NO ARTIFICIAL DYES!!!
Dyed eggs are a fun tradition, but artificial dyes are full of harmful ingredients and do not offer any nutritional value to food. This is a great recipe for a natural egg dye that is so safe to eat I dyed the actual egg, not the shell!
Apple Cider Vinegar with the mother
Organic Ground Turmeric
Hard Boiled Eggs (cage free or organic)
Optional Fillings for Deviled Eggs
Mayonnaise (I’m in love with Sir Kensington’s) or Vegenaise
Herbamare seasoning blend
Organic Black Pepper
Mustard (Try FreshJax Beer Mustard for some variety)
Organic Ground Paprika
Organic Radish Slices
To make this all natural dye heat 1 quart water and 1 Tbsp apple cider vinegar. Once heated add 6 Tbsp organic ground turmeric and stir well until dissolved.
Shell eggs and place in dye, allow to sit until they have reached desired color. Slice eggs length wise and remove yolks into a bowl. Add the condiments and spices from above to the yolk until the filling is creamy and delicious!
Scoop filling back into to egg whites. Top with a sprinkle of Organic Paprika. Garnish with radish slices or edible flowers
Post by Katie Palmer
With all of the warm weather that we have been having, who is ready to fire up their #grill?
Why not try cutting up your own Organic Whole Smart Chicken and have a cost effective meal for you and your family? Watch this quick video to see step by step on how to tackle prepping a whole chicken for the grill.
After you are finished with your first task, season and enjoy some fine Florida Winter time grillin'!
*No Added Sugars *Grain Free *Vegan
One common thing I see in many of my Nutritional Blood Analysis clients is fungal or yeast overgrowth. Symptoms of fungal overgrowth can greatly affect a persons life, and even lead to other issues. Some of the symptoms include: fatigue, irritable bowel syndrome, chronic sinus issues, allergies, irritability or depression, premenstrual syndrome, abdominal cramping, eczema, psoriasis, and much more.
Along with some herbs and supplements I suggest, I also recommend a change in diet. One of the major changes is to decrease sugar intake because fungus and yeast actually feed off of sugar making the problem worse.
Unfortunately, this is easier said than done especially since most people with an overgrowth will frequently crave sugars and carbs. It is important during this time to find healthy alternatives so that you do not get too discouraged. Fruit is a good substitute to have instead of other sweets. Stick with berries or green apples as they have less sugars than other fruits. Keep your serving to 1/2 cup or less per day.
Here is a super delicious and easy dessert to make when those sugar cravings hit.
Chocolate Coconut Covered Raspberries
Time: 5 min or less
2 Tbsp Organic Coconut Oil
1 Tbsp Organic Cocoa Powder
1 Tbsp Smooth Almond or Peanut Butter
1/2 cup Organic Frozen Berries
3-4 drops Liquid Stevia (optional)
Heat coconut oil over stove just until melted. Remove from heat. Add cocoa powder, nut butter, vanilla extract, and stevia if using. Mix well until the sauce is smooth. Add in 1/2 cup frozen berries of your choice (I love blueberries and raspberries) and mix until coated. The coconut oil will harden and make a chocolate shell on the berries.
Enjoy right away, or keep chilled until serving.
Post and Recipe by Katie Palmer
Resources: Could It Be Candida and Is Hidden Fungus Making You Sick
These statements have not been evaluated by the Food and Drug Administration. This information and/or recipe is not intended to diagnose, treat, cure, or prevent any diseases.
Salmon is not a typical breakfast protein in America, but in other parts of the world fish is common for the first meal of the day. This recipe has a nice amount of sweet and heat and we think it is perfect for a healthy way to start the morning. Serve Chile Maple Crusted Salmon with our Sweet Potato Bacon Latkes and Homemade Applesauce for an impressive yet affordable brunch.
Product Highlight: Rancho Gordo New Mexican Red Chile Powder
Rancho Gordo is an amazing company based out of Napa. Steve Sando, the founder of Rancho Gordo travels throughout Mexico and Central America searching for unique and rare legumes and herbs. He has teamed up with Xoxoc and buys beans directly from farmers in Mexico that grow Heirloom varieties. (Heirloom varieties are open pollunated and never hi-brid!) This partnership allows everyone to thrive. The farmers crop is pre-sold and customers now have access to many completely obscure and wonderful beans and spices that would be almost impossible to try otherwise.
Find out more about Rancho Gordo here.
Expert Level: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
2 tsp Organic Paprika
1-2 tsp Rancho Gordo New Mexican Red Chile Powder
1/2 tsp Organic Ground Cumin
1 tsp Coconut Sugar
1 tsp Sea Salt
1 Tbsp Maple Syrup
24oz Wild Alaskan Salmon
Preheat oven to 425 degrees.
Mix the first 6 ingredients together.
Place Salmon Fillet in a large baking dish scale side down. Rub spice mixture onto the top of Salmon.
Bake covered for 10 minutes.
Remove cover and bake for an additional 10 minutes.
Host a fun brunch with a delicious Mimosa bar. Stop by for some champagne and our fresh squeezed Organic Orange Juice from our Juice Bar. Have other organic juices available such as Mango Nectar or Pomegranate and Blueberry to offer a variety to your guest.
Potato Latkes (or pancakes) are normally made with white potatoes, but when I found this recipe using sweet potatoes I fell in love. Sweet potatoes are high in potassium and contain less carbohydrates and sugars than a white potato according to WebMD. Dr. Oz lists sweet potatoes as one of the 5 Superfood To Eat Now, he praises them for being rich in beta-carotene and having 150% more antioxidants than blueberries.
Prep Time: 15 minutes
Cook Time: 6 minutes per latke
Servings: Makes about 9 Latkes
3 heaping cups of Organic Sweet Potatoes
1/2 chopped Organic Scallions
4 Eggs or 3 Super Jumbo Eggs
3 Tbsp Coconut Flour
1/2 tsp Sea Salt
1/2 tsp Organic Black Pepper
1/3 cup Organic Fresh Parsley, chopped
I first discovered this recipe from Paleogasm, and have made it several times since. The original recipe calls for 6oz of bacon, but I just go ahead and use the entire package (10oz) and add an extra egg.
Cook bacon on medium heat and allow to cool before chopping it into small pieces. Reserve bacon fat.
Mix sweet potatoes, eggs, parsley, scallions, salt and pepper in medium sized mixing bowl.
Add bacon crumbles to mixture and stir until incorporated.
Make patties on a wax paper, or directly into pan. I used an ice cream scoop to make sure that all the latkes were uniform.
Cook latkes in bacon fat on medium heat for 3 minutes on each side. I was able to cook about 3-4 latkes together at one time.
Enjoy immediantly or freeze for later use.
Serve with our Homemade Applesauce and Organic Valley Sour Cream.