Butter Pecan Pie- Grain and Egg Free


For Mothers Day this year I asked for my favorite pie and the recipe to share with you. My Husband is a genius Chef who does not like to write down his recipes. Which is just not fair to all of you.. This recipe was inspired by a little treat that Ella my 6 year old came up with. It was a simple butter pecan sandwich. Two pecan slices with butter in the middle.


From that we decided we could turn it into pie. We love the Vegan Pumpkin “Cheesecake” so much that we have started exploring new flavors.  The recipe usually calls for Coconut Oil because it is a Vegan pie, then we realized that we are not Vegans so we can use butter. Butter makes everything better. That is how the Butter Pecan Pie was born.


1 cup pecans

1 cup almonds

1 cup dates

2 pinches or Himalayan salt

2 tablespoons water

Put almonds in a food processor and pulse til chopped. Then add pecans and pulse til chopped. Add the dates the salt and pulse. If the mixture is sticky enough to form a crust leave it. I find it usually needs a few splashes of water to get sticky. Once it is sticky take out and press into you pie pan of choice.

Butter Pecan Pie by Andy Schultz

1 cup cashews soaked overnight

1 cup pecans soaked overnight

1/2 cup melted butter

12 dates soaked in hot water

1 teaspoon vanilla powder

1/4 cup coconut or nut milk

2 tablespoons grade B Maple syrup

Soak cashew and pecans overnight in glass jar.  Remove the pits from 12 dates put in a bowl and cover with boiling water. Let the dates soak for 20 minutes and then add them and the water to a high powered blender with the melted butter and liquify. Add the pecans, cashews. vanilla powder, coconut milk and maple syrup.`Blend til completely smooth. Pour into your prepared pie crust and freeze for a few hours til it sets up and serve. Pie should be stored in a refrigerator.


Chop almonds up first, then add pecans and then dates and salt. If it is not sticky add a little water and pulse again.


The consistency is finely chopped and sticky.


Press down firmly into any pie tin.


For the pie filling first take the seeds out of the dates, put in a bowl and cover with boiling water. Just enough water to cover them up, let soak for 20 minutes. Add the dates, water and melted butter to a blender and liquify.

Once that is liquified add the pecans, cashews, vanilla powder, coconut milk and maple syrup. Blend until completely smooth. Usually takes a few minutes.


Pour into pie crust and set in freezer for a few hours to set up. I like to serve it very cold but not quite frozen. If it freezes all the way take it out and let it sit for awhile. Pie needs to be stored in a refrigerator.


Add whole pecans to the top of the pie for decoration. I really like the lattice as pictured here. Get creative!


Enjoy your delicious pie. You are what you eat think and feel. Be kind and be real~Beth

hunter gather

Why I hate Gluten!


Hate is a strong word that is not aloud to be used in my house. I am breaking the rules because what gluten does to me is serious. 3 weeks ago I was eating in a Restaurant. I ordered their gluten free sweet potato fries. One bite I took was crispier than the other bites and it tasted a bit different. I did not think much of it until I got up to leave. My eyesight got very blurry, my knees were shaking, balance was off and over the weekend I had a few panic attacks. I knew it must have been gluten that fell into my basket of fries. A few days later I was back to normal or so I thought. One week later I woke up with numb and tingling legs.

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I convinced myself it was just a healing reaction from some Pau D’ Arco tea I had added to my regimen for a Parasite cleanse. I have had many healing reactions before when trying to kill Lyme or Parasites. The symptoms come and go. This is different it feels like a full blown MS flare. I have been asking anybody who understands gluten and its effects if this could really be possible. They have all said YES!


You can read about Gluten Sensitivity from gut to brain here http://drperlmutter.com/wp-content/uploads/2013/07/Celiac-disease-from-gut-to-brain.pdf
Wow, this is just crazy to me that one bite of gluten can do so much damage to my body. I am so mad and sad! I worked so hard for my 18 month remission. I am a proud Wahls Warrior. Writing this post today is very hard for me. I feel like I failed Dr. Wahl’s and all my warrior friends.  Or did I just prove that the diet really works if you follow it?

