Mushroom Bison Stir-Fry (with homemade heirloom Einkorn noodles)

Mushroom Bison Stir-Fry (with homemade heirloom Einkorn noodles)


2 cups button mushrooms
2 cups broccoli
1/2 pound sliced 100% grass-fed bison or beef
1/2 cup 100% grass-fed bison or beef stock
1 red onion
1 tablespoon coconut nectar
2 tablespoons turmeric
1 clove elephant garlic
1/8 cup rice bran oil

Add oil  to wok or skillet. Heat oil for 30 seconds on medium (do not let oil smoke).
Add pressed garlic, bison or beef and chopped onion, cook for 5 minutes. Then add sliced mushrooms, sliced broccoli and stir-fry for 2-3 minutes. Add bison or beef stock, turmeric and coconut nectar and cook for 1-2 more minutes.

Serve over pasta or rice

For my homemade noodles go to: Homemade Einkorn pasta

Cinnamon Rolls

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These little darlings are fun to make and surprisingly easy.
I just made up my own rendition of a recipe I found on (link at bottom) to make them GMO-free and to make them suitable to my tastes. I am glad they turned out pretty good.
Note: I ran out of organic powdered sugar and so the glaze is a bit thin

2 cups flour (I used freshly ground organic heirloom Einkorn flour)
2 tablespoons organic raw honey
3 tablespoons organic butter
4 teaspoons baking powder
3/4 cup water or organic pasture raised cream
1 teaspoon sea salt

1 cup organic raw honey
1 cup butter
2 tablespoons cinnamon

1/2 cup organic sucanat (blend in blender)
1/4 cup filtered water

For the filling, in a small bowl combine softened butter, honey and cinnamon.
Use 1/2 of the mixture over the bottom of a 9×9 pan.

In a large bowl mix together flour, honey, baking powder, and salt.
Cut in softened butter (sometimes your hands are the best tools)
Stir in cream/water to form a soft dough.
Roll out dough on a lightly floured into a rectangle about 1/4 inch thick. Spread the remaining filling on the rolled out dough.
Roll up the rectangle.

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Then with a sharp knife slice into 16 small rolls (12 if you want them a little bigger).

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Bake for 20-25 min at 400°F.

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For glaze, combine powdered sugar and water in a small bowl and stir until smooth.
After rolls are slightly cooled, drizzle on glaze and serve warm.
(Note: the glaze will harden after cooling)

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Eggs Benedict

This is truly my favorite Eggs Benedict recipe. It is simple, quick, and delicious!


I love the  idea of using a blender for the hollandaise sauce.
It is easy to make and turned out fantastic.

For the hollandaise sauce:
10 Tbs melted grass-fed butter
1 Tbs. lemon juice (I used lime juice because it is what I had)
3 pasturized egg yolks (I used pasture fed duck egg yolks)
a dash of cayenne mixed with 1/8 teaspoon rice vinegar
salt to taste

Poached pasture fed egg
Sprouted wheat toast (
(I used a wide mouth mason jar to cut the sprouted wheat into a circle)
Micro-mix sprouts
Avocado slices

Place the bread circle on plate add sprouts, then avocado, then poached egg and cover with hollandaise sauce.

Here is the link to the recipe that Burlap And Butter Knives recommended (be sure and use organic/grass-fed ingredients if you wish to avoid GMOs)

Gingerbread Cookies (heirloom Einkorn)

Organic Heirloom Einkorn Gingerbread Cookies 

For the frosting:

1 cup of organic powdered sugar/1-2 tablespoons water and:

For yellow: Turmeric
For green: Dried spinach
For red: Powdered/dried rasperries
For blue: Gardenia (Maggies Naturals- GMO free)


3/4 cup packed dark brown sugar (Organic cane)
1 stick butter or margarine, softened (Organic butter – pasture fed is best)
2 large eggs (Organic – pasture fed is best)
1/4 cup molasses
3 3/4 cups all-purpose flour, plus more for dusting work surface (I used freshly ground heirloom)
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt

Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined. Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.

Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.

Preheat the oven to 350 degrees F.

Allow the dough to sit at room temperature for about 15 minutes, until pliable. Take about 1/2 cup of dough at a time and roll onto a floured board (we used floured parchment paper) until about 1/8-inch thick.

Cut out with desired shaped cookie cutters.
You can re-roll the scraps. Using a spatula, transfer the cookies from the board to cookie sheets.

