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Regime Type: PKD (With Allowances), Without Eggs Cold Start Roast Chicken Introduction & Inspiration The French Cooking Academy has a great technique for roasting a chicken in the oven which I wanted to share in case folks are not familiar with it. This technique is simple and yields a succulent, juicy result. It's a very simple method which is still used here in some French homes whereby the chicken is roasted, starting from a cold oven. Not only does the chicken become nicely coloured, and yields a succulent, juicy result but it also generates the most delicious caramelised roast chicken cooking juices with all the natural fat from the chicken. For such a minimal effort, the results are really impressive. So why not go ahead and give this one a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1.5 hours Serving Size 1 x Cold Start Roast Chicken 190ml Chicken Cooking Juices/Broth Main Ingredients: 1.7kg Whole Chicken 40g Tallow or Lard (Melted) 40g Tallow* Salt To Taste Recipe Instructions Pat the chicken dry, if not already done so. Add 1/2 of the melted tallow to a metal roasting tray/dish that you will be using to roast the chicken in. Spread the liquid over the base using a pastry brush. Place the chicken in the roasting tray/dish. Pour the remaining melted tallow over the top of the chicken and use a pastry brush to brush the liquid into the legs and wings. Cut the tallow into 4 smaller pieces. Place a piece of tallow between each of the legs and wings of the chicken. Sprinkle salt over the chicken. Add the roasting dish with the chicken to a cold oven. For a 1.5kg chicken, set the oven to 200c with the Forced Air function on. Cook for 70 minutes. For a chicken weighing slightly more than 1.5kg, set the oven temperature to 190c with the Forced Air function** on. Cook for 80-90 minutes without opening the door (this is very important to avoid the steam escaping). Once cooked, transfer the chicken to a cooling rack and cover with greaseproof paper and a sheet of foil. Let it rest for at least 20+ minutes before carving. Pour the cooking juices into a jug (you can sieve it first should you wish). Once the chicken has cooled for at least 20 minutes, transfer it onto a wooden chopping board and carve the chicken. To serve, add the chicken slices to serving plates (or a serving platter), and pour the delicious roast chicken cooking juices over the meat. Add a little extra fat for a good Paleolithic Ketogenic Diet (PKD) ratio. Enjoy! Tips Should your chicken be slightly larger in size than 1.5kg, reduce the cooking temperature to 190c and extend the cooking time by 10 to 20 minutes. *Tallow can be substituted with lard. **Forced Air function allows you to cook a variety of food requiring the same cooking temperature on two shelves at the same time (e.g.: fish, vegetables, cakes). This function can be used to cook different foods without odours being transferred from one food to another. Use the 2nd shelf to cook on one shelf only. To cook on two shelves, use the 1st and 4th levels after preheating the oven. To watch the original video done by the French Cooking Academy simply visit: COLD START ROAST CHICKEN — French Cooking Academy ( thefrenchcookingacademy.com ) 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 Crackling recipe for instructions on how to make tallow. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Brains - Poached Introduction & Inspiration Brains are a very nutrient dense ingredient, however they may be off-putting initially and so a key way to introduce them into your diet is by disguising them. Using them in various recipes including dressings, creamy dessert sauces, mayonnaises and even ice cream, can be a great way to overcome the initial reticence associated with using them. Poaching the brains in water allows them to retain their creamy texture and will make cooking or frying them a little easier as they will become a little firmer as well. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Up to 30 Minutes* Serving Size 166g Lamb Brains - Poached Main Ingredients: 170g Lamb Brains Salt Recipe Instructions Gently rinse the brains under running water to remove any bone fragments and remove as much of the outer membrane as you can. Soak the brains for 30 minutes in water and some salt to get the blood out. Now drain off the water and fill with clean water and salt and allow to soak a further 30 minutes. The water should run clear. This helps the brains keep a light colour. Drain off the water and place the brains in a pan of fresh water and bring the water to a boil, before turning down to a simmer (not boiling). Cook for 15 minutes until the brains have firmed up. Allow the brains to cool in the liquid. Check for membranes which will look like a cloudy veil, and if there are any, try and peel them off. If you are going to use the brains straightaway then you can pat them dry with a paper towel. Otherwise, reserve the cooking liquid as you may use this to store brains if needed (up to two days). Your poached brains are now ready! Tips Brains are extremely perishable, so purchase them as fresh as possible and aim to use them within 24 hours. 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. Use the Recipe Search functionality on the website to discover how to incorporate Brains - Poached into various dishes. After cooking, the brains end up tasting reminiscent of a firm ricotta, or another mild cheese. They blend nicely into the background and make a nutrient dense breakfast for the PKD and offal enthusiast. Brains are a very nutrient dense ingredient, however they may be off-putting initially and so a key way to introduce them into your diet is by disguising them. Using them in a creamy dessert sauce can be a great way to overcome the initial reticence associated with using them. Poaching the brains in water allows them to retain their creamy texture and will make cooking or frying them a little easier as they will become a little firmer. *You can poach various type of brains using the exact same method. The only thing to change slightly is the cooking time. Poach pig or calf brains for 20 minutes and beef brains for 30 minutes. Video Not Available Yet....

