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Holiday Salsa

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  INGREDIENTS 


  • 12 oz. bag fresh cranberries 
  • 2-3 small jalapeno peppers chopped, seeds and stems removed
  • ¼ cup green onion chopped into
  • ¼ in. pieces ¼ cup fresh cilantro, finely chopped 
  • 2 Tablespoons fresh ginger, peeled and finely chopped
  • 2 Tablespoons fresh lemon juice
  • ½ cup fresh unsweetened apple juice Combine cranberries, peppers, onion, cilantro, ginger, and lemon juice in a food processor.  
  • Choose the setting to combine ingredients until all are chopped well.  While processing, slowly add lemon and apple juice.  Once the salsa is the consistency you prefer, serve in a chilled bowl.      

Nutty Goodness

Nutty Goodness

  INGREDIENTS 


  •  1 cup each: raw walnuts, pecans, and almonds 
  • 3 Tablespoons extra virgin olive oil 
  • 2 Tablespoons each: dried rosemary, parsley, and sage 
  • 2 teaspoons ground red pepper   


  • Preheat oven to 275 degrees. 
  • In a medium sized bowl, combine nuts with olive oil, mixing to evenly coat nuts.


  •   In a separate bowl, combine rosemary, parsley, sage, and pepper. Add spice mixture to nuts and stir gently until nuts are evenly coated. 


  • Spread nuts onto a nonstick baking sheet, 1 layer deep.  Bake for 10 minutes, stirring 2 or 3 times during baking process.  Let cool before serving.     

Slow Cooked Pork Ribs & Roots

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  INGREDIENTS 


  •  2-3 lbs. pork ribs
  •  4 cloves garlic, pressed 
  • 1 large white onion, cut into half-moon slices 
  • 3-4 turnips, cut into large-bite chunks 
  • 3-4 carrots, cut into large-bite chunks 1 tbsp allspice 
  • 2 cans diced tomatoes (BPA-free, no-salt added) 
  • ¼ cup white wine vinegar Freshly milled black pepper 
  • 1. Cut the rib rack into pieces of 2-3 ribs each.  
  • 2. Bring a nonstick pan to medium heat and cook the ribs about 5-10 minutes per side until they brown slightly. 
  • 3. In the slow cooker, combine the tomatoes, vinegar, allspice, garlic, and onions. Stir in the browned ribs. Cook on high for about 4 hours or low for about 6 hours.  
  • 4. During the last hour (on high setting) or the last 1½ hours (on low setting), stir in the carrots and turnips. 
  • 5. When the ribs are very tender, they’re done. You should be able to slip the bones away from the meat with very little resistance.     

Delicious Fish

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 INGREDIENTS



  • 1 cup coconut oil, melted
  • Juice from ½ freshly squeezed Meyer lemon
  • 1 1⁄2 tablespoons honey
  • 1” fresh ginger root
  • 3⁄4 teaspoon paprika*
  • 1⁄2-1 teaspoon fresh ground black pepper*
  • 1 pinch crushed red chili flakes*
  • 6 garlic cloves
  • 4 scallions, finely chopped



INSTRUCTIONS

1. Combine all but scallions in food processor2. Whiz to combine until uniform consistency is reached

3. Allow cool to room temperature then spread onto flesh side of skin-on wild fish

4. Place in bowl and allow to rest for 30 minutes prior to cooking in grill basket

5. Scatter scallions on top and enjoy! 

Savory Meat

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 INGREDIENTS



  • Juice from two freshly squeezed limes
  • 3 Tablespoons duck fat
  • 1 Tablespoon lemon juice, preferably fresh squeezed
  • 1 teaspoon fresh ground black pepper*
  • 1 teaspoon cumin
  • 4 cloves fresh garlic
  • 1 Tablespoon Hungarian paprika*
  • 2 shallots
  • 1 teaspoon thyme


 

INSTRUCTIONS

1. Combine all ingredients in food processor and combine until a uniform consistency is reached.

2. Spread throughout over grass fed meat of your choosing, cover, and allow to marinate 12 – 24 hours.

3. Be sure to bring to room temperature by removing from the fridge 30 minutes prior to cooking time; cooking proteins that are too cold will result in uneven cooking.

A Little Bit of Sweetness

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INGREDIENTS


  • 1 navel orange, juiced, plus one teaspoon zest
  • 1 cup coconut oil, melted
  • 1 Tablespoon fresh oregano
  • Juice from one freshly squeezed lime
  • 1 jalapeno fresh, seeds removed*
  • 2 garlic cloves
  • 1/2 cup fresh cilantro leaves




INSTRUCTIONS

1. Combine all ingredients in food processor and combine until a uniform consistency is reached.


2. Spread throughout over grass fed meat of your choosing, cover, and allow to marinate 12 – 24 hours. Also works well with pasture raised pork.


3. Bring to room temperature before cooking.