2lbs of fish (type doesn't matter as much as making sure it's wild caught)
½ bunch of chopped green onions
1-2T of fresh chopped parsley
1-2T of fresh copped cilantro
2T ghee or butternut
1 delicata squash (or other winter squash)
1 cup Almonds (Soaked and sprouted for optimal nutrition)
Warm pan with the ghe in it, then place fish, green onions, parsley, and cilantro over low to medium heat. After 5min, flip fish and let cook for additional 5min. Sprinkle with salt/pepper/garlic.
Meanwhile, cook halved Delicata squash (remove seeds) in oven face down in glass pan at 350degrees for 15-20min.
In high speed blender, combine the cooked ingredients in pan with the squash and almonds. Blend until smooth. Now put into glass dish and bake at 300 degrees for 30min. Enjoy with fresh salad!
2 Large Fish Fillets (any type of boneless fish will work, I love using salmon and cod)
1/2 Cooked Butternut Squash
6 Eggs, Free Range/Pastures
1/2 cup Butter, Pastured
1 Bunch Green Onions
4 Cloves Garlic
1 Handful of Cilantro and Oregano
Sea Salt and Pepper to taste
Preheat oven to 325 degrees. Combine above ingredients in high-speed blender. Pour into glass pan and put in oven x50min or until toothpick comes out clean. Serve with fresh salad. Enjoy!
1 medium beef heart (or ½ of large heart)
¼ beef liver
½ lb of Bacon
¼ cup butter or ghee
1 large onion
4 cloves garlic, minced
Cook bacon until crisp and let cool. Meanwhile, melt butter or ghee in pan over low-med heat. Add onions, garlic, and organ meats. Stir genlty for 8min. Now add in chopped bacon. Serve with fresh salad greens with olive oil and enjoy!
2lbs ground meat (I use organ grind from Heart 2 Heart Farms)
2 large portabella muchrooms, diced
1 large onion, diced
1 Tb each of Fresh parsley and cilantro, chopped
5 cloves of garlic, minced
2 T Vinaigrette
2 eggs (from pastured hens)
Combine all ingredients in bowl and mix well. Pack into glass dish (or two) and place in preheated oven (325degrees) for 40min. I love to serve this with buttered squash and small salad!