This is a fun dessert if you are having company over. These paleo fruit tarts are very easy to make and great for kids or adults. If you do not have individual tart pans, just make one large tart. Make sure to make this ahead as it needs to sit in the refrigerator for 4-5 hours before serving.
Have you jumped on the bone broth bandwagon? Bone broth has become trendy and popular in food circles lately, but you may be surprised to learn that this food has traditionally been used as a health tonic for thousands of years in Ayurvedic medicine, and other cultures.
Dandelion greens are loaded with beneficial nutrients including being the highest plant source of beta carotene. They also provides 58% of your daily intake of Vitamin C. Many people overlook this beautiful plant as a “weed”, however, the leaves, root and flower can all be eaten and all provide wonderful nutrient supportive and disease healing properties. It supports your liver, kidneys, blood and digestive system. The leaves can also be chopped and eaten raw in salads. I took this recipe from the May 2009 edition of Gourmet magazine.
This pumpkin chili recipe is perfect for a chilly Fall evening.
The importance of grass fed beef
Grass fed beef has countless benefits over standard grain fed beef. First and foremost, it is healthier for the cattle. Cows bodies do not properly digest corn and other grain, and they are typically given antibiotics and other pharmaceuticals to combat any diseases caused from the stress of trying to digest grain.
Additionally, grass fed cows are not forced to live on factory feed lots, which are unsanitary and inhumane. Grass fed beef is naturally high in Omega-3 fatty acids, and low in Omega-6 fatty acids which may contribute to heart disease. Grazing also benefits the soil by putting carbon into the ground. Healthier soil means healthier food. And, lastly, it tastes better! Give it a try and I bet you will love it.
Yield 10 servings
1 pound grass fed ground beef (optional)
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
2 medium carrots, chopped
3 garlic cloves, minced
2 cups chicken or vegetable broth
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14.5 ounces each) diced tomatoes, undrained
1 can (15 ounces) pumpkin
2 chipotle peppers, in adobo sauce
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon cinnamon
1/2 teaspoon salt
In a large skillet, brown the ground beef until no longer pink. Add onion, yellow pepper and carrot and saute until tender. Add garlic; cook 1 minute longer. Transfer mix to a 5 quart slow cooker; stir in remaining ingredients. Cover and cook on low for 5-6 hours or until heated through. Enjoy!
Photo Sean Greenspan
This recipe is very tasty and fun served in shells made of collard greens instead of corn or wheat tortillas. Of course, the traditional shell can be used, but give the collard greens a try, you just might like them!!! Collard greens are a staple in southern cuisine. They have a well-documented cholesterol lowering affect and are rich in Vitamins A & K. As a cruciferous vegetable, it also works to prevent cancer. This dish is great served with the tomatilla salsa posted previously.
Brussels sprouts are members of the cruciferous vegetable family. This also includes cauliflower, broccoli, cabbage and bok choy. Many studies have shown that cruciferous vegetables can fight against and help reduce the risk of numerous cancers including breast, colon, ovarian and prostate. Brussels sprouts are also high in antioxidants, fiber, Vitamin K and Vitamin C. This makes a nice, very simple side dish for a holiday dinner. Enjoy!
We have featured veggie burgers on the blog, but so far nothing for those who don’t eat red meat but still enjoy the occasional burger. I normally don’t enjoy the flavor of turkey burgers, but these are the closest I have found to the red meat version and with very few ingredients. These grill very easily or can be cooked on the stove. A perfect summer dinner!
I’ve been making this all natural fruit and veggie wash for years – I can’t even remember where I originally got the recipe. It’s very easy and inexpensive. The wash only takes a few minutes to make and most of the time will last me a few months.