Click here for printable copy. 1 pint organic blueberries 1 c. organic raw nuts (combination of almond, walnut, pecan, cashew) 1/4 c. ghee 1/4 c. honey Preheat oven to 350 degrees F. Pour berries in a buttered soufflé dish. Place nuts, ghee and honey is food processor, and pulse until crumbly. Spread nuts evenly over berries. […]
Rhubarb Sauce
1 lb. fresh or frozen rhubarb, sliced in 1/4 inch slices 1 c. filtered water 1/2 c. honey Combine ingredients in medium saucepan and cook, uncovered over medium heat about one hour, until it reaches applesauce-like consistency.
Fruit Tart
From The Heal Your Gut Cookbook. Crust: 1 c. crispy nuts (I used 1/3 almond, 1/3 cashew and 1/3 pecan) 1 c. unsweetened shredded coconut 3 medjool dates Filling: 1/4 c. lemon curd Topping: 1 c. mixed berries Combine crust ingredients in a food processor and process until it forms a paste. Spread evenly into […]
Lemon Curd
Click here for printable copy. 6 egg yolks Juice and zest of two lemons 1/2 c. honey 3 T. cold pastured butter Combine yolks, lemon juice and zest and honey in a heavy-bottomed saucepan or in a saucepan over simmering water (double-boiler). Turn the heat to medium and whisk in the butter as the mixture […]
Supergut Fish Cakes
Here is my recipe for Supergut fish cakes!
Gingerbread Muffins
Print 2 c. almond meal 4 eggs 1 T. organic blackstrap molasses 1/4 c. duckfat or ghee 1 t. cinnamon 1 t. ground ginger 1/2 t. baking soda 1/2 t. salt Preheat oven to 350 degrees F. Prepare 12 muffin cups with paper or silicone liners. In a large bowl, combine all ingredients until thoroughly combined. Divide […]
Cashew Bars
2 c. soaked and dehydrated organic cashew pieces 3 eggs 2/3 c. Pear Sauce 1/4 c. ghee 1 t. sea salt 1/2 c. raisins Preheat oven to 375 degrees F. Grease a 9 x 9 baking dish. Place cashews in a food processor, and process 2-3 minutes until it forms a flour. Add eggs, ghee, salt and […]
Pear Sauce
3 lb. pears, cored, peeled and quartered 1/2 c. water 1 t. cinnamon Combine all ingredients in a stockpot. Cover and cook on medium-low for 30-60 minutes, depending on how soft your pears are. Mash with a potato masher if desired. Store in the refrigerator for up to a week, frozen up to a year.
Cabbage with Bacon
1 large head green cabbage, cored and chopped 1 T. olive oil 7 slices sugar-free bacon, chopped 1 onion, diced 2 cloves garlic, minced 1 t. sea salt 1/2 t. pepper Place the bacon in a large stockpot or Dutch oven and cook on medium about 10 minutes. Add the onion and garlic, and cook 10 […]
Honey Ribs
Print 2 racks of pork ribs Dry Rub: 1 T. Rapadura 1 t. garlic powder 1/2 t. salt 1/2 t. pepper 1/2 t. ground ginger Sauce: 1 T. Rapadura 1/4 c. honey 3/4 c. water 2 cloves minced garlic 1 T. Tamari 1. Combine Dry Rub ingredients in a small bowl. 2. Combine sauce ingredients […]