Chipotle Dipping Sauce

 My favorite restaurant, GOODONYA, use to make this amazing turkey kraut grilled cheese sandwich that came with this delicious chipotle dipping sauce. Well, they stopped making both the sandwich and the sauce. So, I decided to come up with my own sauce.

What you need:

Mayonnaise

Sour Cream

Greek Yogurt

Chipotle Powder

Bowl and spoon

What you do:

Mix 1/3 part mayonnaise, 1/3 part sour cream, 1/3 part yogurt (or whatever combination you desire)

Add chipotle powder to taste

Mix well

This dip is amazing on grilled cheese sandwiches, roasted veggies and chips. But, watch out...it's addictive. ;-)

Enjoy!

Gluten-Free Sourdough Bread

 Since I realized I had to completely cut gluten out of my diet, I have been enjoying this gluten-free sourdough bread a little too much! I looked at several recipes. This one from Rachel Conners at Bakerita is my favorite! I have adjusted her original recipe to make a larger loaf. I use only organic ingredients and a high quality salt. I shop for the ingredients at Thrive Market, iHerb and Vitacost. (If you sign up with iHerb and Vitacost, they often send emails announcing up to 20% off orders!)

EQUIPMENT

Scale

Quart Mason jar

Large bowl

Medium sized bowl

Dough whisk

Whisk

Sieve or small bowl

Linen or tea towels

Preferment

195g active gluten free sourdough starter

130g filtered water

105g white or brown rice flour

Liquids

30g psyllium husk (not powder)

400g filtered water

20g olive oil

Flour mixes

105g potato starch

85g tapioca flour or arrowroot flour

105g sorghum flour

105g white or brown rice flour

20g good quality salt

WHAT YOU DO:

To make the preferment

~In a quart mason jar, mix together 195g active starter, water and rice flour. Mix until smooth, then cover and leave on counter for 4 to 18 hours. 

To make the dough

1) In a medium size bowl, whisk together the psyllium husk, water and olive oil. Let gel while preparing the flour mixture

2) In a large bowl, combine all the flours, startchs and salt. 

3) Pour the preferment into the psyllium gel mix and whisk until well blended.

4) Add the wet ingredients from step 3 into the large bowl of flour from step 2. I use a dough whisk to combine as well as I can. Then I use my hands to mix more thoroughly until a smooth dough forms.

5) Line a sieve or bowl with a tea towel. Dust with rice flour. 

6) Transfer the dough into the lined sieve or bowl, smooth side down. 

7) Cover with a tea towel and let proof for 3 to 4 hours at room temperature or overnight in the refrigerator. If you are proofing your dough in the refrigerator, take it out an hour or two before cooking. 

To bake

1) With your Dutch oven in your oven, preheat to 450°. 

2) When your oven is preheated and your dough is well proofed, carefully flip the dough onto a sheet of parchment paper. Dust the top with rice flour and score as desired.

3) Remove your Dutch oven carefully from the oven. Carefully lower your loaf into the Dutch oven, replace the lid and put your bread in the oven for 50 minutes.

4) After 50 minutes of baking, remove the lid and bake for an additional 35 minutes. 

5) Remove bread from oven. Carefully flip onto a wire cooling rack. Let cool completely before slicing.

This bread is definitely the tastiest on the day it was baked. However, what bread we don't eat in the first two days, I slice and put in zip-lock bags and store in the freezer. From the freezer it is fabulous for toast or grilled cheese sandwiches.

Enjoy!

Ginger Chicken (or Shrimp) with Rice Noodles

Karen, this one's for you! So fun having this meal with you and Bill up in Healdsburg! Always great times when the four of us are together! Thanking God for your friendship. 💓

My sister, Debbi, is an amazing cook! This recipe is a go-to at her home. Once she shared it with me, it's become the same for us. Simple, healthy and delicious as left-overs.

What you need:

Chicken (I've used roasted chicken if I have it on hand) or shrimp

Onions and garlic, chopped

Ghee

Veggies, chopped (I use mushrooms, red peppers, carrots, spinach, kale, etc.)

