Ingredients: 1 pint jar 1 1/3 cups epsom salts 2/3 cup coconut oil, melted if mixing by hand (or use your favorite liquid carrier oil like olive or almond oil for a quick, no fuss version) About 20 drops essential oil of choice Directions: Mix all ingredients in your jar You can also mix it
Ingredients: 1 small to medium leek, sliced lengthwise and well cleaned (use white and light green parts) 2 medium carrots 3 stalks of celery 2 large or 3 medium whole cloves of garlic, crushed 1 very small or ½ large regular or Japanese sweet potato 1 cup winter squash (like butternut)
Ingredients: 2 carrots, chopped medium 2 celery stalks, chopped medium 1 medium onion, chopped medium 7 garlic cloves, smashed 3 1/2 lb of beef bones 2 bay leaves Kosher salt 2 tbs of apple cider vinegar (optional) Water Directions: Dump the vegetables in the bottom of a 6-quart slow cooker.
Ingredients: Broth: 4 tbs lard 1 small white onion, sliced thin 2 fresh red or green chiles, such as finger chiles 5 scallions, white portion sliced thin and green portion reserved ¾ tbs finely chopped ginger 2 tbs finely chopped garlic 6 cups warm seafood broth 1 tbs Korean
Ingredients: 8 cups filtered water 1 piece peeled and thinly sliced fresh ginger (3 inches) 1 piece peeled and thinly sliced fresh turmeric root (3 inches) 1 tsp fresh good quality peppercorns 6 good quality cinnamon sticks, preferably celyon cinnamon 2 small or 1 large fuyu persimmon, thinly sliced (save
Ingredients: 2-3 cinnamon sticks 2 thumb-sized pieces of peeled ginger root (roughly chopped) 4-5 star anise 3 whole nutmeg nuts in chunks 2 tbs of whole cloves Directions: Make a sachet by gathering the corners of a cheesecloth and tying off excess with string. It’s okay if the cinnamon sticks
Ingredients: 2 lbs fresh spinach 1 1/4 cup almond flour 1 tsp salt Sprinkle fresh ground black pepper 1/2 tsp baking soda 2 1/2 tbs ground curry 3 eggs 1/2 cup finely ground parmesan 1 cup full fat organic yogurt 3/4 cup spring onions, chopped 2 tbs ghee Directions: Set your oven to 375 F. Wash the
Ingredients: 1/3 cup raw millet 1 tsp unrefined coconut oil 3/4 cup unsweetened almond milk 1/2 cup water Coconut oil, cinnamon, pecans for toppings (optional) Directions: Pulse/grind millet until coarsely ground in a clean coffee grinder, blender, or food processor. You want the millet seeds to be about 3/4 ground.
Ingredients: 2 large eggs ½ cup boiling water 1 tbs coconut oil 2 tsp ground cinnamon ½ tsp ground cardamom ⅛ tsp ground cloves ⅛ tsp stevia Directions: In a blender, combine eggs, water, coconut oil, cinnamon, cardamom, cloves, and date. Blend on high until mixture is frothy. Serve. Veg/GF/DF/Paleo
Ingredients: 1 ¼ lb lean, ground turkey 2 tsp garlic powder 1 tsp sage ½ tsp allspice Directions: In a medium mixing bowl, mix together all the ingredients. Form into 12 equal portions, shape into patties and cook. You can either fry them or bake them, it’s up to you.
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