Here are just some of the great recipe ideas and serving suggestions that we've received so far from our customers. Thank you for all your wonderful ideas - please keep sending them in!!!

  Rhonda's Gluten Free Holiday Stuffing

• 1 cup organic butter
• 1 cup diced organic celery
• 1 cup diced organic onion
• 1 cup organic Chicken or Beef Bone Broth
• 4 teaspoons poultry seasoning (or to taste)
• Salt and pepper to taste
• 1 loaf organic Gluten Free Bread, cut into cubes (choose your flavor, Ancient Grains shown here)
• Giblets or other ingredients as desired

Melt butter in 2 or 3 qt saucepan. Add vegetables and sauté until slightly softened. Add broth and poultry seasoning. Stir in bread cubes and combine until all bread is coated. Turn into a 1 1/2 qt casserole dish and slide into a preheated 350° oven until lightly browned on top.

Serving size: approx 3/4 cup. Serves 8 

Colorful hot dinner

Raw cultured red cabbage with split blanched almonds, served with grass-fed beef, rice and steamed spinach.

Tip: Add the cabbage and almonds to the rice before serving.

Sent to us by: ML, California

Fresh and tangy

Green salad with raw cultured grated carrots and capers, topped with olive oil and lemon.

Tip: Vary using any other cultured veggie or a combination of several; add your favorite nuts and grains.

Sent to us by: Joanne, Nevada

Wholesome packed lunch

Granary bread roll filled with corned beef, raw sauerkraut and salad.

Tip: Strain the sauerkraut before adding to the sandwich. Keep the juice and mix it with your favorite oil to make a delicious salad dressing.

Sent to us by: SC, Florida 

Vegetarian delight

Raw cultured grated beets and carrots with raw goats cheese and assorted nuts.

Tip: Serve with whole grain crackers.

Sent to us by: JH, Washington

Veggie stuffed baked potatoes

Baked potatoes filled with sliced carrots and grated beets.

Tip: Add some grass-fed butter to bring out the flavors.

Sent to us by: Jim, Texas

Paleo dinner

Ground bison patty topped with garlic flowers, with steamed broccoli and cauliflower, topped with grated carrots with red cabbage and grated beets.

Tip: Add cultured veggies just prior to serving.

Sent to us by: RN, Oregon