I’m just going get straight to the point. This batter is good. I mean really good. As in I-can’t-believe-it’s-just-banana-and-eggs good. I’m not even going to ramble and give you a cute little story as to the background of this recipe. Nope, let’s just get cooking!
Tag Archives: Dairy free
Real Soup for Names Sake
Oh hello there. You’ve found some very old content. Please read the disclaimer on this page before thinking I’m still a total sheep who has been sucked into a bone-broth worshipping fad diet. Been there, learned from that and am now a much less rigid human.
I received feedback the other day from a reader saying that she got excited when she discovered this blog; assuming it was a website dedicated entirely to soup! She was disappointed when she realised that soup, -although having a starring role on this site – is not my sole focus. After all, a blog dedicated entirely to soup sounds like a pretty good idea to me. Maybe I should have thought of that.
I know I manage to weave bone broth and blended vegetable soups into nearly every post, making the name ‘real soup for the real soul’ deliciously appropriate, but it’s usually in relation to a bigger topic such as last-minute meal ideas or GAPS.
Today I’m honouring the name sake of this site with a post dedicated to the ultimate soul food; real soup!
The Creamy Green One
This is a spin off of my cauliflower soup recipe, omitting the fluffy white cauliflower florets for their humble cousin, the vibrantly green broccoli.
It’s a great way to get your greens in when it’s cold and your favorite salads and green smoothie recipes (despite their deliciousness) sound unappealingly chilly.
Enter Shrek soup (or if you don’t have kids; creamy broccoli soup)
The Most Amazing Pumpkin Soup in the World
This recipe is so easy it hardly deserves to be called a recipe.
For lack of better word however, I am still calling it a recipe.
There are zillions of pumpkin soup recipes out there calling for a whole host of different ingredients; coconut cream, garlic, ginger, almond milk, herbs and spices.
Quite frankly, I find all you need is a rich broth and some fresh butternut. The result is sweet, creamy and soul-warming.
I Can’t Believe it’s Not Double Cream (!) Creamy Cauliflower Soup
This soup is my favourite food in the entire world. At the moment.
LOOK HOW THICK AND VELVELTY IT IS!!!!!!!!! I AM WRITING IN CAPLOCKS BECAUSE THIS SOUP IS SOMETHING TO GET VERY ENTHUSED ABOUT!!!!!!!
Continue reading I Can’t Believe it’s Not Double Cream (!) Creamy Cauliflower Soup
GAPS BREAD ATTEMPT #1
Yesterday, I decided to be brave and make my very first loaf of GAPS bread. I know, I know … HOLY EFFING SHIZBALLS!
I’ve been on Stage 4 for about 2 and a half weeks now, but before yesterday I had been way to nervous to introduce the bread. The recipe in the Gut and Psychology Syndrome book only calls for three ingredients; almonds, fat (butter, lard etc.) and eggs. I was really nervous about how the nuts would go with my tummy.
This may sound dramatic but as I’m sure you can appreciate, if your gut isn’t quite feeling as groovy as it would like to, even the most simple foods can become terribly aggravating.
Pumpkin Pancake Perfection
These pancakes are incredible (if I do say so myself … and I do say so).
Its almost hard to believe that they are utterly nourishing.
Okay, you got me. Maybe it’s not that hard.
After all, real food is delicious. Especially when prepared in snazzy, pancake-like ways.
In the book Gut and Psychology Syndrome by Dr Natasha Campbell McBride, there is no specific pancake recipe. She just says to make them out of vegetables (pumpkin, zucchini, marrow or squash), eggs and nut butter and to cook them in plenty of fat. I simply used my intuition with quantities and came up with a batter that works uber-well. Synchronicity at it’s finest.
This recipe doesn’t include nut butter because I was curious if you could leave it out and still get a ridgy dodge pancake dream. You can.
Your welcome to all my nut-sensitive friends, this one is for you.
But enough chatter. I know you only stopped by for the recipe.
Pumpkin Pancake Perfection
- Separate 2 Organic Eggs and beat the egg whites until thick and fluffy (like when you make Pavlova).
- Beforehand (because you are so organised) you would have steamed or boiled (roughly) 3/4 cup butternut pumpkin and pureed it.
- Mix your egg yolks into the pumpkin puree and add 1/2 teaspoon of vanilla bean powder and 1-2 teaspoons ground cinnamon,, fold in egg whites and … THERE’S YOUR BATTER PAL!!!!!!
- Now for the uber-duber exciting part! Heat a small frying pan over a medium-high heat and melt a generous amount of cold-pressed extra virgin coconut oil; swirling it around to coat the pan.
- Drop 4 Tbs batter into the pan for 1 pancake (make one at a time – these darlings are delicate). Cook until golden on one side before gently flipping over and cooking until second side is golden too.
And there you go; orgasmic, crispy, buttery pancakes that taste like cinnamon donuts if you really use your imagination.
Happy flipping everyone. Pancakes, not the bird. Unless your dinner guests are rude and in need of sign language.