I’m not sure if cherries are native to India, but I used some to make this chutney for our home school India fest. It was fantastic.
Black Cherry Chutney
Simmer in small saucepan until soft:
1.5 cups frozen organic black cherries (Costco)
1/2 cup pear butter
1/2 small onion, minced
1/4 cup water
1 tsp ginger powder
1 tsp cardamom powder
1/4 cup brown sugar or honey
1/8-1/4 tsp cayenne pepper (heat to taste)
When soft, mash cherries with a potato masher until blended in sauce. Add:
1/2 cup organic raisins
1/4 cup apple cider vinegar
Blend in until raisins have rehydrated. Pour into a jar a keep in the fridge. The natural pectins and chunks of fruit will give thick body without the addition of pectin or gelatin.
Enjoy as a condiment with curries.
Posted in Fruit, Jam, Recipes | Tagged black cherry, chutney, no gelatin, no pectin | 1 Comment »
I love mayonnaise, but I no longer use the store-bought kind because I haven’t found a tasty one with organic oils, no soy and no chicken eggs. So I make it instead. Here is a basic sauce I use for chicken salad, mayo, casseroles, or to top steamed broccoli.
Melt over medium heat:
1 stick butter
Meanwhile combine in blender:
1 very large egg (duck) at room temperature (or 2 small chicken?)
2 tsp Dijon mustard (TJs)
1/2 tsp salt
Juice of one lime or half lemon (2tsp)
1 tsp. apple cider vinegar
1/4 tsp paprika powder, if desired
When butter is melted, and while the blender is running with the lid on and center piece removed, pour the butter oil in a small stream into the egg mixture until it emulsifies into a creamy sauce.
Yields enough to use with 3 cups chopped chicken, not counting the chopped apples, celery, or raisins.
Refrigerate for firm mayo.
For Curry Sauce (for broccoli, or in Chicken Divan casserole), add 1/2 tsp curry and omit paprika.
Posted in Cooking Basics, Recipes | Tagged chicken salad, curry sauce, gaps, homemade mayo, mayonnaise, paleo, SCD, veggie topper | 2 Comments »
I’m going out on a limb here and naming this the “Awesome Almond Flour Muffin” because it’s so yummy and versatile. This has become my go-to breakfast and mid morning snack for the kids and myself on Friday mornings as we rush off to Friday School (homeschool co-op).
Below is the recipe for Carrot Spice Muffins, but you can use the basic recipe for zucchini muffins, blueberry muffins, apple spice muffins, or banana muffins. And it’s a kissin’ cousin to my Chocolate Cupcakes. See below for variations.
Carrot Spice Muffins
Heat oven to 350, and prepare 2 muffin tins (24 count) with greased paper liners (yes, greased).
Place in food processor with S blade:
5 large carrots, chunked
Process until mostly fine, then add:
3.5 cups almond flour (I use Bob’s Red Mill; almond meal from Trader Joe’s works too, but is just a little more crumbly)
2 tsp. soda
1/2 tsp. fine sea salt (Real Salt)
1 tsp. ginger
1 tsp. nutmeg
1/4 tsp. cloves
Pulse to incorporate dry ingredients into carrots. Add:
1 tsp. vanilla
1 TBS. apple cider vinegar
4 large eggs
1 cup honey (can go down to 3/4 cup if you prefer)
Blend all ingredients until smooth. Don’t over-blend.
Ladle into greased muffin papers. Bake for about 25 minutes in 350 degree oven, or until beginning to brown, but firm in middle. Remove to wire racks. Allow to cool (ha, ha) before serving with butter. Yum!
Zucchini Spice Muffins
Replace carrots with 2 medium zucchini, processed with S blade until fine at outset of recipe. Omit ginger. Add 2 TBS coconut flour with dry ingredients to help absorb additional moisture from zucchini.
Apple Spice MuffinsOmit carrots and ginger. Add 2 TBS coconut flour with dry ingredients to help absorb additional moisture from apples. Add 2 cups chopped apple at the end, after blending all ingredients smooth. I like to fold it in with a spoon after removing bowl from food processor. Add an additional 3/4 cup raisins if desired.
Omit carrots, cinnamon, nutmeg, ginger, cloves, and vanilla. Add 2 TBS coconut flour with dry ingredients to help absorb additional moisture from blueberries. Add 2 tsp almond flavoring. Add 2 cups blueberries (frozen is fine) at the end, after blending all ingredients smooth. I like to fold them in with a spoon after removing bowl from food processor.
Banana Muffins here.
Chocolate Cupcakes here.
Posted in Breads, Breakfast, Gluten Free Baking, Recipes | Tagged almond flour, apple spice muffin, banana muffini, blurberry muffin, breakfast muffin, carrot spice muffins, coconut flour, gaps, gluten free, paleo, SCD, toddler snack, versatile, zucchini muffin | 1 Comment »
I just came across this natural weed killer recipe, and plan to try it out this spring when my “perennial” weeds come back on my patio.
Posted in Uncategorized | Tagged natural weed killer, salt, soap, Vinegar | 1 Comment »
Today I’m a Guest Blogger over at The Lord’s Lass. Sarah is a good friend and she is hosting a birthday party for her blog all week long with prizes, polls, and guest bloggers. Pretty fun, right? Makes me want to throw a party here at CleanGreenStart.
This is my first time to be a Guest Blogger, and I’m really honored to be asked to be part of Sarah’s party. My topic is The Blessing of Health; I hope you’ll head over and read my thoughts!
Posted in Uncategorized | Leave a Comment »
In celebration of our completed Whole30, we are using this as a chocolate syrup over Black Cherry Ice Cream in banana splits. Hurray for us!
Chocolate Coconut Ganach
Melt over low heat:
1/2 cup coconut oil
1/2 cup honey
3/4 cup cocoa powder (TJs)
1 tsp vanilla
Whisk until smooth. Use warm as a syrup, or pour into a pan or moulds and cool for Ganach dessert (serve plated with a dollop of Creme Fraiche).
Here the Ganach is served in our banana splits.
Posted in Recipes, Sweets | Tagged banana splits, black cherry ice cream, Chocolate Coconut Ganach, gaps, SCD, whole30 celebration | 2 Comments »