Category: Recipes

The Doc’s Shaved Brussels Sprouts* Salad Edited from Chowhound.com Serves 2   For the salad: ½ bag shaved Brussels sprouts 2 to 3 hearts of palm, sliced ⅓ cup pine nuts       For the dressing: (enough for 2-3 uses) ¼ cup fresh lemon juice (about 1 lemon) ¾ cup olive oil ½ to…

Adapted from Cooking From Scratch from PCC Community Markets Makes 4 Servings   Ingredients: 4 cups baby arugula (about 4 ounces)                 4 tablespoons pine nuts, toasted 1 clove garlic 1 tablespoon freshly squeezed lemon juice ½ ounce (3 tablespoons) grated Pecorino Romano sheep cheese ¼ cup extra-virgin olive oil Sea salt and ground pepper 1…

From  https://www.wholesomeyum.com/recipes/4-ingredient-sugar-free-low-carb-cranberry-sauce-paleo-gluten-free/ Makes 1 ½ cup   12 ounces fresh cranberries 1 cup powdered erythritol (recommend Swerve brand) ¾ cup filtered water 1 teaspoon orange zest ½ teaspoon vanilla extract   1. Combine the cranberries, water, erythritol, and orange zest in a medium saucepan. Bring to a boil, then reduce heat and simmer for 10-15…

By Nancy Mehlert It is always nice to be able to recommend new products that might simplify life, help children (small or big) eat better, or make things taste more like childhood memories. While nothing is perfect, these are reasonable for occasional use.  They are Non-GMO and made by companies that seem transparent.  They do…

Ingredients: 2 cups quinoa 4 cups, chicken or vegetable stock 1 onion, chopped 2 cloves garlic, minced 2 lbs ground lamb 1 red bell pepper, chopped 1 tablespoon Baharat Spice Mix* 1 tablespoon turmeric ½ teaspoon sea salt   Instructions: 1. Combine the quinoa and stock and cook according to instructions until done. (Cauliflower rice…

Nutty Pie Crust Makes one 9 inch bottom pie crust        1 ⅓ cups ground nuts (pecans, walnuts, almonds, and/or macadamia nuts) ⅔ cup ground golden flaxseeds 6 tablespoons butter, melted and cooled   Directions: 1. In a large bowl, stir together the nuts, flaxseeds, butter until well blended. 2. Press into a 9” pie…

Edited from The Ketogenic Kitchen, by Domini Kemp and Patricia Daly Serves 6-8 Ingredients: 1 large head of red or white cabbage, sliced or grated ½ teaspoon salt Juice of ½ lemon or lime 2-3 tablespoons olive oil 2 pomegranates, seeds removed 1 red onion, finely diced ¼ cup chopped mint Black pepper to taste…

From The Plant Paradox Cookbook, by Steven R. Gundry, MD. Page 85 Ingredients: 2 tablespoons extra virgin olive oil* 2 large yellow onions, thinly sliced 1 clove garlic, minced 1 tablespoon fresh thyme leaves 1 teaspoon fresh rosemary, minced 1 teaspoon iodized sea salt 1 teaspoon ground black pepper Zest of 1 lemon Juice of…

from The Plant Paradox Cookbook, by Steven R. Gundry, MD   Serves 8 Ingredients: Butter or ghee 1 ½ cups almond flour (or hazelnut flour) ¼ cup coconut flour ½ teaspoon salt 1 teaspoon baking soda 3 pastured eggs ½ cup Swerve (erythritol) ¼ avocado oil Juice of 3 lemons Zest of 2 lemons ¼…