Contents

• Melon Ice Cream Super Easy
• Slow food Heirloom Tomato Ketchup
• Paleo Zucchini Gluten Free Bread
• Sprouted Almonds
• Greek Yogurt with pan roasted raw nuts, & chocolate shavings
• Egg in a Frame
• FUN Breakfast
• Greek Yogurt with Pan Roasted Nuts & Chocolate Shavings
• Simi-Cave Man French Toast

Melon Ice Cream Super Easy

Right now when melons are at their peak, it’s wonderful to have this great frozen treat!

Melon Ice Cream Super Easy

• Any ripe in season fresh melon
• Agave nectar Light
• organic fresh cream

Cut melon and place in food processor. Purée to a smooth consistency. Add agave 1 tablespoon at a time, until it’s sweet to your liking, then add a bit more, freezing will make it less sweet. Add cream 1 tablespoon at a time until it’s as rich as you like. In these pictures I used 1 med-small melon, 2 tablespoons agave and 4 tablespoons cream. Cover and freeze, it should only take 3-4 hours. Use a fork to break it up, then scoop as usual. Enjoy!

Slow food Heirloom Tomato Ketchup

Grown your own or buy from your local Farmer’s Market, Heirloom tomatoes. Once you’ve made this wonderful ketchup, you’ll never buy store-bought again. My husband really, really loves this. Slow food Heirloom Tomato Ketchup

• 2 Cups cooked down tomato sauce
• 4 Tablespoons organic cider vinegar
• 6 Tablespoons coconut sugar
• 1 Teaspoon unrefined sea salt
• 1/2 teaspoon allspice
• 1/4 teaspoon cayenne pepper

Cook on low heat stirring often, when sugar is dissolved and you like the consistency, it’s done. Cool and store in refrigerator.

Paleo Zucchini Gluten Free Bread

Paleo Zucchini Gluten Free Bread

• 1 & 3/4 cups almond flour
• 1/2 teaspoon each baking soda & powder
• 1/4 teaspoon real salt
• 4 egg separated
• 1 cup grated zucchini
• 1 tablespoon coconut oil

This is a soft quick bread. Delicious and great reheated with a little sweet butter, honey, and fresh fruit. Pre-heat oven to 350. Mix dry ingredients. Mix egg yolks, zucchini, and oil. Beat egg whites to from soft peeks. Combine dry and wet ingredients. Gently fold in egg whites. Place in a parchment paper lined small loaf pan. Bake 30 minutes, then begin testing. It may take up to 1 & 1/2 hours.

Sprouted Almonds

Since ancient times nuts and seeds have been soaked and dried, for health and nutritional benefits. This is called sprouting. The growth process, wakes up the embedded nutrients locked inside, while at the same time depleting the seed’s protective enzymes that can be harmful to our digestive tract. This is called sprouting. For example phytic acid in raw, and in most commercial nuts & seeds including nut-butters & and spreads, can cause problems in the digestive tract, such as undigested protein. Before eating nuts or making nut-butters, or flour, or milling, I recommend sprouting.

Sprouted Almonds

• 4 cups raw unpasteurized almonds
• 1 & 1/4 tablespoon unrefined sea salt
• filtered water to more than cover

Soak for 12 hours change the water a couple times. To prepare for drying, strain off water and dry nuts, on paper, or clean towels

How to dry Sprouted Almonds It’s important to not over dry, watch your nuts!

• Dry at 100-110 , in a dehydrator, approx. 8 hours.
• Sun dry, as you would fruits or vegetables.
• Oven method: Place oven on the lowest setting, and wedge a wood spoon in the door to keep it a-jar. Spread nuts on to cookie sheets, and flip nuts every hour or so. Some ovens have a bread proofing setting which is perfect. The point is if you are using an oven for this, watch your nuts, stir them, and test for them.
• You can also use a cast iron skillet on the stove top, use the lowest setting, and turn the burner off and on, the draw back to this method, is that you don’t want to crowd the pan, so you can only dry a few at a time. This has worked well for me in the past when I didn’t have a dehydrator or a working oven, I just cut the soaking recipe down to 1/4.
• Store in air tight jars.

Greek Yogurt with pan roasted raw nuts, & chocolate shavings

• To roast nuts; low heat, pat of sweet butter
• pan roast 3-5 minutes max to lightly toasted,
• almonds first, wait a bit, then add walnuts last
• remove, top with kosher sea salt.
• Slice dark chocolate with sharp knife or vegetable peel, top with nuts & chocolate.
• Use home-made greek yogurt, or buy good whole milk plain greek yogurt

Click on photo to see my video Greek yogurt Home-Made.

Egg in a Frame

Egg in a Frame. This was in “Betty Crocker’s Cook Book for Boys and Girls”, 1957, it’s the 1st breakfast I made, and I still love it.

FUN Breakfast

Greek Yogurt Probiotic Home Made

Greek Yogurt with Pan Roasted Nuts & Chocolate Shavings

Simi-Cave Man French Toast

Apples at Farmer’s Market

My cave man loved this…..

1st…Carmilize apples in butter….These were fresh fuji apples from the Farmer’s Market.

While apples are cooking, soak bread slices in beaten eggs.

Serve with fresh whole butter, and if you want a bit of maple syrup, grade “B ” (“A” is more processed).

Later today I’ll be making Kvass, 1st time, we’ll record it, it’s fermented beet juice with whey…Good detox, great blood cleaner.

Eggs from Farmer’s Market