a nourishing fall bison & veg one-pot soup

meat:

1 T ghee, lard, or avocado oil
1 lb ground organic bison meat from the local meat market
1/2 t sea salt
1/4 t black pepper
1/2 t hing or garlic powder
1 T fennel seeds
1 t cumin

-add all ingredients to a large pot & brown bison until cooked through. remove from pot & set aside.

to pot add:

1 chopped red onion
3 chopped large carrots
5 chopped stalks of celery
4 c organic grass fed bone broth
4 c chopped cabbage
4 c organic tomato sauce

-bring to a boil, then simmer until carrots are soft. add in bison & simmer another 10 minutes. serve with a generous amount of chopped cilantro/parsley & micro greens, avocado, flax crackers or toasted seed bread, & i added my favorite sheep’s yogurt to top it off! 

lemon fat squares aka: dessert for breakfast

1 c unsweetened organic coconut
1 c raw organic macadamia nuts
1/4 c organic vanilla bean ghee
1/4 c lemon juice + zest of 2 lemons
few drops of stevia to taste
1/2 t vanilla bean powder
1/4 t sea salt

-add all ingredients to a high speed blender and blend until smooth & creamy.
-line an 8x8 glass dish with parchment & smooth mixture into dish. option to dust with vanilla collagen creamer + coconut flakes and set in freezer until firm.
-remove from pan, slice, & store chilled.

note: this would also be a delicious coconut-lemon cream pie filling!