Bake for 10 minutes, until just beginning to brown at the edges.


Transfer to wire racks to cool.


The icing for our cookies.
The yellow is turmeric. The red is made from powdered freeze-dried raspberries. The green is made from powered freeze-dried spinach.
The base is just water and powdered sugar.
Believe it or not, the icing tastes great.
I bring my cookies to family parties and they go quick. To make the icing, combine the confectioners’ sugar, water, and food color.

Use a pastry bag to distribute the icing.

We used unreal candies to decorate: Unreal Candy


I adapted this recipe from:

About GMOs

What are GMOs?

Here is a 1 minute video by Jeffery Smith explaining the basics

GMOs, or “genetically modified organisms,” are plants or animals that have been genetically engineered with DNA from bacteria, viruses or other plants and animals. These experimental combinations of genes from different species cannot occur in nature or in traditional crossbreeding.

Virtually all commercial GMOs are engineered to withstand direct application of herbicide and/or to produce an insecticide. Despite biotech industry promises, none of the GMO traits currently on the market offer increased yield, drought tolerance, enhanced nutrition, or any other consumer benefit.

Meanwhile, a growing body of evidence connects GMOs with health problems, environmental damage and violation of farmers’ and consumers’ rights.

Are GMOs safe?
Most developed nations do not consider GMOs to be safe. In more than 60 countries around the world, including Australia, Japan, and all of the countries in the European Union, there are significant restrictions or outright bans on the production and sale of GMOs. In the U.S., the government has approved GMOs based on studies conducted by the same corporations that created them and profit from their sale. Increasingly, Americans are taking matters into their own hands and choosing to opt out of the GMO experiment.

Are GMOs labeled?
Unfortunately, even though polls consistently show that a significant majority of Americans want to know if the food they’re purchasing contains GMOs, the powerful biotech lobby has succeeded in keeping this information from the public.

What are the impacts of GMOs on the environment?
Over 80% of all GMOs grown worldwide are engineered for herbicide tolerance. As a result, use of toxic herbicides like Roundup has increased 15 times since GMOs were introduced. GMO crops are also responsible for the emergence of “super weeds” and “super bugs:’ which can only be killed with ever more toxic poisons like 2,4-D (a major ingredient in Agent Orange). GMOs are a direct extension of chemical agriculture, and are developed and sold by the world’s biggest chemical companies. The long-term impacts of GMOs are unknown, and once released into the environment these novel organisms cannot be recalled.

How do GMOs affect farmers?
Because GMOs are novel life forms, biotechnology companies have been able to obtain patents with which to restrict their use. As a result, the companies that make GMOs now have the power to sue farmers whose fields are contaminated with GMOs, even when it is the result of inevitable drift from neighboring fields. GMOs therefore pose a serious threat to farmer sovereignty and to the national food security of any country where they are grown, including the United States.

Tips for avoiding GMOs

Tip #1: Buy Organic

Certified organic products cannot intentionally include any GMO ingredients. Buy products labeled “100% organic,” “organic,” or “made with organic ingredients.” You can be doubly sure if the product also has a Non-GMO Project Verified Seal. Read more about organic standards…

Tip #2:

Made with Non-GMO Ingredients logo icon

Look for Non-GMO Project Seals

Products that carry the Non-GMO Project Seal are independently verified to be in compliance with North America’s only third party standard for GMO avoidance, including testing of at-risk ingredients. The Non-GMO Project is a non-profit organization committed to providing consumers with clearly labeled and independently verified non-GMO choices. Look for dairy products labeled “No rBGH or rBST,” or “artificial hormone-free.”
Kellogg's Frosted Flakes, Sara Lee, and More Processed Food Products may contain GMOs

Tip #3:  Avoid at-risk ingredients

If it’s not labeled organic or verified non-GMO: Avoid products made with ingredients that might be derived from GMOs (see list). The eight GM food crops are Corn, Soybeans, Canola, Cottonseed, Sugar Beets, Hawaiian Papaya (most) and a small amount of Zucchini and Yellow Squash.
Sugar If a non-organic product made in North American lists “sugar” as an ingredient (and NOT pure cane sugar), then it is almost certainly a combination of sugar from both sugar cane and GM sugar beets.
Dairy Products may be from cows injected with GM bovine growth hormone. Look for labels stating No rBGH, rBST, or artificial hormones.

