Marshmallow Frosting (Refined sugar free, Paleo & Gaps friendly )

Refined Sugar Free Marshmallow Frosting

JoAnna's Refined Sugar Free Marshmallow Frosting
(Gaps & Paleo Friendly)
(**Marshmallow Recipe Adapted from : Alton Brown: alton brown/homemade-marshmallows

THE RECIPES HAVE BEEN TAKEN DOWN DUE TO maintenance & Trying to figure out these cookbooks I am swamped!!!!the way I see it I may be able to pay someone to do an E- BOOK for me , but as far as the cookbook, Me and my husband crunched numbers and there is no way we could afford to re-lease one on our own, so I need to get sponsors for my Blog , get my own website and perhaps RAISE money for and to Re-lease the cookbook!



I will keep you all posted and informed
♥ JoAnna❦❦GlutenFreeChefღ

Whipped Fluff or aka :Marshmallow Fluff- Homemade Sugar free :)

Whipped Fluff or aka :Marshmallow Fluff- Homemade Sugar free :)   

nice and peaked!
I used a blue for a nice lavender color using

COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission. ALWAYS link back to this post for the recipe.
2009-2013 JoAnna L McGarvie

Goes really well this my RRECIPE HERE:  grain-free-rosemary-lemon-thyme-citrus Cake

Grain Free, Rosemary-Lemon Thyme Citrus Cake , with homemade marshmallow vanilla-citrus fluff

Gaps/scd & Paleo friendly Cake (great for any occasion)
Grain Free, Rosemary-Lemon Thyme Lavender Citrus Cake , with homemade marshmallow vanilla citrus fluff _all grain free, nut free and sugar free,gaps and scd & paleo friendly .
I finally found my scribbled notes for this divine cake I made last year (2012, in September ) when i met my family for a picinic after my 4th child got Baptized  :)I hope you like it allot it was a huge hit , everyone loved it :)
Let me know how u like it :)

Whipped Fluff or aka :Marshmallow Fluff- Homemade Sugar free :)

I used a blue for a nice lavender color using

India Tree Natural Decorating Colors Set :India-Tree-Natural-Decorating-3-CLORING

THE RECIPES HAVE BEEN TAKEN DOWN DUE TO maintenance & Trying to figure out these cookbooks I am swamped!!!!the way I see it I may be able to pay someone to do an E- BOOK for me , but as far as the cookbook, Me and my husband crunched numbers and there is no way we could afford to re-lease one on our own, so I need to get sponsors for my Blog , get my own website and perhaps RAISE money for and to Re-lease the cookbook!



I will keep you all posted and informed
♥ JoAnna❦❦GlutenFreeChefღ

COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission. ALWAYS link back to this post for the recipe.
2009-2016 JoAnna L McGarvie

Homemade Stock ( 2 stocks ) A.K.A. Compost Stock & Remouillage and Vegetable Broth here tooTHRIFTY AND HEALTHY!

Hello All I am taking this time to write out my recipe for Homemade Stock or AKA Compost Stock :) and to follow after that Remouillage.

** THIS SITE USES COOKIES

To note ; Reason Why I call this Compost Stock is WE SAVE EVERYTHING, (weather its for our Compost Stock , Our Tea compost , or our duck compost or our regular garden compost ) yes we have allot of composts  we use everything!  If its something that can be saved to go to make stock I put it in a bag and put it in the fridge I try to make stock once a week. for example, bits of pieces of celery , apple cores, carrots pieces ,cabbage cores , pretty much veggie scrapes!  fresh herbs ext whatever can go into your pot to make stock! :D
To note Note : No i dont use tea to make my stock lol.

*

Ingredients :
1. Whole Organic Raw Chicken or Beef bones and carcus of beef ribs or what u have same with pork , of Bison, or Elk or Venison , what u have as far as meat. (rinsed , giblets take out and throw into stock with the liver and all)
( of what we do too , is Roast the chicken , eat for dinner then use the carcase and bones and left over meat in the stock) But I have found One organic chicken can successfully make 2  Twenty Quart Pots of Stock and 1 Pot of remouillage :)

(So depending on what you saved for your compost stock if u find u don't have enough veggie scrapes then use the following :D

2. 6 Cloves or garlic ( or more depending on your pallet)

3.) 5 Large organic carrots cut into threes, and I whole Organic Celery  cut into threes.

4) 2 to 3 large apples ( i use these instead of Onions due to the fact i am Intolerant  them :) .

