Sweet Potato Salad

3 Sweet potatoes, medium-sized, cubed 3 Eggs, hard-boiled, chopped 1 Green apple, chopped with skin on 5 Bacon strips, roughly chopped 4 Tbsp olive oil 1 Tbsp Chives, chopped 4 Tbsp Mayonnaise 2 Tbsp Lemon juice 1 Tbsp Dijon mustard To Taste: sea salt or Himalayan and...

Roasted Carrots

1 1/2 pound carrots, whole or cut into large chunks of equal size enough fat to lightly coat the bottom-the fat can be butter, coconut oil, palm oil, bacon drippings 1/8 tsp dried thyme sea salt or Himalayan salt and pepper to taste Preheat oven to 400°F. Lightly coat...

Smothered Green Beans

1 lb Green beans, fresh or frozen 1 Onion, chopped 1-2 Tbsp Butter ¼- ½ cup Water, filtered To taste – sea salt or Himalayan salt To taste – black pepper, freshly ground If using fresh green beans, snap the ends off and rinse. Add butter and chopped onion...
Avocado Soup

Avocado Soup

2 ripe Hass avocados, peeled & pitted 1 clove Garlic, chopped 2 cups Buttermilk or unsweetened kefir 4 tsp Lime juice ¼ tsp sea salt or Himalayan salt Pinch Red pepper, ground 1 ½ cup Salsa (see recipe for fermented salsa) Puree avocado and garlic in a food...

Zucchini Patties

2 medium zucchini 1 Tbsp sea salt or Himalayan salt ½ cup cheese, your favorite, but I’ve used mozzarella, parmesan, and feta 2 eggs ½ tsp thyme 1-2 Tbsp butter Wash the zucchini well, and then grate using a food grater. Put the grated zucchini in a mixing bowl,...

Broccoli Balls

1 lb Broccoli florets, fresh or frozen, steamed and drained 3/4 cup rice flour 1 1/2 cup Cheddar cheese, shredded 3 Eggs To taste – Seasoning-garlic powder, onion powder, basil, oregano Preheat oven to 425F and line a baking sheet with parchment paper. Add...