• 2 cups wild rice cooked in instant pot
• ½ teaspoon fine sea salt, divided
• 1 ½ pounds sweet potatoes (2 medium or 3 small), peeled and sliced into 1” cubes
• 1 ½ tablespoons extra-virgin olive oil
• ¾ cup raw pepitas (green pumpkin seeds)
• 3 handfuls arugula
• ½ cup crumbled goat cheese
• ½ cup thinly sliced green onion
• ¼ cup dried cranberries or cherries
• ½ cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar, to taste
• 1 tablespoons Dijon mustard
• 1 tablespoon maple syrup or honey
• 2 teaspoons finely grated fresh ginger
• ½ teaspoon fine sea salt
• Preheat oven to 450. Roast cubed butternut squash, apple, celery, onions tossed in olive oil, salt, and pepper on a parchment lined baking sheet.
Bake for about 25 minutes.
Meanwhile cook wild rice in Instantpot. 2 cups wild rice/ 3 cups water-Add wild rice and water (or vegetable broth) to the Instant Pot and stir. Pressure cook on high for 30 minutes.
1 To make the dressing, simply combine all of the ingredients in a small bowl and whisk until thoroughly combined. Set aside.
2 Lay arugula on one side of bowl, wild rice on the bottom and roasted sweet potatoes mix on another side.
Top with dressing, papitas, goat cheese, cilantro, cranberries, green onions.
I roasted a whole organic Turkey- cut it up and canned half of it. The other half I’m using for meals this week.
I took all of the bones and made broth- Broth is so HEALING!
HEALING BARLEY BEAN SOUP
Sauté with grass fed butter, all of the chopped vegetables in a pan.
Meanwhile put the barley and beans, water in your Insta pot on high for 30 minutes.
After the Insta pot is done, add the sautéed vegetables and arugula and cook on high pressure for four more minutes.
Add in one cup of fresh cream or milk, and top with papitas, chopped parsley, and Parmesan cheese.
This is another recipe that feeds your body good quality ingredients in the morning!
In an attempt to heal my adrenals, and balance my hormones, I have been making this yummy and creamy organic latte!
It’s earthy and delicious:
• 3 cups of raw milk or almond milk
Ashwagandha and the mushroom powders are both adaptogens. This vegan latte tastes lightly earthy, chocolatey and creamy.
Today’s dish was inspired by the last little bit of autumn.
Creamy pumpkin gluten free parmesan pasta dish.
Made with raw cream, white wine, garlic, onion, parmesan and thyme.
Pumpkin increases collagen, has loads of fiber, helps digestion, contains biotin, vitamin A, C, and E, and antioxidants, and helps rid you of parasites.
Find ways to encorporate vine crops🙌
Bake a whole pumpkin in the oven at 375 for 60 minutes. Stab it several times before baking. When it’s done and you puncture it with a knife it will feel soft.
Use the extra to freeze.
Cook pasta according to directions and toss with butter- meanwhile-
Sauté the onions, garlic and thyme in butter, next add in pumpkin purée and white wine, cook 5 more minutes.
Add in cream, and drained pasta, and toss with the Parmesan cheese, Celtic sea salt and lemon pepper.
Ingredients for Artisan Protein Seed Bread:
3 cups warm water (100˚F)
4 Tbsp honey
1 Tbsp salt
2 Tbsp active dry yeast
5 1/2 cups Spelt flour plus extra flour for dusting*
5 Tbsp sunflower seeds toasted plus more for top of bread
3 Tbsp chia seeds- more for top of bread
2 Tbsp pumpkin seeds toasted
1 cup of cooked sorghum grain
1 cup cooked thick rolled oats
1 cup cooked quinoa
Line your Dutch oven or bread pans with parchment paper and trim the corners to fit better in the dutch oven. Sprinkle with rice flour or corn meal.
In a large bowl or mixer, combine warm water, honey and yeast. Let sit at room temp 5 min. Stir in 1/2 the flour, cooked quinoa, oats and sorghum- cooled and all the seeds. Stir with spatula until it comes together or mixer. Dough is sticky. Cover bowl with lid and rest at room temp (70˚F) for 45 min to 1 hour or until tripled in volume.
Add remaining flour and salt.
Mix and form a ball in your hands. Place over the center of your prepared parchment paper with the folded seam side down. sprinkle the top with extra seeds. Let rise uncovered at room temp for 30 min.
Place the empty dutch oven, second bread pan and lid inside the oven and preheat the oven to 450˚F. Once preheated, carefully add breads with the parchment paper and set it in the center of HOT dutch oven. Cover with lid and bake at 450˚F for 30 min. Carefully remove hot lid and bake another 2- 5 min or until top is golden brown. Remove bread from dutch oven with the help of parchment paper and place bread directly on wire rack.
Next time I will just let my bread rise in the pans I will be baking in and not let them rise in a parchment paper lined bread basket because the transferring made my loaves fall slightly.
Cool until it's nearly room temperature before slicing.***
This makes two loaves, so be sure to have two pans ready.
Lightly butter a 9x13 or larger baking dish
Heat the butter in a medium saucepan over medium-high heat. When it starts to brown and smell nutty, remove it from the heat and stir in the chocolate and cocoa. Let slightly cool.
In a mixer beat eggs, sugar and add in chocolate mix. The batter will be shiny. Stir in salt and vanilla. Mix in the spelt flour just until combined.
Sprinkle with chunky sea salt.
Pour the batter into the prepared pan and bake until a toothpick inserted in the centre comes out with just a few crumbs clinging to it, 25–30 minutes.
Meanwhile, heat 1/4 cup butter, 1/4 cup milk, 1/4 cup sugar and stir over heat until it thickens slightly.
Let the brownies cool- poke with a butter knife and gently put the butter, milk, sugar mixture into the knife slats.
Cut and enjoy!