* 1/2
cup salted organic butter * 1 cup organic cane sugar * 2 eggs, preferably organic and free - range * 1/2 cup raw or organic milk * 1 teaspoon vanilla extract * 2 teaspoons baking powder * 1 cup almond flour * 1 cup teff flour * 1/2 cup brown rice flour * 1 1/2 cups blueberries, preferably organic
Not exact matches
1 tablespoon chia seeds 3 1⁄4
cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea
salt 1 1⁄2
cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4
cup / 60 ml coconut oil, melted 1⁄4
cup / 60 ml pure maple syrup or raw honey Grated zest of 1
organic orange 1⁄4
cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3
cup / 60 g chopped unsulphured dried apricots 1⁄4
cup / 30 g raisins 1⁄4
cup / 35 g pumpkin seeds 2
cups / 60 g
organic, non-GMO cornflakes (optional)
Dressing: Juice and zest of one
organic orange (about 1/4 to 1/3
cup juice) 3 tablespoons argan oil 2 teaspoons cinnamon 1 teaspoon cumin 3 tablespoons chopped fresh mint pinch of sea
salt
1
cup unsweetened shredded coconut 1
cup almond flour 1/3
cup arrowroot flour 1 tablespoon cinnamon 1/2 teaspoons sea
salt 1/3
cup coconut oil 1/3
cup water 1/3
cup maple syrup 1/2
cup organic Thompson raisins 1/2
cup chopped pecans
-LSB-...](1/3
cup)-- where to buy sweeteners Vanilla extract,
organic if possible (1/2 tsp)-- how to make vanilla extract Sea
salt (1 pinch)-- where to buy sea
salt Cinnamon, ground (to taste) Butter or cream, -LSB-...]
* 2
cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4
cups water * 2
cups fresh corn (cut from from approximately 2 ears) or
organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of
organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea
salt and finely ground black pepper
2 Meyer lemons, sliced very thin 2 1/2 tablespoons sea
salt 3 cinnamon sticks 4 star anise 5 whole cardamom pods juice of 1 Meyer lemon 1/4
cup organic sugar 1/4
cup vodka
* 1 tablespoon olive oil * 1 tablespoon
organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2
cups kale, chopped fine * 1/2
cup tomato sauce, preferably
organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea
salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1
cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon
salt 1
cup old - fashioned rolled oats 1/2
cup walnuts, very, very finely chopped (by hand) 1/2
cup unsalted butter, at room temperature scant 1
cup natural cane sugar (or brown sugar) scant 1 tablespoon
organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4
cup large - grain sugar (for ex: turbinado)
Tonight I made quinoa tacos by using 1
cup quinoa, 1
cup corn, 1
cup organic vegetable stock, 1/2 of a jalapeno, diced onion, 3 garlic cloves, 1 can
organic black beans, 1 can fire roasted tomatoes, and cumin / chili powder /
salt / pepper / turmeric to taste.
Ingredients 3 eggs 3/4
cup sour milk 3/4
cup plain
organic yogurt 1/4
cup oil 1 tsp vanilla 1
cup each Bluebird Grain Farm Emmer flour and unbleached white flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp
salt Make sour milk by adding 1 Tablespoon lemon juice to whole milk and let sit for... Continued
2 cloves garlic 1
cup white or yellow onion, large dice 1
cup organic chicken stock 1 tsp kosher
salt 1.5 tsp curry powder 1/2 tsp ground coriander 10 grinds fresh black pepper Lard or your preferred Paleo - approved fat Optional: 1/4
cup flaxseed meal
Carnitas Lard, pastured, with no additives — or bacon grease or refined, expeller pressed coconut oil — or a combination (3 pints — or 6
cups) Pork, boneless, butt or shoulder, pastured (3 1/2 pounds) Sea
salt Orange, fresh,
organic if possible (1) Cilantro (1 bunch)
Tacos: Butter, lard, duck fat, or refined, expeller pressed coconut oil (2 - 3 TBS)-- where to buy coconut oil Cumin (1 tsp) Cayenne pepper (1/4 tsp) Oregano, dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea
salt Black pepper, freshly ground — where to buy black pepper Beef or chicken stock, ideally homemade, or store bought
organic (4
cups)-- click here for my beef stock recipe; click here for my chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas,
organic, homemade or store bought (1 package) Cheese, grass - fed,
organic (4 oz)-- where to buy cheese Sour cream, grass - fed,
organic (1 container)
2 1/4
cup One Degree
Organics Sprouted Spelt or Sprouted Whole Wheat Flour 1 tsp
salt 1/4
cup sesame seeds 1/4
cup One Degree
Organics Flax Seeds (optional) 1/4
cup olive oil 1/2
cup water
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3
cups of raw cashews (
organic if possible; unsalted) • 3/4 teaspoon of baking soda • 1/2 teaspoon of sea
salt • 3 eggs, separated • 1/2 tablespoon of apple cider vinegar (or lemon juice) • 1
cup of greek yogurt (or non dairy yogurt for vegan) • 1/2
cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave nectar
1 1/4
cups of All - Purpose Flour (King Arthur Flour is preferred) 1
cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon
salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1
cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3
cup of unsweetened applesauce 1/2
cup of light brown sugar 1 teaspoon vanilla extract 2
cups of shredded carrots (I used
organic) 1/2
cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
INGREDIENTS 1 1/4
cups hazelnut flour (I used Bob's Red Mill) 1
cup ground flaxseed (I used
organic golden flaxseed) 3/4
cup gluten - free oat flour 1/3
cup coconut flour 1 1/4 teaspoons baking soda 1/4 teaspoon
salt
1/2
cup kernels (
organic arrowhead mills) 2 TBL canola oil (or anything neutral with high smoke point, like grapeseed or sunflower seed) generous pinch of saera's seasoning
salt, regular
salt is fine but this seasoning has bite to it
1 tsp Celtic sea
salt or Himalayan
salt 1 TBSP ground cinnamon Juice from one real lemon, not from concentrate 2 TBSP fermented tea from a SCOBY OR if you do not have a scoby use 1/2 tsp of this starter culture 3 - 4
cups chopped
organic sweet apples (ex: honey crisp) Water
3
cups freshly ground or sprouted flour (buy sprouted flour here, make sprouted flour here) 1 1/2 teaspoons baking powder (buy aluminum - free baking powder here) 1 teaspoon baking soda (buy aluminum - free baking soda here) 1 1/4 teaspoons
salt (buy unrefined sea
salt here) 1
cup (2 sticks) butter, plus more for skillet (buy grass - fed butter here) 2
cups whole cane sugar (buy whole cane sugar here) 2 eggs 2 teaspoons good vanilla (buy
organic extracts here) 3/4
cup chopped macadamia nuts, preferably soaked & dehydrated (buy soaked & dehydrated nuts here, see how to make them here) 1 1/2
cups white chocolate chips (see how to make GAPS white chocolate chips here)
1/2
cup roasted, unsalted almonds 1 garlic clove 1/2 teaspoon coarse
salt 1 teaspoon paprika (optional) 2 1/2 tablespoons extra virgin olive oil 2
organic boneless, skinless chicken breasts, halved (4 pieces total)
For the broth, I used 6
cups of water and 2 cubes of Rapunzel
organic vegetable bouillon with sea
salt and herbs, and
salted to taste.
For this recipe, I used a little under 1/3
cup of sea
salt and 7
organic lemons.
* 1/2
cup very hot water 1/4
cup chia seeds * handful of pecans, chopped * handful of
organic raisins * several small pieces of crystallized ginger (I used homemade), chopped * 1/2 apple or pear, chopped - optional * drizzle of pure maple syrup or your favorite all natural sweetener to taste - optional * tiny pinch of sea
salt - optional
1
cup of cannellini beans (soaked, cooked + drain, or
organic, low sodium canned) 1
cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of
salt fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten
1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you use the small
organic ones, use 1/2 instead) 1 apple 4 - 5
cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2
cup / 125 ml cream, fat 8 - 12 % Oil
Salt & pepper
1/2
cup Unbleached all purpose flour 1/8
cup packed light brown sugar 2 tablespoons turbinado sugar 1/4 teaspoon kosher
salt 2 teaspoons
organic Matcha powder 1/4
cup roughly chopped pecans 6 tablespoons butter room temperature.
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)
1 bunch
organic kale, washed and dried and torn into large pieces 3 tablespoons coconut oil 3 tablespoons cocoa powder 1 tablespoon raw honey 1 teaspoon cinnamon pinch of sea
salt 1/3
cup coconut flakes
2 1/2
cups One Degree
Organics Sprouted Spelt flour 3/4
cup sugar 2 1/2 tsp double - acting baking powder 1/2 tsp
salt 1
cup almond milk 1 tsp pure vanilla extract 1/2
cup oil 2 Tbsp orange zest 1/4
cup fresh orange juice 1 1/2
cups fresh cranberries
WET INGREDIENTS 6 ripe bananas 1
cup coconut oil (cold pressed, non-refined) 2/3
cup organic coconut milk 3 eggs, hormone free, omega 3 enriched 2 tablespoons lemon juice DRY INGREDIENTS 1
cup coconut sugar 2 teaspoons raw
organic stevia (green powder) 1 3/4
cups organic almond flour (this is cheaper when purchased in bulk) 1 3/4
cups organic tapioca starch 1 1/2 teaspoons
organic baking powder - gluten & aluminum free 1 teaspoon natural baking soda 1 teaspoon Pink Himalayan sea
salt 1
cup chopped Raw Live Walnuts (optional)
1.5
cups of
organic low - sodium vegetable or chicken broth 1/2 teaspoon of turmeric 1/4 teaspoon of cumin 2 cloves of garlic, minced
salt & pepper olive oil * toasted whole grain buns or bread for serving
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
4 oz 110 g
organic cornstarch or rice flour 2 teaspoons fine - grain sea
salt 2 teaspoons baking powder 1 teaspoons baking soda 4
cups 1 L buttermilk 1/2
