I cannot rave about local organic farmers enough! Hard-working, fighting against the grain, doing all they can to produce a sustainable, nutrient-dense array of foods on a limited budget, and so much more. If you’d like to help local farmers – besides buying local of course, Farm to Consumer Organization is a great place to help, Weston A. Price Organization as well as the Cornucopia Institute all work to support farmers in need, educate the public, and counteract the mis-information so prevalent in our “modern” country.

This recipe is predominately made with locally sourced ingredients from organic farmers. I use goat milk and cheese at this time, but it could also be done with raw cream and cream cheese instead if you’d like.

Goat Cheese Zucchini Frittata

serves about 6-8 people

Ingredients:

• 2 medium zucchini, thinly sliced
• 2 small summer squash, thinly sliced
• 2 carrots, thinly sliced (I used my Breville Food Processor to slice these extra thin)
• 1/2 onion, diced
• 4 garlic cloves, minced
• 4 TB, butter
• seasonings – cumin, cilantro, lemon, coriander, paprika, chili powder, pink salt
• 1 cup chopped tomato
• 4 bunches basil – I used a mix of purple and Italian

Method:

1. Saute above ingredients (except the basil and tomato) until softened.
2. Pre-heat oven to 380
3. Add following ingredients to a blender:
   1. 12-15 dozen pastured eggs
   2. 1 cup goat milk
   3. 8 oz goat cheese
   4. 1/2 cup sprouted flour
   5. pinch of pink salt
4. Mix all ingredients for about a minute.
5. Grease a cast-iron, ceramic coated 9×11 pan (or stainless steel).
6. Pour sauteed ingredients into pan, spread out.
7. Add tomatoes.
8. Pour egg mixture into the pan.
9. Sprinkle basil over top.
10. Add fresh cracked black pepper atop.
11. Bake in the oven for 28 minutes.
12. Serve with some fresh sourdough bread and a salad for an awesome dinner.

Enjoy the fresh foods while they’re in season! Thank God for His amazing creation!

Do you ever get bored with the same stand by recipes? I do! The following recipe uses Jovial brown rice elbows (Jovial brown rice is my favorite pasta brand); goat milk, and goat cream cheese (as I am on a modified Recovery Diet until this baby weight is off) – though it would work just fine with organic, raw cow dairy. For recipes like this, where the pasta and sauce are neutral, try experimenting with various spice blends. I buy them in bulk through our Frontier buying group (the Berbere Spice blend – can be found anywhere online though).

Creamy Tuna Pasta Bake

Ingredients:

• 2 boxes under cooked Jovial brown rice elbows, salted (I use pink salt)
• 1 cup chopped red onions
• 1/2 cup chopped sweet peppers
• 2-4 cans Planet Earth (BPA free lining, wild caught) Tuna (or leftover fish – I used left over salmon), drained
• 3 cups frozen greens (I get an organic baby greens mix, throw the bag in the freezer and then crumble up handfuls into whatever dish or smoothie I need it for)

—–Throw all these ingredients in an extra large baking dish (or 2 9×13″ pans)——-

Sauce —  In the blender add:

• 3 cups goat milk (or raw cow milk)
• 12 oz goat cream cheese (or regular organic cream cheese)
• 1 tsp pink salt
• 3 cloves garlic
• 1/4 cup sprouted flour
• 1/2 tsp nutmeg
• 1/4 tsp Frontier’s Berbere (or the like – or more if you like it spicy)
• 1 tsp dried mustard
• 1/4 tsp paprika

Method:

1. Add all the first set of ingredients to a large baking dish.
2. Pour the blended sauce over the pasta blend and mix well.
3. Top with Asiago cheese.
4. Bake in a pre-heated oven at 350 for 20 minutes, or until bubbly.

The bowl pictured was all that was left after 11 people devoured it. 

