1 1/2 cups freshly ground or soaked spelt, kamut or whole wheat flour
3/4 cup water mixed with 1 Tbsp. of yogurt
1 egg, lightly beaten
1/2 c blueberries (fresh or frozen)
1/2 c crispy pecans
1/4 tsp. fine Celtic sea salt.
1/2 cup extra virgin coconut oil
2 tsps. baking powder
1 tsp. vanilla



Mix flour with water and yogurt and let stand overnight. Defrost blueberries in refrigerator if frozen. Mix ingredients into a bowl. Heat 1/2 cup of extra virgin coconut oil in a skillet or pan over low heat. Increase temperature to moderate heat. Use about 3 Tbsps of batter for each pancake.

Serve with honey, maple syrup or butter.
For variations, use different kinds of fruit.
From Nourishing Traditions by Sally Fallon

SALADE NICOISE RECIPE
6 portions fresh tuna steak, about 4 ounces each
Extra virgin olive oil
6 cups baby salad greens or frise lettuce
6 small ripe tomatoes, cut into wedges
6 small red potatoes, cooked in a clay pot
1 pound French beans, blanched for 8 minutes and rinsed under cold water
2 dozen small black olives
2 cups herb dressing, made with finely chopped parsley
Brush tuna steaks with olive oil and season with sea salt and pepper. Using a heavy skillet, cook rapidly, two at a time, for about 4 minutes per side. Set aside. Divide salad greens between 6 large plates. Garnish with tomatoes, potatoes, beans and olives. Place steaks on top of greens and pour over dressing. This is delicious with sourdough bread or pizza toasts.

Serves 6
From Nourishing Traditions by Sally Fallon


FILET OF SOLE WITH GREEN GRAPES RECIPE
1 pound sole or flounder filets
Celtic sea salt
1 Tbsp. lime juice
1 tsp. parsley, finely minced
1/2 tsp. tarragon, finely minced
1/2 clove garlic, minced
3/4 cup white wine
1/4 pound seedless green grapes
1 1/2 Tbsp. butter
1 Tbsp. whole grain flour (soaked)
2 Tbsps. orange juice
Rinse the filets and pat dry. Sprinkle filets with salt and lime juice. Place in a lightly greased skillet. Sprinkle the filets with the parsley, tarragon and garlic. Add the wine and simmer for 12 to 15 minutes until the fish flake easily and look milky white, but not transparent. Add the grapes the last 5 minutes. Remove the fish from the heat and keep warm on a platter. In the original skillet, melt the butter with the remaining juices and blend in the flour until smooth. Add the orange juice and cook, stirring until the mixture thickens. Add more wine to adjust the consistency. Pour this sauce over the filets.

Serves 3-4
By Keith Tindall from White Egret Farm

ROASTED PASTURED CHICKEN
1 pastured chicken, whole, 4-5 pounds (a broiler)
1 apple, small
1 onion, small
1 stalk celery, plus leaves
1 sprig Rosemary, 3"
Olive oil
Celtic sea salt
Pepper, freshly ground
Rinse and drain the chicken. If you are starting with a frozen chicken, be certain it is completely thawed. Preheat the oven to 350°F. Quarter and core the apple. Peel and quarter onion. Slice celery into 2-3" pieces.

Add about 2 Tbsps. of olive oil to the cavity of the bird. Stuff bird with apple, celery, onion, and Rosemary. Rub the outside of the bird with olive oil. Sprinkle bird with salt and freshly ground pepper, and rub them into the skin.

Place chicken in a baking dish with 2" sides. Bake approximately 1 1/2 hours or until a meat thermometer reads 180°F when pushed into the thigh. Remove the chicken from the oven and allow to rest for approximately 20 minutes before carving. The rest period allows the juices to redistribute and results in more tender meat.