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Regime Type: Without Eggs, Strict PKD (No Allowances) 'Bread' Circles - Oxtail Introduction & Inspiration These little 'Bread' circles made out of Oxtail are perfect for making a quick sandwich while you're on the go! They are not only nutrient dense but they also taste delicious! I hope you will give them a try. I am sure you'll be pleasantly surprised. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 4 x 'Bread' Circles - Oxtail Main Ingredients: 160g Oxtail Leftovers 90g Whipped Bone Marrow 60ml Bone Broth Salt to Taste Recipe Instructions Preheat the oven to 160c. Melt the whipped bone marrow in a medium pan with all the other ingredients. Once the whipped bone marrow has melted, place all the ingredients into a blender. Blend the ingredients for 30 - 60 seconds until smooth. Place a silicone mat on a baking tray with 4 metallic circles (greased on the inside with tallow or lard) on top. Divide the contents of the blender equally between the 4 metallic circles and smooth the circle tops flat with a spoon if need be. Place the baking tray in a preheated oven at 160° and cook for 25 minutes. Use the ‘browning’ option on your oven to brown the 'Bread' Circles for 3-5 minutes (keep an eye on them so that they don't burn!) Remove the baking tray from the oven and allow the 'Bread' circles to cool on the countertop. Once the 'Bread' circles are cool enough to handle, carefully remove the metallic circles from around them. Your ‘Bread’ circles are ready! (If you are not using your 'Bread' circles immediately, then simply place them into an airtight container and store them in the fridge). Tips Check out my Bone Broth - Pressure Cooker, Whipped Bone Marrow and Oxtail - Slow Cooker recipes for instructions on how to make these. 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. As they cool, these 'bread' circles will become even sturdier and are ideal for making sandwiches. Check out my Savoury Brunch Sandwich for just one of the many ways to use these wonderful 'Bread' Circles. 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, Strict PKD (No Allowances) Beef Tripe - Pressure Cooker Introduction & Inspiration As a newcomer to using beef tripe, I wanted to find the easiest and most effective way to prepare it, without spending hours and hours in the kitchen boiling it. Tripe itself when you look at it for the first time is somewhat of a daunting thing and has a little bit of a pong to it! So, to get it ready for use in my recipes I wanted to make the process as easy as possible using a pressure cooker. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Pressure Cooked Beef Tripe Main Ingredients: 1 - 1.5 kg Raw Beef Tripe Salt - several tablespoons Water Recipe Instructions Clean the beef tripe well under running water (or use a combination of rubbing with salt then rinsing under running water) Add the beef tripe to the container of your pressure cooker. Fill the container with water to just cover the beef tripe and add several tablespoons of salt to the container and stir in. Place the lid on the pressure cooker and move the valve to the 'Seal' position. Cook on HIGH pressure for 18-20 minutes, and use the quick pressure release at the end. Remove the pressure cooker lid (once the quick pressure release is complete). Discard the cooking juices. Rinse the cooked tripe under hot water and then drain. From here you can use the pressure cooked beef tripe in a number of different recipes. If you are not going to be using the pressure cooked beef tripe straightaway, then once cooled, place in an airtight container and store in the fridge, or alternatively freeze in small jars so that you always have some on hand for different recipes. Tips Ideally, purchase your meat and offal from pasture raised animals. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out the numerous recipes I have on the website (use the Recipe Search facility) for how to use this wonderful ingredient. I have found that when pressure cooking beef tripe, the volume of tripe that remains after cooking is a lot less by volume (30 - 40% less), so make sure you take this into account. See my section on Tripe Fundamentals for more ideas on cooking with beef tripe. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Blueberry Coulis Introduction & Inspiration This vibrant and versatile Blueberry Coulis is perfect for serving with ice cream, pancakes or layered up in creamy desserts. The use of bone broth instead of just water is also an amazing way to include some extra nutrients. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 160 ml pot of Blueberry Coulis Main Ingredients: 125g Blueberries 100ml Bone Broth 15g - 20g Honey Recipe Instructions Rinse the blueberries under running water. Place the blueberries into a small pan with the bone broth. Cook on low heat and stir regularly. Cook until the blueberries are nice and soft. Remove the pan from the heat and pour the mixture into a high speed blender. Blend well for 20-30 seconds. Perform a quick taste test to see how sweet the mixture is already. Initially add 15g honey and then mix again in the blender. Check the taste and if necessary add a further 5g of honey and check again. Simply add 5g increments of honey each time until you are happy with the sweetness, since the blueberries may already be reasonably sweet if they are quite ripe. Pour the contents of the blender through a fine mesh sieve, into an airtight glass container. This will help ensure no seeds are present in the Coulis. Once the mix has cooled down, place the glass jar in the fridge. Tips Depending on how ripe your blueberries are, you may wish to adjust the honey accordingly. Any fruit and honey 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, Strict PKD (No Allowances) Oxtail - Double Cream Introduction & Inspiration You can obtain the most wonderfully rich cream from whipping oxtail fat! This 'double cream' is perfect when you require a sauce or cream to accompany meat dishes. 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 60ml Oxtail - Double Cream Main Ingredients: 60ml Oxtail Fat Recipe Instructions Melt the Oxtail Fat on a low heat in a small pan. Once the oxtail fat has melted, pour the liquid fat into a medium sized glass bowl and allow it to cool slightly before placing in the fridge for 30 minutes. Remove the bowl from the fridge and use an electric hand whisk to whip the oxtail fat into a 'Double Cream' like consistency. Once you are happy with the texture, cover the glass bowl with some clingfilm and place the bowl in the fridge until you are ready to use it. Tips Check out my Oxtail - Slow Cooker recipe for instructions on how to make oxtail fat. The Oxtail 'Double Cream' will become a little more solid when left in the fridge. Simply use a spoon and give this a quick mix up to obtain the 'double cream' consistency once more. Adding a touch of honey to the oxtail fat prior to whipping it up creates such a delicious flavour and really emulates double cream. Ideally, purchase your meat and animal fats from pasture raised animals that are Nitrate, Nitrite & Additive Free. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Raspberry Crispy Wafers Introduction & Inspiration Raspberry Crispy Wafers have a nice subtle hint of raspberry to them, and are so simple to whip up. They can be useful as a basket/bowl to place desserts or other ingredients into, as rolls or as a wafer accompaniment for various dishes. The texture is also super fine like Filo Pastry, so they add a delicate, crispy touch to other recipe ingredient textures. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Raspberry Crispy Wafers Main Ingredients: 50g Pork Jelly Cubes 30ml Bone Broth 1-2 tsp Raspberry Coulis Recipe Instructions In a pan on low heat melt the pork jelly with the bone broth and Raspberry Coulis, and stir the mixture until everything is well combined. Just before the pork jelly mixture is ready (30 - 45 seconds), heat your crepe pan up on medium-high heat. Once the crepe pan is hot, pour approximately half of the mixture into the crepe pan and use a pastry brush and work quickly to brush the mixture over the surface of the hot crepe pan. You will need to give it a few coats. When the pan is sufficiently hot, you should see the mixture soon change to a light brown type colour within a few seconds. At this point, act quickly with a spatula to lift up the edges of the wafer and then use a pair of kitchen tongs to remove the wafer from the base of the crepe pan on to a serving plate. Repeat the above steps until all the raspberry pork jelly mixture has been used up. Your Raspberry Crispy Wafers are now ready to use! Tips If you remove the wafer quickly from the hot crepe pan and place in a rack in a U shape, the wrap can be used as a taco holder. Ideally, purchase your meat, skin and animal fats 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 Pork Jelly, Raspberry Coulis and Bone Broth - Pressure Cooker recipes for instructions on how to make these. Bear in mind that the protein content of gelatine needs to be taken into account when you add fat for PKD purposes. (So for this recipe consider adding 16g fat). Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tartare - PKD Style Introduction & Inspiration Beef tartare, a delightful dish, features finely chopped high-quality raw beef blended with seasonings. Served either at room temperature or slightly chilled, this variation departs from the traditional recipe by omitting egg yolk. For those that cannot consume eggs right now, I’ve crafted a version using egg-free mayonnaise, which imparts a creamy finish to the wonderfully tender meat. The result? A taste that’s simply wonderful—perfect for savouring during the hot summer months! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: Add a glass bowl to the freezer a few hours ahead of making the recipe) Cooking Time N/A Serving Size 1 x Beef Tartare - PKD Style (11cm Diameter) Main Ingredients: 135g Beef Fillet 40g Creamy Sauce Dip 30g Bone Marrow Salt To Taste Decoration (Optional) 1 Radish - Cut into Quarters Parsley Leaves - Fresh Recipe Instructions A few hours ahead of making the beef tartare, place a glass bowl in the freezer so it's nice and cold. Cut the beef fillet into thin strips, and then cut the strips into small cubes. Place the beef cubes into a bowl and reserve in the fridge. Remove the bowl from the freezer and add the beef. Next add some salt. Use a spatula to give the ingredients a good mix up. Drain the soaked bone marrow, pat dry, then push the marrow out of the centre of the bone. Slice this into small cubes. Add the cubes to the bowl and stir in with the beef. Now, add the creamy sauce dip to the bowl and give the mixture a good stir. Perform a quick taste test to see if any additional seasoning is required. Place a pastry circle in the centre of a serving plate. Around the circle you can scatter a few fresh parsley leaves and radish quarters for decoration (optional). Add the beef tartare mixture to the pastry circle and press down to level the mixture out. Carefully remove the pastry circle from around the beef and place a parsley leaf on top for decoration. Your beef tartare - PKD Style is ready to serve! Tips Serve the Beef Tartare immediately while it's nice and cold. You can briefly refrigerate to get a slight chill, but only for about 15 minutes before you eat. Slice the beef as quickly as possible (being careful obviously!) to ensure the meat remains nice and cold. Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Creamy Sauce Dip recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe Sheet Introduction & Inspiration These healthy Beef Tripe Sheets are incredibly useful for so many recipes. You can use them to make 'pasta', samosas, rolls, tripe flakes for desserts, ice cream wafers....the list goes on and on. They are also super easy to prepare and quick to cook. I hope you will give them a whirl! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 30 minutes Serving Size 1 x Beef Tripe Sheet Main Ingredients: 200g Pressure Cooked Beef Tripe 20g Pork Jelly Cubes 40ml Bone Broth or Water Salt To Taste Tallow or Lard for Greasing Recipe Instructions Preheat oven to 160c (convection- middle shelf). Place the tripe, pork jelly, bone broth and salt in a pan on low heat. Cook until all the pork jelly has melted. Add the pan ingredients to a high speed blender and blend until the mixture is smooth. Place a silicone mat onto a baking tray, and grease it with tallow or lard. Pour the mixture onto the mat and spread out a thin layer of the mixture using a spatula. Place the baking tray in the oven and cook for 25 - 30 minutes. Check often towards the end of the cooking time. If the sheet can lift up off the mat without sticking, it's ready. (Add an extra 5 minutes at the end if need be, depending on your oven). Once cooked, remove the baking tray from the oven and allow the sheet to cool for several minutes. While still warm, transfer the sheet on to some greaseproof paper to avoid it going cold and potentially sticking to the silicone mat (this shouldn't happen if you greased the silicone mat). Store the Beef Tripe Sheet in your fridge. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and try and use white sea salt or rock salt that contains no anticaking agents or other additives. If you do not have any bone broth to hand, use water. Check out my Pork Jelly Cubes, Beef Tripe - Pressure Cooker and Bone Broth - Pressure Cooker recipes for instructions on how to make these. Beef Tripe Sheets can be used in a number of ways, including for samosas, wraps, rolls etc. Use the Recipe Search functionality on my website to discover more. 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) Christmas Crumble Cakes Introduction & Inspiration Very tasty little cakes, which are reminiscent of cornflake cakes, without all the nasties! The ingredients marry wonderfully together, with the touch of honey giving them the perfect sweetness. I hope you will enjoy them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Serving Size 5 x Mini Cakes Main Ingredients 2 x Beef Sheets 65g Oven Roasted Bone Marrow 20g Crispy Parma Ham Flakes 20g Honey 5 berries (Optional - Decoration) Lard - frozen & Grated (Optional - Decoration) Recipe Instructions Add the warm bone marrow to a glass bowl. Add in the roughly crushed up beef sheets to the warm bone marrow. Next add in the roughly crushed up Crispy Parma Ham Flakes. Drizzle the honey all over the mixture. Stir all the ingredients well together with a wooden spoon. Scoop approx. 35g of the mixture into each bun case. Place the cakes in the fridge to fully set. Decorate the top with a berry of your choice and a tiny amount of grated frozen lard (Optional) Tips Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). These little cakes make a wonderful all year-round party treat! If you do not have any lard on hand to decorate the cakes, then you can always sprinkle on some Crispy Parma Ham Flakes or some crushed beef crackling instead. 