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Regime Type: Without Eggs, Strict PKD (No Allowances) 'Bread' Circles - Beef Cheek Introduction & Inspiration These little 'Bread' circles made out of Beef Cheek are super quick to whip up and make the perfect 'bread' option when you want a quick sandwich while you're on the go! They are not only nutrient dense, but they also taste delicious! I hope you will give them a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 4 x 'Bread' Circles - Beef Cheek Main Ingredients: 160g Beef Cheek Leftovers 90g Bone Marrow - Whipped 60ml Bone Broth Salt to Taste Recipe Instructions Preheat the oven to 160c. Melt the whipped bone marrow in a medium pan with all the other ingredients. Once the whipped bone marrow has melted, place all the ingredients into a blender. Blend the ingredients for 30 - 60 seconds until smooth. Place a silicone mat on a baking tray with 4 metallic circles (greased on the inside with tallow or lard) on top. Divide the contents of the blender equally between the 4 metallic circles and smooth the circle tops flat with a spoon if need be. Place the baking tray in a preheated oven at 160° and cook for 25 minutes. Use the ‘browning’ option on your oven to brown the 'Bread' Circles for 3-5 minutes (keep an eye on them so that they don't burn!) Remove the baking tray from the oven and allow the 'Bread' circles to cool on the countertop. Once the 'Bread' circles are cool enough to handle, carefully remove the metallic circles from around them. Your ‘Bread’ circles are ready! (If you are not using your 'Bread' circles immediately, then simply place them into an airtight container and store them in the fridge). Tips Check out my Bone Broth - Pressure Cooker, Whipped Bone Marrow and Braised Beef Cheek- Slow Cooker recipes for instructions on how to make these. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. As they cool, these 'bread' circles will become even sturdier and are ideal for making sandwiches. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Halloween Jellies Introduction & Inspiration Halloween jellies are lots of fun to prepare, and make a great addition to hot dishes like soups or stews. They can make your meals decidedly spooky, while all the while adding a tremendous depth of flavour to your culinary delights! They are also frighteningly easy to prepare, so bring your wobbly Halloween Jellies to the party! X Nic Recipe Overview Preparation Time Less than 30 minutes ( To Note: The Halloween Jellies will need to be placed in the fridge, for several hours or ideally overnight). Cooking Time Less than 30 minutes Serving Size 6 x Halloween Jellies Main Ingredients: 300ml Oxtail Cooking Juices Salt To Taste Recipe Instructions Make the oxtail cooking juices as per the recipe instructions. Allow the juices to set in the fridge to form a layer of cooking juice underneath and a layer of oxtail fat on top. *Remove most of the fat from the top of the cooking juices, so that your Halloween jellies will have a tiny layer of fat to contrast the darker jelly colour when fully set. Place the cooking juices and a small amount of oxtail fat into a pan on low heat with some salt and melt into a liquid. Divide the liquid evenly between the Halloween Jelly moulds. Place tray in the fridge until the Halloween Jellies have fully set. When you are ready to serve them, briefly place them in the freezer (10 minutes or so. This will make them nice and firm, so that you can remove the jellies easily from their moulds without them breaking if you have more intricate Halloween mould patterns). Happy Halloween! Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. For slightly sweet Halloween Jellies, add a small amount of honey to the pan on low heat and stir until all the honey has melted in the cooking juices. Check out my Oxtail - Slow Cooker recipe for instructions on how to make the oxtail cooking juices. If you do not have any oxtail cooking juices, substitute with a very gelatinous bone broth or with beef cheek cooking juices. It just needs to be thick enough to set once refrigerated. Video Not Available Yet....

