Wednesday, December 17, 2014

Greens with sauce (quick complete meal)


  • 1lbs of greens (frozen or fresh) like broccoli, kale, asparagus, spinach, Brussels sprouts, green beans, and the like (low carb)
  • 150-200 grams of unsalted butter
  • salt
  • 100grams of soft (soft ripened) goat cheese (regular fat)


  • Cut vegetables into chunks, if necessary
  • put butter, salt and vegetables into a pan or pot with a lid and let simmer
  • once the vegetables are just about cooked to desired softness, add the goat cream cheese (soft ripened goat cheese), let it simmer to melt, then stir so it makes a thick sauce

This recipe is quick and easy, and contains a lot of fat, fibre, and a moderate amount of protein.This meal is extremely tasty and satisfying.

Sunday, April 20, 2014

Octopus or squid with MCT mayo

Octopus/squid with MCT mayo


  • A bunch of small octopus or squid or both (heads cleaned out), or squid legs
  • Butter
  • Salt
  • Garlic
  • Turmeric
  • Chili pepper
  • Eggs
  • Mustard Powder
  • Kimchi juice, Sauerkraut juice, or vinegar
  • MCT oil (or another oil)

  • For the mayo: use two egg yolks, salt, 1/2 tsp mustard powder, one tablespoon vinegar or kimchi/sauerkrat juice and mix with a blender, then add the oil drop by drop, while blending until thick. Add more oil until desired consistency is reached.
  • Put the octopus/squid parts into a heat-safe glass dish and pour some boiling water over them until they are covered. Then let them sit in the hot water for 30 seconds
  • Drain the water from the squid/octopus parts.
  • Melt a small amount of fat in a pot on medium high heat, then add the squid/octopus. Let it cook for a few minutes and drain the juices from the pot.
  • Now add a big chunk of butter, garlic, turmeric, modest amount of pepper, (optional: some dried herbs), and let them fry until they get a little brown (don't overcook!). Add salt to taste, stir, and serve with the mayo.

Fermented wild greens

Fermented wild greens

  • Assorted wild greens, herbs, weeds (edible)
  • Water (i.e. 3 quarts)
  • Salt (i.e. 3/4 cup)
  • Optional: spices as desired (ginger, peppers, etc...)
  • Optional: honey as a starter, rennet, sauerkraut juice, or any other fermenting agent


  • Mix the brine ( use rennet, whey, sauerkraut juice) or mix water with (some honey, optional) and salt
  • Put greens (chopped or cut) into a fermenting vessel and cover with the brine (consult fermenting books for more info about fermenting vessels)
  • Let it ferment for at least a week or longer
  • Once it is done, transfer it to the fridge until consumption

NOTE: use real sea salt (no additives), use non-chlorinated water, use non-pasteurized fermenting juices

Saturday, April 5, 2014

Liver Vegetable Puree (also soup)


Having trouble eating liver or your vegetables? Are you anaemic or lacking Vitamin B12? Are you recovering from serious illness...?

The following recipe may just be exactly what you need, is easy to eat, and may be quite tasty. Feel free to add ingredients and spices to taste.


  • 1 cup of cauliflower pieces (fresh or frozen)
  • 1 cup of broccoli pieces (fresh or frozen)
  • 1 cup of ghee (or 250 grams of butter)
  • salt to taste
  • pinch of nutmeg
  • raw beef or lamb liver
  • other ingredients, herbs and spices as desired (green onion, leeks, garlic...., ginger, pepper, turmeric, green beans,..........)
  • optional raw egg yolk

  • cook the cauliflower and broccoli in some of the butter or ghee with salt in a covered pot on medium low heat, then add a pinch of nutmeg
  • pour the vegetables into a food processor (with cutting blades) and add the raw liver
  • blend until everything is a fine purée 
  • optional: add in a raw egg yolk

Serve in a bowl! Serve with a lemony drink.

NOTE: You can always halve the vegetables and double the butter, if desired.

If you have leftovers, store them in a glass dish in the fridge for later that same day or the next day....When ready, add an equal amount of hot water and stir. Now there is some soup to eat or drink.

Sunday, October 13, 2013



ingredients: beef tongue

preparation: cook tongue in water (bring to boil ans let simmer) until soft
                   add salt and let cook some more
                   remove from water and remove the thick outer skin
                  slice into thin slices

Serve with mustard or any favourite condiment.

Saturday, October 12, 2013

Chicken Dishes


for an Asian taste, try some Asian herbs and spices in the recipes below:
there are curry leaves for a nice chicken curry, ginger and lemongrass for some Thai flavour, Japanese seven-spice, and many more possibilities.

Cream of chicken soup

small carrot
celery stick
water salt turmeric
either mediterranean herbs, or alternately chopped dill (fresh) and a hint of lemon
double cream or clotted cream
optional: 2 tbsp. cream cheese (cream, salt, bacterial culture), egg yolks

cook chicken until flesh is soft together with carrot and celery
save the broth
take the chicken and remove the meat from the bone
puree the cooked chicken, carrot and celery
put butter into a saucepan (large chunk), and heat the pureed chicken vegetable mixture
add herbs, spices, and the other ingredients and heat
add enough of the broth to give it the desired consistency, and drink the rest
optional: stir in some cream cheese and/or egg yolks (do NOT boil the egg yolks or they will congeal)

Chicken green bean stir fry

green beans (not too many)
bacon (12 strips, thick)
2 chicken breasts (cut into strips)
125 grams of butter
mediterranean herbs 
100g cream cheese (cream, salt, bacterial culture)
3 heaping tablespoons of creme fraiche

heat butter in a pan, and add bacon and chicken
let it fry for a while, until half browned
add green beans and herbs and spices and cook
now add salt
let it cook until beans slightly soft
now add the cream cheese and stir until it is well mixed
take the pan off the heat and stir in the creme fraiche, until you have a smooth gravy

Hot chicken salad

chicken breasts (cut into cubes)
herbs, turmeric, garlic, salt
cream cheese
double cream
fresh green onions sliced
romaine lettuce, sliced

fry the chicken, herbs, and spices in a sauce pan until done
add salt
add cream cheese and mix well
interrupt the cooking and prepare the green onions and the lettuce
pile some of the cut lettuce on each plate

go back and heat the chicken once more, then turn off the heat and mix in some double cream or creme fraiche, until there is a nice creamy sauce

now put a large dollop onto each pile of lettuce and sprinkle with chopped green onions

Friday, October 11, 2013



  • (grassfed) beef hamburger meat
  • salt, pepper, and spices as desired
  • romaine lettuce leaves (instead of buns)
  • tomato slices
  • for the toppings: home-made hot pepper mayo (add hot pepper to mayo and stir), avocado cream-cheese mix, and more (use the imagination)

  • form large, thin patties out of the hamburger meat (mix in some salt, pepper, garlic powder and other herbs and spices as desired)
  • optional: melt a slice of cheese on top at the end of frying or baking
  • either fry them in a pan in hot butter or bake them in the oven at medium temperature
  • once done put them on plates or on lettuce leaves (or both), and top with your favourite toppings

Avocado-asparagus-lettuce wrap burger

coconut cream avocado curry lettuce wrap burger

hot pepper mayo and avocado cream cheese burgers