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: 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 Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 105ml Pot of Bone Marrow and Greaves Spread Main Ingredients: 60ml Oven Roasted Bone Marrow (Warm) 40g Greaves Pâté 1 Tsp Smallholder's Raspberry Honey (Optional) Recipe Instructions Cook the oven roasted bone marrow as per the recipe instructions. Once cooked, allow the bones to cool slightly before using a spoon or table knife to remove the bone marrow from the bone(s). Add the greaves pate to a medium sized bowl and mash it down with a fork until it's nice and soft. Add in the bone marrow and raspberry honey (if using). Mash the ingredients a little more with the fork and then stir. Your Bone Marrow and Greaves Spread is now ready to use. If you are not using the spread immediately, use a spatula to add the contents of the bowl to an airtight glass container. 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 and Greaves Spread into various dishes. Remember to ensure an appropriate amount of meat in conjunction with the spread for a good PKD ratio, as the spread is nearly all fat. If you store your spread in the fridge, be aware that it will begin to harden. However, it's easily spreadable still. If you would like the spread a little runny, then you can heat it up briefly to be more like a relish consistency. The Greaves Pâté is made from 100% pork greaves and is an extremely rich, dense and slightly textured paste. Although creamy in texture, the product does not contain any dairy and is also guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Any 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, PKD (With Allowances) Christmas 'Chocolates' Introduction & Inspiration These PKD 'chocolates' are a nice, guilt free treat to have over the festive period. They contain good quality ingredients, and will provide a nice burst of colour and flavour to your culinary masterpieces. I hope you'll enjoy them. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 30 x Christmas 'Chocolates' (small) Ingredients: Base 'Chocolate' Ingredients: 130g Bone Marrow Liquid 70g Tallow 30g Honey* (optional) 15ml Raspberry Coulis Colour Variation 15ml Blueberry or Blackberry Coulis Recipe Instructions Place the bone marrow liquid, tallow and honey (if using) in a pan, on low heat. Keep stirring the mixture until the honey has completely dissolved and the fats have melted. Pour the contents of the pan through a sieve (and ideally a cheesecloth), into a glass jug. You now need to wait until the mixture has begun to cool down, to the point of beginning to set again (but still easily mixable). If you would like your chocolates to have a hint of colour to them, you can now add a little coulis to your base 'chocolate' ingredients. Give this a good stir in. Pour the mixture into your favourite Christmas moulds and then place them level, in the freezer, to set. Once the chocolates have set, transfer them from the mould into a glass container with a lid, and keep them in the freezer until you're ready to use the 'chocolates'. Tips *Check the taste and if necessary add a further 5g of honey and check again. Simply add 5g increments of honey each time until you are happy with the sweetness. The more coulis you add to the base ingredients, the more likely that this may not set fully, even in the freezer. Ideally, purchase your bones and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey and fruit, if using, should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Bone Marrow Liquid and Crumbs and Raspberry/Blackberry/Blueberry Coulis recipes for instructions on how to make all of these. Use the Recipe Search functionality on the website to discover how to incorporate Christmas 'Chocolates' into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Cool Soup Introduction & Inspiration When you enjoy soup, cold soup is the answer on hot days, when you are looking for a refreshing meal, full of nutritious ingredients that will keep you satiated and full of energy until later in the day. I hope you enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Bowl of Cool Soup Main Ingredients: 60g Lamb Kidney 75g Steak 50g Eskimo Smoked Mangalica Dwarf Sausage (or similar) 40g Whipped (Kolozsvari) Bacon fat 5g Bone Broth Fat (or lard/tallow) 100ml Bone Broth 1 tsp Beef Crackling Crumbs Salt to Taste Recipe Instructions Start by washing the lamb kidney under running water to give it a quick clean. Place the lamb kidney on a wooden chopping board. Slice the kidney in half and snip out the tight white core with a sharp knife and/or kitchen scissors. Cut the kidney into small pieces. Chop the sausage into thin slices and slice up the steak. Heat up the bone broth fat in a frying pan on medium-high heat. Add the kidney, steak and sausage to the pan with a touch of salt (optional). Allow the ingredients to cook for a few minutes on each side until the meat is browned all over, but with the lamb kidney still a little pink in the middle. Use a spatula to pour the pan ingredients into a serving bowl. Add the gelatinous bone broth on top of the meat in the bowl. Use an ice cream scoop to place a ball of whipped bacon fat in the centre of the bowl and sprinkle the top with a little beef crackling crumbs. Enjoy your Cool Soup! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Bone Broth - `Pressure Cooker and Beef Crackling Crumbs recipes for instructions on how to make these. You can also pop your bone broth in the freezer for a few minutes while the soup is being made, for an even cooler effect. 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 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. Video

