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Regime Type: Without Eggs, Strict PKD (No Allowances) Tasty Beef and Liver Burger Patties Introduction & Inspiration These burger patties are so juicy, tender and delicious! It's a great way of including liver on a regular basis. If you don't like organ meat these patties will change your mind, because they are so incredibly nutritious and tasty! The patties only take a couple of minutes to prepare, don't require any egg and cook up great in the oven. So go on, give them a try! Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Tasty Beef and Liver Burger Patties Main Ingredients: 140g Chateaubriand Steak (or similar) 80g Veal Liver 10g Pork Jelly Cubes - melted 50g Bone Marrow Salt To Taste Topping For Your Burger Patties (For a good PKD ratio)* 9g Beef Crackling (represents 15g fat) 15g Bone Marrow Recipe Instructions Chop the veal liver and steak into small pieces. Add the pieces to a mini blender along with the salt, bone marrow and melted pork jelly. 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 within a large shallow dish (to retain the cooking juices) on a baking tray. Add half of the patty mixture from the blender into the circle. Use a spoon or burger patty press, to press the patty mixture down into a nice burger patty shape. Carefully remove the circle from around the patty. Repeat the above step, 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 or a frying pan until cooked to your liking. Divide the beef crackling and bone marrow between your burger patties (to ensure a good PKD ratio) 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. Check out my Pork Jelly Cubes recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate tasty beef and liver burger patties into various dishes. *The burger patties cook up really well in the oven. It's my favourite way of cooking them so far. A little fat will be rendered during the cooking process (approx. 40g total), so be sure to pour the juices back over your burger patties at the end to retain a good PKD ratio. If you are eating the patties on burger buns, then instead of consuming the liquid fat in the form of cooking juices, simply reserve this fat for another recipe and add some extra beef crackling to the tops of your burgers to retain a good PKD ratio. If you don't have any beef crackling available, then simply use pork back fat, lard, tallow, bone marrow or another animal fat to ensure a good PKD ratio of meat to fat. If you are new to eating liver, then veal liver is certainly very mild as compared to beef liver. While you get used to the flavour, you can simply add slightly more steak and less liver if need be. Aim to use a nice tender cut of steak. Video

Regime Type: Without Eggs, PKD (With Allowances) Spooky Oxtail Soup Introduction & Inspiration This wonderfully tasty oxtail soup takes on a sinister look for Halloween. It may appear gruesome, but trust me, it will be one of the best meals you'll eat on Halloween night! You'll be fighting off the ghosts for seconds! Go wild and try this spookily good Halloween soup. It's guaranteed to lift your spirits ;-) X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Spooky Oxtail Soup Main Ingredients: 150g Oxtail - Slow Cooker 190ml Bone Broth 40g Eskimo Marble Sausage Salt To taste Decoration: 4 x Halloween Liver Shapes (See Liver Sheet Recipe) 4 x Halloween 'Chocolates' or Halloween Jellies - Optional Recipe Instructions Make up a batch of oxtail using the slow cooker and then add the oxtail to a pan, together with the slices of sausage and the bone broth. Salt to taste. Heat up the soup until it's nice and hot, stirring from time to time. Soup Assembly Instructions: Decorate the outside of your soup bowl with some Halloween Liver Shapes of your choice. Use a ladle to pour the hot soup ingredients into the soup bowl. Add some Halloween 'Chocolates' or Jellies to the top of your soup and serve immediately. Have a spooky Halloween! Tips 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. I used very fatty oxtail for this recipe and so I only needed to add a very small amount of fat using the Halloween 'chocolates'. If you are needing to add more fat you can add some extra 'chocolates' or other animal fat for a perfect PKD ratio. You can also use Halloween 'Jellies' as well for a little extra broth. Check out my Liver Sheet recipe for instructions, so that you can use a Halloween pastry cutter to create your favourite Halloween liver shapes for decoration. Check out my Oxtail - Slow Cooker, Bone Broth - Pressure Cooker, Liver Sheet, Halloween 'Chocolates' and Halloween Jellies recipes for instructions on how to make all of these. The Eskimo Smoked Marble Sausage is a sausage speciality, made from home-grown (Hungarian Big White) pork. It contains only pure salt as a spice. They are made from pork meat (60%) and pork bacon (40%). You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Try different shapes and toppings to jazz your soup up. Crispy Parma Ham flakes make a great addition to the top of your soup as well (see photo). 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: PKD (With Allowances) Halloween Fingers Introduction & Inspiration Halloween Fingers are just a fun activity you can do with your family to decorate your Halloween food. They are super simple to make and do not require very long to cook. Make them as detailed as you fancy. The spookier the better! Happy Halloween! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 8 x Halloween Fingers Main Ingredients: 2 -3 Parma Ham Slices (or equivalent) 4 Egg Yolks Recipe Instructions Lay your slices of Parma Ham on a a wooden chopping board. Use a pair of kitchen scissors to cut out rough finger shapes in the form of rectangles. They can be slightly different sizes, as you prefer. On one end of each rectangle cut a u shaped curve (this is where the nail will be formed by the egg yolk). Beat your egg yolks together in a glass bowl. Heat up a pan on medium heat. Once hot, pour in the egg yolk. Now lay your finger shapes on top of the egg yolks (space them out a little). Allow the egg yolk to cook for 4 or so minutes. Once done, use a spatula to transfer the cooked egg yolk from the pan and place it back onto the wooden chopping board. Once cool, cut around the finger shapes with kitchen scissors and when you get to the top of each finger (where you had made a u shape), cut an oval shape in the egg yolk for the nail. You decide how you would like the nails to appear! Your Halloween Fingers are ready to use. Happy Halloween! Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Be sure to use free range, organic eggs. Use the Recipe Search functionality on the website to discover how to incorporate Halloween Fingers into various recipes. Video Not Available Yet....

