1C. nutritional yeast                     1/2 tea. celery salt

2 Tbl. sea salt                                 1/2 tea. pepper

2 1/2 tea. onion powder                1/4 tea. ground sage

2 tea. garlic salt                               1 Tbl. nettle leaf

1 1/2 tea. parsley

1 tea paprika

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Mix all together and store in an airtight container.

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1 whole pasture-raised chicken     3 Tbl. grass-fed butter

1 lg vidalia onion (sweet onion)      3 C. potatoes

1 zucchini                                              1 1/2 C, carrots

1 yellow squash                                  3/4 C. NC chicken boullion

1 1/2 C. celery                                     12 C. filtered water

4 chicken feet (nails and skin removed)-optional

Fresh parsley or cilantro as a garnish-optional

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Saute onion, garlic, zuccini, squash, and celery in butter. Once brownd add all other ingredients and boil for 1 1/2 hrs. Take chicken out and shred. Add desired amount of shredded chicken back into the pot and serve.

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8 C. raw milk (https://www.realmilk.com/raw-milk-finder/)

2 Tbl. Vital Protein Beef Gelatin

3 Tbl. plain yogurt with living culture

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Wisk the milk and gelatin until well combined. Place on stove over medium heat until it reaches 120 degrees (just before it starts to boil). Allow to cool for 10-min, it shouldn't burn your clean finger when placed in the milk. At this point add in the yogurt and wisk thoughrouly. Pour mixture into masson jars and cover loosly. I like to put the lid on but leave it unscrewed. Allow to ferment in your oven with the light on for 12-18 hrs. Tighten the lids and store in the fridge for up to 2-weeks

4 Tbl. chili Powder                           1 tea. garlic powder

2 Tbl. nutritional yeast                    1 tea. minced dried onion

2 Tbl. cumin                                      1 tea. dried basil

1 Tbl. paprika                                    1 tea. black or white pepper

1 Tbl. sea salt

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Mix together and store in an airtight container. 

3 C. raw milk (substitute homemade yogurt if sensitive)

1/2 C. organic butter

2 Tbl. tapioca flour

1/2 tea. garlic salt

1/2 tea. parsley

1 1/2 C. Pecorino Romano

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Melt butter in a sauce pan over medium heat. Stir in tapioca flour until well combined. Add in 1 C. milk and simmer into a thick paste. Slowly add in the rest of the milk while mixing so it's well combined. Add in all other ingredients and heat until warm. Serve immediatly or store in an airtight container in the fridge for up to a week.

2 C. 100% pure olive oil in a dark glass container

3/4 C. raw apple cyder vinegar

9 cloves garlic

4 1/2 Tbl. dijon mustard

2 tea. sea salt

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Mix all together in a high-speed blender. Store in an airtight container in the fridge for up to several months.

3 Tbl. organic butter

1 lg. vidalia onion

1 zuccini

1 yellow squash

1/2 C. celery

NC chicken boullion to taste

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Saute all ingredients together over medium/ high heat until browned and tender. Season with chicken boullion and serve.

5 C. organic chicken broth (meat stock not bone broth)

8 medium sized Yukon Gold potatoes

1 leek, diced                                 2-1/2 C raw milk(can sub. yogurt)

4 cloves garlic, minced               1-1/2 C. raw cheddar cheese

4 celery stalks, diced                   4 Tbl. grass-fed butter

2 carrots, shredded                      4 Tbl. NC chicken boullion

 

Saute the leek, garlic, celery, and butter in a large stock pot. Add in the potatoes, carrots, broth, and boullion and simmer for 30-min until potatoes are soft. Remove from heat and blend with a hand held blender until smooth. Add in the milk and cheese and stir until the cheese is completly melted. Remove from heat and serve. Add sea salt to taste.

2-1/2 C. grass-fed stew meat or chuck roast cut into 2 in. cubes

salt and pepper

2 Tbl. grass-fed butter

2 medium onions, julienne sliced (top and bottom removed)

5 garlic cloves, minced

1 Tbl. tomato paste

1/3 C. Tapioca flour

10 C. pastured chicken broth, or filtered water with 1/2 C. NC bouillon

6 fresh sprigs each of parsley and thyme

1.5 Lbs. Yukon Gold potatoes or rutabagas, cut into 1 in. cubes

4 medium carrots

2 celery stalks, diced

1 lg can whole tomatoes, cut

In a stock pot sear the stew meat in the butter until browned on all sides, salt/ pepper to taste. Remove from the pan and add in the onions and garlic, sauté until browned. Add the meat back in and stir in the tomato paste coating well. Next, add the flour and mix well. Add broth, fresh herbs and 2 tea sea salt and simmer for 1-hr. Add veggies and continue simmering for another hour. Add more bouillon, salt, and pepper until the flavor is to your liking. Enjoy!

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