Ginger, finely chopped

Coconut aminos

Cilantro, chopped

Rice noodles

What you do:

Sauté the chicken or shrimp in ghee with onions and garlic (if not already cooked)

Set that aside in a bowl

Prepare rice noodles according to package directions

Using same pan in which the meat was cooked, saute all veggies in ghee

Add ginger

Add coconut aminos

Add cilantro

Add the chicken or shrimp back to pan with veggies

Add the rice noodles

Enjoy!

Overnight French Toast Casserole

While cooking French toast for a large group is time consuming, this recipe is put together the night before, and just popped in the oven the next morning. This recipe from Amy at chewoutloud.com is a great way to use up my einkorn bread that has been in the freezer for awhile. 

What you need:

8 cups cubed einkorn bread

7 large eggs, lightly beaten

1 1/4 cup milk (I use coconut milk)

1 cup half & half

2 tsp vanilla

2 tsp almond extract

2 tsp ground cinnamon

1/2 cup melted butter

1 cup coconut sugar

3 Tbs maple syrup

What you do:

Butter a 9X13 baking dish and arrange the bread cubes evenly in the dish.

In large bowl, add all the remaining ingredients and beat until fully incorporated

Evenly and slowly pour liquid mixture over the bread crumbs, gently tossing to ensure that all bread is coated with egg mixture.

Cover with foil and refrigerate over night.

Remove casserole from refrigerator and uncover

Preheat oven to 350 degrees

Bake uncovered for 45 to 55 minutes, or until French toast is quite puffy and golden brown

Let casserole rest for at least 5 minutes before cutting and serving

Serve with butter, syrup and berries

Enjoy!

Oven Baked Meatballs

 Our neighbor gifted us with many pounds of elk! These easy to make, healthy meatballs from Heather at mommypotamus.com taste great using the ground elk. 

What you need:

2 lbs groud elk (or other ground meat)

1 cup shredded carrots

1 1/2 cup shredded zucchini

1 large onion, minced

1/2 cup finely chopped kale or spinach

1/2 tsp oregano

1/4 tsp basil

1/4 tsp thyme, rosemary and/or sage

1/4 tsp garlic powder

3/4 tsp sea salt

1/2 tsp ground pepper

What you do:

Preheat oven to 375 degrees

In large mixing bowl, mix the veggies, spices, salt and pepper

Add the meat and mix everything together with clean hands

Form the meat mixture into 1 to 1 1/2 inch balls and place on a parchment lined baking sheet

(Make sure there is space between so the meatballs cook evenly. You may need 2 baking sheets)

Bake for 20 to 25 minutes, or until inside is no longer pink

Enjoy!

These freeze well. To freeze, place meatballs on the baking sheet in the freezer to freeze for about 2 hours. Then transfer to a freezer storage bag and store up to 3 months.

For a quick dinner, I serve with store bought organic marinara sauce over Jovial organic cassava pasta.

Pecan Pie with Coconut Flour Crust

This is a great alternative to conventional pecan pie! The recipe for the pie (not the crust) is from Katie Wells. She has great recipes.

What you need for the crust:

1/2 cup butter (or coconut oil)

2 eggs

1/4 tsp salt

3/4 cup coconut flour

What you need for the filling:

3/4 cup maple syrup

3 eggs

3 Tbs butter (or coconut oil)

1 tsp vanilla

1/3 cup coconut sugar

2 to 2 1/2 cups pecans

What you do:

Preheat oven to 400 degrees

In medium bowl beat butter, eggs and salt together with a fork

Add coconut flour and stir until dough holds together

Gather the dough into a ball, then pat into a 9" greased pie pan

Prick the dough with a fork

Bake for 8-10 minutes or until lightly brown (I cover the edges with aluminum foil)

Let cool

Turn oven down to 375 degrees

In small saucepan, bring the maple syrup to a simmer and simmer for about 5 mins

Pour into a bowl and add the butter, vanilla and coconut sugar

Use an immersion blender to combine

Add eggs and blend until smooth

Place pecans in pie crust and pour the liquid mixture over the pecans

Bake for 30 minutes or until the center is mostly set. Do not overbake

Enjoy!

Tip: 

A key to making a good pie crust is to keep your fats cold and not over mix

Thai Chicken Stew

 I found this recipe on Danielle Walker's Instagram. She cooked it in a Instapot. I used my Crockpot. Super easy, healthy and delicious!

