Better Butter Recipe from Peter D’Adamo – Blood Group Diet
Ok – now I don’t exactly remember the specifics of how to make this so you may need to experiment
Normal Better Butter
Mix a 250gm stick of butter with 100ml to 200ml of virgin oil (olive, coconut or your preferred oil.)
The amount of oil will vary depending on how ‘runny’ you want your Butter ‘Marg’. Coconut oil is quite good as it is solid when placed in fridge and creates a more solid ‘butter’. You can add other ingredients to your ‘butter’ such as Celtic salt, Home made Iodised salt (See below) garlic or other herbs.
To make your ‘butter’ you will need to soften the butter. Add your preferred oil and blend until smooth. Add extra’s before blending or mixing in blender
If your body cannot tolerate milk protein, then clarify your butter first. You do this by placing the butter (chopped into smaller pieces is best), in a warm saucepan and place over a double boiler until the butter melts. The milk solids will fall to the bottom of the pan. Pour the golden liquid into your blender and leave the milk solids in the bottom of your pan. Allow butter to cool and then mix with oil and blend
Refrigerate in an airtight container – preferrably not plastic – Voila – Better Butter
Home Made Iodised salt
Soooo easy – simply buy a pack of Nori Sheets and a pack of Celtic or pretty pick Himalayan salt. Gently wave a nori sheet over the flame on your gas cooker – or under the grill, then crunch it up and stir through your salt
WARNING – Nori is highly combustible. Do not leave under the grill as you will end up with flames
Below are some new recipe links from Sarah Wilson.
In this link Sarah Wilson gives us the 11 most used recipes from her book – Enjoy.
This next Sarah Wilson link is for those with a sweet tooth. I personally like the Raspberry Ripple which a dear friend made for me. This lovely friend adds all the berries, not just raspberries and she also adds a little hemp seed oil. It adds a deeper yummy flavour and adds the benefit of a healthy essential fatty acid. If using hemp seed oil, you must buy it fresh and keep refrigerated (as it goes rancid very quickly)
Pete Evans has been a little bit controversial in the past few weeks. However his food speaks for itself – Fresh, Healthy and whole. Food to nourish your body
Here are a few recipes: This first one contains okra. Now if you haven’t cooked with okra before – it is an acquired last and not one to foist on the general family first up, so leave out the Okra. This should be an enjoyable and easy recipe. As always change the recipe to suit you and what you have in the fridge. But I would suggest keeping the herbs the same.
And now for home made jellies. Will do one from Pete Evans and then a few from Sarah Wilson
We now sell Australian Grass fed beef gelatine in the practice (phone to secure your grass fed gelatine now so you can make these yummy jellies and gummies)
Sarah Wilson’s recipes below are for gummies, marshmallow’s and off the wagon Wagon Wheels. In the attached link, she is selling her gelatine, however I like the Australian grass fed version I now stock in the practice. You can simply phone me to collect this – 9792 4248
Ingredients for 4 good sized pancakes
• 2 cup almond meal
• 4 eggs (organic, free-range)
• 1/2cup water (consider soda water for slightly fluffier pancakes)
• 4 tbsp grapeseed oil
• 2 tsp Aluminium free baking powder
• Good pinch of salt – Use nutritional salts such as Himalayan or Celtic salt
• Organic Maple syrup if possible. You could also substitute rice syrup or ground stevia (from the dried leaf – Bunnings have plants)
• 1 cup chopped berries. Raspberries and or blueberries are good. These can be added in the pancake or sprinkled on top with lemon juice and rice malt
• Options: Add
o 2 tbsp shredded coconut
o Cinnamon powder to taste (helps make it sweeter)
• Combine the first 6 ingredients in a bowl and mix well.
• Heat a shallow skillet pan on the stove to low-medium heat and add the oil.
• Once the oil is quite hot – drop spoonfuls of the pancake batter onto the pan and cook until small bubbles start to appear on the surface of the pancake.
• You can add your berries now with coconut and cinnamon if using and cook for a minute or 2 more. OR see serving suggestions below
• Flip and cook until the underside of the pancake is a lovely golden colour
• Top the above cooked berry pancakes with some kefir or plain yoghurt mixed with a tinge of vanilla essence OR squeeze of lemon (and/or maple syrup)
• Keep berries and blend to a sauce. Top pancakes with mix, or add berries and kefir (or yoghurt) and pour over pancakes. A squeeze of lemon sharpens everything
• Instead of making pancakes, you can make smaller versions (old fashioned pikelets) and have as a snack
• To make a savoury pikelet (on which you could add salmon and capers for a mid morning snack), add herbs in place of berries, (dill, rosemary, thyme etc)
• Although Maple syrup is included in this recipe it does have some beneficial aspects. Because it contains Polyphenols (which are also known as the good antioxidants in red wine and chocolate) may act to slow the enzymes that convert carbohydrates to sugars. This doesn’t mean you should eat more, but in small amounts it may exert some beneficial effect. Alternatively you can use stevia. I prefer to grow stevia (it is an annual) and crush and use in recipes or dry and crumble. It is SO much healthier in this whole form.
