How To Make Organic Raw Brownies Recipe ~ Raw, Vegan, Paleo, Gluten-Free

hi I'm Dana with Whole Health Dana calm and today I'm going to teach you how to make super easy raw brownies in less than five minutes so the first thing that you're going to need is one cup of walnuts and you're just going to put them in your food processor try to look for organic and raw walnuts if you have them available to you in them we're just going to put them on our food processor and write them if up into like a flower it's only going to take about 15 or 20 seconds and it'll look something like that when you are finished okay so next we're going to want to add in dates you're going to need eight to ten fairly decent sized medjool dates and if your dates are hard Michael might often get hard because once I open the package I put them in the refrigerator what you're going to do is you're going to heat up some hot water and you're going to put them in the bowl with your dates I've already done that that's why mine are so soft and you're going to let them sit for about five minutes and that'll make your dates moist and soft again and so you're just going to take out the pit and throw them in your food processor and you're going to do that for all eight to ten make sure you get the pits out after you have all of your dates in and I use ten you need half of a cup of cacao powder this is the one that I usually purchase and I prefer to use kakao / coco just force nutritional value it has some good dietary fiber plus iron and magnesium and then you're going to need just a pinch of salt now to me a pinch of salt means about an eighth of a teaspoon so now once we have all of that in our food processor we're just going to pulse it until it is completely combined and makes a sticky brownie like substance okay so I post that for about 20 times and I guess I should be more clear what I mean when I say that it should be a sticky substance it's not going to be sticky right now like you can see it's crumbly and comes apart there but what you are going to be able to see is when you dip your hand in there and you squeeze it together it will pull together you can form it into a ball okay so once you have the proper consistency you have a couple of options first off you can add some stuff to it you could add some almond slivers if you would like almonds in it you can also add some cacao nibs they are the same cacao that you put in there but they are in a little form that's more like a chocolate chip now and so you can add those in stir them in in them what you're going to do is you you can form them into balls if you want like little brownie bites you could press them into like a silicone mold if you wanted something that was perfectly shaped or in our case today what we're going to do is we are going to press them in to a a tray I just say you're going to pour it on to whatever your surface is and then you're just going to press it flat you can use your hands you can use the backside of a spatula okay so once you have it all Preston it looks something like that and now you can just put it in the refrigerator even the freezer if you wanted to speed it up they're great they're easy they're raw they're gluten-free their paleo they're fabulous so I hope you have enjoyed this episode of whole health data and how to make raw brownies if you would like a printable copy of this recipe visit my website at wwlp.com and if you would like to follow me on social media check out the links that are below I thank you for joining me today and we'll see you next time .

Video Description:

These brownies are a great healthy alternative to an unhealthy dessert. There are raw, vegan, paleo, grain free, gluten free and fabulous!

Visit my website for a printable recipe:
www.WholeHealthDana.com

Follow me on social media:
www.facebook.com/wholehealthdana
www.pinterest.com/wholehealthdana
www.twitter.com/wholehealthdana
www.instagram.com/whole_health_dana
periscope.tv/wholehealthdana

Paleo Meal Planning :: 20 Dishes (Prep a Week of Meals in 60 Minutes)

hi guys I'm so excited to show you a sneak peek at the brand new dashboard that 20 dishes is launching for their members this is going to be launching in the very near future probably in the next few days to a week at the most we're really really excited about it because it is going to make managing your weekly meal plans your prep list your shopping list and everything so much easier so essentially you're going to have your own custom dashboards so when you log in you're going to see your pretty little dashboard with your menu your step-by-step prep your shopping list and your options over here so the cool thing about this plan on how this is laid out here is you can do a lot of adjusting you can add recipes you can add notes to your days and really customize what you want for your meal plan for the week so say you wanted to use this recipe for the crock pot roast and you want to actually do that on Wednesday you would just write it down throw it on Wednesday and it moves it down there say you wanted to come over here and you want to maybe add a new recipe in or add a note so you would just click on this little plus sign here and it's going to bring up the recipe section say you wanted to add maple chili chicken to that day you would just click on the plus sign to throw that into your menu so we'll just do that for a quick example and boom there you've got maple chicken chili and then say you want to make a note you would click on the plus sign again and go over here to add notes and say you wanted to make extra for leftovers you would just type in whatever your notes need to be here it could be pull the chicken out of the freezer or make extra for guests that I whatever your notes need to be you're going to click the add notes and that's going to put that in that day so you could go through and really customize your meal plan for the entire week so that you're organized everything is streamlined and it's going to save you a lot of time so we also have this step-by-step instructions which we have provided for all of the menus that 20 dishes creates but that's going to be on this own tab now and all of this stuff your meal plan your prep step-by-step prep your shopping list everything is printable with this print icon so you can just click on the printer and it'll print everything out all nice and pretty so you have your step-by-step instructions going to have your shopping list which is really cool too because we've added some features here where say you need to get four avocados that week maybe for some other recipes or just for snacks you would just type in the little boxes there and you can add whatever you need to add so you can go through here and really customize your shopping list so that you don't forget anything at the store because there's nothing more frustrating than going shopping getting the stuff for the week getting home and realizing that you've left a few things at the store that you completely forgot to get I hate doing that so you can go through here and customize anything that's on the pre-made shopping list and then if you have some stuff that's not on the list you can also add in your additional items here and all of this will print out whenever you print it off a little print icon and the last thing that's really cool is this option section so you can go through here and you can set the recipes say you have a really big family and you need all of the servings for our or you need all of the recipes to come out to 10 servings for every recipe you can easily adjust that or if you're a small family or maybe just cooking for yourself you can alter that down to you know just one or two or three servings so this is a really cool feature on also you have the ability here to choose which menus you see in your meal plan area so you can choose to see the paleo the AIP or the fodmap meal plans so that's another really cool feature that's going to help you really streamline your meal planning experience our whole goal with 20 dishes is to get you in and out of the kitchen as fast as possible so I can't wait for the sash board to roll out for all of our members it's going to be really really soon and I know it's going to make your life so much easier if you have any questions make sure you leave me a comment down below and let me know or you can always shoot me an email I would be happy to answer all of your questions but I'm super excited about this and I hope you are too I will talk to you again soon .

Video Description:

Following the paleo diet? Feeling frustrated with all the meal planning and prep on the paleo diet?

Trust me, I know how much time it take to prepare all this food from scratch. That is why I LOVE 20 Dishes where you can learn how to prep a week of meals in 60 minutes.

