Raw Papaya Custard (VAALT, Paleo, Keto, Primal) - The Nectar of the Gods

I've mentioned this Raw Papaya Custard on a previous blog or two, so here's the recipe. It's basically a recipe Marcus and I modified from Aajonus Vonderplanitz's book The Recipe for Living Without Disease, which you should do as well once you get the feel for the basic recipe. Marcus and I have both shared it with family, friends, students and clients and virtually everyone likes this. It's not only delicious, but it is extremely easy for virtually everyone to eat since it takes very little effort for the body to digest. It's exceptional for people with wasting disease, irritable bowel, diverticulitis, gastritis, gastrointestinal issues, or Crohn's disease.

This custard is seriously good. I could go without sex for an undetermined length of time if I got to eat this every day. (Those who know me well know I wouldn't say that about very many things.)

By the way, we gave this recently to a friend who has had chronic gastritis (inflammation of the stomach wall) and was having a particularly bad bout with some very unpleasant stomach cramps (unfortunately most of the doctors she went to for this couldn't find the cause and concluded it was in her head!). So even though she was trepidatious about the raw eggs and dairy, she tried just one teaspoon of this custard and within a few hours her stomach cramping was gone! She ate a few more teaspoons and kept feeling better. Seriously powerful stuff and it's delicious. Also, it's relatively low carb compared with most deserts and I'm working on making it more so (see Honey/Stevia note below).

Papaya is a relatively low carb fruit (especially if you eat a small, 1/2 cup serving), so that works to our advantage too! Here's the nutrition data for papaya: http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1985/2

Here's the recipe from The Recipe for Living Without Disease, modified based on how Marcus and I make it since we've had better luck with this version and it yields a larger amount. Trust me, you'll want to share or have more for yourself.

Makes 2-3 servings (or 4 very small servings)

Papaya Custard

• 1 medium-sized organic Papaya, remove seeds and peel (if you have a different size papaya, modify ingredients accordingly)
  
• 3 raw Eggs (never refrigerated, from organic-fed, free-range chickens)
• 2 Tbls Raw Unsalted Butter (from grass-fed, pasture-raised cows*)
• 2 Tbls unheated, organic Honey**
• Organic stevia**

*Honey/Stevia note: 
Make sure honey was NEVER heated - many honey companies labeling their honey "raw" actually heat their honey to only 110° to make jarring easier, which by FDA standards can still be considered raw, but for our purposes is not really raw (as enzymes in honey are killed above 100°). Pacifica is a good, reliable brand that has an unheated line of honey. Stevia: I'm still experimenting with adjusting the amount of honey in lieu of Stevia. Even though raw honey doesn't spike the blood sugar like other sweeteners, it still adds to my daily net carb total (which is currently below 40), I've been experimenting with decreasing honey and increasing stevia to make this a truly low-carb dessert. 

**Raw Unsalted Butter Note: 

Unless clearly marked "raw" or "unpasteurized," all butter sold in markets in the United States is from pasteurized milk. This modifies the fat molecule so this is no longer a healing food and the fat is no longer healthy. Rawmilk.com is a great website that lists grass-fed, free-range, raw milk/dairy, and egg farms.

Put papaya, eggs, butter and honey (in that order), in a 16 oz small-mouth mason jar that can fit on an Osterizer blender (they make the right size blender bottom to use mason jars - this is easier for making and cleaning since the jars easily go into dishwashers, but if you must use your own blender jar, that will work okay. A vitamix or blendtec will do wonders with this, but we have yet to procure one of those...

Before blending, place ramekins or small serving bowls (2-6 depending on the size of the bowl) out on the counter, ready to receive the Raw Papaya Custard. Blend all ingredients together on a low speed for a few seconds, increase to medium speed and watch to see that all ingredients are smoothly blended. You may need to shake or wiggle the blender to get the butter and honey to integrate. Once blended, immediately pour custard into the ready bowls as it will begin to set within 1-2 minutes.

Refrigerate to set which typically takes about 2 hours. Please eat within 6 hours for maximum nutrition benefit.

Enjoy and please leave comments on how it goes.

