Offal: the forgotten superfood

Don’t scoff, you might actually learn something new + benefit from this stuff!

Offal was described to us recently as “the forgotten superfood” by 180nutrition and damn that’s accurate!It’s a staple food in our house, since starting to gradually add more in 6-7 yrs ago we’ve seen definite improvements to our health (in particular immunity, energy levels and mental health) and are very passionate about inspiring others to consume more good quality offal for not only their own health but for the positive impact on the environment.

Adopting even a semi nose-to-tail approach can have huge health benefits, and the 3 key areas to focus on are:

1. Quality

2. Quantity + consistency

3. Variety

This post we’ll look at WHY offal is so good for us, how to source it, of course how to cook with it and how to get it in if you just can’t stomach it (that’s a pun believe it or not, stomach can be great!!).


๐Ÿด ๐—ฟ๐—ฒ๐—ฎ๐˜€๐—ผ๐—ป๐˜€ ๐˜๐—ผ ๐—ถ๐—ป๐—ฐ๐—น๐˜‚๐—ฑ๐—ฒ ๐—ผ๐—ฟ๐—ด๐—ฎ๐—ป ๐—บ๐—ฒ๐—ฎ๐˜๐˜€ ๐—ถ๐—ป ๐˜†๐—ผ๐˜‚๐—ฟ ๐—ฑ๐—ถ๐—ฒ๐˜

Organ meats are generally the organs of an animal and our ancestors fully utilised these for survival and general health. They didn’t have science to tell them why these parts of the animals were so beneficial, they just ate them because they knew they needed to. Today we do have science to tell us what’s so good about organ meat!


๐—ฆ๐—ผ ๐˜„๐—ต๐˜† ๐—ฎ๐—ฟ๐—ฒ ๐—ผ๐—ฟ๐—ด๐—ฎ๐—ป๐˜€ ๐˜€๐—ผ ๐—ด๐—ผ๐—ผ๐—ฑ ๐—ณ๐—ผ๐—ฟ ๐˜‚๐˜€?

๐—›๐—ฒ๐—ฟ๐—ฒ ๐—ฎ๐—ฟ๐—ฒ ๐˜€๐—ผ๐—บ๐—ฒ ๐—ผ๐—ณ ๐˜๐—ต๐—ฒ ๐—ฝ๐—ผ๐˜€๐˜€๐—ถ๐—ฏ๐—น๐—ฒ ๐—ฏ๐—ฒ๐—ป๐—ฒ๐—ณ๐—ถ๐˜๐˜€ ๐˜„๐—ฒ ๐—ฐ๐—ฎ๐—ป ๐—ฟ๐—ฒ๐—ฐ๐—ฒ๐—ถ๐˜ƒ๐—ฒ ๐—ณ๐—ฟ๐—ผ๐—บ ๐—ฐ๐—ผ๐—ป๐˜€๐˜‚๐—บ๐—ถ๐—ป๐—ด ๐—ด๐—ผ๐—ผ๐—ฑ ๐—พ๐˜‚๐—ฎ๐—น๐—ถ๐˜๐˜† ๐—ผ๐—ฟ๐—ด๐—ฎ๐—ป ๐—บ๐—ฒ๐—ฎ๐˜๐˜€:

1. Increased energy levels

2. Aids weight loss

3. Improved skin health

4. Supports cognitive function

5. Immune boosting

6. Reduces risk of disease

7. Promotes muscle growth

8. Reduces toxic load


“Animal organ meats and other components like bones and fat often provide nutrients that fuel the same organs in humans. Thatโ€™s because the vitamins and minerals will be found where they are stored or used the most. For example, B vitamins that support detoxification are found in the liver โ€“ the bodyโ€™s main detoxification organ. Calcium and phosphorus are found in the bones of animals and also support human bone health. ” – Carnivore Aurelius

Organ meats contain essential nutrients the human body needs for optimal health, in a bio-available form and many vitamins and minerals NOT FOUND IN PLANT FOODS.


Why we need organ meats with muscle meat dishes

One reason consuming offal is so important is that if we only eat muscle meat (think chicken breast and thighs, steaks, mince etc) we miss out on essential amino acids that GO WITH muscle meat to help them break down and be utilised in the body. Many yrs of mostly only muscle meat consumption can easily lead to high homocysteine levels in the blood which leads to a higher susceptibility of sickness and disease (the common things too like diabetes and heart problems).


Offal, gelatin and fat balance out what muscle meat brings to the table in terms of nutrition. We need a combo of all, at least most of the time.

If you can drink a cup of bone broth with a muscle meat dish then that’s brilliant, or make dishes calling for ‘stock’ with broth instead. Adding some liver or kidney to mince is great too. Spreading some healthy homemade pate on meat. Even drinking a glass of collagen water or having a healthy gelatin dish with meals will help.


๐—œ๐—ณ ๐˜†๐—ผ๐˜‚ ๐—ฐ๐—ฎ๐—ป ๐—ฐ๐—ฟ๐—ฒ๐—ฎ๐˜๐—ฒ ๐—ฎ ๐—ฐ๐—ผ๐—บ๐—ฏ๐—ถ๐—ป๐—ฎ๐˜๐—ถ๐—ผ๐—ป ๐—ผ๐—ณ ๐—บ๐˜‚๐˜€๐—ฐ๐—น๐—ฒ ๐—บ๐—ฒ๐—ฎ๐˜ ๐—ฑ๐—ถ๐˜€๐—ต๐—ฒ๐˜€ ๐˜„๐—ถ๐˜๐—ต ๐—ฎ๐—ป๐˜† ๐—ผ๐—ณ ๐˜๐—ต๐—ฒ ๐—ณ๐—ผ๐—น๐—น๐—ผ๐˜„๐—ถ๐—ป๐—ด ๐˜†๐—ผ๐˜‚’๐—น๐—น ๐—ฏ๐—ฒ ๐—ฑ๐—ผ๐—ถ๐—ป๐—ด ๐—ฎ๐—ป ๐™ค๐™›๐™›๐™–๐™ก ๐—น๐—ผ๐˜ ๐—ผ๐—ณ ๐—ด๐—ผ๐—ผ๐—ฑ ๐—ณ๐—ผ๐—ฟ ๐˜†๐—ผ๐˜‚๐—ฟ ๐—ต๐—ฒ๐—ฎ๐—น๐˜๐—ต: (๐—ฝ๐˜‚๐—ป, ๐˜„๐—ผ๐—ผ!)

Skin

Cartilage

Bone

Bone marrow

Organ meats

Tendons

Fattier meat cuts

Animal fats, like lard and tallow


๐—›๐—ผ๐˜„ ๐˜๐—ผ ๐˜€๐—ผ๐˜‚๐—ฟ๐—ฐ๐—ฒ ๐˜๐—ต๐—ฒ ๐—ฏ๐—ฒ๐˜€๐˜ ๐—พ๐˜‚๐—ฎ๐—น๐—ถ๐˜๐˜† ๐—ผ๐—ฟ๐—ด๐—ฎ๐—ป ๐—บ๐—ฒ๐—ฎ๐˜๐˜€

Ideally the best kind of offal comes from farms using the cleanest, most ethical and sustainable practices. In Australia there are limits as to what offal cuts we can get our hands on, plus not all farmers use good clean methods and our labelling laws here don’t require the ingredients list to be made available to us for what animals were fed and how they were raised.


Main categories of animals for food + what to look for in order of best to least best (lol):

BEEF + LAMB ๐Ÿฎ๐Ÿ‘

– Biodynamic organic (regenerative practices)

– Certified organic (no chemicals used on farm, on animals or in feed, no soy in feed)

– 100% grass-fed / pasture-raised (no highly processed grain feed, only pure clean grain supplement during dry times) + no chemicals said to be used (official certification not received but farmer uses best practices)

– Grass-fed majority of life until end if fed grain at the abattoir (not the end of the world but not ideal)


Not good: grain-fed, soy-fed, raised on farm using Round-Up (glyphosate) ๐˜ฆ๐˜ด๐˜ฑ๐˜ฆ๐˜ค๐˜ช๐˜ข๐˜ญ๐˜ญ๐˜บ ๐˜ช๐˜ง ๐˜ค๐˜ฐ๐˜ฏ๐˜ด๐˜ถ๐˜ฎ๐˜ช๐˜ฏ๐˜จ ๐˜ฃ๐˜ฐ๐˜ฏ๐˜ฆ๐˜ด ๐˜ข๐˜ฏ๐˜ฅ ๐˜ฎ๐˜ข๐˜ณ๐˜ณ๐˜ฐ๐˜ธ.


