1. Prepare and cut all ingredients (remove seeds and ribs from peppers) Remove corn kernels from cob (see below).
2. Heat a large dutch oven or pot with Ghee over medium heat.
3. Add poblano pepper, red bell pepper, potatoes and corn until browned. 
4. Add onion until translucent, being careful not to burn it.
5. Add in the garlic until fragrant about 1 minute, stirring constantly.
6. Stir in broth, tomato paste, chili powder, smoked paprika and bring to a boil over high heat.
7. Reduce heat to low and simmer for 20-25 mins, stirring occasionally. 
8. When the potatoes are cooked through and soft the soup is done. 
9. Remove the pot from the heat. Add in the heavy cream.
10. Carefully transfer 3 cups of soup to a blender and blend until smooth (see below notes)
11. Add butter, salt and pepper. Blend again.
12. Transfer mixture back to the pot. Stir to combine. 

Notes/Tips

Use fresh corn if possible, it will have the sweetest most delicious flavor. 

Add chicken or chorizo for a meaty, hearty soup.

If the chowder is too thin add more veggies. Too thick? Add more broth. 

Sour cream can be substituted for heavy cream (sour cream will add a bit more tart, tangy flavor)

Add more chili powder if you want more spice. 

Topping suggestions- Pepper slices, sour cream or yogurt, cilantro, bacon crumbles, shredded cheese, chili powder or lime.

Removing corn kernels from the cob

Place one end of the cob on the inverted, smaller bowl. Then, using a sharp chef's knife, cut downward, as close to the base of the kernels as possible, while taking care not to angle the blade into the cob itself. Rotate the ear of corn, and repeat the cut until all the kernels have been removed.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open.

Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

1. Preheat oven to 375°F
2. Using a food processor or blender, finely grind the pistachios, garlic, lemon peel and 1/2 tsp salt. Transfer mixture to a bowl and stir in the breadcrumbs.
3. Season pork chops with salt and pepper.
4. Dip each chop into the egg, then coat with pistachio mixture and place on a baking sheet.
5. In a large skillet, heat the tallow or ghee over medium heat. Add the chops to the hot, heated oil and cook until the breading turns a nice golden color (about 2 minutes on each side).
6. Drizzle each chop with leftover oil from the pan and bake until an instant-read thermometer inserted into the center of the chops registers at 140°-142F (15-20 minutes depending on the thickness of the pork chops)
7. Let pork chops rest for 3-5 minutes before serving.

Notes

• Lay out pork chops 30 minutes before searing. Room temp pork chops work best.
• If your chops are on the thinner side, check oven after 10mins with meat thermometer.
• It's best to pull them out at 140-142 degrees for the juiciest, tender meat. They will still cook a bit when removed from the oven and reach 145F.

**Side dish suggestions - mashed potatoes, green beans, asparagus, wild rice or salad. 

1. Season room temperature pork shoulder with salt and pepper.
2. Heat 1 Tbsp of oil in a skillet over medium-high heat. 
3. Once the oil is sizzling, brown the outside of the pork shoulder for about 2 minutes per side and set aside.
4. Using a fork, mash together the spice rub ingredients into a thick paste. Rub paste all over pork and place in crock-pot.
5. Add orange juice, lime, bay leaf and chopped onion to the crock pot. Pour liquid slow and gently over the pork so the rub stays in place. 
6. Cook in a crock-pot on high for 5-6 hours or low 8-10 hours. 
7. Remove the pork and shred with 2 forks. 
8. Serve in tortillas and add your favorite toppings. 

Spice Paste

• 2 Tbsp tomato paste
• 1 Tbsp coconut aminos
• 1 Tbsp cumin
• 1 Tbsp garlic powder
• 2 tsp dried oregano
• 1 tsp chili powder
• 1/2 tsp paprika 
• 2 tsp sea salt
• 1/2 tsp pepper

Cilantro Lime Cream Sauce

• 1/4 cup A2/A2 greek yogurt
• 1 Tbsp Cilantro, chopped
• 2 Tbsp Lime juice
• Dashes of salt, pepper, cumin, garlic, chili powders

Tips

Lay out pork for 30-45 minutes prior to searing. 

Fry corn tortillas for a crispy shell.

Fresh squeezed citrus will be the most flavorful.

Notes

Traditionally, pork carnitas are served with onion and cilantro but other toppings are delicious too!

