Recipe: Coconut Almond Butter

A while back I found a specialty nut butter that I fell in love with. However, it was very expensive, and it's not even available locally so I could only get it online. I set out to recreate this nut butter myself, which is harder than it sounds!

This Coconut Almond Butter is the most heavenly nut butter you will ever taste, especially if you're obsessed with coconuts, like me! This recipe uses lucuma, which is an exotic spice from Peru. Unfortunately, lucuma is not available at most grocery stores, not even at a place like Whole Foods. I bought mine online for a reasonable price. I really try to stay away from exotic and hard-to-find ingredients so that my recipes are accessible to everyone, but this is my one exception. If you don't mind ordering online, lucuma is a beautiful spice to own. If you don't want to make a special order, that's okay, you can still make this nut butter! Increase the amount of cardamom and add a tiny bit of cinnamon and nutmeg. Just make sure that cardamom is the dominant spice, because we're going for a fruity flavor here.

Ingredients:
3 c. raw almonds
¾ c. unsweetened shredded coconut
½ c. coconut sugar
1 TBS. lucuma
2 tsp. vanilla
1 tsp. cardamom

Put the almonds in a food processor. Some blenders may work as well. Turn it on and let it go. Depending on the power of your machine, it takes about 10 to 20 minutes to make nut butter. After the first few minutes, the almonds will reach the flour stage.

A few minutes more, and the almonds will start to release some of their oils. At this point, it will become kind of like a dough that will ball up as it spins around the food processor. Now the shredded coconut can be added. Stop the machine and scrape down the nut butter with a spatula if it is needed at any time.

The coconut will also release some natural oils. Soon the mixture will smooth out and look like a typical nut butter. Add the coconut sugar and continue to let the food processor run so the almond butter gets nice and smooth.

Once the almond butter is perfectly creamy, add the lucuma, vanilla, and cardamom, and spin for just another minute so it gets combined.

Store the Coconut Almond Butter in a container with a tight lid (I prefer mason jars). This recipe makes 16 ounces.

Coconut Almond Butter is great on everything! Put it on a tortilla with a banana for a snack, with jelly for a sandwich, and on pancakes for breakfast. Yes, I've eaten it right off the spoon, too!

Printable: Coconut Almond Butter

Kefir Series Part 3: Kefir Pizza Crust

I bet you didn't know you could make pizza crust with kefir! I like this recipe because it's so easy, and I can make it even if I don't have yeast (yeast is one of those things I always forget to buy!). It tastes good, too; it's very similar to a sourdough pizza crust.

Ingredients:
2 c. white whole wheat flour (about 1 ½ c. hard white wheat berries)
1/4 tsp. salt
¾ - 1 c. milk kefir

Use the bread setting of a grain mill to make 2 cups of fresh whole wheat flour.

In a large bowl, mix the flour with the salt and kefir. Start with ¾ cup of kefir and add a little more as needed to make a cohesive dough. The dough should be smooth like any pizza dough, not too wet, but not dry either. Knead it a few times; I just did it right in the bowl.

Cover the bowl with a warm, damp towel and let the dough ferment for 8 to 12 hours. Afterwards, take the dough out and divide it into balls. This makes 1 to 4 pizza crusts, depending on size and thickness. I made 4 thin personal size pizzas.

Roll out each ball of dough on a lightly floured surface. Place it on a baking sheet and poke it all over with a fork. Bake at 400° F for 6 to 10 minutes. The crust should be mostly baked so that it isn't doughy and will hold up to toppings later.

When all the crusts are baked, they can be used right away. Top them and bake at 400° F for 10 minutes. I recommend using a pizza stone or placing the pizza directly on the oven rack so that it gets nice and crispy. These pizza crusts also freeze well for later use.

I hope you'll take a chance and give these pizza crusts made with kefir a try!

Printable: Kefir Pizza Crust

Follow Along:
Kefir Series Part 1: Getting Started
Kefir Series Part 2: Pumpkin Kefir Pancakes

How to Make Ghee

If you are unfamiliar with ghee, it is a wonderful healthy fat to have around. It is also known as clarified butter. Because it has a high smoke point, it is safe for frying. Ghee does not need to be refrigerated; it is shelf stable for many, many months. Additionally, because the milk proteins are removed, it is often safe for people who are lactose intolerant. Making ghee at home is easy and doesn't take more than 15 minutes.

