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Inflammation Reducing Raw Salmon Carpaccio

Meat in general is something to avoid. Most commonly avoided because of the animal rights sentiment. But in our world of healing from auto-immune disorders and heavy inflammation, avoiding meat is a huge part of it. Tough to digest and the obstacles in the way of getting clean versions of it make it nearly impossible to add to our recipes for optimal success. 

With this dish we've gone for the healthiest form of salmon and pounded it out and covered it with a sweet citrus vinaigrette. The salmon not only provides heart healthy omega vitamins but a delicious flavor when combined with our homemade dressing. 

Ingredients:

4 oz Salmon

Nutritious Citrus Mustard Vinaigrette

½ Lemon Juice

½ tsp Organic Maple Syrup

½ tsp Organic Mustard (refer to mustard episode for clean mustard)

4 tbsp Olive Oil

Ground Pepper to taste

Garnish with

1 small Shallot, minced or thinly sliced

Sprinkled with Watercress leaves

1 sliced Yellow Cherry Tomato

2 strips of Chives or Scallions

Instructions:

Gently pound salmon (or thinly sliced for your comfort) between two plastic wrap on cutting board with the back of a saute pan.

When thin and roughly in the shape of the plate you are going to use, remove one sheet of plastic

Coat serving plate with a thin layer of olive oil

Place onto plate with olive oil while removing the other sheet of plastic

Set to side

Nutritious Citrus Mustard Vinaigrette

Combine all in a small bowl

Whisk together to emulsify.

Lastly...

Once the salmon has been placed on the plate

Your vinaigrette has been whisked

Then, Lightly brush the vinaigrette over the salmon

Garnish with remaining ingredients

Nutrition Gained:

The omega vitamins in salmon help promote against fighting inflammation in the heart and other parts of the body. The dressing adds antioxidants to help fight free radicals and heal inflammation associated with them.

What We Avoided:

We avoided common farm raised and poor quality fish that often times contains more harmful elements then its natural nutrients intended. It's really important to know where your fish is coming from. Often times, imported fish comes from countries with no regulations. Which means, fair game for whatever practices produce the best results. A element we try to avoid in this process of healing and staying healthy. 

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Healthy Fiber, Walnut Ginger Protein Balls

Over-consumption is the biggest enemy with a nutrient packed treat as delicious as these walnut ginger protein balls. Healthy digestible protein and antioxidants suitable for your post-workout snack, a hiking revival, or a part of the survival kit for a long day in the car. This recipe is easy to make, covers the raw foods recommendations and, again, taste devilishly good. 

I didn't want to, but I can't hold this from you. Paired with a cold glass of my Homemade Cashew Milk is, in my opinion, the most optimal way of consuming this delectable treat. Consume responsibly... if you can!!

Ingredients:

1 cup Walnuts

6 Dates

1 tsp Maple Syrup

¼ cup Raw Unsweetened Coconut Chips

1 tbsp Hemp Seed Hearts

1 tsp Cinnamon

1 tbsp Ginger, chopped

Instructions:

Soak walnuts over night

Blend in food processor (or blender) Walnuts until small pieces

Add dates and maple syrup

Add coconut

Add ginger

Place into mixing bowl with 2 tbsp almond butter, hemp seeds and cinnamon

Hand mix and roll into 10 snack balls

Recommended Serving: 2-3 at a time, to avoid the very common and easy to do mistake... over consumption

Nutrition Gained:

The nuts offer healthy omega vitamins. Lower and more natural sugar helps regulate blood sugar levels associated with inflammation. The cinnamon and ginger offer powerful antioxidants to boost metabolism and regulate blood flow. The hemp seed hearts offer protein and healthy digestible fiber to make processing this blend easier on the gut.

What We Avoided:

Processed sugar and the havoc it creates on our gut and other parts of the body. Processed ingredients common in snacks like this that bind it together and preserve the shelf life. By going organic and blending ingredients that support one another we eliminated dead, nutrition depriving ingredients common to this type of treat. 

