- 3 eggs, whisked
- 3 ounces of ham julienned or diced
- ½ cup cooked spinach
- 1 tsp minced garlic or 1 clove minced
- ½ cup onions
- 1 cup portabella or shitake mushrooms
Sauté onions and garlic for 3 minutes. Add spinach and mushrooms until cooked. In a 10” skillet heat 1 Tbsp of butter and coconut oil. Add eggs, stir briefly and let set. After 1-2 minutes add ham, mushrooms, spinach, garlic and onions. Roll into omelet and serve.
Bring water to a boil. Add eggs. Cook 8-9 minutes. Once cooked, place in cold water as the eggs will be easier to shell. Season eggs with sea salt and cracked pepper. These are great on the go. Try wrapping them with anchovies, smoked salmon or prosciutto for variety.
Optional: serve with grated parmesan.
- 8 eggs whisked
- 6 strips of bacon, cooked and crumbled ahead of time
- 1 cup cooked Portobello and shitake mushrooms
- ½ cup diced onions
- ½ cup diced tomatoes
- ½ cup spinach
- ¼ cup chickpeas
In a 10” skillet, sauté onions in lard, coconut oil and butter. After 2 minutes add bacon, mushrooms, tomatoes, spinach and chickpeas. Cook for 3 minutes. Add eggs to pan and cook for about ten minutes (until you can see the egg cooked on the sides). Place skillet in oven on Broil for 3-5 minutes (until the top cooks and browns). Remove from oven and serve in pan. Enjoy!
Fresh Pressed Juice #1
- 1-2 Organic Cucumbers
- 1-2 Organic Celery Stalks
- ½ Organic Raw Beet
- ½ Bunch of Organic Beet Greens
- ½ Head of Organic Romaine
- 1 Organic Lemon
- 1 Inch Organic Ginger
- ½ Bunch Organic Parsley
- 1 Organic Carrot
- ½ Organic Granny Smith Apple
- ½ Bunch of Organic Dandelion Greens
Fresh Pressed Juice #2
- 3 Stalks Organic Celery
- 1 Organic Cucumber
- ½ Bunch Organic Kale
- 1 Organic Granny Smith Apple
- ½ Bunch Organic Parsley
- 1 Organic Lemon
- 1 Inch Organic Ginger
Directions: Juice all ingredients together. Enjoy!
Bone broth is packed with vitamins and minerals. This recipe is easily done in the crock-pot, cooking it from 24 to 36 hours throughout the weekend. Drink it with meals and use it in recipes as a base for sauces, gravies, and soups.
- About 4 pounds beef bones with marrow, beef knuckle bones, & 2 to 3 oxtail pieces (or whatever you have!)
- 3 pounds meaty rib or neck bones
- 4 or more quarts cold filtered water
- 3 Tbsp. Red Wine vinegar
- 3 to 4 onions, coarsely chopped
- 5 to 6 carrots, coarsely chopped
- 3 celery stalks, coarsely chopped Several sprigs of fresh thyme
- 3 to 4 bay leaves
- 1 teaspoon dried black peppercorns
- 1 bunch crushed parsley
Place all bones, carrots & onions into a roasting pan and brown at 350 degrees in the oven for about 45 minutes. When well browned, place all of this into your large crock-pot with vinegar and cover with water. Let stand for 30 minutes, and then start crock-pot on HIGH. Meanwhile, pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot, along with the chopped celery. Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. In the first hour of cooking, skim the gray foam off surface.
After stock cooks on “High” setting for about 4 hours, decrease crock-pot setting to Low and add the thyme, bay leaves, and crushed peppercorns. Cook on Low for the next 24 to 36 hours and enjoy the aroma. At the end of this time, shut off crock-pot and add parsley; allow broth to cool for about an hour.
Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl and you will have a delicious and nourishing clear broth to drink or use in soups and sauces. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfer your stock to smaller containers for the fridge, and to the freezer for long-term storage. Reheat individual servings of broth on the stovetop each day and add a bit of sea salt to taste, or use in soups and gravies throughout the week. Enjoy!!
