Cover beets with water and boil for about 45 minutes in saucepan. Rinse immediately with cold water; now peal the outer skin off and cut into slices about 1/8 inch. Make vinaigrette with red wine vinegar, olive oil, salt and pepper. Toss beets and red onions in the vinaigrette, garnish with chopped parsley and sever chilled.
Chia seeds are high in omega 3 fatty acids. They absorb liquid and take on the flavor of other ingredients mixed with them. When chia seed pudding is served cold, it is a bit gelatinous so remove it from the fridge about 15 minutes before serving.
1 ½ Cups whole organic raw milk OR organic coconut milk for dairy free!
3 to 4 Tbsps. Grade B maple syrup
1 Tbsp. vanilla extract
½ tsp. almond extract (optional)
1/3 Cup Chia seeds
Add wet ingredients to a pint size mason jar and mix together. Add chia seeds, then cover and shake vigorously until mixed. Shake jar twice more over a 20 minute period, as the chia seeds tend to clump together (tip from Sara!!). Then divide mixture evenly between 4 serving glasses and refrigerate until ready to serve. Garnish with berries, whipped cream, or chocolate shavings!
You really can make a loaf of bread without flour! This grain free bread has an amazing flavor and texture. Make a sandwich with it or have it with a bowl of soup on a cool day. Coconut Butter and pastured eggs are the main ingredients in this super easy recipe.
5 pastured eggs at room temperature
1/4 cup Expeller Pressed Coconut Oil melted
1 cup plus 2 Tbsp Coconut Butter (also called Coconut Mana) softened till pourable
1/2 tsp unrefined Sea Salt
3/4 tsp baking soda.
Begin by putting the jar of coconut butter into a bowl of hot water or in your double boiler to soften it until the consistency is similar to peanut butter. Stir it with a spoon to ensure there are no lumps.
Place parchment paper into a loaf pan, and grease liberally with coconut oil.
Preheat oven to 300 F.
Whisk eggs in a large bowl, then whisk in all other ingredients until well blended. You can also use a Vitamix or hand mixer. Pour into prepared loaf pan.
Bake for approximately 50 minutes or till a toothpick inserted in the center comes out clean. Let cool for 10 minutes and then remove from pan before cooling completely.
Once fully cooled slice and eat. Keep the loaf in the fridge and tightly wrapped to keep it from drying out. You can toast this, add butter, and put an egg on top for breakfast. It is also great as sandwich bread for lunch.
Recipe adapted from The HEAL YOUR GUT cookbook. Available at Dr. Dan’s.
Heat a large sauté pan on high heat. Add ghee and coconut oil. When almost smoking, add shrimp in one flat layer in the pan. Then add in order minced garlic, marjoram, thyme, chipolte chili powder, ancho powder, lemon and lime juice, parsley or cilantro, scallions and sea salt and pepper. Turn or toss shrimp to cook on both sides. Should take 6 minutes total.
Serve the shrimp in shell along with a salad of sweet potato, yellow pepper, frisèe, radicchio, tossed with oil and vinegar vinaigrette made with drippings deglazed from shrimp sauté pan.
2 large sweet potatoes, pealed and cut to 1 inch slices
2 large baking potatoes, washed and cut to 1 inch slices
1 Tbsp dry or 2 Tbsp fresh Thyme
1 Tbsp Celtic Sea Salt
1 Tbsp dry marjoram
1 tsp. Pepper
8 oz. Filtered water
Preheat oven to 400 degrees. Place potatoes, onions & filtered water in roasting pan. Remove innards from chicken and place the chicken breast side down atop the bed of onions and potatoes. Season with salt and herbs. Roast in a 400 degree oven for 1 hour, turn the chicken breast up and roast for 30 to 45 minutes more until done. Remove and let stand for 30 minutes. Remove breast meat, legs and thighs and arrange on a serving platter, with roasted onions and potatoes.
1 ½ to 2 Cups cooked organic rice (try Lundberg Organic Wild Blend)
1 medium organic onion, diced
3 Tbsp. Pastured butter
2 cups organic baby spinach, blanched
4 pastured eggs
1 ½ to 2 cups Swiss cheese, shredded
1 cup organic raw milk
1 cup organic raw cream
1 Tbsp. Einkorn flour, OR use arrowroot for Grain Free
1 tsp. Celtic Sea Salt
1 tsp. Ground white pepper
Preheat oven to 325F and prepare glass or ceramic pie plate by greasing liberally with coconut oil. Sautee onion in butter just until soft.
Press cooked rice into prepared pie plate to make a “crust”, about ½ inch deep. Cover rice crust with sauteed onions, half of the cheese, and half of the blanched spinach.
In a large bowl, beat eggs. Whisk in milk, cream, salt, pepper, flour (or arrowroot). Pour over rice crust and cover top with remaining cheese and spinach. Recipe can be varied by adding cooked bacon or sausage, or other veggies.
Bake for 45 to 50 minutes. Let it cool for 15 minutes before serving. Enjoy!
1 ½ slices sourdough or gluten free bread, crumbled (or ½ cup almond flour for grain free meatballs)
2 tsp. Celtic Sea Salt
1 Tbsp. organic oregano
2 Tbsp. butter & Coconut oil for pan
Place ground beef in a large bowl; add 2 eggs and mix thoroughly with fork or with your hands. Place crumbled bread crumbs or almond flour in small bowl and cover with cream to soak. Melt butter in cast iron frying pan; add garlic and onion & sauté the chopped onion just until soft. Toss sautéed onion and soaked breadcrumbs into ground beef/egg mixture. Add oregano and sea salt. Mix thoroughly and make 1 inch meatballs. Brown meatballs in heated cast iron pan (with 2 Tbsp. coconut oil). Once browned, place meatballs into stockpot with Homemade Tomato Sauce (see our recipe) and simmer on low for 20 to 25 minutes until meatballs are cooked. Serve over rice noodles or julienned zucchini noodles!
Six to eight fresh plum tomatoes, chopped into large pieces
1 large red onion, peeled & chopped
3 Tbsp. ghee
1 Tbsp. coconut oil
1 to 2 Tbsp. organic chopped garlic
1 small can organic tomato paste
1 to 2 cups filtered water Celtic sea salt to taste
2 Tbsp. rapadura or grade B maple syrup
1 to 2 Tbsp. organic basil
Heat cast iron pan, add ghee and coconut oil. Sauté onion and garlic then add in chopped tomatoes and stir for a few minutes. Add tomato paste and 1 cup filtered water and allow simmering until tomatoes are cooked. Add in rapadura, basil and salt to taste. Use sauce over your favorite pasta, or see our recipe for Grass Fed Meatballs!