DIY GHEE RECIPE || BY NICOLE LEE



So what is GHEE you ask? Essentially, Ghee is clarified butter. During the cooking process the milk proteins separate from the butter leaving you with ghee. This stuff is liquid gold, it’s used for cooking veggies, baking, and of course adding to your bulletproof coffee. Packed with Vitamins, Ghee is really a superfood! It’s also the simplest thing to make at home.


DIY GHEE RECIPE

DIY GHEE RECIPE

NOTE: It’s really important to use high quality grass fed butter, this is key to getting the recipe just right. Also, if you are allergic to dairy stay away from GHEE. There are trace amounts of milk solids in it and may cause a reaction. If you are reintroducing dairy into your diet, this is a great food to start with. My only advice would be to go slow and small tiny amounts, over weeks or even months. But we can get into that another time!

Ingredients:

1 pound grass-fed butter (at room temp)

Tools:

Wide mouthed sauce pot
Metal strainer
Cheese Cloth
Metal spoon
Wooden Spoon
Jars with lids for storing

Directions:

Heat your pot on low heat. Add the butter. Let the milk solids bubble to the surface. Skim the bubbles until there is just a layer of protein at the bottom of the pot. It will brown slightly, watch it carefully so you do not burn it. When the solids are fully separated turn off the heat. Put the cheesecloth over the metal strainer, then strain your melted butter through the strainer into your jars. If it looks cloudy strain again. Then put the lid on and store in the fridge. It will become solid and creamy. If you don’t wish to have it creamy keep it on the counter and in about 24 hours it should turn from oil into a thicker consistency.

Happy Cooking friends x Nicole


DIY GHEE RECIPE

This recipe was adapted from the BULLETPROOF DIET COOKBOOK


VANILLA DAIRY FREE ICE CREAM RECIPE || TOPPED WITH FIGS AND RAW HONEY || NICOLE LEE FOOD PHOTOGRAPHER


VANILLA FIG ICE CREAM small 2.jpg


Confession,I have a deep love affair with making Ice Cream. Anybody with me?? There is something romantic in the cooking process, therapeutic even. Melting the sugar and vanilla into the coconut milk, watching it do a beautiful dance together, going from two forms into one. When I’m cooking I find myself grounded, in the most natural way. This thing takes over, becoming present in the moment, I’d like to call it Being.

There are times I’d find myself rushing the cooking process. Whatever dish I’d be attempting to cook, didn’t turn out good at ALL. The flavors were off, something was BURNED! What I noticed is BEING is the KEY to becoming a great COOK. If you’re busy doing other things, or your mind is wrapped in endless thoughts during the cooking process, Or you RUSH through it. You bet it will translate into the food. You can taste your anger, and wandering mind, and definitely the burn toast.  I started noticing there was more to cooking than only doing the motions, you have to FEEL it.

Think of cooking like an intimate dance, or making love. Take it slow, feel each ingredient, smell it, and move with the process, MOVE WITH THE FOOD. Turn off all distractions. Focus on cooking ONE thing and nothing else.You don’t want to rush the process, EMBRACE it. Embrace the mess ups to, because we don’t always get it right the first time. When that comes up brush it off, and KEEP GOING.  

Let’s go make some creamy Vanilla Ice cream!

-Nicole xox


DAIRY FREE ICE CREAM RECIPE, Topped with honey and fresh figs.

INGREDIENTS:**

4 cans full Fat organic coconut milk
2 whole pasture eggs PLUS **5 egg yolks **
4 tablespoons MCT Oil 1/2 cup raw sugar or SWERVE ( alternative sugar)
1-tablespoon vanilla paste or Vanilla extract works great
1-2 whole Vanilla Beans

TOOLS: 1 pot (dutch oven), whisk and an ice cream maker)

NOTE: PREP your cans of coconut in the refrigerator upside down overnight! Before you make the next day!

DIRECTIONS:

1.SEE ABOVE NOTE

2.Slice your vanilla beans in half, and with your knife blade scrape out the paste, put in small dish. Set aside. Next, open the cans of coconut milk and separate the fat and liquid. (You can save the liquid for another project, such as coconut water.) Put your pot on the stovetop and set on low heat. Add in the coconut milk, sugar, vanilla paste and beans to the pot. Whisk together until you see chunks of coconut dissolve. Cool liquid to room temperature, and set aside.

TIP: It’s key you keep your liquid warm and DO NOT boil. ( If it boils, take off heat and pop in the freezer for 20 min)

3.In another bowl, whisk together the whole eggs and yolks until light and fluffy. Add into the coconut mixture. Gently whisk again. Then place the bowl in the freezer for about an hour.

4.Once the mixture is cooled put it into the ice cream maker and follow your machines directions. About mid way through of churning add in your chocolate chips, or fresh chopped chocolate pieces berries or whatever you desire. If you keep this vanilla, serve with figs, and raw honey on top. Store in ice cream containers, or a loaf pan lined with parchment paper. The ice cream should make about 2 quarts.


