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Warm Fruit with Nuts
or Olive Oil (eaten for
breakfast in autumn @ 10C)...
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Eat this in the order listed.
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3-600mL warm water with a little lime
or lemon juice.
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300mL Fruit Tea made by bringing
50-100g of a red fruit (plums, berries etc.) or green
kiwifruit to the boil and then removing from the heat
and standing for 10 minutes. Pour this over...
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250g fresh seasonal fruits chopped
roughly. Eat immediaitely and drink the tea.
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Mayonnaise made with one large free
range egg yolk and 40mL refined olive oil OR 50g freshly shelled
nuts or raw almonds skin on.
Raw Fruits
with Nuts or Olive Oil
(eaten for lunch in mid summer 35C)
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Eat this in the order listed.
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600mL water with a little lemon/lime juice.
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250g fresh raw seasonal fruits
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Mayonnaise made with one small free
range egg yolk and 40mL extra-virgin olive oil, OR 50g freshly shelled
nuts or raw almonds skin on.
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Black tea, sufficient to keep you
cool. No milk or sweeteners to be added. Take it
plain.
Raw Fish
with Lime
Clams au
naturelle
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Go to your local harbour and dig 30 or
so little clams. Take these home, shell 10 of them and
eat immediately. Do not eat anything else with them.
Put the others in a cool damp bucket and eat over the
next two days.
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Of course you may be able to get these
from your fish seller, and possibly other shellfish as
available.
Mayonnaise...
- Take one large free range egg yolk and gently stir
in refined olive oil in small amounts. Do not use any
more than 50mL oil per egg yolk. If the yolk is small
use less. Go very slowly and add a teaspoonful at a
time. The mayo should be nice and shiny before adding
any more oil. If your mayo crashes start with a fresh
egg yolk and stir in the crashed mayo in small
amounts. For something different try ghee mayonnaise.
Melt the ghee over hot water first, and while making
the mayo keep it warm over hot water. Eat your ghee
mayo straight away before it sets.
Clarified
Butter (Ghee)...
Here are two recipes. First, a traditional one which
heats the butter. This has the advantage that no
refrigeration is needed to keep it. Second a low
temperature one. In this recipe no fats are damaged by
heat, but the ghee needs refrigerating.
- Traditional Ghee… melt your butter in a heavy
saucepan over low heat. Then increase the heat to
medium until the buttermilk starts to boil. Continue a
slow boil until the water is gone and no solids remain
on the top of the yellow fat. The milk solids have
become a sticky deposit on the bottom. Cool and then
pour off the yellow fat into a storage container. This
keeps for many months without refrigeration but some
fats can be damaged by the heat. In cold conditions
you may make Pemmican with it, but it softens easily
so the Pemmican needs to be kept cold at all times.
- Low Temperature Ghee… roughly dice your butter and
place in a container with a lid. Pour over sufficient
boiling water and stir so that the butter is just
melted. Put the lid on a leave for a few hours. Then
refrigerate overnight. Next day, make hole in the hard
yellow fat and pour off the water/buttermilk through a
kitchen sieve. Repeat the melting/refrigeration step
three more times. This removes 99% of the milk solids,
does not damage any fats, but it needs to be
refrigerated or frozen in order to store it.
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