POULTRY ๐Ÿ”๐Ÿฆ†๐Ÿฆƒ

(chicken, duck, turkey)

– Certified organic without soy in feed + free-range

– Organic practices but not certified + free-range

As far as we know almost all chickens bred for meat are fed grain in Australia, it’s near impossible to avoid that but what we can do is seek out farms not using soy in the feed, not using chemicals or hormones. Free-range is the bare minimum for poultry meat.


GAME ๐ŸฆŒ๐Ÿฆ˜๐Ÿ

(deer, kangaroo, goat etc)

– Certified organic (rare to find) without grain feed

– Wild (as long as no feed was given containing grain)

– Free-range

Most game meat is wild, but some is farmed. If farmed, look for grain-free feed as these animals should be fed what’s natural to them.


SEAFOOD ๐ŸŸ

– Wild-caught.
Farmed is no good, full of grain and soy and all sorts of other crap.


Ask butchers to find out and tell you the farming practices used on “grass-fed” products, ask them to try and source the good stuff, look online for home-delivery options and local markets providing the best quality possible.

Good luck!


๐— ๐—ฌ๐—ง๐—›: ๐˜„๐—ฒ ๐˜€๐—ต๐—ผ๐˜‚๐—น๐—ฑ๐—ป’๐˜ ๐—ฐ๐—ผ๐—ป๐˜€๐˜‚๐—บ๐—ฒ ๐—น๐—ถ๐˜ƒ๐—ฒ๐—ฟ ๐—ฏ๐—ฒ๐—ฐ๐—ฎ๐˜‚๐˜€๐—ฒ ๐—ถ๐˜’๐˜€ ๐—ฎ ๐—ณ๐—ถ๐—น๐˜๐—ฒ๐—ฟ + ๐˜€๐˜๐—ผ๐—ฟ๐—ฒ๐˜€ ๐˜๐—ผ๐˜…๐—ถ๐—ป๐˜€


Many people question, whether liver is safe to eat as it is a โ€˜filtering organโ€™ so therefore must contain toxins. Yes, liverโ€™s function is to clear out toxins from the body, but this doesnโ€™tโ€™ mean that’s where they’re stored.
Dr. Chris Kresser says:

โ€œA popular objection to eating liver is the belief that the liver is a storage organ for toxins in the body. While it is true that one of the liverโ€™s role is to neutralize toxins (such as drugs, chemical agents and poisons), it does not store these toxins. Toxins the body cannot eliminate are likely to accumulate in the bodyโ€™s fatty tissues and nervous systems.

On the other hand, the liver is a is a storage organ for many important nutrients (vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron).

These nutrients provide the body with some of the tools it needs to get rid of toxins.โ€

Wow! Did you learn something new there?

๐™‡๐™ž๐™ซ๐™š๐™ง, ๐™š๐™จ๐™ฅ๐™š๐™˜๐™ž๐™–๐™ก๐™ก๐™ฎ ๐™—๐™š๐™š๐™› (๐™œ๐™ง๐™–๐™จ๐™จ-๐™›๐™š๐™™/๐™ค๐™ง๐™œ๐™–๐™ฃ๐™ž๐™˜) ๐™ž๐™จ ๐™–๐™ฃ ๐™–๐™ข๐™–๐™ฏ๐™ž๐™ฃ๐™œ ๐™ฃ๐™–๐™ฉ๐™ช๐™ง๐™–๐™ก ๐™ฌ๐™๐™ค๐™ก๐™š๐™›๐™ค๐™ค๐™™ ๐™จ๐™ช๐™ฅ๐™š๐™ง๐™›๐™ค๐™ค๐™™ not to be avoided due to incorrect information but instead to be consumed and benefited from

๐—ง๐—ถ๐—ฝ๐˜€ ๐—ณ๐—ผ๐—ฟ ๐—ฝ๐—ฟ๐—ฒ๐—ฝ๐—ฝ๐—ถ๐—ป๐—ด + ๐—ฐ๐—ผ๐—ผ๐—ธ๐—ถ๐—ป๐—ด ๐—ผ๐—ณ๐—ณ๐—ฎ๐—น ๐˜๐—ผ ๐—บ๐—ฎ๐—ธ๐—ฒ ๐—ถ๐˜ ๐—น๐—ฒ๐˜€๐˜€ ๐—ฎ๐˜„๐—ณ๐˜‚๐—นTips for boosting immunity naturally

News flash: We don’t LOVE the taste and texture of most offal cuts we eat!

We eat it because we need to and we make it more palatable by being creative in the kitchen.


The easiest on the taste buds would be chicken offal so that’s a great one to start with and using the livers to make a paleo pate, frying or baking the hearts (they taste just like thigh anyway!), adding the feet and other bone and cartilage bits to bone broth.


Pork offal is really intense, we don’t like it much and good quality pork is hard to get in Australia so either don’t worry too much about it or, if you can access good quality, the tongue and heart might be easier to manage. Try trimmed and roasted and mixed with yummy roast veg like sweet potato and pumpkin.


Lamb is easier on the nose and taste buds than beef and if you still can’t deal with the liver, which is one of the most nutritious cuts, start with the hearts and kidney. Heart roasted is absolutely delicious, kidney (and liver) minced and added to mince as patties is great.

Beef offal is the most nutritious but stronger in flavour. Liver is the powerhouse but not enjoyable for most (including us) so what we used to do before we got more used to the taste, was to soak it overnight in lemon juice, rinse then prep/cook. Reduces the intensity of the flavour by a lot!


Beef liver + kidney minced and added to mince as patties is a regular brekkie for us. Paleo beef heart stew is a method we tried for heart initially and liked it so much we tried roasting it by itself and have loved that ever since. Beef tongue slow cooked to become really soft then added to sautรฉed carrot, onion and cabbage with coconut amino and bone broth is one of our faves.

Of course, there’s always bacon. Add that to the mix and it helps improve the flavour (like a version of old fashioned lambs fry). Creating healthy stews and mincing to add with muscle meat are always great options.


You can also try adding a paleo avocado sauce, just mashed avo or paleo tomato sauce to have with offal, we find they really reduce the intensity of flavour.

๐˜พ๐™ค๐™ข๐™ข๐™š๐™ฃ๐™ฉ ๐™—๐™š๐™ก๐™ค๐™ฌ ๐™ฉ๐™ค ๐™–๐™จ๐™  ๐™ช๐™จ ๐™›๐™ค๐™ง ๐™ข๐™ค๐™ง๐™š ๐™ฉ๐™ž๐™ฅ๐™จ!


๐—ข๐—ฟ๐—ด๐—ฎ๐—ป ๐—บ๐—ฒ๐—ฎ๐˜ ๐—ฟ๐—ฒ๐—ฐ๐—ถ๐—ฝ๐—ฒ๐˜€ ๐˜๐—ผ ๐˜๐—ฟ๐˜†

Especially great for offal newbies and those just not that into the flavour of most but want to consume more organs.

Check out these recipes on our website:

Beef Mince + Liver Patties

Chicken Liver Pate

Bone Broth

Beef Jerky

Let us know if you try and of these and what you think!


“๐—œ ๐—ท๐˜‚๐˜€๐˜ ๐—ฐ๐—ฎ๐—ป’๐˜ ๐—ฒ๐—ฎ๐˜ ๐—ผ๐—ณ๐—ณ๐—ฎ๐—น ๐—ฏ๐˜‚๐˜ ๐—œ ๐˜„๐—ฎ๐—ป๐˜ ๐˜๐—ต๐—ฒ ๐—ต๐—ฒ๐—ฎ๐—น๐˜๐—ต ๐—ฏ๐—ฒ๐—ป๐—ฒ๐—ณ๐—ถ๐˜๐˜€. ๐—›๐—ฒ๐—น๐—ฝ!”

A few months ago I would have said something like “well you just might need to suck it up and get used to it” and suggested starting with the mildest organ meats in the smallest amounts.

But now I’d say…
Offal supplements! Why? Because I’ve been taking and loving them!


I was sourcing, buying, prepping and cooking offal regularly. Not nearly as often or in as large a quantities as I wanted because I couldn’t get to the butchers who stock the good stuff. I was seeing US + NZ organ supps on our social feeds and wishing I could access some to try, for when I couldn’t buy and eat the fresh stuff, but of course getting from overseas isn’t ideal (for many reasons) but eventually I came across an Aussie company producing grass-fed beef offal supplements. So I got in touch with ’em and was able to get my hands on their two products to try.

