Chocolate Mousse Pie

chocolate-pie

Here is Erika proudly displaying her Chocolate Mousse Pie.

This recipe is based on Choconot Mousse Pie from Living Cuisine: The Art and Spirit of Raw Foods by Renee Loux Underkoffler. This is a raw vegan cookbook. The Weston A Price Foundation does not consider vegan diets healthy. If you would like to read more about the WAPF views on vegetarianism, please take the Vegetarian Tour.

Nevertheless, this cookbook has some excellent recipes for nut based desserts which is helpful for people on the Specific Carbohydrate Diet. My sister got me this book when I first started the SCD/GAPS. I was having problems making desserts for special occasions. Desserts became a breeze after reading this book and learning her technique for raw desserts!

One more note on nuts. Some people find nuts difficult to digest, even when the nuts are properly prepared by soaking and dehydrating. If you are one of these people, be careful with nuts and only eat them for special occasions.

Crust
1c soaked and dried almonds or walnuts
4 softened organic dates, pitted
1T organic vanilla extract
1T organic coconut oil
2tsp organic cinnamon
pinch sea salt

Pre-soak the whole almonds or walnuts in lightly salted water overnight. In the morning drain off the water and dehydrate the nuts until completely dried. (Make a large quantity of nuts and store the soaked and dried nuts in the freezer for quick use.)

Pour boiling water over the dates and let the dates soften. When the dates are cool, remove the pits. (Soak the dates for the filling at the same time.)

In a food processor, grind the nuts into a fine meal. Add the dates and blend into a soft paste with the nuts. Add vanilla extract, coconut oil, cinnamon and sea salt. Continue to blend until a ball of crust is formed. Remove the crust and press into the bottom of a pie pan. I use a beautiful stoneware pie pan for this dessert but any pretty pie pan will work.

Filling
1c softened organic dates, pitted
4 organic avocados, soft
1T organic coconut oil
1T organic vanilla extract
2/3c organic cocoa powder
1 organic banana, chopped into rounds (optional)
2-4T organic maple syrup (optional)

In a food processor, blend the dates into a soft paste. Add the avocados, coconut oil, and vanilla extract. Add the maple syrup, if you want a sweeter pie. Add the cocoa powder and blend until very smooth.

Place the rounds of banana over the crust. Pour the filling over the banana rounds and the crust. I like making a swirly pattern for the top. Refrigerate and serve when cooled. Don’t tell the children about the avocados until they have tried the pie first!

Questions About the SCD, GAPS and PD

modified-paleo-burger

This is a modified paleo burger. Loren Cordain would be horrified to see raw cheese on this burger. Many paleo diet followers are now including raw dairy.

With the Paleo Diet, you’ll be restoring the diet you are genetically programmed to eat. You’ll be eating the diet that every single person on the planet ate only 500 generations ago. It is the diet the modern world has completely forgotten. The Paleo Diet is simplicity itself. Here are the ground rules:

  1. All the lean meats, fish and seafood you can eat
  2. All the fruits and non-starchy vegetables you can eat
  3. No cereals
  4. No legumes
  5. No dairy products
  6. No processed foods

The Paleo Diet is not a fat-free diet, it’s a “bad fat” free diet. It has few of the artery-clogging saturated fats found on the low carbohydrate, high fat fad diets, but there is plenty of low fat protein and good fats – such as those found in salmon and other cold water fish, as well as in nuts and olive oil.

The Paleo Diet by Loren Cordain

Recently, I have had a number of people ask my opinion about the Paleo Diet. If you put the three programs on a continuum from least restrictive to most restrictive, the Specific Carbohydrate Diet (SCD) would be first, followed by Gut And Psychology Syndrome (GAPS), then the Paleo Diet (PD). All these diets are very healing and can cure the incurable. All these dietary programs want you to get off industrial processed foods which may be the major reason why these dietary programs work so well. These dietary programs restrict many of the same foods but the diets have some major philosophical differences. The saying, “the devil is in the details,” is true for these diets.

