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    35 Recipes

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    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

    Fantastic addition to any meal.

    Recipe #435383

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

    Recipe #435935

    Thanks to Charlotte Skiles of Eat in Peace Wellness Consulting

    Recipe #435504

    Thanks to Charlotte Skiles of Eat in Peace Wellness Consulting

    Recipe #435385

    From Eat Fat, Lose Fat by Mary Enig and Sally Fallon Always try to incorporate organ meats into your diet once or twice a week.

    Recipe #435627

    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

    This is from Nourishing Traditions by Sally Fallon. I combined the recipes for the dressing into this one.

    Recipe #434941

    A great way to get some omega 3's. From Nourishing Traditions.

    Recipe #442404

    Soaking nuts and then dehydrating helps eliminate phytic acid and enzyme inhibitors while preserving the enzymes. From Nourishing Traditions.

    Recipe #442403

    The aren't really rules when it comes to quiche. Use your imagination as you choose ingredients.

    Recipe #435501

    From freecoconutrecipes.com, this biscuit recipe calls for coconut and almond flour instead of wheat flour.

    Recipe #448182

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

    Recipe #435942

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

    Recipe #435950

    Based on traditional food preparation techniques. From Eat Fat, Lose Fat by Mary Enig and Sally Fallon

    Recipe #435698

    From Eat Fat, Lose Fat this recipe is based on the principle that soaking your grains before you eat them makes them more healthy. Its worth the extra effort. This recipe has a tangy flavor.

    Recipe #442400

    A simple recipe to make liquid whey to use for lactofermenting things like sauerkraut or chutney.

    Recipe #442399

    Lacto-fermentation is a traditional preservation technique that introduces beneficial probiotic bacteria. Lacto-fermented foods are technically raw which means their enzymes and other nutrients are kept intact. Eating a small portion of lacto-fermented food at each meal greatly enhances digestion and helps eliminate heart burn. This recipe is from Eat Fat, Lose Fat by Mary Enig and Sally Fallon

    Recipe #442390

    Traditional dish from Western Samoa. Use the leftover chicken backs and neck to make stock. As seen in Eat Fat, Lose Fat by Mary Enig ans Sally Fallon.

    Recipe #435948

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