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Vitamin Loaded Garlic & Chive Sweet Potato Fries

In our Ketchup episode, we sorted out the harmful ingredients and made my simple change for the best Ketchup options. Now it's time to put it to the test and pair America's favorite condiment with my nutrition packed garlic and chive sweet potato fries. 

A good sweet potato fry is deliciously crunchy, but not overly fried, and offers a hint of bite to match its sweet nutritious taste. That's exactly what this Crohn's and immune disorder friendly snack provides, with the additions of chives and garlic. It's a simple recipe that's loaded with nutrition providing benefits. 

Ingredients:

Sweet Potato

Ghee

5-8 Garlic, cloves

½ cup Chives (or Green Onion)

Ground Black Pepper to taste

Pink Himalayan Salt to taste

Instructions:

Peel sweet potato

Use a mandolin or slicer to cut approximately ¼ inch strips then cross cut into thin ¼ inch thick strips.

Heat enough ghee to cover a thin layer of the pan (ghee should be hot, but not smoking).

Add sweet potatoes and fry until golden (roughly 2 minutes depending on heat).

Remove fries and place into a paper towel lined bowl

Add salt and pepper

Allow grease to drip

Plate and top with fresh raw garlic and chives

Nutrition Gained:

The sweet potato fries provide a delicious amount of Vitamin A and C, which promote a healthy immune system. Adding raw garlic to the diet provides powerful antioxidants that help build your immune system and give the body a good blend of prebiotics. Perfect for times of vulnerability like a cold or flu.

What We Avoided:

Fatty oils associated with most fried foods and the harmful preservatives included when the recipes are not made from fresh, whole ingredients. Also, when going other then organic we're exposed to synthetic fertilizers and other unnatural ingredients.

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Omega Rich, Tuna Avocado Dip

The healthy Omega's pool isn't huge but the items we choose are great sources. Mix that with a healthy digestible fiber blend and you have a recipe geared toward reducing inflammation in key parts of the body. Plus, this versatile side pairs well with our flatbread or a side of cut veggies. It's hearty enough for a main dish and creamy enough as an appetizer. Plus, the balance of nutrients works together to fight common diseases associated with inflammation. 

 

Ingredients:

2 Ripe Avocados

1 tbsp Black Beans, soaked or pressure cooked

½ tsp Cayenne Pepper

3 Garlic Cloves

½ tsp Garlic Powder

¼ cup Onions, Minced

¼ cup Fermented Sauerkraut

½ cup Albacore Tuna, canned & mercury tested

1/8th cup Micro Greens, finely chopped

½ tbstp Black Pepper

½ tsp Ground Turmeric

Pinch of Pink Himalayan Salt

1 Lime, juiced (or 1 medium Lemon)

Topped at end

⅛ cup green onion

1 tsp hemp seed hearts

Garnish

¼ cup sprouts

3-5 watercress leaves

Instructions:

Mash avocados and add main ingredients

Gently mix ingredients

Cover and place in fridge for 15-20 minutes.

Enjoy as a dip with our Homemade Plantain Chips, tortilla chips or on top of our healthy fiber Chickpea Flatbread recipes.

Nutrition Gained:

By going with mercury and metal tested canned albacore tuna that's packed in natural juices allows us to control as many elements as possible in a seafood world that can be a bit misleading. Meat causes inflammation and avoiding it as much as possible is vital, but adding small portions of omega rich meat to your diet offers the right benefit to balancing the body with proper nutrition. 

What We Avoided: 

By mixing a variety of ingredients that all play together to form a balanced meal we've avoided the common elements that hinder the digestion process like high unhealthy fat contents, sodium and added unwanted ingredients. Going organic and whole protects us from synthetic fertilizers, pesticides and other ingredients added to processed foods to preserve, color and bind them that wreak havoc in our gut and digestive system resulting in a weaker more inflamed body.

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Healthy Digestion Promoting Chickpea Flatbread

One of the hardest things to fight has been the avoidance of bread. It's one of the oldest foods since the beginning of humanity. We love it, I love it. We just cant tolerate most of it anymore. Our bodies have weakened and the quality has as well. But that's why these recipes have been formed. To bring it back, both quality and nutrition. So, here we have a tasty flatbread that serves as not only healthy digestible fiber but a base to any spice and flavor flatbread you'd like to have paired with your favorite sides and entrees. Add cinnamon and sweets to make it a breakfast item or garlic and spices for a base to your favorite dip. 

