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Organ Meat Fundamentals Organ meats are sometimes referred to as ''offal''. They are the organs of animals that humans prepare and use as food. Organ meats traditionally were once a cherished and prized food in our diets. However nowadays, the longstanding tradition of eating organ meats has somewhat fallen by the wayside in many countries, with many young people not having ever eaten these parts of an animal. Yet, have you ever wondered what the most nutrient dense foods on the planet are? Well, they're organ meats of course! Organ meats are nature’s most concentrated source of virtually every important vitamin, mineral, amino acid, and fat. These nutrients make organ meats the ideal addition to modern diets of more conventional animal products. Liver, heart, and kidney may be the most valuable, but all are helpful for certain things. So go ahead, try out some organ meats 😉 X Nic The Most Common Types of Organ Meat Some of the most common types of organ meat include: Liver Liver is the detox organ and is deemed the nutritional powerhouse of organ meats due to its nutrient density. Tongue Tongue is more of a muscle and tastes very tender as it’s quite fatty. Heart The heart is a very lean and tasty meat. Kidneys Kidneys have an earthy, gamey flavour. Brain Brain is prized in many cultures around the world as it’s a rich source of omega-3 fatty acids. Sweetbreads Despite a misleading name, sweetbreads are made from the thymus gland and pancreas. Tripe Tripe is the lining of animal stomach. Most tripe is from cattle. It can have a very chewy texture. Oxtail Oxtail is the culinary name for the tail of an ox. It tastes so delicious that it even got named “the food of the gods". Bone Broth So technically not at organ meat, however I wanted to highlight Bone Broth (which is the process of simmering animal bones to create broth) due to its very beneficial properties.

Fundamentals Tips & Tricks Paleolithic Ketogenic Diet (PKD) The PKD way of eating is not complicated at all. It’s very intuitive, which simplifies immensely food preparation and mealtimes, so you spend less time in the kitchen and more time enjoying the other pleasures in life! Organ Meat Organ meats are sometimes referred to as ''offal''. They are the organs of animals that humans prepare and use as food. Organ meats traditionally were once a cherished and prized food in our diets. Liver Liver can be one of those foods that you either love or hate! Beef Tripe You may like me, be only now discovering beef tripe, and all the benefits it has to offer! While I personally never grew up eating very many organ meats (liver was really the only thing we had on rare occasions), I like to think that I can still discover new things and try them out!

Liver Fundamentals Liver can be one of those foods that you either love or hate! While I personally never grew up eating a ton of liver, I did have it on occasions in a rather basic form, simply pan fried in a touch of oil with some salt. While I admit it wasn’t the most exciting meal ever, there was something about it that my body knew was good for me and so I was not averse to eating it. Ask my kids or husband however to readily try some liver at home, and they will exit the room quicker than a whippet on heat! So, what are the secrets to being able to introduce liver into your diet, without it being a major upheaval? Below, I have tried to put together some tips that may help you to overcome your reticence about this amazingly nutrient dense food. My hope is that you will give liver a try, so that your body can reap all the benefits! So go ahead, enjoy your liver 😉 X Nic First and foremost, when introducing liver, start with small quantities! If one of my recipes for example calls for 100g liver, and you are not used to even eating 10g liver, then obviously this will be a big change for your taste buds to get used to all-in-one go. So instead of using 100g liver, used 20g of liver say and 80g of minced meat. This will ensure the flavour of liver is very mild and in small amounts I have to say, virtually undetectable, even for kids. Beef liver is certainly more pungent than veal liver for example. So, at the beginning opt for the milder flavour of veal liver. Ideally, as with all food these days, you will want to aim for the highest quality of liver, which tends to be Organic to avoid any additional toxic build up in your food. So, check out the source of your organ meats to ensure a good quality. We are what we eat after all, and what our food ate! Don’t be afraid to play around with the flavours. If you have no reactions or sensitivities with onions, garlic or homemade broth or gravy for example, then cooking liver with these ingredients can completely transform a basic staple like liver, into a gourmet meal! The secret is to combine liver with other ingredients that you enjoy eating to almost “mask” it. Over time, your body will be able to tolerate more and more liver in your cooking. After all our ancestors, and even grandparents understood the importance of liver and were regular consumers of it. The body is a very clever precision instrument and knows how valuable nutrients from liver are to fuel the body. So don’t be surprised if you actually come to love this nutrient dense food source! Try out some of my simple recipes like Liver Muffins , where you can easily swap out half or ¾ of the liver that is called for in the recipe with minced meat, or a mixture of minced meat and another organ meat like heart for example, which is a lot more like eating regular meat. It can be a good idea to thoroughly wash your liver under the tap. Some will even soak it overnight to remove some of the excess “odour”. Honestly though, this process is not mandatory. Do not overcook the liver by cooking it on a high heat. It’s great to cook liver on a lower heat and turn often during cooking, as it cooks pretty quickly!

