Re: Thanks...How I cook my meat

[Guest guest]

Lynn,

I am thankful you are part of this good group...

thanks for sharing these tips and recipes...

d

From: DrRevLynn@... <DrRevLynn@...>

Subject: How I cook my meat, Breakfast Muffins/Bars,

Biscuits, and tasty treats

Coconut Oil

Date: Wednesday, November 24, 2010, 5:04 AM

 

Dear Group,

Since you liked the Holiday recipes I sent, I thought I would ensure you

had a tasty breakfast muffin for those long hours in the kitchen! Let me know

what you think if you try them. We enjoy them and add various seeds and

nuts to the mix. We use a coffee grinder for grinding them freshly each time

we bake. These are the last ones I will send, I realize this is not a

baking class... smiles. Besides I am sure you all have plenty of cool recipes

that you do not need my help. Below I filled in the gap to help with

breakfast treats the missing biscuits, and pie crust! Enjoy

I thought I should clarify how and why I cook my meat in the manner that I

do because of cancer and autism in how we try to keep our body healthy by

using foods to deliver lots of what we need naturally. Of course we use some

herbals and supplements on the side but there is nothing like a good array

of foods with lots of color in your diet! In this group saying these

statements are like preaching to the choir. (smiles) I know it was thrown out

there to the group how we use coconut in our diets so I thought I would

attempt to offer many ways this can be done. I would also like to see how you

do

yours, what are your recipes for coconut success?

I love to just throw herbs, seeds, and nuts on top of the meat I am cooking

it is healthy and you do not need a flour coating for flavor. In addition

I should add I twice cook ALL my meat with a 20-30 minute cool down in

between. Reasoning is there are many parasites in our meat we eat. The first

cooking kills adults. we cook the meat completely (no blood). Then during the

20-30 minute cool down period the parasite casting break open and the

babies, eggs, or larvae are exposed. (normally you have eaten it so this

happens inside of you the new host). The second cooking kills the babies, eggs,

or larvae. Now in our home we deem our meat safe to eat or add into a

casserole and so on. I know we are a picky bunch but I am not fond of cancer

and

not happy about the fact each cancer I have had, had a nasty little bugger

in the very middle of the tumor. I am just saying no with parasite control.

(smiles) Hope this made sense and I did not creep you out to awful bad. We

also do parasite cleanses from time to time, just in case.

Recap:

1. Cook ALL meat once fully. (no rare bloody meat)

2. Depending on size or weight of meat allow to cool down 20-30 minutes.

3. Recook meat for 20-30 minutes depending on weight of meat.

Breakfast Muffins/Bars, Biscuits, and Pie with Crust Recipes

Lemon Coconut Muffins

* 1 cup whole wheat, millet or flour of choice

* 1 cup coconut flour

* 1 cup shredded coconut plus 4 tablespoons (or more) for sprinkling

tops

* 4 teaspoons organic baking powder

* 1/3 cup coconut oil

* 3/4 cup Stevia or organic whole sugar

* 1 egg

* 2 tablespoon lemon zest, finely grated

* 1 cup Rice, Coconut, Almond, Or milk of choice

1. Pre-heat oven to 375 degrees. Line a muffin pan with paper muffin

liners.

2. Mix flours, coconut and baking powder in a small bowl. Set aside.

3. Whisk coconut oil and sugar into a large bowl until well blended. Add

egg and lemon zest, and beat well.

4. Add flour mixture in 3 parts, alternating with milk in 2 parts, stirring

after each addition until just combined. Fill muffin cups 3/4 full.

5. Sprinkle tops with 4 tablespoons or more coconut. Bake for 15 to 20

minutes, until toothpick inserted in the center of muffin comes out clean.

Alternative Flavoring: Substitute orange peel or 1/2 can pumpkin or sweet

potato puree for lemon.

HINT: Make sure to make the same substitute for the glaze below, so that

the flavors match.

Other Additions:

Seeds: Add freshly ground seeds. Some tasty healthy seed additions might

include: Salba/Chia Seeds, Hemp Seeds, Flax seeds, pumpkin seeds, sunflower

seeds, 4-5 apricot seeds (only), apple seeds, watermelon seeds, or your

personal favorite. Seeds have loads of natural vitamins and minerals.