I love them! I stopped eating fresh offal for a few weeks so I could monitor how I was going taking the capsules and I kid you not, I get far more benefit than I did eating offal every day!


I wasn’t sure why this was and found out during a video chat with Matt the director of Ancestral Nutrition that because the organ meats they use are freeze-dried and don’t contain the water that fresh meat does, it’s basically concentrated nutrients going into the body. And because organ meat is bio-available (easily digests) it’s working it’s magic quickly.

My skin is clearer, energy levels are up, and immune system is great.


I can’t tell you to take supplements but I can tell you my experience with organ supps has been hugely positive and I’m happy to recommend them as something for you to look into for yours and your family’s health.

We’re usually not fans of supplements but these are different.

No taste, no cooking, just easy essential nutrients ๐Ÿ‘Œ


Get in touch with me if you have any questions about my experience taking these supps and if you’d like to find out when we’ll have them available for purchase.


I hope this information and our perspectives and experiences help you and your family on your journey to better health! Please comment if you have any questions.

Aimee

Natural Fitness + Lifestyle Coaching | Visit our website: Primal Influence | Follow us on socials: Facebook + Instagram

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๐—ช๐—ต๐—ฎ๐˜ ๐—ถ๐˜€ ๐—ด๐—ฒ๐—น๐—ฎ๐˜๐—ถ๐—ป + ๐˜„๐—ต๐˜† ๐—ถ๐˜€ ๐—ถ๐˜ ๐˜€๐—ผ ๐—ด๐—ผ๐—ผ๐—ฑ ๐—ณ๐—ผ๐—ฟ ๐—ผ๐˜‚๐—ฟ ๐—ต๐—ฒ๐—ฎ๐—น๐˜๐—ต?

Gelatin is the cooked form of collagen, found in animal bones, skin and connective tissue. Gelatin contains lots of amino acids, which is why it has so many health benefits.

Our bodies naturally produce collagen, but as we age, we produce less – research shows our natural collagen production begins to decline by 1% from age 20!

When we eat a meat-free diet and even just standard muscle meats without utilising the joints, bones, skin and offal we miss out on a huge amount of collagen in the diet that our skin, gut, muscles, etc need for optimal function. Consuming pure gelatin powder, from a good source, is a great way to supplement in a whole-food way, to boost collagen intake easily and regularly.

It’s said adults need around 4tbsp gelatin in their day and if we’re not consuming bone broth, slow cooked meats on the bone, chewing the cartilage around the bones, and eating offal then we’re definitely not getting even close to that dose.

So why do we need gelatin in our diet?

– collagen is the structural protein that helps maintain skin elasticity and keep your skin looking smooth, plump, and supple
– improves hair and nail strength
– repairs the gut lining and helps with digestion (it’s actually needed WITH meat consumption to help with digestion)
– strengthens and protects joints and bones
– boosts immunity
– reduces inflammation
– helps balance hormones
– provides essential protein without the bulking-up effect
– can reduce cellulite
– strengthens teeth
– aids in the body’s natural detox process
– improves sleep
– helps us feel full quicker, for longer, when eating

That’s a long list!

Gelatin truly is a superfood and it’s a staple in our kitchen.

Gelatin for healthy joints

Gelatin contains natural collagen which helps strengthen and secure the tissues in our joints. Plenty of research has studied the impact of gelatin as a treatment for bone and joint problems like osteoarthritis, having a positive effect on joint mobility issues and pain. The best source of this is bone broth as the nutrients in animal bones and joints (such as beef) are the SAME as in human bones and joints! More to come on this later but gelatin powder as a substitute is fantastic.

In summary, the benefits of gelatin for joints and bones are:

  • Stimulating joint cartilage cell growth.
  • Increasing mobility and range of movement
  • Reducing inflammation joint pain
  • Strengthening and improving the condition of skin, hair & nails
  • Maintaining joint integrity
  • Restoring joint mobility

I can say this is all 100% true as I’ve had a really bad lower back since 1999 but really weak bones since birth. With a degenerated intervertebral disc between L4 and L5 which gave me years of daily debilitating chronic pain, to have become almost totally pain-free after two weeks of drinking bone broth daily and using bone broth and gelatin ever since, I’m an example of how poor eating and nutrient deficiency causes major health problems and then how it can be turned around with good eating and lifestyle changes.

The two main types of gelatin

1. Gelling gelatin powder: dissolves in hot water, makes jelly-type foods, contains collagen and other goodness.

2. Hydrolysed collagen powder – processed to extract the gelatin but leave the collagen and amino acids. Doesn’t gel but easily dissolves in most liquids (cold, room temp and warm).

Watch our YouTube videos ‘What is gelatin + why you should be consuming it‘ and ‘The different types of gelatin explained‘ for loads more info.

How to source good quality gelatin and collagens

Basically.. avoid commercial packets of jelly crystals and jelly products and opt for packets of pure grass-fed beef gelatin and collagen powders.

The different types of gelatin explained” there used to be only 3 varieties of good gelatin you could you could buy, and they were only from America, now there are loads of kinds, including lots of Aussie brands, but it can be a bit confusing! Jelly crystal and jelly products in the shops are full of absolute CR*P inflammatory ingredients and gelatin from really dodgy sources.

Yes the gelatin might be made using trotters and other animal off-cuts, but that’s not what’s wrong with them (offal is where gelatin comes from, it’s a good thing to use all of an animal, no waste!). The problem is how the animals were raised. It’s best for us, the animal and the environment to source gelatin products raised GRASS-FED and when possible, ORGANICLY.

Plenty of Aussie companies are now sourcing good quality ingredients to make gelatin (gelling) powder and hydrolysed (collagen) powders. And many even include other ‘healthy’ ingredients like green powders, aloe vera and more. But in my opinion simple is always best. PURE powders along with eating simple wholefoods (meat, veg, eggs, fat etc) are going to provide the most health benefits and save you from over-spending. Health food stores (physical/online) sell various pure beef gelatin powders now, as do few supermarkets. Read labels and look for grass-fed or organic powders.

Some hydrolysed collagen powders even target different parts of the body specifically. We love these! A local company we use makes these and explained to us how they process the collagen, it’s super simple and not an example of ‘bad’ processed foods at all. Stock the pantry with the gelling gelatin powders to make yummy jelly-type foods, and a full spectrum collagen powder to dissolve into liquids or a variety of different collagens depending on your health needs.

How we use gelatin + collagen powders every day at home

The #1 way to consume gelatin is in bone broth and we prefer home-made with just beef and chicken (organic) bones, no veg or flavourings, for maximum nutrient-density. Ideally gelatin/collagen should be consumed with every meat meal (we consume meat 2-3 times a day) but it’s not always possible to have bone broth, so we make sure we use gelatin and collagen powders.

Simply stirring collagen powders into drinks (water, coffee, tea, hot chocs, juice, etc) is the easiest way to get that goodness in with little effort. Starting with 1 tbsp per day and building up to 4 tbsp.

We also like to make sweet jelly foods with gelling powder; jiggly jelly, firm gummy lollies, creamy panna cotta, marshmallows, fluffy mousse + more.

Gelling gelatin can also be used for some savoury dishes (as I found out after yrs of experimenting!) such as flourless gravy/reductions, nut-free cheeses (soft and firm), and egg dishes.

We also mix gelling gelatin into some liquids to ‘bloom’ (soften) then add hot water and blitz with a milk frother or stick blender. This is great as a milk replacement in hot chocs, coffee etc to thicken up and make frothy (and way healthier!).

At first gelatin just seems to be a sweet jelly-food ingredient but when you think outside the box and get a little creative you realise it’s incredibly versatile. And that’s exactly what I did as a paleo recipe creator and cooking coach, and someone who for a long period of time needed to eat limited types of foods (due to health reasons), including gelatin, and had to get creative with how to make my meals enjoyable.

Visit our Recipes tab on our website for gelatin recipes (sweet and savoury) such as fluffy Strawberry Mousse and Egg-oodles!

Are the vegetarian versions of gelatin ok?

No.

The plant alternatives (agar agar etc) may have originally come in a natural 100% pure form but by the time they’re turned into a product to help foods gel/set, they’re so incredibly processed, no longer really ‘natural’ and come with negative side-effects (mostly to gut health).

Whereas gelatin from animal sources doesn’t. I did a fair bit of research into this a while ago, as I was always asked about at cooking workshops and on SM, and I came to the conclusion that the plant versions are actually unhealthy and not something I can promote using and consuming.

Dr Chris Kresser has an article about why even vegetarians should be consuming gelatin, so basically, animal-sourced gelatin is really important for our health, and the plant-based alternatives can be harmful. That’s my take on it, please do your own research though!

