"Peaty" Fruits & Vegetables - Easy Step By Step Recipes (Photos)

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FRESH ORANGE JELLO

1. Juice oranges and strain off the pulp through a metal sieve, to make 4 cups total. Boil the peels of 2 oranges in 1 cup of water for 1 minute after it comes to a boil.

2. Put 1 cup of cool water in a wide bowl and sprinkle 4 tablespoons of unflavored gelatin (not collagen hydrolysate) over the top of the water and let it "bloom" undisturbed. It will all get moist and grow.

3. Add the orange peel water to the gelatin water and stir till dissolved.

4. Add in sugar, depending upon how sweet your oranges are. I used one cup plus 2 more tablespoons of sugar to mine.

5. Add in the fresh orange juice. Pour into a glass 9×11 pan, cover and chill for 4+ hours.

I like to make my orange jello this EXACT way, because the fresh orange juice never gets heated, which would destroy the vitamin C. The orange peels make it taste more than just sweetened orange juice. Enjoy!


"Until 2006 I was using mostly frozen pulp-free concentrate, then they introduced the enzyme process (for disposing of waste fiber, making it stay suspended in the juice), affecting even the "pulp-free" type. So now I use only sweet oranges that I squeeze myself. US people don't realize how ridiculously degraded their standard of living has become. Nutrition is political economical. The governments tell people to eat beans and bread for a reason. I use coca cola as a fill-in when I can't get oranges." -Ray Peat

 

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Homemade "Peaty" French Fries

1. Peel a RUSSET potato and cut lengthwise into French fry thickness.

2. Cut each piece, further, into french fry shapes. Some I cut into wedges and others into thinner longer tradition French fry shapes.

3. Put the pieces into a large pot of water, so they dont brown, and continue cutting the rest of the potatoes. When all the potatoes are cut and into the water, turn the heat on high and boil for 15 minutes.

4. While the potatoes are boiling, make your garlic aioli and put into refrigerator to chill well.

5. When the 15 minutes are done with the potatoes boiling, turn off the heat and transfer them to a baking sheet with several layers of paper towels, to cool and dry out for about 30 minutes or longer.

6. Look at all the starch that boils off of the fries! This makes them easier on digestion and less fattening making them this way!

7. Heat REFINED coconut oil in a large frying pan. When the oil is hot, fry the potatoes in it, with spaces in between. Turn over the fries and fry until brown. Serve salted with ketchup and homemade garlic aioli.


"When starch is well cooked, and eaten with some fat and the essential nutrients, it’s safe, except that it’s more likely than sugar to produce fat, and isn’t as effective for mineral balance.” -Ray Peat

 

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Blistered Shishito Peppers with Sweet Wasabi Dipping Sauce

1. Wash and dry shishito peppers. Drizzle a little olive oil over them and coat them well using your hands.

2. Mix 1/2 teaspoon, or more of real sweet wasabi, and less if it is the American hot horseradish version, with 3 tablespoons coconut aminos.

3. Get a non-stick or cast iron skillet very hot and toss in the shishitos. Let them sit for several minutes, to char, before turning. Transfer to a serving platter, sprinkle with salt and serve with dipping sauce.

 

[Regina]

Blistered Shishito Peppers with Sweet Wasabi Dipping Sauce

1. Wash and dry shishito peppers. Drizzle a little olive oil over them and coat them well using your hands.

2. Mix 1/2 teaspoon, or more of real sweet wasabi, and less if it is the American hot horseradish version, with 3 tablespoons coconut aminos.

3. Get a non-stick or cast iron skillet very hot and toss in the shishitos. Let them sit for several minutes, to char, before turning. Transfer to a serving platter, sprinkle with salt and serve with dipping sauce.

Nice. I love those peppers.

 

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Nice. I love those peppers.

Have you made them before? I experimented last year with every pepper I could find and this was a favorite! We have some growing in our garden even!

 

[Regina]

Have you made them before? I experimented last year with every pepper I could find and this was a favorite! We have some growing in our garden even!

Cool. Yes. The first time I didn't cook them long enough. But now okay.

 

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Cool. Yes. The first time I didn't cook them long enough. But now okay.

Yeah I don't think the shishitos do as well in the oven. It is easy to overcooked them too.

 

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Oat & Apple DUTCH BABY Pancake

1. Gather ingredients and preheat oven to 450.

2. Crack 3 eggs into a bowl and add 3/4 cup of milk.

3. Add 2 tablespoons melted butter.

4. Add 1/4 teaspoon Ceylon cinnamon, 1/2 teaspoon salt and 1/2 cup oat flour. Mix together well.

5. Peel and core 2 apples. I like to use the juicy sweet Gala apples, not the green Granny Smith tangy ones. I also like to use a box grater to make slices consistent and thin. Melt 3 tablespoons of butter in a cast iron or other oven safe skillet. I got rid of my cast iron skillet for the Ray Peat iron purpose and bought a Dutch Baby/Paella pan to make this now, but I think it puffed up better in the cast iron pan. Saute the apples for a few minutes on medium high heat, stirring up the brown bottoms.

