1 bunch parsley

1 shallot

2 sweet potatoes

1 lemon

Salt pork

Lemon

Capers

Preparation

Boil water and add sweet potato slices. Par boil for 2-3 minutes until just starting to get tender.

Do not overcook, you just need to get them started and will finish in the sautee pan.

Remove potatoes and rinse under cold water to stop the cooking process.

Preheat oven to 450 F degrees. On a baking dish arrange bones marrow side up and place in oven.

Watch carefully.

Remove once marrow starts to separate from bone.

Once bones are out of oven, sprinkle with a little kosher salt (you want the salt with the big flakes.)

While bones are roasting, heat a few pieces of rinsed salt pork in a pan over medium heat (you can also use olive oil.)

Once there in a sheen remove remaining pieces of pork.

Lay the potato pieces in the pan and allow to cook 5-7 minutes per side or until slightly golden brown. Salt and pepper to taste.

Parsley Caper Salad:
In a bowl add a handful of roughly chopped parsley, 1-2 tsp capers (drained of liquid), 1 tbsp dices shallot, juice of 1/2 lemon, drizzle of olive oil.

Mix together.

To plate:

Add 1-2 bones, stack of potatoes and a few teaspoons of parsley salad.

Serve immediately.

(remove as much of the sheet of connective tissue on the underside of the ribs as you can,

and punch a ton of small holes in the meat with a knife or tenderizing tool

1 8oz Can of organic tomato paste

5 Cloves garlic minced

1/2 white onion sliced into thin rings

3 tbsp of Jamaican Jerk paste (if you don’t have this, you can also use Thai green curry paste, or a simple combination of chopped pickled chili peppers, scallions, black pepper, and sea salt.)

2 tbsp Coconut aminos or wheat-free tamari soy sauce 

2 tbsp Coconut vinegar or apple cider vinegar

Preparation

Preheat oven to 200 degrees. Cover a baking sheet with aluminum foil and place sliced onions in the center.

Combine tomato paste, coconut aminos, coconut vinegar, garlic, and jerk paste in a small bowl.

Rub the rack of ribs with the sauce, covering it completely.

Place the sauced ribs on top of the onions and cover with another sheet of aluminum foil.

Seal the ribs in a packet by rolling up the ends of the foil and place in the oven.

Allow the ribs to cook in the 200 degree oven for 8-10 hours.

When the ribs are finished, remove the meat (the bones should slide out easily) and plate

1lb beef steaks

1 tbsp butter

1 tbsp lard or olive oil

4-5 cloves garlic (minced)

12oz canned crushed tomatoes (with juice)

1 tbsp Italian seasoning blend (dried rosemary, parsley, basil, thyme, and oregano)

Sea salt and fresh black pepper  

Real Parmesan or Romano cheese

Preparation

Make your meat

In a large saucepan, heat lard or olive oil over medium heat.

Add cow meat and brown for a few minutes on each side. Pour crushed tomato over the beef and add garlic and Italian seasoning.

Turn the heat down to a simmer and cover (keep the lid cracked to allow steam to escape so the sauce will reduce).

The meat will need to cook for at least an hour, which works out perfectly considering that is exactly how long it takes to finish the next step.

Bake your pumpkin

Preheat your oven to 350 degrees.

Rub the inside of your pumpkin with butter (or lard), put on an aluminum foil covered baking sheet, and put in the oven. Set the timer for 45min.

When the pumpkin is ready, it should be soft and giving, but not mushy.

Stuff

Remove the meat from the pan and cut into bite-sized pieces. Stuff the chunks of meat into the pumpkin.

Season the sauce to taste with salt and pepper and then pour over the meat, filling the pumpkin right up to the top.

Add a few grates of fresh cheese.

Consume

With a fork and knife, you can then start slicing pieces of the pumpkin off, dipping them in the sauce, following with a chunk of meat, and continuing in this manner until the entire thing is comfortably relocated to your belly.

1 bag fresh Asparagus  8oz

fresh pepper strips

1 bunch of scallions

Lettuce

Sea Salt + Pepper

Thyme + cumin 

Olive Oil + Apple Cider Vinegar

Some sorta fat source, organic butter, bacon fat, ghee, or coconut oil

Preparation

In a large skillet heat up your fat . Toss in your asparagus , your chopped up scallions, and pepper strips.

• When those are almost all the way heated, add in your steak.

• While those are becoming friends, add in your spices and wee bit of Apple Cider Vinegar.

•chopped lettuce at this point.

• When your stir fry is all set, put it on top of your salad, dress with some more pepper and your oil + Vinegar.

2 Tbsp Paprika

2 Tbsp Ground Mustard

1 Tbsp Garlic Powder

2 Tbsp Chopped Dry Onion

1/2 tsp Salt

Fresh Ground Pepper to taste

1 Medium Onion, chopped

4 Celery Stalks 2 C Baby Carrots

2 C Merlot Oil to sear

Preparation

In a small bowl, combine all spices. Rub the seasoning mix generously onto the roast being sure to cover all sides.

Heat oil in a heavy bottom oven safe pan, preferably cast iron.

