Summer Pavlova with Homemade Lemon Curd + Strawberries {Gluten-Free + Dairy-Free}

Pavlova's are a must-have summer treat!  They look gorgeous + taste unbelievable too! 

If you've never had one of these delicate beauties, you are in for a real treat.  Pavlova's are a big delicious meringue ... crisp on the outside and soft and chewy on the inside.  

This is a show-stopper dessert, but the great part is that it's very simple + easy to make.  This is not a recipe that requires lots of baking skill or even a lot of hard prep time.


Pavlova's are one of my absolute favorite desserts.  Enjoy!

Summer Pavlova with Homemade Lemon Curd + Strawberries

Fresh sweet berries + tangy lemon curd top this beautiful Summer Pavlova.  

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Equipment: Food Processor, Large Baking Sheet, Unbleached Parchment Paper, Standing Electric Mixer w/ Large Mixing Bowl or Electric Mixer w/ Large Mixing Bowl


INGREDIENTS

• 5 pastured or organic large egg whites
• 2 teaspoons organic apple cider vinegar
• 1 teaspoon organic cornstarch
• 1 cup organic superfine sugar - see instructions
• 1 teaspoon gluten free vanilla extract 

• 2 cups organic strawberries, sliced 
• 1/2 cup homemade lemon curd 

INSTRUCTIONS

1. To make the superfine sugar, place sugar into a food processor fitted with the steel "S" shaped blade and pulse until sugar becomes superfine, about 2 minutes.  [IMPORTANT NOTE: You will need more than 1 cup of sugar since the sugar reduces in volume during this process.  I place 2 cups of sugar into the food processor and store leftover superfine sugar in my pantry.  I use this organic sugar.] 

2. Preheat oven to 250 degrees F.  Use an 8-inch bowl or pan to trace two circles with a pencil on unbleached parchment paper.  Place the parchment paper, pencil side down, on a baking sheet.

3. Fit standing mixer with the whisk attachment.  Add egg whites to the mixing bowl.  Whisk the egg whites on medium-high for about 1 minute, until egg whites form firm peaks.  With the mixer still on medium-high, add the apple cider vinegar and cornstarch, beat for about 1 minute.  With the mixer on high, slowly add the sugar, beat for about 2 minutes, until shiny, stiff peaks form.  Turn mixer down to low and add vanilla at the end, just mix until incorporated.       

4. Divide the meringue mixture evenly between the two circles traced on the parchment paper.  Shape each mound of meringue into a circle, making the inside slightly indented, creating edges around the outside of the circle.  [Note: This does not need to be perfect, it is meant to be rustic.] 

5. Bake for about 1 hour and 30 minutes ... or until the meringue is glossy and has a crisp outer shell when touched gently [Note: Meringues are VERY delicate, if you touch it too hard, it will break.  If that happens, it's okay, just cover that area with lemon curd or fruit, no harm done.].  Meringue should be crisp on the outside and soft on the inside.  When the meringue is done cooking, turn off the oven and leave the meringue in the oven.  Allow to cool in the oven at least 2 hours before removing ... you can leave the meringue in the oven overnight to cool, or place it on a cooling rack after cooling in the oven for 2 hours.  

6. Meringue is ready to serve and be assembled with toppings once fully cooled, after at least 2 hours. 

7. TO SERVE: Gently spread a layer of homemade lemon curd over the center of both of the meringues.  At this point you can either stack one meringue on top of the other or leave them separate ... this is what I do since Little Love prefers hers without any lemon curd or berries.  Gently add sliced strawberries on top of the lemon curd {if you are stacking the meringues, add berries to the top layer only}.  Serve immediately.

Yield: Makes 2 meringue discs.  

Note: Pavlova's are very delicate.  Make sure not to add any toppings until you are ready to serve.  They do break easily, if that happens, just cover that area with lemon curd or fruit, they are meant to look rustic.  

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is shared at Real Food Wednesday @ Kelly the Kitchen Kop, + Pennywise Platter Thursday @ The Nourishing Gourmet. 

Slow Cooker Tangy Pineapple Shredded Beef

Summertime is quickly approaching! 

I love my slow cooker!  It's so helpful being able to throw something together in the morning or around lunch time and have it be ready for dinner.  Plus, as the summer heats up, I don't want to use the oven much.  Using the slow cooker is so convenient + it doesn't heat up the house! 

