Category Archives: Nourishing Traditional Recipes

Orange Ginger Dressing

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1 organic orange, freshly squeezed
1/2 organic lemon, freshly squeezed
1 clove organic garlic, finely freshly grated
2T organic ginger, finely freshly grated
2T raw cider vinegar
1tsp local raw honey (optional)
1T homemade whole seed mustard
1/2 organic extra virgin olive oil
Freshly squeeze the orange and lemon. Finely grate the peeled garlic clove and ginger. I usually keep organic ginger in the freezer and grate the ginger without peeling. Add the raw cider vinegar, whole seed mustard, and olive oil. Shake vigorously. I find using a small “salmon” canning jar the perfect size for salad dressings. Use a few tablespoons on a green salad.

Marrow Bones and Parsley Salad

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bone marrow Marrow Bones and Parsley Salad

Bone marrow is a superfood. I like eating marrow with just sea salt but Parsley Salad is nice too. Don't overcook marrow. Marrow should have a custard-like consistency. Chew on the bones and eat the connective tissue. When you are done save the bones for bone broth.

One of my favorite foods is beef and lamb marrow. Marrow is the soft fatty center of leg bones and is consider a delicacy. Marrow is also a superfood. Marrow is a special treat in our household. I remember when I first ate bone marrow, I couldn’t get enough. There was something in the fat that my body totally craved. I like eating my marrow all by itself with a bit of sea salt. The last time I cooked marrow we tried this recipe for Parsley Salad. The recipe is very good and might help someone new to bone marrow enjoy this nourishing food. I found this recipe in The Primal Blueprint Cookbook by Mark Sisson.

6-8 pastured beef, veal or lamb marrow bones
1c organic parsley, finely chopped
2T organic shallots or sweet onion, finely chopped
1/2 organic lemon, freshly squeezed
2T organic extra virgin olive oil
small amount of sea salt
Finely chopped the parsley and shallots. If you do not have shallot use sweet onions. (If your onions have a strong flavor, add a small amount of sea salt to the chopped onions and let sit for 30 minutes. The onions will taste sweeter.) Add the lemon juice, olive oil and sea salt. Mix well and let the salad sit until the marrow is cooked.

Place the marrow bones on a glass baking tray and sprinkle the marrow with sea salt. Bake at 375F for 20-30 minutes until done. Be careful not to overcook. If you do, the marrow will liquify and run out of the bones. Marrow should be eaten right out of the oven with small spoons and lots of napkins for greasy fingers. Spoon out a few tablespoons of Parsley Salad for each marrow bone. Get “primal” with your bones and eat all of the meat and connective tissue on the outside of the bones. Skip the glucosamine and eat your gristle! Remember to save any marrow fat for later use in soups or stews. This is a very special fat. Use the marrow bones in bone broth.

Perfect Pate

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Even if you don’t like liver, give this recipe a chance. Try it just once, and see if you can learn to like this superfood. This recipe is based on Chicken Liver Pate from Nourishing Traditions by Sally Fallon. After chicken slaughtering day I make pate from all the fresh chicken livers. My husband loves eating pate on raw cheese. Who needs supplements when you can eat pate on raw cheese?!

1 pound pastured chicken livers
3T organic butter
1/2 pound organic mushrooms, finely chopped
1 small organic onion, finely chopped
1 organic clove garlic, minced
1/2tsp dried organic mustard seeds, finely ground
1/2tsp dried organic dill, finely ground
1/2tsp dried organic rosemary, finely ground
1/2 organic lemon, freshly juiced
2/3c dry white wine or vermouth (optional)
1/2c organic butter, cut into small cubes
sea salt to taste
Melt 3T butter in a cast iron pan. Add liver, onions, mushrooms and sea salt. Cook for 10 minutes until the livers are browned. Add wine, garlic, lemon juice, mustard seeds and herbs. Bring to a boil and reduce until liquid is gone. After the mixture has cooled, add the butter cubes, and puree in a food processor until smooth. (If you have raw butter available, use instead.) Test for taste and add more sea salt, if needed. Transfer to a glass container and refrigerate before serving.