It's time to spend MORE time living and LESS time slaving in the kitchen!

Learn more about 20 Dishes:

How to Make a Paleo and Gluten-Free Tortilla

you hi Trina for PETA the Navy and recently I was craving a taco so I went to the grocery store in search of a paleo or gluten-free tortilla or something close it didn't happen I picked up two name-brand tortillas the first one I picked up had 29 ingredients it's a brand that we've all had at home at one time or another in our pantry and the second version was an authentic Mexican version that had 22 ingredients which was a little better but it ended with soy and we if you're paleo or gluten-free you know that's a no-no so we decided that we would develop our own version of a figlio or gluten-free tortilla and we have it right here it's a paleo newbie tortilla it's got six ingredients it has eggs coconut milk coconut flour tapioca flour olive oil and salt so once you lift up the ingredients from our recipe you can find it on paleo Nuvi calm take about 1/3 cup of the batter and pour it right in the pan once you pour the batter into the pan you just wait a couple of minutes you want to see it browned on the other side you don't want it too light you just flip it and then you have another minute on the other side and you're good to go so the end result is you've got your paleo Mubi tortilla here your store-bought here you have relatively the same size same thickness and they're both very soft which would you rather feed your family I vote for this one so here's just one example what you can do with our tortillas you can use these for breakfast burritos you can fill them a chicken pork beef whatever you want today we have a little bit of fish we've got some awesome lime slaw and a little Oh avocado sauce we're going to top this puppy up and I'll show you what it looks like so here's our tilapia taco recipe from paleo newbie calm if you've ever had a taco fresh off the grill in Mexico or anywhere where they make great fish try this out you won't be disappointed it's awesome you you .

Video Description:

Looking for tortillas that are paleo and gluten free? Good luck finding them in your grocery store! Now you can make your own at home using all-natural ingredients in minutes with this super-simple recipe. Download this free recipe here:

Sticky Portuguese Low Carb / Paleo Chicken Wings

today I'm going to show you to make these really easy sticky Portuguese chicken wings they're low-carb and there's also a paleo option okay so here's what I used the original recipe just called for 12 to 14 chicken wings it didn't specify a weight the package that I found in the store was one and a half kilos which is about three point three pounds and they're quite large as you can see so there's only actually nine here but it's a lot of chicken they're very big so that's what I'm using and now you're going to need olive oil I'm using or you could use coconut oil idea if you prefer you need two teaspoons for the marinade and extra for frying if you're going to fry them now also for the marinade two cloves or two teaspoons of garlic minced the zest of one lemon and the juice of half of that lemon two teaspoons of tomato paste then we need 2/3 of a teaspoon ground coriander seeds I won't look at whole seeds so I'm going to have to grind those myself 2/3 TSP of onion powder one and a half tablespoons of you could use coconut aminos or tamari if you want a paleo I'm using soy sauce and then 2/3 of a teaspoon of salt ok so if you haven't already washed the chicken wings and Pat them dry with paper towels I've already done that and then we're gonna need a large mixing bowl to mix together the marinade ingredients so I happen to have this little handy dandy a little it's like a little grater really for zesting the lemon you can also purchase lemon zest in some areas already in a dry seasoning mix if you have that that's fine too you don't want to get too far into the white bits those are a little bit bitter you just want the top part the yellow and do the whole so that's how much as you can see I got off of there Oh about a tablespoon and a half or so I'd say now we just need half that lemon juice so I'm just using one of these little hand juicers so now in our mixing bowl we're just gonna mix the marinade ingredients so then again is two cloves or about two teaspoons if you're using the Jarrah stuff like I am minced garlic next we'll add the zest of the lemon and the juice of that half the lemon next is two teaspoons of tomato paste now I'm using one of these packets that has actually two tablespoons in I'm just gonna I it up about two tablespoons of it that's pretty good next we'll add the onion powder and the ground coriander so next is the coconut aminos or tamari or in this case soy sauce and it's one and a half tablespoons and then I'm using olive oil at the end here it's two teaspoons or you could use melted coconut oil or ghee one last was the two-thirds teaspoon of sea salt and I'm gonna mix all that together really well so now we're just gonna add all the chicken wings to it and really move them and rub them around in there to make sure each one gets coated in that seasoning so dudes a pretty big like I said so I'm just gonna keep sort of tossing them around my hand and then mixing them against each other so that seasoning gets everywhere as much as possible so I got em all mixed together really well now I've covered it in plastic wrap because I'm gonna put this in the refrigerator just sweat marinades for maybe at least an hour if you've got time to do that I recommend it if not you can move on to the next step now okay so that's been marinating for an hours I've just pulled those out of the fridge also I've got this large roasting pan that I'm using just in cases in the excess grease I want to have some on the pan but you want one big enough to fit the chicken wings and of course you can line it with foil and spray it with oil you can use a rack if you've got one I've just put some baking paper in here also I've had the oven preheating for about 10 minutes now I'm 190 to 200 Celsius should do it or 380 to about 395 Fahrenheit somewhere in there so I'm just gonna take these now and just put them in the pan try not to have it too close to you and when a little space between them so they can get a little crispy hopefully smelling this smells really good see I'm laying them in there and I want to keep the skin side up to hopefully get crispy so there you can see I've tried not to overcrowd them any more than necessary what I'm gonna do with what's left of this is you can just use a brush or you can just spoon and pour it on whatever works for you I'm just going to go ahead and put the excess right on the chicken so now I'm just gonna pop those in that preheated oven for about 35 to 40 minutes music went in for 40 minutes and looking golden-brown and delicious so there they are sticky Portuguese chicken wings I do hope you enjoy them I'm serving them today with my homemade coleslaw which I've shared on the recipe channel before I'll see if I can link to that for you you .

Video Description:

From: eatdrinkpaleo.com.au
Makes: 3-4 serves of wings

I chose to bake these spicy paleo chicken wings 35-40 minutes at 190-200°C / 380-395°F, as suggested by the author. Instructions below tell you how to fry them, if preferred. The ingredients are for those wanting it Paleo, and my substitutions.

