Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
The holidays are full of family, friends, and busy schedules – which means you’re probably constantly on-the-go. But thanks to Christine Waltermyer and The Natural Kitchen Cooking School, we have a hearty, Beef Stew recipe that you can pour and freeze into portions for quick and easy meals!
1poundbeef stew meat or steaktrimmed and cut into inch cubes
1 – 2tablespoonsolive oil or beef tallow
1 ½tablespoonsapple cider vinegar
4 ½cupsbeef broth
1tablespoonapple butter
1teaspoondried thyme
1teaspoonsugar
2bayleaves
1medium onionpeeled and chopped
1 ½cupswinter squashpeeled and cut into bite-size cubes
2medium turnipspeeled and cubed
½of a small zucchinicut into chunks
1 – 2teaspoonssea salt
Method
In a large bowl, stir together the flour and white pepper. Add the beef cubes and toss to evenly coat them with the flour mixture. Heat the olive oil in a heavy-bottomed pot like a Dutch oven. Add half of the beef, being careful not to overcrowd them. Brown the beef on all sides by cooking and turning them for 5 minutes. Repeat with remaining beef, adding a little more oil to the pan if needed.
Transfer the beef to a bowl. To the pot, add the apple cider vinegar and ½ cup of the beef broth. Cook and stir over medium heat for a few minutes, using a wooden spatula to release any flavorful bits from the pot. Add the beef, remaining beef broth, apple butter, dried thyme, sugar and bay leaves. Bring to a boil over medium high heat. Skim off any foam that appears. Reduce the heat to low and cook, covered, for 1 ½ hours.
Add the onion, squash and turnips. Cook, covered, for another 30 minutes. If the strew starts to look too dry, you can add a little more beef broth or water. Add the zucchini and cook for 10 more minutes. Season with sea salt and additional white pepper to taste. Serve hot.
Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
Looking for a warm bowl of cozy? Look no further than this potato & corn soup. It’s luscious and creamy, without any cream! This savory soup is a no brainer for cold nights.
Potato & Corn Soup
Looking for a warm bowl of cozy? Look no further than this potato & corn soup. It’s luscious and creamy, without any cream! This savory soup is a no brainer for cold nights.
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
Soups’ on! How do you keep yourself warm during the colder months? There are plenty of different ways – like warm sweaters, cozy blankets, and sitting by the fireplace. But our favorite way is enjoying a delicious hot soup with family and friends. Thanks to Christine Waltermyer and the Natural Kitchen Cooking School, we may have found our next favorite soup recipe – and it’s vegan! Featuring all products that can be found at Basil Bandwagon Natural Market 😊
3medium white flesh sweet potatoes such as Hannah or Japanese sweet potatoespeeled (or an equivalent amount of white potatoes)
1tablespoonolive oil
1cuponiondiced (about 1 medium onion)
Sea salt
2stalks celerydiced
2carrotspeeled and diced
4cupsvegetable broth
16 oz package Lightlife Tempeh Smoky Bacon
Avocado oil
1cupthinly sliced leeks
½cupcoconut cream
Instructions
Peel the sweet potatoes. Cut into small dice pieces and place them in a pot of cold, salted water.
Heat a large skillet or large soup pot over medium high heat. Add the olive oil, onion and a pinch of the sea salt. Cook and stir for a few minutes. Add the carrots, celery and another pinch of sea salt. Cook and stir for five minutes. If the vegetables begin to stick to the pan add a small splash of vegetable broth or water.
Meanwhile, in a medium size saucepan, warm the vegetable broth over medium heat. If you used a skillet, transfer the cooked vegetables to a large soup pot. Drain the potatoes and add them to the pot. Add the warmed vegetable broth. Bring to a boil over medium high heat, then reduce the heat to simmer on medium low, lightly covered, for 20 minutes.
Cut the tempeh bacon strips in half. Heat a large skillet over medium heat. Add about a tablespoon of the avocado oil, then add the tempeh bacon in a single layer. Fry for a few minutes on one side, then turn to fry on the other side for a few more minutes, until lightly browned on both sides. Remove and transfer to a plate to cool. Chop the cooked tempeh into smaller pieces.
