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
Tip: Serve with whole grain crackers.
Sent to us by: JH, Washington
Veggie stuffed baked potatoes
Tip: Add some grass-fed butter to bring out the flavors.
Sent to us by: Jim, Texas
Tip: Add cultured veggies just prior to serving.
Sent to us by: RN, Oregon