Coconut Tapioca Pudding with Mango
Posted: May 4, 2015 Filed under: In The Kitchen with Millie- How To's, Recipes | Tags: #desserts, #lactose free. #Dairy free, gluten-free, Paleo Leave a comment
FROM; Smitten Kitchen
Serving Size : 4
1/3 cup small pearl or flaked tapioca
1 each egg yolk
2 1/2 cups coconut milk
1/4 teaspoon stevia
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract
Mango puree;
1 ripe mango — peeled, pitted and roughly chopped
1 Tablespoon lime juice
1/2 cup coconut flakes — toasted
Make pudding: In a medium saucepan, soak tapioca in coconut milk for 30 minutes. Whisk in egg yolk, stevia, salt and vanilla bean seeds, if using (if using extract, you’ll add it in a bit).
Place saucepan over medium heat until mixture comes to a simmer, then reduce it to very low heat so it’s barely bubbling, and cook it until it thickens, about 15 minutes, stirring frequently. Remove from heat and add vanilla extract, if using. [Pudding will be the consistency of thick gravy – i.e. worrisomely thin – going into the cups but after chilling in the fridge, it will set.]
Pour into pudding cups to chill for several hours or overnight.
Make mango puree: Place mango chunks in food processor and lime juice and blend until very smooth, scraping down the sides several times, if needed. Refrigerate puree until needed.
Serve with mango puree on top, toasted coconut flakes or a few gratings of lime zest.
To toast coconut chips: Heat an oven to 350 degrees F. Spread coconut flakes on a rimmed baking sheet and toast until golden brown and fragrant, about 5 minutes, tossing once if needed to help them brown evenly. Let cool before using.
Chicken Fried Steak- lactose and gluten free recipe!
Posted: May 4, 2015 Filed under: In The Kitchen with Millie- How To's, Recipes | Tags: #grass fed, gluten-free, lactose free, Paleo Leave a commentWhile at Riverside Arts Market on Saturday buying grass fed meat from JD Beef, their cube steak was on sale for $7.00 a pound!
Here’s my lactose and gluten free recipe for Chicken Fried Steak!
Serving Size : 4
3 cups sweet rice flour
1/8 teaspoon cayenne pepper
1 large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup coconut milk
2 pounds cube steaks
1/2 cup butter
Gravy;
1 medium onion — minced
1/8 teaspoon dried thyme
2 medium cloves garlic — minced or pressed through a garlic press
3 tablespoons sweet rice flour
1/2 cup beef stock
1 tablespoon rice vinegar
2 cups coconut milk
3/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1) For the steaks: Measure the flour, 5 teaspoons salt, 1 teaspoon black pepper, and cayenne into a large shallow dish.
2) Stir rice vinegar into coconut milk. In a second large shallow dish, beat the egg, baking powder, and baking soda; stir in the coconut milk (the mixture will bubble and foam).
3) Heat iron skillet to medium hot. When hot, add butter and let it come to bubbling.
4) Pat the steaks dry with paper towels and sprinkle each side with salt and pepper to taste. Drop the steaks into the flour and shake the pan to coat. Shake excess flour from each steak, then, using tongs, dip the steaks into the egg mixture, turning to coat well and allowing the excess to drip off. Coat the steaks with flour again, shake off the excess.
5) Place three steaks in the butter and fry, turning once, until deep golden brown on each side, about 5 minutes (oil temperature will drop to around 335 degrees).
6) Turn the heat to medium, add the onion and thyme, and cook until the onion has softened and is beginning to brown, 4 to 5 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the flour to the pan and stir until well combined and starting to dissolve, about 1 minute.
7) Whisk in the broth, scraping any browned bits off the bottom of the pan. Whisk in the milk, salt, pepper, and cayenne; bring to a simmer over medium-high heat. Cook until thickened (gravy should have a loose consistency-it will thicken as it cools), about 5 minutes.
8) Transfer the chicken-fried steaks to individual plates. Spoon a generous amount of gravy over each steak. Serve immediately, placing any remaining gravy in a small bowl.