Here is a tongue-in-cheek book review by Sally Fallon written in 2002 about The Paleo Diet by Loren Cordain. I found Sally Fallon’s humorous description of the PD very enlightening. In the past, I used to eat a low fat diet and was very worried about all fats, especially saturated fat. I used to skin my chicken, chop off all signs of fat from my steak, and ate only egg whites. The Paleo Diet by Loren Cordain would have agreed with my saturated fat phobia. When I read Sally Fallon’s description of “Peter Paleolith”, I laughed and laughed. After that description I knew the truth was our ancestors would have done anything for fat including cracking bones and skulls for marrow and brains! Sometimes, humor is the only way to break through closely held beliefs.

Loren Condain also does some interesting mental gymnastics in The Paleo Diet. He states, “lean meat is brain food” and follows up this statement with: “At first, humans were not terribly good hunters. They started out as scavengers who trailed behind predators such as lions and ate the leftovers remaining on abandoned carcasses. The pickings were slim: ravenous lions don’t leave much behind, except for bones. But with their handy tools (stone anvils and hammers), our early ancestors could crack the skulls and bones and still find something to eat – brains and fatty marrow. Marrow fat was the main concentrated energy source that enabled the early human gut to shrink, while the scavenged brains contained a specific type of omega 3 fat called “docosahexaenoic acid (DHA), which allowed the [human] brain to expand.”

So which is it? Does lean meat build brains or does fat build brains? Loren Condain likely believed the low fat dogma of his day like many other intelligent people. But he becomes disingenuous when he states the PD is a return to our ancestral diet while manipulating the diet to fit modern tastes and quoting current dietary dogma. I would image it was an easier sell to base a diet book on lean meat and vegetables rather than bone marrow and brains.

When I started eatkamloops.org, I had to decide which dietary program best illustrated my dietary approach. The SCD/GAPS program was the best fit but I always used some elements of the PD. I used many PD recipes and found PD resources to be very helpful. I just ignored the fat and salt phobia. At the time, a large segment of the Paleo movement were thinking some strange thoughts, like believing our ancestors ate skinned chicken breasts, didn’t use salt, and ignored the use of raw dairy in numerous traditional cultures.

The PD condemns all grains, legumes and beans. Grains, legumes, and beans are “poisons” for me, but I know many people do very well on these foods if properly prepared. Even though I do well on a low carbohydrate diet, low carbohydrate diets do not work well for all people. Some people need more carbohydrates to function optimally. Micro-nutrient needs are very individual and can change for the individual if activity levels change. Finally, the PD had many views that counter the opinions of the Weston A Price Foundation, an organization I have great respect for. The WAPF got me on a high fat diet, a change I will forever be grateful for.

All three dietary programs completely restrict all grains and their products. The SCD/GAPS does allow a limited amount of beans and legumes. Since I do not eat either of these food groups, I am more of a PD follower in this one area. In the past, I avoided all dairy which is one of the restrictions of the PD and the extreme version of GAPS. Since I found a source of raw milk, I have been able to re-introduce raw cheese, fermented dairy products, and even liquid raw milk. Liquid milk is restricted on all three dietary programs.

I was still scared about eating more fat. It was this book review and other WAPF articles about traditional diets that made me brave enough to take the chance and go high fat with my diet. My experience going high fat was very positive. I “cured” my health problems which included: asthma, allergies, chronic sinus infections, yeast infections, osteoarthritis and epilepsy. For more details please read: Specific Carbohydrate Diet: A Personal Story.

Over the last number of years more research has come to light about the importance of fat in the diet. If you read the link above you will know I identify with the SCD or GAPS but really I am on a combination of all three dietary approaches. In the past, I could not identify with the PD movement because of the Paleo dogma around low fat/high protein, salt, and dairy. Well now I can identify with the PD movement, because the PD movement is realizing that raw dairy, especially fermented dairy, high fat cream, and butter, can be good for many people. Of course, dairy is not for everyone.