Nuts: Brazil Nuts (4-5 only), Walnut, Pecan, Almond, Hemp, Cashews, or

your favorite nut.

For an overall amazing flavor mix 3-4 from each list you will be amazed at

the different tastes and new personal combinations you can come up with

just playing with the recipe!

For the glaze:

* 1/2 cup Stevia or whole organic sugar

* 1/4 cup lemon juice (Alternative substitute coconut,

coconut/pineapple juice, or orange juice)

* 3 tablespoons water

* 1 tablespoon lemon zest, finely grated

6. While muffins are in the oven, prepare the glaze: Combine all 4

ingredients in a small saucepan. Heat on medium heat until boiling, and then

reduce heat to medium-low. Cook, stirring occasionally, for 2 to 4 minutes until

mixture begins to thicken. Remove from heat.

7. When muffins are finished cooking, place on a wire rack with some

aluminum foil underneath to catch the drips. Carefully spoon glaze over hot

muffins.

Makes 12 muffins

________________

Gluten-Free Pumpkin Muffins

Yield: 12 muffins Wet Ingredients:

* 4 eggs 1 cup coconut oil - warmed to liquid

* 1-15 oz. can pumpkin (puree)

* 1 tablespoon molasses - optional

Dry Ingredients:

* 1 cup Rapadura sugar or sucanat

* 1 cup sweet brown rice or brown rice flour

* 1 cup coconut flour

* 1 teaspoon salt

* 1 teaspoon baking soda

* 1½ teaspoons baking powder

* ½ teaspoon cinnamon

* ¼ teaspoon nutmeg

* ¼ teaspoon cloves

* ¼ teaspoon allspice

* cup chopped nuts - optional

Place muffin papers into a 12-muffin baking pan or generously grease muffin

tins with butter.

In a large bowl, beat eggs and sugar together until light and fluffy for

about 5 minutes with an electric mixer on medium-high speed. Add coconut oil,

pumpkin, and (optional) molasses and beat until creamy.

In a separate bowl combine the rest of the dry ingredients. Add mixture to

the pumpkin mixture and mix until well combined. Stir in nuts, if using.

Spoon batter into prepared muffin cups. Pre-heat oven to 350 degrees

Fahrenheit. Allow muffins to sit for a few minutes while the oven is pre-heating

to help with rising. Bake for 40 - 50 minutes until toothpick comes out

clean and centers are firm to the touch.

Delicious spread with grass-fed butter!

_____________

Gluten Free Strawberry Coconut Muffins

Servings: 6-12 muffins

Preparation Time: 10 minutes

Muffins:

* 1/2 cup coconut flour

* 1/2 tsp Himalayan salt

* 1/2 tsp baking soda

* 6 eggs

* 1/3 cup raw honey

* 1/3 cup coconut oil

* 1 teaspoon vanilla extract

* 1 cup strawberries, fresh or frozen, chopped

For the muffins:

Preheat oven to 350 degrees F.

In a small bowl, combine coconut flour, salt and baking soda.

In a large bowl mix the eggs, honey, coconut oil and vanilla until well

blended. Mix dry ingredients into the wet, blending with a hand mixer or by

hand. Gently fold in strawberries.

Place batter in paper lined muffin tins OR oil small individual glass

bowls and pour batter in about 1/2 - 3/4 full.

Bake in preheated oven for 20-25 minutes. Take them out and let them cool

and serve topped with Strawberry Cream Cheese.

Cream Cheese:

Cream Cheese or Fruit Topping/Filling:

* 1 cup homemade or store bought organic cream cheese, or substitute

softened

* 1 cup chopped strawberries, fresh or frozen

* 1 - 3 tablespoons raw honey

Place everything in a blender or food processor and blend till smooth.

Store in an airtight container in the fridge. When muffins are ready,

generously top each muffin and enjoy!

Alternatives: Fruit Filling or Topping.

Prep the filling or topping before making the muffin batter.

Muffins:

* 3 cups Stevia raw sugar

* 3 cups ozonated water, spring, or filtered water

* 6 yellow granny apples sliced

Fruit Filling or Topping:

Directions: The batter and pour it the cupcake/muffin pan. Add 1 teaspoon

nut and seed mix and Add 2 teaspoons fruit filling to the batter . Swirl in

with a toothpick for a very moist healthy muffin on the go.

