Mashed Cauliflower

Mashed Cauliflower

You will need:

2 medium heads cauliflower

½ lb duck fat, lard or lard butter (Avedano’s)

Filtered water

Large steaming pot

Large mixing bowl

Immersion blender or potato masher


  1. Pour a few inches of filtered water into the steaming pot. Put on high heat and cover.
  2. Chop cauliflower, removing and discarding stem. Place in steamer basket.
  3. Put basket into pot and cook on high until lid starts to jostle. Turn down until lid is settled.
  4. Steam for 10-20 minutes, until cauliflower is very soft. Don’t worry about overcooking.
  5. Dump fat into large mixing bowl and pour hot cauliflower on top.
  6. Blend or mash until there are no large chunks.
  7. Eat hot or place in Tupperware or jar in fridge.
  8. Serve with butter and salt to taste.

Stewed Onions

Stewed Onions

You will need:

4 large yellow onions

1-2 c stock/broth

2-4 T duck fat (other fats are fine, but duck tastes particularly good in this recipe)

Medium to large sauce pan or stock pot



  1. Place all ingredients in pot with lid on over medium heat.
  2. When ingredients start to simmer, turn down to low.
  3. Simmer for 10-30 minutes, until onions are soft and translucent.
  4. Salt to taste

Dr. Oz agrees, Cholesterol is NOT a killer!

Wow! I didn’t think I’d see this in the mainstream media so soon!

My clinic has been following the science about cholesterol for years, and we’ve been counseling patients to think more about their overall health and less about their cholesterol numbers. But many people think we’re crazy!

Well, it doesn’t get much more mainstream than Dr. Oz! And he’s here to tell you that the MD’s are catching up to us. Check out this awesome video to find out more.

Thanks so much to Food Renegade for bringing this to our attention. They are a great resource for nutrition-related information!

12 Minute Oyster Soup

12 Minute Oyster Soup

serves 2


4 cups homemade fish stock

2 cups Backyard CSA seafood stock (or more fish stock if you don’t have Tiffani’s delicious seafood stock on hand)

1/3 lb shitake mushrooms, sliced

1 dozen oysters, in the shell, scrubbed clean

1/3 cup chopped chives

butter and sea salt to taste


Bring stock to a boil. Add mushrooms and reduce heat to a simmer. Cook for about 7 mins (just enough time for the mushrooms to cook a little). Add oysters and simmer for 5 or so mins, until most of the oysters are cracked open. Add the chives in the last minute or two. Serve in large bowls with salt and butter to taste. Yum!