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) Mini Liver Crackling Buns Introduction & Inspiration 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! I hope you'll enjoy them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 35 Minutes Serving Size 6 x Mini Liver Crackling Buns (5 cm Diameter) Main Ingredients: 155g Veal Liver 45g Eskimo Pork Crackling Crumbs (or homemade) Salt To Taste Topping 10g Eskimo Pork Crackling Crumbs (or homemade) Recipe Instructions Pre heat the oven to 150c. Add the veal liver, salt and the pork crackling crumbs to a mini blender and blend the mixture well together. Use a spatula to add the mixture evenly to 6 circular silicone moulds. Sprinkle the tops of each bun with the extra pork crackling crumbs. Place the mould on a baking tray and place in the middle shelf of the oven for 35 minutes. Remove the tray from the oven and allow the buns to cool down on the kitchen countertop. Once the buns are cool enough to handle, place them on a serving plate and enjoy them warm. You can also allow them to cool completely before placing them in an airtight container and storing them in the fridge, to enjoy cold. Tips 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. Check out my Lard and Pork Crackling - Air Fryer recipe for instructions on how to make you own homemade pork crackling should you wish. These mini liver crackling buns make the perfect party food or are great to enjoy when you simply feel like an extra boost of liver. Enjoy them warm and cold ! 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 A nice dollop of mayonnaise on top of these buns is particular delicious too and will ensure an optimal PKD ratio too ! Even you don't happen to have any pork crackling crumbs on hand, then you can simply substitute with beef crackling crumbs instead. Both taste delicious in these buns! 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) Liver Sauce Introduction & Inspiration This liver sauce happened unexpectedly! The flavour is light and creamy, and it's great to use on wraps or whenever you wish to have a sauce, or simply get more liver into your diet. It also doesn't set hard in the fridge either so it's perfect for spreading. Give this a try and see for yourself. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 150 ml Liver Sauce Main Ingredients: 80g Liver Parfait 80ml Bone Broth Salt To Taste Recipe Instructions Place the Liver Parfait into a small glass bowl. Add in the Bone Broth and a pinch of salt (optional). Use a spoon to give the mixture an initial mix up. Finish off the mixing with an electric handwhisk in order to end up with a nice creamy sauce. Spoon the sauce into an airtight glass pot and store in the fridge. Tips Check out my Bone Broth - Pressure Cooker and Liver Parfait recipes for instructions on how to make these. If you wish to have a slightly sweeter taste to the liver sauce, add 1 tsp of honey once you have finished making it, and give this a good mix in. 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. If you wish to have a slightly more runny sauce, simply add a little extra bone broth. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe & Parma Ham Mini Loaf Introduction & Inspiration A perfect base to serve pâté on, or simply delicious in its own right! My inspiration for this recipe was to find a grain free bread of sorts that I could happily spread my pâtés and other toppings on. I think you will find this mini loaf somewhat novel and tasty. I hope you will enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Mini Loaf (10 cm x 4cm x 3.5cm) Main Ingredients: 100g Pressure Cooked Beef Tripe 35g Tallow - melted 20g Crispy Parma Ham (plus extra for decoration) Sprig of Parsley (Optional for decoration) Salt To Taste Recipe Instructions In a pan on low heat, add the beef tripe and the tallow. Once the tallow has melted, then transfer the mixture to a high speed blender. Add the Crispy Parma Ham to the high-speed blender and blend until the mixture is nice and smooth. Perform a quick taste test and determine if any salt is required. (If so, add a touch and give the mixture another quick blend to incorporate it) In the bottom of a silicone loaf mould sprinkle a little of the Parma Ham to provide a decorative layer on top (optional) Pour the mixture into a mini silicone loaf mould (My mould was 10cm long, 4cm wide and 3.5cm deep). Use a spatula or knife to smooth off the top of the loaf. Place the loaf mould into the fridge to set for a couple of hours. Remove the mini loaf from the mould carefully, place on a wooden chopping board and slice up and serve with your choice of topping. Tips Enjoy this mini loaf with your favourite pâté for a savoury version, or a drizzle of organic honey for a sweeter hors d'oeuvre. Try 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. 