1 3/4 cup milk (or substitute) 2 tbsp. Apple Cider Vinegar 1 egg OR 1 tbsp. ground flax/chia meal and 3 tbsp. water 4 tbsp. butter/coconut oil 1/4 cup Maple Syrup 1 cup corn meal 1 cup gluten-free flour mix 2 tsp. baking powder 1 tsp. baking soda 1 tsp. Sea or Himalayan salt optional: 1tsp. (or more) fresh ground Black Pepper/mix 1/2 tsp. Ancho Chili Powder Preheat the oven to 350 F Add the Apple Cider vinegar to the milk (I used Oat Milk and Filsingers ACV) and set aside. A
-1 tbsp (or so) of butter/coconut oil/olive oil/ghee
-8 cups of filtered water
-5 - 6 fresh local potatoes - cubed
-3-4 leeks - chopped
-1 strip of kelp/dulse/kombu
-fresh ground pepper - to taste
-Himalayan/Celtic sea salt - to taste
Melt butter, coconut oil or olive oil.
Add fresh local potatoes and chopped local leeks.
Add approx. 8 cups of filtered water or enough to cover the vegetables.
Boil until potatoes are tender. About 20 min. (depending on how big
-1 tbsp extra virgin olive oil
-1 head of red cabbage - chopped into strips
-1/2 lb (or so) of bacon/pancetta/prosciutto (or none to keep it vegan) - cut into small pieces
-1 large onion - sliced
-1 garlic clove (optional) - sliced
-1/4 cup of raw apple cider vinegar
-sea salt & freshly ground pepper to taste
Brown olive oil, bacon & fennel seeds to a large pan with a lid.
Add onion/garlic and cook until tender or almost caramelized.
Add cabbage, salt pepper and vi
1 tbsp organic coconut oil 3 medium onions (chopped) 1 or 2 large garlic cloves (sliced) 1 or 2 cans of organic pumpkin or equivalent cooked pumpkin or squash (depending on how much stock you use and how pumpkin-y you like your soup) 1 tsp fresh or dried ginger (grated) 1 tsp fresh or dried turmeric (grated) 1 tsp curry powder 1 tsp cumin powder 1tsp cinnamon 1/2 tsp of kosher or Himalayan sea salt (or to taste) 5 - 7 cups of broth (I have been using bone broth made from our
Chocolate Pecan Pie (vegan gluten/dairy-free) 1 Package of gluten-free pie crusts (they may come in 2's) 2-3 cups of raw pecan halves 3 tbsp coconut oil 1/4 cup of pure maple syrup 1 tsp vanilla 1/4 tsp sea/kosher/himalayan salt 11/2 cups of filtered water 1 cup unsweetened coconut/almond/hemp milk 1 cup coconut sugar (less sweet than conventional sugar) 1/4 cup of arrowroot flour 2 tbsp liqueur (of your choice) optional 2 large dark chocolate bars (use spicy ones if you like
4 cups (approx.) of raw cranberries (choose organic) 1 cup filtered water 1/2 cup maple syrup 1 tsp cinnamon 1/2 tsp fresh grated ginger (or less if using dried) 4 or 5 whole cloves (These amounts are very forgiving, play with the spices to your liking) -Place all ingredients in a medium sized pot and bring to a boil.
-Simmer until the cranberries "pop" (about 10 minutes).
-Stir it up and let cool. And that's it! Amazing whole fresh food! #cranberry #sauce #glutenfree #dair
Split Pea & Smoked Turkey Soup This soup is full of fibre and can be a meal on it's own.
Replacing traditional ham with naturally smoked turkey keeps that smoky flavour without adding a ton of sodium and nitrates. 2-3 cups of split yellow peas 2 frozen smoked turkey legs (I get mine from Oakridge Acres) 2 celery stalks - chopped 2 carrots - chopped 2 large onions - chopped 1 kelp leaf (I always put a leaf of kelp in soups for a natural salty flavour and added iodine and mine
Fresh Asparagus/ Mushroom Soup 1 bunch of asparagus (broken into pieces) 1 large onion (chopped) 2-3 cloves of garlic (chopped) 1 tbsp organic olive oil or coconut oil 1 leaf of sea vegetable (Alaria, Kelp, Dulse...) 1 lb package portobello mushroom caps (I found these at Costco but any type of mushroom will do the trick) 1 tsp Himalayan sea salt (or to taste) 1 tsp The Wizard's Organic Hot Stuff (or other hot sauce) fresh ground pepper to taste Sautee the onions, garlic and
Homemade Caesar Salad Dressing (in blender or with a hand-blender) 1/4 cup of organic olive oil 1/4 cup of raw apple cider vinegar (Filsinger's or Bragg's) 10-15 drops of fish sauce (Thai Kitchen) 1 tsp of Greek Herbs (Clef des Champs) or any dried herb combination. 1 clove of organic or local garlic 1/4 tsp mustard powder or mustard seeds added hemp seeds, flax oil and/or avocado oil (or fresh avocado), nutritional yeast, pepper... Blend all ingredients until smooth and crea
Almond Flour Crepes 1 cup of almond flour (blend raw organic almonds) 1 cup of arrowroot or tapioca flour 1 can of organic coconut milk/cream 1 tsp baking powder (optional) 1 tsp almond/vanilla extract (optional) 1/4 tsp of sea salt to taste coconut oil/ghee (for pan or as a topping) Mix all ingredients together in a large mixing bowl.
Cook on medium heat in a non-stick (PTFE & PFOA free) pan. Use oil if the pan is NOT non-stick
Cook until small bubbles form and the crepe b
Sweet Potato Bake 3 large sweet potatoes (cooked and mashed) 1 tsp of cinnamon 1 tsp of ginger (add cloves or nutmeg if you prefer) 1/4 cup of maple syrup 1/2 cup (or so) of milk (coconut, almond, rice, hemp) mix together and top with: 1/2 to 1 cup of raw, unsalted, chopped nuts (almonds, pecans, walnuts, brazil, pistachios) 1 tbsp of melted butter or coconut oil 2 tbsp of maple syrup Bake at 350 F until edges start to brown (30 to 45 min) Optional - top with mini-marshmallow
Brown Rice & Quinoa "stuffing" 2 cups of truRoots Organic Sprouted Rice & Quinoa mix (cooked the night before) 1/2 cup (or so) of chopped celery 1 medium sized onion chopped 1/4 cup of olive oil (or coconut oil) 1 tbsp of herbs de province or stuffing herbs of your choice sea salt and fresh ground pepper to taste add chopped nuts as an option Mix together Bake at 350 F until top starts to brown (about 25 - 35 min). #brownrice #quinoa #glutenfree #dairyfree #stuffing