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Revivalist Kitchen’s Christmas Cassoulet

Pink Peppercorn Pork Shoulder

Pink Peppercorn Pork Shoulder

 

There is a pink pepper tree on my dear friend Sarah’s back porch. The few hours I have spent picking and sorting the peppercorns from the twigs and leaves have been well worth the effort, as this little pepper freak can’t get enough of the stuff. I like to grind the peppercorns in the food processor and save it in a little jar to have on hand for when pork shoulder goes on sale.

 

Pork shoulder, pork butt, or picnic cut is what I’m talking about. This cut of meat is tasty and takes to this slow cooking method in the same way it takes to the pink peppercorn rub.

Delicious Pink Peppercorn Pork Shoulder made with bone broth! AIP, GAPS Diet, & Paleo friendly meal. By Revivalist Kitchen!

I suggest you make extras, as the leftovers are worthy of the recipe itself. It takes a little time but most of it is hands off. If you buy a nice fatty cut you will end up with a good amount of rendered creamy lard that will solidify as it cools and can be reserved and used to sauté up some veggies at other time or can be used to schmear on some sourdough bread.

 

Delicious Pink Peppercorn Pork Shoulder made with bone broth! AIP, GAPS Diet, & Paleo friendly meal. By Revivalist Kitchen!

Pink Peppercorn Pork Shoulder

3lb piece of pork shoulder, nice and fatty

1/4 C pink peppercorns, ground

3T sea salt

2 cups chicken bone broth

5 bay leaves

BFF diet free resource library

 

Mix the sea salt and the pink peppercorns together and rub over pork shoulder. Ideally this can be done the night before you intend to cook the pork but if time is of the essence rub the shoulder and let it rest at least 30 minutes at room temperature. Pre-heat the oven to 325°.

 

In a casserole dish just large enough to snugly hold the pork, add the shoulder, the broth and the bay leaves. This is not a braise in a sense that the pork should be swimming in broth, so if only a cup of the broth fits in your pan use that and top it up as it cooks.

Cook the pork for 2-2.5 hours at 325, turning the roast every 30 minutes. This allows it to evenly brown and results in a super juicy cut of meat.

 

When fully cooked the roast will be tender but not falling apart, resulting in a sliceable roast. The broth will reduce a little as it cooks but ideally allow the roast to rest for 15 minutes before slicing and further reduce broth until desired consistency: I like it on the thinner side but you can bring it all the way down into a syrupy glaze. Taste before adding any additional salt, as the salt from the roast has seasoned the broth.

© Copyright 2015 Revivalist Kitchen. All rights reserved.

How did the recipe turn out? Got any questions? Leave a comment below!

 

Delicious Pink Peppercorn Pork Shoulder made with bone broth! AIP, GAPS Diet, & Paleo friendly meal. By Revivalist Kitchen!

BFF diet free resource library

Keep on cooking!…Click through below for more real food recipes!

Beef Bone Broth

Beef Bone Broth

Dirty Rice

Chicken Liver & Soaked Brown Dirty Rice

Octavia Klein Photography

Mmmm Chicken Soup

Octavia Klein Photography

Duck Confit

Brodo

Brodo

Everyone’s been talking about this wonderful, little, walkup window, known as Brodo, where you can get bone broth to go, so I had to check it out for myself! It was on the top of my list for my New York trip. The concept is amazing! A little walk up window in the back of Hearth Restaurant, where you can grab a cup of nutritious bone broth! I’m not a big coffee drinker–yes, I’m one of those weirdoes’­­–but sometimes you want that hot cup of love in the morning without feeling jacked up on caffeine.

What better way then with some super delicious, very nutritious bone broth! This stuff warms the belly and is packed with healing nutrients! Plus you can add in all kinds of healthy yumminess to the broth. You can add in things like fermented beet juice and get that extra kick of probiotic. Or garlic puree, which has a ton of health benefits. Turmeric a beautiful natural anti-inflammatory. Plus, bone marrow that is full of essential fatty acids, vitamins, minerals, lipids and helps improve brain function! I’d say that’s better way to start your day, then a coffee crash!

