by SHC Staff | Oct 25, 2010 | Recipes
Serves 3-4 2 tbls olive oil 1 carrot diced 1 celery stalk diced 1 yellow onion diced 1/2 red bell pepper diced 2 garlic cloves minced 1 quart vegetable broth 2 cans organic black beans or dried 2 tsp cumin 1 tsp dried oregano salt and pepper Garnish Handful cilantro...
by SHC Staff | Oct 25, 2010 | Recipes
Serves 4 1 TB olive oil 1 onion 2 garlic cloves 1 celery stock 1 carrot chopped 4-6 Shitake mushrooms sliced 1/2 tsp dried mustard 6 cups vegetable broth 1 bunch chopped watercress 4 eggs 1 lemon squeezed 1 TB fresh ginger (or more to taste) Salt and pepper Saute...
by SHC Staff | Oct 25, 2010 | Recipes
Sauce 1/2 cup ketchup Meatloaf 2 tbls olive oil 1 medium yellow onion chopped 2 medium garlic cloves minced 1 medium bell pepper diced 1 medium carrot grated 2 eggs 2 tsp dried oregano 2 tsp dried basil 1 tsp salt 8 grinds black pepper 2 tsp dijon...
by SHC Staff | Oct 25, 2010 | Recipes
Tempeh is made up of fermented soybeans and is a popular vegetarian dish due to it’s high protein content. 4 organic corn tortillas 1/2 block tempeh sliced 2 TB coconut oil 1 tsp ghee Mirin Organic Wheat Free Tamari 1 small yellow onion 1 cup...
by SHC Staff | Oct 25, 2010 | Recipes
Serves 2-4 1 quart organic chicken broth 3/4 can Thai Kitchen Organic Coconut Milk 2 cloves garlic minced 4 carrots chopped 1 Tbsp. fresh ginger 1 bunch basil chopped 1-2 chicken breasts (optional) or 2 cups cooked shrimp (or both) Add chicken broth, coconut milk,...
by SHC Staff | Oct 25, 2010 | Recipes
Serves 4-6 1 TB olive oil 1 medium onion 6 garlic cloves minced 2 14 ½ ounce diced tomatoes Muir Glen 2 quarts chicken broth 1 ½ TB cumin 1 tsp chili powder 3 Bay leaves 4 skinless boneless chicken breast halves diced Pinch cayenne Salt and pepper to taste Toppings 2...
by SHC Staff | Oct 25, 2010 | Recipes
Serves 2-4 2 yams cut into wedges 2 TB coconut oil (or more) Oregano Thyme 2-4 garlic cloves Preheat oven to 400 Melt coconut oil in a pan if in a solid state. Cut yams into wedges and add to a glass dish Add coconut oil, sprinkle with...
by SHC Staff | Oct 25, 2010 | Recipes
Here is a recipe for a full meal: Salmon 2 6 ounce filets of wild salmon 2-4 cloves minced garlic 1/2 TB fresh ginger grated (or more) Juice of one lemon wedge Pastured butter (just add a few small slices) Salt Add garlic, ginger, lemon juice, butter and...
by SHC Staff | Oct 25, 2010 | Recipes
Home > Recipes > Baked Yams with fresh ginger and almonds Serves 42 large yams or 4 smallRaw or Pastured ButterLarge handful almonds (chopped or crushed)Fresh grated ginger rootPreheat oven to 400. Poke holes in yams with a fork and add to the oven in a...
by SHC Staff | Oct 25, 2010 | Recipes
Serves 3-4 2 TB butter or olive oil 2lbs Yukon gold potatoes 4 leeks 4-5 cloves garlic 1 tsp thyme 4 cups chicken broth 1 1/2 cups water 1/3 cup white wine (optional) Handful chopped Italian parsley Salt and pepper to taste Optional additions: button mushrooms...
by SHC Staff | Oct 25, 2010 | Recipes
My friend’s grandmother is Lebanese, and he fondly remembered going over to her house and having this meal every time. He explained to me that it was very simple, but delicious. He was right. Lebanese Lamb, Rice, Lentils and Yogurt Serves 4 Lamb...
by SHC Staff | Oct 25, 2010 | Recipes
Home > Recipes > Crockpot Chicken with Mushrooms, Capers, Olives and Pine nuts Serves 4 Ingredients 1 onion diced 1 carrot sliced 1 celery stalk chopped 1 whole chicken 1 TB oregano 1 TB thyme 1 tsp salt 1 TB lemon zest 2 garlic cloves minced Pepper Water...
by SHC Staff | Oct 25, 2010 | Recipes
1 whole free-range organic chicken (3-4lbs) (Add chicken feet* when possible) 2 TB apple cider vinegar 5 quarts water 1 large yellow onion chopped 1 leek chopped 4 large carrots chopped 4 celery stalks chopped 4 small red potatoes 2 Japanese sweet potatoes 8...
by SHC Staff | Oct 25, 2010 | Recipes
Here is an Indian vegetarian version of the lamb dish that is quite delicious. Rice 1 tsp ghee or butter 1 cup rice (long grain brown rice or Christmas rice) 2 cups water 1/2 tsp cumin 1/2 tsp coriander 1/2 tsp tumeric 1/2 tsp salt Lentils 1 cup...
by SHC Staff | Oct 25, 2010 | Recipes
This is a very versatile soup that you can have for any meal. It’s actually great for breakfast. The high vitamin A content gives your immune system a great boost. Here is an interesting fact about carrots: Only about 5 percent of beta-carotene is absorbed from...
