Category: Fats

Pineapple Coconut Butter Glaze

Pineapple Coconut Butter Glaze

This sweet frosting substitute is dairy, sugar, nut, and egg-free and safe on GAPS/SCD and Paleo diet.

I used to be a cake addict. No lie! When I was pregnant with my son 4 years ago, the doctors told me that I wasn’t putting on enough weight. They advised I eat more fatty things like cake, milkshakes, and mayonnaise. Well, I wasn’t a big mayonnaise fan but a diet of cakes and milkshakes sounded pretty good to me! Now I’m horrified by the diet I thought was healthy (I ate a solid dinner with meats, beans, and a variety of vegetables most of the time, after all).

Never again will I return to a diet like I had before, there are so many healthier alternatives to the things we love, plus now I’ve discovered the amazing health benefits of beef, dairy, eggs, coconuts, tallow, and other great things that provide nourishing fats for a developing baby. The diet of pregnant women, or women trying to conceive, should be made up primarily of these things chock full of healthy fats and fat-soluble vitamins!

But, of course, that doesn’t mean that we should not have delicious cakes and icings on occasions! We should definitely strive to have healthier versions. This glaze is very sweet but paired wonderfully with the triple layer sourdough carrot cake I made it for. I only used about half. With the rest, I may make some sort of drink or coconut bars. It’s stored in an airtight container in the fridge for now!

Pineapple Coconut Butter Glaze Recipe

Ingredients
1 Cup Coconut Butter
1 Cup Pineapple juice (canned is OK, but stay away from additives!)
1/4 Cup Sweet Raw Honey
1/4 tsp vanilla extract
1/8 tsp almond extract (optional)

Instructions
1. Measure out one cup of pineapple juice and reduce to 1/4 cup on stovetop.

2. Mix 1 cup coconut butter with the reduced pineapple juice. It should still be slightly warm, but not hot, before moving on to the next step.

3. Add 1/4 cup of honey along with 1/4 tsp vanilla extract and 1/8 tsp almond extract and mix together well. It should be creamy and spreadable when done.

4. Frost your cake, then store any remaining in an air-tight container in the fridge.

If you try this glaze, let me know what you use it for by leaving a comment below!


Milk Kefir: Food From The Gods

I have read about milk kefir extensively and consider it something that we should all have in our daily lives, barring an allergy/intolerance of course. Milk kefir when fermented properly is very low in lactose, my son who is still lactose intolerance can drink it without issue. It may also be OK for some who are intolerant to dairy proteins, as the proteins are pre-digested by the kefir grains and easy for our bodies to absorb properly.

Milk kefir has a very interesting story and no one is really sure where it came from. A story has been passed down for generations that it was given to the people who inhabited the Caucasus Mountains by Mohammed, who also taught them how to use the culture.

Since beginning to drink kefir, I have experienced sounder sleep, increased energy, better elimination and an overall feeling of well-being.

Highlights Of Milk Kefir:

It is a potent probiotic capable of strengthening the immune system – It contains many strains of beneficial bacteria and yeasts that are especially helpful in rebalancing the gut and creating vitamins like biotin, folate and B6, as well as K2. Probiotics help us naturally cleanse our systems and absorb nutrients better. It can greatly help with digestive disorders including IBS and Chron’s. Probiotics are also known for helping with depression, ADHD and autism.

It has anti-cancerous properties – It is high in essential vitamins and minerals necessary for the body to repair itself, reduces tumors1 and has the antioxidant CLA which is a very beneficial also higher in grass-fed milk2. CLA has been noted for its effects on breast tissue, and therefore kefir should be a regular part of anyone’s diet who is at increased risk for breast cancer.

It has the correct form of folate – Folate deficiencies have been getting quite a bit of attention lately, and with good cause. The folic acid in fortified grains are not healthy, and those with MTHFR mutations may experience severe health issues from including these unhealthy products in their diet. It actually tricks the body into thinking it has real folate and can complicate the body systems that need it, including the detoxification system. This is one of the factors that leads to lip ties, tongue ties and even autism. The folate in milk kefir can further be increased by doing a 2nd ferment.

It is a great source of healthy, saturated fat and protein – It is full of essential amino acids that are very easy for our bodies to absorb. The saturated fats and cholesterol in healthy animal foods such as dairy are important for fertility and proper brain development. For this reason, it is best to make kefir with full-fat milk… I even add extra cream! Animal fats are the best sources of vitamins A, D, E and K2, which are essential for healthy babies and optimal health.

The minerals it contains are bioavailable – It is primarily high in calcium and magnesium, which are necessary for many important functions in the body. Vegans will argue that the best source of calcium is spinach and nuts, but this simply is not true. Much of the minerals in plant foods are bound to anti-nutrients such as oxalates, which can actually cause kidney stones and a whole host of other issues, including tooth decay. Especially when not getting enough K2–which is difficult without animal fats!

It is very EASY to make – All you need are kefir grains, a glass jar and milk. It doesn’t even have to be raw milk, but preferably it will be FULL FAT, NON-UHT milk.

Sources: 1, 2


Homemade Ghee, Step By Step With Pictures

Homemade Ghee

This was my 2nd time making ghee–very easy and so tasty and nutritious!

Ghee is a pure fat that has many benefits. Aside from being a great oil to cook with due to virtually having no water or milk solids in it unlike butter, it has a very nice flavor–I call it popcorn butter! It tastes so good with broccoli or squash or…pretty much anything!

It is full of antioxidants and the fat-soluble vitamins A, D, E and K2. It is a good source of CLA and essential omega fatty acids. It helps support healthy detox and of course is a great source of saturated fat and cholesterol, which is so necessary for proper brain development, and even hormone regulation/fertility. It has a longer shelf life than butter, lasting for several months at room temperature and a year or more in the fridge! My house is very warm, often 80o or higher, so I do keep it in the fridge. It would probably last forever but we go through it quicker than butter because we love the flavor so much. My son loves to eat it plain!

1. Melt

Melting Butter For Ghee

Put butter into the pot on medium low heat.

2. Boil

Foaming Butter For Ghee

Let it come to a boil and start foaming (but not so much that it’s splattering out!).

3. Skim

Skimming Foam For Ghee

Skim, first with a wooden spoon then you can try a fine mesh strainer.

4. Watch

Melted Butter Clearing Up, Ghee

Getting close to straining time, you can almost see browned bits at the bottom.

5. Ready?

Clearly See Milk Solids, Ghee

Ready to cool and strain.

6. Set…

Setting Up Butter Muslin To Strain Ghee

Drape something fine-meshed into jar (or over a strainer over the jar). I’m using butter muslin.

7. Go!

Straining Ghee

Pour cooled ghee through muslin to strain. Lift up muslin slowly to let rest of oil drain out, give a couple squeezes to get out as much oil as you can!

8. Tada!

Finished Product, Ghee

This is actually a picture of the finished product of my first attempt at ghee.

I have a feeling I’ll be making ghee for years to come!