1. Put kefir and honey in a blender. 
2. Blend until smooth and liquified. It should be the consistency of a smoothie.
3. Pour into popsicle molds evenly.Freeze 6-8 hours or overnight.
4. When ready to serve, run popsicle molds under warm water for easy removal.

No popsicle molds? No problem! 

All you need is small disposable cups and popsicle sticks. Pour mixture into cups. And then, there are 2 methods for getting the sticks to stay in the middle:

1. Freeze for about 2 hours, until partially frozen. Then, add the popsicle sticks to the middle of each cup. Put back in the freezer until completely frozen.
2. Put a small square of tinfoil over the top of the filled cup. Secure on as tightly as possible. Make a slit in the middle of the tinfoil, and insert the popsicle stick.



Tips

• For added flavor and warmth, add 1/2 teaspoon of ground cinnamon.
• For added texture, throw in some whole or crushed fruit to the mix.
• Prefer a less sweet or more sweet ice pop? You can adjust the amount of honey to your liking.
• To make easier to pour, add a few Tablespoons of milk to thin out the mixture.

FOR SAUSAGE PATTIES

1. Place the pork in a large bowl. Add the oregano, thyme, sea salt, white pepper, onion powder, garlic powder and sugar. Mix well. Form into 5 or 6 small patties. 
2. Heat a cast iron skillet over medium high heat. Cook the sausage patties for 2 minutes on one side. Carefully turn the patties to cook for 2 minutes on the other side. Serve hot.

FOR JAMMY EGGS 

1. Fill a medium saucepan with water. Bring to a boil over medium-high heat. Use a slotted spoon to gently lower one egg into the water. Add the remaining eggs, one at a time. Set a timer for 6½ minutes. Lower the heat slightly to keep a gentle boil going.
2. Transfer the eggs to an ice bath. After a couple of minutes, remove the eggs. Carefully crack the eggs all over. Peel the eggs beginning at the wider end. Slice in half and serve with toast. Sprinkle with fresh or dried herbs of your choice.

SERVING OPTIONS: 

Sourdough toast, cream cheese, fresh chopped herbs like parsley or dill and/or seasoning such as zaatar. 

NOTES:

• Do Ahead: Eggs can be cooked and peeled 3 days ahead. Store airtight in the refrigerator.
• Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket.
• Eggs can be stored in the refrigerator for up to three days. Use to top off ramen noodles or your favorite salad.
• The cooked patties can be frozen in a single layer in a covered container.

Strawberry Yogurt Parfait Instructions

1. Place the strawberries in a medium size bowl. In a small bowl combine the strawberry jam and 1 Tablespoon honey. Stir well. Add to the fresh strawberries and gently toss. Set the bowl aside for 10 minutes. 
2. Have 2 to 4 glasses ready to assemble the parfaits. Depending on the size of your glasses, you will be able to create either 2 or 4 filled glasses. Place a small amount of the Greek yogurt in each glass. Add a spoonful of the strawberries. Top with a spoonful of the granola. Alternate layers until you reach the top of your glasses. Decorate with a few slices of berries and the fresh mint.

Homemade Granola Instructions

(makes about 3 cups)

1. Preheat the oven to 350 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the rolled oats, sea salt, cardamon powder (if using), and nuts, seeds, and dried fruits. Add melted tallow, 1/4 cup honey, and vanilla extract. Stir well to thoroughly mix everything together. Spread the granola onto the prepared baking sheet in an even layer.
3. Bake in the preheated oven for 10 minutes. Remove the granola from the oven and give it a stir. Return to the oven to bake for another 12 minutes. Remove the granola from the oven. Cool completely before using or storing in a covered container. The granola will get crispy as it cools.

Notes/Substitutions

• The parfaits are best served fresh to avoid the strawberries getting watery.
  
