Frozen Strawberry Mousse

Source: Food Combining for Health
Date tried: May 17, 2014
Yield: 2-3 servings
Time needed: Just a few minutes to make, but needs a few hours in the freezer

Making this brought the old Mother Goose rhyme back to my head.

Curly Locks, Curly Locks, wilt thou be mine?
Thou shalt not do dishes, nor yet feed the swine,
but sit on a cushion and sew a fine seam
and feed upon strawberries, sugar and cream.

Curly Locks would have swooned at this combination of “strawberries, sugar and cream”, though actually honey is used in this version.  And it gets frozen for a delightfully cool treat on a hot day.  Haven’t seen one of those this year yet.  No matter, it tastes great unfrozen too.  And you can eat it sooner.

Frozen Strawberry Mousse

Frozen Strawberry Mousse
2 cups strawberries, fresh or defrosted
2 Tbsp. honey
2/3 cup heavy cream
2 Tbsp. non-instant dry skim milk powder dissolved in a very small amount of water.

Blend the honey and strawberries into a smooth purée.
Mix the dissolved milk powder with the cream.
Whip the cream until it forms soft peaks.
Fold the strawberry purée into the cream.
Place into a freezer container or into individual bowls.
Cover with aluminum foil and freeze.

Advertisements

Cold Chicken à la Hay

Source: Food Combining for Health
Date tried:November 5, 2017
Yield: 4-6 servings
Time needed: 3-4 hours cooking time depending on size of chicken + cooling time. Best to cook a day ahead of serving. I allowed 1/2 hour per pound and that worked well.

I was not at all impressed with this dish. The chicken itself was very tender, and if the point was to make it especially for sandwiches or salads, it would do fine. But serving it with a very plain, unseasoned cream sauce made for a virtually tasteless meal. Perhaps good for a person needing a very bland diet for some reason.

The name “Hay” refers to Dr. William Howard Hayes, a Pennsylvania doctor of the late 19th and early 20th century who developed and promoted a diet that came to be known as the Hay System and had many devotees among the foodies of the day.

Cold Chicken à la Hay

Continue reading

Vegetables with Ground Beef

Source: Food Combining for Health
Made: November 12, 2013
Yield: 3-4 servings
Time to make: 2 hours, mostly simmering time.

A nice satisfying stew.  I really liked this. And except for a tiny ½ teaspoon of potato flour it is pretty much devoid of starch, so it’s a good paleo choice.  With extra time, it would work well in a slow-cooker. Actual preparation prior to simmering only takes 15 minutes or so.

Vegetables with Ground Beef

Continue reading

Chicken with Lemon

Source: Food Combining for Health
Made September 18, 2013
Yield: 4-6 servings
Time to prepare: 1 hour

This is a wonderful way to cook chicken.  Although it is done in the oven, the wrappings mean it is steamed rather that roasted.  I used my covered clay cooker rather than wrappings, but that worked well too.  I brought in freshly-picked greens (arugula and basil, as well as the parsley stuffed into the chicken) from the garden to serve with it.

Continue reading

Almond Balls

Source: Food Combining for Health
Date tried: May 27, 2013
Yield: 4 servings
Time needed: 10 minutes  (or time to skin the almonds)

This is a nice and easily made cheese ball.  One addition I would make to the instructions is to grind the toasted sesame seeds so they don’t catch in your teeth and are easier to digest.

Almond Balls

Continue reading

Celery Root Soup

Source: Food Combining for Health
Date tried: April 17, 2012
Yield: 4 servings
Time needed: 10 minutes or less

A delicious and simple one-vegetable soup.  This sort of lunch was a mainstay of my diet when recovering from surgery. Celery root is one of my favorite vegetables for a plain soup.  One can use the same technique with potato, sweet potato, carrots, parsnips and squash.

Celery Root Soup

Continue reading