Beef Tripe Fundamentals You may like me, be only now discovering beef tripe, and all the benefits it has to offer! While I personally never grew up eating very many organ meats (liver was really the only thing we had on rare occasions), I like to think that I can still discover new things and try them out! Beef tripe is basically the inside lining of a cow’s stomach. A cow has four stomachs, and each stomach has it’s own lining or pattern. Some of these are higher in quality than others. Perhaps you have heard or seen in your local butcher’s or supermarket, “honeycomb” tripe. Well, “honeycomb tripe” refers to the premium lining of a cow’s stomach, and is the one that most people enjoy eating, and is so named because it has a pattern that resembles a honeycomb. So, what are the secrets to being able to introduce tripe into your diet, without it being a major upheaval? Below, I have tried to put together some tips that may help you to overcome your reticence about this amazingly nutrient dense food. My hope is that you will give tripe a try, so that your body can reap all the benefits! So go ahead, enjoy your tripe 😉 Wishing you all healthy eating, for a happy life! X Nic You will want to prepare & cook a reasonable amount of beef tripe as it does shrink during the cooking process. It’s going to yield about 50-60% of what you started out with. I have found that when pressure cooking beef tripe, the volume of tripe that remains after cooking is a lot less by volume, so make sure you take this into account. By way of a couple of examples: Pressure Cooker Tripe 1837g of uncooked tripe, weighs 1150g after pressure cooking for 18 minutes. Only 62.6% remains compared to what you started out with. This corresponds to a (x 0.626) Pressure Cooker Tripe + Oven Roasted 1100g of uncooked tripe, weighs 365 g after pressure cooking for 18 minutes and then oven roasting at 150c for 1 hr. Only 33% remains compared to what you started out with. This corresponds to a whopping (x 0.33) If you cook tripe right it will taste amazing, so consistency is important. If you undercook tripe, it’s too rubbery and you can’t really chew it. If you cook it too long, then it can become a little too soft. Adding enough salt to the tripe during cooking, can make a big difference at the end. Discard the cooking juices left behind from cooking tripe, as these will contain a lot of the impurities from the tripe.

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Nicola's Kitchen Healthy Food Are you ready to get inspired by all things healthy and tasty? If you love trying new ideas and filling your kitchen with delicious aromas, you came to the right place. Join me on a culinary journey today—exciting new recipes are just a click away. Recipes > Recipes Tried and Tested Recipes I've collected my recipes into one place. Including some commonly used basics. I hope you enjoy them and have as much fun as I did making them. Collections > Collections Food that goes well together I thought it would easier (and nice) to collect my recipes around the seasons, themes and moods which inspired them. Most of my recipes are meat based and follow the Paleolithic Ketogenic Diet (PKD) Here I list some of the cornerstones of different meats, honest challenges and PKD Fundamentals > Fundamentals Some fundamentals on meat and PKD

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Recipes Here are all the recipes I've created. The First section are recipes collected by type of meal - Starters/Mains/Desserts/Snacks etc. What type of meal are you looking for? Just select a section. The Second section has the meals collected together by themes - cool summer meals/warm winter rec ipes... The Third section - if you still cannot find what you're looking for, or are just looking for inspiration, use the search engine or just enter what what you have in the fridge. Recipes ordered by type Recipes by theme Searching for something ?

Welcome to Nicola's Kitchen! Hi, and welcome to my site. My name is, you guessed it, Nicola, and I’m the founder of Nicola’s Kitchen. The aim of my site it to help people optimise their health with a focus on nutritious, healing food that is species appropriate! Many people underestimate the power nutrition has in reversing many chronic diseases that plague our society today. Through my own health journey and extensive research, I was lucky enough to discover the work of ICMNI / PaleoMedicina in Hungary, led by Dr. Zsófia Clemens, who is a neurobiologist and clinical researcher specialized in nutrition, nutritional therapy, and brain research. Their treatment method is based on the Paleolithic Ketogenic Diet (PKD), which is a nutritional therapy created by their medical team, based on clinical evidence and clinical experience with over 10,000 patients. After seeing first-hand how well the PKD worked to heal my own skin issues, sleep apnea, prediabetes, and other related issues, I have become a strong advocate for a meat-based approach to eating with a good amount of healthy fat and organ meats too. The PKD results in my own case were fast and predictable and the efficiency of their method outweighs that of all conventional therapies in my opinion. Should you have a health issue you are trying to overcome, or indeed should you simply wish to prevent health issues down the road by living your best life, I strongly recommend you visit their website (Home - Nutriintervention) to discover their medical services and read their numerous scientific articles and plethora of case studies. On my site, I draw on my longstanding passion for food and recipe design to share with you a broad range of tasty recipes that I have developed since following the PKD way of eating. Hopefully it will inspire you too, to try out new ingredients and food combinations that are both nutrient dense, super tasty and healthy at the same time! I especially like the quote, “To eat is a necessity, but to eat intelligently is an art”: Francois de La Rochefoucauld (1613 - 1680). Unhealthy eating is one of the fastest growing and most dangerous health risks facing our society today. The good news is that we CAN turn this around. We are not destined for ill-health. Indeed, the human body has a natural ability to heal itself, it just needs the right environment to do so. I’m really pleased that you found your way to Nicola’s Kitchen. I hope you find it to be a valuable resource in your culinary and health journey. Wishing you healthy eating, for a happy life! X Nic

