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4-6 fresh, ripe peaches 2 teaspoons brown sugar 1 teaspoon tapioca starch 1 teaspoon vanilla extract 1/2 cup plain oats 1-2 tablespoons beef tallow or plant-based butter Preheat the oven to 350°F. Peel, pit, and chop the peaches, doing as much of the work as possible over an 8x8" baking dish to retain as much peach juice as you can, but making sure no pit chunks or stems get in the mix. Add the brown sugar, tapioca starch, and vanilla to the peaches, and mix them thoroughly.

1 tablespoon dried Chile de arbol, finely ground (including seeds) 1 tablespoon smoked Chile Morita, finely ground (including seeds) 2 tablespoons kala namak, finely ground (sulfurous black salt) 4-5 tablespoons sea salt, finely ground 1 teaspoon mustard seed, finely ground If you haven't purchased your ingredients ground to your liking, use a clean coffee grinder or mortar and pestle to grind the salts, dried Chiles, and mustard seeds to your preferred texture. Transfer all

1 lb ground beef 1 lb dry pinto beans (no need to soak) 5 cups water 1 large yellow onion, diced 4-5 garlic cloves, minced, or 1/4 cup jarlic 2-3 tablespoons olive oil 1 tablespoon smoked paprika 1 tablespoon salt 1 teaspoon MSG 1 teaspoon cumin 1 teaspoon onion powder 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 1 teaspoon mesquite smoke flavoring Set the Instant Pot to Saute, and heat the olive oil in the bottom of the pot before adding the diced onion and mi

1 15oz can chickpeas/garbanzo beans, drained and rinsed 2 cups sprouted lentils (link is to a non-affiliated YouTube tutorial) 1 rotisserie chicken breast, diced 1/4 yellow onion, diced 4 tablespoons raw pumpkin seeds/pepitas (optional) For the Apple Cider Vinaigrette: 1/2 cup raw apple cider vinegar 3 tablespoons olive oil 2 tablespoons coconut aminos 2 tablespoons stone ground mustard 1 teaspoon salt 1/2 teaspoon real maple syrup 1/4 teaspoon ground cumin In a medium-sized

12 nitrate-free hot dogs 3-4 cups water 1 teaspoon smoked paprika 1 teaspoon cumin 1 teaspoon onion powder 1/2 teaspoon ground mustard seed 1/4 teaspoon powdered garlic 1-2 tablespoons apple cider vinegar Place all ingredients in a large Crockpot, cover, and set to "Low" for 2-3 hours before serving with hot dog buns and your choice of condiments. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 small-medium head cabbage, washed, cored and finely sliced 8-12 oz red radishes, washed and grated or finely sliced 1/4 large, white onion, finely sliced 1/8-1/4 cup table salt 1/2 cup raw apple cider vinegar 3 tablespoons olive oil 1 teaspoon cane sugar or honey 1/4 teaspoon ground mustard seed 1/4 teaspoon white pepper additional salt to taste In a large bowl, combine the finely shredded cabbage and onions, and finely sliced or grated radishes, and thoroughly and evenly c

16 oz raw sprouted lentils 1/2 cup dry green or brown lentils + 2 cups water for cooking 1 cup chickpea flour (gram flour or besan) 1 cup plain rolled oats 5 tablespoons ground flax seeds soaked in 1/2 cup cold water. 1 medium onion, finely chopped 1/2 cup pickled jalapenos, finely chopped 1 teaspoon birria seasoning mix 1 teaspoon soy-free beef or vegetable bullion powder (optional, can substitute 1 tsp salt) 1/2 teaspoon mesquite liquid smoke 1/2 teaspoon garlic powder Oliv

1 batch Auntie's Master Dough Recipe (dry version) 1 lb ground meat of choice (beef or venison is traditional, cooked lentils can also be substituted for a vegan version) 1 small rutabaga (called a "Swede" in Europe) 2 medium potatoes 2 medium carrots 1 medium onion, finely chopped 1 teaspoon salt, plus enough salt for your cooking water 1/2 teaspoon ground black pepper 1 teaspoon each ground thyme, rosemary, marjoram 1/4 teaspoon garlic powder 1/3 cup brown sugar For the Bee

2-3 small sweet potatoes, peeled and cubed 1/2 small white onion, coarsely chopped 1/2 lb fresh asparagus, woody ends removed and chopped into bite-sized pieces 1 15 oz can cannellini beans, drained and rinsed 1 tablespoon olive oil Salt to taste Preheat oven or grill to 450°F. Place the sweet potatoes, onion, and asparagus on a sheet of aluminum foil, and drizzle with olive oil and sprinkle with salt before folding the foil over and rolling the edges together to seal them an

1 15oz can cannellini beans, drained & rinsed 2 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon Dijon mustard 1 tablespoon goat cheese (optional) 1/2 teaspoon sea salt heaping 1/4 teaspoon white pepper Add all ingredients to the bowl of a food processor, and process on the highest speed, stopping to scrape down the sides of the bowl as needed. Transfer to a storage dish, and refrigerate for 2-3 hours before serving. Did you enjoy this recipe? Support yr very appr