Ingredients
• 12-14 chicken wings (I had 1.5 kg/3.3 lb)
• coconut oil or ghee for cooking (I used olive oil)
For the marinade
• 2 large cloves garlic, grated/minced
• Zest of 1 lemon
• Juice of ½ lemon
• 2 teaspoons tomato paste
• ⅔ teaspoon ground coriander seeds
• ⅔ teaspoon onion powder
• 1½ tablespoon coconut aminos or Tamari (I used soy sauce)
• 2 teaspoons melted coconut oil (I used olive oil)
• ⅔ teaspoon sea salt

Instructions
1. Wash and pat dry the chicken wings.
2. Combine marinade ingredients in a large mixing bowl. Add chicken wings and mix through with your hands, coating each wing thoroughly with the mixture. Ideally, leave to marinate for about an hour. Otherwise, get to cooking.
3. Heat a tablespoon of coconut oil or some ghee in a large frying pan to medium hot. Place chicken wings skin side up first. Don't overcrowd the pan as we don't want to stew them. Cook on medium heat for six minutes. After about two minutes of cooking, cover the pan with a lid.
4. After six minutes, turn the wings over and add a little more oil if needed. Once again, cook uncovered for about two minutes and then with a lid on for about four minutes. Covering the pan with a lid provides a little steaming environment, which keeps the wings nice and soft. Make sure the heat is not too high as we don't want to burn the wings.
5. Serve with some greens and extra lemon on the side.

Nutritional Stats:
The author called for 12-14 wings - but sometimes wings are huge and sometimes they’re smaller. I happened to find a package that weighed 1.5 kg (3.3 lb) but only had 9 wings, as they are huge. You may get a different number depending on size. The original recipe didn’t include nutritional stats, so my estimate using what I used is as follows, divided by both 3 and 4 serves.

Recipe divided by 3 serves, each has: 1090 calories, 49.8g fat, 12g sat fat, 9.3g carbs, 4g fiber, 146.1g protein.

Recipe divided by 4 serves, each has: 817 calories, 37.3g fat, 9g sat fat, 7g carbs, 3g fiber, 109.6g protein.

Paleo Split Pea Soup Recipe Using Ham Hock

little Internet welcome to another exciting week here on the farmer neck YouTube channel so Indian summer is here we've got three markets left open we have up town on Thursdays which is on the north side Chicago at Boise Memorial Hospital we have two more weeks at schaberg October 31st and of course we have the Green Lake fall farmers market which is every Saturday till Christmas from 10:00 to 2:00 so be sure to come out and grab all your goodies this week we're going to talk about a forgotten cut of pork the pork hock which is basically above the knee or elbow joint and up to the shoulder or hip there for them on a pink usually smoked film of course we do a no nitrates smoked on them and they're most often used for making soup or beans and this week I'm gonna give you a recipe I'm making split pea soup using a Oh check it out alright so here we have our pork hock 2 onions 1 potato 3 carrots three celery two and a half cups of split peas pinch of salt pepper and marg or Jim spice just a pinch we're gonna put that all together and toss it in our crock pot for the day with two quarts of water we took all our ingredients and we put it in our crock pot with 2 quarts of water now we're gonna let this go on low for 8 hours here is our finished split pea soup made using ham hocks I've taken the bones and the ham hock skin out so all that's left is meat I left it in the crock pot on high for eight hours so they had time to cook the peas down and it's all done if you want to do it all paleo then don't use the little bit of potato just omit that and there you go that's how you make split pea soup using a hot now if you don't my Hawk makes a little squeamish because it does have a big chunk of skin on it and whatnot you can use a piece of ham or even bacon if you wanted to bacon is a little bit more salty than the hocks are but it would work either way so thanks for watching the video this week be sure to come out to a farmers market like comment share and do all those things that you do so well this week if you share the video we will choose one name at random and they will win a free package of their choice for making soup either hocks or chicken soup bones or beef soup bones or pork neck bones their choice one random person for sharing the video so once again thanks for watching be sure to come out to a farmers market don't forget to sign up for your Thanksgiving turkeys and the winter CSA program and you guys take care we'll see you at the farmers market .

Video Description:

Paleo Split Pea soup recipe using a no nitrate ham hock

How To Make Plantain Wraps ~ Paleo, AIP, Vegan, Gluten-Free Recipe

hi guys it's Dana with Whole Health datacom and today I'm going to teach you how to make plantain wraps and first thing you might ask is what is a plantain wrap well plantain wrap is an alternative that somebody especially somebody that has gut issues leaky gut or other sort of autoimmune issues where they should be eating no gluten or grains this isn't a bread alternative basically so I use it in place of like a tortilla sometimes you just want to be able to wrap your food in something or you want something that is kind of bread like and this is perfect it's really easy to make the hardest part is finding green plantains now when they're green they are not ripe as they start to turn yellow and brown they start to get sweeter and a lot of people compare them to a banana because they look like a banana but really that's where the comparison ends so what you're going to need for making the plantain wraps is you're going to need three green plantains if they start to turn a little bit yellow you can still get away with using them for this that's not going to be a problem the first thing we're going to do is we're going to peel our plantains and I already started this one but I'll show you with the next one exactly what I did so I take the plantain and I cut off the tips of it and then I slice just all the way down the edge so that there is a section where I can get my fingernails underneath and slide it through because I'm going to you know basically I'm going to pull it off okay so we're going to just kind of dice up our plantains and I'm going to do all three of these it should make approximately if these were cubed about four cups of diced panting okay so after I've diced all those I'm going to pour in 1 cup of water I need 1/3 of a cup of organic extra virgin olive oil I need 1 teaspoon of sea salt all right so at this point we're just going to put it on the blender on the base and we're going to run it for a minute or two depending on how creamy it's getting and I'm going to I'm going to run it on high if it is too thick use your tamper to push down the contents until it's moving smoothly on its own okay so once it's been completely processed you're going to pour it out of your picture into a pan that you have lined with parchment paper now I'd say this is probably I don't know a 13 by 17 pan and it's going to make six rafts now today you can see it's it's a pretty thick consistency probably a little less than a paste and if you think that it is too thick you can add a slight bit amount of water it might have just been that you had some pretty large plantains but it doesn't really seem to affect it much after you bake it and then we're going to spread it out flat this turned out super creamy and nice today and then I've already preheated the oven but you want to preheat the oven to 375 degrees so here's what it looks like once I've got it all completely spread out so you might be wondering what you're going to do with these wraps once you have them and really you can use them for anything that you would use a normal wrap for you should understand though that they're not going to be as thin and as bendy and they're not going to wrap completely around like you would like if you got something as a a store it's going to be more like a bent-over taco shell but what you can do with it is put some meat with some cheese some vegetables maybe make yourself a BLT an avocado in it sometimes I just put some honey and some sunflower seed butter on it just anytime I feel like I might need something kind of bread like so be creative you can do anything you want with it okay so I left that in the oven at 375 for about 28 minutes so when it's done it looks rolled in is soft what you do want to do is while it's still soft take a knife and just score down the center and then go twice across the other direction basically what you're doing is you're making six wraps you just let it cool off and you can use them whenever you want for a wrap I actually you can see what it kind of looks like so when you pull it out kind of hot but you horse won't be if you do it properly so anyway it's going to look something similar to this and then you can just put whatever you want on the inside of it and you know wrap it like a like a taco around it so if you would like to see more recipes like this like this YouTube channel or you can also look for me on WWL health.com if you like to follow me on social media you can check the links out to below and we'll see you on the next round have a great day bye .

