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Blog Posts
Petit Ribeye with Porcini Aleppo Rub
This petit ribeye recipe is more of an assembly of.. Read more
Braised Pork Shoulder Steak
This braised pork shoulder blade recipe is one of our.. Read more
Shrimp Spring Rolls
March 23, 2019 Shauna Gilbert
You can hardly call this deliciousness a recipe. It’s more like an assembly of yummy ingredients, wrapped in a neat little bundle. They looks super elegant (or at least they will with some practice), but only you will know how easy it was to whip them together. Play with the ingredients to suit your own taste. Your family and friends.. Read more
Fermented Habanero Chili Sauce
December 15, 2018 Shauna Gilbert
Fiery fermented Habanero and Jalapeno garlic chili sauce. This is a breeze to whip together and so delicious. You will use this on everything from eggs, tacos, as a marinade or just with guac! I love making this at the end of the chili season here in N. Cal, so I can give away as gifts to my chili head friends and family for Christmas . Mix up the chilis and add your fave spices to your liking. Bonus–because we’re allowing this to ferment, your gut microbiome will be giddy to meet their new lactobacillus friends!
Homemade Wild Gluten Free Sourdough Starter
August 22, 2018 Shauna Gilbert
Once you make your own sourdough starter, you won’t go back. Not only are you gaining all the health benefits of this lively colony of beneficial lactobacilli, but the flavor with that subtle twang is amazing. Plus, it’s fun to make and watch come alive! The bubbly and enviable airy holes it produces are unmistakeable. Similar to those found at.. Read more
Vegan “Ricotta”
August 21, 2018 Shauna Gilbert
This almond “ricotta” is creamy, slightly salty and tangy. You won’t want to reserve it just for pizza. Eat it by the spoonful or spread on veggies for a healthy and delicious hit of protein and fiber. Print Recipe Vegan Almond “Ricotta” This Ricotta is a lovely smooth addition to pizza, pasta and as a jazzy substitute for mayo or.. Read more
Anti-Inflammatory Bone Broth
August 3, 2018 Shauna Gilbert
Making your own bone broth is simpler than it seems, and so much better for you than the pre-packaged stuff. While the chicken and vegetables are simmering down, they release all their sticky goodness into the filtered water, including important amino acids like glutamine proline and glycine, key for creating and repair of muscle tissue, lubricating our joints, and absorption.. Read more
Cashew “Cheese”
July 26, 2018 Shauna Gilbert
If you’ve never tried cashew “cheese” you may hesitate to try it based on the sound alone. How does a cashew become cheese? What really happens is that the cashews are softened by soaking for several hours, and then blended to create a creamy paste. When you add the spices to the paste, it turns into a wonderful creamy, cheese-like.. Read more