2015 Recipes

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WAPF Wise Traditions
Conference Recipes
Main Dishes

US Wellness Organ Meat Loaf
(with addition of cheese and fermented ketchup, Maureen Diaz)

Gluten-free. For casein-free omit cheese
1 pound grass-fed beef (chuck) 85/15
¼ pound pureed grass-fed beef liver
1/8 pound pureed grass-fed beef heart
2 eggs – lightly beaten
1/2 cup shredded cheese(s), divided (Cheddar, Swiss, Monterey Jack, Colby or
combination of any) or omit if dairy-free
3 tablespoons Umeboshi Plum Vinegar
2 tablespoons olive oil
1 cup small diced onion
½ cup small diced celery
½ cup small diced carrots
½ cup minced parsley
1 ½ tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon fresh ground coriander
1 teaspoon ground white pepper
¼ teaspoon sea salt
¼ teaspoon fresh ground black pepper
Optional: 1/2 cup organic Ketchup* or tomato paste divided into 2 (1/4 cup) portions

Preheat oven to 350 degrees. Heat oil over low heat in medium size sauté pan. Saute
onions on medium heat for about 7-8 minutes. Add dash of salt and pepper. Add
carrots and celery and sauté 7-8 minutes longer or until all veggies are tender and
slightly browned. Add fresh herbs and sauté one minute longer.

Meanwhile while veggies are sautéing, combine eggs, Umeboshi Plum Vinegar, beef,
liver, 1/2 of the cheese(s), 1/4 cup ketchup, parsley or tomato paste, coriander, white
pepper, salt and pepper. Once veggies are browned, add to beef mixture. Knead all
ingredients together with hands, but make sure not to overwork. (If you have time,
cover this mixture and chill for 24 hours in the refrigerator. This extra step will
enhance the flavor, but if you don’t have time, don’t worry, it will still be delicious).

Pour mixture into a greased 9 x 5 loaf pan and place on the center rack in a 350 degree oven. Bake for 30 minutes, remove and spread remaining cheese and 1/4 cup ketchup or tomato paste over top. Place meatloaf back into oven and bake for another 15-30 minutes until a thermometer reads 160 degrees. Do not overcook. The meatloaf should still be moist with pan juices around the sides, but cooked through in the center.

Glaze top with tomato paste or organic ketchup
*We used the fermented ketchup recipe in condiments section below
Note: Maureen also adds 1/2 cup crushed pork rinds and 1 cup beef or chicken broth
Rosie’s Peruvian Chicken Stew, Rosie Ueng
1 Tbs chicken fat
1 whole chicken, cut into pieces
1 large onion, diced
1-2 medium stalks celery, diced
1 bay leaf
3-4 cloves garlic, minced
2 tsp ground cumin
1 cinnamon stick
3 cups diced tomatoes
1 pint chicken stock
12 cup white wine
salt and pepper to taste
1 bunch cilantro, roughly chopped

Generously salt the chicken pieces and pat them dry. In a Dutch oven over medium-high heat, melt fat and swirl to cover the pot. Add chicken pieces to brown in one layer, leaving them undisturbed until they are nicely browned on one side. Turn each piece over to brown on the other side. Work in batches if necessary. Remove the chicken pieces and set aside.

Add onion, carrot, celery, and bay leaf to the Dutch oven, scraping up browned chicken
bits as the vegetables saute. Add a little salt. Continue to salute until the onions are
translucent and the vegetables are softened. Add garlic, ginger, cumin, and cinnamon
stick, and salute for about 5 minutes more. Add tomatoes and wine, and stir and cook
for another 3-4 minutes. Nestle the dark chicken pieces in the liquid and add chicken
stock as necessary so liquid covers the chicken. Bring to a boil, reduce to a simmer, and
cover for 10 minutes before adding in the white meat pieces. Simmer, covered, until
chicken is cooked through, about 35 minutes total. Add salt and pepper to taste.
Remove from heat and stir in cilantro. Serve.

