Regime Type: Without Eggs, PKD (With Allowances) Blackberry Coulis Introduction & Inspiration This is a wonderful coulis to make as the colour is extremely vibrant and the flavour of the blackcurrant is delicious! A small amount goes a long way in fact and so it's ideal for drizzling over homemade ice cream or paired with certain meats like oxtail for example. Give it a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 265ml Blackberry Coulis Main Ingredients: 270g Blackberries 85ml Bone Broth 20g Honey (optional) Recipe Instructions Wash the blackberries under running water. Combine the honey, bone broth and blackberries in a pan and cook on low-medium heat, with a lid, until the honey is all melted and the fruit is soft (10 - 15 minutes). Stir occasionally. Place the mixture into a blender and blend until the mixture is smooth. Pour the mixture through a fine-mesh strainer set over an airtight glass container. 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 seeds. Once the blackberry coulis has cooled, place the lid on the container and store in the fridge. Tips If your blackberries are nice and ripe then it may well not be necessary to add a lot of honey. Perform a taste test first. 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. To make Blackcurrant Juice, simply mix in some additional warm bone broth at the end, until you achieve the desired consistency. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Crackling Crumbs Introduction & Inspiration Pork crackling crumbs are just so delicious and can be used to sprinkle over different dishes, as well as form an integral part of your recipes. They provide colour, flavour and crunch to enhance your culinary delights. I hope you'll try making them! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: Ideally freeze your pork crackling overnight so that it's nice and chilled) Cooking Time N/A Serving Size 100g Pork Crackling Crumbs Main Ingredients: 100g Pork Crackling Recipe Instructions Make the Pork Crackling as per the recipe instructions. Place the pork crackling in the freezer (ideally overnight) to ensure the pork crackling is nice and chilled before turning it into crumbs. Pour the desired quantity of the pork crackling in a small mini-blender, and pulse the ingredients until the pork crackling resembles crumbs. Your Pork Crackling Crumbs are now ready to use. 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 Lard and Pork Crackling recipe for instructions on how to make pork crackling. Use the Recipe Search functionality on the website to discover how to incorporate pork crackling crumbs into various dishes. If the pork crackling is not sufficiently chilled, when you blend it, it will likely turn into a delicious paste, but not the crumb effect we are looking for in this recipe. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Whipped Bone Marrow Introduction & Inspiration Bone Marrow is extremely nutritious, it contains all the nutrients and substances that the body uses to build, repair, and maintain our living bones and connective tissues. It's great as-is, but when whipped up into a creamy texture it's even more wonderful! Whipped Bone Marrow is particularly versatile for so many recipes and has a lovely look and feel to it as well. It can be piped as a topping or can be added to soups to give them a wonderful creaminess, and so much more! I hope you will give this recipe a try and discover for yourself the many wonders of Whipped Bone Marrow. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 70g Whipped Bone Marrow Main Ingredients: 70g Oven Roasted Bone Marrow Recipe Instructions Pre heat the oven to 200c. Roast the marrow bones in the oven in a baking dish at 200c for 25 minutes. Remove the dish from the oven and allow the bones to cool down a little. Scoop the marrow out of each bone and place it in a glass bowl. Let the marrow cool in the glass bowl on the kitchen counter until it's almost at room temperature. Use a hand whisk to whip the bone marrow to your desired consistency ( This may take up to 10 minutes, and can involve an initial whip up, followed by placing the bowl 5 minutes in the fridge to become a little firmer and then another good whip up, until soft peaks start to form). Once the Whipped Bone Marrow is a good consistency, it's ready to use straightaway in recipes or can be covered and placed in the fridge until you need it. Tips Check out my Braised Beef Cheek – Slow Cooker, Sausage Soup, Beef Tongue and Sausage Soup as well as Oxtail and Sausage Soup recipes for ways to use your Whipped Bone Marrow. Depending on the quantity of Whipped Bone Marrow required, the number of marrow bones to use will vary. Try adding a dash of honey for a hint of sweetness to the bone marrow or else a sprinkle of salt for use in more savoury recipes. Try and source good quality bones from pasture raised animals. Any leftover whipped bone marrow should be covered with clingfilm or placed in an airtight container and stored in the fridge and ideally consumed within 2-3 days. 