I love soups and stews. With this recipe the butternut squash melts into the stock yielding a delectable thick stock. Enjoy! Ingredients: 1 large chicken breast, bone-in, skin on (approx. 2 lbs.) 3 peppercorns Few sprigs of fresh herbs (thyme, rosemary, oregano) 1 Any combination of the following depending on what you have on hand:
2 cups organic almond flour 2-3 T whey or brine from a ferment (I used the brine from my fermented lemons) Zest of 1 lemon 2 T butter, ghee, coconut oil, or lard ¼ t sea salt 1 whole egg or flax egg1 Approx. ½” fresh grated ginger 2 t ground cinnamon 1 smidgen nutmeg
2-3 T animal fat (I save the extra fat whenever I cook meat, whether it’s the fat that rises to the top of the stock or broth once it’s cooled, or the fat in the pan from cooking something such as pork belly.) 3-4 cloves garlic, chopped 1 lb GAPS and RESTART approved* sausage, cut
4-5 Peppercorns 5 oz baby spinach 1 medium onion, chopped 250 g mushrooms, chopped 1 green bell pepper, chopped (opt) 4 chicken thighs, bone-in 2 t dry oregano 1 t sea salt, coarse or fine 2 T white wine Enough water to cover veggies Toss peppercorns in crock. Layer spinach, mushroom, onion, and bell pepper.
2 small-medium turkey wings (or 1 large, approx. 2.5-3 lbs total) Choice of fresh herbs such as rosemary, thyme, oregano, sage, lavender 1-2 t mineral salt 6 peppercorns 1 T raw apple cider vinegar or white wine 1 bunch greens your choice (collards, kale, chard, spinach), sliced ½ medium head cabbage, sliced 1 large onion,
Organ meats are the most nutrient dense part of the animal. Yet, most people don’t value these prize parts and have difficulty incorporating them into their diet. Are you one of those folks? Here’s a great recipe to begin doing so. It’s delicious, nutritious, and no one will know they are eating organ meats. Chicken
Whole Roasted Beef Shank Author: Demetra Overton Prep time: 5 mins Cook time: 6 hours Total time: 6 hours 5 mins Serves: 8 servings Ingredients 1 whole beef shank about 9-10 pounds (mine came from Polyface Farm) 1 tablespoon coarse salt ½ teaspoon fresh cracked black pepper ¼ teaspoon fennel seeds ½ teaspoon rosemary ½ teaspoon chopped garlic ¼ teaspoon