Homemade Seasonal Fruit Gummies

homemade-gummies

These homemade gummies are made with plums, sour cherries and raspberries.

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

Gummies are easy to make and are a nice (healthy) treat for children (and adults).

Homemade Seasonal Fruit Gummies

2c seasonal fruit juice or any clear, organic juice
8T Great Lakes Gelatin
In a small bowl, mix the gelatine with about 1/2c cold water and let the gelatine mixture sit for at least 5 minutes. Make some fruit juice using the recipe from Gelatin Jelly Dessert. Heat up the fruit juice to a boil. Remove from heat and add the gelatine mixture. Stir very well and pour into a glass bread pan. Refrigerate the gummies overnight before cutting into tiny squares. Store covered in the fridge.

Gelatine Jelly Dessert

gelatine-dessert

This gelatine dessert is made with a mixture of frozen plum, sour cherries and raspberries. Gelatine Dessert is refreshing on hot, summer days!

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

“It is always best to soak the gelatine first, and then stir it in a small saucepan by the side of the fire in a very small quantity of water until dissolved.”
Mrs Beeton’s Book of Household Management (1861)

Most of us know gelatine desserts by the modern brand name, Jello. Gelatine (or jellies) were once a very popular dessert but have fallen out of fashion. These desserts are very easy to make and are a good way to consume more gelatine while using up excessive, seasonal fruit. The trick to making a good jelly is to use one tablespoon of gelatin for every two cups of hot, fruit juice.

“Jellies may be described as solutions of gelatine in water, with wine, fruit and other additions, and their clear, brilliant transparency one of their chief recommendations.”

Gelatine Jelly Dessert

3c assorted seasonal fruit: raspberries, sour cherries and plums
3c filtered water
1 organic lemon peel, grated
1T local honey (optional)
3T Great Lakes Gelatin
In a small bowl, mix the gelatine with about 1/2c cold water and let the gelatine mixture sit for at least 5 minutes. In a large sauce pan, bring the seasonal fruit, lemon zest and water to a boil. Simmer for 20-30 minutes. Strain the cooked fruit through a sieve, lined with cheese cloth. Compost the fruit pulp and reserve the fruit juice. Add the honey and gelatine mixture to the hot fruit juice and stir well. Pour the juice mixture into small glass bowls. Refrigerate until firm. Serve the jelly desert cold.

“Calf’s foot jelly, which is stiffened by the gelatine extracted from the feet by boiling, has the advantage of being perfectly pure, but it is no more nourishing than the jelly made from bought gelatine. When nourishing jelly is required, it is better made from good veal stock.”

Macadamia Candy

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Macadamia Candy has a buttery flavor with a satisfying crunch, while not being too sweet. Warning: it’s hard to eat just one piece!

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

This recipe is a reworking of Walnut Chocolate Toffee using macadamia nuts. I had the good fortune of getting some macadamia nuts on a recent trip to Hawaii. If you are going to the Big Island, I would recommend going on a tour to Hamakua Macadamia Nut Company and bring back a big bag of macadamias!

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Butter a piece of wax paper before pouring in the candy to avoid excessive sticking.

1/2c organic butter
1/4-1/3c local honey
1/2tsp sea salt
1T organic whipping cream
1T organic vanilla extract
1c organic macadamia nuts
As I’ve said before, making candy is a bit of a science and a bit of an art. Some people use the cooking time or temperature to decide if the candy is ready. Others use the color of the candy — that of a brown paper bag — to tell when the candy is ready. Another method is to drop a small amount of candy into a bowl of cold water and test the firmness of the candy between the thumb and forefinger. I find using the cooking time, the color of the candy and the water test (when in doubt) works best for me.

Butter a piece of wax paper and place it inside a 8″x8″ glass baking tray. In a sauce pan, warm the butter, honey and sea salt and bring to a boil. Stir all the time and boil for 7-8 minutes. This longer boiling time will result in a harder candy. Remove the candy from the heat and add the cream and vanilla extract and mix well. Be careful, the hot mixture will spit and foam up.

Stir in the macadamia nuts and quickly transfer the candy to a buttered, waxed paper. Made sure the candy is smooth and put the tray into the freezer. In about 10-15 minutes the candy will be ready to cut. Remove the wax paper and candy from the tray and place onto the counter for easier cutting. Cut into 32 pieces. Serve when completely cooled.

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Remove the wax paper and candy from the glass tray before cutting. It’s easier to cut the candy before it has completely cooled.

Nutty Meatloaf

meatloaf

Meatloaf is an excellent lunch or travel food and is very nice by itself or served with raw cheese. Bring meatloaf to your next picnic!

This recipe is based on Spicy Meat Loaf from Nourishing Traditions by Sally Fallon-Morell.

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

2 pounds pastured ground beef
1 large organic onion, chopped
1 stalk organic celery, chopped
1 large organic carrot or yellow beet, chopped
1/4c butter or lard
1 organic bird’s eye pepper, crushed
1tsp organic thyme
1tsp organic peppercorn, freshly ground
1tsp sea salt
1c organic walnuts, chopped
2-3 pastured whole eggs
Grease a glass bread pan with butter or lard. Preheat the oven to 325F. Saute the chopped onions, celery, carrots and spices in butter or lard. In a large bowl mix the raw ground beef with the sauted vegetables. Add the walnuts and eggs one at a time. Mix very well and form the mixture into a log shape before placing into the bread pan. Press the mixture down firmly. Cook for 45-60 minutes. Let cool before slicing. Serve warm or cold with cheese or homemade spicy ketchup.

ketchup-meatloaf

Meatloaf can be dressed up with some homemade spicy ketchup.