Bone broth can be used as a base for soups, stews, & sauces throughout the week. This recipe is easy because it’s made in your crock pot. You can make a large batch and freeze some to have on hand for later use in recipes, or just for a warm nutritious drink between meals. Store it in the fridge in a half gallon glass ball jar, and use it throughout the week to make soups for lunch…just reheat it each morning and add leftover veggies, meat & sea salt and take it to work in a thermos.
- 1.5 – 2 lbs. chicken bones (save bones and carcass whenever cooking a full chicken, legs or breasts. If you’re not ready to make a stock, freeze assorted bones and use when ready.)
- Chicken neck, feet (optional)
- Filtered water
- 1 Tbsp. Apple Cider Vinegar
- 1 bay leaf
- 1-2 onions, chopped in half or quarters, fine to leave skin on
- 3-4 celery stalks, chopped
- 2-3 carrots, chopped
- 3 cloves garlic
- 1 Tsp peppercorns
Add all ingredients to large crockpot; use enough water to cover all chicken bones. Allow ingredients sit for a half hour before turning on crock pot. Cook for 18-24 hours. Cool, drain through a thin strainer into a bowl. Discard everything in strainer. Store bone broth in refrigerator for up to 7 days or freeze for later in containers or ice cube trays. If storing in glass, make sure you leave 2-3 inches so glass doesn’t break. A mug of broth is a great way to start your day on a chilly morning; reheat on stovetop and add sea salt to taste. Or try this variation for a hearty breakfast: whisk an egg into your steaming broth, add sea salt and enjoy!
Making Homemade Mayonnaise is easier than you think! (Makes 1 ½ cups)
- 1 whole egg, at room temperature
- 1 egg yolk, at room temperature
- 1 teaspoon Dijon-type mustard
- 1 ½ tablespoons lemon juice
- 1 tablespoon whey, optional
- ¾ – 1 cup extra virgin olive oil or expeller-expressed sunflower oil or a combination Generous pinch sea salt
Homemade mayonnaise imparts valuable enzymes, particularly lipase, to sandwiches, tuna salad, chicken salads and many other dishes and is very easy to make in a food processor. The addition of whey will help your mayonnaise last longer, adds enzymes and increases nutrient content. Use sunflower oil if you find that olive oil gives too strong a taste. Homemade mayonnaise will be slightly more liquid than store-bought versions.
In your food processor, place egg, egg yolk, mustard, salt and lemon juice and optional whey. Process until well blended, about 30 seconds. Using the attachment that allows you to add liquids drop by drop, add olive oil and/or sunflower oil with the motor running. Taste and check seasoning. You may want to add more salt and lemon juice. If you have added whey, let the mayonnaise sit at room temperature, well covered, for 7 hours before refrigerating. With whey added, mayonnaise will keep several months and will become firmer with time. Without whey, mayonnaise will keep for about 2 weeks.
Fresh raw almond milk is delicious, healthy, unprocessed, and economical. And if you are dairy-free, almond milk is a low-glycemic alternative to rice milk. It is always a better choice over endocrine-disrupting soy milk. It’s easy and fun to make!
Ingredients & Equipment
- 1 Cup raw almonds
- 1/4 tsp Celtic Sea Salt
- 4 Cups filtered water (+ more for soaking nuts)
- Grade A Dark Amber maple syrup & organic vanilla extract (optional)
- Cheese cloth or nut milk bag
- Glass Mason jar or storage container
- High speed blender or food processor
- Place raw almonds in a bowl and cover with filtered water and sea salt; soak for 8-12 hours. This important step decreases phytic acid and enzyme inhibitors.
- Drain water from almonds and rinse thoroughly.
- Place almonds in a food processor or high speed blender along with 4 cups of filtered water.
- Blend nuts and water until smooth.
- Pour liquid into a large bowl through a clean cheese cloth, paint strainer bag, or “nut milk bag” (available at most health food stores or via amazon.com).
- Gently squeeze the pulp that is in the bag to wring out the remaining almond milk.
- Serve immediately or keep refrigerated for up to 5 days in a glass container.
- Add a splash of Grade B maple syrup & a bit of vanilla extract if desired.
Use in tea, coffee, smoothies or just as a delicious drink!