Bowls, skillets, broths, and salads. Each card opens the recipe.
Toss all ingredients together.
Plate soft eggs, sliced avocado, and artichoke hearts, drizzled heavily with olive oil.
Stuff the avocado with tuna and hemp seeds.
Sauté garlic and pork in lard. Add bitter melon.
Bake salmon, serve with edamame.
Sauté tuna in olive oil with the spices and ginger.
Heat olive oil in a skillet over medium heat.
Scoop out ½ tsp fresh papaya seeds (intensely peppery — start small) and blend with the flesh, ginger, cayenne, apple cider vinegar, and honey into a smoothie.
Simmer celery in broth, garnish with cucumber.
Toss greens with pine nuts and dressing.
Mix and let set overnight.
Simmer herbs and celery in rich chicken broth.
Toss everything together.
Dress the greens heavily in olive oil and lemon.
Sauté asparagus in lard, crack eggs over top.
Sauté chicken and garlic in chicken fat. Serve with roasted beets.
Simmer all ingredients for 4 hours.
Simmer gently in chicken broth and coconut milk (do not boil).
Brown the pork in traditional lard, then simmer with kimchi. Remove from heat and stir in kefir.
Blend milk, maca, and almond butter, pour over chia seeds, let set.
Grill mackerel, top with raw garlic and flax.
Sauté beef in tallow, mix with quinoa, beans, and spinach.
Serve raw pumpkin seeds over papaya.
Toss everything in warm melted chicken fat.
Sauté vegetables in lard, simmer in pork broth.
Bake sardines and broccoli covered in aged cheese.
Bake the salmon and walnuts in olive oil, covered in fresh sage.
Mash roasted vegetables and cooked liver with tallow.
Mix dried cherries and walnuts with bite-sized pork belly pieces.
Bake trout and broccoli coated in nutrient-dense beef tallow and garlic.
Roast turkey and sweet potato in tallow. Top with seeds.
Simmer all ingredients together.
Sauté chicken and cabbage in rich chicken fat, tossing heavily in turmeric, a warming undertone of minced ginger, and black pepper.
Toss sardines, citrus segments, and avocado in olive oil.