Dairy-Free Raw Eggnog Featuring Almond & Coconut Milk

I still remember our dairy-free days like they were yesterday. Although I enjoy raw dairy now, there are some dairy-free recipes that I have grown to love. This yummy and high-fat raw nog is one of them. It’s a great way to start your day whether it’s the holiday season or not!

It is very simple to make, too. I find it tastes best with ingredients that are very fresh. Pin this recipe so you don’t lose it…you won’t regret it!

Dairy-Free Raw Nog (Serves 1)

1/4 cup almonds
1/2 fresh coconut
3 egg yolks
1/2 tsp vanilla
Nutmeg
Other spices to taste
Honey

Instructions

1. Soak almonds overnight in 1 cup water with a pinch of sea salt.

2. In the morning, rinse and blend with 1/2 cup of water. Strain with a fine-mesh strainer, cheese cloth or nut milk bag.

3. Cut up fresh coconut and blend with 1 cup water (add more if your blender requires it, but it will be creamier if you get away with using less water!). Strain with a fine mesh strainer, cheese cloth or nut milk bag.

4. Separate 3 eggs.

5. Mix 1/2 cup almond milk with 1/2 cup coconut milk. Stir in 3 egg yolks until mixed well.

6. Add 1/2 tsp vanilla and spices to taste. I love using some fresh grated nutmeg and a pinch of ginger! Other spices such as cinnamon, clove, cardamom, etc. would work great as well.

7. Add a little raw honey to taste and enjoy!

Let me know what you think of this recipe by leaving a comment below. I personally can’t get enough of it this time of year!

Simple, Easy, Tasty Mini Meatballs (No Flour Required!)

Sometimes finding simple, easy, quick and tasty recipes for a special diet can be difficult–especially when many recipes use replacement items that you can’t have. I understand. My son is on a limited diet and it took me a while to find a wide variety of yummy things he can eat without feeling deprived. We usually add a bunch of spices to ours, but the recipe below is very basic yet still very yummy.

Mini Meatballs

These can be enjoyed on their own, in spaghetti sauce, salads or sandwiches, or as a deconstructed burger with all the fixings. My son absolutely loves them along with fresh tomato slices, avocado chunks, and naturally fermented pickles.

Basic Mini Meatballs (Serves 1-4)

Ingredients
1lb ground beef
1/2 tsp celtic grey salt
1/4 tsp ground white pepper
1tsp tallow, lard, ghee, etc.

Directions
1. In a mixing bowl, mix ground beef, salt, and pepper together well.

2. Shape the mini meatballs by taking small chunks and rolling them in the palm of your hand.

3. Heat skillet to 300o and add a tsp of tallow or other saturated fat to pot. Spread fat evenly.

5. Add half the mini meatballs (or more if they will fit comfortably in the skillet) and let them cook. Roll them around every now and then so they brown evenly. Once cooked, remove with a slotted spoon or a big fork.

6. Cook the remaining meatballs until browned evenly then remove.

7. Serve immediately and enjoy!

These may be frozen before cooking, or after allowing them to cool after cooking. They will make life easier!

Stay tuned for my personal favorite mini meatball recipe. What are your favorite spices to add? Let me know by leaving a comment!

Homemade Jamaican Plantain Chips

Jamaicans love snacks. And fried foods. Banana chips, plantain chips, cassava (yuca) chips, cheese chips and more… we eat them as snacks, we eat them with breakfast, we eat them as a side with dinner.

The processed stuff, though they taste good, are not very healthy. They are typically made with inferior oils that invite our body to have an inflammatory response. And processed salt that likely has additives, including sugar! They may also contain unlisted ingredients such as sulfites, which is a major trigger for many allergy and asthma sufferers. Making your own at home is equally delicious (I’d say they taste better, even!) and much healthier! Find simple directions below.

Homemade Jamaican Plantain Chips

Homemade Jamaican Plantain Chips Recipe (Serves 1-2)

Ingredients
2 Green Plantains (it’s OK if they’ve just begun turning yellow)
Coconut oil
Himalayan Pink Salt

Directions
1. Heat about 1/8-1/4 inch coconut oil in a skillet to approximately 350 degrees.

2. Peel plantain by cutting off both ends, then making cut lengthwise that is deep enough to separate the peel without cutting into the plantain’s flesh. Use your hand to take off all the peel.

3. Lay plantain horizontally to your body and make 3-4 even vertical cuts.

4. Take one piece at a time and put circle side down, then cut 4-6 strips as evenly as you can. They should be about an 1/8 inch a piece. Continue on with the others.

5. Fry until first side is light golden brown, then flip so the other side can get brown and crispy as well. It shouldn’t take very long. Remove chips to a plate and add new uncooked ones to the pot until you’re done with the whole batch.

6. Dust with himalayan pink salt and enjoy!