Who doesn’t love ice cream?! Just because you can’t have cow milk or sugar, doesn’t mean you can’t enjoy some amazing desserts! Here is one of my favorites. I have been enjoying goat milk and raw honey ice creams for the past three years and love them!
This recipe fits a 1/2 gallon ice cream maker.
- 4 pastured eggs (wash the outsides, be sure these are from a trusted source)
- 1 cup frozen or fresh raspberries
- 3/4 cup raw honey
- pinch pink salt
- dash of vanilla extract
- 1/4 cup cocoa
- 4 1/2 cup raw goat milk
- Add all ingredients into a Blendtec or other blender.
- Mix on low until all is combined and raspberries are dispersed.
- Follow instructions on ice cream maker – pour in while it’s turning (for mine).
- Ice cream is ready in about 30 minutes.
- Top with chocolate sauce (you can make with raw honey and no sugar!), macademia nuts, or whatever you like!
For those who are on the Yeast/Recovery Diet (no cow dairy, unsprouted grains, sugar, corn or soy) – this is a great recipe when you want a sweet treat with some texture.
Honey Almond Cocoa Nib Cookies
- 1/3 cup organic butter
- 1/3 cup coconut oil
- 1/2 cup organic almond butter
- 1 tsp pink salt
- 1 tsp soda
- 1 TB vanilla
- 1 cup raw honey
- dash good quality stevia
- 5 pastured, local eggs
- 4 cups (or so depending on your flour consistency) sprouted flour (I used organic pastry sprouted from To Your Health)
- 1/2 cup raw cacao nibs, unsweetened
- Add all ingredients, one at a time into a mixer, blending each until well combined.
- Bake in a pre-heated oven at 375 for about 12 minutes (depending on your oven).
- Enjoy with a glass of fresh goat milk or chai tea!
I am not a huge breakfast person. From the time feet hit the floor, it’s go, go go! However, I want to be sure that my kids get something filling and all their “vitamins” in for the day. I LOVE smoothies for this! They’re fast, can hide so much, and a one stop breakfast filler for up to 6 kids in my Blendtec. I’ll list off the ingredients that I throw into the blender and then explain each one.
Chocolate Breakfast Smoothie (for kids)
- 1 avocado
- 1 banana
- 1/2 cup raw organic whey
- 4-5 cups raw organic milk
- 2 tsp Moringa
- 3 capsules (opened) Beef Liver
- 1 TB of a super berry (3 times a week) – acerola cherry, goji, or pomegranate
- 1/3 cup organic cocoa
- 1 cup sucanat (Sugar Cane Natural from Wholesome Sweeteners)
Add all and blend for 30 second on lowest setting. While blending, I give each kid (3 times a week or so) a scoop of Green Pasture’s Cod liver oil/Butter oil chocolate flavor with a dollop of raw honey on top.
- I use the avocado and banana to help “homogenize” the cream and the milk so that it does not separate – I want them to drink all that cream for the calories, fatty acids, and superfood that it is! Raw cream is a valuable, highly prized ingredient in traditional food cultures.
- Organic whey – I use this because it’s easy to get for me, since I can use the strained whey from homemade yogurt, or just clabbering a gallon of older milk; but also because of it’s probiotic components and extra protein benefit for growing children.
- Raw milk – AMAZING. Been using this traditional food for over 12 years now and have never looked back. For more info, check out westonaprice.org
- Moringa – a superfood multi-vitamin – God gifted us with everything you’d find in a “normal” multi-vitamin in one single tree, the Moringa Tree. To order some of the best around the globe or learn more, visit: moringatreeorganic.com
- Beef Liver- another highly prized superfood in the traditional food cultures of the world. Organically raised organ meats have been used for thousands of years for their life-giving properties. We use Vital Proteins for our favorite brand because their quality is superb. Check out: Vital Proteins
- Superberries – I use these on and off, depending on what is going on with our family. If people need an extra immune boost, I throw them in. Acerola cherry is also great for extra minerals for growing kids. Plus, the antioxidant qualities of these are so beneficial.
- Organic cocoa – holds a great mineral profile, which I appreciate for the kids. They can use those minerals up fast during a growth spurt, or healing process. My favorite company is Jedwards.
- Sucanat – With all the minerals not stripped away from the refining process, this product is less sweet tasting (which is great if you’re training your children’s palettes to appreciate natural sweetness), does not disrupt healthy gut flora (in moderation), and adds just the right sweetness for their morning shake. For children recovering from adrenal, pancreas, or brain issues, I would probably avoid this altogether and use fruit instead.
God bless you on your mission of raising healthy, vibrant children!
It’s fall! Crisp air, pumpkins, sweaters, squashes, lots of cinnamon and spice fill our homes. Always looking to hide some veggies in delicious food, I baked up a medium butternut squash to use as “pumpkin” in our muffins. These use sprouted wheat flour and raw honey for a sweet treat, especially for those on a Recovery Diet type lifestyle.
Butternut Cinnamon Muffins
makes about 24 muffins
- 4 cups cooked butternut or other fall harvest squash
- 1 cup butter, organic
- 1 cup raw honey
- 1 tsp pink salt
- 2 TB baking powder, GMO-free
- 1 TB cinnamon
- 1 TB vanilla extract
- 6 eggs, pastured by a local farmer
- 4 cups sprouted flour (watch for consistency as every flour is slightly different)
- Preheat oven to 400 degrees.
