If you’re subscribed to the newsletter, today you’ll be getting a never before released recipe for healthy cashew honey butter cups–a paleo take on peanut butter cups as a healthy alternative to Halloween candy this year. Be sure to sign up on the right hand side of this page in order to never miss an exclusive recipe like this one.
Next week’s special “character” episode is something I’ve dreamt of doing since I first started the show, and I’m so excited to be sharing it with all of you. Stay tuned!
Today I share the story of how I got sick, and some more background, reflections, and meditations on the journey through the newsletter. Sign up (to your right) to never miss an update; today’s will go out half hour after the episode goes live, so you won’t miss the loop.
My recipe card plugin is broken as of now, so I’m posting recipes the old school way. Forgive the delay in getting in fixed. I’m working on it!
This recipe is from Jenny McGruther’s The Nourished Kitchen, a must-have Weston A. Price style cookbook for your home.
Jenny recommends serving these as a side dish (after eating them, I think they’d pair well with pork mains), or alongside breakfast’s favorite: bacon + eggs. I can see why: they’re made with OJ and maple syrup, two flavors you find at the breakfast table. I fell in love with them mixed into a bed of frisee and/or radicchio, bacon, and a poached egg. See this recipe for an idea of how to incorporate them.
1 bunch of rainbow carrots, peeled
3 large parsnips, peeled
1.5 cup freshly squeeze orange juice
2 Tablespoons ghee or clarified butter
2 Tablespoons organic grade b maple syrup
1 teaspoon fresh thyme leaves
Celtic Sea Salt, to taste
Heat a large cast iron skillet over high heat, and melt the ghee until it’s glimmering.
Add the vegetables, and lower the heat to medium, making sure to toss them in the pan until they are all well coated.
Let cook until the edges begin to brown and caramelize.
Add the freshly squeezed orange juice and maple syrup, and let cook until the liquid is almost all evaporated.
To read the article on Comfort Food that I wrote for Jamie Oliver’s website that accompanies today’s recipe, sign up for the newsletter and it’ll be delivered to your inbox today at 3pm Pacific time. Or, check out the recipe below if you’re here because you got the letter
(While the recipe plugin is broken, I’m giving you the recipe here instead. Hopefully I’ll get it sorted sooner than later. Sorry for the strange formatting).
1 1/2 cups Gluten Free All purpose flour
1 1/2 cups gluten free cornmeal
1/3 cup sugar
2 Tbsp honey
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups milk (buttermilk, whole milk, or almond milk work great)
6 Tbsp unsalted butter
1 tsp bacon fat (optional)
Preheat the oven to 400.
Grease a medium sized cast iron skillet (or 8×8 baking dish if you don’t have a cast iron) with bacon grease or butter, and place inside the oven while you prep the other ingredients.
In a large mixing bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk until well combined.
Melt the butter, ad let it cool slightly while you whisk together the eggs and milk in a separate bowl. Once the butter is sufficiently cool, add it to the wet ingredients.
Pour the wet ingredients into the dry and stir together with a wooden spoon or spatula. Don’t overmix, but let everything become incorporated.
Remove the cast iron skillet (or baking dish) from the oven with oven mitts, and pour the batter in. Turn the oven down to 350 and bake for 25-30 minutes, or until the top is brown and an inserted toothpick comes out clean.
Let cool slightly before slicing and serving.
Enjoy! Serve with butter and honey for maximum comfort food feeling
This week, we’re making a seasonal granola and I’m telling you the story of a time in my life that involved a very close relationship with a wig named Desire.
In the interest of economy, some details were left out of the video, but signed up for the newsletter and you won’t miss a thing.
(My recipe card plugin isn’t working, so in lieu of that I’m going to give you the recipe here listed out until I can get it fixed. Sorry for the wonky formatting, and hopefully we’ll be up and running again soon).
The spiced pumpkin puree is canned pumpkin puree with nutmeg, cinnamon, and clove added to it. If you don’t have this, use regular pumpkin puree and add the above spices to your taste.
The fall is upon us and warm(er) foods begin dictating our desires. Regardless of the gluten/dairy free nature of these (delicious) bad boys, I still consider this a dessert food. But do you. If they grace your table for a special occasion Sunday brunch, the world will not be worse off.
