Recipes

• Saute onion or leak in a large soup pot
• add the rest of the ingredients into the pot
• Bring to a boil then reduce heat to medium
• cook for 40 minutes
• Turn off heat and puree in blender using small quantities at a time

Turkey Meatballs

• Mix egg, ground turkey, garlic, spices: cumin, oregano, salt, taco seasoning,
• make into 1 inch balls
• Fry turkey balls in the avocado oil until browned

Soup

• Broil the 3 tomatoes for 20 minutes turning after 10 minutes.
• Remove blackened skin
• puree the tomatoes and set aside
• in the large soup pot brown the onions
• add the diced Roma tomatoes cook until well blended
• add bone broth
• add carrots, celery, cumin, and oregano, and taco seasoning
• add the Roasted pureed tomatoes
• add the cilantro
• add the sweet potatoes and turkey meatballs that have been browned.
• Boil then reduce heat to simmer for 30 minutes

Instructions

Score the duck with a sharp knife being careful not to go beyond the skin this is to take out the fat while it is cooking. Puncture with a sharp knife any fat deposits.

• In a mixing bowl add all ingredients from Marinated Sauce
• Wash and clean Duck very well Take out any organs from inside including the neck.
• Marinate the Duck in a large bowl with marinade mixture for several hours be sure to flip the duck several times. I marinate overnight flipping the duck several times.

Roasting Instructions

• Preheat Oven to 325 degrees
• Place the duck on a rack in your Roasting Pan
• Roast the Duck Breast side up for 1 hour
• Flip the Duck to Back for 1 hour I use two wooden spoons inserted into each cavity to flip the duck.
• Flip the Duck back to Breast side up for 1 hour again using the wooden spoons.
• Last 20- 30 minutes turn heat up to 400 degrees to make the skin crisp checking after 20 minutes to make sure it won't burn.
• Take the Duck out of the oven and let it rest 15 minutes before carving.

Brussels Sprouts

• Preheat Oven to 400 F Lightly grease a foil-lined baking sheet to roast the Brussels Sprouts.
• Trim ends and slice Brussels Sprouts in half and discard any yellow or loose old leaves
• in a medium-size bowl combine halved Brussels sprouts, 2 tbsp olive or almond oil, and salt (to taste) toss to combine.
• Place onto a foil-lined baking sheet, cut side down, and roast at 400 degrees for about 20 - 25 minutes. During the last 5-10 minutes turn them over for even browning.

Butternut Squash

• Preheat Oven to 400 F Lightly grease a foil-lined baking sheet to roast the Butternut Squash.
• Combine the prepared cubes of Butternut Squash with 1 tbsp olive oil or almond oil, maple syrup, and cinnamon. toss to mix.
• Place the squash in a single layer on your prepared baking sheet. Bake for 20-25 minutes turning once halfway through baking until softened.
• Assembly
• In a large bowl combine roasted Brussels Sprouts, Roasted butternut squash, pecans, and dates and mix to combine.

• Prepare Lentils by soaking 30+ minutes then boil 15-20 minutes
• Heat Ghee in a large skillet or deep pot
• add a pinch of Hing this is very strong and is for digestion I usually leave it out
• add whole cumin seeds cook until they start popping
• add garlic, ginger,and chili stir 30 seconds
• add onions cook about 7-8 minutes until they turn light brown
• Move onion mixture to side of the pan and allow the ghee to be present
• add the spices: Turmeric, cumin, and coriander and stir well
• when seasoning are fully absorbed mix in with the onion mixture
• add the chopped tomatoes and combine into the mixture
• add boiled lentils to mixture and bring to a boil. Simmer on low heat for at least 30-35 minutes and keep stirring, add liquid if necessary, don't let the lentils stick to the bottom of the pan.
• salt and pepper to taste
• garnish with cilantro
• serve with rice

• Heat the oil in a large heavy saucepan

  and lightly brown the onion, then add the leeks, garlic, and celery for additional 5 minutes.
• Add the carrots, cabbage, and potatoes and stir well.
• stir in the herbs
• cover with the soup stock and let simmer until the vegetables are tender stirring and testing occasionally.
• Add the tomatoes, stir them in, and season to taste

• Saute onion or leak in a large soup pot
• add the rest of the ingredients into the pot
• Bring to a boil then reduce heat to medium
• cook for 40 minutes
• Turn off heat and puree in blender using small quantities at a time

• In a small saucepan add green beans, water, and melted butter cook covered over high heat, add a little more water if liquid evaporates for 7-10 minutes until tender but still crisp.
• sprinkle with salt to taste
• add heavy cream and cook the mixture stirring until the liquid is almost evaporated.
• Transfer the beans to a heated serving dish and keep them warm.
• cook the macadamia nuts in 2 tbsp butter over low heat for 3 minutes until they are golden.
• Pour the nuts and butter over the beans and sprinkle them with minced parsley.

• Ahead of time
• make the sour milk with the 2 TBSP vinegar to equal 2 cups sour milk.
• cut cranberries in half and add the sugar and cinnamon in and leave while preparing
• chop your nuts
• Mix the flour, sugar, baking soda, and salt
• Add the sour milk to the beaten eggs combine. Next, add the flour mixture to combine well. Add the cranberries and nuts.
• Pour into 2 greased loaf pans
• Bake at 325 for 1 hour or 65 minutes

• Rinse the cranberries thoroughly
• Juice the oranges and lemons
• make the zest of oranges and lemons
• grate the ginger
• add 2 cups water with the 2 cups sugar cook stirring constantly until all sugar is dissolved
• add the cranberries and remaining liquid from the juice of oranges and lemon bring to a boil.½
• add the zest of oranges and lemon
• add the grated ginger continuing stirring
• Boil at a lower temperature for 10 minutes
• You will see and hear the cranberries popping
• let cool before refrigerating
• I make this a few days ahead to let the flavors blend