• Can sub maple syrup for honey
• Can sub coconut oil for beef tallow

1. Place shrimp on paper towels to dry until needed.
2. Mix garlic, paprika, salt and pepper in a small bowl.
3. Place shrimp in a large bowl and add spices and garlic to the shrimp coating well.
4. Heat a large skillet over medium-high heat. Add 2 Tbsp of Butter or Ghee until very hot.
5. Add the shrimp and spread out evenly. The shrimp will cook quickly, cook 1 to 2 minutes on each side.
6. Remove the shrimp from the pan.
7. Add 1 Tbsp of butter to the same pan.
8. Add diced onion and sauté for 2 minutes or until clear and translucent.
9. Add the shrimp back in with the fresh lime juice and cilantro.Toss to combine just until the shrimp are warm.
10. Remove from heat and serve warm over tostadas. 
11. Add mashed avocado to each tostada and top with shrimp, tomatoes, jalapeños and greek yogurt or any of your favorite toppings.

Tostadas Directions

*Prepare the tostadas right before cooking the shrimp.

1. Add 1-2 Tbsp Ghee in a large skillet over medium heat until hot. 
2. Add small street tortillas to the pan flipping after about 30 seconds. 
3. Cook until browned and crispy. 

Notes:

• Optional toppings - shredded cheese, refried beans, lettuce, salsa, hot sauce, fermented red cabbage, extra cilantro and lime. 
• This shrimp can also be served with Mexican rice or in a salad for a low-carb option. 
• Pre-packaged tostadas are also available at most stores if you prefer not to fry the tortillas. 
• 1 lb of shrimp makes 10 tostadas with 4 pieces of shrimp on each shell.
  
  

1. Marinate the Chicken.
   1. Remove chicken from the fridge and pat dry with paper towels. Place chicken into a glass bowl with lid, and set aside. 
   2. In a small bowl, add 1/2 cup melted butter, garlic, juice of 1 lemon (approx. 2-3 Tbsp), salt, and pepper.
   3. Brush the chicken on both sides and cover with lid for 15-30 minutes on the countertop while prepping the kitchen. Do not refrigerate or the butter will solidify. 
2. Make the Chicken.
   1. Preheat oven to 400F.
   2. Cut 2 lemons into slices.
   3. Melt ghee in a hot pan on stovetop until sizzling over medium-heat.
   4. Add chicken and lemon slices and brown to your liking for a few minutes on each side (keep the lemons toward the back of the pan so they don’t burn and flip them a few times).
   5. Transfer chicken and lemons to a preheated oven safe dish or pan. Finish in the oven at 400F for about 30-40min or until internal meat thermometer reads 165F. Check the thermometer often so the chicken doesn’t overcook. 
   6. Transfer chicken to a plate and enjoy with salad, rice, potatoes or other veggies. 

Optional 

• Garnish with capers, fresh sprouts, extra sauce, or a sprinkle of ground cayenne pepper for added heat.
• Before adding the melted butter to the chicken, reserve a small amount of the sauce and pour over the chicken after it’s done.

Notes 

• If cooking in a pan that is not oven safe, be sure to add the dish you will be using in the oven when preheating so it’s warm.
• Cooking times will vary depending on the weight and size of the chicken.
  

1. Cut pears in half.
2. Remove seeds with a melon baller.
3. Cut a small sliver off the bottoms so pears sit upright.
4. Brush pears with melted butter (you can also add cinnamon/cardamom at this time).
5. Bake facing up at 400°F for about 35-40 minutes or until soft.
6. Remove from oven and stuff pears with raw blue cheese, pecans and raw honey while they are warm.
7. Drizzle with raw honey, add more cheese to garnish and sprinkle spices.
8. Serve immediately.

Notes

Since this recipe uses raw cheese it's best not to bake the cheese in the oven.

Stuff the pears as soon as you take them out of the oven with room temperature cheese, toasted pecans, raw honey and a sprinkle of cinnamon and cardamom.

Add more honey if you want them sweeter.

Adjust spices to your liking.

Tips

Cooking raw cheese will damage the beneficial bacteria, enzymes and nutrients.

It's best to avoid heating it if possible. Slightly warmed just until melted if you heat it.