What you need:

2 pounds boneless, skinless chicken (I prefer thighs)

1/2 chopped onion

2 to 3 cloves chopped garlic

Juice from 1 lime

2 Tbs. fish sauce

2 Tbs. coconut aminos

1 jar Thai Curry Paste

7 oz. tomato paste

Finely chopped ginger

1 can coconut milk

Veggies- sliced mushrooms, yellow, orange or red pepper, broccoli, 

What you do:

Place all ingredients in a Crockpot, except vegetables

Cook on low for 6 to 8 hours

The last hour, add the vegetables

When cooked, shred chicken with two forks

Serve over sprouted brown rice

Enjoy!

Einkorn Pizza

Enjoy your Valentine's dinner, Maryann and Nick! I love you dearly! 

What you need: 

Einkorn dough (When making Einkorn dough for pizza, I divide the dough into 2/3 for a very large loaf of bread and 1/3 for pizza crust. So follow the directions for Einkorn bread, except for this measurement change, and place the dough in the refrigerator for a few hours or more, until you're ready to make your pizza.)

Pizza sauce

Olive oil

Mozzarella cheese, grated

Cheddar cheese, grated

Parmesan cheese, grated

Pepperoni and/or sausage

Mushrooms, sliced

What you do:

Preheat oven to 400 degrees

Place parchment paper on top of baking sheet

Add olive oil to parchment paper and spread out with your hands

Place pizza dough on parchment paper and shape (into about a 12 inch round) with your hands 

Bake in the middle to upper-middle of your oven for 10 minutes

Remove from oven and add:

1) sauce 

2) then layer of mozzarella cheese

3) meat and mushrooms (or whatever toppings you prefer)

4) layer of cheddar cheese

5) sprinkle of Parmesan cheese

Bake for another 10 minutes (I broil for the last minute or so)

Slice and enjoy! 

Tips:

When I make my Einkorn bread, I often do the 1/3-2/3 measurements and only bake the 2/3 into a loaf of bread and freeze the 1/3 in a Ziploc bag for pizza at a later time. When we're going to make the pizza, I place the Ziplock bag with the dough in the refrigerator for about 24 hours to defrost. Super easy!

I buy organic, raw, 100% grassfed grated cheddar cheese. Great time saver to have it already grated! The mozzarella I grate myself, because I haven't found a pre-grated one that doesn't contain extra ingredients. 

Sliced mushrooms are also a time saver.

If we have left over pizza sauce, we set it in a little bowl on the table to dip our pizza crust into. Yum!

Easy Cauliflower Crust Pizza and Pizza Sauce!

Our little grandson, Cruzer, is two years old. This little guy eats so healthy! Since he has not eaten many grains yet, he does not eat my Einkorn-crust pizza. So, when he was visiting, I made this cauliflower crust pizza. And...so started the "PIZZA! PIZZA!" chant!

This crust is from Mommypotamus.

What you need:
Cauliflower head, cleaned and broken into pieces
 or fresh riced cauliflower (my preference)
2 Tb. coconut flour
1/2 cup mozzarella cheese
2 large eggs
1/4 tsp sea salt
1/2 tsp garlic powder

What you do:
Place large baking sheet in oven and preheat to 450 degrees
Grind cauliflower in VitaMix until it looks like rice
Place 2 1/2 cups cauliflower "rice" in bowl
Sprinkle salt, onion powder, coconut flour and cheese over cauliflower
Add eggs and stir until thoroughly mixed
Form mixture into a ball and press into the shape of a pizza crust on parchment paper (apx. 11-12 inches wide)
Slide heated baking sheet under the parchment paper and place in oven
Bake for about 25 minutes
Add pizza sauce (recipe below), grated cheese, pepperoni, sausage, olives, mushrooms, onions, whatever
Bake for additional 8-10 minutes
If desired, broil for the last few minutes


For the pizza sauce (from allrecipes.com)

What you need:
1 7oz. jar tomato paste
4 to 7 oz. water (I empty the tomato paste, then use that jar for the water)
1/3 cup extra virgin olive oil
2 cloves garlic
1/2 Tb. dried oregano
1/2 Tb. dried basil

Fresh rosemary
Salt and pepper to taste

What you do:
Blend all ingredients in a VitaMix
Put in glass jar and let sit for a few hours to let flavors blend

Arugula/Cilantro Pesto

What you need:

 1 bunch cilantro

 1/2 bag Trader Joe's arugula

 1/2 cup extra virgin olive oil

 1 cup shredded Parmesan cheese

 1/2 cup properly prepared walnuts (or other nut)

 2-4 cloves garlic

 Juice of one lemon

 1 tsp. Celtic Sea Salt

 Dash of pepper

What to do:

 Place all ingredients in Vita-Mix

 Blend

 Enjoy!