Name *
Name

Chocolate- Brownie- Cookies- Gluten Free-



About 8 months ago I got really sick. Ever since I have been on a journey to get back to my normal self.

It all started with some flowers. I was really into buying flowers for my house and this particular week lavender was in season so I thought oh, lets buy something different. When I got home, I put them in a mason jar and placed them on my living room coffee table.

A few mornings later, I entered the living room and started coughing and could barely breath, kind of like a massive asthma attack, (which I don’t have) I thought this was super strange so I then looked around the room, finally discovered that my lavender was covered in MOLD! What? !  I kind of panicked because I am actually allergic. (Not just a little, A LOT.)  I quickly got rid of the lavender.

A few weeks passed and I become super ill.

First I thought it was the flu, then allergies. But as the weeks went on I got worse. I was the only one in our house that was ill as well, so at times I felt a little crazy. I thought back to the flowers and thought what If it was the mold? Maybe I inhaled some of the spores? My husband and I did some research on symptoms of toxic mold exposure, to name a few: mental confusion, sinus infections, flu like symptoms, lung infections, blurred vision, migraines, headaches, hair loss and in extreme cases death, (which were found in people exposed for years.) I ended up with most of the symptoms because I am allergic to mold. The rest of my family just had minimal to none. Which is also common.  First thought was maybe it was just the lavender, that’s why I was just sick. Second was its not worth the risk of our whole family,

Lets just test the house for mold to be safe.

Sure enough it came up positive. We looked around the house, we opened the vents and there was mold everywhere! What? Our whole family was breathing in this? Everyday!

After finding it we literally packed up our things and fled like Zombies were attacking, No joke.

There were the five of us crammed in a hotel. Within days of leaving we started to feel better. Who knew?

We inquired with an environmental allergist here in Charleston. (I seriously owe him my life.) During the evaluation they ask you questions about your symptoms, and after listing most of them he told me: without testing you it sounds like you have been exposed to toxic mold, and you may feel alone, or crazy but you are not. We see a majority of people with toxic mold exposure. You are not alone and we have a plan for you to get better. I can promise you that.

I was beyond relieved that there was an answer to the last few months of madness.

The short version is he got me on a plan for detoxing and recovery. He gave us things for the kids too but he said to keep an eye on them if they are better after leaving the house then they should keep healing quickly and be okay. My predicament was slightly different, he said because of my health history this mold exposure was like the straw that broke the camels back. Your body stopped fighting and healing itself. The amazing thing was it was an answer. Along with a road to travel down to actually get better.

Part of the plan is I have to be on a “special” (not the good kind) diet because of the mold and candida (yeast) that I am allergic to. They basically feed off each other, and my body went on a feeding frenzy. The purpose of the diet was to starve the Candida/ fungus overgrowth, which then leads to die off and creates normal levels in your body. The best way to describe the diet is it’s a low sugar version of Paleo. No grains, no dairy, no vinegars, no beans, no foods containing any time of fungus. These foods actually feed the Candida and make it grow, so if you eliminate them then the candida dies off. (This alone wont “cure” the candida, like I said this was just one part of the treatment plan.) 

Basically my culinary palate has been starving for months. All I want is to eat a piece of bread, with cured meat and cheese on it, or better a big fat piece of melting pizza!

Looking back to a few months ago I have made leaps and bounds, I no longer feel like a sick person trying to get well.  My family is well and safe and things are starting to feel less like we were running from Zombies, to feeling like “well now we know how to survive when Zombies attack”.

Over the past few months I have come up with some creative ways to make my really boring food exciting.  I love bon appetite’ mag and stumbled upon an awesome Gluten Free Chocolate cookie recipe. The main ingredients are coca powder and gluten free powdered sugar (Which you can substitute or add less if you desire to do so). The cookies are so simple to make your 6 year old child could do it!

So stop listening to me ramble about my life and get up and make some awesome mouth watering cookies. You will not regret it!

Thanks for stopping by, look forward to hearing from you friends!

Recipe below 

-Best

Nicole 


Recipe :

 

Ingredients

SERVINGS: MAKES 2 DOZEN

  • 3 cups gluten-free powdered sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • 2 large egg whites
  • 1 large egg
  • 4 oz. bittersweet chocolate, chopped
  • 3 tablespoons cacao nibs

 

Instructions

  • Place racks in lower and upper thirds of oven; preheat to 350°. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2” apart.

  • Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.

  • Transfer baking sheets to wire racks and let cookies cool on pan (they’ll firm up).

ENJOY!! 


More information on health and recipes check these guys out! 

Bon Appetit Magazine Recipe :  http://www.bonappetit.com/

Center for occupational and environmental medicine : http://www.coem.com/