Regime Type: Without Eggs, Strict PKD (No Allowances) Oven Roasted Bone Marrow Introduction & Inspiration Bone marrow is the soft, fatty tissue found inside a bone which is loaded with nutrients and substances that the body uses to build, repair, and maintain our living bones and connective tissues. Its stem cells produce red and white blood cells and so it helps your immune system to work properly. Bone marrow is an essential part of the Paleolithic Ketogenic Diet (PKD). So don't be intimidated by bone marrow. Roasted bone marrow can be found on the menu in many fine dining restaurants, especially here in France. It's also quite affordable and easy to make at home. Bone Marrow is also delicious raw as well! I hope you too, will start to appreciate the many benefits of bone marrow. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Up to 30 minutes Serving Size 6 x Oven Roasted Marrow Bones (Makes 240g oven roasted bone marrow) Main Ingredients: 6 x Beef Marrow Bones Salt Recipe Instructions Pre Heat your oven to 200c. Add the marrow bones to an ovenproof dish and season with salt on top of the marrow bones and underneath as well, to avoid them rendering quite as much fat during the cooking process. Put the dish in the oven on top of a baking tray. Cooking Suggestions *Bone Marrow from the fridge Cook for 20 - 25 minutes *Bone Marrow from the freezer Cook for 25-30 minutes *To Note : Adjust these cooking times depending on how you like your bone marrow. For an interior that is slightly more pink, allow slightly less time. For a more pale marrow, continue cooking for a bit longer. After 20 minutes, begin to check your bone marrow by removing the tray from the oven and using a spoon to take a look at the marrow colour. Once the bone marrow is a little springy to touch, it should be ready. Once your bone marrow is ready, remove the baking tray from the oven and let it cool down. From here you can do one of a number of things with your oven roasted bone marrow. A few ideas would be: Use the oven roasted bone marrow as the fat accompaniment to your steak or other meat dish and simply serve the bone marrow with a spoon! Scoop the bone marrow out of the bones into a glass bowl. Once cool, you can use an electric hand whisk to make Whipped Bone Marrow. Scoop the bone marrow out of the bone into a pan. Cook a little more on low heat, to render some additional bone marrow fat. You can then make Bone Marrow Liquid and Crumbs. Scoop the bone marrow out into a glass bowl, and either use straightaway in many recipes or allow the bone marrow to cool down fully before covering and placing in the fridge. Aim to use the bone marrow within 2-3 days. Tips If you bought some nice marrow bones but you are not ready to use them in the next few days, then simply freeze the bones, and cook them from frozen. (Just allow a little longer for the cooking time if they are frozen). Should you wish, you can put the marrow bones in salted water and keep it in the fridge to remove any blood traces. You’ll notice how clean they become. The marrow will be done when it is a nice golden-brown colour and springy to touch. You’re looking for the marrow to slightly pull away from the bone – if it’s too hard, they haven’t been cooked for long enough. You can also cook your bones at lower temperatures in the oven and allow a little more time. The bone marrow is very forgiving, so find what works best for you. You can also add your marrow bones to your slow cooker and slow cook them with beef cheek or oxtail for example. Ideally, purchase your 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. If you're not familiar with how much marrow certain size bones contain in terms of the fat content, push out the fat from the inside of a marrow bone from the fridge and weigh it so that you have an idea and then pop it back into the bone again. Use the Recipe Search functionality on the website to discover how to incorporate Oven Roasted Bone Marrow into various dishes. Save your bones so that you can make some delicious bone broth with them. I typically just allow the bones to cool fully and then place them in the freezer. I have found that when I cook my marrow bones in my LG microwave and convection oven, there is slightly less fat rendered during the cooking process than in my regular oven. Check out my Bone Marrow Liquid and Crumbs and Whipped Bone Marrow recipes for instructions on how to make these. Video https://www.youtube.com/watch?v=SwYRZRrK6RE

Regime Type: PKD (With Allowances) Parma Ham Brunch Introduction & Inspiration 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. I hope you'll give these a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 minutes Serving Size Parma Ham Brunch Main Ingredients: 4 x Crispy Tripe Bread Slices 60g Parma Ham (or similar - 4 slices) 25g Creamy Crumble Dressing Recipe Instructions Make the crispy tripe bread slices as per the recipe instructions, and cut into slices. Place the bread slices on a serving plate. Use a table knife to spread the creamy crumble dressing on top of each slice of bread. Top the bread slices with the rolled Parma ham slices. Serve warm, or cold. Both taste delicious! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. If you do not have any tallow on hand for frying, use lard or another animal fat. Check out my Crispy Tripe Bread and Creamy Crumble Dressing recipes for instructions on how to make these. Be sure to use free range, organic eggs to make the bread slices. 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 ). Video https://www.youtube.com/watch?v=S_fN5t8xYyw

Regime Type: Without Eggs, PKD (With Allowances) Greaves Pâté Ice Cream Introduction & Inspiration 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. I hope you will give it a try! 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 350ml Greaves Pâté Ice Cream Main Ingredients: 70g Greaves Pâté 30g Honey 250ml Bone Broth 3g Sour Cherries (Optional) Recipe Instructions Pour all the ingredients into a pan and cook on low heat until the greaves pâté and honey have melted into the bone broth. Remove the pan from the heat and pour the mixture into a high speed blender and blend until everything is nice and smooth. At this point, taste the mixture. If need be, add 5g more of honey and proceed to re-blend if necessary. Pour the contents of the blender into a Ninja Creami Pot (or other airtight glass container ideally). 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 Greaves Pâté Ice Cream. Place the ice cream pot in your Ninja Creami device and proceed to mix the ice cream. This may take 3 or 4 spins using the Light Ice Cream option. Once the ice cream is ready, y ou can use the Extras function and add the sour cherries (optional). Your Greaves Pâté Ice Cream is ready to serve. Tips Even if you do not have a Ninja Creami device it's still possible to make this ice cream. You will simply need to mix it several times as it freezes (initially every 30 or so minutes) and then when it's been in the freezer overnight, you will need to leave it out of the freezer for a good 35-40 minutes so that it's soft enough to give it another good mix before serving. The Greaves Pâté is made from 100% pork greaves and is an extremely rich, dense and slightly textured paste. Although creamy in texture, the product does not contain any dairy and is also guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu 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. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. You can also serve this delicious ice cream with some Beef Crackling , thin wafers using Beef Sheet or Tripe Sheet for example, or indeed use the ice cream to make a Greaves Pâté Ice Cream Nest or a refreshingly creamy Greaves Pâté Milkshake. The possibilities are endless! Video Not Available Yet....