To the soup pot, add the coconut cream, 1 teaspoon of sea salt and a few grinds of freshly ground black pepper. Puree one third of the soup by using an immersion blender. Or, place a few cups of the soup into a blender and blend until smooth. Return the pureed soup to the pot and stir to combine.
In the large skillet, heat another 2 teaspoons of the avocado oil. Add the leeks, a pinch of sea salt and a few grinds of black pepper. Cook and stir for 5 to 10 minutes, or until the leeks are very tender and lightly browned. Serve the soup hot, topping each bowl with a tablespoon of the tempeh bacon bits and a couple of teaspoons of sautéed leeks.
Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
Vegetable Soup
Serves 8-10
Ingredients
1 tablespoon olive oil
½ onion, chopped
2 cloves minced garlic
3 carrots, sliced
3 – 4 ribs celery, sliced
1 cup chopped potatoes (I used baby heirloom potatoes but you could use red-skinned potatoes)
1 medium red beet, peeled and diced
8 cups vegetable broth
13 ounces cooked kidney beans
¼ cup wild rice, soaked in water to cover for several hours, then drained
2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
1 cup chopped green beans, trimmed and cut into 1-inch pieces
4 scallions, chopped
1 cup baby bok choy, chopped
1 small zucchini, chopped
1 small bunch parsley, stems removed and chopped
1 cup corn kernels
1 teaspoon sea salt, or more to taste
Optional: Black pepper
Method
1. In an Instant Pot, pressure cooker or large soup pot, heat the olive oil over medium heat. Add the onion and garlic. Cook and stir for five minutes. Add the carrots, celery, beets and potatoes. Add 4 cups of the vegetable broth, along with the kidney beans, drained wild rice and thyme.
2. Place the lid on your cooking pot of choice.
3. If using an Instant Pot or pressure cooker, bring up to full pressure. Once full pressure is achieved, reduce heat to cook for 10 minutes. Then turn off or remove from heat to allow pressure to drop naturally.
4. If using a regular soup pot, bring to a boil over medium high heat. Reduce heat to cook on low, covered, for 30 minutes.
5. Add the green beans, scallions, baby bok choy, zucchini, parsley, corn kernels, sea salt and enough vegetable broth to cover everything. If your Instant Pot or pressure cooker is too full you can cook in two batches.
6. For Instant Pot or pressure cooker bring back up to full pressure. Reduce heat to cook on low for 5 more minutes.
7. If using a regular soup pot, bring back to a boil over medium high heat, then reduce the heat to cook on low for 10 to 15 more minutes.
8. Season with black pepper if desired, and additional sea salt to taste. I like to serve with a drizzle of olive oil as well. If a tart taste is desired you can add a splash of apple cider vinegar as well.
9. Store leftover soup in a covered glass container in the refrigerator for up to 3 days, or freeze leftovers for up to a month.
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
During this quarantine, everyone’s starting to feel a little anxious to get outside and get back to our normal everyday routine. Meals are starting to get dull, home-schooling might be overwhelming at times, and you might feel like the house can’t get any cleaner after scrubbing it down since Quarantine Day 1. So why not switch up your meals with Christine Waltermyer?! Her recipes are absolutely delicious and simple to make at home. Her videos are helpful to follow along with too! Check out some of them below!
Immunity Broth
Makes about 12 cups
Ingredients
2 6-inch pieces of kombu seaweed
8 ounces fresh shiitake mushrooms
1 – 2 teaspoons dried astragalus root
3 cloves garlic
A few sprigs fresh thyme
1 onion (red or yellow), chopped into 4 pieces
1 burdock root, cut into a few pieces
4 small carrots, chopped in half
3 stalks celery, chopped in half
1 bunch parsley
Fresh ginger (about 3 inches) (optional)
Sea salt (optional)
Water to cover everything
Method
1. In a large soup pot, place all ingredients. Add enough water to cover everything. Bring to a boil over medium high heat. Lower heat to simmer for one hour, covered. Strain the broth through a strainer. Use in soups, cooking rice or as a warm drink on its own!
