Directions In a pot of cold water, place beets and then bring to a boil. Allow pot to simmer until the beets are tender but still have slight resistance in the centers. This will take 8 minutes. Peel the beets and slice. In a small bowl whisk together olive oil and balsamic. Season with salt and pepper. In a separate larger bowl, toss arugula, beets, pecans and goat cheese. Drizzle them with dressing and serve. Source: www.foodnetwork.com
Place 1 lb. of grass-fed organic bones into a large pot and cover with filtered water.
Add two tablespoons of apple cider vinegar to the pot to help pull out alkaline minerals from from the bones.
Add onions, garlic, ginger and celery for flavor and more minerals.
Heat slowly and bring to a boil for 60 seconds and then reduce heat to simmer for 6-48 hours.
Once done, let the broth cool and strain into large glass mason jars and store in the fridge. A layer of fat will form on top once cold, you can discard this once you eat the broth, but not soon as it helps to keep the broth preserved.
INSTRUCTIONS Preheat oven to 400F degrees with a rack in the middle.
Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium high heat.
Add the tapioca flour to the bowl of a stand mixer and, once the milk mixture boils, pour it over the flour. Turn the mixer on and mix it well. The texture will be fondant-like, really white and sticky.
With the mixer still on, add the eggs, one at a time. You will think they won't mix, since the tapioca flour mixture is so sticky, but hang in there cause they will.
Once the eggs are incorporated, add the cheese, a little at a time, until fully incorporated.
The dough is supposed to be soft and sticky. However, if you're worried it's too liquidy, add some more tapioca flour. Just don't over do it or your cheese bread will be tough and not too gooey.
To shape the balls, wet your hands with cold water and, using a spoon, scoop some of the dough to shape balls that are a little smaller than golf-sized.
Place the balls on a baking sheet covered with parchment paper and bring it to the preheat oven.
Bake for 15-20 minutes or until they are golden and puffed.
Serve them warm! :)
NOTES To freeze them, shape the balls, place them on the baking sheet and bring to the freezer. Once they are frozen, transfer to a ziplock bag and keep them in the freezer up to 3 months. Once you're ready to use them, preheat the oven to 400 as usual and bake the frozen balls for 25 to 30 minutes or until golden and puffy! Source: http://www.oliviascuisine.com/authentic-brazilian-cheese-bread/
Place the 1/2 cup olive oil, the onion, garlic powder, Italian seasoning, and cayenne pepper in a medium bowl. Add salt and black pepper to taste and the lemon juice. Whisk to combine. Transfer to a shallow pan.
Using a large chef’s knife, cut off the cauliflower stems flush with the head. Place the stem ends down on a cutting board. Slice each cauliflower in half. Then cut into slices ½ to 1 inch thick (steaks).
Turn on the exhaust fan if cooking indoors. Heat the grill to medium, or place a grill pan over medium-high heat on the stove top. Using tongs, dip the cauliflower steaks in the marinade.
Place on the grill or grill pan and cook 5 to 8 minutes per side, until browned on the outside and tender inside. Transfer to a serving platter. Adjust the seasonings and serve with as much olive oil as you like.
Source: https://gundrymd.com/cauliflower-steak-recipe/ VARIATION: Roasted Cauliflower Steaks with fresh Gremolata: 5. While cauliflower is baking, combine remaining 2 tsp. oil, chopped lemon, parsley, shallot, garlic, remaining ¼ tsp. salt, and remaining ¼ tsp. pepper in a medium bowl; mix well. 6. Top each cauliflower steak with 1 heaping tsp. of lemon mixture. Source
First- whisk together your dry ingredients and set aside:
1 1/2 cups sorghum flour 1 cup Arrow Root Flour 1/2 cup GF millet flour 2 teaspoons xanthan gum 1/ 1/4 teaspoons fine sea salt 1 packet rapid dry yeast (2 1/4 teaspoons)
Wet Ingredients: 1 1/4 cups warm water (at 110 to 115ºF) 3 tablespoons extra virgin olive oil 1 tablespoon honey monkfruit sweetener 1/2 teaspoon mild rice vinegar or lemon juice 2 organic free-range eggs, beaten until frothy
Follow the instructions for whisking together the dry ingredients.