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: PKD (With Allowances) Hearty Lamb Burger Introduction & Inspiration This burger was simply divine! It was juicy, tasty and satisfying all at the same time. The beef and heart burger patty tasted so good on the flat bottom lamb muffins. It's everything you could possibly desire from a burger, as well as being healthy and nutritious! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Hearty Lamb Burger Main Ingredients: 2 x Flat Bottom Lamb Muffins 1 x 147g Beef and Heart Burger Patty 15g Beef Crackling - sliced* Salt To Taste Recipe Instructions Pre heat the oven to 160c. Once the oven is up to temperature place the Beef and Heart Burger Patty into a shallow dish and set it on a baking tray. Cook the patty in the oven for 23 minutes. Meanwhile, chop the beef crackling into slices and place it in a small ramekin. Once the patty has finished cooking, briefly remove the baking tray from the oven, and add the 2 flat bottom muffins as well as the beef crackling to the tray. Add the baking tray back to the oven, and cook for an extra 2 minutes. Check the patty is cooked to your desired level of doneness and then remove the tray from the oven. Add a muffin to the centre of a warm serving plate and use a spatula to place the burger patty on top of the muffin. Add the warm beef crackling slices and top the patty with the remaining muffin to form your hearty lamb burger. Enjoy tucking into this delicious burger. Bon Appetit! Tips 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 Flat Bottom Pork Muffins, Beef Crackling and Beef and Heart Burger Patties for instructions on how to make all of these. *The burger patties cook up really well in the oven. Approx. 10ml fat will be rendered during the cooking process. Reserve the cooking juices for another recipe and simply add the beef crackling on top of your burger to retain a good PKD ratio. If you don't have any beef crackling available, then simply use pork back fat, lard, tallow, bone marrow or another animal fat to ensure a good PKD ratio of meat to fat. Try this burger out on the flat bottom pork muffins too! Be sure to use free range, organic eggs to prepare your flat bottom muffins. 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: Without Eggs, Strict PKD (No Allowances) Crispy Parma Ham Flakes Introduction & Inspiration Crispy Parma Ham Flakes take no time to make, and yet provide so much flavour to your recipes. They are extremely versatile and can be ground into a fine powder similar to flour, or simply kept as bigger flakes for coating or incorporating into your favourite meals and desserts. I hope you will find them a handy addition when creating your culinary delights. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 100g Crispy Parma Ham Flakes Main Ingredients: 100g Crispy Parma Ham Recipe Instructions To Make Crispy Parma Ham Flakes, simply place your desired amount of Crispy Parma Ham into a glass container. Use a rolling pin or a pestle to crush the Crispy Parma Ham into larger or smaller flakes (depending on your needs). Add a lid to your container and store the Crispy Parma Ham Flakes in the fridge while you're ready to use them. Tips If you are looking for very fine flakes, then I would suggest using a high speed blender or something like a portable coffee bean grinder. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Use the Recipe Search functionality on my website to discover how to incorporate these amazing and flavoursome Crispy Parma Ham Flakes into your recipes. If you are looking for very fine flakes, then I would suggest using a high speed blender or something like a portable coffee bean grinder to achieve the desired consistency. 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) Bone Marrow and Greaves Spread Introduction & Inspiration This combination arose unexpectedly as I ran out of greaves pâté! Visually, this spread reminds me of a relish when warm, providing some lovely flavour to various dishes and has a slight crunchiness to it from the greaves. It's a great savoury spread, to accompany burgers or 'bread' and is equally delicious with a touch of raspberry. X Nic Recipe Overview ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us. Recipe Instructions ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us. Tips ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us. Video ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us.

