1 Tbls red wine vinegar (or any AIP approved vinegar)
1/4 cup maple syrup (those who like sweeter bbq sauce add 1/3 cup instead)
1 tsp. ground ginger powder
1 cup chopped strawberries (tops removed)
1 cup chopped yellow onion
1 cup chopped carrots
1 tbls bacon fat (I drain the fat into a glass jar when I make bacon and keep a stash in fridge)
smoked salt or liquid smoke
In a saucepan, add maple syrup, lemon juice, vinegar, ginger, onions, carrots, strawberries and bacon fat. Bring to boil, stir and lower to a simmer. Add smoked salt, stir until it has dissolved and taste the mixture for salt. You may need to add more. The amount of smoked salt you will add will be very organic and intuitive; add more if you like a lot of smoke flavor. I added three small pinches of my smoked salt.
Simmer on low for about 20 minutes or until the onions and carrots are tender.
Transfer to blender and (using a towel to cover the top of the blender lid so you don't burn yourself in case any flows over) blend on high until completely smooth, scraping down sides once or twice, about 2 minutes. Pour back into saucepan and bring to low simmer and cook for about 10 min. more. Will keep in fridge for up to 5 days. Freeze if you don't think you will use it all.
1 Chicken breast cooked and shredded
3 pieces of bacon cooked and crumbled
½ tsp of oregano
½ tsp of garlic powder
Make your crust as per the instructions at the link above, while it is cooking make your sauce and cook your chicken and bacon. When your crust and sauce are finished spread the sauce on the crust, sprinkle with oregano and garlic powder and add chicken and bacon. Put into the oven and bake for another 7 minutes.
1. Preheat oven to 350 degrees. 2. Peel plantain. Blend with sea salt and coconut oil until you have a thick, smooth, dough. 3. Line a large baking sheet with parchment paper. Spread the plantain dough onto the sheet. Use the back of a spoon to spread it evenly. Spread into a circle that is about 8-10" in diameter, and place in oven. 4. Flip crust after it has baked for 15-20 minutes. Bake an additional 15-20 minutes, or it becomes firm. 6. Remove crust from oven. Add toppings, and bake for an additional 7 minutes.
2 inch knob of ginger
1 cup of parsley
dash of cayenne pepper >>>if you like sweeter juice add some watermelon, cantaloupe, or honey dew<<< Directions ::
Peel cucumbers, remove skin
from lime, and turn on juicer. Juice parsley, ginger, lime, and
cucumbers. Pour over ice and add a dash of cayenne pepper, or more to
Grilled Chicken Wings with Maple Barbecue Sauce
by our friend JansSushiBar
From Jan at http://www.janssushibar.com/!
Melt the lard in heavy medium saucepan over medium heat. Add onion
and sauté until tender, about 10 minutes. Add garlic and sauté 1 minute.
Add tomato sauce, maple syrup, soy sauce and red pepper flakes; bring
just to a boil. Reduce heat to low and simmer until sauce thickens
slightly, about 20 minutes. Stir in the vinegar; season sauce to taste
with salt and pepper. Reserve about 3/4 of a cup for the chicken wings,
and store the rest in an airtight container in the refrigerator for a
While the sauce is simmering, prepare and heat your grill, depending
on type – if using charcoal, make sure you have a bed of hot coals,
covered in ash, spread evenly beneath the grate. Raise the grate to
between 4 and 6 inches above the coals/heat.
Rinse the chicken wings and dry then with a paper towel. Pla…