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

Regime Type: PKD (With Allowances) Hearty Beef Burger Introduction & Inspiration If you're looking for a delicious, juicy and tender burger, look no further! The beef and heart burger patty marries perfectly with the flat bottom lamb muffins. It is both nutrient dense, has a great PKD ratio and is so amazingly satisfying! The next time you're debating whether to try a burger, try this one ;-) X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Hearty Beef Burger Main Ingredients: 2 x Flat Bottom Lamb Muffins 1 x 110g Beef and Heart Burger Patty Salt To Taste 15g Beef Crackling - plus extra if required * Recipe Instructions Pre heat the oven to 160c. Once the oven is up to temperature place the Beef and Heart Burger Patty into a similar size dish and set it on a baking tray. Cook the patty in the oven for 14 minutes. Chop the beef crackling into small cubes and place them in a small ramekin dish. Briefly remove the baking tray from the oven, and add to it the 2 flat bottom muffins and the ramekin. Add the baking tray back to the oven, and cook for an extra 2 minutes. Add a muffin to the centre of a warm serving plate, use a spatula to place the burger patty on top of the muffin (you can drizzle any cooking juices over the burger patty at this point or else substitute with extra beef crackling), add the beef crackling cubes and top the patty with the remaining muffin to form your hearty beef 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. 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 ). Check out my Flat Bottom Lamb Muffins, Beef and Heart Burger Patties and Beef Crackling recipes for instructions on how to make these. *The burger patty cooks up really well in the oven. Some fat will be rendered during the cooking process (approx. 1oml cooking juices per burger patty), so be sure to pour the juices over your burger patty at the end to retain a good PKD ratio. If you are eating the patty on a burger bun like in this recipe, then you can simply reserve the cooking juices for another recipe and add some extra beef crackling to the 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! Video Not Available Yet....

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) Liver 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. The sheets are super simply to whip up and don't require much cooking time. I hope you'll enjoy the possibilities that nutrient dense liver 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 Sheet Main Ingredients: 200g Lamb Liver 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, 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 8 - 10 minutes (check often towards the end of the cooking time as 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 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. 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 sheets into various dishes. As a slightly variation, you can also make a liver and egg sheet too, if you do ok with eggs 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 blending it and 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: 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) Steak Preparation for BBQ Introduction & Inspiration There is nothing more enjoyable over the summer months than to cook outdoors. Cooking meat on the BBQ is ideal, especially when you have family and friends over. This steak preparation video shows how simple it is to prepare steak for the BBQ, which will allow for a succulent steak with juices that are nice and salty. Good quality meat, prepared and cooked to perfection on the BBQ is a very enjoyable taste experience! Recipe Overview Preparation Time Less than 30 minutes (To Note: The steak should be placed in the fridge for a minimum of 1 hour and ideally overnight) Cooking Time 30 minutes to 1 hour (To Note: This will vary depending on the weight of the steak and desired cooking preferences). Serving Size This will vary based on meat weight and serving requirements. Main Ingredients: T Bone Steak Salt To Taste Recipe Instructions Prepare your BBQ grill for cooking and ensure the grill is at the desired temperature. Prepare your steak ahead of time by placing it on a wire rack, placed within a baking tray so that air can circulate around the meat. Use rock salt or sea salt to season each side of the steak with salt. Place the meat on the baking tray in the fridge for at least one hour so that the salt, by the process of osmosis, will allow the juices that initially come out of the meat go back in. The juices of the steak will then be nice and salty. Once the meat has sat in the fridge on the wire rack for at least one hour remove it from the fridge. Pat the meat dry with a paper towel on both sides. This will ensure the meat is ready to cook. Place the steak on the heated BBQ grill and cook until the internal temperature of the meat reaches your desired level of doneness. Once cooked, remove the steak from the BBQ grill onto a serving plate. Allow the steak to rest before slicing it so that the juices in the middle of the steak redistribute towards the outside. Enjoy your succulent BBQ steak! Tips Cooking Times: As a rough guide, for a 1.2kg T Bone Steak, allow 40-45 mins for medium doneness. Before placing your steak onto the BBQ grill, you can brush it with a little melted tallow. This will give the steak a beautiful crust. A digital steak thermometer is a handy device to check the internal temperature of the meat while cooking on the grill, so that you cook your steak to perfection. Serve your succulent steak with some oven roasted bone marrow. Ideally, purchase your meat from pasture raised sources that are Nitrate, Nitrite & Additive Free. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Video