___________

Cherry Muffins

* Expeller-pressed coconut oil for greasing pan

* 2 cups freshly ground white wheat flour

* 2 teaspoons baking powder

* ½ teaspoons Himalayan salt

* 1 cup sour cream

* 1 egg

* 1 tablespoon coconut cream concentrate, thinned with water to about

2-4 TBSP

* 1 9 oz jar cherry jam or use above filling using fresh cherries

instead of apples

Sour Cream Substitute: 1/2 cup rice milk and raise coconut cream

concentrate to 4 tablespoons and thin with water to about 6 tablespoons. The

milk

substitute already adds additional liquid which will already thin so now we

are using the coconut cream to thicken a bit.

Heat oven to 350.

Grease muffin pan with expeller pressed coconut oil. Mix dry ingredients

together in large bowl. Stir together wet ingredients in medium bowl. Stir

wet ingredients into dry.

Pour half muffin batter into muffin cups. Top each with 1 tablespoon jam -

should use whole jar. Top with rest of batter. Bake until puffed and cooked

through, about 20-30 minutes. Yummy!

_____________

Blackberry Streusel Muffins

* 3 eggs

* 2 tablespoons coconut oil, melted

* 3 tablespoons organic Grade B Maple Syrup

* 2 tablespoons coconut milk*

* 1/4 teaspoon Himalayan salt

* 1/2 teaspoon vanilla extract

* 1/2 teaspoon almond extract

* 1/2 cup packed ‘coconut meal’ (coconut flakes blended in food

processor until fine)

* 1/4 cup packed coconut flour

* 1/2 cup packed almond flour

* 1/4 teaspoon baking soda

Blend together eggs, oil, coconut milk, maple syrup, salt, and extracts.

Combine flours and baking soda to coat the fruit well. Mix into batter

until there are no lumps. Pour batter into sprayed muffin cups.

Bake at 400 degrees for about 15 minutes for mini muffins and 20 minutes

for regular-sized muffins, or just until tests clean with toothpick.

For Blackberry Muffins add desired amount of fresh blackberries to batter.

Baking time will increase slightly.

For 'Berry Streusel Muffins', mix and top with the following before

baking:

* 1/2 cup Xylitol (or raw cane sugar)

* 1/3 cup almond flour

* 1/4 cup butter

* 1 1/2 teaspoons cinnamon

* Make homemade coconut milk or use 1 teaspoon of coconut cream

concentrate for every 6-8 oz of water for coconut cream milk. Mix together and

use as

directed.

____________

Wild Blueberry Muffins

Filled with wonderful coconut, fruit and fiber. I eat them for quick energy

before each of my workout sessions - and they only take minutes to make.

* ¼ cup white whole wheat or brown rice flour

* ¼ cup flax meal

* ¼ cup almond flour

* ½ cup coconut flour

* 2 teaspoons baking powder

* ½ teaspoon baking soda

* ½ teaspoon vanilla salt* or regular salt

* ½ cup (1 stick) unsalted butter

* 4 tablespoons virgin coconut oil

* 2 tablespoons coconut cream concentrate

* ¾ cup organic sugar

* 2 extra large (or large) eggs

* 2 teaspoons vanilla extract

* 1 ½ cups frozen wild blueberries

Preheat oven to 400 degrees. Grease 18 muffin tins with oil, or use

muffin/cupcake papers. Set aside.

Mix the first 7 ingredients together in a bowl and set aside.

Over low heat slowly melt the butter, coconut oil, and coconut cream

concentrate together. When melted (but not hot!) remove from heat and add sugar.

Stir until dissolved. Beat in eggs one at a time until well blended and add

vanilla extract. Add dry ingredients to egg mixture all at once; stir

until well incorporated. Stir in frozen blueberries.

Fill muffin tins using a cookie or ice-cream scoop so each cup has exactly

the same amount of batter - or a tablespoon if you don't have a scoop -

fill each muffin tin or paper 3/4 full.

Bake for 15-20 minutes, rotating pan at the 10 minute mark. Cool on wire

racks. These freeze well, and defrost well.

* To make vanilla salt (lovely in all baked goods), save any vanilla beans

used to make ice-cream. Wash thoroughly to remove any cream, and then pat

dry. Roll in a clean dry paper towel, and allow to sit out for a few days

until bone dry. Add to a small food processor or blender with sea salt, and

process until the vanilla is in tiny pieces with the salt.