Condiments

Glorified Caesar Salad Dressing, Maureen Diaz
A stick blender makes fast and easy work of this dressing. Alternatively use a Vita Mix
or upright blender, but add oil in a very fine stream, slowly.
2 cloves garlic, minced
8 anchovy fillets
1 1/2 tsp fresh lemon juice
1 1/2 tsp juice from fermented sauerkraut, pickles, or kimchi

Blend the above and let rest for 5-10 minutes. Then add:

2 whole eggs
3 Tbsp. freshly grated parmagiano romano cheese
1 Tbsp. black olive tapenade (optional but delicious!)
2 tsp raw honey
1 tsp dijon mustard

Blend and then add:

1 ripe avocado
1/2 cup sour cream or creme fraiche
1/3-1/2 cup high quality olive oil

Fermented Ketchup, Maureen Diaz
29 oz can Muir Glen Fire Roasted Tomato Puree
2 Tbsp. raw cider vinegar
2 Tbsp. whey (liquid, unpasteurized) or juice from kraut, pickles
1/2 tin anchovies in oil
1/4 large green pepper, sliced
1-2 Tbsp. raw honey
2 cloves garlic
2 tsp. basil
2 tsp. salt
1 tsp ground mace
1 tsp dry mustard
½ tsp powdered chipotle
2 pinches ea. ground cinnamon & nutmeg
Puree in blender or VitaMix. Let sit on counter for 2 hours, refrigerate.

Desserts

Pumpkin Panna Cotta
1 Tbs gelatin
2 1/2 cups whole coconut milk
1 cup pureed pumpkin or other winter squash
1/2 cup maple syrup or honey
1/4 tsp ground cinnamon
1/8 tsp fine salt

Sprinkle the gelatin over 1/2 cup of the coconut milk and let sit for 5 minutes to
soften. Blend together the remaining ingredients until very smooth.

Cook the coconut milk containing the gelatin over low heat until the gelatin is
dissolved. Add the pumpkin mixture and cook over medium heat, stirring occasionally,
until steam rises. Pour into molds or dishes and chill, covered, until firm.

Vanilla Panna Cotta
4 cups heavy cream, divided
4 tsp. gelatin
1/4-1/2 cup maple syrup, honey, or coconut sap sugar (conference dessert had either
maple syrup or coconut sap, I don’t remember which)
1 Tbsp. vanilla extract *or* 2 tsp extract & 2 vanilla beans, split

Soften the gelatin in 1 cup of cold cream for 5 minutes, then gently warm the solution
to fully dissolve. If using vanilla bean, add this while warming, then remove the pod.
Add the rest of the ingredients, pour into ramekins or small bowls, cover with plastic
wrap and chill till firm, about 2-3 hours. Top with berries, shaved chocolate, or
whatever your heart desires. Yum!

Note: I like to add 2 raw egg yolks to the cold ingredients before blending with the
warm.

Conference Cheese Cake
Process the following in a food processor to a fine crumb:

2 cups soaked and dried nuts (we use almonds)
1 cup pitted Dates

Press the crumb into a 1/2 sheet baking pan and bake the crust in a 350 degree oven
for ten minutes, then cool.

1 cup whole milk
2 Tbsp gelatin
4 eggs, separated
4 cups soft cream cheese
1/2 cup honey
1 Tbsp vanilla

Soften the gelatin in the milk for 5 minutes, then gently warm to dissolve the gelatin.
Add the remaining ingredients and blend well. Pour over the cooled crust and chill,
covered, at least 4 hours until well set.

Gluten-free Apple Crisp
2-3 lbs. apples, cored and diced
1/2 tsp cinnamon
1/2 cup coconut sap sugar, plus 2 Tbsp
5 Tbsp butte, plus more for greasing the pan
3/4 cup gluten-free oats
1/2 cups walnuts or pecans, soaked and dried

Preheat oven to 375 degrees. Toss fruit with half the cinnamon and 2 Tbs sugar, and
spread it in a lightly buttered 8” square or 9” round baking pan. Combine remaining
cinnamon and sugar in container of a food processor with butter, oats and nuts; pulse a
few times, just until ingredients are combined (mixture should be quite course).
Spread topping over apples and bake about 40 minutes, until topping is browned and
apples are tender. Served with whipped cream.