Great for detoxing the liver and gallbladder, the ABC hash is a must if you have a missing gallbladder and/or regular constipation.


You'll need:

2 medium size beets (about the size of an apple)

1 green apple 

2 medium size carrots.


1. Wash and slice beets in a food processor

2. Grate down carrots

3. Cut down green apple in small bites

4. Combine and sprinkle with EVOO and real sea salt


*Don't sprinkle with olive oil until ready to eat. Otherwise the ingredients will be mushy







You'll need: 
Desired amount of organic celery sticks, washed 
Almond butter


1. Cut celery into strips

2. Paint on almond butter



Bone broth is one of the most nourishing, nutrient dense and high in bio-availabe minerals. It promotes gut healing and mineral distribution for joints, collagen, minerals, hair and nail health. 
You can use any types of bone from marrow, neck, bird carcasses and wild game. (Hunters anyone?)


You'll need:

crock pot


apple cider vinegar (ACV)

real sea salt


Buy excess bones and store in the freezer for later use.


1. Fill your crock pot with choice of bones, but makd sure the lid can sit comfortably with a seal. 

2. Fill with water but leave a few inches from the top, otherwise water will boil over.

3. Put 1/4 cup of ACV, and a few tablespoons of real sea salt. The vinegar will help to break down the minerals.

4. Cook on low for 48 hours at least. The longer the better. Add water when necessary.

5. After time has passed, take out bones and the "extra" and discard. Take a big enough pot and put in sink, put in strainer on top and dough cloth over the strainer. Pour liquid over dough cloth and strain. Squeeze out extra fluid and discard the remnants.

6. You can drink the broth or use it as a broth for stew. Add your favorite veggies for a yummy soup. Put in mason jars and freeze.

7. The more gelatinous the better! The gel will quickly revert to liquid with heat. 







2 pounds brussel sprouts

8 ounces

1 pound bacon

splash of lemon juice


1. Cook chopped bacon in skillet until evenly cooked. Remove bacon from pan

2. Steam down brussel sprouts until fork tender

3. When vegetables are tender, remove from heat.

4. Cut up bacon, sprinkle over brussel sprouts, top with capers and splash of lemon juice




No one will know these aren't mashed potatoes. 


You'll need:

2 heads of cauliflower

dallops of butter

1 head of garlic, minced (adjust for taste)

sprinkle of real sea salt


1. Cut the cauliflower down into small florets.

2. Steam until tender

3. Place cauliflower in food processor or blender; add butter and minced garlic. Blend until smooth








Coffee is the one of the most heavily sprayed food. Consuming organic coffee is best. Decaf coffee takes a lot of chemicals and processing to make. 


You'll need:

Your favorite coffee

Butter or heavy cream- the more the merrier!

Pinch of cinnamon

Dab of vanilla 


Put all in blender and blend until smooth. 





You'll need 
3 cups unsweetened coconut chips (you can find these in bulk)

1/4 cup melted coconut oil
1/2 teaspoon real sea salt

1. Prehead oven to 300'

2. Mix coconut shreds with oil

3. Sprinkle real sea salt

4. Bake for 8-10 minutes, stiring every 2-3 minutes

5. Pull out of oven when golden brown



This makes 20 or so fat bombs, so scale as needed. I used almond butter, but you can replace any nut butter to taste. Just read the ingredients because there is a lot of hidden sugar and hydrogenated oils. I got the almond butter in bulk- 100% pure almonds ground down. Plus its a little cheaper. :)


16 oz nut butter

1/2 cube of Kerrigold Salted butter

1/2 cup coconut oil

1-2 tablespoons of ground coffee (optional and to taste)

1 tablespoon of cinnamon

2 teaspoons of vanilla

2 tablespoons of unsweetened cocoa powder


Put on low on stovetop to melt down, mix thoroughly and put in freezer for about 25 minutes. You don’t want the mixture to be so hard to not be able to scoop out. 


Roll into desired size balls, roll in shredded coconut (optional) and put on a cookie sheet with parchment paper. Put in freezer to store. They melt quickly, so transportation should include cooler with a cold pack.




Gelatin provides collagen, protein and bio available minerals. Gel blocks also make a great snack!


You will need:

-Great Lakes Gelatin in the ORANGE tube. Purchase on Amazon or your local health food store

- favorite flavor of tea

- 2 tbsp of honey (optional)

- water


1. Use a 9x9 dish. Pour in 7-8 tbsp of gelatin. The more the gelatin, the more firm

2. Boil 4 cups of water and choose any flavor of tea to steep. The tea will flavor the blocks so play with it! 2-3 tea bags are optimal

3. If you choose to add sweetener, use only honey, ideally raw, and drizzle over gelatin

4. Pour 1 cup cold water over gelatin and stir vigorously with a fork. Try to get most of the gelatin spread

5. Quickly add the boiled tea and stir again vigourously to whisk out all of the chunks

6. Cove and put in fridge for 3 hours or until the gel has firmed 

7. Cut the blocks into desired amounts and enjoy!





Remember to get support your local farmer and buy pastured eggs. The shell will be harder and the yolks will be a darker yellow/ orange.


