I know it's blurry but look at Ambrose's fingers. Eating plantain pancakes.
My husband spent his Saturday morning preparing this before heading off for work for our date that night. Have I mentioned he's also really good-looking?
I used a head of green cabbage, two roasted jalepenos, an onion, a few cloves of garlic, two carrots, a few baby beets (hence the colour), and about 4 tbsp salt.
Massaged it all with the salt till liquidy, put a plate & weight on it, moved on to other projects to let it sweat.
you can see the brine starting to rise...
completed rice pudding
put into handy jars for the boys.
fat, still half frozen, ready to cut. I used this tutorial to get started.
simmering away
pizza dough - 1 c cassava flour, 1/3 to 1/2 c water (can't quite recall), 2 tsp salt, 2 eggs.
baked to lovely light bubbly perfection. why don't we hear about this more often as a paleo option?
returning to the sauerkraut - one jar packed, one in process
ooo lovely
a simple late lunch - cheddar, avocado, kolhlrabi sticks with salt.
So that was a couple of hours ago, and things are a bit tider now. The new menu is also up:
Featured are paleo naan (it'll be my first time, so I am very excited to try them and report back here they're even vegan!), chocolate tart (for the crust I use 1/2 c hazelnut flour, 1/2 c shredded coconut, and 1/4 c white rice flour, and replace the water with yogurt), and stuffed onions (mine will have beef).
I also mention breakfast bars in the video - mine are based on Irish Oat Cakes, but with no wheat (obviously), more eggs, and other variations (no sugar, but with dates, or bananas; cinnamon; tomorrow will be squash and spices and a bit of honey). I make them in the afternoon/evening and they keep nicely. With gluten-free baking though it's always better to replace any water called for with yogurt or vegetables or fruit or something.