Sautéed Cabbage with Miso and Scallions
Posted: April 16, 2015 Filed under: In The Kitchen with Millie- How To's, Recipes Leave a comment
Serving Size : 4
1 small head green cabbage (1 1/4 pounds) — cored and sliced thin
1 tablespoons white miso
2 teaspoons soy sauce
2 teaspoons rice vinegar
1 teaspoons toasted sesame oil
5/8 teaspoon sugar
1/8 teaspoon red pepper flakes
2 tablespoons butter
1 whole onion — half moons
1 carrot — peeled and shredded
Salt
1 garlic clove — minced to paste
5 scallions — sliced thin
1 teaspoons sesame seeds — toasted
1) Whisk miso, soy sauce, vinegar, sesame oil, sugar, and pepper flakes together in bowl.2. Heat 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat until shimmering.
2) Add onion, carrot, and 1/4 teaspoon salt and cook, stirring occasionally, until crisp-tender, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
3) Transfer onion mixture to small bowl. Return now-empty skillet to medium-high heat, add remaining 1 tablespoon butter, and heat until shimmering. Add cabbage and sprinkle with 1/4 teaspoon salt. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes.
4) Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in onion mixture, miso mixture, and scallions. Season with salt to taste, transfer to serving bowl, sprinkle with sesame seeds, and serve.
Tips for Making DIY Nut Milk and Nut Butte
Posted: February 19, 2015 Filed under: In The Kitchen with Millie- How To's, Recipes Leave a commentI found this great info on DIY nut milks and butters on rebelDietician. While I do not agree with her stance on protein sources (yes, we DO need animal proteins and fats!)..she does have some great info on eating clean.
More Uses of Bacon Fat
Posted: December 7, 2014 Filed under: In The Kitchen with Millie- How To's, Non-Toxic Choices, Recipes Leave a commentRemember that it is ONLY SAFE to use Bacon Fat (and all other animal fat) it is from ORGANIC sources! Otherwise throw that toxic stuff out!!
1) Baconnaise
mariamindbodyhealth.com This one almost seems too obvious. Recipe here.
2) Warm Brussels Sprout Slaw With Bacon
Lucy Schaefer / foodandwine.com
Sautéing shredded Brussels sprouts in a mixture of butter and bacon faster is much faster than roasting them whole. Recipe here.
3) Kale and Brussels Sprouts Salad with Hot Bacon Vinaigrette
You don’t like salads? Here’s one to change your mind. Recipe here. Just use bacon fat instead of the olive oil.
4) Spinach Salad with Bacon Dressing
The only difference in mine and her r3cipe is I use mushrooms in my salad in addition to this recipe.
Pic and Recipe by The Pioneer Woman. Recipe HERE
5) Bacon Coleslaw Stir-Fry
therealfoodguide.com Recipe here.
6) Chipotle Bacon Barbecue Sauce
grillingcompanion.com Squeeze on everything. Recipe here.
Upcoming Cooking and Nutrition Class
Posted: September 24, 2014 Filed under: Food and it's Impact on Our Health, In The Kitchen with Millie- How To's 1 Comment
My next Cooking and Nutrition Class begins October 15th and the two following Wednesday evenings.
The 3 sessions class will meet on Wednesday evening from 7-9 beginning on October. We will meet in the home of Delle Stockton, near Bold Bean. Exact location will be emailed to you when you register.
This is an in depth look at what constitutes a diet (what we eat) that truly nourishes the body. This will give you the tools to heal, lose weight, heal the immune system, manage diabetes and recover from food allergies. Mot people lose about 15 pounds during the coarse of the class, if needed.
Cost is $150 per student, we eat a whole meal each night and the last class is all desserts! Class is lactose, soy and gluten free.
Class is limited to 12 students. Please send checks to me at 1257 Glen Laura Rd, Jax, FL 32205
How to Keep an Avocado from Turning Brown
Posted: August 26, 2014 Filed under: In The Kitchen with Millie- How To's Leave a comment
Avocados are packed with healthy fats and potassium—but who hasn’t put an unused avocado half in the fridge, only to find the fruit turned a totally unappetizing brown the next day? It’s one of the most frustrating things about loading up on avocadoes—here the solution.
Just cut a red onion into fairly large chunks, throw the pieces an airtight container, and place the avocado half—with the pit—on top. (The skin should be touching the onion chunks.) Put the lid on the container, throw it in the fridge, and brown avocadoes will be a thing of past. How does the trick work? The onion emits sulfur gases, which help stop the oxidation process that turns avocadoes brown.
Beyond-Paleo Meal Delivery Service is adding Soups!
Posted: June 10, 2014 Filed under: In The Kitchen with Millie- How To's Leave a comment
I will be adding quarts of Soup made with my Traditional Bone Stocks. These will be available for Delivery On Fridays.
