Archive for September, 2014

Egg milk

September 28, 2014

This is a great substitute for milk, especially for use in coffee and black tea or to drink as is.
To make a batch of egg milk you need:
A big glass jar
An immersion blender (hand held blender)
1 egg
1-2 Tbsp coconut oil
1-2 Tbsp butter
2-3 dl boiling hot water
2 drops of stevia (optional)
Crack the egg in the jar and add the fat and stevia, turn on the blender while pouring in the boiling hot water. Keep blending for 2 minutes when all the water is added to make sure the egg stays in solution though getting cooked.

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Masala inspired English tea

September 28, 2014

I usually make a batch or egg-milk 2 or 3 times per week and use in my teas.
I love tea with lots of full fat milk. Preferably half very strong black English tea and half milk, I used to also add some sugar but have that habit up many years ago. Though these days I don’t consume liver fat dairy products like milk (too much milk-sugar) and I really miss my rich cups of tea.
This is a great substitute, frankly actually better than the original.
To make a batch of egg milk you need:
A big glass jar
An immersion blender (hand held blender)
1 egg
1-2 Tbsp coconut oil
1-2 Tbsp butter
2-3 dl boiling hot water
2 drops of stevia (optional)
Crack the egg in the jar and add the fat and stevia, turn on the blender while pouring in the boiling hot water. Keep blending for 2 minutes when all the water is added to make sure the egg stays in solution though getting cooked.

To make the masala tea, add 3-4 thin slices of fresh ginger to a cup, 1 tea bag black English tea, full up with hot water to half the cup and let steep. Add some drops of stevia and fill up with eggmilk. Stir and enjoy. (The egg milk have a tendency of separating a little if you let it sit without mixing, so keep stirring!)

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Soft butter with sea-salt

September 12, 2014

Butter

I want to eat real butter from grass fed cows and I do not want canola oil or any other vegetable fats added to my butter! Though it is nice with oil blended butter as it is softer and does not ruin my brittle low carb crackers when adding the spread. So now I make my own grass, fed, sea salt MCT soft butter delight. It’s easy too!

Dice a pack of grass fed butter and add to a glass jar, add some MCT oil (good for the brain) which should be about 20% of the total volume in the jar now. Let sit on the counter top for a few hours or until soft enough to stir. Add in some sprinkles of sea salt and mix. Put the lid on and store in the fridge.