beans (or your favourite beans), drained and rinsed
- 1 tsp dried cumin (optional)
- 1 tsp dried oregano (optional, but really nice!)
- 1 tsp dried thyme (optional, but really nice!)
- ½ tsp dried cayenne pepper (optional)
- Sea salt & cracked black pepper
- Heat oil in a frypan over medium heat.
- Add onions and cook, stirring, until onions are translucent.
- Add tomatoes and simmer for a few minutes to release their sweetness.
- Add beans, herbs and spices and continue to simmer for 10 more minutes.
- Taste and season with sea salt and freshly cracked pepper.
- Rice bran oil or butter for cooking
- 1 small onion, sliced
- 1 large or 3 button mushrooms, sliced
- 2 cups diced cooked vegetables (potatoes, sweet potatoes, carrots, peas, zucchini, etc) OR 2 cups of cooked frozen vegetables, drained
- 6 eggs
- ½ cup milk
- ½ cup grated cheese (optional)
- Preheat the oven to 180°C
- Heat a dash of oil in an oven suitable frying pan (24cm diameter). Add the onion and mushrooms, and cook over a medium heat until it starts to soften.
- Add vegetables and toss to mix. Reduce heat and allow vegetables to warm through.
- Whisk together eggs and milk. Season well with salt and black pepper. Pour over the sausages and vegetables.
- Scatter over grated cheese if using.
- Bake for 25-30 minutes until eggs are set and topping golden.
- 6 litres of cold, filtered water or enough to cover the chicken (I recommend using a very large pot so you get lots of broth).
- 2- 3 FRESH organic chicken carcasses and skin-less chicken meat (1kg of chicken in total). (skinless chicken is necessary to reduce histamines)
- 2 onions, quartered (if salicylate intolerant, use leeks and spring onions)
- 1-2 carrot, quartered (if salicylate intolerant, use swede)
- 3 sticks of celery
- Several sprigs of fresh thyme (omit if salicylate intolerant)
- A bunch of parsley
- A generous pinch of celtic, rock, Himalayan or sea salt
- 2 tbsp apple cider vinegar (omit if salicylate intolerant)
- Place the meat, water and vinegar in a large saucepan, cover with a lid and let stand for 30 minutes. This will give time to the vinegar to start drawing minerals from the bones into the water.
- Bring to the boil.
- Over the next half hour, a foam-like scum will rise to the surface. Skim it several times.
- When no more foam is surfacing, add the vegetables, thyme and and salt and reduce heat to simmer.
- Cook for 2-4 hours.
- Ten minutes before the end add the parsley. This will increase the mineral content of the broth.
- After cooking, remove carcasses and veggies with slotted spoon and strain into a container.
- The broth can then be stored in pint-sized glass containers in the fridge. Chill well before freezing.
- 1 large zucchini or 2 small
- 1 clove of garlic peeled and minced
- ¼ Cup fresh basil
- ¼ cup fresh oregano
- 1 tablespoon lemon zest
- 2 organic eggs
- ¼ cup gluten free flour or spelt if there are no gluten issues
- Salt & pepper to taste
- 1/2 cup of finely chopped kale or spinach (optional)
- Grate zucchini. Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture. Place zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, salt and pepper. Mix well to combine. Slowly add flour, stirring so no lumps form.
- Heat 2 tablespoons coconut oil, butter, ghee or lard in a large frypan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
- Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate and serve.
- 1 cup oats, rolled or cracked – NOT the quick cooking kind, but the ‘old fashioned’ whole oats (organic is best)
- 1 cup warm water
- 2 Tblespns plain whole milk yogurt, whey, kefir or buttermilk
- 1 cup water
- ½ tsp sea salt
- 1 Tblespns ground nuts & seeds such as; Brazil, almonds, walnuts, pepita’s, sunflower seeds & flax seeds.(Don’t use these if diverticulitis is an issue)
- Adding psyllium husks, chia seeds and slippery elm will increase the fibre content. (Don’t use chia seeds if diverticulitis is an issue)
- Coconut sugar, rapadura sugar, raw honey or real maple syrup (not maple flavouring) to sweeten.
- Touch of butter, ghee, cream or milk, optional, but especially good for the kids
- Other nice optional additions include; grated apple, chopped dried fruit such as; sulphur-free apricots, figs, sultanas or cranberries.
Mix the oats with warm water and whey or yogurt, cover and leave out (preferably not in the fridge unless the nights are hot) for at least 7 hours or overnight. In the morning, bring an additional cup of water to a boil with the sea salt. Add the soaked oats, reduce the heat, cover and simmer for several minutes. Remove from heat, stir in optional flax seeds and other fibre and let stand for a few minutes. Serve with the ghee, butter or cream and sugar, honey or real maple syrup.
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