The Rawlicious Mama

Discovering the power of healing through raw foods







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Making a chocolate tart. Not healthy not raw but so good! There’s a lasagne about to take place. Also not healthy and not raw LOL some celebrations are worth the cheat. This is one of them. I love my dad so much he has influenced my life in so many amazing ways and has always been such a great example to us. #happyfatheradaydad #earlyfathersdaycelebration

Making a chocolate tart. Not healthy not raw but so good! There’s a lasagne about to take place. Also not healthy and not raw LOL some celebrations are worth the cheat. This is one of them. I love my dad so much he has influenced my life in so many amazing ways and has always been such a great example to us. #happyfatheradaydad #earlyfathersdaycelebration

Filed under happyfatheradaydad earlyfathersdaycelebration





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Don’t know what day I am on but this is day 3 of the second ferment. I added an orange for flavour and to get the “fizziness”. I just tried it and it tastes so good!!

Don’t know what day I am on but this is day 3 of the second ferment. I added an orange for flavour and to get the “fizziness”. I just tried it and it tastes so good!!









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Chicken Soup For The Nourished Soul

Today my sister and her baby girl were sick so of course I made them some good old fashioned chicken soup. Im sure you have all read about the amazingness of chicken stock and especially the gelatin it contains. If you haven’t go google it. Or maybe that will be my next blog. But for now since so many people seem to be getting colds and flus here is my recipe for chicken soup. 

1 Whole Organic Chicken
2-4 Chicken Feet 
1/4 cup Apple Cider Vinegar 
3 medium to large Carrots, chopped to the size you like
3 Celery Stalks, chopped to the size you like
2 Tomatoes halved
1 Large Onion, quartered
2 dried bay leaves
Handful of parsley
Celtic Salt (or just use whatever salt you have, thats just my favorite)


Put the whole chicken and the chicken feet in a large pot and fill it with water (about 3-4 liters of water). Add the apple cider vinegar and let it just sit for about 30-60 minutes. 
Add the veggies and bay leaves to the chicken and water and bring to a boil. Once its boiled for about 15 minutes remove any scum that comes to the surface. If you don’t get any scum thats ok too, I don’t always get it. 
Turn the heat down to the lowest it will go and let it sit for minimum 6 hours.  (but the longer the better) Alternatively once its boiled for the 15 minutes you can transfer it all to your slow cooker and set the timer. I like to do mine over night and let it cook for about 8-10 hours in the slow cooker. Once its done add the parsley give it a good stir and take the chicken out of the stock. Remove all the chicken bones and place the chicken back into the soup if you want to use it as soup. For broth keep reading.. 
My personal preference is to strain the liquid out and store them separately. Since i drink at least a cup of broth a day, i like to just drink it straight without any chicken or vegetables in it. But I add the meat and vegetables to the bowl if I am eating it like soup. I hope that makes sense?? 
Refrigerate and whatever you do DO NOT REMOVE the yellow gelatin stuff that comes to the top once its chilled. That is the best stuff for you.

Chicken Soup For The Nourished Soul

Today my sister and her baby girl were sick so of course I made them some good old fashioned chicken soup. Im sure you have all read about the amazingness of chicken stock and especially the gelatin it contains. If you haven’t go google it. Or maybe that will be my next blog. But for now since so many people seem to be getting colds and flus here is my recipe for chicken soup. 

1 Whole Organic Chicken

2-4 Chicken Feet 

1/4 cup Apple Cider Vinegar 

3 medium to large Carrots, chopped to the size you like

3 Celery Stalks, chopped to the size you like

2 Tomatoes halved

1 Large Onion, quartered

2 dried bay leaves

Handful of parsley

Celtic Salt (or just use whatever salt you have, thats just my favorite)

Put the whole chicken and the chicken feet in a large pot and fill it with water (about 3-4 liters of water). Add the apple cider vinegar and let it just sit for about 30-60 minutes. 

Add the veggies and bay leaves to the chicken and water and bring to a boil. Once its boiled for about 15 minutes remove any scum that comes to the surface. If you don’t get any scum thats ok too, I don’t always get it. 

Turn the heat down to the lowest it will go and let it sit for minimum 6 hours.  (but the longer the better) Alternatively once its boiled for the 15 minutes you can transfer it all to your slow cooker and set the timer. I like to do mine over night and let it cook for about 8-10 hours in the slow cooker. Once its done add the parsley give it a good stir and take the chicken out of the stock. Remove all the chicken bones and place the chicken back into the soup if you want to use it as soup. For broth keep reading.. 

