This soup basically combines all of my favorite foods. The ginger, cilantro, and ACV really serve to bring out the flavors that make you go WOOOO WOOOOOOOOO THIS IS GOOOOOOOOOOOD!

Ingredients:

    - Head of broccoli
    - One leek
    - Cup or two of spinach
    - Around 75 grams ginger
    - Around 30 grams cilantro
    - Any other vegetables that seem delicious until your pot is full
    - Tbsp Pasture butter
    - Tbsp apple cider vinegar

The Soup:
    The beauty of this soup is that it is really easy to make, and you can adapt the recipe (like most of my recipes) to whatever vegetables you have and how hungry you are feeling.

    All you need to do is chop up your vegetables and put them into the pot until it seems that you have enough OR your pot is full (I usually do the latter).
    Then, fill your pot with water until it covers about half of your veggies (or less). Steam your veggies until they are soft but not over cooked.
    Pour the veggies and water into a blender and liquify. After the soup is fairly well liquified, add in the butter and ACV, and re-blend.

    Finally, serve and enjoy.

    ... For chili, of course!

    This will be sure to warm you up as you relax and read by the wood stove, its soft orange glow filling the room with dim, comfortable light while the elements rage outside the window. And, hopefully, it will spice up your taste buds, too.


Here in Flagstaff, AZ, it is cold. When I woke up this morning and went out to ride my bike to work, it was -8 F. BRRRRR! Good thing I know how to make this when I get home, and it is quick, easy, and low-toxin!

Ingredients:
        - 1 Head Bok Choy
        - 5 Slices of Kale (separate the stalks and the leaf)
        - 1 Stock of Broccoli
        - 50 g ginger
        - 30 g cilantro
        - 4 Cauliflower Florets
        - Couple pinches of spinach
        - 1 lbs. Ground Pasture Beef (preferably from a local ranch)
        - 1 can of coconut milk (Optional depending on your dietary preferences and taste buds. If you choose to include, go             full fat, not the 'light')
        - 1/2 tbsp MCT Oil (optional also)
        - 2 tbsp Grass-Fed Pasture Butter
        - Pinch Cumin seed
        - Pinch Tumeric

- Add the stalks of the bok choy, kale, and Broccoli into your food processor along with all of the cauliflower (or if you want a workout while cooking chop them all really small yourself).  Toss these ingredients into the pot on medium heat. No oil necessary. Stir occasionally, allowing the stalks to steam but not to become stuck to the bottom of the pot.

- While your stalks are cooking, prepare your ground beef by seasoning it with a few cumin seeds. Also prepare your bok choy and kale leaves, broccoli florets, spinach, cilantro, and ginger by throwing them in the food processor and chopping them small. You will use these veggies in the last step.

- When your stalks have cooked (the steaming has slowed after 10 minutes or so), pour the can of full-fat coconut milk from a can into your pot, and add in the 1 lb of beef that you have slightly seasoned. Go ahead and also add the pinch of tumeric. Stir and cover - cook for around 10 minutes. Remember to try to keep the beef rare.

- Finally, when the beef is cooked rare, turn off the stove and add in the finely chopped veggies from the food processor. Stir. Then, add in the MCT oil and the Grass-Fed Pasture Butter and stir until they melt into the chili matrix.

- Stir, serve, and enjoy the deliciousness.

    So, it's that time of year again. The leaves are changing, the air is crisp, and it makes me think of a few things. The first is of long fall days playing football on into the darkness of the night. But I will save those old memories for my next post. For now, allow me to share this Fall recipe full of awesome-ness. I guarantee it will put you in the Thanksgiving mood, and I suggest you even make it for Thanksgiving Dinner.