**Topping suggestions- shredded cheese, onion, tomato, avocado, cilantro, sour cream, cilantro lime cream sauce.

1. Season pork shanks with salt and pepper and refrigerate overnight.
2. In the morning add pork shanks to the crock pot.
3. Add the chicken broth, wine, tomato paste, crushed tomatoes, bay leaf and spices to the crock pot and stir.
4. Turn crockpot to low setting.
5. In a small skillet, sauté onion and garlic in oil for about 3 minutes stirring constantly (onions should be translucent).
6. Add the onion and garlic to your crockpot liquid.
7. Let the pork shanks cook for 6-8-hours or until tender and falling off the bone.
8. When the pork shanks are just about ready, start boiling your rutabaga (see below).

*Optional step- Brown the pork chops on each side in an oiled skillet before adding to crock-pot.

Rutabaga Mash with Rosemary Herbed Butter

Ingredients

• 1 Large Rutabaga
• 2 Tbsp A2/A2 Butter
• 3 Tbsp Heavy cream
• 1 Garlic clove, diced and sautéed
• 1 Tbsp Rosemary, minced
• Salt and petter, to taste

Directions

1. Peel and discard skin if there is wax coating on the outer layer.
2. Cut rutabaga into small cubes. 
3. Boil for 30 minute or until fork tender. 
4. While the rutabaga boils, add 1-Tbsp butter to a small skillet over medium-low heat.
5. Once the butter is melted, add the garlic and herbs.
6. Sauté for 3-4 minutes mixing as it cooks to avoid burning.
7. Turn off heat and set aside.
8. Strain rutabaga and let cool slightly.
9. Add to food processor with remaining 1-Tbsp butter, heavy cream and salt and pepper. 
10. Mix until creamy and smooth and top with melted herbed butter. 

1. Place bones in a VitaClay Slow Cooker. Add apple cider vinegar and water so bones are covered. Let the mixture sit for 1 hour so the vinegar can leach the minerals out of the bones.
2. Set on "Slow" for 4-6 hours. It should come to a boil.
3. Switch to the "Warm" setting for 10-12 hours. This step will further "gel" the broth.
4. Add salt to taste.
5. Strain the broth, put it in jars, and let it cool.
6. Store the broth in the fridge for 5-7 days or in the freezer for up to a year.

NOTES:

• This recipe is for a simple bone broth. If you'd like to make it more flavorful, add large pieces of 3 celery stalks, 3 carrots, and 2 onions before turning on "Slow". Then add a generous handful of fresh parsley (or your favorite herbs) before turning on "Warm".
• This recipe can be made with pork, chicken, or turkey bones, too! If you're using a whole chicken, set on "Slow" for only 2-3 hours.
• Want to super charge the healing powers of your broth? Consider adding ginger, garlic, oregano, or turmeric for their anti-inflammatory and antimicrobial properties. Or, add echinacea, astragalus, or reishi to boost the immune system.

*Many slow cookers, even ones that are advertised as "natural" contain heavy metals in the pot's coating that slowly leach chemicals into your food. VitaClay's cookers are third party tested to show they are free of heavy metals like lead.



1. Defrost the Turkey– Ideally you'd let this happen gradually, a few days before, in the refrigerator. 24 hours of thawing for every 4 to 5 lbs.
2. Bring the Turkey to Room Temperature & Season– Leave the turkey out on the counter for an hour or so before roasting. Salt & Pepper the Turkey. Salt inside cavity and entire surface. Then add ground black pepper.
3. Butter & Herb the Turkey– Melt 6oz grass-fed butter in a small pot and add in juice from a freshly squeezed lemon and its zest, 2 tbsp dijon mustard, few sprigs of freshly minced rosemary sage and thyme, 2 diced shallots, 6 minced cloves garlic, salt & pepper to taste. Then pour this entire butter herb mixture into the cavity of the turkey. You can then truss the turkey by tying together the legs with kitchen twine. Drizzle/brush some extra melted butter on top of the turkey.
4. Roast the Turkey– Put turkey on a large rectangular roasting pan with rack. Roast at 300F for about 13 min per pound. Remove from oven and baste with juices every 45 min to an hour. Turkey is done when thermometer reads 165°F in the innermost part of the thigh and the thickest part of the breast. Once it reaches 150°F you can crank up the oven to 450°F and roast until the skin is golden brown and internal temperature reads 160°F (it will continue to cook a bit once removed from oven).
5. Carve the Turkey– Allow the bird to rest for at least 30 min before carving.
6. Serve with Mushroom Gravy– Sauté in grass-fed butter/ghee chopped wild mushrooms (like shiitake), diced yellow onion, diced shallots, freshly minced rosemary sage & thyme, and minced garlic–– then mix together with the turkey pan drippings.

