Sweet Potato Hash

Ingredients: RAC_8355
1 big sweet potato,cubed
Lard from pasture raised pork (or avocado oil)
¼ tsp cumin
¼ tsp garlic powder
2 Tbsp cilantro, minced
2 Tbsp green onions, sliced
Sea salt and black pepper

1. Melt 2 tablespoons of lard in heavy skillet on medium heat. Add the sweet potatoes and fry them for about 5 minutes.
2. Add cumin, garlic powder, salt and pepper and fry for another 5 minutes or until slightly crispy. NOTE: to balance out the sweetness of the sweet potato, you have to be a little heavier on a salt then you usually would, but don’t overdo it.
3. Turn the heat off, add cilantro and green onions. Enjoy as a side dish with anything!

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Hearty Quinoa Porridge

RAC_8383(Soaked overnight)
Serves 4

Ingredients:

1 cup quinoa
2 cups filtered water
1 Tbs whey or lemon juice
2 Tbs butter
1 clove garlic, chopped (optional)
½ cup chopped onion
½ cup grated zucchini
3 slices nitrate free bacon, finely chopped
1-2 Tbs finely chopped kale
Sea salt and black pepper to taste

  • Mix quinoa, water and whey (or lemon juice) in a pot. Cover and leave on a counter top overnight.
  • In the morning drain the water and rinse quinoa in a mesh colander. Then put it back in the pot and pour filtered water just to cover. Cover and cook on a low heat for about 10 minutes or until all the water is evaporated.
  • While quinoa is cooking melt 1 Tbs butter in a skillet, add bacon, onions, zucchini and garlic.  Sauté until softened.
  • Add sautéed veggies and bacon to cooked quinoa together with chopped kale, 1 Tbs of butter, salt and pepper.
  • Enjoy!
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Zucchini Pancakes

RAC_8210

Ingredients:

¾ cup sprouted wheat or spelt flour
½ cup liquid (half milk half cream)
2 eggs
A pinch of sea salt
2 Tbs sprouted sunflower seeds
1 tsp vanilla extract
2 Tbs coconut sugar (optional)
3 medium sized zucchini
Coconut oil for frying

1. Place the flour in the bowl. Add liquid, eggs, vanilla, salt, sugar and mix everything together well.
2. Roast sunflower kernels in a dry pan and leave to cool.
3. Finely grate zucchini and add to the batter with the sunflower kernels.
4. Fry in coconut oil until they turn golden brown.
5. Enjoy with fresh fruits, maple syrup or jam.

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