Ingredients:

½ cup Chickpea Flour (or coconut flour)

2 tbsp Psyllium Husk Powder (make sure it’s in powder form)

⅓ cup Coconut Oil

½ teaspoon Pink Himalayan Salt

¼ teaspoon Organic Baking Soda

½ teaspoon Cream of Tartar

1 cup boiling Purified Water

*Spices to taste- Cinnamon for sweet, Garlic Powder for bite and so on. The good thing is you can get creative with this base

Instructions:

Whisk together dry ingredients.

Add coconut oil and blend until smooth (almost like a nut butter)

Add boiling water, a quarter cup at a time until dough forms

Divide into 4-6 balls

Cover with parchment paper or plastic wrap and flatten. Forming flat circles.

Place on DRY (very important, the oil in the flatbread is enough to coat the pan)

Cook 2-3 minutes on medium heat until golden brown

Let cool and cut into pieces for dips, like our Tuna Avocado dip recipe.

Nutrition Gained:

The psyllium husk creates a gel in your gut that grabs as much bad as it can on it's way through to promote healthier digestion of the other key nutrients and foods in the entree. The blend of omega's, probiotics and prebiotics all work together to calm inflammation and build better bacteria.

What We Avoided:

Common in breads is gluten and other highly processed, unnatural ingredients that cause inflammation and an imbalance in the body. As well as using all organic ingredients to avoid synthetic fertilizers. 

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Antibacterial, Fiber Rich Carrot “Won Ton” Fries

This recipe is a great replacement for traditional won tons or even as a shoestring fries replacement. Carrots are a staple food in the inflammation healing approach and finding a delicious unique way of enjoying them while cleaning up another common recipe. 

Ingredients:

1 Carrot (or two carrots or even a blend of colors of carrots, purple and orange containing the most nutrients)

Ghee

Instructions:

Heat frying pan, medium heat, with thin layer of ghee (be sure that the temperature isn’t too hot to cause the ghee to smoke)

Use peeler to shave thin strips of carrot

Place strips into pan until slightly golden

Hand dry on paper towel

Top on a Entree like our Body Cleansing Citrus Carrot Salad or paired with our Omega Rich Salmon Burger

Nutrition Gained:

Carrots are loaded with the antioxidant, beta carotene. That uses its properties to fight off free radicals and heal inflammation caused by them. The ghee used to fry the carrots in is a nutrient rich replacement that offers fat soluble vitamins and aids people with absorption problems, like Crohn's, IBS and Colitis sufferers. 

What We Avoided:

By replacing won tons or fries with nutritious foods like carrots you also avoid harmful immune system inhibitors associated with fried foods and bad fat filled oils. Your missing out on gut irritating starches and added unnecessary ingredients that obstruct the natural digestion process.

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Potassium Replenishing Plantain Chips

It's very much like a banana but very different. Plantains are packed with nutrition and used for a number of tasty snacks recipes. Following our focus of variety and not over consuming one item, throwing in plantains in their green state as chips allows you to enjoy the nutritious treat before it's turned into its ripe sugar state. So, chop 'em up and toss them in some high-quality oil for a delicious snack!

 

Ingredients:

1 Plantain, green

1 tbsp Pink Himalayan Salt

1 tbsp Garlic Powder

Coconut Oil, for frying

Instructions:

Cut off ends of plantains and carefully slice down the middle of the outer peel (Be careful to not slice deeper than the peel and peel outer shell off, just as you would a banana)

Use a mandolin (or knife) and slice into thin slivers.

Heat pan on high and add enough coconut oil to cover plantain slices

Place plantains separately a few at a time and keep pushing them in the oil (to prevent sticking together)

Fry until lightly golden brown.

Place cooked plantains on a towel lined plate and while dripping, immediately add salt and pepper. (Note: it’s much easier to do both if you have a salt assistant)

After cooled toss into a bowl and enjoy!

Forms a great appetizer with our Tuna Avocado dip or our Guacamole.