Regime Type: PKD (With Allowances) Liver and Egg Pasta Introduction & Inspiration The liver and egg sheets work perfectly to make 'pasta'. Clearly we're not talking about traditional pasta here with its huge carb load and detrimental ingredient profile. Rather, we are talking about fettucine style liver and egg 'pasta', which is a lot more beneficial to our health and well-being, and is delicious to boot! As this 'pasta' is a little thicker, you'll need to use a regular old kitchen knife or pizza cutter to make your fettuccine style strips. So gone on, give this new style of 'pasta' making a try. Your body, taste buds and health will thank you for it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size Liver and Egg 'Pasta' Main Ingredients: 1 x Liver and Egg Sheet Recipe Instructions Make your liver and egg sheet as per the recipe instructions. Allow the liver and egg sheet to cool down fully, ideally overnight. Place the sheet on a large wooden chopping board and cut long strips with a width of approximately 5mm for fettucine style pasta. Your liver and egg 'pasta' is ready! Tips Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Liver and Egg Sheet recipe for instructions on how to make this. Be sure to use free range, organic eggs to make your liver and egg sheets. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Use the Recipe Search functionality on the website to discover how to incorporate Liver and Egg 'Pasta' into various dishes. Why not try making Liver ‘Pasta’ or Beef Tripe ‘Pasta’ too! Be sure to add an appropriate amount of fat to accompany your 'pasta', to achieve a perfect PKD ratio. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Crispy Parma Ham Powder Introduction & Inspiration Crispy Parma ham is delicious, and this powdered version is perfect for seasoning your favourite recipes with. It's fine texture is great for sprinkling over all sorts of dishes, from ice creams and soups to 'pasta'. The powder provides a wonderful savoury flavour to any recipe and a nice splash of colour as well! Enjoy! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 50g Pot of Crispy Parma Ham Powder Main Ingredients: 5 x Crispy Parma Ham Slices Recipe Instructions Make the Crispy Parma Ham slices as per the recipe instructions. Once fully cool, place them in the fridge for 1 hour or so, before making the powder. Remove the slices from the fridge and break them into smaller sized pieces. Add some of the Parma ham pieces to an electric coffee grinder ideally (or alternatively a high speed mini blender, or mortar and pestle). Grind, until the Parma ham is turned into a fine powder. Use a spoon or small spatula to scrape the powder from the grinder into an airtight glass container. Proceed to add additional pieces of Parma ham to the grinder, grind and add the powder to the airtight container. Continue as per above, until all the Crispy Parma ham slices have been ground up into a fine powder. Place the lid on the container, and store in the fridge. Tips If you do not happen to have a coffee grinder, you can also use a high speed mini blender, or mortar and pestle if need be. The goal should be that you end up with a nice, fine powder. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. The powder has a good amount of flavour and so a little goes a long way when flavouring your favourite dishes. Use the Recipe Search functionality on my website to discover how to incorporate this amazing and flavoursome Crispy Parma Ham Powder. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Beef Flake Cakes Introduction & Inspiration I wanted to create a tasty dessert that could hold some little 'Chocolate' shapes to welcome in Spring, and these Beef Flake Cakes really delivered! They are extremely filling and have a wonderful depth of flavour. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 8 x Beef Flake Cakes Main Ingredients: 200g Beef Flakes 90g Lard 40g Honey Tallow or Lard - to grease a silicone mould Decoration: 1 x 'Chocolate' Shape per Nest 1 x Oxtail Jelly Shape per Nest Frozen Lard Recipe Instructions Make the Beef Flakes as per the recipe instructions. In a glass bowl add the beef flakes and the lard (this should be soft). Use the back of a spoon to cream the lard into the beef flakes until all the beef flakes are coated in lard and they are moist. Next add the honey into the bowl and use the spoon to mix the ingredients well together so that all the beef flakes are nicely coated in honey. Grease an 8 hole circular silicone mould tray with tallow or lard. Divide the contents of the bowl equally between the 8 holes of the mould. Once the mixture is in each hole, use your fingers or the back of a spoon to shape the beef flakes in each hole into a nest shape with a slightly lower centre and higher sides. Repeat this process for all the beef flake holes. Place the silicone mould tray in the fridge and allow the Beef Flake Cakes to harden for 1-2 hours. Decoration Instructions: Remove the Beef Flake Cakes carefully from the silicone mould and place on a serving plate. Place 1 x 'Chocolate' shape and 1 x Oxtail Jelly Shape in the centre of each cake. Grate a little frozen lard over the top of each Beef Flake Cake. Enjoy! Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Beef Flake and Spring 'Chocolate' Shapes recipes for instructions on how to make these. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Creamy Liver and Brain Sauce Introduction & Inspiration Liver and brain make for a subtle, yet creamy sauce that is perfect for drizzling over meat dishes. It's super easy to whip up and provides a light, nutrient dense addition to accompany various types of meals. I hope you'll like it. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 125ml Creamy Liver and Brain Sauce Main Ingredients: 50g Veal Liver 75g Pig Brains (washed and cleaned) 25g Oxtail Fat Salt To Taste Recipe Instructions Wash and clean your pig brain to remove any bone fragments, blood and membrane from around it. Place the veal liver, brains and salt into a high speed blender and blend until smooth. Pour the contents of the blender into a small pan. Add the fat and cook on low heat for several minutes until all the fat has melted. Stir regularly. Perform a quick taste test and add any additional seasoning if required. Once the liver and brain sauce is cooked, pour the pan contents back into the blender and re-blend the sauce briefly to ensure a super smooth texture for serving. Pour the creamy liver and brain sauce into a serving jug ready for use. Tips Check out my Oxtail - Slow Cooker recipe for instructions on how to make this delicious meat and fat. Use the Recipe Search functionality on the website to discover how to incorporate Creamy Liver and Brain Sauce into various dishes. If you do not have any oxtail fat on hand, then substitute with lard or tallow. Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Bone Marrow Baskets Introduction & Inspiration Bone Marrow Baskets are a fun and novel way to serve your meal, and become lovely and creamy when filled with warm meat dishes. They are nice to make when you are aiming for a slightly fancier meal for your friends or family. They are still quick and easy to whip up, yet offer an extra touch of class. They can also be made ahead of time. Try making them, and see for yourself how your whole meal is transformed. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Bone Marrow Baskets (Diameter 7cm x 4cm Deep) Main Ingredients: 70g Whipped Bone Marrow Recipe Instructions Cover two small ramekin tins with clingfilm, and push the clingfilm inside the ramekin tins. Turn the ramekin upside down and using a spatula, spread half of the whipped bone marrow evenly to cover all of the base and sides of the ramekin, so that when the bone marrow sets it will form a bowl shape. Proceed to coat the second ramekin in the same way. Place the ramekins on a small tray and put them in the freezer until the bone marrow is set hard. Remove the tray from the freezer. With one hand carefully hold the bone marrow basket, and with the other, slowly slide the ramekin tin from the basket. Now carefully remove all the clingfilm from the basket. Repeat, for the second basket. Place the Bone Marrow Baskets in an airtight container in the freezer until you're ready to use them. Tips For PKD ratio purposes, simply weigh the bone marrow baskets and depending on your other ingredients, adjust your ratios accordingly. So for example if using 200g uncooked lean minced meat and the bone marrow basket is only 50g, I would add 20g of extra fat in the form of a few strips of pork back fat etc. Ideally, purchase your bones from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Whipped Bone Marrow recipe for instructions on how to make this. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Breakfast Soup Introduction & Inspiration I whipped this soup together for breakfast this week, hence the original name! It was deliciously tasty and very filling with lots of nutrient dense ingredients. It's incredibly easy to make and wonderful to enjoy at any time of the year. The nutrient boost this soup provides, will ensure the day starts off well whatever you have planned. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Serving Main Ingredients: 85g Beef Steak (chopped into cubes) 80g Veal Liver (chopped into cubes) 50g Beef Tripe 'Rice' 20g Bone Marrow 60g Whipped Oxtail Fat 50ml to 100ml Bone Broth Salt To Taste Optional Decoration 1/2 Cured Egg Yolk (Grated) Recipe Instructions Add the chopped up beef steak and veal liver to a frying pan on medium heat, along with the bone marrow. Allow the bone marrow to render most of its fat, and use a spatula to turn over the liver and beef steak regularly, in order to cook the meat on all sides. After 2-3 minutes, add the bone broth to the pan. Continue cooking for a few minutes and then add the beef tripe 'rice' and salt (if using) to the pan. Use the spatula to mix in the tripe with all the other ingredients. Now add half of the whipped oxtail fat and grate some cured egg yolk into the pan. Give this a good mix in with the spatula. Finally add the remaining whipped oxtail fat and mix in. Remove the soup from the frying pan and pour into a serving bowl. Grate some cured egg yolk over the top and serve while nice and hot. Bon Appetit! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my Beef Tripe 'Rice', Cured Egg Yolks, Whipped Oxtail Fat recipes for instructions on how to make these. Video

Regime Type: Strict PKD (No Allowances), Without Eggs Rich Bone Marrow Jelly Glaze Introduction & Inspiration A little of this glaze goes a long way! It can be used both as a slightly sweet or savoury glaze option to decorate buns, cakes, crepes, you name it really! It provides a lovely sheen to your culinary delights and offers an intense flavour thanks to the sauce reduction. Remember to adjust the glaze consistency based on your preference — whether you want it thick like icing or thin and pourable. Happy glazing! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: Extra time will be required for the Jelly Glaze to fully set in the fridge) Cooking Time Less than 30 minutes Serving Size 135ml Rich Bone Marrow Jelly Glaze Main Ingredients: 20ml Bone Marrow Liquid (warm) 250ml Lamb Cooking Juices (reduce down to 90ml)* 20ml Honey (Optional) Salt To Taste Recipe Instructions Pour the lamb cooking juices into a pan on medium-high heat. As the temperature increases, the cooking juices will start to reduce down over several minutes. Stir from time to time until you end up with just over 1/3 of the cooking juices remaining. Remove the pan from the heat. Add in the bone marrow liquid and honey (if using) and stir all the ingredients for a few minutes to combine well together. As the mixture cools, it will be easier to fully blend all the ingredients. Pour the mixture into a little jug with the help of a spatula. At this point you can use the rich bone marrow jelly glaze to decorate your culinary delights before popping them in the fridge for the jelly glaze to fully set. Tips *Use cooking juices that are flavourful such as lamb, oxtail, beef cheek etc. Each one with give a slightly different flavour profile. I do love oxtail with a touch of honey as it's reminiscent to me of treacle toffee. Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Bone Marrow Liquid and Crumbs, Honey and Thyme Braised Lamb Shank or Leg of Lamb - Slow Cooked In The Oven recipes for instructions on how to make all of these. Use the Recipe Search functionality on the website to discover how to incorporate Rich Bone Marrow Jelly Glaze into various dishes. Video Not available yet....