Regime Type: Without Eggs, Strict PKD (No Allowances) Bone Marrow Liquid and Crumbs Introduction & Inspiration Once you have oven roasted your bone marrows, you can make bone marrow liquid in addition to bone marrow crumbs. I tend to do this when I am looking to have my bone marrow liquid nice and clear with no little bits in (to make 'chocolate' and ice cream for example). By performing this extra step, you will be able to render off a little extra fat from the bone marrow before sieving it and removing any remaining little bits with a cheesecloth. The result is a delightful liquid that is ready to be used in numerous different ways in recipes. It's the equivalent of liquid gold! What will become of the bone marrow crumbs you ask? I find these are great to add into dressings (like the Creamy Crumble Dressing) and also when making little buns. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 150ml Bone Marrow Liquid 37g Bone Marrow Crumbs Main Ingredients: 187g Oven Roasted Bone Marrow Recipe Instructions Make the oven roasted bone marrow as per the recipe instructions. Remove them from the oven and allow them to cool a few minutes. With a pair of oven gloves, hold the bones and scoop the bone marrow out of each bone over a medium sized pan. (To Note: Place all the empty bones on a plate and once cool, place the bones in a freezer safe container, to make bone broth with later). Place the pan on low-medium heat and cook for approx. 5 minutes to render a little more fat from the bone marrow. Stir regularly. Place a fine meshed sieve over a glass container. Carefully pour the bone marrow from the pan into the sieve. The liquid fat will drain through the sieve into the container. What remains in the sieve are the bone marrow crumbs. Use a spatula to press down on the bone marrow crumbs to extract any remaining liquid fat from the bone marrow. Once there is no further fat falling into the glass container, use the spatula to place the bone marrow crumbs that remain in the sieve, into an airtight glass container. Repeat this process until all the bone marrow in the pan has been poured into the sieve. Allow the bone marrow crumbs to cool down in the container, before placing the lid on the container and storing it in the fridge. To Note: The bone marrow liquid in the glass container can be poured through a cheesecloth into an airtight glass container. This will remove any finer bits still present in the bone marrow liquid that the sieve didn't catch. Allow the liquid to cool down, before placing the lid on the container and storing it in the fridge. Tips Ideally, purchase your meat, fat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Oven Roasted Bone Marrow recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate bone marrow liquid and crumbs into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Oxtail Munchies Introduction & Inspiration These little buns are packed with flavour and nutrients. They hold their shape well, and yet have a nice soft interior. They have a great PKD ratio as well. Who knew that oxtail could marry so nicely with sour cherries! They are ideal as a healthy light meal when you're on the go, especially while out hiking or on a day trip. I hope you'll give them a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 4 x Oxtail Munchies (Mould Tray 5cm diameter, 2cm deep) Main Ingredients: 95g Oxtail Leftovers 40g Beef Crackling 10g Dried Sour Cherries - finely chopped Lard (for greasing) 10g Honey (optional) Decoration (Optional): 5g Dried Sour Cherries 4 x Mini Lard Circles Sprig of Mint Recipe Instructions In a pan on low heat, add the oxtail leftovers and warm them up a little. Once the oxtail is warm, place it in a mini blender, together with the warm beef crackling and the sour cherries (if you have not just made the beef crackling, then heat it up first too). Blend the mixture until the beef crackling is reduced to small bits and all the ingredients are well combined together. Place the mixture from the blender into a bowl. If you would like a slight sweetness to the buns, add a little honey (optional) and mix in. Grease 4 of the small circular holes of a silicone baking mould with the lard. Use a spatula and divide the mixture equally between the four holes, and then use the spatula to smooth the tops of each bun off. Decorate the tops of each bun with sour cherries and little circles of lard (optional). Once the mixture has fully cooled, cover the tray with clingfilm and place the Oxtail Munchies in the fridge, to set fully. Once the Oxtail Munchies have set, remove them from the silicone mould, place them on a serving plate and enjoy! Any leftovers can be stored in an airtight container in the fridge. Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. These buns taste great both savoury and slightly sweet. They are also really handy for taking on picnics or while out hiking and can be made slightly smaller for a good party food option. Any fruit or honey 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 Oxtail - Slow Cooker and Beef Crackling recipes for instructions on how to make these. Video