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) Beef Steak and Smoked Mangalica Kolozsvari Bacon Introduction & Inspiration An extremely tender cut of meat, with some amazing flavours coming from the smoked Mangalica Kolozsvari Bacon. Lovely and satisfying, and so simple to prepare. 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 Serving Main Ingredients: 150g Chateaubriand Beef Steak 50g Smoked Mangalica Kolozsvari Bacon Salt To Taste Recipe Instructions On a wooden chopping board, cut a few slices of bacon. Place the bacon slices in a frying pan on medium-high heat, and allow them to cook for a minute or so on each side. Add the steak to the centre of the pan and cook, turning with kitchen tongs, until the steak is prepared to your liking and the bacon is nice and crispy. Remove the steak and bacon onto a serving plate, add a touch of salt to the steak (optional) and pour the cooking juices over the top. Enjoy! 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. Kolozsvari is a type of traditional smoked bacon from the Cluj-Napoca region of Romania. It crisps up beautifully in the pan. You can order it 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. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Crackling Strips Introduction & Inspiration Thin, matchstick-like strips of beef crackling serve as an excellent alternative to fried onions. Their delightful crispiness makes them perfect for hotdog or canapé type fillings. Plus, they’re quick and easy to prepare, adding a wonderful amount of healthy fat and flavour to your dishes. I hope you'll try making them. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size 25g Beef Crackling Strips (30ml Rendered Fat - Reserve for other recipes) Main Ingredients: 55g Beef Crackling Recipe Instructions Place the beef crackling on a wooden chopping board and using a sharp knife cut the beef crackling into thin, matchstick-like strips. Place the strips in a frying pan over a medium heat and cook for 4 - 5 minutes until the strips have a nice colour to them and are slightly crispy. Drain off any liquid fat and reserve for other recipes. Place the beef crackling strips into a ramekin ready for use. Add a touch of seasoning to the beef crackling strips should you wish. Tips 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 Beef Crackling recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Beef Crackling Strips into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Raspberry Coulis Introduction & Inspiration Raspberry Coulis has such a vibrant colour and lovely flavour, without being overly sweet. It's perfect for drizzling over ice creams and incorporating into other dishes. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 75ml Raspberry Coulis Main Ingredients: 90g Raspberries 25g Honey 15ml Water Recipe Instructions Combine the honey, water & raspberries in a pan and cook on low-medium heat stirring often, until the honey has dissolved into the water and the fruit is soft (3-4 minutes). Place the mixture into a blender and blend until the mixture is smooth. Pour the mixture through a fine-mesh strainer set over a medium-sized bowl. Stir and push on the solids with the back of a spatula until all of the liquid has been extracted. This will take a few minutes as the mixture will be thick. Discard the raspberry seeds. Store in the refrigerator for 5-7 days or in the freezer for 2-3 months. Tips Any honey and fruit should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Christmas Mince Pies Introduction & Inspiration Christmas mince pies have always been a staple throughout the festive period in our house, and these ones are no less delicious! These little buns are packed with flavour and real mince as well. I hope they will become a family favourite for you too! X Nic Recipe Overview Preparation Time 30 minutes to 1 hour Cooking Time Less than 30 minutes Serving Size 4 - 5 mince pies (or more depending on your muffin mould size) Ingredients for the Base (Makes 2 x sheets): 105g Pressure Cooked Beef Tripe - warm 75ml Hot Water 45g Oven Roasted Bone Marrow Filling Ingredients: 140g Minced Meat - cooked 50g Oven Roasted Bone Marrow 30g Honey - Local & Organic Topping Ingredients: 1 x Beef Tripe star shape per mince pie (made when following base instructions) Add a lard or tallow Christmas decoration weighing 5g - 10g if