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Welcome to the Jack Kruse Community Cookbook!

Discussion in 'Community Cookbook' started by Support, Apr 12, 2013.

  1. Support

    Support Administrator Staff Member

    Hi Everyone!

    We've got a fun community project in the works, and we need YOU to make it awesome! We are going to build a community cookbook of epi-paleo recipes (woo hoo!), and we're hoping you're jonesing to chip in. :)

    We've set up a special forum on the site for you to submit your recipes (by season, of course!). Please follow Dr. Kruse's guidelines for epi-paleo seasonal eating. Pictures of your finished dishes are welcome, but no links, please! Pictures outside are best!

    Once we've compiled the submissions, we will have the community vote on their favorite recipe to feature for each season. The winners will receive a free copy of the new cookbook!

    Seasonal guidelines

    Hurry and submit your favorite epi-paleo recipes! All submissions are due by April 30, 2013. (We'll leave the forum open, however, so you guys can keep submitting to your heart's content until the apocalypse!)

    See you online!

    Sandy & Dr. Kruse
     
    Last edited by a moderator: May 30, 2017
    Support, Apr 12, 2013
    #1
  2. Coldsnow

    Coldsnow New Member

    Sandy, just curious if that cookbook on sauces ever came to fruition from the Q&A in 2012?

    a great greensauce I could add would be:

    1 avocado
    1 cup cilantro
    sea salt
    serrano chili and/or habanero
    avocado oil and/or organic olive oil
    lime juice
    zest the peel of lime
    lots of ginger
    lots of turmeric
    black pepper
    structured water

    blend till a thick consistency - absolutely amazing on Salmon
    the lime and turmeric work great with the salmon fats

    cheers
     
    Last edited by a moderator: May 30, 2017
    Coldsnow, May 30, 2017
    #2
    DebraGM, kim johnson, Josh Rosenthal and 1 other person like this.
  3. caroline

    caroline New Member

    looks amazing .... could you post it in the recipe section so we can save it there? thanks!
     
    caroline, May 30, 2017
    #3
  4. Jack Kruse

    Jack Kruse Administrator

    No one submitted any so this idea died on the vine.
     
    Jack Kruse, May 30, 2017
    #4
  5. Billybats

    Billybats New Member

    Is there no more ecookbook available. Is this section the new version, so to speak.
     
    Billybats, Jul 11, 2017
    #5
  6. Pacemaker

    Pacemaker New Member

    Yes I'd love to see that chilean sea bass and Sauternes sauce recipe!
     
    Pacemaker, Aug 22, 2018
    #6
  7. Hannah Bagrich

    Hannah Bagrich New Member

    My husband presented me with a margarita machine - the first one from this list. I wonder if it is possible to make any healthy drinks in it or at least non-alcoholic? Looks like my hubby bought that present mostly for himself, lol. I love blender drinks, but I don't like alcohol. I found several interesting recipes, but I'm not sure how to combine them with my device.
     
    Hannah Bagrich, Apr 2, 2020
    #7
  8. Christina Gagnon

    Christina Gagnon New Member

    Does anyone have a good homemade sugarless bacon recipe?
     
    Christina Gagnon, May 15, 2020
    #8
  9. Marko Pollo

    Marko Pollo Gold

    Hey Christina!
    I buy a pork belly from Costco. I know, factory farmed, but pork is super hard to find.
    I cut it into 4 equal pieces, rub it with a heaping tablespoon of Redmond kosher salt. Wrap it in parchment paper and refrigerate for a week. Freeze 3 and enjoy the other. You can smoke it a bit if you want. I slice it as I need it. Way easier to slice when cold and salted.
     
    Marko Pollo, May 16, 2020
    #9
    Christina Gagnon likes this.
  10. Christina Gagnon

    Christina Gagnon New Member

    @Marco Pollo Thank you so much for your recipe - I'm going to give it a try because it sounds simple and healthy (and delicious).
     
    Christina Gagnon, May 17, 2020
    #10
  11. Marko Pollo

    Marko Pollo Gold

    I also like to buy large packs of t bones or New York steaks, depending on the marbling. I salt them and age them for a week before freezing. They get firm and delicious. Makes it easy to slice them in half into thinner steaks that I prefer. Wrap them in parchment and put into gallon freezer bags. If you lose power, they aren’t as fragile and will not cause you worry. Another thing I’ve been doing is pressure canning Mitomeats or Keto cans. Can use smoked brisket, pork belly, or steaks. My wife, I believe secretly chuckled at me for this. Now there are food shortages, she thinks I’m kind of smart. Too bad I’m a million miles from our pantry. Decided to stay in the sun over hunkering down at home. Will find out next week what is left. Good luck with your beef!

     
    Marko Pollo, May 17, 2020
    #11
    Christina Gagnon and JanSz like this.

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