Our New Favorite Breakfast Drink

When Greg and I were following a low lectin, keto food plan, we had a morning drink, made with lots of raw greens. I'm a bit cautious about consistently consuming too many raw greens that are high in oxalates. So, we came up with this, and I feel like I've taken a "happy pill" after drinking it!

What you need:
1/4 to 1/3 head of celery, finely chopped
1/4 to 1/2 turnip or rutabaga, peeled
Large chunk of daikon radish, peeled
4 to 6 mushrooms
Handful of cilantro
Chunk of turmeric, peeled
Chunk of ginger, peeled and finely chopped
Pith, peel and juice of one lemon
Juice of one more lemon
High quality sea salt
Pepper
Filtered water

What you do:
Put all ingredients in VitaMix
Add the filtered water to almost the top of the VitaMix
Blend well (I scoop off the foam after blending)
Enjoy!

This makes enough for 4 to 6 12oz. servings.
I have refrigerated any leftovers for up to 24 hours.
If this is all I'm having for breakfast, I will add 1/4 to 1/2 avocado to my portion and blend.

Fermented Ketchup

I've tried many fermented ketchup recipes. So far, I'm the only one who is a fan of any of them.  So, I've combined a few recipes. We'll see what the family thinks.

What you need:
2 7oz.  Jars organic tomato paste
2 Tbs raw honey
3 Tbs raw apple cider vinegar
1/2 tsp sea salt
1/2 tsp garlic powder
1/4 tsp cayenne pepper
Pinch of cinnamon, nutmeg and cloves
2 Tbs whey

What you do:
Combine all ingredients in bowl
Mix well
Place in pint Mason jar
Close lid tightly
Place on counter for 2 to 3 days
Transfer to refrigerator
Enjoy!

Lectin-Reduced, Fermented Salsa

1 7oz. Jar organic tomato paste
Filtered water 7 oz.
1/4 onion
4 cloves garlic
Large handful of cilantro
Juice from one lemon or lime
1 tsp. Sea salt
1/2 tsp. Cayenne
3 Tbs. whey

Blend all ingredients in VitaMix until smooth. Place in 24 oz. mason jar. Place lid on tightly. Leave on counter for up to 2 days, then refrigerate. Enjoy!

Coconut Curry Cauliflower Soup

I've been trying to create simple recipes for people following the low lectin/ ketogenic eating plan. This soup has only a few ingredients, doesn't take long to make and tastes pretty darn good.

What you need:
 1 large head of cauliflower cut into fourths
 4 white onions peeled and cut into fourths
 10 or more garlic cloves
 5 to 6 cups bone broth
 1 can coconut milk
 Butter (I used 1/2 stick)
 Curry powder
 Cayenne Pepper
 Sea salt and pepper

What you do:
 In medium size stock pot, put cauliflower, onions, garlic and bone broth
 Heat (covered) over medium heat until the veggies are tender
 In several batches, blend this in VitaMix, using less liquid (you can always add more, but I like this   soup very thick)
 After all the veggies and broth have been blended,  add coconut milk and butter
 Season with curry, cayenne, salt and pepper


I topped our soup with fried sage. (I heated some coconut oil in a shallow pan, put sage leaves in in a single layer, let fry for a few minutes, used a spatula to remove from pan to a plate covered with a paper towel, then sprinkled chunky Celtic sea salt.) If we were not on this specific eating plan, I think a big dollop of creme freshe and some crispy bacon sprinkles would work! ;-)

