Ingredients: Olive oil 2 large shallots, chopped 2 large leaves of collard greens, stemmed and cut into ribbons 1 1/2 cup chickpea flour (non-Paleo) Salt and pepper to taste 1 pinch of nutmeg 1/2 cup almond milk 2 eggs Chili flakes to taste Directions: In a large pan over medium low
Ingredients: 1lb flank steak 1 clove garlic 1 clove garlic 1-2 fresh jalapeño or serrano chiles 4 spring scallions 2 ripe tomatoes ½ bunch of fresh cilantro ½ bunch of fresh mint 1-2 limes Directions: Remove the steak from the refrigerator and leave to come up to room temperature. To
Ingredients: 2 cups of Brussels sprout leaves (use outer leaves from 2 pounds of sprouts) 2 tbs of avocado oil Kosher salt to taste Lemon zest (optional) Directions: Preheat oven to 350°F. Mix the leaves, avocado oil, and salt together in a large bowl. Line two large baking trays with
Ingredients: 2 tbs extra-virgin coconut oil 1 onion, chopped 1 tbs red curry paste, or to taste 2 lbs carrots, peeled and chopped in 1/2-inch chunks 1 (14-oz) can full-fat coconut milk 1 1/2 tsp sea salt, or to taste 1 1/2 cups / 360 ml of water, or to
This recipe is borrowed from The Heal Your Gut Cookbook by Hilary Boynton and Mary G. Brackett Makes 6 to 8 small pancakes 1 cup cooked squash, pureed 3 pastured eggs 1 teaspoon cinammon 1 teaspoon vanilla extract Pinch of sea salt 2 tablespoons animal fat, coconut oil, or ghee (for
Steam broccoli in vegetable broth until done. Strain broth into bowl. Put broccoli and 1/4 of the broth (cool first) in blender and blend. Return blended broccoli to stock pot and bring back up to simmer. Add balance of the broth. Add rice milk. Salt and pepper to taste. For
Follow the cooking instructions on a package of “Lundberg Wild Rice Blend,” using olive oil instead of water. In a non-stick pan sauté sliced mushrooms, 1 minced shallot, 1/2 cup of chopped celery, and 1 clove of minced garlic in 3 tablespoons of olive oil. When the rice is done,
Rinse the lentils and place them in a large crockpot. Add the diced onions, garlic, ginger, coconut oil, curry paste, garam masala, turmeric, sugar, and cayenne. Stir to combine. Pour just 1 can of tomato puree over the lentils. Re-fill the can with water twice and add to the crockpot.
Boil Water then add Quinoa and simmer for 10-15 mins. Pour into oven-safe bowl, add flaxseed, Apple Sauce, Salt, and Cinnamon and broil on low in oven for 7 mins. Top with pecans or other nuts and apple or berries. Vegan/Vegetarian/DF
Brush the pieces of meat and bone with tomato paste. Place them in a large oven- and flame-proof casserole along with 1/4 cup fat. Place in a 350 degree oven and bake with the top off until the pieces are browned, turning once. On the top of the stove add
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