desired. Recipe Instructions Base Instructions: Preheat oven to 175c (Fan assisted - for lower and upper shelves) Place all ingredients into a blender and blend for 1 minute or so, until the mixture is smooth. Grease a silicone baking mat with tallow or lard. Pour 100-105ml of the mixture on to a silicone mat on a baking tray and spread out a thin layer of the mixture using a spatula. Repeat the process for the second sheet. Place the baking trays in the oven and cook for 12-14 minutes (check often towards the end of the cooking time). Remove the baking trays from the oven and allow the sheets to cool. Use an 6-8cm diameter round cutter to cut 6-8 circular disks and 2-3 star shapes per Tripe Sheet. Reserve. Place at least 3 circular disks gently one on top of the other into the centre of a muffin tin or paper bun case and press the base and the sides so that the disks take on the desired shape. Reserve the bases in the fridge. Filling Instructions: In a pan, add the minced meat and stir often until cooked. Pour off any excess juices. Allow the minced meat to cool. Scoop out the bone marrow from the bone and place in a separate bowl. Use a fork to break up the bone marrow a little, but not overly so. (We are looking for the bone marrow to retain some texture). Next add the bone marrow mix and honey to the cool minced meat. Use a spoon and lightly combine all the ingredients together and then leave the mixture to cool. Spoon the mixture evenly between the mince pie bases. Add a star shape to the top of each mince pie. Add any additional lard decorations to the top of the mince pies and then place the mince pies back in the fridge for the filling to harden a little before serving. Topping Instructions: Place a star shape on top of the filling mixture of each mince pie and add an additional lard or tallow shaped decoration on top of each mince pie if desired. To make the decoration, Add a little lard to a piece of greaseproof paper (to the size of the pastry cutter shape) and then pop the lard in the freezer for a few minutes to harden, before cutting the shape out with the cutter. Tips Enjoy these mince pies throughout the festive period! Ideally, purchase your meat from pasture raised sources that are Nitrate, Nitrite & Additive Free. 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: PKD (With Allowances) Liver and Egg Sheet Introduction & Inspiration If you're looking for a sheet that can be used for various recipes including lasagna's and rolls, look no further! Liver turns out to be the perfect ingredient as it cooks into a sturdy sheet and yet remains so very flexible. As a little twist to the basic liver sheet, if you tolerate egg yolks well, you can make this slightly modified version by adding egg yolks on top. The sheets are super simple to whip up and don't require much cooking time. I hope you'll enjoy the possibilities that nutrient dense liver and egg sheets can provide to your health in various recipes. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Liver and Egg Sheet Main Ingredients: 200g Veal Liver 95ml Egg Yolk (~6) Salt To Taste Lard for Greasing Recipe Instructions Preheat the oven to 160c (convection - middle shelf). Remove any silvery membrane from the liver if you can (just to make the final mixture smoother), before placing it into a high speed blender with some salt. Blend, until the mixture is nice and smooth. Grease a silicone baking mat (e.g. De Buyer) with lard. Pour the mixture on top of the silicone mat on a baking tray and spread out a thin, even layer of the mixture using a spatula to cover the mat. Place the baking tray in the oven and cook for 3 or 4 minutes. Remove the baking tray from the oven and pour the egg yolk over the top of the liver sheet. Use a spatula to spread the egg yolk evenly over the liver sheet. Place the baking tray back in the oven and cook for a further 10 minutes (check often towards the end of the cooking time to avoid the egg bubbling up too much. You should be able to peel the sides of the sheet up, without any ingredients sticking to the mat). Remove the baking tray from the oven and allow the sheet to cool on the kitchen countertop for 10 minutes or so. If you are not going to be using the liver & egg sheet straightaway, transfer it on to some greaseproof paper and cover. Place it in the fridge. Tips 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. If you do not have any lard for greasing your mat, substitute with tallow. If you do not have any lamb liver, you can certainly use veal or beef liver as well. Use the Recipe Search functionality on the website to discover how to incorporate liver and egg sheets into various dishes. As a slightly variation, you can also make a liver and egg sheet too, if you do ok with egg yolks of course. See my Liver and Egg Sheet recipe for this slightly modified version. To achieve an even thinner sheet, you can also add a small amount of bone broth to make the liver mixture slightly thinner before pouring it on top of the silicone mat. Be sure to add an appropriate amount of fat to accompany your sheet, to achieve a perfect PKD ratio. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Crunchy Lard Spread Introduction & Inspiration Adding a few pork crackling crumbs to any dish can always be a good idea and I am pleased to say that this spread is no exception. The pork crackling crumbs add a new dimension to the deliciously creamy Eskimo Kitchen lard. Try adding this spread to sandwiches or 'bread' to add some extra texture and flavour. I hope you'll enjoy this one. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size 100g Pot of Crunchy Lard Spread Main Ingredients: 80g Lard 15g Eskimo Pork Crackling Crumbs (or homemade version) 5g Honey (Optional) Recipe Instructions Mix all the ingredients together in a small glass bowl. Use a spatula to add the mixture into an airtight glass container. Add a couple of extra pork crackling crumbs on top for decoration. Store in the fridge. Tips This spread is delicious used nice and cold from the fridge. 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 Lard and Pork Crackling - Air Fryer recipe for instructions on how to make your own homemade pork crackling and crumbs. 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 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. Use the Recipe Search functionality on the website to discover how to incorporate Crunchy Lard Spread into various dishes. 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) 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 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 Brain Mayonnaise Version Eskimo Pork Crackling Version Bone Marrow Version Veal Heart Version Egg Yolk Version Lamb Kidney Version + 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

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

Regime Type: PKD (With Allowances) Heart Shaped Sponge Cake Introduction & Inspiration 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. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Heart Shaped Sponge Cake Main Ingredients: 1 x Basic Tripe Sponge Base (Heart Shape *) 95ml Creamy Dessert Sauce 45g Crispy Parma Ham Flakes 65g Fresh Strawberries - Sliced Garnish (optional) Grated 'Chocolate' Shapes Recipe Instructions Make the basic tripe sponge base (heart shape) as per the recipe instructions. Once cooked, allow to cool down completely on the kitchen countertop. Once the sponge is fully cool, add the creamy dessert sauce to the top of the sponge base. Use a spatula or angled icing spatula to spread the mixture evenly over all of the sponge base to form a nice thick layer. Distribute the crispy Parma ham flakes evenly over the top of the creamy dessert sauce. Slice the tops off the strawberries and then cut little V shapes in the top of the strawberries, so that when you slice them up they resemble hearts. Place the strawberry hearts on top of the cake and grate a little 'chocolate' over the top (optional). Place the cake in the fridge until ready for serving. Tips *Depending on the size of your silicone heart mould, you may need to double the Basic Tripe Sponge Base recipe mixture ingredients. Also, if you're not a fan of tripe, the basic sponge base can be made by simply substituting the tripe ingredients with pulled pork leftovers or indeed veal heart etc. 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. Be sure to use free range, organic eggs to prepare your sponge base. 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 ). For a slightly sweeter sponge cake, keep the honey in the basic sponge base recipe as well as in the creamy dessert sauce. If you're wanting more of a savoury sponge cake version, simply make the creamy dessert sauce and the basic tripe sponge base without honey. You can also swap out the fruit for slices of smoked sausage. 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 Basic Tripe Sponge Base and Creamy Dessert Sauce recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate basic tripe sponge base into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Crackling Introduction & Inspiration Beef Crackling is such an amazing by-product of making tallow. These delicious and nutritious nuggets of goodness are so satiating and can be enjoyed as-is, or used in a variety of different ways in recipes. You will love making your own beef tallow, just to appreciate these yummy treats! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 215g Beef Crackling (made from rendering 900g Beef Suet) Main Ingredients: 900g Beef Suet Fat Salt To taste Recipe Instructions Instructions using an Air Fryer Chop the beef suet fat into 4-5 cm cubes approximately. Place the cubes in the basket of an air fryer. Air fryer the cubes, stirring periodically until the cubes reduce in size and most of the fat is rendered. Below are some rough guidelines to use when melting your beef suet ( based on the Ninja Tendercrisp machine on the Air Crisp setting): Temperature Setting 185c - cook for 10 minutes Stir Temperature Setting 190c - cook for 8 minutes Stir Temperature Setting 190c - cook for 5 minutes Stir Temperature Setting 185c - cook for 2 minutes Once the Beef Crackling is done to your liking, carefully remove the crackling with some kitchen tongs, and place them into a glass bowl. If you like these with a touch of salt (depending on what recipes you will be using them in), now is the perfect time to add some while they're warm. Once the Beef Crackling has cooled down, it can be stored in the fridge for several days (although I have found that it doesn't last that long!). Tips If you do not have an air fryer, don't despair. You can simply melt the Beef Suet cubes in a large pot on the stove. It will take a little longer, but the results are well worth the effort! While it can be tempting to add salt to the beef crackling cubes while it is cooking, I tend to only salt my beef crackling once I have removed it from the air fryer, since I want the tallow I am making to be as pure as possible and without any added salt. Beef Crackling can be used as your fat accompaniment for many recipes, as a change from other animal fats. Check out my Beef Crunchies recipe for ideas on how to use this wonderful Beef Crackling. Ideally, purchase your beef suet from pasture raised animals. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. 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 Not available yet....

Regime Type: Without Eggs, PKD (With Allowances) Beef Tripe 'Cheesecake' Filling - Sweet Introduction & Inspiration This 'Cheesecake' filling is lovely and smooth. It’s creamy with a taste that’s reminiscent of milk. For me it has an almost perfect 'cheesecake' filling texture, while being totally dairy free. It's an ideal way to whip up some of those old childhood classic desserts such as Cheesecake, with ingredients that won't compromise your health. X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The 'Cheesecake' Filling needs to be placed in the freezer for at least 24 hours once made) Cooking Time - Serving Size 1 x 200g Beef Tripe 'Cheesecake' Filling - Sweet Main Ingredients: 100g Pressure Cooked Beef Tripe 75ml Bone Broth 40g Oven Roasted Bone Marrow 15g Honey - Local & Organic Recipe Instructions Place all the ingredients (with the exception of the honey) into a pan on low heat, and stir until the bone marrow has rendered a lot of it's fat. Pour all the ingredients into a high speed blender container. Add the honey to the blender container, screw the lid on and blend all the ingredients until nice and smooth. Pour the mixture into a Ninja Creami Pot and freeze for 24+ hours. Remove the Ninja Creami Pot from the Freezer and use the 'Light Ice Cream' function to prepare the 'Cheesecake' filling. (To Note: This may take 4 or even 5 blends until a good consistency is reached, so be patient). Once the 'Cheesecake' filling consistency is to your liking, it's ready to use in a variety of recipes, and will keep it's consistency in the fridge. If you are not using the 'Cheesecake' filling immediately, store it in an airtight container in the fridge. Tips Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey should be local and organic and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Beef Tripe - Pressure Cooker and Bone Broth - Pressure Cooker recipes for instructions on how to make these. Check out my Birthday 'Cheesecake' recipe for ideas on how to use your 'Cheesecake' Filling. If you do not happen to have a Ninja Creami device, then all is not lost. You s hould still be able to make this 'Cheesecake' filling. You will simply need to remove the pot from the freezer and allow the contents to soften sufficiently, before giving it a good mix up to get the consistency you're looking for. Video Not Available Yet....