What We're Eating on a Low Lectin/ Ketogenic Plan

Being a Nutritional Therapy Practitioner, I know that our bodies are all different. An eating plan that works for one person, may not be healthy for another. (However, I know that ALL bodies benefit from greatly reducing processed foods, refined sugar and carbs and completely eliminating genetically modified corn and soy, processed seed oils, rancid fats and factory farms meats. Just sayin'.😁) The ketogenic diet has created quite a buzz recently, possibly with benefits for people with cancer. And...since my husband likes us to try the programs he recommends to his patients, we are in the midst of a lectin free (or at least greatly reduced), ketogenic plan. The following sample menu (what we are actually eating this very day😃) is for the first three days, so even more specific (a nice way of saying restrictive) than the regular keto-cancer protocol. By day four, we can add back eggs, some high quality dairy, some nuts, root veggies and a bit more meat.


Breakfast:
Bullet Proof Coffee (yummy and frothy and filling from all those healthy fats)
~Cold brew coffee, with hot water, coconut oil and butter blended for 20 seconds in the VitaMix
Green Shake (the avocado makes this creamy and delicious)
~In VitaMix add a handful of each: dandelion greens, mustard greens, bok choy, cilantro, parsley, basil, add a big chunk of fresh ginger (peeled) and a small chunk of fresh turmeric (peeled), fresh lemon juice, 1/2 avocado, sea salt and a bit of black pepper. Blend until smooth, about 30 seconds

Lunch:
Salad 
~Mixed green leaf and red leaf lettuce, arugula, radicchio and celery. (I finely chop this salad base)  Top with avocado, salmon/sardine salad (only made with out eggs) and fermented carrots or cauliflower. Drench (well, not exactly drench, but, you know...healthy fats!) in extra virgin olive oil and avocado oil with a little fresh squeezed lemon juice and Celtic sea salt

Dinner:
Chicken Pot Pie Soup (only made without root veggies or carrots)


Just a reminder...I use almost all organic ingredients (I'm a little lax on avocados), cultured butter from grass fed cows, pastured eggs and organic produce hopefully grown locally.

Tuna Salad (only without tuna)

Instead of tuna, this salad calls for sardines and salmon. Like I've stated before, we eat very few foods that come from cans. However, the benefits of sardines and salmon make this recipe worth it every now and then.

What you need:
1 tin sardines, drained and finely chopped so the little spines aren't recognizable 😜
1 can wild caught salmon, drained
2 eggs (I boil mine for 6 to 8 minutes for a very runny yoke), chopped
2 stalks celery, finely chopped
1/4 to 1/2 onion, finely chopped
Homemade mayonnaise
Curry powder
Garlic powder
Sea salt and pepper

What you do:
 Place the first five ingredients in a mixing bowl
 Add mayonnaise to your liking
 Season with curry powder, garlic powder, salt and pepper to your liking
 Store in airtight container in refrigerator
 Enjoy alone, on crackers, wrapped in a romaine lettuce leaf or coconut wrap or on a green salad!

Mayonnaise

Mayonnaise is usually made with soybean oil (which is most likely genetically modified if it isn't organic). I have avoided mayo for years, but am enjoying eating it now that I have found a healthy version!


From Tastes Lovely.

What you need:
  1/2 cup avocado oil

 1/2 cup EVOO    
 1 large egg
 1 tsp lemon juice
 1/2 tsp Dijon mustard
 1/4 tsp sea salt

What you do:
 In a pint size Mason jar, add all ingredients
 With an immersion blender on high, start at the bottom and hold for 20-30 seconds
 Slowly lift immersion blender as mayo emulsifies
 Keeps in fridge for up to 4 weeks

To ferment, I add 2 tablespoons whey or sauerkraut juice to the recipe and let sit on the counter for up to 6 hours (not longer because of the raw egg), then transfer to refrigerator.