Video Description:

Paleo & AIP Plantain Wraps are a great gluten-free alternative to tortillas. They're also vegan, dairy-free & grain-free.

Subscribe to this YouTube channel

Visit my website for a printable recipe:
www.WholeHealthDana.com

Follow me on social media:
www.facebook.com/wholehealthdana
www.pinterest.com/wholehealthdana
www.twitter.com/wholehealthdana
www.instagram.com/wholehealthdana
periscope.tv/wholehealthdana
blab.im/wholehealthdana

470+ Paleo Meals, Snacks and Desserts

.

Video Description:

If you’ve been following our website and Facebook page for a while, you know just how awesome the Paleo diet can be. One way to make it even better is to have a plethora of delicious recipes at your fingertips, ones with mouth-watering pictures and easy instructions.
Now there’s a collection of Paleo recipes from the folks over at Paleo Grubs that is catching on in a big way. The Paleo Grubs Book contains over 470 Paleo recipes so you’ll never wonder what to make.
Click here to download the Paleo Grubs Book

The Paleo Egg: A Beginner’s Guide to Raising Chickens For Eggs

.

Video Description:

The Paleo Egg: A Beginner’s Guide to Raising Chickens For Eggs

Guest post written by: Chris Lesley Eggs can be a staple of a Paleo diet; they’re healthy, tasty, and easy to cook, which makes them a great option for many people. When making a Paleo diet plan, raising chickens at home is an idea to consider, especially for those who plan to eat a lot of eggs. There are many amazing benefits to raising chickens for eggs at home, but it’s easy to make mistakes and lose some of the benefits as a result. This guide will help beginners select the correct breed, set up their coop, develop proper feeding...
Source:

