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 racks baby back pork ribs, about 4 pounds 2 Tablespoons kosher salt 2 Tablespoons black pepper 1 Tablespoon brown sugar 2 cups orange juice 2 cups water 4 cups ketchup 1 cup yellow onions, finely minced ½ cup molasses 2 Tablespoons Worcestershire sauce 1 Tablespoon Dijon mustard Pinch of cayenne pepper Steps Preheat
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Ingredients 3 Lb  Grass fed beef 3 ea/ diced  Onion yellow 2 ea/ diced  bell pepper, red 2 quarts tomato puree 2 tbsp cumin 2 tbsp  pasilla chili powder 2 tbsp dark chili powder 1 tbsp granulated garlic 1 tbsp  ancho chili powder 1 tbsp paprika 1/2 tsp cayenne pepper 2 cups black beans salt
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    I rarely cook steaks these days. Don’t get me wrong: there’s nothing quite like a juicy, dry aged, 100% grass fed slab of meaty perfection. But let’s face it: prime cuts like steak are pricey. So when I throw down a stack of bills in exchange for the best meat I can afford, there’s
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1 pound filet mignon, cut into 1-inch pieces 3 1/2 tablespoons honey 1 tablespoon olive oil 1/3 cup coconut oil Kosher salt and freshly ground pepper 3 tablespoons coconut aminos 3 tablespoons Asian fish sauce 2 tablespoons white vinegar (white wine or rice vinegar) 6 scallions, cut into 1-inch pieces 1 small red onion, thinly
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