Category: Basics

Vegan & Nut Free Spinach & Basil Pesto

Vegan Spinach & Basil Pesto *Makes about 3 Cups 10 Cups of Organic Baby Spinach (don’t worry about the stems) 1/4 Cup of Fresh Organic Oregano, packed 3 Four Ounce Packages of Organic Basil (or basil from your garden) 8 Cloves of Organic Garlic,… Continue Reading “Vegan & Nut Free Spinach & Basil Pesto”

Healthy Frozen Yogurt Dog Treats

All you need are a few fruits and vegetables, plain greek yogurt, mini ice cube trays, and a blender. It’s that simple. I used 1 Cup of plain greek yogurt, about 1/4 cup spinach, about 3/4 cup of blueberries, 1/4 cup mango, and one… Continue Reading “Healthy Frozen Yogurt Dog Treats”

Activated Seed & Nut Trail Mix

The dehydrator I use is BPA free and even has temperature settings already sorted out for you on the lid. The heating element is in the lid and covered so there’s no messy clean up like the old dehydrators with the exposed heating element… Continue Reading “Activated Seed & Nut Trail Mix”

Beef Bone Broth

  Beef Bone Broth Grass Fed Organic Beef Marrow Bones, Beef Bones, and Beef Joints (You can roast the bones prior to making the broth for a darker, richer, bone broth) 2 Medium Organic Onions 2 Large Organic Carrots 2 Ribs of Organic Celery… Continue Reading “Beef Bone Broth”

Turkey Bone Broth

Making your own nutritious bone broth is simple! This is after 17 Hours of Simmering. Turkey carcass, skin, cartilage, etc. Break the carcass to fit in crock pot or stock pot, rinse off any leftover stuffing that may be attached, fill to the top… Continue Reading “Turkey Bone Broth”

Homemade Goat Cheese Logs

Goat’s Milk Cheese Logs *Makes four 4-5 inch logs ( You can also freeze them for later use) 1 Gallon Raw Goat or Sheep’s Milk 3 Tablespoons Kosher Salt + more for seasoning later Juice of 10 Organic Lemons, about 1 Cup Fresh Lemon… Continue Reading “Homemade Goat Cheese Logs”

Roasted Pumpkin Seeds – Two Ways

Rinse the pumpkin seeds well. Spread out on paper towels and allow to completely dry. I left mine to dry for two days, but only because I didn’t have time to get to them. I’m sure they would be plenty dry if you just… Continue Reading “Roasted Pumpkin Seeds – Two Ways”

Vegan Walnut Pesto

Vegan Walnut Pesto Fill your food processor up with fresh basil (I usually use 3 big boxes from Trader Joes) Add about 1 Tablespoon chopped garlic Add about a handful of walnuts (you can also omit the nuts) Juice of 1/2 a lemon Sea… Continue Reading “Vegan Walnut Pesto”

Gluten Free Croutons

Gluten Free Croutons Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. Leftover gluten-free sandwich bread or french bread Olive Oil Sea Salt Seasoning of your choice Cube bread. (I used leftover Italian french bread that I had… Continue Reading “Gluten Free Croutons”

Guacamole for Two

Guacamole for Two 2 Ripe Avocados 1/2 Jalapeno with seeds and membrane intact, diced 2 Tbs. Fresh Cilantro, finely chopped 2 Tbs. Red Onion, finely chopped 2-3 Sun-Dried Tomatoes, chopped 1 Lime Sea Salt & Pepper Chop the jalapeno, cilantro, onion, and tomatoes. Cut the… Continue Reading “Guacamole for Two”