Regime Type: PKD (With Allowances) Raspberry Mayonnaise Introduction & Inspiration Creamy Bone Marrow Mayonnaise is already magical, but add some deliciously fresh raspberries to the mix and it takes on an even more amazing flavour! The colour is nice and vibrant for moments when you are looking to have your condiments really stand out visually and provide an extra boost of flavour to a dish. I hope you'll enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size 111g Pot of Raspberry Mayonnaise Main Ingredients: 45g Raspberries - Fresh 70g Creamy Bone Marrow Mayonnaise 1 x Raspberry (decoration - optional) Recipe Instructions Add the bone marrow mayonnaise and raspberries to a medium glass bowl. Use an electric hand whisk to whisk the raspberries and creamy bone marrow mayonnaise well together until it's nice and smooth. Use a spatula to add the raspberry mayonnaise to an airtight glass container. Pop a fresh raspberry on top of the mayonnaise for decoration (optional) and store the mayonnaise in the fridge until you are ready to use it. Tips Be sure to use free range, organic eggs in your creamy bone marrow mayonnaise. 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 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 Creamy Bone Marrow Mayonnaise recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Raspberry Mayonnaise into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Beef & Liver Casserole Introduction & Inspiration During these cold winter months, a good nutrient dense casserole packs in a lot of flavour and is particularly satisfying! This comforting Beef & Liver Casserole is a perfect winter warmer. The creamy mash layer on top is a wonderful accompaniment that I am sure you'll enjoy. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Dish (makes 2 good sized servings) Ingredients for the Base : 250g Minced Meat 70g Veal Liver (chopped into little cubes) 15ml Bone Broth 55g Oven Roasted Bone Marrow (scooped out of the bone) 55g Tallow Salt To Taste Ingredients for the 'Mash' Topping: 150g Pressure Cooked Beef Tripe 100ml Bone Broth (or Hot Water) 85g Tallow - softened Salt To Taste Ingredients for the Topping Decorations: Sprig of Parsley (for decoration - Optional) 5 g Crispy Parma Ham Flakes 3 x Christmas Shapes made out of Beef or Tripe Sheets 1 x Red Dot (Raspberry Jelly - Optional) Tiny dots of cooked egg white & yolk (Optional - to decorate the Christmas shapes) Recipe Instructions Instructions for the base: Chop the liver into small cubes and then place in a medium sized pan with the minced meat and the bone broth. Place on a medium heat and cook until the meat is cooked, stirring often. Check to see if any salt needs adding. If so, add and stir in well. Pour the cooked mixture into an adequately sized serving dish. Instructions for the topping: Place the beef tripe in a high-speed blender with the bone broth (or hot water) and touch of salt. Blend until the mixture is smooth, and then pour the mixture into a glass bowl. At this point add the softened tallow and use an immersion blender to cream the tallow with the beef tripe mixture. Perform a taste test to see if any additional salt is required (add if necessary and mix again). Scoop the beef tripe 'mash' on top of the meat and use a spatula to spread evenly to cover the meat. Use a fork and add a few swirl patterns to the top of the 'mash' if desired, along with a sprig of parsley and the Crispy Parma Ham Flakes and Reindeer shapes. Enjoy warm or allow to cool, then place in the fridge until ready to serve. Tips Check out my Bone Broth - Pressure Cooker, Beef Tripe - Pressure Cooker, Crispy Parma Ham Flakes, Beef Crackling and Oven Roasted Bone Marrow recipes for instructions on how to make all of these. If you do not have any liver on hand, then some added sausage (Nitrate, Nitrite & Additive Free) is a perfect substitute and gives the dish a lot of wonderful added flavour. Ideally, purchase your meat, 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 fruit or herbs should be of organic quality, and are only recommended 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) Oxtail Soup Introduction & Inspiration This is such a lovely, rich and filling soup. It is full of nutrient dense ingredients that will leave you satiated for hours. It's super quick to make and so satisfying to eat. What could be better! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Makes: 1 x Serving Main Ingredients: 85g Oxtail Leftovers 100ml Oxtail Cooking Juices or Bone Broth 25g Fried Pork Back Fat - cut into small strips Salt to Taste Recipe Instructions Follow the Oxtail - Slow Cooker as well as Bacon and Bacon Fat - Smoked recipes as per the instructions. Place the fried pork back fat pieces on a chopping board and chop into little strips or cubes. Reserve. Add the shredded oxtail to a pan, together with the oxtail cooking juices (or else bone broth). Warm the soup gently on a low heat, until it's the perfect temperature for you. Perform a taste test to ensure the mixture has enough seasoning. If need be, add a touch of salt and mix. Pour the soup into a serving bowl and top with the fried pork back fat bits scattered on top. Enjoy! Tips 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 Oxtail - Slow Cooker, Bacon and Bacon Fat - Smoked recipes for instructions on how to make these. Garnish the soup with a little fresh dill or parsley as well if you wish, or even some Crispy Parma Ham Flakes. Remember that 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. Serve the soup nice and hot on a cold winter's day or whenever you want a nutrient boost! Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Christmas Cookies Introduction & Inspiration These little cookies are ideal for when you are looking for a tasty treat, that provides a good boost of energy. I hope you enjoy them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Serving Size 8 Cookies Main Ingredients 70g Pressure Cooked Beef Tripe 50g Minced Meat - cooked & warm 60g Oven Roasted Bone Marrow (scooped out of the bone) warm 25g Cooked Parma Ham (roughly chopped) 35g Honey - Local & Organic Decoration 1 x Raspberry or blueberry per cookie (optional decoration) 10g Beef Crackling (optional decoration) Recipe Instructions In a food processor, blend the pressure cooked beef tripe until very fine, like paste in texture. Next add to the food processor the warm cooked minced meat, the warm bone marrow and the honey. Blend until all the ingredients are well mixed in. Finely add the cooked Parma Ham and simply use the Pulse button to quickly blend for a couple of seconds, so that the Parma Ham bits are not too small. Cover a baking tray with greaseproof paper. Divide out the mixture evenly into 8 balls and space them out on the baking tray. With your hands press down on each ball to flatten into a circular cookie shape (or use a small circular pastry cutter for more accuracy). Allow the cookies to cool, before placing them in the fridge to harden a bit. Decorate each cookie with a raspberry or blueberry and bits of beef crackling if you wish. Tips Place the cookies in the freezer briefly for a chewier version. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. 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: PKD (With Allowances) Christmas Sponge Pudding Introduction & Inspiration A Christmas dessert that is both delicious and yet effortless to make! Christmas is the season of sharing, and desserts like this are too good not to share with loved ones. It's super simple to whip up, and only comprises a handful of ingredients. I hope you will enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 30 minutes to 1 hour Serving Size 7 x 50ml Ramekins Main Ingredients 100g Pressure Cooked Beef Tripe 45g Lard or Tallow 40g Honey 120ml Warm Water 4 Egg Yolks Optional Toppings Seasonal Berries Recipe Instructions Preheat the oven to 150c. In a pan on low heat, add the beef tripe, the lard or tallow and the water. Once the lard or tallow has melted, then allow the mixture to cool. Transfer the mixture to a high speed blender. Blend for a good 1 -2 minutes until the mixture is really nice and smooth. Meanwhile, in a bowl whisk the egg yolks well with the honey for 2-3 minutes. Pour the blender ingredients into the bowl and whisk all together for a few minutes. Pour the mixture into 7 ramekins or muffins pots. Add the ramekins to the bottom of a deep baking pot. Pour in boiling water into the pot (be careful not to splash any water into the ramekins) so that the water goes about 1 inch up the side of the ramekins (a bain marie - hot water bath). Place the lid on top of the pot. Place the pot into the middle shelf of the oven and cook for 30-35 minutes. Remove the pot from the oven and leave to cool for a couple of hours before serving the sponge puddings. Tips Feel free to decorate the tops of the puddings with a few seasonal berries just before serving. You could also grate some beef crackling on top for a little crunch. 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. 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....