For shrimp:

• ½ pound (225 g) 16/20 count shrimp, peeled, deveined, and tails removed
• 1 tablespoon (14 g) coconut oil
• ¼ teaspoon ground coriander
• ½ teaspoon sea salt
• ½ teaspoon freshly cracked pepper

For salsa:

• 1 cup (180 g) halved grape tomatoes
• ¼ cup (38 g) small diced yellow pepper
• ¼ cup (30 g) peeled, seeded, and small diced cucumber
• 1 tablespoon (9 g) minced jalapeño
• ¼ cup (40 g) minced red onion
• 1 tablespoon (4 g) chopped fresh flat-leaf parsley
• 2 tablespoons (30 ml) fresh lime juice
• 2 tablespoons (30 ml) extra-virgin olive oil
• 2 teaspoons raw honey (page 64)
• 1 teaspoon garlic paste (see Note, page 69)
• ¼ teaspoon ground coriander
• 1 teaspoon sea salt
• ½ teaspoon freshly cracked pepper
• 1 cup (146 g) medium diced avocado

To make the shrimp: Preheat the oven to 400ºF (200ºC, or gas mark 6). Rinse the shrimp and dry thoroughly with a paper towel.

Add the coconut oil to a small-size sheet tray (although any size will do). If the coconut oil is solidified, place the tray in the oven as it preheats for 2 minutes, to melt the oil.

To the pan, add the shrimp, coriander, sea salt, and pepper. Toss well with a spatula and bake for 7 minutes. Remove from the heat and re-toss the shrimp. Transfer to a plate to cool.

To make the salsa: In a medium-size bowl, combine the tomatoes, yellow pepper, cucumber, jalapeño, red onion, and parsley. Set aside. In a small-size bowl, combine the lime juice, olive oil, honey, garlic, coriander, salt, and pepper. Whisk to combine. Pour the dressing over the tomato mixture. Toss gently with a spatula to combine.

Dice the cooled shrimp into ½-inch (1.3 cm) pieces. If serving immediately, add the shrimp and avocado to the tomato mixture. Toss gently with a spatula to combine and serve.

If not serving immediately, toss the shrimp with the tomato mixture and chill. Right before serving, add the avocado and serve.

Yield: 6 to 8 servings, or 3 cups (780 g)

Ingredients:

• 2 tablespoons (30 ml) bacon fat (page 33)
• 2 pounds (908 g) grass-fed stew beef, cut into bite-size chunks and thoroughly patted dried
• ½ cup (80 g) diced onion
• ½ cup (65 g) sliced celery, with leaves
• 1 tablespoon (10 g) minced garlic
• 8 cups (1880 ml) homemade beef stock (page 84)
• 2 cups (180 g) diced green cabbage
• 1 cup (130 g) sliced carrot
• ½ cup (65 g) frozen corn
• 2 cups (180 g) halved Brussels sprouts
• 2 cups (260 g) fresh or frozen cauliflower florets (about
• 1 small head)
• 1 cup (120 g) diced zucchini (about 1 medium)
• 2 cups (360 g) diced tomatoes
• ½ cup (30 g) chopped fresh flat-leaf parsley
• 2 tablespoons (3 g) chopped fresh basil
• 2 teaspoons (12 g) sea salt
• 1 teaspoon freshly ground pepper
• 2 dashes cayenne pepper, optional
• 5 ounces (140 g) roughly chopped fresh spinach

In a large-size soup pot over medium-high heat, melt the bacon fat until it glistens. Add half of the meat in a single layer and let it cook undisturbed for 3 minutes, until browned. Use a spatula to flip the meat over. Repeat, browning the meat on all sides, then transfer to a plate and set aside. Add the remaining half of the meat and repeat the browning process. Once all the meat is browned, return it all to the pot and lower the hea t to medium.

Add the onion and celery to pot and sauté for 5 minutes, stir - ring frequently, until softened. Add the garlic and sauté for 1 minute, stirring constantly, until fragrant.

Add 2 cups (470 ml) of the stock and use a spatula to scrape the browned bits from the bottom of the soup pot. Add the remaining 6 cups (1410 ml) stock and bring to a boil. Lower the heat to a rolling simmer. Cover and simmer for 1 to 4 hours; additional time simply yields more tender meat.

After simmering, add the cabbage and carrots to the pot. Bring to a boil. Cover, lower the heat to a rolling simmer, and simmer for 10 minutes.

After 10 minutes, add all the remaining ingredients except the spinach. Bring to a boil. Cover, lower the heat to a rolling simmer, and simmer for 20 minutes.

Right before serving, stir the fresh spinach into the simmering soup. Turn off the heat, wait 5 minutes, and serve.