I must say I love a good tea party. When my oldest girl was little (she’s 18 now), we used to attend a formal tea party and always had such a sweet time. As Hannah (my 10 year old) grows older, she now loves making and sharing tea with others. On the menu, she requested to have chocolate cupcakes, with a strawberry on top. With the milder weather, dandelions are popping up. She picked a wide array and plans to make dandelion flower tea for the spread as well. The recipe I pieced together for the cupcakes turned out well, so for those looking for a sprouted flour, raw honey sweetened option…

Chocolate Cupcakes

makes about 36

Ingredients:

• 6 pastured eggs
• 1 1/4 cup honey, raw
• 3/4 cup milk kefir
• 1/2 cup filtered water
• 1/2 cup butter, grassfed
• 1/2 cup palm oil (or coconut)
• 1 cup cocoa
• 3 cups sprouted organic flour (I used a mix of barley and pastry wheat from To Your Health.com)
• dash stevia
• splash of vanilla
• 1 tsp pink salt
• 2.5 TB gmo free baking powder

Method:

1. Preheat oven to 365-375
2. Add all ingredients to a Blendtec of high speed blender.
3. Mix well.
4. Pour out into paper lined cupcake pans.
5. Bake at 365 for about 18-22 minutes.
6. Allow to cool before frosting.
7. Enjoy!

I adore curry! The various spices and their individual characteristics work so well together. I normally buy a mixed curry powder from Frontier. However, today I ran out. Since I had most of the spices on hand, the time to experiment with a curry mix had arrived. I added each of the following in parts into a jar and shook it real well. It would probably be better to mix it all in a bowl first then transfer to a jar. There are other possibilities of course, but here’s the mix in parts I used:

photo credit

Homemade Curry Powder

• 1/4 part cayenne
• 1/2 part paprika
• 1/2 part mustard
• 1/2 part nutmeg
• 1 part coriander
• 1 part cinnamon
• 1 part cloves
• 1 part cardamom
• 2 parts cumin
• 2 parts ginger
• 2 parts turmeric
• 3 parts fenugreek

This was enough for about a pint jar. For less spice, you could leave out the cayenne and just add it to your curry as you cook each time so you can control the heat. Enjoy!

Can you tell I think highly of homemade bone broth? I love it not only for its many nutritional benefits, but also because it is a such a neat way to use up all the loose odds and ends of my fridge and pantry. Today, I had lots of leftover apples that were too soft for anyone to like, and some squashes that everyone has had too much of. I threw those in there. I also had ordered some herbs from Frontier that were just a bit twiggy and nobody enjoyed them in a dish, but the flavor they impart to the broth is wonderful. For a full size bird or pot of bones, I use about a gallon of water, but since this bird was one of our previous laying hens and was rather small, I used a little over a half gallon. Here’s what I threw in the pot:

(not so beautiful, but it sure will be!)

Ingredients

• bones – from pastured animals or grass-fed ones – today it was 1 small bird
• 1/2 -1 gallon of filtered water – today it was 1/2 gallon
• 1 Tb Real Salt or Pink salt
• 1 Tb organic soy sauce
• 1/2 lemon peels
• 5 garlic clove peels
• 1/2 Tb peppercorns
• 1/2 Tb cardamom pods
• 3″ strip of ginger and turmeric, chopped
• 3 turnips, chopped (leave tops on)
• 3 carrots, chopped (leave tops on)
• 1 Tb astralagus (optional, or use any superfood/roots/mushrooms – we have even picked mushrooms from our forested area and thrown those in there; of course it helps to have a guide who can show you what to eat and what not to – it is one of my dad’s hobbies, so he helped me out while here visiting.)
• 5 apple shavings, no seeds
• small handful of herbs – I used Winter Savory, and Herbs de Provence

Method

1. Throw all ingredients into a large stockpot.
2. Bring to a boil.
3. Lower heat to a low simmer and allow to cook for 4-9 hours.
4. Strain out everything.
5. Use remaining broth for soup, cooking rice or beans, or freeze in quart sized servings.

Enjoy!