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    35 Recipes

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    A great topper for the gluten free biscuits, Together they make a hardy, low carb breakfast.

    Recipe #448184

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

    Recipe #448182

    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

    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

    An excellent sauerkraut with amazing health benefits.

    Recipe #442397

    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

    Another great snack bar. From reallyrawhoney.com

    Recipe #435984

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

    Recipe #435982

    This recipe calls for soaking the oats overnight in order to reduce anti nutrients and deactivate enzyme inhibitors, making it a true super food. Make sure to eat it with plenty of butter or cream to guarantee you absorb all of the vitamins and minerals. From Nourishing Traditions by Sally Fallon

    Recipe #435980

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

    Recipe #435978

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

    Recipe #435952

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

    Recipe #435950

    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

    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

    No sugar is needed because of the natural sweetness of the freeze dried coconut. This is a great way to use egg whites left over from shakes and other recipes that call for egg yolks. From Eat Fat, Lose Fat by Mary Enig and Sally Fallon

    Recipe #435944

    If you have time to make your own crackers, these are vastly superior to anything you will currently find in the store. The flour is soaked first to inactive enzyme inhibitors and reduce anti nutrients. From Eat Fat, Lose Fat by Mary Enig and Sally Fallon.

    Recipe #435943

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

    Recipe #435942

    From Nourishing Traditions by Sally Fallon

    Recipe #435939

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