Regime Type: PKD (With Allowances) Beef Tartare - Traditional Introduction & Inspiration Beef tartare is a delightful dish made with chopped high-quality raw beef, mixed with seasonings and served either at room temperature or slightly chilled. The flavour profile is exceptionally pleasing. Its freshness enhances the overall taste experience. Imagine tender meat contrasting with the crisp bite of beef crackling—a brilliant combination that I am sure you will enjoy! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: Add a glass bowl to the freezer a few hours ahead of making the recipe) Cooking Time N/A Serving Size 1 x Beef Tartare - Traditional (11cm Diameter) Main Ingredients: 135g Beef Fillet 40ml Egg Yolk Sauce - Pasteurised 30g Beef Crackling Strips - Cold Salt To Taste Decoration (Optional) 1 Radish - Cut into Quarters Parsley Leaves - Fresh Recipe Instructions A few hours ahead of making the beef tartare, place a glass bowl in the freezer so it's nice and cold. Cut the beef fillet into thin strips, and then cut the strips into small cubes. Place the beef cubes into a bowl and reserve in the fridge. Remove the glass bowl from the freezer and add the beef cubes. Next add some salt. Use a spatula to give the ingredients a good mix up. Add the egg yolk sauce and mix well, to coat all the beef in the sauce. Now, add the beef crackling strips to the bowl and give the mixture a good mix. Perform a quick taste test to see if any additional seasoning is required. Place a pastry circle in the centre of a serving plate. Around the circle you can scatter a few fresh parsley leaves and radish quarters for decoration (optional). Add the beef tartare mixture to the pastry circle and press down to level the mixture out. Carefully remove the pastry circle from around the beef and place a parsley leaf on top for decoration. Your beef tartare is ready to serve! Tips Serve the Beef Tartare immediately while it's nice and cold. You can briefly refrigerate to get a slight chill, but only for about 15 minutes before you eat. You can also rest an extra egg yolk on top, but be aware this will make the tartare texture extra dense and silky. Slice the beef as quickly as possible (being careful obviously!) to ensure the meat remains nice and cold. 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. 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 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 herbs 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 Egg Yolk Sauce - Pasteurised and Beef Crackling Strips recipe for instructions on how to make these. Video Not Available Yet...

Regime Type: Strict PKD (No Allowances), Without Eggs Beef Bourguignon and Smoked Sausage Soup Introduction & Inspiration A bowl of piping hot soup on a cold winter's day, makes for a hearty meal. The slow cooked beef bourguignon meat is lovely and tender and marries so well with the tasty smoked sausage and rich broth. Using a slow cooker makes for an effortless way to make a nutrient dense and satisfying soup that will fill you up and keep you satisfied all day. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 Minutes Serving Size 1 x Bowl of Beef Bourguignon and Smoked Sausage Soup Main Ingredients: 100g Beef Bourguignon - Slow Cooker Leftovers 25g Eskimo Smoked Scout Sausage (or similar) Leftovers 50g Eskimo Mangalica Smoked Fat* (or other animal fat) 100ml Beef Bourguignon Cooking Juices Salt To Taste Garnish Fresh Parsley (Optional) Recipe Instructions Make the slow cooked beef bourguignon and smoked sausage as per the recipe instructions. (If you're ingredients are all nice and hot from the slow cooker, then proceed to the next step. Otherwise add your beef, sausages and cooking juices to a pan on medium heat to warm up and become hot. Stir from time to time). Meanwhile, on a wooden chopping board, chop the smoked fat into smaller cubes. You can fry these briefly should you wish, or just add them as they are, to the hot soup depending on preferences. Pour the beef bourguignon, sausage pieces and cooking juices into a warm serving bowl and scatter the smoked fat pieces over the top. Season with a little salt, add a sprig of parsley (optional) and your soup's ready. Enjoy! Tips *How much smoked fat you add to ensure a good PKD ratio will be dependent on the shrinkage of your meat during the slow cooker cooking process. Check out my Beef Bourguignon and Smoked Sausage - Slow Cooker recipe for instructions on how to make this. Garnish the soup with a sprig of fresh parsley (optional) and serve nice and hot whenever you want a nutrient boost! 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. Any herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. 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 ). Eskimo Smoked Scout Sausage is a traditional sausage made simply with sea salt and pork, allowing the full flavour of the Hungarian Big White pork to shine through. It's also a perfect food for those with allergies or food sensitivities due to the absence of any spices. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu The Eskimo Mangalica Smoked fat is made from Mangalica-Duroc pork. It has a very mild smokiness with a bacon flavour, making it great for children. This product is 100% pork fat with sea salt. Salting and smoking are traditional ways of preserving pork fat and deliver a delicate but intense flavour experience. It can be eaten raw or cooked. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Video Not Available Yet....

Regime Type: PKD (With Allowances) Oxtail Mayonnaise Introduction & Inspiration Oxtail tastes so nice, and so I wanted to make use of the wonderful fat created during the Oxtail cooking process, to make a mayonnaise. The taste is smooth and rich and pairs wonderfully in so many dishes. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 185ml Pot Oxtail Mayonnaise Main Ingredients: 140ml Oxtail Fat (this is the fat layer that forms on top of the cooking juices once poured into a jar as part of the process of making Oxtail - Slow Cooker) 3 x Raw Egg Yolks (Free Range & Organic) Salt To Taste 6g Honey - Local & Organic 15ml Oxtail Cooking Juices Recipe Instructions After you have finished cooking the oxtail (see my Oxtail - Slow Cooker recipe), pour off the juices into a glass jar and allow the fat layer to form on the top. Remove the oxtail fat from the main juices (you can gently melt the fat layer if you need to in a pan). Reserve the warm oxtail fat. Crack the eggs and separate the yolks from the whites. Place the egg yolks in a tall glass jar with a reasonable sized opening (if you plan on using an immersion blender), or a large bowl (if you are just going to whisk the mixture by hand). Add a touch of salt to the egg yolks and then use an immersion blender or whisk to give the egg yolks a good mix. Add the oxtail fat drop by drop at the beginning, and whisk in all the fat before proceeding to add in any additional fat. Gradually pour tiny amounts of the oxtail fat into the glass jar or bowl and continue blending until the mixture starts to thicken. As the mixture begins to thicken and more of the oxtail fat has been added, you can start to add the fat more quickly until the mayonnaise is still a little liquidy (since the fat will harden further in the fridge). At this point you can add in the honey or any other extras should you wish (like Parma Ham or Dill) and combine well. Pour the oxtail mayonnaise into a lidded glass jar and place in the fridge and use within 3-4 days (Trust me, this won't be a problem as it's delicious and can be used for numerous recipes). Tips Check out my Oxtail - Slow Cooker recipe for instructions on how to make this. 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 ). This can also be made in a food processor if you do not have an immersion blender, or simply using a whisk. If your mayonnaise does happen to turn on you, it is possible to rescue it by starting again in a clean bowl, and beating the curdled sauce, spoonful by spoonful, into the new mixture. I have also found that if you simply transfer the mixture into another glass bowl and use a regular whisk, that it can be salvaged as well. Remember that the fat will harden when you place the mixture in the fridge, so it's best to make the mayonnaise slightly on the runny side so that it is a good consistency for spreading. You can use soft boiled eggs to make this mayonnaise too, as opposed to raw eggs. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. 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....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pulled Pork Sauce Introduction & Inspiration Pulled Pork Sauce has a deep, rich flavour with a touch of sweetness provided by the honey (optional). It's perfect for when you're wanting to add an explosion of flavour to your dishes. Make yourself some pulled pork soon, so that you can try out this delicious sauce. X Nic Recipe Overview Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 80ml Jug of Pulled Pork Sauce Main Ingredients: 50ml Bone Broth 50ml Pulled Pork Cooking Juices Recipe Instructions Cook the pulled pork in the Ninja Tendercrisp on Bake/Roast setting as per the recipe instructions. Once the pulled pork is cooked, remove the pork from the basket. Remove the basket from the Ninja device and add the bone broth to the Ninja container. Select the Sear/Sauté function on your device with a temperature of Medium. Use a silicone pastry brush to help mix the bone broth juices with the harder clumps of honey (if using) and pulled pork juices that are stuck to the base of the pot. As the temperature increases, it will be easier for the honey and pulled pork juices to melt into the broth to form a rich sauce. Continue to cook until the sauce has reduced down to your desired consistency. Switch off the power to the Ninja Tendercrisp. Using oven gloves and a spatula, carefully pour the pulled pork sauce from the container into a serving jug. Your deliciously flavourful Pulled Pork Sauce is now ready to use. Tips Check out my BBQ Pulled Pork 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 Pulled Pork Sauce into various dishes. The longer you cook the cooking juices, the more of a sauce reduction you will obtain and the more intense the flavour will be. Add more or less bone broth as required, based on how thick you would like your sauce to be. Video Not Available Yet....

