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Pemmican

Friday, December 21, 2018

Pemmican, created by Native Americans and adopted by European explorers of the New World, is a concentrated blend of fat and protein from lean, dried meat (usually beef nowadays, but bison, deer, and elk were common then) which is crushed to a powder and mixed with an equal amount of hot, rendered fat (usually beef tallow). Sometimes crushed, dried berries and nuts/seeds are added as well. However, the more additional ingredients you add, the less shelf stable the pemmican becomes. If you wish your pemmican to be shelf stable and last for years, go with meat and fat only.
Packed with calories and nutrition and long shelf life, pemmican is often called the ultimate survival food. The word “pemmican” is derived from the Cree root word 'pimi' for 'fat' or 'grease'.
The pemmican can be stored in airtight containers without refrigeration in a cool, dark and dry place. If made and stored properly, it can last for years or even decades. Modern types of pemmican with extra add-ins are best kept in the freezer.

1.2 kg Beef shoulder roast, grass-fed if possible
1 pound Beef suet, grass-fed if possible
2 tbsp Hemp seeds, optional
2 tsp Black salt, optional

Place the beef roast in the freezer for a few hours, allowing it to firm up. If it is frozen, partially thaw it out. Use a sharp knife to cut it into long, thin slices.
Place the slices either in a dehydrator or an oven that can be set at 65C/150F. It takes about 15 hours to thoroughly crisp the meat strips in my dehydrator. If you use oven, crack the oven door to prevent moisture buildup.
Place in your food processor to powderize the dried meat. Turn the powderized meat in a large bowl and add in hemp seeds and black salt, if using.
Render the beef suet in a skillet over very low heat. Stir the fat as it rendered out, and watch closely so that it wouldn’t burn. When the fat stops bubbling, the rendering is done.
Mix the fat slowly with the meat, allowing the dry mixture to soak it up before adding more. You might not need all the fat. If pouring too much too quickly, just add some almond powder or coconut flour to firm it up. I divide the mixture in 6 muffin cups, but you can just shape them in balls or bars. It is best to store pemmican in a cool, dark, and dry place, inside an airtight container or a container that will not attract moisture.

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Spelt Red Wheat Bread with Brazilian Nuts

Friday, December 14, 2018

This sepelt, red wheat and Brazilian nuts bread is nutty, light yet very flavourful, with a hint of sweetness from coconut sugar. Enjoy it as it is or toasted with a slather of butter sprinkled with a bit of black salt.

190 ml Buttermilk, room-temperature
60 g Rendered beef fat or lard
20 g Fresh yeast, crumbled
2 tbsp Coconut sugar or raw sugar
100 g Red wheat, milled into flour
250 g Spelt flour
60 g Brazilian nuts, ground
1 tsp Black salt or regular sea salt

Heat the buttermilk to a simmer, and pour it over the beef fat in the mixing bowl of your stand mixer. Let the mixture cool to lukewarm, then add the yeast and sugar.
Add the remaining ingredients and stir on low speed until the dough starts to leave the sides of the bowl. Increase the speed and knead the dough until it begins to become smooth and elastic. Add a bit of additional buttermilk or flour if needed. The dough should be soft, but not sticky.
Transfer the dough to a lightly greased bowl, cover, and allow it to rise until puffy and about doubled in bulk, about an hour.
Turn out the dough onto a lightly oiled work surface, and shape it into a log that fits a standard-size loaf pan. Cover loosely with lightly greased plastic wrap, and allow the bread to rise for about an hour until it's domed about 1" above the edge of the pan.
Towards the end of the rising time, preheat the oven to 190C/375F. Brush the top of the dough with water and sprinkle some ground Brazilian nuts over. Bake the bread for 30 to 35 minutes, until it's light golden brown. Remove the bread from the oven, and cool it on rack before slicing.

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Warm Beef Heart Salad with Herbed Vinaigrette

Thursday, December 06, 2018

Beef heart is an inexpensive and flavourful meat that does not taste like organ meat, but rather like a lean cut of steak. It is more dense with a higher nutrient content and additional protein. Beef heart contains all essential amino acids, zinc, selenium and phosphorus. It has more than double the elastin and collagen than other cuts of meat and a highly concentrated source of coenzyme Q10. The beef heart is versatile and easy to prepare. It does well to either quick stirfry or long stewing.

