food allergy friendly recipe

Paleo Lemon Frozen Custard with Raspberry Sauce

paleo lemon frozen custard with raspberry sauce

Summer here in Oregon is almost over, but there is still plenty of time to make and enjoy some delicious frozen treats! One of my favorite sweet combinations is lemon & raspberry. I love sweet/tart desserts as they have a tang, but just enough sweetness to make it such a taste sensation! 

This frozen lemon custard is perfect because it has the creaminess of a custard without the dairy and a lot of tart lemon flavor as well. I sweeten it with local raw honey which I love. Top it all off with a yummy raspberry sauce and some more fresh raspberries and you have the perfect natural sundae to top off the last days of summer vacation. 

I hope that you take a bit of time to make this frozen custard. It does take some effort, but you will see that it is well worth it.

Paleo Lemon Frozen Custard with Raspberry Sauce: 

4 cups full fat coconut milk

1/3 cup tapioca flour

1/3 cup honey

1/8 teaspoon salt

4 eggs, beaten

1/2 teaspoon natural yellow food coloring (made from tumeric) 

+ 1 recipe paleo lemon curd- recipe below

+ the juice of 1/2  lemon at the end of heating

1. Pour the coconut milk into a large saucepan. Heat over medium high heat until it reaches 175F. Stir in tapioca flour, honey and salt. Mix in well with a wire whisk. Mixture will thicken. Take a small amount (about 1/4 cup) of the milk mixture and whisk it into the egg mixture.Take off heat and let cool for about 10 minutes. 

2. After the coconut milk mixture has cooled, hold a fine mesh strainer over the saucepan and pour the beaten eggs into the strainer. Use a rubber spatula to stir the eggs around and strain them into the coconut milk mixture until all of the egg mixture is now in the saucepan. 

3. Place the saucepan back on the heat, whisk with a wire whisk and let the mixture come back up to 160F. Then, take off heat, mix in the paleo lemon curd and the juice of 1/2 of a fresh lemon. Place in a bowl, top with plastic wrap and refrigerate for 4-6 hours. This will allow the flavors to meld.  

4. Freeze in your ice cream freezer according to the manufacturer's directions. Top servings with raspberry sauce and fresh raspberries and enjoy!! 

Paleo Lemon Curd: 

Juice and grated zest of 2 fresh lemons

1/2 cup honey

2 eggs

3 tablespoons coconut oil

1. Place the juice and zest of the 2 lemons and honey into a heatproof bowl. Whisk with a wire whisk. Add in the coconut oil. 

2. Set the bowl over a medium saucepan filled a quarter of the way up with simmering water. Stir the mixture until the coconut oil has melted. Using a fine mesh strainer, strain the 2 eggs into the mixture. 

3. Cook, stirring quite frequently with a whisk for about 10-15 minutes or until the mixture has thickened. Take off of the heat and let cool before adding to the custard mixture. 

 

Raspberry Sauce: 

1 cup fresh raspberries

1/4 cup honey

1. Place the raspberries in a small saucepan. 

2. "Smash" the raspberries with a potato masher in the saucepan. Place the pan on the stove over medium high heat. 

3. Stir in the honey. Cook and simmer the sauce for about 10 minutes. Take off the heat. Let cool and then serve over the frozen custard.  

Mom's Mulligatawny Soup

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This is my mom's soup that I grew up with. It is such a delicious soup and perfect for cold winter days. I love all of the colors in this soup, especially the bright carrots and the curry powder. I love that my mom taught me to always cook from scratch, to use lots of whole, healthy foods, to grow some of your own vegetables. These are such healthy habits that create delicious food that is so enjoyable! 

I remember my mom making this soup and I am so glad that I asked her to give me the recipe. In fact, the recipe that she gave me is on a piece of copy paper, written out by hand. I have it in my notebook of family recipes. 

I grew up out in the country where there was just one little grocery store, so we usually bought a lot of staple ingredients in bulk and also grew a lot of our own vegetables. In fact, our entire front yard was a vegetable garden. In the fall we would harvest and freeze the vegetables and also gather the fruit from the orchard and dry it, can it and make jam. 

