Take Two Truffles…

I’ve been taking coconut oil every morning for my thyroid. It seems to be doing something, too, as I’m getting hungry a lot more often. Oh, yeah, and have more energy to go along with that. It’s been pretty cool to function like a normal person this week–not like an energetic person, mind you, but like a normal, work through the afternoon without feeling dead by evening kind of person.

I started out just taking a spoonful of coconut oil every morning. The taste doesn’t bother me and it’s a no fuss, no hassle way to get in my dose of coconut oil. I discovered, however, that while coconut oil in food is perfectly fine with my stomach, eating a spoonful of plain coconut oil, even right after breakfast, causes some odd reflux problems.

The first alternative method is coconut oil in coffee. The coconut oil seems to make it extra creamy, and even just coffee makes the coconut oil more digestible for my stomach. So sometimes I start my day with a mug of decaf coffee, with a big dollop of coconut oil, a squirt of homemade, honey sweetened chocolate syrup and plenty of raw milk.

The problem with that is, unlike the average american, having coffee every single day doesn’t fit into my routine that well. Especially when I’m also trying to start drinking a blend of teas for my thryroid and apple cider vinegar every morning. (The apple cider vinegar started when I was trying to avoid getting sick, and it worked so well I didn’t want to stop, especially since it also gave me more energy.)

So, what, you may ask, is the ideal way to take coconut oil every morning?

Truffles.

Really, what could be better than improving your health by eating a truffles every morning? Other than maybe improving your health by eating two truffles every morning…

I roughly followed this recipe, but simplified it and increased the ratio of coconut oil to other ingredients by just using 1 cup cocoa powder, 1/2 cup coconut oil and 1/4 cup honey.

The bowl of truffle mixture sat in my fridge for several days before I got around to rolling them into truffles. Until then, I just took a big spoonful every morning and whenever I needed an energy boosting snack. They were very messy when I actually went to roll them, but I have to say, even more convenient to eat once they were trufflized.

I may want to try cinnamon truffles next (using coconut oil), or even combine the two recipes.

This morning I’ve been trying all the home remedies I can think of to try to continue warding off the sicknesses that are going around. Last night I started to come down with a sore throat, and Colton sent me to bed and made up some sore throat spray for me. This morning the sore throat is gone but I’m really tired, like my body is fighting something off. After vitamin C, cod liver oil, and apple cider vinegar I started going through the rest of my normal list of home remedies. And then I thought: truffles.

Coconut oil and honey are both antibacterial and antifungal, right? And while the cocoa isn’t as amazing as amazing as raw cacoa would be, it seems to still be generally pretty good for you.

So this morning I’m taking it easy and nibbling on truffles to keep from getting sick. (But I draw the line at watching soap operas…)

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Christmas Recipes

I came up with some really good recipes over Thanksgiving and Christmas. I’m posting them here mostly so I don’t forget them entirely before next year. (It’s already a bit of guess work to remember exactly what amounts I used.) Don’t you feel privileged that you get to use my new and exciting recipes too?

 

Christmas Fruit Salad

1 pound kiwis, peeled and sliced

seeds of one pomegranate

3-4 oranges, peeled and chopped

1/2 cup yogurt

1/2 cup sour cream

2 TBSP triple sec (orange liqueur)

Mix all ingredients

 

Garlic Green Beans

6 pounds green beans

1 pound butter

1 head of garlic, peeled and minced

salt to taste

In batches, add ingredients to a cast iron skillet and sautee until green beans are beginning to brown. Transfer to crockpot to keep warm.

 

Coffee Glaze for Ham

1 1/2 cups strong coffee

3/4 cup cream

1/2 cup maple syrup

Mix all ingredients  and pour over fully cooked ham in crockpot. Cook on high for about 4 hours.

Homemade Barbecue Sauce

If you read my ketchup post, you already have a pretty good idea what I’d be looking for in a homemade barbecue sauce–something that tastes relatively like storebought without having any junky ingredients. I found this recipe, made by someone who likes Sweet Baby Ray’s BBQ sauce, which made it sounds rather promising. After tweaking, this is what my recipe came out to be. (And yes, it was Colton approved when it was done…)

Barbecue Sauce

1 cup honey

1/4 cup +2 TBSP molasses (it would have been 1/2 a cup, but that was all I could get out of the bottle)

1 1/4 cups homemade ketchup

1/4 cup red wine

1/4 cup white vinegar

1/2 tsp lime juice

2 1/2 tsp mustard powder

1 1/2 tsp salt

1 tsp black pepper

1 tsp onion powder

several dashes hot sauce (I used Frank’s)

Better Than Storebought Ketcup Recipe (lacto-fermented)

I made lacto fermented ketchup a couple of time times while I was on GAPS. It’s a decent recipe, and filled the ketchup niche for me while I was not able to eat many different kinds of foods. Sadly, my husband said it was fine as a kind of tomato condiment, but it wasn’t really, you know, like *ketchup*.

