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Celebrations Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs 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! Mains 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! Dessert 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. Mains 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! Mains 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. Desserts Birthday ' Cheesecake' Special occasions, call for a special treat that you can enjoy with friends or family without feeling guilty, as you know that the ingredients are nutrient dense. 1 1 ... 1 ... 1

Desserts Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs 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! 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. 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! 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! 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. Christmas Pork Fudge These guilt free pork 'fudge' bites are creamy and delicious and make a perfect party food addition over the festive period. 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! Christmas 'Chocolates' These PKD 'chocolates' are a nice, guilt free treat to have over the festive period. They contain good quality ingredients, and will provide a nice burst of colour and flavour to your culinary masterpieces. Mini Jelly Christmas Shapes These mini jelly shapes are a fun thing to make over the festive period. They have a nice taste to them with an extra crunch provided by the pork crackling crumbs. While not sweet, they make for a pretty decoration for Christmas dishes. Tripe Buns Tripe buns are a great way to start introducing tripe into your repertoire of offal. It has a very mild flavour and combines nicely with the other ingredients. The buns are both moist on the inside and yet do not fall apart despite using no eggs. 1 2 3 1 ... 1 2 3 ... 3

Snacks, Starters & Apéros Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Beef Bourguignon and Smoked Sausage Soup A bowl of piping hot soup on a cold winter's day, makes for a hearty meal. Creamy Liver and Brain Soup This is a great organ soup to try out that takes just minutes to prepare. The combo of liver and brain doesn't disappoint when it comes to furnishing a nutrient dense and flavoursome soup. It has such a light, creamy, almost mousse-like texture to it. It's the perfect way to add some valuable nutrients into your meals without it feeling difficult to eat. 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! 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. 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. Christmas Pork Fudge These guilt free pork 'fudge' bites are creamy and delicious and make a perfect party food addition over the festive period. 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. Tripe Buns Tripe buns are a great way to start introducing tripe into your repertoire of offal. It has a very mild flavour and combines nicely with the other ingredients. The buns are both moist on the inside and yet do not fall apart despite using no eggs. 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! Mini Liver Crackling Buns These little buns are nice and moist on the inside and yet hold really well together without needing any eggs. They have a bit of a crunch to them on the top and make a great party food, or meal for when you're on the move. They're easy and quick to prepare and are delicious, warm or cold! Mini Liver Pancakes These cute little liver pancakes take next no time to cook and are great way to consume liver on a regular basis in a fun way! You can eat them as is, or why not add your own favourite toppings to them! They make the perfect party food and are great when you simply feel like an extra boost of liver. Parma Ham Brunch A quick, easy and filling snack or main meal that is super delicious and creamy. The crispy bread makes for the perfect sandwich base for the Parma ham and crumble topping. 1 2 3 1 ... 1 2 3 ... 3

Regime Type: Without Eggs, PKD (With Allowances) Christmas 'Chocolates' Introduction & Inspiration These PKD 'chocolates' are a nice, guilt free treat to have over the festive period. They contain good quality ingredients, and will provide a nice burst of colour and flavour to your culinary masterpieces. I hope you'll enjoy them. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 30 x Christmas 'Chocolates' (small) Ingredients: Base 'Chocolate' Ingredients: 130g Bone Marrow Liquid 70g Tallow 30g Honey* (optional) 15ml Raspberry Coulis Colour Variation 15ml Blueberry or Blackberry Coulis Recipe Instructions Place the bone marrow liquid, tallow and honey (if using) in a pan, on low heat. Keep stirring the mixture until the honey has completely dissolved and the fats have melted. Pour the contents of the pan through a sieve (and ideally a cheesecloth), into a glass jug. You now need to wait until the mixture has begun to cool down, to the point of beginning to set again (but still easily mixable). If you would like your chocolates to have a hint of colour to them, you can now add a little coulis to your base 'chocolate' ingredients. Give this a good stir in. Pour the mixture into your favourite Christmas moulds and then place them level, in the freezer, to set. Once the chocolates have set, transfer them from the mould into a glass container with a lid, and keep them in the freezer until you're ready to use the 'chocolates'. Tips *Check the taste and if necessary add a further 5g of honey and check again. Simply add 5g increments of honey each time until you are happy with the sweetness. The more coulis you add to the base ingredients, the more likely that this may not set fully, even in the freezer. Ideally, purchase your bones and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey and fruit, if using, should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Bone Marrow Liquid and Crumbs and Raspberry/Blackberry/Blueberry Coulis recipes for instructions on how to make all of these. Use the Recipe Search functionality on the website to discover how to incorporate Christmas 'Chocolates' into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Halloween Chocolates Introduction & Inspiration 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! A very Happy Halloween! X Nic Recipe Overview Preparation Time Less than 30 minutes ( To Note: The Halloween 'Chocolates' will need to be placed in the freezer for 1 -2 hours to fully set) Cooking Time Less than 30 minutes Serving Size Makes 30 small Halloween 'Chocolates' (it will depend on your mould sizes) Main 'Chocolate' Base Ingredients: 90g Oven Roasted Bone Marrow 50g Lard 20-25g Honey* Optional Colour Variations (add to the 'Chocolate' Base ingredients): Blueberry Coulis Raspberry Coulis Blackberry Coulis Recipe Instructions Roast the bones as per the recipe instructions and then scoop out the marrow and place it with the lard and honey in a pan, on low heat. Keep stirring the mixture until the honey has completely dissolved and the lard and bone marrow have melted. Now pour the mixture into a high speed blender and blend well. Pour the contents of the blender through a sieve (and ideally a cheesecloth), into a glass jug. If you would like your chocolates to have a hint of colour to them, you can now add a little coulis to your base 'chocolate' ingredients. Give this a good stir in. Pour the mixture into your favourite Halloween mould(s) and then place them level, in the freezer, to set. Once the chocolates have set, transfer them from the mould(s) into a glass container with a lid, and keep them in the freezer until you're ready to use them. Tips *For a slight sweetness to your chocolates initially add 15g honey and then taste the mixture. If necessary, add a further 5g of honey and check again. Simply add 5g increments of honey each time until you are happy with the sweetness. You can also completely leave the honey out, and they will still make amazing decorations for your culinary delights! If you do not have any lard on hand, then substitute with tallow. The more coulis you add to the base ingredients, the more likely that this will not set fully, even in the freezer. Ideally, purchase your bones and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey and fruit, if using, should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Oven Roasted Bone Marrow, Lard and Pork Crackling - Air Fryer, Raspberry/Blackberry/Blueberry Coulis recipes for instructions on how to make all of these. Use the Recipe Search functionality on the website to discover how to incorporate Halloween 'Chocolates' into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Christmas 'Chocolate' Box Introduction & Inspiration Chocolate boxes are always a lovely treat on special occasions, and especially so at Christmas time! I hope you will enjoy trying out these 'chocolate' treats over the festive period, with ingredients that won't disappoint! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 12 x Tripe, Cherry & Beef Sprinkle ‘Chocolates’ 10 x Cherry, Marrow & Beef Sprinkle ‘Chocolates’ Ingredients: Tripe, Cherry & Beef Sprinkle 'Chocolates' 125g Oven Roasted Bone Marrow (scooped out of the bone) 70g Tallow 90g Pressure Cooked Beef Tripe 40g Honey 15g Organic cherries (pitted) - finely chopped 2-5g Beef Sheet - finely ground 10g Beef Crackling - finely chopped Cherry, Marrow & Beef Sprinkle 'Chocolates' 65g Oven Roasted Bone Marrow (scooped out of the bone) 35g Tallow 20g Honey 5-10g Organic Cherries (pitted) - finely chopped 2g Beef Sheet - finely ground 10g Beef Crackling - finely chopped Recipe Instructions Instructions: Tripe, Cherry & Beef Sprinkle 'Chocolates' Place the bone marrow, tripe and tallow in a pan, on low heat. Add in the honey and keep stirring until the honey has completely dissolved and the tallow and bone marrow are melted. Now pour the mixture into a high speed blender. Blend well for 20-30 seconds. Pour the contents of the blender through a sieve into a glass jug. Pour half of the mixture into the square mould to fill 3/4 full. Add some of the chopped cherries on top of each square and/or beef crumbs and beef crackling. Alternate, so the toppings are all different. With the remaining half of the mixture in the glass jug, add some cherries and beef crackling and fold into the mixture, before pouring into the square mould. Decorate with any remaining cherries, beef sheet crumbs and crackling as you like. Place the square chocolate mould in the freezer. Once the chocolates have set, transfer them from the mould into a glass container with a lid, and keep them in the freezer until ready to serve. Cherry, Marrow & Beef Sprinkle ‘Chocolates’ Place the bone marrow and tallow in a pan, on low heat. Add in the honey and keep stirring until the honey has completely dissolved and the tallow and bone marrow are melted. Now pour the mixture into a high speed blender. Blend well for 20-30 seconds. Pour the contents of the blender through a sieve into a glass jug. Pour the mixture into the square moulds to fill 3/4 full. Add some of the chopped cherries on top of each square and/or beef crumbs and/or beef crackling. Alternate so the toppings are all different. Place the square mould in the freezer. Once the 'chocolates' have set, transfer them from the mould into a glass container with a lid, and keep them in the freezer until ready to serve. Tips Check out my Beef Crackling, Oven Roasted Bone Marrow, Beef Sheet and Beef Tripe - Pressure Cooker recipes for instructions on how to make all of these. Feel free to present your 'chocolates' in a fancy box! Try making the Redcurrant & Cherry 'Chocolates' too (also shown in the image) so that you have a selection of flavours and colours! Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition. Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Rich Bone Marrow Jelly Glaze Introduction & Inspiration 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. Remember to adjust the glaze consistency based on your preference — whether you want it thick like icing or thin and pourable. Happy glazing! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: Extra time will be required for the Jelly Glaze to fully set in the fridge) Cooking Time Less than 30 minutes Serving Size 135ml Rich Bone Marrow Jelly Glaze Main Ingredients: 20ml Bone Marrow Liquid (warm) 250ml Lamb Cooking Juices (reduce down to 90ml)* 20ml Honey (Optional) Salt To Taste Recipe Instructions Pour the lamb cooking juices into a pan on medium-high heat. As the temperature increases, the cooking juices will start to reduce down over several minutes. Stir from time to time until you end up with just over 1/3 of the cooking juices remaining. Remove the pan from the heat. Add in the bone marrow liquid and honey (if using) and stir all the ingredients for a few minutes to combine well together. As the mixture cools, it will be easier to fully blend all the ingredients. Pour the mixture into a little jug with the help of a spatula. At this point you can use the rich bone marrow jelly glaze to decorate your culinary delights before popping them in the fridge for the jelly glaze to fully set. Tips *Use cooking juices that are flavourful such as lamb, oxtail, beef cheek etc. Each one with give a slightly different flavour profile. I do love oxtail with a touch of honey as it's reminiscent to me of treacle toffee. Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Bone Marrow Liquid and Crumbs, Honey and Thyme Braised Lamb Shank or Leg of Lamb - Slow Cooked In The Oven recipes for instructions on how to make all of these. Use the Recipe Search functionality on the website to discover how to incorporate Rich Bone Marrow Jelly Glaze into various dishes. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Greaves Pâté Icing Introduction & Inspiration 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! The icing is simple to make, remains a good consistency in the fridge, can be piped and still remains moist. What more could you need! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 70ml x Greaves Pâté Icing Main Ingredients: 50g Greaves Pâté 10ml Oxtail Cooking Juices (warm) 5g Honey (Optional) Recipe Instructions Add the greaves pâté to a small bowl and use a fork to mash the greaves pâté down slightly. Add in the warm cooking juices and honey (optional) and then mix everything together with a spoon until well combined. Your Greaves Pâté Icing is ready to use. Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Oxtail - Slow Cooker recipe for instructions on how to make the cooking juices. If you do not have any oxtail cooking juices, substitute with another flavourful broth like beef cheek, lamb etc. Use the Recipe Search functionality on the website to discover how to incorporate Greaves Pâté Icing into various dishes. Greaves Pâté has a high fat content so ensure you pair it with meat as required for a good PKD ratio. Video

Regime Type: Strict PKD (No Allowances), Without Eggs Easter Pork Jelly Shapes Introduction & Inspiration 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! Happy Easter! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 12 x Easter Pork Jelly Shapes (4cm diameter) Main Ingredients: 12 x Pork Jelly Shells Sweet Topping ideas Custard (Optional) Spring 'Chocolate' Shapes (Optional) Savoury Topping Ideas Greaves Pâté Crispy Parma Ham Flakes Lard / Tallow / Bone Marrow Shapes (freeze the fat) Bone Marrow Liquid & Crumbs Various Easter shapes (freeze Oxtail etc. cooking juices) Various Easter Shapes (freeze Egg Broth Gravy - Optional) Recipe Instructions Make the pork jelly shells as per the recipe instructions. Add your choice of toppings to the pork jelly shells (see some topping ideas above, however the list is definitely not exhaustive!). Once you're toppings have been added to each shell, place the Easter Pork Jelly Shapes in the fridge in an airtight container. Serve nice and cold. Enjoy! Tips Ideally, purchase your pig skin from pasture raised animals that are Nitrate, Nitrite & Additive Free. Be sure to use free range, organic eggs if you are making custard to fill the shells. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any honey or fruit in the Spring 'Chocolate' Shapes should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Pork Jelly Shells, Custard, Spring 'Chocolate' Shapes, Crispy Parma Ham Flakes, Beef Crackling (for Tallow) Lard and Pork Crackling - Air Fryer, Oven Roasted Bone Marrow, Bone Marrow Liquid and Crumbs, Oxtail - Slow Cooker and Braised Beef Cheek - Slow Cooker recipes for instructions on how to make all of these. Use the Recipe Search functionality on the website to discover how to incorporate Easter Pork Jelly Shapes into various dishes. Video

Regime Type: Strict PKD (No Allowances), Without Eggs Pork Jelly Shells Introduction & Inspiration 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. They take next to no time to make, which is always an added bonus in our busy schedules! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 12 x Pork Jelly Shells (4cm diameter) Main Ingredients: 100ml Pork Jelly Cubes (this may vary depending on the size of moulds you use) Recipe Instructions Place the pork jelly cubes into a pan on low-medium heat and fully melt the cubes, stirring from time to time to accelerate the process. Divide the liquid pork jelly equally between the silicone mould shapes. Pick up the mould tray and slowly tilt the tray in a circular motion in order to coat all the sides of each shape. Once the sides are all well coated, place the tray in the fridge for an hour or so until fully set. Remove the mould tray from the fridge, and carefully rub the top of the domes with your finger until the pork jelly loosens from the side of the mould and then carefully pull out each pork jelly shell. Your pork jelly shells are now ready. Tips Ideally, purchase your pig skin from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Pork Jelly Cubes recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Pork Jelly Shells into various dishes. The pork jelly shells can be made larger or smaller using different sized mould trays. Video

Regime Type: PKD (With Allowances) Egg Broth Gravy Introduction & Inspiration 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. So go on and make this flavourful gravy! It will add that extra special touch to your culinary delights. Bon appétit! 😊 Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 175ml Egg Broth Gravy Main Ingredients: 100ml Bone Broth 40g Oven Roasted Bone Marrow 30ml Egg Yolk 30g Pork Jelly Cubes (Optional)*) Salt To Taste Recipe Instructions Add the bone broth, pork jelly cubes (if using), oven roasted bone marrow and salt to a pan on medium heat. Once the pork jelly cubes (if using) have melted and the bone marrow is nice and soft, place the ingredients into a blender and blend until smooth. Pour the egg yolk into a bowl. Slowly add small amounts of the blender mixture into the bowl. Stir the bone broth mixture well into the egg yolk until it has been fully incorporated. Add a little more of the mixture and repeat as before, until all the bone broth mixture is now mixed into the egg yolk. Perform a quick taste test to ensure no further seasoning is required. Add any additional salt as required and stir in. Pour the gravy into a serving jug and you're ready to go! Tips *The pork jelly is optional. If you add it, the gravy will set in the fridge when cold, and can make nice, colourful jelly shapes for buns and cakes or jelly like toppings for other ingredients such as liver. See my Liver Jellies recipe. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Ideally, purchase your fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Bone Broth - Pressure Cooker, Oven Roasted Bone Marrow and Pork Jelly Cubes recipes for instructions on how to make all of these. Use the Recipe Search functionality on the website to discover how to incorporate Egg Broth Gravy into various dishes. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tenderloin Served With An Alfredo Style Sauce Introduction & Inspiration 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! I hope you'll enjoy it too! Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Beef Tenderloin Served With An Alfredo Style Sauce Main Ingredients: 145g Beef Tenderloin Steak 50g Lamb Kidney 1 Tsp Lard for Frying 70ml Alfredo Style Sauce 40g Lard (Easter Bunny Rabbit Shapes or similar) Salt To Taste Recipe Instructions Pre heat the oven to 80c. Warm a serving plate in the pre heated oven. Wait for the oven to reach temperature and then turn it off, before adding your serving plate. Wash or soak (30 minutes prior to cooking) the lamb kidney's under running water to remove any bitterness. Slice the kidneys in half and snip out the tight white core with a sharp knife and/or kitchen scissors. Cut the kidney halves up into 1 cm pieces. Add the lard to a frying pan on medium-high heat. Once the lard has melted and the fat and pan are both nice and hot, add the steak and kidney pieces and cook, turning over the steak and kidney regularly, for a few minutes (or longer based on your preferred level of doneness). Heat the sauce up briefly in another pan on its own. Once the steak and kidney is almost cooked to your liking, pour in the sauce and stir into the meat and kidney cooking juices. Lower the heat to low-medium. Cooking for a further minutes until the sauce is nice and hot. Remove the warm serving plate from the oven and add the steak to the centre of the plate. Spoon over the kidney pieces to dress the steak. Drizzle the cooking sauce over the top of the steak and enjoy! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Alfredo Style Sauce recipe for instructions on how to make this. If you are not a fan of lamb kidney then try a little veal heart or liver, cut into cubes. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Brain and Liver Omelette Introduction & Inspiration Brain and Liver Omelette is just a deliciously tasty offal omelette. It's slightly more fragile than your regular omelette given that it's egg free, but boy does it taste yummy! It has an incredibly light and airy texture and tastes wonderful accompanied with slow cooked beef cheek and crackling. I hope you will enjoy cooking this dish. Please let me know how it turned out for you. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Brain and Liver Omelette Main Ingredients: 100g Veal Liver 1 x Pig's Brain Tallow or Lard - for frying 35g Oven Roasted Bone Marrow - warm Salt To Taste Filling 50g Beef Cheek Leftovers 20g Beef Crackling - cut into small cubes Garnish Sprig of Parsley (Optional) 100ml Beef Cheek Cooking Juices/Jelly Recipe Instructions Pre heat the oven to 80c. Warm a serving plate in an oven that has been pre heated to 80c. Wait for the oven to reach temperature and then turn it off, before adding your serving plate. Soak the pig brain in a bowl of aired water with some salt for 30 minutes - 1 hour. Remove the brain and place it in the palm of your hand. Run a little water from the tap and carefully use your fingers to remove the thin outer layer of membrane. Take your time doing this and clean a little under the running water as you go. (I prefer to hold the brain in my hand as I can then feel if there are any little bits of bone still left in the brain which isn't always possible to detect if you have the brain emerged in water for the cleaning process). Place the liver, warm bone marrow and salt in a high speed blender and blend until the mixture is smooth. Pour the mixture into a metal bowl. Use an electric hand whisk (or regular whisk) and beat the liver mixture vigorously to incorporate as much air as you can. Once you have beaten the liver, add in the pig brain and continue to use the electric hand whisk, to whisk the mixture for another minute or so. Once the mixture is ready for cooking, work quickly as the bubbles will soon disappear. Add the tallow or lard to the frying pan on a med-high heat. The fat should be melted and nice and hot. Pour the mixture from the bowl into the hot pan with the help of a spatula. Lower the heat slightly. Leave the mixture for 3 - 4 minutes to get some colour underneath the omelette. You can use your spatula to lift up the edges of the omelette to check on the colour from time to time. Continue to cook the omelette until the base has a nice amount of colour. While your omelette is cooking, pour the beef cheek cooking juices and a pinch of salt into a pan on medium-high heat. As the temperature increases, the cooking juices will start to reduce down over several minutes. Stir from time to time, to see how thick your sauce is becoming. Perform a quick taste test to see if the sauce has the intensity you're looking for. (The more the water has been boiled off and the liquid reduced down, the great the flavour profile of the sauce will be). Once you are happy with the sauce consistency, carefully pour the beef cheek sauce from the pan into a serving jug ready for use. You can flip the omelette over by placing a splatter guard or other flat pan (larger, than the frying pan) over the top of the frying pan and in one quick movement tip them upside down so that the omelette lands on the top of the splatter guard. Carefully slide the omelette back into the frying pan. ( To Note: This is somewhat delicate as the omelette is more fragile with not containing eggs. This step is not necessary if you are not comfortable flipping it. Just ensure your omelette is cooked through) Once cooked to your liking, use a spatula to gently transfer the omelette from the pan onto a warm serving plate. At this stage you can add some warm beef cheek and crackling cubes to one half of the omelette, before using your spatula to carefully fold the other half of the omelette over the top of the filling mixture. Drizzle your omelette with some rich beef cheek sauce, add a sprig of parsley for decoration (optional) and serve up nice and hot. Bon Appetit! Tips To Note: Flipping the omelette over is somewhat delicate, as the omelette is more fragile with not containing eggs. This step is not necessary if you are not comfortable flipping it. Just ensure your omelette is cooked through. If you are going to flip the omelette, grease the splatter proof guard well, to ensure it doesn't stick. The strong taste of brain is normally due to the thin outer layer of membrane, and so soaking the brain and subsequently removing the membrane will help to give your brain a lovely creamy and mild taste. Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Beef Crackling and Braised Beef Cheek - Slow Cooker recipes for instructions on how to make these. You can use lard or tallow interchangeably. If you do not happen to have any beef cheek cooking juices available, substitute with another rich and flavoursome sauce. If you cannot get hold of pig brain, then use veal brain or else lamb brain. The pig brain weighed approx. 