Warmer weather makes me crave shredded beef with LOTS of homemade BBQ sauce + yummy tacos made by my husband {he makes the best, authentic tacos with shredded meat}.  

My shredded beef recipe is so easy to make + takes very little prep time.  You won't find any processed ingredients in this recipe either ... no refined sugars or ketchup!   

SLOW COOKER TANGY PINEAPPLE SHREDDED BEEF

Sweet + savory, this tangy pineapple shredded beef will be the star attraction of many meals. 

{Affiliate links included help support this blog}

EQUIPMENT: Cutting Board, Sharp Quality Chef's Knife, Blender, Large Saucepan, Wooden Spatula, Slow Cooker 

INGREDIENTS 

• 1 grass-fed chuck roast, about 3 pounds 
• 2 tablespoons pasture butter, ghee or fat of choice {See Resources} 
• 1 medium size organic pineapple
• 1 cup unfiltered organic apple cider vinegar
• 1 cup filtered water
• 1/2 cup coconut aminos *
• 1/4 cup organic maple syrup grade B or raw honey 
• 3 fresh garlic cloves
• 1 teaspoon dried thyme
• 1 teaspoon turmeric
• 1 teaspoon unrefined sea salt {See Resources} 
• 1 astragalus root {optional}
• 1 strip of kombu {optional}

INSTRUCTIONS

1. Wash the outside of the pineapple - I like to wash mine in a vinegar-water solution.  Using a sharp chef's knife, lay the pineapple on its side and cut off the top and bottom of the fruit.  Stand the pineapple upright and cut off the outer tough skin of the pineapple.  Slice the pineapple in half.  Slice the pineapple into quarters.  Remove the inner core from the slices and cut pineapple slices into chunks.

2. Add pineapple, apple cider vinegar, coconut aminos, maple syrup or honey, garlic, thyme, turmeric + sea salt to a blender.  Blend until pureed and no pineapple chunks remain.  If needed, add 1 cup water to blender.  Set aside.  

3. Melt fat of choice in large saucepan over medium-high heat, about 1 minute until the pan is hot.  Add chuck roast to the pan and sear on each side until browned, about 3 to 5 minutes per side.  

4. Remove the chuck roast from the saucepan and place in the bottom of the slow cooker.  Leave the saucepan on the heat and add about 1 cup of the pineapple mixture to deglaze.  Use a wooden spatula to scrape up any browned bits from the bottom of the pan {there's a lot of good flavor in the browned bits}.  Pour the pan sauce over the chuck roast.  Add the 1 cup of water if you did not add it to the pineapple mixture in the blender.  The meat should be almost covered by the liquid.  Add optional strip of astragals root + kombu to the liquid.   

5. Cover slow cooker and cook on high for 5 to 6 hours {or on low for 7-8 hours}, until beef is tender and pulls apart easily. 

6. Place chuck roast on a cutting board and shred with two forks or use a quality kitchen knife and cut in a rustic chop, shredding beef while cutting.  

7. Serve with reduced tangy pineapple sauce + your favorite toppings!

Yield: 3 pounds of shredded beef. 

Serving Suggestions: The meat makes amazing tacos {especially when topped with fresh slaw or fresh salsa, cilantro + lime}, sandwiches + wraps.  It's delicious paired with mashed potatoes, celery root mash or sweet potatoes.  Super yummy with roasted veggies, a simple side salad or homemade slaw.  So good with homemade potato salad too!  

*Note: If you can't find coconut aminos, you can substitute with gluten free tamari.  

Storage: Store shredded meat in the pineapple liquid; place in an airtight container and store in the refrigerator.  Keeps well for up to 3 days in the refrigerator.  

Make a Tangy Pineapple Sauce: Add leftover pineapple-beef cooking liquid to a medium-size sauce pan.  Bring to a boil over medium-high heat.  Reduce heat and simmer for about 20 minutes or until sauce thickens and reduces in volume.   

ENJOY SLOW COOKER TANGY PINEAPPLE SHREDDED BEEF WITH ...