Nutrition Gained:

One problem with having a disease that constantly flushes out your body is that you become nutrient deficient and risk being anemic. Consuming foods high in potassium help regulate sodium levels and calm muscle spasms in the gut and abdomen. Be sure to add variety and not over consume from one source like bananas. Each food has a variety of nutrition that balance with the potassium. So including bananas, coconut and plantains in variety not only keeps potassium levels at healthy amounts but it provides balanced nutrition in other areas as well. 

What We Avoided:

Using coconut oil, we avoided the highly processed, high fat/low quality oils commonly used with fried foods. We've also avoided preservatives added to pre-packaged foods and the heavy starches associated with other types of foods used to make chips. 

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Heart Healthy Beet Chips

The goal is to get as much variety as possible and delicious recipes built around the healthiest things. Beets are an often-misunderstood vegetable and it's time to find the love for them. They protect your heart by lowering your cholesterol. With this chip recipe they offer a hearty flavor perfect for any smooth dips like my Tuna Avocado dip or the crunch to my Cauliflower Mash recipe.

Tuna Avocado dip or the crunch to my Cauliflower Mash recipe.

 

Ingredients:

1 Golden Beet, thinly sliced (with mandolin)

1 Red Beet, thinly sliced (with mandolin)

Ghee

Pinch of Pink Himalayan Salt

Instructions:

Place ghee in small pot, enough to cover the chips, and turn heat just above medium

Place golden beets in ghee and slowly fry until slightly golden, turning every so often.

I suggest frying them in two batches.  

Place red beets in ghee and slowly fry until golden brown, turning every so often

Again, I suggest frying both in two batches.

Place towel lined plate and season with pinch of pink himalayan salt

Nutrition Gained:

Beets provide powerful fiber that aids in lowering cholesterol. Potassium for better heart health and lowering cholesterol. And the golden beets give a healthy dose of calcium to the diet. Altogether, combine for a recipe of inflammation fighting success. As well as soothing the digestive tract to allow better nutrient absorption. 

What We Avoided:

We went organic and avoided harmful synthetic fertilizers and chemicals. We got them from a local farmers market to get them as fresh as possible. Instead of using oils that irritate the stomach lining we replaced them with gut friendly ones.

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Nutrition Balanced Nicoise Salad

This dish has been inspired from an old French staple entree. With the blend of greens, omegas, raw ingredients and probiotics, we get a good easy balance for the stomach to break down. Add that with the deliciously paired dressing and our warm Flatbread recipe, and you get a tasty surprise appetizer or entree. 

Ingredients:

1 cup Green Beans, cooked

1 Egg, hard boiled

5 Kalamata Olives

3 Cherry Tomatoes, cut in half

1 Fermented Pickle

¼ Avocado

1 cup Spinach (or any of our lettuces)

½ can of canned Tuna

Detoxifying Apple Cider Vinaigrette Dressing

1 tsp Apple Cider VInegar

2 tbsp Olive Oil

¼ Lemon, juiced

Pink Himalayan Salt and Ground Black Pepper to taste

Instructions:

Boil green beans in salted water until tender

Plate ingredients on a bed of spinach

Strain green beans and plate

Whisk vinaigrette ingredients together until it emulsifies

Serve in cup for optimal dipping or toss all ingredients together for optimal coating

Nutrition Gained:

This salad offers omegas, probiotics, phytonutrients and many more, help your body in the fight against inflammation and building healthier bacteria to protect itself. The dressing promotes antioxidant support against body damaging free radicals that expose us to cancers and disease. And the canned, mercury/heavy metal tested Albacore tuna gives us a great source of healthy omega vitamins. 

What We Avoided:

We've avoided heavy metals, common bad fats and extra substances associated with farm raised fish. By going organic we're not exposing ourselves to synthetic fertilizers and growing practices that produce low quality ingredients which cause inflammation and irritants in our body. 

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Digestion Returning Dip w/Gut Regulating Plantain Chips

Mmmmm mmmm this is a tasty treat, for any type of game day spread. Simple to make and loaded with prebiotics and digestive friendly ingredients. The plantains offer a sweet and salty mix to go with the smooth nutritious dip.