60g once prepared. 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Regime Type: Without Eggs, PKD (With Allowances) Creamy Dessert Sauce Introduction & Inspiration 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. The best part is that it's so easy to make and is ready in no time! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 120ml Creamy Dessert Sauce Main Ingredients: 40g Lard 50g Pig Brains - Poached 10g - 15g Honey * 20ml or 30ml Bone Broth** Salt To Taste Recipe Instructions Add all the ingredients to a pan on medium heat. Mix the ingredients from time to time. Cook until all the lard has melted. Remove the pan from the heat and place the ingredients into a large high speed blender. Blend the mixture until smooth. Perform a taste test. Add a touch more salt as required. Pour the sauce into a serving jug ready for use, or else pour it into an airtight container in the fridge. Tips Ideally, purchase your fat, bones and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. *Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Lard and Pork Crackling - Air Fryer, Brains - Poached, Bone Broth - Pressure Cooker recipes for instructions on how to make all of these. Use the Recipe Search functionality on the website to discover how to incorporate Creamy Dessert Sauce into various dishes. **The more bone broth you add, the more runny the sauce will be, so adjust according to your recipe needs (for a runny sauce add 30ml or for a thicker sauce add 15 to 20ml). Once the sauce has remained in the fridge for several hours (and ideally overnight), you will obtain a wonderfully thick sauce if you have used less bone broth. Give this a try as it's delicious! Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Creamy Brain and Lard Dressing Introduction & Inspiration This dressing is a lovely white colour and is still easily spreadable straight from the fridge. The brains are not overly dominant in the dressing and marry well with the creamy lard and salt. This is simply a different fat option you can try which combines the deliciousness of two nutrient dense fats. The dressing is also thick enough for piping with (over bread slices or buns etc.) for a fancier presentation, should your creative juices start to flow! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size 1 x 120ml Creamy Brain and Lard Dressing Main Ingredients: 85g Lard 35g Pig Brains - Poached Salt To Taste Garnish Parsley (Fresh or Dried) - Optional Recipe Instructions Mix all the ingredients in a small glass bowl using an electric hand whisk until the mixture is lovely and creamy. Stir some parsley (if using) into the mixture and then sprinkle the top of the dressing with a touch of parsley (optional). Use a spatula to add the mixture to an airtight glass container. Use right away or close the lid on the container and refrigerate for up to 2 days. Tips Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Brains - Poached and Lard and Pork Crackling - Air Fryer recipe for instructions on how to make these. Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Use the Recipe Search functionality on the website to discover how to incorporate Creamy Brain and Lard Dressing into various dishes. Video Not Available Yet....

Regime Type: PKD (With Allowances) Egg and Brain Ice Cream Introduction & Inspiration 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. I hope you'll enjoy it too! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The ice cream needs to be placed in the freezer for at least 24 hours once made) Cooking Time Less than 30 minutes Serving Size 1 x 470ml pot Egg and Brain Ice Cream Main Ingredients: 230ml Water (or Bone Broth) 45g Pig Brains - Poached 50g Honey 150ml Egg Yolk Sauce - Pasteurised 8g Pork Jelly Cubes Salt Recipe Instructions Melt the pork jelly cubes in a pan on low heat, together with the bone broth or water and touch of salt. Once the pork jelly cubes have melted, add the brains and honey. Cook on low heat for a minute or so until the honey has dissolved. Remove the pan from the heat and allow the mixture to cool slightly. Place all the ingredients into a blender and briefly blend until smooth (to avoid too many bubbles forming). Pour the egg yolk sauce into the pan and slowly pour in a little of the mixture from the blender into the egg yolk. Pour a little at a time and mix in well using a spatula, before proceeding to add some more of the blender mixture. Once all the ingredients have been incorporated in the pan, allow the mixture to cool down for 5 or so minutes before pouring the ice cream mixture into a Ninja Creami pot. Allow the ice cream mixture to cool down completely. Place the lid on your pot, and place it upright (& level) in the freezer for a minimum of 24 hours before proceeding to make your Egg and Brain Ice Cream. Remove the Egg and Brain Ice Cream pot from the freezer and place it in the Ninja Creami and proceed to mix the ice cream (this may take 2 or 3 spins using the Gelato option). Enjoy! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Bone Broth - Pressure Cooker, Egg Yolk Sauce - Pasteurised, Pork Jelly Cubes and Brains - Poached recipes for instructions on how to make these. If you do not have any pasteurised egg yolk sauce, you can also just use egg yolks. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Use the Recipe Search functionality on the website to discover how to incorporate Egg and Brain Ice Cream into various dishes. Serving Suggestions: Serve the Egg and Brain Ice Cream just as it is, or why not try it with Beef Crackling Crumbs or Pork Crackling Crumbs for a little crunch. Keep in mind that a portion of Egg and Brain Ice Cream (50g) will contain approx. 5g honey. For a good PKD ratio consider adding in 10-15g meat (Crispy Parma Ham wafers etc). Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Alfredo Style Sauce Introduction & Inspiration If you're not able to incorporate eggs into your sauce preparations, do not despair! Why not try this white, Alfredo style version for your 'pasta' dishes. It's super creamy and delicious! You can also customise this sauce to your liking by adding your favourite PKD herb, should you wish. This version includes some crispy Parma ham, ground up into a fine powder, to give the sauce a savoury note. The sauce is ready in minutes and is very nutrient dense too, so go ahead and experiment! Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 110ml jug of Alfredo Style Sauce Main Ingredients: 30g Pig Brains - Poached 45g Lard 40ml Bone Broth Salt To Taste (Optional) 5g Crispy Parma Ham Powder (Optional) Recipe Instructions Add the pork brains, salt (optional) and lard to a medium sized glass bowl. Use an electric hand whisk to mix all the ingredients well together until they form a thick, smooth sauce. Slowly pour in the bone broth, little by little, whisking constantly, to obtain the desired thickness of sauce. To add a savoury touch to your sauce, add the crispy Parma Ham Powder and whisk in fully. Use a spatula to add the sauce to a serving jug (or to an airtight container, stored in the fridge for later use). Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Crispy Parma Ham Powder, Brains - Poached, Lard and Pork Crackling - Air Fryer and Bone Broth - Pressure Cooker recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate this creamy Alfredo Style Sauce into various dishes. Video