Car Camping, Special Diets and Nourishing Traditional Foods

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Making hot drinks and breakfast at a rest stop in the United States.

Recently, I did a 5000km (3000 mile) road trip in the United States. Travel for someone on a restrictive diet can be difficult. I would like to share some of my strategies for finding and preparing food on the road. Even if you don’t have a special diet, these tips may help save money on food while traveling.

  1. Be aware of restricted foods before crossing any borders. I found a list of food items for the border police is very helpful and speeds up the process. Also, have a list of items with prices to declare for the trip back.
  2. Bring water for your trip. I bring a minimum of 2.5 gallons per person. I refill the containers along the way and always have a full supply of water. I also carry two stainless steel water bottles for easy use and refill them daily.
  3. Bring supplies from home. Bringing food from home helps keep one’s diet as close to normal as possible. This avoids stress from changes in diet that may result in illness. Typical supplies are: olive oil, apple cider vinegar, honey, coconut oil, creamed coconut, barley miso, chocolate bits, cocoa nibs, macha, coffee and tea. I also brought homemade salad dressing, homemade beef jerky, homemade nut granola, homemade coconut creamer and homemade mushroom broth.
  4. Bring a cooler with ready-made food that’s easy to eat. My ready-made food lasted for the first three days of the trip. My ready-made food included: bean salad, meatloaf, kimchi, butter, cheese and cream. Bring food that everyone enjoys.
  5. Have some way to heat water. Have enough kitchen equipment to cook on the road. Fill thermoses and travel mugs with coffee, tea and hot water in the morning for use throughout the day.
  6. Use new technology to find local, organic food. Finding food along the way can be tough but with new technology it’s getting much easier. Smart phones can search out organic food stores and other local food producers in whatever area you are visiting. If you don’t use a smart phone finding places to provision before you leave home is a must.
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Here’s my water heating system. I use a simple alcohol stove fueled by methyl hydrate. The front of the cooking box can be closed up to stop the wind from blowing out the stove.

Over the years I have used many different types of stoves and camping kitchen equipment. Right now I’m using a small alcohol stove fueled with 99.9% methyl hydrate. You can find methyl hydrate at the paint or hardware store. I carry two stainless steel pots. One small pot and one larger pot that can boil 1.5L of water. A French press is good for making coffee. Stainless steel thermoses and insulated travel mugs are a great way to keep coffee, tea and hot water warm all day.

Recently, I have started cooking in a cardboard box. This may seem like a strange idea but the box is good for storing all the cooking gear in one place, and acts like a wind shield, making cooking faster while conserving fuel. When the box gets dirty it can be discarded. Just cut one side of the box with a box-cutter and fold up that side when cooking to reduce air flow. Of course, while cooking always watch the box so it doesn’t catch on fire!

Camping kitchen kits are great too. You can make your own or buy a ready made one. I bought a ready made one years ago and over time customized it. My customized kitchen kit has a cutting board, box-cutter, sheathed knife, 2-4 spoons, 2-4 forks, spice and condiment bottles, a lighter, scrubby pad and small bottle of dish soap for clean-up. I carry 2-4 bowl-shaped plates for cutting-on and eating which also fit inside the kitchen kit. I carry a supply of paper towels in a zip-lock bag for eating and wiping-off eating equipment for those times when there’s no water for washing-up. I’ve started carrying some small bars of soap and shampoo packages like the kind you would get staying at a hotel.

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Here’s my customized, camping kitchen kit. It has everything I need to prepare simple meals. As you can see, the equipment sees heavy use. I really like having a sheathed knife to avoid damage to the kit. Bowl-shaped plates are great for liquids and can be used as a cutting board.

Here are some ideas for quick, simple snacks and meals while traveling:

  1. Soft-boil 2-3 eggs per person and serve with lots of butter, sea salt and pepper. It takes about 2 minutes to soft-boil eggs.
  2. Homemade nut granola with chopped fresh, local fruit served with yogurt.
  3. When there isn’t time to cook, add some butter, coconut oil or homemade coconut creamer in coffee or mushroom broth for a quick, filling hot drink.
  4. Eat a handful of whole nuts. On this trip, the local pistachios were fantastic.
  5. Eat a small amount of beef jerky.
  6. Eat cooked meats, chicken or fish using a lettuce leaf as a wrap. Add some fresh avocado slices for an extra filling meal.
  7. If you’re on the road and really desperate, Sally Fallon-Morell recommends eating pork rings with only added salt. I’ve found this advice has worked well for me even though I’m very sensitive to food additives.

For more information about my typical traveling rations please see: Emergency Preparation: Some Thoughts About Water and Food Security.

If you are looking for light-weight, calorie dense rations for travel please see: Emergency Preparation: Fasting or Ketogenic Rations.

eggs-butter

A favorite breakfast on the road is soft boiled eggs topped with butter, sea salt and pepper. We re-purposed old egg cartons into one use egg cups.