Berry Sauce浆果酱
Berry sauce is perfect for drizzling over pancakes or as a condiment to your breakfast bowl full of fresh fruit, yoghurt, nuts and seeds. We love to source organic berries either fresh or frozen.
Ingredients--制作材料
1 cup fresh / frozen berries 1--杯新鲜的或者冷冻浆果
1 cup pure filtered water--1杯纯过滤水
2 tbs honey--2汤匙龙舌兰糖浆或者蜂蜜
2 tbs arrowroot powder / kudzu starch--2汤匙竹芋粉
Instructions--制作步骤
1. Place all ingredients into a blender and blend on high until smooth. 把所有的食材倒入搅拌机，调高速档打成浆。
2. Pour liquid into a small saucepan and heat over medium heat until little bubbles form. 将步骤1的液体倒入一个小炖锅里用中高火加热直到起小泡泡。
3. Reduce heat just slightly and continue to cook (for about 3 – 5 minutes) while whisking until thickened and clear. 然后把火头稍稍调小，一边搅拌一边继续烹饪（大约3-5分钟）直到液体变稠透明。
*This syrup will solidify a little in the fridge so needs to be heated before using.
*这种糖浆放入冰箱后会少量凝结，所以在使用前必须要先加热。
Buckwheat Almond Pancakes 荞麦薄煎饼
Ingredients--制作材料
Dry Ingredients --干料：
3/4 cup buckwheat flour--¾杯荞麦粉
1/2 cup almond meal / hazelnut meal --½杯杏仁粉或者榛子粉
1/4 cup tapioca flour--¼杯木薯粉
1/2 tsp baking powder--½汤匙发酵粉
3/4 tsp baking soda--¾汤匙苏打粉
1/2 tsp salt--½汤匙盐
Wet Ingredients--湿料
2 cups rice / almond / coconut milk --2杯米浆或者杏仁浆或者椰浆
2 large eggs--2只大号鸡蛋
3 tbs butter (melted)--3汤匙黄油（化开的，作为湿料的一种）
Butter (for cooking) --黄油（烹饪用）
Instructions--制作步骤
1. Heat a heavy-bottomed stainless steel frying pan over medium heat on the stove for about 5 minutes before using it (to prevent pancakes sticking). Melt a little butter in the pan.制作薄煎饼前，在炉子上用中火加热一个厚底的不锈钢平底锅5分钟左右。（为了防止粘锅）
2. Combine together the dry ingredients in a mixing bowl. Set aside.把所有的干料倒入沙拉碗中搅拌均匀。放到一边。
3. Whisk together the wet ingredients and add this mix to dry ingredients. Whisk again.将湿料用打蛋器完全搅打均匀后倒入干料碗里。再次搅打。
4. Pour a ladle of batter into pan. Cook for 30 - 60 seconds on each side.往平底锅里倒一勺步骤3的面糊。每一面煎30-60秒。
5. Add a little butter in between pancakes and continue to cook until batter is gone.在薄煎饼之间放一点点烹饪用黄油，继续煎饼直到熟透。
LIQUID GOLD / STOCK
When I make a batch of stock, its simple, nourishing and somewhat evolving...
When I make a batch of stock, its simple, nourishing and somewhat evolving...
Here is the short and simple way I do my broths around here:
Start with at least 2 chicken frames. I always purchase whole chickens and cut them up myself, into Wings, Breasts, Legs, Thighs and the carcass. This means I get a better bulk price overall, and the frames are practically free!
Pop those frames into a big pot. Mine is about 6-8 litres I think. Add 2 carrots, a decent amount of celery (about 1/4 bunch), 2 onions, about half a dozen garlic cloves, some parsley, 1/2 tablespoon peppercorns, about 2 tbs salt, a large splash of apple cider vinegar and then fill with water. I have added other things at times, if I have something left over. I don’t like to add anything cruciferous, it taints the smell and taste of the end product.
Let this come to a slow boil, then reduce to a low simmer for 2-3 hours. At this point you can strain it off and its now a lovely light coloured stock, lower in histamines and higher in fat. I then top up the water, the salt and the apple cider vinegar and I bring back to the boil and then simmer again. This second batch cooks low and slow overnight, about 6-8 hours generally, or as long as I sleep I’ve learned that by doing the broth in two batches of cooking, I am maximising and not overcooking the fats in the first batch, and also maximising the mineral content of the second batch. It will be darker and stronger in flavour. Both are delicious!
Once this is all done, I have roughly 8-10 litres of gorgeous chicken broth, for just a few bucks! Winning on every level!