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{RAW} Cookies, Bars, & Truffles- Demystified

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When I first met my husband, he was a raw foodie. His diet consisted mostly of cacao smoothies, kale salads, and lots of fermented stuff. In one of his books I found some recipes for raw truffles that sounded delicious, but was too intimidated to try them. I just didn't understand how those ingredients could possibly make a "dough" and solidify into a "cookie"? Many months later my lovely friend shared an incredibly simple raw truffle recipe with me. I was shocked... and absolutely hooked! Seriously. They were far better than any chocolate snack I had ever had. So, my curiosity led me to a great book in the library- see here . I tried a few of the recipes from the book, and quickly realized that raw desserts were just the most delicious, quick, and easy recipes ever. Pretty soon I started experimenting, and I found out that you can't mess these up ! There is no such thing as exact proportions when making raw cookies, bars, or truffles. Not to mention

DIY Raw Goat Yogurt (SCD)

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About the recipe: I will providing instructions for both raw and pasteurized yogurt. If you are following the SCD diet, you'll need to use THIS starter; it's bifidus free. If you're not on the SCD, you can use any culture you want.  What you'll need: 1 quart to 1 gallon of milk yogurt starter a large pot (I use two, to create a double boiler) a whisk a candy or meat thermometer  a measuring cup a glass bowl mason jars, or something to ferment your yogurt in an Excalibur dehydrator , or something to ferment your yogurt in 1. Sanitize, sanitize, sanitize . I can't stress this enough! If you don't sanitize the materials you'll be using to make the yogurt, it can prevent the fermentation process from starting. To sanitize all you need to do is either soak your materials in boiling water. I just put my materials in the sink and poured boiling water over them. 2. For each quart of milk you heat, you'll need one 5 gram packet o