_____________

Banana Nut Muffins

* 1/2 cup coconut oil

* 1 cup Stevia or organic whole sugar

* 1 egg

* 3 - 4 very ripe bananas - mashed

* 2 cups coconut, millet, rice, or flour of choice

* 1 teaspoon baking soda

* 1 cup walnuts

Preheat oven to 425 degrees.

Beat oil, sugar and egg together and stir in bananas. Add flour, baking

soda and walnuts and stir until combined. Pour/spoon into muffin tins and

bake for 16 minutes or until tester inserted in center of muffin comes out

clean.

______________

Breakfast Muffins

* 1/3 cup Virgin Coconut Oil

* ½ cup Stevia or organic whole sugar

* 1 egg

* 1¼ cups brown rice flour or 1 cup alternative flour and ¼ cup

coconut flour

* 1½ teaspoon baking powder

* ½ teaspoon Himalayan salt

* ¼ teaspoon ground nutmeg

* ½ cup milk

* 3 tablespoons butter - melted

* 1 teaspoon cinnamon

* 1/3 cup organic sugar

* Shredded coconut (optional)

Directions In a large mixing bowl cream the oil, sugar and egg. In a

separate bowl combine the flour, baking powder, salt and nutmeg. Add the flour

mixture to the creamed mixture in increments alternating with the milk.

Fill 8-10 greased muffin cups to about 2/3 full. Bake at 325 degrees for

20-25 minutes, or just until golden. Let cool for 3 minutes.

Topping: While cooling, mix cinnamon organic sugar and melt the butter.

Roll the tops of the muffins in butter and then in cinnamon sugar mixture and

sprinkle the shredded coconut on top, if desired. Enjoy!

Alternatives: Add 1/2 can of sweet potato puree to the recipe with a pinch

of pumpkin spice.

_____________

Coconut Almond Breakfast Bars

* 2 cups almonds – chopped

* ½ teaspoon salt

* 4 cups unsweetened dried coconut

* ½ cup honey or maple syrup

* 2 eggs

* Optional: handful of raisins or dried cranberries

Soak almonds with the salt in water overnight.

Preheat oven to 250 degrees F.

Once the almonds have finished soaking drain and bake on a cookie sheet for

2 ½ hours or until crispy. (I will soak and bake several pounds at a time

and then keep in freezer until ready to use.) Once almonds have finished

baking, heat oven to 350 F.

Mix remaining ingredients together along with the almonds and pat into a

(8x11 or so) glass baking dish tightly.

Bake in preheated oven for 20 minutes or until edges are golden brown. Cool

completely before chilling. Cut into squares and wrap individually or

store in an air tight container. Enjoy!!

______________

Coconut Flour Baking Powder Biscuits

Preparation time: 5 minutes

Servings: 7

* 1 1/2 cups organic brown rice flour, more as needed

* 1/4 cup coconut flour*

* 1 rounded tablespoon baking powder

* 1 teaspoon sugar

* 1 teaspoon salt**

* generous 1/3 cup palm shortening or coconut butter, cold

* 1 cup rice or alternative milk of choice

* Coconut oil or palm shortening

Preheat oven to 450 F.

Grease a baking sheet with coconut oil or shortening. Set aside.

Place the flours, baking powder, sugar and salt into a large mixing bowl.

Add the shortening/butter and toss it to coat with the flour. Begin to cut

the shortening into the flour, using your hands, pastry cutter, or two

knives. This should take only a few seconds.

Add the milk all at once and stir to moisten all the flour and shortening.

Dough should be very wet. Dust a surface with flour, turn the dough onto

the surface and dust top with more flour. Knead the dough about seven times

and fold over in half once.

Pat the folded dough into a circle about 1/2 to 3/4 inch thick. Cut the

biscuits with a two inch cookie or biscuit cutter (or glass) and place on the

prepared pan with a little space between the biscuits or touching.

Bake 10-15 minutes or until the tops are lightly browned. Enjoy!

* For a more coconut flavor use 1/2 cup of flour and decrease the wheat

flour by 1/4 cup.