Regime Type: PKD (With Allowances) Bacon Mayonnaise Introduction & Inspiration This bacon mayonnaise is super delicious with a smoky flavour from using the Smoked Mangalica Kolozsvari bacon. It has a slight sweetness if you add a tiny amount of honey, but more than anything it's extremely moreish. It tastes great on pizza bases, on top of meat or with scrambled egg yolks. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 95g Pot Bacon Mayonnaise Main Ingredients: 135ml Bacon Fat 2 eggs (yolks) Salt To Taste 5g Honey (Optional) Recipe Instructions Make the Bacon Fat as per the instructions and allow the bacon fat to cool on the countertop, while still remaining a liquid (stir from time to time to check it is not getting hard). Reserve. Place the egg yolks in a tall glass jar with a reasonable sized opening (if you plan on using an immersion blender), or a large bowl (if you are just going to whisk the mixture by hand). Add a touch of salt to the egg yolks and then use an immersion blender or whisk to give the egg yolks a good mix. Add the bacon fat drop by drop for the first few minutes. Gradually pour tiny amounts of the bacon fat into the container and continue blending until the mixture starts to thicken. As the mixture begins to thicken and more of the bacon fat has been added, you can start to add the fat more quickly while still a little runny since the bacon fat will harden further in the fridge. At this point you can add in the honey (optional) or any other extras should you wish (like Parma Ham or dill) and combine well. Pour the bacon mayonnaise into a lidded glass jar and place in the fridge. Use within 3-4 days (Trust me, this won't be a problem as it's delicious and can be used for numerous recipes). Tips Check out my Bacon and Bacon Fat - Smoked recipe for instructions on how to make the Bacon Fat. If your mayonnaise does happen to turn on you, it is possible to rescue it by starting again in a clean bowl, and beating the curdled sauce, spoonful by spoonful, into the new mixture. I have also found that if you transfer the mixture into another glass bowl and use a regular whisk, that it can be salvaged as well. 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 ). Remember that the bacon fat will harden when you place the mixture in the fridge, so it's best to make the mayonnaise slightly on the runny side so that it is a good consistency for spreading. You can use eggs that are 'soft' boiled for your mayonnaise should you prefer: Soft Boiled Egg Yolks Fill a small pan to 3/4 full with water. Place the pan on a medium-high heat until the water is boiling. Once the water is boiling, lower in 2 eggs and boil for 4-5 minutes. Remove the pan from the heat and place in the sink, running cold water over the eggs in the pan. Once the eggs are cool enough to hold carefully crack the eggs and remove the yolk delicately from the egg. Any honey should be of organic quality, and is only recommended for those who have recovered from any kind of health condition. Video Not Available Yet....

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

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef With Liver Flakes Introduction & Inspiration Beef With Liver Flakes are both nutrient dense and so simple to whip up. They are extremely useful for coating food (as a substitute for flour), the flakes act as a great thickener in recipes and can be incorporated into many main meals or dessert mixtures or buns. They add extra flavour and can be blended to whatever flake size requirements are needed. It's also a great way of getting a touch of liver into your dishes, in a novel way. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 130g Beef With Liver Flakes Main Ingredients: 2 x Beef With Liver Sheets Recipe Instructions Make the Beef With Liver Sheets as per the recipe instructions. Roughly tear up your beef and liver sheets into a food processor, and then place the lid on the processor and set it on high speed for 20 - 30 seconds, or until you achieve the desired flake size. Pour the Beef With Liver Flakes into an airtight container if you are not using them straightaway, and store in the fridge. Your Beef With Liver Flakes are now ready to use. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Beef With Liver Sheets recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate these wonderful flakes into various dishes. Video Not Available Yet....

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