Today’s episode comes with an especially vulnerable backstory that I have never shared publicly, and will be accessible only to email newsletter subscribers. If you’re interested in getting weekly updates that include stories, inspiration, tips/tricks for cooking (with chronic illness or not), and additional recipes, do sign up. As of now, I only have things to give you (not sell you), and you can unsubscribe at any time.
I hope you enjoy these, and stay tuned! I may do a grain free version for the paleo/gaps folks soon. Cheers!
Combine wet ingredients in a separate bowl, and whisk together until eggs are fully beaten. Add to the dry ingredients.
Stir to combine until a batter is formed; add the chocolate chips and more almond milk (1 Tbsp at a time) if you want the batter to be thinner (for pancakes).
Pour batter into your preheated waffle iron, and wait until the magic beep goes off.
This is sweet enough (for me) due to the presence of the chocolate chips, coconut sugar, and cinnamon in the batter. If it's not sweet enough for you, go to town with butter, syrup, and a few extra chocolate chips as a finishing garnish.
Roasting your own pumpkin with butter and cinnamon and pureeing it for the batter adds a “real-foods touch” that can’t be beat.
In The Kitchen Keepin' It Real http://inthekitchenkeepinitreal.com/
This season we’re giving the cold cabbage salad known as cole slaw a makeover with this fresh, fabulous, “fen-nom-nom” favorite: fennel slaw.
Fresh Fennel Slaw
Freshly shredded fennel, meyer lemon zest + juice, a glug of good quality olive oil, salt, and parm reg cheese does the trick. Add some freshly chopped basil and parsley for a color pop, and voila- a new take on an old classic.
Thank you for your patience with my lapse in posting. I’m transitioning all of my recipes to a more efficient, highly organized new system, and this has caused a lag in my publishing schedule. My videos go live on Wednesdays, and so far no one has written to hammer me about needing the recipes—so I figure it’s all good. Now you get two for the price of one.
The first are the most succulent seared wild scallops from Greensbury Market; one of my new favorite online sources for grass fed meats and sustainable seafoods. I like them so much a) the product is delicious and b) they deliver to your door, which is uber chronic illness friendly.
Scallops are perfect in summer when they’re fresh, and they cook in about 4 minutes flat (another helpful chronic illness tip) making oven time on minimized, while delicious time is maximized. Here I used some french liquor called Lillet to deglaze the pan, and it was incredible paired with bitter greens from my garden in a pasta medley. Swoon!
Seared Summer Scallops with Lillet
The most succulent seared wild scallops served in a french Lillet sauce with shallots and fresh herbs. Swoon!
2 Tbsp fresh seasonal herbs (basil, oregano, & thyme all work beautifully)
salt + pepper
Preheat a skillet over high heat, and lower just before you add the butter and olive oil to the pan.
Be sure your scallops are dry, and season them. with salt and pepper.
Once the butter begins to brown at the edges, add your scallops and sautee for about 2 mins per side, until they are firm and the edges are browned and crisp looking.
Flip and sautee for another 2 minutes per side. Once finished, transfer them to a bowl.
Add the garlic and onion, and sautee until translucent.
Add herbs, and lillet to deglaze the pan.
Cook for another 4 minutes, or until the alcohol is evaporated and doesn't have a sharp taste.
Pour the lillet shallot herb sauce over the scallops and serve.
I paired these with pasta and bitter greens from my garden. The sweet lillet worked perfectly in this context. White wine will work as well.
In The Kitchen Keepin' It Real http://inthekitchenkeepinitreal.com/
The second is my twist on a recipe by Michelle Tam and Henry Fong of the website NomNomPaleo: Summer Salmon Salad Cucumber Cups. I modified them to utilize what was already in my pantry, and they were DELICIOUS. If you’re not going to make the salad from seared or grilled fillets, use VitalChoice’s Wild Salmon to be sure you keep the integrity up.
Salmon Salad Cucumber Cups
Bit sized salmon salad cucumber cups are perfect for summer picnics and bbq's, are a great nutritious snack, and taste awesome.
Ariyele Ressler is not a trained dietician, nutritionist, chef, or medical professional. The information on this site is based on facts, research, and personal experience. To read the source material from which some of the health claims are made, read the Resources section. This information is not intended to diagnose, prevent, treat, or cure any disease. Never dismiss any advice your health physician gives. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Thank you for supporting this site.
All filming and production of the show was done when Ariyele's health allowed, and required the relevant amount of rest and recovery afterwards. Thanks for supporting this site.