Let’s imagine you have been working on your diet and doing well. You are working toward a healthy diet and clean eating… even goals like 5k runs and exercise groups or (gasp) even a half marathon. The problem is, you have been told by your …
Having to avoid nightshades is frankly annoying. Back in my pre-Hashimotos days when I was running 20-30 miles per week and cutting whole bags of jalapeños onto every meal I also enjoyed a nice fat burger with mushrooms, blue cheese and hot chips (French fries). …
Eating nose to tail might not be your definition of fun, but with some amazing hacks and tricks, it can be so delicious that even the hubs and suspicious children will gobble it up.
Incorporating organ meats (offal) into recipes is incredibly nourishing, hormone balancing and dare I say, a return to our roots and the best way forward to encourage regenerative farmers who truly are doing the hard work to feed the soil and rejuvenate our planet. I choose grass fed & regeneratively farmed where possible to support the work these amazing folks are doing to ensure a long and healthy future for our children’s children.
These are a family favorite, surprisingly! I didn’t think I’d find the keys to getting my family to eat nose to tail unless the butcher prepared it himself (I think every kid will eat sausages) but these literally got licked up by my husband and kids! The key was to use the dōTERRA culinary oils rather than traditional spices. No hint of liver flavor remained.
Give them a shot and let me know what you think!
xo,
Brenna
Lamb & Liver Ancestral Meatballs
Brenna May
These are a family favorite, surprisingly! I didn't think I'd find the keys to getting my family to eat nose to tail unless the butcher prepared it himself (I think every kid will eat sausages) but these literally got licked up by my husband and kids! The key was to use the dōTERRA culinary oils rather than traditional spices. No hint of liver flavor remained.
1tspof manjistha for spice as well as blood & liver cleansing + lymphatic support
1-2dropsdōTERRA Thyme or Oregano
1-2dropsdōTERRA Rosemary
Instructions
Grind liver + garlic to smooth in food processor or high powered blender (the latter will leave you with a bit more heading to compost)
Add all ingredients to medium sized bowl and mix thoroughly.
Form into balls: I like them to be about double the mass of a golf ball and use a Jenaluca Medium Scoop (1-1/2 Tablespoons) for Swedish sized meatballs, but you can use the Large Scoop (3 Tablespoons) if you prefer a larger, Italian sized meatball. You'll need to adjust baking time if you use the larger scoop.
Bake at 350°F for 30 min or broil for 5 and bake for 20 at 375°F (watch for a darker crust to form on the meatballs). Feel free to sauté them in the pan to start or finish them to achieve a more defined crust.
Serve.
Notes
Pro tip: mix up ingredients the night before and cover, then leave in the fridge to marinate overnight.
I am obsessed with cast iron pan dinners… they are the tastier version of sheet pan dinners and frankly the clean up is easier. Just scrape off and swish with water and put the pan back in the hot oven or towel dry… with a …
This is a great soup for recipes or as a standalone. I like it as is… but it is more attractive with a garnish or a sauce. One day I’ll update this with a prettier photo but for now, the basics. I love mushrooms, personally, …
I have been intermittent fasting for a couple of years now. I tend to break from it on Saturdays to shake things up and I have been craving this for weeks now so I thought it a good time to revive it. Needless to say I’m feeling pretty great, but still like my Nootropic Mushrooms as an anti-inflammatory, anti-cancer, brain boost. They’re pretty yummy too. I sometimes like to add some essential oils as well, and use doTERRA because they have been tested for heavy metals, contain a QR code on each bottle so you can see those test results, and have a handy supplement panel on the bottles that are safe for internal use and for culinary uses so you don’t have to guess . My faves are Turmeric, Cardamom & Cinnamon but I also love the Lemon and Peppermint for beverages. (more on that in another post)
These meatballs are a weekly (or at least fortnightly) staple meal in our home and are always a favorite. They are easy to make, autoimmune friendly, egg-free, gluten-free and grain-free! I usually make them with hot chips of either the nightshade or sweet potato variety …
This is an easy tomato soup enriched with bone broth. I can’t do nightshades so it is not for me, but it is one of those quick meals my family loves served up with gluten free or Einkorn grilled cheese Vegemite sandwiches.