Liver and Onions

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liver and onions Liver and Onions

This is my breakfast of beef liver with buttered onions. The side dish is garden fresh zucchini sauted in butter and garlic, topped with Gort's raw gouda.

Liver and onions was once a common breakfast. Your grandparents would have eaten it once or twice a week, if they could get it. Now, many people are frightened by eating organ meats. I don’t know how many times I’ve heard someone say: “Aren’t those dangerous? Aren’t organs full of toxins?”Of course, I am thinking about liver from an animal that has lived its whole life on pasture and has never required medication. I don’t think I would like to eat the liver from an animal that had spent its whole life in a confinement operation, heavily medicated just to survive its very stressful, short life.

I would like to share my favorite liver and onions recipe. Please do not be frightened by organ meats. Just make sure the liver you are enjoying is from an animal that has lived a good life on pasture, and did not spend its last days gorging on grains. Organs are very nourishing foods. In fact, organs are superfoods. The secret to great liver is not to over cook.

1c calf liver, sliced thinly
1 large organic onion, cut in half, sliced thinly
2-3T organic butter
large pinch of sea salt
Slice the calf liver into thin 1/3 inch slices. Set aside for later. Saute in a cast iron pan the thinly sliced onions and sea salt in some of the butter until the onions are golden brown. Place the sauted onions on the serving plate and cover. Don’t let the cast iron pan get cold. Melt the remaining butter over medium high heat. Quickly put the slices of liver on the hot pan in one layer. As quickly as you can turn the liver slices over. Remove the liver slices from the pan onto the serving dish. Be quick about it. Cooking for 10 seconds a side is about right. The liver should be pink in the middle. Eat each piece of liver with the browned onions. Add a bit more sea salt if needed.

If you are feeling more adventurous after enjoying liver, please read Gourmet Organ Meat Recipes from the Weston A Price Foundation.

Lemon Coconut Cookies

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coconut cookies Lemon Coconut Cookies

These coconut cookies are a quick, easy snack that most children will enjoy. These cookies were cooked at a lower temperature for longer to give a rich brown color. My husband likes these cookies topped with a big slice of butter.

This recipe is a delicious way to get your family to eat more coconut oil, and is safe for someone on the Specific Carbohydrate Diet. This recipe is based on Lemon Mounds found in The Low-Carb Gourmet by Karen Barnaby. I have replaced the artificial sweetener with honey. I like many of the recipes in this cookbook but I replace all the artificial sweeteners with real food. If you have blood sugar issues reduce the honey as much as possible.

In my opinion, it is better to use a small amount of a real sweetener than using these ersatz foods. It is thought that a “sweet taste” in our mouth sends a message to our pancreas to prepare for a load of sugar. This causes a release of insulin, even though we really haven’t eaten anything sweet, as in the case of artificial sweeteners or even stevia. If you have blood sugar issues, it is better to adjust your sweet taste over time, than use these troublesome foods.

2c organic coconut, finely ground
2-3 pastured egg yolks
1 pastured whole egg
2tsp organic lemon peel, freshly grated
2tsp organic lemon juice, freshly squeezed (optional)
2-3T local raw honey
2T organic coconut oil or organic butter
1tsp organic vanilla extract
Preheat the oven to 350F. In a food processor combine the honey, eggs, vanilla extract and coconut oil. When smooth add lemon peel, lemon juice and coconut. Mix well. The batter should be fairly stiff. Add a bit more coconut, if needed. Using a tablespoon, drop the batter on a buttered glass baking tray. Bake for 15 minutes. Cool before serving. If you would like a browner cookie cook at 250F for 45 minutes.

Healthy Household: Comfort for Colds

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licorice lozenges Healthy Household: Comfort for Colds

Once you get all the ingredients together making lozenges are easy. My girls really like the taste too. Remember to always label your homemade medicines.