6. Turn off the heat and cover the apples with the batter.

7. Top with 3 tablespoons brown sugar and bake in the oven 15 to 17 minutes.

8. Cool for 5 minutes and sprinkle with a little powdered sugar. Several with butter and maple syrup.

Oatmeal doesn't get any "Peatier" than this! I love that, for a starch splurge, it only takes a half cup of oat flour for four people, the rest is milk, eggs and fruit! The original recipe, Sow's Ear pancake, recipe uses regular wheat flour. This is special enough for a holiday brunch!

In this little 2 minute Ray Peat interview posted below, Ray says juicy fruits should be eaten fresh and starchy fruits need to be cooked.


View: https://youtu.be/GBaeBQpUNHg

"Starch is a common problem for apple juice processors. Unripe apples contain as much as 15% starch (Reed, 1975)." -not Ray Peat

 

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I thought this was interesting. I have heard Ray Peat talk about eating corn when it is very sweet, and that it is starchy when it is not sweet. So the fact that white corn does not continue to ripen after being picked makes it more of a fruit than a starch, like the typical yellow corn.

 

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Butter Fried Corn & Sweet Peppers

1. Gather ingredients

2. Cut corn off the cob into a big bowl.

3. Cut sweet peppers in half, remove their seeds and white parts and cut in strips. I am using sweet Jimmy Nardello Italian peppers, but baby red or orange bell peppers would be good. Even spicier green peppers, like jalapenos would be good too!

4. In a large frying pan melt some butter on high heat and add the peppers. Get good contact with the pan and pepper to get them to char.

5. When the peppers have charred and softened bit, add in the corn and saute for several minutes. Season with a little salt and garnish with slivers of green onion. I like this combo with slices of grilled steak or cold slices of Jack or manchego cheese.

Though corn is considered a grain, it is also considered to be a vegetable, and a fruit. Ray Peat has talked about eating corn only in the summer when it is very sweet. Corn that is older and less sweet is much starchier.

 

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Strawberry Raspberry Jello

1. In a 4 cup measuring cup, measure 3 cups of fresh or frozen strawberries and raspberries. Fill with water to the 4 cup line. Let berries soak for a couple of hours to draw out their juices (frozen may take a bit longer)

2. Lightly mash the berries, as to not break open their toxic seeds.

3. Pour through a metal sieve, pressing out the juices with the back of spoon. Return the mashed berry contents to another cup of water to draw out more of the juices and strain again into the first juice batch. You should have 5 cups of juice. If you are short, make up the difference in the gelatin water.

4. Pour 1 cup of water into a wide bowl and sprinkle 3 tablespoons of gelatin evenly over the top and let "bloom".

5. Add about a cup and a half of sugar into the juice or gelatin mixture. (It dissolves quicker in hot water)

6. Pour a cup of boiling hot water over the gelatin and stir until thoroughly dissolved.

7. Pour the gelatin mixture into the juice mixture.

8. Pour everything into a glass dish and refrigerate 5+ hours.

My grandmother ALWAYS had a batch of jello in her fridge. She would put a can of fruit cocktail or marshmallows in hers, even sliced banana and walnuts. I love mine too, made with fresh fruit, which is so refreshingly addictive. With what Ray Peat says below, it seems perfect to have at bedtime!


"Although I pointed out a long time ago the antithyroid effects of excessive cysteine and tryptophan from eating only the muscle meats, and have been recommending gelatinous broth at bedtime to stop nocturnal stress, it took me many years to begin to experiment with large amounts of gelatin in my diet. Focusing on the various toxic effects of tryptophan and cysteine, I decided that using commercial gelatin, instead of broth, would be helpful for the experiment. For years I hadn't slept through a whole night without waking, and I was in the habit of having some juice or a little thyroid to help me go back to sleep. The first time I had several grams of gelatin just before bedtime, I slept without interruption for about 9 hours. I mentioned this effect to some friends, and later they told me that friends and relatives of theirs had recovered from long-standing pain problems (arthritic and rheumatic and possibly neurological) in just a few days after taking 10 or 15 grams of gelatin each day." -Ray Peat

 

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Blistered Shishito Peppers with Sweet Wasabi Dipping Sauce

1. Wash and dry shishito peppers. Drizzle a little olive oil over them and coat them well using your hands.

2. Mix 1/2 teaspoon, or more of real sweet wasabi, and less if it is the American hot horseradish version, with 3 tablespoons coconut aminos.

3. Get a non-stick or cast iron skillet very hot and toss in the shishitos. Let them sit for several minutes, to char, before turning. Transfer to a serving platter, sprinkle with salt and serve with dipping sauce.

Growing my own shishito peppers for roasting!

 

[Regina]

Growing my own shishito peppers for roasting!

yay. so cute.

 

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yay. so cute.

As you probably know those shishitos are not cheap!

 

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Cheddar & Homemade Salsa Tostado


1. Gather ingredients.

2 Chop tomatoes, sweet onion and jalapenos (seeded).

3. Add chopped fresh cilantro, dried cumin (to taste) and salt.

4. Grate cheddar and heat refined coconut oil in a pan.

5. Fry masa tortilla on one side till almost crisp. Turn over, season with salt and top with cheddar.

6. Turn off heat and cover with a lid to melt the cheese. Blot the cheese with a napkin to remove excess oil. Top with salsa and a little avocado, if desired.

