1 cup split mung beans, soaked overnight 2 cups basmati rice 1 large bunch fresh cilantro 1 cup raw almonds 1 garlic clove, peeled 1 inch piece of fresh ginger, peeled & chopped 4 tbsp Ancient
Organics Ghee salt and pepper to taste
Not exact matches
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon
salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or
ghee would also work) 1/2 cup
organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
2 tablespoons butter,
ghee, or coconut oil 3 eggs 3/4 cup whole milk or coconut milk 1/2 cup almond flour 1/4 cup arrowroot powder 2 tablespoons coconut sugar or honey 1/2 teaspoon vanilla extract 1/8 teaspoon unrefined sea
salt 1/2 cup fresh or frozen
organic blueberries
In autumn / winter, this is my fave cozy bowl - of - goodness mix; 2 tbs
organic hemp seeds 2 tbs
organic chia seeds 1 tsp
organic toasted almond meal 2 tsp
organic ground flaxseed for sweet, sprinkle a dash of ground cinnamon and cardamom for savory, pinch of
salt and pepper Add boiling water to desired consistency, and finish with a bit of coconut oil or
ghee The add in options to customize the bowl are endless, and the dry mix portion packs beautifully in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCancel
1 cup cannellini beans, soaked overnight 2 garlic cloves, crushed 2 tbsp Ancient
Organics Ghee 1 large bunch dandelion greens 1/2 pint sungold cherry tomatoes, sliced lengthwise
salt and pepper to taste extra virgin olive oil
1 pound fingerling potatoes, scrubbed but not peeled 1 tbsp fresh rosemary needles, finely minced 4 tbsp Ancient
Organics Ghee Maldon sea
salt and freshly ground pepper
Almond flour (2 1/2 cups)-- or make your own by grinding soaked and dehydrated almonds Sea
salt (1/4 tsp) Almonds, toasted and chopped — previously soaked and dehydrated (1 cup) Honey (5 TBS) Butter or
ghee, unsalted,
organic, from grass - fed cows if possible, or coconut oil, melted (1/2 cup) Vanilla extract,
organic or homemade vanilla extract (1 TBS)
Navy beans, dried (1 lb) Filtered water Chicken stock, homemade (5 cups) Butter,
ghee, lard, tallow, grass - fed, duck fat, or expeller - pressed coconut oil (4 tablespoons)-- where to buy butter; where to buy
ghee; where to buy coconut oil Garlic (2 cloves) Onion, yellow or white, medium (1) Green chiles, canned (8 oz) Chicken breasts and / or thighs, pastured or free range
organic, skinless & boneless (1 lb) Cumin, ground (1 TBS) Oregano, dried (1 TBS) Red pepper flakes (1 pinch) Sea
salt (to taste) Freshly ground black pepper (to taste)-- where to buy black pepper Sour cream or coconut milk kefir — where to buy starters Garnish: Cheese, cheddar, or Parmesan, from grass - fed cows (2 oz)-- where to buy cheese
1 head cauliflower 2 sweet potatoes (yams, regular potatoes of any variety or carrots may be substituted) 4 - 5 tbsp Ancient
Organics Ghee (enough to coat veggies) handful of fresh herbs (ie parsley, thyme, basil, oregano), chopped sea
salt, to taste fresh ground black pepper, to taste
1 kabocha or large butternut squash 4 - 5 tbsp Ancient
Organics Ghee 1 tsp ground turmeric 1 - 2 leaves fresh sage or 1 tsp dried 1 medium yellow onion, chopped
salt and pepper to taste
1 cup all purpose flour 2 tsp baking powder 1/4 tsp
salt 5 tbsp Ancient
Organics Ghee 3/4 cup sugar, plus 1/2 tbsp sugar divided 2 large eggs 1 tsp vanilla extract 2 nectarines or peaches pitted and cut into 1/2 inch thick wedges 1/2 tsp nutmeg
1 cup all purpose flour 1/2 cup whole wheat flour 1/2 cup buckwheat flour 1 tsp baking soda 1/2 tsp baking powder 1/4 tsp sea
salt 4 eggs, separated 1/4 cup Ancient
Organics Ghee (room temperature) 2 cups milk (substitute buttermilk for a richer batter)
1 cup millet sea
salt 4 tbsp Ancient
Organics Ghee 2 eggs 2 yolks 1/4 cup milk 1 tsp freshly ground black pepper
1/2 cup cilantro 2 tbsp Ancient