3 cups bread flour 2 cups quick oats 1 15oz can cannellini beans, undrained 1 1/2 cup "tap hot" water (around 110 °) 1 tablespoon instant yeast 2 tablespoons brown sugar 3 tablespoons olive oil 1 1/2 tablespoons sea salt In a liquid measure, whisk the instant yeast and brown sugar into the hot water. If the yeast is active, it'll start to bubble and foam. Set aside. In the bowl of a food processor, put the cannellini beans and bean liquid, olive oil, and salt, and process on

1 40oz cup 16oz hot water 2-3 Mint Medley or spearmint teabags 2-3 teaspoons honey or cane sugar 2-3 tablespoons raw apple cider vinegar 1/4 teaspoon sea salt, or to taste 2-3 cups ice cold water to top cup (optional) In a heat-proof cup, dissolve the honey or sugar and sea salt in the hot water, and add the mint teabags. Cover, and allow to cool to room temperature. Remove the teabags, and carefully squeeze the tea out of them into your cup before discarding them. Add your i

1 40 oz cup 1/2 cup hot water 3 cups ice Juice of 2 large lemons, or juice of one lemon and one orange 2 teaspoons amchoor (green mango) powder 2 tablespoons honey or raw cane sugar, or to taste kala namak or sea salt, to taste In a heat-proof container like a ceramic mug, dissolve your honey or sugar, salt, and amchoor powder in the hot water, set aside to cool to at least room temperature. Juice your citrus fruits and add to your blender, along with the ice and cooled honey

2 1/2 cups cooked jowar sorghum 1 large or 2 small/medium sweet potatoes, cubed 1 cup raisins or craisins 2oz goat cheese or dairy-free feta crumbles ~1/4 cup roasted sunflower seeds 1 tablespoon olive oil 1 teaspoon sea salt For the dressing: 6 tablespoons olive oil 8 tablespoons lemon juice 3 tablespoons coconut aminos 2 1/2 teaspoons ground cumin ground black pepper to taste Preheat oven to 450 °F. In a medium sized mixing bowl, place your cubed sweet potato and drizzle wi

1 15 oz can yellow corn 1 15 oz can black beans 1/3 cup finely diced red onion 1/2 teaspoon salt Everything from here is entirely optional, and based on your preferences, and what you have on hand when you're making this: 1 4 oz can green chiles 1-2 fresh jalapenos, finely diced 1/2 cup chopped cilantro 1 large avocado, cubed Rinse your corn and black beans and make sure there's no excess water in the strainer before adding them to a medium-sized mixing bowl with a lid. Add y

3 cups raw carrot rings, about 1/2” thick 1 small onion, cut into thin strips 1 fresh, whole jalapeño (optional) 2 tablespoons sea salt 1 tablespoon ground black pepper 2 bay leaves 1 tablespoon oregano 1/2 tablespoon marjoram 1/2 teaspoon MSG 2 teaspoons chicken bullion 2 cups water 1 cup white vinegar 1/2 cup apple cider vinegar Place the carrots (and the jalapeño, pricked with a fork, if using) in a saucepan, add the water, 1 tablespoon salt, black pepper, bay leaves, oreg

Whether I'm in a parking lot or a campsite, I absolutely love cooking and eating outdoors, and tailgating is the perfect excuse to get the grill out. Here's how to make a full spread to safely accommodate any diet, with lots of things that can be prepared ahead to simplify your Game Day, without sacrificing on flavor or fullness. In Your Stanley: "WaterTok" But Make It Healthier #1: The Cosmopolitan Woman (especially if red is your team color) "WaterTok" But Make It Healthier

1 cup Plant Based Mayonnaise (I use Hellman's brand) if you would like to use 1/2 cup mayonnaise and 1/2 cup plant based "sour cream," also delicious. 1 tablespoon prepared horseradish 1-2 teaspoons of your favorite flavor substitute for Barbecue Sauce. Mine is Kinder's Woodfired Garlic Seasoning (I am unaffiliated), which does have smoked paprika and all of the alliums. Feel free to use whatever your favorite "Cowboy" seasoning blend is. A Birria seasoning blend would wor

1 cup cooked lentils, cooled to room temperature* 1 cup rolled oats 1 cup chickpea flour 4 flax eggs (4 tablespoons ground flax seed soaked in 12 tablespoons water) 3 tablespoons olive oil For the Allium & Nightshade-Free Folks: 2 tablespoons nutritional yeast 1 teaspoon cumin 1/2 teaspoon poultry seasoning 1/2 teaspoon smoke flavoring 1/2 teaspoon sea salt For folks who can handle a bit of dried allium & nightshade: 2 tablespoons Kinder's Woodfired Garlic seasoning 1 tablesp

Prior to the food allergy diagnoses, I was known for bringing very elaborate "charcoochie" boards to play Drag Bingo each month, to the...