Plantain Apple Fritters

Prep Time: 5 to 10 minutes

Cook Time: 17 to 20 minutes

Servings: 8

Ingredients:

2 ripe plantains, peeled

1 small apple, peeled, cored, and grated

½ teaspoon ground cinnamon

2 to 4 tablespoons coconut oil

Instructions:

Mash the plantains in a bowl with a fork or a wire potato masher (the fritters taste better if you leave some lumps and don’t overmash). Add the grated apple and cinnamon and mix to combine.

Heat 1 to 2 tablespoons of the coconut oil in a skillet over medium heat. Drop heaping spoonfuls of the plantain batter into the pan and flatten with the back of a spoon. The fritters should be 2 to 3 inches in diameter, or about the same size as your spatula; otherwise, they can be tricky to flip. Depending on the size of your skillet, you may have to cook the fritters in batches.

Cook for 10 to 12 minutes, until golden brown on the bottom. Add a little extra coconut oil if the fritters absorb it all. If they are browning too fast, turn down the heat.

Carefully flip the fritters and cook for 7 to 8 minutes on the other side. Again, add a little extra coconut oil if the fritters absorb it all. Enjoy!

Tips:

Ripe plantains should be covered in black spots, if not almost completely black. The blacker the peel, the better! If cooking in batches, you can keep the finished fritters warm on a baking dish in a 200°F oven.

Pickles

http://www.picklemetoo.com/2012/08/27/converting-vinegar-pickle-recipes/

GAPS groente bijgerechten

Geroosterde pompoenpartjes met citroenmayo:
http://www.deliciousmagazine.nl/2012/10/31/geroosterde-pompoenpartjes-met-citroenmayo/

GAPS salades

Zuurkoolsla:

http://thenourishingcook.com/my-favorite-salad-sauerkraut-coleslaw/

Dille-knoflook courgette en wortel

Ingredients (4 servings):
1 tablespoon of garlic ghee (or any other safe cooking fat you like)
4-6 carrots, julienned – about 1 cup (cut into 2-3″ by 1/4″ pieces)
sea salt and black pepper to taste
1 large zucchini, julienned – about 1 cup
1/2 teaspoon dried dill
1/2 teaspoon garlic powder

Preparation:
In a large skillet over medium-high heat, melt the garlic ghee, then place the carrots into the pan. Season with sea salt and black pepper to taste. Cook the carrots until they become brighter in color and just begin to brown on the edges – this will take approximately 10 minutes.
Next, add the zucchini to the pan along with the dill and the garlic powder. Stir to combine. Continue to cook until the zucchini is slightly browned on the edges – approximately 3-5 minutes.
Once the vegetables are cooked, plate them and serve warm with eggs and bacon for breakfast or as a side to any meal

Zelfgemaakte zuurkool

Ingredients:
4 or 5 heads of read or green cabbage, shredded;
1/4 cup sea salt;

Preparation:
Place the shredded cabbage little by little in your fermentation jar, pounding them vigorously and sprinkling some of the sea salt as you go.
Make sure the mixture fills the jar up to 1 inch bellow the top (because of the expansion), adding more if needed, and that the extracted water covers the vegetables entirely. If not, create a brine of 2 tablespoons sea salt to 4 cups water and add it to the cabbage.
Press the vegetables and keep them under the brine by placing a plate or a lid on top weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies.
Place the fermentation jar in a warm spot in your kitchen and allow the Sauerkraut to ferment for 7 to 10 days.
Check on it from time to time to be sure that the brine covers the vegetables and to remove any mold that may form on the surface.
A good way to know when it’s ready is to taste it during the fermentation process and move it to the refrigerator when you’re satisfied with the taste.

Zie: http://paleodietlifestyle.com/fermented-food-recipes/

FAQ over zuurkool:
http://www.picklemetoo.com/2012/11/16/fermentation-friday-sauerkraut-troubleshooting/

Gegrilde perzik met prosciutto

Ingredients:
3 ripe peaches, halved and pitted;
6-8 slices good quality prosciutto;
1 cup balsamic vinegar;
1 tbsp honey, optional;
8-10 basil leaves;
2 tbsp coconut oil or clarified butter, melted;
Sea salt and freshly ground black pepper to taste;

Preparation:
In a small saucepan over a medium-high heat, bring the vinegar to a simmer and let simmer for a few minutes. When in beings to thicken, add the honey, if using, and season to taste with salt and pepper. Once the liquid takes on the form of a thick syrup, remove from the heat and allow to cool.

Fire up the grill to a medium heat. While waiting for the grill to heat up, brush some of the coconut oil or clarified butter over the open side of each peach. Place them on grill face down and allow to cook until golden brown. Cook on the other side for only a minute. 

Place the peaches face up on a large flat dish. Drizzle them with the balsamic vinegar syrup and then stuff the area where the pit was with prosciutto. Top with a basil leave and serve.

Zie: http://paleodietlifestyle.com/grilled-peaches-prosciutto-basil/

Frambozen spinazie salade

Ingredients:

3 tbsps olive oil;
2 tbsps raspberry vinegar;
1/4 cup fresh raspberries, crushed to a puree;
8 cups baby spinach;
2 cups fresh raspberries;
4 tbsps walnuts, crushed;
½ red onion, finely chopped;
3 kiwis, peeled and sliced;
Sea salt and freshly ground black pepper to taste;

Preparation:
In a small bowl, combine all the ingredients for the vinaigrette: olive oil, vinegar and crushed raspberries. Combine well. Season to taste with salt and pepper.
In a large salad bowl, combine the remaining ingredients: spinach, raspberry, walnuts, kiwis and onion.
Drizzle with the dressing, toss well and serve.

Enjoy this salad alongside any meat or fish dish. It has certainly been a favorite at many barbecues as well for me!

Zie: http://paleodietlifestyle.com/raspberry-and-spinach-salad/