No-Crust Quiche
Serves 6-8
Ingredients:
coconut oil
½ pound of fresh mushrooms, sliced
1 small onion, diced
2 cups spinach leaves
2 Tablespoons butter
4 omega-3 eggs
½ cup of organic heavy cream
16 ounces of Swiss cheese, grated
sea salt and ground black pepper, to taste
Directions:
Preheat the oven to 350 degrees Fahrenheit. Coat a deep-dish, 9-inch glass pie plate with coconut oil. Sauté the mushrooms, onion and spinach leaves in the butter until softened. In a large mixing bowl, mix together the eggs, cream, Swiss cheese, salt and pepper. Add the onions, mushrooms and spinach, then pour into the pie plate. Bake, uncovered, for about 45 minutes or until the mixture has set and is golden-brown on top. Turn the oven off, but leave the quiche inside the oven. Open the oven door and let the quiche stand in the oven for another 30 minutes before removing. Serve warm.
Recipe courtesy of Extraordinary Health Team
Creamy Broccoli & Cheddar Soup
Serves 10-12
Ingredients:
1 container of 28- to 32-ounce low-sodium chicken broth
1 cup of pure water
2 cups of organic heavy cream
2 pounds of broccoli, trimmed and chopped
½ teaspoon sea salt
½ teaspoon ground black pepper
2 cups of organic shredded mild Cheddar cheese
Directions:
In a large soup pot, bring broth and water to a boil. Add broccoli and cover and cook until tender, about 10 minutes. Stir in cream, salt and pepper and cook for about one minute more. Transfer half the mixture and half the cheese to a blender and purée. Transfer to bowls. Repeat with the remaining broccoli mixture and cheese. Serve warm.
Recipe courtesy of Extraordinary Health Team
Jordan’s Blender Ice Cream
Serves 2-4
Ingredients:
4 ounces of raw milk cream
4 to 8 ounces of raw milk
1 raw egg yolk (from organic pastured chickens)
1 Tablespoon unheated, raw honey
½ to 1 cup fresh or frozen organic fruit
dash of Celtic sea salt
½ capful organic vanilla extract (optional)
Directions:
Mix all the ingredients in a high-powered blender and freeze in a covered ceramic bowl for 2½ to 3 hours. If frozen for more than 24 hours, set out for 15 minutes prior to serving to soften.
Recipe courtesy of Jordan Rubin