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.