Ingredients:

Tuna Avocado Dip

2 Ripe Avocados

1 tbsp Black Beans

½ tsp Cayenne Pepper

3 Garlic Cloves

½ tsp Garlic Powder

¼ cup Onions, minced

¼ cup Fermented Sauerkraut

½ cup Tuna, canned & mercury tested

1/8th cup Micro greens, finely chopped

½ tbsp Black Pepper

½ tsp Ground Turmeric

Pinch of Pink Himalayan Salt

1 Lime, juiced (or 1 medium Lemon)

Plantain Chips

1 Plantain, green

1 tbsp Pink Himalayan Salt

1 tbsp Garlic Powder

Coconut Oil, for frying

Instructions:

Tuna Avocado Dip

Mash avocados and add main ingredients.

Gently mix ingredients, cover and place in fridge for 15-20 minutes to cool as you make the plantain chips.

Plantain Chips

Cut off ends of plantains and carefully slice down the middle of the outer peel. Be careful to not slice deeper than the peel and peel outer shell off, just as you would a banana.

Use a mandolin (or knife, but much harder) and slice into thin slivers.

Heat pan on high and add enough coconut oil to cover plantain slices

Place plantains a few at a time and keep pushing them in the oil, to prevent sticking together, into Oil and cook until lightly golden brown.

Place cooked plantains on a towel lined plate and while dripping, immediately add salt and pepper. (Note: it’s much easier to do both if you have a salt assistant)

After cooled toss into a bowl and enjoy!

Total time: 20-25 minutes

Nutrition Gained:

Avocados, garlic and onions are staple prebiotic foods in this process. They help fight inflammation and support probiotics in building good bacteria. Plantains are rich in nutrients, including healthy digestible fiber. The spices all add antioxidants and elements that help our metabolism and the breaking down of nutrients. 

What We Avoided:

Common artificial flavors, preservatives and added ingredients commonly included with dips and chips to maintain taste, freshness and color. Which in turn, disrupt our natural progression of digestion and cause our system to overwork, resulting in inflammation and being susceptable to disease. 

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Immune System Friendly Loaded Nachos

Loaded nachos has always been a inflammation nightmare. We've simply removed the nightmare and centered around maintaining the nachos we want and getting the nutrition we need. All the ingredients have been finely crafted and combined to make the perfect nacho platter while we heal our auto-immune disorders and inflammation. 

Ingredients:

Homemade Corn Tortilla Chips

Homemade Refried Beans

Homemade Guacamole

Homemade Tomatillo Salsa

¼ - ½ cup Fermented Sauerkraut

1 Tomato

¼ Green Pepper, chopped

1 medium Onion, chopped

½-1 Jalapeno Pepper, minced or rough chop

2 tbsp Goat Cheese, no milk or rennet or no go

Cilantro, as much as you like

Corn Tortilla Chips

8-10 Organic Corn Tortillas (corn, lime, water)

Coconut Oil

Pink Himalayan Salt to taste

Refried Beans

2 cups Pinto Beans, soaked & strained (or 1 can organic)

1 dab Ghee (or Olive Oil), to coat the pan

½ medium Onion, diced

3 cloves Garlic

¾ cup Purified Water

½ scoop Bone Broth Protein

1 tsp Cayenne Pepper

1 tsp Turmeric

Pink Himalayan Salt and Fresh Black Pepper to taste

Guacamole

2-3 ripe Avocados, medium

⅓ cup Onions, diced

⅓ cup Tomato, diced

4-6 cloves Garlic

2 Limes, juiced

3-5 thin Jalapeno slices, diced

1 tsp Turmeric

1 tsp Cayenne

Pink Himalayan Salt and Fresh Ground Pepper to taste

Tomatillo Salsa

8-10 Tomatillos

4-5 Green Chilis, (or Anaheim chilis, or one of the common other names)

2 Serano Peppers

1 clove Garlic, no skin

Pinch Pink Himalayan Sea Salt

Instructions:

