Berry Gummies~ (Werewolf Antidote)

Matthew eats gummies with almost every meal.

To keep his werewolf tendencies at bay.

Loup Garou

I used to call him loup garou. French for werewolf.

But I can’t anymore.

Because one of the symptoms that has responded most dramatically to his 12+ months on the Autoimmune Protocol has been the werewolf tendencies of his finger & toenails.

Nail Psoriasis

Before

Before

One of the creepier aspects of psoriasis is that is can effect the nails, causing severe overgrowth & deformation, crumbling nailbeds & exposed nerve endings.

Psoriasis is an autoimmune condition that causes overproduction of cells. Skin cells, usually, resulting in patches of overgrowing skin on the body.

In the case of Nail Psoriasis, finger & toe nail cells proliferate, creating nails that thicken or begin to ripple & buckle like tectonic plates.

The places where the overgrowing nails dig into the nail bed can be excruciatingly painful. And because of the disregulated cell production in surrounding skin and nails, nerve endings can get exposed between the nail & skin at the top of the nail, or on the nail bed where overgrowing nails pit or crumble.

After  months on the AIP

After

Of all the painful symptoms I have watched Matthew endure over the years, crumbling nailbeds get the top prize. It’s the kind of pain that makes a person curl up in a corner like a hurt animal & want to die.

So it’s not insignificant that his fingernails now look almost like a normal persons and hardly give him any trouble at all. His toenails still have a slight loup garou tendency, but they’ve improved substantially, too.

We credit the gummies. The AIP & the gummies.

This is the everyday gummy recipe we use at our house. Three ingredients. Two, if you only use one kind of berry.

This recipe works best with frozen raspberries, because when they defrost they joyfully give up their juice, which is then used to bloom the gelatin.

To celebrate the power of gelatin, you’ll also find a few links to other AIP-friendly gelatin recipes below~.

Gelatin

 

Basic Berry Gummies (AIP & low-FODMAP)

 from petra8paleoGummies 2

  • 2 (rounded) cups frozen raspberries
  •  2 (rounded) cups frozen strawberries
  • 3 tablespoons grass-fed gelatin

Measure the berries frozen, as the raspberries, particularly, deflate when they defrost.

Defrost the berries on the counter or in the fridge. When fully defrosted, put them in a colander or a seive over a mixing bowl & squish the juice out with a wooden spoon.

Now you have a bowl of Berry juice & some squished Berries. Put the Berries in a saucepan on low heat and stir.

Meanwhile, add the Gelatin to the cool or room temperature Berry juice and stir well.

When the Berries are hot & bubbling, put them in a food processor & whirl until smooth. Pour the hot whirled Berry mixture over the prepared Gelatin and stir until thoroughly combined.

Spoon into 2 silicon candy molds or pour into a baking sheet lined with parchment paper.

If using molds, place them in the freezer for 2 hours until hard (it helps to slide them onto the back of a cookie sheet first to ensure they stay flat). Pop each gummy out of it’s mold.

If using a baking sheet lined with parchment, place it in the fridge all day or overnight, then peel the parchment paper off & cut into bite-sized pieces.

Store in a glass container in the refrigerator.

More ways to eat gelatin~!

Raspberry~Rosehip Gummies (AIP & WahlsPaleo+)

Raspberry~Rosehip Gummies_2

Your ancestors were gatherers.

And hunters. And scavengers.

Mine were, too.

Rosehips_3Rosehips

I’ve been communing with my gatherer ancestors lately. By filling my pockets with rosehips, processing them & making these gummies.

I’ve come to appreciate the worth of a sharp knife. When you’re a gatherer~hunter~scavenger a sharp knife is a prized possession.

Admittedly, processing rosehips is time consuming.

But it’s the kind of activity that humans have engaged in from the beginning of time, so it can also be profoundly relational. In an ancient-generational way.

I knew rosehips were supposed to be a fabulous source of vitamin C, but it turns they are also being seriously investigated by researchers as a remedy for symptoms of Rheumatoid and Osteo arthritis.

Rosehips_7So mixing rosehips with grass-fed Gelatin might just be a recipe for superfood for an arthritic guy like Matthew. He has Psoriatic Arthritis, but anything that works for Osteo & Rheumatoid might be efficacious for the Psoriatics, too.

Use the hips from wild dog roses or any other unsprayed roses that create robust hips. Select the firm ones for maximum hipness.

Grass-fed Gelatin

It’s been a month since Matthew has been including Gelatin in his diet on an almost-daily basis & his fingernails are starting to look almost human.