I hope this information and our perspectives and experiences help you on your journey to better health! Please comment if you have any questions.

Aimee

Natural Fitness + Lifestyle Coaching | Visit our website: Primal Influence | Follow us on socials: Facebook + Instagram

Disclaimer:

This disclaimer governs your use of Under the Primal Influence Blog. By using this website, you accept this disclaimer in full. If you disagree with any part of this disclaimer, do not use Under the Primal Influence Blog or any affiliated websites, properties, or companies. We reserve the right to modify these terms at any time. You should therefore check back periodically for changes. By using this website after we post any changes, you agree to accept those changes, whether or not you have reviewed them.

All information and resources found on Under the Primal Influence Blog are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I donโ€™t play one on the internet.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition.

None of the posts and articles on Under the Primal Influence Blog may be re-printed without express written permission of the author. Primal Influence will respond to written requests to re-print parts of posts and excerpts/quotes (10% or less) may be reprinted with attribution as long as all links are left intact.

Beef Fat for Better Health: Part 4

The final post in our special 4-part series!

What’s one of our favourite ways to utilise beef fat?

Rendering it to become tallow and using the tallow to make MOISTURISER!

As mentioned in the previous blog, tallow is incredibly good for human skin. But in it’s pure form it doesn’t make for a practical moisturiser because it’s so firm and hard to spread.

If you ever get tallow on your hands while making it from suet/other fat, or while cooking with it, and you rub it into your skin you’ll realise how nice it feels and you’ll probably notice it doesn’t leave your skin feeling greasy afterwards. Compared to how coconut oil feels on the skin, there’s a big – and welcome – difference!

To make it more use-able it’s recommended to add 1-2 other ingredients in, and whipping it up with some air in there also makes it easier to achieve good coverage with.

It’s actually really easy to make a soft, silky, whipped tallow cream for the body. It’s also incredibly economical because it goes a long way and lasts a surprisingly long time. Especially if it’s applied while skin is still slightly damp after having a shower or bath. Applying it to warm damp-ish skin helps it spread further, so you can really use the ‘less is more’ principle with it which is a bonus!

Keen to try making your own whipped tallow body cream?

Here’s a quick video tutorial!

But what about the smell? Won’t it be too ‘beefy’?

To change the aroma you can add a good quality pure essential oil in during the hand-mixing, toward the end. Quantity will depend on the scent in particular and your preference as to how strong you’d like it to smell.

We usually add a subtle variety such as sweet orange, lemon, or lime. The essential oil can help reduce the ‘tallow-y’ smell the cream gives off initially. But we find that smell goes away pretty quickly anyway, once the cream has been rubbed into the skin.

So it’s up to you if you want to include essential oils in your cream or not.

Are you going to give making tallow moisturiser a go? We’d love to hear how you go with it!

Clint + Aimee

Natural Fitness + Lifestyle Coaches

Primal Influence

Disclaimer:

This disclaimer governs your use of Under the Primal Influence Blog. By using this website, you accept this disclaimer in full. If you disagree with any part of this disclaimer, do not use Under the Primal Influence Blog or any affiliated websites, properties, or companies. We reserve the right to modify these terms at any time. You should therefore check back periodically for changes. By using this website after we post any changes, you agree to accept those changes, whether or not you have reviewed them.

All information and resources found on Under the Primal Influence Blog are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I donโ€™t play one on the internet.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition.

None of the posts and articles on Under the Primal Influence Blog may be re-printed without express written permission of the author. Primal Influence will respond to written requests to re-print parts of posts and excerpts/quotes (10% or less) may be reprinted with attribution as long as all links are left intact.

Beef Fat for Better Health: Part 3

From making tallow to cook with to moisturiserslet’s look at the best ways to utilise this healthy wholefood.

How we utilise beef fat as food

There are 2 ways we like to use beef fat:

  1. Raw mince suet sprinkled on some of our meat meals – usually on our mince and eggs or mince/liver/kidney and eggs for brekkie, with some pink salt. Or topped on a piece of rump steak.
Suet sitting between a juicy rump and fried pastured eggs

The fat melts on the just-off-the-fry-pan food and has quite a nice taste and texture.

If eaten totally raw and still a bit firm it can be quite chewy and stick to your teeth. Some carnivore-diet followers enjoy this texture but we don’t. You might, so give it a go!

As mentioned in previous posts (Part 1, and Part 2), beef fat in it’s raw state is said to be more nutrient-dense and bio-available than cooked fat (tallow) so it’s a good idea to add it to meals when possible to boost good calories, create satiety and increase energy levels.

2. Tallow to consume as is and to cook with.

We always have a jar of homemade tallow beside the stove to use on our two permanently-placed cast iron pans and to use on food we’re roasting or to dollop on our cooked meals.

Photo source: http://www.Instructables.com

Cast iron is a super healthy cooking surface and requires almost no cleaning (less washing up, always a nice thing when you don’t own a dishwasher and cook all meals from scratch!) and tallow with it’s high smoke point and high nutrients / low anti-nutrients makes a great seasoning and cooking fat.

You only need to add a very thin layer of tallow to cast iron pans to keep them seasoned and for cooking, so tallow goes a really long way and lasts a really long time.

Essential healthy cooking tools

How we utilise beef fat on our skin

By making and using tallow moisturiser!

Why is grass-fed tallow good for our skin?

Tallow closely mimics the fats and oils we have naturally in our skin.

This includes the fatty acids and cholesterol in the cell membranes of all our skin cells as well as those that sit in between skin cells, forming the protective barrier function of our skin.

Strong, healthy cell membranes help keep skin cells plump and well hydrated. It helps protect skin from moisture loss and leaves skin looking soft and hydrated. It will also help replenish any missing components in our skinโ€™s barrier function.

Grass-fed tallow also contains fatty acids that closely copy the oils that we produce naturally as sebum.

As we get older, our skin slows down on the production of these oils that keep our skin soft, supple and youthful looking.

So, grass-fed tallow helps put back what time takes away.
Rejuvenating the appearance of skin, as well as smoothing out the look of fine lines and wrinkles.

Good quality tallow also contain essential vitamins such as fat soluble vitamins A, D, E and K which are all really important for healthy glowing skin.

The other bonus is it’s high in essential Omega-3 and 6 fatty acids, with a ratio of 1:1, to help protect the skin and boost immune function.

Tallow moisturiser is super easy to make and an affordable natural skincare product, or you can simply lather on some pure tallow if you like, it feels so nice on the skin!

How else do we use tallow on our skin?

By making tallow soap (or a combination of coconut oil and tallow)!

Making natural soap is so good for our health and the environment, and is a great way to utilise healthy tallow. Especially with any tallow that went a little too far in the rendering process and ended up slightly over ‘done’. We like to label these containers “for soap” and keep in the fridge until it’s time to make a batch of about 24 bars.

Have you made natural soap before? It’s so rewarding and so so so cheap!

To get started with these you’ll need to buy yourself some grass-fed tallow or make it from scratch. Making tallow is definitely the less expensive option and the one we always choose.

Here’s a video on how to do just that!

Let us know how you go making your own tallow then stay tuned for the next post…

The next blog will include:

  • How to make tallow moisturiser

Until then, please let us know if you have any questions or comments, we’d love to hear from you!

Clint + Aimee

Natural Fitness + Lifestyle Coaches

Primal Influence

Disclaimer:

This disclaimer governs your use of Under the Primal Influence Blog. By using this website, you accept this disclaimer in full. If you disagree with any part of this disclaimer, do not use Under the Primal Influence Blog or any affiliated websites, properties, or companies. We reserve the right to modify these terms at any time. You should therefore check back periodically for changes. By using this website after we post any changes, you agree to accept those changes, whether or not you have reviewed them.

All information and resources found on Under the Primal Influence Blog are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I donโ€™t play one on the internet.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition.

None of the posts and articles on Under the Primal Influence Blog may be re-printed without express written permission of the author. Primal Influence will respond to written requests to re-print parts of posts and excerpts/quotes (10% or less) may be reprinted with attribution as long as all links are left intact.

Beef Fat for Better Health: Part 2

A deeper look into this hugely underrated nourishing wholefood + comparing it to plant fat products

Which is better + why?

Why animal fats are better than plant fats

Plant oils are a staple in most pantries. Olive oil, canola, sunflower. Plus a lot of fridges these days have a tub of plant oil margarine on the shelf. Many of these products are touted as “good for lowering cholesterol”, being “heart-healthy” and healthy because they’re low in saturated fat.