Corn Tortilla Chips

Heat pot to medium heat and add enough oil to cover the tortillas

Once the oil is hot enough, add a layer of chips and let cook for 1-2 minutes

Rotate chips to check firmness and cook for 1-2 more minutes

When chips are lightly golden to slightly brown remove from oil

Place in a towel lined bowl and season to taste

Refried Beans

Soak organic pinto beans overnight (or at least 3-4 hours) straining and replacing with purified water occasionally

Place saute pan on medium heat burner and add ghee

Add onions and let cook for 2-3 minutes

Stir in garlic and spices, and let cook for 1-2 minutes more

Mix in beans and bone broth and ingredients until fully mixed

Let cook for together for 5 minutes

Once soft, turn off heat and mash beans until desired texture

Salt and pepper to taste

Guacamole

Mash avocados

Add onion, garlic and spices and mix together

Add remaining ingredients and lightly fold to mix

Squeeze in two limes and gently mix until liquid is gone

Garnish and serve

Tomatillo Salsa

Preheat grill to medium heat

Place all ingredients, but the garlic, on the grill and shut lid

Rotate when sides blacken. Not too black but definitely some black

After first rotation, add garlic to grill and let cook until darker golden brown

Once everything is soft and juicy, add to processor or blender

Add a pinch of salt

Mix ingredients for 1-2 minutes, or until a smooth salsa forms

Store in mason jar for a week or even more if it isn’t 86’d by then

*NOTE: This recipe will make roughly 64oz of salsa

Nutrition Gained:

Going raw is essential in this process. So a majority of our recipes, like this one, aim to have at least 50% of the meal raw. Doing so allows the food to keep vital enzymes that team with your gut in aiding the breaking down process to bring out the other nutrition. The vegetables are not only probiotic and prebiotic rich, they also promote healthy digestion, which is always the goal.

What We Avoided:

We avoided everything about about traditional nachos. Even down to the tortillas which are fried in harmful oils that trigger immune responses. Going organic avoids synthetic fertilizers. Removing dairy eliminates the highly processed and added ingredient gut destroying agents. Skipping on the meat allows the body to spend positive time breaking down the great ingredients, instead of negative time trying to figure out what to do with the meat that's so tough on the stomach.

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Immune Assisting Perfect Party Dips and Chips Platter

How could we make all these delicious dips and not combine them for a easy party platter? Well, we did. The common choices are now clean and body boosting friendly. The flavor is packed, the time to prepare is minimal and the benefits are substantial. You'll look like a pro at your next tailgate or social gathering and nobody will know how easy it was. Just how great it tasted!

Ingredients:

Homemade Corn Tortilla Chips

Homemade Refried Beans

Homemade Guacamole

Homemade Tomatillo Salsa

Corn Tortilla Chips

8-10 Organic Corn Tortillas (corn, lime, water)

Coconut Oil

Pink Himalayan Salt to taste

Refried Beans

2 cups Pinto Beans, soaked & strained (or 1 can organic)

1 dab Ghee (or Olive Oil), to coat the pan

½ medium Onion, diced

3 cloves Garlic

¾ cup Purified Water

½ scoop Bone Broth Protein

1 tsp Cayenne Pepper

1 tsp Turmeric

Pink Himalayan Salt and Fresh Black Pepper to taste

Guacamole

2-3 ripe Avocados, medium

⅓ cup Onions, diced

⅓ cup Tomato, diced

4-6 cloves Garlic

2 Limes, juiced

3-5 thin Jalapeno slices, diced

1 tsp Turmeric

1 tsp Cayenne

Pink Himalayan Salt and Fresh Ground Pepper to taste

Tomatillo Salsa

8-10 Tomatillos

4-5 Green Chilis, (or Anaheim chilis, or one of the common other names)

2 Serano Peppers

1 clove Garlic, no skin

Pinch Pink Himalayan Sea Salt

Instructions:

Corn Tortilla Chips

Heat pot to medium heat and add enough oil to cover the tortillas

Once the oil is hot enough, add a layer of chips and let cook for 1-2 minutes

Rotate chips to check firmness and cook for 1-2 more minutes

When chips are lightly golden to slightly brown remove from oil

Place in a towel lined bowl and season to taste

Refried Beans

Soak organic pinto beans overnight (or at least 3-4 hours) straining and replacing with purified water occasionally