Creamy Carrot Soup
Serves 6
Ingredients
2 parsnips, peeled and chopped
5 carrots, scrubbed really well and/or peeled
1 bunch scallions
20 ounces chopped butternut squash (or 1 medium butternut squash, peeled, deseeded and cut up)
13.66 ounce can coconut milk
Vegetable broth to cover the vegetables, or about 5 cups
1 teaspoon sea salt
Equipment: Immersion blender or regular blender
Method
1. Place the squash in a soup pot. Chop the parsnips, then the carrots and add both of them to the pot. (Remove any bad spots.) Remove the white bottoms from the scallions. Chop them up and add to the pot. Reserve the green part for garnish. Add the coconut milk to the pot. Then add the vegetable broth, making sure it covers the vegetables. Use more or less to just cover them.
2. Place the pot over medium high heat. Bring to a boil, then lower the heat to simmer on low, covered, for 25 minutes or until all vegetables are fork-tender.
3. Chop the green part of the scallions to use for a soup garnish.
4. Add about 1 teaspoon of sea salt to the soup. Blend the cooked soup by using the immersion blender to blend right in the pot. OR, carefully transfer the cooked soup to a blender and carefully blend until smooth.
Mixed Leafy Greens Stir-Fry
Serves 6-8
Ingredients
1 small head napa cabbage, cut in half length-wise
1 bunch scallions
1 leek
1 baby bok choy
5 leaves green kale
1 tablespoon olive oil
Splash of water
Sea salt
Optional Ingredients: Chopped ginger, minced garlic, coconut aminos, crushed red pepper flakes, etc. for added flavor
Method
1. Wash all of the vegetables. Pull the kale leaves from the stems and rip up the leaves. If you want to use the stems be sure to chop them up finely. In this recipe I saved them for later use in making soup stock.
2. Chop off the end of the baby bok choy, and wash the leaves again under running water. Chop up into bite-sized pieces. For the napa cabbage, remove any outer leaves with bad spots. Remove the core from the bottom. Slice across the width into ½-inch slices, removing any bad spots you see. For the scallions, remove the little roots on the bottoms, then slice on a diagonal, about ½-inch pieces.
3. To cut the leek, slice in half length-wise. Rinse again under running water. Lay the flat cut side down on the cutting board. Slice into ½-inch size pieces.
4. Heat a large skillet or deep pan over medium heat. Add the olive oil, then the leeks. Add a little pinch of salt to help them soften. Cook for a few minutes, then add the kale. Cover and cook for another 30 seconds to 1 minute. Add another pinch of salt and a splash of water. Add all remaining ingredients, plus another splash of water if needed. Cover and steam for another few minutes, or just until all of the vegetables are tender but still bright green and not overcooked. Serve as is, or with your favorite dressing or an additional drizzle of olive oil and sea salt.
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
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Immunity Soup
Keto Refrigerator Fudge
Pomegranate Sweet Potato Bruschetta
Loaded Sweet Potatoes
Immunity Soup
Serves 2-3
Ingredients
2 tablespoons olive oil
1 onion, diced (1 1/2 cups)
Sea salt
1 teaspoon fresh ginger root, peeled and minced
2-3 cloves garlic, minced
3/4 cup fresh maitake mushrooms, chopped
2 stalks celery, chopped
2 small carrots, chopped
1-inch piece kombu, soaked in cold water to cover for 10 minutes
2-3 tablespoons light colored miso (such as South River Chickpea miso)
Lotus Foods brown rice ramen noodles (2 cakes), cooked
Method
*If making vegetable broth from scratch, use the recipe below.
1. Heat a soup pot over medium heat. Add the olive oil. Add the onion and a pinch of sea salt. Cook and stir for 5 minutes.
2. Add the ginger and garlic. Cook and stir for another minute or two. Add the maitake mushrooms. Cook a few more minutes. Add the celery and carrot, and cook and stir for a few minutes.
3. Add the kombu (whole or chopped), thyme, bay leaves, and the vegetable broth. Bring to a boil then lower heat to simmer on low, covered, for about 20 minutes. Add the turmeric, chopped kale, and chickpeas. Cook a few more minutes.
4. Remove the bay leaves, thyme sprigs and kombu (if a whole piece). Place the miso in a small bowl and add a few tablespoons of water. Stir until diluted. Add this to the soup and stir. Add the cooked ramen noodles just before serving. Enjoy!