If you asked everyone you know “Hey do you think olive oil is healthier than beef fat?” most likely at least 99% of them would say yes. That’s the sad reality of sneaky marketing and BS health advice… it teaches the majority of the population the wrong thing!

One of the main reasons these oils and products are classed as “heart-healthy” is because they contain Phytosterols.

Science shows they can lower cholesterol but there’s a couple main problems with this…

  1. We actually NEED cholesterol for basic cell function, to prevent depression and more.
  2. We’re consuming Phytosterols in larger then recommended quantities due to the inclusion of grains and legumes in the diet.

High ‘bad’ cholesterol is often misdiagnosed as most conventional practitioners don’t fully understand it or the levels we need to have to be ‘healthy’. Dr Chris Kresser has some great info on this and busts a few common myths around cholesterol. Read more here.

Another issue with Phytosterols is they may actually contribute to heart disease, not prevent it. Read more here.

Also, plants contain toxins. How they function in the human body is not how they function when tested in a lab. They contain more anti-nutrients than nutrients. Animal meat and fats don’t.

And how often have you picked an olive from a tree and squeezed out oil to use on your meal or in cooking? Never! Because to extract oil from olives the olives have to go through rigorous processing including high-temp heating. That’s never healthy!

Meat and fat from animals contain almost no anti-nutrients and lots of essential nutrients that are bio-available for the human body. Meaning we can process and use them efficiently without negative effects. This is ideal when eating food. Traditionally, plants were used more for survival situations, to get humans by between animal kills. Dr Paul Saladino talks a lot about this in his podcast interviews and on his website. We highly recommend his book The Carnivore Code too!

And… saturated fat is healthy, in particular, long-chain saturated fats from ruminant animals. Vegetable oils are higher in poly-unsaturated fats which cause insulin resistance. Dr Paul Saladino talks about this in this Facebook video.

The environment impacts

Mono-cropping is a major problem to the environment and it’s the method used for the production of most plant oils. Unless regenerative agriculture practices are used, farming large-scale crops extracts nutrients from the soil. Regenerative agriculture does exactly what the name suggests… it regenerates the land and improves the eco-system!

Rapeseed flour field

Sure, factory farming of cattle is bad. And this goes back to the point in the last blog post of why choosing grass-fed animal products from quality producers using healthy farming techniques is so important.

Diana Rogers – Sustainable Dish uses the message “it’s not the cow, it’s the how” and has some amazing information on the environmental impacts of unhealthy animal farming vs healthy methods, and also the problems with mono-crop production. Her book and doco Sacred Cow are out soon and we’re so excited!

Healthy pasture and environment = healthy cattle

We’ve experienced first hand the benefits of regen ag for both the health of the environment and ourselves. We work part-time on a biodynamic beef and egg farm run by a former bio-chemist (aka scientist!), have hosted educational farm tours there, and have learnt all about the farming practices used and eaten the food produced there. When you understand the full cycle from how an animal is raised to how it can nourish the planet and us, you appreciate the importance of consuming good quality animal products!

Another environmental factor to consider, particularly with consuming the fat, is how much waste is reduced. Apart from eating note-to-tail being a natural and traditional thing for humans to do, from a modern-day viewpoint with how much waste, landfill and pollution we’re tackling we need to incorporate ways to reduce these. If a butcher is including the suet and other fat from an animal in his product range that means less food he’s throwing out. It means we’re making the most of the animal that died for our benefit, and we’re putting less waste into landfill.

Beef is one of the most highly produced and consumed foods in Australia and the supermarkets stock mostly lean cuts or the cuts with minimal fat included, you never see tubs of the fat for sale, so imagine how much goes to waste that isn’t being used in products. Beef fat is actually quite hard to get a hold of, when it should be easy to access because it’s so easy to utilise and so healthy! This has to change!

So there are some good reasons there to do some more research on the benefits of animal fat vs plant fat and make the switch.

Do we consume any plant fats?

Yes, but very rarely now and only good quality. We buy organic olive oil and organic macadamia oil that we really only use for raw purposes and not even on a weekly basis. We used to make paleo ‘mayo’ regularly with olive oil but since going mostly carnivore created an animal-fat alternative… ghee-daise! Using grass-fed ghee to make a sort of hollandaise! Find the recipe here

Creamy homemade ghee-daise

The next post will include:

  • How we utilise beef fat (as food and on our skin)
  • How to make tallow

Until then, please let us know if you have any questions or comments, we’d love to hear from you!

Clint + Aimee

Natural Fitness + Lifestyle Coaches

Primal Influence

Disclaimer:

This disclaimer governs your use of Under the Primal Influence Blog. By using this website, you accept this disclaimer in full. If you disagree with any part of this disclaimer, do not use Under the Primal Influence Blog or any affiliated websites, properties, or companies. We reserve the right to modify these terms at any time. You should therefore check back periodically for changes. By using this website after we post any changes, you agree to accept those changes, whether or not you have reviewed them.

All information and resources found on Under the Primal Influence Blog are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I donโ€™t play one on the internet.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition.

None of the posts and articles on Under the Primal Influence Blog may be re-printed without express written permission of the author. Primal Influence will respond to written requests to re-print parts of posts and excerpts/quotes (10% or less) may be reprinted with attribution as long as all links are left intact.

Beef Fat for Better Health: Part 1

An intro to beef fat + why itโ€™s important to consume

We’ve really upped our beef fat intake since we went mostly carnivore in 2019 and enjoying continually learning about why it’s such a smart move. It’s an incredibly health fat to consume (and use topically which we’ll get into in later posts) but so feared because of the stigma still attached to it in regards to ‘fat being bad’ and ‘saturated fat is harmful’.

Us humans need to be rid of that old outdated and just plain WRONG way of thinking once and for all, do our health a favour and get on the good fat train!

We’re creating a 4-part blog series covering the benefits of beef fat for our health inside and out, how to consume and use it including how to make natural skin products!

This first post is all about why beef fat is so healthy.

The health benefits of good quality beef fat

Beef fat from good quality sources (i.e. grass-fed, organic, bio-dynamic farms) contains essential nutrients the human body needs to functional optimally and it’s thought that raw beef fat in particular contains more ‘bioavailable’ forms of nutrients, then say cooked/rendered fat (e.g. tallow).

What does “bioavailable” mean?

The term โ€œbioavailabilityโ€ means biological availability and it describes the proportion of a mineral or vitamin in a food, which is available for absorption and utilization in the body. In nutritional science, the bioavailability of vitamins and minerals depends on your nutritional and physiological status. This means that a high nutritional status of a specific vitamin or mineral limits the absorption in the gut and vice versa. The bioavailability of vitamins and minerals is defined as the part of the substance that is absorbed and ready to use. (Sourced from NJORD Nutrition)

Beef fat, raw or rendered, has been proven to contain bioavailable nutrients but we’ve heard a few carnivore diet experts (including doctors) theorise that bioavailability is better in its raw state.

We’ll go into more detail in later posts but there are basically three types of beef fat:

  1. Raw suet – the fat from around the organs such as the kidneys
  2. Raw fat – the fat from other areas of the body
  3. Tallow – any fat that has been rendered

Tip: tallow should be yellow in colour. That’s a sign it’s from grass-fed cattle.

Raw organic minced beef suet
Rendered grass-fed beef tallow

Now that you have a basic understanding of the types of beef fat let’s talk about specific nutrients their benefits to our health.

  • Beta-carotene: a natural form of Vitamin A – an essential nutrient – which the body can convert to Vitamin A as needed. Beta-carotene is also an antioxidant, important for protecting the body against free-radicals. Grass contains beta-carotene, grain does not. So grass-fed beef fat is where it’s at!
  • Vitamin A: the human body converts beta-carotene to Vitamin A as it requires and is the safest form of this Vitamin because supplements can actually cause more harm than good.
  • Vitamin D: helps the intestine absorb nutrients, prevents osteomalacia and rickets, regulates blood pressure, and assists in the absorption of calcium in the body, that prevents osteoporosis or arthritis. The best form of this is from direct sunlight daily, but foods can help boost our levels safely, as opposed to supplements.
  • Vitamin E: a group of eight compounds called tocopherols and tocotrienols which reduces cholesterol and the risk of developing diabetes, Alzheimer’s disease, and cancer
  • Vitamin K: good for the heart, immune-boosting, bone density, cognitive function, dental health, quicker healing, reducing PMS symptoms and more.
  • Selenium: a powerful antioxidant, may help prevent some cancers, can help prevent heart disease, important for mental health, thyroid health, immune-boosting, and can help reduce the severity of Asthma.
  • CLA: Tallow is rich in conjugated linoleic acid, a fatty acid which, according to some studies, can help burn fat.
  • Omega-3: helps fight depression and anxiety, improves eye health, promotes brain health during pregnancy and in early life, can improve risk factors for heart disease, can reduce symptoms of ADHD in children, reduces inflammation, may help prevent cancer and many more diseases and symptoms. Beef fat does also contain Omega-6 which is often suggested as something to avoid. It’s all about getting a good ratio of both Omega-3 and Omega-6 fatty acids, which is easier to do when the beef and fat is from grass-fed cattle, as grain-fed meat and fat is extremely high in Omega-6.

