Birria- All Phases and Metabolism Revolution

 

Birria is a traditioanal Mexican stew usually prepared from beef, goat or lamb. It can be served as a stew, with fresh chopped onion and cilantro, or in tacos. While the traditional quesobirria tacos are not FMD compliant, the meat is still very tasty in a sprouted wheat or spelt tortilla, or even a lettuce wrap. Be sure to dunk either in the rich consomme as it is SO good!

This dish is relatively easy to make, even with the long ingredient list. There are two steps- start the beef cooking, and make the flavorful broth with the peppers, then cook it all together until the beef is super tender and easy to shread. 

I used a chuck roast from Costco, as it was the best price and relatively lean. 

Birria
All Phases
Makes 20 standard servings of protein5 pound lean chuck roast, cut into 3 inch cubes

8 cups spring water
1/2 large white onion
1 whole head of garlic, cut in half
2T salt
4 bay leaves

Add all to a pot and bring to a boil. Reduce to a simmer, skimming off any foam that rises to the top every 30 minutes or so. Simmer for 1 hour.

For the adobo: (dried peppers can be found here: peppers)

12 guajillo peppers
3 ancho peppers
8 chilies de arbol
6 garlic cloves, peeled
8 peppercorns
5 whole cloves
2 roma tomatoes

Add the peppers and tomatoes to a pot and add 2 cups water. Simmer until the peppers and tomatoes are soft. Add to a blender with the peppercorns, garlic, cloves. Add the onion and garlic from the beef pot. Blend on high until smooth.

Strain the peppers mixer into the pot with the beef, using a rubber spatula to push the liquid through a fine mesh strainer. You may have to do this in batches. Discard the pulp.

Add to the pot:

1 tsp Mexican oregano
1/2 tsp dried thyme
2 tsp ground cumin
2-3 T beef bouillon (homemade)

Stir and simmer for about 1 1/2 to 2 hours, until the meat is very tender. Shred the meat if you are using for tacos.

Serve as a stew with chopped onion and cilantro, or use for tacos with your favorite toppings. Be sure to dip your tacos in the consomme, as it is very rich and flavorful! You can also make a ramen with this, just add some brown rice ramen noodles to the stew (phase 1 only)

Tips:

On phase 3, brown the beef in 2 T olive oil before adding the other (first) list of ingredients.

Also in phase 3, toast the peppers in 1T olive oil before adding water and spices and simmering until soft

If you have a lot of left over broth, freeze and use to make birria next time- just add to beef and cook until the beef is tender. 

Italian Beef Sandwich- All Phases

You can use my Hamburger Bun recipe for P1 or P3 to make delicious sandwiches your whole family will love. In P2, make lettuce wraps, or use thin slices of jicama to make tacos. Or top your salad with this yummy protein!

Italian Beef
All Phases
Makes 12 servings protein

3lb chuck or round roast, trimmed of fat
2 cups beef broth, divided
8 oz pepperoncini pepper slices, plus 1/4 cup juice from the jar
8 oz giardiniera (mild or spicy), chopped variety
1 T Italian seasoning
2 tsp xylitol or stevia equivalent
1-2 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
1 tsp black pepper, ground
1/4 tsp dried thyme, ground


Bring meat to room temp for 30 minutes. Season liberally all sides with salt and pepper. Brown the meat in a hot skillet on all sides. While the meat browns, measure out your spices into a bowl and mix together.

Transfer the beef to a crock pot or slow cooker. Add some of the broth to the skillet and scrape up the bits on the bottom. Pour over the meat in the crock pot. Add half of the spice mixture over the beef. Add in the pepperoncini peppers and juice, giardiniera (no juice from this) and remaining broth. Sprinkle the remaining spice blend over everything. Cook on low for 8-10 hours until the meat is soft and shreds easily. Once the meat is shredded, mix with the juices in the crock pot and cook for 30 additional minutes.

Vegan Chocolate Pudding- Phase 2

This pudding is a protein for vegans on phase 2, so enjoy for a snack or, if you prefer, a meal.

Adjust the amount of cacao you add to your liking- adding the Pero or Dandy Blend makes the chocolate flavor pop, but you can omit, if you want.

Add mint extract instead of the Pero or Dandy Blend for a bit of a thin mint flavor.