Einkorn Sourdough Bread (rough draft)

I'm just giving this written recipe a shot. Watching someone guide you through the process is very beneficial. I learned from the wonderful Min Kim. Her True Sourdough Bread e-book is worth purchasing. Here is a YouTube video that may be helpful. The process seems complicated. But, once you've gone through it a few time, it's simple! Here are the written instructions. (And, I'm trying to learn how to post photos so you can see the tools and flours needed. I'm techy-challenged😉)


Waking up starter (if my starter has been in the refrigerator):
Using a 1/2 gallon glass canister or a quart Mason jar, add
65 grams starter
65 grams organic all purpose flour (I use Bob's Red Mill or Whole Foods brand)
65 grams filtered water
Mix well with spoon
Cover with dish towel and set on counter
Feed once or twice a day
(3 feedings are recommended before making bread if starter was in the fridge)

Feeding my starter:
To starter add
50 grams all purpose flour (I use Bob's Red Mill or Whole Foods brand)
50 grams water
Mix well with spoon
(I feed my starter every evening. In warmer months it's recommended to feed twice a day. If I have more than 2 cups starter, I start dumping some out, or it can be used in recipes that call for starter)

Making my levain:
In pint Mason jar add
30 g starter
75 g Einkorn all purpose flour
75 g water
Mix well with spoon
Cover with dish towel and let sit on counter until it doubles or 2 1/2 times in size, usually 8 to 10 hours
(I put a rubber band around where the starter is to see how much it rises. I make my levain in the mornings, so I can build my dough in the afternoon/evening)

Building my dough:
In large glass bowl add
770 g water (in cooler weather I add a bit of water that's been boiling)
165 g of levain (the levain should float)
Mix with dough whisk
Add
300 g Einkorn all purpose flour
300 g sprouted spelt (or rye or Korashan)
Mix with dough whisk
Add
500 g Einkorn all purpose flour
30 g sea salt
Mix well with hands and talk to God and thank Him for the bread and for the people who will be eating it
(Since I am usually building my dough in the afternoon or evening, I leave it on my counter, covered with a dish rag until bed time)
Cover with plastic wrap and leave on counter for 12 hours or more. It usually doubles in size by the morning and smells wonderfully yeasty!

Shaping my dough:
I place lots of Einkorn all purpose flour on my butcher block counter
Scoop out the dough onto the floured surface
Separate the dough in half with bench knife
Using the bench knife fold into a ball
Stretch and fold to make a taut ball
In a brotform bowl or other bowl, place a cloth napkin in it and dust it with a mixture of 1/2 white rice flour and 1/2 Einkorn all purpose flour
Add the dough ball, seam side up
Repeat with other 1/2 of dough
Cover both bowls with cloth napkins
Let sit for an hour, then place in refrigerator until it's time to bake
(I am usually shaping my dough in the morning. So I can be baking my bread in the late morning. But, usually my two bowls sit in my refrigerator until late afternoon so we can have hot bread with dinner!)

Baking my bread:
Set Dutch Oven (with cover) in oven and preheat at 500º
Once oven reaches 500º take one of the shaped doughs out of fridge and dust with rice/Einkorn mixture
With mitts that can withstand 500º (super important as the pot and lid are extremely hot) remove lid
Turn dough upside down into pot and dust top
Using a sharp razor blade, score the dough
Place lid back on and put in oven
Bake at 500º for 20 minutes
Decrease oven to 465º, remove lid and bake for another 10 minutes
When baking is done, carefully remove bread from pot and place on rack to cool

Let cool for a few hours on wire rack (I've been known to wait a few minutes). Slice or tear off chunks and enjoy with LOTS of raw butter!

Sample time frame:
If my starter has been in the refrigerator and I want to bake bread for Friday dinner...
Monday evening: take starter out of fridge and follow directions for waking up starter
Tuesday and Wednesday evenings: feed starter 50g all-purpose flour and 50g filtered water
Thursday morning: make levain
Thursday afternoon (about 8 to 10 hour later): build dough
Thursday evening before bed: place plastic wrap over bowl of dough
Friday morning (12 or more hours after building dough): shape dough
1 hour later: place the two proofing bowls in fridge
2 to 6 hours later: bake bread!

Chicken Pot Pie Soup

After Greg read Plant Paradox, he thought that this way of eating may be beneficial to some of his patients who struggle with health issues that they can't seem to resolve. So, as usual, we decided to try it! This soup is a variation of the soup my sister, Debbi, introduced to me, only this version omits high lectin foods.