Paleolithic Ketogenic Diet (PKD) Fundamentals The PKD way of eating is not complicated at all. It’s very intuitive, which simplifies immensely food preparation and mealtimes, so you spend less time in the kitchen and more time enjoying the other pleasure in life! So go ahead, give PKD a try. Your health will thank you for it 😉 X Nic **BACKGROUND** PKD is the intellectual property of ICMNI - Paleomedicina Hungary and is an evolutionary adapted diet. It originates from Dr. Zsófia Clemens (brain researcher Ph.D. and biologist) and Dr. Csaba Tóth (physician) in 2010-2011.The diet is derived from clinical evidence and is used to treat a whole host of chronic diseases, including Crohn’s disease, Hashimoto thyroiditis, type 2 and type 1 diabetes, and an array of other autoimmune diseases and cancer. **THE MAIN BENEFITS OF PKD** Its ability to induce ketosis - the natural physiological state of the human body. It ensures the body gets all the essential nutrients required. It heals intestinal permeability, also known as “leaky gut syndrome”, which is the cause of most chronic disease, by excluding all possible toxins and additives in food. PKD combines the benefits of the classical ketogenic diet and the Paleolithic diet, while overcoming the shortcomings of each of these. **PKD IN A NUTSHELL** PKD consists of 70-100% animal-based foods and 0-30% plant-based foods. Only animal-based foods provide all the nutrients we need. Healthy humans can tolerate certain plant foods so these (foods) can be consumed in this diet up to 30% of daily calories. The amount of the allowed plants depends on the state of health of the person. For a full description of the Paleolithic Ketogenic Diet and all the basic rules, I highly recommend that you visit the website where you can order a copy at a very affordable price: https://paleomedicina.com/paleolithic-ketogenic-diet/ If you understand the basic rules, the fundamental principles of PKD are so easy. **FUNDAMENTAL PRINCIPLES** EAT TO YOUR HUNGER AND YOUR SATIATION Eat until you are full. Only if you are overcoming some type of health issue, do you need to follow the stricter version of PKD in terms of minimum or maximum amounts of what you need to eat. DRINK TO YOUR THIRST You only need to drink when you are thirsty. You will find on PKD that you do not need to drink as much water. NO NEED TO MEASURE ANYTHING It’s not necessary to measure everything out. TRUST YOUR BODY Our body knows exactly what it needs to thrive. We need to trust our guts! **ADDITIONAL SUPPORT** For more information visit the ICMNI Hungary website at: https://nutriintervention.com/paleolithic-ketogenic-diet-pkd-efficacy-and-applicability-faq/ https://nutriintervention.com/patients http://eskimokitchen.eu

Podcasts When I am on the move, I like to use my time productively and often listen to some of my favourite health and wellness related podcasts. The podcasts are hosted by health professionals with a substantial amount of experience behind them and who are brave enough to speak about health related topics which you will never hear discussed in mainstream medicine. I hope you will enjoy listening to them as much as I do. Dr. Shawn Baker This is one of my favourite podcasts right now. I listen to it most days when I am out and about in the car with the kids. The podcast is hosted by Dr Shawn Baker, a highly regarded orthopedic surgeon with more than 30 years of experience. For those unfamiliar with Dr Baker he is a strong advocate of the carnivore diet. The podcast shares interviews with both VIP guests, as well as regular folks from all walks of life that have overcome a whole host of very serious medical conditions using the carnivore diet. These stories are truly inspiring and life changing, and help reinforce the power that species appropriate nutrition can have on human health. Two episodes well worth listening to, among the many brilliant episodes available, are: Carnivore Community Meeting with Dr Zsofia Clemens Zsofia Clemens - Community VIP The Plant Free MD For those not familiar with Dr Anthony Chaffee who presents this podcast, he’s an American medical doctor and Neurosurgical resident who, over a span of 20+ years, has researched the optimal nutrition for human performance and health. It is his assertion that most of the so-called chronic diseases we treat as doctors are caused by the food we eat, or don't eat, and can be reversed with dietary changes to a species specific diet. Dr Anthony Chaffee has been on a carnivore diet for many years now and has seen the health benefits for himself, his loved ones and his patients. The podcast is very rich in good quality information, referencing numerous studies and includes special guest speakers as well as regular people who have overcome a plethora of serious health conditions and who share their stories. I love how Dr Chaffee sticks to facts, not fiction and strives to share his knowledge, time and ongoing research work with listeners regarding health and proper nutrition for the betterment of society. One of the many episodes I highly recommend you listen to is Episode 84: Treating Cancer, Autoimmune Diseases, and More with Diet for Over a Decade with Dr. Zsófia Clemens . Peak Human Peak Human takes an unbiased look at health & nutrition. With so much conflicting information available, filmmaker (Food Lies) and health coach Brian Sanders sifts through the dogma and provides a framework that unifies all nutrition and dietary habits that lead to optimum health. World renowned doctors, researchers, and journalists are interviewed to find out what is the true human dietary framework that we should all be eating to live well and free of chronic disease. It is based around principles of nutrient density and uses a combination of ancestral health and modern science. Of particular interest is episode #52 Dr. Zsofia Clemens on How to Cure Almost Any Modern Disease Without Medicine . Dr Ken Berry The Proper Human Diet podcast is presented by a family physician, Dr Ken Berry, who has over 20 years of clinical experience and has treated over 25,000 patients during his career. I find Dr Berry is amazing at getting straight to the point and is able to condense complex medical information and conditions into plain talk that regular individuals can use to stay healthy and happy. He focuses on numerous topics that all centre around how you can use your diet and your lifestyle to get the health you want. His episodes look at low carb/ketogenic/carnivore diets, intermittent fasting, thyroid health, hormone optimization, and much more. Dr. Ken Berry wants us all to be aware that much of what our doctors say may be a lie. Maybe not an outright malicious lie, but much of what "we" believe in medicine can be traced back to word-of-mouth teachings without a scientific basis. I love that Dr Berry is thorough with his research and sticks to facts, not fiction. Carnivore Conversations The Carnivore Conversations podcast really delves deep into how a keto/carnivore diet can help with improving a wide range of complex health issues. Dr Kiltz, MD who hosts the podcast is a board certified and practicing Reproductive Endocrinologist who discusses a whole host of health related subjects with various inspiring guest speakers in the keto and carnivore community. One great episode that you should definitely check out is episode #46 Dr. Zsófia Clemens who is a neurobiologist and clinical researcher from Hungary. Dr. Zsófia Clemens is the director of the International Center for Medical Nutritional Intervention (ICMNI) in Hungary. Dr. Clemens is at the forefront of using the paleolithic ketogenic diet (PKD) to treat chronic illnesses. The Red Pill Buddhas Phil Escott is an autoimmunity and metabolic disease consultant, personal trainer, novelist and drummer who has spent many years in the health and fitness industry, running a gym, writing for many magazines and training hundreds of clients successfully. Due to a crippling bout of inflammatory arthritis in 2010, which he reversed by natural means, further intense study revealed many “secrets” of healing normally hidden behind the misleading conventional medical and “health” dogma. Phil Escott seems to be a very down to earth guy, that has gone through his fair share of health struggles and now shares his knowledge in a very witty way, to help others attain their health and happiness goals. One episode that is well worth a listen is Episode #29 The Ultimate Autoimmunity interview with Dr. Zsófia Clemens.