Ingredients:
1 lb. butter

 

Melt the butter slowly on the stovetop over medium heat. Once it is melted, it will be foamy at the top.

 



Use a slotted spoon to skim off as much of the foam as you can. Continue to let the butter heat for about 5 to 10 minutes. The butter will turn perfectly clear so you can see all the way through; you will see the milk proteins settle at the bottom. At this point the ghee is done.

 



Use a cheesecloth to strain the ghee into a jar. Wait for it to cool before putting a lid on it. The ghee will remain a liquid at room temperature, or turn solid in the refrigerator.

16 ounces of butter made me almost 8 ounces of ghee. In most cases, you will probably get more ghee. I buy raw butter from a local farmer who filters the cream before they make butter; this means that when they actually make the butter, there is no whey as there normally is. I believe this is why I did not get as much ghee. Making your own ghee is very economical. You will also get a much higher quality ghee than is available from a health food store, if you buy a good grass-fed butter.

Printable: How to Make Ghee

Recipe: Peanut Butter Chocolate Chip Cookies

I recently discovered that my food processor is powerful enough to make nut butters, and I've had so much fun making various butters. This weekend I made a huge batch of perfectly smooth and creamy peanut butter. The only logical thing to do with it was to make a huge batch of cookies! My version of Peanut Butter Chocolate Chip Cookies uses whole wheat flour, and calls for a lot less sugar than similar recipes would use.

Ingredients:
1 c. creamy peanut butter
1 c. butter
¾ c. sugar
2 eggs
2 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
3 c. whole wheat pastry flour (about 2 ½ c. soft white wheat berries)
1 ½ c. chocolate chips

If making flour from wheat berries, grind 2 ½ cups in a grain mill using the pastry setting. Set aside.

In a large bowl, beat the peanut butter, butter, sugar, eggs, and vanilla.

Mix in the baking powder, baking soda, and flour one cup at a time. This is after one cup of flour.

By the time you add the third cup of flour, you may need to mix with a large spoon, as it will probably be too thick for a hand mixer.

Fold in the chocolate chips.

Preheat the oven to 350° F. Place spoonfuls of the cookie dough on a greased cookie sheet or a silicone baking mat. I used a cookie dough scoop so they were all the same size, then very gently pressed on the center so they were all the same thickness.

Bake for 10 to 11 minutes; they will just start to brown on the top, but still be really soft to eat. After removing them from the oven, let the cookies set up for a few minutes before moving them to a cookie rack to finish cooling. Then, they are ready to enjoy!

You'll have so many cookies that you'll want to share. The best gifts are the ones that are homemade! Some cookies in a mason jar with a pretty ribbon makes a lovely gift. Remember, the holidays are just around the corner!

Enjoy!

Printable: Peanut Butter Chocolate Chip Cookies

Today's Co-op Order

The Oklahoma Food Cooperative moved their headquarters. It's now located in the Old Farmers' Market District. It's a completely adorable little area that they are trying to revive. If I had money, I'd buy a piece of property and open an organic, local bakery.

Yesterday I picked up my co-op order from this new site.

grass-fed ribeyes
grass-fed short ribs
grass-fed raw cheddar cheese
pastured Polish sausage
pastured chicken thighs
pastured chipotle pepper chicken sausage
pastured soy-free eggs
handmade organic lavender bar soap
the Oklahoma Food Cooperative Cookbook

My husband decided he wants to bring his lunch to work 3 days a week, which is great! What I send with him is much better than most of what he can get at work. Of course, he wants ribeyes, which are one of the more expensive cuts of steak. Luckily, I can get 100% grass-fed ribeyes from the co-op at a much more reasonable price then, for example, Whole Foods. And the quality is much better, too.

The co-op put out their own cookbook, filled with recipes submitted by their members. One of my recipes is in there, so you should check it out! ;)

I stocked up on dog food again!

pastured chicken backs
pastured chicken wings
pastured chicken necks
grass-fed beef kidney
grass-fed dog treats, made from ground beef, ground liver, heart, tongue, and spleen

YES, dogs can eat chicken wings (and legs) as long as they are raw! If you are curious about a natural diet for dogs, check out the post I wrote: My Dog's Raw Food Diet.