Regime Type: PKD (With Allowances) Hearty Lamb Burger Introduction & Inspiration This burger was simply divine! It was juicy, tasty and satisfying all at the same time. The beef and heart burger patty tasted so good on the flat bottom lamb muffins. It's everything you could possibly desire from a burger, as well as being healthy and nutritious! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Hearty Lamb Burger Main Ingredients: 2 x Flat Bottom Lamb Muffins 1 x 147g Beef and Heart Burger Patty 15g Beef Crackling - sliced* Salt To Taste Recipe Instructions Pre heat the oven to 160c. Once the oven is up to temperature place the Beef and Heart Burger Patty into a shallow dish and set it on a baking tray. Cook the patty in the oven for 23 minutes. Meanwhile, chop the beef crackling into slices and place it in a small ramekin. Once the patty has finished cooking, briefly remove the baking tray from the oven, and add the 2 flat bottom muffins as well as the beef crackling to the tray. Add the baking tray back to the oven, and cook for an extra 2 minutes. Check the patty is cooked to your desired level of doneness and then remove the tray from the oven. Add a muffin to the centre of a warm serving plate and use a spatula to place the burger patty on top of the muffin. Add the warm beef crackling slices and top the patty with the remaining muffin to form your hearty lamb burger. Enjoy tucking into this delicious burger. Bon Appetit! Tips Ideally, purchase your meat, fat and organs 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 Flat Bottom Pork Muffins, Beef Crackling and Beef and Heart Burger Patties for instructions on how to make all of these. *The burger patties cook up really well in the oven. Approx. 10ml fat will be rendered during the cooking process. Reserve the cooking juices for another recipe and simply add the beef crackling on top of your burger to retain a good PKD ratio. If you don't have any beef crackling available, then simply use pork back fat, lard, tallow, bone marrow or another animal fat to ensure a good PKD ratio of meat to fat. Try this burger out on the flat bottom pork muffins too! Be sure to use free range, organic eggs to prepare your flat bottom muffins. 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 ). Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Christmas 'Chocolate' Box Introduction & Inspiration Chocolate boxes are always a lovely treat on special occasions, and especially so at Christmas time! I hope you will enjoy trying out these 'chocolate' treats over the festive period, with ingredients that won't disappoint! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 12 x Tripe, Cherry & Beef Sprinkle ‘Chocolates’ 10 x Cherry, Marrow & Beef Sprinkle ‘Chocolates’ Ingredients: Tripe, Cherry & Beef Sprinkle 'Chocolates' 125g Oven Roasted Bone Marrow (scooped out of the bone) 70g Tallow 90g Pressure Cooked Beef Tripe 40g Honey 15g Organic cherries (pitted) - finely chopped 2-5g Beef Sheet - finely ground 10g Beef Crackling - finely chopped Cherry, Marrow & Beef Sprinkle 'Chocolates' 65g Oven Roasted Bone Marrow (scooped out of the bone) 35g Tallow 20g Honey 5-10g Organic Cherries (pitted) - finely chopped 2g Beef Sheet - finely ground 10g Beef Crackling - finely chopped Recipe Instructions Instructions: Tripe, Cherry & Beef Sprinkle 'Chocolates' Place the bone marrow, tripe and tallow in a pan, on low heat. Add in the honey and keep stirring until the honey has completely dissolved and the tallow and bone marrow are melted. Now pour the mixture into a high speed blender. Blend well for 20-30 seconds. Pour the contents of the blender through a sieve into a glass jug. Pour half of the mixture into the square mould to fill 3/4 full. Add some of the chopped cherries on top of each square and/or beef crumbs and beef crackling. Alternate, so the toppings are all different. With the remaining half of the mixture in the glass jug, add some cherries and beef crackling and fold into the mixture, before pouring into the square mould. Decorate with any remaining cherries, beef sheet crumbs and crackling as you like. Place the square chocolate mould in the freezer. Once the chocolates have set, transfer them from the mould into a glass container with a lid, and keep them in the freezer until ready to serve. Cherry, Marrow & Beef Sprinkle ‘Chocolates’ Place the bone marrow and tallow in a pan, on low heat. Add in the honey and keep stirring until the honey has completely dissolved and the tallow and bone marrow are melted. Now pour the mixture into a high speed blender. Blend well for 20-30 seconds. Pour the contents of the blender through a sieve into a glass jug. Pour the mixture into the square moulds to fill 3/4 full. Add some of the chopped cherries on top of each square and/or beef crumbs and/or beef crackling. Alternate so the toppings are all different. Place the square mould in the freezer. Once the 'chocolates' have set, transfer them from the mould into a glass container with a lid, and keep them in the freezer until ready to serve. Tips Check out my Beef Crackling, Oven Roasted Bone Marrow, Beef Sheet and Beef Tripe - Pressure Cooker recipes for instructions on how to make all of these. Feel free to present your 'chocolates' in a fancy box! Try making the Redcurrant & Cherry 'Chocolates' too (also shown in the image) so that you have a selection of flavours and colours! 