More Interesting Katie Strand World Posts

• And All the Cows Said Moo!
• If you were John Mayer, you would too
• Tiredness - Varieties of and unforeseen side-effects
• Foreplay is overrated
• Food should be As God Intended or Why isn't everything we eat organic?
  
• Yelling - One of the Highest Forms of Compassion
  
• The Cove - Louie Psihoyos' Oscar speech & a guide on how to create change...
• My Favorite Things...Arrabiata Recipe - Fresh, Organic, Vegan or Primal
  
• My Favorite Shows on Television...or how David Duchovney & Jesus are likely Good in Bed
  
• The Hawaiian Islands and Washington D.C.’s sand-paper circle-jerk about Health Care
  
• My Buddha has Termites...A Lesson in Infinite Joy
• The One-Date-Wonders!
• I had to learn SIGN LANGUAGE when I moved to Los Angeles
• Guys can make a game out of anything
• Hello? The power of CONNECTING and how technology has changed things
  
• Popping the question is better than porn!
• Bravo, Stephen Colbert & Co! and your Olympic Vancouverage
• Songwriting is like SEX
• Born To Run by Christopher McDougall - Inspiring a inspiring all of us to be more in the FLOW
• A moment of silence for all the plastic surgery ca...
• Ricky Gervais should be the new Simon on American Idol
• Muscle SURPRISE! The key to physical, mental & emotional fitness
• I think my boyfriend's a snake...
• Release... Sweat & Power
• MY FAVORITE THINGS! - Vibram's Five Fingers
• Dick Morris... How do you sleep at night?
• Rusty DePass, Gorillas, and Obama, oh my!
• Michael Jackson - Troubled Genius

Music

Katie Strand Music

• Please Don't Leave Me
• Going To California
  
• Come Back
• Home

[Original published date: Mar 24, 2010]

Katie's Thai Almond Chicken & Veggie Stir-Fry (Healthy, Low-Carb/Paleo/Keto, VAALT)

Marcus and I recently went to a pot-luck and the hostess enjoyed our dish so much, she asked for the recipe. I wrote her an email, and of course it ended up being more detailed & info-heavy than I initially planned, so Marcus thought the email/recipe deserved to be on my blog.

Hey,

Sorry it’s taken me a few days! I knew putting this email together would take a little time since I almost always modify recipes based on our eating style, Marcus’s expertise and the VAALT* diet (Marcus's creation) of course!

VAALT is an acronym: Vegan, Anti-inflamatory, Animal Low Temperature 
Everything must be organic or better on the VAALT diet.

Here’s the note: Marcus (& I) would rather you spend time filling out your 4-day summary than making this recipe so we can help you get over your health issues - however, I did tell you I’d send this to you, and maybe your hubby will make it!!

Here are the two recipes that I used as research for my dish. I tried to include all notes below on how I modified them… Once I have a team (including an assistant), these modified recipes will go into our book or website, but for now, I’m still getting all that together!

Thai Peanut (Almond) Chicken
http://www.familyfreshmeals.com/2014/04/crockpot-thai-peanut-chicken-recipe.html

You know we use all organic so keep in mind that’s implied for all the recipes! All degrees are in Fahrenheit. 

I doubled the Thai Peanut (ALMOND) sauce for this recipe because I used 2 packages of TJ Organic free range chicken legs… which I think was about 5-6 pounds.

We bought this crock pot http://www.amazon.com/Hamilton-Beach-33462-Portable-6-Quart/dp/B009RKIPW4 because it uses relatively little energy (I think on “warm” lowest setting stays at a great temperature, usually below 150°, and it pulls 4 amps/25 volts; it takes less energy in summer when temperature is warm). I had to research in reviews to find one that works for our purposes. Some don’t have the warm setting & low is too hot for us (usually 180°+). We check temp periodically when we cook meat & keep our meat at 135-150° to ensure bacteria is killed but we don’t oxidize fats or denature the proteins, or glycate the sugar/fat/protein. We use the same crock pot, on warm, to make plain broth out of prather bones (with 1-2 Tbsp apple cider vinegar). It takes 24 hours for first batch, then we take out half, add water & make probably 1-1.5 gallons of broth out of 1 bag (1-2 pounds) of prater bones. It’s incredible! My hair & nails are stronger than they have ever been & I’m sleeping better, feeling fantastic and I think it’s because of the low carb diet (Marcus’s VAALT diet) and bone broth! We drink about 1-2 cups per day with 1-2 teaspoons of Bragg’s Liquid Aminos.

