Ghee

 

Ingredients

• 2 lbs (4 cups) unsalted butter

Instructions

Stove top method

1. Melt the butter in a saucepan over low heat. Don't stir.
2. Reduce heat and let the melted butter simmer for an hour or until a firm "foam" forms on the surface.
3. Remove the foam with a slotted spoon. On the bottom, you'll now see white milk protein, which you want to leave behind in the pan or filter out of your ghee.
4. Over a glass bowl, carefully pour the clarified butter through a filter; you can use cheesecloth or coffee filter. The white milk protein should remain in the filter, while the clear butterfat seeps through.
5. Repeat the filtering a couple of times for optimal results.
6. Transfer the ghee into airtight glass jars and allow to cool with the lid off. Once cool, store the ghee at room temperature or in the fridge.

Multi-cooker method

1. Place butter in multi-cooker, such as an Instant Pot or Ninja Foodi, and select the ’keep warm’ setting. Gently stir butter until it melts completely – approximately 10-12 minutes.
2. Once the butter has completely melted, switch to the ’sauté’ setting. The butter will begin to boil, stir with a flat-edged wooden spoon ensuring to scrape the bottom of the pot to prevent the milk solids from burning.
3. Boil until the butter turns a light golden brown, after approximately 12 minutes. Turn off the multi-cooker but allow the butter to continue to cook with the residual heat for 10 minutes. The milk solids at the bottom of the pot should be a medium brown color.
4. Over a glass bowl, carefully pour the ghee through a filter; you can use cheesecloth or coffee filter. The white milk protein should remain in the filter, while the clear butterfat seeps through.
5. Repeat the filtering a couple of times for optimal results.
6. Transfer the ghee into airtight glass jars and allow to cool with the lid off. Once cool, store the ghee at room temperature or in the fridge.

Slow cooker method

1. Place the butter in the slow cooker and set to low heat for 6-8 hours. Don't stir.
2. When the butter has turned a golden brown color, remove the foam with a slotted spoon. On the bottom, you'll now see white milk protein, which you want to leave behind in the pan or filter out of your ghee.
3. Over a glass bowl, carefully pour the clarified butter through a filter; you can use cheesecloth or coffee filter. The white milk protein should remain in the filter, while the clear butterfat seeps through.
4. Repeat the filtering a couple of times for optimal results.
5. Transfer the ghee into airtight glass jars and allow to cool with the lid off. Once cool, store the ghee at room temperature or in the fridge.

Tip!

The ghee will keep for up to 6 months. Feel free to go ahead and use your ghee (instead of butter) when you're making bearnaise or hollandaise sauce.

https://www.dietdoctor.com/recipes/ghee

Dandy Blend Coconut Latte

 

• 8 oz filtered hot water
• 1 Tbsp of organic coconut oil
• 1 Tbsp Dandy Blend

Mix well. Let the oil melt and use a small hand blender to incorporate the oil into the drink. Has a nutty flavor just like a coffee house blend for a fraction of the cost!

https://dandyblend.com/dandy-blend-hot-lattes/

Iced Dandy Blend Latte *****

 

• 1 Tbsp Dandy Blend
• 4 ice cubes
• 6 drops monk fruit, or to taste
• 1 cup coconut milk
• Dash Real Salt

Add Dandy Blend and ice cubes to the Vitamix; blend on high until ice is crushed.

Add monk fruit, coconut milk, and Real Salt; blend until mixed.  