So I bought him ‘real’ ketchup with msg and high fructose corn syrup while I focused on finishing my own diet experience. Now that I’m mostly off of GAPS I have a little more time and energy for new kitchen experiments, and realized that I really wanted to make a good-for-you ketchup the my husband would really enjoy.

A little research turned up this recipe as being a good substitute for storebought. And a little tinkering led to a combination of the two recipes. Colton did a side by side taste test on sausage and fried potato with my homemade ketchup versus the storebought ketchup we have right now (generic brand Kroger). He’s reserving complete judgement until he gets to try them on french fries, but on fried potato he said the homemade ketchup was actually better than the storebought.

Win.

Lacto-fermented Imitation Storebought Ketchup

6 oz can tomato paste
1/2 cup honey
1/4 cup vinegar
1/4 cup water
1/4 cup whey (drained from yogurt)
1 tsp salt
1/4 tsp onion powder
1/8 tsp garlic powder

Mix all ingredients in a pint jar. Cap loosely and ferment at room temperature for two days. (Keep it a few feet away from sauerkraut, sourdough or other ferments in your kitchen to prevent crossing of bacteria strains–different ferments use different kinds of good bacteria.) After two days tighten the cap and transfer to the fridge.

We taste tested after one day of fermentation and the flavor was good–it just hadn’t reached it’s peak probiotic level yet.

If you are a ‘we sweeten our yogurt with wheat bran’ kind of family, you can definitely cut down on the amount of honey in the recipe (by half to three-quarters, or just use this recipe), but if you’re really looking for a processed food replica use the full amount.

Chocolate Marshmallow Fudge (dairy free, grain/gluten free, soy free, gaps legal)

Technically I haven’t taste tested this fudge yet, since it’s for an event tomorrow evening, but I licked out the bowl, and it is *amazing*.

It’s based on the recipe for marshmallow fluff filling here: http://urbanposer.blogspot.com/2012/04/grain-free-oatmeal-creme-pie-cookies.html

and the chocolate truffle recipe here:

https://www.healthhomehappy.com/2011/02/homemade-gaps-friendly-chocolate-truffles.html

Part 1: The Fudge

1 1/2 cups coconut butter (aka coconut manna)

2 cups cocoa powder

1 cup honey

Blend ingredients thoroughly.

 

Part 2: The Marshmallow

1/2 cup water

1 package unflavored gelatin

 

1 cup honey

1/2 cup water

1 tsp vanilla

 

In mixer bowl, combine gelatin and 1/2 cup water.

Mix remaining ingredients in medium saucepan and bring to a boil. (I used a small saucepan. It worked, but I’d highly recommend a medium one, especially if you don’t like repeatedly take a pan of the stove to keep it from boiling over.) Continue boiling until it reaches 240 degrees (softball stage). (Uh, I don’t really have to tell you to stir it during that time do I? Because that’s pretty obvious, right? I should probably not write cookbooks…)

Turn the mixer on low, slowly pour in the honey mixture. Turn the mixer up to high and let it work its mystic power for about ten minutes. You can use those ten minutes to clean up all the sticky spatters on your stove or you can stand and stare at the mixer working like I usually end up doing…

Part 3: Marshmallow Fudge

My plan was to put half the chocolate mixture in the bottom of a pan (roughly equivalent to an 8×8, mine just happens to be rectangular), put the marshmallow mixture in the middle, and put the rest of the chocolate on top.

But… because of the various consistencies involved (the marshmallow being to soft to spread stiff chocolate on top of, and the chocolate being too crumbly to move after patting it out into the right size rectangle) I ended up with  a bottom layer of chocolate and a top layer of marshmallow with chocolate chunks in it. I think that will work very nicely, though perhaps next time I would mix all the chocolate into the marshmallow instead of trying to layer.

I only used 2/3 to 3/4 of the marshmallow mixture in the fudge. The rest is being saved for other undetermined amazingness….