March is one of the worst months for colds and flu. Here are some strategies for avoiding colds and flu.

Tip Number One: Eat a diet of nourishing traditional foods. Avoid all processed foods and sugary snacks. Make sure your diet has plenty of healthy fats. Eat coconut oil which has anti-viral components. During the winter, eat pastured lard which is high in vitamin D. During the winter and early spring, supplement your diet with fermented cod liver oil and high vitamin butter oil. If you have a source of raw milk you only need to supplement with fermented cod liver oil. Remember to eat your garlic. Use at least one crushed or minced fresh garlic clove everyday in your food.

If you do get sick, there are a few recipes below that will help your family avoid taking pharmaceutical drugs. Remember that colds and flu come from viruses which hate heat. Fevers kill viruses. Fevers should be allowed to take their course in most cases, except in very young children or very high fevers. An out-of-control fever is a medical emergency. Use good sense and get to emergency services.

Tip Number Two: Take care of yourself early in the illness. When you first get that sense that you are getting sick try taking Aconite 30c . This is a homeopathic remedy for stopping colds and flu but only works in the very earliest stages of an emerging illness. I started using homeopathic remedies because I wanted to do something very gentle for my children when they were ill. I have found homeopathic remedies work surprisingly well with young children. I use the Helios Homeopathic First Aid Kit.

If you prefer herbs, this is the time to use oregano essential oil (Origanum vulgare) which is a good addition to your Herbal First Aid Kit. (I will talk about making your own Herbal First Aid Kit in a later posting.) This is a very strong essential oil and can be used many ways. For an emerging sore throat, try 1-2 drops in the mouth twice a day. Swish the oregano essential oil around your mouth for a few minutes and then swallow. Some people find straight essential oils too powerful and will cut it with a small amount of olive oil. This treatment is better for adults. Children don’t like the strong taste.

If you prefer herbs, this is the time to take Echinacea Extract or Angelica Extract. Extracts take three to six weeks to prepare so it would be best to make the extracts in the fall or you will have to purchase the extracts at a health food store. Many people find Echinacea Extract works very well to improve immune function. I find Angelica Extract to work better for me. We are all different so you will have to experiment to find which extract will work best for you. The extracts should be taken three times a day in hot water. Along with talking an extract, make up a Ginger Infusion or Cold Away Infusion and drink this throughout the day. If you have a really sore throat find a local supply of propolis and suck on a small piece.

Remember food should always be your first medicine. If you are feeling poorly, this is the time to make some nourishing bone broths, stews and soups. Warming drinks are very comforting. Get plenty of rest. This is the time to increase your consumption of coconut oil to a therapeutic level which is thought to be 2-3 tablespoons a day.

Tip Number Three: Have some cold supplies in your pantry, ready for use. Here are six recipes that will come in handle if someone gets sick in the household. The Ginger Infusion will work for most colds and is liked by children. Cold Away Infusion is better when you are really sick and can’t seem to shake the cold or flu. Elderberry Syrup can be taken during flu season to avoid getting sick or can be used after the cold or flu sets in. Licorice Lozenges are really nice on a sore throat. Honeyed Ginger is good for a sore throat or nausea.

angelica extract Healthy Household: Comfort for Colds

Making extracts are very easy but will take about six weeks to infuse. Start making medicines in the fall for the winter months.

Echinacea or Angelica Extract
1/2c Echinacea root (Echinacea purpurea) or Angelica root (Angelica archangelica)
2c clear Vodka or Tequila, 40% alcohol
Use a small pint-sized glass canning jar with a plastic lid. Put either the Echinacea root or Angelica root into the jar. Add the alcohol of choice and fill the jar. Label the jar with the name of the plant, percentage of alcohol, today’s day, and the decanting day. Decanting day will be in six weeks. The jar will need to be turned over every day for at least the first week. On decanting day, use a cotton cloth to squeeze out all the liquid from the roots. Some herbalists use a juicer to get all the goodness out of the plant materials and into the extract. (Due to all the woody parts, I broke part of my juicer trying this, so be careful if you try this with your juicer. For home preparation, squeezing out all the liquid is far easier. Sometimes it’s best not to copy the professionals!) Store the extract in a dark glass bottle. If available, use a dropper top for easy dispersal.

