Well, it's the Holiday Season. No matter what holiday you do or don't celebrate, most people have parties to attend and want to bring something to offer. This fudge recipe is simple and it's sure to be a hit at your gathering. It melts in your mouth and doesn't give you a crazy sugar high. Just good fats. And if you're in ketosis like me, that's mostly what you're after.



1/3 cup Coconut Oil (I prefer the neutral taste of this one)
1/3 cup Grass Fed Butter
3/4 cup Nut or Seed butter of choice (I happen to have used my favorite peanut butter)
Pinch of Sea Salt
1/2 cup Cocoa Powder (I really prefer dutch process over raw cocoa for this recipe)
1 Tbs. Liquid Sweetener of Choice (Date syrup, Maple syrup, Honey, Coconut syrup...)
4-5 Drops of Stevia

Optional:
1 tsp. Mint Extract
1/2-1 cup of raw Nuts or Seeds
Sprinkle shredded Coconut on top

Double boiler or bowl over a pot

Melt your butter and coconut oil over steaming water in a bowl. I just brought the water to a boil and then shut it off to ensure a slow gentile process.

Then add your nut butter and let it melt in till creamy and smooth.

Add your vanilla, salt, cocoa powder and stir till smooth.

Then pour into a parchment lined pan. the size will vary depending on if you like the chunks thick or thin bars. What ever you like.

The parchment paper is for easy removal. You could do as I have in the photo, or just line the bottom.

Sprinkle coconut shreds on top for some snowy fun!
Let it set up in the fridge (or freezer for chocoholics) for about 2 hours.

Some call them Deviled, but they seem straight from heaven if you ask me! Creamy and full of protein. They are so perfect for a gathering, but I sometime invite others over just so I can have a reason to whip them up. I hope the mailman doesn't get the wrong idea...





10 Pasture Raised Eggs
4-6 tbs. Home made Mayo
1/4 tsp. Onion Powder
1 tsp. Dijon Mustard
3-4 pinches Herbamare or Sea salt
White Pepper to taste
1 tsp. Vinegar of choice (I used wine vinegar this time)
1-2 pinches of Cayenne Pepper
Paprika and Chives for garnish

Pastry bag and fancy tip or ziplock

These are my favorite store bought pasture eggs. Of course the best eggs I've ever had were from a home in the country where the chickens were free running and had access to worm beds. Deep orange color and flavor out of this world!

If you can, grow your own, or find someone local who does. Night and day difference in experience! Which means probably in your health, too. City folk, you can find the ones in the photo at Whole Foods and some other health food stores.

Place the eggs in cold water and bring to a boil for 2 min.
Then take off the heat and let them sit covered for 20 min. this will yield very yellow yolks with no dark coloring.

pour all the hot water out and let cold water run over the eggs for 3-5 min. This helps the shells to separate from the egg.

Peel your eggs by tapping them to crack the shells. Then under water, separate the shell from the egg.

Be sure to get the thin skin just under the shell to come off. if you try to take the shell without this thin layer, you run the risk of more damaged flesh in the egg.

Cut your eggs length wise in half and remove the yolks.

Boy! Look at that color!

Mix all the seasonings together with a fork until smooth. I HIGHLY suggest using home made mayo! Regular mayo is filled with poor quality oils and who wants to feel bad? NOT ME! I haven't yet found a store bought one that has my standard of ingredients.
It only takes about 8 min to make mayo. Invest in yourself!

Place your mixture into a pastry bag with a fancy tip or if you're in a pinch, just use a Ziplock baggie as I have shown here.

Cut a small hole by taking off one of the corners of the baggie. Make it big enough to get a fair amount of egg out.

Squeeze out the yolk mixture into each egg white boat.

Garnish with Chives only.
Or Chives and Paprika.

Mmmmmmmm!

A travel tray can be very helpful. Even if you're not taking your eggs anywhere but to your fridge.

This one can carry: pies, cakes, cupcakes, eggs and veggies with dip. Fun and useful.

When I think of winter as a kid, I remember my grandpa's house smelly nutty sweet with chestnuts in a cast iron skillet on his stove. My mom took over this tradition on our wood stove. As the song goes it's an open fire, but how many city people have access to fire roasting? Most don't unfortunately, at least not a traditional fire with logs, but what about the BBQ?  These are soooo easy to make and sure are tasty!  Chestnut Greetings.


Chestnuts in shell

Serrated knife
BBQ basket is helpful
BBQ,  fireplace or gas oven if nothing else.

Watch out for nuts with mold. Discard.

Make a horizontal cut in the side using a serrated knife. Make sure you penetrate the hard skin but don't go too far into the nut.