That’s a mouthful! But seriously it is a tasty mouthful. So… confession. I made this MONTHS ago but it was right about when I was becoming allergic to everything. It tasted so so good but then I couldn’t eat much. I’m about to give the whole thing a go again as I’m further along in my healing journey but wanted to finally get it posted. It has a slightly sweet smokey flavor and all the kick of the cultures tingling away on the tongue. It’s great with celery sticks or if you’re one of those lucky people who can eat whatever they want… it is great with chips. Or so says my husband. It has the advantages of being vegan, keto, paleo and even extreme AIP if you use the coconut kefir in place of tahini, which let me tell you… tastes oh so creamy.
Wash, remove the leaves and break the head of cauliflower. Remove the beetroot leaves (save them for salads) and put the beetroot in the pan with the cauliflower. Dry roast in a cast iron pan at 350°F for 60-90 minutes, until you can stab it with a fork and it pulls out easily. Put all ingredients in a food processor (hold out the olive oil) and process until smooth.
Transfer hummus to a 2 litre clip top jar, cover with the olive oil and clamp closed. Slowly rotate the jar until the olive oil seals the entire empty surface. Leave to ferment for 2-3 days depending on your preference. It will be cultured after 24 hours but you will have a stronger bite and more gut healthy bacteria after 2 or 3 days. It is an acquired taste so if you’re new start with 1-2 days. Once finished, stir the olive oil in and store in a 1 liter glass jar in the fridge.
Pro Tip: Make sure your jar is at minimum 1 1/2 times the capacity of your culture. Double is best. If your jar is too small it will grow right out of the jar and all over your kitchen counter.
Cultured Beetroot Cauliflower Hummus
That's a mouthful! But seriously it is a tasty mouthful. So... confession. I made this MONTHS ago but it was right about when I was becoming allergic to everything. It tasted so so good but then I couldn't eat much. I'm about to give the whole thing a go again as I'm further along in my healing journey but wanted to finally get it posted. It has a slightly sweet smokey flavor and all the kick of the cultures tingling away on the tongue. It's great with celery sticks or if you're one of those lucky people who can eat whatever they want... it is great with chips. Or so says my husband. It has the advantages of being vegan, keto, paleo and even extreme AIP if you use the coconut kefir in place of tahini, which let me tell you... tastes oh so creamy.
¼ - ½cupextra-virgin olive oilpoured over top to seal out bacteria
Instructions
Wash, remove the leaves and break the head of cauliflower. Remove the beetroot leaves (save them for salads) and put the beetroot in the pan with the cauliflower. Dry roast in a cast iron pan at 350°F for 60-90 minutes, until you can stab it with a fork and it pulls out easily. Put all ingredients in a food processor (hold out the olive oil) and process until smooth.
Transfer hummus to a 2 litre clip top jar, cover with the olive oil and clamp closed. Slowly rotate the jar until the olive oil seals the entire empty surface. Leave to ferment for 2-3 days depending on your preference. It will be cultured after 24 hours but you will have a stronger bite and more gut healthy bacteria after 2 or 3 days. It is an acquired taste so if you're new start with 1-2 days. Once finished, stir the olive oil in and store in a 1 liter glass jar in the fridge.
Notes
Pro Tip: Make sure your jar is at minimum 1 1/2 times the capacity of your culture. Double is best. If your jar is too small it will grow right out of the jar and all over your kitchen counter.
Makes about 4 wraps Everyone has a keto flax wrap recipe it seems. Probably because they are so easy and quick to make and have less than 1 carb per wrap. If you can handle the omega-3 fatty acid smell (some people find it fishy) …