Ginger Infusion
1/2c fresh ginger (Zingiber officinale), grated finely or 1/3c dried ginger
1L boiling filtered water
local raw honey, to taste
lemon, freshly squeezed, to taste
Put fresh or dried ginger into the glass jar. Pour boiling filtered water over the ginger and fill the 1L glass canning jar to the top. Put the lid on the jar and let the infusion steep for 4 hours or overnight. Squeeze out all the juice from the plant material into the infusion. When ready to drink, gently re-heat the infusion. Do not allow the infusion to boil or you may lose some of the medicinal properties of the plants. Add freshly squeezed lemon juice and local raw honey to taste. This drink is very soothing on a sore throat.

Cold Away Infusion
1/4c Rosehips (Rosa canina)
1/4c Elder Flowers (Sambucus nigra)
1/4c Peppermint Leaf (Mentha piperita)
2L boiling filtered water
Put plant materials into 2L glass canning jar. Pour boiling filtered water over plant materials and fill the 2L glass canning jar to the top. Put the lid on the jar and let the infusion steep for four hours or overnight. Squeeze out all the juice from the plant material into the infusion. When ready to drink, gently heat up the infusion. Do not allow the infusion to boil or you may lose some of the medicinal properties of the plants. Consume as needed.

Elderberry Syrup
Take 1T of syrup everyday to avoid colds and flu. Or if ill, take 1T three times each day.
1/2c Elderberries (Sambucus nigra)
5-10 cloves (Syzygium aromaticum)
1 cinnamon stick (Cinnamomum zeylanicum)
1-2T fresh ginger (Zingiber officinale), grated finely
2c filtered water
1/2c local raw honey
Bring filtered water to a boil. Add Elderberries, cloves, cinnamon stick and ginger. Reduce heat and simmer for 30 minutes until liquid is reduced by one half. This is known as a decoction. Squeeze out all the juice from the plant material into the decoction. Let the decoction cool before adding the local raw honey. Stir well and refrigerate. This syrup will last for months in the fridge.

Licorice Lozenges
1c Slippery Elm powder (Ulmus rubra)
1/2c Licorice Root (Glycyrrhiza glabra)
2c filtered water
1/4c local raw honey
Bring the filtered water to a boil and add the Licorice Root. Simmer for about 30 minutes until at least half of the water is gone. This is a decoction. Squeeze out all the juice from the plant material into the decoction. Let the decoction cool before adding the local raw honey. This avoids destroying the healing properties in the raw honey. Put the Slippery Elm powder in a bowl and add enough licorice decoction to make a soft dough. Roll out the soft dough on more Slippery Elm powder to a thickness of about 1/4 inch. Cut the dough into small 1/2 inch squares. Place the lozenges in a dehydrator overnight until dry. The lozenges will last for months in a metal tin.

Honeyed Ginger
1 organic ginger root (Zingiber officinale), sliced diagonally
1c filtered water
enough local raw honey to cover ginger
1 pint glass canning jar
Slice the organic ginger diagonally. You do not have to peel the ginger if it is organic. Put ginger slices in boiling water and reduce heat to very low. Cook the ginger for about 40 minutes until the ginger becomes translucent. Reserve the ginger liquid and water down for a soothing tea. Traditionally, this honey would be cooked with the ginger, but I feel it is best to just store the ginger in enough raw local honey to cover the ginger. If you find the ginger just too spicy, very gently warm some of the honey while stirring the ginger. Gently heat for another 40 minutes. The ginger will become more and more translucent. Store in a glass jar in the fridge. The ginger flavored raw honey can also be used as a treatment for a sore throat. Just spoon it out by the teaspoon. The relief will be immediate.

