Ingredients 6 beets, washed and cubed into small pieces 24 brussels sprouts, washed 16 oz grass-fed organic bacon 5 cloves garlic, chopped 1 tsp dried thyme 1/4 tsp black pepper 1/2 tsp himalayan sea salt 1/2 cup pistachios, toasted ​ Instructions Preheat oven to 350°F Line a baking sheet with aluminum foil Arrange bacon on covered baking sheet Bake bacon for 20 minutes until crispy, then set aside on plate to cool Combine beets, brussels sprouts, and garlic in large roasting

Ingredients: 4 T unsalted butter 1 T olive oil 1 onion, chopped 1/2 head cauliflower, broken into small florets 1 lb baby bel mushrooms, cleaned 4 T Kettle & Fire Mushroom Bisque Bone Broth or 2-4 T vegetable broth, depending desired consistency 1/2 t. fresh thyme (or more if you like it) 1 T. dried parsley flakes 4 cloves of garlic, minced Salt and pepper to taste Directions: 1. Clean whole mushrooms with a damp paper towel, so mushrooms do not soak up too much water an

1/2 avocado or 1 small one 4 T olive oil 3 T fresh Meyer lemon juice 1/2 t Celtic sea salt 3 grinds of fresh ground pepper (maybe more?) 2 light handed shakes of cayenne pepper Romaine lettuce (or your favorite lettuce) Variety of colorful tomatoes, sliced 3 mini cucumbers, sliced in rounds 1/2 Vidalia or sweet onion, sliced thinly or chopped. Mash the avocado in a salad bowl, then add olive oil and lemon juice, seasonings to your liking and blend together. Add veggies and th

Ingredients Butternut squash, 2 lbs 2 T coconut oil 12 (Dinosaur) Kale leaves 1 T raw sugar (optional) to bring out sweetness of squash. ​​ Instructions Heat oil over med low heat in big sauté pan. Slide in big bite sized squash, careful of oil splashing. Stir to coat oil on squash. Let simmer. Stir occasionally to prevent squash from sticking. Wash and strip kale leaves off of thick stem, then slice kale. Add leaves to squash, stir a couple more minutes. Add sugar if

This recipe has some really beneficial ingredients for dampness, immune health, and more! Mushrooms - Drain dampness, which is especially good in the summer since we are more damp from the humidity. Also good for the spleen, and a source of vitamin D. Thyme - May boost immune health in addition to being a phlegm-resolving food in Traditional Chinese Medicine. Bone Broth - Bone broth is chock full of important nutrients, including vitamins, minerals, fatty acids, and amino aci

​ Ingredients 1 Large Head of Cauliflower (8 Cups cauliflower florets) 5 T. Coconut oil 2 1/2 T. Curry powder 2 t. Garlic powder 1/2 t. Turmeric 1 tsp Himalayan Sea Salt (optional) ​ Instructions Pre-heat oven to 350' F. In a large bowl mix bite sized florets w coconut oil until coated. Mix dry ingredients together. Sprinkle dry mixture on florets while stirring to evenly coat them with spices. Spread cauliflower onto glass baking dish and bake for 45-50 mins, stirrin

​Ingredients 1 12 oz. bag of whole fresh cranberries 1 navel orange 3/4 c. sugar 1/2-1 t. orange zest (optional) ​ Instructions Wash, drain and dry cranberries. Wash and dry orange. Zest orange rind with a grater on the peel. Use 1/2 t. to 1 t. of zest. Peel, seed and divide orange into sections. Add several sections w 1/3 the cranberries to food processor and pulse until chopped into small pieces. Repeat two more times. Add zest and sugar and stir into cranberries. Best if u

Ingredients 1 1/2 tbsp extra-virgin olive oil, plus more for the pan 1 large shallot, minced (about 1/3 cup) 1 1/2 tsp chopped thyme 1/2 tsp chopped rosemary 2 c bone broth 2 lb medium potatoes, very thinly sliced Sea salt and freshly ground pepper to taste Instructions Preheat the oven to 400° Oil an 8-inch round cake pan, preferably dark, nonstick metal. Line bottom of pan with parchment paper, then oil the paper. In a medium saucepan, heat the 1 1/2 tbsp of olive oil. Add

Satisfy your cravings for something salty and crunchy with protein-packed roasted chickpeas! Ingredients Cooked or canned chickpeas Extra virgin olive oil Sea salt Optional: your favorite spices like curry powder, rosemary, thyme, cumin, paprika, or chili powder Instructions Preheat oven to 400 degrees. Drain and rinse chickpeas. Spread chickpeas on a kitchen towel and gently pat dry. Once they are completely dry, toss them in olive oil. Transfer chickpeas to a parchment-line

Ingredients 8 large carrots, peeled and chopped into 1/2 inch pieces 4 dates, pitted and chopped 2 tbsp melted butter or coconut oil Himalayan sea salt to taste Directions Preheat oven to 375 degrees Fahrenheit Place the carrots and dates into an oven-safe dish, and top with the melted butter or coconut oil. Toss to coat, and sprinkle with sea salt to taste. Bake for approximately 20-30 minutes or until the carrots are fork-tender. Source: Diane Sanfilippo from Practica