1. Turn oven on to 350 degrees F. Place a large pot over medium heat. Add the oil. When hot, add onions, carrots, and celery. cook, stirring occasionally, until soft, about 15 minutes.
2. Add garlic and salt. Cook, stirring frequently, for one more minute. add broth. bring to boil. Stir in wild rice and brown rice and reduce to medium-low. Simmer, covered, until the rice is tender, about 35 minutes.
3. While rice is cooking, mix the apples, pecans, cranberries, thyme and a pinch of salt in large bowl.
4. In a medium bowl, beat together the eggs, chicken or turkey stock, and oat flour. add salt if needed
5. Pour the liquid over the apple mixture and mix. Add in rice mixture when rice is tender. Pour the whole mixture into a oven safe casserole dish and bake for 1 hour. Let cool for 10 minutes before eating.
1. Sterilize 4 quart jars, lids, bowls, and other utensils to be used in packing the kraut by placing in boiling water for 10 minutes or in the dishwasher.
2. In a non-reactive bowl (stainless steel or ceramic is good), thoroughly mix shredded cabbage and salt, bruising cabbage to start to release juices. Allow to stand for 5 minutes.
3. Using your hands, press down and massage cabbage or use a masher. Continue until the cabbage becomes soft and you can see juices in the bottom of the bowl.
4. Pack in sterilized jars. With wooden spoon, press cabbage down firmly, trying to release any air pockets as best you can. Continue to pack in jar until cabbage is about 1/2 inch from top of jar, and juices are about 1/4 inch from top.
5. If juice from cabbage is not covering the cabbage in the jar, make a quick brine (boil 1.5 Tablespoons of pickling salt with 1 quart water) and pour over cabbage.
6. Place lid on jar just tightly enough to keep out air.
7. Keep jar between 65 degrees F and 72 degrees F for 2-3 weeks (place on tray or surface where you can catch and discard any juices that bubble through the lid)
8. When bubbling stops, check to be sure there is still enough juice to cover the kraut. If not, make brine again and cover cabbage.
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1. Add all ingredients except olive oil to blender or food processor and blend until smooth (may need to add a little water to make a smooth texture, depending on the yogurt you use).
2. Slowly with blender or food processor running, add olive oil so it emulsifies.
3. Can store in fridge for up to one week.
Preheat oven to 425 degrees F. Break cauliflower apart into bite-size pieces. In medium bowl, mix all ingredients, making sure the cauliflower is evenly coated with the oil. Place in a shallow baking pan or on a baking sheet and bake uncovered 20 to 25 minutes or until lightly browned. This dish may be served warm, or cold. Both are delicious!
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Dice shallots and set aside. Chop raw bacon.
Place saute pan on medium heat. Add bacon to pan and saute just until crispy. Remove bacon from pan. Add herbs and saute 2-3 minutes. Add shallots and saute 1 more minute. Add in greens and vinegar. Saute until greens turn bright green. Add bacon back
to pan. Toss and serve.
In large skillet or wok, sauté greens in 1/4 cup oil at medium low heat (hemp oil should not be used at high heat).
When bright green, turn off heat and add squash.
Dressing: In blender, combine other 1/4 cup of oil, vinegar, thyme, turmeric, and almonds. Blend until smooth. Add more vinegar or oil if needed.
To serve, place greens and squash mixture on plate. Top with quartered or sliced hard boiled egg, and drizzle with dressing.
Chop herbs finely and mix with salt and pepper in small bowel.
Slice Sweet potatoes thinly (preferrably with a Mandolin on a thin setting). Coat a large sheet pan with olive oil. Laysweet potatoes on coated pan (do not layer the sweet potatoes onto eachother unless you don't mind less crispy chips).
Sprinkle half of herb mixture on top of sweet potatoes. Bake 10 minutes at 375 degrees. Check chips and turn pan or chips for even baking if needed. Sprinkle the rest of herb mixture on top. Bake another 10 minutes or until crispy. Enjoy!