For Mind, Body, and Soul
6 cups almond flour
1 cup raw honey
1 cup lard, butter, or coconut oil
1 tablespoon cinnamon
1 tablespoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
Mix all ingredients. Roll into balls and place on cookie sheets. Flatten with the bottom of a cup dipped in water. Bake at 350 degrees for 10-12 minutes. Enjoy!
2 cups cooked pumpkin
2 cups almond flour
2 teaspoons lard, butter, or coconut oil
1 teaspoon baking soda
1 teaspoon sea salt
Mix in food processor. Drop by spoonfuls onto cookie sheet. Bake at 400 degrees Fahrenheit for 12-14 minutes. Enjoy!
2 lbs white navy beans
1 chopped onion
1 chopped bell pepper
3 cloves garlic, minced or chopped
1/2 cup lard
2 teaspoon sea salt
1 teaspoon parsley
1 teaspoon thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 cups bone broth
2 cups tomato juice
5 cups water
Soak beans for 12 hours, drain, and rinse. Add all ingredients to a crock pot. Cook until beans are soft. Serve over Plain Cauliflower Rice. Enjoy!
1/4 cup lard or butter
1 onion, chopped
3 cloves garlic, minced
1 cup bone broth
1 teaspoon sea salt
1/2 teaspoon black pepper
2 heads of fresh cauliflower or 2 bags of frozen cauliflower, thawed
Sauté onion and garlic in lard or butter. Add broth, salt, and pepper. Briefly pulse cauliflower in a food processor until size of rice. Stir in cauliflower. Simmer until liquid is gone and cauliflower is cooked. Enjoy!
5 cups almond flour
3 cups cooked pumpkin*, pureed
½ cup lard, butter, or coconut oil
1 cup raw honey
4 eggs
1 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon allspice
½ teaspoon cloves
2 cups of raisins
Mix all ingredients. Fill lined or greased unlined muffin tins 3/4 full. Bake at 350 degrees Fahrenheit for 15-17 minutes. Enjoy!
*Cooked pumpkin: Cut pumpkin lengthwise. Scrape out seeds. Place cut side up on cookie sheet. Bake at 350 degrees Fahrenheit for about an hour. Scrape out cooked pumpkin.
6 cups almond flour
3 cups shredded zucchini, unpeeled
½ cup lard, butter, or coconut oil
1 cup raw honey
4 eggs
1 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon allspice
½ teaspoon cloves
Mix all ingredients. Pour into two greased 5 x 8 inch loaf pans. Bake at 350 degrees Fahrenheit for 55 minutes. Enjoy!
5 cups almond flour
1/4 cup coconut oil, lard, or butter
1 cup raw honey
2 eggs
2 teaspoons vanilla
1/4 teaspoon sea salt
1 teaspoon baking soda
1/2 pan semi-sweet chocolate chips
Mix first seven ingredients. Stir in frozen semi-sweet chocolate chips. Drop by spoonfuls onto cookie sheets. Bake at 350 degrees Fahrenheit for 10-12 minutes. Chips will melt slightly. Enjoy!
-Replace chocolate chips with raisins to make delicious raisin cookies or caramel chips to make caramel chip cookies!
3 cups rhubarb, sliced
4 cups strawberries, sliced
1/4 cup raw honey
2 cups almond flour
1/4 cup raw honey
2 teaspoons lard or butter
1 teaspoon cinnamon
Combine rhubarb, strawberries, and 1/4 cup raw honey. Divide combination into two pie crusts. Mix almond flour, 1/4 cup raw honey, lard or butter, and cinnamon. Top pies with mixture. Bake 35 minutes at 350 degrees Fahrenheit. Enjoy!
1/4 cup lard or butter
1 onion, chopped
2-3 garlic cloves, minced
1 box of mushrooms, sliced
4 cups cooked chicken, shredded or chopped
1 1/2 teaspoon sea salt
2 tablespoons dried parsley
1 cup bone broth
1/2 cup lemon juice
Sauté onion and garlic in lard or butter in large pan on stove top until onion is clear. Add the remaining ingredients. Stir and simmer for about 10 minutes. Serve over spaghetti squash noodles, if desired. Enjoy!
Break apart pig fat into pieces and place in 9×13 inch pan in 325 degree oven. Lard is rendered when cracklings are golden brown. Scoop out cracklings, salt, and enjoy! Strain liquid lard, refrigerate (optional), and enjoy!
NOURISHING HAPPINESS 