**If using salted butter decrease salt by about 1/4 teaspoon.

________________

Gluten Free Drop Biscuits

Preparation Time: 10 minutes

Servings: 1 dozen biscuits

* 1/4 cup coconut flour

* 3/4 cup brown rice flour

* 2 tablespoons cornstarch

* 1/2 cup tapioca starch/flour

* 2 teaspoons Stevia sugar

* 1 1/2 teaspoons xanthan gum

* 1 tablespoon baking powder

* 1/2 teaspoon salt (cut back to a generous pinch if using salted

butter)

* 1/3 cup butter or coconut oil, melted

* 3/4 – 1 cup organic rice milk or milk of choice

* 2 eggs

Preheat over to 375 degrees F. Line a cookie sheet with parchment paper

and set aside.

Blend all the dry ingredients together in a medium sized bowl until well

mixed.

Make a well in the center of the flour mix and add remaining ingredients,

mixing well. Add more milk if dough looks too dry. The dough should be wet

and sticky.

Drop rounded spoonfuls of dough onto prepared cookie sheet (you should get

12 biscuits).

Bake in preheated oven for 12-15 minutes or until bottoms are golden

brown.

Notes: Experiment with adding shredded cheese and other flavors like

garlic powder, onion powder, Italian seasoning, oregano, etc. for a different

flavor. A great combo is shredded cheddar cheese and garlic powder! Start out

with about 1 cup of shredded cheese and 1/2 -1 teaspoon garlic powder.

Enjoy!

__________________

Strawberry Shortcake - tea biscuit with fresh cut strawberries and whip

cream!

Coconut Tea Biscuits:

* 2 cups organic whole wheat flour

* ½ cup shredded coconut

* ½ cup coconut flour

* 1 tablespoon organic whole sugar

* 1 teaspoon salt

* 2 tablespoons baking powder

* ½ cup coconut oil − cold

* 1 egg

* 1 cup milk

* additional oil for cookie sheet

Toppings:

* cut up fresh strawberries, or fruit of your choice

* about 1 cup heavy cream

* 1 teaspoon vanilla extract

* agave syrup, or organic whole sugar

Preheat oven to 450 degrees. Lightly grease cookie sheet(s) and set aside.

Mix dry ingredients together and cut in oil with pastry cutter or use your

hands until just blended. Beat egg in separate bowl. Add milk and egg to

dry ingredients. Mix until just blended. Don't overwork dough.

Roll out dough to 2 inch thickness. Cut out biscuits with biscuit cutter or

use a small drinking glass. Bake for 10-12 minutes in preheated oven on

the prepared cookie sheets until tops are golden brown. Cool biscuits on

cooling rack.

Cut up fresh strawberries or any cut fruit of your choice. Whip heavy cream

with vanilla extract and sweeten to taste with sweetener of your choice.

Cut tea biscuits in half and top with the berries and cream. Enjoy!

Note: A guest said those are the best biscuits she ever tasted, what’s my

secret? I said Tropical Traditions coconut oil!

___________

Rhubarb Strawberry Pie with Coconut Oil Pie Crust

Servings: 8

Preparation Time: 30 minutes

Coconut Oil Pie Crust:

* 1 1/2 cups whole grain spelt or brown rice flour

* 1/2 cup coconut flour

* 1 teaspoon salt

* 2/3 cup coconut oil (cold)

* 9 tablespoons cold water

Pie Filling:

* 1/2 cup organic rice, coconut, millet, almond, or flour of choice

* 1 cup organic whole sugar

* 1 pound fresh strawberries, halved

* 1 pound fresh rhubarb, chopped

Recipe: For Coconut Oil Pie Crust:

Sift together flour and salt. Cut in coconut oil with a pastry blender

until pieces are size of small peas. Sprinkle water, a tablespoon at a time,

over part of mixture. Gently mix with fork; push to one side of bowl.

Sprinkle next tablespoon water over dry part; mix lightly. Repeat until all is

moistened.

Form into a ball and divide dough in half. Flatten slightly and roll on

floured board. Repeat with other half.

For Pie Filling:

1. Preheat oven to 400 degrees F (200 degrees C).

2. In a large bowl, mix flour and sugar. Add strawberries and chopped

rhubarb. Toss with sugar and flour and let stand for 30 minutes.

3. Pour filling into pie crust. Seal edges of top and bottom crust with

water.

4. Cut small holes in top to let steam escape.

5. Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until

bubbly and brown. Cool on rack.