Ingredients 1 celery root, peeled & sliced 1/8″ thick 2 pounds spinach, steamed & drained in a cheese cloth 2 pounds raw cashews 1 Tablespoon almond milk 1 teaspoon nutritional yeast 1 Tablespoon lemon juice 1 teaspoon jalapeño, diced 5 pounds ground beef or lamb 1 pound button mushrooms, diced 1 red onion, diced 4
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Ingredients 2 pounds boneless, skinless chicken breast 1/2 cup cider vinegar 1/2 cup water 3 Tablespoons cayenne pepper 1 teaspoon dried oregano 1 Tablespoon garlic powder 1 Tablespoon onion powder 2 teaspoons ground cumin 1 Tablespoon chili powder Buffalo Dressing: 2 egg yolks 2 Tablespoons red wine vinegar (lemon juice for strict paleo) 1 Tablespoon
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Ingredients Flautas: 6 Flour tortillas 2 packages Soyrizo 1 Russet Potato- small dice 2 cups Black beans- cooked 1 cup Corn- fresh or frozen 2 Zucchini- small dice 1 Yellow onion- small dice 5 cloves Garlic- chopped 1 tbs Cumin 2 tsp Chili powder 1 tsp Oregano Sea salt, and black pepper- to taste Pickled
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Ingredient List 1 pound boneless skinless chicken breast, roasted & diced 1 gallon chicken stock 1 onion, diced small 1 carrot, diced small 3 celery stalks, small 2 garlic cloves, minced 1 gallon chicken stock 1 cup elbow macaroni 1/2 bunch thyme, minced 1/2 bunch oregano, minced Procedures In a large heavy bottomed pot sauté onions
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Ingredients 2 cups fresh strawberries 1 cup extra virgin olive oil 1/3 cup pear vinegar ½ cup honey 1 Tablespoon kosher salt Steps: Rinse strawberries and remove tops. Place in a blender and with pear vinegar and honey. Blend until combined. Add oiling a slow steady stream while blender is running. Season with salt to
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