Pickled Beets

3/4 pounds (4 medium-sized) organic beets, color of choice

1 small organic sweet onion, cut into 1/4"-thick slices

1 small organic carrot, cut into thin strips using vegetable peeler

1 cup water

1 cup dry white wine, or clear grape juice

1 cup apple cider vinegar, or white wine vinegar

1/4 cup pure cane sugar

1 tablespoon coarse sea salt of choice

5 dried bay leaves

1 teaspoon mustard seeds of choice

1/2 teaspoon dill seeds

1/2 teaspoon whole allspice

1/2 teaspoon whole peppercorns of choice

1/2 teaspoon juniper berries

1/4 teaspoon whole cloves

1. Wash beets - cut stems, leaving 1/2" attached to beet; place beets in a saucepan, add cool water to cover 1" above beets; cover with lid; place over medium heat; bring to a rolling boil; reduce heat to a simmer; remove lid and cook 20 minutes.
2. Meanwhile, peel and thick-slice sweet onion; peel carrot if desired, then using peeler thick-peel carrot into long strips; set aside.
3. Measure bay leaves, mustard seeds, dill seeds, whole allspice, whole peppercorns, juniper berries, and whole cloves into small bowl; set aside.
4. Drain beets; set aside until cool enough to handle.
5. Meanwhile, in saucepan, combine water, white wine, apple cider vinegar, pure cane sugar, and coarse sea salt; stir to dissolve; add spices and stir to combine; place on lid and bring slowly to a boil; remove from heat.
6. Meanwhile, gently peel skin from beets then slice into 1/4"-thick rounds; place in 1-quart glass jar; add a layer of onions and then the carrot peels; pour hot brine with spices into jar; place on lid; rotate jar to mix up; place on lid; set jar aside to cool; once cool place in refrigerator for at least 7 hours prior to serving. Refrigerate up to 3 weeks.

1 Quart

Chicken Liver Pate

Okay, so this to some may seem to be a, shall I say, "refined" choice - but when your kid is anemic (iron-deficient) this is the best way to provide large amounts of bio-available iron quickly and deliciously - really! I promise even you will like it (your spouse is another story ... )

1 pound free-range organic chicken livers (thawed completely if frozen)
1 cup animal milk, or 2 tablespoons any plain yogurt mixed with 1 cup water
1/4 cup pure olive oil
1/4 cup butter of choice, or soy-free vegan Earth Balance
1 cup chopped onion
2 teaspoons (1 clove) garlic, minced
1 teaspoon mixed peppercorns, or 1/2 teaspoon freshly-ground black pepper
2 bay leaves
1/2 teaspoon ground dried sage, or 1 teaspoon fresh thyme, or 1 teaspoon fresh marjoram, or 1/2 teaspoon whole allspice
1/2 teaspoon sea salt
1/4 cup brandy of choice, or cognac, or sweet sherry

1. Pour chicken livers into mesh colander in sink; rinse well with cold water; drain.
2. Trim livers - using a kitchen shears or a very sharp knife, remove all yellow or white matter and any tough stuff.
3. Pour milk of choice (or mix 2 tablespoons yogurt of choice and 1 cup water) into a glass bowl; add livers; cover with plastic; set aside for 2 hours (refrigerate).
4. After 2 hours, pour livers into a colander and rinse well; drain; set aside.
5. Dice onion and garlic; gather peppercorns, bay leaves, sage, sea salt, and sherry.
6. Place large skillet (not aluminum) over medium heat; add chopped onion and saute 3 minutes (do not brown); add minced garlic; saute 30 seconds; add livers, peppercorns, bay leaves, sage, and sea salt; cook 5 minutes, stirring occasionally.
7. Add sherry, stir to encourage alcohol evaporation; saute 2 minutes.
8. Remove pan from heat; scoop contents onto a rimmed plate or baking dish; set aside to cool slightly, about 5 minutes.
9. Remove bay leaves and discard; scoop everything from baking dish into food processor and puree until smooth.
10. Add 1/4 cup butter of choice (or soy-free Earth Balance) to food processor; pulse to combine.
11. Using butter of choice or Earth Balance, grease four 4-ounce ramekins or 16 ounce equivalent container (long and flat is better than tall and deep); scoop pate into prepared container and fit on lid - fill to almost overflowing so lid makes direct contact with pate, or cover tightly with plastic wrap, gently pressing wrap down so it sits directly on the surface of the pate; place in refrigerator to solidify and cure for 6 hours prior to serving.
12. Once cured, turn pate out onto serving plate and garnish, if desired with fresh parsley and dill sprigs. Serve alongside fresh-sliced bread strips or crackers of choice.

