Homemade Sambal Oelek


Sambal Oelek is a very hot sauce great for spicing up winter meals.

The recipe is safe for someone on the Specific Carbohydrate Diet or GAPS.

Sambal is a sauce that originated in Indonesian or Malaysian and can be made from many different types of chilies. Sambal Oelek means “ground chilies”. Making this sauce at home from fresh ingredients is called “Sambal Dadak”.

This recipe is made with both dried and fresh ingredients but for best results use fresh ingredients whenever possible. Be very careful when working with hot chilies as they can burn skin, eyes and lungs.

Sambal Oelek

1c organic dried red chilies
1/4c organic lemongrass
1c boiling filtered water
2/3c organic garlic, peeled
2/3c organic ginger, chopped
2/3c organic cider vinegar
1/2c local honey
1T sea salt
1 organic lime peel
Put the chilies and lemongrass into a bowl. Bring the filtered water to a boil and pour over the chilies and lemongrass. Cover and let sit for 20 minutes. In a food processor or Vita-mix machine, puree the garlic and ginger. Add the vinegar, honey, sea salt and lime peel and blend until smooth. Add the soaked chilies and lemongrass and puree. Reserve the soaking water. Add some of the soaking water if the sauce is too thick. Store in a glass jar in the fridge. The sauce will last for a year or longer if refrigerated.


For a milder Sambal Oelek add some of the sauce to raw or toasted sesame seed oil. This is raw sesame seed oil but using toasted sesame oil is very good too.

Sambal Oelek in Sesame Seed Oil

1 part Homemade Sambal Oelek
4 parts organic raw or toasted sesame oil
Sambal Oelek is a very hot sauce. One way to tame the hot flavor is to add some sauce to an oil base. Any oil can be used but raw or toasted sesame oil would be a traditional choice. If possible, allow a week for the sauce to infuse into the oil before using but the oil can be used right away. For a mild spicy flavor skim the oil from the top of the jar. For a hotter dish use a mixture of the oil and Sambal solids.

Coco-Chia Pudding

“The reason Chia seeds are so beneficial is due to them being rich in fiber, omega-3 fats, protein, vitamins and minerals? Chia also contains essential fatty acids alpha-linolenic and linoleic acid, mucin, strontium, Vitamins A, B, E, and D, and minerals including sulphur, iron, iodine, magnesium, manganese, niacin, thiamine, and they are a rich source of anti-oxidants.”
9 Chia Seeds Benefits and Side Effects by Dr Josh Axe


A small amount of chia seeds go a long way. One tablespoon of chia seeds will make about one half cup of thick pudding, more if you like a thinner pudding.

This recipe is NOT safe for someone on the Specific Carbohydrate Diet.

Chia seeds (Salvia hispanica) are a traditional food in Central and South America but is considered a novelty food in North America. Recently, chia seeds have made a big splash in the alternative health community. Chia seeds are full of mucilage and polysaccharides which are not well tolerated by people on the SCD. If you have been on the SCD for some time and all your symptoms have resolved you might like to experiment with chia seeds and see if you can tolerate them.

This dessert is very easy to make and has the consistency of crunchy tapioca. One member of the family said the dessert tasted good but looked like frog spawn, so it might make a fun Halloween dessert for young children!

Chia seeds are a dense food which doesn’t take up much space, making chia seeds a very good candidate for camping or emergency rations.

Coco-Chia Pudding

1/2c organic chia seeds, soaked
3c filtered water
1/4-1/3c organic creamed coconut
1c boiling water
3-4T local honey
1T homemade vanilla extract
1/2tsp sea salt
Soak the chia seeds overnight in the water. Stir the soaking seeds a few times during the process. This avoids the chia seeds clumping together. In a sauce pan, boil one cup of water. Remove from the heat. In a blender, add the creamed coconut, honey, vanilla extract and sea salt and mix until smooth. Add the mixture to the soaked chia seeds and mix well. Store the pudding in the fridge. The pudding will continue to thicken every day. If you prefer a thinner pudding add another cup of water or boiling water with more creamed coconut.

Paleo Paella


This Paleo Paella is grain-free. The rice portion of this dish is replaced with cauliflower. This version is nice for people looking to avoid grains or wanting to get more vegetables into their diet.

