Recipes

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Ingredients

2 mashed avocados

¼ cup lemon juice

5 cloves minced garlic

⅛  cup Worcestershire sauce

2 teaspoons dijon mustard

1 cup grated parmesan cheese (or pecorino or romano)

2 teaspoons Celtic sea salt

¼ teaspoon black pepper 

1 - 1 ½ cups of cold water (to desired consistency - but should be rather thick)

Blend all ingredients in a food processor until creamy. Mix well into romaine or other dark leafy greans.

Ingredients

1 15-ounce can or presoaked  organic chick peas

2 tablespoons olive oil

2 tablespoons lemon juice

2-3 cloves minced garlic

2-3 tablespoons of tahini paste

¼ tsp ground cumin

3 tablespoons of water

1 tablespoon chopped fresh organic parsley

1 tsp Celtic salt

Dash of black pepper

Blend all ingredients in a food processor until smooth 

Ingredients

2 large carrots (washed, peeled & chopped) 

1 peeled, cored, diced small apple

2 tablespoons roughly chopped ginger

½ tablespoon roughly chopped turmeric

1 large shallot - peeled and roughly chopped

2 tablespoons sweet white miso

3 tablespoons rice wine vinegar

2 tablespoons toasted sesame oil

½ cup extra virgin olive oil 

¼ cup water

Blend all ingredients in a food processor until smooth 

Ingredients

1 cup Organic Extra Virgin Olive Oil or Flaxseed Oil

¼ cup vinegar (red, white, balsamic or apple cider vinegar)

½  cup organic maple syrup

1 ½ tablespoons of fresh organic  lemon or lime juice 

2 cloves minced garlic

1 teaspoon ground dry mustard

1 teaspoon dry basil

1 teaspoon celtic sea salt

Dash of ground black pepper

Whisk all ingredients together. Store in an airtight glass jar or bottle for 1-3 months at room temperature.

Ingredients

1 egg

1 tablespoon vinegar (red, white, or apple cider vinegar)

1 teaspoon dijon mustard

½ teaspoon celtic sea salt

1 cup olive oil

1 tablespoon boiling water

1 ½ tablespoons of fresh organic  lemon juice 

Dash of white ground pepper

Combine egg, vinegar, dijon mustard, and salt in a food processor

Food process for 30 seconds.  While the motor is running, slowly add oil, then boiling water in a steady stream while continuing to process. Then add in lemon juice and pepper and process 30 seconds

Store in a pint-sized mason jar in the refrigerator for 7-10 days.

*Note: Make flavored mayo by adding in blanched garlic, shallot, chopped cilantro, or any other desired herb (minced) and process 30 seconds

Ingredients

1 ⅕  cup packed basil leaves (or other leafy greens such as kale, arugula, mint, mustard greens, swiss chard, etc)

3 tablespoons of finely chopped pine nuts (or other desired nuts such as pine nuts, almonds, pecans, walnuts, etc)

½ cup olive oil

½ cup parmesan cheese

½ teasp Celtic salt

¼ teasp pepper

2 tablespoons lemon juice

Blend all ingredients in a food processor until smooth.

*Note: Be creative with leafy greens!  This Pesto recipe can be a great way to “sneak” spinach and kale into a delicious pasta dinner! Almost any dark leafy green will work. Don’t be afraid to mix it up - for example, mint, basil, and pecans make a delicious, refreshing pesto for summer.  

Ingredients

1 clove minced garlic 

1 teaspoon minced ginger

2 tablespoons Braggs Liquid Aminos Soy Protein Seasoning

⅛ cup smooth creamy organic peanut butter 

⅛ cup tahini paste

1 tablespoon organic raw honey (or maple syrup)

¼  cup lime juice

¼ cup rice vinegar

1 tablespoon toasted sesame oil

⅛ teaspoon cayenne pepper (optional)

Blend all ingredients in a food processor until smooth.

Ingredients

1 cup mayonnaise (see mayonnaise recipe above)

1/2 cup organic greek yogurt

1/2 cup organic buttermilk

1 tablespoon fresh chopped dill

1 tablespoon fresh chopped parsley

1 tablespoon fresh chopped chives

½  minced shallot

2 cloves minced fresh garlic

1 tablespoon fresh chopped dill

1 teaspoon Celtic sea salt

⅛ teaspoon black pepper

2 tablespoons organic lemon juice

Wash, dry and chopp all herbs. Blend all ingredients in a food processor until smooth.