5) 1 to 2 large onions no need to peel just cut in 1/2. (if tolerated) 

6) One Inch of Fresh Ginger Root.
7)13 whole peppercorns
8) 2 1/2Tabelspoon of Raw Apple Cider Vineger (this helps Extract all the goodness for the bones of the bird).
Sea salt

3 fresh or dried Bay Leaves.

and fresh herbs , Rosemary , thyme ext.... what u have on had throw in some springs.

Add all items into stock pot , fill to almost full with filtered water.  First I turn the stove top on to Medium heat to bring to an almost boil then when it starts to simmer, I turn it down to Low and put the lid on and It simmers Overnight.
(Or just as long as it simmers on low for  at least 8 hours ) .
Let cool , Using your Spider take out all the veggies and carcess and put aside in a large bowl to use for Stock #2.  then store  all the Broth in Mason Jars in the Freezer or CAN. Or if you want u can also use Ziplock Freezer bags and freeze in the portions u wish.

STOCK #2
Now that your first stock is done, Now time to make your #2 Stock, Put everything from the Bowl that you set aside from Stock #1 and throw it all back into the Stock pot and add more veggies and apple cores if used.
use 1/2 THE VEGGIES and apples and rest of ingredients  :)
Fill with water and do just as u did above for Stock #1 , over night simmer and so forth. just as directed above!!! :D
How to make Remouillage Below!! :D

You can make stocking using a Stock Pot  this is the one I have :)

Le Creuset Enameled Steel 20-quart Stock Pot

Or you can use a Crock pot  :)

Follow the directions above but of course u will have to cut the ingredients in 1/2 due to the fact that your crock pot is most likely 6 to 7 quarts .
As above first throw in what veggie scraps you have been saving all week or so.
1.1/2 Organic Raw Chicken (rinsed , giblets take out and throw into stock with the liver and all)
( of what we do too , is Roast the chicken , eat for dinner then use the carcase and bones and left over meat in the stock) .
2. 3 Cloves or garlic ( or more depending on your pallet)

3.) 3 to 4  Large organic carrots cut into threes. And 1/2 of an organic Celery

4) 2  large apples ( i use these instead of Onions due to the fact i am Intolerant  them :) .

5) 1  large onions no need to peel just cut in 1/2. (if tolerated) 

6) 1/2 of one  Inch of Fresh Ginger Root.
7) 7 whole peppercorns
8) 1 Tablespoon of Raw Apple Cider Vinegar (this helps Extract all the goodness for the bones of the bird).
Sea salt Or you can use a pressure cooker :)

Fangor Pressure Cooker 6-quart , this is the one i have. (used to have :( it broke after many years of loving use.
Pretty Much the same directions as the Crockpot above.

Now for the  Remouillage:
"SECOND STOCK" (IN MY CASE IT WILL BE 3RD STOCK)What is Remouillage :The Culinary Arts Dictionary defines the French word remouillage as ”a weak stock made by re-simmering bones that have been used to make stock once already.” As Thrifty as I am My Remouillage  is made from my Third stock  :)

Follow directions above  add more veggies and apples if using and herbs and salt and pepper and peppercorns and fresh herbs and YOU HAVE Remouillage  :) !!
Wonderfully used when making rice, quinoa , veggies and soups , sauces and gravies and  all sorts of uses.


Enjoy! :)

VEGETABLE BROTH
1) 6 Cloves or garlic ( or more depending on your pallet)

2.) 8Large organic carrots cut into threes. And 1 Whole Celery cut into threes

3.) 4 TO 5 large apples ( i use these instead of Onions due to the fact i am Intolerant  them :) .

5) 2 TO 3 large onions no need to peel just cut in 1/2. (if tolerated) 

6) One Inch of Fresh Ginger Root.
7)13 whole peppercorns
8) 2 1/2Tabelspoon of Raw Apple Cider Vineger FOR health benefits .
Sea salt

3 fresh or dried Bay Leaves.

and fresh herbs , Rosemary , thyme ext.... what u have on had throw in some springs.
~Enjoy! ~ღ❦❦❦JoAnna❦❦❦


COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission. ALWAYS link back to this post for the recipe.
2009-2018 JoAnna L McGarvie

My 24-Hour Probiotic Yogurt Using Yogourmet Electric Yogurt Maker

Hello folks , Yes I'f finally writing out  my recipe for my 24 hour Pro biotic Yogurt Using My Yogourmet Electric Maker. You can Purchase it here at Amazon *no I do not get paid to endorse anything or anybody. YogourmetYogurt-Maker

Why do I do it for 24 hours?
 if you ferment it long enough, the bacteria will consume all the lactose, which is a type of sugar in milk that can often cause problems.

