olive oil 1 onion, chopped 1 red or green bell pepper, chopped (I used 2 red and 2 green frying peppers, which are smaller than bell peppers) 8 oz shitake mushrooms, cleaned, destemmed, and sliced 1 can cannellini beans (or 1 c pre-soaked cannellini beans) 4 cloves garlic, minced 1 tsp dried basil 1 tsp dried oregano 1
tsp aleppo pepper 1/2 tsp dried thyme 1/2 tsp salt 1/4 tsp black pepper 2 tbsp Bragg's Amino Acids 1 c pecans, chopped 1/2 c quinoa flour 1/4 c potato starch 1 tsp xanthum gum
Ingredients: 2 lbs grass - fed beef tongue 3 cups water 1 - 2 Tbsp Red Boat Fish Sauce 4 garlic cloves 2 ″ galangal root (or subbed with ginger root) 1
tsp salt 1
tsp turmeric powder 1
tsp coriander powder 1
tsp cumin powder 1
tsp aleppo chili
pepper 1
tsp cloves powder 1
tsp black
pepper powder 1 Tbsp coconut oil 1/2... Read more →