Store in refrigerator up to 3 days, or wrap tightly and freeze up to 2 months - thaw in refrigerator.

Servings: 4 (4-ounce servings, 16-ounces total)
Prep time: 20 minutes
Cooking time: about 15 minutes
Cooling time: 6 hours

Cornichon Pickles (French Tarragon)

True Cornichon pickles are made with the teeny tiny "starter" cukes that appear in the first days after the blossoms fall from the vine - so they prove elusive to acquire. I have yet to find a source to purchase them fresh, so I have taken the steps of adapting my recipe to use the cukes I can get, organic baby seedless cucumbers. Pickle cucumbers are usually in-season mid to late Summer (right now) and are good to use too.

Equipment

Large deep baking dish (glass or stainless steel, please)

Plastic wrap or clean dish towel

12-cup stainless steel stock pot (any will do, just NOT aluminum)

Metal spoon (not aluminum)

Three 1-quart glass wide mouth canning jars with canning lids and rings

Hot water bath canner or giant stock pot with lid

Prepping - Done over 2 days

2 pounds baby cucumbers, or starter cukes if you are lucky to find them

1 cup fine grain Kosher salt, or fine grain sea salt

Fresh water

Day 1

Prep Cucumbers

Wash and thoroughly dry cucumbers; slice off the blossom end of each cuke (a very small thin slice), or both ends if you cannot tell which is the blossom end (there are enzymes present on the blossom end that will ruin the pickles).

In the Morning

Lay cucumbers in a single layer in bottom of large baking dish; sprinkle 1/2 cup sea salt evenly over cucumbers; cover dish with plastic wrap or clean dish towel; set in an out of the way place for 12 hours or overnight (you may refrigerate).

Before Bed

Pour cucumbers into a colander and rinse very well; rinse and dry baking dish; place rinsed cucumbers in a single layer in the bottom of the dish; sprinkle 1/2 cup sea salt evenly over cucumbers; cover dish with plastic wrap or clean dish towel; set in an out of the way place for 12 hours or overnight (you may refrigerate).

Day 2

Prepare Brine

2 cups white wine vinegar

2 cups pure cane sugar

2 cups fresh water

3 sprigs fresh tarragon

3 cloves garlic, peeled and thinly sliced

3 small sweet onions, peeled and thinly sliced

1. Fill water bath canner with water (use according to manufacturer's directions) and set over medium-high heat.
2. Meanwhile, combine all brine ingredients in large saucepan; stir to dissolve sugar; place pan over medium-high heat and bring mixture to a boil; boil 5 minutes; remove from heat.
3. Sterilize canning jars and lids: Immerse jars and lids in boiling water for 5 minutes or just run them through a quick wash cycle - without soap - in your dishwasher.
4. Pour cucumbers into colander to drain off liquid, do not rinse; place cucumbers into sterilized jars, splitting them evenly between the three 1-quart jars.
5. Carefully scoop hot brine into jars, splitting evenly between jars - be sure to leave 1/2" of headspace. Discard any extra brine (try to include all the garlic and onion slices though).
6. With a clean dry towel, wipe rim of each jar to dry; place canning lids on jars; place jars into prepared water bath canner; place lid on canner, sealing it tightly and boil for 10 minutes.
7. Carefully remove jars from canner to cloth-covered counter; place rings on jars; cool jars completely prior to storage at room temperature.