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Drinks Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Christmas Tripe Eggnog If you're up for a new type of eggnog over the festive period then why not try this version with a touch of beef tripe. It's so deliciously creamy and satisfying, with a great PKD ratio. Refreshing Bone Broth and Liver Smoothie If you're looking for a nice, refreshing smoothie that can be whipped up in no time, then why not give this one a try! It's light, frothy and has such a mild flavour to it. Creamy Liver Milkshake This Creamy Liver Milkshake makes for a refreshing drink during any season. It's amazingly smooth and creamy, and so quick to make. This will make an excellent addition to the beverage options on those hot summer days! Greaves Pâté Milkshake I love a good milkshake, and this one doesn't disappoint! 1 1 ... 1 ... 1

Sauces & Condiments Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Rich Bone Marrow Jelly Glaze A little of this glaze goes a long way! It can be used both as a slightly sweet or savoury glaze option to decorate buns, cakes, crepes, you name it really! It provides a lovely sheen to your culinary delights and offers an intense flavour thanks to the sauce reduction. Greaves Pâté Icing Greaves Pâté is a great product to use when you're looking for a thick and tasty topping for such things as cakes, buns and 'bread', to mention but a few! Add a touch of honey for a slightly sweeter icing or simply enjoy the savoury version. Both are delicious! Egg Broth Gravy This Egg Broth Gravy has a silky smooth texture and tastes almost 'buttery'. The bright colour is so pretty and is perfect if you're wanting to use it to make cute little shapes for decorating cakes and buns for various special occasions. It will set lovely in the fridge thanks to the addition of a small amount of pork jelly. Beef Shin Sauce Beef Shin or Shank is a wonderful meat, and so it's no surprise that it's cooking juices can be made into a rich and flavourful meat sauce / gravy. By reducing down the wonderful beef shin cooking juices, you achieve a hearty, substantial and deeply satisfying sauce! Beef Cheek Sauce This is a rich and flavourful meat sauce. By reducing down the wonderful beef cheek cooking juices, you arrive at a sauce with intense flavours that can elevate your culinary experience. Beef Bourguignon Sauce Beef Bourguignon is a wonderful meat, and so it's no surprise that it's cooking juices can be made into a rich and flavourful meat sauce. Creamy Liver and Brain Sauce Liver and brain make for a subtle, yet creamy sauce that is perfect for drizzling over meat dishes. Apple Puree Sauce Apple Purée Sauce makes a great accompaniment for many ingredients. The slight sweetness of the apple sauce complements the richness of things like pork chops, and the two flavours together make a satisfying meal. It also goes well with many other types of meat, such as chicken and beef and can be used for desserts like Apple Crumble to add subtle flavour. Oxtail Honey Sauce Oxtail cooking juices pair so well with sweet ingredients like honey. When reduced down into this syrupy sauce it adds a subtle depth of flavour. It seems to complement the oxtails’ natural beefy flavour and reminds me a little of treacle toffee. Crackling and Liver Filling This easy to make filling, is tasty with some nice chewiness provided from the crackling. It works great as a filling for rolls, as a type of pâté or spread for canapés or indeed as a topping for meat dishes. It has a great PKD ratio. Crackling and Heart Filling Crackling and heart filling, is reminiscent of beef hash. It's very tasty with some nice chewiness provided from the crackling. It works great as a filling for rolls, as a type of pâté or spread for canapés or indeed as a topping for meat dishes. It also has a great PKD ratio. Creamy Dessert Sauce This sauce is very moreish and works superbly for all types of desserts from puddings to trifles. It even makes a great heavy cream substitute as it's so thick and unctuous. 1 2 3 4 1 ... 1 2 3 4 ... 4

Mains Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Beef Tenderloin Served With An Alfredo Style Sauce Beef Tenderloin or Filet de bœuf as we call it here in France, is just divine! It's a cut of meat that is truly a culinary delight and is a must try! The meat is so tender that it literally melts in the mouth. Coupled with tasty lamb kidney and a delectable sauce, this really is mind-blowingly good! Beef Bourguignon and Smoked Sausage Soup A bowl of piping hot soup on a cold winter's day, makes for a hearty meal. Beef Bourguignon and Smoked Sausage - Slow Cooker Beef bourguignon, also known as bœuf bourguignon, is a classic French dish that warms the soul. This rich and hearty stew features tender chunks of beef and Eskimo smoked scout sausage, all slow-cooked in a gelatinous broth. The result is the most tender and succulent meat combined with the most delicious cooking juices that are guaranteed to tantalize the taste buds. Beef Short Ribs These beef short ribs were just so amazingly succulent. The beef ribs were cooked low and slow overnight, creating the most tender and flavoursome meat experience. It was a really treat for the taste buds! Heart Shaped Sponge Cake Whether you are treating a loved one, a friend or yourself, this delicious Heart Shaped Sponge Cake is sure to convey affection and love. It can be made with a slight sweetness or indeed more savoury based on preferences. Crispy Sautéed Sweetbreads Served With A Beef Cheek Sauce Sweetbreads are a gourmet experience. Prepare to savour the delicate flavours and unique texture of crispy sautéed sweetbreads served with a beef cheek sauce. The addition of crispy Parma ham powder and rich beef cheek sauce provides so much flavour to this delicious dish! Crispy Sautéed Sweetbreads Served On A Flat Bottom Sweetbread Muffin Prepare to savour the delicate flavours and unique texture of crispy sautéed sweetbreads served on a beef and sweetbread muffin. Sweetbreads are a gourmet experience and an excellent nutritional source. With a creamy yet crisp texture, this dish promises to be a memorable addition to your culinary repertoire. Hearty Beef Burger If you're looking for a delicious, juicy and tender burger, look no further! The beef and heart burger patty marries perfectly with the flat bottom lamb muffins. It is both nutrient dense, has a great PKD ratio and is so amazingly satisfying! Hearty Lamb Burger This burger was simply divine! It was juicy, tasty and satisfying all at the same time. The beef and heart burger patty tasted so good on the flat bottom lamb muffins. Tasty Pork Crackling Burger Patties These pork crackling burger patties are deliciously juicy and tasty, with a slight chewiness thanks to the pork crackling. They are perfect as they are, and also taste wonderful on flat bottom pork muffins too. Tasty Beef and Heart Burger Patties Beef and heart is a lovely combo for burger patties. They are juicy and delicious when cooked and full of flavour. They are super quick to make, have a great PKD ratio and can be made ahead of time if need be. X Nic Tasty Lamb, Kidney and Crackling Burger Patties These burger patties taste delicious and are so nutrient dense too! They are a breeze to make, and taste wonderful on my flat bottom lamb muffins. Give them a go. You'll see what I mean! X Nic 1 2 3 4 5 1 ... 1 2 3 4 5 ... 5

