ready in about 50 minutes;
serves 6
You might need to buy:
- pork sausage
ready in about 35 minutes;
serves 6
You might need to buy:
- green beans
- Ground black pepper
ready in about 20 minutes;
serves 12
You might need to buy:
- 100% hydration sourdough starter
- milk or water
ready in about 30 minutes;
serves 8
You might need to buy:
- sprouted corn flour
- sprouted wheat flour
- fresh sourdough starter
- eggs
- grade B maple syrup
- melted butter or ghee
ready in about 25 minutes;
serves 10
You might need to buy:
- sourdough starter
- organic flour
- coconut oil
ready in about an hour and 20 minutes;
serves 8
You might need to buy:
- vinegar
ready in about 5 minutes;
serves 12
You might need to buy:
- organic whole milk yogurt
ready in about an hour and 40 minutes;
serves 8
You might need to buy:
- honey
- dried bay leaves
- garlic smashed and peeled
- whole black peppercorns
- fresh rosemary
- fresh thyme
- fresh parsley
- lemons
- whole chicken
You might need to buy:
- 1Quart Jar with Lid
- 1/8teaspoon Cutting Edge Cultures or 2 tablespoons pf Kefir Whey
- 1cup Water to mix the starter culture
- 8whole jalapeno pepperstops removed and chopped
- 6sprigs cilantro
- 1/2teaspoon Celtic Sea Salt
You might need to buy:
- HEAT 2 to 3 inches of water in large saucepan or deep skillet to boiling. ADJUST HEAT to keep liquid simmering gently.
- Insider Info
- Use very fresh eggs for poaching. They hold their shape better and form fewer wispy threads or “angel wings” in the water.
- Do not swirl the water when poaching eggs. This creates a vortex that will ruffle the delicate egg protein. Relatively quiet water that is gently simmering produces the best result.
- Do not poach eggs ahead of time and hold them in the refrigerator.
- Adding vinegar or salt to the water to enhance coagulation is not necessary and can flavor the eggs.