Regime Type: PKD (With Allowances) Meat Flake Buns Introduction & Inspiration 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. They are ideal both warm and cold, as a snack or a main meal, and are very portable when out and about. I hope you will give them a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 12 x Meat Flake Buns Main Ingredients: 40g Lard 60g Egg Yolk 130g Beef Tripe With Beef Flakes 10g Sour Cherries (chopped into little bits) 50g Crispy Parma Ham Flakes Pinch of Salt (Optional) 35g Honey (Optional - for a slightly sweeter bun as a Dessert option) Decoration (Optional for Spring): 1 Easter Chick 4 x Spring 'Chocolate' Shapes Recipe Instructions Pre heat the oven to 175c. Place the Beef Tripe With Beef Flakes and the Parma Ham Flakes into a glass bowl and mix them both together. Add the egg yolks and combine with the flakes until the egg yolks are fully incorporated. Now, add the lard and use a spatula to cream the lard well into the other ingredients. Add the sour cherries and a pinch of salt (optional) into the bowl, and mix well until fully incorporated with the rest of the mixture. Add the honey (optional for a slightly sweet, as opposed to savoury bun) and give the mixture a good final mix together so that everything is well combined. Use a small ice cream scoop and fill it with the bun mixture. Use a spatula to level off the top. Place the scoop of mixture on to a lined baking tray. Proceed as per the above steps, until you have used up all your mixture. Place the baking tray with your Meat Flake Buns on, into the centre of the oven and cook for 10-12 minutes. Remove the baking tray from the oven and place on a heat resistant mat on your countertop for the buns to cool down slightly - 10 or so minutes. Serve warm, or cold. Both taste delicious. Any leftovers can be placed in an airtight glass container and stored in the fridge. Tips These buns also taste great without the honey too. They are more savoury tasting and make a great snack. Ideally, purchase your meat 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. 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 fruit or honey should be of organic quality, used in small quantities, and are only recommended for those who have recovered from any kind of health condition. Check out my Beef Tripe Flakes, Spring 'Chocolate' Shapes and Crispy Parma Ham Flakes recipes for instructions on how to make these. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Flat Bottom Offal Muffins Introduction & Inspiration I love having a mix of offal in my meals and so it was nice to create these muffins for such occasions. They are delicious with a little pâté spread on top, as well as served warm with a rich gravy sauce. I hope you will enjoy them too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1 hour Serving Size 6 x Flat Bottom Offal Muffins (10cm Diameter) Main Ingredients: 125g Pig Brains 100g Veal Liver 115g Veal Heart 90g Oven Roasted Bone Marrow Lard or Tallow for Greasing Salt To Taste Recipe Instructions Pre heat the oven to 160c. Soak the pig brains in a bowl of aired water with some salt for 30 minutes - 1 hour. Remove the brains and place them one by one 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 brains in my hand as I can then feel if there are any little bits of bone still left in the brains which isn't always possible to detect if you have the brains submerged in water for the cleaning process. Place all the ingredients into a high speed blender and blend until smooth. Grease 6 circular muffin holes in a silicone mould with lard or tallow and then add a sheet of greaseproof paper to the bottom of each hole (this will make it easier to remove each muffin after cooking). Divide the contents of the blender equally between the muffin holes with the help of a spatula. Use the spatula or a teaspoon to smooth off the top of each muffin. Place the silicone tray on a baking tray and place in the pre-heated oven for 35 minutes. Once, done, brown the top of the muffins for a few minutes so that they have a light golden finish to them. Keep an eye on them to ensure they don't burn! Allow the muffins to rest on the countertop to cool, before removing the muffins from the mould onto a serving plate. If you are not going to be eating the muffins straightaway, store them in an airtight container in the fridge. Tips 'Browning' Some functions of ovens enable you to brown the surface of the food by activating the grill once cooking is complete. When using the 'Browning' setting on your oven, monitor closely the loaf so that it doesn't burn at the last minute. Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Lard and Pork Crackling - Air Fryer, Beef Crackling (for Tallow) and Oven Roasted Bone Marrow recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Flat Bottom Offal Muffins into various dishes. You can use tallow or lard interchangeably. If you cannot get hold of pig brains, you can try lamb or veal brains. 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 Not available yet....