Inspiration for what to serve it with:

*Recipe by @foodmarshall

1. Make the crust- Line a 9-in cake pan with parchment paper rounds and grease the sides with melted grass-fed butter or coconut oil. Add 3 cups almond flour, 2 eggs, 1/4 cup maple syrup, 1/2 cup butter, 2 Tbsp coconut sugar, and a pinch of sea salt. Process and then press into the pan. Bake for 10 min at 350F.
2. Make the filling- Blend together 3 cups cream cheese, 1 cup sour cream, 1 cup heavy cream, 4 eggs, 2/3 cup maple syrup, juice from 1/2 lemon, 1 Tbsp vanilla, and a punch of real salt until smooth and creamy. Pour into pre-baked crust. Bake at 350F for 50-60 min.
3. Make the raspberry sauce- Place 2 pints raspberries, 3-4 Tbsp of coconut sugar or maple syrup, 2 tsp of gelatin, and juice from 1/2 lemon in a small saucepan on low-medium heat, stirring frequently until most of the raspberries are pureed.

*Recipe by @foodmarshall

1. Add whole, thawed stewing hen and 32oz chicken stock to crockpot on low setting overnight.
2. 12 hours of cook time is perfect to get the meat juicy and tender. 
3. In the morning, separate the meat from the bone (let meat cool slightly, it’s very hot). 
4. Add the separated meat back to the crock pot on warm setting while the gnocchi and sauce are being prepared. 

Lemon Butter Parmesan Sauce Ingredients

• 6 Tbsp cold butter
• 2 cloves of garlic, minced
• 1/3 cup parmesan cheese, grated
• 1/3 cup stock (from crock pot)
• 1/4 cup fresh lemon juice 
• 1/2-1 Tbsp Arrowroot flour
• 1/2-1 Tbsp capers, drained
• 1 sprig fresh rosemary
• Sea salt and black pepper, to taste

Sauce Directions

1. Add 3 tablespoons of butter and rosemary sprig to a saucepan and cook on low until melted.
2. Add the garlic and cook, stirring constantly for about one minute.
3. Add the chicken broth and lemon juice and cook for 2-3 minutes.
4. Add the remaining 3 tablespoons of cold butter, flour, parmesan cheese and capers. Whisk until well combined and sauce has slightly thickened.
5. Taste and make necessary adjustments. Season with sea salt black pepper, to taste. 

***If the sauce is too thick add more stock. If too thin add a little more flour. 

**If you love lots of sauce double up the sauce ingredients. :)

Gnocchi Directions

1. Add gnocchi to boiling water for 2-3 minutes or until gnocchi starts to float to the top. 
2. Strain the gnocchi and add to a very hot pan with 2 Tbsp melted ghee.
3. Pan fry until crispy and lightly browned. 
4. Transfer gnocchi to serving plates.
5. Add your favorite pieces of the stewed hen over the gnocchi and drizzle sauce over the top. 
6. Add extra parmesan and capers (optional)
7. Serve immediately and enjoy!

Notes/Tips

• If not making fresh gnocchi, store bought can be found in one pound packages in the pasta aisle (you'll need 2 packages) or use your favorite pasta instead. 
• Not a fan of this sauce? Use your favorite sauce instead. 
• There will also be some delicious and nutritious bone broth in your crockpot. Be sure to save this liquid for yourself or your pets. (Strain well to remove all small bone fragments).
• The hen skin can be removed before cooking and saved to fry or bake - (optional) 

1. Turn on waffle maker and brush lightly with melted butter or ghee. 
2. In a medium bowl, whisk together the flour, baking powder, baking soda, spices and salt.
3. In a large bowl, beat the butter, cream cheese, eggs, milk and maple syrup.
4. Whisk the dry mixture into the wet ingredients until smooth.

Tips/Notes

• Follow directions for your waffle maker model. 
• This will make 12 mini waffles and usually take 3 minutes to finish baking.
• If you are using a regular size waffle maker use approximately 1/2 cup of batter for each waffle or 1 cup of batter for larger Belgian waffles. 
• These can also be baked in the oven using a silicone waffle mold on 425F for 12-15minutes or until waffles look golden brown. 
• Serve warm with butter or maple syrup.

*** Gingerbread waffle makers can be found online at amazon or in-store at Target :)

Substitutions

• Almond flour can be used instead of Einkorn if you are following a low carb diet.
• Use your favorite sweetener to replace the maple syrup.
• Sour cream can be used as a substitute for cream cheese. 

