Mexican Pizzas

Corn tortilla shells
Organic refried beans
Homemade guacamole(In the food processor I placed 3 avacados, cilantro, scallions, olive oil, sea salt and juice from a lime.)
Iceberg lettuce
Cooked and drained ground beef
Place the tortillas on a baking sheet and layer ingredients. Bake for a few minutes to crisp the tortilla shell. Enjoy!

Walnut Spinach Pesto

4 cups Olivia's organic baby spinach
2/3 cup walnuts ghee
1/2 C extra virgin organic olive oil
2-5 cloves of garlic, depending
1/2 T dried basil
salt to taste
the juice of half a lemon
sea salt to taste
Mix all above ingredients in a blender. Immediatley toss with rice pasta.

Cauliflower Fried Rice

1 head of cauliflower, finely grated ( i used a box grater)
3 green onions, separate white and green tops, chopped
4 cloves garlic, thinly sliced
1 teaspoon garlic salt
4 organic eggs, beaten

1 1/2 lb. - 2 lb. organic chicken cut into bite sized pieces
Preparation:
In a large frying pan, place 4T Ghee and melt it.Sautee garlic and white part of onions, about 1 minute. Add grated cauliflower and fry about 5 minutes, stirring constantly. Add garlic salt/seasoning,and Chicken, stir until mixed. Push mixture to one side of pan. Add more oil if necessary, and scramble eggs in empty side of the pan until done, but still moist. Stir eggs into cauliflower 'rice' mix and remove from heat. Serve with Bragg's liquid Amminos for a fried rice flavor.

Turnip Soup

In a stock pot place 3T-4T ghee,sautee 1 leek, white part only, diced, 1 yellow onion, diced, 3 cloves of garlic minced. Sautee until golden and add: about 5 cups turnips, peeled and cut into 1 inch cubes, Cook until the turnips begin to soften some. Cover the turnips with a gluten free , yeast free chicken broth. Add fresh parsley, sea salt and pepper. Cook on low for 6 hours. 30 minutes prior to serving use a potato masher to mash some of the turnips for a thicker, creamier soup.