What you need:
One large whole chicken (We get our meat at Primal Pastures)
A few sprigs of fresh rosemary
Sea salt
Pepper
For the creamy part of the soup:
One head green cabbage
One head cauliflower
One large rutabaga (or other root veggie)
For the chunky part of the soup:
Ghee
One large onion, chopped
Several carrots, peeled and diced
Several celery stalks, chopped
1 pound of mushrooms, cleaned and cut
1 pound of Brussels sprouts, cleaned and cut into fourths
Several garlic cloves, peeled and minced
Spinach, chard, kale, cleaned and finely chopped
For deliciousness:
Butter

Equipment:
Crock pot
Vita Mix
1 large stock pot
1 very large stock pot


What you do:
Place the chicken in crock pot
Add filtered water to cover chicken
Add rosemary
Add sea salt and pepper
Cook on low for about 8 hours

Remove chicken
Strain liquid broth into large stock pot
Once chicken has cooled, remove skin and place skin in Vita Mix
Take meat off chicken, chop and set aside
Save bones for making bone broth later

In the stock pot with the liquid from the chicken, add:
1 head green cabbage cut into big chunks (I cut the head into 4 pieces)
1 head cauliflower broken into large chunks
1 large root veggie, peeled and cut into large chunks
Some peeled garlic cloves
Bring to a boil, then turn heat down and cook until all the veggies are tender
Set aside to cool a bit

In even larger stock pot, saute onion, carrots, celery, mushrooms and Brussels sprouts in ghee
Add garlic and greens toward the end

When veggie/broth mix cools a bit, use a Pyrex measuring cup to transfer in batches to Vita Mix
Blend in batches (the first batch will include the chicken skin)
Add each batch to the larger stock pot with the chopped veggies cooking
Continue to cook on medium/low for as long as you like (not so long for firmer veggies, longer for soft)
Add  the chopped chicken
Then, add as much butter as you like (I like lots)
 Salt and pepper to taste

Enjoy!

This soup freezer well. I use quart Mason jars. Remember to not fill
all the way to the top, to leave room for expansion when frozen.

Fermented Cabbage and Root Veggies

We eat a little bit of fermented veggies almost every day. If fermenting is new to you, you may want to start with just cabbage...very easy! You only need cabbage, sea salt, whey and filtered water. Once you've tried that, start experimenting with a variety of veggies.

What you need:
 1 head organic cabbage
 1 peeled turnip
 1 peeled parsnip
 3 peeled carrots
 1/4 large red onion
 3 cloves garlic
 1 bag organic arugula
 Zest on 1 lemon
 Juice of 1 lemon
 Salt
 Whey*

What you do:
 Remove a few large cabbage leaves from cabbage head
 Finely chop or grate (food processor works well) cabbage, turnip, parsnip, carrots, onion and garlic
 Place in large bowl
 Add finely chopped arugula
 Zest lemon into bowl
 Squeeze lemon juice into bowl
 Mix well with hands
 Place in Mason jars (this recipe fit into 3 one quart Mason jars)
 Push veggies down, leaving an inch or two on top
 In glass measuring cup, add about 1/2 cup water, 1 tablespoon salt and 1/4 cup whey
 (For every quart of veggies, the ratio is 1 Tbs. salt and 1/4 cup whey)
 Mix to dissolve salt and pour over veggies in one of the Mason jars
 Add more water, up to an inch of top of jar
 Repeat this water, salt and whey step for each quart jar
 Tuck in veggies with a large cabbage leaf
 Place Mason jar lid on, not too tightly
 Put in bowl (ferments are very active and the liquid escapes the jars)
 Set on counter or in cupboard, out of direct sunlight
 Test after 5 days
 When the veggies are fermented to you liking, remove large cabbage leaf, replace lid tightly and    store in refrigerator
 Enjoy!

* To make whey, place a container of full-fat yogurt (from 100% grass fed cows) in a cloth dish towel. Tie the four corners of the towel together and use a rubber band to attach to cabinet door handle with a bowl underneath. Let this drip into the bowl for a few hours or overnight. The liquid is your whey. The yogurt cheese left in the dish towel is yummy mixed with herbs and spread on crackers.

Benefits of fermented vegetables:
Gut and Health Benefits of Traditional Fermented Foods, Dr. David William
7 Health Benefits of Sauerkraut, Dr. Josh Axe
The Health Benefits of Fermented Foods, Sarah Ballantyne, PhD