Wednesday, March 22, 2017

Breakfast for Dinner

You may be thinking, "That doesn't look like breakfast,"

No, maybe not, but it is: "Nutrivore's Breakfast" from The Autoimmune Wellness Handbook, to be exact.

I'd been eating my liver, onions and mushrooms for several meals, and figured it was about time to reinvent the leftovers before they ran out.  Mickey Trescott's and Angie Alt's recipe calls for raw liver to be incorporated into the grass-fed ground beef and fresh herbs for the patties, but I decided to grind up my cooked liver, onions and mushrooms instead -- since that's what I had.

This was SO GOOD!  I can't say enough good things about this recipe.  I froze more raw patties to cook another day.

I'm also already craving again these sweet potatoes.  Before I got this book, I'd typically use kosher salt, if any, since the quantity is easy to control.  I did follow the recipe for the potatoes and found that the sea salt and solid fat really imparted a crispy/salty/sugary edge to these spuds.  I think the parchment I cooked them on was also a huge help -- they slid right off without sticking, and I got to eat the whole thing instead of losing the crunchy part that's usually stuck to the pan!  The potatoes were like lovely, healthy little bits of candy.  It'll be easy to make another batch tomorrow, so I'll also be having this for breakfast, after all. 

Tuesday, March 21, 2017

An Early Fail (and What I Did About it)

Still getting myself up to speed with Mickey Trescott's and Angie Alt's book, I'm trying to implement a few more of the suggestions, here and there.  I liked the idea of gelatin gummies, and I thought I had some of the ingredients, so I gave 'em a whirl.  I made juice from frozen wild blueberries and followed the recipe.  I had Great Lakes Collagen, which I've used for smoothies in the past, so I figured it would be as good as Great Lakes Gelatin.


It's hard to tell in this still photo, but this panful is still liquid after chilling overnight.  I hated to waste it, so I poured it into the Vitamix with lots of ice.  I had to do it in batches, because it got very big and fluffy!

Here's about a quarter of the collagen/blueberry concoction, which is probably plenty to have at one time since the honey from the recipe makes it pretty sweet.  It was light and fluffy, more like a mousse than a smoothie. I kept the rest of the liquid in a mason jar in the fridge until I was ready for another blueberry mousse drink.
The carton of gelatin should be arriving tomorrow, and then I'll try to do it right.

Experimenting with a failed recipe attempt is a good way to learn about how these unusual ingredients behave.  Now I know.  Waste not, want not!