How to make: sweet pastry crust #glutenfree #paleo

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This Gluten free Sweet Pastry Crust recipe it’s very handy in the kitchen. You can use it for pies, tarts, and any other thing that you would need a good pastry recipe.

It’s also very soft and easy to handle, which helps you to create different shapes or some nice decorations for your pies using cookie shape cutters. Ah! You can also make a chocolate version, just add some cocoa powder to it and it’s done!

  • 1 cup of coconut flour
  • ½ cup of tapioca starch
  • 200g of unsalted butter, softened
  • 1 egg
  • 2 tablespoons of coconut sugar (or any sweetener you like)
  • a pinch of salt
  1. Add all ingredients in a food processor and put it to work until smooth. Tip: in case you want to make a chocolate version, just add 1/4 cup of unsweetened cocoa powder.
  2. Grease a pie plate/tin and, using your fingers, press the mixture into it as evenly as possible.
  3. Use a fork and make small vertical holes throughout the mixture, then pop it into the freezer for 1 hour before baking.
  4. In a pre-heated oven, bake the frozen crust for 10 to 12 minutes at 180C.
  5. Done! Let it cool down completely before adding your preferred filling.

How to make: Chocolate Ganache – traditional and dairy free

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Chocolate Ganache is one of those things you can use everyone. You can add to fruit, use as topping on a cake, as filling for a pie or simply eat it, the way it is.

Another positive thing is how extremely simple it is to make some (or plenty, depending on your hungry for chocolate :P) and you can easily have a dairy free version too!

Today’s video we’ll show you two recipes: Traditional Chocolate Ganache and Dairy Free Chocolate Ganache. Press the play button!

  • Traditional ganache
    • 100g of dark chocolate (90% or 4 tablespoons of cocoa powder)
    • 1 tablespoon of coconut sugar (or any sweetener you like)
    • 1 ½ cup of pure cream
  • Dairy free ganache
    • 4 tablespoons of cocoa powder
    • 1 tablespoon of coconut sugar (or any sweetener you like)
    • 1 ½ cup of coconut milk
  1. Traditional ganache
    1. Pour the pure cream in a saucepan and heat it until small bubbles start to form around the pan.
    2. Turn off the heat, add the chocolate and coconut sugar. Let it rest for 1 minute.
    3. Mix well until the chocolate melts and you have a smooth mixture.
    4. It’s done!
  2. Dairy free ganache
    1. Add all ingredients in a saucepan.
    2. Mix everything well at medium to high temperature for 3 minutes or until you get a smooth and creamy mixture.
    3. And it’s done!

How to make: Milk Kefir

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Milk Kefir is a fermented drink made with kefir “grains” (a natural yeast/bacterial fermentation starter). You can get this grains from someone that already makes milk kefir, just search online for lists of people keen to share some grains in your city.

There is also an industrial starter that you can use to make a few batches, but different of the grains, this option doesn’t last forever. So, I would forget about this one.

I love to make my own Milk Kefir at home. I have a plain cup every day, simple, nutritious and delicious :D. However, you can have it with anything, such as fruit, nuts or add to smoothies. Use your creativity!

Today’s video is all about how to make this goodness. Forget all mystery behind preparing Milk Kefir and learn how simple is to make some using the fresh grains. It’s extremely good for your body!

Ah! In case you are asking yourself if milk kefir is low carb, I couldn’t find any trustful source saying it, whereas is common sense to say that the bacteria eats all the sugar in the milk during fermentation (fermenting longer is better for this), which leaves the drink almost without any sugar.

  • 1 ½ cups of full-fat milk
  • 25g of milk Kefir grains
  1. In a clean large jar add the milk. This jar needs to be larger than the amount of milk you will use as the fermentation process will increase the volume of the liquid inside the jar.
  2. Next, add the milk Kefir grains and stir gently.
  3. Cover the jar with a cheesecloth or a paper towel. You need to let it breath.
  4. Let it rest at room temperature for 24 hours. Stir every 8 or 12 hours to help fermentation.
  5. 24 hours later, stir the mixture again, then using a plastic or stainless steel sieve, drain the content to separate the kefir grains from the liquid-kefir.
  6. It’s done! You can have it straight away or, pour the liquid kefir in a sealed jar and keep it always refrigerated. About the grains, add them in another clean jar with fresh milk to make your next batch.
  • Always use plastic or stainless steel utensils to stir the grains in the milk.
  • Always use a glass jar to make and store your milk Kefir.
  • Remember to increase the amount of milk by 25% after every other batch as the grains will multiply (boy, they are very fast doing it!).
  • In case you need a break from making your milk Kefir, add the grains in a small sealed jar, with fresh milk just enough to cover them, and store it in the fridge. I suggest you to replace the milk every other week and use your grains again every four weeks.
  • Fermentation time may vary depending on your house temperature, so keep an eye on it and test the time according to your taste. More fermentation time means a sourer Kefir.

How to make: Crispy pork crackling #lchf #paleo

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Need to add some crunch to your life? This Crispy Pork Crackling recipe is a crackle. 😛

It’s easier than you imagine, you only need a good oven and some time. Just remember that despite beeing a natural source of fat, it’s still very fatty and should be eaten in moderation.

I like to use a few grams to garnish soup or tacos. Just enough to give me that good crunchy feeling. 🙂

  • 400g of pork rind (you can use a pork belly taking off the meat part)
  • Olive oil enough to brush
  • Salt and black pepper to taste
  • A fan-forced oven
  1. First pat dry the entire piece of pork using paper towels, then store it uncovered in the fridge for at least 2 hours.
  2. Now, preheat oven to 200C (392F).
  3. Place your dry and refrigerated pork rind in a baking sheet (you can also use a wire rack, in case you have one), and brush olive oil over it, just enough to cover the whole piece.
  4. Season it with salt and pepper. You can be generous here. 🙂
  5. Pop it in the oven (it MUST be very hot) and roast it for 15 min.
  6. After that, adjust the oven temperature down to 160C (320F) and roast for more 45 minutes or until small blisters form on the surface and the rind is golden and crispy.
  7. It’s done! Take it out of the oven and let it cool down for at least 5 minutes before serving.

Enjoy that feeling only a good crackle can give to you. Ah! Drain the rendered fat, pour in a sealed jar and store in the fridge to use as cooking lard. 🙂

How to make: Cauliflower rice #lowcarb #paleo

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I love to make this Cauliflower Rice as a side for many dishes that traditionally I would have with regular rice. Curries, Beef Stroganoff, Risotto, Asian style stir-fried rice… The list is long.

It’s very low carb, tasty and good for you! So, if you are missing some rice, give this recipe a try. You won’t regret. 🙂

  • 1 cauliflower head
  • 1 tablespoon of olive oil
  • Chopped onion
  • ½ cup of water
  • Salt and black pepper to taste
  1. Wash the cauliflower and chop into small pieces. You can use a food processor to make things quicker.
  2. In a pan heat the olive oil and add the chopped onion. Sautè them until tender.
  3. Add the chopped cauliflower, water, and season with salt and black pepper to taste.
  4. Let it cook for 5 minutes.
  5. You can serve it with anything you like, here we stir fried it with eggs. YUMMY! 🙂