There is a two quart minimum and will feature a different soup each week.
The soups are $20.00 a quart. I will be adding these to the Menu that is emailed to you each week.
Jamu Gets Fresh Eyes From Chemical-Wary Consumers
Posted: January 26, 2014 Filed under: Food and it's Impact on Our Health, In The Kitchen with Millie- How To's, Non-Toxic Choices Leave a commentFrom the Jakarta Globe
TURMERIC – the ‘Granddaddy’ of all spices – is an incredible multi-faceted healer that works in supporting the bodies immune system and nervous system (assisting in a healthy response to stress), promotes radiant skin (supporting antioxidant protection against free radicals), healthy digestion, healthy bone, joint and skeletal function, and is great for blood and liver function too. For women turmeric also aids in supporting the reproductive system.
by Sylviana Hamdani
Six-year-old Jemima had been suffering from a bad cough for a long time. Whenever she came in contact with cold temperatures, dust or sweets, it was enough to send her into a fit. The doctor visits and prescriptions were endless, and her mother, television and radio presenter Novita Angie, grew more and more concerned about the potential effects of all this treatment.
“The doctor said it’s because of her allergies,” Novita said. “She had to visit the doctor two to three times every month and got prescribed antibiotics. But taking medicine like that is like borrowing money from the bank. Eventually, you’ll have to repay that debt.”
“My daughter is so young,” she added. “I don’t want her to reap bad things in the future because of all the antibiotics she’s been taking.”
These concerns led Novita to start treating her daughter’s cough with an herbal remedy early this year.
“I’m happy to say that we’ve never visited a doctor since,” Novita said. “And I feel a lot safer because I know that I’m not endangering her body in the long run.”
Herbal-based medicines, often referred to locally as jamu, have been popular in Indonesia for a long time, but in recent years they have become more and more accepted in the mainstream as an effective alternative to certain types of modern medicines.
According to Charles Ong Saerang, president director of Nyonya Meneer, one of the largest jamu producers in the country, the first jamu was concocted by herbalists in the royal courts of Yogyakarta and Surakarta in the 15th century.
“The word jamu comes from the Javanese words jampi [concoction] and usodo [health],” Charles said.
The recipes for jamu spread from the palaces to the common people. Over the years, there have always been Indonesians who believed in and depended on these traditional herbal concoctions, but Charles said more and more people today were choosing to drink jamu instead of taking modern medicines.
“They realize that chemical-based medicines will leave a residue and harm their bodies in the long run, whereas jamu is made entirely of herbs and is safe for the body.”
Since early this year, Mila has also introduced the traditional concoction to her 7-year-old daughter, Nasya.
“She likes it a lot,” Mila said. “She drinks the children’s jamu that doesn’t taste bitter.”
According to Mila, her daughter has been healthily gaining weight since she started drinking the jamu and rarely falls ill.
I LOVE Breakfast Frittatas!
Posted: October 8, 2013 Filed under: In The Kitchen with Millie- How To's, Recipes 1 Comment
My clients tell me consistently that they have no time to make breakfast. But breakfast sets the tone and energy, for the whole day! Skip and you cannot catch up on meeting your nutrient needs for that day.
I added Breakfast Frittatas’ to the Meal Delivery Service and over half of the clients order them each week. I wanted to share the recipe with you.
10 whole organic eggs
1 large green pepper- cut in medium matchsticks
1 large Spanish onions- cut in half moons
1 large red pepper, cut in medium matchsticks
2 large organic baking potatoes- grated
3/4 pound mushrooms- sliced
2 Tablespoons dill
salt and pepper to taste
3 Tablespoons butter
Bacon or sausage, cooked, is optional.
Steam potatoes until done, they will look translucent.
Meanwhile heat butter, then sauté onions until caramelized, add peppers and mushrooms. Season with salt and pepper.
Prepare spring form pan as you would for a cheesecake; place foil over flat bottom and then put ring in place. Wrap foil up outside edges and then place another layer of foil. This will keep the eggs from leaking out the bottom of the pan until they begin setting up as they heat.
Season potatoes with salt and pepper and place in bottom of spring form pan. Add veggies next, then any meat such as bacon, sausage, etc.
Scramble eggs with salt, pepper and dill. Bake at 370 for about 30 minutes, until eggs are set.
Meal Delivery Service by Millie Barnes 