For more recipes please see Healthy Household: Staying Clean Safely and Saving Money.

Chocolate Brownie with Cream Cheese Icing

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birthday cake1 Chocolate Brownie with Cream Cheese Icing

This brownie recipe can make a really nice cake for children's birthday parties. Even with a restricted diet children can still have fun on their special day.

This recipe is based on the Carob Brownies from Nourishing Traditions. It is NOT safe for someone on the Specific Carbohydrate Diet. This is a good special occasion cake. I have used it a number of times for birthdays and holidays. If someone is new to the diet, remove the cocoa powder and add 1tsp cinnamon, 1tsp allspice, and 1/2tsp cloves to make a Spice Nut Cake.
1c organic walnuts, soaked and dried
2c organic pecans, soaked and dried
2/3c organic butter
1-4c local raw honey
4 pastured eggs
1T organic vanilla extract
2/3c organic cocoa (optional)
Grind up nuts into a fine flour with a food processor and set aside in another bowl. In the food processor, cream butter with honey. Add vanilla extract and cocoa. Add eggs one at a time. Blend in nut flour for a fairly stiff batter. Pour into a buttered 8″x8″ glass baking pan. Bake at 325F for 30 minutes. Do not over cook. The nuts will take on a burnt flavor. Completely cool cake in the fridge before icing.

birthday cake 7a Chocolate Brownie with Cream Cheese Icing

Erika has created a vivid world for her dolls. Erika's seventh birthday was also a wedding for her dolls. I made a wedding dress and cake for her dolls to help make her day special.

Cream Cheese Icing
2/3c homemade yoghurt cream cheese or organic cream cheese
1-2T local raw honey
1T organic vanilla extract
1tsp organic fresh lemon peel, finely grated
1tsp organic lemon juice, freshly made (optional)
In a food processor, mix the cream cheese, honey, lemon peel and lemon juice until creamy smooth. Use this icing on a very cold cake.

Sour Cherry Sauce
2c organic sour cherries
1/4c cranberries (optional)
2-3T local raw honey
1T brandy (optional)
Simmer the sour cherries and cranberries over a very low heat until soft. (The cranberries help thicken the mixture.) Remove extra water if needed. After the fruit mixture cools, blend in a food processor until smooth. Add the raw honey and brandy to taste. Cool sauce in the fridge and use as a fruit layer in the cake or as a sauce on top.

Holiday Dinner Menu

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I wanted to share the menu I used for Christmas Dinner, but the menu would be good for any holiday dinner. All the ingredients came from organic sources. I have found a new source for organic herbs and spices, mountainroseherbs.com. I was very impressed with the freshness and quality.

This meal was fairly easy to prepare and took about four hours. I usually bake my desserts the day before a special dinner. If I do not have time, I will complete the desserts in the morning so the desserts have time to cool in the fridge before serving. I make the stuffing well in advance, so the flavors can meld together. I cut up all of my vegetables well in advance and set the vegetables aside for later use. I let the roast sit on the counter, seasoned, until I am ready to start my final preparations.

The meal was delicious. We made it to the first dessert with the ice wine but could not get down another bite. This meal served six but could easily have served eight people.

Salad Course
Grated Beets with Whole Seed Mustard Dressing
Green Salad with Whole Seed Mustard Dressing

Main Course
Roasted Grass-fed Lamb with sea salt, fresh rosemary and whole garlic heads
Spicy Yam and Sweet Potato Fries
Savory Nut Stuffing
Vegetable Medley with Raw Cheese
Homemade Red Wine

Dessert Course
Pumpkin Custard with Fresh Whipping Cream
Chocolate Brownie with Cream Cheese Icing
Christmas Butter Tart Squares
Local Icewine
Espresso