The nutrients in beef fat help improve the immune system.

Beef fat is also an excellent form of energy for the human body to use, as opposed to sugar, caffeine and empty carbohydrates

Lean vs fatty cuts of meat

With the importance of balancing out Omega-3’s and 6’s it’s ideal to consume fatty cuts of meat only from good quality sources (farmers using organic and grass-fed/finished methods) but when you can’t access grass-fed beef then that’s when you should opt for the leaner cuts and try to add good quality grass-fed FAT to your meal to make up the fat content.

Keep some grass-fed tallow or suet handy to cook in and top your cooked meats with. We always have minced raw organic suet in the freezer and a jar of rendered grass-fed tallow beside the stove.

The other element to consider when choosing which cuts of meat to buy is the gelatin-factor. This could easily be a post on it’s own as there’s quite a lot of detail with this but basically, we need gelatin with our meat when we consume it and we need to include offal because over a long time if we’re only consuming muscle meat (lean or fatty) such as chicken breasts, thighs off the bone, rump, backstrap etc we can easily get high homasistine levels in the blood which contributes to making us more susceptible to the big diseases such as Diabetes, Heart Disease etc.

This is due to the lack of glycine – a crucial amino acid needed when consuming protein.

This image has an empty alt attribute; its file name is chicken-meat.jpg

It’s found in the collagen and cartilage which is not available with muscle meat alone. The liver produces a small amount but not enough to sustain us, we need it mostly from our food.

An easy way to add it in is to use pure collagen and gelatin powders from grass-fed beef. Collagen powders dissolve without needing to be mixed with hot liquids, you can place a spoonful in cold water and it’ll dissolve perfectly. Gelatin that gels is for making other foods such as fruit gummies or even egg-noodles.

Watch our gelatin video series for all the info you need about gelatin and collagen.

We have a few gelatin recipes on our website you’re welcome to use.

Egg-oodles made with gelatin

Bone broth contains all the nutrients required to break down meat properly to it’s a good idea to drink some with a muscle meat meal. It contains collagen, gelatin and a stack of essential vitamins and minerals that all work together.

Make your own (ideal) or buy organic bone broth from health food stores, online, local markets etc.

Homemade nourishing bone broth

So the bottom line here is we can become pretty darn healthy from eating good quality meat, fat, and collagen daily. But not on their own – they work best in the body when consumed all together.

The next post will include:

  • Animal vs plant protein/fat
  • How to source good quality animal fats
  • Environmental benefits of using animal fats

Until then, please let us know if you have any questions or comments, we’d love to hear from you!

Clint + Aimee

Natural Fitness + Lifestyle Coaches

Primal Influence

Disclaimer:

This disclaimer governs your use of Under the Primal Influence Blog. By using this website, you accept this disclaimer in full. If you disagree with any part of this disclaimer, do not use Under the Primal Influence Blog or any affiliated websites, properties, or companies. We reserve the right to modify these terms at any time. You should therefore check back periodically for changes. By using this website after we post any changes, you agree to accept those changes, whether or not you have reviewed them.

All information and resources found on Under the Primal Influence Blog are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I donโ€™t play one on the internet.

The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.

NO information on this site should be used to diagnose, treat, prevent or cure any disease or condition.

None of the posts and articles on Under the Primal Influence Blog may be re-printed without express written permission of the author. Primal Influence will respond to written requests to re-print parts of posts and excerpts/quotes (10% or less) may be reprinted with attribution as long as all links are left intact.

Recipe: Immune Booster Lollies

I have experienced some crazy unusual sickness and injury over the last few months. I’m baffled as to why this is so I’m going to try to work it out, and definitely boost my immunity back up so it ends and so I feel well again.

Clint and I eat 90% Paleo, get lots of nature time and I get “nakey bakey” most days (a new name for naked sun time my friend recently came up with. Love it!), so maybe some stress is the underlying cause? Well, whatever it is I know my eating could be improved a little, especially while my immune system is obviously weak.

One of the most popular natural health tonics today is raw juice. We, though, are not fans of regular juicing. Ooh, controversial…! The reason? There are two main ones: 1. Humans need to chew their food most of the time; our stomach enzymes that digest our food need to wake up to be ready for the food to arrive and that happens in the mouth when we salivate and CHEW! 2. Juicing removes a large portion of the essential fiber in the foods blended up. That’s wasteful and not healthy.

But some of the foods that go into making up ‘health tonic’ or ‘superfood’ juices can be pretty darn healing, so why not utilise them in a way the body can better use?

That’s why I decided to make some Immune Booster Lollies! Or “Gummies” if you wanna get technical ๐Ÿ˜‰

These are really easy to make (as are most pure gelatin recipes), can easily be changed to suit tastes and allergies, and are easy to grab from the fridge during the day to get some goodness into the body.

Want to know how to make them yourself? Well alrighty, here you go!

IMMUNE BOOSTER LOLLIES

What you’ll need:

1 cup filtered/spring water

1 cup mixture of diced raw beetroot, carrot, green apple (peeled or not), fresh ginger (the beetroot taste can be overpowering so use less of this if you prefer)

6 tbsp pure beef gelatin powder (grab some from Gelatin Australia here).

Tips: Use half as much gelatin if you’re wanting to make jelly cups instead of lollies.

Tips: Add another tbsp gelatin for really firm lollies, especially if using molds. Use half as much if you’re wanting to make jelly cups instead of lollies.

Optional: Stevia powder or raw honey to your liking, to sweeten if needed.

Do this:

  1. Pour water into a small-medium saucepan, stove turned off, and gently sprinkle the gelatin powder evenly over the surface of the water.
  2. Once all the gelatin is on and appears translucent (this is called “blooming”) you can turn the stove to a medium heat to gently warm the liquid up. Use a whisk to stir as it heats up.
  3. Once all gelatin granules have dissolved pour half the liquid into a blender jug along with the diced fruit, veg and ginger. Blend on high until you have a fine mixture with as few chunks and lumps as possible. If using a sweetener, add it to the blender to combine.
  4. Pour the remaining gelatin liquid in and stir to combine. The more gelatin you blend with food the frothier the mixture becomes and ends up setting with a thick layer of froth. I prefer the texture of a bit of froth, not too much. For almost no froth blend the foods with just enough pure water needed then gently stir the gelatin liquid in. Possibly add a smidge more gelatin to the saucepan if you go with this method.
  5. Once the mixture is blended to your liking you can pour straight into silicon molds or into a square/rectangle container to create a gummy ‘block’ to slice up once set. ย  Tip: if you’d prefer less texture from the food ‘bits’ then simply strain some of the liquid through a fine sieve but keep in mind that’s where a lot of the nutrients and fiber are.
  6. Place in the fridge for a few hours to set firm. Remove from molds and store in an airtight bag or container in the fridge, or slice up the block into small squares.

Grab some to munch on during the day and enjoy the pure whole food healing goodness! Include some in the kids or your own lunchbox (as long as it stays cool), take on road trips, include them at parties.

Remember, these are versatile. Add or remove ingredients listed for others you’d prefer. Pretty much all of my recipes are versatile so you can adapt to your own tastes and needs!

If ALL of my gelatin recipes and all the techniques you’ll ever need to become a gelatin pro, grab my e-book here.

Let me know how you go with this recipe and happy healing ๐Ÿ™‚

Aimee x

Recipe: Paleo Turkish Delight

Have you switched over to Paleo or generally cleaner eating and are missing certain ‘junk’ foods you used to eat regularly? Say, some particular chocolate bars? I sometimes do.

One of my old favourites was the Fry’s Turkish Delight! Or really good, authentic Turkish Delight pieces I’d find occasionally at cafe’s and foodie festivals/markets coated in sugar powder. <drool>

And would you agree a lot of Paleo/healthy swaps just don’t taste as good as the original version? I find it a lot; with breads and cakes, candy, all types of foods – often the taste or texture is off slightly, or even no where near. It’s not the end of the world of course, but it would be nice to get closer to the original version of some fave foods and memories.

