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Tuesday, November 26, 2013

Turkey

1 young organic free range turkey
1 organic apple
1 organic lemon
1 onion (red, white, yellow, doesn't matter)
1/2 cup melted coconut oil
2 tbsp. celery powder (dehydrated celery ground up in a coffee bean grinder into a powder)
1 tbsp. oregano
1 tbsp. basil
1 tbsp. sea salt

Wash turkey in cold water.
Let it sit out for an hour or so until about room temp.
Gut bird and set aside the neck and all the "junk".
Stuff with apple, lemon, and onion.
Mix coconut oil, celery powder, herbs and salt together in bowl.
Rub the oil mixture onto the bird until completely covered in coconut oil.
Pre heat oven to 450 and place chicken in a glass "brownie" dish and cook for 15 minutes.
Take out, reduce heat to 300 and cover with foil.
Cook for about 3 more hours.
Take out and cool with foil still over it.

With all the "junk" and bones, place in a pot with water so its about 2 inches above the bones, 1 tbsp. apple cider vinegar, 1 tbsp. sea salt and tons of veggies (carrots and cerlery are great). Simmer four about 12 hours. Strain and you have chicken broth!

With the drippings of the turkey, what looks like chicken "juice,"  place in a jar and freeze and save for making gravy.

Gravy

drippings
2 tbsp. balsamic vinegar
3 tbsp. arrowroot powder
1/4 cup water

Simmer dripping (including ALL THE FAT) in a pan with vinegar.
In a cup mix water and arrowroot powder together and make a paste.
Slowly add paste to the gravy and stir until no clumps and is thick (you can add more arrowroot powder for more thickness).

Monday, November 25, 2013

Roasted Brussel Sprouts

6 cups sliced brussel sprouts
1/4 cup coconut oil/grass-fed butter
1 tsp. pink salt
1 clove garlic (minced)
black pepper to taste

Toss all ingredients together in large bowl.
Place on a cookie sheet and bake for 15-20 minutes at 450 degrees.
Eat ALL of them like me!

Serves 1 (if you are Kelcie) and 5 if you are normal

Saturday, November 23, 2013

Mashed NO-Tatoes

3 heads steamed cauliflower
1 bottle strained amasai (or raw kefir)
1/2 cup raw organic butter
1 tsp. dill (optional)
1/2 tsp. black pepper
sprinkle of salt to taste

In food processor combine all ingredients together.
Blend until smooth and fluffy.


Pumpkin Cake

8 free range eggs
1 1/2 cups melted organic butter
1/2 cup grade B maple syrup
15 drops vanilla cream stevia
1 tbsp. vanilla
1 1/2 cup fresh pumpkin puree (cut pie pumpkin in half, bake at 400 for 20 min, scoop out seeds, scoop out flesh, place in blender and blend until smooth).
1/2 banana
1 tbsp. cinnamon
1 tbsp. ginger
1 tsp. nutmeg
1/4 tsp. clove
1 cup almond flour
1/4 cup coconut flour
1 tsp. baking powder

Place eggs, melted butter, syrup, stevia, vanilla, pumpkin puree and banana in food processor.
Blend until smooth.
Add flours, spices and baking powder.
Blend until smooth.
Pour into a greased loaf pan.
Bake at 325 for 35-40 minutes.
Or spoon into lined muffin tin and bake at 350 for 10 minutes.

Orange Cranberry Muffins

8 free range eggs
1 cup melted coconut oil or organic butter
10 drops orange essential oil
1 tbsp. vanilla
2/3 cup raw local honey
1 cup blanched almond flour
1/2 cup coconut flour
1 1/2 cups cranberry sauce (CLICK HERE for the recipe)
1 tsp. baking powder
1 tsp. pink salt

In food processor blend together eggs, coconut oil (melted), butter (melted), essential oil, vanilla and honey until creamy.
Add in flours, cranberry sauce, baking powder and salt.
Mix well.
Pour into large bowl and let it sit for 20 minutes to thicken.
Spoon out batter into lined muffin tin.
Bake at 350 for 10 minutes.


Thursday, November 21, 2013

Raw Chocolate Fudge Brownies

This is my FAVORITE RECIPE OF ALL TIME. It has the PERFECT fudge texture and the flavor is amazing.

1 cup coconut oil
1 cup coconut butter
2/3 cup RAW coconut water (Whole Foods is where I get mine)
2/3 cup raw cacao
1 tsp. vanilla extract
2 tbsp. raw honey or 15 drops vanilla cream stevia
sprinkle of pink salt

Mix coconut water and coconut butter together in a bowl.
Coconut butter will absorb the water, become smooth and will be easier to stir.
Add coconut oil, raw cacao, honey/stevia and vanilla.
Line muffin tin with muffin liners.
Spoon fudge mixture into muffin liners.
Sprinkle with salt and freeze for 30 minutes in the freezer.
EAT THE WHOLE BATCH LIKE ME!



Wednesday, November 20, 2013

Taco Salad

Meat
1 lb. grass/green-finished beef
1 tbsp. cumin
1/2 tsp. chili powder
1/2 smoked paprika
1/2 cup organic tamari/coconut aminos

Cook meat with spices and coconut aminos sauce.