This recipe is safe for someone on the Specific Carbohydrate Diet, GAPS or the modified paleo diet.

Oven Baked Chicken

1 pastured whole chicken, cut into small pieces
1/4c organic olive oil
1tsp sea salt
1tsp organic black peppercorns, freshly ground
2tsp organic smoked paprika
Cut up the whole chicken into small pieces. (Reserve the breast meat for other meals, if desired.) Use a clever and mallet to cut through the bones. If you don’t know how to cut up a chicken please refer to The Joy of Cooking or watch a video on the internet. Coat the chicken pieces with the olive oil. While stirring the chicken pieces sprinkle with the spice mixture. Let the chicken pieces marinate in the spice mixture for one hour. Spread the chickens pieces on a glass baking tray and bake at 300F for 45 minutes. Turn the pieces and remove the chicken juices and reserve for the paella. Cook the chicken pieces for another 30 minutes or until done.

Cauliflower Paella

1/3c organic olive oil
2 medium organic onions, chopped
1tsp sea salt
1 organic cauliflower head, finely minced
1tsp fresh rosemary, finely minced
3-4 organic whole Roma tomatoes, frozen
1T turmeric root, freshly ground
1T palm oil
1tsp organic black peppercorns, freshly ground
2-4 organic garlic cloves, finely sliced
chicken juices
1c organic peas, frozen
1c fresh clams, mussels or shrimp (optional)
Finely mince the cauliflower in a food processor. In a deep, large fry pan, saut? the onions in sea salt and olive oil until lightly browned. Add the cauliflower, rosemary, tomatoes, turmeric and palm oil and cook until the tomatoes unfreeze. Remove the tomato skins, if desired. Stir in the ground peppercorns, garlic and chicken juices. Remove from the heat until the chicken is ready. Add the peas and optional seafood and reheat the paella just before serving with the chicken pieces.

Plumy Cranberry Sauce


Adding local ingredients to a traditional recipe is a great way to develop unique regional flavors.

This recipe is safe for someone on the Specific Carbohydrate Diet, GAPS or the modified paleo diet.

This Thanksgiving I didn’t have enough cranberries to make enough sauce to satisfy my family. It looked like I was going to have to make a last minute trip to the grocery store. I’ve made it a habit to always look around the house for possible substitutes before jumping into the car. By thinking before acting, I save time and money.

Since we had a bumper crop of prune plums this year, finding interesting ways to use plums has become a priority. I knew plums produce a beautiful red color when cooked so I decided to try adding the plums to the cranberry sauce. Using plums we grow on the property means the cranberries we have to buy go further, which saves our family money.

Plumy Cranberry Sauce

1c garden prune plums, frozen
1c organic cranberries, frozen
2/3c filtered water
1/2tsp sea salt
1-2T raw local honey
In a sauce pan, simmer the plums, cranberries and sea salt in the filtered water for 20-30 minutes until the cranberries burst. Remove from the heat and allow the sauce to cool down. Add the honey one tablespoon at a time and stir very well. This is easier if the sauce is still warm. Be careful not to add too much honey. Chill before serving. This sauce goes well with turkey, chicken or pork.


Using plums we grow on the property means the cranberries we have to buy go further which saves our family money.

Chocolate Truffles

Have you ever made chocolate truffles? I’m not a chocoholic but I could become one with these truffles.


The ingredients for making truffles are really simple. It’s hard to believe that such simple ingredients could make such a wonderful treat.

1c 70% organic chocolate, pieces
1/2c organic whipping cream
1T homemade vanilla extract (optional)
organic cocoa powder

Bring some water to boil in a sauce pan. In a 2c Pyrex measuring cup, warm the chocolate pieces and cream until the chocolate completely melts. Don’t overheat the chocolate and cream. Use just enough heat to melt the chocolate. Remove from the heat and stir very well. Add the vanilla extract, if desired. Put the mixture into the fridge to cool.

Check the mixture every 30 minutes by stirring. When it gets difficult to stir the mixture it’s time to roll the truffles into one inch balls and coat them in cocoa powder. Store the truffles in the freezer or fridge but serve the truffles cool or at room temperature.

These truffles are great for special occasions or holidays like Halloween, Valentine’s Day or Easter.