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I have had a lot of negative self talk this week and am trying hard to stop it and be kind to myself. You are what you eat, think and feel. Be kind and be real. That is my saying and I need to think and feel nice things about myself right now. Being symptom free for a whole 18 months was huge for me. I had planned on it lasting forever. Maybe that was silly of me and I set myself up for this failure. No one is perfect, that is what my Mom taught me. I need to remember this is not my fault it was just an accident. I am stronger now than I was 2 years ago and I know I will recover faster than before.  I have the tools now to handle this. I am  warrior strong!

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I always try and find a positive in every negative situation. My positive here is that my Iridologist has suggested that I add butter back to my diet and start juicing. I am not using the juice as a meal replacement but as a multi-vitamin! I always prefer to get my vitamins from real food.

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Bringing back the butter has brought me much joy. Pictured above is me doing the butter dance! I had given butter up because it was causing me some cystic acne. My Iridologsit has decided that the acne was  me detoxing out all the hydrogenated oils that used to be a part of my daily diet.  I am going with that because I love real butter.

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Food is my medicine! I will conquer this MS thing once again and be stronger than before. Gluten is a seriously toxic to people like me. I am a bit fearful at the moment to eat at any Restaurant that has Gluten. I must control all my food and be more careful in the future. This is no joke! Thankfully I do have one local Restaurant pictured above that also believes food is medicine(read the sign in the background of the picture) and is totally gluten free.

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You are what you eat, think and feel. Be kind and be real~Beth

PS~I love you all and thank you for following me on this journey called life!

Homemade Almond Milk

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I can not believe I have been dairy free for almost two years and just learned how to make almond milk. It is super easy to do and comes out creamy and delicious. Do you soak your nuts? Well you should. Almonds contain phytic acid that binds to other minerals in you digestive tract making them unabsorbable. Which can lead to mineral decencies. They also have other enzyme inhibitors making them hard to digest. If you soak your nuts for 7 hours in pure water with a pinch of salt you will activate the good enzymes and neutralize the bad ones, making them more digestible and nutrient dense. Elson M. Haas MD in his book “Staying Healthy with Nutrition” says the Almond is the best all around nut. Almonds are a poly-unsaturated fat, high in linoleic acid(a powerful antinflammatory), Vitamin E, some B’s, a good source of calcium, copper, iron, zinc, potassium, phosphorus, magnesium, manganese and a little selenium. Get out you jar, buy some organic almonds and get your nuts soaking. Here is the recipe I was given from my friends at Salud Raw Cafe.
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Homemade Almond Milk

1 1/2 cups of almonds soaked 7 hours in filtered water with a pinch of salt

4 cups filtered water

2 Dates

1 teaspoon vanilla powder, a whole bean or pure extract

Dash of Himalayan Salt.

Rinse the soaked Almonds really good, add all ingredients to a blender. Blend for a couple of minutes and pour into a nut bag or cheesecloth. Squeeze and squeeze til you get all the liquid out.

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Easy peasy rich and creamy almond milk. This batch was all for treats. We made our own Peppermint Patties and Hot Chocolate.

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Does anyone want the Peppermint Patty recipe? Comment below if you do.

Enjoy! You are what you eat, think and feel. Be kind and be real~Beth

hunter gather

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Homemade chocolates two ways for happiness!

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Staying healthy over the holidays is my number one priority number two tea parties with sweets! I have become so sensitive to cane sugar since giving it up. The smallest amount gives me a terrible headache and makes me crabby. This year I am even reacting to molasses in my favorite ginger bread cookies. It has been a hard couple days resisting the few dozen gingersheep running around my house. Here is how I cope with my Holiday cravings.

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Peppermint Chocolate Melt Aways with Essential Oils by Beth Schultz

1 cup cacao butter

1/2 cup coconut oil

3/4 cup raw cacao powder

1/2 cup maple syrup

3 drops therapeutic grade peppermint essential oil. I use Young Living

Melt cacao butter and coconut oil on a double broiler. Add maple syrup, cacao powder and peppermint. Mix til smooth. I used a coffee scoop to pour into mini baking cup. Silicone molds work great too. This recipe made 36 little mini cups.***MUST REFRIGERATE THEY DO MELT!!!