Octavia Klein Photography

 

Cece, was at the widow helping us carefully pick our broth. My bestie, Robin, went for chicken broth and added chili oil and coconut milk…quite a lovely combo I must say! For myself, I tried the gingered grass-fed beef broth, truly a delicious cup o’ broth! They also have home sized, cold, to-go, broths, so you can stock up on broth at homeIMG_8269

 

There are so many benefits to drinking bone broth! Bone broth is mostly known for gut health, the rich gelatin is healing and sealing your gut lining, which has been damaged over the years of processed foods–yes, we all have indulged in the process foods craze of the 80’s & 90’s, and now we are all paying the price. Time to clean it up and heal that gut!

We are all striving to look our best and some of us are striving to turn back the clock. Bone broth is full of collagen! Yes, you can find some very expensive products that you can slave on your face, but why not get the collagen juices flowing from the inside to the outside of your whole body! After a week of drinking bone broth, my skin felt like velvet it was so soft, my nails are super strong and growing out of control and even my hair dresser wanted to know what I was doing differently when I walked out of her salon with shiny beautiful hair! This is no joke kids!

Bone broth is like a vitamin supplement on crack! It’s full of glucosamine, which protects your joints. Bone broth has glycine, which will help get you a good nights sleep. It’s packed with minerals that will heal the immune system, including autoimmune diseases. Bone broth is good for your bones–pun intended­–phosphorus, magnesium and calcium all build stronger bones.

Wouldn’t it be awesome to have walk up bone broth windows everywhere!? It’s up to all of us to start the bone broth revolution! In the meantime you can make your own bone broth from one of our recipes here 🙂

© Copyright 2015 Revivalist Kitchen. All rights reserved.

How did the recipe turn out? Got any questions? Leave a comment below!

BFF diet free resource library

Keep on cooking!…Click through below for more real food recipes!

McCall’s Meat & Fish in Silverlake, CA. The best butcher shop in town! Revivalist Kitchen loves this place!

McCall’s Meat & Fish

Octavia Klein Photography

Stone Barnes

Harvest Dinner, a non-traditional take on Thanksgiving. Featuring Duck Confit, celery root puree, fermented chutney & delicious sides by Revivalist Kitchen.

Harvest Dinner

Kombucha Jello

Kombucha Jello

Erin’s mmm-Chicken Soup

Erins’ Mmm-Chicken Soup

Octavia Klein PhotographyOne of my favorite things about being on the broth train is how easy it can be to make an awesome meal, like Erin’s mmm-Chicken Soup! I admit prepping the broth can be a bit time consuming, but once you find a method that allows you a constant supply of broth, meals are deliciously streamlined. ANYONE CAN EAT THIS SOUP AS OFTEN AS THEY LIKE EVERY DAY. Maybe I spice it up a little with some cayenne, avocado, fresh herbs or add even bolder flavors like fish sauce, coconut aminos & ginger.

 

I just can not get enough chicken soup. Here is my basic, make you say “mmmmmchickenmmmm” just can’t get enough of Erin’s Chicken Soup. This soup, is loaded with tons of Real Salt, which makes it mineral rich and flavorful. I enjoy mine with a probiotic beverage like blueberry water kefir soda on the side–this is my idea of a good time. I know that this soup tastes especially awesome after a sweaty workout or for those avoiding sugar.

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You can substitute all kinds of greens in this soup: bok-choy, kale, swiss chard, mustard greens…. HOWEVER, my go to is plain old green cabbage. This soup will give you a very new appreciation of the tasty satisfying sweetness I love about green cabbage. Plus cabbage is cheap. It can last in your fridge for days upon days (even unwrapped with a big chunk cut out of it as I can be known to do) and like the other veggies I put in: mushrooms, carrots & onion, cabbage is loaded with vitamins. This soup is gonna make you say– mmmChicken with joy, because it tastes as good as you get to feel when you eat it. Broth it up, my dears, broth it up.

Octavia Klein Photography
Erin’s Mmm-Chicken Soup

2 C Cooked Chicken, pulled or chopped
*I mainly make this soup conveniently using the meat leftover from broth making or I roast up a few well salted chicken thighs with a little Fat at 425 for 25 minutes. To me, roasting the chicken on the side, pulling the meat and adding the meat to the soup at the end has the best flavor, plus I snack on the crispy skin and use the bones in another batch of broth. Another option is to cook the raw chopped chicken directly in the broth with the soup, if you had some chicken breasts to use up this method could be ideal.

