Tis the season for warming veggies, and what a better reminder of holiday spirit than pumpkin. I've also been experimenting with the ketogenic diet, which consists of eating high fat and low carbs...
Dips are great ways to use vegetables for tasty treats. This beet butter is adapted from one of my favorite cookbooks, Dishing Up The Dirt with Andrea Bemis. Many times we find that we don't have all the ingredients so we improvise and substitute. We think our spin on it turned out great!
It's true, it can be hard to cook a good peice of wild game if you don't know how. I've eaten many a tough deer roast or steak after cooking for too long without adequate marinating or liquid. This spring however, Ryan began doing all our steaks, roasts, and thicker cuts of meat with a super tasty technique that keeps the juices in the meat and with a watchful eye- and doesn't over do it!
Our daughter Pailey loves making "fancy" drinks, and so we do lots of experiments. This last week it was pretty warm for the PNW, so it was perfect for making a spritzer. These drinks are wonderful with a sparkling water and can be enjoyed by everyone in the family! We also love adding herbs we grow, and even plants like Aloe that we have growing in our kitchen. Aloe is an amazing healing food, so make sure to learn more about it here!
Ryan has huge leeks growing in the garden right now that inspired me to blend up this soup! Leeks are less offensive than onions, and have a unique taste themselves, but don't always go good in a complicated blend, so I like to use them as a main ingredient especially in soups. Broccoli accompanies leeks well, and with fresh young herbs such as basil and dill popping up in the greenhouse, making this soup was so much fun!
OK, I know this dish sounds a little "crunchy", and I'll admit is quite earthy, but cooking with wild foods is so fun! Besides what is amazing about Nettles and Dandelion, Sweet Potatoes are one of the best complex carbohydrate foods to bring sweetness and satisfaction in a meal. Besides harvesting your nettles and dandelion roots, this meal is easy to throw in the oven and combine with a protein such as the Elk and Nettle Meatloaf Muffins.
We admit it...we love pancakes. Over the years, we have come up with so many ways to make pancakes healthier that it's become a challenge to see how many nutritious foods we can get stuffed into one pancake. We tend to do gluten free (GF) pancakes, using a little flour as possible, but this one has a special twist with added coconut flour and hemp seeds.
When you see how easy this recipe is, you will never want to buy yogurt again. Full of beneficial bacteria, and easier to digest, yogurt is a staple food in much of the world. Considered a fermented food, yogurt is a great way to improve your digestion.
This is literally the very first dish Hillary cooked for Ryan way back in the day. It's cheap to make, quick, and packed full of garlic, which is a favorite in the Sthealthy garden and kitchen. It adds a flair of Mediterranean flavor with pepperoncini peppers, extra virgin olive oil, garlic, and parmesan.
In the HHH Episode #11 we talk all things meat prep- getting your wild game out of the mountains, home, and then how to make things like summer sausage yourself. This is a simple way to enjoy your deer or elk, AND knowing what exactly is going into it!
Yep, it's true, we love kale. Our garden is usually overflowing with it from May- December and we can never use all of it. This year we got smart and threw it in the Excalibur dehydrator, and for weeks we had the "lovely" smell of kale filling the house.
In our household, we call bone broth "liquid gold". It's a wonderful way to get healthy and healing compounds into the gut to help restore and heal the lining. You can make your bone broth out of the following bone types:
- Beef bones (or we call ox tail) preferably from grass fed cows.
- Wild game of any kind, if you are so lucky to get them out of the backcountry!
- Poultry, chicken or turkey - use the neck, skin, and all bones.
- Seafood, heads, tails, and bones of fish, fish heads.
To make your broth, place the bones of choice in a 6-7 quart slow cooker/crock pot. Cover completely with COLD water and then 2 tbsp of apple cider vinegar or red wine vinegar. (this helps bones release collagen- very important step!)
For more flavor, add vegetable such as onions, carrots, celery, garlic, greens, garlic, herbs.
Cook overnight or 8 hours, and then strain out all solids, pouring the "liquid gold" into glass jars, or ziploc containers for the freezer. Once it is totally cool, skim off the fat and then store immediately in 2 to 4 cup portions.
Use for all soup bases, or eat alone. This is the best gut healing food around!