Ingredients: 2 pastured eggs 2 Tbsp butter, divided 3 Tbsp diced leeks 1/4 tsp Dr. Cowan's Garden Fiddlehead Fern Powder 1/4 tsp sea salt Chopped chives (optional) Black pepper (optional) Directions: Melt 1 Tbsp butter in an omelet pan. Add diced leeks and sauté till the leeks are fragrant and soft (just a few minutes). Add the Fiddlehead Fern Powder and stir. Transfer the cooked leeks to a plate and wipe the omelet pan clean with a paper towel. Whisk the two eggs together in a bowl with the sea salt. Add the other tablespoon of butter to the omelet pan and heat till the sizzling stops but before the butter browns. Add the whisked eggs and start swirling the...
(Contributed by Lea Goode-Harris.) Ingredients: Please use organic and local if possible! 1 Tblsp of lard (butter, ghee, or coconut oil) 1 green plantain 2 cups of fresh Swiss chard, shredded 4 oz of pasture-raised ground pork 1/2 tsp of ground fennel seeds 1 tsp of Dr. Cowen’s Garden Threefold Blend Powder (or any other favorite DCG powders that you have on hand and wish to use) 1/4 tsp of Dr. Cowan’s Garden Leek Salt (and a bit more to sprinkle on plantains and Swiss Chard when ready to serve) Directions: Heat the fat in a cast-iron or stainless steel skillet over medium heat. Shred the plantain on a cheese grater and add to the heated fat. Allow one side...
Ingredients: 2 cups emmer flour (emmer is an ancient wheat high in protein; spelt or whole-wheat flour can be substituted) 1 cup whole-milk yogurt 1 cup water 1 Tbsp Dr. Cowan’s Garden Three-Beet Powder 1 tsp Dr. Cowan’s Garden Threefold Blend Powder 2 tsp baking soda ½ tsp sea salt 2 Tbsp butter, melted Heavy cream (optional) 1 cup fresh or frozen blueberries 1 over-ripe banana, cut into small chunks 1 egg 2 Tbsp coconut oil Butter, jam or maple syrup to taste Directions: Mix together the emmer flour and Beet and Threefold Blend powders. Add the yogurt and water and stir gently to combine completely. Cover with a towel and leave out overnight. In the morning, add the baking...
Ingredients:
1 slice of sourdough or whole-wheat bread
2 tsp ghee + butter
1 egg
1/2 tsp Dr. Cowan's Garden Perennial Greens Powder
1/2 tsp Dr. Cowan's Garden Winter Squash Powder
Directions:
Punch a hole in the slice of bread using a drinking glass or cookie cutter.
Add 2 tsp ghee to a cast-iron skillet and heat till ghee melts and sizzles a bit. Add the bread and toast till brown on one side.
Crack egg into the bread's hole, turn heat to medium-low and cook 6 to 8 minutes. Flip the toast and brown the other side.
Spread butter over the whole slice and sprinkle with Perennial Greens Powder and Winter Squash Powder.
Ingredients: 3 cups emmer farro flour, freshly ground, if possible 1 Tbsp yogurt or whey Directions: Place flour in bowl and add enough water to cover by 1 inch. Add the yogurt or whey and mix thoroughly till well combined. Leave overnight, or up to 24 hours. Next morning, add to this batter: Ingredients: Half a package of frozen, organic blueberries (about 1 cup) 2-3 Tbsp melted butter 3 medium or 2 large eggs 1 ½ tsp baking soda 1 tsp salt ½ cup Dr. Cowan’s Garden Winter Squash (or Pumpkin) Powder 2 Tbsp Dr. Cowan’s Garden Threefold Blend Powder Directions: Mix thoroughly. Ladle batter onto oiled, well-heated cast iron pan. Cook till bubbles form on top. Flip, cook a...