Directions:

1. Preheat oven to 350°F. 
2. Place cupcake liners in your muffin tins and set aside.
3. Melt the butter in a saucepan over medium heat. Constantly stir the butter until it starts to foam. Keep stirring until the butter starts to brown and smells nutty.
4. Remove butter from heat. Pour in a heat safe glass cup/jar and set aside. Let it cool for 10 minutes.
5. Wash, peel and shred the carrots. Set aside.
6. Sift the flour, salt, baking soda, nutmeg, cinnamon, and ginger in a medium size bowl.
7. In another large mixing bowl, mix the browned butter, brown sugar, sour cream, 1/4 cup walnuts and vanilla. Mix until nice and smooth.
8. Add in the carrots and mix. Add the eggs and whisk until combined.
9. Add the dry ingredients. Fold it into the wet ingredients until combined well.
10. Pour the batter evenly into the cupcake liners. Fill each liner about 2/3 full. 
11. Bake for 18-20 minutes. The cupcakes are done baking when a toothpick inserted comes out clean.
12. Let the cupcakes sit in the pan for 10 minutes before transferring to a cooling rack. Let them cool completely before decorating.

Cream Cheese Frosting Ingredients

• 8 oz Cream cheese, room temperature
• 1 ½ cups unsalted butter, slightly cold (sit out for 30mins prior to using) https://millersbiofarm.com/store/product/1lb-unsalted-a2-a2-butter
• 3-4 cups Powdered sugar sifted (add 1/2 cup at a time and taste)
• ¼ cup Heavy cream https://millersbiofarm.com/store/product/1pint-100-a2-a2-guernsey-heavy-cream
• 2 tsp Pure vanilla extract https://millersbiofarm.com/store/product/vanilla-homemade
• Pinch of sea salt https://millersbiofarm.com/store/product/celtic-sea-salt-fine
• Chopped walnuts for garnish https://millersbiofarm.com/store/product/organic-pre-soaked-walnuts-8oz

Cream Cheese Frosting Directions

• Set the butter on the counter for 30 minutes. This will get it slightly cold. While waiting, sift the powdered sugar.
• Using a mixer, beat the cream cheese on high for 1 minute in a medium sized bowl. Add the butter and mix on high for about 2-3 minutes. Scrape the bowl. It should be a smooth consistency.
• Slowly add in the powdered sugar. Add in the heavy cream, vanilla, and salt. Mix on low until mixed together. Switch to high and beat for 2 minutes. Use a wooden spoon to beat out the air bubbles.
• Frost cupcakes with a spatula or piping tip.
• Garnish with chopped walnuts or cinnamon powder.
• Enjoy!

Notes:

Add 1/2 cup of powdered sugar at a time to the frosting and taste before adding more. 

If you are on a sugar free or keto diet, replace sugar with sugar alternative of your choice.

1. In a medium bowl, combine softened butter, vanilla, honey, cinnamon and salt.
2. Beat on high until light and fluffy (about 2 minutes). 
3. Transfer to a glass storage container and store in the refrigerator until ready to use. 
4. Allow to soften slightly at room temperature before each use.
5. Spread over your favorite breads, waffles, pancakes or fresh apple slices. 

Notes

Maple syrup is a good substitute for honey.

Add more honey or maple syrup if you like it a bit sweeter.

Powdered sugar of choice is optional. Add 1/4 tsp at a time and taste. 

Directions

1. Heat oven to 400 degrees
2. Cut squash ends off, then, cut lengthwise and remove the seeds.
3. Brush melted butter on the inside of each squash and place cut side down on a baking sheet. 
4. Cook for 35-40 minutes. 
5. While squash is cooking chops your vegetables.
6. Mix cooked shredded chicken, sauce, dairy and chopped veggies in a bowl. Season with salt and pepper.
7. Remove squash from oven and stuff with chicken salad.
8. Top with shredded cheese. 
9. Add squash back to the oven to heat through and melt cheese (5-7mins).
10. Let the squash slightly cool before serving. 

Notes/Tips

Adjust buffalo sauce to your liking.

Add other veggies, pecans or grapes to chicken salad.

Yogurt, sour cream, cream cheese or mayo can be used for the dairy.

Topping suggestions- pepper slices, green onion, bacon or blue cheese crumbles, hot sauce and cream drizzle.

***Bake the plain squash seeds and offer them to the birds, squirrels or deer outside (optional). Fun for the kids!

Roast plain seeds in a preheated 275F oven. Roast for about 15minutes on baking sheet. Mix often to avoid burning. 

Let the seeds cool before putting outside for wildlife.