The dogma about low fat diets being better is finally being seen as erroneous. I just found a great website about the “modified” PD called Paleo Diet Lifestyle. I have read most of the website and I agree with everything I have read. I also really like Mark’s Daily Apple for great PD recipes and “Paleo lifestyle” information. He has free ebooks for PD recipes and body weight exercises that can be done anywhere without any equipment. Even though I really like Mark’s Daily Apple, I do not endorse his use of supplements. These are not real foods but industrial nutraceuticals. Guidelines from the Weston A Price Foundation recommend eating real foods from a quality source first, and then the use of superfoods, if necessary. Here is my use of superfoods.

Finally, what I like about SCD/GAPS philosophy is that after the person heals their gut the person may be able to go back to eating “some” of the restricted foods. For those people that can tolerate these foods, the WAPF gives good advice on how to properly prepare these sometime troublesome foods. Of course, many of us do not go back to eating these foods because if we do, we get sick again.

The PD would state that these foods are bad for everyone and if we value our health and longevity we should never eat these foods again. The WAPF states many traditional cultures used “properly” prepared dairy, grains, legumes and beans. For many of us, we are too damaged to consume these foods. The question each of us must answer for ourselves is, which of these foods made us sick? My great-grandfather used to say: “If the food doesn’t agree with you, leave it alone.” Good advice for all of us.

One last word about the PD. What I really like about the PD philosophy is trying to image the food and lifestyle of our ancestors. No one can doubt the vitality of these primate people nor that our modern food and lifestyle is not working for many of us. The PD has come a long way from its original form and the lifestyle of our ancestors might hold the key to functional longevity and a sane habitation of our planet.

The “modified” PD lifestyle might be the program for you if you would like to “plateau your aging at a younger age”. Did I say plateau your aging at a younger age? Did I say stop aging? Here is a link to a video about Michael Rose, an Evolutionary Biologist whose research focus has been on natural selection and aging. If you find this video catches your interest, please see the 55 Theses, which explores and expands the ideas in the video.

Sorry, but the 55 Theses are a total grind, but if you live a longer functional life, you will have the time! The author of the 55 Theses is Rob Paterson who maintains a website called Missing Human Manual. Give yourself a few days to read the material. It will be a wild ride. I guarantee it!

Liver and Onions

liver-and-onions

This is my breakfast of beef liver with buttered onions. The side dish is garden fresh zucchini sauted in butter and garlic, topped with Gort's raw gouda.

Liver and onions was once a common breakfast. Your grandparents would have eaten it once or twice a week, if they could get it. Now, many people are frightened by eating organ meats. I don’t know how many times I’ve heard someone say: “Aren’t those dangerous? Aren’t organs full of toxins?”Of course, I am thinking about liver from an animal that has lived its whole life on pasture and has never required medication. I don’t think I would like to eat the liver from an animal that had spent its whole life in a confinement operation, heavily medicated just to survive its very stressful, short life.

I would like to share my favorite liver and onions recipe. Please do not be frightened by organ meats. Just make sure the liver you are enjoying is from an animal that has lived a good life on pasture, and did not spend its last days gorging on grains. Organs are very nourishing foods. In fact, organs are super-foods. The secret to great liver is not to over cook.

1c calf liver, sliced thinly
1 large organic onion, cut in half, sliced thinly
2-3T organic butter
large pinch of sea salt
Slice the calf liver into thin 1/3 inch slices. Set aside for later. Saute in a cast iron pan the thinly sliced onions and sea salt in some of the butter until the onions are golden brown. Place the sauted onions on the serving plate and cover. Don’t let the cast iron pan get cold. Melt the remaining butter over medium high heat. Quickly put the slices of liver on the hot pan in one layer. As quickly as you can turn the liver slices over. Remove the liver slices from the pan onto the serving dish. Be quick about it. Cooking for 10 seconds a side is about right. The liver should be pink in the middle. Eat each piece of liver with the browned onions. Add a bit more sea salt if needed.