• A word on maple syrup. There are lots of ‘fake’ maple syrups. Be sure you buy from a reputable source. Real maple syrup is the more expensive option!
• A word on Stevia. Stevia is 200 x sweeter than sugar. If you are using the white powder you only need a very small amount otherwise your food will be overly sweet but at the same time bitter. Stevia should not be used all the time in this white form. It is just as destructive as white sugar.
Tips / Tricks / Variations / Thoughts
• Make a large batch and freeze so you have plenty through the week
• You can freeze the batter and make fresh OR freeze the pancakes/pikelets
• If freezing pikelets place a sheet of baking paper between each for easy retrieval
Breakfast Frittata (which can double as lunch or dinner)
• 7 organic eggs
• 2 large leeks
• Tomatoes , spinach, mushrooms
• Dill (or other desired herbs)
• Chop leeks and add to a bowl of water. Wash to help get rid of dirt.
• Using your hands pull leeks out of water and place directly into warm pan (on stove) with a little grape seed oil in bottom (Ensure there is some water in pan to allow steaming).
• Cover with lid and allow to steam over low heat for a few minutes (Better still is to cut a round circle of baking paper. Cut a cross in the middle of the baking paper to allow steam out).
• After a few minutes add a mixture of butter and grapeseed oil to further soften leeks and add a creamy flavour.
• Add seasoning and chopped mushrooms now to saute for a few minutes. Button mushrooms do well here but any mushrooms are good.
• Take off stove when leeks are cooked add one or two handfuls of spinach leaves and allow spinach to wilt
• Cool to luke warm before adding eggs and herbs
• Turn griller on to warm up
• Beat eggs with a 1 tspn water for each egg – beat until good bubbles form
• Once leeks are cool enough empty them into the egg mix with any herbs you want
• Wipe down the leek pan with paper towel and then add additional oil to cook frittata. Cut round circle of baking paper & place this on the bottom of the pan. (It will make getting the frittata out much easier). Tip all contents of egg and leek mix into pan, shake to even blend and cook over low to moderate flame until base of omelette / frittata is golden and mixture is starting to set in from the edges
• If adding sliced tomato, add now
• Now transfer the pan under the griller (low setting to allow eggs to cook without burning) and allow the top to cook until cooked through and golden
Serve hot with chopped herbs and parsley or allow to cool and have as a snack, lunch or dinner later.
This can be frozen.
• If making for dinner leave out mushrooms and add a tin of Paramount Red Salmon. Works really well with the dill.
Everyday Breakfast Shake
• 1 Cup of milk of your choice (nut milk, oat milk etc)
• ½ frozen banana or mango cheek or other frozen seasonal fruit
• ¼ cup berries
• 1 tspn of Organic good quality Spirulina or Chlorella or Green Superfoods
• Or for extra protein
o Hemp seed protein 1 dessert spoon
o Whey protein powder
• Other options to add:
o Maca powder
o Cacao powder
o Vitamin C (Poly C from Mediherb is nutritionally powerful and adds a great citrus taste
o Other nutritionals such as Magnesium (Mediherb Mega Mag) or any other powder you might be taking
o Herbs: Cinnamon / Nutmeg /
o Brewed (cold coffee). This works better with whey protein and no fruit or nutritionals
1. Add all ingredients to a blender and blend. ‘Chew’ your smoothie consciously
2. While consuming your shake it is a good idea to nibble on some pumpkin seeds or other seeds or a mixture of roasted buckwheat and seeds (palm full only). Eating ‘hard’ food relays a better sense of fullness to the brain
Warming Hot Healthy Chocolate
- 1 tablespoon raw cacao powder
- ½ teaspoon cinnamon
- ¼ teaspoon dried ginger
- ½ teaspoon dried turmeric (depending on your taste)
- pinch of cayenne pepper
- pinch of cardamom (optional)
- teaspoon rice malt syrup, to taste (we recommend no more than 1/2 teaspoon)
- pinch of sea salt and freshly ground black pepper
- ½ cup coconut milk, warmed
- ½ cup water
- Melt rice syrup in saucepan and as melting – Add raw cacao powder, dried spices, sea salt and pepper. You may need to add some coconut milk to help it dissolve
- Add coconut milk and whisk to combine
- Warm to just below boiling point
- Pour mixture into mug and top with boiling water.
- Serve warm.
Recipe courtesy of I Quit Sugar. Method of making changed x me to help bind powders together more successfully
Please phone us if you have any questions on 9792 4248