Equipment you will need: 10" skillet, 9 × 13 baking pan, cheese grater, cooking spoon.
- Corn tortillas
- avocado oil
- ground beef
- red Chile sauce
- grated cheddar cheese depending on how much cheese you like
- rolled oats
- large or 2 small onion/s
- 100g or about 3.5 ounces of bacon
nti-inflammatory
Antioxidant
Cancer-fighter
Pain-reducer (analgesic)
Fever-reducer (antipyretic)
Diabetes-preventer
Liver-protector (hepatoprotective)
Blood vessel-protector
Anti-stress solution
Immune-booster
- juice from one lemon
- crispy almonds or pine nuts
- packed basil
- vegetable broth – or bone broth as an alternative if serving warm
- frozen peas
he dandelion has a number of medicinal properties. The sap from the stems can be used to cure warts, and the leaves can be dried and made into a tea to aid in digestion. A tincture brewed from the blossoms is believed to help with complaints related to the liver, and the root can be dried and brewed into a tea as well.
Some people use dandelions to enhance psychic abilities, use of dandelion roots in a tea to aid in divination and prophetic dreaming.
In some magical belief systems, the dandelion is associated with growth and transformation – after all, a few dandelion flowers soon turn into hundreds of seeds waiting to travel around the neighborhood, repopulating other yards. There’s also a connection to moving on – if you’ve got a bad habit you want to get rid of, associate it with a dandelion puff, and then blow it out away from you.
Ingredients
- Big handful dandelions
- Juice of 1 lemon
- inch of fresh ginger root
- Half gallon of filtered or spring water
makes 16 oz.
- medium red tomatoes
- green tomatillos
- coarsely chopped cilantro
- coarsely chopped onions
- salt or to taste
- shredded hormone free cheddar cheese
- enchilada sauce
- corn tortillas
- ground garlic powder
- ground black pepper
- beef
- tapioca starch
- gluten free sourdough starter
- warm milk
- honey
- /4 L Airlock Fermenter or Fido jar
- Ingredients
- fresh organic turmeric root
- non-chlorinated water there will be leftover brine
- non-iodized sea salt
- Instructions
- Make a 2% brine with water and salt. Set aside to cool.
- Fill the 3-peice airlock with water to the fill line. Insert through the lid; fit lid on the jar and clamp shut.
- Ferment at 18-22ºC for 7 days on the counter away from direct sunlight or with a dark towel wrapped around the jar. Careful not to obstruct the airlock.
- Eat now or transfer to the fridge or cold storage for at least 3 more weeks. The ferment will keep unopened in cold storage for 6-9 months as long as the airlock remains full. Once opened replace the airlock with the plug. Store in the fridge. Grate ferme
- Notes
- Fermentation jars should be 3/4 filled with vegetables for a proper vegetable to brine ratio. Less than this may short the microbes of nutrients they need for fermentation.
- firmly packed brown sugar
- granulated sugar
- butter
- vinegar
- vanilla
- -2 cups chopped pecans
- granulated sugar
- gluten-free ATK flour mix