Once oil is hot, sear roast on all sides till golden brown.

Remove roast from pan and add in a couple tbsp of additional oil and add in onion, celery and carrots.

Coat the veggies in oil and allow them to brown slightly.

Add roast back into the pan on top of the veggies. Pour Merlot over the meat and veggies.

Cover pan tightly with foil and place in a preheated 300 oven for 3 hours.

Remove roast from pan, slice and return beef and juices to the pan.

Allow the meat to sit in the hot juices for several minutes prior to serving. Enjoy!

1 Small Organic Onion, Chopped

1 Clove Organic Garlic, Crushed

1 tsp. Celtic Sea Salt

1 tsp. Fresh Ground Black Pepper

1 Recipe Easy Enchilada Sauce (see below)

1 Medium Head Organic Cabbage

2-4 Small Organic Avocados

Preparation

In saucepan over medium-high heat, whisk together all ingredients except olive oil.

Bring to low boil then reduce heat to low to keep warm.

Before pouring over cabbage rolls, whisk in olive oil.

salt and pepper

4 tbsp lard

1 large onion, sliced

4 carrots cut into 2 inch pieces

1 24 oz. can tomato sauce

Preparation

Season meat with salt and pepper

Melt 2 tbsp lard in cast iron skillet over medium-high heat

Quickly brown all sides in skillet, about two minutes per side

Remove meat from pan and set-aside

Add remaining lard, onions and carrots and cook for about 4 minutes, stirring frequently

Nest the rested meat into the hot pan with cooked veggies

Pour tomato sauce over meat and veggies

Place in 500 degree oven for 15 minutes

Reduce heat to 250 degrees and continue to cook for 30 more minutes

Allow meat to rest for ten minutes (uncovered) before slicing and serving.

Sea Salt and Fresh Black Pepper

Coconut oil (or some other saturated fat)

1/2 white onion (sliced into rings)

1 cup white wine

1 tbsp yellow mustard

3 Medjool dates (diced) 

Ovenproof skillet

Preparation

Heat a large oven proof skillet over medium-high heat.

Coat your ribs with coconut oil and when the skillet is hot, place the ribs fatty-side (the “top”) down in the pan.

Season the underside of the ribs generously with sea salt and black pepper.

Preheat your oven to 300 degrees while you let the ribs sizzle for ~5-7min.

Turn the ribs over and season the browned side with salt and pepper.

Remove the ribs from the pan and add sliced onions. Set the ribs on top of the sliced onions and place the entire pan in the oven.

After one hour, carefully remove the pan from the oven (use mitts!) and set the meat aside.

Allow the meat to rest for at least 5 full minutes before carving.

The meat will be medium-rare and perhaps a touch bloody in the center.

If this scares you, there are some chicken recipes on the Caveman Cuisine page

While the meat rests, you may want to try creating a sauce from the pan drippings.

Put the pan over a burner at medium heat.

Remove the onions and add white wine.

Using a wooden spoon, scrape up all the brown bits.

Add mustard, black pepper, and chopped dates.

Bring the sauce up to a high simmer while continuing to stir.

Add the onions back in. If the sauce becomes too thick, add a small amount of water, or even better beef stock.

Carve the ribs by slicing parallel to and between the bones with a sharp heavy knife.

Serve with plenty of napkins!

10 oz fresh broccoli

10 oz fresh cauliflower

10 oz carrots

Marinade:

2 Tbsp Apple Cider Vinegar

1 Tbsp Lemon Juice

2 Tbsp Sesame Oil

1 Tbsp Almond Butter

Red Pepper Flakes (to taste) 

Sauce:

3 Tbsp Almond Butter

2 Tbsp Apple Cider Vinegar

3 Tbsp Sesame Oil

3 Tbsp Coconut Aminos

Preparation

In a large bowl, combine marinade ingredients with a whisk.

Slice beef into thin stir fry slices. Place beef to marinade, stir till coated and allow to sit in the refrigerator for at least an hour, or up to 8.

Combine sauce ingredients in a small bowl and allow it to sit in the fridge for at least an hour prior to serving.

Par cook broccoli, cauliflower and carrots in a steamer basket or the microwave prior to stir frying.

Once steak has marinaded and veggies are par cooked, heat a couple Tbsp of oil in a large pan.

Add in beef and cook through. Add in veggies and allow them to warm back up to temperature.

Serve stir fry topped with sauce and a sprinkled with sesame seeds. Enjoy!

1 lb. grass fed  stew beef

1 med. sweet potato

1 carrot

1 med. onion

1 tsp. cinnamon

Preparation

Turn Crock Pot to High; add 1 coconut oil. (If oil is hard, allow it to melt and coat the bottom of the cooker.)

Chop sweet potato, carrot and onion into bite-size chunks; add to crock.

Add stew beef chunks.

Let cook on High approximately 2.5-3 hours.

Sprinkle cinnamon over the mixture; stir to combine.

Turn crock pot to Low until you are ready to eat.

This is a very flexible recipe. Be creative with quantities, ingredients and spices