Chandrea Wiliamsmama Recipes
Cooking for all of you my beautiful canaries was not easy and it took some major adjustments to how I normally cook. Which was already really nutritious. I had to learn all over again about cooking, food, bioavailability, flavour, texture, mouthfeel, food history, food chemistry, Amino Acids, Mitochondria, cyanobacteria, l-syrine and much more. Yet this time I was learning in a different way. You see having allergies to most food groups except 1 challenged me and father because we would let no one else hurt you so we weren't going to let our lack of income and knowledge and time at the time hurt you either. At First, It was stressful and tested me and your fathers relationship to breaking points. Yet we knew that we See each other and nothing or no situation, stress, or pressure was going break our ancient connection that has spanned over 10,950,000 years. I will explain to all when it is time that we are not from this parallel and that at the time that I am creating these for you tom most people you all look 4, 3 and 2 but look they are blind because they cannot sea. What I will say for now is that we are ( suiessetheri ) and where we are from 1 day here is 1,000 years there. I want to say thank you for showing me and father something new. We Sea You -english. Oceacje -Our languange )( ord-rei-shee-eye)be sure to roll the reishi. Hope enjoy
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Green Gourd Goat Chili IngredientsPrep time: 30 min Cook time: 40 min Total time: 70 min INGREDIENTS Makes 6 servings 6 Pounds Lamb Shoulder marinated overnight in black cherry juice, cut into 1-inch pieces 1 1/2 Teaspoon Kosher Sea Salt Flakes 1 Teaspoon Ground Black Pepper 8 Tablespoon sunflower organic virgin high oiliec 4 tablespoons cassava flour 2 Onions, diced 3 white bell pepper, broiled, deseeded, deskinned and diced 1 TRINIDAD SCORPION MORGULA hot pepper broiled, skinned and deseeded and diced 5 Garlic Cloves, minced 1/2 Cup Tomatillo Powder 4 1/2 cups JARRAHDALE pumpkin cut into 1-inch pieces 2 Quart Beef Bone Broth 1 Cup Cilantro, chopped tigernut Chips, for garnish tigernut Cultured Cream, for garnish
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Creamy Heat Tomatillo Chowder IngredientsPrep time: 10 min Cook time: 60 min Total time: 70 min 2 Medium Onion, diced 1-inch thick 2 Celery Stalk, diced 1 inch thick 2 Medium Carrot, diced 1 inch thick 2 Parsnip, diced1 inch thick 1 Red Bell Pepper, diced 1 inch thick 2 crushed Bay Leaves 2 Cup Chicken Or Vegetable Stock 1 Cup Freeze Dried Sweet peas 1/4 cup tomatillo powder 1/2 tsp Butter essence or 2 cocoa butter wafers 4 Tablespoons Cassava Flour 4 tablespoons of sunflower high oleic oil 1 2/3 Cups tiger nut Milk 1 1/4 tablespoon of Kosher Sea Salt Flakes 1 tablespoon Ground Black Peppercorns Dustless 2 tablespoons of garlic powder 1 tablespoon of cumin 1 tsp Aleppo
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Creamy Heat Tomatillo Chowder Cooking ProcessDIRECTIONS preheat a skillet to a medium-high heat place sunflower oil in the skillet add cassava and whisk till crumble. Add tomatillo powder, Salt, Ground Black Peppercorns, garlic powder, cumin, Aleppo. Slowly add tiger nut milk, 1/2 cup at a time, whisking mixture after each addition, until smooth + broth. Cook until mixture begins to thicken In a separate pot Melt 2 cocoa butter pot over medium-high heat. Add celery, carrot, parsnip, red pepper, peas in a skillet with a tablespoon of sugar. and saute for 6-8 mins. then slowly add the thickens mixture from the skillet to the pot slowly and let simmer for 18 mins
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Green Gourd Goat Chili Cooking ProcessDIRECTIONS preheat a skillet to a medium-high heat place sunflower oil in the skillet add cassava and whisk till crumble. Then add all of the dry spices except and continue to wisk adding liquid 1/2 cup at time till smooth th