Older eggs will be easier to peel. 


Finding a pan that fits the amount of packed eggs is ideal. This way the eggs don't bounce around and won't crack as easy.


Place eggs in pan and cover about 1 1/2- 2 inches cold water above eggs.

Keep uncovered. Turn on high and when the water comes to a rapid boil, turn off heat. Keep on burner for 12-15 minutes. If you have a stove that doesn't retain heat, turn on to low. 

For the 12-15 minute duration, the eggs are still cooking.

When time is up, pull from heat and run cold water for a few minutes. Place in fridge.

The eggs will peel easier when fully cooled.

Sprinkle with desired seasoning, real seal salt or mash with fermented vegetables. 


Don't get your hard boiled eggs mixed up with your other eggs. Spinning the eggs on a counter will tell you. Fast spinning eggs are hard boiled. Slow spinning are raw.



There are so many different kinds of jerkey out there and it makes a great snack. Espeically because you don't need to refridgerate it. When purchasing read the ingredients. Many will contain chemicals, preservatives and chalk full of sugar. 



Want a popcorn replacement? Even kids ask for green chips!


Buy a bunch of kale according to desire. The kale cooks down, so assume that one large bunch will disappear quickly! For this recipe, I will be referencing 2 bunches of kale.


You'll need:

2 bunches of kale

1 1/2 tablespoons of melted coconut oil

1/2 teaspoon of favorite flavoring (brewers yeast, real sea salt, garlic powder etc...)


Preheat oven to 350'


Rinse kale and dry with a papertowel. The kale must be super dry for optimal cooking and taste.


Chop and strip the kale off the stem and place into a large mixing bowl. Massage the melted coconut oil into the kale and sprinkle with desired seasoning.


Arrange the kale in a single layer on a baking sheet. Bake for 15-20 minutes or until the kale becomes crispy. 




Homemade mayo eliminates the concern of getting unhealthy oils in your diet. 


You'll need:

1 cup oil - olive, walnut or avocado

1 egg

1 TBS lemon juice

2 tsp mustard - yellow, brown or dijon

sea salt and pepper


1. Place all ingredients except oil in food processor

2. Turn food processor on and drizzle oil in slowly




Having an easy grab and go such as this will satisfy your blood sugar.


Look for olives that are in jars and not marinated in the unhealthy oils (be familiar with the BAD OILS)


Slices your favorite cheese and place olives on top.



These yummy stacks make a great breakfast or snack.


You'll need:

12 eggs

1 1/2 cups canned pumpkin ( I like Libby's the best)

3 tablespoons of coconut flour

3 tablespoons vanilla 

3 teaspoons pumpkin pie spice

3 teaspoons of cinnamon

1/2 teaspoon baking soda

endless dollops of butter to top


Heat a skillet to 375'. Adjust temperature accordingly


Whisk the eggs, pumpkin, vanilla, cinnamon, pumpkin pie spice and baking soda. 


Pour batter into desired size pancakes. Flip when bubbles appear. 


Serve with butter








My grandma used to bring this to every Thanksgiving meal. 


You'll need:

1 large yellow onion slice

1 head of small cabbage

2 green apples sliced

5 tablespoons of apple cider vinegar

2 tablespoons of rosemary

2 tablespoons of coconut oil or lard


A Dutch Oven works great for this recipe. 

Saute the onion with the oil or fat. Add cabbage when onions become translucent. Add the rosemary apple cider vinegar  and apples until the cabbage softens.




Sauerkraut is high in probiotics and beneficial bacteria for the gut. Anyone with gut issues should consume this fermented food on a daily basis. 


Homemade sauerkraut takes anywhere from a month or two to ferment. 


You'll need:

3 heads of cabbage

1 jalapeno (optional)

3 shredded carrots (optional)

3 tablespoons real sea salt


Shred cabbage down and put in a large mixing bowl. Toss in carrots, jalapeno and salt. Mix in salt while working cabbage down with hands. Knead the cabbage until it starts breaking down and becomes soft and releases its juices.


Pack very tightly in quart mason jars, squeezing out the bubbles. Make sure liquid covers contents. Place the lid on and put in a dark place at room temperature.


Check for floating scum. This is okay! Just scrape off and keep checking. 


Remember, sauerkraut contains live cultures. Fridge after first opening and never heat. 







Pairing homemade sauerkraut is best, but if you are going to buy it, purchase in the fridge section. Read the labels and eliminate the preservatives.


Pairing a spoonful of avocado with sauerkraut is satisfying enough!

Please reload