“Peaty” Sweets, Sauces, Starches & Other Splurges

[Rinse & rePeat]

PEPPERMINT CHOCOLATE COFFEE

1 Break off a chunk of candy cane and put in the bottom of a big coffee mug. Add instant coffee.

2 Add sugar

3. Pour hot water about halfway over the candy cane mix.

4. Top with frothed milk and a sprinkle of cocoa. Yum!

I created this to use up some organic candy canes from Christmas. I hate wasting good food. I had 3 of them today, so good!

 

[kaybb]

I made a fresh apple blueberry crisp this morning for breakfast with the recipe above. I used two Fuji apples and a small basket of fresh blueberries. I kept the half sprouted oats and half Einkorn flour combo, but left out the cinnamon. It was the bomb! I think in the next couple of days I am gonna make an apple pie meets cherry pie combo :)

I want your cookbook !!!

 

[Rinse & rePeat]

I want your cookbook !!!

Ha! Ha! Ha! Thanks for the encouragement to keep on creating :)

 

[Rinse & rePeat]

PEPPERMINT CHOCOLATE COFFEE

1 Break off a chunk of candy cane and put in the bottom of a big coffee mug. Add instant coffee.

2 Add sugar

3. Pour hot water about halfway over the candy cane mix.

4. Top with frothed milk and a sprinkle of cocoa. Yum!

I created this to use up some organic candy canes from Christmas. I hate wasting good food. I had 3 of them today, so good!

Today is National Latte Day in America.

National Latte Day

Celebrate the deliciousness of the cafe latte on National Latte Day.

nationaltoday.com

 

[kaybb]

Ha! Ha! Ha! Thanks for the encouragement to keep on creating :)

????

 

[Rinse & rePeat]

"Peaty" Peanut Butter

1. Gather ingredients. I use a liquid coconut oil for this. You could use melted refined coconut oil too, but it will harden up in the fridge. I use a product called "defatted" peanut powder which is has most of the PUFA laden fat removed. Chopped salted macadamias are optional. I use a freezer baggy and the flat side of a meat mallet to get the job done.

2. Put about a cup of sugar in a high speed, "Bullet", blender and blend until sugar turns into powdered sugar. I don't like using regular powdered sugar because it has starch in them.

3. You will only be using 1 tablespoon of this powdered sugar per 1/2 cup of defatted peanut powder, so store the rest for easy to dissolve sugar in cold drinks and such.

4. Add 1/2 cup defatted peanut powder to a small food processor/chopper. Add 1 tablespoon of the powdered sugar and 3 tablespoons liquid coconut oil. Give it a whirl and your done. I like to add salted chopped macadamias for a crunchy peanut butter. Plus the extra vitamin E in them blocks PUFA's even more!

I especially love eating a spoonful of this peanut butter with a good raspberry jelly to squelch a craving for something rich! Pure "Peaty" goodness!

"Several years ago I met an old couple, who were only a few years apart in age, but the wife looked many years younger than her doddering old husband. She was from the Philippines, and she remarked that she always had to cook two meals at the same time, because her husband couldn't adapt to her traditional food. Three times every day, she still prepared her food in coconut oil. Her apparent youth increased my interest in the effects of coconut oil." -Ray Peat

I had no idea that defatted peanut powder is so high in a good variety of nutrition! One ounce I think is about 1/2 cup of the powder.

 

[Rinse & rePeat]

"Peaty" Peanut Butter

1. Gather ingredients. I use a liquid coconut oil for this. You could use melted refined coconut oil too, but it will harden up in the fridge. I use a product called "defatted" peanut powder which is has most of the PUFA laden fat removed. Chopped salted macadamias are optional. I use a freezer baggy and the flat side of a meat mallet to get the job done.

2. Put about a cup of sugar in a high speed, "Bullet", blender and blend until sugar turns into powdered sugar. I don't like using regular powdered sugar because it has starch in them.

3. You will only be using 1 tablespoon of this powdered sugar per 1/2 cup of defatted peanut powder, so store the rest for easy to dissolve sugar in cold drinks and such.

4. Add 1/2 cup defatted peanut powder to a small food processor/chopper. Add 1 tablespoon of the powdered sugar and 3 tablespoons liquid coconut oil. Give it a whirl and your done. I like to add salted chopped macadamias for a crunchy peanut butter. Plus the extra vitamin E in them blocks PUFA's even more!

I especially love eating a spoonful of this peanut butter with a good raspberry jelly to squelch a craving for something rich! Pure "Peaty" goodness!

"Several years ago I met an old couple, who were only a few years apart in age, but the wife looked many years younger than her doddering old husband. She was from the Philippines, and she remarked that she always had to cook two meals at the same time, because her husband couldn't adapt to her traditional food. Three times every day, she still prepared her food in coconut oil. Her apparent youth increased my interest in the effects of coconut oil." -Ray Peat

Today I made my “Peaty Peanut Butter” with regular refined coconut oil, which was partially melted from it being at warm room temperature and it turns out just as good. I store the peanut butter it at room temperature too.

 

[Rinse & rePeat]

FRESH STRAWBERRY MILK

I though up this strawberry milk method yesterday, and turned out unbelievable good! I just filled a container, a little under half full, with frozen strawberries, poured milk over it and let it get good for a good 12 hours or more, then sweetened with sugar! Best strawberry milk you will ever have!

 

[Rinse & rePeat]

FRESH STRAWBERRY MILK

I though up this strawberry milk method yesterday, and turned out unbelievable good! I just filled a container, a little under half full, with frozen strawberries, poured milk over it and let it get good for a good 12 hours or more, then sweetened with sugar! Best strawberry milk you will ever have!