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 https://www.youtube.com/watch?v=_RFcCC_wLVY

Regime Type: PKD (With Allowances) Mini Halloween Sponges Introduction & Inspiration What better way to decorate your Halloween dishes than with these mini Halloween sponges? They are super easy to whip up and add the perfect touch to Halloween soups, cakes, and buns. You can make them in mini shapes or larger ones for cakes. Try them savoury or with a hint of sweetness by adding a touch of honey—the choice is yours. Happy Halloween! 🎃 X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size ~50 Mini Halloween Sponges (will vary based on mould size) Main Ingredients: 100g Tinned Sardines (Bones and Skin Removed) 20g Lard or Tallow - Melted 105ml Egg Yolk Salt To Taste Recipe Instructions Pre heat the oven to 160c. Add the sardines to a glass bowl and remove all the bones and skin (if not already done). Use a fork to flake the sardines. Add the sardines to a high speed blender along with all remaining ingredients. Blend until the mixture is nice and smooth. Pour the mixture into your Halloween silicone mould trays. Place the mould trays on a baking tray and place in the oven for 16 minutes. Once cooked, remove the tray and allow the sponges to cool down for a few minutes. Once cool enough to touch, remove the mini Halloween sponge from their moulds. If you're not using the sponges straightaway, simply allow them to cool completely before adding them to an airtight container and storing them in the fridge. Happy Halloween! Tips Fish should be organic and/or wild-caught. Be sure to use free range, organic eggs. Check out my sponge base recipes on the website using the Recipe Search feature to try out other versions of mini sponges, including with veal heart, beef tripe, pulled pork etc. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. 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 ). Video Not available yet....

Regime Type: PKD (With Allowances) The Stuffed Meatball Collection Introduction & Inspiration Stuffed meatballs are a versatile and satisfying dish that can be enjoyed all year-round. They’re simple to prepare and offer endless possibilities for flavour combinations. Nutrient dense stuffed meatballs with a great PKD ratio are easy to achieve and taste delicious. Here are just a few ways you can create nutrient dense meals with very basic ingredients. Enjoy these meaty balls of goodness! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 7 x Stuffed Meatballs (Various Versions) Meatball Filling Ingredients (select the version to see ingredients): Liver Parfait Version 100g Minced Meat 20g Liver Parfait/Pâté 35g Raw Bone Marrow - small cubes Salt to Taste Brain Mayonnaise Version 100g Minced Meat 30g Brain Mayonnaise 35g Raw Bone Marrow - small cubes Salt To Taste Eskimo Pork Crackling Version 100g Minced Meat 25g Eskimo Pork Crackling Crumbs 15g Raw Bone Marrow - small cubes Salt To Taste Bone Marrow Version 100g Minced Meat 35g Raw Bone Marrow - small cubes Salt To Taste Veal Heart Version 50g Minced Meat 50g Veal Heart - small cubes 25g Eskimo Pork Crackling Crumbs 15g Raw Bone Marrow - small cubes Salt To Taste Egg Yolk Version 100g Minced Meat 1 x Egg Yolk ( Frozen) 35g Raw Bone Marrow - small cubes Salt To Taste Lamb Kidney Version 90g Minced Meat 15g Lamb Kidney - small cubes 35g Raw Bone Marrow - small cubes 1 x Egg Yolk (Frozen) Salt To Taste + Lard or tallow for coating Recipe Instructions Chop the lamb kidney and veal heart into very small cubes (this is important so that the meatballs hold together well during assembly). Push the raw bone marrow out of the bones and chop it up into small cubes too. Divide the minced meat out into varying sized balls (based on the Options above). Place the balls of minced meat on a wooden chopping board and mould them into bowl shapes with your fingers. Sprinkle the minced meat with a little salt. Make up the meatballs by adding the fillings mentioned above (Example: To make a meatball with filling Option no. 1, just add a little ball of liver parfait/pâté to the centre of the minced meat bowl and add the bone marrow cubes around the sides and on top). Once you've added the various filling to the meatballs, use your hands to mould the minced meat around the meatball fillings. It's ok to leave a gap in the minced meat at the top of the meatball so that you can see the filling ingredients slightly. (It also looks pretty for serving). Melt a little lard or tallow and coat the meatballs using a pastry brush. Place the meatballs in the fridge for 30 minutes. Pre heat the air fryer for a few minutes at 180c. Grease the basket of the air fryer and proceed to add the meatballs into it (you may need to cook them in batches, depending on quantity). Cook the meatballs for 10 minutes. Remove the meatballs carefully from the air fryer using a spatula and then place them on a serving plate. Enjoy these wonderful meaty balls of goodness! Tips The egg yolk can be already pasteurised (see my Egg Yolk Sauce - Pasteurised recipe) or else can be cooked from raw. If the egg yolk is placed towards the top of the meatball filling ingredients then the raw egg will be fully cooked. If you prefer the egg yolk to be slightly runny, then place the pasteurised egg yolk sauce filling at the bottom of the meatball with other ingredients on top. The bone marrow can be either raw or it can also be already cooked too. Ideally, purchase your meat, fat and organs 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 Liver Parfait (which is an easy pâté to make), Egg Yolk Sauce - Pasteurised and Brain Mayonnaise recipes for instructions on how to make all of these. The Eskimo Pork Crackling Crumbs are made from fatty bacon from free-range (Hungarian Big White) pork. The Crackling is a thawed, rolled-up piece of bacon cut into even cubes. An excellent raw source of energy and guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu If you do not have any pork crackling crumbs handy, then you can substitute with beef crackling crumbs instead. Simply mix and match the meatballs with their stuffing ingredients based on your own preferences. For a good PKD ratio, just ensure you have sufficient meat and fat in each stuffed meatball. Try and chop the lamb kidney, veal heart and bone marrow into very small cubes (you could also blend them briefly in a mini blender at a pinch too, before adding to the minced meat) to ensure easy assembly of your stuffed meatballs. Even if they are looking a little fragile, once they have been refrigerated for 30 minutes, they hold up really well to the cooking. If you do not have an air fryer you can cook these meatballs in the oven too. Video https://www.youtube.com/watch?v=c8xhL5AySN0