Ice Creams Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Savoury Bone Marrow Ice Cream Who said ice cream needs to be sweet, to be delicious! This savoury bone marrow ice cream, provides a touch of originality when serving bone marrow and beef cooking juices with your meat dishes. Creamy Brain Ice Cream Creamy Brain Ice Cream has a very subtle taste to it, which is ideal for those who are new to brains and wanting to give them a go. Egg and Brain Ice Cream This ice cream reminds me immensely of vanilla ice cream in terms of its creaminess and colour. It has a perfect silkiness to it and mixes like a dream. Creamy Egg and Marrow Ice Cream Creamy Egg and Marrow Ice Cream tastes lovely and rich, with an almost biscuity, custardy type profile to it. It has a very nice creamy texture and combines wonderfully with the pork crackling crumbs for those special moments in life. Liver Ice Cream This liver ice cream is definitely worth checking out if you are new to liver and want to try it in a more fun and enjoyable way. It has a smooth and shiny texture, with a delicate taste and just a hint of sweetness. Greaves Pâté Ice Cream Greaves Pâté is delicious in its own right and this ice cream version is beautifully creamy with a biscuity taste to it. It marries wonderfully with sour cherries as an optional extra. 1 1 ... 1 ... 1

Summer Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Ice Creams Savoury Bone Marrow Ice Cream Who said ice cream needs to be sweet, to be delicious! This savoury bone marrow ice cream, provides a touch of originality when serving bone marrow and beef cooking juices with your meat dishes. Mains Souffle Omelette It would be remiss of me, living here in France, to not be inspired by some of the culinary works of Mère Poulard, who owned an inn on Mont-Saint-Michel, in the Normandy region of France over 100+ years ago. Mère Poulard created a great soufflé omelette which is both crispy and yet fluffy at the same time! Mains Oxtail Mountains Oxtail is both delicious, useful for the body and beneficial to our health. It is packed with flavour and has many nutritional benefits. I was so impressed with Zsófia Clemens's recent oxtail jelly creation that I felt it only fitting to feature one as a summer recipe creation on the site. I love the mountains, and in summer they are especially magic and refreshing, so I hope this dish will be both uplifting and beautiful to you too! Ice Creams Creamy Egg and Marrow Ice Cream Creamy Egg and Marrow Ice Cream tastes lovely and rich, with an almost biscuity, custardy type profile to it. It has a very nice creamy texture and combines wonderfully with the pork crackling crumbs for those special moments in life. Drinks Refreshing Bone Broth and Liver Smoothie If you're looking for a nice, refreshing smoothie that can be whipped up in no time, then why not give this one a try! It's light, frothy and has such a mild flavour to it. Mains Cool Soup When you enjoy soup, cold soup is the answer on hot days, when you are looking for a refreshing meal, full of nutritious ingredients that will keep you satiated and full of energy until later in the day. 1 1 ... 1 ... 1

Regime Type: Without Eggs, PKD (With Allowances) Spring 'Chocolate' Shapes Introduction & Inspiration Bright colours and pretty decorations are the hallmark of Spring. These tasty 'chocolate' shapes are not only amazing for decorating your Spring recipes, but they are also very tasty with nutrient dense ingredients. I hope you will give them a try! X Nic Recipe Overview Preparation Time Less than 30 minutes ( To Note: The 'Chocolate' Shapes will need to be placed in the freezer for around 30 minutes to 1 hour to fully set) Cooking Time Less than 30 minutes Serving Size Makes 15 - 20 Spring 'Chocolate' Shapes (depends on your mould sizes) Main Ingredients: 90g Oven Roasted Bone Marrow 50g Lard 20g Honey Optional Colour Variations (add to the base 'Chocolate' mixture): Blueberry Coulis Raspberry Coulis Other Spring 'Chocolate' Ideas*: Lard/ Tallow / Bone Marrow (freeze the fat) Cooking Juices (freeze the juices) Egg Broth Gravy (freeze the gravy - Optional) Recipe Instructions Place all the main ingredients in a pan on low heat and cook for a few minutes until the fat has melted and the ingredients are warm. Pour the contents of the pan into a high speed blender and blend until the mixture is nice and smooth. Pour the contents of the blender through a fine mesh sieve into a glass container or jug. At this point, you may wish to add in a small amount of raspberry coulis or blueberry coulis to a portion of the mixture to obtain different colour combinations for your 'chocolate' shapes. Divide the mixture evenly between your choice of silicone Spring moulds. Place the moulds into the freezer until the shapes have set. Once set, carefully remove the shapes from the moulds and either use them immediately in a recipe, or else place them into an airtight glass container and keep them in the freezer until you are ready to use them. Tips Any fruits and honey should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Check out my Blueberry Coulis and Raspberry Coulis recipes for instructions on how to make these. *Simply freeze the ingredients in Spring moulds. Video Not Available Yet....