Food: My Bone Broth Recipe & How-To for Paleo Diet

hey this is Trish and I am in the kitchen today and I wanted to show you how to make bone broth it's a really popular thing going on right now the thing is is that bone broth is actually just like beef stock or pig stock or chicken stock whatever you have on hand and meaty marrow filled bones you could make this bone broth out of today I'm using oxtail and so I just want to show you a little bit about the process because when I was sick I was actually too sick to make me some bone bras but now that I'm doing better I'm making bone broth and I wanted to just show you how to do it so I hope you enjoy stick around ok so I've already started the process because I just wanted to show you the midway point of the first part of this process of making bone broth so let me turn the camera around here we go and you will see all this yumminess right here this is oxtail you'll see those bone filled marrow bits there in the center and you'll also see parsnips that's the white bits you see carrots I have onions I have celery I have some garlic over here not sure if you're seeing that in the camera and and what I'm doing is I'm roasting all of that all I did was put on a little bit of a little bit of salt and pepper and some extra virgin olive oil um I'm not a big fan of olive oil I don't know what the big deal is personally I don't like the taste I'm from the south you see and we don't grow up eating olive oil because olives are not native here we we cook in lard lard grows here right now I'm kidding you know where Lord comes from right well if you're vegetarian you don't want to eat that um but but I have coconut oil I didn't feel like melting coconut oil so I just used some olive oil so what that is is that's the the bones themselves this is two pounds Ashley's about three pounds of oxtail so you see it has really great layer of fat it has a lot of meat on there and then of course the marrow there in the middle of the bones and a little salt and pepper sea salt of coarse sea salt I love that black pepper and olive oil you smoosh it all around and put it in an in on 450 degrees Fahrenheit no idea what that is in Celsius sorry to my friends in Australia but 450 Fahrenheit and let that cook for about 20 minutes which I've just done and then you're going to flip it and that's what I'm about to do I'm not to flip the meat over I want to get that I'm going to get those at the fat part of the meat i want to get those on touching the bottom of the pan so they get really great yummy browning juicy roasty flavors and more that are so so very good so I'm going to do that I'm going to stir the vegetables up and you don't want is left a lot of veggies in there that's because and you'll find this if you do this you get to this point when you pull it out after the second time because I'm about to do it for another 20 minutes in the 450 degree oven those vegetables are so delicious that you start eating them and then you're like wait a minute now I don't have enough for making the actual stock or the broth or whatever the next process is and so I just make some extra so that I can eat them while I'm doing the other part of the bone broth so all right so I'm gonna flip these over put them back in the oven for 20 minutes and then we'll do the next step ok so this sucker I just pulled him out of the oven and he looks gorgeous let me show you what he looks like okay so do you see all of these brown bits and you see this right here I mean every one of the tongs you see all this gorgeousness in here this is all flavor you see that all the way down here in the pan yummy yummy yummy yummy yummy look at that Brown I think it's called the my yard reaction or something like that so yeah so you see my beautiful garlic over here in the side oh he's beautiful ah so now the next step I'm gonna have to put you down in order to do this but the next step is I'm going to transfer all of this to my pot and and then i'll talk to you about the next step in the ingredients that go in ok so do you hear that you hear that sizzle that's because I've got my pot already hot this is a nice-sized stockpot I wish I had a bigger one so now i'm just adding in all the meat so I'm just transferring it at a time over here looking a little bit extra brown on it then I'll start to move over some of the veggies so you see this this is a post it now parsnips are root vegetables and what you're looking for when you took pcs if I can get this in the right angle do you see all that you you see that isn't that gorgeous you would not know how divine this tastes so I'm going to leave them over to the side so I could eat them thank you very much and then you can see the carrots you see this gorgeous color on the carrots believe it or not this is not ruined this is perfect so that Kerris I've got the onions I'm just moving everything over you know the cool thing is is that carrots this orange color look at that ok I'm going to put him to the side I'm going to eat him I should have got the plate anyway yeah so carrots are actually his orange color is actually a modern hybridization in medieval times carrots were white in fact if you look at medieval paintings of farmers market or you know the center of town scenes that kind of thing where they you have farmers selling their crops carrots are white so all of these in here and what I'm going to do is I'm going to keep doing this I'm going to keep my girl look out I'm going to take out a few of these clothes that are now roasted I'm not going to put them in here as well okay so here's what's happened now this this pot was so hot I had to go ahead and put in the water I wanted to show you the ingredients that are going in now but um the water barely needed to go with because it was sizzling remember that sizzle you heard that meat was cooking a little too hot and quickly so i had to go ahead and put in the water but let me show you what's happening here everything is bubbling away over here i have the apple cider vinegar i'm going to do 2 tablespoons of apple cider vinegar 2 tablespoons of Worcestershire sauce 2 tablespoons of a black pepper cool um that's what the peppercorns and normally I would do two bay leaves but this is a big bay leaf it's from across the street so it's not store-bought so these just you know grow wild actually been a Laurel as a protected tree here and so this is what i'm going to use and so i'm just going to put him in there you see I've already emptied out the garlic cloves they got nice and toasty roasty and so you know put the garlic in there it's a lot more mild it's a it's a much more smooth flavor than eating just the pungent paint pungent flavor of raw garlic and so yeah for those of you who like my skull here he is he's right there like my skull knife block and in case you're wondering what this is these are sweet potatoes that I have allowed to sprout and I'm going to plant these because these guys will make absolutely gorgeous greenery out front by my front door you just plant let your sweet potatoes go to sprouting like that and then you can plant them and maybe a few weeks after you plant them suddenly it's like they grow two or three feet long overnight and they have these most vibrant bright green leaves you've ever seen and they're gorgeous so it's really inexpensive way to have some nice plants and greenery out by your front door so that's what I'm doing that and you see my bananas over here I can't stand bananas but I eat one I try to eat a banana every day but I usually eat them when they're still just a little bit green because they taste the least banana II at that point but what I'm doing is I'm I've allowed these bananas to kind of get ripe really right because i have read that the brown spot like the more brown spots you have on the banana there's a chemical change happening in the banana and that chemical change that chemical that's being produced is actually really good for the immune system and so of course i can't think of what that is right now but you know google it and let me know what you find so i'm letting these go and we call these drafts the draft bananas you see that how they're kind of brown we call those giraffe bananas here in this house and and so you can see this is bubbling bubbling away and so now this is just wait sit and wait sit and wait sit and wait smell all this gorgeous gorgeous food and this is actually going to cook for about 24 hours now I don't have a crock pot and I do not want to let this cook overnight so I'm going to let this cook for about seven hours seven eight hours I'm going to let it cool for about an hour on the stove and then I'll put it in the fridge and then I'll just resume cooking it tomorrow because you want to cook this about 24 hours now the next step is actually in about two hours from now I'm going to take the meat out because the meat will be tender and falling off the bones at that point and I'm going to eat it because I'll be hungry and you can see over here my kitchen a little bit of a mess right now but you can see my yummy yummy food right there you see that all those gorgeous colors yes yum yum and and so those are going to be really delicious i'm gonna go ahead and eat those because i'm very very hungry and i will just keep cooking so the ginn this is going to cook for a couple of hours then i'll take the meat off the bone but i'm going to leave all the fat you want that fat because what we're doing with the bone broth is we're getting the collagen and we're in the fattest flavor then the bones are the college in the out of the marrow the protein and all those yummy brown vegetables um flavor yes indeed they're me gorgeous and delicious and this is that this is the hard part the waiting but see I was smart I made extra vegetables so I don't have to actually wait a long time I can go ahead and eat some right now all right so I'm gonna see if I can wait and a couple hours and show you what it looks like when you're pulling the meat off the bone okay alright see you then bite ok and so here I wanted to mention something really quickly and that is a little bit of a controversy over the protein scum that rises to the top while you're cooking it in case you've never seen that here's what it looks like you see that it's this kind of frothy white protein scum that rises to the top now some people say oh you absolutely have to get rid of it some people say it doesn't matter i'm in that I don't care camp on this I think that you know taking the this that pond scum of the top is really just because um you know fancy chef type people want to make brats or customize that are really clear and this pond scum you know whatever the proteins gaun gana again cloud up your broth again personally I don't care and since it is protein the whole point of this is because i want the protein i want the collagen and you know protein you can change the amino acids which is building blocks of life so why would i get rid of that um so I'm going to keep it i'm just gonna stir it i have my handy-dandy wiki spoon under if you see to see my witchy my witchy yes yes yes yes my Richie apron you see my witchy stuff is my little bitchy up there she she keeps my kitchen safe for me and so anyway so all I'm gonna do with that pond scum I'm gonna start it right back in and I'm going to keep doing that but of course if you want to get rid of it you can um you may find it if maybe it flavors the the broth in a way you don't like or maybe you just don't care either again I mean I don't care camp and I'm still not feeling well so I really really really don't care but I did want to mention it just in case you noticed it and you wanted to know what to do about that frothy mess on top of your bone broth okay it so here we are on day two of the making bone broth and I just want to show you what it looks like over overnight because what I did again because I don't want to keep this on the stove or even in the oven overnight I had to reduce it so that I could put it in the fridge now what I did was I reduce it way down why because it cools off more quickly so that I could get it in the fridge so that I could get a little bit of sleep so here's what it looks like you see that see that delicious layer of saturated fat there on the top and yes I am absolutely keeping that that's not going anywhere how dare you even suggest that you take that bad off it's delicious so