Artichoke recipe

Ingredients:
3 artichokes, trimmed and prepped – use scissors to trim the tops and bottoms and snip off the pointy ends
1 lemon
1 bay leaf
1/4 cup extra virgin olive oil
Pink Himalayan sea salt
Fresh ground black pepper
1 cup of bone broth or filtered water
Ghee (or butter)

Directions:
Place trimmed and cleaned artichokes in a slower cooker or saucepan with 1/4 inch of bone broth or water on the bottom.
Add bay leaf, a squeeze of lemon, and salt and pepper
Drizzle with extra virgin olive oil
In the slower cooker, cook on low for 4 hours. On the stovetop, cover the saucepan with a lid and cook on medium heat for 30 minutes.
Serve with melted ghee or butter of your choice.

Potato and apple soup

INGREDIENTS
4-6 slices good quality bacon, chopped
1 large russet potato, peeled and chopped
2 Fuji apples, peeled cored, and chopped
1 medium onion, chopped
1 medium fennel bulb, trimmed cored, and chopped (reserve fronds)
2 garlic cloves, minced
3 cups good quality chicken stock
½ cup full-fat coconut milk
1 tbsp ghee or coconut oil
Cayenne pepper, as garnish (optional)
Thin apple slices, as garnish (optional)

PREPARATION
Heat a skillet over medium heat and cook bacon until crispy, about 8-10 minutes.
Remove bacon with a slotted spoon, allow to cool, and crumble. Set aside.
Carefully pour the bacon grease into a large saucepan with 1 tbsp of ghee or coconut oil and heat over medium heat.
Once melted add onion, potato, chopped fennel bulb, and garlic. Cook for 5 minutes, or until onion becomes soft.
Next add chopped apples, chicken stock, and season to taste with salt and pepper.
Bring mixture to a boil and reduce heat to a simmer.
Cover and simmer for 10 minutes, or until the potatoes and apples are tender.
Once the soup is done simmering transfer to a blender; add in coconut milk and blend until smooth, or you can use an immersion blender.
Be careful when blending hot liquids as the steam can force the lid of the blender off.
Pour soup into 4 individual soup bowls top with crumbled bacon, garnish with fennel fronds, apple slices and sprinkle of cayenne pepper (if using).

Maybe an alternative for my latte?

INGREDIENTS
½ cup coconut milk
2 tablespoons pumpkin puree
1 teaspoon local fall flower honey, to taste
½ teaspoon pumpkin pie spice
2 shots of espresso or extra strong coffee

INSTRUCTIONS
Whisk together coconut milk, pumpkin, honey and spice. Froth with cappuccino machine or heat gently on stove top and whisk to froth.
Brew espresso or extra strength coffee and pour into mug.
Pour frothed coconut milk mixture into mug. Garnish with additional pumpkin pie spice.

Paleo risotto recipe

Ingredients:
1 head of cauliflower, chopped
1 cup full-fat coconut milk
3 tablespoons ghee (or Kerrygold butter)
1 medium onion, chopped
1 pound of sugar- and nitrate-free prosciutto ham, chopped
Pink Himalayan sea salt
Fresh ground organic black pepper

Directions:
Heat a (preferably cast-iron) pan and add all but 1 tablespoon of ghee or butter.
Once heated, add onions. Cook for about 10 minutes until golden and caramelizing. You can go up to 30 minutes for a sweeter taste – this part is all about the chef’s preference.
Once done, add ham and cook for 3 minutes.
Turn off the burner and place a lid on the pan.
While the onions are cooking, break apart cauliflower and boil until fork ready.
Strain the cauliflower, then use a hand masher to get it to semi-lumpy.
Once done, add remaining ghee or butter. Also slowly add your coconut milk. Add 1/4 cup or less at a time until you reach your desired consistency. The right amount can vary, so go slowly as not to water it down. You want a rich, creamy texture.
Once this is done, throw it into the onion-and-ham pan and turn the heat back up! Add all remaining ingredients and heat for about 3 minutes.