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I used this make shift double broiler. If you did not have one, use a pot on the stove top. Just heat slowly and be careful not to burn.

Almond Butter Cups by Beth Schultz

1 cup almond butter

3 Tablespoons maple syrup

1/2 teaspoon vanilla powder or extract

1/4 teaspoon cinnamon

Heat, mix and pour into little baking cups then freeze for 10 minutes. Make a batch of chocolate to pour over the top. Use the above recipe minus the peppermint. Pour chocolate over the almond butter and freeze again til they set up. (see bottom for notes)These must be stored in the fridge they do melt.  Sometimes we lose the modern convinces with real food. Chocolate is meant to melt in you hand and your mouth. I promise these will not disappoint!

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There are so many flavors you could invent with this recipe, get inspired!  I love shredded almonds, coconut flakes or hazelnuts . Make them in mini baking cups or silicone molds.

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Real food should be made easy and taste delicious.

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If you like gingerbread cookies please go visit the Primal Palate website. They have a recipe index with the best filter system. You can put in all your special diet needs and it will pick the best for you.

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The gingersheep are seriously the coolest cookie cut out ever! I can not wait to drop them of at my egg farmers. She also raises Jacob sheep.

You are what you eat, think and feel. Be kind and real~Beth

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***The next time I make these I will try the chocolate on the bottom and the almond on the top. The chocolate set up harder than the almond butter. Experiment  please I am still learning.



My Sauce, my sauce, my sauce. Brings all the boys to the yard. And they’re like it’s better than yours!

Wow did I just type that. I did! That song always brings back memories of my awesome Friend. She sings and dances like no other.  You have to try “My Sauce” My mentor in the kitchen even loves “My Sauce” She said it was better than her Tahini Dressing. Biggest complement EVER!!! This is my favorite thing! Before Paleo I was a ranch dressing kind of girl. Everything I ate was dipped in it. The first few months of my Paleo Journey were ok but something was missing. It was this!!!


“My sauce”

by Beth Schultz

  • 1 Cup  Apple Cider Vinegar
  • 1/2 Cup  Coconut Aminos
  • 1 Cup Water
  • 2 Garlic Cloves or more all about taste our little likes less garlic
  • 1 Cup. Olive or Avocado  Oil
  • 1 Cup Tahini
  • 3 tbsp Parsley Fresh is Best or Dried works
  • 1 tsp. Himalayan Salt
  • 1 Tablespoons Honey
  • Juice of 1 Lemon

 Add the ACV, Coconut Aminos, Water and Garlic together in a Blender. I mix till the Garlic is Pureed. Add the Oil, Tahini, Lemon, Honey, Salt, and Parsley blend and serve. It fills 2. 16 ounce jars plus enough for a salad or 2 right away.
*I am always working on new Variations of “My Sauce”. I will share more additions in the future. Try adding Dill to make it like Ranch. Or a bit of Hot Sauce to get the fires burning!

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I hope you enjoy this Sauce as much as we do. I love it on my Burger’s, Salads and dipping my Chicken in it. My Mason Jar fits nicely in my Purse and goes with me whenever I eat out. I have a few Places that have Organic Salads but still use Canola Oil in their Dressings. I am an absolute NO Canola Oil kinda Gal! Enjoy. remember to be kind to yourself always!

You are what you eat, think and feel. Be real and kind!!!

hunter gather

Knowing my Food

There has been some questions this week about how organic is your food? Is the beef truly grass-fed?  Are my eggs and meat really from happy pastured chickens? These questions are important to me. When we first started using food as medicine I did not have all these concerns. I focused on just eating real food and getting better. Now that eating real is our normal I have time to focus on where my food comes from. I prefer to buy local and directly from my farmer whenever possible.


I am lucky to live in a great little Oregon town where we have a year round farmer’s market. Central Oregon Locavore  is a great non-profit set up to bring the people and farmers together in one nice storefront. All their meat, cheese and eggs are local. The first time we went in I asked about volunteer opportunities. I got a booklet of local farmer’s to buy direct from and we found a great organization called WWOLF:Willing Workers on Local Farms. Every month they go to a local farm and help the farmer with a project. We signed up for their next day at Rainshadow Organics. I also signed up to help at the market. Ella and I volunteer together. I love teaching her about giving back to the community!

