Like many gluten-free foods, this fragrant and flavorful snack/dessert bread is best eaten within a day. Ingredients 1½ cup blanched almond flour ¾ cup tapioca…
I remember eating cookie dough as a young girl, so I found a similar recipe online and changed it for our dietary needs. Ingredients 2…
I Googled “paleo granola” and spliced a few recipes together to find the right combination of crunch, texture and sweetness. Ingredients 2 cups sliced almonds…
Blend 3 large kale leaves (removed from the stem) 2 cups of water Gradually add 3 bananas 10 oz. bag frozen cherries Recipe &…
Blend 3 cups chard (removed from the rib) 2 cups water Gradually add 3/4 pineapple 2 bananas 1 cup frozen mango pieces Recipe &…
Blend 2 1/2 cups packed spinach 3 cups water Gradually add 3 fresh peaches (minus the pits) 10 oz. bag frozen mangoes Recipe &…
Making Pine Needle Tea: Collect the youngest pine needles available from an area free of pesticide. Wash the needles. Then you can either steep them…
Serves 4 to 6 Ingredients: 1 medium bunch dino or lacinato kale (about 10 ounces) (see Note) 2 medium cloves garlic Kosher salt 2 anchovy…
Remove one large bunch of kale from stems. Peel and chop lots and lots of fresh garlic. Sautee garlic in coconut oil in a cast-iron…
Splash some coconut oil into a cast-iron frying pan, and heat over medium-high heat. Add as much chopped garlic as you wish (we use mounds)…
