You might need to buy:
- 1Quart Jar with Lid
- 1/8teaspoon Cutting Edge Cultures or 2 tablespoons pf Kefir Whey
- 1cup Water to mix the starter culture
- 8whole jalapeno pepperstops removed and chopped
- 6sprigs cilantro
- 1/2teaspoon Celtic Sea Salt
You might need to buy:
- HEAT 2 to 3 inches of water in large saucepan or deep skillet to boiling. ADJUST HEAT to keep liquid simmering gently.
- Insider Info
- Use very fresh eggs for poaching. They hold their shape better and form fewer wispy threads or “angel wings” in the water.
- Do not swirl the water when poaching eggs. This creates a vortex that will ruffle the delicate egg protein. Relatively quiet water that is gently simmering produces the best result.
- Do not poach eggs ahead of time and hold them in the refrigerator.
- Adding vinegar or salt to the water to enhance coagulation is not necessary and can flavor the eggs.
You might need to buy:
- honey
- mustard powder
- apple cider vinegar or lemon juice
- egg
- sea salt and black pepper taste
makes 1 quart
You might need to buy:
- unrefined sea salt where to find unrefined sea salt
- Equipment
- with airlock OR a 11/2 quart jar with tight fitting lid
- wooden or plastic spoon
ready in about 10 minutes;
serves 1
You might need to buy:
- unsweetened coconut or almond milk
- fresh or frozen berries
- slivered almonds
- cinnamon ground
- pure vanilla extract
- hemp hearts
- cooked quinoa warm or cold
- banana sliced
- pure maple syrup optional for added sweetness
ready in about 35 minutes
You might need to buy:
- large zucchini spiralized
- fresh basil
- pine nuts
- extra-virgin olive oil
- pepper
- coconut oil
- large tomato diced
ready in about 25 minutes;
serves 2
You might need to buy:
- large sweet potato
- extra virgin olive oil
- avocado
- garlic salt
- crushed red pepper chili flakes
ready in about 5 minutes;
serves 1
You might need to buy:
- Kettle & Fire Beef Bone Broth ice cubes
- spinach rinsed
- banana peeled and sliced
- green apple cored and sliced
ready in about 45 minutes;
serves 4
You might need to buy:
- red chili powder
- smoked paprika
- bay leaves
- Chicken Bone Broth
- ground coriander
- garlic chopped
- small leek chopped
- small fennel bulb chopped
- anchovies
- thick-cut uncured bacon
- Kosher salt or sea salt
Light and airy with a hint of crispness around the edges, these yeast-risen doughnuts don’t fall too far from their wheat-filled counterparts. In order to keep them light, the dough is not rolled and cut as wheat-based doughnuts are. Instead the dough is left loose, helping it to rise beautifully. When it comes time to fry, the dough is either spooned in for doughnut holes or piped onto parchment for easy round doughnuts. Note that instant yeast can be added to this recipe to add more yeast-risen flavor and texture, but the sourdough starter can be used alone as the leavening.
ready in about an hour and 45 minutes;
serves 12
You might need to buy:
- gluten-free sourdough starter
- gluten-free oat flour
- tapioca flour
- sweet rice flour
- ground flax seed
- Coconut oil for frying