Ingredients:
- 2 small sweet potatoes
- 3 oz. crumbled Feta or Goat
- 1/2 tsp. finely minced garlic
- pinch of crushed red pepper flakes
- 2 tsp. olive oil/ ghee/ grass fed butter
- ground Sumac for serving or you can use smoked paprika)
- chives or cilantro to top
- sea salt to taste
What to do:
- Preheat oven or toaster oven to 350F. Wash sweet potatoes, place in oven and bake 50-60 minutes, or until the sweet potato is easily pierced with a fork.
- While sweet potatoes are cooking, crumble the cheese into a bowl. Mix in minced garlic, crushed red pepper flakes, olive oil/butter and spices and let the feta mixture marinate in the fridge while the sweet potatoes bake. (If you don’t have all those spices I would substitute anything that tastes good with feta such as a little dried oregano or some chopped fresh mint or basil.)
- When you can stick a fork through the sweet potatoes, remove from oven and cut a section of the top off. Scoop out most of the inside of each sweet potato and add it to the cheese mixture. Use a spoon to fill the sweet potato skins with the mixture, then divide the rest of the cheese between the sweet potatoes, piling it on top.
- Put sweet potatoes back in the roasting pan and put in the oven for 10-15 minutes more, just until the cheese has started to melt. Serve hot, sprinkled with Sumac and herbs if desired and with salt and fresh ground black pepper to season at the table.
Ingredients:
- 2 sweet potatoes, sliced thin
- 1 yellow onion, sliced thin
- ¼ cup almond meal
- 1 can coconut milk
- 4 tablespoons coconut butter
- 4 tablespoons almond butter
- 2 tablespoons coconut nectar/ raw honey
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- salt and pepper, to taste
- optional: enough bacon to cover the top OR cook and put inside
Instructions:
- Preheat your oven to 375 degrees.
- Grease a 9×13 baking dish (Coconut oil, ghee, bacon fat, etc.)
- Use mandolin to slice sweet potatoes thinly. If you don’t have one, you are going to have to thinly slice 2 sweet potatoes, so you can come read the rest of these directions in an hour
- Use the mandolin as well to thinly slice your onions.
- Now you’re going to start the layering process. Layering the sweet potatoes so you can’t see the bottom on the dish. Then layer with a little onion and a little almond meal.
- Keep on layering until all your sweet potatoes are gone.
Sauce Instructions:
- Pull out a saucepan and put over medium heat.
- Add your coconut milk, coconut butter, almond butter, coconut nectar, and spices to the saucepan and stir until the coconut butter and almond butter have cooked. Don’t boil. We don’t need caramel.
- Once everything is mixed together, pour the mixture over the sweet potato layers. Then top off everything with a little bit more almond meal.
- Cover the rest of the dish with strips of bacon (unless you chopped and cooked it to add into your gratin).
- Cover your baking dish with aluminum foil and put in the oven for around 30 minutes.
- Once the 30 minutes are up, pull out the dish, remove the aluminum foil, and put dish under the broiler for about 3-5 minutes, or until bacon is nice and crispy
Ingredients:
- ½ loaf of Joahnn’s gluten-free bread (buy at Jimbo’s)
- 1 pound grass-fed ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 packs of button mushrooms, chopped
- 1 cup celery, chopped
- 4-6 cloves of garlic, minced
- 2 TBSP each: rosemary, thyme, and sage, minced
- Salt and pepper to taste
- 2 tsp each, fennel seeds, anise, and paprika
- 1/2 tsp cayenne pepper
- 2 tsp coconut oil or grass fed butter
Instructions:
- Preheat oven to 350 degrees. Spread bread cubes on a rimmed baking sheet and bake until crisped but not golden, about 10 minutes. Let cool.
- Heat coconut oil in a large skillet on medium heat.
- Place onion, bell pepper, mushrooms, and celery into skillet and sauté.
- In a large mixing bowl, combine ground beef, garlic, rosemary, thyme, sage, fennel seeds, anise, paprika, cayenne, salt, and pepper.
- Add ground pork mixture to skillet, and cook until pork is browned slightly.
- Remove from heat, and discard any liquid in the pan. Add bread and bake until golden brown.
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Teach. Eat. Learn.
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