Yield: 8 to 10 servings

Ingredients:

• 3 cups (420 g) medium diced precooked chicken (page 32)
• 6 ounces (168 g) bacon, roughly chopped, cooked until crisp, and drained
• ½ cup (90 g) finely diced Medjool dates
• ¼ cup (25 g) thinly sliced scallion, both white and green parts
• 1/3 cup (30 g) finely sliced celery, cut on the diagonal
• 1 cup (150 g) seedless red grapes, halved
• 1 cup (225 g) Simply Mayonnaise Sweet Variation, chilled (page 178)
• 1 teaspoon sea salt
• ½ cup (68 g) crunchy macadamia nuts, roughly chopped (page 49)

Place the chicken, bacon, dates, scallion, celery, and grapes in a medium-size glass mixing bowl. Stir to combine. Pour the mayonnaise on top and sprinkle with the sea salt. Toss to combine, making sure to coat all ingredients well. Refrigerate until chilled, adding the nuts just prior to serving, but after the salad is chilled (to keep them crunchy).

Yield: 4 to 6 servings

Recipe Notes:
• Freeze bacon for 30 minutes before chopping and cooking. This allows a sharp knife to slice through the meat easily.
• Chilling the salad causes some of the mayonnaise to be absorbed. You may have to “refresh” just prior to serving with a dollop or two more mayo. This is common and easy, and worth the effort.

Ingredients:

• ½ cup (112 g) butter
• ½ cup (120 ml) maple syrup
• ½ cup (88 g) Dijon mustard
• 4 teaspoons curry powder
• 2½ teaspoons (15 g) sea salt, divided
• ¼ teaspoon cayenne
• 4 bone-in chicken breast halves, skin on (2 whole breasts, split)
• ½ teaspoon freshly cracked pepper

Preheat the oven to 350ºF (180ºC, or gas mark 4). Combine the butter, maple syrup, mustard, curry powder, 2 teaspoons (12 g) of the sea salt, and the cayenne in a 9 x 13-inch (23 x 33 cm) glass baking dish. While the oven is preheating, place the dish in the oven for 5 to 7 minutes, or until the butter fully melts but does not brown.

Remove the pan from the oven and whisk the ingredients to combine. Allow to cool for 5 minutes, then liberally dredge each piece of the chicken in the sauce. Gently slide your fingers between the skin and the flesh of the chicken, being careful not to tear the skin. Using a pastry brush, coat both the flesh and the skin thoroughly with sauce. Gently pull the skin back into place.

Arrange the chicken in a single layer in the pan, skin-side up. Sprinkle with the remaining ½ teaspoon sea salt and the pepper.

Bake, uncovered, for 30 minutes. Remove and baste with the pastry brush using the pan sauces. Bake, uncovered, for an additional 30 minutes.

Remove from the oven and preheat the broiler. Baste the chicken one final time, then broil for 2 to 3 minutes, until the chicken skin browns nicely. Be careful not to burn.
Cool for 10 minutes, then place on a serving platter. Whisk the pan juices and pour over the chicken. Serve!

Yield: 4 servings

Ingredients:

• ¼ cup (60 ml) bacon fat (page 33)
• 6 cloves garlic, smashed but whole
• 5 cups (500 g) bite-size cauliflower florets (about 1 large head)
• 1/3 cup (45 g) pine nuts
• ¼ teaspoon sea salt
• ½ teaspoon freshly cracked pepper
• 3 whole fresh thyme sprigs
• ¼ cup (25 g) freshly grated Parmesan, optional
• 1/3 cup (50 g) golden raisins

Preheat the oven to 425ºF (220ºC, or gas mark 7). Melt the fat in a small-size pot over medium heat.

In a 9 x 13-inch (23 x 33 cm) glass baking dish, combine the smashed garlic, cauliflower, and pine nuts. Drizzle the melted renderings over the cauliflower mixture, and sprinkle the sea salt and pepper over the top. Toss well with a spatula until the cauliflower is evenly coated. Place the thyme sprigs on top.

Bake for 25 minutes, then turn with a spatula, and sprinkle the
Parmesan on top, if desired. Bake for 15 minutes more, until the edges of the cauliflower have caramelized and the nuts are nicely browned.

Place the pan on a cooling rack and remove the thyme stems. Add the raisins and toss well. Serve warm.

Yield: 4 servings

Recipe Note
Bring the cauliflower to room temperature before preparation and dry thoroughly after rinsing. The bacon fat will seize if the cauliflower is cold, and extra moisture will prevent the dish from browning.

Ingredients:

• 2 medium or 1 large beet
• 1 teaspoon sea salt
• 2 tablespoons (30 ml) whey (page 40)

Peel the beets and chop into 1-inch (2.5 cm) chunks. Place in the bottom of a clean 1-quart (1 L) Mason jar. To the jar, add the sea salt and whey. Fill the jar with water up to 1 inch (2.5 cm) below the top. Put the lid on and shake thoroughly.

Leave the jar on the counter, at room temperature, for 2 days without opening, then transfer to the refrigerator to store. The jar does not need to be “ burped.”

Once chilled and ready to serve, carefully pour the desired amount into a glass, leaving the beets in the bottom of the jar to continue strengthening the liquid. Enjoy as a tonic beverage.

When all the liquid has been consumed, the process may be repeated one more time by adding the same amount of whey, sea salt, and water to the jar (which now only contains beets). Leave at room temperature for another 2 days without opening before transferring to the refrigerator for use.