2 C Mushrooms, wiped with a damp cloth, quartered or sliced raw
3 Carrots, peeled & sliced
3 Celery Stalks, rinsed, trimmed and sliced
1 Yellow Onion, chopped
1/4 Green Cabbage, chopped or green of choice
3 Bay Leaves (I’m obsessed and love love love the flavor of bay leaves, aka laurel)
2 Qts Chicken Bone Broth
Real Salt to Taste
3 T Cooking Fat of Choice ( I use what I got and if I have duck fat I use that for sure)

Revivalist Kitchen Paleo Recipe Booklet

Heat a sturdy pot over medium high flame then add fat to melt followed by the mushrooms. As my husband like to say, I fry ‘em up till they are golden brown. It takes around 8 minutes or so for the mushrooms to be cooked to my liking so I usually prep my other veggies at this time. If needed add more fat to the pan, enough to lightly coat the bottom along with the vegetables and add the onion and cook for 2 minutes until the onion softens.

Next add the carrots and celery and toss with the onions and mushrooms and cook for 2 minutes, this is when I usually cut the cabbage. To the pot add the bay leaves, Real Salt & the chicken broth and bring up to simmer and cook around 5 minutes or until the veggies are beginning to soften. I finish the soup by adding the cabbage and cooked chicken and taste for seasoning. Once the cabbage is cooked you have soup for your bowl, soup to share, and soup for later.

Octavia Klein Photography

© Copyright 2015 Revivalist Kitchen. All rights reserved.

How did the recipe turn out? Got any questions? Leave a comment below!

 Revivalist Kitchen Paleo Recipe Booklet

Keep on cooking!…Click through below for more real food recipes!

Delicious Pink Peppercorn Pork Shoulder made with bone broth! AIP, GAPS Diet, & Paleo friendly meal. By Revivalist Kitchen!

Pink Peppercorn Pork Shoulder

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Beef Bone Broth

Kimchi

Kimchi

Revivalist Kitchen’s Christmas Cassoulet, yummy french traditional cuisine, made with fresh whole food ingredients!

Cassulet

Beef Bone Broth

Bone Broth

Bone Broth

To make a perfectly good basic bone broth a few things are important: high quality joints and bones, pure clean water, sea salt, apple cider vinegar and a pot to put it all in (see our post about broth gear here.)

The idea behind the broth is to not only to extract the marrow, collagen and minerals from the bones & joints but a good broth is the base of many delicious meals. By consuming bone broth regularly your health will improve as your digestion is aided by all the nourishing liquid. Aches & pains will be reduced and a new level of beauty, inside and out can be attained. I know, that’s a big claim, but we’ve seen the results first hand. I believe in broth because it works for me, it works for my clients and it works for my loved ones. If you want to lose weight, look awesome and feel your freaking best, eat bone broth-based soup, breakfast, lunch and dinner and watch as you change before your very eyes.

Sounds too good to be true. I know. I had my own doubts until I felt, I saw and I understood just how powerful the traditional style foods, namely bone broth truly are. In your quest for personal greatness, having a bone broth based diet can give you the energy to kick some serious booty and look awesome in the process.

Now this broth does not come in a can, or a box. It is not shelf stable and rarely can it be purchased for a reasonable price (trust, I tried to indulge my passion with a broth based meal delivery program and man is it time consuming.) Having the right tools can really help streamline and speed up the process.

Before jumping into broth 24-7 read about Broth here. It is powerful and needs to be treated with respect! If following the full BFF Protocol you can expect to have a period of time of feeling like crap, because your body is detoxing. Don’t give up and remember that Broth is the foundation of a nourishing diet.