Regime Type: PKD (With Allowances) Liver Carbonara Introduction & Inspiration Liver Carbonara is a delicious 'pasta' style dish which is extremely creamy, savoury and satisfying. This is a great PKD alternative to the more classic version. The liver 'pasta' is a perfect match for the creamy sauce. The dish is simple enough to prepare, so please do give it a go and let me know how it turned out for you. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 Minutes Serving Size 1 x Liver Carbonara Main Ingredients: 1/2 x Sheet Liver 'Pasta' (approx. 80g) 50g Pork Belly (fatty)* 60g Pig Brains - Poached 70ml Egg Yolk Sauce - Pasteurised 70ml Bone Broth - Hot (plus 15ml extra as required, to thin the sauce) Salt To Taste Garnish: Fresh or Dried Parsley (Optional) 1 Tbsp Cured Egg Yolk - Grated (Optional) 10g Crispy Parma Ham Flakes Recipe Instructions Pre heat the oven to 80c. Make the liver sheet as per the recipe instructions. Allow to cool. Add a 'fettucine' attachment to the KitchenAid device, switch the machine on and feed the sheet into the machine. Place a bowl underneath the attachment for the liver 'pasta' to fall into. Reserve. Chop the pork belly into small cubes on a wooden chopping board. Add the cubes to a frying pan on medium heat. Cook for a couple of minutes until the cubes starts to release some of their fat. While the pork belly is cooking, add the egg yolk sauce and pork brains to a medium sized glass bowl. Add a touch of salt and then use an electric hand whisk to whisk the ingredients together to create a nice thick sauce. Add a little bone broth (or hot water) to thin the sauce down slightly, as required. Once the pork belly has released some of its cooking fat, turn the frying pan heat to low-medium and add the sauce to the pan. Use a spatula to give the sauce a good mix into the cooking juices from the pork belly. If the sauce is a touch too thick, add a little extra bone broth and stir in well. Warm the serving dish in the pre heated oven. Wait for the oven to reach temperature and then turn it off, before adding your dish. Add the liver 'pasta' to the frying pan and use a spatula to coat all the pasta in the creamy sauce. Leave the 'pasta' for a minute or so in the warm sauce, so that everything becomes nice and hot. Remove the serving dish from the oven. Transfer the liver carbonara to the warm serving dish. Season your carbonara with a little parsley (optional) and top with some grated cured egg yolk and crispy Parma ham flakes. Enjoy nice and hot! Tips *If you do not have any pork belly available use a flavourful meat, such as Eskimo Kitchen's Smoked Marble or Dwarf sausage, or even their Donkey or Buffalo salamis. They're all delicious and will add wonderful flavours to your carbonara! If you use smoked sausage or if your pork belly is not very fatty, then use some extra fat for a good PKD ratio. Your liver sheet should be at least 1 day old, as otherwise it's difficult to cut using the machine. If you do not have a machine to cut the liver sheet into fettucine type strips, simply place the liver sheet on a large wooden chopping board and cut long strips with a width of approximately 6mm. They're probably just as good. I just like using my gadgets. Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs for the egg yolk sauce. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my cooked Liver 'Pasta', Brains - Poached, Egg Yolk Sauce - Pasteurised and Bone Broth - Pressure Cooker recipes for instructions on how to make all of thes Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Creamy Brain Ice Cream Introduction & Inspiration 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. It whips up incredibly well in the Ninja Creami and is just so creamy in texture. It's a wonderful ice cream to try for those special occasions. I hope you'll enjoy this new version of ice cream. X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The ice cream needs to be placed in the freezer for at least 24 hours once made) Cooking Time Less than 30 minutes Serving Size 1 x 435ml Pot of Creamy Brain Ice Cream Main Ingredients: 135g Bone Broth 100g Oven Roasted Bone Marrow 150g Pig Brains - Poached 25g Pork Jelly Cubes 55g Honey 1/2 Tsp Salt Recipe Instructions Add the pork brains, pork jelly, oven roasted bone marrow and salt to a pan on medium heat. Mix the ingredients from time to time. Cook until all the pork jelly has melted. Remove the pan from the heat and place the ingredients into a large high speed blender. Give the ingredients a quick blend. Meanwhile, in a separate pan, add the bone broth and the honey. Cook on a low-medium heat until the honey has all melted, stirring occasionally. Add the bone broth mixture into the high speed blender with the pork brains mixture. Blend the mixture until nice and smooth. Pour the mixture back into the pan to cool for 10 - 15 minutes. Perform a taste test. Add a touch more salt as required. Pour the ice cream into a Ninja Creami pot. Allow the ice cream mixture to cool down completely. Place the lid on your pot, and place it upright (& level) in the freezer for a minimum of 24 hours before proceeding to make your Creamy Brain Ice Cream. Remove the Creamy Brain Ice Cream pot from the freezer and place it in the Ninja Creami and proceed to mix the ice cream (this may take 2 or 3 spins using the Light Ice Cream option). Enjoy! Tips Ideally, purchase your bones, skin and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Brains - Poached, Bone Broth - Pressure Cooker, Oven Roasted Bone Marrow and Pork Jelly Cubes recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Creamy Brain Ice Cream into various dishes. If you already love pork brains and would like a slightly stronger flavour, then simply up the amount of pork brains and reduce the oven roasted bone marrow by the corresponding amount. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Creamy Liver and Brain Soup Introduction & Inspiration This is a great organ soup to try out that takes just minutes to prepare. The combo of liver and brain doesn't disappoint when it comes to furnishing a nutrient dense and flavoursome soup. It has such a light, creamy, almost mousse-like texture to it. It's the perfect way to add some valuable nutrients into your meals without it feeling difficult to eat. The addition of crispy Parma ham flakes, gives the soup a wonderful bacon flavour which marries so well with the other ingredients. Give it a go. You'll be glad you did! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 Minutes Serving Size 1 x Bowl of Creamy Liver and Brain Soup Main Ingredients: 90g Veal Liver 90g Pig Brains - Poached 40g Oven Roasted Bone Marrow 130ml Bone Broth Salt To Taste Garnish (Optional) 10g Crispy Parma Ham Flakes or Beef Crackling Sprig of Parsley Recipe Instructions Pre heat the oven to 80c. Warm a serving bowl in an oven that has been pre heated to 80c. Wait for the oven to reach temperature and then turn it off, before adding your serving bowl. Add the bone broth and oven roasted bone marrow to a pan on medium heat. Once the ingredients are both warm, remove the pan from the heat and add the mixture to a high speed blender. Add the liver, salt and brains to the blender and blend all the ingredients together until smooth. Pour the mixture into a medium sized pan through a sieve (to catch any silvery membrane bits from the liver) and cook on low-medium heat for 3 minutes, stirring continuously. Increase the heat slightly and cook for one more minute until nice and hot. Continue to stir as the soup will begin to congeal otherwise. Once the liver and brain soup is cooked, pour the pan contents back into the blender and re-blend the soup briefly to ensure a super smooth texture for serving. Pour the soup into the warmed bowl and sprinkle the soup with a little crispy Parma Ham Flakes (or beef crackling) and top with a sprig of Parsley (optional). Enjoy your nutrient dense liver and brain soup! Tips Ideally, purchase your offal, fat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Oven Roasted Bone Marrow, Brains - Poached and Bone Broth - Pressure Cooker, Crispy Parma Ham Flakes and Beef Crackling recipes for instructions on how to make all of these. If you do not have any veal liver then you can substitute with lamb or beef liver. If you do not have any bone marrow then you can substitute with lard or tallow. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Mini Liver Pancakes Introduction & Inspiration These cute little liver pancakes take next no time to cook and are great way to consume liver on a regular basis in a fun way! You can eat them as is, or why not add your own favourite toppings to them! They make the perfect party food and are great when you simply feel like an extra boost of liver. Give them a go and see what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 minutes Serving Size 6 x Mini Liver Pancakes (8cm Diameter, or makes 9 x 5cm Diameter) Main Ingredients: 200g Lamb Liver 100g Lard (plus extra for frying and greasing) Salt to Taste (optional) Recipe Instructions Rinse your lamb liver under running water and remove any silvery membrane from it. Cut the liver into smaller pieces and add it to a mini blender, together with the lard and a touch of salt (optional). Blend all the ingredients together until the mixture is nice and homogenous. Heat up a small amount of lard in a crepe pan or frying pan on medium-high heat. Brush the fat around the pan using a pastry brush. Once the fat has melted completely and the pan is nice and hot, turn the frying pan heat down to medium (#6 on my hob which goes up to #9). Grease the inside of a pastry circle. Place the circle on the centre of the pan and use a spoon or spatula to add 1 heaped tablespoon of the mixture into the pastry circle. Use your spoon to level the mixture off. Cook the pancake for 40 - 50 seconds initially. Carefully remove the pastry circle from around the pancake. Use a spatula to carefully flip the pancake over. Cook for a further 30 - 45 seconds approximately ( To Note: the time needed may be less once the pan is nice and hot, so keep an eye on the pancake). Use a spatula to remove the pancake from the pan and place it on a serving plate. Add a little extra fat around the pastry circle, place it in the centre of the frying pan again, and repeat the above steps to make the remaining 5 pancakes. Your Mini Liver Pancakes are now ready! Enjoy! Tips These pancakes can be made in various shapes. Use different pastry cutters for different effects. If you simply use a spoon to add the batter to the frying pan, you arrive at a more oval looking pancake. If you soak the liver in a little salted water for a few hours prior to cooking, it will give the liver an even milder flavour. Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. These mini pancakes taste delicious warm. They are still a little pink and juicy on the inside and have an extremely mild flavour. If you don't happen to have any lard to hand, then simply use tallow or another animal fat. For a perfect PKD Ratio consider adding 14g meat on top of each mini liver pancake. Use the Recipe Search functionality on the website to discover how to incorporate Mini Liver Pancakes into various dishes. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Savoury Bone Marrow Ice Cream Introduction & Inspiration 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. I hope you'll enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The ice cream needs to be placed in the freezer for at least 24 hours once made) Cooking Time Less than 30 minutes Serving Size 1 x 315ml Savoury Bone Marrow Ice Cream Main Ingredients: 70g Oven Roasted Bone Marrow 250ml Beef Bourguignon Cooking Juices/Jelly Salt Recipe Instructions Add all the ingredients to a pan on medium heat. Cook until all the ingredients are nice and warm and the bone marrow is very soft. Pour all the ingredients into a high speed blender and blend until all the ingredients are well combined. Pour the mixture through a sieve into a Ninja Creami pot and once cool, place in the freezer for a minimum of 24 hours before mixing the ice cream in the Ninja Creami machine using the 'Ice Cream' or 'Light Ice Cream' program. Tips Serving Suggestions: Serve the savoury bone marrow ice cream just as it is on top of a juicy steak or try adding a few beef crackling crumbs on top too! Check out my Oven Roasted Bone Marrow and Beef Bourguignon - Slow Cooker recipes for instructions on how to make these. If you do not happen to have any beef bourguignon cooking juices available, any other gelatinous broth should be fine, including oxtail, beef cheek, beef shin etc. Keep in mind that a portion of savoury bone marrow ice cream (50g) will provide just over 10g fat and 40ml cooking juices per serving, so that you ensure a good PKD ratio for your meal. Video Not available yet...