Regime Type: PKD (With Allowances), Without Eggs Heart Shaped Liver Ice Cream With Fresh Strawberries Introduction & Inspiration Indulge in a velvety liver ice cream that boasts a smooth and shiny texture, delicately balanced with just a hint of sweetness. When paired with plump, fresh strawberries and a subtle drizzle of raspberry honey, this frozen treat transcends ordinary desserts. It’s the perfect choice for special occasions—whether you’re celebrating birthdays or Mother’s Day—while still prioritising nutrient-dense ingredients for a guilt-free indulgence. Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size Heart Shaped Liver Ice Cream With Fresh Strawberries Main Ingredients: 45ml Liver Ice Cream 1 - 2 Fresh Strawberries - Sliced Smallholder's Raspberry Honey (Optional) Recipe Instructions Prepare the liver ice cream as per the recipe instructions. Place the pot upright (and level) in the freezer for a minimum of 24 hours. Remove the Ninja Creami Pot from the freezer and use the 'Light Ice Cream' program to prepare the Liver Ice Cream. Once the ice cream has been made, scoop out the ice cream and place it into some silicone heart moulds. Add the mould tray to the freezer until the heart shaped ice cream has set fully. Once the ice cream has set into heart shapes, remove them from the mould and place them on a serving platter. Meanwhile, quickly rinse your strawberries under running water just before using them. Dry them thoroughly. Hull the strawberries by removing the green cap and pale flesh with a paring knife (On a fully ripe strawberry, you can hull it by gently pulling on the leaves until the stem comes out). Slice the strawberries into thin slices and make a little V shaped incision in the top of each slice so that the slice resembles a heart shape. Decorate the ice cream with the strawberry slices. For a little extra decadence, add a drizzle of raspberry honey over the top of each heart shaped ice cream (optional). 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. 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 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 Liver Ice Cream recipe for instructions on how to make this. Smallholder's Raspberry Honey is an acacia honey flavoured with real raspberries, with 100% natural ingredients. Wild raspberries are soaked in crystal-clear acacia honey which gives this handmade speciality its inimitable fruity flavour. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Video Not available yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Steak Crackling Burger Patties Introduction & Inspiration These succulent steak crackling burger patties are versatile—you can cook them in the oven or on the BBQ. With their delightful texture, they create a juicy burger experience that pairs perfectly with a wholesome, nutrient-dense burger 'bun'. In the accompanying video, I’ll guide you through making these flavourful patties and assembling a mouthwatering steak burger. I hope you'll enjoy them. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Tasty Steak Crackling Burger Patties Main Ingredients: 250g Chateaubriand Steak (or similar) 55g Beef Crackling* Salt To Taste Recipe Instructions Chop the steak and beef crackling into smaller pieces with a knife or kitchen scissors. Add the pieces to a mini blender along with some salt. Blend briefly until all the ingredients are well combined, but avoid over blending. Add the mixture to a glass bowl. Place a pastry circle (or burger patty circle) on top of a piece of greaseproof paper. Add half of the patty mixture into the burger patty circle. Use a spoon/burger patty press to press the patty down into a nice burger patty shape. Carefully remove the circle from around the patty. Repeat, to make the second burger patty. If you're not cooking your burger patties straightaway, place the patties in an airtight container in the fridge. Otherwise, go ahead and cook the patties in a shallow dish (to retain the cooking juices) in a 160c oven for 25 minutes, or until cooked to your liking. Drizzle your steak crackling burger patties with any cooking juices to retain a good PKD ratio. Enjoy! Tips Be sure to use a nice, tender piece of steak. 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 Beef Crackling recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Tasty Steak Crackling Burger Patties into various dishes, including the delicious Hearty Steak Burger. If you don't have any beef crackling available, then simply use pork back fat, lard, tallow, bone marrow or other animal fat to ensure a good PKD ratio of meat to fat. *The burger patties cook up really well in the oven. A small amount of fat will be rendered during the cooking process (approx. 10g per burger patty), so be sure to pour the juices over your burger at the end to retain a good PKD ratio. If you have an issue with consuming liquid fat, then simply reserve this for another recipe and add some extra fat to the tops of your burger patties to retain a good PKD ratio. Video https://www.youtube.com/watch?v=V31a54cgbj8