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....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Jelly Cubes Introduction & Inspiration Pork gelatine is a great source of amino acids, which support a healthy mood, strong bones, smooth skin and proper muscle synthesis. These Pork Jelly Cubes are so useful in so many recipes, you'll wonder how you ever lived without them! The inspiration for this recipe came from one of ICMNI's Nutritional Consultants, Orsolya Szathmári who has produced many amazing PKD recipes and Cookbooks (see TIPS section below). My recipe is modelled around Orsolya's Milky Pork Jelly recipe, so that you can all make this wonderfully rich and nutrient dense substance! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time More than 60 minutes Serving Size 3 x Glass Containers (Total Volume 1686ml) Main Ingredients: 1 kg Pork Skin Salt Recipe Instructions Wash the pork skin under running water to remove any obvious impurities. Place the pork skin in a large pot on the stove. Cover the pork skin with water and place the lid on top, and then bring the water to a boil and cook for 8 minutes longer. Drain the water out of the pot, and allow the pork skin to cool down enough to handle. Place the pork skin on a large wooden chopping board skin side down, and use a sharp knife to remove as much of the fat layer as possible. Turn the pork skin over so that the skin side is on top. Rub the skin with salt to clean it as much as possible, and also run the knife over the surface of the skin to try and remove any obvious hairs that remain on the skin surface. Next, cut the pork skin up into strips or dice it, add it to a large colander, and give it a good wash to remove the salt. Add the pork skin back into the large pot (from earlier) and cover the pork skin with enough water to just cover it, then boil again and cook for about 1 hour, or until soft. Let the pork skin cool down for several minutes and then tip the pork skin and all the liquid from the pot into a large sized blender. Blend the pork skin until smooth and homogeneous. Pour the mixture from the blender into several glass containers. Allow the mixture to cool, before placing the containers into the fridge to set fully (allow several hours). Once set, cut up the pork skin into similar sized cubes. If you are not planning on using the pork jelly cubes in the next few days, transfer them into large freezer safe, airtight containers and freeze the cubes in smaller portions for later use. Tips The inspiration for this recipe came from one of ICMNI's Nutritional Consultants, Orsolya Szathmári who has produced many amazing PKD recipes and Cookbooks. Please take the time to visit Orsolya's website and discover many wonderful PKD Cookbooks : www.orsolyaszathmari.com Ideally, purchase your pork skin 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 pork jelly cubes into various dishes. Make sure your blender is big enough to fit in all the liquid. Or, if need be, blend the mixture in batches. Pork gelatine is a great source of amino acids, which support a healthy mood, strong bones, smooth skin and proper muscle synthesis. Video

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Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe Sheets With Beef Introduction & Inspiration These nutrient dense Beef Tripe Sheets With Beef are easy to prepare and useful for so many recipes. You can use them to make samosas, rolls, tripe with beef flakes for desserts, ice cream wafers....the list goes on and on. I hope you will give them a whirl! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 3 x Beef Tripe Sheets With Beef Main Ingredients: 100g Pressure Cooked Beef Tripe 110g Cooked Minced Meat 80ml Bone Broth 80g Oven Roasted Bone Marrow Salt To Taste Recipe Instructions Preheat oven to 175c (convection- middle shelf). Place all the ingredients into a pan on low-medium heat, and allow the bone marrow to melt and the other ingredients to be warm (5 minutes or so). Allow the mixture to cool slightly and then pour all ingredients out of the pan into a high speed blender and blend until the mixture is nice and smooth. Grease a silicone baking mat (e.g. De Buyer) with tallow or lard. Pour approx. 100ml of the mixture on to the silicone mat (that's on a baking tray) and spread out a thin layer of the mixture using a spatula. Place the baking tray in the oven and cook for 14 minutes (check often towards the end of the cooking time) Once cooked, remove the baking tray from the oven on to a heat resistant mat on the kitchen countertop and allow to cool for a few minutes. While still warm, transfer the sheet on to some greaseproof paper to avoid it going cold and potentially sticking to the silicone mat (this shouldn't happen if you greased the silicone mat). Repeat the above steps to make the remaining sheet. Store the Beef Tripe Sheets With Beef in your fridge. Tips Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and try and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Beef Tripe - Pressure Cooker and Bone Broth - Pressure Cooker recipes for instructions on how to make these. Beef Tripe Sheets With Beef can be used in a number of ways, including for samosas, wraps, rolls etc. Use the Recipe Search functionality on my website to discover more. Video Not Available Yet....