1. Heat a large 10 or 12-inch skillet over medium high heat.
2. Once the skillet is hot, add 2 tablespoons of the butter.
3. Add the chicken breasts. Cook for 5 to 7 minutes on one side, depending on the thickness of the chicken breasts. Cook until the chicken starts to brown.
4. Turn the breasts to cook on the other side, for about 5 more minutes. Transfer the chicken to a plate.
5. Reduce the heat to medium. Add the onion and a pinch of sea salt. Cook and stir for a few minutes.
6. Add the garlic. Cook and stir for a few more minutes.
7. Add the bone broth and lemon juice. Increase the heat to medium high. Cook for 12 minutes, or until the liquid reduces by half.
8. Whisk in the heavy cream. Heat briefly over medium high heat, but don’t boil it.
9. Add the chicken breasts and remaining butter to the skillet. Turn the chicken breasts to coat both sides with the sauce.
10. Reduce the heat and simmer on low for 5 to 10 minutes, or until the sauce thickens and the chicken breast reaches a temperature of 165 degrees F. (74 degrees C.). Remove from the heat. 
11. Serve hot, sprinkled with a little fresh parsley. This dish goes well with potatoes, rice, pasta or a green vegetable.

Video Directions

Our Ingredients

1. In a medium sized pot, heat the ghee over medium heat.
2. Add the onion, garlic, jalepeno or Thai chiles, ginger or galangal, lemongrass, and red curry paste. Cook, stirring frequently, for about 5 minutes, or until onions are softened. 
3. Add the chicken bone broth and bring to a boil.
4. Reduce heat and simmer uncovered for 30 minutes to allow all the flavors to incorporate.
5. After 30-mins, with a slotted spoon, remove the fresh lemongrass (if using), and discard.
6. Add in the chicken breast pieces, coconut milk, heavy cream and mushrooms. Simmer until chicken breast pieces are just cooked through.
7. Add fish sauce, coconut aminos, and lime juice. Cook for 2-3 minutes.
8. Serve hot and enjoy! Garnish with sliced green onions and cilantro.

Notes/Tips

• Galangal can be used instead of ginger.
• If you love coconut, replace the heavy cream with more coconut milk.
• If using lemongrass paste, add in one Tbsp at a time until you reach desired taste. The taste varies from each batch and different brands. 
• Using fresh lemongrass instead? Add 1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces.
• Looking to add some extra heat or color? Add more Thai curry paste.
• Adjust ingredients to your liking.
• This can also be served over noodles or rice or enjoyed as is.

1. Cook bacon until crispy, set aside.
2. In a food processor or blender, add basil, parsley (if using), grated kidchego cheese, walnuts, and garlic. Pulse until coarsely chopped, about 10 pulses.
3. With the motor running, slowly drizzle in the olive oil and process until smooth. Season to taste with salt and pepper.
4. Add salted water to a large pot for spaghetti. (bring to a rapid boil before adding pasta)
5. While the spaghetti water is warming, add the ghee to a skillet over medium-heat. Once the ghee is sizzling and the cherry or grape tomatoes.
6. Shake the pan frequently until tomatoes soften and skin begins to wrinkle (2-3mins). Season with salt and pepper.

Einkorn Spaghetti Directions

1. Once the salted water is boiled, add spaghetti and cook for 5-6 minutes or until noodles are soft. Stir to separate while cooking.
2. Strain and mix in 1/2 the basil pesto sauce to the hot noodles. Add more oil if needed. Then, add some or the rest of the sauce.
3. Transfer pasta to plates and top with tomatoes, crumbled bacon and grated kidchego cheese.
4. Enjoy!

Notes

*Pine nuts, cashews, almonds or pecans are great substitutes for walnuts

*Add 1/4-1/2 tsp crushed red pepper to for added heat. 

*Roast the garlic for a more mellow taste .

*Love tomatoes? Add more to the recipe. 

*If the sauce is too thick add more oil.

*Parsley is optional, it gives the sauce a brighter color since pesto can brown quickly. 

*Refrigerate for up to 5 days. Add a layer of oil over top to prevent oxidation. 

