
Liver and Caramelized Onions
1 lb. grass-fed beef liver 1/4 cup olive oil 3-4 cloves garlic, minced 1 tsp. rosemary 1 tsp. sage 1 tsp. thyme 1 tsp. oregano

1 lb. grass-fed beef liver 1/4 cup olive oil 3-4 cloves garlic, minced 1 tsp. rosemary 1 tsp. sage 1 tsp. thyme 1 tsp. oregano

2 cups bone broth 2 lbs. grass-fed beef roast 2 onions, diced 3 carrots, diced 4 cloves garlic, minced 1 Tbsp. sea salt Freshly ground

1/2 head green cabbage, grated 1/2 head purple cabbage, grated 3 large carrots, grated 1/2 cup chopped. fresh chives 1/2 cup organic, non-GMO mayonnaise 1

1 can full-fat coconut milk 3 ripe bananas 1/4 cup cocoa powder (or carob powder) 1 Tbsp. vanilla 1/2 tsp. sea salt 2 Tbsp. gelatin 2

“Eggnog” Smoothie 2 whole, pastured eggs ½ can unsweetened, full-fat coconut milk 1 cup ice 3 capfuls vanilla extract 2 tsp. freshly ground nutmeg 2 tsp.

1 large heirloom tomato 1 lb fresh mozzarella cheese ½ cup fresh basil leaves Organic olive oil for drizzling Sea salt and freshly ground pepper

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Sauteed Daikon 1 daikon radish, sliced into ¼” coins 1 bunch kale, washed and torn into bite-size pieces 4 Tbsp. coconut

1 lb. grass-fed beef liver 1/4 cup olive oil 3-4 cloves garlic, minced 1 tsp. rosemary 1 tsp. sage 1

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2 cups bone broth 2 lbs. grass-fed beef roast 2 onions, diced 3 carrots, diced 4 cloves garlic, minced 1