Peak-a-boo!

You can also cut them into a traditional X, but it actually opens easier in the end with the long horizontal cut described above.

Cover them with water and bring to a boil. Simmer 3 minutes and then drain.

Place in a BBQ basket if you have one. This just makes it easier to maneuver and toss while on the BBQ.

BBQ at 300 degrees for 10-20 min tossing occasionally so they don't burn until the skins open and the nuts are aromatic.

Baci nonno. Mi manca la tua cucina calda e grandi abbracci! ~Mici

In remembrance of those you love and miss this holiday season. May the memories you spent together warm your heart.

Have I lost my mind? Actually, I did. These cookies were so sweet to me that I got a foggy brain. I wouldn't suggest more than 1 per day if you are sensitive to sugar as I am. But, boy are they tasty! Made with my home-made "Nutella" hazelnut spread, they remind me of Italy.

Buona Natale!



3/4 cup Grass Fed Butter, at room temp.
1/4 cup Coconut Sugar
1/2 cup Coconut Flour
1 pinch Sea Salt
2 Pasture Eggs
1/2 cup Choc. Hazelnut Spread (Click here for my home-made recipe)

1/2 cup of Coconut sugar for tossing
Parchment paper

Mix all but the additional 1/2 cup sugar, making a thick cookie dough.

I love that I used my bowl from Capri  for this! Take a momment to smile as you think of an island surrounded by blue waters in the Mediterranean. Tall cliffs and delicious smells...

Ok... When you're ready, come back to scoop the cookies onto your parchment lined cookie sheet. These cookies are a bit crumbly so don't make them too big. 1 tbs. is good.

Bake at 350 for 8-12min.

Grind your additional 1/2 cup sugar into a powder using a spice grinder.

Once the cookies are cool enough to handle but not cold, toss them in a bowl of the powdered coconut sugar.

Try not to eat too many at once. I preferred mine cold out of the fridge.

Happy Cookie Season!

It's cold and windy in North England. "What would you like to do today?" my friend asks me in French. "I can think of nothing better than learning from your mom how to make a traditional Persian dish." I then spend the best day in the warm kitchen with smells and taste combinations I've never had before, laughing and cooking. It was one of the most memorable and fun times on that trip to Europe.

Her mother didn't speak English and I don't speak Farsi, so your guess is as good as mine as to the name of this stew. It's made with walnuts and pomegranates. In Persia, its only prepared at important events like weddings, etc. I'm so happy to share this exotic treasure with you for the Holidays!

3 cups Walnuts
1 med Onion
2 cloves Garlic
2-3 Lbs. Organic Free Range Chicken  or Stew beef (I'm using boneless beef ribs here)
1 tsp. Turmeric
1 1/2 cups Water plus 1 more cup
2 tbs. Tomato Paste or 1/3 cup Tomato Sauce
1/2-3/4 cup Pomegranate Molasses (see below)
1/2 tsp. Sea Salt
1/2 cup Date syrup (click here to learn more) or coconut sugar to taste

Roast your walnuts for 10-15 min. They need to be aromatic and golden not browned.

Roughly chop your onion and skin your garlic.

Add onion, garlic and turmeric to walnuts with 1 1/2 cups water into a food processor. My Blender is a Ninja, so it can food process. A regular blender may not blend everything smoothly.

Blend until smooth. 

Pour into your cooking pot. Then add the 1 cup of water to the food processor to get all the walnut particles off the blades and sides. Add to the rest of the mixture in the pot.

It should have this consistency.

Bring to a boil. Boil on low for 30min or so.

You can find Pomegranate molasses at your local Iranian store. Most cities have one. If not, maybe the internet. It's only a few buck. Be sure to get the one that has no added sugar. Just pom concentrate.

Add pom molasses and tomato paste.

Low boil until the oils separate like in this picture.

Add your meat and cook for 2-3 hours (depending on your cut). Just make sure whatever meat you choose is falling off the bone or very tender.

At that point, add your date syrup. Mix well.

Man is this a tasty drink! Super fun for a party, and anti-inflammatory from the turmeric root! I categorize this under fun food, not daily juice. Add the beet and greens to balance the fruit a bit. I was surprised at the WOW factor of the turmeric...



2 Oranges
1/2 Apple
1 cup Pineapple
10 or so Carrots (about 3 cups juiced)
2 inches Turmeric Root
Optional:
1/2 Beet
Kale or Parsley to taste

Juice and mix together.

This is a mixture of Fresh made vegetable juice and frozen fruit. And boy is it delicious! I could never drink such a tall glass of it, but so much fun to make if you have company over. You can make the vegetable juice ahead of time...