Vegan Chocolate Pudding

Phase 2

Makes 4 standard servings of protein

16 oz silken organic tofu
1/3 cup raw cacao powder OR Hershey's Regular Cocoa Powder
1/4 cup + 2 T xylitol or stevia equivalent
1-2T Pero or Dandy Blend cofffee sub
2 tsp alcohol free vanilla extract
Pinch of sea salt

Put everything into a blender and blend until smooth. Taste and adjust the sweetener or amount of cocoa. 
Store in fridge- stir before serving. 

Citrus Punch Smoothie- Phase 2

Citrus Punch Smoothie
Phase 2
Makes 1 serving

Add egg whites if you wish, or eat your favorite Phase 2 protein on the side.

Zest of 1/2 lemon and zest of 1/2 lime
1/8 tsp orange zest
1 Peeled lemon
1 Peeled lime
1-2 T xylitol or to taste
2 cups spinach or baby kale
½ cup water or enough to blend
1-2 cups ice- or your preference

Blend everything together

Lemon Lime Smoothie- Phase 2

Lemon Lime Smoothie
Phase 2
Makes 1 serving


1 peeled lime (use knife- no white pith)
1/2 peeled lemon (use knife- no white pith)
zest of the lime (zest it before you peel it)
zest of half the lemon (zest before you peel)
1 cup baby kale
1 medium cucumber (peel and seed if you wish)
Stevia to taste (you may need extra with the lemon and lime)
1-2 cups ice
1/2- 1 cup water to blend

Add everything to a blender and blend until super smooth. Add your portion of egg white and pulse a couple time, if you want to add protein. 

Steak Fajitas- All Phases

Steak Fajitas
All Phases
Makes 4 servings


1lb lean steak, cut into thin strips
4 bell peppers, sliced thin
2 large onions, peeled and sliced
2 garlic cloves, smashed and minced
1 tsp chipotle powder
1/2 tsp ground cumin
1/2 tsp Mexican oregano
1 tsp chili powder
1 tsp sea salt
1 1/2 tsp black pepper
2 limes, halved
1/4 cup chopped fresh cilantro
1-2 T olive oil (p3 only)

You can add mushrooms if you like, or zucchini strips on p1 and p3. Simply add them with the veggies

Mix the spices in a small bowl.

Heat a large skillet over medium high heat. Add the oil if using. Add steak and half the spices. Stir to cook and coat with spice. It will cook quickly, so stir or flip continuously. Remove to a plate. Squeeze the juice of 1 lime over the meat.

Add the peppers and peppers to the skillet. Sprinkle on the spices. Squeeze the juice of the other lime over the veggies and add all four halves of the limes to the skillet. Crank the heat to high and sear the veggies- you want to let them sit in the hot skillet without stirring, for about a minute at a time to get a bit of char on them. Then stir and let sit. Repeat until done to your likeness. Add the steak, remove the lime peels. Stir together and add cilantro. Serve immediately.

 

Mushroom Gravy - All Phases (Vegan)

Mushroom Gravy
All Phases
Vegan

1 tablespoon olive oil (phase 3 only)
3 medium shallots, finely minced
1 T fresh thyme leaves, minced
5 fresh sage leaves, minced
2 lbs mushrooms (cremini, Portobello, or your favorite), stems removed
Sea salt and ground black pepper,
3 cloves garlic, finely minced or grated
2 T tamari
1 T balsamic vinegar
1 T mellow miso (optional)
3 ½ cups sugar and soy free vegetable stock
2 tsp arrowroot mixed with 2 tsp cold water


Optional for p3: Vegan Butter and Coconut Milk




Slice mushroom caps

Place mushroom stems along with the stock, in a sauce pan and bring to a simmer. Simmer for 15 minutes. Cool a bit and strain. Discard stems.

If you are on phase 3, heat the oil in a large wide bottom pan and add shallots. If you are on another phase, use a non stick pan. Sprinkle a pinch of salt over the shallots. Cook the shallots, stirring frequently, until translucent and softened, about 2 minutes. Add the thyme and sage to the pot and stir.

Add the sliced mushrooms to the pot and let them sit for one minute. Stir the mushrooms up, coating them in the shallots and herbs. Let the mushrooms sit for another full minute. Then, stir the mushrooms and season with pepper. Keep stirring the mushrooms here and there as they cook. Once the mushrooms are glistening, after about 3 minutes, season them with salt. Keep stirring the mushrooms until they are deep brown and slightly soft, about 2 more minutes.