BFF diet free resource library

Beef Broth

2 large pieces of beef shank

2 oxtail

2 knuckle bones

2 marrow bones

Cider vinegar, sea salt, filtered water

Tip: To make a perfectly good basic bone broth a few things are important: high quality joints and bones, pure clean water, sea salt, apple cider vinegar and a pot to put it all in. See our blog post for a detailed list of broth cooking devices http://revivalistkitchen.com/broth-gear/

Add all ingredients to your pot or cooking device, add enough water to cover bones. For a super clear broth bring up to a boil and skim the scummy bits that float to the top and discard. If cooking in a crock-pot or are not really worried about it you can totally skip this step and your broth may be a bit cloudy, but still nourishing & tasty. Cooking times for broth depends on what device you’re cooking in. Large pot: at a low you can cook your broth up to 24 hours. Pressure cooker: 90 minutes. Vita-Clay or Crockpot: 8-12 hours and often we ladle off finished broth and top off with new bones and fresh water (and start a new batch re-cooking the first batch of bones to extract all the nutrients out.)

Octavia has a killer little dual pressure cooker and slow cooker in one by Breville, that I would say should be the investment if you are buying broth gear for the first time.

Tip: For a richer more flavorful broth brown any meat and roast any bones in a 425 degree oven for around 45 minutes to an hour. If roasting bones deglaze roasting pan with water to scrape up any tasty bits left in the pan and add to the big pot.

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Chicken Broth

1 whole chicken

1 chicken neck

4-6 chicken feet

(If you can’t find feet or heads then use 4-6 chicken wings)

1 tbls Cider vinegar

1 tsp sea salt

filtered water

Add all ingredients to pot, add water, bring to a boil, skim if desired and cook. I let the chicken cook until done (about 30-40 minutes), remove the meat then add the carcass back into the pot to be finished for 90 minutes in a pressure cooker, or 4-6 hours in a slow cooker, or stovetop simmer for 12hours or more. Download our chicken broth video tutorial here.

Chicken Broth is my all time favorite. I love chicken soup and prefer chicken broth above all others. I buy chicken just for broth making or using cooking leftovers or even do mixed batch broths with leftover chicken bones, a few beef knuckle bones and some chicken feet. No matter what you choose, know that smaller chicken bones cook in less time and you can have quite a flavorful soup starting with a whole chicken and some veggies and within 45 minutes of cook time you have dinner. For maximum health benefits, when cooking any meal start with a dense gelled bone broth and use that to cook your food and you are in superhero territory.

Fish Broth

Fish broth can be delightful if done right and horrible otherwise. Thankfully it is easy to do it right. First off trust your nose: if it smells fishy long cooking will only make it smell fishier and perfume your surroundings in the process. I’d avoid making fish broth from really oily or fatty fish as they can be a bit funky for my taste. I prefer whole gutted fish, scaled and I simmer the fish until the meat is cooked and remove the meat from the bones. I add the bones back to the pot and gently simmer for 45 minutes to an hour. I love to enhance my fish broths with fennel, ginger, bay leaves, wine, citrus, horseradish, or leeks. With fish broth even at shorter cook times gel nicely, I have had a broth that I made with a snapper completely gel. Sometimes I add the meat back into the veggie and fish broth for soup or strain off some broth and cook tiny black lentils for a serve with seared fish filets on top. We have a great Fish broth recipe here.

Pork, Lamb, & Game

I have had some wonderful pork broths, and smelled some pork broths that reminded me of pee (true story and not sure why but it was a restaurant kitchen and they made it every day and it always smelled the same and it wasn’t just me that thought it.) I have made a lamb broth that smelled so gamey it kinda grossed me out and I chucked it and made other lamb broths that are out of this world. I have made the most elegant rabbit broths you can imagine. As always start with the freshest highest quality meats and bones and know that long cook times are only going to enhance existing flavors and odors. And don’t be afraid to experiment if you have the bones…….

But Wait there’s More!!!

Tips, tricks & such:

You can cook your broth with vegetable peelings and scraps for flavor. (Not old crusty ones, but fresh carrot trim and onion ends plus some celery tops, etc)

Broths love dried seasonings: mushrooms, kombu, dehydrated vegetables

I love adding lots of bay leaves to my broth

Mixed meat broths rock. Take all your left over bones from different meals, store in a freezer bag and when you get a full bag, make a mixed broth!

You can’t make good broth from bad bones. Make sure your eating high quality, organic, meat bones.

Keep the broth hot when cooking

Cool the broth quickly to help keep from spoiling. You can do this with an ice bath for the pot or  a frozen metal water container (no paint or writing on container.)

