Functional Food Friday: Paleo Chunky Chili

It seems like Memorial Day is a day when there are many Chili cook offs around the nation so we thought today would be a good day to share our favorite Chili. Chili comes in many styles and flavors influenced by various regions and with specific differences that identify it as Mexican Chili Con Carne, Texas Chili or some other variant. rhe core starting point is always slowly braised hunks of meat. With some quality ingredients and a ...

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Functional Food Friday: Durban Curry

This week Friday’s Food is definitely functional. The folks from Authentic Human, Gavin and Candice are bringing us Durban Curry. Gavin is going to show us how to make Durban Curry and Candice tells us why curry is a super-functional food.

Gavin grew up in Durban, which is a city on the East coast of South Africa. The area has a large Indian population which has influenced the local culinary tastes so that fragrant and flavorful spices feature heavily in the ...

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Functional Food Friday: Country Style Omelet [Video]

Our latest edition of Functional Food Friday over at Functional Patterns is all about eggs. Gavin shows you how to make an easy and versatile country style omelet and Candice gives us the scoop on why we should be eating more eggs – and especially the yolks!

If you’re eating egg white omelets please stop immediately! The best ...

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Functional Food Friday: Sauté of Chicken Livers with Bacon & Mushrooms in a Creamy Sauce

Today’s recipe was prepared as part of our Functional Food Fridays series we do over at Functional Patterns.

Many traditional cultures have prized the organ meats even above the muscle meat or your typical rib eye steak. In many European and Asian countries, it’s accepted that no animal part should go to waste. Wikipedia has a round up of how various cultures use offal.

Depending on your ancestral heritage ...

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Functional Food Friday: Dutch Oven Carnitas

We love Mexican at the Stone Household!  Nothing beats a good guacamole and Carnitas is another favorite. Carnitas, literally translated is “little meats” which probably derives from the fat that the meat is broken up into smaller pieces. What really defines a good Carnitas is a mixed texture of succulent softness and caramelized crispiness. Carnitas is traditionally made using the heavily marbled, fat-rich pork shoulder, also known as ‘boston butt’ – typically around 7-10lbs which is braised and slow roasted ...

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