Sautéed Kale with Pasture Butter by Recipes to Nourish

Real Food Potato Salad by Raising Generation Nourished  

Baked Pimento Peppers w/ Cheddar Cheese by Recipes to Nourish

Classic Mashed Potatoes by Live Simply 

Roasted Broccoli w/ Meyer Lemon by Recipes to Nourish
Scalloped Potatoes by Food Your Body Will Thank You For  

Mexican Corn w/ Cilantro + Lime by Recipes to Nourish
Heirloom Tomato and Avocado Salad by Tasty Yummies  
Creamy Kale Salad w/ Cracked Pepper Polenta Croutons by With Food + Love 

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is shared at Real Food Wednesday @ Kelly the Kitchen Kop. 

Lemongrass – Ginger Marinade for Chicken (or veggies/tofu/fish)

I came up with this marinade for my honey, he loves Asian-inspired dishes.

For my vegan, vegetarian and pescatarian friends, this marinade would be great with veggies, organic firm non-GMO tofu, or fish. 

Equipment: Cutting Board, Sharp Knife, Microplane Rasp/Zester or Standing Grater, Blender, Gallon-Size Ziplock Bag or Bowl for marinade, Baking Pan with Wire Roasting Rack

·      1 lemongrass – remove top, dice

·      2 inch chunk ginger – peeled, dice

·      1 leek – remove green tops and end, dice

·      3 fresh garlic cloves – peeled

·      ½-1 lemon – zest and juiced

·      1 teaspoon dried thyme

·      ½ teaspoon kelp granules (See Resources)

·      ½ teaspoon Celtic sea salt (See Resources)

·      3 tablespoons organic unfiltered apple cider vinegar

·      2 tablespoons honey, organic grade B maple syrup or organic apple juice

·      2 tablespoons coconut aminos (or substitute with gluten-free tamari)

·      1 tablespoon organic sesame oil

·      1 tablespoon fish sauce (optional, omit for vegan/vegetarian)

·      2-3 pounds organic or pastured chicken thighs or drumsticks

1.    Wash and prep lemongrass, ginger, leek, garlic and lemon.  Remove top from lemongrass, peel the ginger, remove green tops and end of leek (make sure you get any sand out inside the leek when you wash it), and peel the garlic cloves.  Rough chop the lemongrass, ginger and leek.  Zest the lemon with a microplane rasp or a standing grater.   

2.   Add to blender - chopped lemongrass, ginger, leek, garlic and lemon zest to blender.  Add juice from the lemon.  Add thyme, kelp, sea salt, apple cider vinegar, honey, coconut aminos, sesame oil and optional fish sauce.

3.   Pulse in blender until smooth and combined. 

4.   Place chicken (or veggies/tofu/fish) in gallon-size ziplock bag.  Pour marinade over the chicken.

5.    Marinade chicken in refrigerator for 24 hours or at least overnight.  I turn the bag over a few times during the process, just to make sure the marinade gets on everything. 

6.   The next day, remove chicken from refrigerator.  Let rest for about 15-20 minutes. 

7.   Preheat oven to 400 degrees F. 

8.   Roast chicken on a wire rack over roasting pan for 20 minutes skin side down.  Flip chicken at the 20 minute mark and roast skin side up for another 15 to 25 minutes. 

9.   Remove from oven and serve hot. 

Yield:Makes about 4-6 servings. 

Note: This would also be wonderful grilled instead of baked. 

Soaked Oats Muesli – Fall/Winter Version

Winter is over, but I have been meaning to share this recipe for a while now.  It’s a little late, but winter fruits still seem to be available in the markets.

Muesli is a delicious, simple breakfast (or snack), it’s easy to make and takes minutes to put together, although it does take advance preparation the day before. 

Soaked Muesli – Winter Version

Skip the processed cereal and try this version instead.

