Delicious Banana Pudding
Ingredients
- 12 oz. heavy cream
- 12 oz. raw milk
- 5 pastured egg yolks (save the whites for meringue)
- 1-1/2 cups coconut sap sugar (you can use your own choice of sweetener)
- 5 tbsp sprouted wheat or spelt flour
- 2 tsp vanilla extract
- 5 tbsp raw organic butter
- 4-5 ripe bananas, sliced
Servings:
Units:
Instructions
- Line a 9 x 13” glass or ceramic dish with tea cakes (see recipe above).
- Cover the tea cakes with sliced bananas.
- In a heavy sauce pan whisk together cream, milk and egg yolks.
- Stir the flour into the sugar and add to liquid in pan.
- Blend well with whisk.
- Add vanilla.
- Cook on medium heat, stirring often until thickened (pudding consistency).
- Remove from heat and stir in butter until melted and blended.
- Pour pudding over bananas.
- Preheat oven to 425 degrees.
- Place egg whites in a clean bowl.
- Using an electric mixer beat until stiff peaks begin to form. Add a pinch of salt and 3 tablespoons coconut sap sugar. Beat a little longer.
- Spread meringue evenly over pudding. Brown slightly in oven for 5–10 minutes. Dig in
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Wild Salmon with Roasted Red Pepper Cream Sauce and Sprouted Pasta
Ingredients
- 6 tbsp olive oil
- 1/4 cup dry white wine
- 1 tbsp garlic powder
- 1 1/2 tsps dried oregano
- 1/2 tsp each seasoned salt, paprika, and chili powder
- 1-1/2 lbs wild salmon fillet, sliced into 5-6 serving pieces or 1 1/2 pounds sea scallops or wild shrimp http://vitalchoice.com and http://uswellnessmeats.com
- 1 lb sprouted pasta
- roasted red pepper cream sauce
- chopped fresh parsley
Roasted red pepper cream sauce
- 1 large jar of roasted red peppers (or you may char your own-3 large)
- 1/2 cup pine nuts
- 1/2 cup grated parmesean cheese
- 1/4 cup olive oil
- 1 tbsp chopped garlic
- 1 cup heavy cream
Servings:
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Instructions
- Whisk first 7 ingredients in a large bowl.
- Mix in salmon.
- Refrigerate overnight.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite.
- Drain well.
- Meanwhile, heat heavy large skillet over medium-high heat.
- Remove salmon from marinade.
- Add to skillet and cook just until red in center, about 2 minutes each side.
- Bring pepper cream sauce to a simmer in another large skillet.
- Add your cooked pasta to the sauce and toss to coat.
- Season to taste with salt and pepper.
- Transfer to a large bowl.
- Arrange salmon servings atop pasta.
- Drizzle any pan juices over salmon.
- Sprinkle with parsley and serve.
Roasted red pepper cream sauce
- Put all ingredients except cream into food processor.
- Process until blended thoroughly, almost smooth.
- Place in large skillet.
- Add cream and blend well.
- Season with salt and pepper.
- Follow directions above.
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