GLUTEN-FREE CORNBREAD

I love it when a gluten free recipe - or any un-traditional recipe adapted for special diets or preferences - tastes even better than the original. That is the case for the cornbread I made to compliment our black bean soup at dinner. This is one recipe where coconut flour really shines. My cornbread is usually a lot drier and crumblier, but this one is fluffy and moist and will be the cornbread I make from now on.

GLUTEN-FREE CORNBREAD

1 1/2 cups organic corn flour

1/3 cup organic coconut flour

1 Tbsp GMO free baking powder

1/2 tsp sea salt

1/4 cup organic coconut sugar

1 3/4 cup soured raw milk - or any milk you normally use

3 organic eggs

1/4 cup melted organic/pastured lard or butter

Method: Preheat oven to 350*. In a large bowl, whisk together the flours, baking powder, sea salt, and sugar. In a smaller bowl, whisk together the milk, eggs, and melted lard. Pour the liquid into the dry mixture and stir until well combined. Pour into a greased cast iron skillet and bake for about 30 minutes.

You can find the recipe for the Black Bean Soup here.

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PRESERVING SUMMER

     My garden is a long way off from providing enough to actually feed my family, so I am very grateful for the experts at my local farmer's market who are light years ahead of us in terms of productivity. I was especially pleased to find some nice cabbages because we are all out of sauerkraut. The last time I made a batch was when I was filming this clip for my new course "How To Make The Switch To A Real Food Diet in 3 Simple Steps" which I am offering at the special price of $39 to readers of my blog.

SAUERKRAUT

5 pounds organic cabbage, grated

3 Tbsp sea salt

Method: Combine the salt and cabbage in a large bowl, toss well. Use a mallet or potato masher to pound the cabbage until juices start to be released. Press tightly into wide mouth mason jars. Use a small mason jar to weigh down the cabbage so it remains submerged with it's own brine. Leave at room temperature for 5-9 days or until sour. Cover and refrigerate.

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FIREPIT BBQ

Preparing coals for outdoor barbecuing might be a skill you already possess, but if you are anything like I was a few years ago, you may have no idea how to do it properly. Our family had such a good time cooking our dinner in the fire pit this weekend. I mean a really good time. We couldn't stop telling each other how happy we were. So try it! I swear, it will make you happy too!

The recipe for the souvlaki is here.

CRACKERS

Everyone's heard of sourdough bread. But have you ever tried a sourdough cracker? Yes, believe it or not, crackers don't just come from a box! Not only do these crackers taste great, you're getting all the nutritional and digestive benefits of fermentation. When you make your own crackers, you can also avoid the MSG, cheap vegetable oils, and preservatives the store bought kind usually contain. What more do you need to know? Get baking!

SOURDOUGH CRACKERS

1 cup sourdough culture

1/4 cup room temperature organic lard, coconut oil, or butter

1 cup organic spelt flour

1/2 tsp sea salt

organic extra virgin olive oil

more salt for finishing

Method: In a large bowl, combine the flour, salt and the lard and cut it in with a pastry cutter. Stir in the culture and then begin to knead the dough, adding as much flour as necessary to make a stiff dough. Place the dough in a bowl and cover the bowl with a lid to prevent it from drying out. Leave the dough at room temperature for at least 7 hours.

Preheat oven to 350*. Take a third of the dough and roll it out on a piece of parchment, flouring as necessary. Roll it with a rolling pin until it is very thin. Brush the dough with some olive oil and sprinkle liberally with some salt. Cut the dough with a pizza cutter or knife, and then transfer the paper to a baking sheet and bake for 15-20 minutes. Repeat.

If some of the inner pieces are thick and not crispy, return them to the oven for a bit longer. Dough can also be frozen after resting overnight so you can make crackers whenever the mood strikes!

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LOADED LASAGNA

When you only make lasagna about once a year, you've got to do it right. It isn't the time for gluten free noodles or "lite" cheese. What it is time for is homemade noodles and ricotta made from your farm-fresh whole raw milk.

HOMEMADE RICOTTA CHEESE

8 cups organic whole milk

4 cups organic cream

2 tsp sea salt

6 Tbsp organic lemon juice or apple cider vinegar

Method: Bring the milk, cream and salt to a full boil in pot set over medium heat. Remove from heat and stir in the lemon juice. Pour milk into a sieve lined with cheese cloth and drain until you achieve the consistency you like.

 EGG PASTA

2 cups organic unbleached flour

1 cup organic whole wheat flour

3 large organic eggs

3 tsp ev olive oil

a bit of water as necessary

Method: Combine the flour and the salt in a bowl, make a well in the middle, and add the egg and olive oil. Using your fingers, lightly work in the egg. When it is well combined, press the mixture to form dough. Add more water if necessary at this point. Turn it out onto a floured counter and begin to knead for about 5-10 minutes, until it feels smooth and supple. Put it in a bowl and cover with a plate so it can rest for at least half an hour before rolling it out with a pasta machine.