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*** Note: 24 hours Advance Preparation Required ***

Equipment: Large Mason Jar (1 quart) or Glass Bowl w/ Lid, Large Fine Mesh Strainer, Large Bowl

·      2 cups gluten-free rolled oats (I use Bob’s Red Mill)

·      2 tablespoons chia seeds (I get my chia seeds here)

·      2 ½ cups warm filtered water

·      2 tablespoons fresh lemon juice, unfiltered organic raw apple cider vinegar, whey, or kefir (my preference is lemon juice)

·      1 teaspoon ground cinnamon (I prefer Sweet Cinnamon)

·      2-3 cups of chopped organic seasonal fruit: persimmon (peeled), apples, pears, kiwi, oranges, mandarins, tangerines, tangelos, banana (sliced), grapes, pomegranate arils, passion fruit, kumquats, cranberries

·      ½ cup shredded coconut (optional)

·      ½ cup soaked/”crispy” nuts or soaked and sprouted seeds (optional)

24 hours Before Making Muesli

1.    Place oats and chia seeds in a large Mason jar or glass bowl with lid.  Cover with 2 ½ cups warm filtered water (warmer than room temperature) and lemon juice/apple cider vinegar/whey/kefir.  Cover with lid.  Leave out on the counter, out of the sunlight, for 24 hours. 

Making the Muesli

1.    Strain soaked oats and chia seed mixture through fine mesh strainer. 

2.   Place oats and chia seed mixture in large bowl. 

3.   Prep fruit – chop or dice. 

4.   Add fruit to the soaked oats and chia seed mixture.  Gently stir to combine. 

5.    Serve immediately or store in the refrigerator for later.  Top with optional toppings (see below).

Soaked Oats Muesli w/ Kiwi, Apple, Pear, Raw Honey and Raw Milk

Yield: About 6 servings.

Optional Toppings/Mix-Ins: Shredded Coconut, “Crispy” Nuts/Soaked Nuts, Soaked and Sprouted Seeds like sunflower, Raw Milk or Raw Cream, Coconut Milk, Dried Fruit, Raw Honey or Organic Maple Syrup Grade B.

Storage: Store in an airtight container in the refrigerator, keeps for several days.

Nursing Mom or Pregnant? This makes a great snack/meal, it’s simple to prepare and requires no cooking.  It’s full of protein and readily available nutrients (due to soaking the oats and chia seeds), it helps boost milk supply too.

Mountain Rose Herbs links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.


This post is part of Make Your Own Monday link-up @ Nourishing Treasures, Homestead Barn Hop @ The Prairie Homestead, Monday Mania @ The Healthy Home Economist, Weekend Gourmet Blog Carnival @ Hartke Is Online, Traditional Tuesdays @ Cooking Traditional Foods, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, Real Food Wednesday @ Kelly the Kitchen Kop, Allergy-Free Wednesdays @ Gluten Free Pantry, Hearth and Soul Blog Hop @ Premeditated Leftovers, These Chicks Cooked Recipe Swap @ This Chick Cooks, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Pennywise Platter Thursday @ The Nourishing Gourmet, Full Plate Thursday @ Miz Helen's Country Kitchen, Freaky Friday @ Real Food Freaks, Wellness Weekend @ Diet, Dessert & Dogs, and Fresh Bites Friday @ Real Food Whole Health.

Turkey Brine

Using a Brine is the perfect way to give yourself a little more room for error when roasting a turkey.  The Brine will help keep the turkey moist.  

Turkey Brine

This Brine works for a 14 to 16 pound turkey.  Add more (or less) liquid if needed.

Equipment: Brine Bag or VERY Large Bucket, Large Stockpot

• 1 gallon homemade vegetable stock 
• 1 cup Celtic sea salt or Himalayan pink salt (See Resources)
• 1 cup honey
• 4-5 garlic cloves, smashed
• 2 inch ginger chunk, peeled and cut into small pieces
• 1 cinnamon stick
• 2 sprigs fresh rosemary
• 10 sprigs fresh thyme
• 2 fresh bay leaves (or dried)
• 1 sprig fresh marjoram
• 2 cups fresh apple juice
• 1 tablespoon organic apple cider vinegar 
• 2 lemons, quartered and squeeze juice
• 1 orange, quartered and squeeze juice (optional)
• 1 gallon cold iced water

