2 1/2 cups bone broth
2 sprigs rosemary, fresh
1 inch lemon peel
3 tablespoons bacon fat, larb, or tallow
1/4 cup + 1 tablespoon arrowroot flour
1 teaspoon salt
2 1/2 cups bone broth
2 sprigs rosemary, fresh
1 inch lemon peel
3 tablespoons bacon fat, larb, or tallow
1/4 cup + 1 tablespoon arrowroot flour
1 teaspoon salt
In a sauce pot, warm your bone broth with herbs and lemon peel. Keep at a low simmer.
In another saucepan, melt the fat over medium heat.
Once the fat is liquid, slowly add in the arrowroot flour and salt, whisking continuously until it's browned a bit and well incorporated.
Remove the lemon and herbs from the broth.
Slowly pour the broth into the roux while continuing to whisk until silky smooth.
Simmer to desired consistency.
Serve hot!
12 ounces dairy free milk of choice (coconut or tigernut milk for All)
1 tablespoon coconut palm sugar Pinch of salt
1/2 teaspoon vanilla extract 1 1/2 tablespoons grass fed collagen
11/2 tablespoons carob powder
12 ounces dairy free milk of choice (coconut or tigernut milk for All)
1 tablespoon coconut palm sugar Pinch of salt
1/2 teaspoon vanilla extract 1 1/2 tablespoons grass fed collagen
11/2 tablespoons carob powder
In a saucepan over medium heat whisk together the milk, coconut sugar, salt and vanilla until steaming.
Lower the heat to low, and whisk in the collagen, then the carob powder. Keep whisking until totally smooth and frothy.
Pour into your favorite mug, and enjoy!
2–3 white sweet potato
2 tablespoons coconut oil
3 tablespoons nutritional yeast
1–2 teaspoons salt
1–2 teaspoons garlic powder
1 ½ cups warm coconut milk
Chives to garnish
2–3 white sweet potato
2 tablespoons coconut oil
3 tablespoons nutritional yeast
1–2 teaspoons salt
1–2 teaspoons garlic powder
1 ½ cups warm coconut milk
Chives to garnish
Peel the sweet potatoes and cut into medium sized chunks. Add to a large pot, cover with water and bring to a boil. Boil for about5–10 minutes, or until the potatoes are fork tender.
Drain the water and add the coconut oil, nutritional yeast, salt, garlic powder, and coconut milk. Mash using a potato masher or immersion blender.
Top with chives and serve warm!
If you don’t have white sweet potatoes available, you can substitute with orange sweet potatoes.
1 cup tigernut flour (scant)
1/2 cup coconut palm sugar, divided
2 teaspoons agar agar powder, divided
1/2 teaspoon salt, divided
1/4 cup coconut oil, solid
1 can unsweetened pumpkin puree
1 teaspoon cinnamon
1 1/2 teaspoon vanilla extract
1 1/2 cup unsweetened, full fat coconut milk, canned
Coconut oil spray
Muffin liners
1 cup tigernut flour (scant)
1/2 cup coconut palm sugar, divided
2 teaspoons agar agar powder, divided
1/2 teaspoon salt, divided
1/4 cup coconut oil, solid
1 can unsweetened pumpkin puree
1 teaspoon cinnamon
1 1/2 teaspoon vanilla extract
1 1/2 cup unsweetened, full fat coconut milk, canned
Coconut oil spray
Muffin liners
Preheat the oven to 350F and line your muffin pan with paper liners.
In a medium bowl, whisk together the tigernut flour, 2tablespoonscoconut sugar, /2a teaspoon of the agar agar powder and 1/4 teaspoon salt.
Add the solid coconut oil to the flour mixture and use your fingertips to mx together until it feels and looks like wet sand.
Use a tablespoon to spoon the mixture into the muffin liners. Then use your fingers to gently press it down.
Wipe the bowl clean. and then add the filling ingredients: the pumpkin puree, remaining coconut palm sugar, agar agar powder, salt, cinnamon, vanilla and coconut milk.
Whisk together until mixture is smooth, thick and creamy.
Spoon the mixture over the crusts. You will need about 1 1/2 tablespoons of pie filling per mini pie. Smooth the top with a spatula.
Bake on the middle rack for 25 minutes. Remove from the oven and let cool at room temperature for 30 minutes. Put in the fridge to set for at least 2 hours.
Once firm to the touch, unmold and peel off the liners. Serve chilled or at room temperature.
1 pound thick cut bacon, diced
1 large vidalia onion, small diced
4 celery leaf stalks, small diced
1 /2teaspoon fine salt, divided
3 cloves garlic, minced
2 sprigs fresh sage, minced
4 green plantains, diced
1 large red apple, diced
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup arrowroot flour
1 teaspoon dried rosemary
1/2 teaspoon dried chives (optional)
/4 cuptigernut flour
1 1/2 cup bone broth
[1]/4 cuptigernut flour
1 1/2 cup bone broth
1 pound thick cut bacon, diced
1 large vidalia onion, small diced
4 celery leaf stalks, small diced
1 /2teaspoon fine salt, divided
3 cloves garlic, minced
2 sprigs fresh sage, minced
4 green plantains, diced
1 large red apple, diced
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup arrowroot flour
1 teaspoon dried rosemary
1/2 teaspoon dried chives (optional)
/4 cuptigernut flour
1 1/2 cup bone broth
[1]/4 cuptigernut flour
1 1/2 cup bone broth
Heata 16" inch skillet with a wide brim over medium heat.
Once it comes to temperature, put the bacon in the skillet and cook until crispy, stirring occasionally.
Remove from the skillet and drain out most of the fat, leaving some behind to cook the vegetables.
Add the onion and celery to the skillet, add 1teaspoon of salt and cook until the onion is tender and translucent, about 8minutes.
Add in the garlic and sage and stir well. Then add in the apples and plantains followed by the garlic and onion powder. Mix well and cook until the plantains start to get tender, about 4 minutes.
Add in the flours and dried herbs, mix well, then add the bacon and mix in again.
Add in the bone broth slowly as you gently mix it. You will feel the plantain get softer and the arrowroot starch start to thicken. Flatten to the pan and even out the top.
You can dust some extra tigernut flour on top and position some crispy bacon to the top as well.
Transfer to the oven and bake for 20-25 minutes until the top is golden brown. Serve hot!
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