Roasted Grass-fed Lamb
Our lamb came from Jocko Creek Ranch. Shaen and Joe slaughtered and wrapped the lamb earlier in December. We used the leg for Christmas dinner.
5 pound grass-fed lamb leg
2 cloves garlic, sliced thin
1tsp unrefined sea salt
1 sprig fresh rosemary, from my indoor herb garden
1-2 garlic heads, in their skins
Allow the grass-fed meat to sit in the fridge for a few days before cooking for best results. The morning of the meal, remove the lamb leg from the fridge and place on the counter to warm to room temperature. Make small incisions into the leg to place the slices of garlic. Place the sprig of fresh rosemary under the leg of lamb. Sprinkle the unrefined sea salt on top. When ready to cook, place the meat thermometer into the leg. Cook at 325F until the meat gets to 120F. Remove from oven and let rest for 5-10 minutes. The meat will continue to cook and the temperature will rise. Peel the garlic cloves and serve with the meat. Slice the meat and serve immediately.

Spicy Yam and Sweet Potato Fries
This recipe is based on a recipe from mountainroseherbs.com. This recipe is NOT safe for someone on the Specific Carbohydrate Diet, but might be a good recipe to try during the reintroduction phase.
1 large organic sweet potato
1 large organic yam
1tsp cumin seeds, freshly ground
1tsp paprika
1tsp sea salt
1T organic extra virgin olive oil (optional)
3T pastured pork fat
Heat oven to 325F. Cut sweet potato and yam into French fries or wedges. In a large bowl mix the spices, sea salt and fat together. Add the cut tubers to the spice mixture and toss well. If you are using fats you may have to use your hand to get the mixture to cover the tubers evenly. Spread evenly over a glass oven pan and bake for 30 minutes until tender and lightly browned.

Vegetable Medley with Raw Cheese
1/8c organic butter
1c organic onion, cut into rings
1c fresh organic mushrooms, whole
1/2c dried morels, crumbled (optional)
1c organic Brussel sprouts, cut in half
1c organic carrots, cut into wedges and julienned
1c organic broccoli flowers, cut into small pieces
some bone broth, juice from roasted meat or red wine
2c raw organic cheese, grated
1/2c organic parsley, chopped finely
This should be the last dish prepared before serving dinner. Have all the vegetables cut and ready for cooking. When the roast is ready, heat the butter in a large cast iron frying pan. Saute the onions and mushrooms until soft. Use a bit of bone broth or the juice from the roasted meat to avoid sticking. Add the Brussel sprouts, carrots, and broccoli. Cook until vegetables are just tender. Stir well and top with raw cheese and parsley. I used Gort’s Gouda for the raw cheese. Slightly heat the cheese and serve.

Pumpkin Custard
I remember the first time I had pumpkin “pie” using whole pumpkin instead of canned pumpkin. I was surprised at the flavor of real pumpkin. The canned pumpkin I used to buy, had “pumpkin” as the only ingredient, but the canned pumpkin had a sweet and slightly spicy flavor. It was then I realized labeling laws are deceptive and allow for the addition of sugar and spices to some given percentage without having to include this information in the ingredient list. I started distrusting labeling. Nevertheless, I would never go back to making pumpkin-based desserts with anything but whole pumpkin. The end product tastes so delicious.

The secret of great pumpkin pie is fresh spices and using a sweet “pie” pumpkin. I always use whole spices and grind them with a mortar and pestle just before use. I keep fresh ginger in the freezer and grate as needed. Since I am using organic ginger I grate skin and all.
1 small organic sweet pumpkin, pre-cooked by baking or steaming, skinned
1/4-1/3 raw local honey, adjust to sweetness of pumpkin
pinch of sea salt
1tsp organic cinnamon
1tsp organic ginger, freshly grated
1/2tsp organic allspice, freshly ground
1/2tsp organic cloves, freshly ground
1/2c whole organic cream, or more
1T Brandy (optional)
In a food processor, smooth out the pumpkin into a paste. Add honey, sea salt and spices and taste for sweetness. Add extra honey if needed, but remember the pie will become sweeter after cooking. Add cream to smooth out the paste. It should be thick but not stiff. Fill 6-8 oven safe glass custard cups and place into a large glass baking dish filled with warm water. Cook at 325F for 30-45 minutes until custard is slightly browned. Cool in the fridge and serve with fresh whipping cream.

