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    You are in: Home / Cookbooks / Real Food Fundamentals
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    127 recipes in

    Real Food Fundamentals

    Getting as close to real, whole food as possible. Not all of the recipes are 100% natural ingredients so use your judgment if you see something that doesn't jive with the overall philosophy.
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    Developed by Mary Enig Phd. For use in salad dressings or as cooking oil. This oil is referenced in many recipes so it is wise to make enough to always have it on hand. As seen in her book Eat Fat, Lose Fat

    Recipe #435949

    This is a satisfying, super simple way to start the day

    Recipe #435978

    This is by far the most satisfying and physiologically balanced breakfast smoothie ever. Many people are afraid of raw eggs. Be sure to use the highest quality eggs you can find, local free range are best. Wash the eggs before you crack them.

    Recipe #434934

    Phase 1 recipe from the South Beach Diet Cookbook

    Recipe #109594

    Credit: Eat Fat, Lose Fat by Mary Enig and Sally Fallon Purchase coconut cream in the freezer section of Asian Markets

    Recipe #435700

    Quick and easy full meal smoothie. Credit: Eat Fat, Lose Fat by Mary Enig and Sally Fallon

    Recipe #435506

    From Eat Fat, Lose Fat by Mary Enig and Sally Fallon

    Recipe #435942

    I developed this dressing years ago, and I can honestly say that you won't be able to keep your spoon out of the fridge for a taste, it is *that* good! --- although I do think the dressing is better with the anchovy it can certainly be made without them. In a pinch I have even substituted buttermilk for the half and half cream, just use about the same amount --- this dressing gets stronger with refrigeration time so a small amount of fresh garlic goes a long way! ---- usually one recipe without doubling is perfect for one large romaine lettuce, if you are serving a large crowd of people you might want to double -- salad dressing will not work for this use *only* mayonnaise, I find Hellman's brand mayonnaise works the best and for the perfect companion to this salad see my recipe#125034-------------LOWER-FAT OPTION use reduced fat mayonnaise and fat-free half and half or low-fat milk --- also see my recipe#66596

    Recipe #116849

    From Eat Fat. Lose Fat by Mary Enig and Sally Fallon

    Recipe #435952

    Adapted from Martha Stewart's Quick Cook Menus

    Recipe #435930

    Another great snack bar. From reallyrawhoney.com

    Recipe #435984

    From the South Beach Diet cookbook. This is a phase 1 recipe.

    Recipe #109477

    Great snack for a busy or active day. Thanks to Charlotte Skiles of Eat in Peace Wellness Consulting

    Recipe #435982

    Adapted from Martha Stewart's Quick Cook Menus Goes with rack of lamb and baby peas with escarole

    Recipe #435933

    This is a fun version of fried eggs and toast. When the kids saw these, they couldn't get enough! They are great for breakfast, lunch or dinner, and are really easy to make...not to mention, incredibly healthy!! We hope you enjoy them as much as we do!

    Recipe #426566

    Adapted from Martha Stewart's Quick Cook Menus Goes with Rack of Lamb and Tomatoes with Feta

    Recipe #435935

    If you like red snapper, then use it here - I think it's fabulous. The spice rub can be used on anything - it's the best I've ever tasted! I make 3 fillets for 2 people because it's so good!

    Recipe #268418

    39 Reviews |  By PaulaG

    This is a quick, easy and virtually foolproof hollandaise sauce. The recipe can be doubled and if there happens to be left overs you can reheat in the microwave.

    Recipe #91452

    A really great guy I used to work with would make this and bring in to share. We all loved it so much and would beg for more! Sounds strange with the grapes, but it's so good! Allow time for salad to chill.

    Recipe #53508

    Elegant, but very easy and good! NOTE: If you use whitefish caviar add about 1 tsp to the cream cheese mixture because it will color the mixture gray. Use the rest on top. If using the red caviar - you can just use the red all on the top of the cream cheese mix. I think 1 small jar is 2oz, but if I'm wrong on the wieght - it's a small jar... sorry!!!!

    Recipe #260096

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