'Bread' Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Flat Bottom Oxtail And Sweetbread Muffins These tasty oxtail and sweetbread muffins have a good texture to them and make great burger or sandwich buns, pie tops or indeed pizza bases. They're very versatile and are nice and nutrient dense. Flat Bottom Beef And Sweetbread Muffins These flat bottom muffins couldn't be easier to make and hold together really well despite containing no egg. The are tasty, nutritious and make wonderful burger buns, sandwich 'bread' or indeed pizza bases! Flat Bottom Lamb Muffins These lamb muffins are delicious and are brilliant to use for burger buns. They are easy to make and are quick to rustle up! Flat Bottom Pork Muffins It's always nice to have a 'bread' that's both tasty and nutrient dense. These pork muffins are nice and moist and are perfect for burgers, sandwiches or pizza bases. They have a lovely colour to them and re-heat well too. Crispy Pulled Pork Bread Crispy Pulled Pork Bread makes a wonderfully healthy addition to any meal. It crisps up nicely in the frying pan, and can be used as a sandwich base among other things. It taste delicious and has a lovely golden finish to it. Pulled Pork Bread First of all, what's not to like about pulled pork! It's deliciously succulent and juicy and is a great crowd pleaser, especially when you have lots of family and friends over. So I was eager to create a pulled pork bread that shared these wonderful qualities, with a good PKD ratio, and a taste that both PKD and non PKD folks alike will enjoy! The bread has a nice crust that forms on top and is sturdy enough for sandwiches. It can also be pan fried to make it nice and crispy to accompany various dishes. Crispy Tripe Bread Tripe bread lends itself so well to pan frying, which gives it a wonderful crispiness and a beautiful golden colour. The bread remains soft, yet sturdy and ideal for sandwich toppings or fillings. Tripe Bread This may seem somewhat strange as a bread option, but it actually works really well! It has a great PKD ratio, a very neutral taste and if anything has a certain creaminess to it. Savoury Bagels/Donuts - Oxtail Savoury Bagels/Donuts - Oxtail 'Bread' Circles - Beef Cheek These little 'Bread' circles made out of Beef Cheek are super quick to whip up and make the perfect 'bread' option when you want a quick sandwich while you're on the go! They are not only nutrient dense, but they also taste delicious! 'Bread' Circles - Oxtail These little 'Bread' circles made out of Oxtail are perfect for making a quick sandwich while you're on the go! They are not only nutrient dense but they also taste delicious! Beef Tripe & Parma Ham Mini Loaf A perfect base to serve pâté or other toppings on, or simply delicious in its own right! 1 1 ... 1 ... 1

Winter Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Mains Beef Bourguignon and Smoked Sausage Soup A bowl of piping hot soup on a cold winter's day, makes for a hearty meal. Mains Beef Bourguignon and Smoked Sausage - Slow Cooker Beef bourguignon, also known as bœuf bourguignon, is a classic French dish that warms the soul. This rich and hearty stew features tender chunks of beef and Eskimo smoked scout sausage, all slow-cooked in a gelatinous broth. The result is the most tender and succulent meat combined with the most delicious cooking juices that are guaranteed to tantalize the taste buds. Mains Creamy Liver Soup Creamy Liver Soup is the most silky and mousse-like soup I have had so far. It's also one of the quickest ever soups to whip together and will provide you with all the nutrients you need, to keep you fighting fit during the cold winter months, and pretty much any time of the year! Mains Lamb Kidneys in Blankets Lamb kidneys in blankets is simply another fun way to eat lamb kidney. They are nutrient dense, taste delicious and hold together really well. Mains Beef Shin - Slow Cooker Beef shin, also known as shank, makes for the most succulent cut of meat when cooked low and slow. The cooking juices alone are divine, and the meat is well, out of this world! Mains Beef Shin 'Mash' Beef Shin, also known as beef shank, is a succulent and flavour-packed cut of meat when slow cooked. Combine it with a delicious egg tallow 'mash' on top and it really will feel like Christmas! Snacks, Starters & Apéros Pork Terrine What could be nicer over the festive period than a beautiful terrine. A night in the fridge, and it will cut into beautiful rectangular slabs with the pork fat studded throughout like jewels. Drinks Christmas Tripe Eggnog If you're up for a new type of eggnog over the festive period then why not try this version with a touch of beef tripe. It's so deliciously creamy and satisfying, with a great PKD ratio. Snacks, Starters & Apéros Christmas Beef Fudge These dairy-free beef 'fudge' bites make a perfect party food addition over the festive period. They are wonderfully creamy and delicious and are totally guilt-free. Snacks, Starters & Apéros Christmas Pork Fudge These guilt free pork 'fudge' bites are creamy and delicious and make a perfect party food addition over the festive period. Mains Christmas Pork Treats These Christmas Pork Treats make for delicious party food. They have a wonderful bacon flavour to them and a slight chewiness courtesy of the pulled pork strands. Desserts Christmas Ice Cream Cheesecakes These delicious ice cream 'cheesecakes' can be enjoyed as a nice treat over the festive period. They are super tasty, easy to make and have no dairy in sight! 1 2 3 1 ... 1 2 3 ... 3