Add the garlic to the pot and stir. Then, add the tamari, balsamic vinegar, and miso to the pot as well. Stir everything and scrape up any brown bits at the bottom of the pot. Add the vegetable stock to the pot and stir to combine. Bring the mushroom mixture up to a boil.

Lower to a simmer and reduce the liquid by about ¼. Taste and adjust the salt and pepper if needed.

If you want a smooth gravy, carefully puree the mixture with a stick blender. Or allow to cool and puree in a blender until smooth. Add back to the pot and bring back to a simmer, if using right away.

You can make this mixture a couple of days ahead- just reheat and thicken.

Add half of the arrowroot slurry to the simmering gravy and whisk for at least a minute. If you want the gravy thicker, add the other half of the slurry. If it gets too thick, add more stock.

OPTIONAL: For a very rich gravy on phase three, add a tablespoon or two of Vegan Butter to the gravy after it gets thick. You can also add a splash of coconut milk if you like a creamier gravy.

Vegan Pho- Phase 2

This may seem like a complicated recipe but the steps are quite easy and you can have a comforting bowl of pho in under an hour. Use good quality vegetable stock, or homemade. 

Vegan Pho
Phase 2

Makes 2 servings


Broth
2 medium yellow onions, peeled and quartered
4 inch piece fresh ginger
2-3 garlic cloves
3 cardamom pods, lightly smashed with the back of a knife
2 whole star anise pods
4 whole cloves
1 cinnamon stick
1 T coriander seeds
1 tsp fennel seeds
1⁄2 tsp whole black peppercorns
1 ⁄2 cup fresh cilantro stems
2 T tamari
1 T xylitol or stevia equivalent
2 cups sliced shiitake mushroom caps
6 cups low-sodium vegetable broth
1 teaspoon sea salt, plus more to taste
1 splash sugar free fish sauce (optional)

Toppings
1 (8-ounce) block baked tofu, cut into cubes
3 scallions, sliced on the diagonal
1 cup Thai basil leaves, torn up
1/2 cup cilantro leaves, torn up
2 limes, cut into wedges
3-4 radishes, sliced super thin
1 baby bok choy, washed, dried and sliced thin
Thinly sliced hot chile peppers or Sugar free Sriracha


Miracle Noodles





Prepare the Broth: Cut the ginger in half long ways. Smash the garlic carefully with a knife. Place the onion, ginger and smashed garlic cloves on a baking sheet lined with foil. Broil for 2-5 minutes until just starting to char. Remove from the oven and add to a large pot.

In a non-stick skillet, toast the spices- add the whole spices (cardamom pods through black peppercorns) and cook for 1 minute on high, stirring or tossing the mixture frequently. Once they become aromatic, they are done. Add the spices to the pot. Throw in the cilantro, mushrooms and add the sweetener, and stock and fish sauce. Toss in a large pinch of salt. Bring to a light boil, then reduce to simmer and cook for 20-30 minutes.

Carefully strain the broth into a fine-mesh sieve set over a large bowl (discard the solids). Taste the broth and season to your preference- add more fish sauce or tamari, or add more salt. Pour the broth back into the pot and bring to a boil.

Prepare the Miracle Noodles as directed on the package. Add a portion to each bowl. Top with the tofu. Add boiling stock to the bowl and add the toppings of your choice.

Tofu Taco Filling (Vegan) Phase 2

Tofu Taco Filling (Vegan)
Phase 2
Makes 4 servings protein


1 12-14oz package firm tofu
1/2 medium onion, finely diced
3 cloves garlic, minced
3 T tamari
2 T apple cider vinegar
2 T nutritional yeast
2 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
1/2 tsp black pepper
1/4 tsp oregano, Mexican if you have it

 

Preheat the oven to 400ºF and line a baking sheet with a silicone baking mat or parchment paper.

Drain the tofu, press out the excess liquid. Use your hands to crumble the tofu into a medium bowl.

Add in all of the remaining ingredients and stir until combined or use your hands to mix.

Transfer the tofu and all the spices and liquid to your baking sheet and spread it out evenly.

Bake for 20 minutes, stir it and re-spread and bake another 20-25 minutes.

Serve your taco filling in lettuce cups or jicama shells , with my Phase 2 Salsa and shredded lettuce. 

Cucumber Kimchi- All Phases (v)

Add some grilled chicken or steak on the side and this is a perfect and easy p2 meal or snack. You can make this ahead of time to let the flavors come together. I eat this fresh, but you can ferment, if you want. 

