DSC_0210Here’s one of my recently purchased books. I love buying books and cookbooks on healthy eating. Ellix Katz is the King of Fermentation as Sally Fallon puts it. This book is an exhaustive book on fermentation. It is so full of information, recipes and methods, I don’t think I’ll ever get through this book. It’s one of those books you pick up to find a recipe or method but end up reading until you have to put it down to try something else to culture or ferment. I have found that the best foods are fermented… they not only develop healthy enzymes, they develop the most beautiful and complex flavors too. I’ll share some of my little fermenting projects along the way soon…

DSC_0206Speaking of healthy… Actually, I’ve been trying to substitute our Ghirardelli 60% chocolate chips for something without sugar. Homemade peanut butter cups here. For the chocolate I use an unsweetened Ghirardelli 100% chocolate bar and at least the same amount of coconut oil (expeller pressed so it has no flavor or aroma). I melted down and added enough Stevia (Now brand liquid form) to sweeten to my liking. Then I poured half in the pie plate and set in the freezer for 10 minutes and prepared the filling.

I just used a natural peanut butter that has no hydrogenated oils or sugar. I don’t measure so I’m sorry I don’t have the exact measurements. Anyways, just guess at an amount that you  would add to the top of your chocolate when it’s set without being too thick or thin. Add a little butter or coconut oil, some stevia to sweeten… now you’ll know how much to add because when you try the peanut butter you won’t be able to stay away from it. : )  Mix well and spread on set chocolate. You can either let it set in the freezer for 10 more minutes to let the fats solidify or add the rest of your chocolate syrup on top. Let the chocolate set another 10 minutes and you won’t believe how delicious this is.

DSC_0188Pretty big peanut butter cup, huh? By the way… coconut oil has medium chain fatty acids which means that they will  burn fairly quickly in your body. Your body will just convert it to fuel for your body to burn. Butter has even shorter fatty acids which means you will get good energy without the bog down of sugar and your body will burn these shorter fatty acids really quick.

DSC_0040My new version of guacamole. We love guacamole around here. We don’t eat it much due to the price but I have found a way to make it healthier. I used to use a little mayonnaise a few years ago but decided one day to try mixing with olive oil and sea salt. I found it to be the best guacamole I had ever tasted. It is divine. You have to try it. But only use an olive oil that smells and tastes delicious on itself. I buy mine from Azure Standard… Napa Valley Organic Extra Virgin Olive Oil. We buy a gallon for only $40.00. They usually sell a smaller bottle of it in the health food stores for around $12 or $15. Anyways, it truly makes for a delightful tasting guacamole.

DSC_0035The garlic my neighbor gave me a couple of weeks ago is long gone. It was so good, I had to try it myself. I put it in some apple cider vinegar with a little honey and pickling spice from the health store but it didn’t turn out half as good as what she gave me. I think she bought it from the Farmers Market so I don’t think she has the recipe herself. If anyone finds a good recipe let me know. I haven’t given up though. I may have to do a little culturing.

DSC_0033Kids peeling garlic. They love to peel garlic. Miriam on the right is just eating a pear. You’re too little Miriam!

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