Regime Type: PKD (With Allowances) Parma Ham Brunch Introduction & Inspiration A quick, easy and filling snack or main meal that is super delicious and creamy. The crispy bread makes for the perfect sandwich base for the Parma ham and crumble topping. I hope you'll give these a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 minutes Serving Size Parma Ham Brunch Main Ingredients: 4 x Crispy Tripe Bread Slices 60g Parma Ham (or similar - 4 slices) 25g Creamy Crumble Dressing Recipe Instructions Make the crispy tripe bread slices as per the recipe instructions, and cut into slices. Place the bread slices on a serving plate. Use a table knife to spread the creamy crumble dressing on top of each slice of bread. Top the bread slices with the rolled Parma ham slices. Serve warm, or cold. Both taste delicious! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. If you do not have any tallow on hand for frying, use lard or another animal fat. Check out my Crispy Tripe Bread and Creamy Crumble Dressing recipes for instructions on how to make these. Be sure to use free range, organic eggs to make the bread slices. 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 ). Video

Regime Type: PKD (With Allowances) Bacon Mayonnaise Introduction & Inspiration This bacon mayonnaise is super delicious with a smoky flavour from using the Smoked Mangalica Kolozsvari bacon. It has a slight sweetness if you add a tiny amount of honey, but more than anything it's extremely moreish. It tastes great on pizza bases, on top of meat or with scrambled egg yolks. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 95g Pot Bacon Mayonnaise Main Ingredients: 135ml Bacon Fat 2 eggs (yolks) Salt To Taste 5g Honey (Optional) Recipe Instructions Make the Bacon Fat as per the instructions and allow the bacon fat to cool on the countertop, while still remaining a liquid (stir from time to time to check it is not getting hard). Reserve. Place the egg yolks in a tall glass jar with a reasonable sized opening (if you plan on using an immersion blender), or a large bowl (if you are just going to whisk the mixture by hand). Add a touch of salt to the egg yolks and then use an immersion blender or whisk to give the egg yolks a good mix. Add the bacon fat drop by drop for the first few minutes. Gradually pour tiny amounts of the bacon fat into the container and continue blending until the mixture starts to thicken. As the mixture begins to thicken and more of the bacon fat has been added, you can start to add the fat more quickly while still a little runny since the bacon fat will harden further in the fridge. At this point you can add in the honey (optional) or any other extras should you wish (like Parma Ham or dill) and combine well. Pour the bacon mayonnaise into a lidded glass jar and place in the fridge. Use within 3-4 days (Trust me, this won't be a problem as it's delicious and can be used for numerous recipes). Tips Check out my Bacon and Bacon Fat - Smoked recipe for instructions on how to make the Bacon Fat. If your mayonnaise does happen to turn on you, it is possible to rescue it by starting again in a clean bowl, and beating the curdled sauce, spoonful by spoonful, into the new mixture. I have also found that if you transfer the mixture into another glass bowl and use a regular whisk, that it can be salvaged as well. 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 ). Remember that the bacon fat will harden when you place the mixture in the fridge, so it's best to make the mayonnaise slightly on the runny side so that it is a good consistency for spreading. You can use eggs that are 'soft' boiled for your mayonnaise should you prefer: Soft Boiled Egg Yolks Fill a small pan to 3/4 full with water. Place the pan on a medium-high heat until the water is boiling. Once the water is boiling, lower in 2 eggs and boil for 4-5 minutes. Remove the pan from the heat and place in the sink, running cold water over the eggs in the pan. Once the eggs are cool enough to hold carefully crack the eggs and remove the yolk delicately from the egg. Any honey should be of organic quality, and is only recommended for those who have recovered from any kind of health condition. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Apple Crumble with Ice Cream Introduction & Inspiration There is nothing nicer than a nourishing bowl of apple crumble. This version is ideal for both summer and winter, offering a lovely blend of flavours and textures. I hope you'll give it a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Serves 2 Main Ingredients Crumble Ingredients: 150g Beef Tripe Crumbs 6g - 10g Honey 20g Tallow or Lard - softened Filling Ingredients: 1 Apple - Peeled & cut into small pieces 6g Honey 20ml Water Topping Ingredients: 50g Bone Marrow Ice Cream A few cubes of Beef Crackling (Optional decoration) Recipe Instructions Crumble Instructions: Pre Heat the oven to 150c. Prepare the Beef Tripe Crumbs per the instructions. Remove the Beef Tripe Crumbs from the oven and pour into a glass bowl. Add the melted tallow or lard and use your fingertips to rub the fat into the crumbs. Add the honey and stir all together with a wooden spoon into a crumble like consistency. Set aside. Filling Instructions: Ensure the apple is cored and then peeled. Chop the apple into slices and then chop the slices into smaller pieces. Place the apple pieces into a small pan. Add the water and the honey. Cook on low heat and stir regularly. Cook until the apple is soft and all the honey has dissolved in the water (8-9 minutes). Remove the pan from the heat and allow the mixture to cool. Reserve. Assembly Instructions: Mix the crumble and apple filling ingredients together in a bowl. Divide the mixture out evenly between the serving bowls. Serve with a small scoop of delicious bone marrow ice cream on top and sprinkle on a few crunchy cubes of beef crackling. Enjoy! Tips Check out my Beef Crackling recipe for instructions on how to make this. The Bone Marrow Ice Cream pairs so well with the apple crumble. It provides a wonderful mixture of flavours and textures, to make this dessert treat a special one. The apple and honey should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe Flakes Introduction & Inspiration Beef Tripe Flakes are a wonderful alternative to flour in many recipes and are so versatile when you simply need an ingredient for coating meat, for incorporating into main meal or dessert mixtures or simply for sprinkling on top of recipes to add extra flavour and texture. They are well worth a try, and are full of nutrient dense ingredients. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 130g Beef Tripe Flakes Main Ingredients: 3 x Beef Tripe Sheets Recipe Instructions Make the Beef Tripe Sheets as per the recipe instructions. Roughly tear up your 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 Tripe Flakes into an airtight container if you are not using them straightaway, and store in the fridge. Your Beef Tripe Flakes are ready to use. Tips Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Tripe Sheet recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: PKD (With Allowances) Pumpkin Shaped Halloween Burger Introduction & Inspiration What's not to love about your very own Pumpkin Shaped burger for Halloween? Choose from a variety of sponge bases for the bun and pair it with whichever burger patty strikes your fancy on this spooky occasion. Beware, this burger tastes terrifyingly good. Happy Halloween! 🎃 X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Pumpkin Shaped Halloween Burger Main Ingredients: 1 x 135g Pumpkin Shaped Burger Patty* 2 x Pumpkin Shaped Burger Buns** 15g (~ 2 slices) Parma Ham 2 Tbsp Bacon Mayonnaise*** Recipe Instructions Make up your preferred burger patty in a pumpkin shaped mould (the burger should be slightly smaller than the mould used for the burger buns) and cook in the oven for the time indicated. Keep warm. Meanwhile, make up the burger buns using any of my sponge base recipes on the website (see Tips below). Once the buns are ready, place the Parma ham into a small frying pan and cook for 4-5 minutes until crispy. To assembly your Pumpkin Shaped Halloween Burger simply spread some bacon mayonnaise over each of the buns, place the pumpkin shaped patty onto one of the buns, top with crispy Parma ham and add the remaining bun lid to form the Pumpkin Shaped Halloween Burger. Have a spooky time! Tips *To make the burger patty use any combination of raw meat with fat. I have numerous combinations that you can check out on my website for inspiration. Simply type the word patties into the Recipe search box. Use a pumpkin shaped mould to make your burger patty. **To make the burger buns use any of my sponge base recipes on the website (use the Recipe Search option and type Sponge to find them). Once cooked, use a pumpkin shaped cutter to cut your burger buns to shape. Allow 30 minutes to make the burger buns ahead of making this recipe. *** Bone Marrow Mayonnaise also tastes wonderful in this recipe. 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 to make the mayonnaise and burger buns. 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 ). Check out my Bacon Mayonnaise or Bone Marrow Mayonnaise recipes for instructions on how to make these. Video Not available yet....