If you are feeling more adventurous after enjoying liver, please read Gourmet Organ Meat Recipes from the Weston A Price Foundation.

Lemon Coconut Cookies

This recipe is a delicious way to get your family to eat more coconut oil, and is safe for someone on the Specific Carbohydrate Diet. This recipe is based on Lemon Mounds found in The Low-Carb Gourmet by Karen Barnaby. I have replaced the artificial sweetener with honey. I like many of the recipes in this cookbook but I replace all the artificial sweeteners with real food. If you have blood sugar issues reduce the honey as much as possible.

In my opinion, it is better to use a small amount of a real sweetener than using these ersatz foods. It is thought that a “sweet taste” in our mouth sends a message to our pancreas to prepare for a load of sugar. This causes a release of insulin, even though we really haven’t eaten anything sweet, as in the case of artificial sweeteners or even stevia. If you have blood sugar issues, it is better to adjust your sweet taste over time, than use these troublesome foods.

2c organic coconut, finely ground
2-3 pastured egg yolks
1 pastured whole egg
2tsp organic lemon peel, freshly grated
2tsp organic lemon juice, freshly squeezed (optional)
2-3T local raw honey
2T organic coconut oil or organic butter
1tsp organic vanilla extract
Preheat the oven to 350F. In a food processor combine the honey, eggs, vanilla extract and coconut oil. When smooth add lemon peel, lemon juice and coconut. Mix well. The batter should be fairly stiff. Add a bit more coconut, if needed. Using a tablespoon, drop the batter on a buttered glass baking tray. Bake for 15 minutes. Cool before serving.

Chocolate Brownie with Cream Cheese Icing

birthday-brownie-cake

This brownie recipe can make a really nice cake for children's birthday parties. Even with a restricted diet children can still have fun on their special day.

Chocolate Brownie
This recipe is based on the Carob Brownies from Nourishing Traditions. It is NOT safe for someone on the Specific Carbohydrate Diet. This is a good special occasion cake. I have used it a number of times for birthdays and holidays. If someone is new to the diet, remove the cocoa powder and add 1tsp cinnamon, 1tsp allspice, and 1/2tsp cloves to make a Spice Nut Cake.
1c organic walnuts, soaked and dried (Why I soak and dry my nuts.)
2c organic pecans, soaked and dried
2/3c organic butter
1-4c local raw honey
4 pastured eggs
1T organic vanilla extract
2/3c organic cocoa (optional)
Grind up nuts into a fine flour with a food processor and set aside in another bowl. In the food processor, cream butter with honey. Add vanilla extract and cocoa. Add eggs one at a time. Blend in nut flour for a fairly stiff batter. Pour into a buttered 8″x8″ glass baking pan. Bake at 325F for 30 minutes. Do not over cook. The nuts will take on a burnt flavor. Completely cool cake in the fridge before icing.

7th Birthday Party

Erika has created a vivid world for her dolls. Erika's seventh birthday was also a wedding for her dolls. I made a wedding dress and cake for her dolls to help make her day special.

Cream Cheese Icing
2/3c homemade yoghurt cream cheese or organic cream cheese
1-2T local raw honey
1T organic vanilla extract
1tsp organic fresh lemon peel, finely grated
1tsp organic lemon juice, freshly made (optional)
In a food processor, mix the cream cheese, honey, lemon peel and lemon juice until creamy smooth. Use this icing on a very cold cake.

Sour Cherry Sauce
2c organic sour cherries
1/4c cranberries (optional)
2-3T local raw honey
1T brandy (optional)
Simmer the sour cherries and cranberries over a very low heat until soft. (The cranberries help thicken the mixture.) Remove extra water if needed. After the fruit mixture cools, blend in a food processor until smooth. Add the raw honey and brandy to taste. Cool sauce in the fridge and use as a fruit layer in the cake or as a sauce on top.

