Prep time: 40 minutes
Cooking time: 1 hour
- Ricebran oil, for greasing
- 100 g (½ cup) brown or Basmati long-grain rice
- 2 tablespoons finely chopped fresh chives
- 30 g (1 oz) butter, melted
- 90 g (⅓ cup) cottage cheese
- 2 eggs, lightly beaten
- 60 g (2¼ oz) butter
- 5 spring onions (scallions) chopped
- 4 eggs
- 250 g (1 cup) cottage cheese
- 1 x cup of spinach (omit for salicylate sensitivity)
- Ground sea salt
- Preheat the oven to 170°C
- Lightly grease a 23 cm (9 in) flan tin or pie plate with ricebran oil.
- Bring a large saucepan of water to the boil.
- Add the rice and cook for 12 minutes, or until very tender, stirring occasionally.
- Drain and cool. You will need 1½ cups of cold cooked rice for this recipe.
- Combine the cooled rice with the chives, butter, cottage cheese and eggs and press into the base and sides of prepared pan.
- Chill for 30 minutes.
For the filling;
- Melt the butter in a small saucepan over low heat.
- Add the spring onions and cook for 8-10 minutes, or until soft, but not brown.
- Remove from the heat.
- Combine the eggs, cottage cheese and a pinch of salt in a bowl.
- Add the spring onion mixture and mix well.
- Pour the filling into the prepared crust.
- Bake for 40-45 minutes, or until firm and golden brown.
- Serve the pie hot or cold.
HINT: The rice should be very well cooked and slightly mushy. This can be achieved by stirring it once or twice during cooking.
- 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 cup very ripe avocado flesh;
- 1 banana;
- 1 egg;
- ½ cup raw cacao powder;
- 2 tbsp. raw honey or maple syrup (optional)
- Raw cacao nibs or dark chocolate chunks, (if cacao is unavailable) to taste;
- ½ tsp. baking soda
- Preheat your oven to 180 C
- Combine the banana, avocado, and honey in a bowl.
- Mix everything until smooth using a hand mixer or a food processor.
- Add in the egg, baking soda, and cacao powder, and continue mixing until everything is well blended.
- Stir in the raw cacao nibs or dark chocolate chunks, if using.
- Drop spoonfuls of biscuit mix on a baking tray lined with baking paper. The dough will be very soft.
- Bake for 8 to 10 minutes or until the cookies are warm and firm.
- 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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- 8 large cloves garlic, minced
- 2 tablespoons butter
- 5-6 cups cauliflower florets
- 6-7 cups vegetable broth or water
- 1 teaspoon salt (more to taste)
- ½ teaspoon pepper (more to taste)
- ½ cup milk (more to taste). You can use any kind of milk including almond, rice or oat milk.
- Saute the minced garlic with the butter in a large frypan over a low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
- Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
- Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.