Organics Ghee 1/2 tsp ground turmeric 6 cups water 1 cup basmati rice 1/4 tsp
salt 1 inch fresh ginger 1 cup split mung beans, soaked overnight 1/2 cup coconut flakes
1 cup beluga lentils, soaked in cold water overnight 2 large onions 2 cloves garlic 1 head kale, rinsed thoroughly Ancient
Organics ghee 1/2 lb dried farro spaghetti, cooked according to the package extra virgin olive oil Maldon sea
salt fresh ground black pepper
4 lb (ish)
organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea
salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of
ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
8 tbsp Ancient
Organics Ghee 1 small yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp
organic maple syrup (grade B) 2 tbsp tomato paste
salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
Butter vinaigrette 2 oz / 60 g
organic butter or
ghee (use olive oil for a vegan option and skip the heating part) 2 tbsp
organic unfiltered apple cider vinegar 1 spring onion, very finely chopped
salt & black pepper
I usually steam some frozen
organic cauliflower (or fresh if I have some hand), add some
ghee,
salt, and pepper.
1/2 c butter or
ghee 6 oz
organic unsweetened baking chocolate 1 c honey 1 tsp vanilla extract 1/2 c almond flour 1 Tbsp coconut flour 1/4 tsp sea
salt 1/4 tsp baking soda 4 eggs
8 bone - in, skin - on chicken thighs (about 3 pounds) 1 teaspoon flaky sea
salt 2 teaspoons
ghee or extra virgin olive oil Freshly ground black pepper 1 lemon (preferably
organic) 3 shallots, halved and thinly sliced 1 pint figs, finely chopped
Ingredients: 1/2 medium sized butternut squash, peeled and cubed 1 medium carrot, scrubbed & cut into 1 inch pieces 1 small onion, diced 1 tbsp of coconut oil or
ghee 1 clove of garlic, minced 1 inch piece of ginger, peeled & minced 1 - 2 tsp ground turmeric sea
salt and pepper to taste 2 - 3 cups
organic bone broth / vegetable broth 8 oz buckwheat noodles (or noodle of choice)
4 lb (ish)
organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea
salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of
ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps) of shiitake mushrooms, sliced 8 - 10 cloves of garlic, sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
3/4 cup long - grain rice, such as jasmine or basmati rice 1/4 cup red lentils 1 cup warm water 1 teaspoon
salt 1/2 teaspoon ground turmeric 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped fresh cilantro grass - fed,
organic ghee for frying and drizzling
Ingredients 1/2 cup chopped dried figs 1/2 cup dried goji berries 1/2 cup dried prunes 1/2 cup Chinese red dates 1 oz shatavari root (tien men dong or asparagus root) 1 oz cured rehmannia (shu di huang) 1 oz astragalus root (huang qi) 1 oz American ginseng (xi yang shen) 2 quarts (4 liters) water 2 - 3 tbsp
ghee 2 tbsp pippali powder 1 tsp cardamom powder 1 tsp cinnamon powder 1/2 tsp clove powder 1/4 tsp pink
salt 1 cup
organic molasses (approximately)
Some items I like to keep stocked at home (I choose
organic and local whenever possible): unsweetened, full - fat coconut products (oil, butter, milk, cream); MCT oil; cold - pressed olive oil; grass - fed beef and jerky; pastured poultry and eggs; wild - caught seafood; seaweed like nori (great for «burritos»); grass - fed, full - fat, cultured dairy like butter oil,
ghee, and heavy whipping cream; raw milk and cheese; fermented cod liver oil; raw nuts and seeds (especially macadamia nuts) and nut butters; olives; fermented foods like sauerkraut and kimchi; non-starchy vegetables and leafy greens; avocados; low - glycemic berries; lemons and limes; whey protein powder; stevia; apple cider vinegar; sea
salt; garlic; onions; mustard; fresh and dried herbs spices (especially turmeric, cinnamon, and fresh ginger root); salsa; grass - fed beef and pastured chicken stock and vegetable stock.