1 c. almond flour 1 c. roasted pumpkin, cooled and mashed 1/4 c. melted duckfat 3 eggs 1 t. vanilla extract 1/2 t. baking soda 1 t. cinnamon 1/4 t. minced ginger 1/4 c. water 1/2 c. blueberries Preheat griddle and grease with ghee. Whisk together all ingredients except blueberries. Using an ice cream scoop or […]
Hollandaise Sauce
1 egg yolk 1 t. sea salt black pepper 1/2 t. yellow mustard powder Juice of one lemon 1/2 c. duckfat or ghee Place first five ingredients in blender. Heat the fat in a small saucepan until very hot (just boiling). Carefully dump it into your blender and immediately puree the mixture until smooth. Serve warm, […]
Cocoa Pecan Muffins
2 c. almond meal 3 eggs 4 dates soaked in 1/2 c. boiling water 1/3 c. duckfat or ghee 1/4 c. raw organic cocoa powder 1/2 t. baking soda 1/2 t. salt 1/2 c. raw organic pecans, soaked and dehydrated Preheat oven to 350 degrees F. Prepare 12 muffin cups with paper or silicone liners. Puree dates […]
Caesar Dressing
1 clove garlic, minced 1/2 t. Dijon mustard 1 T. fresh lemon juice 1/4 t. Worcestershire sauce 1/4 c. olive oil 2 T. Mayonaise salt and pepper to taste Combine all ingredients in blender and blend about 30 seconds. Refrigerate. Serve over romaine lettuce.
Mayonnaise
This comes from Sally Fallon’s cookbook, Nourishing Traditions. I used avacado oil instead of her suggested oils. 1 whole egg, at room temperature 1 egg yolk, at room temperature 1 t. dijon mustard 1 1/2 T. lemon juice 1 T. Whey (optional) 3/4 – 1 c. avacado oil generous pinch of salt Combine all ingredients […]
Cranberry Orange Muffins
2 c. almond meal 3 eggs 4 dates soaked in 1/2 c. boiling water zest of one orange 2 T. orange juice 1 t. baking soda 1/2 t. salt 1 c. cranberries, fresh or frozen Preheat oven to 350 degrees F. Prepare 12 muffin cups with paper or silicone liners. Puree dates and hot water in blender. […]
Avocado Deviled Eggs
6 organic eggs, hard boiled, peeled 1 avocado 2 t. lime juice 1/2 t. dried mustard salt and pepper to taste Slice eggs in half. Remove egg yolks, and place in a medium bowl. Arrange whites on a plate. Add avocado, lime juice, mustard, and salt and pepper to yolks. Mash until smooth. Place about 1/2 T. of filling mixture […]
Liver Pate
1 lb. chicken livers 2 T. duck fat or ghee 2 T. white wine 3 hard boiled eggs 1/2 c. camelized onions salt and pepper Melt fat in a medium saute pan. Add chicken livers and cook over medium heat until brown all over. Add wine to deglaze pan. Scrape contents of pan into food processor. […]
“Fudge” Balls
For when you need a little dessert. 4 Medjool dates, pitted 1/4 c. raw walnut butter or almond butter 3 T. organic raw cocoa powder 1 t. vanilla extract 1/4 t. sea salt Place all ingredients in food processor. Pulse until mixture is smooth. Form into little balls. Refrigerate for up to a week.
Tomato-Free Marinara Sauce
2 T. ghee 1/2 large onion, chopped 2 ribs celery, chopped 2 carrots, chopped 2 beets, peeled and chopped 2 cloves garlic juice of 1/2 lemon 1 t. Italian seasoning 2 c. chicken broth 1 T. anchovy paste 1. Place all ingredients in pressure cooker and cook at high pressure for 20 minutes. 2. Puree […]