Granola
This recipe makes approx. 750 g of activated granola
I recommend to activate all nuts and seeds in this recipe to reduce the phytic acid content, which can trigger bloating by limiting the activity of several digestive enzymes and when consumed in large quantities can cause mineral deficiencies.
We use the process of soaking them in saltwater for 8-12 hours. Once activated, the nuts and seeds are dried at a very low temperature (under 65 C) in a dehydrator, to crisp the nuts and seeds, as well as keeping them raw and full of beneficial enzymes. If you do not have a dehydrator at home, you can use your oven on a very low temperature of around 60-65 ºC and dry the nuts overnight.
Ingredients:
150g coconut flakes
150g activated almonds
150g activated sunflower seeds
150g flaked almonds
100g activated pumpkin seeds
3 tbsp maple syrup
3 tbsp coconut oil
15g chia seeds
½ or half tsp sea salt
1 tsp ground cinnamon
1 tsp ground ginger
2 tbsp vanilla extract
Preheat oven to 140ºC. Mix all the dry and wet ingredients in a bowl. Cook the granola for 2 hours in the oven on a flat tray. Make sure to spread the mixture so that it cooks evenly. Check the mixture every 30 mins and gently mix with a wooden spoon to allow a light golden roast throughout. Allow the granola to cool completely. Store in an airtight container for about two weeks.
5 minutes
+
2 hours
Choc Chip Cookies
This recipe makes 10-15 gluten-free cookies
Ingredients:
250g ground almonds
150g dark chocolate chips (sugar-free or low sugar)
125g unsalted butter
125g maple syrup
30g coconut flour
1 tsp baking powder
1 tsp sea salt
Preheat your oven to 170’C degrees and line a baking tray with greaseproof paper.
Gently melt the butter and maple syrup together over low heat in a saucepan.
Combine all the dry ingredients except for the chocolate chips in a mixing bowl. Once melted, add the butter and syrup mix to the dry mix and combine to form a dough.
Rest the dough in the fridge. This will make it easier to portion the mix, and ensure the chocolate chips won’t melt into the dough!
After a few minutes, remove the dough from the fridge and add in the chocolate chips. Divide the dough into 10 even balls of roughly 50g, form them into cookie shapes and lay them out onto the lined baking tray. Don’t worry about spacing them too far apart as the cookies will not spread too much as they bake.
Place in the oven to bake for 10-12 minutes, until lightly golden brown.
Allow to cool and enjoy as fresh as possible!
Keep in an airtight container in the fridge for up to 12 days.
20 minutes
+
10-15 minutes
Curried Kraut
This recipe results in a curried kraut full of beneficial bacteria and a great flavour profile.
Ingredients:
1kg white kraut/cabbage head
2 large carrots, coarsely grated
1 large onion, sliced
1 tbsb ginger, minced
30g salt
2 tbsp curry powder
1tbsp fresh turmeric, grated
or 1tbsp turmeric powder
Remove the outer leaves and cut cabbage into quarters.
Finely slice the cabbage. Combine all ingredients in a bowl and then massage the salt into the mixture until enough liquid is released to fully cover the packed vegetables in the jar.
Pack into a 1.5 L Kilner jar making sure that there are no air pockets. Press down with a fermentation weight.
Ferment for at least 6 weeks at room temperature.
20 minutes
+
6 weeks
Chicken broth
The following recipe is a broth, not a chicken soup. It will yield a highly nutritious liquid, but most of the ingredients will be thoroughly cooked and mellow in flavour
Ingredients:
1.5kg – 2kg chicken (carcasses, neck, wings, even feet if you can get hold of them)
5l water
A dash of apple cider vinegar
2 carrots
2 yellow beets
2 parsley roots
1⁄2 kohlrabi
5-10 peppercorns
Sea salt to taste
For the spice ball:
1 clove of garlic
1 small onion
1 bunch parsley
There is no need to peel the vegetables but wash them thoroughly before use. You can add any herbs of your liking along the way: thyme, bay leaf and rosemary will enhance the flavour profile nicely.
Preheat the oven to 180°C
Spread the bones evenly on a sheet pan and roast the bones in the oven until golden brown 30- 60 min– flip halfway through and add some tomato paste for the last 5 minutes.
Put a stockpot on the hob, place the roasted bones in the pot and cover with water. Add a dash of vinegar. Bring it to a simmer and cook on a low heat for 3-4 hours.
While waiting for the water to simmer, prepare a spice ball or a muslin bag with the garlic, onion and parsley and any other herbs you may want to use. Once your broth starts to simmer add the spice ball. Add the vegetables after the first 3-4 hours and let simmer for another 2 hours.
Toward the end, add salt and peppercorns (if you do this too early, your broth may have a spicy aftertaste) Skim the fat and foam occasionally.
Once your broth is done, pour through a strainer and cool it down as quickly as possible (for example by putting your pot into the sink filled with ice cold water), cover and refrigerate.
30-60 minutes
+
3-4 hours
Bone broth
Drink this broth by adding some ferments into it for great joint and gut benefits. Or use some of it as a base for a soup or any dish where you need a braising liquid.
If you decide to take on the task of making your own bone broth and have the freezer space, it makes sense to go big!
Note that the vegetables will have to be discarded at the end of your cooking time but will give your broth a nice taste along the way.
Preheat the oven to 180°C – 200°C depending on your oven. Spread the bones evenly on a flat tray and roast in the oven until browned (60 minutes) – flip halfway through.
Put your biggest stockpot on the hob, place the roasted bones in the pot and fill up with water, making sure there is at least a four-finger wide space between the rim and water level.
Add a generous dash of vinegar!
Bring it to a simmer and cook on low for at least 10 hours and up to 24 hours. While waiting for the water to simmer, prepare a spice ball or a muslin bag with the bay leaves, garlic, onion and parsley. Once your broth starts to simmer add the spice ball and any vegetables you want to use. Toward the end, add salt and peppercorns (if you do this too early, your broth may have a spicy aftertaste).
Skim the fat and foam occasionally.
Once your broth is done, pour through a strainer and cool it down as quickly as possible by putting your pot into the sink filled with ice cold water. Cover and refrigerate. Serve the broth by adding some ferments into it. Or use some of it as a base for a soup or any dish where you need a braising liquid.
30-60 minutes
+
10-24 hours
Mushroom broth
This delicious umami broth shines with multiple health benefits.
Ingredients:
1kg sliced chestnut mushrooms
1 onion, sliced
5 cloves of garlic
100g dark miso
50g dried ceps
Olive oil
In a saucepan on low heat, slowly cook the mushrooms with a little olive oil until they become brown and crispy. Cover with water. In a separate pan, sweat the onion and garlic on low heat with olive oil. Once soft mix with the mushrooms. Mix in the miso and the ceps and gently simmer for 20 minutes. Strain this liquid and enjoy hot.
10 minutes
+
30 minutes
