From Nourishing Traditions, by Sally Fallon 3 cups ripe mango, apple, or pear, diced and peeled (a mixture of these three) 1 inch fresh ginger root, minced grated rind and juice of 2 lemons 1/2 t. green peppercorns, crushed 4 T. rapadura 1 t. cumin 1 t. fennel seeds 1/2 c. raisins 2 teaspoons sea salt […]
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 […]
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 […]
Roast Chicken
2 whole Organic chickens without giblets 2 T. sea salt Preheat oven to 400 degrees F. Rinse chickens and pat dry with paper towels, inside and out. Tie legs together and wings against breast with kitchen twine. Season insides with sea salt. Sprinkle remaining salt over the tops of the birds. Place in preheated oven […]
Guacamole
4-6 medium organic ripe Haas avacados 1 c. chopped cilantro 1 clove garlic, minced 1 t. sea salt juice of one lime Combine all ingredients, mashing with a potato masher or a fork. Place an avocado pit in the bowl to keep it fresh longer.
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.
Black Forest Muffins
Print 2 c. almond meal 4 eggs 1/4 c. dried Bing cherries 1 t. vanilla extract 4 dates soaked in 1/2 c. boiling water 1/4 c. duckfat or ghee 1/4 c. raw organic cocoa powder 1/2 t. baking soda 1/2 t. salt Preheat oven to 350 degrees F. Prepare 12 muffin cups with paper or silicone liners. […]
Roasted Garlic
1 head garlic 2 T. olive oil 1 t. sea salt Preheat oven to 375 degrees F. Slice off the stem end of whole head of garlic, revealing the tips of the cloves. Place in a small oven-proof ramekin and drizzle with olive oil. Sprinkle with salt. Bake for 40 minutes. Cool for five minutes […]
Meatballs with Mushrooms
Meatballs: 1 lb. grass fed ground beef 1/2 c. crimini mushrooms, chopped 3-6 cloves Roasted Garlic 1 egg 1/2 t. dried oregano 1/2 t. dried basil 2 T. fresh parsley, finely chopped 1/2 t. sea salt 1/4 t. black pepper Sauce: 1 T. olive oil, ghee or duck fat 1/2 c. Carmelized Onions 8 oz. […]