Makes about 2 1/2 cups
Trim the livers of any excess fat and tough connective tissue. Set aside in the refrigerator.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the bacon and cook, stirring occasionally, until edges are just beginning to brown. Add the shallots and garlic and cook, stirring occasionally, until shallots are soft and browning at the edges. Add the livers, apple, sage and thyme and cook, stirring occasionally, until the livers are just barely pink inside when cut and the apple pieces are soft.
Transfer the liver mixture to the bowl of a food processor. Pour the apple cider vinegar into the skillet and bring to a boil over low heat, scraping up the browned bits from the bottom of the pan. Boil for about 1 minute to reduce slightly, then pour over the liver mixture. Add the salt. Process until mixture is very smooth, scraping down the sides of the bowl as needed.
Transfer mixture to a bowl and mix thoroughly with the remaining 4 tablespoons of softened butter. Add pepper to taste. Pack into small jars or ramekins and smooth tops with a spatula or knife. Cover with plastic wrap, pressing wrap against the surface of pâté. For longer storage, pour enough clarified butter to cover the top of each ramekin and add a decorative herb sprig. Chill until butter is firm and cover with lid. For best flavor, refrigerate at least overnight before serving.
Let soften at room temperature for about 30 minutes before serving with crackers or baguette slices. Pâté will keep refrigerated for up to one week, or up to two weeks with the clarified butter seal.
This citrus shake is easy to digest and is full of replenishing nutrients. It gives you a natural energy boost.
1 Red or pink grapefruit, peeled, segmented, and seeded (feel for any hard spot, and then use a butter knife or your fingers to remove seeds)
1/2 organic cucumber
1 cup red chard or spinach (about a handful)
In a blender, mix grapefruit, cucumber, red chard, avocado, 3 ice cubes, and 1/2 cup water until smooth (with as few flecks as possible), 1-2 minutes.
Bieler's Broth- Named for Dr. Bieler, served this alkaline soup to cancer patients in his Escondido clinic during the 1970's. It's still going strong...
In a soup pot, use organic vegetables when possible:
6-8 cups filtered water
3-4 large zucchini
3-4 stalks celery
2-3 cups green beans
1 bunch parsley
Simmer all vegetables, except parsley, in the filtered water until soft. Use hand blender or blend in regular blender with small batches until puréed and smooth, adding the uncooked parsley at the end. This soup is an alkaline food that can be used for fasting, hot or cold. If you prefer to dress it up, get creative: Split the water with bone broth, add a few tablespoons of ghee and/or top with a soft boiled egg or piece of boiled chicken.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Calories 123 kcal
Author Bites of Wellness
What You Need
If the yogurt develops a pink or grey discoloration on its surface, that means it has been contaminated with bad bacteria. Throw it away and do not eat it!
Thickener-free coconut yogurt: The night before making the yogurt, chill the can of coconut milk. Do not shake. Open the can of chilled coconut milk and scoop off the top layer of cream, leaving behind the liquidy coconut water below (you can discard the water or use it for making smoothies or cooking oatmeal). Add the probiotics and continue making the yogurt as directed.
Making extra-thick coconut yogurt:
→ Scoop about 1 tablespoon of the fermented yogurt into a small bowl and stir together with 1 teaspoon ground psyllium husk. Pour back into the jar and stir together well.
→ Stir 3 tablespoons of chia seeds into the jar of fermented yogurt. Chill for 4 hours until thickened.
→ Transfer the yogurt to a strainer lined with cheesecloth and set over a bowl. Allow to strain overnight, just like when making Greek-style yogurt
Good luck! Let me know how it goes:)
Preheat oven to 450°. Toss potatoes, oil, salt, and pepper on a rimmed baking sheet. Roast, tossing occasionally, until tender and browned, 35–45 minutes.
6 T. extra virgin olive oil
2 T. balsamic vinegar
2 T. honey
1 T. fresh lemon juice
1 garlic clove, crushed
1 tsp. coarse grain mustard
1 tsp. dried lavender flowers
1. Whisk all ingredients together. Let stand for 30 minutes to allow the flavors to meld together.
2. Whisk again and serve. Store in a container with a tight lid in the refrigerator for up to a week.