there it is now watch what happens okay so what I'm going to do is I'm going to take my handy dandy spoon and I'm just going to cut through this just so you can see this is the broth this is what the broth looks like over night okay and so all I did hit was just I just flip this over and you can see you can see it really is like jello of course the word jello comes from gelatin because you know gelatin collagen comes from the the marrow of the bone that's why a lot of vegetarians will not see there's one of those right there one of the ox tail bones a lot of vegetarians will not eat jell-o because it is derived from animal product like right there so they go toward plant sources of gelatin so start to see some steam coming off the top there then what I'll do is I'll just add in some water and just get it going again okay so while this is doing its bubble bubble toil and trouble thing over there behind me you may be asking yourself why would you even bother to go to all this trouble well if you if you're like me and you can't or don't want to buy processed foods you have to cook this way you have to cook at home or at least have a local source of food and/or food that you can buy locally that you know is healthy for you one of the reasons that I cannot stand to buy store-bought broth is because of the amount of sodium in it sometimes it has caramel coloring to make a little more brown because they didn't roast the vegetables first but the sodium is the big thing I mean in one serving you Oh serving as a cup let me show you what a cup looks like i'm going to get my get my measuring cup out there this is this is one cup one little bitty cup it has like 960 milligrams of sodium the problem with that is that the body only needs about three grams of sodium on a daily basis so when you have even just one cup of soup or one cup of broth or one cup of stew or one cup of anything that's made with the store-bought stuff I mean you're using nearly one-third of your daily requirement for sodium and on top of that you can't source the sodium because they just say salt what kind of salt was it iodized salt probably i don't use iodized salt I don't want because it's a refined salt I use sea salt and so you know one cup has 960 milligrams it's the only one gram of sodium and so you know when you want to cook with things cook with the broth you look like my daughter wants me to make shepherd's pie I use broth for that I want to make gumbo i use broth for that chicken and dumplings i use broth for that you get the idea yeah and so being able to do this kind of thing with my own bra that I can source every single ingredient I know exactly what's in it um it just makes me feel better you know and I don't know why these companies you have to salt everything so much I'm simply well aside from the fact that Americans are now so accustomed assault but you know broth is supposed to be a starting point it's a foundation to a dish it's not the dish itself but I think a lot of people use store-bought broth they just maybe add the water to it you or like a bullion q where some of those concentrated broth a mix or new stuff I'm still sick I can't think but you know then they add water to it and they just heat it up in the microwave and they eat it like that is soup that's not what broth is supposed to be broth is a foundation that you then add other flavors and layers too but I think that's why they add so much sodium is that people just try and use it as soup itself and that is not what it's supposed to be so anyway I just wanted to talk you see that back there it's getting ready so I've got to go ad the water to hold on all right so there we go you can see it's bubbling and it's come back and it smells absolutely divine you can smell the roasted vegetables you can smell you can smell the peppercorns you can smell the sharpness of the Worcestershire sauce and the apple cider vinegar you can even smell the different vegetables that carries the parsnips even get a set of some celery in there it's absolutely wonderful so now I'm doing to do is wait for this to boil bubble toil and trouble once again so let me put the top on and he'll get to cooking and we'll be back okay so I added a little more water that measuring cup that I just put in there that's eight cups I've added another four and i'll add another four and i'll just keep adding and topping this off the goal here is to get at least I'm trying to get at least three or four quarts of bone broth out of this the whole idea behind the paleo trend of with bone broth is that you drink a cup of it every day because you want the collagen you want a protein and you want all the other great little vitamins and minerals that have seeped into the bone broth through the cooking process and so you know i'm i'm gonna have to do this again the first thing I knew I need to get crock pot and I'm I've been sourcing a quart crock pots because I need to try and get a lot of bone broth when you go to this much effort yet you want to get as much as you can now honestly if I had a crock-pot this would be a lot simpler all you would do is just roast the vegetables like I showed you and you put in a crock-pot and you let it cook overnight 24 hours up to 48 hours even and that would be your bone broth and you'd be done but because I don't have it I have to do this and because I know a lot of I know a lot of men out there who want to try and be healthy but they don't have a crock pot either so we're in the same boat so that's why I'm showing you how to do this and but pot would make it a lot easier but until then we're doing a stove top so it's a it's going now it's going to get up to the boil I'm going to just keep doing that process of adding water let it reduce adding water let it reduce adding water let it reduce because every time you reduce it you're concentrating the flavor and so that's what I want I want some really really delicious nutrient filled broth by the time we're done with this at about midnight tonight so I'm going to check on this and then I will check back in later okay so this stuff is finally done and let me show you what I did and try and explain it as I go along because basically what I did was like I said I reduced it down just to make it easier for me to strain it and then I have put it in jars so let me show you what that looks like okay so there is the bone broth you can see all the jars of bone out that I have basically what i did was i first had to strain this stuff and I started that by taking out all of the vegetables look at that I mean you can see these vegetables are planes spent there is there is nothing left to these guys although technically you could still eat them a little bit of fat and stuff right there there's a little bit of meat in here you could beat that if you wanted to but the fat of course if you have a dog or a cat they would love all of this you just want to double make sure that there are no peppercorns although the peppercorns really are kind of soft at this point just make sure there no peppercorns in there and of course you want to make sure there are no bone shards because here the bones now the bones as you can see these bones are spent too I mean even the meat that was on there it is it has fallen off then your little bits when you plug off the meat a little celery and you'll you can just tell these bones they're pretty much done but when again it you can give these to your animals too but again just be careful like I would not give this kind of piece i would not give this to my dog is too small especially a big dog because they tend to not chew they just swallow their food you know things wolf it down and but yeah just looking around I mean these bones are just about done so you're going to see these bone in caps there they look like little little kneecaps that come off the ends of the bones so just be careful when you if you want to give these to your to your dog just be careful i would give them the actual vertebrae the bones themselves and not these little extra patella looking bits right there so yeah so these are all spent so let me close up the tongs basically what i did was i reduced it down like i said and then i put it into a clean pot and then i added water to fill it up to the line and filling it up to the line then I just started together to incorporate the broth after you this was after I strained it and then I used a funnel to help put the bone broth into the jars I was hoping to get several courts and I did as you can see the these are court mason jars here this is almost a court I think maybe it is a court with almost a court for sure and then these are spaghetti jars back here and then these are my coconut oil jars so I saved my jars and try to recycle them in the hopes of doing some canning and that types of thing that type of thing so yeah so as you can see you can see there's some fat saturated fat that's kind of ray the rising up here to the top it's late sorry brain is tired and the fat is rising to the top you see there's not a whole lot of fat I did not deaf at this so considering we started with olive oil and you know we have all this fat you can see that's left over there actually is not going to be a lot of fat in this bone broth but the fact that is there it's going to taste awesome so now what I'm doing you can see I have the tops off the tops are waiting I'm letting these cool here and and then they will once they're a little bit cooler then I'll put the tops on and I will put them in the fridge and I will put them in the freezer now you see these little jars here these again these are my coconut oil jars right here these are about two cups so um the reason why I did these is because I know when I'm cooking this is two cups so if I'm only doing a small amount of soup let's say for my daughter and me this is two cups and all I do is just I'll just pour that in and use it the courts then are of course a court each and i will use those when i'm making larger amounts of a dish like you know like a gumbo a soup an irish stew of course that's what my daughter really wants she wants shepherd's pie and she wants Irish stew so there you go so this of course you can throw all of this out the vegetables are done the bones you can give to your dog not the end caps and then just these are cooling off and then I will jar these let me show you what this looks like we just show you this there's an absolutely gorgeous color and you may notice some sediment after its had time to sit but this has been sitting here for oh no maybe 10 or 15 minutes and it's still gorgeous and it is done the tops are on the jars and they're ready to go in the fridge and the freezer now I swear this is not a difficult process it's just a long process and it's made a little bit longer because again I don't have a crock pot I'm doing this on the stove but it's really just roast the meat and vegetables boil that sucker for 24 hours strain it bottle it jar it and that's really all there is to it I swear again it just seems like a long process well it is a long process but it's just it's not hard you can see my guys right there on the counter see them gorgeous looking fabulous and and so some of these i will put in the fridge the mason jars the quart jars i think i'll go ahead and put those in the freezer i know they can go in the freezer now if you actually have the tools and the equipment to can do canning you should absolutely no do these in a proper canning method so that they can last a lot longer but i know this is going to go really quickly here and and then to is like okay well that's a lot of work for something that's only gonna last a week or maybe two weeks at the most but I i am i am i am comforted in the fact that i know exactly what's in it I know how it was prepared I know there's not too much salt I know that the ingredients are are good and I know most of all I know it's made with love and and so that really is one of the most important things for me so I am going to go because this video this whole entire video I'm sure is going to be 20 25 minutes but but I hope that it's helped you and you know if you make your own bone broth please leave a message down below so that I can hear how it happened how it went for you because you might have some tips that will help me and they'll help everybody else so all right long day I am ending this and I love you and I will see you tomorrow bye .