This soup reminds me of those quiet country days. I would love to go out into the woods to play, to make up so many imaginary stories and come evening I would look forward to dinner with my family- to a soup like this one! 

Mom's Mulligatawny Soup: 

Makes 6 servings

2 1/2 to 3 pound cut up chicken

4 cups water

1 1/2 teaspoons kosher salt

1+ teaspoons curry powder (I like to add extra towards the end of cooking) 

1 teaspoon lemon juice

1/8 teaspoon ground cloves

2 cinnamon sticks

1/8 teaspoon mace

1/2 cup chopped onion

2 tablespoons coconut oil

2 tablespoons gluten free flour mix

2 medium tomatoes, chopped

1 large apple, chopped

1 medium carrot, chopped

1 green pepper, chopped into 1/2 inch slices

1 cup brown rice, cooked (optional) 

1. Remove the excess fat from the chicken. Heat the chicken, giblets (except liver), neck, water, salt, curry powder, lemon juice, and spices (including the cinnamon sticks)  to boiling in a large Dutch oven. Then, reduce the heat. Cover and simmer until the thickest pieces of chicken are done- about 45 minutes. Remove the cinnamon sticks from the mixture.

2. Remove chicken from the broth; cool the chicken just until cool enough to handle with your hands, about 10 minutes. Remove the meat of the chicken from the bones and the skin; cut into bite size pieces. Skim the extra fat from the broth. Add enough water to the broth to measure 4 cups. 

3. Cook and stir onion in the coconut oil in the Dutch oven until the onions are tender; remove from the heat. Stir in the gluten free flour mix. Gradually, stir in the chicken broth. Add the chicken, tomatoes, apple, carrot and green pepper. You may also add the optional cooked brown rice at this time. Heat to boiling, then reduce heat. Cover and simmer the soup until the carrots are tender, about 10 minutes. 

I like to adjust the seasonings at the end, make sure there is enough salt and pepper. Also, I like to add a bit of extra curry powder at the end as well. 

I hope that you enjoy this super yummy soup! 

Hummus Brown Rice Sesame Snacks

hummus brown rice sesame snacks

This fun & healthy snack idea came to me in bits and pieces of inspiration. I love how sometimes I see an ingredient, or am using an ingredient to make dinner and some idea about how to use it in a different way comes to me. It is so interesting that the start of the idea plays around in my head like a little movie for a few days. Little by little, other ingredients are added to the film that I am daydreaming about as I imagine myself combining them into something new. 

This is exactly how this snack came about- from simply making some brown rice to go with dinner one night. Later on I imagined adding in coconut oil, then the ingredients for hummus came into play. The final touch was to roll the snack balls in sesame seeds which is so delightful and adds a special crunch to them. 

Last night my husband had some of these for a snack and he dipped them in some additional garlic olive oil for a delicious, healthy and special snack! 

Hummus Brown Rice Sesame Snacks: 

1/2 cup canned garbanzo beans, rinsed and drained

2 tablespoons tahini (sesame butter) 

2 tablespoons fresh lemon juice

1/2 teaspoon paprika

2 garlic cloves, minced

1 teaspoon coconut milk

2 tablespoons coconut oil (at room temperature) 

2 teaspoons garlic olive oil

1 cup cooked & cooled brown rice

+ Sesame seeds for rolling snack balls

1. Combine all of the ingredients except for the brown rice in the bowl of a food processor. Process the mixture by pulsing it until the mixture is smooth. 

2. Add in the brown rice and pulse a few times until combined. You still want small pieces of rice to show up. 

3. Measure out the mixture by heaping tablespoonfuls. Roll into balls with your hands. 

4. Place the sesame seeds on a plate. Roll the hummus/rice balls in the sesame seeds. 

5. These may be eaten right away but are especially good after they have been chilled in the refrigerator for about an hour. 

I hope that you enjoy these delicious snacks! If you loved this recipe pass it on to a healthy snack loving friend! :)