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Regime Type: Without Eggs, Strict PKD (No Allowances) Roast Beef and Smoked Bacon Introduction & Inspiration This dish offers a delightful combination of flavours. The smoky bacon pairs harmoniously with the tender roast beef and the rich, flavourful roast beef sauce. It’s a straightforward recipe that provides ample nutrients, making it an ideal choice for a weekend meal with minimal preparation. I hope you'll enjoy it. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Roast Beef and Smoked Bacon Main Ingredients: 150g Roast Beef Leftovers 40g Eskimo Mangalica Smoked Kolozsvari Bacon Leftovers 50ml Roast Beef Sauce Salt To Taste Recipe Instructions Heat up all the ingredients (unless already hot). Place the leftover beef slices on to a serving plate and use scissors or a kitchen knife to cut the bacon leftovers into strips. Place the bacon slices in the centre of the serving plate. Add a touch of salt to the meat slices and drizzle the dish with the hot roast beef sauce. Enjoy! Tips Kolozsvari is a type of traditional smoked bacon from the Cluj-napoca region of Romania. It can be eaten raw as for this recipe, or it can be cooked in the pan and crisps up nicely. You can order this, and many other wonderful products, from Eskimo Kitchen in Hungary Eskimokitchen.eu Their products are all free from harmful additives and preservatives and they have a wonderful selection of produce. 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. Check out my Beef Joint - Oven Roasted recipe for instructions on how to make this. You can add a little extra fat to the dish for a good PKD ratio since the bacon did contain some meat. Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Braised Beef Cheek - Slow Cooker Introduction & Inspiration Beef cheeks are in my mind a really under-appreciated beef cut. They're rich in gelatine and collagen since they are covered with tiny connective tissues. They lend themselves so well to a low and slow method of cooking, becoming very juicy and gelatinous in the process! I hope you will try this recipe out to experience first hand this incredibly delicious, melt in the mouth cut of beef. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 13 hours Serving Size 3 Main Ingredients: 620g Beef Cheek Salt (for Brining) 250ml Bone Broth 2 tbsp Tallow or Lard or Pork Back Fat Sprig Thyme or Rosemary (Optional) Recipe Instructions Place the beef cheek in a glass bowl and add 2 cups of water as well as 2 tbsp of salt. Mix the salt into the water and then place the bowl in the fridge for several hours (5 or so). Remove the glass bowl from the fridge and discard the salt water. Pat the beef cheek dry with paper towels. Add an extra sprinkle of salt (optional) over the meat. In your slow cooker, set the option to ‘Sear’ and melt the fat. Once the fat is hot, place the beef cheek into the slow cooker and sear all the sides of the meat. Use kitchen tongs to turn the beef cheek over until all the sides of the meat have a little colour. Switch off the ‘Sear’ option. Add one cup of bone broth to the slow cooker and any herbs (optional). Add the lid on to the slow cooker, set the valve on the lid to ‘Vent’ and then set to Low on the slow cooker and cook for 13 hours. Once the beef cheek is done, remove it from the slow cooker onto a wooden chopping board (tented with a little aluminium foil) and allow the meat to rest. Strain the beef cheek cooking liquid into a smaller pan over a low-medium heat. Stir from time to time while the sauce reduces and thickens slightly. To serve, slice the beef cheek on a cutting board and then place on serving plates and glaze the beef with the sauce. Tips You will know when the meat is cooked as you should be able to easily slice through it with a spoon. Try serving the beef cheek on a bed of mash. Check out my Creamy Tripe Mash recipe for instructions on how to make this. Ideally, purchase your meat 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 for those who have recovered from any kind of health condition. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: PKD (With Allowances) Custard Introduction & Inspiration This version of custard is simply amazing and offers a good consistency, such that it can be used as a crème pâtissière. It's thick, creamy and makes the perfect filling for a large variety of dishes and pastries. If you prefer more of a runny custard sauce (also known as crème anglaise), then I have you covered too! I hope you will give this a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 65ml Pot of Custard Main Ingredients: 1 Large Egg Yolk 40g Tallow 10g Honey Pinch of Salt Bone Broth (Optional) Recipe Instructions Warm the tallow on a low heat in a small pan. Place the egg yolk in a medium glass bowl. Add a pinch of salt and whisk briefly. Slowly pour the hot tallow little by little into the egg mixture, whisking continuously until all the tallow has been incorporated. Now add the honey and give the ingredients another quick whisk so that the honey is fully incorporated into the mixture. If required, based on the consistency of the custard and how you like it, add a few drops of bone broth and whisk the ingredients continuously, until the desired result is achieved. The custard is now ready to use. If you will not be using the custard straightaway, cover the bowl and place it in the fridge. Tips For more of a runny custard sauce (also known as crème anglaise) simply add a few teaspoons of bone broth at a time in order to thin out the custard to the desired consistency. 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. 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 ). 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. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Liver Ice Cream Introduction & Inspiration 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. I hope you will give a try if you have ruled out liver thus far. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 370ml Ninja Pot Main Ingredients: 200g Veal Liver (raw) 150ml Bone Broth (warm) 70 g Oven Roasted Bone Marrow (warm - scooped from the bones) 30g Honey Recipe Instructions Soak the veal liver in a bowl of salty water and place in the fridge for 30 minutes. Remove the veal liver from the water and give it a quick rinse under the tap. Use your fingers or a knife to remove any silvery membrane that might be on the liver. Cut the liver into smaller pieces and place in a blender. Add the warm bone broth to the blender and then blend well until all the ingredients are nice and smooth. Pour the contents of the blender through a sieve into a small pan, and place on a low heat and cook, stirring constantly. After about 1 minute add in the oven roasted bone marrow and continue to cook on low heat for 3-4 minutes. Allow the mixture to cool slightly in the pan, before pouring the contents back into the blender. Add the honey and then blend until all the mixture is nice and smooth. Pour the contents of the blender into a Ninja Creami pot using a spatula. Once fully cool, place the pot upright (and level) in the freezer for a minimum of 24 hours. Remove the Ninja Creami Pot from the freezer and use the 'Light Ice Cream' program to prepare the Liver Ice Cream. Tips Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey should be of organic quality, and is only recommended for those who have recovered from any kind of health condition. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Even if you do not have a Ninja Creami device it's still possible to make this ice cream. You will simply need to mix it 4 or so times as it freezes (initially every 30 or so minutes) and then when it's been in the freezer overnight, you will need to leave it out of the freezer for a good 35-40 minutes so that it's soft enough to give it a good mix before serving. Serve this delicious ice cream with some beef crackling and / or thin wafers using Beef Sheet or Tripe Sheet for example, or indeed use the ice cream to make a refreshing Creamy Liver Milkshake. The possibilities are endless! Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe Flour Introduction & Inspiration 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 very fine 'flour' with a gorgeous sandy colour. That being said, it makes only a very small amount of flour compared to the amount of beef tripe required to make it. So better to reserve for special occasions if you wish to experiment! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1h 30 minutes Serving Size 65g Pot of Beef Tripe 'Flour' Main Ingredients: 300g Pressure Cooked Beef Tripe Recipe Instructions Cook the beef tripe in the pressure cooker as per the recipe instructions. Once cool, place the tripe in an airtight glass container and refrigerate overnight. The Next Day Pre heat your oven to 150c (we are not wanting to burn the tripe so we are using this lower heat). Add the tripe to a food processor. Whizz the tripe up until you obtain a fine crushed up consistency. Line a baking tray with greaseproof paper and then pour the tripe bits on and spread out evenly. Cook for 20 minutes then bring the tray out and use a spatula to turn over the tripe and check on how dry it's getting. It will feel damp when you touch it with your hands still. Place the tray back in the oven and cook for a further 20 minutes and then remove from the oven and check again. It will likely still be a little moist, so just use the spatula or your hands and give the tripe a mix up on the baking tray. Place the tray back in the oven for a further 20 minutes. If you touch the tripe bits now and they feel dry, you know the tripe is cooked enough. If there is still a little moisture sensation, then add the tray back to the oven for 15 minutes and then check. Once the beef tripe crumbs are fully cool, add them to a blender or coffee grinder and blend until they turn into a fine powder. Place the beef tripe 'flour' in an airtight container and store in the fridge until you are ready to use it. Tips Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Use the Recipe Search functionality on the website to discover how to incorporate beef tripe ‘flour’ into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) BBQ Pulled Pork Introduction & Inspiration My husband recently got himself an all singing, all dancing, Pit Boss Wood Pellet BBQ Smoker. To christen the occasion what could be better than juicy BBQ Pulled pork. A perfect food for when guests and family visit, pulled pork is one of the most popular low and slow smoked foods. Cooking this beauty on the BBQ Smoker did not disappoint! The texture of the pork was incredibly succulent with its subtly smoky aromas, permeated through a well-seasoned crust. Recipe Overview Preparation Time Less than 30 minutes Cooking Time 7 - 8 hours Serving Size 4 - 6 people Main Ingredients 1.4 kg Pork Shoulder (Boneless) Salt To Taste 2-3 Tbsp Honey (Optional) Recipe Instructions Set the BBQ Smoker temperature to 120c. Remove the butcher's twine from around the pork shoulder. Sprinkle salt (optional) on all sides of the pork roast and place the meat directly onto the indirect heat of your BBQ Smoker grill, fat or fattiest side down. On the other side of the Smoker, place a tray filled with water. This water will help keep a nice humid cooking environment inside the smoker, which helps with getting a succulent and juicy pork shoulder. Cook for 3 hours 30 minutes at this temperature. Place a couple of sheets of aluminium foil into a deep oven tray with excess sticking out of the tray. Remove the pork from the BBQ Smoker. At this point you can drizzle honey over the top and sides of your pork roast (if using). Insert a digital probe into the pork, positioning the tip right in the centre (This will allow you to monitor the internal temperature of the pork without opening the smoker) and then carefully wrap the pork in aluminium foil in the deep sided metal tray. Place the tray on the BBQ grill for a further 4 - 4.5 hours of cooking (or until tender - start checking around 105C internal temperature) - if the pork is still hard leave it for longer. The worst thing you can do is take the pork off too soon - yes too soon. Remove the pork from the BBQ Smoker and allow it to rest for 15 minutes. Unwrap the foil from around the pork, lift the pork onto a large wooden board and separate the meat using two forks or kitchen tongs. You can also use a knife and give the pork a rough chop (based on preference). Taste the pork to check on the seasoning and garnish with the warm cooking juices (simply reduce the juices down in a pan for a thicker sauce should you wish). This pulled pork tastes great as it is, and is also perfect served on PKD crispy bread or toasted flat bottom muffins. Enjoy your succulent and moist, juicy pulled pork! Bon Appetit! Tips Ideally, purchase your meat 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 amounts for those who have recovered from any kind of health condition. 