Video Description:

September 17, 2015: Two days in the making, here's my how-to for making bone broth on the stove (sans crock pot/slow cooker). Enjoy! ~ trish

CONNECT:



Periscope: @TrishCausey

Big O Bacon Burgers on Paleo Bread

hey everybody it's dan Rach from primal for life and we are making big o bacon burgers out of the nom nom paleo cookbook which you can get through Julian bakery com so these look amazing and we just cooked up our bacon sautéed the mushrooms and I'm beginning to toast my paleo bread from Julian bakery as well I got both the almond and the coconut in the toaster oven right out of the freezer and in about seven or eight minutes it's toasted to perfection and can't wait to enjoy my burgers that way they have the burgers wrapped in lettuce and a big old mushroom there but I figured hey why not we have paleo bread it's made with great ingredients it's low carb its locale and has no GMOs no gluten no grains of soy allows me to enjoy bread like I used to except without the bad side effects so we got our burgers right here cooked up in deep primal fat coconut ghee and it's a great way to keep inflammation low and put in a little extra flavor into your meal you can also use paleo butter if you wish or liquid premium coconut oil from new co whatever you decide is great and they actually call for just reusing the bacon grease but we figured we'd try something different and I'm about to grill these up we have the mushrooms the bacon a little bit of the quantum pink salt some black pepper in there and I believe that's it so we're going to get grilling and we'll finish the Paleo bread off right at the end okay so a few minutes in I flipped our burgers on the grill and I added our paleo bread and we're going to give it a few more minutes and we'll be done I like to cook mine to about a medium rare and as usual we try to get the best grass-fed local beef as possible and just as equally as important I try to get the best bread on the planet that's why I try to get paleo breath so we are going to give this just a few more minutes and we are flipping our bread try to get some nice light lines into it I don't want to chart up too much and we'll be done in a jiffy okay so here's both of our burgers on our almond and coconut paleo bread topped off with some fresh avocado hey you know me I love that avocado some fermented pickles from real pickles and some organic ketchup so doesn't need much more but you can top this however you like this tons of different ways to do that and just make sure you go to Julian bakery calm / paleo pick up some paleo bread check out the nom nom paleo cookbook in the cookbook section grab some of that quantum pink salt and also make sure you pick up some great oil for cooking like the new cold liquid premium coconut oil the paleo butter or the primal fat coconut gig either way you can't go wrong and hope you enjoy this meal this is dan and rach from panel for life a great day .

Video Description:

Big O Bacon Burgers on Paleo Bread by Julian Bakery. Grass-Fed Organic Patty Recipe from Nom Nom Paleo Book sold in our online store:
Complete Recipe:

How to make Cajun Prawns (Shrimp) with Cauliflower Rice (Paleo/Primal/Dr Poon low-carb)

so today I'm going to show you how to make cajun prawns or shrimp with a cauliflower rice and this can be suited to a paleo primal or a dr. poon low-carb type diet talk about my ingredients assembled here we'll just step in the back here we need a little bit of olive oil for frying maybe one or two tablespoons I've got some lime juice you're going to need about 1 or 2 tablespoons of that as well you can use say a quarter to a half cup of chicken stock low-sodium but i'm using this is actually a kind of a concentrated stock you're meant to mix this with water but i'm just going to use this little thing as it is so that's less liquid in the dish you do it whatever way you prefer if you like more breath we've got cajun sees no much money is about a tablespoon off and grated fresh ginger which I'll use probably about a half a tablespoon to maybe a full tablespoon of got um a good handful here of salted cashews um you can trap them or leave them whole it's up to you how you prefer it to be in there got a half a head of cauliflower which we're going to chop very thinly to make it sort of resemble rice one green capsicum or pepper zucchini and four to six green onions depending on the size he's a pretty good size soak up four of them and then here I've got 200 grams of prawns or shrimp that are already cooked so first we're going to take your half a head of cauliflower and we're going to just sort of turn it into something resembling rice it's going to be a stand-in for the rice so it's low carb there's a number of ways you can do this you can use an actual grader and just rub it across that you can put it in a food processor I'm just fine for a smaller one especially the quickest easiest way is just slice it very thinly like this so once you've got those thin slices then I just take the knife and just go back over it a little bit in every direction until it's about as small as you want it to be it doesn't have to be exactly the side of the race you just want an icee song there's my cauliflower chopped and you can see it's fairly small you can go as small as you want i guess that you can make it resemble rice you don't have to it's up to you all right so then we're just going to cut up our capsicum I like to cut it rather big chunks again you do what suits you if I need you to cut both ends off around the inside quickly there you go now I'm just going to cut it in rather big chunks because that's how I like it you do this however you want you can cut it in rounds and then chop them in half or quarters and dice it you can do whatever you like I like to have sort of angled pieces and then what I'll do is stack them just go and once through the more like that you kind of end up with sort of narrow strips of it okay then the last thing was the green onions our show lots of spring onions whatever you call them I've just chop them up small so I'm going to take these three not the cauliflower just yet but the green pepper capsicum the zucchini and the onion and they're going to go into a large frying pan that we've had preheating with about a tablespoon or two of oil and as you can see one ends there what with the oil in it already so now I'm just going to add all these veggies like is everything but the cauliflower so the onions will go in the zucchini and your green capsicum her bell pepper just gonna stir those and sauté for you so let's start to get tender you want that capsicum to be a little bit tender to the bite this wouldn't hang soon just about five minutes now they're not soft you don't want them soft but would the green pepper the capsicum you when i'm just starting to get a little tender to the right position in the cooking that's ready now to add our front oh and the tablespoon of Cajun seasoning we're going to stir that through together hey that's an one for just about a minute this point I'm going to add my chicken stop now if you're using a liquid like a quarter to a half cop as long as mentioned that's probably enough I'm going to add just a fun little couple of the water to this to get some liquid in the pan there that around just a bit and then we're going to add in the cauliflower tablespoon of ginger and the cashews okay and their cashews that's what I'm going to stir cook and stir on medium you want to saute are simmering you don't want it too high for roughly five minutes or so you want that cauliflower to get tender okay I did end up covering it just for the last few minutes so I didn't have to add any more liquid that will help keep the moisture in there I didn't want too much liquid in it so that's been just about five minutes I've been stirring it part of it and the cauliflower is tender enough for now so I'm just going to turn that off and remove it from Keith as a last step is just to certain about two tablespoons of lime juice stir that all through that's ready to serve okay so there it is served up on the plate give it a try it's really nice and tasty enjoy .

