EASY "PEATY" PROTEINS - Recipes with photos & Step By Step Instructions

[Rinse & rePeat]

EGG YOLK FLIP

1. Gather ingredients; whole milk, 1 egg, 1 tablespoon of sugar and cinnamon sugar (optional)

2. Put milk, sugar and just the yolk of the egg into a blender, and blend for at least 30 seconds on high speed. Pour into a glass and top with cinnamon sugar!

Fellow member, Elderflower first brought the Egg Flip to my attention. She says she mixes hers with maple syrup. I had wanted to find a way to get raw egg yolks into my diet, but procrastinated trying this drink, thinkingbit wouldctaste eggy. Fellow member, Sefton brought up his warm version yesterday, that he swears by too. He makes his with honey. So I decided to finally make my own Egg Flip yesterday and I loved it. I had another one today too! Sefton says his tastes like an eggnog, while my cold Ceylon cinnamon sugar topped version reminds me of Mexican horchata!


From the Ray Peat Forum E-mail Exchanges:
[RAW EGG YOLKS OK?]
"Yes, eggnogs for example." -Ray Peat

 

[Sulcuscentralis]

My go too morning (usually) sweet meal. 300 g of skyr (33g of protein) with 2 raw egg yolks (always wash the eggs with soap!), 1 tbsp of honey or jam (any desired flavor) and a little cinnamon (optional) mixed well together. Can be eaten with fruit on a side. Tastes great and packed with nutrition! :)

 

[Rinse & rePeat]

My go too morning (usually) sweet meal. 300 g of skyr (33g of protein) with 2 raw egg yolks (always wash the eggs with soap!), 1 tbsp of honey or jam (any desired flavor) and a little cinnamon (optional) mixed well together. Can be eaten with fruit on a side. Tastes great and packed with nutrition! :)

I don't know what "sweet meal" and "skyr" is, but washing egg yolks with soap sounds hard to do. I tried rinsing one and it broke in my hand.

 

[akgrrrl]

View: https://youtu.be/i-Z0cFvB3mg

Drinking "float" in appalachia

 

[Rinse & rePeat]

View: https://youtu.be/i-Z0cFvB3mg

Drinking "float" in appalachia

It is like liquid custard! Great for when you don't want to heat up the house, turning on the oven! It would be good on the fruit as a custard sauce too! I also like the idea of giving it to elderly people to get them back to good health, instead of those horrible Ensure's. What about putting some rum and whiskey in it and topping it with nutmeg for a Christmas egg nog? Lots of good uses for your recipe akgrrrl!

 

[Rinse & rePeat]

Italian Garlic Tomato Cream Scallops

1. Gather ingredients, a scattering of cannellini beans are optional. I used dry fennel seeds, because I didn't have fresh fennel. You can substitute fennel or finish the dish with fresh herbs instead, like thyme or fresh torn basil. Saute the scallops according to directions on the near bottom of page one of this thread.

2. While scallops are cooking, melt a tablespoon of butter and add in the chopped garlic, and fresh fennel if you have it. Saute on medium heat for a minute or two, but don't let it brown. Add in fresh chopped tomato an the white beans and dried fennel if you aren't using fresh. Saute for a couple of minutes, then add in desired amount of cream and season with salt. Place sauce on a plate and top with seared scallops.

I love home grown tomatoes or cherry tomatoes in this dish! I just made this up for the first time with what i had on hand. You could put this sauce on fish, shrimp or even pasta!



View: https://youtu.be/Izvz0jkzuwE

 

[akgrrrl]

Looks grrreat!

 

[Rinse & rePeat]

Looks grrreat!

Thanks grrrl!

 

[Rinse & rePeat]

THAI CURRY MUSSELS

1. Gather ingredients. I used about a pound of Prince Edward mussels. Give each mussels a scrubbing with cold water to clean the shells. Do this right before you use them, not earlier. Do not use mussels that are open and wont close as they are dead.

2 Saute some sweet onion and garlic in a tablespoon of unsalted butter, on medium heat, for a minute or two.

3. Add in a half teaspoon of powdered yellow curry.

4. Add mussels and put on a lid and cook for a minute, just until the shells start opening up.

5. Take off lid and add a teaspoonful or more of fish sauce. This is very salty stuff, but gives an authentic Thai flavor to food. If not using fish sauce just use regular salt.

6. Add in 1/2 cup of coconut water and 2 tablespoons of cream. Heat everything, but dont boil, and add in half of the chopped cilantro. Give eveything a careful toss and serve with additional cilanto.

This is a 15 to 20 minute meal to prepare, and is high end restaurant quality. I use a coconut water and cream mixture instead of coconut milk, because Ray Peat says the coconut meat can be problematic. I also don't like the metal cans or thickeners added to coconut milk. My coconut water cream blend is light and much more fresh tasting.