Tip #4: Download our Shopping Guides
Use either IRT’s new Non-GMO Shopping Tips brochure or redesigned Non-GMO Shopping Guide to help you identify and avoid GM foods. We devote an entire page in each guide to help you uncover hidden GM ingredients on food labels that often read more like a chemical periodic table. If you have an iPhone, download our ShopNoGMO guide for free from the iTunes store.
*May be derived from other sources.

To learn more, I recommend checking out these documentaries:
1) Genetic Roulette:
2) The World According to Monsanto:

Green Bean Casserole


Well, it is almost Thanksgiving and so I have been thinking a bit about what to bring to a potluck with the in-laws. I’ve decided make this recipe ahead of time, so that I will know how it turns out and whether or not I want to bring it.  🙂

This is one recipe that I have been wanting to try for awhile. And, I am so glad I did. It was absolutely fun to prepare and positively delicious. (Note: I was a little concerned about the method for cooking the crispy onions, but they turned out to be my favorite part. They were amazing. )

My family all raved about how good it was. They even wanted to lick the bowls. LOL!


For the Onions:
    • 1 red onion, thinly sliced
    • 2 tablespoons coconut oil
    • Celtic sea salt and cracked pepper (I used cayenne pepper because it is my favorite -1/8 teaspoon)
For the Beans:
    • 2 pounds green beans, trimmed and halved
For the Soup:
  • 3 tablespoons unsalted butter
 (organic or grass-fed)
  • 1 pound button mushrooms, cleaned and sliced
  • 3 tablespoons whole wheat flour (substitute with 2 tablespoons arrowroot for a grain free/gluten free option)
  • 1 1/2 cups homemade chicken stock (or organic chicken-  or vegetable broth –   (I actually used own grass-fed bison stock that my local grocer prepares)
  • 1 1/2 cups heavy cream (organic – best if pasture raised)

    Preheat oven to 425°F and adjust rack to middle position. In a large bowl, toss together red onion and coconut oil and season generously with salt and pepper (1/8 teaspoon if your using cayenne).

    Spread onions out on a large baking sheet and roast for 20 minutes. Stir onions and put back in oven for another 15 minutes or until onions loose most of their moisture and begin to brown. Remove from oven and set aside.

    Fill a large pot with water and bring to a boil. Add the green beans to the water and boil for 6 minutes.

    Drain green beans and rinse with cold water to stop the cooking process. Set aside.

    Melt butter over medium heat in a large skillet. When foaming subsides add the mushrooms and season generously with salt and pepper.

    Saute until mushrooms have released their moisture and the edges begin to turn golden brown, about 10 minutes.

    Add the flour and stir constantly until incorporated, about 1 minute. Gradually add the chicken stock and then the cream, whisking constantly to avoid lumping. Reduce heat and simmer until sauce thickens, 5-6 minutes.Toss together mushroom mixture and green beans and then pour into a 13×9 baking dish.
    Top with red onions and bake until bubbling, about 20-25 minutes.

    Adapted from Deliciously Organic (

Types of Flour

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Will write this post soon.