Holiday Dinner Menu

I wanted to share the menu I used for Christmas Dinner, but the menu would be good for any holiday dinner. All the ingredients came from organic sources. I have found a new source for organic herbs and spices, mountainroseherbs.com. I was very impressed with the freshness and quality.

This meal was fairly easy to prepare and took about four hours. I usually bake my desserts the day before a special dinner. If I do not have time, I will complete the desserts in the morning so the desserts have time to cool in the fridge before serving. I make the stuffing well in advance, so the flavors can meld together. I cut up all of my vegetables well in advance and set the vegetables aside for later use. I let the roast sit on the counter, seasoned, until I am ready to start my final preparations.

The meal was delicious. We made it to the first dessert with the ice wine but could not get down another bite. This meal served six but could easily have served eight people.

Salad Course
Grated Beets with Whole Seed Mustard Dressing
Green Salad with Whole Seed Mustard Dressing

Main Course
Roasted Grass-fed Lamb with sea salt, fresh rosemary and whole garlic heads
Spicy Yam and Sweet Potato Fries
Savory Nut Stuffing
Vegetable Medley with Raw Cheese
Homemade Red Wine

Dessert Course
Pumpkin Custard with Fresh Whipping Cream
Chocolate Brownie with Cream Cheese Icing
Christmas Butter Tart Squares
Local Icewine
Espresso

Roasted Grass-fed Lamb
Our lamb came from Jocko Creek Ranch. Shaen and Joe slaughtered and wrapped the lamb earlier in December. We used the leg for Christmas dinner.
5 pound grass-fed lamb leg
2 cloves garlic, sliced thin
1tsp unrefined sea salt
1 sprig fresh rosemary, from my indoor herb garden
1-2 garlic heads, in their skins
Allow the grass-fed meat to sit in the fridge for a few days before cooking for best results. The morning of the meal, remove the lamb leg from the fridge and place on the counter to warm to room temperature. Make small incisions into the leg to place the slices of garlic. Place the sprig of fresh rosemary under the leg of lamb. Sprinkle the unrefined sea salt on top. When ready to cook, place the meat thermometer into the leg. Cook at 325F until the meat gets to 120F. Remove from oven and let rest for 5-10 minutes. The meat will continue to cook and the temperature will rise. Peel the garlic cloves and serve with the meat. Slice the meat and serve immediately.

Spicy Yam and Sweet Potato Fries
This recipe is based on a recipe from mountainroseherbs.com. This recipe is NOT safe for someone on the Specific Carbohydrate Diet, but might be a good recipe to try during the reintroduction phase.
1 large organic sweet potato
1 large organic yam
1tsp cumin seeds, freshly ground
1tsp paprika
1tsp sea salt
1T organic extra virgin olive oil (optional)
3T pastured pork fat
Heat oven to 325F. Cut sweet potato and yam into French fries or wedges. In a large bowl mix the spices, sea salt and fat together. Add the cut tubers to the spice mixture and toss well. If you are using fats you may have to use your hand to get the mixture to cover the tubers evenly. Spread evenly over a glass oven pan and bake for 30 minutes until tender and lightly browned.

Vegetable Medley with Raw Cheese
1/8c organic butter
1c organic onion, cut into rings
1c fresh organic mushrooms, whole
1/2c dried morels, crumbled (optional)
1c organic Brussel sprouts, cut in half
1c organic carrots, cut into wedges and julienned
1c organic broccoli flowers, cut into small pieces
some bone broth, juice from roasted meat or red wine
2c raw organic cheese, grated
1/2c organic parsley, chopped finely
This should be the last dish prepared before serving dinner. Have all the vegetables cut and ready for cooking. When the roast is ready, heat the butter in a large cast iron frying pan. Saute the onions and mushrooms until soft. Use a bit of bone broth or the juice from the roasted meat to avoid sticking. Add the Brussel sprouts, carrots, and broccoli. Cook until vegetables are just tender. Stir well and top with raw cheese and parsley. I used Gort’s Gouda for the raw cheese. Slightly heat the cheese and serve.