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Joint - Oven Roasted Introduction & Inspiration Roasting a joint of beef in the oven is a delightful culinary adventure. Within moments, you’ll be greeted with succulent, moist beef infused with flavorful cooking juices. This dish transforms into a sumptuous Sunday Roast, perfect for those who still cherish this tradition. Whether you prefer your roast beef medium rare or well done, both options promise juicy, satisfying bites. And don’t forget the delightful twist of smoked bacon—it’s a true treat! Bon appétit! Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 1 x 663g Beef Joint - Oven 68ml Cooking Juices 64g Eskimo Mangalica Smoked Kolozsvari Bacon Fat 127g Eskimo Mangalica Smoked Kolozsvari Bacon Main Ingredients: 762g Joint of Beef (with pork fat round it and butcher's twine removed) 200g Eskimo Mangalica Smoked Kolozsvari Bacon 15ml Lard or Bone Marrow - melted Salt To Taste Recipe Instructions Pre-heat the oven to 180c - Convection. Remove the joint of beef from the fridge and place it in a roasting tin (ideally 30 minutes before cooking). Cover the beef with the melted lard or bone marrow and sprinkle a little salt all over the beef. Insert a digital probe into the beef, positioning the tip right in the centre. This will allow you to monitor the internal temperature of the beef without opening the oven. Cut the smoked bacon into slices on a wooden chopping board (you may need to cut the slices in half). Lay the slices over the top of the joint of beef so that the meat is completed covered. Add the roasting tin to the oven. Cook until the internal temperature is how you like it. I set the digital probe to 57c (for medium) or 60c (for medium - well done) since as the meat rests the heat will rise and continue to cook for a few minutes so you have to stop the cooking process prior to your desired doneness. Once cooked, transfer the beef onto a wooden chopping board and allow the meat to rest for 15-20 minutes. Pour all the juices from the roasting tin into a jar (if not serving straightaway) or else pour the juices into a pan and bring it to a boil over a low-medium heat. Cook, until the juices have reduced to the desired consistency for the sauce reduction. Test the sauce and add any additional seasoning as required. To serve, slice the meat. Place the beef onto serving plates (or a serving platter) and drizzle over some of the reduced down cooking juices. To ensure a good PKD meat : fat ratio, add some whipped tallow or other PKD fat of your choice. Enjoy! Tips For a delicious sauce, once you have reduced down the cooking juices add some warm oven roasted bone marrow to the pan to have a good PKD ratio. Once nice and hot, use a stick blender to froth up the mixture and turn it into a nice frothy, delicious sauce. Ideally use a snug fit roasting tin (i.e. that is only slightly bigger than the joint of beef so that everything stays juicy). Try and purchase all 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. Remove the roast from the heat when it's 5c less than your desired temperature. If you do not have any lard or bone marrow handy, then you can also use tallow. 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. Why not use any leftover roast beef to make some delicious Roast Beef & Smoked Bacon Sandwiches. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Lamb Kidneys in Blankets Introduction & Inspiration Lamb kidneys in blankets is simply another fun way to eat lamb kidney. They are nutrient dense, taste delicious and hold together really well. Admittedly they are a little unusual looking (with an almost heart shaped appearance), but different is good, especially when it comes to nourishing our bodies! x Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 Minutes Serving Size 4 x Lamb Kidneys in Blankets Main Ingredients: 120g Lamb Kidneys 20g Eskimo Mangalica Smoked Dwarf Sausage 40g Lard Back Fat Salt To Taste Sauce Idea 50ml Lamb or Oxtail Cooking Juices 1/2 Tsp Smallholder's Blueberry or Raspberry Honey (Optional) Recipe Instructions Pre heat the oven to 175c. Wash or soak (30 minutes prior to cooking) the lamb kidney's under running water to remove any bitterness. Slice the kidneys in half and snip out the tight white core with a sharp knife and/or kitchen scissors. Chop the sausage into 4 even slices, and slice the lard back fat thinly into 4 long and narrow even strips. Grease a deep sided porcelain dish (large enough to fit 4 lamb kidneys in blankets inside). Take a half of lamb kidney and place a slice of sausage in the centre of the inner side of the kidney. Place the back fat in the centre, on top of the lamb kidney half, and roll the back fat around the entire half of the lamb kidney like a blanket. Place the lamb kidney into the greased dish. Proceed in the same way to make the other 3 lamb kidneys in blankets. Place the dish into the centre of the oven and cook for 15 minutes. Once cooked, switch off the oven and add a serving plate to the oven to be warming. While the lamb kidneys are cooking, add the lamb or oxtail cooking juices to a pan. Cook on medium-high heat for 5 - 6 minutes, or until the liquid reduces down to a nice flavourful sauce. Keep an eye on the liquid to ensure it doesn't bubble up into nothing! At the end of cooking, turn off the heat and add the honey to the pan (if using) and stir in well ready to serve. Remove the dish with the lamb kidneys as well as the serving plate, from the oven. Use a spatula to place the lamb kidneys in blankets in the centre of the serving plate and drizzle them with the delicious sauce. Enjoy your meal! 