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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Fresh Cabbage & Carrot Salad

RAC_8975

Ingredients:

½ medium cabbage
3 medium carrots
½ medium red onion, sliced
2 Tbs fresh parsley, minced
2 Tbs olive oil
1 Tbs apple cider vinegar
½ tsp sea salt
¼ tsp black pepper
¼ tsp coconut sugar

  • Shred the cabbage and carrots in a food processor.
  • Put into a big bowl and add all the remaining ingredients.
  • With your clean hands massage and mix the vegetables together.
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Chicken Liver Pate

Memories of liver go way back to my childhood. Liverwurst sausage that my dad loved so much, pan fried chicken livers with mushrooms, pates and many other mouth watering dishes.

It is really a shame to see liver from any animal go to waste, simply because people RAC_8250these days don’t seem to appreciate the nutritional value of it.  Liver is packed with vitamins A, D, E, K, B12 and folic acid, and minerals such as iron and copper. All of these nutrients are powerful helpers when it comes to detoxifying your body.

Ingredients:

3 Tbs grass fed butter
¼ cup tart apple, peeled, cored, and chopped
2-3 shallots, thinly sliced
½ tsp freshly grated lemon zest
8 oz raw chicken livers, well trimmed
3 Tbs brandy
1 Tbs fresh thyme
1 tsp fresh tarragon
½ cup heavy cream (from grass fed cows)
Sea salt and black pepper

  1. Melt 2 tablespoons of butter in a large skillet over low heat.  Add the apple, shallots and lemon zest. Sauté for 4 minutes or until the apples and shallots are soft.
  2. Add the liver, brandy, thyme, and tarragon – increase the heat to medium. Cook for about 5-7 min. or until the liquid evaporates and the liver is not pink inside.
  3. Transfer to a food processor fitted with a metal blade. Add the remaining 1 tablespoon of the softened butter and process until smooth.
  4. Whip the cream with a electric mixer in a large bowl on medium speed until soft peaks form. Season with salt and pepper. Raise the speed to high and beat until the peaks are almost firm but not stiff.
  5. Fold the liver pate slowly and gently into the whipped cream until well incorporated. Cover and refrigerate for at least 30 mins before serving.
  6. Enjoy on fresh sourdough bread, or sliced vegetables.
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Lentil Salad

RAC_8906

Ingredients:

1 cup dry lentils
1 bay leaf
2 cups filtered water
1 Tbs whey or lemon juice
½ cup roasted bell peppers, chopped (In summer time I use 1 cup of diced fresh cucumber instead of roasted bell peppers)
½ cup onion, chopped
2 Tbs parsley, finely chopped
1 Tbs cilantro, finely chopped
Salt and pepper to taste

For the Dressing:

1 garlic clove, crushed
2 tsp Dijon mustard
1 Tbs apple cider vinegar
3-4 Tbs olive oil

  1. Put lentils in a pot, cover with filtered water, mixed with whey or lemon juice and soak overnight or at least for 7 hours.  NOTE: If using sprouted lentils skip this step.
  2. Rinse soaked lentils, cover with fresh water, throw a bay leave in and boil for about 5-7 min. Drain in a colander.
  3. Put the lentils in a big salad bowl and add all other ingredients.
  4. To make a dressing, put all ingredients in a small bowl and whisk with a fork until emulsifies.  Pour it on the lentils and mix well.  Enjoy the salad with sea food, chicken, beef or even with eggs for breakfast.
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