Coconut Bread

6 eggs
1/2 cup melted butter
1-2 Tbs honey
1/2 tsp Celtic Sea Salt
3/4 cup sifted coconut flour

Mix well, pour into buttered loaf pan. Bake at 350 degrees for 40 minutes.

Indian Curry Chicken Livers

Indian Curry Chicken Livers

1 Pound Chicken Livers

½ C Coconut Oil

2 T Lard

1 can diced Tomatoes

8 oz Broccoli Florets

8 oz Spinach, chopped

8 oz Sweet Peas

1 medium red pepper, sliced in long strips

1 medium yellow pepper, sliced in long strips

1 T Curry Powder

2 T Fresh Sage, chopped

2 pinches Ginger Powder

Celtic Sea Salt

Pepper

Sauté chicken livers in a large sauce pan with ¼ C coconut oil and 2 Tbsp lard. Salt and pepper the livers at they cook. At the same time, in another sauté pan, melt the rest of the coconut oil and place the broccoli, spinach, peas, and peppers in it (salting each ingredient as they enter the pan) Sprinkle with 1 Tbsp chopped sage and cover with a lid to cook. Turn to medium heat and stir occasionally. While that cooks check on your livers stirring to cook on all sides. As they start to brown, pepper them and turn to low heat and add the can of tomatoes, the curry powder, 1 Tbsp of sage and the ginger. Add a pinch of salt. Cover pan and let simmer. When the second pan of veggies are cooked tender, transfer them to the liver and tomato pan and stir together. Simmer together for another 15 minutes with the lid on. Serve and enjoy!