Recipes
Nourishing Fuel
1 cup filtered water
3 Tbsp unfortified nutritional yeast
2 Tbsp raw apple cider vinegar
2 Tbsp tahini
2 Tbsp hemp hearts
2 tsp onion powder
1 tsp garlic powder
1/2 tsp Redmond real salt
Add all ingredients to a blender and blend until smooth
Pour the liquid into a small saucepan over medium heat for 5 minutes until the sauce thickens, stirring occasionally
Use immediately, or pour into a jar and store in the fridge until ready to use
1 ripe avocado, pitted
1/2 cup filtered water
1/4 cup extra-virgin olive oil
1 lemon, juiced
1 Tbsp fresh dill or 1 tsp dried dill
1 small garlic clove, minced
1/2 tsp Redmond real salt or Celtic sea salt
1/4 tsp kelp flakes
Combine the avocado, filtered water, olive oil, lemon juice, dill, garlic, salt, and kelp flakes into a blender. Blend until creamy, adding more filtered water if needed to achieve desired consistency, then transfer to a jar. Chill until ready to serve. Drizzle over salad or a nourish bowl
3 Tbsp duck fat
1 large yellow onion, chopped
1 lb pasture-raised chicken livers
2 large pasture-raised hard-boiled eggs, peeled and chopped
2 Tbsp stone-ground mustard
1/2 tsp paprika
Redmond real salt or Celtic sea salt, to taste
Put 1 Tbsp of the duck fat in a medium skillet over medium heat
Add the onion and saute until soft and slightly browned, roughly 5 minutes, then transfer the mixture to a blender or food processor
Rinse then pat the livers dry
Add the remaining 2 Tbsp of duck fat to the skillet
Fry the livers in a single layer, working in batches if needed, until browned on the outside and still slightly pink on the inside, roughly 3 to 5 minutes per side
Add the cooked livers, hard-boiled eggs, mustard, and paprika to the blender or food processor
Blend or pulse until roughly mixed and combined, keeping a bit of texture
Add redmond real salt or himalayan salt and black pepper, to taste
Transfer to a container
Cover and place in the fridge to chill before serving
8 oz pasture-raised chicken livers
2 Tbsp duck fat or unsalted grass-fed butter
1/2 cup unsalted grass-fed butter, melted
1 small shallot, diced
1/4 cup raw cream or full-fat coconut milk
1/4 cup raw apple cider vinegar
1 tsp Redmond real salt or Celtic sea salt
1 tsp fresh thyme leaves
1/2 tsp black pepper
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Rinse and pat the livers dry
Melt 2 Tbsp of duck fat (or unsalted grass-fed butter) in a medium skillet over medium heat
Add the shallot and cook until it begins to soften, about 3 minutes
Add the livers and saute for about 3 minutes per side. The insides will still be a little pink
Transfer the shallot and livers to a blender or food processor
Add the melted butter, cream or coconut milk, vinegar, salt, thyme, pepper, cinnamon, and nutmeg then blend until completely smooth
Pour the pate into a container or jar, then place in the fridge to chill
1 cup unfortified nutritional yeast
1/3 cup raw apple cider vinegar
1/4 cup coconut aminos
3 garlic cloves, minced
pinch of Redmond real salt or Celtic sea salt
1/3 cup extra-virgin olive oil
Combine all dressing ingredients except the olive oil into a blender
Blend on a low setting while slowly adding in the olive oil until smooth
1 large garlic clove
1/2 cup freshly squeezed lemon juice
1/4 cup tahini
3 Tbsp unfortified nutritional yeast
3 Tbsp extra-virgin olive oil
1/2 teaspoon Redmond real salt or Celtic sea salt
Press the garlic or mince in a food processor or blender. Add the rest of the ingredients and process until smooth and creamy
1 cup extra virgin olive oil
2 Tbsp avocado mayo
4 Tbsp coconut vinegar
5 Tbsp raw honey
6 Tbsp dijon mustard
1/2 tsp garlic powder
2 small garlic cloves
Redmond real salt or Celtic sea salt, to taste
Add all ingredients to a high-speed blender or food processor and blend until smooth
Note: To thicken, add 1/2 an avocado
Use as a salad dressing or dip
1 tsp ground turmeric
1/2 tsp Redmond real salt or Celtic sea salt
1/4 tsp ground black pepper
1 garlic clove, minced
3 tsp fresh dill
2 tsp manuka honey
3 Tbsp raw apple cider vinegar
1/4 cup extra virgin olive oil
Blend all ingredients together in a food processor or high-speed blender.
Pour over your favourite salad greens.
Note: If you prefer a thicker dressing, add 1/2 an avocado
1 bunch fresh cilantro
1/2 cup fresh basil
2 Tbsp fresh oregano, or 1-2 drops of doterra oregano oil
1 lime, juiced
1/2 lemon, juiced
3/4 cup extra virgin olive oil
1/4 cup pine nuts or hemp seeds
2 garlic cloves, minced
Redmond real salt or Celtic sea salt, to taste
Blend all ingredients together in a food processor or high-speed blender. Use as a thicker salad dressing or a dip for vegetables