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Our 1st day at Rainshadow Organic’s was cold and snowy. We got out there in the morning with gloves on and ready to do whatever Sarahlee asked. Ella and  I starting by tearing down a greenhouse. Andy was elected to put together an old walk in cooler, that would grow mushrooms. We all worked for a couple hour’s and then Sarahlee’s mom served a delicious homemade vegan potato soup. After lunch we spread chicken poop all over the garden beds preparing them for Spring planting.

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The walk in cooler was a big job. It was not finished when it was time to leave. My Husband the sweetheart that he is offered to stay and finish. We talked with Sarahlee about their work share. You help pick their weekly CSA and bring home one for yourself. YES please! We have eaten the best organic produce all Summer. It was a great opportunity for Andy to learn real life farm skills for when we have our own homestead.


All our hard work payed off. The walk in makes tasty mushrooms and the garden fed people well all summer. All with no yucky chemicals. The chicken poop Ella and I spread grew nutritious real food. With no negative effects on the earth or people. Another win win in my opinion.

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Dr. Wahls paleo diet includes 9 cups of vegetables a day. We eat all organic and that can get expensive. I feel blessed to have had this workshare opportunity. These greens have brought me health and happiness.

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Carrot day out at Rainshadow. Ella and I love it when we get invited to the farm. This was back in October. They had a ton of extra carrots literally a ton. Our job was to pull out the carrots and sort them. We were looking for the perfect carrot that will be next years seed. We sorted some for her weekly CSA boxes and the rest were for us and a local food bank.

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Carrot’s anyone? We have some extra’s. Our friend suggested packing the carrots in a cooler around sand. They are supposed to last all winter. I will let you know this spring how it worked.

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Today we went out to snap some picture’s of our rancher’s cattle. Paul and Pam love there animals. Every cow has a name and is cherished. I can not remember all there names, there were so many. Paul knew them all and had a story about each one. This gal was going into heat for the first time and was a little rambunctious!

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This here is their favorite cow. She was a big sweetheart and had some special health challenges. Most rancher’s would put her down but now she is their pet cow. When I would scratch her she would lean into me and snuggle up. I think you can see the love I have for her in my smile!leaning pine 1

I understand the vegan movement. I am not cool with animal cruelty either. I only want to eat meat from animals who lived a natural life-like I do. I only eat the food that is designed for my body and keeps me healthy.  I want the same for the animals that feed me. When I learned that the beef industry uses so many antibiotics because the cattle are sick due to all the grains they are fed I opted out of that type of meat. I see the feed lot animals being like me. I ate an unnatural diet and became very sick. Yes I got Lyme Disease a terrible bacteria. I believe it took over my brain because I was not healthy. Once I treated my whole body with real nutritious food and healed my gut my immune system was able to heal me.

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Happy grass-fed cows make happy healthy people!

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Paul and Pam made sure to bring us up to the main house to see the mama of the cow we have in our freezer. She is a big black beaut!!!! There is one of her babies behind her, our cow’s sister. Paul is always interested in knowing if we could cut our sirloin with a butter knife. If not he will not breed the same two cows again. He did good I had the sirloin with a butter knife!

half cow 2 half cow

The very first thing we thawed out last month when we got our cow share was ground beef. The butcher laughed at me saying most people want steaks. We had been out of ground beef for a few months and I wanted a burger! This full freezer of nutrient dense food makes me feel content. We have a lot of respect and love for our farmer’s. Ella brought them out one of her homemade Christmas ornaments as a thank you. Paul and Pam invited her back and just sent her a thank you note for the ornament.

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My favorite place to get eggs is our backyard. This winter our gals stopped laying early. I can not eat eggs so we figured we would be fine without them. Three weeks later Ella needed some pumpkin muffins and I went on a search. We found Bear Creek Farm. A small sustainable farm that raises heritage breed turkeys, chickens and sheep. There Jacob sheep are very handsome animals.