Other toppings
organic romaine
avocado/homemade guacamole
tomatoes/homemade salsa
strained yogurt (I use amasai which is a raw cultured dairy) or your could use organic sour cream too
Shredded raw cheddar curds





Tuesday, November 19, 2013

Chocolate Mint Christmas Cookies

3 cups blanched almond flour
1 cup coconut sugar
1/4 cup maple syrup
1/2 cup cacao
2 tbsp. vanilla extract
6 drops peppermint essential oil
2 free range eggs
1 tsp. salt

Mix dry ingredients together.
Whisk eggs, syrup, vanilla, essential oil and salt together.
Pour wet ingredients into dry ingredients.
Form into little cookies.
Bake at 350 for 12 minutes.
Let cool for 1 hour.

Great with healthy hot cocoa or tea.


Pizza Salad

Pizza Crust

3 cups almond flour
2 cups shredded raw cheese (I used the cheddar cheese from beyond organic)
3 free range eggs

Mix all ingredients together.
Roll out onto a stone wear pan and bake at 350 for 15-20 minutes.

Toppings

2 tbsp. organic coconut oil mayonnaise
2 cups organic chopped romaine
1 tomato sliced
1 avocado sliced
4 oz. free range chicken chopped
2 strips, pasture raised bacon cut into little bits (optional)

Spread mayo over crust.
Add remaining toppings.
Serve!


Thursday, November 7, 2013

Health Benefits Of Eating RAW Cheese

Cows naturally eat grass; however, 90% of dairy cows are raised in a tight, confined stall and fed a diet of genetically modified corn and soy. This grain diet is not genetically congruent for the cow's internal ecosystem and the cows build sickness and disease. They become very acidic, which creates an ideal breeding ground for infectious bacteria such as E Coli.

In the mainstream dairy feedlots, illness and infection are very common. Powerful antibiotics are used to keep infectious bacteria down, but these also damage the natural micro flora the animals need to maintain good health. This creates an even lower natural immunity and contaminates the dairy with antibiotic substances and other dangerous chemicals.

The majority of industrial farms utilize Bovine hormone injections to increase size and weight. Increasing hormone levels boosts milk production. This also increases levels of utter infection, pus formation, antibiotic residue and a cancer accelerating hormone called IGF01.

GRAIN FED DAIRY=INFLAMMATION

Grain-fed cows produce dairy and cheese that is very high in omega 6 fatty acids. The average ratio for a cow on a grain-fed diet is roughly 25:1 (omega 6:3). This is genetically incongruent for all mammal species.

Humans should naturally have an omega 6:3 ratio around 4:1 or 2:1. When these ratios become skewed, they trigger cellular inflammation and accelerated cellular degeneration. This environment causes an individual to become highly inflamed and to build degenerative disease.

When the cows have this acidic, inflammatory environment, they become very thirsty. They drink significantly more water than grass-fed cows (as there is natural hydration in the grass). This water helps to increase dairy production, but the milk is thinner and less tasty.

Years ago, a well-treated cow may have lived close to 20 years. Consider that the typical cow begins lactating around age 2; that is 18 years of dairy production. In 1950, typical cows lived around 10-15 years. Today, the average dairy cow in an industrial farm lives 5 years (3 years of lactation). During these 5 years, the cows are massively fed and stressed to produce the absolute maximal amount of dairy.

Natural grass-fed cows produce between 3-5,000 gallons of milk a year while grain-fed, hormone injected cows can easily produce over 20,000 gallons a year. This is a huge advantage for dairy production because they can feed the cows on government subsidized grains while massively producing dairy.

GRASS-FED DAIRY=ANTI-INFLAMMATORY 

Cheese from 100% grass-fed cows has a perfect omega 6:3 ratio of 2:1. It also contains 5x the amount of Conjugated Linoleic Acid (CLA), which is an extraordinarily powerful cancer fighting nutrient. CLA is known to boost metabolism and fat burning while enhancing natural immunity. This form of cheese is also a great source of highly bioavailable calcium & magnesium, amino acids and vitamin A, D3, & K2.

Raw cheese is naturally processed through old world traditions. This means that the cheese process begins minutes after the morning milking. Because the milk is so fresh, it isn't necessary to pasteurize it. The natural heat (around 101.5 degrees F) involved in the cheese-making process preserves the naturally beneficial enzymes in the milk which aid in the digestion of lactose and in the absorption of protein, calcium and other critical nutrients. Raw cheese also has a richer and deeper flavor than pasteurized dairy.



Sources Include: 
www.naturalnews.com http://www.ejnet.org/bgh/nogood.html
http://www.kennyscountrycheese.com/
Mendelson A. "The Astonishing Story of Real Milk," Mother Earth News, October/November 2011. Pg 34-39.
http://products.mercola.com/produce/cheese/

About the author:
Dr. David Jockers owns and operates Exodus Health Center in Kennesaw, Ga. He is a Maximized Living doctor. His expertise is in weight loss, customized nutrition & exercise, & structural corrective chiropractic care. For more information go to www.drjockers.com To find a Maximized Living doctor near you go to www.maximizedliving.com Dr. Jockers is also available for long distance phone consultations to help you beat disease and reach your health goals