Feel free to use radish, or jicama in place of the carrots in p2. Even though they may not be traditional Korean veggies, they are delish in this recipe. 

Cucumber Kimchi

Unlimited portions

All Phases

3-4 small salad cucumbers

1 small carrot, julienned (not for phase 2)
1-2 small spring onion, cut into 1 inch pieces


Sauce:
1T Garlic-minced
1 T tamari
¼ tsp sesame oil (p3 only)
1 T Rice Wine Vinegar (P1) or coconut vinegar (all phases)
1-2 T Gochugaru (Korean red pepper flakes)
1 T xylitol or other FMD sweetener in appropriate amount
½ tsp minced ginger

Slice cucumbers on the bias. Sprinkle with 1T sea salt and stir. Set aside for 20-30 minutes. Rinse and drain well. Lay out on clean tea towel or paper towels and dry thoroughly.

Add to large bowl, with green onions and carrots (if using)

Mix the sauce ingredients together and pour over cucumber mixture. Stir. Top with raw sesame seeds in p3 if you like.

If you want to ferment this, you can- place into a glass jar with a lid. Let sit on the counter for 2 or3 days.   

Gingerbread Spice- All Phase (vegan)

Stir up this spice mix and use it in your muffins, pancakes, biscuits, homemade creamer, or wherever you want a warm spicy flavor!

Use the freshest spices for maximum flavor.


Ginger Spice
All Phases

2 T ground allspice
2 T ground cinnamon
2 T ground ginger
1 T ground cloves
1 T ground nutmeg
Pinch ground black pepper

Mix together and store in a jar.

Lime Sorbet - All Phase

 Try this refreshing treat on Phase 2- it is a lovely dessert, especially in the Summer!

Lime Sorbet
All Phases

Unlimited servings

Double this if you want. Use lemons, if you want, or a combo of lemons and limes.

4 limes, zested, then peeled
2-4 T xylitol or stevia or pure monk fruit equivalent
Tiny pinch of sea salt
1/3 cup water
Fresh mint leaves, optional

Chuck everything into a blender and blend until no longer chunky. Taste and add more sweetener if you like. Pour into glass freezer safe bowl and freeze until slushy like.

Sweet Chili Sauce- All Phases

This is my favorite sauce ever. I use it ALL the time!!! It really saves the day in Phase 2! This is my favorite snack or meal:

Sweet Chili Sauce
All Phases
Use this as a condiment, any time in Hormone Rx or FMD




Here is my video: https://youtu.be/nghdKAohkh8




2 tsp red pepper flakes (use less if you don't want it hot)
2T Tamari
2 garlic cloves, minced
2 tsp minced fresh ginger
1 tsp black pepper
1 cup water
1 cup xylitol or stevia equivalent    
1 tsp arrowroot powder mixed with 2 tsp COLD water to make a slurry




Put everything except arrowroot slurry in a sauce pan and bring to low boil. Whisk in slurry until the sauce thickens. Taste and adjust seasoning. Store in covered jar.

 Use as dip for veggies or meat or in lettuce wraps.

Fermented Sour Pickles - All Phases

Fermented Sour Pickles

All Phases

These are super easy to put together and the fermentation is so good for the gut! You will use salt to preserve them, rather than vinegar. 

Choose pickling cucumbers- regular cucumbers will work but could end up mushy. 

Do not skip the bay leaves (or other leaves listed)- these are very necessary. The tannins in the leaves are necessary to keep the skin from getting soggy.

Use sea salt- not table salt (that usually contains sugar and iodine)- you want pure salt

Feel free to adjust the spices- these are totally customizable!

You can also drink the brine! Full of electrolytes- think of it as a natural Gatorade! 

Don’t like cucumbers? Use some carrots, or fresh green beans, or cauliflower. 

Equipment:

2 quart jars that have been sanitized (or 1 gallon jar if you have it)

Lids for the jars

Weight- a sterilized river rock, a pickle weight, a zip top bag with some water in it. This is crucial because you want to keep the cucumbers submerged or they will mold. 

Fermented Sour Pickles

2lbs pickling cucumbers- super fresh, free from blemishes or bruises

6 cups chlorine free, filtered water (you may have extra brine after you fill the jars)

6 tablespoons sea salt (DO NOT use table salt)

4-6 bay leaves (or grape leaves or horseradish leaves)

8-12 peeled garlic cloves, sliced

1 tsp each: fennel seeds, coriander seeds, whole allspice, black peppercorns, dill seed, mustard seed, celery seed)- or use any amount of these you want. 

