October 20, 2013

Raspberry Banana "Ice Cream" with Gelatin (SCD, Paleo, GAPS, Dessert)

Are you sick of all the recipes using cacao butter? I just can't get enough of this stuff lately! It's so delicious. If you haven't tried it yet I highly suggest that you do. It can be a bit tricky to track down but I have been ordering mine from vitacost.com and it comes within a few days and is way cheaper than I can buy locally. You should also be able to find it at your local organic grocery/ health food store.
Here is the link to the brand I have been using:

Cacao butter 

Again I can't really call this one truly ice cream since there is no dairy involved... but it does have a similar texture and it's cold so ice cream is the name it gets. I pretty much love everything that involves raspberries so I have to say that I like this version better than the first "Ice cream" recipe that I posted. But I will have to wait to see what you all think!

Is everyone having a good weekend? I sure hope so!
I can't believe it is almost halloween already! Time is flying by. They already have Christmas stuff in all the stores. Crazy. But that's actually ok with me. I love Christmas. Such a happy time of year. And such good food. Oh yum!

Ok but enough rambling. Time for a recipe. I hope you enjoy this one!

Raspberry Banana "Ice Cream" (SCD, Paleo, GAPS, Dessert)  

Ingredients

1 pint raspberries
2 ripe bananas
2/3 cup coconut butter
1/3 cup cacao butter
1 tsp vanilla
1/2 tsp grassfed gelatin
pinch sea salt

Directions

1. Place all ingredients except for gelatin into a saucepan on medium heat on the stove
2. Heat until all ingredients are blended well. You will have to mash the bananas with a fork or pastry blender to help remove the lumps
3. Once ingredients are blended to your liking remove from heat and add gelatin, stirring well to ensure it is dissolved
4. Transfer ingredients into a glass bowl and place in the freezer
5. Allow to cool for approximately 2 hours, stirring every 30 minutes or so, until the "ice cream" has the texture you desire
6. Serve and enjoy! This makes about 4 servings and can be kept in the fridge but the texture will change slightly overtime due to the gelatin (but it still tastes delicious)



Ps. Do you like my pretty new bowls? They are from Anthropologie. It is my dream to one day furnish my house in their stuff. Yes a girl can dream.

Well have a good weekend everyone! Let me know what you think! And as always feel free to ask any questions! 

October 12, 2013

Tender Slow Cooker Cross Rib Beef Roast (SCD, GAPS, Paleo)

As the weather gets colder I start to crave more comfort type foods like roasts, casseroles and warm fruit crisps. This roast recipe is super easy to make and will last for a few meals which is always nice.

In other news I have finished all of my CARMS interviews which is a nice relief. Now I just have to rank and wait... I hate waiting. I wish I knew now! Those who know me know that patience is definitely not my virtue!

Does everyone have plans for Thanksgiving? Hopefully they include eating a lot of delicious food. I picked up my organic, soy free turkey last night which I am pretty excited to try (just don't ask me how much it cost... it was ridiculous!)

Ok but enough of my rambling. Time for a recipe!

Tender Slow Cooker Cross Rib Roast (SCD, GAPS, Paleo, Beef) 


Ingredients

1 grass-fed beef cross rib roast
6-8 cups bone broth (enough to cover your roast when it is in the slow cooker)
1/2 cup red wine
1/2 large onion
2 cups chopped carrots
1 tsp sea salt
1/2 tsp pepper
1 TBSP Italian Seasoning 

Directions

1. Chop your carrots and onions
2. Place roast in slow cooker and add rest of ingredients (you want enough liquid so that the roast is covered)
3. Cook on high for 5 hours and then turn down to low and cook for another 3-4 hours
4. Stir ingredients and turn roast every once in a while during the course of cooking
5. Remove from slow cooker and enjoy! Eat with the carrots and onions you cooked or add another vegetable of your choice (I also suggest beans or squash)




October 05, 2013

Banana Cream "Ice Cream" (SCD, GAPS, Paleo, Dessert)

Well I just got back from Hamilton. I was there for yet another CARMS interview. I had never actually been there before which always make it easy to answer the question "why Hamilton?"
But that marks the end of my travelling around the country for interviews. My last one is Calgary on Thursday (please send me good vibes that day!) and then comes the waiting game. It feels good to be almost done though. This has been a bit of a stressful time that's for sure!

But enough about me... how about some food?
Now I can't really call this ice cream because there is no actual "cream" involved. That wouldn't be paleo, or SCD legal now would it? But this does have a similar texture to ice cream, and it's cold. So that's what I am going with. Sorry if I mislead you. But it is super easy to make, and doesn't require an ice cream maker which is nice.

Ingredients

3 ripe bananas (medium sized) 
1/3 cup coconut butter
1/4 cup cacao butter
1 tsp vanilla
1/2 tsp grassfed gelatin 
Optional: 1-2 TBSP honey


Directions

1. Place a medium sized pot on the stove and turn to medium heat
2. Add all ingredients, except gelatin, to the pot and stir while heating
3. Once all your ingredients are melted and lumps are gone, remove from heat and stir in gelatin
4. Transfer ingredients to a glass or ceramic bowl 
5. Place bowl in freezer
6. Stir ingredients every 30 minutes or so until the "ice cream" is the texture that you desire (mine took about 2 hours)
7. Serve and enjoy! Depending on how large your serving sizes this makes about 4 servings

Note: If you don't eat it all right away this can be kept in the fridge but the texture will change due to the gelatin so just be prepared for that