Tigernut Tortillas

We are doing a candida cleanse for one of the kiddos, so I made these tonight.  It really is true that boys feel love through their stomachs - my teenage boy was practically in tears over these.  Love being his mama!!  I ate them instead of the usual corn tortillas as well, and they really were good!  And even held together better than the corn tortillas.  Plus they only took about 5-10 mins to make. 

As a bonus, they're also AIP compliant.  And no rolling out required.  Win!

I added Bragg's nutritional yeast for a bit more flavor and nutrition as well.  It's become my new favorite add-in to paleo and keto recipes. 

• 1 1/4 cup tapioca flour
• 3/4 cup tigernut flour
• 2/3 cup water
• 6 TBS coconut oil, or other fat
• 2 pinches sea salt
• 2 tsp Bragg's nutritional yeast (optional)

1. In a medium saucepan, over medium-low heat, gently melt fat.  Remove saucepan from heat.
2. Add water and stir.
3. Add all remaining ingredients.  Stir with wooden spoon until well mixed.  
4. Heat large skillet, preferably cast iron, over high heat.  When hot, melt a small amount of fat in pan, and spread it around thinly.
5. Place 1/4 cup of the tortilla batter in the center of the hot pain.  Use a spatula to spread batter into a circle, about 6" in diameter.  
6. Cook the first side about 90 second-2 mins, until the sides and middle allow you to easily scoop under it to flip it.  Use spatula to flip.  Cook an additional 60 seconds.
7. Repeat with additional tortillas, reducing stove heat to medium.  You do not need to add more fat between each tortilla.  Cover tortillas until ready to eat to keep them soft and pliable.  
8. Refrigerate any leftovers, and reheat to eat.  

Corn and Zucchini Chowder

This was a delicious way to get my kids to eat plenty of veggies.  I went heavy on the zucchini and summer squash, and light on the corn.  Yum!  Great way to start the fall!

• 1 TBS butter
• 2 strips bacon, chopped
• 1 cup chopped yellow onion
• 2 celery ribs, chopped 
• 1 medium carrot, peeled and chopped
• 2 cloves minced garlic
• 1/2 tsp thyme
• 2 medium sweet potatoes, peeled and diced into 1/2 inch cubes
• 4 cups water
• 1 bay leaf
• 4 ears of sweet fresh corn, kernels cut from the cob (I used two cans instead of fresh)
• 1 medium zucchini, diced into 1/2 inch cubes
• 1 cup half and half
• salt and pepper to taste
• a few dashes of cayenne pepper
• chopped fresh parsley for garnish, if desired

1. In large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat.  Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 mins.  
2. Add onion, celery, carrots, garlic, and thyme.  Cook until veggies begin to soften, about 5 mins, stirring occasionally.  
3. Add sweet potatoes, water, and bay leaf.  Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 mins, or until the sweet potatoes are halfway cooked.
4. Add zucchini and corn; season with salt, pepper, and cayenne to taste.  Simmer for an additional 8-12 mins, or until vegetables are completely tender.  
5. Discard the bay leaf, and then transfer 2 cups of chowder to a food processor or blender; puree until smooth.  Stir the mixture back into the pot.  Add half and half and cook just until heated through.  Taste for salt and pepper.
6. Serve garnished with chopped parsley and a sprinkle of cayenne, if desired.