BEATS AND

TREATS

F L A S H F I C T I O N K I T C H E N ' S

BONUS RECIPE E-BOOK

contents

aip breakfast bowl

cranberry fig ginger sauce 

cranberry fig gummies

beet gummies

collard greens 

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7

11

9

5

contents (cont'd)

liver pâté

mulled wine

pumpkin squares

pizza

prosciutto flatbread

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20

24

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18

gingerbread house

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recipe (paleo, AIP/V)

A I P B R E A K F A S T B O W L

Instructions:   Clean and sl ice fruit . Lay over yogurt. Crumble shortcake and add on top. Garnish with mint and/or coconut f lakes. Time: 15m

INGREDIENTS ASSORTED FRUIT (CHERRIES, BLUEBERRIES, GRAPES, STRAWBERRIES, PEACHES) SHORTCAKE CRUMBLES COCONUT YOGURT MINT AND/OR DRIED COCONUT FLAKES FOR GARNISH

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Bowl of sweet goodness Abundant and true

Fil led with ripe cherries And coconut goo

Bright summer mornings Captured at last

Berries and crumble To help break the fast Mint and strawberries

And coconut cream A bowl full of textures

To catch the sun’s gleam Eat well and eat hearty

Rest yourself here This day has much promise Go forth with good cheer.    

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recipe (paleo, AIP/V)

B E E T G U M M I E S

Instructions: Bloom gelatin in 1/2 c of beet juice. Add rest of l iquid and heat gently over low heat in a saucepan until gelatin has dissolved completely. Add rest of (optional) ingredients. Take off heat once everything is well- incorporated. Pour into molds and refrigerate 1+ hours to set. Time: 15m plus setting time Yield: 50 mini gummies

INGREDIENTS 1/2 C (COOKED) BEET JUICE 3 TB GRASSFED GELATIN OR AGAR AGAR (FOR V) 1/2 C COCONUT MILK (FOR CREAMY), WATER, OR BEET JUICE (FOR MORECONCENTRATED BEET FLAVOR) 1 TB HONEY OR MAPLE SYRUP 1 TSP APPLE CIDER VINEGAR (ACV)

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Once upon a time Lived a bunch of beet gummies

They played and they danced And they tasted real yummy (or as Mary Berry would say,

Real plummy & scrummy) One day these gummies

Found 10 gummy bunnies & flowers & dewdrops & all sorts of yummies

They set upon them & put them In their tummies Only to be eaten

By eighteen hungry mummies

The end.  

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recipe (paleo, AIP)

C O L L A R D G R E E N S

Instructions: Clean and chop collards. Add to pot with ham hock (or pig's feet) , salt , and ACV.  Cook with instant pot for 60 minutes, or braise on low heat for 3-4 hours, until greens are wilted and pork is tender. Time: 1 - 4 hours Serves: 3-5 people

INGREDIENTS 2 BUNCHES OF COLLARD GREENS 1 HAM HOCK 1.5 TSP SS 1 TB APPLE CIDER VINEGAR

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Dark and dastardly Swimming in juice

Set by the heating of stones and fresh spruce An ethereal vapor

Laden with pork Makes us dive in with our noses and forks

In army green depths Lies a secret it ’s true

A crockpot of nutrients A porky health stew Eat collards al l day

And your heart wil l rejoice And your legs wil l thank you

For making that choice Kale is okay but collards are cool

They transport us through cultures and history too So eat up and enjoy this soul-friendly dish

And may l ife hold al l that you hope for and wish.  

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recipe (paleo, AIP/V)

C R A N B E R R Y F I G G U M M I E S

Instructions: Bloom gelatin in 1/4 c water.   Bring figs & cranberries to a boil in 1/4 c water. After cooking ~10-15 minutes, blend/food process. Add bloomed gelatin and acid/salt and mix well .   Pour mixture into molds and allow at least in fridge 1 hour to set  Time: 15m + setting time Yield 20-30 large gummies

INGREDIENTS 10 FIGS 1.5 CUPS CRANBERRIES 1/2 C WATER 2 TB LEMON/LIME JUICE OR ACV 1/8 TSP SALT 2 TB GRASSFED GELATIN OR AGAR-AGAR (V)

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Cranberry bouncing al l over the town Bouncing right into Fig’s gig by the sound Playing and busking a song all there know

Hail to the chief in duet form real slow Fig and Cranberry, famous grand duo

Dancing and turning they meld to and fro United at last and bound through thick bonds

Married by l ime, vowing to l ive long Bounce off they do, right into the sunset

Live happy in stomachs and heal many upsets.