Pumpkin Custard
I remember the first time I had pumpkin “pie” using whole pumpkin instead of canned pumpkin. I was surprised at the flavor of real pumpkin. The canned pumpkin I used to buy, had “pumpkin” as the only ingredient, but the canned pumpkin had a sweet and slightly spicy flavor. It was then I realized labeling laws are deceptive and allow for the addition of sugar and spices to some given percentage without having to include this information in the ingredient list. I started distrusting labeling. Nevertheless, I would never go back to making pumpkin-based desserts with anything but whole pumpkin. The end product tastes so delicious.

The secret of great pumpkin pie is fresh spices and using a sweet “pie” pumpkin. I always use whole spices and grind them with a mortar and pestle just before use. I keep fresh ginger in the freezer and grate as needed. Since I am using organic ginger I grate skin and all.
1 small organic sweet pumpkin, pre-cooked by baking or steaming, skinned
1/4-1/3 raw local honey, adjust to sweetness of pumpkin
pinch of sea salt
1tsp organic cinnamon
1tsp organic ginger, freshly grated
1/2tsp organic allspice, freshly ground
1/2tsp organic cloves, freshly ground
1/2c whole organic cream, or more
1T Brandy (optional)
In a food processor, smooth out the pumpkin into a paste. Add honey, sea salt and spices and taste for sweetness. Add extra honey if needed, but remember the pie will become sweeter after cooking. Add cream to smooth out the paste. It should be thick but not stiff. Fill 6-8 oven safe glass custard cups and place into a large glass baking dish filled with warm water. Cook at 325F for 30-45 minutes until custard is slightly browned. Cool in the fridge and serve with fresh whipping cream.

Upsidedown Pizza

This pizza is safe for someone on the Specific Carbohydrate Diet. It is based on the Meat Lover’s Pizza recipe from The Low-Carb Gourmet by Karen Barnaby. Karen Barnaby is the executive chef at the award-winning Fish House restaurant in Vancouver, BC. The recipe is a very filling. A small piece with a salad on the side will make a rich, satisfying meal.

Tomato Sauce
3-5 pounds frozen tomatoes, liquid removed

Meat Crust
1 pound beef, ground
1c walnuts, soaked and dried, ground finely
2 whole eggs
pinch of sea salt and thyme

Cooked Topping
1 large onion, cut into rings
1T butter or fat
2c mushrooms, chopped
pinch of sea salt

More Topping
2c cheese, grated
1T green onion, fine slices
pinch of thyme and basil

1. Make the tomato sauce the day before making the pizza. Let the whole tomatoes unfreeze overnight. Remove the liquid that comes out of the tomatoes and use in a soup or stew. Simmer the tomatoes until they thicken. Allow the sauce to sit in the fridge. It will continue to thicken. You will need about 1c of sauce for each pizza.
2. Saute onion rings in the butter and sea salt. As the onions brown add the mushrooms and cook until golden brown. Add a splash of red wine or bone broth if needed.
3. Finely grind the soaked and dried walnuts in a food processor. In another bowl mix the ground beef, ground walnuts, eggs and spices. Spread the meat crust on the bottom of a 18″x12″ glass oven dish. The meat crust is nicer if it is thin. Try to get it about 1/2 inch thick. Use another glass oven dish if you have extra crust. Cook the meat crust at 375F for about 10 minutes or until just cooked through. Remove from oven.
4. After the meat crust is cooked, top with a layer of the tomato sauce, followed by a layer of the sauted vegetables and topped with grated cheese. Sprinkle with fine slices of green onion and spices. Return to the oven for about 10 minutes until the top is bubbly. Let the pizza sit for a few minutes and rest before serving.

Roasted Lamb Chops with Savory Stuffing

This recipe is based on the Rack of Lamb recipe in Nourishing Traditions. It is safe for someone on the Specific Carbohydrate Diet. It is a very quick meal and a family favorite.

