Ingredients 1 Large Onion3 Cloves of Garlic2 Cups Dry White Wine4 oz Mustard powder2 TBSP Honey1TBSP Extra-Virgin Olive Oil2 tsp Salt Directions 1. Mince onion and garlic, combine with wine in a pan. Bring to a boil then reduce heat and let simmer for 10 minutes. Remove from heat and let cool slightly before next… Continue reading Dijon Mustard
Category: GAPS
Cauliflower Rice
a small head of organic cauliflower, chopped coarsely 1 small onion, chopped finely in a food processor 2 tablespoons of butter 1-2 tablespoons of coconut oil salt and pepper to taste Chop the cauliflower and blend in the Cusinart until pieces are the size of rice grains. Saute the onions in melted butter and coconut… Continue reading Cauliflower Rice
Ghee
Makes a bit less than 4 1/2 Pints Start with the best unsalted butter you can find. Put 4 lbs of butter in a heavy stainless steel saucepan and turn on medium-low heat. Simmer the butter, occasionally stirring gently. It will begin to make a foam on top. When parting the foam shows a clear… Continue reading Ghee
Crispy Nuts
Rinse the shelled nuts under cold water and put them in a bowl of cold filtered water. Use 1 tablespoon of sea salt for every 4 cups of nuts. Leave them soaking in a warm place for at least 7 hours. Up to 18 hours is even better. Drain the nuts, using a colander Transfer… Continue reading Crispy Nuts
Nut Butter
Makes approx. 2 cups1 C crispy almonds2 c crispy walnuts1/2 c ghee (room temp) or coconut oil (barely melted)1 T raw honey1t sea salt (finely ground Celtic or Himalayan) Grind nuts and sea salt in food processor to fine powder (like flour). Add honey and coconut oil or ghee and process until smooth. Store in… Continue reading Nut Butter