Store for at least 3 weeks before eating; and can store up to 6 months in total.

Servings: 3 quarts

Prep: 2 days

Curing: 3 weeks

Making Soft Cheese

A dairy allergy is a terrible thing - oh, how we miss real cheese in my house! So with much consideration, and small food challenges every 6 weeks, we have come to know that our most allergic child can tolerate sheep's milk and sheep's milk yogurt if he eats enzymes before and during consumption. Some people take a lactase enzyme, but I find that taking a protein-specific enzyme is better for my son as his true allergy is to the protein casein, which is present in all mammalian milks (including human breast milk).

Finding pure sheep's milk cheese is difficult, and when I do find it, it is very expensive. Faced with his desire to eat yummy soft, spreadable cheese I have spent some time in the kitchen and came up with the following recipe. This recipe is adaptable and so easy! Enjoy!

FOR CHEESE
16 ounces sheep's milk yogurt (purchase at Whole Foods, or local co-op)
Jelly straining bag or 4 layers of cheese cloth
1 quart (32 ounces / 4 cups) glass wide-mouth jar
Rubber band

OPTIONAL SWEETENERS (choose one)
3 tablespoons Grade B Maple syrup
1/4 cup agave nectar
2 tablespoons pure cane sugar
1/4 cup honey of choice
1/4 cup jam or jelly or fruit preserves of choice, such as fig, cherry, or strawberry

OPTIONAL SAVORY ADDITIONS (choose one)
1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon sea salt
2 teaspoons onion flakes, 2 teaspoons dried chives
2 teaspoons dried basil, 2 tablespoons finely diced dry-roasted walnuts, 1/2 teaspoon garlic powder

1. Place 2 cups (16 ounces) sheep's milk yogurt on counter to come to room temperature (72 degrees F).
2. Place jelly straining bag into wide mouth glass jar, allowing bag to hang only half way into jar - fold excess bag around jar rim.
3. Scoop room-temperature sheep's milk yogurt into straining bag; gather excess bag and gently twist to close; pull twisted top/excess bag to one side of jar and secure to side by place rubber band tightly around rim of jar, being sure that the bag is suspended only 1/2 way into jar.
4. Place jar in safe place and drain off the whey for 12 hours or overnight.
5. Carefully remove straining bag from jar; gently turn bag inside out and remove ball of soft cheese to serving or storage container. Serve.

To store: in glass storage container in refrigerator up to 2 weeks; or wrap tightly in plastic and freeze up to 2 months.
To add flavors: Stir desired sweeteners or savory flavor into yogurt at the beginning of step 1.

Servings: about 12 ounces soft cheese
Prep time: 10 minutes
Inactive time: 12 hours

Variations
Any animal-based yogurt can be used in this recipe.

Brown Rice Burgers

It's nice to make these burgers on a hot summer day, or prepare then freeze to cook later. These are excellent served “Hawaiian” style with pineapple rings, vegan mayonnaise, lettuce, and sliced tomato on a GF bun.

3 cups organic short grain brown rice (Lundberg®), prepared
1-1/2 cups finely chopped or grated vegetables of choice, such as carrots, onions, peas, jicama, yucca root, potato of choice
2 cups GF breadcrumbs (GF Sandwich Bread)
Sea salt and fresh ground black pepper, to-taste
2 tablespoons pure olive oil, or coconut oil, or lard, or palm oil, or butter of choice

1. Prepare brown rice; set aside to cool.
2. Clean then chop or shred vegetables.
3. In large bowl, combine GF breadcrumbs, vegetables, sea salt, and black pepper; mix to incorporate; fold in prepared rice.
4. Using clean hands, form mixture into 3/4”-patties (using scant 3/4-cup mixture per patty).
5. Place skillet over medium-high heat; add pure olive oil; place patties into hot skillet; fry 8 minutes, flip, fry 8 minutes.
6. Serve alone, on sliced GF bread along with toppings like lettuce, tomatoes and onions, or as protein alongside a large salad.