Using one cup of the water, proof the yeast in the warm water (110 to 115ºF) and a teaspoon of the honey/agave (add the yeast to the water and honey stir; allow it to get poofy).
Add the proofed yeast to the dry ingredients; add the olive oil, remaining honey/agave, cider vinegar and mixed egg replacer (or eggs); beat until a smooth batter forms. I use the word batter because gluten-free bread dough is more like smooth sticky muffin batter than wheat based bread dough -- it is not as thin as cake batter, though. Add up to 1/4 cup more water if you need to.
Scrape the dough into a ceramic loaf pan (or use a 7 to 8-inch round cake pan for rustic ciabatta style bread) and smooth evenly (I use wet fingers).
Top with sesame seeds. Place the pan in a warmed oven or draft free spot. Allow the dough to rise until it domes nicely -- from 45 to 50 minutes.
Preheat your oven to 350ºF.
When the oven comes to temperature bake the risen bread until it sounds hollow when thumped -- about 45 minutes to 55 minutes, and even up to 65 minutes if you're at higher altitude. Lower style round pan loaves will bake quicker -- at 30 to 40 minutes, usually.
If you like a crusty loaf, remove the bread from the pan and return it naked to the oven at 350ºF for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.
Fluffy Nut-Free Bread with Cassava FlourRecipe by: Jennafer Ashley Looking for the perfect sandwich bread to answer all your Paleo needs? Check out this protein-packed Cassava Bread for a gluten-free and nut-free alternative. Tools
Medium mixing bowl
2 cups cassava flour
6 large pasture-raised eggs
1/2 cup water, at room temperature
1/2 cup avocado oil
1 T apple cider vinegar
1 t baking powder
1 t sea salt
Preheat the oven to 350°F.
Line a bread pan with parchment paper, making sure to overlap the sides.
In a medium mixing bowl, combine cassava flour, sea salt, and baking powder. Set aside when finished.
In a large mixing bowl, use a hand mixer to beat the eggs until frothy.
Add the water, avocado oil, and apple cider vinegar to the egg mixture, but do not mix!
Gradually fold the dry ingredients into the wet using a spatula. Mix until fully combined.
Pour the batter into the prepared pan and spread in an even layer.
Place in the oven and bake for one hour. When finished, lift the parchment paper and bread from the pan and set onto a cooling rack for at least 30 minutes.
Cauliflower Gnocchi with Mushrooms, Basil, & Feta Make this easy 3-ingredient cauliflower gnocchi with cauliflower, cassava flour, and egg. Then sauté in olive oil with mushrooms, basil, and Greek Feta cheese for a filling lectin-free fall dinner.
1 pound large cauliflower florets
1.5 - 2cupscassava flour
1 large pastured or omega-3 egg
sea salt and black pepper
1/4cupolive oilplus more for drizzling
10ouncesbaby Bella mushroomschopped
fresh torn basil leavesfor serving
COVER the cauliflower florets with cold water in a large pot and bring to a boil. Simmer for 15 minutes. Drain, cool slightly, and then mash in a large bowl. Use a towel to squeeze out some of the water and return cauliflower to the bowl.
ADD the egg and salt and stir to combine. Slowly add the flour, working with your hands, until the dough no longer sticks to the bowl (or your hands), but isn’t crumbly. Bring a large pot of water to a boil.
ROLL the dough into long snakes, about the width of your thumb. Cut into 1-inch pieces and press a thumbprint into each piece. Carefully drop the pieces into the boiling water, working in two batches. When they float to the surface, remove with a slotted spoon and store in a covered dish to keep warm.
MEANWHILE, heat the oil in a large skillet over medium-high heat. Add the mushrooms, garlic, and several grinds of salt and pepper. Cook, tossing, until just tender, 6-8 minutes. Add to the gnocchi and toss to combine. Serve sprinkled with Feta, chopped basil, and additional pepper. Drizzle with olive oil.