Regime Type: Without Eggs, PKD (With Allowances) Christmas Pâté & Honey Yule Logs' Introduction & Inspiration This is a slight variation on my other Christmas Pâté Yule logs' for those wanting a slight touch of sweetness. The honey nicely complements the liver pâté, for those who are new to consuming pâté. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 8 rolls Ingredients for the rolls: To Make 2 x Beef Tripe Sheets (each sheet will make 4 rolls): 105g Pressure Cooked Beef Tripe 75ml Hot Water / Bone Broth 45g Oven Roasted Bone Marrow (warm) Salt To Taste Ingredients for the filling: 20g Liver Parfait per roll (20g x 8 rolls = allow 160g in total) 30g Honey - Local & Organic Recipe Instructions Instructions for the rolls: 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 (I use De Buyer) 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. Assembly of the rolls: Place the beef tripe sheets on a wooden chopping board. and cut each tripe sheet into 4, width ways. With a pastry brush, coat each strip with honey. Add a dollop of pâté to one end of the roll so that it is evenly spread out, so that when the strip is rolled, you can see the pâté sticking out of the sides. Place the rolls on a serving plate and enjoy straightaway, or alternatively store the rolls in a glass container in the fridge until you are ready to serve them. Tips Check out my Bone Broth - Pressure Cooker and Liver Parfait recipes for instructions on how to make these. 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. Warm the honey slightly to make it easier to spread on the rolls. These rolls taste lovely warm and cold! Video Not Available Yet....

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

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

Regime Type: PKD (With Allowances), Without Eggs Oxtail Fat Jelly Treats Introduction & Inspiration Oxtail Fat Jelly Treats are an attractive looking savoury dessert with just a hint of sweetness from the cherries. They are easy to prepare and set wonderfully in the fridge. They're a great way of sampling all the loveliness that oxtail in all it's forms (meat, cooking juices and fat) has to offer and have a great PKD ratio. X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: These will need a few hours to set in the fridge once made) Cooking Time Less than 30 minutes Serving Size 5 x Oxtail Fat Jelly Treats ( 5cm deep appetiser glasses - 5cm diameter) Main Ingredients: 150g Oxtail Leftovers 110ml Oxtail Cooking Juices 85g Oxtail Fat (melted - liquid form) 7.5 Cherries (pitted) Salt To Taste - Optional Optional Decoration Cured Egg Yolk (grated) / Crispy Parma Ham Flakes Recipe Instructions Warm the oxtail and oxtail cooking juices on the stove for a couple of minutes on low heat (add salt to the meat and cooking juices, if using), so that the cooking juices are liquid (as opposed to jelly-like when cold) and the oxtail leftovers are slightly warm. Divide the oxtail leftovers between the terrine glasses, and push down the meat until nice and level using a spoon or a small rolling pin end. Divide the oxtail juices evenly between the terrine glasses, saving room at the top for the oxtail fat. If the oxtail fat is still solid, pop it in a pan and melt it on low heat for a few minutes until it becomes liquid. Divide the liquid oxtail fat evenly between the terrine glasses and insert a cherry into the centre of each terrine. Place the terrines on a serving tray, and put them in the fridge to set fully. This may take a couple of hours. Just before serving, remove the serving tray with the terrines from the fridge. Add half a cherry on top of each terrine and grate a little Cured Egg Yolk (or alternatively, Crispy Parma Ham Flakes) over the top of each glass. 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. 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 Oxtail - Slow Cooker recipes for instructions on how to make this. To ensure a good PKD ratio for this savoury dessert, simply ensure that you take note of the difference between the raw weight of the oxtail before cooking (minus the weight of the bones onced you've cooked it) and cooked oxtail leftovers so that you use the appropriate amount of fat for your desserts. If you are not a fan of cherries, simply substitute them for a different fruit like raspberries or strawberries. Blackberries also marry very well with oxtail. Or just leave them plain, for a refreshing savoury dessert. Video