	Vinaigrette
800 g Beef heart, trimmed and cut into strips 3 tbsp Ghee or as needed 1 clove Garlic, minced 1 pc Fresh ginger, thinly sliced Black salt or regular sea salt as needed Freshly milled tri-coloured peppers to taste Pinch of arrowroot starch	3 tbsp Red wine vinegar 3 tbsp Olive oil 1 clove Garlic, minced 1/4 tsp Black salt 1 tbsp Parsley, chopped Bell peppers, radicchio, Belgium endive, as needed

Trim the beef heart by removing all of the spongy and artery looking things from the heart. Slice or cube if desired.
On a large skillet, heat over medium- low heat and add in the ghee. Once the ghee melts, add in minced garlic. Stir briefly. Add in sliced beef heart and ginger. Cook for 5 minutes or until the meat is medium rare (or longer if you want it a little more cooked). Season with black salt and freshly milled peppers, then add in the arrowroot starch. Swivel so that the starch circulates and is blended to thicken the meat.
For the vinaigrette, combine the vinegar, shallot and salt and allow to sit for 5 or 10 minutes. Stir in the remaining herbs.
Arrange the bell peppers, radicchio and belgium endive on plates. Top with some stirfried beef heart slices and drizzle some vinaigrette over. Serve immediately.

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Beetroot Walnut Loaf with Red Wheat

Tuesday, November 27, 2018

A delicious quick bread made with beetroot, walnuts, raisins and freshly milled red wheat sweetened with maple syrup. The pureed beetroot gives this loaf a unique flavor and makes it extremely moist. Make the most of beetroot season and bake this delicious beet walnut bread!

80 g Ghee, melted
150 g Maple syrup
50 g Milk chocolate, chopped
350 g Cooled pureed beetroot
2 Eggs, medium
1 tbsp Vanilla extract

30 g Cocoa powder
150 g Organic red wheat berries, milled into flour
100 g Walnuts, ground into powder
12 g Baking powder
100 g Raisins
100 g Walnuts, chopped
12 Walnut halves for topping
1 tbsp Coconut sugar for topping

Preheat the oven to 180C/350F. Grease and line a 22cmx11cmx9cm loaf pan with baking paper and set aside.
Warm the ghee in a medium size saucepan on very low heat. Add the maple syrup and milk chocolate and stir until the chocolate is melted.
Remove from heat. Stir in the pureed beetroots, eggs and vanilla extract. Sift in cocoa powder, red wheat flour, ground walnuts and baking powder. Stir to combine.
Fold in raisins and chopped walnuts. Scrape the batter into the prepared pan. Top with walnut halves and sprinkle the coconut sugar over.
Bake for1 hour or until a skewer inserted comes out clean. Leave to cool for 5 minutes in the tin, before turning out and cooling completely.

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Beef Liver Paté with Pinenuts

Saturday, November 17, 2018

This is a delicious way to get more nutrient-dense liver into your diet and a great addition to any party. Perfect for feeding a crowd with some crackers, or toasted French bread and seasonal fruit on the side. This recipe is gluten-free, low-carbs, and keto-friendly. If you want to make it dairy-free, just replace ghee with olive oil or coconut oil, and heavy cream with coconut cream.

Paté	Topping
500 g Beef liver, sliced 50 g Ghee or butter 2-3 Shallots, diced 30 g Ginger, peeled and thinly sliced 1 tbsp Brandy, optional 1 tsp Pink sea salt 1 tsp Mixed peppers (green, white, black and pink) Large pinch of nutmeg 5-6 Sage leaves 100 ml Heavy cream	4 tbsp Ghee or butter 1 tsp Pink peppercorns 2 tbsp Pinenuts / pistachios 1 tsp Hemp seeds

Gently rinse liver under cold water. Slice and place them in a large bowl, barely cover with water and add the juice of a lemon. Soak for an hour before cooking, drain and pat dry.
Heat a large non-stick skillet over medium heat. Add ghee and cook shallots and ginger for 5 minutes until aromatic.
Add liver slices and cook until no longer pink inside, about 7 minutes. Stir in brandy if using. Remove from heat and cool for a few minutes, then transfer to a food processor. Add salt, peppers, nutmeg, sage, and heavy cream. Blend until smooth.
Pack into small serving dishes, then cover and refrigerate for 15 minutes.
Melt ghee or butter for the topping. Cool slightly and pour over pate. Top with pink peppercorns and pine nuts or hemp seeds.
Once the butter sets, cover the pate with plastic wrap and place in the fridge overnight to set and develop the flavours. The pate can be stored for up to 5 days in the fridge.