*Immune-Boosting Vegetable Broth Recipe*
1. In a large soup pot, place 4 cups leftover vegetable scraps (ends of carrots, ends of celery, cabbage hearts, kale stems, parsley stems, etc.) OR 2 whole carrots, 2 celery stalks, 1 handful parsley and 1 onion.
2. Add 1-2 teaspoons dried astragalus root, 2 bay leaves and a 2-inch piece of kombu sea vegetable.
3. Add 4 cups of water.
4. Bring to a boil, then lower heat to cook on low for 1 hour. Strain and use.
Keto Refrigerator Fudge
Serves 8
Ingredients
1/2 cup carob powder OR cocoa powder OR cacao powder
1. Using a whisk, fork or electric hand mixer, combine the carob powder, liquid stevia, 1/2 cup coconut oil, 1/2 cup almond butter, and 1/8 teaspoon sea salt. Mix until smooth.
2. Spread the mixture evenly into a parchment paper-lined 8×4-inch loaf pan. In a small bowl, mix together the 2 tablespoons coconut oil with 2 tablespoons almond butter. You can add a drop or two of stevia sweetener if you life. Mix well, then drizzle onto the top of your fudge. Use a toothpick to swirl it around and make a marbled surface.
3. Chill for 1 to 2 hours. Top with some flaked sea salt. Slice, serve and enjoy!
1. Preheat oven to 350 degrees F. Spread the sweet potaTOASTS in an even layer on a parchment paper-lined baking sheet. Bake for 15 minutes. For more well done slices, brush with a little olive oil and bake 5 minutes longer.
2. Meanwhile, make the sunflower seed “cheese” spread. Place the sunflower seeds, water, scallions, garlic powder, onion powder, sea salt, lemon juice and miso in a food processor. Process until a spreadable consistency, stopping to scrape down the sides a few times. The consistency does not need to be perfectly smooth.
3. Remove the baked sweet potaTOASTS from the oven and let them cool to room temperature. Spread each one with a rounded tablespoon of the sunflower seed “cheese” spread. Top with some walnuts, pomegranate seeds, thyme sprigs and a drizzle of sweet potato nectar. Enjoy!
Loaded Sweet Potatoes
Serves 4
Ingredients
2 sweet potatoes or yams
Olive oil
One onion, diced
8 ounces mushrooms, sliced
2 cloves garlic, minced
Sea salt and pepper
White wine
1/2 teaspoon dried thyme
4 cups chopped kale
2 teaspoons maple syrup
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
Squeeze of lemon juice or balsamic vinegar
Sauce:
1/4 cup sesame tahini
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
A few pinches sea salt
3-5 tablespoons water
Garnish:
Fresh chives, chopped
Method
1. Preheat oven to 400 degrees F. Poke the sweet potatoes with a fork a few times. Place whole sweet potatoes or yams in a covered casserole or you can wrap the sweet potatoes individually with foil and place them on a baking sheet instead of a covered casserole. Place them in the oven and bake for 60 minutes, or until easily pierced with a fork. When finished remove from oven, keep covered and set aside.
2. Meanwhile, prepare sautéed vegetable topping. In a skillet, warm 1 tablespoon of the olive oil over medium heat. Add the diced onion and a pinch of salt, cook and stir for five minutes.
3. Add the mushrooms, garlic and thyme. If the onions are sticking to the pan, add a small splash of white wine. Cover and cook for five more minutes or until the mushrooms have softened. Add the kale and another splash of white wine. Cover and cook for five more minutes. Add remaining seasonings: maple syrup, mustard, lemon juice or balsamic vinegar, Worcestershire sauce and cook and stir for a few more minutes. Cook until the liquid has mostly evaporated.
4. To make the sauce, combine all ingredients in a small bowl and whisk well together. The consistency should be something like ketchup.
5. Slice the cooked sweet potatoes or yams in half lengthwise and evenly distribute the sautéed vegetables on top of each one. Drizzle with a couple tablespoons of the sauce and serve topped with chives. Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals that are affordable, full of nutrients, and simple to make at home!
