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    FOIS GRAS

    FOIS GRAS

    Feb 13, 2024 | Snacks

    Sautéing duck foie gras is not hard to do, but be careful; otherwise, you’ll end up with a puddle of very expensive melted fat. INGREDIENTS: • ½ pound of raw Grade A duck foie gras at room temperature, cleaned and deveined • Celtic sea salt and pepper to taste • 2...
    BACONAISE

    BACONAISE

    Feb 12, 2024 | Dips & Sauces

    INGREDIENTS: • 2 egg yolks • 1 tsp. mustard • 3 tsp. lemon juice • 1 cup liquid bacon fat or rendered lard (or ½ cup MCT oil and ½ cup expeller pressed coconut oil) TIP: If you use expeller-pressed coconut oil in place of the bacon fat, don’t worry about an...
    BACON CHEDDAR DEVILED EGGS

    BACON CHEDDAR DEVILED EGGS

    Feb 11, 2024 | Snacks

    INGREDIENTS: • 12 eggs • ½ cup avocado, mashed until smooth • 4 slices bacon • 2 tbsp. shredded cheddar cheese (if not dairy-sensitive) • 1 tbsp. mustard DIRECTIONS: • Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove...
    KIMCHI

    KIMCHI

    Feb 10, 2024 | Snacks

    HEALTH TIP: Once your kimchi or fermented veggies are gone, drink the liquid they are stored in. I suggest at least ¼ cup of the fermented liquid about 15 minutes before meals to help with digestion, acid reflux, and eliminating sugar cravings. Kimchi is a traditional...
    BONE BROTH

    BONE BROTH

    Feb 9, 2024 | Lunch, Stews & Soups

    This recipe is for a very large amount. I suggest that if you are going to go to the trouble of making it, do a huge batch and then store any extra in the freezer in individual packages. Bone broth has many health and healing benefits. INGREDIENTS: • 2 oz. roasted...