This is what my sister-in-law ordered from the co-op:

grass-fed ground beef
grass-fed arm roast
pastured chipotle pepper chicken sausage
pastured eggs
grass-fed butter
organic, fair trade coffee
local honey
organic hard red wheat berries

I have been letting my sister-in-law log in to my co-op account and order whatever she wants. Last month she bought one item, and this month she had a whole order! This is a great way to introduce friends and family to the co-op. Sit down with them and show them how to use the website. Recommend products that you think they'd like. I've been raving about that chipotle pepper chicken sausage, so my sister-in-law bought some, too! Let your friends or family order something (or be nice and buy something for them!). They'll come to love the co-op and start their own membership. We can help to save the Oklahoma Food Cooperative!

Kefir Series Part 2: Pumpkin Kefir Pancakes

Thanks for checking back in with my kefir series! The first recipe we're going to start with is pancakes. In the spirit of autumn, I used pumpkin, but there's no reason why you couldn't use mashed banana instead!

Ingredients:
1 c. white whole wheat flour (about ¾ c. hard white wheat berries)
1 tsp. baking powder
1 tsp. baking soda
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. cardamom
¼ tsp. salt
½ tsp. vanilla
1 egg
½ c. pumpkin puree
½ c. milk kefir

If milling fresh flour, use the pastry setting of a grain mill.

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Mix the flour, baking powder, baking soda, cinnamon, nutmeg, cardamom, and salt in a bowl.

 

Add the vanilla, egg, pumpkin, and milk kefir, and combine but do not overmix.

These pancakes are very fluffy. If you like yours thinner, just add a little milk until you get the consistency you want. Cook the pancakes on the stovetop as you normally do.

This recipe makes 6 pancakes. Serve with real maple syrup or raw honey. I used cinnamon almond butter and it was delicious! If you have almond butter on hand, just add a tiny bit of sugar and cinnamon to it, and then spread on the pancake.

You can often substitute milk kefir in for yogurt in many recipes like this one, 1:1.

Printable: Pumpkin Kefir Pancakes

Follow Along:
Kefir Series Part 1: Getting Started
Kefir Series Part 3: Kefir Pizza Crust

Recipe: Lacto-Fermented Jalapeño Rings

Lacto-fermentation is a food preservation method that predates canning. The fermentation process creates lactobacilli, which is a natural preservative. Lacto-fermented foods are also incredibly healthy and beneficial to the body. The lactobacilli increases vitamin levels and makes the food easier to digest. In addition, they produce natural antibiotic substances and support the growth of healthy intestinal flora.

Lacto-fermentation is quicker and easier than canning; it requires no special equipment or large pots of water to boil. Lacto-fermentation does not heat the food; almost all food from the grocery store has been pasteurized to death. Pasteurization kills all bacteria - good and bad - so while that food may not hurt us, it's not beneficial anymore, either.

Lacto-fermenting these jalapeño rings was my first time using this method. Although I still love canning and will continue to can, I plan to incorporate more lacto-fermented foods into my diet.

Ingredients:
1 lb. jalapeños
2 cloves garlic
1 c. filtered water
4 TBS. whey
1 TBS. salt

Slice the jalapeños into 1/4" rings. Remove some of the seeds and membranes, if you want less heat. Dice the garlic.

Pack the jalapeños and a little garlic into clean mason jars. Gently press down on them without crushing so you can get more in. Leave about an inch of headspace; the fermenation process oftem results in bubbling at the top. One pound of jalapeños makes about 2 pints; I made 4 half-pints. Since this is my first time lacto-fermenting, I wanted to ensure that I still got some jalapeños even if I ended up with a bad jar.

In a bowl, mix the filtered water, whey, and salt. I mixed it right in a measuring cup since it has a spout. The water needs to be filtered because chlorine will interfere with the fermentation process.

Carefully pour the brine over the jalapeños so that they're completely covered. Ferment for 3 to 5 days at room temperature.

