Whether you are treating an ailment or you just want to add some nutrient dense flavors into your cooking, if you aren’t already making BROTH, let me explain why you should.
This recipe screams summer and is perfect for a BBQ because it's EASY and all your amigos will want the recipe, I promise. At first I was confused why this recipe didn't tell you how to cook the lamb, then I figure out that you put the raw lamb mixture in the pita and what happens is the lamb cooks inside the pita, the fat will melt into the bread, creating a crunchy, vibrantly flavored meat sando that’s unlike anything you’ve ever had before, I stuffed these ones with a herbed yogurt sauce, thinly sliced red onions and heirloom tomatoes.
The alarming state of grain-fed meat we face today all started when cows stopped grazing in the pastures where they would eat anything green found in the wild (i.e. what they would eat naturally). As soon as humans altered their diet we started to notice unhealthy practices take place. Comparing grass-fed vs grain-fed is like looking at two completely different foods! Seriously, they are NOT even in the same realm.
We are just a couple days away from the day that celebrated LOVE. What a better way to celebrate love then with healthy, delicious food. I have created a full menu plus recipes so you can cook and enjoy at home. Each recipe is nutrient packed, but still feels like you are splurging on this special day.
Can't wait to hear how you like it!
What to drink? I am VERY particular with what I drink when it comes to alcohol. I just end up feeling so horrible that its not even worth it anymore. BUT there is a company that I LOVE called DRY FARM WINES who has the ONLY Organic health focused wine club available.
Why DRY FARM WINE?
Dry Farm Wines curates only the highest quality natural wines from small, organic family farms that meet strict standards. So much of today's commercialized and processed wines have loads of sugars, molds, toxins and added preservatives.
Have you ever had 1 or 2 glasses of wine and felt horrible the next day? maybe a headache, brain fog, or nauseous,? Well, so many hidden things are in that bottle that most people are unaware of! When I indulge in my Dry Farm wine, I never feel hungover the next day! I think I am very sensitive to sugars and mold.
BUY some wines today to step up your health game, you will thank me! Sending you lots of love.
I love this pre-oven shot, it makes it look WAY fancier then it actually is. Once you make this recipe once, you will be able to add any yummy stuffing!
I am so excited to share this hearty recipe with you because it turned out amazing. We ended up eating the leftovers for dinner the next day and now looking back I should have poached an egg on top! This recipe is very nutrient filled, with robust flavors it is very satisfying for those cold winter days, I can't wait to make it on my next snow trip! I also made GF cornbread, GMO free of course, with lots of butter, recipe is still in the works, a little dry.
Takes about 45 minutes total
- 4 strips bacon
- 1/2 white onion
- 1 lb grass-fed ground beef
- 1 small zucchini, cubes
- 8-10 crimini mushrooms
- 1 jalepeno, thinly chopped
- 1 large can organic stewed tomatoes
- 2 cups bone broth
- 1 can organic white Tuscan beans
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp cayenne pepper
- 1 tsp turmeric
- Pepper and Himaylean salt to taste
- 1 tsp Root and Bones Chaga (use code TVW for discount)
- Raw cheddar cheese (shredded to top)
- Chives, cilantro or micrograms to top
Cook bacon in the pot you will make your soup in. Cook bacon until crispy, remove to a plate. In oil from bacon, sauté onions until translucent 2-3 minutes. Add ground beef and spices and cook until browned. Add mushrooms, zucchini, tomatoes, jalapeños, broth, and cook for about 20-25 minutes at med- low temperature.
Add beans (I do not like to cook precooked beans too long or they get mushy) and then if you are using superfood see note below.
Top with greens, cheese, a dollop of Greek yogurt or nothing at all.
This recipe was adapted by Mario Batali but of course I had to change some things to make it healthier… Next time I would wrap each fig with the prosciutto so its gets nice and crispy, it will also make it easier to eat!
- Figs are more then just a FIG NEWTON! I am pretty sure you have heard of figs. You can get dried figs all year round, but they are in season in FALL. Try to only eat fresh figs, dried ones are PACKED with sugar! I bet you have a neighbor with a fig tree since Fig trees are everywhere in California. They come in green, purple, brown, and red.
- Figs are full of fiber which you probably knew from the crunchiness in the seeds that fill them. Figs are great for a dessert alternative because of their natural sweetness. I like to put them on top of Greek Yogurt or homemade ice cream, for blow people away with this SIMPLE DISH.
12 large figs
2 ounces creamy goat cheese
4 ounces prosciutto
1/8 cup organic extra-virgin olive oil
2 tablespoons raw local honey (for drizzling)
12 walnuts, raw
chives to top (optional)
1. Heat oven to 400 degrees.
2. Wash and de-stem your figs, then make an X-cut from the top of each fig to about 3/4 of the way down (don’t cut through the figs completely). Slightly pull the X apart to prepare for stuffing.
3. Fill each fig with a spoonful of goat cheese, and a walnut.
4. Wrap a strip of prosciutto around each fig. Place your figs in baking dish.
5. Whisk together the olive oil and honey, chives, dribble over figs.
6. Pop the dish in the oven for 10 minutes. The goat cheese should be oozy and the figs intoxicatingly juicy.
7. Top with freshly cracked black pepper if you’d like. Serve as an appetizer or side dish for your lucky amigos!
It is national taco day, so lets make some tacos. I make this recipe all the time, it is simple. If you have a crock pot, you can make it in their as well.
Makes tacos for about 8 hungry people, leftovers on a salad are amazing too.
Prep Time: 20 min
Cooking Time: 3 Hours
- 4 pounds of boneless pork shoulder (*look for organic, no hormones or antibiotics)
- Make the rub with (2 tbsp sea salt, 2 tsp paprika powder, 2 tsp cumin, & 2 tsp garlic powder)
- 1 orange, cut in half
- 1 white onion, chopped
- About 3 cups Aqua to cover
- Coconut oil/ grass-fed lard (yes lard) for frying
- Pre-heat oven to 300ºF
- Cut pork into 1-2 inch chunks. Toss pork pieces with spice rub.
- Heat a dutch oven or other heavy bottomed oven-ready lidded pan over medium high heat with just enough oil to cover the bottom.
- Brown the cubed pork well in the heavy pan, going in batches so there is only one layer of meat at a time, usually I do 2 batches.
- When all the meat is browned, deglaze the pan's bottom with the water, stirring to break up the brown bits.
- Put all of the meat back into the pan (or add to a crock pot) and cover with water until it's nearly submerged. Add orange and onion.
- Bring to a simmer, cover, and place in the oven.
- Stir the pot after two hours, it isn't ready until about the third hour. (You'll know when you can shred with a fork)
- When you're comfortable with the tenderness, put all the pork in a platter and with forks or your hands shred the meat into smaller pieces.
- Turn your broiler on to high and place a rack towards the top and broil the pork for approximately five minutes until the outside begins to caramelize and get CRISPY.
- Serve with corn tortillas, cabbage salad, avocado and SALSA!