This is a very nutrient dense gluten free bread, which provides high quality fat, protein and fiber, while keeping carbohydrates at a minimum. Delicious with butter, goat cheese, ham or honey. Enjoy!

Ingredients:
•1 cup /sunflower or pumpkin seeds
•½ cup /whole flax seeds
•½ cup /hazelnuts or almonds
•1 ½ cups /gluten free rolled oats
•2 Tbsp. chia seeds
•4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
•1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
•1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
•3 Tbsp. melted coconut oil or ghee
•1 ½ cups water

Directions:
In a flexible, silicone loaf pan combine all dry ingredients, stirring well. (Any loaf pan will also work, but please butter if using non-silicone). Whisk maple syrup, oil, and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it.

2. Preheat oven to 350°F / 175°C.

3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

4. Store bread in a tightly sealed container for up to five days. Freezes well too. Slice before freezing for quick and easy toast!

Thanks to www.mynewroots.org

Just in time for Football season! This is a super easy, fix it and forget it, low calorie recipe for slow roasted beef brisket that you can toss in the crockpot for game day.

You will need the following ingredients:
•1 Lean Beef Brisket
•4-6 stalks celery
•1 tablespoon garlic powder
•1 tablespoon onion powder
•1 tablespoon paprika
•¼ cup chopped onion
•5 cloves of garlic crushed and chopped
•Cayenne pepper to taste
•Chili pepper to taste
•Salt and fresh ground pepper to taste

Directions:
Combine spices in a small bowl. Rub the spice mixture into the beef on all sides. Salt the meat liberally. Place the brisket in crock pot and fill about ½ full with water. Add celery to the liquid and set crock pot on high for 30 minutes. Reduce heat to medium or low and allow brisket to slow cook for 6-8 hours. Baste and turn periodically. You may add more of the spice mixture if you wish. Enjoy with horseradish sauce.

*taken from Tanya Skye’s diet Cookbook

For this fermented salsa recipe, you’ll need the following ingredients:

•6-8 fresh tomatoes
•2- 3 green onions, chopped
•1 large size chopped jalapeno (seeded)
•6-8 cloves garlic, peeled and finely chopped or pressed
•1 bunch cilantro
•juice of 1-2 limes
•2 T. sea salt
•1/4 c. filtered water with tsp of salt (This is the brine.)

Pulse in food processor until it reaches a consistency that you enjoy. Some prefer a chunkier salsa. Place in a quart-sized, wide-mouth mason jar. Press down lightly until the juices rise up; if there is not enough liquid to cover the vegetables, add a little brine water. The top of the vegetables/liquid should be about an inch below the top of the jar. Cover with a loose jar lid OR a towel, place jar in a bowl to catch any expansion overflow and keep at room temperature in a dark and undisturbed area for about 5 days before sealing and transferring to the fridge.

A note about timing: that “5 days” is a very subjective figure. It depends on a number of factors. The temperature of your kitchen is also a factor. I like the flavor that develops at 5 days; however, you may let it ferment for up to several weeks.

How do you know when it’s done? Taste it every single day. Open it up, press the vegetables down, and give them a taste. When it tastes really good (slightly effervescent), it’s done. You’ll know it’s done when it starts to taste less salty.

I don’t know that I’d let this one go TOO long… probably better slightly fermented than sauerkraut-level fermented.

There are MANY variations with salsa, so you can experiment with a few of your favorites. Add a variety of fresh peppers, fruits, carrots, etc… You could, for example, make a Salsa Verde with substituting the tomatoes with tomatillos and addition of cucumber.