After fermentation, move the jalapeños to the refrigerator. They will last at least 2 months in there.

Printable: Lacto-Fermented Jalapeño Rings

Recipe: Jalapeño Rings for Canning

I thought canning applesauce was easy, but canning jalapeños is even easier. I made these mostly for my dad and brother, who are the biggest jalapeño fans in the world. Jalapeños are safe for water bath canning in this case because they are being pickled; normally they would need to be pressure canned due to their low acid content.

Ingredients:
2 lbs. jalapeños
4 c. distilled white vinegar
4 c. filtered water
4 TBS. pickling salt

Start sterilizing your canning jars, lids, and rings. This is a really fast process so you want to have them ready. Slice all the jalapeños into 1/4" rings. Remove some of the seeds and membranes, if you want less heat.

In a large pot, bring the distilled white vinegar, filtered water, and pickling salt just to a soft boil. We just want to heat it up, not boil all the liquid out.

Take the canning jars, lids, and rings out and let the water steam off. When the jars are dry, fill them with the sliced jalapeños. Gently press down on them without crushing so you can pack them in.

Carefully pour the hot vinegar and water mixture over the jalapeños so that they're completely covered. Put on the lids and rings, and process in a hot water bath for 10 minutes.

After processing, move the jars to a towel and do not disturb for 24 hours. Check the lids and refrigerate any that didn't seal.

2 pounds of jalapeños makes about 6 pints; I made 4 pints and 2 half-pints. Yes, the jalapeños will float to the top. For best results, wait 2 to 3 weeks for the jalapeños to pickle before opening the jars.

Printable: Jalapeño Rings for Canning

Recipe: Green Chili Chicken Enchiladas

Hatch green chili season just ended. Rather than buy canned green chilies, I bought fresh ones. The store even roasted them for me (many health food stores do this, especially when the season first starts). I took them home, chopped them up, and stored them in little 4-oz. mason jars. They're now in my freezer for my husband and I to enjoy until next season. Although this may seem silly when you can easily find the cans available all year, I like that there are no additives in mine, and glass jars are BPA-free. This recipe is a popular way to use green chilies.

Ingredients for Green Chili Enchilada Sauce:
1 4-oz. can green chilies
2 cloves garlic
½ tsp. salt
½ tsp. onion powder
1 c. chicken stock

Ingredients for Chicken Enchiladas
3 chicken thighs
½ c. yogurt cheese or cream cheese
1 4-oz. can green chilies
½ tsp. salt
½ tsp. garlic powder
½ tsp. chili powder
½ tsp. cumin
1 lime, juiced
4 whole wheat tortillas (homemade recipe here)

To make the enchilada sauce, throw the green chilies, garlic, salt, onion powder, and chicken stock in a small saucepan. Slowly bring it to a bowl, and then let it simmer for 15 to 20 minutes, so that it reduces. Don't let it reduce all the way or you won't have any liquid to aid in blending it.

Once most of the liquid has been reduced, put the mixture in a blender and mix it up. Don't puree it completely; it's best if it's a little chunky.

Set the sauce aside and start making the chicken enchiladas.

In a bowl, mix the yogurt cheese or cream cheese, green chilies, salt, garlic powder, chili powder, cumin, and lime juice.

Yogurt cheese can easily be made at home with only plain yogurt. Put the yogurt in a cheesecloth over a bowl and let the whey drain out. It's kind of like making Greek yogurt, except yogurt cheese needs to drain for 24 to 48 hours so it gets really thick like cream cheese. I like using yogurt cheese because I can make it at home anytime - I always have homemade yogurt on hand. It's also cheaper than buying cream cheese, and besides, I can't find any cream cheese around here that doesn't contain additives.

Cut the chicken into bite-size pieces and cook thoroughly in a skillet.

Now it's time to assemble the enchiladas. Take a tortilla, spread some of the yogurt cheese mixture on it, and add some chicken.

Roll up the enchiladas and put them in an oven-safe dish. Top with the green chili enchilada sauce.

Bake the enchiladas in a preheated 350° F oven for 20 minutes. Take them out and serve hot.

Seriously, these were so good! This is going in the rotation for sure.

Printable: Green Chili Chicken Enchiladas