Soups and Starters

Kale Salad with Fried Quail Eggs

2 bunches of kale 1/2 cup organic olive oil Juice of one lemon 1/2 tsp. prepared mustard 1 tsp. local honey 1/8 tsp. sea salt 1/4 cup pepitas (toasted pumpkin seeds) 1/3 cup dried cranberries 2-3 quail eggs per person Grass-fed butter Sea salt Remove stems from kale and discard. Chop kale leaves and wash thoroughly. […]

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Hot toddy

Hot Toddy!

1-2  ounces organic whiskey or rum (depending on how strong you like it) 1 star anise 4-5 cloves 1 organic lemon slice 1-2 tsp. local honey 6-7 ounces boiling water 1 cinnamon stick Put all ingredients into a mug. Enjoy!   Andrea BeamanAndrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist […]

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Lamb Stew with Winter Vegetables

1 tbsp. butter or olive oil 8-12 oz. pastured lamb stew meat, cubed, seasoned with salt, pepper and cumin 2 onions, peeled and quartered 3 garlic cloves, peeled and chopped 4 cups water or stock 1 cup organic red wine Dash of cardamom Dash of cinnamon 1 tsp. dried rosemary 2 carrots, chopped into 2-3 inch pieces 1 […]

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Simple Sauerkraut

2 heads green cabbage, shredded 1 – 1& 1/2 tbsp. sea salt 1/2 tbsp. caraway seeds 1/2 tbsp. juniper berries Combine shredded cabbage plus salt in a large bowl. Work the salt into the mixture by using pressure and squeezing as you work it in. If you have a mallet or something to pound the […]

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Confetti Sauerkraut

1 large head green cabbage, shredded (about 3 pounds) 2-3 collard green leaves, shredded 3-4 carrots, shredded 2 apples, cored and cut into matchsticks 1 & 1/2 tbsp. sea salt 1/2 tbsp. caraway seeds 1/2 tbsp. juniper berries Combine shredded vegetables and apple plus salt in a large bowl. Work the salt into the mixture by […]

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Gluten-Free Shrimp Bisque

1 pound medium shrimp, peeled and deveined (save shrimp shells to make fish stock) 1 tbsp. coconut oil 1 leek, both white and green, cleaned and diced 1 onion, peeled and diced 4-5 garlic cloves, peeled and diced 3 tsp. Old Bay Seasoning 1/4 tsp. cayenne pepper 1/2 cup Mirin rice cooking wine 1 can […]

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Roasted Cauliflower & Garlic Puree

1 head cauliflower 1 whole head of garlic Olive oil 4 cups vegetable stock or water (can use 2 cups whole milk for creamier consistency) 1 to 1 & 1/2  tsp. sea salt 2 tbsp. grass-fed butter Black pepper Procedure Preheat oven to 375. Cut cauliflower into florets. Cut off top of the entire head […]

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Curried Cauliflower Soup

1 tbsp. olive oil 1 tbsp. grass-fed unsalted butter 1 onion, peeled and chopped 5 cups water or chicken stock 1 large head cauliflower, chopped 2 potatoes, peeled and chopped 1 tsp. sea salt 2 tsp. organic curry powder 1/2 tsp. ground organic cardamom 1/4 tsp. freshly ground black pepper Saute onion in olive oil and butter until […]

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Savory Lentil and Vegetable Stew with Crispy Kale

1 cup lentils, soaked overnight 5 cups beef stock (chicken stock, or water) 2 inches alaria sea vegetable or wakame 1 tbsp. olive oil 2 tsp. cumin 1 leek, cleaned and cut into 1 inch pieces (use both white and green part of leek) 2-3 garlic cloves, peeled and minced 2 parsnips, diced into ½ inch […]

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Creamy White Bean Soup

1 1/2 cups navy beans (or other white beans) soaked overnight 5 cups water 2 bay leaves 1 tsp. sea salt 2 pieces naturally cured pastured bacon 1 leek, peeled and diced 2 new or red potatoes, diced 3 celery stalk, diced 2 carrots, diced 1/4 tsp. dried rosemary 1/4 tsp. dried thyme 1 tsp. […]

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