Tag Archives: gluten free

Pom-Bucha “Jello Jigglers” (GAPS, Paleo, GF)

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I’ve been intending to post this for awhile.  We really like it – made it tonight for Super Bowl treats last weekend.  Original recipe from the Holistic Squid. 🙂  I really like that it is a probiotic food as well!

You could use plain GT Synergy Kombucha, or make your own

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Jello just does not photograph well.  No matter what I did.  Not pretty.  Tastes good anyhow.

Pom-Bucha “Jello Jigglers”:

16 oz bottle of Pom juice (we like the Pomegranate Blueberry one best)

16 oz kombucha

4 T. gelatin

Pour kombucha into an 8 x 8″ Pyrex baking dish.  Sprinkle gelatin over the kombucha and let it sit until moistened – about five minutes.  Heat Pom juice to boiling, then pour over kombucha/gelatin mixture.  Stir thoroughly until all the gelatin is dissolved.  Refrigerate for several hours.

Enjoy!

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Raspberry Nectarine Ice Cream (gluten free)

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We have been enjoying our raspberries off the bushes in our backyard lately, and the in-season nectarines.  We lucked out and found some beautiful organic ones at Whole Foods a couple weeks ago.  I made some yummy ice cream:

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Raspberry Nectarine Ice Cream:

1.5 quarts of whole cream

3 whole nectarines, cut in half and pitted

1/2 c. fresh or frozen raspberries

3 egg yolks (these can be omitted, if you do not have a good source of pastured eggs – the ice cream will just not be as creamy)

1/4 c. real maple syrup

Blend everything in blender.  Put in ice cream machine and process according to manufacturer directions.  We topped ours with fresh raspberries and chopped walnuts.

Preserving Herbs: Basil Pesto and Garlic Scapes

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This is going to be a quick post because we’ve just been so busy this summer, I haven’t had time to post, but I thought it was worth sharing.  Sorry, I don’t have step by step pics but it was pretty easy so hopefully you’ll get the gist.

Herb Preservation – Part 1 – Garlic scapes:  I planted a ton of garlic last fall, and got a Walmart shopping bag full of scapes once I cut those off.

To preserve them, I stuffed the whole lot into my food processor with a little extra virgin olive oil (highly technical, I know).  I don’t have an exact amount of either, nor do I think you need one.  I added olive oil as I needed to, as they were processed in the machine.  I ended up with a thick garlic scape paste.  I put into ice cube trays, and froze.  Once they were frozen, I popped them out of the trays and stored in a large plastic bag.  This way, I can add them to soups or other dishes.  I think I’ll also try to thaw them and see if I can use in salad dressings.  Maybe they’ll be too wilty, but it’s worth a try.

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Herb preservation Part 2 – Basil Pesto:

I gave my basil a haircut last weekend and got all of this:

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And this is how I made my pesto:

4 c. packed basil

2-3 cloves garlic

1/2 c. extra virgin olive oil (I added a little more as needed)

1/4-1/2 c. cheese (I used Organic Valley raw sharp cheddar, I did not grate but cut in smaller pieces)

1/2 c. walnuts

Process in blender.  It takes a little while to get it all blended, and you will have to stop your blender often to pack it down again and/or mix it up.  I did a batch at a time, and I had enough for 6 pints.  Store in freezer.  I made sure to leave about an inch or so head room to allow for expansion when frozen.   I took a picture of the end results and it was lopsided and I had a big mess in the background, so I decided to skip it. 🙂  The pesto was beautiful, anyhow.   You’ll just have to take my word for it. 🙂