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 ). Nothing could be more delicious than juicy BBQ pulled pork served on home-made PKD toasted 'bread' or flat bottom muffins with some delicious sauce made from the cooking juices. When the pork hits an internal temperature of about 77°C, collagens, which are part of the connective tissues, begin to melt and turn to gelatine. The meat gets much more tender and juicier when this happens. When the internal temperature reaches 100- 105C (approximately 7-8 hours of total cooking time for this size of pork shoulder) it's a good idea to check if the pork is ready. The exterior should have a nice colour to it. Use the method known as "stick a fork in it" to check if your pork shoulder is ready. Basically, insert a fork in the pork and try to rotate it 90 degrees. If it turns with very little pressure, you know it’s ready. The worst thing you can do is take the pork off too soon - yes too soon. Be sure to keep any flavourful juices and pour them over the meat, as you can make your own sauce with the cooking juices to accompany this succulent meat. Use the Recipe Search functionality on the website to discover how to incorporate BBQ Pulled Pork into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Tree Introduction & Inspiration One of my favourite pastry cutter shapes is the Christmas Tree, which provided the inspiration for this recipe! With only a handful of ingredients, this is super straightforward to make, and yet tastes very palatable thanks to the combination of flavours. I hope you'll enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Very Cute Christmas Tree Ingredients for the base : 100g Oxtail - (Cooked & warm) 40g Roasted Bone Marrow (scooped out of the bone) Salt To taste Ingredients for the topping: 5g Sausage (optional - Christmas Lights Decoration) 40g Liver Parfait (to provide the coating for the tree) 10g Oven Roasted Bone Marrow - warm & melted (Christmas Star) 2g Crispy Parma Ham Flakes (Optional - Tree Base Decoration) 4g Honey (Optional) Recipe Instructions Instructions for the base: Mix the warm, cooked oxtail with the bone marrow in a pan on low heat, until the bone marrow has melted. On a lined baking tray pour the warm oxtail mixture into a large Christmas pastry cutter shape and press down the mixture so that it fills the tree shape evenly. Once the oxtail has cooled down a little, place the baking tray into the fridge so that the oxtail sets well into the desired shape. Instructions for the topping: Meanwhile, on a chopping board, chop the sausage into small cubes to represent lights on the Christmas Tree. Once the oxtail base has set fully in the fridge, you can then proceed to spread the Liver Parfait evenly over the oxtail Christmas tree base, so that it's fully coated. At this stage you can place the little cubes of sausage over the tree to represent the lights (leaving room at the top to place the Christmas Star). Place the baking tray back in the fridge for the Liver Parfait layer to set well on top of the oxtail layer. Instructions for the Christmas Star : In a bowl mix together the melted bone marrow with the honey until well combined. Pour this mixture into a small circular dish that has a star shape pastry cutter placed in the centre of it (ensure the dish is only slightly wider than the cutter so that the shape will have sufficient volume when set). Place the dish in the fridge to set properly. Once set, remove the Star gently from the pastry cutter shape and place it on top of the Christmas Tree. Tips Check out my Liver Parfait, Oxtail - Slow Cooker, Oven Roasted Bone Marrow and Crispy Parma Ham Flakes recipes for instructions on how to make these. If you do not have any sausage to hand, then try using cooked beef or cooked Parma Ham instead. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Try 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 amounts for those who have recovered from any kind of health condition. 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) Flat Bottom Beef And Sweetbread Muffins Introduction & Inspiration 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! I hope you will enjoy this egg free muffin alternative. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1 hour Serving Size 4 x Flat Bottom Beef And Sweetbread Muffins (10cm Diameter) Main Ingredients: 100g Beef Bourguignon Meat Leftovers 50g Lard or Tallow 140g - Raw Veal Sweetbreads Salt To Taste Recipe Instructions Pre heat the oven to 160c. Soak the sweetbreads in salted cold water for 1-2 hours to remove any impurities. Change the water a few times during the soaking process. Remove the sweetbreads from the water, and rinse. Pat the sweetbreads dry. To c lean the sweetbreads, remove any tough membrane using your fingers and a small sharp knife or indeed a pair of kitchen scissors. Place all the ingredients, except the sweetbreads, into a pan on low heat. Cook for a few minutes until all the fat has melted and the beef is warm. Pour the contents of the pan into a high speed blender and add the sweetbreads. Blend everything until the mixture is smooth. Grease 4 circular muffin holes in a silicone mould with lard or tallow and then add a sheet of greaseproof paper to the bottom of each hole (this will make it easier to remove each muffin after cooking). Divide the contents of the blender equally between the muffin holes with the help of a spatula. Use the spatula or a teaspoon to smooth off the top of each muffin. Place the silicone tray on a baking tray and place in the pre-heated oven for 35 minutes. Once, done, brown the top of the muffins for 3-5 minutes so that they have a light golden finish to them. Keep an eye on them to ensure they don't burn! Allow the muffins to rest on the countertop to cool, before removing the muffins from the mould onto a serving plate. If you are not going to be eating the muffins straightaway, store them in an airtight container in the fridge. Tips 'Browning' Some functions of ovens enable you to brown the surface of the food by activating the grill once cooking is complete. When using the 'Browning' setting on your oven, monitor closely the muffins doesn't burn at the last minute. Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Lard and Pork Crackling - Air Fryer and Beef Crackling (for Tallow) recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Flat Bottom Beef And Sweetbread Muffins into various dishes. You can use tallow or lard interchangeably. My leftover beef was made from beef bourguignon meat that I had slow cooked on LOW for 14 hours in my Ninja Tendercrisp. It was lovely and tender. Video Not Available Yet....

