Dijon Mustard

Ingredients

1 Large Onion
3 Cloves of Garlic
2 Cups Dry White Wine
4 oz Mustard powder
2 TBSP Honey
1TBSP Extra-Virgin Olive Oil
2 tsp Salt

Directions

1. Mince onion and garlic, combine with wine in a pan.  Bring to a boil then reduce heat and let simmer for 10 minutes.  Remove from heat and let cool slightly before next step.
2. Pour mixture through a strainer to remove onion and garlic, they are no longer needed for the recipe (but may be saved and added to soup).
3. Mix mustard, honey, oil, and salt with the strained liquid.  Put mixture into saucepan, stir constantly, and cook over low heat until it thickens.
4. Cool to room temperature, stir well.  Store covered in the refrigerator.  Sit for two weeks before using, ideally wait for one month because the mustard will mellow with age.

Strawberry Rhubarb Muffins

• 1/4 cup coconut oil
• 1/4 cup honey
• 6 eggs
• 2 teaspoons vanilla
• 1/2 cup coconut flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/2 cup finely chopped rhubarb
• 1/2 cup finely chopped strawberries

Preheat oven to 350 degrees.
In a large bowl, melt together coconut oil and honey. Whisk in eggs and vanilla.
In a medium bowl, sift the coconut flour and re-measure. Stir together coconut flour, baking powder, salt, and cinnamon. Add dry ingredients to the wet ingredients and whisk until well combined. Gently fold in rhubarb and strawberries.
Line a muffin pan with 12 liners (or oil the pan very well with coconut oil). Pour 1/4 cup of batter per cup. Bake for 20 minutes, or until a toothpick inserted into center comes out clean. Cool, in the pan, for 5 minutes. Remove to a cooling rack to cool completely.

Cauliflower Rice

• a small head of organic cauliflower, chopped coarsely
• 1 small onion, chopped finely in a food processor
• 2 tablespoons of butter
• 1-2 tablespoons of coconut oil
• salt and pepper to taste

Chop the cauliflower and blend in the Cusinart until pieces are the size of rice grains. Saute the onions in melted butter and coconut oil until translucent. Add the cauliflower and mix well. Season with salt and pepper and cook covered for 5-10 minutes until "rice" is soft. Taste again and add more salt and pepper if needed.

Ghee

Makes a bit less than 4 1/2 Pints

1. Start with the best unsalted butter you can find.
   
2. Put 4 lbs of butter in a heavy stainless steel saucepan and turn on medium-low heat.
3. Simmer the butter, occasionally stirring gently. It will begin to make a foam on top.
4. When parting the foam shows a clear golden liquid underneath, you can skim it off. Turn the heat down if necessary. The butter will boil gently and make a crackling sound.
5. When the crackling stops and new foam stops forming, the ghee should be a golden, clear color. It will also be mildly fragrant. That means it’s almost done!
6. Set up cheesecloth or coffee filters in a sieve and pour the ghee through it into a bowl. The filter will catch the foam and the milk solids.
7. Pour the ghee into jars. It will be clear and golden.
8. Allow it to cool. The ghee will be solid when it is cool. You can store it on the counter or in the refrigerator.

Crispy Nuts

1. Rinse the shelled nuts under cold water and put them in a bowl of cold filtered water. Use 1 tablespoon of sea salt for every 4 cups of nuts.
2. Leave them soaking in a warm place for at least 7 hours. Up to 18 hours is even better.
   
3. Drain the nuts, using a colander
   
4. Transfer the nuts to a food dehydrator, and dehydrate at 115 degrees for 24 hours. You want the nuts to be completely dry when you remove them.
   
5. Store your nuts in an air tight container, preferably in the fridge or freezer.

Note: Almonds, hazelnuts, peanuts, cashews, macadamia nuts, pepitas, and pecans can all be stored in an air tight container at room temperature if you are tight on fridge/freezer space. Walnuts should always be stored in an air tight container in the refrigerator due to their high levels of triple unsaturated linolenic acid, which promote rancidity. Cashews should not be soaked more than 6 hours, and should be dried in the oven at 200 degrees.

Nut Butter

Makes approx. 2 cups
1 C crispy almonds
2 c crispy walnuts
1/2 c ghee (room temp) or coconut oil (barely melted)
1 T raw honey
1t sea salt (finely ground Celtic or Himalayan)

Grind nuts and sea salt in food processor to fine powder (like flour). Add honey and coconut oil or ghee and process until smooth. Store in fridge.

Grain-free Granola

1 cup pumpkin seeds

2 cups sunflower seeds

3 (or maybe 4, I can't remember) cups dried coconut, the large flakes

1/4 cup honey (warmed, if necessary)

1/8 cup oil (something mild-tasting; I used safflower)

some salt

2 tsp. cinnamon

1 tsp vanilla

1 cup dried fruit pieces (I cut up apricots, apples, dates and then tossed in some raisins and cranberries too)

A bit of coconut flour (optional, but I used it to toss the cut dried fruit pieces in so they didn't stick to each other and clump up in the granola)

Mix everything but the fruit and coconut together, spread it out on a cookie sheet and bake it at 350 for at least fifteen minutes. Mix in the coconut and give it another five minutes, but keep an eye on it and stir it every few minutes as it browns quickly. Finally, toss it with the dried fruit and then pour yourself a big bowl and enjoy!