Season THREE Coming Soon

Excerpted from Dr. William Davis.

Ingredients:

1 quart of organic half-and-half (or cream, whole milk, canned coconut milk, goat’s milk/cream, sheep’s milk/cream)

2 tablespoons inulin or unmodified potato starch or other prebiotic (available on Amazon)

10 tablets of BioGaia Gastrus (available on Amazon), crushed

Method:

The probiotic tablets can be crushed using a mortar and pestle or other hard object (clean stone, bottom of a thic...

For Meat:

1 TBSP Olive Oil

1 Pound Ground Beef – we like grass fed

1 Large Onion chopped

3 Cloves of Garlic minced (use more or less to taste)

½ TSP Red Pepper Flakes

2-4 TBSP Worcestershire Sauce (we like a lot)

1 Packet Onion Soup Mix

1 Cup Beef Broth

Salt and Pepper to taste

2-3 Cups Frozen Peas (we like a lot)

PUT TOGETHER:

Heat olive oil in a large oven-proof skillet over medium heat.  Add ground beef, salt and pepper.  Cook for abou...

Ingredients:

Fresh Turkey Dry Brined

2 sticks of grass fed butter

2 Tablespoon Herbs de Provence

2 cans or small bottles of regular Coca Cola

Directions:

Take brined turkey and wash off excess rub, then pat dry entire turkey. For Dry Brine, see recipe under Recipes page.

Melt butter with Herbs de Provence in sauce pan.  Use syringe and inject butter mix into the turkey breasts.

Pour rest of the butter on turkey skin and gently rub.

Cov...

Ingredients

3 Tbsp. Kosher Salt

1-1/2 Tsp of Herbs de Provence

¾ Tsp of Malabar Pepper

Directions:

Mix all 3 ingredients into a bowl for your rub.  Make sure Turkey is completely dry.  Gently peel skin from meat and put the rub into the meat surface. 

Use the remainder of the rub for the outside of the skin and the cavity.

Cover in big plastic bag and let sit in refrigerator for 24 to 48 hours.

Ingredients:

Celery

Onions

Olive oil

Turkey Gizzards (sweet breads), if desired

1 Tablespoon Garlic powder

1 Tablespoon Onion powder

2 Tablespoon Herbs de Provence

Loaf of potato bread

Directions:

Chop up celery and onions.  Cook in olive oil with garlic powder, onion powder, Herbs de Provence until slightly brown.

Slow boil gizzards (sweat breads) from turkey in water or turkey stock.  After a few hours, cut the gizzards into the celery...

Ingredients:

Turkey drippings

Coconut Flour

1 Tablespoon of Chicken Bouillon

Directions:

Pour the drippings into a sauce pan or let sit in the roasting pan the turkey was cooking in.

Turn oven on low.

Slowly stir in chicken bouillon and coconut flour.