4 slices Paleo Sandwich Bread (see paleogram.com, September 21, 2016)
3 large free-range eggs, lightly beaten
1/2 cup canned organic coconut milk
1 tsp vanilla
2 TBS ghee
Maple syrup for serving
1. Mix eggs, coconut milk, and vanilla together in large shallow bowl or baking dish.
2. Submerge bread slices in mixture. Poke holes in bread with fork to help absorption of liquid. Let sit for at least 30 minutes. You could also let this soak, covered, in the refrigerator overnight.
3. Melt ghee in large frying pan over low heat and place bread slices in pan. Cook on one side until lightly browned, then turn and cook over low heat until toast is completely cooked and other side is also light brown.
4. Serve with maple syrup, and bacon on the side, if you wish (yum, everything's better with bacon!).
Mashed Buttercup Squash
1 large buttercup or butternut squash
1/2 cup cream from top of can of organic full-fat coconut milk
2 or more TBS ghee
Salt and pepper
1. Preheat oven to 350 degrees. Puncture whole squash in 6 or 7 places with sharp knife.
2. Place whole squash in baking dish with about an inch of water. Roast until you can make an indentation in squash and it feels "squishy", at least an hour.
3. Remove squash from oven, cut in half, and remove seeds and stringy stuff around seeds (kind of messy, but easier than cutting raw squash in half to scrape out seeds before baking). Scrape squash from shell.
4. Put squash in saucepan, add rest of ingredients, and use potato masher or immersion blender to purée. Warm over low heat, season with salt and pepper and serve.
Ingredients for broth:
4 cups Paleo-friendly chicken broth, like Imagine brand
4 cups water
3 pounds meaty soup bones
1 tsp salt
2 TBS apple cider vinegar
2 onions chopped (leave the skins on for a richly colored broth)
2 carrots, chopped
2 celery stalks, chopped
1 bunch parsley
2 stalks lemon grass
1 1-inch chunk ginger, peeled
1 cinnamon stick
2 packages Miracle Noodles, prepared according to package directions
2 TBS Red Boat Fish Sauce ( this is Pale-friendly--the only ingredients are anchovies and sea salt
Salt and pepper to taste
2 limes, quartered
1 Thai chile, seeded and chopped, optional
Small bunches fresh herbs like mint, cilantro, Thai basil and parsley
Handful of fresh mung bean sprouts or micro greens
1. The day before you are planning to serve the Pho, put all broth ingredients in large soup pot, bring to a boil, and simmer, covered, for 6-8 hours.
2. Cool and refrigerate over night.
3. The next day, skim the fat from the top of the broth, then strain the soup, reserving the meat and discarding everything else.
4. Cut up the meat into bit-sized pieces and return to the broth.
5. Heat broth and add fish sauce and salt and pepper to taste.
1. Divide up prepared Miracle Noodles into 4 soup bowls. Ladle soup on top of noodles.
2. Pass the limes, chiles, herbs and sprouts or micro greens for each diner to add to pho.
But, anyway, this has turned into my hands-down favorite (and easy) apple recipe of the year. It is an adaptation of Elana Amsterdam's Pear Clafoutis recipe from elanaspantry.com . Clafoutis is French, natch, and is traditionally made with cherries. If the birds didn't beat me to the cherries on our two trees each year (another reason why we can't be "One Tree Farm), I would so make this with cherries, as well...I wouldn't even mind pitting them.
5 apples, peeled, cored and sliced
Ghee for greasing baking dish
4 large free-range eggs
1/2 cup cream from top of can of full-fat, organic coconut milk
1/2 cup ghee, melted
1/4 cup raw honey
1 tsp vanilla extract
1/3 cup blanched almond flour
1/2 tsp salt
1/2 tsp ground cinnamon
1. Preheat oven to 325 degrees. Grease 8" x 8" baking pan with a little ghee.
2. In medium bowl, whisk together eggs, coconut cream, melted ghee, honey, and vanilla extract.
3. In small bowl, whisk together almond flour, cinnamon and salt.
4. Mix dry ingredients into wet ingredients and stir until smooth.
5. Arrange apple slices in bottom of baking pan and pour batter over them.
6. Bake for 45 to 55 minutes until clafoutis is set in the center and top is golden brown.
7. Cool and serve.