Recipes

Quick Beef Liver Pâté

Serves 20 at 2 1/2 tablespoons per person. We’ll be serving this at our October, 2019 Commit to Change retreat in Townshend, Vt. 2 lbs. 100 percent grass-fed beef or lamb 2 slices thick-cut bacon from pastured and organically fed pigs. 4 shallots, finely chopped 3 teaspoon finely chopped fresh thyme ¼ teaspoon salt 1/8 teaspoon black pepper […]

Dandelion Greens and Spicy Onions

Dandelions are one of the first greens to appear in the spring. Their bitterness and greens is a welcomed change after a winter of roots and meats! The dandelions used in these recipes are long, dark green leaves that are available in supermarkets. Chicory, escarole and nettles are a great substitute when you can’t find […]

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Shrimp with Spicy Lime and Basil 

Serves 6  36 shrimp (medium to large, shells removed, tails may be left on), or 6 per person 1/2 cup plus 3 Tbsp. olive oil 1 bell pepper (red or yellow) chopped into bite-size strips 1 onion (small),  chopped or cut into thin wedges 1 cup white wine 1 cup coconut milk 1/2 cup minced […]

Carrot Mint Salad

Serves 6 1.5 lb. bunched carrots with fresh green tops 1 cup shredded Savoy cabbage 4 green onions, white and light green parts, thinly sliced 1/4 cup shredded fresh mint leaves 1/2 cup chopped roasted, unsalted peanuts 1/2 cup fresh lime juice 4 Tbsp. roasted peanut oil 1 Tbsp. fish sauce 1 Tbsp. honey 1-2 […]

Rice Noodle Soup

Serves 6  3 tsp. unrefined peanut oil or sesame oil 1 large onion, thinly sliced 1 4-inch piece ginger, thinly sliced ½ cup thinly sliced lemon grass 1 2-inch piece cinnamon stick 2 star anise seeds 4 cloves garlic, minced 1 tsp. coriander seeds, crushed 1 tsp. fennel seeds, crushed 4 small dry red chilis 1 […]

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Garlic, Leek and Shallot Greens

The key to these greens is that everything is sautéed separately. This is really more about technique than cooking. Use everything including the stems, and cook them separately from the leaves. A large variety of greens is best and the key is to take your time in sautéeing the onions, leeks and garlic slowly in […]

Golden Milk

(Makes 1 cup) 1 (1-inch) piece turmeric, unpeeled, thinly sliced, or 1 tsp. dried turmeric 1/2 tsp. whole black peppercorns 2 Tbsp. virgin coconut oil 1 cup A2 milk or homemade almond milk 1 (1-inch) piece ginger, unpeeled, thinly sliced 1 (3-inch) cinnamon stick or pinch of cinnamon Pinch of cardamon In a small pan, […]

Avocado jan

All-Star Veggie Dips for Super Sunday—Or Any Day

I always think of the Super Bowl as nosh day, which translates to lots of snacks.   Fresh, cut vegetables like cucumbers, endive and carrots go well with dips made with more fresh vegetables. Consider one or both of these easy recipes: Avocado Tahini Dip and Eggplant Baba Ganoush. Avocado Tahini Dip 3 avocados, firm-soft […]

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Welcome a Healthy 2019!

This time of year we focus on our daily habits and vow to change. Living a healthier way is usually at the top of the list. Finding a new recipe for the table—or for life—is a great beginning. Reducing waste, making more time for ourselves, eating better and living with a bit more kindness can serve […]

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Tomato and Gazpacho Soup

This is a kitchen favorite! I love to dive into pre-fall with this quick and easy Keto-friendly chilled soup. The recipe is one of the old keepers from my catering kitchen and it originated from the extraordinary Chef Chris Schlesinger. Variations What is so great about this soup is its versatility! You can add in […]

Almond Cake

ALMOND CAKE – The Bagnulo’s Birthday Cake 3/4 C OF MELTED, ORGANIC, PASTURE-RAISED BUTTER 4 EGGS 1/2 CUP OF MILK OR CREAM 1 TSP OF VANILLA EXTRACT 1 TSP OF ALMOND EXTRACT 1.5 C OF ALMOND FLOUR 1/2 C OF COCONUT FLOUR 1 TSP OF BAKING SODA 1 TSP OF STEVIA POWDER 1/4 TSP OF […]