Herb Dressing NS
Carrot-Ginger Dressing NS
Chocolate Syrup NS
Cinnamon Syrup
Chicken or Turkey Stock NS
Beef Stock NS
Vegetable Stock NS
Basic Gluten-Free Bread Crumbs NSKetchup Substitute
Herb Dressing NS
Carrot-Ginger Dressing NS
Chocolate Syrup NS
Cinnamon Syrup
Chicken or Turkey Stock NS
Beef Stock NS
Vegetable Stock NS
Basic Gluten-Free Bread Crumbs NS
1 teaspoon olive oil
2 tablespoons finely chopped onion
1⁄2 cup organic tomato paste
1 tablespoon agave
2 tablespoons apple juice (NS substitute pear juice)
1⁄2 teaspoon sea salt
1⁄4 teaspoon black pepper
1 tablespoon lemon juice
1 teaspoon blackstrap molasses
1. Heat olive oil in a small skillet over medium heat, and sauté onion for 3 to 4 minutes. Add remaining ingredients and simmer about 4 minutes. Spoon into a bowl or glass jar and let cool. Store in the refrigerator and use as ketchup substitute.
Herb Dressing 
1⁄4 cup finely chopped fresh basil
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
2 small cloves garlic, minced
1⁄2 cup extra virgin olive oil
2⁄3 cup lemon juice
1⁄2 teaspoon crushed red pepper
Sea salt, to taste
1. Whisk herbs, garlic, oil, lemon juice, and crushed red pepper together in a small bowl, or pour ingredients in a glass jar with a sealable lid and shake vigorously to combine. Season with sea salt, to taste.
2. Store salad dressing in a glass jar or dispenser in the refrigerator for up to 1 week. Recipe can also be doubled.
2 medium carrots, chopped
1 tablespoon olive oil
1 (1-inch) piece fresh ginger, peeled
1 tablespoon fresh lemon juice
Sea salt, to taste
1. Place carrots, olive oil, ginger, and lemon juice in a food processor and pulse until a smooth consistency is reached. If the mixture is too thick, add water 1 tablespoon at a time.
2. Season with sea salt, to taste, and store in a glass container or dispenser in the refrigerator for up to 1 week.
Chocolate Syrup
1 cup agave
2 tablespoons cocoa powder
1. Whisk agave and cocoa powder vigorously in a bowl to incorporate. Store in a clean, glass dispenser or a glass container, and drizzle over pancakes or fruit, or add to smoothies for a special treat.
2. Store in a cool, dry place for up to 2 weeks.
2 teaspoons butter
1 cup agave
2 teaspoons cinnamon
1. Melt butter in a saucepan over medium-low heat. Add agave and cinnamon, whisking until smooth and combined. Remove from heat and let cool completely.
2. Store in the refrigerator in a clean, glass dispenser or container for up to 2 weeks.
4 pounds chicken or turkey thighs and breast
3 large carrots, peeled and diced
1 celery root, peeled and diced
2 cloves garlic, peeled
1 Vidalia onion, chopped
4 quarts water
2 teaspoons sea salt
3 sprigs fresh thyme
3 sprigs fresh rosemary
5 sprigs parsley
2 bay leaves
1. Bring all ingredients to a gentle boil in a large stockpot. As the stock boils, use a large spoon to skim foam and impurities off the top and discard. When the stock comes to a full boil, reduce heat, cover and simmer 3 hours.
2. Remove ingredients from stock and strain into a clean bowl or pot. Let cool (not more than 4 hours), then package and refrigerate.
3. Store in glass containers in the refrigerator for up to 3 days or in the freezer for 2 months.
3 bay leaves
4 sprigs fresh thyme
4 pounds beef bones
2 teaspoons olive oil
Sea salt, to taste
2 Vidalia onions, rough chopped
4 carrots, rough chopped
1 cup parsnips, rough chopped
4 quarts water, divided
2 cloves garlic, peeled
1 cup red wine
1⁄2 cup tomato paste
1. Preheat oven to 450 degrees.
2. Gather bay leaves and thyme, and tie with kitchen twine to secure together or wrap in cheesecloth, and set aside.
3. Place beef bones in a baking dish and brush with olive oil and a dash of sea salt. Roast for 30 minutes. Turn beef and add onion, carrots, and parsnips to the roasting pan, and bake for 30 minutes. Remove from oven and place beef bones and vegetables into a stockpot.
4. Deglaze baking dish with 2 cups of water, scraping up the bits off the bottom. If it is difficult to deglaze, simply place the baking dish over the burners on the stove over medium-low heat and continue scraping until all bits come up.
5. Pour mixture into the stockpot and add water, herbs, garlic, red wine, and tomato paste. Simmer 3 to 4 hours, skimming the top of the stock with a spoon to remove impurities while it cooks.
6. Strain stock into a clean pot and cool completely. Store in the refrigerator for 2 days or in the freezer for 2 months.
2 teaspoons olive oil
2 onions, chopped
1 celery root, peeled and chopped
3 large parsnips, peeled and chopped
3 large carrots, peeled and chopped
2 bulbs fennel, chopped
4 quarts water
3 tomatoes, halved
3 bay leaves
1 clove garlic, peeled
5 sprigs parsley
5 sprigs thyme
2 teaspoons sea salt
1. Heat olive oil in a large stockpot over medium heat, and sauté onion, celery root, parsnip, carrots, and fennel for 8 to 10 minutes, just until tender. Add water and remaining ingredients and bring to a boil.
2. Cover, reduce heat to low, and cook 30 minutes. (Vegetable stock has a quick cooking time because vegetables give up their flavor quickly, as opposed to meats and bones.)
3. Strain stock into a clean pot, cool, and store in the refrigerator for 3 to 5 days or in the freezer for 2 to 3 months.
4 slices gluten-free bread
1. Toast bread and let cool. Pulse in a food processor until coarse crumbs form.
2. For flavored bread crumbs, add dried herbs and seasonings such as parsley, rosemary, thyme, sage, and/or basil, onion or garlic powder, and salt.