A large handful fresh dill

1-3 fresh chilies if you like heat- these are optional

Mix the dried spices together in a bowl- set aside.

Dissolve the salt in the water. 

Wash the cucumbers thoroughly. 

Put 1/3 of the spice mix and fresh dill in the bottom of the gallon jar or divide evenly between the 2 quart jars. Do the same with 1/3 of the bay leaves.

Place half the cucumbers in the jar(s). Add another 1/3 spice mix and dill and bay leaves. Pack the remaining half of the cucumbers in the jar. Top with remaining spices, dill and bay leaves. 

Pour the salt water over the cucumbers and leave 1-2 inches headspace at the top. Place your weight on to keep the cucumbers in the brine. Put the lid on loosely. Set the jar(s) in a bowl, and place in a dark, cool place (68-72 degrees) and leave to ferment for 3 days. Check on day 2 for bubbles. Once you see the bubbles, you can taste the pickles to see if they are to your liking. If they are, you can put them in the fridge. If there are no bubbles, let them sit and ferment. Check them daily. The longer you leave them, the stronger the sour will be. 

Fire Chicken- All Phases

 

We love spicy, of all kinds. This chicken has SO much flavor. You can buy the Korean red pepper, Gochugaru at Asian markets or check my post for links to Product I Love, here.

If you are in maintenance or not following FMD strictly, you can add some Gochujang to the mix- it is a fermented red pepper paste. It really adds a depth of flavor but the Fire Chicken is great without it. 

Feel free to adjust the gochugaru- add more for more heat. You can cook this stovetop or on the grill, or in a crockpot. Very versatile. 

Fire Chicken

All Phases (see mods)

Makes 4 standard servings

1lb chicken breast (all phases) or chicken thigh (p3)

2T Gochugaru

2T Vegan Butter (see my recipe) (P3 only)

2 garlic cloves, minced

1 tsp fresh ginger, grated

1 tsp sea salt

1 tsp black pepper

2T tamari

2T Gochujang (optional for maintenance or non FMD folk)

 

If you are grilling, mix everything but the chicken together in a small saucepan. Add a couple tablespoons of water and cook over medium heat for 5 minutes, stirring. Set aside half the sauce. Grill chicken and brush mixture on, the last 5 minutes of cooking. Toss the chicken in remaining sauce.

If you are cooking in a crockpot- mix everything but the chicken together in the crock pot. Add 1/4 cup water or stock. Add chicken, and stir. Cook on low for 6 hours or high for 4 (depending on the size of your chicken pieces)

For stovetop- cut chicken into bite size pieces. Cook in the vegan butter (p3 only) for 5 minutes. Add remaining ingredients, a splash of water and finish cooking. Serve immediately. 

Cilantro Lime Dressing - All Phases

Whiz this dressing up and use in all phases- especially phase 2!

This will keep for a few days in the fridge. I would not freeze this.




Cilantro Lime Dressing
All Phases

Juice and Zest of 2 limes
2-3 garlic cloves, peeled
½ tsp black pepper
2 green onions, rough chopped
1/2 cup fresh cilantro leaves and stems
½ tsp salt
1 tsp xylitol or stevia equivalent

Water as needed to thin- start with 1T



Whiz everything up- taste and adjust sweetener. Let sit for a couple hours for best flavor.

Fermented Salsa - All Phases

Fermented foods are really good for your gut. And since tacos are the best thing on the planet- why not make them even better?

All you need is a glass jar that seals, the ingredients, a weight and 2 days. This is super easy.

Double this recipe if you want. Heck- triple it. It will keep for a couple of months.   

All of these salsas can be fermented. 

Note that jalapeno will get milder as it ferments. If you like hot salsa, just add chopped fresh jalapeno to some before serving. 

Cilantro- some folks prefer to add this fresh just before serving. 

PRO TIP: Use a food processor to quickly chop--but the fermentation may happen quicker. Just keep an eye on your jar. 