I like having salsa this way because it is way too easy to eat a whole bowl of chips with good salsa. I like to use the leftover salsa to make Mexican shrimp cocktail the next day. It also can be thrown into a Mexican tortilla soup.

"Some fruits, including bananas, pineapples, and tomatoes, contain enough serotonin to produce physiological effects in susceptible people." -Ray Peat

 

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Fresh Tomato Soup

1. Gather ingredients (add tomato paste to the ingredients). Though I am using fresh picked garden tomatoes, I usually use canned organic Italian chopped tomatoes. I also use this frozen organic brand of chicken bone broth because it is mild. Even my homemade chicken bone broth is more mild than the shelf stable stuff, so make sure your broth tastes mild and good before adding this soup. Also be sure to use a non-reactive pot. I use my Le Creuset pot for this soup.

2. Saute 3 tablespoon of butter. I use to use a fruity olive oil to make this before discovering Ray Peat. Add in about 2 cups of sweet Maui onion and saute for about 10 minutes with about a teaspoon of salt.

3. Turn off the heat and add in 4 cups of chopped tomato and 3 cups of mild chicken bone broth. You could cut the broth down by a cup for a thicker soup.

4. In a blender, puree the soup very well, and pour into a big glass bowl. Clean out original pot and add back in the pureed soup.

5. Bring to a boil, turn down heat, and simmer uncovered for 35 minutes. Add in 3 to 4 tablespoons of tomato paste, a tablespoon or two of sugar, and salt to taste. Ladel into bowl and serve with a big scoop of cold ricotta cheese, seasoned with a pinch of salt and scatter on fresh herb of choice, like thyme or or torn basil. A drizzle of fruity olive oil is optional.

Sometimes I top this soup with homemade sourdough croutons or serve ot with grilled fresh garlic basil sourdough, or with warm yeastless sourdough and a homemade goat cheese spread. Make sure your onions are sweet, and don't reduce the amount as they are what thickens the soup. This tastes nothing like canned soup so be prepared to wow your taste buds!

 

[Regina]

Fresh Tomato Soup

1. Gather ingredients (add tomato paste to the ingredients). Though I am using fresh picked garden tomatoes, I usually use canned organic Italian chopped tomatoes. I also use this frozen organic brand of chicken bone broth because it is mild. Even my homemade chicken bone broth is more mild than the shelf stable stuff, so make sure your broth tastes mild and good before adding this soup. Also be sure to use a non-reactive pot. I use my Le Creuset pot for this soup.

2. Saute 3 tablespoon of butter. I use to use a fruity olive oil to make this before discovering Ray Peat. Add in about 2 cups of sweet Maui onion and saute for about 10 minutes with about a teaspoon of salt.

3. Turn off the heat and add in 4 cups of chopped tomato and 3 cups of mild chicken bone broth.

4. In a blender, puree the soup very well, and pour into a big glass bowl. Clean out original pot and add back in the pureed soup.

5. Bring to a boil, turn down heat, and simmer uncovered for 35 minutes. Add in 3 to 4 tablespoons of tomato paste, a tablespoon or two of sugar, and salt to taste. Ladel into bowl and serve with a big scoop of cold ricotta cheese, seasoned with a pinch of salt and scatter on fresh herb of choice, like thyme or or torn basil. A drizzle of fruity olive oil is optional.

Sometimes I top this soup with homemade sourdough croutons or serve ot with grilled fresh garlic basil sourdough, or with warm yeastless sourdough and a homemade goat cheese spread. Make sure your onions are sweet, and don't reduce the amount as they are what thickens the soup. This tastes nothing like canned soup so be prepared to wow your taste buds!

looks wonderful.

 

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looks wonderful.

Thanks Girl!

 

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Here is the perfect excuse to have those yummy potatoes!

National Potato Day

National Potato Day on August 19th is the perfect chance to celebrate the most diverse of vegetables.

www.google.com

 

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BAKED PEARS

1. Preheat oven to 350° Gather ingredients. Let 6 tablespoons of butter soften before starting. You will need an extra tablespoon of butter to coat the baking dish with.

2. In a bowl mix the softened butter, 3/4 cup oats, 3/4 cup brown sugar, 1/2 tsp nutmeg, 1 teaspoon ceylon cinnamon and a good pinch of flakey salt.

3. Core, but don't peel 4 pears, or cut them in half, and dip in apple juice or pineapple juice to to keep them from browning. Divide the oat mixture among the pears and place in a buttered glass casserole dish. Pour 3/4 cup apple juice in the pan with pears and bake for 1 hour. Cool for additional 30 minutes before serving.

This is not my creation. The recipe for this is linked below. It calls for a cup and a half of apple juice, but I find even a cup too much. 3/4 of a cup turns into a nice thick sauce, where anymore than that it stays watery. Enjoy!


"Appetite should be the basic guide. When your liver has enough glycogen stored, sweet things aren't appetizing." -Ray Peat

Baked Pears | Food.com

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