BEEF LASAGNA

1 batch homemade ricotta

1 batch homemade pasta

1 1/2 jars organic pasta sauce, or homemade - 

make it a bit watery because noodles need to soak up some liquid

1 1/2 large blocks organic mozzarella, grated

2 pounds organic grass-fed ground beef

1 organic onion, chopped

3 cloves garlic, chopped

3 cups cooked greens -

(I used frozen lamb's quarters but spinach or chard works well too)

10 organic mushrooms, sliced

2 Tbsp ev olive oil

Method: Preheat oven to 350*. Heat a large cast iron pan over medium heat. Drizzle with some olive oil and sauce the onion, beef and mushrooms until the meat is no longer pink. 

Spread some tomato sauce onto the bottom of a large roasting pan. Place 3 strips of lasagna noodles in bottom of pan, spread with sauce, sprinkle with some chopped greens, beef mixture, ricotta, and cheese. Repeat two more times. Final layer is just noodles, sauce and mozzarella. Sprinkle with ground pepper and bake for about 25-30 minutes or until cheese starts to brown. Remove from oven and let rest for about 10 minutes before cutting.

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THE UNCOOL SUPERFOOD

Yes, I'm talking about liver.  As a culture we prize the muscle meat from animals and eating the organ  meats has fallen out of fashion, well that is until now. Organ meats are all the rage in certain circles, and for good reason.  Organ meats have many more nutrients than meat (like 10-100 times)- they are very rich in iron, phosphorus, zinc, vitamins A , D, B6 and B12, and special fats for the brain. If you are in the market for a serious nutrient boost in your diet, go for liver. Just make sure you buy liver that comes from pastured and organic animals as they are more nutritious than meats from feedlots.

My go to liver recipe is a classic chicken liver pate. It tastes great on toasted bread, crackers, in sandwiches, or spread on celery sticks.  The best part is you can freeze it in small mason jars so you always have some on hand, because this superfood is best consumed once a week.

 CHICKEN LIVER PATE

1 pound organic/pastured chicken livers

1 pound organic mushrooms, finely chopped

1 organic onion, chopped

1/4 cup organic butter

1 cup white wine or homemade chicken stock

1 tsp organic dry mustard

4 cloves organic garlic, crushed
1 Tbsp organic lemon juice or apple cider vinegar
2 Tbsp chopped fresh organic parsley

2 tsp fresh rosemary, chopped

2 tsp fresh thyme, chopped

2-3 Tbsp organic butter, softened

sea salt to taste

Method: Soak the liver in a bit of water and lemon juice or vinegar for 1-2 hours. Drain liver and saute with the mushrooms and onion in the butter until browned. Add the wine, herbs and garlic and cook until liquid evaporates. Allow to cool, then puree in a food processor with the remaining butter, season to taste with salt. Refrigerate and serve.

DINNER PARTY

     I guess you could say I am pretty excited spring is here. I can't stop barbequing! It also seems that we are nearing the end of our stash of pork because all I have left are the cuts that I've been saving for special occasions (like the ribs we bbq'd the other day). I've been excited to use one of our big shoulder roasts for souvlaki. The return of one of our friends who'd been away for 9 months seemed a good reason to celebrate and break into that roast. The minute the skewers hit the grill I was transported back to Greece, the smell filling me with memories of sitting in a seaside tavern enjoying souvlaki on the beach.

PORK SOUVLAKI

1 organic pastured pork shoulder roast, cut into 1"cubes

1 organic lemon

1/4 cup organic olive oil

1-2 Tbsp dried Greek oregano

2-3 cloves organic garlic, grated

sea salt and pepper

Method:  In a large bowl, combine all the ingredients except the salt and allow to marinate for no more than two hours. While the meat does it's thing, soak about 28 wooden skewers in warm water. When the time is up, salt the meat well and skewer it onto the sticks. You may want to salt them lightly once they are made too, as souvlaki tastes really good with salt. Light a charcoal BBQ, and when ready cook the souvlaki until the meat is no longer pink. Serve with Greek Lemon Potatoes and  Greek Salad.

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GREEK SALAD

"Maroulosalata"

1 large head organic romaine lettuce, cut into very thin strips

4 organic green onions, cut finely

1/2 bunch organic dill, chopped finely

1 package organic feta cheese

organic extra virgin olive oil

juice of 1/2 organic lemon

sea salt and pepper

Method: In a large salad bowl combine the lettuce, onion, dill and feta.  Drizzle with some olive oil and the lemon juice. Sprinkle with sea salt and pepper. Toss and serve.

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