Basics Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Pork Jelly Shells These pork jelly shells are great to use as little hors d'oeuvre bases when you're not able to have eggs. They also make pretty decorations for special occasions like birthdays or Easter. Basic Heart Sponge Base So a sponge base containing heart does sounds a little out there, but trust me when I say that it's amazing in terms of its consistency and taste. It's super versatile and so can be used for making many different delicacies, including layer cakes and Swiss roll style cakes too! Basic Pulled Pork Sponge Base It sounds crazy, but this basic pulled pork sponge base is amazing in terms of its consistency and taste. It's super versatile and so can be used for making many different delicacies, including layer cakes and Swiss roll style cakes too! Basic Tripe Sponge Base This basic tripe sponge base is amazing in terms of its consistency and taste. It's super versatile and so can be used for making many different delicacies, including layer cakes and Swiss roll style cakes too! The beauty of this base is that it can be made both sweet, or simply made savoury. You get to decide! Preparing Sweetbreads Sweetbreads are a real delicacy and are highly nutritious. They can be cooked in many different ways, and are very mild tasting, tender and creamy. Pulled Pork Flour Pulled Pork 'Flour' is another option, instead of using pork rinds or Panko for breading, bun making and so on. I was inspired to try it after watching a great video called 'Making Meat Flour' on the Allergies Bite but Taste Good YouTube Channel (see the link below). As I had some leftover pulled pork, I thought I'd give this a try, and I have to say I was very pleased with the result! Beef Tripe Flour Beef Tripe 'Flour' was more of an experiment than anything else, given the recent interest in alternatives to conventional flour in the carnivore world. It works well in terms of producing a fine 'flour' with a gorgeous sandy colour. Liver and Egg Pasta The liver and egg sheets work perfectly to make 'pasta'. Clearly we're not talking about traditional pasta here with its huge carb load and detrimental ingredient profile. Rather, we are talking about fettucine style liver and egg 'pasta', which is a lot more beneficial to our health and well-being, and is delicious to boot! Beef Tripe Pasta The beef tripe sheets work perfectly to make 'pasta'. Clearly we're not talking about traditional pasta here with its huge carb load and detrimental ingredient profile. Rather, we are talking about fettucine style beef tripe 'pasta', which is a lot more beneficial to our health and well-being, and is delicious to boot! Liver Pasta The liver sheets work perfectly to make 'pasta'. Clearly we're not talking about traditional pasta here with its huge carb load and detrimental ingredient profile. Rather, we are talking about Spaghetti or Fettucine style liver 'pasta', which is a lot more beneficial to our health and well-being, and is delicious to boot! Crispy Parma Ham Powder Crispy Parma ham is delicious, and this powdered version is perfect for seasoning your favourite recipes with. It's fine texture is great for sprinkling over all sorts of dishes, from ice creams and soups to 'pasta'. The powder provides a wonderful savoury flavour to any recipe and a nice splash of colour as well! Liver and Egg Sheet If you're looking for a sheet that can be used for various recipes including lasagna's and rolls, look no further! Liver turns out to be the perfect ingredient as it cooks into a sturdy sheet and yet remains so very flexible. As a little twist to the basic liver sheet, if you tolerate egg yolks well, you can make this slightly modified version by adding egg yolks on top. The sheets are super simple to whip up and don't require much cooking time. Liver Sheet If you're looking for a sheet that can be used for various recipes including lasagna's and rolls, look no further! Liver turns out to be the perfect ingredient as it cooks into a sturdy sheet and yet remains so very flexible. The sheets are super simple to whip up and don't require much cooking time. Brains - Poached Brains are a very nutrient dense ingredient, however they may be off putting initially and so a key way to introduce them into your diet is by disguising them. Using them in various recipes including dressings, mayonnaises and even ice cream, can be a great way to overcome the initial reticence associated with using them. Pork Crackling Crumbs Pork crackling crumbs are just so delicious and can be used to sprinkle over different dishes, as well as form an integral part of your recipes. They provide colour, flavour and crunch to enhance your culinary delights. Bone Marrow Liquid and Crumbs Once you have oven roasted your bone marrows, you can make bone marrow liquid in addition to bone marrow crumbs. I tend to do this when I am looking to have my bone marrow liquid nice and clear with no little bits in (to make 'chocolate' and ice cream for example). 1 2 3 4 1 ... 1 2 3 4 ... 4

Halloween Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Halloween Fingers Halloween Fingers are just a fun activity you can do with your family to decorate your Halloween food. They are super simple to make and do not require very long to cook. Halloween Buns Why not take your buns to the next level for Halloween! A bun loves to dress up after all, and these clothing choices are impeccable! Spooky Oxtail Soup This wonderfully tasty oxtail soup takes on a sinister look for Halloween! It may appear gruesome, but trust me, it will be one of the best meals you'll eat on Halloween night! You'll be fighting off the ghosts for seconds! Halloween Jellies Halloween jellies are lots of fun to prepare, and make a great addition to hot dishes like soups or stews. They can make your meals decidedly spooky, while all the while adding tremendous depths of flavour to your culinary delights! Halloween Chocolates Halloween 'Chocolates' are a great alternative to the more traditional Halloween candy, loaded with all sorts of suspect ingredients! They can be prepared slightly sweet, with a splash of colour or they can be enjoyed plain, to use on more savoury dishes. You decide! Brainy Milkshake Share this brainy milkshake on Halloween for a mind blowing treat! It's creamy and delicious and scarily easy to make. Ghostly Steak It's not Halloween if there's no ghostly steak on the horizon ;-) Dress your steak up in its Halloween best and be amazed how ghoulishly good it tastes! 1 1 ... 1 ... 1