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Shin Sauce Introduction & Inspiration 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! Try this out. You'll love the flavour profile it adds to your culinary creations. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 90ml Beef Shin Sauce / Gravy Main Ingredients: 180ml Beef Shin Cooking Juices Salt To Taste Recipe Instructions Pour the beef shin cooking juices and a pinch of salt into a pan on medium-high heat. As the temperature increases, the cooking juices will start to reduce down over several minutes. Stir from time to time, to see how thick your sauce / gravy is becoming. Perform a quick taste test to see if it has the intensity you're looking for. (The more the water has been boiled off and the liquid reduced down, the great the flavour profile of the sauce / gravy will become). Once you are happy with the consistency, carefully pour it from the pan into a serving jug ready for use. Your deliciously flavourful Beef Shin Sauce is now ready to use. Tips Check out my Beef Shin - Slow Cooker recipe for instructions on how to make this delicious meat and cooking juices. Use the Recipe Search functionality on the website to discover how to incorporate Beef Shin Sauce into various dishes. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Creamy Beef Tripe Mash Introduction & Inspiration It's always nice to have a creamy mash topping on hand, and this one doesn't disappoint! It's so easy to make and can be eaten as is or used in a variety of recipes. Tripe is also rich in protein and a number of vitamins and minerals, so your are getting a nice nutrient boost at the same time! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Bowl Beef Creamy Tripe Mash Main Ingredients: 150g Pressure Cooked Beef Tripe 100ml Hot water (or Bone Broth) 85g Tallow - Melted Salt To Taste Crispy Parma Ham Flakes (Optional - Decoration) Parsley (Optional - Decoration) Recipe Instructions Place the pressure cooked beef tripe in a high-speed blender with the hot water and a touch of salt. Blend until the mixture is smooth, and then pour the mixture into a glass bowl. At this point add the tallow and use an immersion blender to cream the tallow with the tripe mixture. Perform a taste test to see if any additional seasoning is required. Use a fork and add a few swirl patterns to the top of the mash if desired, along with a sprig of parsley, a swirl of melted tallow and some crushed Crispy Parma Ham (optional). The Creamy Beef Tripe Mash is now ready to use. You can enjoy this warm or allow it to cool and then place covered in the fridge until ready to serve. Tips Check out my Beef Tripe - Pressure Cooker recipe for instructions on how to make this. Ideally, purchase your meat and offal from pasture raised animals and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Use the Recipe Search functionality on the website to discover how to incorporate creamy beef tripe mash into various dishes. Video Not available yet...

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Shin - Slow Cooker Introduction & Inspiration 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! Get hold of some beef shin and you'll be in for a treat! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 12 Hours Serving Size 650g Beef Shin (Cooked) 795ml Beef Shin Cooking Juices 115g Beef Shin Fat 295g Shin Bones (useful for making gelatinous bone broth) Main Ingredients: 1388g Beef Shin (Bone In) Tallow - for Searing 500ml Bone Broth Recipe Instructions In the slow cooker, add the tallow and set the slow cooker to Sear/Sauté function mode. Sear the beef shin on all sides until slightly browned. Use a pair of kitchen tongs to help turn the shin over. Add the bone broth over the top of the beef shin. Place the lid on the slow cooker and set to 'Vent' on the lid. Set the Time to 12 hours on LOW. After 12 hours, open the lid. The meat should be falling easily off the bone. Remove the beef shin from the slow cooker and place it in a glass dish and allow to cool slightly. At this point, remove the bone from the beef shin and then proceed to pull the meat apart with two forks while nice and tender. Once the beef shin is well shredded, you can use it immediately in a recipe should you wish. Otherwise, leave the beef shin to cool before placing a lid on the dish and storing it in the fridge. Pour the beef shin cooking juices from the slow cooker into a glass jar. Leave to cool before placing a lid on and storing this in the fridge too. When it is cool, it will have separated out, with a lovely layer of beef shin fat on top and a good amount of gelatinous cooking juices in the bottom of the jar. Enjoy! Tips The cooking process alone produces some delicious juices. Adding the bone broth is well worth it, as it will help keep a nice humid cooking environment inside the Ninja Tendercrisp which helps with getting a succulent and juicy meat. You can use the warm beef shin to make some incredibly juicy and delicious recipes. There are so many wonderful options for this nutrient dense food. Save the beef shin bone as they are great for making even more gelatinous bone broth. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Video Not Available Yet....