Bison Won Tons

Filoli and Pot Stickers 281bWe made fried won tons all from scratch last night.They were suppose to be pot stickers but we didn’t have a lid for the wok.
(Pot stickers are to be fried and steamed at the same time. This is done by adding water to the wok as they are frying. After adding the water (around 1/2 cup) close the lid and let them steam for 20 minutes.)
Since we didn’t have a lid, we just fried them.  They were still really good.
For the won tons (modified won ton recipe from Briahna Cooks) :
2 cups flour (We used freshly ground, heirloom einkorn wheat, to purchase go here)
1/3 cup water
1/2 teaspoon sea salt
1 organic pasture raised egg (duck egg preferred)
Rice bran oil
For the stuffing:
1/2 pound 100% grass-fed bison  (for a link to the bison I buy, go here)
2 leeks
2 yams
2 tablespoons ginger
2 cloves elephant garlic
1/2 pound mushrooms
1 teaspoon paprika
For the sweet and sour sauce:
1 cup organic tamari
2 tablespoon tomato paste (in a jar)
1 teaspoon ginger
1 tablespoon coconut nectar (For a link to the coconut nectar I use, go here)
1 teaspoon fresh lemon
We decided to use freshly ground einkorn heirloom wheat for our won tons. There are many benefits to einkorn wheat. Einkorn wheat:
The wheat we eat today isn’t like they ate thousands of years ago.  In nutrition sampling tests, Einkorn has been found to be a “more nutritious” grain.   Einkorn contains higher levels of protein, essential fatty acids, phosphorous, potassium, pyridoxine (B6), lutein and beta-carotene (lutein).
Some more interesting facts:
  • Wheat gluten studies have found einkorn wheat may be non-toxic to suffers of gluten intolerance
  • Einkorn wheat has 14 chromosomes while modern wheats have 42 (Friendly to the body’s digestive system)
  • Einkorn contains 3 to 4 times more beta-carotene than modern wheats (Boosts immunity, helps prevent cancer and heart disease)
  • Einkorn contains 2 times more Vitamin A (retinol equivalent) than modern wheats (Healthy eyes, reproductive organs and prevention of many cancers)
  • Einkorn contains 3 to 4 times more lutein than modern wheats (Prevention of macular degeneration and cataracts)
  • Einkorn contains 4-5 times more riboflavin than modern wheats (Used by the body to create energy and is an antioxidant that slows aging)
  • Einkorn is a “hulled” wheat, whereas modern wheats are not.  The hull can protect the grain from stray chemical contamination and insects making it an easier grain to grow ORGANICALLY!

For more information, see my post under:   Types of Flour

We ground up 2 cups of einkorn flour.

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Then we added the flour to the mixing bowl for our KitchenAid mixer.
We made a well in the middle of the flour and then added a mixture of one beaten egg, 1/3 cup water, and 1 teaspoon sea salt.
(If making this recipe by hand, kneed the dough for 20 minutes)

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After the dough formed into a nice ball (about 10-15 minutes), we took it off of the KitchenAid mixing hook and cut it in half. We then made two equally proportioned dough balls.

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Then we placed them on a wet cloth.

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We covered them and let them sit for 20 minutes (only let them sit for 10 minutes if using regular flour).

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Then we dusted them with flour (because they were too sticky) and cut each one into four equal pieces.

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We then rolled them out into eight pieces

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And rolled them out with a rolling pin. Dusting them with flour when needed.

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I found that rolling them out was difficult for me and so I decided to try using my pasta machine.  I rolled them out on the thinnest setting which seemed to be sufficient.

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We then made the stuffing. We shredded the leeks, yams, ginger, elephant garlic, and mushrooms. We then added the (cooked and finely chopped up) bison and paprika.

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We wrapped a spoonful of the mixture into each wonton folding and pressing the won ton together until it formed a bond.
We fried them in 1 cup of rice bran oil for around 5 minutes.

Next we made the sauce by mixing, tamari, tomato paste, ginger, coconut nectar, and fresh lemon.

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Vegan Nachos



3 1/2 cups water
2 cups raw cashews
2 lemons, juice of
3/4 teaspoon paprika
4-5  cloves elephant garlic
1 medium red onion
3 teaspoons salt
1 cup fresh anaheim pepper
1/2 cup nutritional yeast (not brewers yeast!)

Soak raw cashews for a few hours (this will help the sauce to be more smooth).  Put 2 1/2 cups of water into a blender with all of the ingredients and blend until smooth.
Pour the blended mixture into a saucepan and add the remaining water.
Heat the mixture in a saucepan for about 20 minutes.
Stir continually to prevent it from burning.
Add water to desired consistency.
Use as a nacho cheese dip or as a replacement for cheese on other foods.Recipe adapted from:

Mac and Cheese

1 package 12 oz elbow pasta
1 onions chopped
1 8 oz package of organic cheese grated (use whatever kind of cheese you like)
1 cup spring water or organic heavy whipping cream or organic goat or cow milk
1/2 stick of organic butter (you can slice it if you wish so it will melt easier)
Garlic (I prefer elephant garlic)
Sea salt and pepper

Boil water in a large pot, add pasta, some salt (1 teaspoon or so) and onions. Cook until tender, drain.
Add cheese and stir with butter until melted.
Then add enough spring water/ cream or organic milk so that the pasta is the desired consistency you like (probably 1 cup).
Add as much garlic as you like (probably around 2 cloves or 1-2 large elephant garlic cloves).
Add basil, sea salt and pepper to taste
For extra flare, you can garish with what ever you like (avocado, cilantro, tomatoes, etc) or just eat it as it is.