Place saute pan on medium heat burner and add ghee

Add onions and let cook for 2-3 minutes

Stir in garlic and spices, and let cook for 1-2 minutes more

Mix in beans and bone broth and ingredients until fully mixed

Let cook for together for 5 minutes

Once soft, turn off heat and mash beans until desired texture

Salt and pepper to taste

Guacamole

Mash avocados

Add onion, garlic and spices and mix together

Add remaining ingredients and lightly fold to mix

Squeeze in two limes and gently mix until liquid is gone

Garnish and serve

Tomatillo Salsa

Preheat grill to medium heat

Place all ingredients, but the garlic, on the grill and shut lid

Rotate when sides blacken. Not too black but definitely some black

After first rotation, add garlic to grill and let cook until darker golden brown

Once everything is soft and juicy, add to processor or blender

Add a pinch of salt

Mix ingredients for 1-2 minutes, or until a smooth salsa forms

Store in mason jar for a week or even more if it isn’t 86’d by then

*NOTE: This recipe will make roughly 64oz of salsa

Nutrition Gained:

With going organic our digestion is able to focus more on the nutrients ingested. With these blend of dips we are incorporating healthy fiber that works as a blocker and soother in the gut and digestive tract. We made a salsa that provides powerful antioxidants. The guacamole is a mix of prebiotics, protein and healthy oils that assist in providing a healthy enviornment for gut bacteria to build and do their work.

What We Avoided:

We avoided harmful oils used in frying that cause immune system responses and inflammation. We skipped out on dairy and other preservatives, additives and "natural flavors". All of which cause gut and digestion issues associated with auto-immune disease. 

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PROBIOTIC GOOD BACTERIA BUILDING FERMENTED PICKLES

Pickles are delicious, they are versatile and they provide key bacteria that's essential in the process of building a stronger immune system to fight and heal damage from bad bacteria.

Fermenting pickles and other vegetables are extremely easy to do and the tangy bite offers a perfect flavor to many dips, sandwiches and traditional recipes from a wide range of cultures.

Ingredients:

1 64oz Wide Mouth Mason Jar

4-6 Fresh Organic Pickling Cucumbers, Whole or cut the ends and slice into spears. Either works. Be sure to scrub beforehand.

5 cups Purified Water

5 tbsp Pink Himalayan Sea Salt

3 cloves Organic Garlic, crushed

3-4 sprigs Fresh Dill

3 tsp Black Peppercorns

½ tsp Dill Seeds

2 tsp Pickling Spice

Instructions:

Scrub cucumbers

Leave whole or slice ends and slice into spears

Stuff cucumbers lengthwise into jar

Combine water, salt and spices in a pot and bring to boil

Turn off immediately as water starts to boil and set aside until room room temperature

This will bring out the flavors more and create a tastier brine

Pour brine into jar

Press cucumbers making sure they are completely submerged, or mold will spoil and the batch will ruin

You can press them down with a shot glass, small sauce cup or wedge the pickles to hold them down

Add enough brine leaving 1 inch from top of jar to allow for the gases to escape

Tighten lid and place in a cool shaded indoor location, roughly 75 degrees

Every day or two gently open jar slightly to “burp” it and release the gases

Allow to ferment at minimum 7-10 days and up to two months

Before or right after opening, place in refrigerator for a few hours to chill (this will allow the pickles to stiffen up and become crunchier)

Store for up to a couple months

Enjoy!

Nutrition Gained:

The probiotics in fermented foods offers a powerful amount of Lactobacillus (lactic acid bacteria). It is this bacteria that aids in gut health and fighting off many invading harmful bacteria. 

What We Avoided:

By switching from non-fermented to homemade fermented pickles we avoided harmful processing practices that add artificial colors and flavors, lab made chemicals and substances and an unhealthy amount of sodium and other low quality ingredients. All of which attack and expose different parts of the body. Therefore, you are not only missing out on building beneficial bacteria, you're adding the harmful contributors the beneficial bacteria fights within the system. 

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