1 cup Carrot Juice
1 tbs. Beet Juice
1/3 cup Yogurt of choice (Coconut is great)
1 tsp. Vanilla
1 Date
5 Frozen Strawberries

Blend together.

Although this is a grain-free version of Marie Calendar's Pie, I will not be categorizing it as Paleo, as it's way too sweet. I got loopy just tasting the batter!  I made it for my cousin who is transitioning to grain-free and going through with-drawls.

Maybe you'll find it fine for your body or for a once in a while festive holiday party... but you have been warned! LOL


Crust:
4 tbs. Butter, softened
2 tbs. Coconut Sugar
3 large Pasture Raised Eggs
1/2 cup Coconut Flour
1/3 cup Macadamia or Almond Flour (click here for more info.)
1 pinch Sea Salt
1/4 tsp. Baking Powder

Filling:
1/2 cup Coconut Sugar
3 1/2 tbs. Arrowroot
1 cup Yogurt or Sour Cream of choice (I used coconut yogurt)
1 Pasture Raised Egg
1 1/2 tsp. Vanilla
1 pinch Sea Salt
3 cups Blueberries (frozen or fresh)
1 small Lemon -Zested
2-3 tbs. Lemon Juice
5 drops Stevia

Crumble Topping:
1/3 cup Almond Flour
1/3 cup Coconut Sugar
1/3 cup Nuts of choice, chopped (I used walnuts, but pecans would be nice)
1 pinch Sea Salt
2 tbs. Butter or Coconut oil, melted

Pie pan
Parchment Paper
Foil

Crust:

Make your macadamia flour in a spice grinder.

Add all crust ingredients to a bowl and mix.

I find lining your pan with parchment paper to be invaluable later when serving.

With wet hands, gently press your crust evenly into the pan.

Pre-bake at 350 for 10min. or so to firm up before adding the berry mixture.

Filling:

Mix all your  ingredients except the blueberries.

Fold in your blueberries and then pour onto your pre-baked crust.

Bake at 400 for 1 hour or until the middle of the pie is no longer liquid.

To avoid burning the edges of your pie, cover with parchment paper and foil for the first 30-40 min

You may choose to have a really deep pie or depending on the size of your pan you may have some left over. Just pour any left-over filling into a casserole and bake along side the pie. It will be done before your pie, so watch it carefully.

Topping:

Melt your butter slowly as to not boil or burn it. Add to your topping mixture.

Add to the dry ingredients.

Add to the top of the pie when you take the foil off.

Bake for the last 10-20min. together.

Maybe serve with coconut cream? (Click here)

Happy Holidays!

Need something quick and easy? This recipe is so simple and makes a meal next to a salad or veggies. Stuffed peppers are a burger in a shell. This pares well with my Yam Pudding Bread. (click here)
Make dinner fun!






2 Red Bell Peppers
1/2 lb. Organic Ground Meat of choice
Sea Salt & Pepper to taste
(Optional) Red Pepper or Pickled Jalapenos -if you like it spicy
1/2 tsp. Onion Powder
1 clove Fresh Garlic, minced
1 tsp. Dried Basil
1/2 tsp. Dried Thyme

Cut open the peppers in a jack'o'lantern fashion removing the seeds but leaving the top.

Mix your ground meat thoroughly with the herbs and spices.

Stuff your peppers well with your mixture.

Place into a casserole with a little water on the bottom (about 1/4 cup) and cover with parchment paper. Cover that with aluminum.

Bake at 350 for 30-40min or until the pepper is tender and the meat is fully cooked.

Let cool.

Dig in!

What's behind that beautiful, red pear? Ginger, nutmeg and macadamia cream... You've just invited yourself over for dessert. This one is sure to warm you up, even if you eat it cold!







5 Ripe Pears
1 cup Macadamia Nuts
Salt
1 inch Fresh Ginger
4 drops of Stevia
1 sprinkle of Nutmeg

Casserole dish
Parchment Paper
Foil

Roast your macadamia nuts.

Cut out the seeds and stems from your pears.

Chop in to large cubes and place in your casserole dish. Sprinkle with nutmeg.

Peel and chop your ginger. Don't be afraid to use a bit. It becomes mild when cooked.

Place all ingredients, except the pears, in a blender (or use an immersion blender as I have). Add enough water to make a thick, pourable cream.

Pour over pears and cover with parchment paper.

Then cover with foil and bake at 350 degrees for 30-40 min.

Uncover for an other 10 on Low Broil to brown the top and cook off any excess liquid from the pears.

Someone light the fireplace... Cozy time is about to commence.