cup 4 oz 115 g butter, melted and cooled 4 eggs, separated
500 g (about 4
cups) whole wheat flour (I used
organic King Arthur Flour), plus extra for the work surface and dusting 3 g (3/4 teaspoon) granulated yeast (I used instant (*)-RRB- 7 g (11/2 teaspoons) kosher
salt (I used fine sea
salt) 25 g (2 tablespoons) extra-virgin olive oil 375 g (1 1/2
cups plus 1 tablespoon) lukewarm water
1 1/2 pounds ground pork 1/4
cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher
salt 2 tablespoons extra-virgin olive oil (EVOO) 2
cups whole almonds 4 large free - range
organic eggs 1 1/2
cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2
cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
1 - inch piece ginger, peeled and roughly chopped 2
cups cooked black chickpeas ** 6 - 8 ounces firm
organic tofu, crumpled 1/4
cup quinoa flour 1 small onion, finely minced 2 Thai chiles, finely chopped 2 tablespoons kasoori methi (dried fenugreek leaves), slightly crushed ** 1 tablespoon tandoori masala 2 teaspoons coriander powder 1 teaspoon red chile power or cayenne 1 - 2 teaspoons
salt 2 tablespoons oil (optional)
* 4 tablespoons unsalted butter, softened * 2 tablespoons
organic sugar * 1
cup organic whole wheat pastry flour, or unbleached all - purpose flour * 2 egg yolks * 1 1/2 tablespoons finely minced crystallized ginger (or 1 tablespoon additional sugar) * 1/2 teaspoon coarse sea
salt
2 ripe bananas 3
organic eggs (or three flax / chia eggs for a vegan version) 3/4
cup organic gluten - free rolled oats 1/2
cup organic buckwheat flakes 1 tsp baking powder a pinch
salt 1/2 tsp ground cardamom 1/2 tsp vanilla powder 1
cup oat milk (or other plant - based milk) + coconut oil for frying
extra virgin olive oil 2 cloves garlic, minced 2
cups Chardonnay wine 1
cup vegetable broth (low sodium) 1
cup light coconut milk (almond milk will also work) 2
cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1
cup corn kernels (frozen or fresh) 1
cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger
Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.
Ingredients 1
cup lukewarm water 1 tbsp sugar 1 pkg yeast (or 2 1/4 tsp if using the yeast in a jar) 1 tsp fine sea
salt 1 tbsp olive oil 2
cups Hard Whole Wheat Stone Ground Flour (whole wheat bread flour) plus more for kneading 1/4
cup PC
Organics Milled Flaxseed
I added 4
cups of chicken broth (either homemade or
organic, free range from a box), sea
salt, pepper, and about a 1 1/2 to 2 inch piece of fresh ginger (peeled and chopped) to the Vitamix with the cashews and coconut cream.
2
cups One Degree
Organics Sprouted Spelt Flour 1/3
cup One Degree
Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp
salt 1/4
cup + 2 Tbsp raw cane sugar 1/2
cup cold coconut butter or coconut oil 3/4 to 1
cup almond or soy milk 1/2
cup raspberries Coarse sugar for sprinkling
-LSB-...] coconut sugar (buy coconut or palm sugar here) 1
cup honey (buy raw honey here) 1/4
cup butter (how to make grass - fed butter here) 1/2
cup filtered water (buy water filters here) 2 1/2
cups roasted and
salted peanuts (buy
organic -LSB-...]
2
cups organic whole milk 1/4
cup arrowroot powder * pinch of sea
salt 1/4
cup maple syrup or other natural sweetener 6 pastured egg yolks at room temp 2 tablespoons pastured butter 1 teaspoon vanilla extract
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL
organic, grassfed butter or pure coconut oil 1 pound pasture - raised,
organic chicken breasts, cut into 1/2» chunks 1 large
organic onion, diced 1 medium
organic red bell pepper, diced 3 - 4 ribs
organic celery, diced 1/2
cup mushrooms, diced 2 - 3 cloves
organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea
salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2
cups organic, grassfed cream 2
cups shredded
organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
* 2 tablespoons
organic butter * 1 tablespoon olive oil * 1 fennel bulb, trimmed and sliced * 3 - 4 large mushrooms, sliced * 2
cups defrosted slow roasted tomatoes or chopped tomatoes * 1 large handful of herbs, chopped (if not using slow roasted tomatoes) * 6 eggs, preferably
organic and free - range * 2 tablespoons ricotta cheese - optional * Coarse sea
salt and freshly ground pepper
2 scoops (or a half -
cup) DailyBurn Fuel - 6 protein in vanilla 1 large egg 1/2
cup organic cane sugar and 1 tablespoon for sprinkling on top (or coconut palm sugar) 1
cup peanut butter, smooth Pinch of
salt 1/4
cup mini dark chocolate chips
Mock Mashed Potato Recipe — Mock Mashed Potato Recipe Ingredients: 2 large
organic turnips (Optional) 1 head
organic cauliflower Fresh sage Sea
salt (to taste) Fresh ground pepper (to taste) 1/2
cup Coconut Milk OR 3 Tbsp grass fed butter 1/4
cup fresh chopped chives or parsley Directions: Peel and boil turnips until soft.