I made a strawberry milk last year by making a syrup first. I used fresh frozen strawberries and cooked them with sugar and water, while crushing them with a potato masher. I then strained and cooled the mixture before mixing into the milk. Then I stored the strawberry milk in empty glass cream bottles. This new soaking the strawberries overnight method was not only effortless, but all the vitamins in the fruit is preserved.

 

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I am drying lavender to make lavender soda. I boil the dried flower in water and sugar and pour it over ice and carbonated soda water. It has been a hit with everyone in my house for 20+ years!

 

[Regina]

I am drying lavender to make lavender soda. I boil the dried flower in water and sugar and pour it over ice and carbonated soda water. It has been a hit with everyone in my house for 20+ years!

move over Martha Stewart

 

[Rinse & rePeat]

move over Martha Stewart

Yeah Martha! ?

 

[Rinse & rePeat]

DATE SHAKE

1. Freeze milk in an ice cube tray, preferably whole or 2%. When frozen and ready to make shake, remove pits from 5 or more dates, cut them up and put in a blender.

2. Add in 6 milk ice cubes to the blender.

3. Add in milk, just enough to almost cover the the ice cubes. I added in a tablespoon of white whipped honey and a pinch of salt, vanilla is optional too. Blend until thick and creamy. Top with Ceylon cinnamon sugar if desired.

What I like about this shake is it has a lot of copper, 50% of our daily supply in just 5 Medjool dates. It is also terrific for those dealing with constipation. Dates are also great for those looking to gain weight. Just 2 dates contain 110 calories, 31 carbs and 27 grams of sugar.

 

[Rinse & rePeat]

My favorite “sweet” lately is my homemade, no cream or egg yolks, ice cream topped with the zest of one organic orange and a handful of fresh sweet blueberries.

We All Scream For No Cream Ice Cream - In Minutes! (with photos)

wow what a cool site! btw my condensed milk I get is skimmed milk + milk solids + sugar - https://www.woolworths.com.au/shop/productdetails/151067/nestle-skim-sweetened-condensed-milk That site does really good detective work on foods that claim they are all natural. Check out these ice cream...

raypeatforum.com

 

[Rinse & rePeat]

Hot Milk w/Orange Whipped Cream & Cinnamon Sugar

1. Gather ingredients. I usually whip up my cream with sugar and vanilla, but I trying to find ways to include orange peels wherever I can, since Ray Peat calls them a "super drug". For people avoiding vanilla for histamine or glutimate issues, orange peels are a great substitute in ice cream, custard or in this recipe, to flavor whipped cream. Use either flavoring you like in your cup of hot milk. Heat about 1 cup of milk to desired temperature.

2. While the milk is heating, in a small tall bowl, add a tablespoon or so of sugar to 1/4 cup whipped cream.

3. Add to the bowl the zest of one orange.

4. Whip the cream till just set up.

5. Mix 1 teaspoon of sugar with 1/8 teaspoon of ceylon cinnamon. You can use cassia cinnamon, but it is much stronger, so you would have to use less. Pour the milk in a cup and top with whipped cream and lots of cinnamon sugar, I mean LOTS!

 

[Rinse & rePeat]

Oat Chocolate Chip Macadamia Cookies


2 1/4 cups organic oat flour
1 teaspoon baking soda
1 heaping teaspoon flaky finishing salt (I use Maldon)
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1-2 cups semi-sweet chocolate chips
1 cup lightly chopped salted macadamias

Preheat oven to 375 degrees

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in macadamias and chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets. Bake for about 10 minutes. Cool and enjoy!

I use the basic Tollhouse cookie recipe for this. The flaky salt makes a better difference that regular salt and I have even made these with sprouted oats too, though they require a lot more flour though. I have been making these for about a dozen years and people like them better than the regular recipe, for the lighter texture, the bits of sweet and salty together, and they marvel at how good they feel after eating them, because they keep hunger away for a long time. It is really just a bowl of oatmeal rearranged differently :)

 

[kaybb]

Oat Chocolate Chip Macadamia Cookies


2 1/4 cups organic oat flour
1 teaspoon baking soda
1 heaping teaspoon flaky finishing salt (I use Maldon)
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1-2 cups semi-sweet chocolate chips
1 cup lightly chopped salted macadamias

Preheat oven to 375 degrees

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in macadamias and chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets. Bake for about 10 minutes. Cool and enjoy!

I use the basic Tollhouse cookie recipe for this. The flaky salt makes a better difference that regular salt and I have even made these with sprouted oats too, though they require a lot more flour though. I have been making these for about a dozen years and people like them better than the regular recipe, for the lighter texture, the bits of sweet and salty together, and they marvel at how good they feel after eating them, because they keep hunger away for a long time. It is really just a bowl of oatmeal rearranged differently :)

These look absolutely wonderful

 

[Rinse & rePeat]

These look absolutely wonderful

They are addicting!

 

[canadianboymike]

I have been experimenting with crushed pork rinds to thicken soups, so I am thinking it can work for gravy! I am on the case Lucy!

I use to eat a ton of pork rinds but haven’t recently. Don’t they contain a bunch of PUFA since it’s mostly pork fat?

Not that you can never eat it I’m just curious because I would just do it on occasion and not as a staple.

 

[Rinse & rePeat]

I use to eat a ton of pork rinds but haven’t recently. Don’t they contain a bunch of PUFA since it’s mostly pork fat?

Not that you can never eat it I’m just curious because I would just do it on occasion and not as a staple.

The pork rinds ones do, but I buy EPIC pork rinds which are baked and low in fat.