Healing by Living

  Ingredients: 1 pack-Ground Venison 1 40oz can- Dark or Light Kidney Beans 2 small cans- Great Northern Beans 1 jar Tomato Sauce 5 Stalks of Celery Diced 5 Roma Tomatoes Diced 1 Green Bell Pepper Diced 1 Onion Diced 1 Bulb Garlic Crushed 4 Tbs.- Olive Oil 1 Tbs.- Ground Cumin 4 Tbs.- Chili Powder 4-5 Jalapeno Peppers Seeded & Diced  Sea Salt Black Pepper  Shredded Cheddar Cheese, for serving  Sour Cream, for serving   Directions: 1.       In a large crockpot combine, beans, tomato sauce, celery, & turn on high.  2.       In large frying pan cook venison until brown, with olive oil, the add onion, garlic, salt,  black pepper, ground cumin, chili powder, & diced tomatoes.  Cook for a few minutes & then add to crockpot.   3.       While wearing gloves slice Jalapenos in half & remove all seeds & white inside.  Then dice & add only green parts to crockpot.    4.       Cook on high for about 4 hours then on low for 2 hours or until ready to serve.   5. Serve top

  Ingredients: 1 Butternut Squash peeled & Cubed 4 Tbs. Olive Oil 5 Cloves Fresh Garlic (pressed) Sea Salt  2 tsp. Turmeric 1 to 2 lbs. Ground Turkey  2 Shallots Diced 1/4 tsp. Curry Powder 1/4 tsp. Coriander Powder 1/4 tsp. Black Pepper Ground 6 c. Chopped Kale Directions: 1. Preheat oven to 375 degreed F. 2. In 9x13 glass baking pan mix together, cubed squash, olive oil, garlic, sea salt & turmeric.  Roast in oven for about 40 min. or until squash is soft.  Stirring as needed to prevent burning & sticking. 3. Brown ground turkey in frying pan with a little olive oil.  Add shallots, black pepper, curry powder & coriander powder.   4. When squash & turkey are done blanch kale for about 1 min. remove from water & drain.   5. Add kale & turkey to squash in baking pan. 6. Make packet of quinoa & brown rice mix to serve with dish & enjoy 

Ingredients 1 qt Heavy Whipping Cream 1 Tbs. Vanilla Extract 1 Tbs. Powered Sugar 2 containers Blueberries 1 container Strawberries, sliced 1 container Blackberries 1 container Red Raspberries Zest of 1 Lemon Zest of 1 Orange 4 sprigs of Mint Directions: 1. In a Kitchen Aid stand mixer (or other type of mixer) with whisk attachment, whip Heavy Cream on top speed until consistency resembles whipped cream. 2. Add Vanilla & Sugar, whip until mixed in well. 3.  In a large bowl gently fold berries into whipped cream. 4. Fold in lemon & orange zest & mint leaves. 5. Refrigerate until serving, serve cold.  Whipped cream will start to separate & should be eaten within a day of making.

    Ingredients: 2 lbs. Ground Sausage  4 c. Sweet Corn 3 Shallots Diced 1 c. Celery Chopped 6-7 Red Potatoes Cubed  (optional add turnips for flavor) 1 c. Water 2 c. Chicken Stock 2 c. Milk (or Almond Milk) 2 Tbs. Butter ¼ c. Flour (or Gluten Free Flour) ½ c. Chopped Fresh Parsley 1 Bunch Green Onions Diced Salt, Pepper & Red Pepper to taste   Directions: 1.       Fry ground sausage in stock pot until browned, keep in pot to add flavor.  2.       Combine items 2 through 9 in stock pot & bring to a boil. 3.       Simmer until potatoes are almost cooked, stirring often to prevent sticking & burning on bottom on pot. 4.       Mix flour & 1/4 c. milk until smooth paste & add to pot.  5.       Add rest of milk to pot.  6.       Simmer on low heat until thickened.  Bake corn bread to enjoy with chowder.