Reserve the Fat for cooking. Once broth has cooled, skim off that fat cap and reserve for later.

If your meat is bad, spoiled, rancid, rotten: chuck it and chuck it now. Move on.

© Copyright 2015 Revivalist Kitchen. All rights reserved.

How did the recipe turn out? Got any questions? Leave a comment below!

 BFF diet free resource library

Keep on cooking!…Click through below for more real food recipes!

Revivalist Kitchen’s Christmas Cassoulet, yummy french traditional cuisine, made with fresh whole food ingredients!

Cassulet

Delicious Pink Peppercorn Pork Shoulder made with bone broth! AIP, GAPS Diet, & Paleo friendly meal. By Revivalist Kitchen!

Pink Peppercorn Pork Shoulder

Gelatinous Fish Bone Broth and Erin's fish soup recipe. Paleo, GAPS, AIP, & Ketogenic diet friendly! Click through to access your FREE bone broth tutorial video!

Fish Broth

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Broth Gear

Broth Gear

Broth Gear

Pros & Cons of the best broth making gear. Paleo, GAPS, AIP, & Ketogenic diet friendly. Click through to read recipe & get your FREE bone broth tutorial video!

To make good broth you need the proper tools, at minimum a big pot and a stove. However, consistently consuming broth at every meal means a lot of broth will be consumed and with only a pot, no matter how big it is, your broth making experience will quickly grow tedious. I suggest investing in the proper gear to make broth making as streamlined as possible.

BFF diet free resource library

Best: A countertop pressure cooker/slow cooker duo with a stainless steel insert.

Pros: It can be left unattended
Multiple Settings
Low Toxin exposure through stainless steel
Does not heat up your kitchen when in operation
Easy To Clean

Cons: $$$
Takes up Counter Space
Limited Volume Capacity
Does Not Boil For Skimming

Good: Vita-Clay or Clay insert slow cooker

Pros: It can be left unattended
Doubles as rice cooker
Low Toxin exposure through clay insert
Does not heat up your kitchen when in operation
Easy To Clean
Decent Customer Service
Replacement Parts avail for $$
Easy Open during operation

Cons: $$
Takes up Counter Space
Very Limited Volume Capacity
Does not boil- cannot skim broth
Lots of parts that can be broken or lost- cord is separate, clay insert is delicate

Good: Stainless Steel Pressure Cooker

Pros: Quick cooking
Versatile
Available in large volume
Easy to Clean
Easy to Use
Relatively Inexpensive
Can bring up to a boil lid off to skim

Cons: Operator Error can end in explosions
Cannot be left unattended
Intimidating to use the first few times
Can be noisy
Takes awhile for the pressure to fall/not easy open

Good: Large Stainless Steel Pot

Pros: Versatile
Durable
Easy to Maintain
Many Kitchens already have one

Cons: The question about leaving it unattended is not ‘can you’, but ‘should you’. I have seen restaurants with a giant burner and a giant pot leave stock simmering overnight, then locking the door and turning off the lights behind them without a care in the world, every single night. I personally have set off my carbon monoxide detector in the middle of the night while making 10 GAL of Broth in my big pot. It also can make your kitchen seriously hot and steamy to have broth bubbling, no matter how gentle the simmer, which can be good at certain times (making my turkey stock in a big pot and baking pies, in the days building up to Thanksgiving, is my jam).

Options that work but are not so great: Sorry guys but a lot of Crock-Pots have lead in the liner. Non-stick or Teflon lined pans leach chemicals into food and aluminum cookware also contaminates your food with unhealthy heavy metals. You can tell an aluminum pot by weight: if it’s light for it’s size it’s more than likely aluminum. Price is another indicator. Aluminum is cheap while stainless steel packs some serious heft both in weight and has a higher price tag to go along with it.

© Copyright 2015 Revivalist Kitchen. All rights reserved.

How did the recipe turn out? Got any questions? Leave a comment below!

BFF diet free resource library

Keep on cooking!…Click through below for more real food recipes!