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
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Creamy Squash Apple Soup
Healthy Organic Pumpkin Pie with Einkorn Crust
Butternut Squash Ravioli
Paleo Pumpkin Pie
Creamy Squash Apple Soup
Serves 4
Ingredients
2 cups vegetable broth
1 onion, diced
1/2 teaspoon sea salt, or to taste
1 large butternut squash, peeled and cut into 1/2 inch chunks
13.5 oz can full fat coconut milk
2 apples, cored, peeled and chopped
1/4 teaspoon nutmeg
A few grinds of cracked black pepper
Apple cider
Toasted pumpkin seeds, to garnish
Method
1. Heat a soup pot over medium heat. Add a splash of vegetable broth.
2. Add the onion and add a pinch of sea salt. Cook and stir for 5 minutes.
3. Add the squash and apple and stir. Pour in the coconut milk.
4. Pour in the remaining vegetable broth, the black pepper, remaining sea salt, and nutmeg. Add enough apple cider to almost cover the squash and apples.
5. Increase the heat to high and bring to a boil. Reduce the heat to low, cover and cook for 20 minutes, or until the squash is fork-tender. Stir occasionally while cooking.
6. Shut off the heat. Using an immersion blender, carefully puree the soup.
7. Serve hot, garnished with toasted pumpkin seeds. Enjoy!
Healthy Organic Pumpkin Pie with Einkorn Crust
Serves 8
Ingredients
FILLING:
2 teaspoons pumpkin pie spice
2 tablespoons Einkorn flour or unbleached white flour
1/2 cup organic sugar
1/2 cup organic brown sugar
15 oz organic pumpkin puree
1 1/4 cup almond milk
1 whole egg, at room temperature
3 egg yolks, at room temperature
PIE CRUST:
1 1/2 cups Einkorn flour
8 tablespoons cold butter
1/2 teaspoon sea salt
1 tablespoon sugar
4 tablespoons ice cold water
Method
1. To make the filling, in a large bowl, whisk together the sugar and the pumpkin puree. Add the eggs and egg yolks, beating them into the pumpkin mixture. Then add almond milk, pumpkin pie spice and add the 2 tablespoons of flour. Mix well until smooth, blending in a blender or with an immersion blender if needed, to remove the little flour lumps.
2. Prepare the pie crust by putting the 1 1/2 cups flour in the food processor. Add the butter and sugar and blend it all together. Gradually add the ice water one teaspoon at a time as you blend. Once it forms a ball, prepare a cutting board by dusting it with flour. Transfer the dough to the board and form it into a flattened disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. (Chilled dough will give you a nice flaky pie crust.)
3. After 30 minutes of refrigeration, you can roll out your pie dough. You can either roll out the dough on a floured surface or between two sheets of parchment paper. If using the floured board method-first dust your board with flour and then unwrap the chilled dough and place it on the board. Using a rolling pin, roll out the dough large enough to cover your pie plate. Grease/oil a 9-inch pie plate. Place the rolled out circle of dough into the pie plate and add some crimping on the edges of the pie.
4. Pre-bake your pie crust for 10 minutes at 350 degrees F. After pre-baking, add the filling. Use a crust protector and bake for 60 minutes. Cool completely, then refrigerate for at least an hour (up to a couple of days) before serving. Enjoy!
Butternut Squash Ravioli
Serves 4
Ingredients
2 packs Rising Moon Butternut Squash Ravioli
Olive oil
1 pack of your favorite sausage (lots of great plant-based options out there!)
1 onion, diced
2 small bunches baby broccoli (or broccolini or broccoli rabe), steamed until tender
1/4 cup your favorite pesto
1 teaspoon minced garlic
Mirin rice wine or white wine
1 tablespoon currants
1/2 teaspoon sea salt
Black pepper to taste
1/4 cup toasted pine nuts
Method
1. Precook the ravioli according to package directions. Rinse and drain, then toss with a little olive oil and set aside. Slice the sausage on a diagonal and pan fry over medium heat in a little olive oil until lightly browned and crispy on the edges.
2. Add 1 Tablespoon olive oil to a pan over medium heat. Add the onion and pinch of sea salt. Cook for a few minutes then add the garlic. Add the baby broccoli. Add remaining sea salt and pepper. Add the sausage and cook for a few minutes. Add the ravioli and currants and cook a few more minutes. Add the pesto and stir gently to combine.