1. In a large pot, melt 3 tablespoons of ghee over medium heat. Add onion and cook until soft and translucent 5-6mins. Add garlic and cook for 1-2 minutes stirring constantly. Add chopped broccoli, salt, pepper and red pepper flakes (if using) and stir to coat with ghee.
2. Cook, stirring occasionally, until broccoli is bright green and tender, 8 to 10 minutes. Once cooked, transfer broccoli mixture to a plate and set aside.
3. While the broccoli cooks, in a separate skillet add your bacon or prosciutto over medium-heat with a small amount of ghee or oil. Cook until done and crispy. Raw bacon needs to be well-done and prosciutto just needs to crisp. (This step can also be done ahead of time).
4. In the same pot used for the broccoli, melt 4 tablespoons of butter over medium heat. Add flour and whisk constantly, cooking until the mixture turns a pale golden color, 2- 3 minutes.
5. Gradually whisk in chicken bone broth until smooth. Add milk and heavy cream. Bring to a simmer and stir in grated cheese, turmeric and mushroom powder (if using). Reduce heat to low and simmer until liquid has thickened and reduced by about 1/4th, 5-10minutes.
6. Taste and season soup with salt and pepper if needed.
7. Puree all of the soup in a blender if you want it smooth or puree half of the soup if you want some chunky bites of broccoli.
8. Transfer to soup bowls and garnish with crispy bacon or prosciutto, grated cheese and black pepper. 

Notes/Tips

If the soup is too thick add extra bone broth.

Be sure to use sharp cheddar cheese for the rich flavor.

Fresh broccoli is recommended but frozen can be used. 

Leftovers will thicken. Add bone broth, chicken stock or water to thin when reheating.

*Crispy sourdough bread is an excellent choice for this soup. 

1. In a large mixing bowl, add coffee or chaga, chili powder, brown sugar, paprika, cumin, red pepper flakes, and 1 Tbsp of sea salt. Mix well. Press or rub the pork shanks thoroughly with the spice mixture covering all sides. (see below for photo and ingredients).
2. Add 1 Tbsp butter to a skillet on low heat. Add onions and carrots. Cook until onions have started to soften and turn translucent, 3-5 minutes.
3. Add garlic and cook 1-2 more minutes stirring constantly.  
4. Transfer veggies to the crock-pot. Add bone broth, red wine, bay leaves, rosemary, sage, 1/2 tsp salt and pork shanks. 
5. Cook on the low setting for 8-10 hours, turning the shanks every hour or so, until fall apart tender.
6. Remove shanks to a cutting board and pull the meat from the bone. Serve with braising liquid over the top.

Spice Rub Ingredients

• 2 tbsp finely ground dark-roast coffee
• 2 tbsp chili powder
• 2 tbsp dark brown sugar, tightly packed
• 1 tbsp smoked paprika
• 1 tbsp sea salt
• 1 tsp ground cumin
• 1 tsp red pepper flakes

Notes/Tips

• Chaga mushroom powder makes a great substitute for ground coffee (Spice Rub).
• Pork shanks can be seared on each side (2mins) in butter or ghee after seasoned and before adding to crock-pot (optional).
• Be sure to use the low setting on the crock-pot. High heat can cause the meat to toughen.
• Serve over mashed potatoes, polenta or grits to soak up all the juices. 
• Pork shank meat also makes great filling for tacos. 
• 
  

*There may be leftover spice rub. Pork shanks vary in size and some will be close to 2lbs each. The spice rub is enough for approx 4lbs.

1. Remove thawed chops from fridge, season with salt and pepper, and allow pork chops to become room temperature (30-45 mins).
2. Heat oven to 350°F.
3. In a medium sized bowl beat 2 eggs and 1Tbsp heavy cream. 
4. Be sure the pork chops are dry. Pat with paper towels if needed before coating with egg mixture. 
5. Coat pork chops on both sides in the egg mixture and then press the chops into the dry breadcrumb mixture on both sides. 
6. Transfer chops to shallow baking dish with wire rack and drizzle 2 Tbsp melted butter over the top of the breading.
7. Using a meat thermometer, cook until internal temperature reaches 145F, about 20-30 mins (cooking times will vary depending on the thickness of the pork chops).
8. Remove from oven once cooked through and allow to rest 3-5 minutes before cutting into them.  
9. Transfer to plates and serve with your favorite side dishes. 
10. Enjoy!

Notes/Tips

*Set to broil for the last couple of minutes (when chops are nearly done 138-140F) to get the crust extra browned and crispy (optional). Keep a close on them to avoid burning the crust.

*Be sure the pork chops are dry before dipping in egg mixture. Pat with paper towel, if needed. If too wet, the egg will not stick well. 

*If you love heat add 4-5 Tbsp horseradish. If you prefer less heat add 3 Tbsp or less.

*Not a fan of horseradish? No problem! Add extra parmesan cheese and other seasonings to make up for the horseradish measurements.

*For tender and juicy chops be sure to remove them right at 145F. Pork will overcook and become dry at higher temperatures.

Side dish suggestions - mashed potatoes, sautéed veggies, macaroni and cheese or stuffing.

Low-carb diet? Crushed pork rind breading and mashed cauliflower make great substitutes.