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 Not available yet....

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.

Regime Type: Strict PKD (No Allowances), Without Eggs Flat Bottom Oxtail And Sweetbread Muffins Introduction & Inspiration These 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. What could be better! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 4 x Flat Bottom Oxtail And Sweetbread Muffins Main Ingredients: 100g Oxtail Leftovers 55g Lard 140g - Raw Veal Sweetbreads Salt To Taste Recipe Instructions Pre heat the oven to 160c. Soak the sweetbreads in salted cold water for 1-2 hours to remove any impurities. Change the water a few times during the soaking process. Remove the sweetbreads from the water, and rinse. Pat the sweetbreads dry. To clean the sweetbreads, remove any tough membrane using your fingers and a small sharp knife or indeed a pair of kitchen scissors. Place the oxtail leftovers and the lard into a pan on medium heat. Cook for a few minutes until all the fat has melted and the oxtail is warm. Pour the contents of the pan into a high speed blender and add the sweetbreads. Blend everything until the mixture is smooth. Grease 4 circular muffin holes in a silicone mould with lard or tallow and then add a sheet of greaseproof paper to the bottom of each hole (this will make it easier to remove each muffin after cooking). Divide the contents of the blender equally between the muffin holes with the help of a spatula. Use the spatula or a teaspoon to smooth off the top of each muffin. Place the silicone tray on a baking tray and place in the pre-heated oven for 35 minutes. Once, done, brown the top of the muffins for 3-5 minutes so that they have a light golden finish to them. Keep an eye on them to ensure they don't burn! Allow the muffins to rest on the countertop to cool, before removing the muffins from the mould onto a serving plate. If you are not going to be eating the muffins straightaway, store them in an airtight container in the fridge. Tips 'Browning' Some functions of ovens enable you to brown the surface of the food by activating the grill once cooking is complete. When using the 'Browning' setting on your oven, monitor closely the loaf so that it doesn't burn at the last minute. Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Lard and Pork Crackling - Air Fryer and Oxtail - Slow Cooker recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Flat Bottom Oxtail and Sweetbread Muffins into various dishes. You can use tallow or lard interchangeably. These muffins re-heat well too. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Sheets Introduction & Inspiration These healthy Beef Sheets are incredibly useful for so many recipes. You can use them to make samosas, rolls, beef flakes for desserts, ice cream wafers....the list goes on and on. They are also super easy to prepare and quick to cook. I hope you will give them a whirl! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Beef Sheets Main Ingredients: 100g Cooked Minced Beef 4 x Pork Jelly Cubes (weighing 95g in total) 60g Oven Roasted Bone Marrow 75ml Bone Broth Salt To Taste Recipe Instructions Preheat the oven to 175c (Convection - middle shelf). Place all the ingredients into a pan on low-medium heat, and allow the bone marrow and pork jelly cubes to melt (5 minutes or so). Allow the mixture to cool slightly. Pour the mixture into a high speed blender and blend until the mixture is smooth. Grease a silicone baking mat with tallow or lard. Pour half of the mixture on to the silicone mat on a baking tray and spread out a thin layer of the mixture using a spatula to cover the silicone mat. Place the baking tray in the oven and cook for 14 - 15 minutes (check often towards the end of the cooking time - the mixture should not be wet and stick to your finger when touched) Once cooked, remove the baking tray from the oven and place on the kitchen countertop. Allow to cool for several minutes. Follow the above steps to make the second Beef Sheet. While still warm, transfer the Beef Sheets on to some greaseproof paper to avoid them going cold and potentially sticking to the silicone mats (this shouldn't happen if you remembered to grease the mats). Your Beef Sheets are now ready to use. If you are not going to be using the Beef Sheets straightaway, then store them on the greaseproof paper in an airtight container in the fridge ideally. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and try and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Beef Sheets can be used in a number of ways, including for samosas, wraps, rolls etc. Use the Recipe Search functionality on my website to discover more. Video Not Available Yet....