< Back How technology can help curb attention disorders Sarah Jones Mar 19, 2023 This is placeholder text. To change this content, double-click on the element and click Change Content. This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more. Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site. Previous Next

Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Crackling Crumbs Introduction & Inspiration Pork crackling crumbs are just so delicious and can be used to sprinkle over different dishes, as well as form an integral part of your recipes. They provide colour, flavour and crunch to enhance your culinary delights. I hope you'll try making them! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: Ideally freeze your pork crackling overnight so that it's nice and chilled) Cooking Time N/A Serving Size 100g Pork Crackling Crumbs Main Ingredients: 100g Pork Crackling Recipe Instructions Make the Pork Crackling as per the recipe instructions. Place the pork crackling in the freezer (ideally overnight) to ensure the pork crackling is nice and chilled before turning it into crumbs. Pour the desired quantity of the pork crackling in a small mini-blender, and pulse the ingredients until the pork crackling resembles crumbs. Your Pork Crackling Crumbs are now ready to use. Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Lard and Pork Crackling recipe for instructions on how to make pork crackling. Use the Recipe Search functionality on the website to discover how to incorporate pork crackling crumbs into various dishes. If the pork crackling is not sufficiently chilled, when you blend it, it will likely turn into a delicious paste, but not the crumb effect we are looking for in this recipe. Video

Regime Type: Without Eggs, PKD (With Allowances) Halloween Chocolates Introduction & Inspiration Halloween 'Chocolates' are a great alternative to the more traditional Halloween candy, loaded with all sorts of suspect ingredients! They can be prepared slightly sweet, with a splash of colour or they can be enjoyed plain, to use on more savoury dishes. You decide! A very Happy Halloween! X Nic Recipe Overview Preparation Time Less than 30 minutes ( To Note: The Halloween 'Chocolates' will need to be placed in the freezer for 1 -2 hours to fully set) Cooking Time Less than 30 minutes Serving Size Makes 30 small Halloween 'Chocolates' (it will depend on your mould sizes) Main 'Chocolate' Base Ingredients: 90g Oven Roasted Bone Marrow 50g Lard 20-25g Honey* Optional Colour Variations (add to the 'Chocolate' Base ingredients): Blueberry Coulis Raspberry Coulis Blackberry Coulis Recipe Instructions Roast the bones as per the recipe instructions and then scoop out the marrow and place it with the lard and honey in a pan, on low heat. Keep stirring the mixture until the honey has completely dissolved and the lard and bone marrow have melted. Now pour the mixture into a high speed blender and blend well. Pour the contents of the blender through a sieve (and ideally a cheesecloth), into a glass jug. If you would like your chocolates to have a hint of colour to them, you can now add a little coulis to your base 'chocolate' ingredients. Give this a good stir in. Pour the mixture into your favourite Halloween mould(s) and then place them level, in the freezer, to set. Once the chocolates have set, transfer them from the mould(s) into a glass container with a lid, and keep them in the freezer until you're ready to use them. Tips *For a slight sweetness to your chocolates initially add 15g honey and then taste the mixture. If necessary, add a further 5g of honey and check again. Simply add 5g increments of honey each time until you are happy with the sweetness. You can also completely leave the honey out, and they will still make amazing decorations for your culinary delights! If you do not have any lard on hand, then substitute with tallow. The more coulis you add to the base ingredients, the more likely that this will not set fully, even in the freezer. Ideally, purchase your bones and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey and fruit, if using, should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Oven Roasted Bone Marrow, Lard and Pork Crackling - Air Fryer, Raspberry/Blackberry/Blueberry Coulis recipes for instructions on how to make all of these. Use the Recipe Search functionality on the website to discover how to incorporate Halloween 'Chocolates' into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Whipped Bone Marrow Introduction & Inspiration Bone Marrow is extremely nutritious, it contains all the nutrients and substances that the body uses to build, repair, and maintain our living bones and connective tissues. It's great as-is, but when whipped up into a creamy texture it's even more wonderful! Whipped Bone Marrow is particularly versatile for so many recipes and has a lovely look and feel to it as well. It can be piped as a topping or can be added to soups to give them a wonderful creaminess, and so much more! I hope you will give this recipe a try and discover for yourself the many wonders of Whipped Bone Marrow. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 70g Whipped Bone Marrow Main Ingredients: 70g Oven Roasted Bone Marrow Recipe Instructions Pre heat the oven to 200c. Roast the marrow bones in the oven in a baking dish at 200c for 25 minutes. Remove the dish from the oven and allow the bones to cool down a little. Scoop the marrow out of each bone and place it in a glass bowl. Let the marrow cool in the glass bowl on the kitchen counter until it's almost at room temperature. Use a hand whisk to whip the bone marrow to your desired consistency ( This may take up to 10 minutes, and can involve an initial whip up, followed by placing the bowl 5 minutes in the fridge to become a little firmer and then another good whip up, until soft peaks start to form). Once the Whipped Bone Marrow is a good consistency, it's ready to use straightaway in recipes or can be covered and placed in the fridge until you need it. Tips Check out my Braised Beef Cheek – Slow Cooker, Sausage Soup, Beef Tongue and Sausage Soup as well as Oxtail and Sausage Soup recipes for ways to use your Whipped Bone Marrow. Depending on the quantity of Whipped Bone Marrow required, the number of marrow bones to use will vary. Try adding a dash of honey for a hint of sweetness to the bone marrow or else a sprinkle of salt for use in more savoury recipes. Try and source good quality bones from pasture raised animals. Any leftover whipped bone marrow should be covered with clingfilm or placed in an airtight container and stored in the fridge and ideally consumed within 2-3 days. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Greaves Pâté Icing Introduction & Inspiration Greaves Pâté is a great product to use when you're looking for a thick and tasty topping for such things as cakes, buns and 'bread', to mention but a few! Add a touch of honey for a slightly sweeter icing or simply enjoy the savoury version. Both are delicious! The icing is simple to make, remains a good consistency in the fridge, can be piped and still remains moist. What more could you need! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 70ml x Greaves Pâté Icing Main Ingredients: 50g Greaves Pâté 10ml Oxtail Cooking Juices (warm) 5g Honey (Optional) Recipe Instructions Add the greaves pâté to a small bowl and use a fork to mash the greaves pâté down slightly. Add in the warm cooking juices and honey (optional) and then mix everything together with a spoon until well combined. Your Greaves Pâté Icing is ready to use. Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Oxtail - Slow Cooker recipe for instructions on how to make the cooking juices. If you do not have any oxtail cooking juices, substitute with another flavourful broth like beef cheek, lamb etc. Use the Recipe Search functionality on the website to discover how to incorporate Greaves Pâté Icing into various dishes. Greaves Pâté has a high fat content so ensure you pair it with meat as required for a good PKD ratio. Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef With Liver Flakes Introduction & Inspiration Beef With Liver Flakes are both nutrient dense and so simple to whip up. They are extremely useful for coating food (as a substitute for flour), the flakes act as a great thickener in recipes and can be incorporated into many main meals or dessert mixtures or buns. They add extra flavour and can be blended to whatever flake size requirements are needed. It's also a great way of getting a touch of liver into your dishes, in a novel way. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 130g Beef With Liver Flakes Main Ingredients: 2 x Beef With Liver Sheets Recipe Instructions Make the Beef With Liver Sheets as per the recipe instructions. Roughly tear up your beef and liver sheets into a food processor, and then place the lid on the processor and set it on high speed for 20 - 30 seconds, or until you achieve the desired flake size. Pour the Beef With Liver Flakes into an airtight container if you are not using them straightaway, and store in the fridge. Your Beef With Liver Flakes are now ready to use. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Beef With Liver Sheets recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate these wonderful flakes into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Oxtail Munchies Introduction & Inspiration These little buns are packed with flavour and nutrients. They hold their shape well, and yet have a nice soft interior. They have a great PKD ratio as well. Who knew that oxtail could marry so nicely with sour cherries! They are ideal as a healthy light meal when you're on the go, especially while out hiking or on a day trip. I hope you'll give them a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 4 x Oxtail Munchies (Mould Tray 5cm diameter, 2cm deep) Main Ingredients: 95g Oxtail Leftovers 40g Beef Crackling 10g Dried Sour Cherries - finely chopped Lard (for greasing) 10g Honey (optional) Decoration (Optional): 5g Dried Sour Cherries 4 x Mini Lard Circles Sprig of Mint Recipe Instructions In a pan on low heat, add the oxtail leftovers and warm them up a little. Once the oxtail is warm, place it in a mini blender, together with the warm beef crackling and the sour cherries (if you have not just made the beef crackling, then heat it up first too). Blend the mixture until the beef crackling is reduced to small bits and all the ingredients are well combined together. Place the mixture from the blender into a bowl. If you would like a slight sweetness to the buns, add a little honey (optional) and mix in. Grease 4 of the small circular holes of a silicone baking mould with the lard. Use a spatula and divide the mixture equally between the four holes, and then use the spatula to smooth the tops of each bun off. Decorate the tops of each bun with sour cherries and little circles of lard (optional). Once the mixture has fully cooled, cover the tray with clingfilm and place the Oxtail Munchies in the fridge, to set fully. Once the Oxtail Munchies have set, remove them from the silicone mould, place them on a serving plate and enjoy! Any leftovers can be stored in an airtight container in the fridge. Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. These buns taste great both savoury and slightly sweet. They are also really handy for taking on picnics or while out hiking and can be made slightly smaller for a good party food option. Any fruit or honey should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Oxtail - Slow Cooker and Beef Crackling recipes for instructions on how to make these. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Crunchy Lard Spread Introduction & Inspiration Adding a few pork crackling crumbs to any dish can always be a good idea and I am pleased to say that this spread is no exception. The pork crackling crumbs add a new dimension to the deliciously creamy Eskimo Kitchen lard. Try adding this spread to sandwiches or 'bread' to add some extra texture and flavour. I hope you'll enjoy this one. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size 100g Pot of Crunchy Lard Spread Main Ingredients: 80g Lard 15g Eskimo Pork Crackling Crumbs (or homemade version) 5g Honey (Optional) Recipe Instructions Mix all the ingredients together in a small glass bowl. Use a spatula to add the mixture into an airtight glass container. Add a couple of extra pork crackling crumbs on top for decoration. Store in the fridge. Tips This spread is delicious used nice and cold from the fridge. Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Lard and Pork Crackling - Air Fryer recipe for instructions on how to make your own homemade pork crackling and crumbs. The Eskimo Pork Crackling Crumbs are made from fatty bacon from free-range (Hungarian Big White) pork. The Crackling is a thawed, rolled-up piece of bacon cut into even cubes. An excellent raw source of energy and guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Use the Recipe Search functionality on the website to discover how to incorporate Crunchy Lard Spread into various dishes. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Brain Mayonnaise Introduction & Inspiration Discover the creamy delight of a new mayonnaise variation made with brain. Not only does it taste exquisite, but it’s also an excellent alternative for those who can’t tolerate eggs. Packed with nutrients, this simple recipe is a breeze to whip up. As the mayonnaise cools and chills in the fridge, it thickens slightly, achieving the perfect consistency. Use it as a delightful substitute for Philadelphia spread too! For a touch of extra flair, consider adding a touch more water or bone broth to create a slightly runny mayo. The best part? You’re in control! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 100ml Brain Mayonnaise Main Ingredients: 40g Lard 50g Pig Brains - Poached 25ml Water or Bone Broth Salt To Taste Recipe Instructions Prepare the pig brains - poached as per the recipe instructions. Once poached, add the brains to a pan, together with the fat and the water or bone broth and salt. Cook on a low heat for a few minutes until all the fat has melted. Pour the pan juices into a high speed blender and blend until nice and smooth. Pour the contents into an airtight glass container. Once the brain mayonnaise is cool, add the lid and place the pot in the fridge. When you're ready to use the mayonnaise, simply give it a good mix up with a spoon until you achieve the desired consistency. Enjoy! Tips You can also use oven roasted bone marrow if desired. The mayonnaise will be a slightly different colour and set a little harder than the lard in the fridge, but it will still be possible to mix it up into a nice consistency again. Bone Broth can also be used as opposed to water. You can also adjust the amount of liquid, should you wish the mayonnaise to be slightly thicker or runny, depending on preference. The brain mayonnaise is a great way of adding fat to your dishes. For every 10ml of brain mayonnaise used, accompany this with approx.10g of meat for a good PKD ratio. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Use the Recipe Search functionality on the website to discover how to incorporate brain mayonnaise into various dishes. It's fine to substitute pig brains with veal brains or lamb brains. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Shin Sauce Introduction & Inspiration Beef Shin or Shank is a wonderful meat, and so it's no surprise that it's cooking juices can be made into a rich and flavourful meat sauce / gravy. By reducing down the wonderful beef shin cooking juices, you achieve a hearty, substantial and deeply satisfying sauce! Try this out. You'll love the flavour profile it adds to your culinary creations. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 90ml Beef Shin Sauce / Gravy Main Ingredients: 180ml Beef Shin Cooking Juices Salt To Taste Recipe Instructions Pour the beef shin cooking juices and a pinch of salt into a pan on medium-high heat. As the temperature increases, the cooking juices will start to reduce down over several minutes. Stir from time to time, to see how thick your sauce / gravy is becoming. Perform a quick taste test to see if it has the intensity you're looking for. (The more the water has been boiled off and the liquid reduced down, the great the flavour profile of the sauce / gravy will become). Once you are happy with the consistency, carefully pour it from the pan into a serving jug ready for use. Your deliciously flavourful Beef Shin Sauce is now ready to use. Tips Check out my Beef Shin - Slow Cooker recipe for instructions on how to make this delicious meat and cooking juices. Use the Recipe Search functionality on the website to discover how to incorporate Beef Shin Sauce into various dishes. Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Whipped Lamb Fat Introduction & Inspiration Recipe Overview Preparation Time Less than 30 minutes Cooking Time Serving Size 1 x 85g Whipped Lamb Fat Main Ingredients: 85g Lamb Fat (from cooking a Leg of Lamb - see the recipe in TIPS below) Recipe Instructions Cook the Leg Of Lamb - Slow Cooked In The Oven as per the recipe instructions and pour all the juices from the roasting tin into a glass jar. Remove the lamb fat layer from on top of the lamb cooking juices once it has set into a solid layer in the fridge. Scrape off any cooking juices from the fat layer. Place the lamb fat in to a medium glass bowl. Use a fork to mash the lamb fat a little so that it's not too hard, before beginning whisking. Plug in an electric hand whisk and proceed to whisk the lamb fat on the lowest speed, until you obtain a nice consistency with soft peaks forming, and then increase the speed and continue to whisk until you achieve your desired level of firmness. Cover the bowl with some clingfilm and place the Whipped Lamb Fat it into the fridge until you are ready to use it. Tips Check out my Leg of Lamb - Slow Cooked in the Oven recipe for instructions on how to cook lamb, which provides you with the lamb fat as part of the cooking process. Whipped Lamb Fat, appears more stable at room temperature than Oxtail fat and holds it shape better. However be sure to whip the fat to your desired consistency and then place it right back into the fridge until you are ready to use it, especially on a warm day. Why not add a tiny amount of honey to your Whipped Lamb Fat to offer a slightly sweet whipped cream effect, perfect for your dessert recipes. ( Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition.) Use the Recipe Search functionality on the website to discover how to incorporate Whipped Lamb Fat into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Tasty Pork Crackling Burger Patties Introduction & Inspiration These pork crackling burger patties are deliciously juicy and tasty, with a slight chewiness thanks to the pork crackling. They are perfect as they are, and also taste wonderful on flat bottom pork muffins too. Making these patties couldn't be easier. So go on, give them a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Tasty Pork Crackling Burger Patties (9cm diameter) Main Ingredients: 150g Pork Shoulder 70g Pork Crackling Salt To Taste Topping 2 Tsp Bone Marrow Mayonnaise (Optional) or other fat * Recipe Instructions Cut the pork and crackling into small cubes and then add them to a mini blender, together with some salt. Blend briefly, until all the ingredients are well combined, but avoid over blending. Place a pastry circle (or burger patty circle) on top of a piece of greaseproof paper. Add half of the patty mixture from the blender into the circle. Use a spoon/burger patty press to press the patty down into a nice burger patty shape. Carefully remove the circle from around the patty. Repeat, to make the second burger patty. If you're not cooking your burger patties straightaway, place the patties in an airtight container in the fridge, otherwise go ahead and cook the patties in the oven until cooked to your liking. Add a little bone marrow mayonnaise to the tops of your burger patties when serving and drizzle with any cooking juices. Enjoy! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Use the Recipe Search functionality on the website to discover how to incorporate tasty pork crackling burger patties into various dishes. *The burger patties cook up really well in the oven. Some fat will be rendered during the cooking process so be sure to pour this back over your burgers once cooked. Add some bone marrow mayonnaise (or other animal fat if you are avoiding eggs) to the tops of your burger patties to retain a good PKD ratio. If you don't have any pork crackling available, then simply use beef crackling, pork back fat, lard, tallow, bone marrow or other animal fat to ensure a good PKD ratio of meat to fat. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Tripe Buns Introduction & Inspiration Tripe buns are a great way to start introducing tripe into your repertoire of offal. It has a very mild flavour and combines nicely with the other ingredients. The buns are both moist on the inside and yet do not fall apart despite using no eggs. They are nice to eat plain, with a little pâté on top, or with a touch of honey or fruit coulis for a slightly sweeter version. Give them a try and see what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 6 x Tripe Buns Main Ingredients: 200g Pressure Cooked Beef Tripe 90g Bone Marrow Liquid 15g Pork Jelly Cubes 15g Honey (Optional*) Salt To Taste Recipe Instructions Pre Heat the oven to 160c. Add all the ingredients to a pan on low-medium heat and cook until all the pork jelly cubes have melted and all the ingredients are warm. Stir from time to time. Use a spatula to add the pan ingredients into a high speed blender. Blend until the mixture is nice and smooth. Divide the mixture evenly between the individual silicone bun cases and use the back of a spoon to level off the tops of the buns. Place the bun cases on a baking tray and cook for 20 minutes. Once done, brown the buns for a couple of minutes. Keep an eye on the buns towards the end of the cooking to ensure they do not burn! Allow the buns to cool once out of the oven before serving. You can also allow them to cool fully, before placing them in an airtight container in the fridge to have cold. Tips Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. *These buns can simply be more savoury in nature by omitting the honey. Add a little extra touch of salt too for the savoury version. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. 'Browning' Some functions of ovens enable you to brown the surface of the food by activating the grill once cooking is complete. When using the 'Browning' setting on your oven, monitor closely the crust so that it doesn't burn at the last minute. Check out my Pork Jelly Cubes, Lard and Pork Crackling - Air Fryer, Bone Marrow Liquid and Crumbs and Beef Tripe - Pressure Cooker recipes for instructions on how to make these. Thanks to the pork jelly, these buns will become more sturdy once they have had chance to cool down. Once in the fridge, they will still remain moist inside. Video

Regime Type: PKD (With Allowances) Meat Flake Buns Introduction & Inspiration I love creating buns out of nutrient dense ingredients, that don't require the use of traditional flour. The meat flakes allow the creation of such lovely buns and provide wonderfully moist and flavoursome balls of goodness, with no real effort. The sour cherries add an extra dimension to the flavour profile. They are ideal both warm and cold, as a snack or a main meal, and are very portable when out and about. I hope you will give them a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 12 x Meat Flake Buns Main Ingredients: 40g Lard 60g Egg Yolk 130g Beef Tripe With Beef Flakes 10g Sour Cherries (chopped into little bits) 50g Crispy Parma Ham Flakes Pinch of Salt (Optional) 35g Honey (Optional - for a slightly sweeter bun as a Dessert option) Decoration (Optional for Spring): 1 Easter Chick 4 x Spring 'Chocolate' Shapes Recipe Instructions Pre heat the oven to 175c. Place the Beef Tripe With Beef Flakes and the Parma Ham Flakes into a glass bowl and mix them both together. Add the egg yolks and combine with the flakes until the egg yolks are fully incorporated. Now, add the lard and use a spatula to cream the lard well into the other ingredients. Add the sour cherries and a pinch of salt (optional) into the bowl, and mix well until fully incorporated with the rest of the mixture. Add the honey (optional for a slightly sweet, as opposed to savoury bun) and give the mixture a good final mix together so that everything is well combined. Use a small ice cream scoop and fill it with the bun mixture. Use a spatula to level off the top. Place the scoop of mixture on to a lined baking tray. Proceed as per the above steps, until you have used up all your mixture. Place the baking tray with your Meat Flake Buns on, into the centre of the oven and cook for 10-12 minutes. Remove the baking tray from the oven and place on a heat resistant mat on your countertop for the buns to cool down slightly - 10 or so minutes. Serve warm, or cold. Both taste delicious. Any leftovers can be placed in an airtight glass container and stored in the fridge. Tips These buns also taste great without the honey too. They are more savoury tasting and make a great snack. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Any fruit or honey should be of organic quality, used in small quantities, and are only recommended for those who have recovered from any kind of health condition. Check out my Beef Tripe Flakes, Spring 'Chocolate' Shapes and Crispy Parma Ham Flakes recipes for instructions on how to make these. Video Not Available Yet....

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Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Crumble Cakes Introduction & Inspiration Very tasty little cakes, which are reminiscent of cornflake cakes, without all the nasties! The ingredients marry wonderfully together, with the touch of honey giving them the perfect sweetness. I hope you will enjoy them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Serving Size 5 x Mini Cakes Main Ingredients 2 x Beef Sheets 65g Oven Roasted Bone Marrow 20g Crispy Parma Ham Flakes 20g Honey 5 berries (Optional - Decoration) Lard - frozen & Grated (Optional - Decoration) Recipe Instructions Add the warm bone marrow to a glass bowl. Add in the roughly crushed up beef sheets to the warm bone marrow. Next add in the roughly crushed up Crispy Parma Ham Flakes. Drizzle the honey all over the mixture. Stir all the ingredients well together with a wooden spoon. Scoop approx. 35g of the mixture into each bun case. Place the cakes in the fridge to fully set. Decorate the top with a berry of your choice and a tiny amount of grated frozen lard (Optional) Tips Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). These little cakes make a wonderful all year-round party treat! If you do not have any lard on hand to decorate the cakes, then you can always sprinkle on some Crispy Parma Ham Flakes or some crushed beef crackling instead. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition. Video Not Available Yet....