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That’s Nuts.

By Margaux

I have an illogical aversion to calling this “nutola” but I’ll understand completely if that’s what you call it. Either way it’s crunchy, scrumptious and endlessly tinkerable (not a word but you get my drift). In my house we eat this over homemade yogurt.

Ingredients

·      4 cups of nuts (we typically use almonds and walnuts but practically anything will work including pumpkin seeds and sunflower seeds).

·      1 cup of raisins (I prefer golden raisins).

·      About 2 cups of unsweetened shredded coconut

·      About 6 Tbsp vanilla extract

·      3 Tbsp cinnamon

Method

Soak the nuts and raisins in plenty of water for at least 12 hours. I usually soak the nuts separately from the raisins but that probably isn’t necessary.

Strain. Mix the nuts with the raisins if you haven’t already done so.

Pour half of the mixture into your food processor and add half of the coconut, vanilla, and cinnamon.

Pulse in food processor until you can’t really tell it’s nuts you’re dealing with but not so long that it turns into paste.  When it starts to resemble regular granola you’ve achieved the right consistency.  (Repeat with the rest of the mixture).

Spread the mixture onto a food dehydrator tray* and dehydrate at 145 degrees* for about 12 hours or until it’s nice and crunchy. Store in an airtight container.

*If you don’t have a food dehydrator, just throw your mixture in the oven on a cookie sheet at the lowest setting. You’ll have to keep an eye on it as there’s no telling how long it will take but I’m sure it will be tasty!

*We have an Excalibur dehydrator. It’s great.

Tinkering

I’ve posted our current favorite version of this recipe but in the in the past we’ve:

·      Made it without coconut

·      Made it without cinnamon

·      Made it with figs and orange oil

·      Made it with almond extract

·      Made it with dried apricots

Meet “The Pile”

By Kristen

Grain free cooking renders meals so nondescript, I frequently find myself serving “food pile.” This food pile blends the naturally sweet flavors of pastured pork and butternut squash.

Ingredients

1 medium to large butternut squash

1-2 tablespoons butter or olive oil

1 pound ground pastured pork

1/2 onion

1 tablespoon parika

1 tablespoon ground fennel seed

1 teaspoon cumin

2 cloves minced garlic

5-7 cups baby spinach

1 or more tablespoons hot sauce (I used Cholula)

Celtic sea salt to taste

Squash Layer:

Preheat oven to 400 degrees. Wash butternut squash Cut in half lengthwise, scrape out seeds and stringy parts. Place cut side down in lightly greased pan. Bake for 45 minutes to an hour. Remove cook squash from skin. Add butter or oil and mash with a fork. Salt to taste.

Pork Layer:

In a large pot brown pork. In a separate saucepan cook onions until soft. Combine onions and pork. Add spices and garlic. Stir to thoroughly combine. Add spinach a few cups at a time, stirring continuously until it is wilted.

Stack your piles and serve.

Voila! A perfect pile.

Incendiary Salsa Soup

By Kristen

This super fast scrumptious soup will make you slurp.

Ingredients

1 pound organic grass fed beef

1-2 tablespoons lard or olive oil

16 ounce jar of your favorite salsa (I used Whole Foods organic medium)

1 quart (or more) chicken or beef bone broth

3 jalapenos (optional)

1 tablespoon cumin

salt to taste

cilantro

avocado

Choose how you like your onions:

Fastest: garnish with chopped red onion

A little more work: chop 1 medium yellow onion & 1 red bell pepper. Saute with 1 tablespoon fat and combine with beef after it has been browned.

Make It:

Brown the beef with 1 tablespoon fat. Add sauteed onion & red pepper (if chosen). Pour in the salsa, bone broth, and cumin. Add the jalapeno and simmer for 10-15 minutes or until the jalapenos are cooked through. Garnish with cilantro, avocado, and red onion (if chosen).

Hangry is the clever blending of the words hungry and angry.

What are we hungry for?

We are hungry for real food that our bodies evolved to eat.

What are we angry about?

-The copious amount of misleading nutritional information born from questionable science.

-Feedlot animals that are being raised in inhumane conditions and living short & sickly lives.

-The overuse of pesticides, herbicides & who knows what else had depleted our topsoil leading to lower nutritional content.

-Processed food, additives, food dyes, and sugar are rampant in so many products.

-Misguided laws prohibit consumers from buying such things as raw milk and shackle the small family farm.

-The rise of genetically modified foods. 

-Monsanto.

-Uninformed politicians & greedy lobbyists.

-The fact that it is prohibitively expensive for many individuals and families to buy food that will help them thrive.

-The overuse of antibiotics, unnecessary C-sections, and a historic push to feed babies formula, and many other factors have left many of us with intestinal dysbiosis.

However

The future is hopeful. The rise of the local food movement has led people to farmer’s markets & CSAs. More than ever people are fed up with conventional dietary wisdom and are searching for food that truly nourishes.

We are sisters and we are hangry.

About us:

Our mother started us on our quest for supreme health. Throughout our lives we dabbled in a myriad of diets including, vegetarian, macrobiotic, Gabe Mirkin’s Fat Free and Flavorful, Aruvedic Indian, Eat Right for Your Blood Type, gluten free, and of course conventional wisdom. At last we have landed on the #1 super diet: The Primal Blueprint. Kristen has taken it one step further & is on the Gut and Psychology Diets (GAPS) in order to heal a lifetime of digestive issues.

We love food & hope you adore our recipes.

Kristen & Margaux