Recipes and Resources

Recipes

Bone Broth Rice Pilaf

2 tbsp unsalted butter, viagra order or other healthy fat

1/2 cup diced onions

1 cup of long grain rice

2 cups of bone broth

sea salt, to taste!

Position rack in centre of oven and preheat to 350°F.

In a medium saucepan (with lid) melt butter over medium heat. Add onion and cook for 3-4 minutes.

Add rice and stir for 2 minutes, or until opaque and has a nutty aroma.  Add broth and salt and bring just to a boil.

Cover with lid and transfer to oven for 25-30 minutes or until rice is tender and all of the broth is absorbed. Remove from oven and let sit for 5-10 minutes.

Fluff rice with a fork, and finish with scallions, fresh herbs, etc. as desired.

Serve hot and enjoy.

 

Better Barbecue Sauce

The Garden of Eating

  • 1 tbsp. unrefined coconut oil
  • 1 cup minced fresh onion
  • 1 tbsp. naturally-fermented soy sauce
  • 3 cloves minced garlic
  • 1 tsp. ground cumin
  • 1 tsp. dry mustard
  • 1/3 tsp. ground chipotle chili powder
  • 1 tsp. dry basil
  • 1 tsp. dry oregano
  • 1 6oz. can tomato paste
  • 1 1/4 cups beef broth
  • 2 tbsp. raw apple cider vinegar
  • 1/4 tsp. stevia
  • 1 tbsp. honey

Heat oil in a 1 quart saucepan over medium heat. Add onions and stir until tender, about 5 minutes. Add remaining ingredients and whisk until smooth. Bring to a low boil, cover, reduce heat, and simmer, stirring periodically until mixture thickens, 20 to 30 minutes. Pour into wide-mouth glass jar; allow to cool. Cover and refrigerate. Use within 2 weeks or freeze.

Paelo Whole30 Ketchup

http://www.jaysbakingmecrazy.com/2015/04/07/paleo-whole30-ketchup/

  • ½ cup chopped, pitted dates
  • 1 6oz can tomato paste, organic if possible
  • 1 14oz can diced tomatoes
  • 2 tablespoons coconut vinegar or apple cider vinegar
  • ½ cup bone broth or water
  • 1 teaspoon garlic
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  1. Add all ingredients to a small sauce pan.
  2. Cook on medium low for 20 minutes and then turn heat off.
  3. Using an immersion blender, puree mixture until smooth.
  4. Remove blender and turn back on low heat for 10 minutes.
  5. Store in mason jars or similar jars in the fridge for 2-3 weeks.

Yields: 3 cups