To freeze: prepare through step 4; place patties individually on parchment-lined baking sheet; wrap sheet tightly in plastic; freeze until solid, about 3 hours. Once frozen, remove patties from tray, place small squares of parchment paper between each patty; wrap tightly in plastic; return to freezer for up to 2 months.

To cook frozen patties: remove desired patties from freezer; place in cold skillet set over medium heat. When skillet is hot, add pure olive oil; cook patties 8 minutes per side, or until cooked through; serve immediately.

Servings: about 24 patties
Preheat: Medium-high
Prep Time: 15 min
Cooking Time: 16 min

Variations
Omit 3 cups short grain brown rice; add 3 cups rice pilaf, or 3 cups spicy rice; proceed with recipe as stated.

Pad Thai

Satisfy your exotic side with the official dish of Thailand.

Main Dish
8 ounces rice noodles, or noodles of choice
Lard for sautéing meat, or pure olive oil, or coconut oil, or butter of choice
1 pound meat, such as chicken, or pork, or seafood of choice, cleaned and trimmed
1 pound fresh organic vegetables, such as mushrooms, onions, asparagus, green beans, carrots, broccoli
Sauce
1/4 cup 100% pure organic lime juice
3 tablespoons honey, or agave nectar, or simple syrup
3 tablespoons brown rice vinegar, or apple cider vinegar, or coconut vinegar
2-1/2 tablespoons GF fish sauce (Thai Kitchen®), or GF ketchup (Annie's®)
2 tablespoons GF ketchup (Annie's®), or organic tomato puree
1 tablespoon dark molasses, or brown rice syrup (Lundberg®), or agave nectar, or coconut nectar
2 teaspoons minced garlic, or 1 teaspoon garlic powder
4 fresh basil leaves, washed and cut into thin ribbons

1. Prepare noodles according to package directions; rinse, drain; set aside.
2. Cut meat short even strips; wash and trim seafood; refrigerate until ready to cook. Wash and cut vegetables to uniform size; set aside.
3. In small bowl, whisk together lime juice, honey, brown rice vinegar, GF fish sauce (replace with ketchup if avoiding fish), GF ketchup, dark molasses, and garlic; set aside; wash, dry, and cut basil; set aside.
4. Place large skillet over medium-high heat; add 2 tablespoons pure olive oil, heat; add meat; cook through; remove to small bowl; cover to keep warm; set aside.
5. To skillet, add 2 tablespoons oil and vegetables; adding longest-cooking vegetables first, and faster-cooking vegetables towards end of cook time; cook all crisp-tender. Add cooked meat and prepared noodles; stir to combine.
6. Stir in sauce made during step 4; cook until sauce has reached desired consistency.

Serve immediately; or cool completely then place in storage container and refrigerate up to 2 days.

Servings: 4
Preheat: Medium-high
Prep Time: 15 min
Cooking Time: 20 min

Variations
Meats and Vegetables to Use
(chop meat and vegetables to a uniform size)

• Chicken breast
• Pork tenderloin
• Scallops
• Shrimp
• Squid or calamari
• Asparagus
• Broccoli
• Carrot
• Cauliflower
• Green beans
• Mushrooms, such as crimini or portabella
• Onion
• Parsnip
• Peas
• Sprouts of choice (add at very end with basil)

Inflammation of the Skin

Many people I encounter that suffer food allergy or intolerance, also suffer from afflictions of the skin. Setting aside obvious problems, such as chronic inflammatory acne induced by allergenic response to certain proteins in foods, I also see:

Dermatitis Herpetiformis / Celiac Disease

Dermatographic urticaria

Pressure urticaria

Cholinergic urticaria

Aquagenic urticaria

I provided this list so a person suffering from what may seem an inexplicable reaction may have the chance to discover its true cause. The one thing these skin inflammations have in common is the presence of excess histamine.