Without oversharing ghastly details about the werewolf tendencies of his Psoriatic fingernails & toenails, including their tendency to disintegrate, exposing the nail beds & the nerve endings that lie there, let’s just agree that having almost normal nails is a beautiful, wonderful thing.

The gatherer~hunter~scavenger ancestors prescribe Raspberry~Rosehip Gummies. Daily. At least they do over here. Ask them yourself & see.

Looking for grass-fed gelatin? You can find Great Lakes gelatin on amazon. But if you’re in Canada, the shipping is prohibitively expensive. Health Essentials mail-orders anywhere in Canada. And is it really grass-fed? Detox-Mama sleuthed that out.

Raspberry~Rosehip Gummies (AIP & WahlsPaleo+)

  • Print
 from petra8paleoRaspberry~Rosehip Gummies

  • ½ to 1 cup de-seeded Rosehips (how-to below)
  • 1 thumb fresh ginger
  • 3+ cups water
  • ½ cup fresh or frozen Cranberries
  • 1 cup fresh or frozen Raspberries
  • 1 tablespoon lime juice
  • ½ teaspoon cinnamon
  • 3 tablespoons Gelatin

Peel & chop ginger. In a saucepan, simmer the ginger & 3 cups of water gently while you process the rosehips.

Rosehips_5Rosehips: Trim the flower & stem ends with a sharp knife & cut each hip in half. Discard any that have brown flesh. Using your thumbnail or a sharp knife,or probably a combination of the two, remove the seeds & fuzz & trim any brown bits. Persist until you have ½ to 1 cup of de-seeded rosehips.

Strain the ginger from the tea with a seive. Top up the ginger tea with additional water if need be until it measures 1½ cups.

Pour ½ cup of the ginger tea into a medium-sized mixing bowl, to cool.

Return ½ cup of the ginger tea to the saucepan with the de-seeded rosehips & simmer gently until the tea is evaporated & the rosehips are softened. Add the raspberries, cranberries, cinnamon & the final ½ cup of the ginger tea. Heat through.

Next, add the lime juice to the ginger tea waiting in the bowl & sprinkle the gelatin on top. Stir it up, pressing out any lumps of Gelatin with the back of the spoon.

Then, whirl the hot berry mixture in a food processor and add it to the gelatin. Mix thoroughly.

Spoon into silicon molds or line a biking dish with parchment paper & pour the mixture in.

If using silcon molds, freeze for 2 or more hours until the perfectly-shaped gummies can be popped out.

If using parchment and a baking dish, refrigerate until set & cut with scissors into bite-sized pieces.

Store in a covered container in the refrigerator. Have some daily.

Rosehips_4

 

 

PB&J Ice Cream Cupcake Fudge (AIP & WalhsPaelo+)

windowsill fudge 2When I was a kid, my dad had a repertoire of 4 recipes:

  1. Unleavened pancakes made with with brewer’s yeast & raisins;
  2. Salad made with purple cabbage in a purple plastic bowl;
  3. Spaghetti (a tin of mushroom soup & a tin of tomato soup made the sauce. Sometimes he’d puree a cube of tofu in there, too); &
  4. Soup: made by combining  leftover salad & spaghetti with water.

We had to finish the soup before there was fresh round of spaghetti & salad, so spaghetti & salad day was always exciting.

The other foods we always had on hand were bread & peanut butter & jam. In those days, if there was a problem, PB&J toast was the solution.

Still life with PB&J fudge

Icon by Elaine Savoie

My dad is still has a toast habit.

Even when I’m making us a fabulous & plentiful AIP breakfast, it is incomplete for him without toast.

He rummages in the freezer to find the kid’s gluten free bread, makes toast, & then eats toast (with jam) while I cook. Then he says, maybe I shouldn’t have eaten that toast, when I serve him up a gorgeous plateful of avocado, sauerkraut, muffins made with bison liver, greens & fudge.

But I know he’ll do the same next time. The toaster is like a Strange Attractor for him.

It isn’t for me. Anymore.

It wasn’t until I made this version of berry fudge, that I realized I still had friendly, comforting associations with PB&J toast. For me, this fudge recipe is completely reminiscent of my childhood standby.

Berry Fudge

Berry Fudge is my strategy for maintaining ketosis on the Wahls Paleo Plus. I eat a piece with almost every meal & explain why in my recipe for Blue~Raspberry Fudge. The idea to freeze the fudge came from Eileen at Phoenix Helix. It’s her husband’s innovation & I always freeze my fudge now. It’s more of a party that way.