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recipe (paleo, AIP/V)

C R A N B E R R Y   F I G G I N G E R S A U C E

Instructions:   Stem and rough chop figs. Peel and chop ginger.   Add both to a pot with washed cranberries and water. Bring to a boil and lower heat.   Simmer, adding acid, salt , and any other f lavorings (vanil la, etc.) .   Cook for ~30 minutes until fruit has broken down, stirring occasionally or adding more water if needed. Time: 45 m Serves: ~5 people

INGREDIENTS 20 FIGS 3 CUPS CRANBERRIES 2 C WATER 1 TB FRESH GINGER SQUEEZE OF LEMON/ACV 1/4 TSP SALT 1 TSP CINNAMON (OPTIONAL)

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Cranberry sauce There’s al l sorts of types

Commercially sugary Jell ied or syrupy

I prefer mine Fresh and sublime

Mixed with real cherries Or apple or l ime

Orange and lemon zest Cinnamon, thyme This version here

Has figs and good cheer And needs no additional

Syrup or beer Okay just kidding

That last bit ’s just ribbing But ginger appears also here in this f i l l ing

Serve as a side Or eat on its own

Mix with ice cream, yogurt, chocolate or foam To all who doubt

Try it and see My guess is you'l l be

Pleased with these cranberries.

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recipe (paleo, AIP/V)

G I N G E R B R E A D H O U S E

INGREDIENTS GINGERBREAD DOUGH FROM THIS RECIPE

ICING 1/2 C COCONUT OIL OR GHEE (NON-AIP/V) 1/2 C COCONUT CREAM 2 TSPS VANILLA 1/4 C TAPIOCA OR ARROWROOT STARCH 1/4 C HONEY

DECORATIONS POMEGRANATE SEEDS FREEZE DRIED RASPBERRY DUST CHOCOLATE CHIPS/CAROB FOR AIP MATCHA POWDER (NON-AIP) COCONUT FLAKES CHOPPED PISTACHIOS (NON-AIP) CRAISINS

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Instructions: Roll out gingerbread to about 1/4 inch thickness. Cut out 6 pieces according to a gingerbread house guide (or eyeball it l ike me, with 2 identical pentagons for the front and back of the house, 2 squarish rectangles for the sides, and 2 narrower rectangles for the roof, as pictured here.) Mix icing and spoon into piping bag. Pipe icing designs on gingerbread walls/roof. Pipe a rectangle on the surface you're building on and stick front of house on it . Ice one side of the house and adhere to wall . Repeat with back and other wall , and 'glue' them to each other with more icing. Apply icing to roof and stick on. Add any other gingerbread cookies or cut-outs. Decorate with raspberry dust, chocolate/carob chips, pomegranates, and other accoutrements as desired. Time: 1.5 h Yield: 1 small gingerbread house

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Written byAmanda Aldini

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T’was the night before Christmas And all through the house

The gingermen stirreth And started to rouse

They woke the women The ginger kids too

And began construction On house number 2

Pounding and knocking Lots of hammering ensued

And elves danced above To the bells of the muse

The roof went up Walkway and trees too Shingles and windows And gingermen shoes

In the morning sun rose On a wonderful sight A gingerbread house

Standing tall with delight The magic had passed

But the structure sti l l stood Replete with sweet snowflakes

And gingerbread woods The children ran out

Laughing happily And gingerbread united

The whole family.

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recipe (paleo, AIP)

L I V E R P Â T É

Instructions:   Heat up fat over medium heat in a skil let. Rough chop onion, scall ion, garlic, and apple, and sauté in fat for about 10 minutes. Add l ivers and cook for another 8-10 minutes until l ivers are browned. Add seasoning, then add herbs. Food process or blend everything well . Pour into containers and refrigerate for an hour to set.Eat with plantain chips, apple sl ices, or anything you feell ike eating pâté on. ; )Time: 30m Yield: ~3 cups

INGREDIENTS 1/4 - 1/2 CUP FAT (COCONUT OIL/GHEE (NON- AIP), OR MIX OF BOTH) 1 LARGE ONION 1 SCALLION/SPRING/GREEN ONION 4-6 CLOVES GARLIC 1 APPLE ~1 POUND PASTURED CHICKEN OR GRASS-FED BEEF LIVERS 1 TSP SEA SALT 2 TBS ACV OR LEMON JUICE (OR MIX) 1/4 C CHOPPED PARSLEY, SAGE, THYME, OR ROSEMARY (OR ANY MIXTURE OF HERBS AS DESIRED)

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Liver is scary Ever so wary

Of cooking this imposing threat culinary But look to the French

They have quite a penchant For making snails , mushrooms and offal resplendent

Thus much fat is added Aromatics too

Together they blend into Brown l iver stew

And set in the fridge To transform a smidge

Out comes a treat Does not taste l ike feet For that we give thanks

And put on our spanx Won’t need them long

‘Cuz l iver makes strong And thus we retire

Well pleased with this song.  