Stuffing
1c walnuts or almonds, soaked and dried (Why I soak and dry nuts before use.)
2T butter
1/4c parsley, chopped
1/2c onion, chopped
1-2 cloves garlic, minced
sea salt and pepper to taste

Use a food processor to grind the nuts into small pieces. Add the chopped onions, garlic and parsley. When well mixed add the butter. The stuffing should hold together well. Form the stuffing into a “log shape” the same length as the lamb chops. Make the stuffing before cooking the lamb so the flavors have time to meld.

Roast 4-6 lamb chops in a row like a rack of lamb, with the fatty side up. Sprinkle with some sea salt. Cook at 375F until the lamb temperature gets to 110F. Remove lamb chops from the oven. Remove the chops from pan and place the log of stuffing in the bottle of the pan. Place the lamb chops on top of the stuffing. Continue to cook until the meat is at 120F for a rare chop. The stuffing should be just heated through so the onions can soften. Do not overcook the stuffing or the nuts will take on a burnt flavor. For more information on cooking meat by temperature please read Cooking with Grass-Fed Meat and Fowl.

Pork Roast with Savory Stuffing
This recipe is also good as a stuffing for a pork roast. Just be careful not to over cook the stuffing. Unroll the pork loin and place in a baking dish. Place the stuffing over the roast and roll the roast so that the fatty side is on top. Tie with cotton kitchen twine and bake to an internal temperature of 145F for a rare roast.

Christmas Butter Tart Squares

Butter Tarts are one of my favorite desserts. Since I started the Specific Carbohydrate Diet, I sometimes miss holiday treats. This recipe satisfies the taste for this traditional favorite. The recipe is not overly sweet and has a rich buttery flavor.
Crust
2c pecans, soaked and dried (Why I soak and dry nuts before use.)
1-2 pinches of sea salt
1/4c butter
Topping
1c raisins, chopped or currents, whole
2 whole eggs
1tsp vanilla extract
1/3c honey
1/3c butter
1/3c cream
Grind the pecans in a food processor until well chopped. Add sea salt and butter and blend until mixture forms into a ball. Spread and flatten the crust onto the bottom of a 8″x8″ glass container. Cover the crust with a thin layer of raisins or currents. In the food processor cream the honey, butter and vanilla extract. Add the eggs one at a time, followed by the cream. Pour the mixture over the raisins or currents. The mixture should just cover the dried fruit. Bake at 350F for 15-20 minutes. Be careful not to overcook the nut crust or it will develop a burnt flavor. Cool in fridge before cutting into squares and serving.

Christmas Forest Stuffing

Stuffing is one of my favorite holiday foods. Unfortunately, a major ingredient in stuffing is bread crumbs. During the middle ages people used nut meat as bread. This stuffing originally came from a paleo-diet recipe and was described as looking like a forest floor in the fall. After finding this recipe I do not pine for the conventional holiday stuffing anymore. This recipe is safe for someone on the Specific Carbohydrate Diet.
8 dried apricots, quartered
8 dried plums, quartered
1/2c dried currants or raisins
1/8c butter
1 large onion, chopped
2 celery stalks, chopped
1 apple, chopped
1c walnuts, soaked and dried (Why I soak and dry nuts.)
1c pecans, soaked and dried
1c whole raw cranberries
1tsp cloves, freshly ground
1/4tsp hot pepper, freshly ground
1/2tsp fresh ginger, freshly grated
1tsp ground cinnamon
1tsp parsley, finely chopped
1tsp sea salt
1tsp black pepper, freshly ground
Pour enough boiling water to cover the dried fruit. Allow the dried fruit to soften for about half an hour. Saute the onions and celery in butter until soft. Add the chopped apple near the end of the cooking. Remove from the heat and add all the remaining ingredients together. Stuff the turkey as usual or cook the stuffing separately in a covered glass container for 45 minutes at 350F. When ready to serve pour some of the liquid from the turkey over the stuffing for a richer flavor.