"Coconut-eating cultures in the tropics have consistently lower cholesterol than people in the U.S. Everyone that I know who uses coconut oil regularly happens to have cholesterol levels of about 160, while eating mainly cholesterol rich foods (eggs, milk, cheese, meat, shellfish). I encourage people to eat sweet fruits, rather than starches, if they want to increase their production of cholesterol, since fructose has that effect." -Ray Peat

 

[Rinse & rePeat]

SWEDISH CHEESE CUSTARD

1. Preheat oven to 300° and fill a glass casserole dish about 1/3 of the way up with very hot water. Set out two 1 cup measure ramekins or 4 small ones, or a variety as I did. Gather ingredients: 2 cups whole milk, 2.5 ounces Jarsburg cheese, 2 eggs, 1/8 tsp sweet paprika and 1/2 tsp salt

2. Shred the cheese. Heat milk in a pan to almost a boil. Add in the shredded cheese and whisk till melted. Remove from heat.

3. In a large glass measuring cup, or bowl, beat the two eggs together with the sweet paprika and salt.

4. Slowly ladel in some of the hot milk mixture into the egg mixture, as to not scramble it.

5. Slowly whisk the egg mixture back into the milk pot.

6. Divide the milk and egg mixture into ramekins and put into the hot water bath. Bake for 35 minutes. After removing the pan from the oven, cool until the custards are cool enough to remove them from the hot water. Continue to cool until they are not so jiggly, maybe 20 minutes.

This was my first time making this and boy was it ever good! I posted the recipe below. This tasted like a delicate quiche filling. I topped mine with finely chopped green onion, but topping it with a little cooked chopped crab would be so good too! I tried straining the custard through the sieve, but there was too much cheese left behind, so I just threw it back in the custard, which was a good move cause the extra cheesy bites on the bottom of the custards were yummy bonus bites!


"A deficiency of either Calcium or Magnesium can stimulate the parathyroid glands to produce more hormone (parathyroid hormone, PTH), which increases Calcium absorption, but also removes Calcium from the bones. This hormone, responding to a dietary Calcium or Magnesium deficiency, is an important factor in causing cells to take up too much Calcium. And its excess is associated with many inflammatory and degenerative diseases.” -Ray Peat

Swedish Cheese Custard | Global Table Adventure

globaltableadventure.com

 

[akgrrrl]

SWEDISH CHEESE CUSTARD

1. Preheat oven to 300° and fill a glass casserole dish about 1/3 of the way up with very hot water. Set out two 1 cup measure ramekins or 4 small ones, or a variety as I did. Gather ingredients: 2 cups whole milk, 2.5 ounces Jarsburg cheese, 2 eggs, 1/8 tsp sweet paprika and 1/2 tsp salt

2. Shred the cheese. Heat milk in a pan to almost a boil. Add in the shredded cheese and whisk till melted. Remove from heat.

3. In a large glass measuring cup, or bowl, beat the two eggs together with the sweet paprika and salt.

4. Slowly ladel in some of the hot milk mixture into the egg mixture, as to not scramble it.

5. Slowly whisk the egg mixture back into the milk pot.

6. Divide the milk and egg mixture into ramekins and put into the hot water bath. Bake for 35 minutes. After removing the pan from the oven, cool until the custards are cool enough to remove them from the hot water. Continue to cool until they are not so jiggly, maybe 20 minutes.

This was my first time making this and boy was it ever good! I posted the recipe below. This tasted like a delicate quiche filling. I topped mine with finely chopped green onion, but topping it with

For those folks wanting this yummy treat who do not have ramekins, use old Fireking coffee cups, or Corelle or vintage Pyrex! There is plenty of data to support not using cheap ceramic mugs esp colors that leach lead when heated. I make puddings, flan and custard with the Rinse and Repeat methods shown here--its a basic to know when crafting food with eggs and milk!

 

[Rinse & rePeat]

Thanks

For those folks wanting this yummy treat who do not have ramekins, use old Fireking coffee cups, or Corelle or vintage Pyrex! There is plenty of data to support not using cheap ceramic mugs esp colors that leach lead when heated. I make puddings, flan and custard with the Rinse and Repeat methods shown here--its a basic to know when crafting food with eggs and milk!

For that healthy bit of knowledge! You really should do a post on that Grrrl with pics of do's and don'ts. I have heard you talk about the ceramic subject in other threads. I know reds and bright colors are full of led and stuff from China too, but what about the color black?

 

[akgrrrl]

White is safest. All other colors leach, and diswashers with harsh detergents do the most damage. Any ceramics where inspection show the tiny cracks (called crazing) should be tossed. Likewise those with edge chips, they hold bacteria at the surface if lead leaching isnt enough to get rid of them. All glazes are not equal, I have a huge Italian ceramic serving platter that has a very thick glaze, so heavy it should be stoneware. As with any art, it pays to know your tools and your ingredients. Go Rinse.

