1 yellow onion, chopped 2 carrots, chopped 1 celery stalk, chopped 1 bunch Swiss chard or kale, chopped 2 cups chopped canned tomatoes with juices 1 can of cannellini beans, drained and rinsed 1 zucchini, chopped 1 cup of spring peas 1 cup of string beans, chopped 1/2 head of cauliflower, florets chopped 1 small piece pecorino romano cheese rind Sea salt and freshly ground pepper, to taste Grated pecorino romano cheese for serving 1
pat of organic butter Filtered water
Melt 1 stick
of organic butter in small pan, crush 2 cloves garlic into the butter, add 1/4 cup naturally fermented soy sauce and 1 teaspoon cayenne pepper.
We've recently started making our own butter using organic whipping cream (it's WAY cheaper than buying a
pound of organic butter, and my husband is CONVINCED it tastes much better:)-RRB-.
* 1 pound shelled steamed chestnuts 3 organic leeks, cleaned, green parts removed and white part chopped fine 2 ounces of organic butter
Organic butter isn't just for eating — some
types of organic butter are also great for your skin when applied topically.
Whip it up into pancakes or pour into a hot waffle iron and enjoy with
plenty of organic butter and organic maple syrup on top!
In the training section, I included articles from previous issues of Wise Traditions and nutritional information from multiple sources on the
benefits of organic butter and other saturated fats for children.
2 half - heads of multi-colored heirloom cauliflower, cut into large florets (white is fine too) Sea salt / Pepper 1
pat of organic butter 1 container of goat milk yoghurt 1/4 teaspoon grated nutmeg 1 cup freshly grated raw goat cheddar cheese, divided 1 garlic clove smashed Optional: Dried herb such as thyme or oregano
To make the minestrone, in a large saucepan over medium heat, warm a pat
of organic butter.
(I've especially been enjoying it with
some of this organic butter - flavored coconut oil on top.)