Breakfast

Russian Custard

Made with raw eggs and good quality yogurt, this is a quick, one-dish, no cooking dish that fills everyone up!

Raw egg yolks, pastured only - 2 per person

Raw honey - 1 tsp. to 1 T. - adjust to your liking

Vanilla - 1/8 to 1/4 tsp. - adjust to your liking

Separate the egg yolks and whip until lighter in color and thick.  Add slightly cooled melted honey and vanilla.  Whip again and adjust for taste.  Pour this over yogurt in a bowl.  Top with your choice of fruit, nuts or seeds.

Yogurt Shake - 1 Serving

1/2 C. good quality yogurt

1 raw egg yolk - pastured only

1 tsp. powdered clay - optional

1 tsp. freshly ground flax seed - optional

1/4- 1/2 C. frozen berries

1 frozen yogurt cube or ice cube (I freeze yogurt in the ice cube trays and add for extra thickness)

1 T. raw honey - melted and slightly cooled, but still pourable

1 T. coconut oil - melted and slightly cooled

Prepare the honey and coconut oil and set aside to cool.  Put all other ingredients in a blender in the order given.  When it is blended well, just a minute or so, with the blender running, add the melted honey/coconut oil mixture through the top.  Serve immediately, or store in refrigerator and re-blend again just before serving.

 Note:  My Bosch blender accomodates this recipe to be quaduapled for our family.  I only use 2 yogurt cubes for 4 servings. 

Salad

 Fast & Easy Homemade Croutons

Cut up a few slices of homemade bread (we use sourdough) into bite size chunks.  Mix with melted butter and your choice of dried herbs (we use *Organic Savory Herb Seasoning from Frontier) in a 9x13 glass pan.  Bake at 350 degrees for about 15-20 minutes, checking towards the end to avoid burning.

*Organic Savory Herb Seasoning Mix contains: onion, black pepper, garlic, parsley, celery seed, tomato, basil, thyme, oregano, sage and coriander.

Desserts

 Homemade Vanilla Ice Cream   - Makes 1 quart

3 egg yolks - pastured only

1/4 to 1/2 C. maple syrup

1 T. vanilla extract

1 T. arrowroot

3 C. heavy cream, preferably raw, not ultrapasteurized

Beat egg yolks and blend in remaining ingredients.  Pour into an ice cream maker and process according to instructions.  Transfer to freezer container, cover and store in freezer.   This freezes very hard.  Take out 20-35 minutes before serving to allow to soften. 

Variations:

Chocolate: Cut vanilla back to 1 tsp. and add 3-4 T. organic cocoa powder.  We use Dutch organic cocoa powder from Frontier and it makes a VERY rich flavor.

Ginger Pecan: Add 1 tsp. ground ginger and 1/2 C. finely chopped crispy pecans

Banana:  Add 2 C. ripe bananas (approx. 3 large bananas) and blend first, cut back to 2 egg yolks, cut back vanilla to 1 tsp., only use 1/4 C. maple syrup (the bananas make up the extra sweetness)

Berry: Add 2 C. fresh or frozen berries and blend first, cut back to 2 egg yolks, cut back to 2 C. cream, cut back to 1 tsp. vanilla. 

*Note:  Most ice creams you buy today contain a long list of additives and they are not required by law to list them.  How appetizing do they sound?

Diethylglycol - same chemical used in antifreeze and paint removers

Piperonal - this chemical is used to kill lice

Aldehyde C-17 - An inflammable used in aniline dyes, plastic & rubber

Ethyl Acetate - A cleaner for leather and textiles; its vapors have been known to cause chronic lung, liver and heart damage.

Butyraldehyde - An ingredient in rubber cement

Amylacetate - Used as an oil paint solvent

Benzyl Acetate - A nitrate solvent

*From PPNF Health Journal