Curried Kale Eggs -- Toddler APPROVED!

5      Eggs

1/2   bunch of Kale

1/2-1 tsp of Curry powder

1/2 tsp of Garlic powder

1/2 tsp of Sea Salt

Blend.

Fry. 

I eat them with fermented cabbage and GAPS fermented ketchup. 

Sauteed Kale and Leeks

 

 

1 bunch of kale

1 cup of chopped leeks

2 tablespoons  of coconut oil or butter

lemon juice

sea salt

Chop the kale and leeks, using only the white part of the leeks. 

You can freeze

the green parts and save them for homemade broths. 

Melt coconut oil over medium heat and add leeks.

When leeks are more translucent, add kale. Don't worry if the kale fills up the pan. It will shrink as it heats up.  Cover and cook for 10 minutes.

 Be careful not to overcook. Transfer to a separate dish and add lemon juice and sea salt.

 The kids and I love to eat this with eggs!

 

Pumpkin Pie Ice Cream

Well I was going to make a squash take on a pumpkin pie tonight, but it was

just too hot today! So we are down two kids this week and living it up with Pumpkin Pie Ice Cream!

If you do not have an ice cream maker, I strongly recommend that you get one. There is a wide

variety available and even the cheaper ones will do the job. I purchased my Cuisinart ICE-30BC 2-Quart from amazon.com and we use it several times a week. You can make very nutritious ice cream!

Pumpkin Pie Ice Cream

1 packet of gelatin

1/4 cup of hot water

1 can of full-fat coconut milk (we use Native Forest Organic Classic Coconut Milk)

1 cup of organic roasted pumpkin or pumpkin puree

3 tablespoons of real maple syrup

dash of cinnamon 

dash of nutmeg

dash of sea salt

25-30 drops of stevia

3/4 cup of pecans

Stir gelatin into hot water and set aside. 

Blend remaining ingredients, except for the pecans.

Add gelatin mixture to blender and blend for 5-10 seconds. 

Pour mixture into ice cream maker and turn it on. 

Preheat oven to 350

Toast chopped pecans for 10 minutes. 

 

 

 

Fall Roasted Veggies

3 yams

3 red potatoes
 
1 red onion

2 cloves of garlic

2 tablespoons of coconut oil, butter, or lard

1 1/2 teaspoon of sea salt

1/2 teaspoon of turmeric

1 teaspoon of cinnamon


Preheat for 425 degrees.

Chop all vegetables into sizable chunks.

Mince garlic.

Combine with remaining ingredients.

Bake for 50 minutes.

Your house will smell wonderful!! This dish is a regular on our fall/winter dinner table and it has many variations.

Breakfast Smoothie

1 cup of almond milk

1/2 cup of full-fat coconut milk

2-3 cups of spinach

1 banana

1 tsp of real vanilla

1 cup of frozen blueberries


Blend spinach and milks until smooth. Add banana and vanilla. I add the frozen blueberries last for a frozen smoothie texture. Be careful not to over-blend, especially if you have a high-powered blender like a Vitamix or Blendtech.