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I timed it this week when I went to pick up two dozen eggs. It takes me twenty-three minutes to get there and home. She leaves her eggs in the mailbox I leave money and a couple of grain free treats. I told you I love my farmer’s!  Real true pastured eggs I feel good about in less than 30 minutes. We have a good rotation going, I swear I do not spend all my time acquiring food.  My freezer is full of beef, we get veggies once a week and eggs twice a month. I almost forgot about one of my favorite local products my organic coffee!

bonsai beans

I do love my coffee. I have done an elimination with coffee and I do great with two cups a day. Sometimes I over indulge we all have our weakness. Mine is really good roasted dark coffee. We have all heard in the paleo world about coffee beans having mold/mycotoxins.  I have noticed some coffee even organic gives me a headache. I looked for a local roaster and asked if his beans were clean. He was not aware of the issue but assured me his beans were not moldy. I am hooked we buy 5 pounds at a time. Thank you Bonsai Beans. You can find them online or at Central Oregon Locavore. Buying local feels good and supports a food industry that works. The best way to let companies know what you want is with your dollar. Please spend wisely show them you want real food!!!





rainshadow organics




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Leaning Pine Ranch. Prineville, Oregon. no website

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Remember you  are what you eat think and feel, be kind and real! Beth

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*** New Years Eve  Dinner 2014. Grass fed tenderloin form Leaning Pine Ranch, mashed sweet potatoes and Brussels sprout.

Fast Food Made Real!

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We all need a quick meal sometimes. Something that we can make in less than 10 minutes. That is faster than I could drive to the McDonald’s and get a Happy Meal. This is my go to meal, Octopus Hot Dogs! I know a hot dog is not the most ideal food you can eat. But I have found a brand that I feel good about buying.


I like this list of ingredients. No sugar even and the beef is grass fed! Ingredients are Grass-fed Beef, Water Salt, Mustard Powder, Celery Powder, Sea Salt, White Pepper, Paprika, Nutmeg, Garlic Powder, Coriander, Onion Powder, Allspice.


Smiles and nourishment all accomplished in less than 10 minutes. A Happy Meal we all feel happy about!!! Ella loves eating real food in her favorite dress up outfit. She actually loves doing everything in this outfit. You can see it featured in our Thanksgiving post too. Maybe we should have a contest at the end of the year. How many times can you spot “Ella Cinderella” in her dress! What do you think? This was her first day of homeschool outfit and her 2nd, 3rd, 4th, 5th and then we lost track!

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Here is the website of the hot dogs we like. We purchase them locally at our Natural Grocers.

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Have a fabulous day! You are what you eat, think and feel. Be kind and real!!!



me an my gir;

The best Vegan Pumpkin “Cheesecake” Grain/Dairy/Soy/Egg Free. And Thanksgiving Pictures!


Thanksgiving may be over but Pumpkins are in Style all Winter! We had Pumpkin 3 ways for Thanksgiving, all delicious. We started the day with Danielle Walkers “Pumpkin Spice Muffins “. We created our own  Pumpkin Hummus Appetizer and had the absolute creamiest Vegan Pumpkin “Cheesecake” for dessert. Perfect finish to a perfect Paleo Thanksgiving. I have been begging my Friend to let me share her”cheesecake” recipe with all of you. She does not do the internet or write books, yet. I told her the World needed more Joy and her food provides that. So I cooked her a batch of the Pumpkin Spiced Muffins and asked her really nice if I could write her recipe on my blog and she said, Yes!!!! You are lucky people. A must try for everyone.

 Vegan Pumpkin “Cheesecake” by Sharon Nevin.


  • 1/2 cup almonds
  • 1/2 cup walnuts
  • 1/2 cup Medjool Dates
  • 1-2 Tablespoon cold water if needed

First blend almonds in blender until almost flour like, then add walnuts and dates. If mixture is not sticking together add a little cold water til sticky. Put in 8-9 inch spring form or tart pan. You can line with parchment paper.

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  • 1 1/2 cups cashews soaked overnight
  • 1/2 cup melted coconut oil
  • 3/4 cup pure pumpkin
  • 1/2 cup pure maple syrup
  • 1 tsp. Cinnamon
  • dash of himalayan salt
  • 1 tsp. vanilla bean powder
  • 1/2 tsp nutmeg fresh ground is best

Drain soaking cashews and blend til almost smooth add all other ingredients and blend for 3 minutes. Add to prepared crust and freeze for at least 4 hours. Overnight works best. Once frozen put in refrigerator and enjoy once it thaws a bit.