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. Check out my Lamb - Slow Cooker and Oxtail - Slow Cooker recipes for instructions on how to make these. If you're not able to eat pork fat for any reason, slice some thin strips of beef suet. Try and ensure the lard strips are thin and narrow enough to be able to easily roll them around the centre of the kidney halves. As they cook the kidney should curl a little and start to resemble little hearts. Eskimo Smoked Mangalica Dwarf Sausage is a traditional homemade smoked sausage made simply with sea salt and pork, allowing the full flavour of the Mangalica-Duroc pork to shine through. It's also a perfect food for those with allergies or food sensitivities due to the absence of any spices. For best results do not overcook it (it can also be eaten raw). You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Smallholder's Blueberry Honey is an acacia honey flavoured with wild blueberries, with 100% natural ingredients. Wild blueberries 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 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 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: PKD (With Allowances) Basic Pulled Pork Sponge Base Introduction & Inspiration It sounds crazy, but this basic pulled pork sponge base is amazing in terms of its consistency and taste. It's super versatile and so can be used for making many different delicacies, including layer cakes and Swiss roll style cakes too! The beauty of this base is that it can be made both sweet, or simply enjoyed savoury. You get to decide. If you like this sponge base then try out my other varieties too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Basic Pulled Pork Sponge Base (Square 21cm x 21cm) Main Ingredients: 35g Pulled Pork Leftovers 20g Lard 105ml Egg Yolk 20g Honey (Optional*) Salt To Taste Recipe Instructions Pre heat the oven to 160c. Chop the pork into smaller pieces. Place the lard, pork, honey (if using) and salt into a pan on low heat. Stir from time to time until all the fat has melted. Remove the pan from the heat and pour the contents into a mini blender. Add the egg yolk to the blender and blend until the mixture is smooth. Pour the mixture into a lined silicone mould tray. Put the silicone mould tray onto a baking tray and tap the tray a few times against the kitchen top to ensure the mixture is spread out evenly in the mould tray. Place the baking tray in the pre-heated oven for 16 minutes. Check often towards the end to ensure it's not getting overcooked. Remove the tray from the oven, and allow the sponge to rest on the countertop to cool for 5 minutes, before covering with a piece of larger greaseproof paper and then flipping the sponge out onto the greaseproof paper. Carefully peel off the greaseproof paper used during the cooking process. Your basic pulled pork sponge base is ready to use. 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. 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 ). *For a slightly sweet sponge base, add a touch of honey. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Lard and Pork Crackling - Air Fryer recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate basic pulled pork sponge base into various dishes. If you like this sponge base, be sure to check out my other varieties too! The sponge base has a great PKD ratio. Adjust the fat, based on how much raw meat your leftovers represent. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Breaded Liver on Beef Crackling Puree Introduction & Inspiration 'Breaded' liver it is extremely tasty, with an incredible flavour furnished by the oxtail sauce reduction. A wonderful change from other, more bland liver dishes. The breading is provided by a very fine crispy Parma ham powder to give it a nice savoury flavour and the hot beef crackling is blended to a purée consistency with a touch of the rich cooking sauce. It's an ideal combination of flavours, quick to make and perfect for a week night meal to ensure you're getting your regular intake of liver on PKD. I hope you will enjoy making this dish. Please let me know how it turned out for you. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 Minutes Serving Size 1 x 'Breaded' Liver on Beef Crackling Purée Main Ingredients: 140g Veal Liver 125ml Oxtail Cooking Juices (plus 50ml extra for deglazing) 55g Beef Crackling 25g Crispy Parma Ham Powder 10g Lard for coating Garnish: Sprig of Parsley (Optional) 1 tsp Crispy Parma Ham Powder (Optional) Recipe Instructions Pre heat the oven to 80c. Give the veal liver a quick rinse under running water and then pat it dry with a paper towel. Place the liver on a wooden chopping board. Use a pastry brush to coat the veal liver all over with melted lard. Sprinkle the crispy Parma ham powder into a large enough dish ( a similar size as the slice of veal liver). Now use kitchen tongs to dip the liver into the powder until all sides are fully coated. Add any remaining melted lard to the centre of a frying pan on medium-high heat and then add the oxtail cooking juices. Leave the juices to reduce down for 6 or so minutes, stirring occasionally, until it begins to turn into a thicker sauce and bubbles up. At this point you can add the liver to the pan. Cook for 2 minutes on one side, before flipping the liver over with the kitchen tongs and cooking the remaining side for 2 minutes. Add the 'breaded' liver onto a lined baking