Well.. I’m happy to announce my healthier version of Turkish Delight certainly comes very close to the Fry’s version I used to enjoy so much! Yay!

I’m giving you my recipe so you too can enjoy this yumminess, with both the way of coating it in chocolate (Paleo, or close to it, depending on what chocolate you use) like the Fry’s product, or in arrowroot (definitely Paleo) to replace the powdered sugar. Let me know what you think!

turkish delight choc

TURKISH DELIGHT

For the actual lolly you’ll need:

2 cups pomegranite juice (try to find one that’s organic or at least pure with nothing added)

2 tsbp rose water (check Asian stores and health food stores for this)

Raw honey to sweeten (quantity is up to you, with there being pomegranite juice in this recipe you may find you don’t wish to include honey at all)

4 tbsp pure grass-fed beef gelatin powder (grab some here)

The method:

  1. Pour pomegranite juice into a saucepan on the stove withOUT turning the heat on
  2. Gently sprinkle the gelatin powder over the surface of the juice, evenly
  3. Let it sit for a couple of minutes so the gelatin granules absorb the liquid and soften, or “bloom”
  4. Once softened turn the stove on to medium-high heat and use a whisk to stir until granules of gelatin have completely dissolved
  5. Turn the heat off but while the liquid is still hot add honey if you’re using it, and rose water then stir to combine
  6. Pour into a square or rectangle container, oven tray etc, something that’s flat and doesn’t have grooves or funny edges, so you can later on cut the set slice into squares or cubes. Or transfer liquid to a jug then pour into moulds. I used a long oven bread tin for mine which is non-stick and has flat sides and bottom, making it perfect for this type of recipe
  7. Set in the fridge for a few hours until the mixture feels firm to touch
  8. Gently remove from the mould/tray/container by pressing around the entire edge with your finger to seperate from the side of the container then turn upside down, hold close to your kitchen bench or chopping board then you should see the ‘jelly slice’ start to come out of the container. Watch it closely and guide it out as needed so it doesn’t break
  9. Use a flat blade knife to cut to size (even-sized squares for example)

Now you have a basic Paleo Turkish Delight! Have a taste, do you get that nice, familar hit of rose water? It’s so good!

 

Here’s how you can create either a choc coated or powder coated version…ย 

Chocolate Coated

You’ll need:

1 block plain paleo/primal/healthy-as-possible chocolate (I used the new Coles brand 70% dark chocolate because it’s dairy and soy-free) melted

OR

Make your own chocolate using cacao butter, organic cocoa powder, raw honey to sweeten, pure vanilla and melted coconut oil

Method:

  1. Let the chocolate mixture cool in a large container (large enough to get your hand into easily with some room to move around) but not to the point it’s becoming lumpy or re-setting then gently place Turkish Delight piece into the container to coat thinly with chocolate
  2. Place each piece onto a sheet of baking paper that’s on a chilled board or flat plate of some kind that’s been in the fridge or freezer. This will help the underside of each piece set quicker and prevent you losing more chocolate coating than necessary on the baking paper!
  3. Store in an air-tight container in the fridge (if it lasts that long!!)

This version may not be technically “Paleo” depending on the chocolate you use. Cane sugar isn’t classed as Paleo but I personally don’t mind consuming it occassionally. I’d rather use a chocolate that had coconut sugar though.

 

Powder Coated

turkish delight powder

You’ll need:

1/2 – 3/4 cup arrowroot powder

Optional: 1 tsp pure vanilla powder

Method:

  1. Sprinkle half the arrowoot on a board or late plate
  2. Gently place each piece of Turkish Delight on the board/plate then turn over. Use your fingers held out together and flat to pat each side to remove excess arrowroot leaving you with an even coating on each side. I find if you don’t try to pat the excess away and you coat each surface the taste overpowers the actual gummy; a thin layer on the top and bottom seems to be plenty
  3. Store in an air-tight container in the fridge but keep in mind the moisture may absorb into the arrowroot, reducing it’s powdery-ness.

Now you have a version of Turkish Delight similar to that found in cafes and at markets with that classic and famililar powder coating!

You can probably store either in a container in the pantry, but keep in mind there is BEEF in there, it may not last long outside of the fridge before going ‘off’.

I hope you enjoy whichever version you make! Let me know how you go and what you think!

Oh and before I go, my message is never “you should eat strict Paleo all the time” because I certainly don’t! I believe we each need to find a happy balance with what we eat and how we live. So if you feel like having the ‘junk’ version of Turkish Delight.. then do it! Own it and enjoy it.

However, for those times you feel like a healthy option then now you have one ๐Ÿ™‚

That’s all the wisdom I have for you for today..!

Aimee x

 

5 Things I’m Grateful for Today:

  1. gelatin and how it helps me heal
  2. getting sun today for over 30mins
  3. a good catchup with Chris this morning
  4. Eric Church songs
  5. Spotting whales yesterday

Recipe: a Paleo dairy-free and nut-free cheese alternative

There are stacks of dairy-free ‘cheese’ recipes online and in books now. Some taste good and some taste nothing like cheese of course. Some are easy to make, some are really hard work. ย Plus, most are made using nuts and not everyone can tolerate nuts well. Like me!

Most of my recipes are derived from a desire to create Paleo-friendly nut-free dishes for those who are allergic, don’t feel good eating many nuts, or just want nut-free alternatives. Especially important for school lunchboxes!

Last year I was introduced to an amazing dairy-free nut-free melting cheese recipe thanks to the legendary Aussie Paleo Chef (as known on Facebook, but just ‘Dan’ to us!) which goes brilliantly in Paleo burgers, in lasagne and on my chicken parmie recipe (in my soon-to-come Banana Flour e-book!!) and one of my fave recipes to teach people at private cooking workshops, always crediting back to the man himself of course!

If you’d like to grab his melting cheese recipe just download the Paleo Kitchen Creations e-book and enjoy the deliciousness!

So since learning that recipe, using it a lot and loving it.. I wanted to create a cheese that didn’t work only melted and could be spread onto crackers like regular animal milk-based cheese. One day I got creative in the kitchen and came up with a winner, using similar ingredients to Dan’s recipe, but slightly different. Of course though, me being me and not always organised in the kitchen, I didn’t write down the recipe as I went and couldn’t then remember the ingredients or method afterwards therefore I couldn’t replicate it so I could give it to you guys! Oh believe me, I tried! And failed… many times.

I’d almost given up but decided recently to have another crack.. and whad’ya know.. success!

I’ve finally created a spreadable cheese alternative recipe! I’ll be honest though, it doesn’t taste like real cheese, no cheese substitutes do. But, it’s a really healthy alternative and something interesting to include at dinner parties, as a snack, whenever you’d usually use cheese really.

Since it isn’t cheese and doesn’t taste exactly like cheese, let’s not call it “cheese”. Because that’s a fib after all! Instead, how ’bout we call it..ย Cheezy Paleo Spread as it does have a likeness to cheese but it’s not the same as it, and that’s kinda cheezyย I think! ๐Ÿ˜‰

Cheezy Paleo Spread image

Ingredients you’ll need:

1/2 cup organic desiccated coconut

1/2 cup arrowroot flour

1 tbsp grass-fed pure beef gelatin powder (grab some via our affiliate link here)

2 tbsp spring/filtered water

1/2-1 tsp turmeric powder – depending on how yellow you want your cheez

1 tbsp apple cider vinegar

1 tbsp Niulife creamed coconut (not coconut cream/milk, but dried coconut processed to become ‘creamy’)

Himalayan salt to taste

 

Kitchen bits you’ll need:

Good blender (high speed, bullet, or glass with decent power)

Whisk

Measuring spoons and cups

Round or square/rectangle container lined with baking paper or plastic wrap. Plastic wrap will probably allow for creases to appear around the edges of the cheez but that’s not necessarily a bad thing!

