Put a Lid on It: summer recipes:
Ketorade
In a pint jar:
Juice of half a lemon
2 TBSP apple cider vinegar
1/2 tsp No Salt
1/2 tsp pink Himalayan salt
5-10 drops liquid stevia
Fill rest of jar with sparkling water
Custard in the IP—the recipe:
4 egg yolks
3 tbsp swerve or similar sweetener
1 cup heavy cream or coconut cream
3/4 tsp vanilla
Pinch of salt
1. Whisk all ingredients together.
2. Strain the mixture and pour into 3 ramekins or cups that will fit into your pot together. (You can double the mixture and stack the cups if they fit. Try half-pint canning jars.)
3. In instant pot, add 1.5 cups water to bottom and place trivet in bottom.
4. Cover each pot with aluminum foil, place on trivet.
5. Cook on high for 6 minutes. Natural pressure release for 10 minutes, then quick pressure release.
6. Carefully remove HOT cups from pot to wire rack and allow to cool naturally.
Iced tea by cold brew: herbal leaves in pitcher with infuser in fridge+ liquid stevia
Iced coffee in pint jar:
2 tsp medium roast instant coffee
Half dropper liquid stevia
Hot water to 3/4 filled
Heavy cream 1/4 jar
Add all but cream to jar. Allow to cool to room temperature. Add cream and into the fridge!
Egg salad:
4 or 5 hard boiled eggs
2 tbsp olive or avocado oil mayo
1 tbsp preferred mustard
1 dill pickle chopped finely or dash of Plurk
Salt
Pepper
Paprika (not hot variety)
Mash it all together with a Tattie Beadle or potato masher (for you Americans). Serve on toast.
Home made Keto ice cream:
I use a serving of Keto Chow plus heavy cream. Run it through the freezer over night. Then 2 runs through the ninja ice cream maker on light ice cream. On the second run, I add some cream to make it softer.
Blather: Quiet days of summer. Beloved Son is home, farm is quiet.Thursday off to wander and, oh yes, Red House, Friday to work, Saturday was the race and the various markets, Sunday was recovery with my menfolk