Regime Type: PKD (With Allowances), Without Eggs Creamy Brain Bars Introduction & Inspiration When I first tasted these delightful treats, their appearance immediately evoked memories of Stracciatella ice cream. The bars have a wonderful crunchiness to them, reminiscent of a choc ice, for those that are familiar with these. Somehow, the more coarse texture of the 'flour' harmonises perfectly with the creamy filling, creating a symphony of textures. Straight from the freezer, they are an absolute delight—crisp, refreshing, and utterly satisfying. However, if you happen to leave them in the fridge, be prepared for a delightful transformation. They soften into a more yoghurt-like consistency, still retaining their deliciousness. It’s like having two delightful experiences in one—whether frozen or slightly softened, these treats are a true pleasure! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 minutes Serving Size 19 Creamy Brain Bars Main Ingredients: 100g Pig Brains - Poached 30g Honey 20g Brisket Flour (Coarse) 40g Tallow - soft Salt to Taste Recipe Instructions Melt the tallow in a small pan. Add the pig brains to a glass bowl, together with the honey and a pinch of salt. Whisk both ingredients for several minutes until the texture of the mixture is nice and silky smooth. Add in the melted tallow a little at a time and whisk well with the other ingredients. Pour in the brisket flour and whisk again until all the meat is coated with the mixture. Divide the mixture between 19 rectangular silicone moulds. Use a spatula to level off the tops of the bars. Once the mixture is fully cool, place the mould tray in the freezer until the bars are set. Allow 2 - 3 hours +. To Note: You can also pop the bars in the fridge. They will soften and you can enjoy the transformation into a creamy brain yoghurt mix. When you're ready to serve the bars, simply remove the mould from the freezer and place the creamy brain bars in small serving ramekins. Sprinkle the dessert with a little extra 'flour' if desired for decoration. Enjoy! Tips Roast Beef Flour also works great in this recipe. To serve, why not add a few extra sprinkles of flour over the bars. 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 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 Brains - Poached, Brisket Flour and Roast Beef Flour recipes for instructions on how to make all of these. You can also substitute pig brains with veal brains. This recipe has a great PKD ratio. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Crackling Puree Introduction & Inspiration If you're looking for a fatty, flavour-packed accompaniment to various PKD dishes, this simple pork crackling purée is the perfect choice. It literally takes minutes to make, so you'll be very pleased you did! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 70g Pork Crackling Purée Main Ingredients: 50g Pork Crackling 50g Oxtail Cooking Juices Recipe Instructions Place the pork crackling and oxtail cooking juices into a pan on medium heat. Warm the crackling and juices. Once the pork crackling pieces are nice and warm, add them to a mini blender, together with 20ml (~3 tablespoons) of the oxtail cooking juices from the pan. Blend, until the pork crackling resembles a purée in consistency. Your Pork Crackling Purée is ready! Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Lard and Pork Crackling - Air Fryer and Oxtail - Slow Cooker recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Pork Crackling Purée into various dishes. If you do not have any oxtail cooking juices to hand, then why not use pulled pork cooking juices or lamb cooking juices, or at a pinch, bone broth. The more flavourful the cooking juices, the better the flavour profile of the Pork Crackling Purée will be. When you're making the pork crackling, remember to note down how much fat your pork crackling represents as part of the cooking process so that you maintain a good PKD ratio for your dishes when adding this delicious purée . Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Brain and Liver Omelette Introduction & Inspiration Brain and Liver Omelette is just a deliciously tasty offal omelette. It's slightly more fragile than your regular omelette given that it's egg free, but boy does it taste yummy! It has an incredibly light and airy texture and tastes wonderful accompanied with slow cooked beef cheek and crackling. I hope you will enjoy cooking this dish. Please let me know how it turned out for you. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Brain and Liver Omelette Main Ingredients: 100g Veal Liver 1 x Pig's Brain Tallow or Lard - for frying 35g Oven Roasted Bone Marrow - warm Salt To Taste Filling 50g Beef Cheek Leftovers 20g Beef Crackling - cut into small cubes Garnish Sprig of Parsley (Optional) 100ml Beef Cheek Cooking Juices/Jelly Recipe Instructions Pre heat the oven to 80c. Warm a serving plate in an oven that has been pre heated to 80c. Wait for the oven to reach temperature and then turn it off, before adding your serving plate. Soak the pig brain in a bowl of aired water with some salt for 30 minutes - 1 hour. Remove the brain and place it in the palm of your hand. Run a little water from the tap and carefully use your fingers to remove the thin outer layer of membrane. Take your time doing this and clean a little under the running water as you go. (I prefer to hold the brain in my hand as I can then feel if there are any little bits of bone still left in the brain which isn't always possible to detect if you have the brain emerged in water for the cleaning process). Place the liver, warm bone marrow and salt in a high speed blender and blend until the mixture is smooth. Pour the mixture into a metal bowl. Use an electric hand whisk (or regular whisk) and beat the liver mixture vigorously to incorporate as much air as you can. Once you have beaten the liver, add in the pig brain and continue to use the electric hand whisk, to whisk the mixture for another minute or so. Once the mixture is ready for cooking, work quickly as the bubbles will soon disappear. Add the tallow or lard to the frying pan on a med-high heat. The fat should be melted and nice and hot. Pour the mixture from the bowl into the hot pan with the help of a spatula. Lower the heat slightly. Leave the mixture for 3 - 4 minutes to get some colour underneath the omelette. You can use your spatula to lift up the edges of the omelette to check on the colour from time to time. Continue to cook the omelette until the base has a nice amount of colour. While your omelette is cooking, pour the beef cheek 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 is becoming. Perform a quick taste test to see if the sauce 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 will be). Once you are happy with the sauce consistency, carefully pour the beef cheek sauce from the pan into a serving jug ready for use. You can flip the omelette over by placing a splatter guard or other flat pan (larger, than the frying pan) over the top of the frying pan and in one quick movement tip them upside down so that the omelette lands on the top of the splatter guard. Carefully slide the omelette back into the frying pan. ( To Note: This is somewhat delicate as the omelette is more fragile with not containing eggs. This step is not necessary if you are not comfortable flipping it. Just ensure your omelette is cooked through) Once cooked to your liking, use a spatula to gently transfer the omelette from the pan onto a warm serving plate. At this stage you can add some warm beef cheek and crackling cubes to one half of the omelette, before using your spatula to carefully fold the other half of the omelette over the top of the filling mixture. Drizzle your omelette with some rich beef cheek sauce, add a sprig of parsley for decoration (optional) and serve up nice and hot. Bon Appetit! Tips To Note: Flipping the omelette over is somewhat delicate, as the omelette is more fragile with not containing eggs. This step is not necessary if you are not comfortable flipping it. Just ensure your omelette is cooked through. If you are going to flip the omelette, grease the splatter proof guard well, to ensure it doesn't stick. The strong taste of brain is normally due to the thin outer layer of membrane, and so soaking the brain and subsequently removing the membrane will help to give your brain a lovely creamy and mild taste. Ideally, purchase your 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 ). Any herbs 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 Beef Crackling and Braised Beef Cheek - Slow Cooker recipes for instructions on how to make these. You can use lard or tallow interchangeably. If you do not happen to have any beef cheek cooking juices available, substitute with another rich and flavoursome sauce. If you cannot get hold of pig brain, then use veal brain or else lamb brain. The pig brain weighed approx. 