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recipe (paleo, vegan)

M U L L E D W I N E

Instructions: Bring water to a boil with al l other ingredients except wine. Lower heat to simmer and cook for ~30 minutes.   Add wine and simmer for another 15-20 minutes.   Serve in appropriately festive mugs ( ideally from Bavarian holiday markets) .   Time: 1 hr Serves: 4

INGREDIENTS 1 BOTTLE RED WINE 4 C WATER 4 TB MAPLE SYRUP OR HONEY (TO TASTE) 3 CLEMENTINES (ZEST & JUICE) ZEST OF 1 LARGE LEMON 2 CINNAMON STICKS 1 TB OF FRESH CLOVES, NUTMEG/ STAR ANISE/ALLSPICE (MACE FOR AIP) 1 TB FRESH MINCED GINGER

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Cinnamon, cloves Orange zest, l ime Scents of festivity Markets and wine

Drink it by f iresides Or in the snow

Drink it with familyFriends or old foes

Mull ing makes magic Transforms and remarries

Sour and sweetness And tartness that carries

Sip l ightly and feel yourself Flown to the moon

Relax in the l ight For you’l l be home soon.

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recipe (paleo, AIP)

P I Z Z A

Instructions: Pre-bake crust on parchment-l ined pan for ~15 minutes at 350 degrees Fahrenheit. Optional: f l ip crust so browned side is facing up. Add toppings. Bake for 15-20 minutes, until sausage and toppings are cooked.   Finish with basil , salt , and olive oil . Time: 45m Serves: 3

INGREDIENTS 1 CASSAVA BREAD CRUST 1/2 C SHREDDED COOKED CHICKEN 1 ITALIAN SAUSAGE 1/2 PURPLE ONION 6 CLOVES GARLIC 1 CUP SLICED MUSHROOMS HANDFUL OF FRESH BASIL 1/2 TSP SEA SALT 1 TB EXTRA VIRGIN OLIVE OIL ANY OTHER REJECT VEGGIES/ LEFTOVERS YOU WANT TO THROW ON THERE

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Fling parts from the fridge See where they land Nothing is more fun Than pizza by hand

Use up what you have Bake fresh crust anew

It al l wil l taste good It al l wil l get chewed

A forest of greens Or meat lovers’ stand

Herbs run aromatic This pizza’s not bland

An edible plate Full of nature’s best treats

Pile on and dig in Be proud of this feast.

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recipe

P R O S C I U T T O F L A T B R E A D

Instructions: Pre-bake crust on parchment-l ined pan for ~15 minutes at 350 degrees Fahrenheit. Optional: f l ip crust so browned side is facing up.   Add prosciutto to crust and stick back in oven for ~10 minutes to crisp prosciutto. Remove from oven; add arugula on top, and finish with sea salt , ol ive oil , and balsamic. Time: 30m Serves: 2-3 people.  

INGREDIENTS 1 CASSAVA BREAD CRUST 8 STRIPS PROSCIUTTO 2 CUPS ARUGULA 1 TSP SEA SALT 1 TSP AGED BALSAMIC VINEGAR 1 TB EXTRA VIRGIN OLIVE OIL

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Prosciutto to warm Both your days and your nights

Balsamic and sea salt To tempt and delight

Set on a f latbread So crusty and true

A hot vehicle For your meat-veg fondue Cut lengthwise it ’s tastier

Spil ls onto the plate Finished with olive oil

This pizza tastes great.  

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recipe

P U M P K I N S Q U A R E S

Instructions: Mix ingredients in order l isted, incorporating everything well . Pour mixture onto parchment-l ined baking tray (~9x9). Bake at 350 degrees Fahrenheit for 25-30 minutes, until f irm/browned on top.   Cut into squares to serve.   Time: 35m Yield: 16 squares

INGREDIENTS 2 BANANAS 1 C COOKED PUMPKIN 1.5 C CASSAVA FLOUR 1 TSP BAKING SODA 1/2 TSP SEA SALT 1 TB CINNAMON 1 TSP EACH OF CLOVES, NUTMEG (MACE FOR AIP), GINGER 2 TB MOLASSES 2 TB MAPLE SYRUP 1/4 C COCONUT OIL OR GHEE 2 TSPS VANILLA 1/2 C CHOCOLATE OR CAROB CHIPS 1 TB ACV

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Squares of pumpkin Marshaling through

Loaded up With unctuous goo

Chocolate chips Or carob for you Densely packed

With nutrients true Make this when

You would l ike to undo Years of empty calorie poo

Banana binds and Unites these right through

Enjoy, bake And feel free to woohoo! 

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For more treats, beats, and good eats, check out

flashfictionkitchen.com (or click on photos to be taken

directly to their page).