Preheat Oven to 350° Loaf 1 hour, Mini Loafs 45 minutes 6 Servings
½ cup onion, diced
½ cup celery, diced
½ cup carrots, diced
1 clove garlic, minced
2 lbs. lean ground turkey, lean ground beef, or ½ turkey & ½ buffalo
Organic turkey and beef are preferable, buffalo is always organic.
2 large eggs
1 cup Ezekiel toasted bread crumbs, or Genesis
(or 1 cup spinach, chopped, steamed, & drained)
2 Tbsp. tomato puree
1 tsp. Celtic salt
¼ tsp. black pepper, or to taste
3 Tbsp. Dijon mustard
½ tsp. (1 tsp.) paprika
½ tsp. (2 tsp.) fennel seeds, ground
1 Tbsp. (2 Tbsp.) Worcestershire sauce
2 Tbsp. toasted seseme seeds, ground
2 Tbsp. flax Seeds, ground
In a coffee grinder, I grind: fennel seeds, seseme seeds, and flax seeds together.
In a large bowl mix vegetables with the meat, and bread crumbs. Add everything together: Best mixed together in blender: eggs, tomato puree, salt, pepper, mustard, paprika, fennel, (other seeds if adding),
Worcestershire sauce. I put on gloves and mix it by hand, much easier to get a good mixture than with a spoon.
Pack into an 8”-9” Loaf pan, or 3-4 mini loaf pans. Great for putting into freezer for future meals.
Serve with tomato sauce, or organic pasta sauce, heated.
6 servings, each contain about: 300 calories, or less, 10 gm. fat,12 gm. carbohydrate, 36 gm. protein, 2 gm. fiber.
Harvest Sensations from Mother’s Market
With the refrigerated salad greens
It already has the kale, red cabbage and carrots in the package
It comes in 8 oz. or 1 lb. packages
Follow recipe on back
Options I used: 3-6 Stevia drops, instead of sugar
Both black and white sesame seeds
¼ – 1/2 cup Toasted slivered almonds
(depending on size of package you are using)
Directions that aren’t in the recipe: cut the kale in smaller pieces with kitchen shears, add the almonds and sesame seeds in the kale while hot, it helps the kale absorb the dressing better. Do this before adding the dressing.
Mix the olive oil, rice wine vinegar, sesame oil (use the chinese kind),
Stevia (or sugar), and pepper.
If using seasoned rice wine vinegar, don’t add any salt until you get the dressing mixed, then be very light on salt, or none.
Making the salad a few hours, or a day ahead, is even better.
I wash and dry the chicken so that it is room temperature and the skin is not too wet.
I double the recipe because we almost always make more chicken for future meals and it reheats very nicely
***Note: original recipe calls for 1 tsp. cayenne. That amount of cayenne/chili will be WAY TOO MUCH. I use a solid 1/4 tsp. when I double the recipe and DJ can still eat it and he is only just getting used to spicy food.
I add a small amount of sugar, like half the amount of a single spice so if you’re double the recipe I would add 1 tsp. of sugar. It makes the spice rub become a little like a glaze and its not too sweet.
I start the oven at 400 degrees and then at 20 minutes I turn it down to 350 for the last 10 minutes. I don’t know what I’m doing, actually, but I tell myself that I’m, at first, searing/sealing in the juices and, secondly, then not drying it out by cooking too long.
We like to use this recipe on chicken wings: they are cheap and yummy. Enjoy yourselves!
1” chunks of pork shoulder
brown in bacon fat a few at a time so that they fry and not steam
place cooked pieces in another dish
saute onions, bell peppers, add garlic last
add the meat back in, cover with paprika
add a can of sauerkraut with half the liquid drained out
add ½” of water to bottom of the pan
add 2 bay leaves, pepper corns, pinch caraway (not too much) and dill weed and salt
simmer, place in oven at 350 degrees until meat is tender then it is done
serve with boiled potatoes and a dash of sour cream