Archive for October, 2011
Gluten and Sugar Free Brownies
I found this recipe, which I tweaked a little in a wonderful out of print cookbook, The Low Carb Gourmet by Karen Barnaby. You can make a half recipe in a 8” square pan as well. These were really good.
- 10 ounces organic cream cheese, at room temperature
- 16 tablespoons pastured/organic butter, at room temperature (2 sticks)
- 4 ounces unsweetened chocolate, melted and cooled
- Stevia liquid or powder to equal 1 cup of Sugar (I use 1 tablespoon powder)
- 4 large, organic and pastured eggs
- 2 teaspoons instant coffee granules
- 1 1/2 teaspoons organic vanilla extract
- 1 1/2 teaspoons pure chocolate extract (optional)
- 1 1/2 cups almond meal (finely ground almonds – I make ours from crispy almonds)
- 6 tablespoons organic Dutch-processed cocoa powder
- 1/4 teaspoons Celtic sea salt
- 1 1/2 teaspoon baking powder
Fantastic Grassfed Barbecue
It’s been just over two years since I first started using Mr. Fishman’s previous book, Tender Grassfed Meat. I still use it all the time and every recipe I have tried has been wonderful. To me this shows an author who truly tests their recipes and takes the best ones for their book.
I was so excited to get this new book and see what new recipes there were to try. Cooking grassfed meat is very different then cooking corn fed meat. It’s much better for us and for the animals and the taste is truly wonderful, but learning to cook it can be challenging at first. Once you learn the methods it’s easy but you do need to learn the differences.
This book is broken into three sections. The first section is an overview of the benefits of traditional foods and traditional barbecue methods. There have been article about how it’s unhealthy to barbecue meat, and this book gives you how to barbecue healthfully, using real food ingredients.
Sunday, October 16th is World Food Day!
There will be rallies and events all over the U.S. Find one near you here:
Some great stories in the news this week:
Easy Thai Curry Recipe
We love Thai food and I can make a pretty good Indian Curry but wasn’t having much luck with Thai curry until I found Mae Ploy brand curry pastes in our local Asian Market. They are inexpensive, $2.50 or so each and each container will make many curries as you only need a tablespoon or two if you like it really spicy.
They come in many varieties, Yellow, Panang, Green, Red and Massaman and are all natural. The ingredients in the Panang – one of our favorites – is: Dried red chillie, Lemongrass, Shallot, Salt, Garlic, Galangal, Mung beans, Shrimp paste, Kaffir lime peel, Coriander seeds, Cumin, Pepper