Recipes Filter by Regime All PKD Recipes All PKD Recipes - Without Eggs Strict PKD Recipes (With No Allowances) Sauces & Condiments Rich Bone Marrow Jelly Glaze A little of this glaze goes a long way! It can be used both as a slightly sweet or savoury glaze option to decorate buns, cakes, crepes, you name it really! It provides a lovely sheen to your culinary delights and offers an intense flavour thanks to the sauce reduction. Sauces & Condiments Greaves Pâté Icing Greaves Pâté is a great product to use when you're looking for a thick and tasty topping for such things as cakes, buns and 'bread', to mention but a few! Add a touch of honey for a slightly sweeter icing or simply enjoy the savoury version. Both are delicious! Desserts Easter Pork Jelly Shapes Easter Pork Jelly Shell Shapes are really quick and easy to make and are perfect for decorating buns, cakes or even soups! They are extremely versatile and can be smaller or larger in size to suit your culinary delights! Basics Pork Jelly Shells These pork jelly shells are great to use as little hors d'oeuvre bases when you're not able to have eggs. They also make pretty decorations for special occasions like birthdays or Easter. Sauces & Condiments Egg Broth Gravy This Egg Broth Gravy has a silky smooth texture and tastes almost 'buttery'. The bright colour is so pretty and is perfect if you're wanting to use it to make cute little shapes for decorating cakes and buns for various special occasions. It will set lovely in the fridge thanks to the addition of a small amount of pork jelly. Mains Beef Tenderloin Served With An Alfredo Style Sauce Beef Tenderloin or Filet de bœuf as we call it here in France, is just divine! It's a cut of meat that is truly a culinary delight and is a must try! The meat is so tender that it literally melts in the mouth. Coupled with tasty lamb kidney and a delectable sauce, this really is mind-blowingly good! Ice Creams Savoury Bone Marrow Ice Cream Who said ice cream needs to be sweet, to be delicious! This savoury bone marrow ice cream, provides a touch of originality when serving bone marrow and beef cooking juices with your meat dishes. Sauces & Condiments Beef Shin Sauce Beef Shin or Shank is a wonderful meat, and so it's no surprise that it's cooking juices can be made into a rich and flavourful meat sauce / gravy. By reducing down the wonderful beef shin cooking juices, you achieve a hearty, substantial and deeply satisfying sauce! Mains Beef Bourguignon and Smoked Sausage Soup A bowl of piping hot soup on a cold winter's day, makes for a hearty meal. Mains Beef Bourguignon and Smoked Sausage - Slow Cooker Beef bourguignon, also known as bœuf bourguignon, is a classic French dish that warms the soul. This rich and hearty stew features tender chunks of beef and Eskimo smoked scout sausage, all slow-cooked in a gelatinous broth. The result is the most tender and succulent meat combined with the most delicious cooking juices that are guaranteed to tantalize the taste buds. 'Bread' Flat Bottom Oxtail And Sweetbread Muffins These tasty oxtail and sweetbread muffins have a good texture to them and make great burger or sandwich buns, pie tops or indeed pizza bases. They're very versatile and are nice and nutrient dense. Sauces & Condiments Beef Cheek Sauce This is a rich and flavourful meat sauce. By reducing down the wonderful beef cheek cooking juices, you arrive at a sauce with intense flavours that can elevate your culinary experience. Sauces & Condiments Beef Bourguignon Sauce Beef Bourguignon is a wonderful meat, and so it's no surprise that it's cooking juices can be made into a rich and flavourful meat sauce. Sauces & Condiments Creamy Liver and Brain Sauce Liver and brain make for a subtle, yet creamy sauce that is perfect for drizzling over meat dishes. Desserts Two Hearts 'Cheesecakes' This is a delicious cheesecake for Valentine's Day or indeed for any special occasion. The 'cheesecake' base has a nice kind of crunch to it like a traditional biscuit base. The 'cheesecake' filling is very smooth, with a flavour profile that is not particularly strong with respect to the liver and the topping compliments the base very well. It’s a very satisfying savoury type dessert. Desserts Strawberry Jelly Strawberry jelly makes for a delicious treat on a special occasion such a Valentine's Day. It's simple to make, sets quickly and tastes delicious! 1 2 3 4 5 1 ... 1 2 3 4 5 6 7 8 9 10 11 12 13 ... 13

Spring Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Desserts Easter Pork Jelly Shapes Easter Pork Jelly Shell Shapes are really quick and easy to make and are perfect for decorating buns, cakes or even soups! They are extremely versatile and can be smaller or larger in size to suit your culinary delights! Mains Beef Tenderloin Served With An Alfredo Style Sauce Beef Tenderloin or Filet de bœuf as we call it here in France, is just divine! It's a cut of meat that is truly a culinary delight and is a must try! The meat is so tender that it literally melts in the mouth. Coupled with tasty lamb kidney and a delectable sauce, this really is mind-blowingly good! Desserts Greaves Pâté Ice Cream Nest Greaves Pâté Ice Cream is so delicious and with it being Spring, I decided to create a little nest and 'chocolate' shapes for it, which also complimented the biscuity taste of the ice cream rather well. Ice Creams Greaves Pâté Ice Cream Greaves Pâté is delicious in its own right and this ice cream version is beautifully creamy with a biscuity taste to it. It marries wonderfully with sour cherries as an optional extra. Mains Meat Flake Buns I love creating buns out of nutrient dense ingredients, that don't require the use of traditional flour. The meat flakes allow the creation of such lovely buns and provide wonderfully moist and flavoursome balls of goodness, with no real effort. The sour cherries add an extra dimension to the flavour profile. Desserts Beef Flake Cakes I wanted to create a tasty dessert that could hold some little 'Chocolate' shapes to welcome in Spring, and these Beef Flake Cakes really delivered! Desserts Spring 'Chocolate' Shapes Bright colours and pretty decorations are the hallmark of Spring. These tasty 'chocolate' shapes are not only amazing for decorating your Spring recipes, but they are also very tasty with nutrient dense ingredients. 1 1 ... 1 ... 1