The Castaway Kitchen. If you haven’t checked out Cristina’s blog yet you definitely need to! She is one creative woman when it comes to the paleo recipes. She also has an extremely drool worthy Instagram feed that teases my taste buds daily. She has come up with an amazing recipe that I am so excited to share with you today! And it’s perfect for fall. I can’t wait to try it!
Here is a little more info about Cristina:
Cristina is a restaurant chef, turned stay at home mom and military spouse. She lives in Hawaii with her family and enjoys spending her days cooking, hiking and hanging out at the beach with her boys. Hidradenitis Suppurativa is her flavor of autoimmune disease, although she suspects there is more going on. Autoimmune disease run rampant in her family. HS is a particularly gruesome disease which leaves a lot of physical and emotional scars. Through a paleo diet and lifestyle Cristina has been able to take her condition from unbearable to near remission and is thriving!
She blogs over at TheCastawayKitchen.com where she shares her creative paleo recipes and her healing journey.
You can also find her on:
So, without further delay I will let Cristina take over! Enjoy friends!
like summer went by faster this year. Although I must confess I only notice in
my news feed. Living in Hawaii, and not having a child in grade school
I live an endless summer.
Jack’s Waldof School goes year round except
for a few weeks a year.
does change? The seasonal produce! Although Hawaii grows tropical fruit year
round, it also imports the majority of its food from the mainland, specifically
When we lived in San Diego
we would go to Julian this time of year to pick apples. What a lovely
experience, one which we dearly miss and hope to do again!
<img src=”http://static1.squarespace.com/static/57a218f9e58c6213276fa869/t/5816e0ac6fd27cfee2b5e0d8/1477896992424//img.jpg you say breakfast?
Using chai tea really ties in those fall flavors and the almond butter lends protein and creaminess to these steamy jars o’ goodness. They’re spiced, nutty and creamy with tender apple and carrot pieces! Ready in thirty minutes and easily made a head of time … just make them already!
buy here) (or substitute coconut oilif not using ghee)
2 tbsp. unsweetened almond butter (I like this brand)
1 bag chai tea
1 tsp ground organic cinnamon (these spices are SCD legal)
½ tsp ground organic nutmeg (this brand is SCD legal)
Pinch of sea salt
¼ cup pecans (optional) (ideally soaked and dehydrated first)
1 tsp maple syrup or honey (optional)
1. Dice your apples and carrots into ¼ inch cubes.
You can peel them if you want a smoother feel. I like my apple skins, they add nice color too, but totally up to you!
2. Heat ghee in a small sauce pot on medium heat. Add in the apples, carrots and salt. Stir cooking on medium heat for two minutes. Add in the water and tea bag. Lower the heat to medium low. Let it simmer, stirring often for ten minutes. Remove the tea bag.
3. Stir in the almond butter, gelatin and spices.
Bring the heat back up to medium and stir until the apples have begun to breakdown and the mix is thick and light brown.
4. Pour out in to two 8oz jars or cups, filled about half way. Top with chopped pecans and maple drizzle.
5. Let them cool and thicken a bit before eating. The more they cool, the thicker they will be. If you set them in the fridge they will firm up like pudding.
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