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Serve with Coconut Milk Whip Cream and this amazing Raw “Carmel” Sauce also written by my Favorite Raw Food Genius.

Creamy “Carmel” Sauce by Sharon Nevin.

  • 1/2 Cup Cashews soaked for 1-4 Hours
  • 6-8 Large Pitted Medjool Dates
  • 1/8 Cup Distilled Water
  • 1/4 Cup Maple Syrup
  • 1 TBLS. Vanilla Bean Powder
  • Pinch of Himalayan Salt

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I can not even believe how good this turned out. Wow it is so creamy and delicious you would never know it is Healthy! If I can do this anyone can. Seriously I have NO kitchen skills.


Thanksgiving is a big day for me. It is my Real Food Anniversary!!! I did not go Paleo but I went Real!  I drank my last can of Coke and ate my last bite of processed food Thanksgiving 2012. I was a HUGE Coke drinker, a total sugar addict. 1 with every meal. Giving it up was scary and life changing. I will never stop being thankful for real food and the knowledge to eat it! Pictured above is me at 200 pounds with a big fake smile on my face. I had perfected that smile!

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Our 2nd Paleo Thanksgiving was a complete success! We ate like Queens and Kings and enjoyed our time together cooking. Above is our Appetizers. We had Olives, Pickles, Grain/Dairy/Egg free crackers from Elana’s Pantry. Super easy to make so we made 3 flavors.  Garlic/Rosemary, Dill/Onion and Honey/Cinnamon. We served them with a Pumpkin Hummus(recipe coming soon) and Diane Sanfilippo Almond Herb “Cheese” Dip. .

Vegan Herb Crackers from Elana’s Pantry

  1. In a large bowl, combine almond flour, salt and and Herbes de Provence or any Herb
  2. In a medium bowl, whisk together olive oil and water
  3. Stir wet ingredients into almond flour mixture until thoroughly combined
  4. Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness
  5. Remove top piece of parchment paper
  6. Transfer the bottom piece with rolled out dough onto baking sheet
  7. Cut dough into 2-inch squares with a knife or pizza cutter
  8. Bake at 350° for 9-11 minutes, until lightly golden
  9. Let crackers cool on baking sheet for 20 minutes, then servethank 2

Ella’s highlight of the Meal was the Gerolsteiner Mineral Water with fresh Orange added. Kids are so easy to please sometimes. We spend 12 hours cooking and she likes the Fancy Water!

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Real and refreshing. She smiles and I smile!!!

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We had a quiet Thanksgiving this year. Just Me, Andy and Ella, we missed the Teen. She was off enjoying herself, hopefully eating gluten-free. They grow up fast. I am trying to slow down and remember it all.

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This was our first ever fresh never frozen Pasture Raised Turkey. It was a gorgeous 11 pound bird. The meat was so moist and dark. I love knowing that my Turkey lived a nice life, running around and eating real food. My Turkey never ate GMO feed and that makes me happy.

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This whole table has NO GMO food on it.I bet the cotton table-cloth is GMO.  We work hard to know what we eat and where it comes from. I am truly thankful this year for my Family and Health. You are what you eat, feel and think. Be awesome and real!

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One last Dessert I must share. It was so good. I may have made loud inappropriate noises as I opened the oven, and the house filled with the aroma of Local Apples, Cinnamon and Wild Huckleberries. Yesterday was the first time in a long time I did not diffuse any Essential Oils. I wanted to enjoy the real food smells.

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We served this with Coconut Bliss Ice Cream and the Raw “Carmel” Sauce. We used the Cobbler topping recipe from Practical Paleo and a blend of local apples, hand-picked wild huckleberries, organic vanilla bean powder, maple syrup, cinnamon and tapioca flour. Such a great meal. I am already planning next year!

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Be kind to yourself!

oh yah

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My First Leg of Lamb!