1. Add the apple cider, maple syrup, rosemary, thyme, bay leaves, lemon and salt in a large glass bowl that has a tight lid. Mix well until all the salt dissolves.
2. Add pork ribs and put on the lid. Marinate for at least 3 hours but overnight or 24-hours is highly recommended for juicy, delicious ribs.
3. Preheat oven to 325F
4. Place the ribs with the marinade in a large roasting pan or glass oven- safe dish. Cover the top of the pan tightly with foil and cook for 2.5-3 hours or until very tender.
5. Carefully remove the ribs from the oven and strain 1 cup of the liquid into a saucepan. Boil over medium-heat for about 20 minutes or so until the sauce is reduced and thickened.
6. Taste and add more salt or maple syrup if desired. Keep covered in the saucepan to stay warm while ribs are being charred.
7. Cook the ribs with ghee on a preheated chargrill plate, cast iron skillet or barbecue over medium-high heat. This may need to be done in batches.
8. Cook each side for approximately 2 minutes or until charred to your liking.
9. Cut the ribs between the bones, drizzle with the reduced sauce.
10. Serve hot and enjoy.

Side dish suggestions: Mashed potatoes, baked potatoes, coleslaw, grilled vegetables, macaroni and cheese.

Tips/Notes

• This recipe calls for apple cider NOT apple cider vinegar :)
• Do not discard the marinade. It will cook in the oven with the ribs and then reduced into a delicious sauce.
• Marinating for 24-hours or overnight is highly recommended for the best taste and tender pork.
• If the reduced sauce is too thick add more apple cider. If the sauce is too thin add some arrowroot powder to thicken it up.
• Double or triple the recipe is serving for a family or party.
• *The sauce will be rich, fatty and full of flavor from the maple syrup and herbs. If you prefer a low-fat sauce, let the cooking liquid cool before reducing and remove the fat cap that rises to the top.

First make the mashed potatoes:

1. Place the potatoes in a large saucepan. Add the 1⁄2 teaspoon of sea salt and enough cold water to cover the potatoes.
2. Bring to a boil, then reduce the heat to medium and simmer, lightly covered, for 15 to 20 minutes, or until the potatoes are fork-tender.
3. Drain the water from the potatoes.
4. Add the 2 Tbsp butter and mash with a potato masher. Add the milk to the potatoes and mash again to incorporate. Season with pepper to taste. Add additional milk if needed to achieve desired consistency.

Then, make the filling:

1. Preheat the oven to 350 degrees F. 
2. Place the dried bread in enough water to cover it. Let it soak for 15 minutes or until soft. After 15 minutes, drain the bread cubes. Squeeze off excess water.
3. In a large skillet or deep sauté pan, heat t⅓ cup of butter over medium heat. Add the onion and celery. Cook and stir for 5 to 10 minutes, or until the vegetables are tender. Add the parsley and bread cubes and cook and stir for a few more minutes.
4. Add the bread mixture and the eggs to the mashed potatoes. Stir to combine.
5. Place in a lightly oiled 2.5-quart glass or ceramic casserole dish. Dot with a little butter. Cover and bake for 50 to 60 minutes, until the filling has puffed up and browned a little on top. You can uncover it during the last 10 or 15 minutes to brown the top.

Serve hot, garnished with fresh chopped parsley and gravy. 

1. In a large skillet, warm the oil over medium heat and add the onion and garlic. Sauté for 2-3 minutes. 
2. Add ginger, cinnamon, nutmeg, maple syrup, tahini, pumpkin, butternut squash, broth, cream and sea salt. Mix well and bring to a boil.
3. Reduce heat to low and simmer for 10 minutes.
4. Add arrowroot powder if the soup isn’t getting thick enough. 

Toppings - Top with a swirl of heavy cream, pumpkin seeds, crispy sage (if using), chopped naked bacon and a sprinkle of paprika.

Pumpkin Bowls

1. Cut off top and remove seeds. Oil the cut area and inside with butter or ghee. 
2. Bake the pumpkins on a baking sheet for 30-40 mins on 400F (cut side down).
3. The stem on the lids should be wrapped in foil so they don't burn. 
4. Keep an eye on the lids (they should only cook until soft (10-15minutes). 