Fermented Salsa

All Phases

Phase 1 and 3

4-5 large tomatoes, chopped
2 minced garlic cloves
1/2 cup diced onion
1-2 diced lemon drop peppers, or jalapenos
Juice of 1 lime
1/4 cup chopped cilantro
1/2 tablespoon sea salt (not table salt)

Phase 2 Salsa

1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, chopped
2 green onions, chopped
2 cloves garlic, minced
1 jalapeno, minced (remove seeds and membranes if you want it mild)
1/4 cup chopped fresh cilantro
Zest of 1/2 lime
Juice of 1 lime
1/2 tablespoon sea salt

Salsa Verde

Phase 1 and 3

8-10 tomatillos

2 minced garlic cloves
1/2 cup diced onion
1-2 diced lemon drop peppers, or jalapenos
Juice of 2 limes
1/4 cup chopped cilantro
1/2 tablespoon sea salt (not table salt)

Chop everything to the chunkiness you prefer. Add to a bowl and mix. Start with half the salt. You want to taste the salt but do not make it too salty. You need a salt taste, because that is what keeps the bad bacteria away (rot).

Using clean hands, scoop your salsa into your jar. You can use a couple small jars or one big one. You will need a weight for each jar.

Add the liquid (brine) from your bowl to the jar- press the veggies down- you want them covered in liquid. 
Add half a bell pepper or a cabbage leaf (this will be discarded later) to weight the salsa down. Cover tightly and set on a shelf, away from direct sun.  

Let the salsa sit for 2 days. You should see air pockets or a few bubbles. That means it is fermented. Remove the weight and move jar to the fridge. Store in fridge for around 2 months. If it lasts that long. 

Oil Free Asian Dressing- All Phases

There are never enough sauces or dressings for phase 2! Keeping a stash of a few good sauces makes the phase that most people dread so tasty!

Add this to your arsenal and you will love Phase 2 of FMD!

Oil Free Asian Dressing

All Phases

1/3 cup tamari
1/4 cup water
2 T vinegar or lime juice
4 cloves garlic
1/2 inch fresh ginger,  peeled
2 T xylitol or stevia equivalent    
2 T TCS Sweet Chili Sauce recipe on the blog)
1 T TCS sriracha (optional) (recipe on the blog)

1 tsp red pepper flakes (optional)

Put everything in a blender and blend until smooth.

Store in fridge. Will keep for a while in fridge

Slow Cooker Chicken Tacos- All Phase

This is a super versatile recipe- add the flavors you like, make is spicy, make it mild. You can mix up the white meat or dark meat. Use lettuce wraps in p2. Use sprouted wheat tortillas in p1 or p3. Top with tomato salsa, my Phase 2 Salsa, shredded lettuce, radish, tomatillo salsa- lots of options.

Slow Cooker Chicken Tacos
All Phases
Makes 8 standard servings

2 pounds chicken breasts or thighs (p3 only)
1 tsp sea salt
1 tsp black pepper
3 garlic cloves, minced
1 tsp ground cumin
2 tsp chili powder
1 tsp chipotle powder, optional if you like spicy
1 tsp Mexican oregano
1 onion, chopped
1-2 jalapenos- seeded and chopped
2 bell peppers, chopped into large pieces
1/4 cup chopped cilantro
1/4 cup chicken stock or water

1 lime

Mix all the spices, except cilantro together in a small bowl. Add stock, then chicken to the crock pot. Cut lime in half and squeeze juice over the chicken. Sprinkle half the spice mix on top. Add onions and peppers. Sprinkle the remaining spices on top of veggies. Cook on low for 6-8 hours or high 3-5 hours. Using 2 forks, shred chicken and mix with the veggies. Add cilantro and serve. 

Roasted Garlic Salad Dressing - All Phases

Roasted garlic is one of the easiest things to make and it is SO versatile! It add SO much flavor to so many dishes. And when you roast the garlic, it makes the flavor a bit sweeter, and more mild than raw garlic.

To make roast garlic, simply wrap 2-3 (or more) whole heads of garlic in foil and place in 350 degree oven for 30 minutes. Let it cool completely before handling. Then, cut the top off and squeeze the softened, roasty garlic into a container.


Roasted Garlic Salad Dressing
All Phases

1 head of garlic, roasted per instructions above
2 T vinegar
1 T mustard- yellow, spicy, whole grain (make sure it is sugar free and compliant)
Pinch of salt
Pinch of black pepper
Pinch of stevia (optional)
Chicken, veggie or beef stock- or water


Put everything but the stock into a blender and blend until smooth. Add as much stock or water as you need to get the consistency you prefer. Pour into a jar and keep the fridge for about a week or so.