My first Leg of Lamb and I am just going for it no recipe! This could be scary Hubby is the chef around here! It was his birthday and I figured the best gift I could give him was a day off in the kitchen. His favorite dinner is Lamb. It is not my favorite, Ella has no appreciation for it and Siena will not even try it. We are going to raise Sheep on our new homestead. I am working really hard to develop my love for Lamb meat! Ella and Siena love petting them , that is a step in the right direction!


People always ask “how do you eat like this all the time”. It may be easier for me because I have the complete support of my Husband. He is special and has a heart so big! We met when I was a single mom with Multiple Sclerosis. That is a lot of heavy baggage. It did not even phase him that I was sick. He just looked at it like I needed him even more. Most men would have run and I would have bought them the shoes!

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This is my all time favorite picture of US! The expressions are priceless. You will hear me say all the time that real food healed me. I thought about that statement the other day while watching Andy make us dinner. If real food healed me and he does all the cooking then he healed me! Thanks babe, I am on top of the World again because of you. I love saying that “he healed me”  We just keep getting better together!

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Ella started Dads birthday day with breakfast in bed. A banana and tomatoes with his birthday present. A bowl of Paper White flower bulbs. They should bloom in a couple of weeks. Flower’s make us smile.  He also got a coffee with a scramble of Lamb bratwurst, eggs, onions, peppers and potatoes.

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I started the dinner by cutting up all these beautiful root vegetable from Rainshadow Organics for this beautiful pasture raised Leg of Lamb from Locavore. Everything above was grown at Rainshadow except the onion and bone broth.

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I browned the leg in garlic and the super awesome raw grass-fed butter from Windy Acres Dairy Farm. Look at this butter. It is pictured next to the best organic grass-fed butter you are going to find in a store. Look at how much richer the real butter is. And the taste, holy cow! Go find a Dairy Farmer and try real raw butter. You will thank me!

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The smell in the house with the butter, garlic and Lamb was delightful.

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I put it all in the crock-pot with a spice blend I bought at the Locals Thanksgiving Fair. A blend of mint, oregano, rosemary and thyme all naturally grown in Redmond, Oregon.

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After adding all the vegetable, spices, and Lamb I put 2 cups of gelatinous bone broth in and topped and it off with water. Set the crock-pot on high for 6 hours and went on celebrating the Birthday boy.

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“Birthday” Leg o Lamb by Beth Schultz

  • 4 Pound Pasture Raised Leg of Lamb
  • Tablespoon Grass Fed Butter
  • 1 Rutabaga
  • 1 Celery Root
  • 1 Onion
  • Head of Garlic use as much as you like
  • 4 Carrots
  • Himalayan Salt and Pepper to taste
  • 1 Tablespoon Rosemary
  • 2 Teaspoons Oregano
  • 1 Teaspoon Mint
  • 2 Teaspoons Thyme
  • 2 cups Homemade Bone Broth
  • Fill the rest with pure water
  • Set crock pot on high for 6 hours.

The roast came out so good I now love Lamb meat. This is the best dinner I have ever made all by myself. Watching Andy happily eating my food brings me joy.

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***Now for a Paleo confession I served it over mashed potatoes. Yep the white kind. Actually these are the organic Purple Viking Potatoes  from Rainshadow Organics. Hubby does a work share there every week for free vegetables. I was out-of-town for a couple of weeks this summer and he started bringing home these beauties. He apologized when I got home knowing they are not on the Dr Wahls Paleo Plus diet. I had read all the other Paleo people were doing it,  so I gave them a try.  My mouth was happy, the tummy felt good and I noticed no brain inflammation. I usually react to food pretty fast. Dairy and eggs are an instant headache, brain fog and irritability. I have never had gluten since giving it up. I do not know how I would react and I am not interested in finding out.

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I have been eating the potatoes for a couple of months and haven’t noticed any negative effects. I do consciously limit them to a treat. I think the sweet potato is a better choice and is more nutrient dense.  But having options is always nice!

my fam (1)

*****I did not start re introducing foods until I was in remission. I am still healing the damage that was done to my brain and gut. But I am not having any type of active Disease anymore. Re introduction will be different for everyone. Go slow and be patient.

Remember be kind to yourself. Stress slows down digestion so you are not getting all your nutrients. Choose to be happy!


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