1. Preheat oven to 425F.
2. Brush a cooling rack with a small amount of oil.
3. Line a baking tray with foil or a silicone mat and place oiled cooling rack on top. 
4. In a large bowl mix curry, arrowroot powder, baking powder, black pepper, sea salt, garlic, and sugar (if using).
5. Coat all your wings in the dry seasoning mix.
6. Bake for 45-60 minutes, flipping over after approx. 25 minutes. 
7. Be sure the internal temperature reaches 165-175F if taking them out any earlier. 
8. Serve with yogurt dipping sauce or ranch. 

Cucumber Yogurt Dipping Sauce

• 1/2 Cup A2/A2 Yogurt
• 3 Tbsp Cucumber, Finley chopped, seeded
• 1 Tbsp Cilantro, finely chopped
• 3 Mint leaves, large
• 1/2 tsp Cumin powder
• Pinch of cayenne powder
• Pinch of paprika powder
• Salt and pepper, to taste

*if you prefer a smoother dipping sauce add these ingredients to a blender.

Tips

Adding arrowroot powder and baking powder will help to get these wings crispy. 

Cooking the wings on an oiled, raised cooling rack helps the heat in the oven circulate better and gets underneath the wings to crisp both sides. 

Be sure to flip the wings over mid-way through cooking.

Notes

If you want to add heat toss in some cayenne pepper or your favorite chili or pepper seasoning. 

Substitutions

Cornstarch can be used instead of arrowroot powder. 

Marinate the Salmon:

1. In a large Pyrex dish, lay the salmon filet skin down. If it does not fit in the dish, slice the fish into 2-3 pieces. 
2. Season the fish with salt and pepper to taste 
3. Juice the lemons on top. Ensure the fish is completely covered in marinade. If the marinade is not covering the fish, add some filtered water until it is submerged. 
4. Cover and leave in the fridge for 24 hours. 
5. Take the fish out and peel off the skin. Slice into bite-sized pieces. 

Once the salmon is marinated, make the Dill Yogurt Sauce:

1. In a blender, add the yogurt, dill, freshly squeezed juice from 2 whole lemons, and sea salt (to taste). Blend until combined. 
   
2. Then, with the blender running, drizzle in the olive oil until smooth

Mix the salmon and the sauce together and serve with:

• Thinly sliced radish
• Nori seaweed
• Sliced avocado
• Butter lettuce leaves and/or mixed greens of choice

1. Drain the liver and place it in a bowl with the milk. Soak for 1-3 hours in the fridge (this will help mellow out the liver flavor). 
2. Drain the liver and pat dry. 
3. Pulse the liver in a food processor until minced. 
4. Add the liver to a large bowl and mix in the ground beef and millet. 
5. To the bowl of the same food processor add the garlic, chopped carrot, parsley and onion and process until finely chopped. 
6. Add to the bowl with the beef/millet mixture. Season with the oregano and salt and give it a good stir.
7. Preheat the oven to 350F.
8. Form the mixture into little nuggets, about 1 inch long and place on a baking sheet. Bake in the oven until cooked through, about 20-25 minutes depending on the size of your nuggets.
9. Serve with the Greek yogurt ranch.

Greek Yogurt Ranch

Ingredients:

• (½ cup) Whole Milk Greek Yogurt 
• (1 teaspoon) Garlic Powder
• (½ teaspoon) Onion Powder
• (½ teaspoon) Dried Dill
• (½ teaspoon) Dried Parsley
• (to taste) Celtic Sea Salt
• (1-½ teaspoons) Fresh Lemon Juice
• (1 teaspoon) Raw Honey
• (1-2 Tablespoons) Water to thin (optional)

Directions

Mix all the ingredients together until smooth. Taste for seasonings and adjust.

Notes

• Can use chicken liver instead of beef liver.

-----

*Photo and recipe by Andrea from Let Them Eat Dirt (where you can find more farm to table recipes for your family).

1. Preheat the oven to 400F and line a regular size muffin tin with paper liners.
2. In a large cast iron skillet over medium-high heat, cook the breakfast sausage, using a wooden spoon to break up the meat a bit, until cooked through, about 8 minutes. Remove from the pan to a bowl and reserve the drippings in the pan. 
3. Add the spinach to the pan. If the pan seems to dry add a touch of butter or ghee. Cook the spinach until it's bright green and slightly tender. About 3 minutes.
4. In a large mixing bowl, add the eggs, milk and salt. Whisk well. Add the coconut flour, half of the cheese, sausage and spinach. Mix well.
5. Scoop the batter into the prepared muffin tin. Top with the remaining cheese. Bake in the oven until cooked through, 15-18 minutes.

-----

*Photo and recipe by Andrea from Let Them Eat Dirt (where you can find more farm to table recipes for your family).

• Cut the potatoes (peeled or unpeeled– your choice) into sticks or wedges. The thicker they are, the longer they will take to fry.
  
• Place the fries in a bowl and cover with ice cold water. This will help remove some of the starches. Allow the potatoes to soak for about an hour.
• Once you are ready to fry, place the beef tallow in a deep stockpot (enough for there to be 3-4 inches of liquid fat once it melts) and heat it to approximately 350 degrees.
• Remove the potatoes from the water and pat them dry. (I usually just use a kitchen towel to do this, although paper towels work as well.)
• Carefully place the fries into the hot oil. Do not fry the entire batch at once– you’ll need to do several, smaller batches for the best result. They'll take around 5-10 minutes depending on how thick you cut them.
• If they're a golden brown color they're done! 
• Carefully remove from the hot oil and place on a paper towel to get the excess oil off.

• Generously sprinkle with Celtic sea salt, and serve with a deliciously juicy steak!

1. Preheat the oven to 450F. Toss the beets and onion with a little melted ghee to coat and place them on a baking sheet. Sprinkle a little salt and pepper and give them a good toss. Roast in the oven until tender, about 25 minutes, tossing the veggies halfway through cooking. Remove them from the oven and set aside.
2. Turn the oven temperature up to broil and move the rack so that it's 5 inches below the heat.
3. In a bowl whisk together the eggs, milk and a pinch of salt and pepper.
4. In a large bowl combine the ground pork with the sage, pepper flakes, nutmeg and a hefty pinch of salt. Use your hands to mix well.
5. In a 10 inch cast iron skillet over medium-high heat add a little olive oil and then the pork. Cook, using a wooden spoon to break up the meat a bit, until the pork is no longer pink and cooked through. Add the cooked beets and chopped beet greens to the pork and give the mixture a good stir. Add the egg mixture and cook the frittata, lifting up the cooked eggs around the edges with a rubber spatula to let the undercooked eggs flow underneath, 2-3 minutes. Reduce the heat to medium and cook, giving the pan a shake now and again until the eggs are mostly set, but the center is still slightly jiggly, 5-7 minutes more.
6. Dollop the top of the frittata with the goat cheese and sprinkle with a little flakey sea salt. Place it under the broiler until the frittata is set and golden brown. About 2-3 minutes.

Recipe courtesy of Andrea Bemis- Dishing up the Dirt.