Lacto-Fermented Fruit Soda

Ingredients:

4 C Organic Pure Fruit Juice

2 T Whey

Pinch of non-iodized salt

Directions:

Mix all ingredients into a wire-top Fido bottle. 

Set top on but don't seal. Leave at room temperature for 72 hours to ferment. 

Seal top and leave for another 24 hours to naturally carbonate. 

Place in refrigerator and wait 24 hour before opening and serving. 

Enjoy!

Yield: 4 Servings

* Adapted from http://realfoodfamily.com/food/recipes/naturally-sparkling-apple-cider-and-how-to-lacto-ferment-any-juice/

Lacto-Fermented Probiotic Lemonade

Ingredients:

1/2 C Lemon juice

1/2 C Whey (liquid)

1/2 C Sugar

6 1/2 C Water

Directions:

Thoroughly mix together lemon juice, whey and sugar. 

Pour into a 1/2 gallon glass jar with lid or pitcher with tight-fitting lid and fill remainder with water. 

Shake well. 

Let stand at room temperature 48 hours (burping once after 24 hours) and then refrigerate. 

Variations:

Limeade: Replace lemon juice with lime juice. Add an additional 2 T of sugar. 

Lemon-Limeade: Replace 1/2 of the lemon juice with lime juice and add an additional 1 T of sugar. 

Grapefruitade: Replace lemon juice with 1 C of grapefruit juice. 

Slow-Cooker Ranch Beans

Ingredients:

1 Pound Dried pinto beans

3 C Beef broth

2 T Dried minced onion

8 oz Tomato sauce

1 Jalapeño, chopped

3/4 t Garlic powder

1 T Kosher salt, plus more to taste

1 t Chili powder

1 t Apple cider vinegar

1 t Ground cumin

1 t Packed Dark brown sugar

1 t Paprika

1/2 t Black pepper

1/2 t Dried oregano

1 Smoked ham hock or 2 pork chops with bones

Directions:

Place rinsed dried beans in slow-cooker and cover with hot water. 

Cook on high 4 hours. 

Drain if needed. 

Add all remaining ingredients and cook on low an additional 2-4 hours until beans are soft and meat is done. 

Remove bones and serve. 

Optional: Top with sour cream. 

Yield: 4-5 Servings

* Adapted from http://www.chow.com/recipes/30795-slow-cooker-ranch-style-pinto-beans

Buttermilk Pancakes

Ingredients:

2 Eggs

2 C Buttermilk (or plain Milk Kefir)

4 T Melted butter

1/2 t Vanilla extract

2 C All-purpose flour (or Pamela's Gluten Free Bread Mix)

2 T Sugar

2 t Baking powder

1 t Baking soda

1 t Salt

Directions:

In a mixing bowl, beat eggs on medium speed until frothy. 

Add the buttermilk (or milk kefir), melted butter and vanilla. Mix well. 

Add the flour, sugar, baking powder, baking soda and salt. Mix on medium speed until just blended. 

Pour 1/3 C scoops of pancake batter on greased 350 degree skillet. 

Turn pancakes when bubbles form in the center and edges are slightly dry. (Gluten free pancakes may act slightly different)

Cook other side for about a minute. 

Serve topped with butter and warm maple syrup. 

Yield: 3-5 Servings

* Adapted from http://www.food.com/recipe/buttermilk-pancakes-66241

Gluten-Free Double Berry Oven Pancake

Ingredients:

1/4 C Butter

8 Eggs

2 C Gluten-Free All-Purpose Flour (or regular flour if not gluten-free)

2 C Blueberry or Plain Milk Kefir (or whole milk)

1/2 t Salt

1/2 C Sugar

1/2 t Lemon zest

1 C Blueberries

1 C Raspberries

Directions:

Preheat oven to 400 degrees. 

In a large bowl, mix together eggs, flour, milk kefir, salt, sugar, and lemon zest.

Place butter in a 9x13 casserole dish. Put in oven until butter is melted. 

Remove from baking dish from oven and pour batter over butter. Sprinkle the berries on top. 

Bake until knife inserted in center comes out clean. About 30-40 minutes. 

Yield: 6-8 Servings

* Adapted from http://www.recipegirl.com/2012/06/18/double-berry-puff-pancake/

5 Cup Fruit Salad

Ingredients:

1 C Mandarin Oranges
1 C Pineapple Tidbits
1 C Miniature Marshmallows
1 C Shredded Coconut
1 C Sour Cream

Directions:

Combine all ingredients. Refrigerate overnight.

* From my grandma's recipe box

Gluten-Free Dutch Apple Pie with Crisp Topping

Ingredients:

Gluten-Free Pie Crust

Filling:

5-6 C Granny Smith Apples, peeled, cored, and sliced

2 T Pamela's Gluten Free Bread Mix

2/3 C Sugar

1/2 t Ground Cinnamon

1/4 t Ground Nutmeg

1/4 t Ground Allspice

Crisp Topping:

3/4 C Pamela's Gluten Free Bread Mix

1/2 t Ground Cinnamon

1/2 C Brown sugar, packed

3/4 C Gluten Free Rolled Oats

1/2 t Dried Lemon Peel

1/2 C + 2 T Cold Butter

Directions:

Preheat oven to 350 degrees. 

Place apples in a large bowl. 

In a medium bowl, combine 2 T bread mix, white sugar, cinnamon, nutmeg, and allspice. Mix well. Add to apples and toss until well-coated. 

Pour Apple mixture into uncooked pie crust. 

In the medium bowl, combine 3/4 C bread mix, cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly then cut in butter. 

Sprinkle topping over apples. 

Cover edges of crust with aluminum foil to prevent burning and bake for 70-80 minutes until filling is bubbly and topping is done. 

Remove from oven. Allow to cool and serve with vanilla ice cream or frozen yogurt!

Yield: 8 Servings

* Adapted from http://allrecipes.com/recipe/dutch-apple-pie-with-oatmeal-streusel