tray along with a serving plate. Wait for the oven to reach temperature and then turn it off, before adding your tray to the oven . Deglaze the frying pan by adding it back on a medium heat and pouring in the extra oxtail cooking juices, along with the beef crackling pieces. Use a spatula or pastry brush to help loosen the fond. This will create even more flavour for the jus. Once the beef crackling pieces are nice and warm, add them to a mini blender, together with a 3-4 tablespoons of the jus from the frying pan. Blend, until the beef crackling resembles a purée in consistency. Remove the liver and serving plate from the oven. Add the beef crackling purée to the centre of the serving plate in a long strip (roughly the size of the liver slices). Use a knife to cut the liver into thin slices on a wooden chopping board and then using a spatula, carefully transfer the slices on top of the purée. Use a spoon to drizzle your liver with the remaining jus from the frying pan. Top with a sprinkle of crispy Parma ham powder and a sprig of parsley for decoration. Bon Appetit! Tips Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. You can also coat your liver using egg yolk or liver pâté as well for variation. If using eggs, be sure to use free range, organic eggs. If you're not able to use crispy Parma Ham Powder for the 'breading' you can always use Beef Tripe 'Flour' or 'Pulled Pork Flour' or even just grind up some tripe, beef, liver or pork sheets into a fine powder. If you do not have any veal liver available, then use lamb or else beef liver instead. Check out my Crispy Parma Ham Powder, Lard and Pork Crackling - Air Fryer and Oxtail - Slow Cooker recipes for instructions on how to make all of these. If you do not have any oxtail cooking juices, use another type of broth, ideally one that has a lot of flavour. If you like this recipe, why not try out my Breaded Liver With Pulled Pork Sauce too! Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Liver Muffins Introduction & Inspiration This recipe was inspired by a desire to make some colorful looking muffins for parties or other social occasions with friends and family, that would be both visually appetizing and at the same time have a lovely combo of flavours. These Paleolithic Ketogenic Diet (PKD) inspired liver muffins really hit the spot and are packed full of nutrients at the same time! I was really pleased how these muffins turned out, with a multitude of topping options to keep the perfect fat to protein ratio of 2:1 for PKD. I hope you will enjoy them too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 45g per muffin (33g liver 12 g lard or tallow) Makes 11 buns/muffins (may vary depending on size of muffin or bun tray used) Main Ingredients: 370g Veal Liver 130g Lard or Tallow (set aside 55g of fat to decorate the muffins i.e. 5g / per muffin of topping) Salt to Taste Decoration Ingredients Ideas Lard or Tallow Honey (Optional) Oven Roasted Bone Marrow Sausage Pork Greaves/Crackling Recipe Instructions Pre heat the oven to 180c. Use a food processor to blend the liver, lard (75g) and salt (if using) together. Grease a muffin tray and then add in the liver/lard mixture evenly into the moulds. Bake in the oven for 25 mins. Let the muffins cool completely before taking out of the moulds, and then place on a serving plate. Decorate the muffins using approximately 5 g of different fat combinations per muffin (see Decoration Ingredient Ideas, above). 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. Tips These Liver muffins taste amazing, hot or cold. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. If you don't have any veal liver handy then you can substitute with beef liver. Try 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 ). Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Brain Mayonnaise Introduction & Inspiration Discover the creamy delight of a new mayonnaise variation made with brain. Not only does it taste exquisite, but it’s also an excellent alternative for those who can’t tolerate eggs. Packed with nutrients, this simple recipe is a breeze to whip up. As the mayonnaise cools and chills in the fridge, it thickens slightly, achieving the perfect consistency. Use it as a delightful substitute for Philadelphia spread too! For a touch of extra flair, consider adding a touch more water or bone broth to create a slightly runny mayo. The best part? You’re in control! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 100ml Brain Mayonnaise Main Ingredients: 40g Lard 50g Pig Brains - Poached 25ml Water or Bone Broth Salt To Taste Recipe Instructions Prepare the pig brains - poached as per the recipe instructions. Once poached, add the brains to a pan, together with the fat and the water or bone broth and salt. Cook on a low heat for a few minutes until all the fat has melted. Pour the pan juices into a high speed blender and blend until nice and smooth. Pour the contents into an airtight glass container. Once the brain mayonnaise is cool, add the lid and place the pot in the fridge. When you're ready to use the mayonnaise, simply give it a good mix up with a spoon until you achieve the desired consistency. Enjoy! Tips You can also use oven roasted bone marrow if desired. The mayonnaise will be a slightly different colour and set a little harder than the lard in the fridge, but it will still be possible to mix it up into a nice consistency again. Bone Broth can also be used as opposed to water. You can also adjust the amount of liquid, should you wish the mayonnaise to be slightly thicker or runny, depending on preference. The brain mayonnaise is a great way of adding fat to your dishes. For every 10ml of brain mayonnaise used, accompany this with approx.10g of meat for a good PKD ratio. Try 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 brain mayonnaise into various dishes. It's fine to substitute pig brains with veal brains or lamb brains. Video