Back to Thai Almond recipe!

1 large red bell pepper, 1 large onion, sliced & laid at bottom of our crock pot. 
Wash chicken legs & lay out on top of pepper & onion.
Pour Almond sauce on top. I followed the recipe above from familyfreshmeals but substituted 
ALMOND BUTTER or Almond Meal
Maple Syrup for Honey: And HALFED the sugar because I’m low-carb, and used maple syrup instead of honey - when you cook honey it turns into a high fructose source (kills enzymes & insulin), and it is very hard on the liver, whereas maple sugar has lower glucose ratio… hence we usually sub Maple Syrup when cooking. The caveat about honey - because the hive is warm, honey does handle some heat, but not ever above 120-125° depending on the type of honey.
Bragg’s liquid Aminos instead of soy sauce 
I think I used about 1/4 less Aminos than they called for cuz the sauce tasted right & cuz it’s easy to add salt, hard to take away). 
Lime Juice: I like it with lime, but lemon works fine too. 
Have made it 2xs. 1st time with Maranatha Organic Roasted Almond Butter (MORAB purchased for $6 at Grocery Outlet). It turned out delicious! BUT, cooked nuts aren’t great for liver issues. 2nd time I didn’t have MORAB, so I used some organic almond meal that I ground up to make into a finer almost-butter (if I were patient or had a vitamix or felt like using our green star, it would’ve turned into butter better but I was impatient!). Anyway, the recipe you tried had almond meal in it, not almond butter, but finely ground (I ground in our blender). It also used lemon since I didn’t have limes at home.

So that’s the first part of the recipe. I cooked it for about 24 hours in the crock pot and the temperature reading was averaging 145°. The sides & bottom of crock pot get warmer (I think around 185-200° which isn’t great) but the chicken stays low temp because it’s insulated by sauce & veg.

Once chicken is finished it falls off the bone! I take out the drumsticks & put them in storage as is or pull meat off bone & serve with some of the sauce (it also makes a great thai pizza but that’s only for my high-carb meal of which I get 1 per week). There’s lots of sauce, so I usually jar the sauce separate from the chicken.

2nd part of recipe.
Veggie Thai Peanut (Almond) Stir Fry
http://hurrythefoodup.com/easy-vegetable-stir-fry-with-creamy-peanut-sauce/

I followed this recipe VERY loosely… And I’ve made a ton of different stir fries (my favorites are panang or red curry but I haven’t found a good curry paste that’s organic, and sometimes curries can get too high carb… Let me know if you find one; I’ve made curry paste from scratch but have so-far been unimpressed.)
I sauted in our wok with coconut oil (which we ran out of so I used sustainable organic palm oil in the recipe you tasted):
1/4-1/2 cup oil
1 large Onion
thumb-sized piece of Ginger Root (peeled & chopped finely)
2 cloves Garlic
1 medium carrot
2 zucchini
Broccoli & Cauliflower (didn’t have any, but would add them if I did as I love both in veggie stir-fry dishes)
1 package Flax Tempeh (berryvale has this), cut in cubes.
2-3 stalks celery
3-4 chopped large crimini mushrooms (all we had, would’ve used more we both love mushrooms)

Once all that’s sautéed, I added in the almond sauce leftover from above chicken & cooked it all together to integrate flavors. I think that’s everything, but I might’ve forgotten something. Honestly, it’s a bit of a creative process for me, so… it’s a bit open. I think I added some organic dried cayenne powder & organic chili powder for spice - obviously that can be modified for preference.

Warning: My recipes with carbs with not help with weight loss, it could help GAIN weight and mass. I eat the vast majority of my foods now (2 months) with zero to little added carbs - so I omit rice, noodles, bread or chips - I’m at about 30 NET carbs per day & I feel better than ever & have lost some pounds and fat so that’s good too as I had gained about ten pounds over the last year. I hope you can get on a program that helps you be as healthy & beautiful as you are & deserve to be!

XO
Katie