- In a mixer, add squash, butter, honey, salt, powder, cinnamon, vanilla and eggs – blend until well incorporated.
- Add flour one cup at a time, mixing well in between each addition. Mix well for a few minutes.
- Pour batter into parchment baking cup lined stainless steel or stone muffin pans.
- Bake in preheated oven for about 25-28 minutes.
Enjoy while reading your favorite book with a sweet sibling, of course.
I cannot rave about local organic farmers enough! Hard-working, fighting against the grain, doing all they can to produce a sustainable, nutrient-dense array of foods on a limited budget, and so much more. If you’d like to help local farmers – besides buying local of course, Farm to Consumer Organization is a great place to help, Weston A. Price Organization as well as the Cornucopia Institute all work to support farmers in need, educate the public, and counteract the mis-information so prevalent in our “modern” country.
This recipe is predominately made with locally sourced ingredients from organic farmers. I use goat milk and cheese at this time, but it could also be done with raw cream and cream cheese instead if you’d like.
Goat Cheese Zucchini Frittata
serves about 6-8 people
- 2 medium zucchini, thinly sliced
- 2 small summer squash, thinly sliced
- 2 carrots, thinly sliced (I used my Breville Food Processor to slice these extra thin)
- 1/2 onion, diced
- 4 garlic cloves, minced
- 4 TB, butter
- seasonings – cumin, cilantro, lemon, coriander, paprika, chili powder, pink salt
- 1 cup chopped tomato
- 4 bunches basil – I used a mix of purple and Italian
- Saute above ingredients (except the basil and tomato) until softened.
- Pre-heat oven to 380
- Add following ingredients to a blender:
- 12-15 dozen pastured eggs
- 1 cup goat milk
- 8 oz goat cheese
- 1/2 cup sprouted flour
- pinch of pink salt
- Mix all ingredients for about a minute.
- Grease a cast-iron, ceramic coated 9×11 pan (or stainless steel).
- Pour sauteed ingredients into pan, spread out.
- Add tomatoes.
- Pour egg mixture into the pan.
- Sprinkle basil over top.
- Add fresh cracked black pepper atop.
- Bake in the oven for 28 minutes.
- Serve with some fresh sourdough bread and a salad for an awesome dinner.
Enjoy the fresh foods while they’re in season! Thank God for His amazing creation!
Do you ever get bored with the same stand by recipes? I do! The following recipe uses Jovial brown rice elbows (Jovial brown rice is my favorite pasta brand); goat milk, and goat cream cheese (as I am on a modified Recovery Diet until this baby weight is off) – though it would work just fine with organic, raw cow dairy. For recipes like this, where the pasta and sauce are neutral, try experimenting with various spice blends. I buy them in bulk through our Frontier buying group (the Berbere Spice blend – can be found anywhere online though).
Creamy Tuna Pasta Bake
- 2 boxes under cooked Jovial brown rice elbows, salted (I use pink salt)
- 1 cup chopped red onions
- 1/2 cup chopped sweet peppers
- 2-4 cans Planet Earth (BPA free lining, wild caught) Tuna (or leftover fish – I used left over salmon), drained
- 3 cups frozen greens (I get an organic baby greens mix, throw the bag in the freezer and then crumble up handfuls into whatever dish or smoothie I need it for)
—–Throw all these ingredients in an extra large baking dish (or 2 9×13″ pans)——-
Sauce — In the blender add:
- 3 cups goat milk (or raw cow milk)
- 12 oz goat cream cheese (or regular organic cream cheese)
- 1 tsp pink salt
- 3 cloves garlic
- 1/4 cup sprouted flour
- 1/2 tsp nutmeg
- 1/4 tsp Frontier’s Berbere (or the like – or more if you like it spicy)
- 1 tsp dried mustard
- 1/4 tsp paprika
- Add all the first set of ingredients to a large baking dish.
- Pour the blended sauce over the pasta blend and mix well.
- Top with Asiago cheese.
- Bake in a pre-heated oven at 350 for 20 minutes, or until bubbly.
The bowl pictured was all that was left after 11 people devoured it.
I must say I love a good tea party. When my oldest girl was little (she’s 18 now), we used to attend a formal tea party and always had such a sweet time. As Hannah (my 10 year old) grows older, she now loves making and sharing tea with others. On the menu, she requested to have chocolate cupcakes, with a strawberry on top. With the milder weather, dandelions are popping up. She picked a wide array and plans to make dandelion flower tea for the spread as well. The recipe I pieced together for the cupcakes turned out well, so for those looking for a sprouted flour, raw honey sweetened option…
makes about 36
- 6 pastured eggs
- 1 1/4 cup honey, raw
- 3/4 cup milk kefir (can also use yogurt or goat yogurt)
- 1/2 cup filtered water
- 1/2 cup butter, grassfed
- 1/2 cup palm oil (or coconut)
- 1 cup cocoa
- 3 cups sprouted organic flour (I used a mix of barley and pastry wheat from To Your Health Sprouted Co.)
- dash stevia
- splash of vanilla
- 1 tsp pink salt
- 2 TB gmo free baking powder
- Preheat oven to 365-375
- Add all ingredients to a Blendtec of high speed blender.
- Mix well.
- Pour out into paper lined cupcake pans.
- Bake at 365 for about 18-22 minutes.
- Allow to cool before frosting.