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Peanut Butter

Ingredients

  • 250 grams (2 cups) Salted Peanuts
  • 45 grams (3 Tbsp) Melted Butter
  • Stevia to taste

Directions

  • Blend everything together
  • Every few minutes scrape down the sides to ensure better consistency
  • Blend till a smooth butter is
  • Store in the fridge for 2-3 weeks

Macros

  • per serving Calories: 105
  • Net Carbs: 2
  • Carbs: 3
  • fat: 9
  • Protein: 3
  • Fiber: 1
  • Recipe makes 17 servings. 1 Serving = about 15 grams (1 Tbsp)
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Mayonnaise

Ingredients

  • 1 cup – Olive Oil
  • 1 Egg
  • 1 Tbsp – Mustard of choice (Mustard Powder works)
  • 2 Tsp – Lime Juice or Vinegar
  • 1/2 Tsp – Black pepper
  • 1/2 tsp – Salt

Directions

  • Blend everything except the oil with a hand blender or food processor
  • Add the oil in 1/3rd at a time and blend till a nice creamy mayo has been formed.
  • Store in the fridge

Macros

  • Calories: 166
  • Net Carbs: 0
  • Carbs: 0
  • Fat: 19
  • Protein: 1
  • Fiber: 0

Recipe makes 12 servings. 1 Serving = 1 Tablespoon

 

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Homemade Cottage Cheese (Paneer)

Ingredients

  • Milk Fresh 2 litres
  • Salt 2 tsp or to taste
  • Lemon juice 4 tbs or as required
  • Cream 200 ml (optional)

Directions

  • In a pot, mix milk and cream and simmer for 10-12 minutes on low flame until it reaches a boil.
  • Add salt and lemon juice, mix well and cook on low flame until curdles form and keep stirring in between (the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey).
  • Set a strainer over a bowl and pour the curdle mixture through the strainer to separate whey and rinse with tap water.
  • Now line the strainer tray with muslin cloth/ cheese cloth and enclose curdle with muslin cloth and put heavy weight on it.
  • Let the cottage cheese drain for 4 hour or overnight.
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Bullet Proof Coffee

Ingredients

  • 1 cup (250 ml black coffee hot)
  • 1-2 tbsp MCT oil
  • 1 tbsp butter
  • Vanilla essence/nutmeg/ cinnamon powder (optional)
  • 2 tbsp full fat cream (for creamier coffee)
  • 1 sachet stevia (optional)

Directions

  • Mix it all in a blender for 30-40 seconds. There will be a good amount of foam on top.
  • Adjust oil as per your liking. It is better to gradually increase the MCT oil to 2 tbsp.
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Bone Broth

Ingredients

  • 2 kg beef bones or chicken wings
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, halved
  • 1 head of garlic, halved cross- wise
  • 2 medium carrots, scrubbed, very coarsely chopped
  • Rosemary/Oregano/Mixed herbs
  • 1 teaspoon black peppercorns
  • Kosher salt/Himalayan Salt
  • 2 tablespoons cider vinegar
  • 1 -2 liters water

Directions

Quick method:

  • Throw all of the ingredients together in the water and let it simmer till the broth is reduced by 25%-50%. Strain it and you’re done.

For more flavorful broth/stock, use the following method:

Preheat the oven to 450°F (225°C). Place bones/wings and vegetables (except herbs) on a baking sheet. You don’t have to peel the garlic cloves, just crush them a little. Pour olive oil over and add peppercorns. Roast until the bones /meat and the vegetables are properly roasted. This will take about 1–1.5 hours, turn once. Add a cup, or two, of water towards the end to prevent the juices and flavors from burning.

Empty the contents of the baking sheet into a big pot and add water to cover the contents by a few inches and add the vinegar and herbs. Boil for 10–15 minutes. Lower the heat and let simmer for many hours, anything from 2-8 hours will work fine. The broth is done when it’s deep brown in color.

Now it’s time to remove the bones and vegetables, use a strainer.

Reduce the bone broth to 75–25 percent, depending on whether you want it ready to drink, or if you want bone broth stock to freeze in small cubes. Add salt and pepper to taste.

Cool the broth to room temperature and then refrigerate. The broth will last for up to five days in the fridge and for about three months in the freezer.