Notes/Tips

• It's best to have your homemade squash purees made ahead of time as they will be the tastiest. You can use pre-made/frozen as well.
• Don’t forget to save the seeds to bake later. I like to bake them plain and offer them to the wildlife outside :)
• If you want the soup smooth and creamy, add soup to a blender.

1. Cube your butter and put in the fridge. Measure 1/2 cup of water and add lots of ice. These ingredients should be cold when used.
2. Mix the flour, sugar, and salt together in a large bowl. Add the very cold, cubed butter on top.
3. Cut butter into the dry ingredients using a pastry cutter, food processor, or two forks. Do this until all of the flour is coated, and most of butter-coated flour are pea-sized. It's ok to have larger chunks of butter in the mix.
4. Drizzle 2 Tbsp of water in and give it a quick mix. Then add 2 Tbsp more and mix again. Do this until the dough begins to form large clumps. Do not add more than you need. It's ok if there's some dry bits still in the bowl as long as it's mostly clumped together.
5. Scoop out dough onto a floured surface. Gently fold the dough onto itself until it forms a ball. There should still be visible chunks of butter. Do not over mix!
6. Divide the dough into two pieces and make into flat discs, about 1" thick. Wrap in plastic wrap and refrigerate at least 2 hours or up to 5 days before use.
7. Gently roll out the dough on a floured surface. Don't use too much force in this step, and work from the center out. Turn the dough with your hands after every few rolls and keep the work surface floured.
8. Your dough is ready! Continue with your pie recipe.

TIPS

• Perfecting the perfect pie crust can take some skill. Check out 11 tips to make the perfect pie crust here.
• Pie crust can be frozen for up to 3 months. You can freeze the discs or the rolled dough. If freezing rolled dough, place some waxed paper on top and fold into a neat square or roll into a log. Store in the freezer in an airtight bag.
• Any all-purpose flour can be used to give different digestibility and flavor to the crust.

1. Slice or chop the apples, oranges, pear and and persimmon into quarters or thin slices and place them in the slow cooker or dutch oven.
2. Add the ginger, cinnamon, cloves, nutmeg and star anise.
3. Cover with water.
4. Cook on low for 4-6 hours.
5. One hour before the cider is done, mash the fruit with masher.
6. Finish cooking for the last hour.
7. Strain the cider into a clean pitcher or pot (or see below "nut milk bag”)
8. Serve hot and enjoy!

Slow Cooker or Dutch Oven

Add water, spices and fruit to the slow cooker or dutch oven. 

Set on low for 4-6 hours. Strain and serve or refrigerate. 

Instant Pot

Add all of your ingredients to the instant pot and close the lid.

Set for 15 minutes on high, then let it do a natural release. 

If you do a quick release, use a towel to turn the valve as some of the hot liquid may come out of the top. Strain and serve or refrigerate. 

Notes/Tips

• Add raw honey once the cider has cooled a bit. This will preserve the delicate nutrients that raw honey provides. 
• If serving chilled cider, make a few ice cube trays of cider to use. When the cider cubes melt, they won’t water down the drinks.
• Use a Nut Milk Bag to strain the cider and squeeze all the juice from the fruit (optional) but will make a tastier cider.
• Add more spices if you like it spicy, add more honey or sugar if you like it sweet.
• If you want a kick add some brandy or bourbon.
• Cider can be refrigerated for 5-7 days.
• Honey can be substituted with 1/3 cup brown sugar or your sweetener of choice. 

1. Heat butter over medium high heat.
2. Add diced shallots and cook until fragrant and translucent.
   
3. Add liver, seasonings and sage. 
4. Cook for 2-3 minutes turning the livers. 
5. Add rum extract and 1/4 cup water and turn heat to high.
6. Cook until liquid is almost evaporated.
7. Let cool slightly.
8. Add livers and 2 tsp of honey to a food processor or blender until smooth. 
9. Taste and add more seasonings if needed. 
10. Transfer to a bowl or wide mouth mason jar.
    
11. Enjoy with bread, crackers, veggies or enjoy in a sandwich.
    

Optional - top with 1 Tbsp melted butter and crispy sage leaves.