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Archive for the ‘Snacks’ Category

Last spring, I followed a 14-week low carb anti-inflammatory diet, during which time I needed some kind of snack that came close to satisfying my cravings for chocolate and sugar.  I got the idea for this simple frozen patty from the Carob Chips recipe in Nourishing Traditions, however this version uses stevia, which does not affect blood sugar, and the strongly flavored peppermint oil covers the unfamiliar taste of the stevia.  Freezing them just adds to the refreshing minty blast.

On a side note, the 14 week low carb anti inflammatory diet must have made some serious changes in my body. I have always had sugar cravings. Always. And I eat a lot. I mean, generally more than my husband. No, I’m not fat. I just have a really big appetite and a hearty metabolism to go with it. But I’m getting off track… This 14 week diet I did allowed no sweeteners (except stevia), no fruits except lemons, grapefruits and berries, no grains, no beans, and no starchy vegetables, at least not for the first 6 weeks. It was really tough at first, especially as the main chef of our house, but now that it is over, I have lost all cravings for sugar.

Update: It’s been a year and a half since my 14 week diet, and I still don’t crave sugar that much. If I do get a bit of a sweet tooth, it’s easily satisfied by a piece of fruit. Has anyone else had this experience? I’d love to hear your comments.

Ingredients:

1/2 cup melted virgin coconut oil

3/8 cup carob powder (sift it if it’s lumpy)

2 – 6 drops pure peppermint essential oil

1 – 3 drops liquid stevia or 1 – 3 tiny dashes powdered stevia

Directions: Mix all the ingredients together very well.  (You don’t want to bite into uncombined peppermint oil or stevia!) Spread 1 1/2 inch circles thinly onto a parchment paper lined baking sheet and freeze for 15 to 30 minutes. Remove from the baking sheet and store the patties in a container in the freezer.

Makes 10 – 12, depending on how thick you make them.

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When we lived close by, my cousin Lisa and I used to get together to make huge batches of sauerkraut together.  It was always a great big mess and great fun to work and share a meal together when we were finished.  She used to bring along a delicious (and very expensive) fermented green cabbage salsa.  I don’t remember what brand it was, only that it was so unaffordable that we decided to try and copy the recipe.  I’d say we came pretty close.

The salsa Lisa and I copied was not chunky at all, so we processed it in my Champion Juicer with the homogenizing plate.  Alternatively, you can process it in a food processor to whatever consistency you prefer.

1 head green cabbage

6 tomatillos

1/4 onion

1 – 2 jalapeno peppers, depending on personal taste

1/2 bunch cilantro

juice of 1/2 lemon

1 tablespoon salt

1 clove garlic

2 tablespoons whey

Process all the ingredients in a Champion Juicer, Vita Mix, or food processor until you reach the consistency you like.  Place the mixture in 1 – 2 quart jars (the top of the salsa should be at least 1 1/2 inches below the rim of the jar – the vegetables will expand), wipe the rims carefully so the lids fit properly, and cover tightly.  Set at room temperature to ferment for about 3 days.  Then transfer to the fridge.  Use within about 6 months.

Try this salsa with eggs and raw cheese for breakfast, on top of a green salad, in Yucatan Beef, or anywhere else you like green salsa.

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My daughter Emma invented this recipe on movie night last fall, and since it’s similar to a candy recipe, with specific instructions on boiling, I didn’t expect it to work – but it did! Good job, Emma – it’s a real treat! (And I never would have thought of it.)

8 cups popped popcorn

3/4 cup rapadura

6 tablespoons butter

3 tablespoons honey

1/4 teaspoon baking soda

1/4 teaspoon vanilla

Butter 2 9×13 baking pans and preheat the oven to 300 degrees.

Place the popcorn in a large mixing bowl.

In a heavy saucepan mix the butter, honey and rapadura. Cook and stir over medium heat until it boils. Then turn the heat down a little and continue boiling, without stirring, for 5 more minutes.

Remove the pan from heat. Stir in the baking soda and vanilla, and pour the whole mixture over the popcorn, stirring to coat.

Pour the popcorn into the prepared 9×13 pans and bake for 15 minutes. Remove from the pan onto buttered foil to cool. Makes 8 cups.

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