60g once prepared. 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Regime Type: Without Eggs, Strict PKD (No Allowances) Bone Broth - Pressure Cooker Introduction & Inspiration This homemade Bone Broth is so wonderfully jiggly and delicious! Bone Broth is rich in minerals that build and strengthen your bones and contains many healthy nutrients, including vitamins, amino acids and essential fatty acids. Recipe Overview Preparation Time Less than 30 minutes Cooking Time 3.5 hours Serving Size 2 x Jars of Bone Broth (1910ml Bone Broth in total) 110g Bone Broth Fat Main Ingredients: 1950g Bones (280g Oxtail Bones, 1140g Marrow Bones, 530g Long Marrow bones) 2 litres Water Recipe Instructions Remove all the bones from your fridge or freezer and place them in your Pressure Cooker Container. Add enough water to cover the ingredients. Place the Pressure Cooker lid on, and set to 'Seal'. Use the LOW pressure cooker setting and cook for 3.5 hours. Once the cooking time has ended, remove the bones from the container with a slotted spoon into a bowl, and then strain the broth into large enough glass jars (I tend to sterilise them with hot water first). Provided you have a good, thick layer of fat that has solidified on top of the liquid, then you can keep it in the fridge for a couple of weeks. If you don’t have a good fat layer on top (or you are using it in another recipe), bone broth will keep for 3-4 days in the fridge or it can be stored in the freezer. Tips I tend to add salt once the broth is made, and depending on what I am using the broth for in my recipes. By not salting the broth during the cooking process, you are free to add salt as required, if it's needed so that you don't have dishes that are too salty. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. The pressure cooker method helps produce broth that ends up like jelly once it has cooled. The fat layer that will form on the top of the broth as the broth cools, can be scooped off the broth and used as fat to accompany another meal, or in a different cooking recipe - check out my Bone Broth and Parma Ham Mayonnaise recipe for instructions on how to make this. If you are going to freeze your bone broth, make sure your jars are freezer safe and always freeze broth for 24 hours without the lid first to prevent the jars from cracking. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) 'Bread' Circles - Oxtail Introduction & Inspiration These little 'Bread' circles made out of Oxtail are perfect for making 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. I am sure you'll be pleasantly surprised. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 4 x 'Bread' Circles - Oxtail Main Ingredients: 160g Oxtail Leftovers 90g Whipped Bone Marrow 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 Oxtail - 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. Check out my Savoury Brunch Sandwich for just one of the many ways to use these wonderful 'Bread' Circles. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Lard and Pork Crackling - Air Fryer Introduction & Inspiration Lard is a natural fat that you can make in your own kitchen without any special equipment. It has several advantages over other oils/fats, not least that it has one of the highest smoke points, so it is less prone to oxidative degradation. This makes it an excellent fat to use for frying and deep-frying. The process for making lard couldn’t be simpler and is very similar in fact to how I make tallow and beef crackling. The pork crackling is such a delicious gift from rendering down the pork fat! The fat renders lovely in the air fryer without the need to use any water, so the lard is less likely to spoil down the road. The result is a smooth and creamy lard which has a very mild flavour and no aftertaste. It's ideal for all types of cooking. I hope you give making lard at home a try and let me know how you get on. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 1170ml Lard 457g Pork Crackling Main Ingredients: 1900g Pork Back Fat Salt to Taste (Optional for seasoning the Pork Crackling) Recipe Instructions Pre Heat the air fryer to 180c. Chop the lard on a wooden chopping board into 2 cm cubes approx. Place the cubes in the basket of an air fryer. Air fryer the cubes, stirring periodically until the cubes reduce in size and most of the fat is rendered. Below are some rough guidelines on settings to use to melt/render your lard (these are what I use for my Op500EU Ninja Tendercrisp machine). Temperature Setting 180c - cook for 10 minutes Stir Temperature Setting 180c - cook for 10 minutes Stir Temperature Setting 180c - cook for 10 minutes Stir Temperature Setting 185c - cook for 8 minutes Stir Temperature Setting 185c - cook for 3 minutes Carefully remove the pork crackling with some kitchen tongs, and place them into an airtight glass container. If you like these with a touch of salt (depending on what recipes you will be using them in), now is the perfect time to add some seasoning while they're warm. Once the Pork Crackling has cooled down, it can be stored in the fridge with a lid on for several days (although I have found that it doesn't last that long!). The rendered liquid, lard, in the air fryer container can be poured through a sieve (ideally containing a cheesecloth bag, to remove any finer bits still present in the lard) into an airtight glass container (that can be sterilised with boiling water). Allow the liquid lard to cool, before placing the lid on the container and storing it in the fridge. Tips Ideally, purchase your 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. Use the Recipe Search functionality on the website to discover how to incorporate lard and pork crackling into various dishes. If you do not have an air fryer, don't despair. You can simply melt the pork fat in a large pot on the stove. It will take a little longer, but the results are well worth the effort! While it can be tempting to add salt to the pork while it is cooking, I tend to only salt my pork crackling once I have removed it from the air fryer, since I want the lard I am making to be as pure as possible and without any added salt. Pork Crackling can be used as your fat accompaniment for many recipes, as a change from other animal fats. Simply weigh everything during the cooking process, so that you can determine how much fat the pork crackling actually represents. Lard made from ''free-range'' pasture-raised pigs is a good source of fat soluble vitamins D and K2. Video

