Tuesday, February 26, 2013

Easy Collard Greens & Pork Stock

Stock.  It's so good for you.  I make many kinds of stock: chicken, pork, beef, lamb, seafood.  And, I sell some locally.  I just bought a beautiful pastured pig from a local farm, and my freezer is full of delicious and good for you pork! To make my pork stock, I use pork bones, some sea salt, black peppercorns, a bay leaf, green onions or onion chives if I have some on hand from my garden, and some odds and ends of vegetable scraps- like onion skins and tops, squash rinds, things like that.  I add filtered water and keep it below the boiling point, and I leave the fat on it.  So this is what I used to make these collard greens.  They were incredible.  If you don't have your own pork stock already made, you can simmer a pot of water and pork bone until reduced, and then proceed with the recipe.  If yours has very little fat, add some stable fat such as pastured lard, or coconut oil to the recipe.  After we ate the greens, we drank the broth.  It was spicy and delicious and so many health benefits!!!  My husband said he hated collard greens but dinner took way longer than expected, so out of desperate hunger, he tried some... then finished it off. He loved it!  THIS is the way to eat collard greens!

If you are still unsure why eating pastured meat is so much better for you than conventional, go here.



Easy Collard Greens, Southern Style
Feeds 4 a a side dish or 2 as a snack

3 cups homemade pork broth with fat
   OR
4 cups of water simmered with ham hock or pork bone until a golden color (reduced in half) and a few Tablespoons of stable fat added to it - pastured lard or coconut oil

1/4 teaspoon red pepper flakes, optional.  This will make it spicy.
1 bunch of organic collard greens, rinsed well and torn into smaller pieces

Pour broth into a quart pot with red pepper flakes, and add greens on top. The greens will be much higher than the broth, that is ok.  Simmer, stirring frequently, until greens reduce enough so that they are in the broth.  Keep cooking until soft.  Take pieces out and cool to try frequently.  When done, drink the broth after or dip in some cheese biscuits! Yum!


Sunday, February 3, 2013

Healthy Chocolate Mints


When making some new fat bomb variations, I came up with an icing of sorts on accident, and it suddenly occurred to me that I could make fat bombs in the shape of Andes chocolate mints... it could be like healthy candy.  After all, isn't that what "fat bombs" are?  For those of you who are coming across this low-carb term for the first time, "fat bombs" are just little healthy bombs of good fat- usually grass-fed butter or virgin coconut oil or something similar mixed with other healthy items- cocoa, stevia, coconut butter or nut butter for instance.  They kill carb cravings by giving your brain what it needs- good fats!  Your brain is made up of 65% fat, did you know?  So here is my recipe, I hope you enjoy it.

Personally, I think a silicone brownie pan is a must for this recipe. But if you don't have that, just carefully line a regular pan (use glass instead of metal if you have it) with parchment paper so that the chocolate does not stick.

Healthy Chocolate Mints

Chocolate:
3 Tablespoons cocoa powder, sifted makes life easier
2 Tablespoons coconut butter
2 Tablespoons grass-fed butter
3 Tablespoons grass-fed cream
2 teaspoons honey (optional)
6 Tablespoons virgin coconut oil
1/4 teaspoon NuNaturals Stevia (if subbing, start with half as much, NuNaturals is less sweet)
1/2 teaspoon vanilla extract
silicone baking pan or parchment paper lined (bottom and sides) glass pan, about 8x8

Prepare your baking pan wither with parchment paper or if silicone, place on a metal cookie sheet to prevent spilling.  On low heat in a saucepan, melt cocoa powder, coconut butter, butter, cream and honey until well incorporated. Use a wire whisk if you are having problems with clumping cocoa powder.  Once warm and mixed, turn off heat and add virgin coconut oil and stevia.  Stir until blended. Add vanilla and stir.  Pour half the mixture on the bottom of the pan and make sure it is evenly distributed on the bottom.  Place pan (and cookie sheet, if using) inside freezer for 10 minutes or until hardened.  Make the filling during this step, and set aside the other half of chocolate.

Filling:
1 Tablespoon coconut butter
1 Tablespoon grass-fed butter
1 & 1/2 Tablespoons grass-fed cream (or 4 & 1/2 teaspoons)
1 teaspoon raw honey (optional)
3 Tablespoons virgin coconut oil
1/8 teaspoon NuNaturals Stevia (if subbing, start with half as much, NuNaturals is less sweet)
a few drops of peppermint oil.  I used Young Living Brand.  Go slow!
silicone spatula

On low heat in a saucepan, melt coconut butter, butter, cream and honey until well incorporated.  Once warm and mixed, turn off heat and add virgin coconut oil and stevia.  Stir until blended. Add peppermint oil 1 or 2 drops at a time, tasting after each one, until desired mintiness is achieved.  When chocolate in pan is hardened, pour on top with a silicone spatula ready... it will start to harden as it touches the chocolate.  You need to make sure it completely covers the chocolate as evenly as possible. Return to freezer for 5-10 minutes (unless it already hardens and you don't need to).  Pour the rest of the chocolate from the pot on top.  Return to freezer for 10 minutes, then place in refrigerator for 20 minutes.  Carefully release onto large wooden board or marble slab if you have one and cut into rectangular pieces with a sharp knife.  Place candies into a container and keep in fridge to keep them hard.