Sunday, January 28, 2024

Amazing Melty Dairy-Free Mozzarella - to try

 


  • ½ head of cauliflower (10.5 ounces/300g)*
  • ¼ cup (30g) tapioca flour
  • 1 tablespoon (5g) nutritional yeast
  • ½ teaspoon salt add to taste
  • ½ cup (120ml) non-dairy milk unsweetened and unflavored

INSTRUCTIONS
 

  • Clean and trim the cauliflower. Cut into tiny florets. *I highly suggest you use a kitchen scale if you have one to get an accurate amount of cauliflower.
  • Boil the cauliflower for 30 minutes on medium high heat. Until is very soft and mushy.
  • Drain the water and place in a blender along with the remaining ingredients. Blend for about 30 seconds until everything is smooth. Taste and see if you want it to be saltier.
  • Pour into a medium pot and whisk over medium heat for 5 to 7 minutes. Until it thickens and becomes gooey.
  • Use immediately however you like.


Tuesday, January 16, 2024

Collagen Hot Cocoa *****

 

  • 1 cup Thai coconut milk
  • 1 cup water
  • 2 scoops Primal Kitchen Chocolate Coconut Fuel Collagen Powder
  • 1 Heaping Tbsp cocoa powder
  • ½ tsp Vanilla extract
  • 32 drops Liquid 100% Monk Fruit

  1. Place a small saucepan on the stove over medium heat. Bring coconut milk and water to a simmer.
  2. Add collagen powder, cocoa powder, vanilla, and monk fruit, and whisk until fully blended.

Tuesday, January 2, 2024

Instant Pot Bone Broth

 


  • Bones from (1) 3-4 lb. free range organic chicken

  • 3 medium carrots, scrubbed and cut in half
  • 3 celery ribs (or ends and leaves to equal 1 cup)
  • 1 large onion, quartered with skin and root end intact
  • 6 garlic cloves, lightly smashed
  • 1 Tbsp apple cider vinegar
  • 1 bay leaf
  • A handful of fresh herbs (sage, rosemary, thyme, and/or parsley)
  • Filtered water
  • Himalayan salt to taste



  1. Place bones, vegetables, vinegar, and herbs the Instant Pot.
  2. Add enough water to just cover the bones and vegetables in the pot, about 3/4 full.
  3. Select ‘Manual’ or High-Pressure setting and adjust the cooking time to 120 minutes.
  4. Optional: to ensure a gelatinous bone broth, run the cycle a second time for 120 minutes on low-pressure.
  5. When cooking is done, allow pressure to release naturally (10-20 minutes).
  6. Allow broth to cool before straining the broth through a mesh lined strainer into jars for storage.
  7. Add Himalayan salt to taste.