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

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) Christmas Snowman Introduction & Inspiration When I think of Christmas, I immediately think of the fun times spent building a Snowman and having snowball battles in the garden with family and friends! This Snowman was a pleasure to build and to devour! It is made with a minimum of ingredients that are all very nutrient dense. Enjoy! X Nic Recipe Overview Preparation Time 15 minutes Cooking Time 25 minutes Serving Size 1 x Very Cute Snowman Main Ingredients: 150g Minced Meat 50g Veal or Beef Liver (chopped into small pieces) 15ml Bone Broth 70g Oven Roasted Bone Marrow (scooped out of the bones) 6g Honey - (Optional) 1 tsp Tallow or Lard for cooking 5g Cooked Parma Ham (Decoration - Optional) 3g Raspberry Jelly (Decoration - Optional) 1 x Blueberry (Decoration - Optional) Recipe Instructions Pre heat the oven to 180c. Chop the liver into small pieces. On a low heat, cook the liver in a little tallow or lard. Allow to cool. Divide the minced meat into 1 ball of 100g and another ball of 50g Divide the liver so that 35g fits inside the 100g ball and 15g fits inside the 50g ball of minced meat. Place the balls on a lined baking tray and cook in a preheated 180c oven for 15-18 minutes. Once the balls have finished cooking, remove the baking tray from the oven and allow to cool. Pour 3/4 of the bone broth mixture slowly over the largest meatball and 1/4 of the bone broth over the remaining meatball, before placing in the fridge. Meanwhile in a pan, melt the roasted bone marrow (which has been scooped out of the bones) with the honey (if using) on low. Stir often. Once the bone marrow has melted as much as possible, use a sieve to strain the contents of the pan into a glass jug. Assembly: The initial step will be to coat the meatballs in the bone marrow mixture. To do this you can either place the meatballs directly to the mixture and use a spoon to coat the balls, or you can use a cocktail stick or wooden skewer through the meat, in order to coat the balls. Once the balls have a good coating of the mixture, place them on a sheet of greaseproof paper and place back in the fridge for the coating to harden. Repeat this process, until both meatballs have a good layer of bone marrow on the outside. Once the meatball coating has hardened then you can place the smaller sized meatball (aka the head of the Snowman) on top of the larger meatball (aka the Snowman's body), and transfer to your preferred serving plate. You can now get creative with the Parma Ham to make a hat and hands for your snowman. You can also use a tiny amount of raspberry jelly for the buttons and blueberry for the eyes. If you have any remaining bone marrow, you can also pour around the base of the snowman to represent the snow. Tips Check out my Bone Broth (Pressure Cooker) recipe for instructions on how to make this. Adding a little honey to the bone marrow, while entirely optional, does make the coating slightly less bland. 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. You can further jazz your Snowman up using the different decoration options mentioned in the ingredients section. Ideally, purchase your meat 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 ). Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe Flakes Introduction & Inspiration Beef Tripe Flakes are a wonderful alternative to flour in many recipes and are so versatile when you simply need an ingredient for coating meat, for incorporating into main meal or dessert mixtures or simply for sprinkling on top of recipes to add extra flavour and texture. They are well worth a try, and are full of nutrient dense ingredients. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 130g Beef Tripe Flakes Main Ingredients: 3 x Beef Tripe Sheets Recipe Instructions Make the Beef Tripe Sheets as per the recipe instructions. Roughly tear up your sheets into a food processor, and then place the lid on the processor and set it on high speed for 20 - 30 seconds, or until you achieve the desired flake size. Pour the Beef Tripe Flakes into an airtight container if you are not using them straightaway, and store in the fridge. Your Beef Tripe Flakes are ready to use. Tips Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Tripe Sheet recipe for instructions on how to make this. Video Not Available Yet....