Carrot Butternut Squash Puree

INGREDIENTS: 2 pounds of butternut squash, peeled and chopped into 1 inch pieces 1 pound carrots peeled and cut into 1 inch pieces  3 tablespoons butter substitute 2 cloves garlic lightly smashed 6-7 fresh sage leaves 1 lemon zested 1/8 cup of stock salt and pepper to taste INSTRUCTIONS Put a small pot of salted water on to boil. When the water comes to a boil, add…

Coconut Chess Pie

Happy Pi Day y’all.  In honor of this momentous occasion, I thought I would share a pie recipe! INGREDIENTS: Gluten Free Pie crust 1 and 1/2 cups sugar 2 Tablespoons cornmeal 1 Tablespoon GF flour or cornstarch 1/4 teaspoon salt 1/4 cup butter substitute 1/4 cup goat milk Tablespoon white vinegar 1/2 teaspoon vanilla extract…

Coconut whipped cream

Dairy free, vegan and delicious!  The trick to this is keeping everything super cold.  The result is beautiful, fluffy whipped cream! INGREDIENTS: 1 (14 ounce) can unsweetened coconut milk 2 tablespoons white sugar 1 teaspoon pure vanilla extract INSTRUCTIONS: Place the can of coconut, metal mixing bowl and beaters in the refrigerator or freezer 1…

Butternut squash puree

Another mashed potato substitute.  This is heavenly with chicken, pork or lamb.  Not quite as sweet as sweet potato, play up it’s savory qualities with garlic and herbs.  It whips up butter smooth and delicious. INGREDIENTS: 2-3 cups goat milk 1 butternut squash cut lengthways 2 cloves of garlic 2 tablespoons unsalted butter, softened ½…

Mock Mashed Potatoes Celery Root Puree

Mock Mashed Potatoes/ Celery Root Puree INGREDIENTS: 2-3 cups goat milk 3 pounds celery root, peeled (see Tip) and cut into 1-inch cubes 2 cloves of garlic 2 tablespoons unsalted butter, softened ½ teaspoon sea salt Freshly ground pepper to taste Tip: Peel celery root back past this fibrous ring for smooth puree.   DIRECTIONS:…