When the second batch of liquid has been consumed, compost the beets and start fresh.

Yield: 2 quarts (1.8 L)

Recipe Note
This recipe may easily be doubled. When doubling, use two 1-quart (940 ml) Mason jars (rather than one 2-quart [2 L] jar) in order to allow the jars to be rotated. When one jar is finished, begin the second round of fermentation with that jar while consuming the second jar. Kvass ripens beautifully over time. A couple of months of refrigerator time will produce an even richer and more probioticfilled beverage—if you can wait that long!

Ingredients:

• 1 medium head red cabbage
• ¼ cup (60 ml) fresh lemon juice
• 1 tablespoon (4 g) chopped fresh dill and/or 1 teaspoon minced garlic
• 1 teaspoon sea salt
• ½ cup (120 ml) water

Pull off and set aside one outer leaf of the red cabbage. Using a knife, roughly chop the cabbage into approximately 1-inch (2.5 cm) pieces, resulting in 6 cups (420 g) loosely packed chopped cabbage, a perfect amount to fit in a 1-quart (1 L) Mason jar. If the cabbage yields too much, simply store the excess for another use.

Divide the cabbage into 2 batches and, in the bowl of a food processer fitted with the traditional blade attachment, finely chop, scraping down the sides as necessary. Once processed, combine both batches in a large-size wooden or stainless steel bowl. Add the lemon juice, dill (and/or garlic), and sea salt. Toss well with a spatula to combine.

Using your fists, the blunt top of a meat mallet, or a wooden pounder, pound the cabbage mixture for about 10 minutes, until a generous amount of juice is released. Pour the water over the top of the cabbage and toss well with a spatula to combine.

Pack the mixture into a 1-quart (1 L) Mason jar that has been cleaned thoroughly with hot, soapy water. A wide-mouth canning funnel aids this process. Press the cabbage down into the jar firmly with your fist, a spoon, or a pounder until the juices rise above the cabbage. Check to make sure the top of the cabbage is at least 1 ½ inches (3.8 cm) below the top of the jar. If not, remove some. Clean the rim of the jar with a clean cloth or paper towel.

Rinse the reserved cabbage leaf, and with kitchen shears, cut from the leaf a circle slightly larger than the circumference of the jar. Push the circle down into the jar, covering the shredded cabbage. Gently press down, allowing a bit of juice to flow over the top of the cabbage leaf. The leaf edges will rest against the edges of the jar and seal in the cabbage.

Cover and place in a shaded space at room temperature for 1 week. After 1 week, transfer to the refrigerator for 1 to 2 (optional) months.

The kraut may be eaten after 1 week of fermentation. Remove the lid and discard the cabbage leaf. If any mold sits on the top of the cabbage, scoop off and discard. A thin layer of mold does not mean the batch has spoiled. Start with a teaspoon of kraut with each meal, working up to a tablespoon or more to suit your body.

Yield: 1 quart (568 g)

Recipe Note
Quality sea salt (page 216) still contains the micronutrients of the sea, which are refined away from conventional table salt. Sea salt also encourages the growth of beneficial bacteria needed for proper fermentation and controls the growth of the bad microorganisms. Refined table salt contains additives that inhibit this natural fermentation process. Sea salt is best!

For frosting:

• 6 tablespoons (84 g) butter
• 2 cups (320 g) powdered honey granules (page 64)
• 3 tablespoons (45 ml) raw milk
• 1 tablespoon (15 ml) vanilla extract

For cookies:

• ½ cup (112 g) butter, softened
• 1½ cups (240 g) honey granules (page 64)
• 2 eggs
• 1 cup (225 g) sour cream
• 1 teaspoon vanilla extract
• 4 cups (480 g) fresh-milled, sprouted whole wheat pastry flour (page 55), divided
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon sea salt

To make the frosting: In a small-size saucepan over medium heat, melt the butter. Combine the honey granules, milk, and vanilla in a medium-size mixing bowl and pour the hot, melted butter over the top. Blend with an electric mixer for 3 minutes.
Let the frosting rest while preparing the batter and baking the cookies, allowing the honey granules to fully dissolve. Beat again briefly before frosting the cookies.

To make the cookies: Preheat the oven to 350ºF (180ºC, or gas mark 4). Line 3 cookie sheets with parchment paper.

In a large-size mixing bowl, beat the butter, honey granules, and eggs with an electric mixer on low speed to combine. Beat in the sour cream and vanilla, blending well.

Add 2 cups (240 g) of the flour and the baking soda, baking powder, and sea salt and blend thoroughly. Add the remaining 2 cups (240 g) flour and blend for about 30 seconds. Chill, covered, for at least 30 minutes.

Using a 1½-inch (3.8 cm) cookie scoop, drop the batter on ungreased cookie sheets 2 inches (5 cm) apart.

Bake for 10 minutes. Do not overbake; remove just as the edges of the cookie begin to turn brown. Cool completely before frosting. Store frosted cookies in an airtight container.

Yield: 3½ dozen cookies

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