Appetizers / Snacks/Beverages

Use all organic ingredients as well as raw dairy ingredients when possible

 

Stuffed Jalapeñojalapeno

3 slices organic or pastured bacon, cooked and crumbled

1 c (8oz) cream cheese, softened

¼ c (1oz) extra-sharp cheddar cheese, shredded

¼ c green onions or scallions, sliced

1 tsp fresh lime juice

¼ tsp Himalayan or Celtic sea salt

1 garlic clove, minced

12-14 jalapenos, halved lengthwise and seeded (I wear vinyl gloves)

2 Tb fresh cilantro or parsley, chopped

2 Tb fresh tomato, chopped and seeded

If baking, preheat oven 375⁰, grease a baking pan with coconut oil, butter or ghee. If grilling, preheat grill.  Just before grilling – lightly coat grill or grill pan with coconut oil or ghee.

Mix the cooked/crumbled bacon, cream cheese, cheddar cheese, onions, lime juice, salt, and garlic in a bowl.

Evenly spoon the cheese mixture into each pepper half.

Place peppers into pan. If baking – bake 15-20 minutes, until peppers have softened. Then broil for 2-3 minutes to lightly brown the cheese. (broiling is optional)

If grilling – carefully place on grill rack or in a grill pan. Grill for 8-10 minutes over med – med/high heat until bottoms are slightly charred and peppers have softened.

Plate your peppers carefully, sprinkle with cilantro or parsley and tomatoes.

 

pearsSausage Pear Appetizer

Prepare Pecan Crust

1 ½ c soaked and dried pecans, chopped fine (how to soak nuts)

1 egg, beaten

Pinch Himalayan or Celtic sea salt

Preheat oven 350⁰.  Grease a 9” pie dish or tart pan with palm shortening, coconut oil or ghee.

Mix all the ingredients in a bowl. Press into the pie dish, forming a crust. Bake 10 minutes. Remove from oven.

 

Prepare filling

8 oz Italian chicken or pork sausage, casing removed

1 small onion, chopped

1 egg, beaten

2-3 ripe pears, cored and sliced lengthwise ⅛” thick

1 c fontina cheese, shredded (cheddar or gruyere would also work)

Melt a Tb of coconut oil, butter or ghee in a skillet.  Cook the sausage and onion over medium heat breaking the sausage apart until sausage is cooked and no longer pink.  10-12 minutes. Cool mixture.

When slightly cooled add the beaten egg, mix well.

Spread the meat mixture into the prepared crust. Arrange the sliced pears on top of the sausage. Spread the cheese over the pears.

Bake until the pears are tender, 20-25 minutes.

 

Onion & Garlic Crackerscrackers

1 ¾ c blanched almond flour

½ tsp onion powder

¼ tsp garlic powder

½ tsp Himalayan or Celtic sea salt

1 Tb extra virgin olive oil, coconut oil, or butter

1 egg, beaten

Preheat oven 350⁰. Mix all of the ingredients until the dough holds together.

Cover the bottom of a baking sheet with parchment paper. I use an 18×11 jelly roll pan.  Place dough onto paper. Cover with another piece of parchment paper.  Press the dough down.  I roll out the dough with a small rolling pin. You could also use a sturdy smooth glass (careful not to break it if it’s glass).  Roll the dough out to desired thickness.  I like mine about ⅛” thick.  Remove the top parchment paper.  Sprinkle the top of the dough with a little salt – optional.  Cut the dough with a knife while raw into the size cracker you want.  No need to move the crackers after they are cut.

Bake 20-25 minutes until slightly golden. Cool before handling.

 

ChipProteinBarChocolate Chip Protein Bars – No Bake

½ c blanched almond flour

⅓ c coconut flour

Pinch Himalayan or Celtic sea salt

½ c vanilla or chocolate protein powder, if not using – add another ¼ c almond flour

¼ c crunchy walnuts or pecans, chopped – any nut or seed you like  (how to soak nuts and seeds)

¾ c coconut, shredded

½ c almond butter – any nut, seed or coconut butter

1 Tb raw honey – more or less is fine

1 Tb vanilla extract

⅓ c melted coconut oil

5 Tb mini soy free chocolate chips

1-2 Tb water or coconut milk

Opt. – add sunflower seeds, chia seeds, flaxseeds, pumpkin seeds, dried cranberries, etc.

Grease 11×7 baking dish with coconut oil, butter or ghee. (an 8×8 would also work)

Mix the first 6 ingredients.  Mix the almond butter, honey, vanilla, and oil.  Mix the wet with the dry ingredients.  Stir in the chocolate chips.  Add water or coconut milk until the mixture begins to hold together.

Press dough into baking dish.  Refrigerate for an hour or two.  Cut into desired size.  Store in the refrigerator.

 

beetkvassbeetsBeverages

Beet Kvass

3 medium organic beets, peeled and cut into 1-2” cubes

2” piece ginger, peeled and sliced

1 L water

1 Tb Himalayan salt

1 ½ L glass jar (I use a Fido jar, with an airlock)

1 envelope of veggie culture (opt)

Add cubed beets to the glass jar, filling jar ⅓ – ½ full.  Add ginger.  Mix salt with water, stir to dissolve the salt.  Fill the jar to the shoulder with the water mixture.  Add culture if using, stir.  Cover tightly or add an airlock.  Store on the counter at room temperature for 5-10 days.  Cover the sides with a towel to block the light.  After 5 days, give it a taste.  If it’s salty – continue to ferment.  If not – move to the refrigerator.  It will continue to slowly ferment in the refrigerator.  I think it tastes the best after 4-6 weeks in the refrigerator. But you can start drinking 2-4 oz daily anytime.

Beet kvass is great for digestion and cleansing the liver.