This is a great cold drink for hot summer days.

https://dandyblend.com/dandy-blend-iced-lattes/

Low Histamine Iced Hibiscus Tea

 

Low Histamine Iced Hibiscus Tea for Mast Cell Activation Syndrome or Histamine Intolerance

Tools

1 2-QT glass pitcher

1 Extra Large Tea Strainer

Ingredients

2 quarts of filtered water

2 Tablespoons of Hibiscus flowers

2 Holy Basil Tea Bags

2 Dandelion Leaf Tea Bags

½” Fresh Ginger, sliced

Organic Liquid Stevia or Liquid Pure Monk Fruit Extract

Directions

1. Heat 2 quarts of water until just boiling. (If you boil it for more than a few seconds, let it cool down before pouring into glass.)
2. Set the glass pitcher in the sink (in case your water was too hot).
3. Place the tea bags in the pitcher and wrap the strings around the handle.
4. Add hibiscus and fresh ginger to tea strainer and place in the opening of the pitcher.
5. Pour hot water over the tea strainer.
6. Let steep for 20 minutes.
7. Remove the strainer and tea bags.
8. Stir in Organic Liquid Stevia or Liquid Pure Monk Fruit Extract to taste.
9. Put in the fridge to cool.
10. Drink in 24-48 hours.

https://mastcell360.com/low-histamine-iced-hibiscus-tea-for-those-with-mast-cell-activation-syndrome-or-histamine-intolerance/

Low Histamine Ground Chicken *****

2 chicken breasts with skin

4 chicken thighs with skin

Organic carrots, finely diced

Organic celery, finely diced

Zucchini

Garlic Powder

Real Salt

Cook carrots and celery in butter.  Season with Real Salt and garlic powder.  Cook until very tender.

Debone chicken thighs; cut into pieces.  Cut chicken breasts into pieces.  Grind together in the Kitchen Aid.

Mix carrots and celery into the ground chicken.  Cook in butter until just done.  Freeze.

Zucchini:  Cut zucchini into bite-sized pieces.  Season with Real Salt and garlic powder.  Saute in butter.  Pour leftover butter into cooked chicken mixture.  

When serving, add the zucchini to the chicken.    

Lower Histamine Instant Pot Chicken Broth

 

• 3 carrots
• 2 stalks celery
• 1 sweet onion
• Organic chicken bones
• 2 Tbsp raw apple cider vinegar
• 1 pinch Real Salt

Instructions

 

• Place the bones along with the veggies, apple cider vinegar, and salt into the base of the Instant Pot.
• Fill the instant pot to the max line with water.
• Push the soup button and manually change the time to 120 minutes.
• Allow the Instant Pot to depressurize naturally.
• Strain the broth and store in silicone molds in the freezer.  Freeze immediately.

Crustless Chicken (or Turkey) Pot Pie *****

 

Keto Crustless Chicken (or Turkey) Pot Pie 

Makes 6-8 servings

1 Tbsp butter

2 cups leftover cooked chicken or turkey, cut into bite-size pieces

½ cup onion, diced [I omitted because of parosmia]

2 small carrots, diced

3 stalks celery, diced

½ tsp dried thyme

1/4 tsp dried sage

1 Tbsp apple cider vinegar

1 cup chicken broth

1/4 cup peas, fresh or frozen (no need to defrost)

½ cup heavy cream [or sub coconut cream]

1/4 tsp sea salt

Heat a large skillet over medium high heat. Add butter, and when it has melted, add celery and carrots. Sprinkle with a little salt. Turn the heat to medium low. Cook, stirring occasionally, until the onions begin to brown at the edges. Stir in garlic and dried thyme. Cook one minute, stirring constantly.

Stir in vinegar, scraping up any brown bits. When vinegar has almost completely evaporated, stir in the chicken broth.

Turn the heat to medium-high. Simmer broth, stirring occasionally, until it thickens, about 10 minutes. The broth is thick enough when you can draw a line on the bottom of the pan with a spoon and the line does not immediately fill in. 

Once the broth has thickened slightly, add the heavy cream, cooked chicken or turkey and peas. Bring to a simmer. Turn the heat to low. Simmer until mixture is thick and gravy-like in consistency. Taste before adding additional salt and pepper. Season to taste with salt and pepper, if necessary.

https://diabeticsrejoice.blogspot.com/2023/