Podcasts When I am on the move, I like to use my time productively and often listen to some of my favourite health and wellness related podcasts. The podcasts are hosted by health professionals with a substantial amount of experience behind them and who are brave enough to speak about health related topics which you will never hear discussed in mainstream medicine. I hope you will enjoy listening to them as much as I do. Dr. Shawn Baker This is one of my favourite podcasts right now. I listen to it most days when I am out and about in the car with the kids. The podcast is hosted by Dr Shawn Baker, a highly regarded orthopedic surgeon with more than 30 years of experience. For those unfamiliar with Dr Baker he is a strong advocate of the carnivore diet. The podcast shares interviews with both VIP guests, as well as regular folks from all walks of life that have overcome a whole host of very serious medical conditions using the carnivore diet. These stories are truly inspiring and life changing, and help reinforce the power that species appropriate nutrition can have on human health. Two episodes well worth listening to, among the many brilliant episodes available, are: Carnivore Community Meeting with Dr Zsofia Clemens Zsofia Clemens - Community VIP The Plant Free MD For those not familiar with Dr Anthony Chaffee who presents this podcast, he’s an American medical doctor and Neurosurgical resident who, over a span of 20+ years, has researched the optimal nutrition for human performance and health. It is his assertion that most of the so-called chronic diseases we treat as doctors are caused by the food we eat, or don't eat, and can be reversed with dietary changes to a species specific diet. Dr Anthony Chaffee has been on a carnivore diet for many years now and has seen the health benefits for himself, his loved ones and his patients. The podcast is very rich in good quality information, referencing numerous studies and includes special guest speakers as well as regular people who have overcome a plethora of serious health conditions and who share their stories. I love how Dr Chaffee sticks to facts, not fiction and strives to share his knowledge, time and ongoing research work with listeners regarding health and proper nutrition for the betterment of society. One of the many episodes I highly recommend you listen to is Episode 84: Treating Cancer, Autoimmune Diseases, and More with Diet for Over a Decade with Dr. Zsófia Clemens . Peak Human Peak Human takes an unbiased look at health & nutrition. With so much conflicting information available, filmmaker (Food Lies) and health coach Brian Sanders sifts through the dogma and provides a framework that unifies all nutrition and dietary habits that lead to optimum health. World renowned doctors, researchers, and journalists are interviewed to find out what is the true human dietary framework that we should all be eating to live well and free of chronic disease. It is based around principles of nutrient density and uses a combination of ancestral health and modern science. Of particular interest is episode #52 Dr. Zsofia Clemens on How to Cure Almost Any Modern Disease Without Medicine . Dr Ken Berry The Proper Human Diet podcast is presented by a family physician, Dr Ken Berry, who has over 20 years of clinical experience and has treated over 25,000 patients during his career. I find Dr Berry is amazing at getting straight to the point and is able to condense complex medical information and conditions into plain talk that regular individuals can use to stay healthy and happy. He focuses on numerous topics that all centre around how you can use your diet and your lifestyle to get the health you want. His episodes look at low carb/ketogenic/carnivore diets, intermittent fasting, thyroid health, hormone optimization, and much more. Dr. Ken Berry wants us all to be aware that much of what our doctors say may be a lie. Maybe not an outright malicious lie, but much of what "we" believe in medicine can be traced back to word-of-mouth teachings without a scientific basis. I love that Dr Berry is thorough with his research and sticks to facts, not fiction. Carnivore Conversations The Carnivore Conversations podcast really delves deep into how a keto/carnivore diet can help with improving a wide range of complex health issues. Dr Kiltz, MD who hosts the podcast is a board certified and practicing Reproductive Endocrinologist who discusses a whole host of health related subjects with various inspiring guest speakers in the keto and carnivore community. One great episode that you should definitely check out is episode #46 Dr. Zsófia Clemens who is a neurobiologist and clinical researcher from Hungary. Dr. Zsófia Clemens is the director of the International Center for Medical Nutritional Intervention (ICMNI) in Hungary. Dr. Clemens is at the forefront of using the paleolithic ketogenic diet (PKD) to treat chronic illnesses. The Red Pill Buddhas Phil Escott is an autoimmunity and metabolic disease consultant, personal trainer, novelist and drummer who has spent many years in the health and fitness industry, running a gym, writing for many magazines and training hundreds of clients successfully. Due to a crippling bout of inflammatory arthritis in 2010, which he reversed by natural means, further intense study revealed many “secrets” of healing normally hidden behind the misleading conventional medical and “health” dogma. Phil Escott seems to be a very down to earth guy, that has gone through his fair share of health struggles and now shares his knowledge in a very witty way, to help others attain their health and happiness goals. One episode that is well worth a listen is Episode #29 The Ultimate Autoimmunity interview with Dr. Zsófia Clemens.

Regime Type: Without Eggs, Strict PKD (No Allowances) Pulled Pork Flour Introduction & Inspiration Pulled Pork 'Flour' is another option, instead of using pork rinds or Panko for breading, bun making and so on. I was inspired to try it after watching a great video called 'Making Meat Flour' on the Allergies Bite but Taste Good YouTube Channel (see the link below). As I had some leftover pulled pork, I thought I'd give this a try, and I have to say I was very pleased with the result! The flour is slightly more dense, yet has a good consistency to it. Use it for coating your favorite food as well as for baking. Let your imagination run wild! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1 hour Serving Size 157g Pot of Pulled Pork 'Flour' Main Ingredients: 300g Pulled Pork Leftovers Recipe Instructions Cook the pulled pork as per the recipe instructions. Once cool, place the pulled pork in an airtight glass container and refrigerate overnight. The Next Day Pre heat your oven to 150c. Add the pulled pork leftovers to a food processor. Whizz the pork up until you obtain a fine, crushed up meat. Line a baking tray with greaseproof paper and then pour the pork bits on and spread them out evenly. Cook for 20 minutes, then bring out and use a spatula to turn over the pork bits and check on how dry they're getting. It should feel damp when you touch it with your hands still. Place the tray back in the oven and cook for a further 20 minutes and then remove from the oven and check again. It will likely still be a little moist, so just use the spatula or your hands and give the meat a mix on the baking tray. Place the tray back in the oven for a further 10 minutes (only if needed). If you touch the meat bits now and they feel dry, you know the meat is cooked enough. If there is still a little moisture sensation, then add back to the oven for 5 minutes at a time and then check. Once the pork crumbs are cool, add them to a blender and blend until they turn into a fine powder, with a 'flour' like consistency. Place the pulled pork 'flour' in an airtight container and store it in the fridge until you are ready to use it. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Use the Recipe Search functionality on the website to discover how to incorporate pulled pork 'flour ' into various dishes. Ideally, note down the raw weight of the pork before making pulled pork, and the end weight of the pork 'flour' during the cooking process so that you know how much meat the 'flour' represents for PKD purposes in order to have a good meat to fat ratio. By way of example, in this recipe 1g of pulled pork 'flour' is equivalent to 3g of pork. Check out the 'Making Meat Flour' video on the Allergies Bite but Taste Good YouTube Channel, where they make some wonderful beef 'flour'. Making Meat Flour - YouTube Video Not Available Yet....