1. 2-3 days before roasting a Turkey (preferably pastured), prep Brine.  NOTE: If you have a frozen turkey, begin thawing the turkey in the refrigerator.  
2. Combine stock or broth, salt, honey, garlic, ginger, cinnamon stick and fresh herbs in a large stockpot over medium-high heat.  Bring to a boil, stirring occasionally to help dissolve the salt and honey.  As soon as brine boils, remove from heat and allow to cool to room temperature.  Once cooled, add the fresh apple juice, apple cider vinegar, lemon and orange quarters to the brine (make sure to squeeze the juice of the lemons and oranges into the brine).  Refrigerate the brine.    
3. The night before you want to eat the roasted turkey, combine the brine, water and ice in a Brine Bag (my preference) or a VERY large CLEAN bucket.  Very carefully, place the thawed turkey breast-side down in the brine.  Make sure the turkey is fully immersed (weigh it down with something heavy if necessary).  Close the Brine Bag or cover the bucket and refrigerate for up to 16 hours, making sure to turn the turkey once half way through brining process.  NOTE: Brine 1 hour for every pound of turkey, do not go over that time frame.  
4. When you are ready to roast the turkey, remove the turkey from the brine and thoroughly rinse the turkey inside and out with cold water, try to remove as much water as possible with your hands (if it's too damp, pat dry with washable clean towels or paper towels).  
5. Place the turkey on a roasting rack.  It's ready to roast at this point.  Add aromatics to the cavity of the turkey if you'd like.  My favorite aromatics are fresh herbs like rosemary and thyme, lemon quarters, garlic and cinnamon stick. NOTE: When using aromatics or filling the cavity with stuffing, the cooking time increases.  

Happy Holidays!

Creamy Oatmeal (Soaked)

This is my favorite way to have oatmeal.  Grinding the oats makes the oatmeal become super creamy and smooth.

My version uses soaked gluten free oats and requires advanced preparation.  Soaking grains is important because all whole grains have enzyme inhibitors that block nutrients from being absorbed and cause digestion issues.  Using the traditional practices of soaking helps your body absorb the nutrients that the whole grain has.  Soaking the oats also decreases the cooking time.  This oatmeal recipe only takes minutes to make!

Creamy Oatmeal (Soaked)

It’s great year-round, but even better on a cold morning.  It’s frugal too!  One batch of this makes a bunch of servings. 

***Note: 24 hours Advance Preparation Required***

Equipment: Food Processor, Grain Mill or Coffee/Spice Grinder, Large Mason Jar or Glass Bowl w/ Lid, Medium-Size Saucepan

·      2 cups gluten free rolled oats (I use Bob’s Red Mill GF Rolled Oats)

·      2 ½ cups warm filtered water, just enough to cover oats

·      2 tablespoons fresh organic lemon juice, unfiltered organic apple cider vinegar, whey, or kefir (my preference is lemon juice)

·      1 ½ cups filtered water

24 hours Before Making Creamy Oatmeal:

1.     Add dry oats to food processor and pulse until oats become a powder, about 3-4 minutes.  If you don’t have a food processor, use a coffee/spice grinder, high quality blender or a grain mill. 

2.    Place ground oats in a large Mason jar or large bowl w/ lid.  Cover with 2 ½ cups warm filtered water (warmer than room temperature) and lemon juice/apple cider vinegar/whey/kefir.  Mix with a spoon.  Cover with lid or clear wrap if you do not have a lid.  Leave out on counter for 24 hours. 

Creamy Oatmeal Directions:

1. 24 hours after soaking the oats, dump ground oats-water mixture into a medium-size saucepan.  Add 1 ½ cups water to the pot.  Whisk to combine.

2. Bring to a low boil, stirring constantly with a whisk, reduce heat and simmer for about 2 minutes. 

3. Serve hot with your favorite toppings.

Creamy Oatmeal topped w/ Pasture Butter & Raw Clover Honey

I LOVE to top mine with ghee and honey, it ends up tasting like caramel and it's SO delicious!  For a little crunch, extra protein, and spice, I like to add sprouted sunflower seeds and ground cinnamon too.

What are your favorite oatmeal toppings?

Yield: Makes about 4-6 servings. 

Note: If you feel the oatmeal is too thick, add a little extra water to the pot and stir to combine. 

Optional Toppings: Fresh fruit, dried fruit, sprouted sunflower seeds or nuts, ground cinnamon, raw honey, maple syrup grade B, ghee, pasture butter, or coconut oil.  

Storage: Store extra oatmeal in the refrigerator.  Reheats well on the stovetop with a little extra filtered water.  


This post is part of Turning the Table Thursday @ Around My Family Table, Fresh Bites Friday @ Real Food Whole Health, Freaky Friday @ Real Food Freaks, and Wellness Weekend @ Diet, Dessert and Dogs.