Fire Cider is apple cider vinegar and honey infused with a blend of antiseptic, antimicrobial, antibacterial, antifungal and immune-enhancing herbs, and is used for its health-enhancing properties.  The name was originally coined in the 1970’s by herbalist Rosemary Gladstar.  However, it is actually a variation of the original “Four Thieves Formula,” which evolved during the Black Plague, and was known as the “Anti-Plague Remedy”. It has been reproduced, adapted, used, and sold by thousands.

Ingredients:

3 chopped Red Onions 

2 chopped bulbs of Garlic   

4 oz chopped Ginger rhizomes

1-2 fresh chopped Cayenne, jalapeno, and/or Habanero Pepper 

6 oz chopped fresh Turmeric rhizomes

4 oz fresh ground/chopped Horseradish root

3oz fresh Thyme  leaves

1 oz crushed Coriander seeds

1oz crushed Mustard seeds

1 fresh sliced organic Lemon 

Approximately 32 Fl Oz of Organic Apple Cider Vinegar

Raw Organic Local Honey - to taste 

Preparation: Add all prepared herbs to a large ½ gallon Mason jar. Cover with Apple Cider Vinegar to fill the jar.  Store in the pantry/cabinet away from light and heat for 4 to 6 weeks.  Occasionally shake the jar to mix sediment. Strain herbs with mesh strainer and/or coffee filter.  Add honey to taste. 

Fire Cider can also be used as salad dressings, drink mixers, marinades, etc.  Enjoy!

Watch: https://www.youtube.com/watch?v=bzAFP6wd78E

Ingredients

6  unpeeled carrots, roughly chopped, all colors

3  unpeeled yellow and red onions, roughly chopped

1 whole, roughly chopped celery 

4-5 cups roughly chopped unpeeled potatoes: Red, White, Yellow, Purple, sweet potatoes & yams

5 unpeeled garlic cloves, roughly chopped

a handful of  fresh flat-leaf parsley

1 6-inch piece of kombu

4-6 whole allspice or juniper berries

2 unpeeled chopped and cored apples

8 quarts cold, filtered water

1/2 teaspoon of black peppercorns

1 teasp Celtic salt

Wash & rough chop all vegetables & ingredients and place in a 12-quart stock pot. Add water up to 2 inches below the top of the pot.  Cover and bring to a boil. Tip the lid and let simmer on low for 2-3 hours.  Strain stock using a large mesh strainer or metal colander. Add Celtic salt and pepper to taste.  Allow to cool before refrigerating or freezing

*adapted from Rebecca Katz's Magic Mineral Broth Recipe

Watch:  https://youtu.be/u7lTmvoScHU?si=3jJw2XuAdnKvfHKd

3 pounds of meat (beef, venison, bison or lamb) bones

3 pounds of meaty rib bones

2 pounds of marrow bones

1/4 cup apple cider vinegar

2-3 medium unpeeled red/yellow onions, roughly chopped

1 chopped and cored unpeeled apple

3 medium unpeeled carrots, roughly chopped (any color)

3 ribs of celery, chopped

1 piece kombu seaweed

1 bunch of fresh thyme, rosemary, and parsely

2-3 bay leaves

1 teaspoon peppercorns

4 or more quarts water

Preheat oven to 350.  Place meaty bones on a baking sheet lined with parchment paper or in a cast-iron skillet. Roast for about 30 minutes until browned.  Wash and place all other ingredients in a large stock pot or 6-quart crockpot. Bring to a simmer. Once the bones are browned, add to pot with juices from roasting. Cover and bring to a boil. Skim the froth that forms off with a spoon. Cover and simmer on the lowest heat for 24 hours. Strain stock using a large mesh strainer or metal colander. 

Add Celtic salt and pepper to taste.  Allow to cool before refrigerating or freezing.  Pick out any meat that was strained out to be stored in the refrigerator and added back to soups.  This recipe was inspired by the book Nourishing Traditions by Sally Fallon and Mary G. Enig. Bone broth supports gut and joint health because it is made by simmering the bones to extract collagen, amino acids and minerals.  It’s an incredible immunity booster and anti-aging potion. Enjoy!