Video Description:

This recipe was inspired by the blog Primal Journey but has been modified to suit the Dr Poon Metabolic Diet. I also left out the coriander (cilantro) called for in the original recipe because I don't care for it. You can find her original recipe here, but it doesn't give quantities for everything.

http://primaljourney.blogspot.com.au/2013/08/cajun-prawns-with-cauliflower-rice.html

CAJUN PRAWNS WITH CAULIFLOWER RICE
Makes two good size serves

1-2 Tbsp olive oil for frying
1 zucchini, cut in chunks
1 green capsicum (bell pepper), cut in chunks
4-6 green onions, chopped
1/4 c low-sodium chicken stock
or use concentrated stock with a bit of water for more flavour
1/2 head cauliflower
1Tbsp Cajun seasoning
200g (7 oz) cooked prawns (shrimp)
1 Tbsp grated ginger
Small handful salted cashews
1-1/2 Tbsp lime juice

Heat oil in a large frying pan and sauté zucchini, capsicum and green onions
Meanwhile slice your cauliflower very thinly then chop finely (or pulse in your food processor) until it resembles 'rice'
Once veggies are tender add Cajun seasoning and prawns and cook for a minute or two.
Add chicken stock, cauliflower, ginger and cashews and cook for about five minutes, covering to retain moisture but stirring often.
Remove from the heat and stir in fresh lime juice and serve

Delicious! Visit and Like us on Facebook: https://www.facebook.com/Annas-Kitchen-1686376324950749/

Garlic & Arugula Grass-fed Burgers on Paleo Bread

hey everybody I'm in the mood for some burgers and I am going to mix up a nice blend of some grass fed ground beef with some baby arugula for a nice bite this is dan from primal for life using some julienne bakery products here we got paleo bread that's going to be surrounding our awesome burgers it's gluten-free no grains no soy and they come in several flavors now plus they are low carb just one neck Harper slice the almond bread happens to have just 60 Cal's per slice with some fiber in there to keep your fuller longer and I'm basically going to mix up a pound of some grass fed ground beef with two cloves of garlic and some baby arugula it's going to have a nice bite to it I really am a arugula fan and we're going to grill it up with some quantum pink salt and black pepper as well I'm going to toss some in there and let's see when it's done we're going to have some fresh onion slices and tomato slices as well and we'll see what I dig out of the fridge to top this with usually on a mustard fan or a Dijon mustard fan sometimes I like ketchup we try to buy organic stuff or make our own every once in a while and I know Rachel recently made a avocado ranch dressing which might be really nice to combine into this as well so we shall see but my grill is warming up and I am ready to mix this up by hand alright so once you form your patties just throw it on the grill on you I'll usually do hi but I've been leaning towards cooking less high just to not burn it as much and you know slow cooking at its finest so we have four slices of paleo bread right there I got to coconut to almond and I have the grill turned off right under them so this is kind of indirect cooking and we're going to just cook these up flip flip and serve now don't those look good oh yeah they do so few minutes in I flipped them and we're going to give them just a couple more minutes I like mine medium-rare and a low bread is just about done as well I actually put it on low just to finish it off and you know if you're liking your meats medium rare or rare that doesn't give the bread enough time sometimes if you're going to go completely indirect to cook on the grill so just keep that in mind if you're toasting it at the same time as a well done steak or well-done burger obviously the bread is going to have more time and just in case you're wondering why paleo bread it's the only bread that I can eat that allows me to keep feeling good it's got that one net car per slice so I can have a few slices and not worry i'm gonna overload on carbs for the day has no starch has no dairy and it just tastes great so if you want to keep feeling good and enjoy a slice or two of bread that taste great and doesn't load you up with carbs and all that other stuff like GMOs gluten soy etc etc hey Leo bread is the bread for you okay I need to make this quick because these burgers look absolutely phenomenal and I cannot wait to dig in so I've taught this with a primal avocado dill dressing that Rachel through together and I will include that in the write-up so if you want to make that go right ahead but i'm sure the arugula burgers on their own will work just fine with just about anything that you want to top these with you know like I said before I mustard so some great relish you even throw sauerkraut catch up anything we'll just work so make sure you go to Julian bakery calm / paleo grab some of the paleo bread we got both of the original flavors out here and there's two other great ones to choose from so check them out online or in their La Jolla or oceanside locations in california and i hope you enjoy this meal this is dan from primal for life .

Video Description:

Grass fed Garlic & Arugula Burgers on Paleo Bread (Gluten Free, Grain Free, Ketogenic and high in protein.
Online Paleo Store: http://www.julianbakery.com/paleo/