Upsidedown Pizza

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meat pizza Upsidedown Pizza

This recipe is great for someone who misses pizza. Meat as a crust is a simple solution to the pizza problem. The pizza tastes great cold and can be cut into small pieces and used as an appetizer.

This pizza is safe for someone on the Specific Carbohydrate Diet. It is based on the Meat Lover’s Pizza recipe from The Low-Carb Gourmet by Karen Barnaby. Karen Barnaby is the executive chef at the award-winning Fish House restaurant in Vancouver, BC. The recipe is a very filling. A small piece with a salad on the side will make a rich, satisfying meal.

Tomato Sauce
3-5 pounds frozen tomatoes, liquid removed

Meat Crust
1 pound beef, ground
1c walnuts, soaked and dried, ground finely (optional)
2 whole eggs
pinch of sea salt and thyme

Cooked Topping
1 large onion, cut into rings
1T butter or fat
2c mushrooms, chopped
pinch of sea salt

More Topping
2c cheese, grated
1T green onion, fine slices
pinch of thyme and basil

1. Make the tomato sauce the day before making the pizza. Let the whole tomatoes unfreeze overnight. Remove the liquid that comes out of the tomatoes and use in a soup or stew. Simmer the tomatoes until they thicken. Allow the sauce to sit in the fridge. It will continue to thicken. You will need about 1c of sauce for each pizza.
2. Saute onion rings in the butter and sea salt. As the onions brown add the mushrooms and cook until golden brown. Add a splash of red wine or bone broth if needed.
3. Finely grind the soaked and dried walnuts in a food processor. In another bowl mix the ground beef, ground walnuts, eggs and spices. Spread the meat crust on the bottom of a 18″x12″ glass oven dish. The meat crust is nicer if it is thin. Try to get it about 1/2 inch thick. Use another glass oven dish if you have extra crust. Cook the meat crust at 375F for about 10 minutes or until just cooked through. Remove from oven.
4. After the meat crust is cooked, top with a layer of the tomato sauce, followed by a layer of the sauted vegetables and topped with grated cheese. Sprinkle with fine slices of green onion and spices. Return to the oven for about 10 minutes until the top is bubbly. Let the pizza sit for a few minutes and rest before serving.

Roasted Lamb Chops with Savory Stuffing

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This recipe is based on the Rack of Lamb recipe in Nourishing Traditions. It is safe for someone on the Specific Carbohydrate Diet. It is a very quick meal and a family favorite.

Stuffing
1c walnuts or almonds, soaked and dried
2T butter
1/4c parsley, chopped
1/2c onion, chopped
1-2 cloves garlic, minced
sea salt and pepper to taste

Use a food processor to grind the nuts into small pieces. Add the chopped onions, garlic and parsley. When well mixed add the butter. The stuffing should hold together well. Form the stuffing into a “log shape” the same length as the lamb chops. Make the stuffing before cooking the lamb so the flavors have time to meld.

Roast 4-6 lamb chops in a row like a rack of lamb, with the fatty side up. Sprinkle with some sea salt. Cook at 375F until the lamb temperature gets to 110F. Remove lamb chops from the oven. Remove the chops from pan and place the log of stuffing in the bottle of the pan. Place the lamb chops on top of the stuffing. Continue to cook until the meat is at 120F for a rare chop. The stuffing should be just heated through so the onions can soften. Do not overcook the stuffing or the nuts will take on a burnt flavor. For more information on cooking meat by temperature please read Cooking with Grass-Fed Meat and Fowl.

Pork Roast with Savory Stuffing
This recipe is also good as a stuffing for a pork roast. Just be careful not to over cook the stuffing. Unroll the pork loin and place in a baking dish. Place the stuffing over the roast and roll the roast so that the fatty side is on top. Tie with cotton kitchen twine and bake to an internal temperature of 145F for a rare roast.