Beef Bone Broth

Beef Bone Broth

Mmmm Chicken Soup

Mmmm Chicken Soup

Gelatinous Fish Bone Broth and Erin's fish soup recipe. Paleo, GAPS, AIP, & Ketogenic diet friendly! Click through to access your FREE bone broth tutorial video!

Fish Broth

Delicious Pink Peppercorn Pork Shoulder made with bone broth! AIP, GAPS Diet, & Paleo friendly meal. By Revivalist Kitchen!

Pink Peppercorn Pork Shoulder

Beef Bone Broth

Beef Bone Broth

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The idea behind the beef broth is to extract the marrow, collagen and minerals from the bones & joints. A good broth is the base of many delicious meals. By consuming bone broth regularly, your health will improve as your digestion is aided by all the nourishing liquid. Aches & pains will be reduced and a new level of beauty, inside and out, can be attained. Read all about the benefits of bone broth here.

Start with some nice, quality, grass-fed beef, knuckle bones, marrow bones, and beef shank. You can either make the broth from uncooked bones.

BFF diet free resource library

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Or, for a richer more flavorful broth, brown the meat and roast bones in a 425 degree oven for around 45 minutes to an hour. You can also drizzle with olive oil and and sea salt before roasting.

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If roasting bones, deglaze roasting pan with filtered water to scrape up any tasty bits left in the pan and put over medium heat right on the stove. Presto!  

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Then add the deglazed bits of yummy and water to the pot you’re cooking the broth in, add sea salt and splash in that apple cider vinegar!

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Now you’ll want to cook the bones for about 20 minutes or so. You will begin to see scummy bits that float to the top. This is just coagulated blood. You will want to skim this stuff out of the pot.

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Feel free too add some carrots, celery, and onion to the pot for extra flavor. But you can also just cook plain old bones, it still has a yummy flavor.

_B6A1103 copyCooking times will vary on what method you use to make your bone broth(see our post on broth gear here.) Stove top can take 12-24 hours. Vita Clay or Crock pot can take 5-6 hours. The quickest, and in my option the most efficient, is the pressure cooker that takes about an hour or 90 minutes.

Once the broth is finished you’s want to place it in a glass container and let it cool down before putting it in the refrigerator. After it’s been refrigerated the fat and broth will separate, the top layer is the fat, you will want to reserve that for later recipes to come…

 

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Beef Broth

2 large pieces of beef shank

2 knuckle bones

2 marrow bones

splash of cider vinegar, sea salt, filtered water

Cover bones with water, add a splash of vinegar and a spoonful of sea salt. For a super clear broth bring up to a boil and skim the scummy bits that float to the top and discard. If cooking in a crock pot or not really worried about it you can totally skip this step and your broth may be a bit cloudy, but still nourishing & tasty. If you skimmed now is the time to add any veggies or seasonings that may have be removed as you skimmed. At a low simmer in a big pot you can cook your broth up to 24 hours but I do it in 90 minutes in a pressure cooker for large batches and in my vita-clay (like a crock-pot) 8-12 hours and often ladle off finished broth and top off with new bones and fresh water (and start a new batch re-cooking the first batch of bones to extract all the nutrients out.) Octavia has a killer little dual pressure cooker and slow cooker in one by Breville, that I would say should be the investment if you are buying broth gear for the first time. Check out our post on broth gear here.

Tip: To make a perfectly good basic bone broth a few things are important: high quality joints and bones, pure clean water, sea salt, apple cider vinegar and a pot to put it all in. 

© Copyright 2015 Revivalist Kitchen. All rights reserved.

How did the recipe turn out? Got any questions? Leave a comment below!

BFF diet free resource library

Keep on cooking!…Click through below for more real food recipes!

Revivalist Kitchen’s Christmas Cassoulet, yummy french traditional cuisine, made with fresh whole food ingredients!

Cassulet

Delicious Pink Peppercorn Pork Shoulder made with bone broth! AIP, GAPS Diet, & Paleo friendly meal. By Revivalist Kitchen!

Pink Peppercorn Pork Shoulder

Gelatinous Fish Bone Broth and Erin's fish soup recipe. Paleo, GAPS, AIP, & Ketogenic diet friendly! Click through to access your FREE bone broth tutorial video!

Fish Broth

Mmmm Chicken Soup

Mmmm Chicken Soup