I wanted to share a-little bit I have not been able to have Dairy my entire life! :) pretty much, after doing the Gaps Into diet ( Just using it as a cleanse , Yeast Cleanse actually I am now able to consume My 24-hr pro-biotic yogurt!   I was also thinking of making raw butter and seeing if i could tolerate that too!

Homemade yogurt the end, homemade yogurt is an amalgam of bacteria, fat and proteins (casein and whey). Yet, some people might still
be worried with the casein content of yogurt. Casein is a protein found in milk that has been shown to cause problems for some people,
especially combined with the immune disrupting effects of gluten.
It still amaze's me that I can comsume it Its such a blessing I have not been able to consume any kind of dairy products all my life so this is a real treat AND I just made Yogurt Cheese last week its amazing Will do a post on that! :D

This Maker Makes 2 Quarts of Delicious Yogurt ~~~




Things you will Need:The Yogourmet Electric Yogurt Maker

And Instead of using the Plastic Insert from the Yogurt Maker I bought The Glass Insert here : Glass Insert that Fits Into the Yogourmet Electric Yogurt Maker Purchase here


    

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Thermometer Like this one : Candy Thermometer  One comes with the Yogourmet Maker . But if not you can buy one like this , can be purchased through Link above.

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A Medium Saucepan *your choice a nice enameled one is nice so there is no metal involved.

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Lamp Dimer Like this one : Lamp Dimmer

1/2 Gallon of Raw Milk, Or if Raw milk is UN-avilable or illegal in your area use Organic Non- Homogenized Milk.

A culture starter or 1/4 cup of commercial organic not fat free or low fat yogurt.
I use Yogourmet-Freeze-Yogurt-Starter-3-Count Culture
And I also use  This Company , It's fantastic! .custom probiotics/yogurt_starter
OPTIONAL: (Beef Gelatin ( or if vegan use Guar Gum) helps make a thicker Yogurt . Great-Lakes-Unflavored-Gelatin-Kosher
(optional - 100% pure Vanilla extract if u wish to add this for vanilla flavor)
a Pourable Glass Measuring Cup
A Bamboo spoon or Plastic Do not use Metal to mix your yogurt.



Scd or Gaps Friendlily Pure Vanilla Extract if you wish to make this vanilla Yogurt!

*Pour 2 Quarts of You Milk of Choice into your Saucepan.
*Bring your milk up to 110 Degrees( this is the normal way as to not kill the good probiotics in the milk , .My problem is I noticed I when doing this i was getting really thin yogurt, so me personally heat up to 200 quickly and then throw pan into an ice bath to cool quickly! ) Fixed it I found I was putting to much Probiotics in it lol OPPS LOL ,so i dont run the risk  of pasteurizing the milk.) This will ensure any unwanted bacteria that may interfere with the good bacterial cultures we will be adding :)
* When the Milk Reaches 110 Degrees move off the heat  don't linger  :) COOL SLIGHTLY!

*I just try to Cool it down to 105 degrees or about's making sure its not too hot when adding the Probiotic  :) Pour One cup of cooled milk into the Glass Measuring Cup then add your Culture , If using the Packets one packet if using the other Pro biotic One Scoop using the spoon that came with the Pro biotic Stir till all incorporate.

*Pour the rest of your cooled milk into your maker then add in One cup of Milk that you mixed with your cultures.

*Don't forget to add Water as directed to the inside of your maker itself.

Then take your Dimmer and plug it into the wall then plug the maker into the Dimmer, Many SCD AND GAPS Bloggers have found that keeping the Dimmer switch that you use to adjust the "light" works best when its in the Middle of the Unit.
This will ensure the yogurt maker does not get too hot and keeps a consistent temperature of 105. degrees.

SIDE NOT: Or you can be a dumb dumb like me and FORGET ONCE TO put the water in the bottom!!! Omg Yes I did , Luckily Mine keeps a consistent temperature of 105 degrees so I don't use the dimmer lol ahhaha

Put a lid on your glass container with your thoroughly mixed milky goodness and then put it in your maker ,make sure your water is on the bottom of your yogurt maker *the direction to your maker will show you how if you are confused.

then put the lid on your Yogurt Maker and make sure all is plugged in correctly and You are good to go , Start timing for 24 hours! :)

Once done put in the Fridge Until Cold and set :) YUM! :)

ENJOY WITH SOME ORGANIC LOCALLY HARVEST RAW HONEY!!! OR GENTLY POACHED SOME FRUIT AND CUT IT UP AND ADD IT TO THE TOP! :) ENJOY! In your smoothies and enjoy in your savory dishes as well! Many ways to enjoy!

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COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission. ALWAYS link back to this post for the recipe.
2009-2014 JoAnna L McGarvie