 

Steps to follow:

  1. In a small saucepan add 1 tbsp water and gently sprinkle gelatin powder evenly over the surface. Do not turn the stove on until the gelatin powder has absorbed some of the water and has ‘bloomed’.
  2. Turn heat to medium and whisk the liquid so all gelatin granules have dissolved. Remove from the heat and set aside
  3. Add to the blender add all remaining ingredients then drizzle the gelatin water on top
  4. Place the lid on the blender and blitz on high to break down the desiccated coconut and combine everything well. You can blitz until you reach a very smooth consistency or stop before it reaches that if you prefer the texture of some of the coconut remaining
  5. As you’re blending feel free to add a smidge more water (as in 1 tsp at a time) in case the mixture is too thick and isn’t combining properly. This can depend on your blender. Basically, you’re after a well combined and thick mixture with no lumps of creamed coconut or arrowroot remaining
  6. Once it’s to your liking use a silicon spatulaย or food processor scraper (food processor scrapers seem to work perfectly for getting around all the grooves in blenders!) to remove the mixture and transfer to the lined container
  7. Gently tap the base of the container on a steady surface like a chopping board to help the mixture spread to the corners and settle evenly
  8. Place in the fridge for a couple of hours to set
  9. When it’s time to serve, take it out of the fridge, grab the plastic or paper to remove it all from the container then remove the paper/plastic so you’re left with a big chunk of yellow cheez
  10. Serve on a platter with crackers spread out around, or cut to smaller sizes if you wish. Keep in mind on a really hot day outside the cheez may melt because of the coconut oil and gelatin but it will take a while to melt completely. Use a butter knife to spread onto crackers or slide carrot sticks into it. Easy!
  11. Store in the fridge in an air-tight container or wrapped in plastic. It contains gelatin which is an animal product so it will spoil after a few days as with any animal product. The apple cider vinegar will help preserve it to an extent but if the smell or colour changes please discard it.

Enjoy!

The recipe for the Rosemary Crackers (in the image) will be in my Banana Flour e-book, so be sure to keep an eye out for that.. launching in February 2016, yay!

Cheezy Paleo Spread image (1)

I hope you enjoy creating and eating this recipe, please do let me know what you think!

 

Here are some answers to some questions I may get after sharing this recipe:

  • Why not use nutritional yeast? I have experimented with it many times and every time it leaves my stomach very bloated and gassy the next day. From what I’ve read about it, it’s so processed and unnatural in itsย useable state that it easily messes with digestion. And don’t we mostly go Paleo to improve gut health?! Feel free to use it if you can tolerate it well but remember it couldย have inflammatory effects. It would replace turmeric for the yellow effect but turmeric is so healthy!
  • Why use gelatin? Pure gelatin is so healing (so it’s actually good for digestion!) and helps create the texture of this cheez
  • Could I use other types of dried coconut? Yes but the larger the pieces the longer they’ll take to break down enough in the blender.

Let me know if you have any questions to add!

Thanks,

Aimee xx

 

5 Things I’m Grateful For:

  1. Our long weekend away in NSW going to a family wedding, seeing new places and staying with amazing friends
  2. The sun out today so I can get some Vitamin D!
  3. Healthy recipe creating
  4. All Dan’s wonderful advice and inspiration
  5. You guys reading our blogs!

Recipes: Jelly + Jaffa Panna Cotta

The Sunshine Coast Real Food Festival on the weekend was fantastic! We were thrilled to be a stallholder and even more so that I was invited to do a Gelatin Cooking Demo as well. What an opportunity!

Yesterday I showed a group of about 40 people how to make Orange Juice Jelly, and Jaffa Panna Cotta – 2 of my favourite gelatin dishes.

aimee demo 1

Not only are they healing and nourishing for the body, but also easy and affordable to make ย and delicious! What could be better?!

I promised the attendees I’d provide the recipes for these, so here they are…

JUICE JELLY

Fruit jelly in the glass bowl toped with fresh fruit.

You’ll Need:

2 cups organic juice (pulp-free, or not if you want fruit/seed texture)

1-2 tbsp pure beef gelatin powder (depending on how wobbly or firm you want it)

Optional: raw honey or other healthy liquid sweetener (I love Hello Honey Australia honey, it’s beautiful!)

Do this:

1. ย Pour juice into a medium-large saucepan sitting on the stove, but without turning the stove on

2. GENTLY and SLOWLY sprinkle gelatin powder, from the tablespoon, evenly over the surface of the juice

3. Let it soften for a couple of minutes until gelatin becomes translucent from absorbing the liquid. This process is called ‘blooming’. The thicker the liquid being used, the more of a ‘brainy’ effect will occur!

blooming

4. Once all the gelatin seems to have softened turn the stove to a medium-high heat and grab a whisk or fork ready to stir and finish dissolving the gelatin granules as the liquid heats up

5. The gelatin won’t take long at all to finish dissolving. Once it has, remove saucepan from the heat and either pour through a strainer if you think you ended up with some clumps of gelatin, or straight into a container. If making jelly cups for a party, pour into those. If just making a batch of jelly to take serving sizes from later, pour into a large container (glass is ย best)

6. Place in the fridge to set over a few hours. The smaller the container/s, the quicker the setting process will take, and it’ll depend on how cold your fridge is also.

7. If making jelly cups, pretty-them-up a bit by adding grated or diced fresh fruit and/or a dollop of pure Ayam coconut cream to the top as a garnish and for added flavour and texture

Jelly cups are perfect for school and work lunchboxes and jelly in general is a terrific snack or with part of a main meal. I actually have banana jelly for brekkie every morning along with an egg yolk and some grass-fed lamb or beef mince.

To make fruit jelly simply bloom the 1-2 tbsp to 2 tbsp water (instead of the juice as per recipe above) in a saucepan. Follow blooming and dissolving process then pour into a blender with fruit (banana works great) and set in the fridge as you normally would. Easy! Banana jelly does go brown in the fridge but the soft fluffy texture and taste are not compromised.

To make lollies: simply use 2 cups of liquid to 4 tbsp gelatin powder!

JAFFA PANNA COTTA

IMG_20150308_172227

You’ll Need:

1 tsp – 1 tbsp pure beef gelatin powder (depending on how wobbly or firm you like your panna cotta)

400ml 100% pure coconut milk (or cream if you want a thicker, richer result. I use the Ayam brand)

2 tbsp pure organic cocoa powder

2-4 tbsp raw honey (depending on how sweet you want it)ย (I love Hello Honey Australia honey, it’s beautiful!)

Rind of 1 orange, keep some aside for garnish

ยฝ tsp pure vanilla essence

Do this:

1. In a small or medium saucepan add 1 cup of coconut milk, orange rind, cocoa, honey and vanilla

2. Whisk to combine

3. Turn the heat off JUST BEFORE the mixture bubbles then leave there for the flavours to infuse

4. In a shallow container add the remaining coconut milk

5. Using a spoon to gently sprinkle the gelatin powder on top of the coconut milk, aim for an even layer completely covering the surface of the milk. This method is called โ€˜bloomingโ€™

6. Let the gelatin mixture rest for about 10 minutes. In this time the mixture on the stove would have infused

7. After 5-10 minutes, heat the mixture on the stove again being careful to not let it bubble, as with before

8. Remove it from the heat and whisk the gelatin mixture into the warmed mixture

9. Once itโ€™s completely combined, pour through a strainer into a large container or individual serving containers then place in the fridge to set

10. It will take 2-3 hours to set depending on how cold your fridge is and size of panna cotta. Cups will take less time than one big container full.

11. Once itโ€™s set, use a knife or spatula to scrape around the edges to make it easier to remove then turn the container/s upside down onto a serving plate until set panna cotta comes out. It has a jelly/pudding-like consistency so it should come out with no breakage if itโ€™s set properly

Alternative you could serve it still in the containers

12. Garnish with remaining orange rind then serve!

There you go, 2 really healthy and easy sweet dishes for you to make and enjoy!

If you live on the Sunshine Coast feel free to grab some of the ingredients from our Primal Pantry catalogueย – pretty much all are less than RRP and absolutely all are quality.

If you’d like to grab ALL of my gelatin recipes you can purchase the Sweet Goodness with Gelatin e-book, which contains everything I know about gelatin and all the sweet recipes you’ll ever need so you can make any recipe you come across online, and be creative with flavour combinations for the techniques you’ll learn.

1

The Paleo Kitchen Creations e-book Dan the Aussie Paleo Chef and I created together also has an amazing melting cheese recipe using gelatin and doesn’t contain any dairy or nuts. It’s incredible!

Aimee and Dan ebook 1

To learn to make loads of other healthy, easy and affordable paleo-friendly dishes book in for a private cooking workshop with me! They are always a lot of fun ๐Ÿ™‚

Please let me know if you have any questions about gelatin or paleo living in general feel free to get in touch, I’d love to hear from you!

If you were at the demo yesterday.. thank you for coming and I hope you enjoyed it!

Aimee x

5 Things I’m Grateful For:

1.A fabulous weekend at the Real Food Festival

2.Educating people on the health benefits of gelatin

3.Primal Fitness Class on today, because I can’t wait to play!

4.Roast veggies because they’re just so easy and delicious

5.Forest play time