This is my fourth variation of fudge & really, it’s just a adaptation of my Strawberry Shortcake Fudge.

My Dad

My Dad. His Kitchen.

I’ve made PB&J fudge with all kinds of berries & it’s the combination of raspberries & strawberries that are perfectly reminiscent of the super-sweet, super-cheap jam in a tin can my dad used to buy back in the day. The toasted coconut butter kind of perfectly replicates the spirit of both the toast & the peanut butter.

I don’t usually emulate my dad’s food habits, but he’s a great, existentialist-turned-Buddhist dad. This one’s for him.

PB&J Ice Cream Cupcake Fudge (AIP & WahlsPaleo+)

 from petra8paleoRock & PB&J fudge

  • 1¼ cups coconut butter
  • 1¼ cups coconut oil
  • 1½ cups fresh or frozen strawberries
  • 1½ cups fresh or frozen raspberries

Preheat oven to 300

Warm the coconut butter & berries in the oven in 2 separate oven-proof bowls.

Line a 12-muffin tin with paper muffin cups.

After 10 minutes, remove the coconut butter from the oven. Pour 1 tablespoon of warm coconut butter into each muffin cup.

Place muffin tin back in the oven for 8 minutes or until the coconut butter is a friendly brown colour. Remove.

Meanwhile, re-measure the remaining coconut butter. It tends to take up more space when cold, so you might need to top the remainder up to ensure you have 3/4 cup, especially on a cold day. Return the coconut butter to the oven and turn off the heat.

When the strawberries in the oven are warm (this will take longer ~obviously~ if you started with frozen berries) and the coconut butter is warm & soft, place both in a food processor with the coconut oil & whirl until fully combined.

Pour the raspberry-strawberry fudge mixture over top of the toasted coconut butter to fill each muffin cup to the brim.

Freeze the fudge in the muffin tin & then transfer to a glass container or freezer bag once set.

Let the fudge defrost for 4-5 minutes before eating.

This fudge is particularly heavenly after it has been in the freezer for just an hour or so ~frozen on the outside but still soft inside. Definitely have a piece then.

window fudge

 

Cranachan (AIP & WalhsPaleo+)

raspberryI discovered Cranachan in Scotland (of course) in a waterfront pub on the Isle of Skye. That evening I decided I wanted to eat nothing else for the rest of my life.

Of course, the Autoimmune Protocol doesn’t allow oats, heavy cream or whiskey, so you’d think my Cranachan days would be over. But as soon as the first raspberries showed up at the farmer’s market this summer, I started scheming about an AIP-friendly version.

It’s divine.

Green plantains aren’t officially on the Wahls Paleo Plus lists, but as the crumbled plantain chips & berries are offered up in a gorgeous matrix of coconut cream to mitigate the effect of the carbohydrates, I had no trouble maintaining ketosis after eating this with a big pile of greens & some steak for supper.

CranachanIf you’re fancier than me, you’ll put this in parfait glasses rather than chipped green ceramic bowls. But there’s something authentically old-country & croft-like about a chipped ceramic bowl, so on the whole, it’s the presentation I’d recommend.

Cranachan (AIP & WahlsPaleo+)

 from petra8paleo

  • Coconut cream & plantain chips2 cups fresh raspberries
  • 1/2 cup green plantain chips (see below)
  • 1 cup coconut cream (see below)

Crumble the plantain chips into the coconut cream & stir.

Put 1 cup of raspberries in each bowl. Divide the coconut cream mixture evenly over each bowl & serve.

Green Plantain Chips

  • I green plantain

Preheat oven to 350

To peel a green plantain, cut through the skin lengthwise with a sharp knife & remove the skin in strips.Green plantain

Slice the peeled plantain in thin rounds with a sharp knife, lay slices on a parchment paper or tin foil & bake for 20 minutes. Flip & bake for another 10 minutes until lightly browned & crispy.

Coconut Cream

  • 1 tin full-fat no-additive coconut milk (‘Natural Value’ brand)
  • ¼ teaspoon vanilla powder

Refrigerate a tin of coconut milk until chilled. The cream will separate from the coconut water.

Scoop out the hard coconut cream  into a bowl (Use the coconut water in place of water in a smoothie or your stock pot).

Add the vanilla powder.

Whip with an electric mixer until creamy.

Awaken the will;

The will to awaken.

To be AIP you will need to awaken your will;

And your will can lead you to awakening…

Raspberries