Thanks

For that healthy bit of knowledge! You really should do a post on that Grrrl with pics of do's and don'ts. I have heard you talk about the ceramic subject in other threads. I know reds and bright colors are full of led and stuff from China too, but what about the color black?

 

[Rinse & rePeat]

Sobitali

White is safest. All other colors leach, and diswashers with harsh detergents do the most damage. Any ceramics where inspection show the tiny cracks (called crazing) should be tossed. Likewise those with edge chips, they hold bacteria at the surface if lead leaching isnt enough to get rid of them. All glazes are not equal, I have a huge Italian ceramic serving platter that has a very thick glaze, so heavy it should be stoneware. As with any art, it pays to know your tools and your ingredients. Go Rinse.

So Italian ceramics are safe? I would like see a pic of that platter! You have cool stuff!

 

[kaybb]

It is like liquid custard! Great for when you don't want to heat up the house, turning on the oven! It would be good on the fruit as a custard sauce too! I also like the idea of giving it to elderly people to get them back to good health, instead of those horrible Ensure's. What about putting some rum and whiskey in it and topping it with nutmeg for a Christmas egg nog? Lots of good uses for your recipe akgrrrl!

Love this video so much!!

 

[David90]

Some of the Recipes look really nice. Especially the ''Ricotta Frittata'' and the ''Beef and Liver Taco''.

On my next Vacation (End of September) i try to make them

 

[Rinse & rePeat]

Some of the Recipes look really nice. Especially the ''Ricotta Frittata'' and the ''Beef and Liver Taco''.

On my next Vacation (End of September) i try to make them

Thanks David! I look forward to hearing how your's turns out!

 

[Rinse & rePeat]

Ray Peat POTATO JUICE Scramble

1. Gather ingredients and set up a juice extractor. I used 2 pounds of Yellow Finn potatoes. They are much like Yukon Golds, just a bit firmer. Peel potatoes, and and put through the extractor.

2. Let the juice sit for about 20 minutes, to let the starch separate and settle to the bottom.

3. Melt butter in a pan and swirl it around to coat all edges with it. I used a tablespoon.

4. Pour the potato juice into pan.

5. The starch is much like cement and will stay put on the bottom.

6. Immediately the juice will start to scramble.

7. Look at all the starch! I wonder if I saved it in the freezer next time, if it might make a good thickener for gravy?

Finally the "how to make potato juice scramble" is solved. I cooked mine down to just tablespoons, but it was so terribly strong and sweet. It was best left soupy like my finished pic. I added a little salt and it tasted like liquid mashed potatoes. Maybe if i let the juice sit longer or used less butter next time, it will have "scramble" better. It was pretty easy to make and I will do it again and again. I think in the future it might be good as more of a meal, pouring in some chicken bone broth and scrambling in an egg for egg drop soup or maybe to make a savory custard with.


"An easily available and inexpensive source of ketones (in the form of ketoacids, which can be converted to amino acids if they aren't needed for energy) is the juice extracted (with a centrifugal juicer) from raw potatoes, which also contains proteins and other nutrients. The juice can be scrambled like eggs, and is usually tolerated even by very debilitated people." -Ray Peat

 

[Rinse & rePeat]

VIETNAMESE BEEF BROCHETTES

1. Gather ingredients. I use a 80/20 blend of hamburger to keep it flavorful and moist! If using wooden skewers then soak the end halves in water to keep them from catching on fire on the grill.

2. Place the one pound of 80/20 hamburger in a bowl and add 1/4 teaspoon baking soda, 3 egg yolks (save the whites for something else or toss them), add 3 tablespoons brown sugar, 3 large cloves fresh chopped garlic, 2 tablespoons fish sauce and 1 teaspoons salt. Mix everything together and refrigerate for about an hour. I don't like handling it too much or it gets rubbery. The baking soda helps keep it tender.

3. Heat the the grill till very hot. Thread the meat mixture up the length of 8 skewers, and set each onto a baking sheet lined with wax paper. Grill several minutes on each side, maybe 8 minutes total. Garnish with chopped cilantro, mint green onion.


I had something close to this at a nice Vietnamese restaurant. We had 3 orders of them as "small bites". It took me several tries to perfect them at home. They are seriously addicting!

"Our foods usually contain enough PUFA, unavoidably, to make fats matter to some extent. After about twenty years of carefully avoiding them, I'm still getting about 2% of my fat as PUFA (beef, oysters, eggs, etc.). That's why I'm making an effort to increase my sugar intake, to displace some fat." - Ray Peat

 

[Rinse & rePeat]

Here is my "Peaty" lunch today!! I turned my liver taco on page 2 of this thread into a liver Tostada! I put pickled Jalapenos on it and had a spicy rojo sauce from the famous King Taco in Los Angeles on bites. I love bringing home an excess of sauces from good restaurants to make homemade food extra special! This took 15 minutes to make. Yummy yum yum!