3. Serve topped with lightly toasted pine nuts. Enjoy!
Paleo Vegan Pumpkin Pie with a Keto Option
Makes one 8 or 9-inch pie
Ingredients
CRUST:
1 cup almond flour
2 tablespoons coconut flour
2/3 cup tapioca flour/starch (or arrowroot flour)
1 tablespoon coconut sugar or maple sugar
1/2 teaspoon baking powder
1/2 cup palm oil shortening
1/4 cup ice water
FILLING:
15 oz can pumpkin puree
2/3 cup full fat coconut milk (I love Native Forest Simple/No Guar)
1/2 cup maple syrup (KETO option: Instead of maple syrup, substitute 1/2 cup coconut milk + 1/2 teaspoon pure monk fruit sweetener or 1/2 teaspoon stevia leaf powder)
4 teaspoons olive oil (or a neutral oil such as avocado oil)
1 teaspoon vanilla extract
1-2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
1 1/2 teaspoons agar powder
3 tablespoons cornstarch
OPTIONAL WHIPPED TOPPING:
1 can Let’s Do Organic Heavy Coconut Cream, chilled overnight
1 tablespoon powdered sugar (KETO option: Substitute a pinch pure monk fruit powder or stevia leaf powder for the powdered sugar
TO SERVE:
ground nutmeg
Method
1. To make the pie crust, in a large bowl, whisk together the dry ingredients: almond flour, coconut flour, tapioca flour/starch, maple sugar, and baking powder. Cut in the shortening until incorporated. Gradually add the ice water, mix well without overmixing, then form into a flat disk. Wrap in parchment paper and chill in the refrigerator for 20 minutes.
2. To make the filling, in a large bowl or saucepan, combine all filling ingredients. Pre-cook the filling on the stovetop: warm over medium heat for 5-10 minutes, whisking often, until thick, smooth and creamy. (*SEE KETO OPTION ABOVE)
3. Preheat oven to 375 degrees F. Once the pie dough has chilled for 20 minutes, wipe your work surface with a damp sponge. Place a sheet of parchment paper on top. Unwrap your chilled pie dough and flip it onto the other piece of parchment paper. Roll it out to a thin circle of dough. Flip the dough onto an oiled pie plate. Chill again if necessary to easily remove the sheet of parchment from the pie dough, being careful as you work with it.
4. Moisten your fingers and crimp the edge of your pie crust. Bake the crust by itself for 10 minutes. Add the filling. Add a silicone pie crust protector and bake at 350 degrees f. for an additional 10-20 minutes. Cool separately and chill before serving with optional whipped topping below and a sprinkle of ground nutmeg.
5. To make the optional coconut whipped topping, scoop out the solidified solid fat from the top of the chilled coconut cream. Reserve the liquid part and place the coconut fat in a food processor. Add the powdered sugar. Blend until creamy and smooth, adding a small amount of the liquid from the can if needed to achieve the right consistency.
6. Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals that are affordable, full of nutrients, and simple to make at home!
Bone broth is a mineral-rich infusion made by boiling bones with vegetables, herbs, and species. Every good chef knows that a good stock is the basis of great recipes, but it is also a powerful health tonic that you can easily add to your family’s diet. Don’t stress about measurements. Just chop and load your slow cooker, and let it do the work for you!
Ingredients
2 Whole Chicken Carcasses
1 tbsp. Organic Apple Cider Vinegar (per pound of bones)
Onions
Garlic
Carrots (unpeeled)
Celery (including leafy tops)
Whole Peppercorns
Fresh Parsley
Fresh Thyme
Bay Leaf
Step 1: Roughly chop the celery and carrots into 1–2 inch pieces. Leave the nutritious peels on the carrots and leafy ends on the celery.
Step 2: Roughly cut the onion. Leave the skin on. It has valuable nutrients. Plus, the skin adds rich color to the broth.
Step 3: Cut the entire garlic head in half crosswise. As with the onion, leave the peel on, because it has health-boosting nutrients.
Step 4: Add all the ingredients to th slow cooker. A full batch of this recipe requires a 6-quart (or larger) slow cooker. Add enough water to immerse everything – approximately 2–2.5 quarts of water for a full batch.
Step 5: Cover and cook on low overnight or up to 24 hours.
Step 6: Strain into storage container, skim fat off top once cooled.