My personal preference is to strain the liquid out and store them separately. Since i drink at least a cup of broth a day, i like to just drink it straight without any chicken or vegetables in it. But I add the meat and vegetables to the bowl if I am eating it like soup. I hope that makes sense?? 

Refrigerate and whatever you do DO NOT REMOVE the yellow gelatin stuff that comes to the top once its chilled. That is the best stuff for you.

Filed under chicken soup chicken broth chicken stock chicken feet chicken bones whole chicken nourishment paleo Paleo kids



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Healthy Rice Krispy Treat Recipe

My son starts preschool this week and I have been on the search for some healthy, fun, sugar free and nut free recipes to put in his lunchbox. 

Look at the ingredients they list on the packet of a LCM bar with NO EXTRA FLAVOURS. The banana and chocolate flavors were much worst. It has Rice Bubbles breakfast cereal (41%)(whole white rice, sugar, salt, barley malt extract, vitamins [vitamin C, niacin, riboflavin, thiamin, folate], minerals [iron, zinc oxide]), glucose, fructose, hydrogenated soyabean oil (antioxidants [320, 306, 304]), sugar, glucose solids, invert sugar, humectant (glycerol), gelatin, flavour, salt, emulsifiers (472e, 472a), skim milk powder.

There is no way I would put this in my sons lunch box SO here is my take. 

INGREDIENTS:
3 cups brown rice puffs (usually found in the macro isle, otherwise your local health food shop would have them) 
1/4 cup honey
1/3 cup coconut oil
1 tablespoon butter
1/2 cup dates, pitted and soaked about 30 minutes
2 tablespoons chia seeds (optional) 
1/4 seeds of your choice, I used half pepitas half sunflower seeds.

STEPS:

Mix all the ingredients except the rice puffs in a food processor until a thick paste forms

Warm the paste up on the stove to make sure all the coconut oil has fully melted

Mix the paste into the rice puffs in a bowl (I used my fingers, it was the easiest way)

Press the mixture down into a line baking tray. You can use some glad wrap so it doesn’t stick to your hand if you want. 

Place it in the freezer for 20-30 minutes or until it’s fully set. 

Cut them up and enjoy. Store the leftovers in a container I the fridge.

***UPDATE: mine seemed to go a bit stale in the fridge. They were in a cheap container so maybe it was that but I would be interested to hear how yours turned out? Maybe these are better stored in the freezer.

Healthy Rice Krispy Treat Recipe

My son starts preschool this week and I have been on the search for some healthy, fun, sugar free and nut free recipes to put in his lunchbox.

Look at the ingredients they list on the packet of a LCM bar with NO EXTRA FLAVOURS. The banana and chocolate flavors were much worst. It has Rice Bubbles breakfast cereal (41%)(whole white rice, sugar, salt, barley malt extract, vitamins [vitamin C, niacin, riboflavin, thiamin, folate], minerals [iron, zinc oxide]), glucose, fructose, hydrogenated soyabean oil (antioxidants [320, 306, 304]), sugar, glucose solids, invert sugar, humectant (glycerol), gelatin, flavour, salt, emulsifiers (472e, 472a), skim milk powder.

There is no way I would put this in my sons lunch box SO here is my take.

INGREDIENTS:
3 cups brown rice puffs (usually found in the macro isle, otherwise your local health food shop would have them)
1/4 cup honey
1/3 cup coconut oil
1 tablespoon butter
1/2 cup dates, pitted and soaked about 30 minutes
2 tablespoons chia seeds (optional)
1/4 seeds of your choice, I used half pepitas half sunflower seeds.

STEPS:

Mix all the ingredients except the rice puffs in a food processor until a thick paste forms

Warm the paste up on the stove to make sure all the coconut oil has fully melted

Mix the paste into the rice puffs in a bowl (I used my fingers, it was the easiest way)

Press the mixture down into a line baking tray. You can use some glad wrap so it doesn’t stick to your hand if you want.

Place it in the freezer for 20-30 minutes or until it’s fully set.

Cut them up and enjoy. Store the leftovers in a container I the fridge.

***UPDATE: mine seemed to go a bit stale in the fridge. They were in a cheap container so maybe it was that but I would be interested to hear how yours turned out? Maybe these are better stored in the freezer.

Filed under paleo kids food LCM bar healthy rice Krispy treat gluten free sugar free food kids food yummy food