Food Enhancements for Your Fourth of July

Want to introduce a few healthier options to your family and friends this Fourth of July? I’ve included three mouth-watering recipes that will definitely break the ice and just might become new holiday favorites.

All of the recipes below include organic ingredients, except for the wild boar…wild meats tend to be naturally hormone AND antibiotic-free. Go ahead and visit your nearby store to see if they carry venison, kangaroo, or bison. You just might be surprised!  

I also recommend using unrefined coconut oil, cold-pressed olive oil, and Himalayan sea salt when these ingredients are mentioned.  The higher the quality, the better the taste, and the better for you. 

Enjoy your family and friends and may your festivities be overflowing with happiness!  

Baby you’re a FIREWORK!  
Lesley

Boargers

If you feel any hesitancy towards wild boar meat, you may want to give it a try before loading up on overly processed hamburger meat.  This meat is not tainted and neither is the flavor you will be tasting.  You can load it up with your favorite fixings and serve it on an organic wheat roll, gluten-free brown rice bread, or wrap it up in a romaine lettuce leaf…whichever fits your eating lifestyle!

Ingredients:

1 pound wild boar, ground

1/4 onion, chopped

3 cloves garlic, minced

sea salt & pepper to taste

1 Tbsp butter or Ghee (if cooking on stove-top)

Instructions:

Let butter melt in frying pan and use your hands to mix the rest of ingredients together in a large bowl.  Separate the ground meat into 4-6 patties.  Place patties in pan and cook to desired taste.  (Well done is about 4 minutes on each side.)  Add toppings and enjoy!   Optional:  I love adding raw gouda and letting it melt on top!  

Yucca Fries

You will taste the yumminess in these yucca fries immediately!  Yucca is a root vegetable and though it may be higher in carbohydrates, it has 4 grams of fiber per cup, 2.8 grams of protein per cup, is high in vitamin C, and is very filling.  They are perfect for getting you through high energy activities.

You will need:

Coconut Oil

Frozen Yucca (Goya is a great brand)

Sea Salt to taste

Optional: Cayenne Pepper

Instructions:

Boil the frozen yucca in a saucepan of water for 20 minutes and strain.  Cut the pieces of yucca into smaller strips to make them more bake-friendly sized.  

Cover the baking sheet with a thin even coating of coconut oil. (I like using a paper towel to smear it on.)  

In a bowl, mix the yucca with the sea salt and other desired spices, like cayenne pepper, then place in one layer on the baking sheet.

Bake at 350 degrees for 15-20 minutes until golden and crispy.  You may want to flip them halfway for evenness.  Serve them plain or with a bit of organic or fermented ketchup.

Mustard Kale Chips

If your family scrunches their noses at the sight of green food, they are in for a real surprise with these chips!  They will NOT last! They’re best when made with a dehydrator.  Tip: When storing them, place a scrunched up paper towel in the container with them to keep moisture out and crispiness in.

Ingredients:

1 bag of kale (1 lb.)

1/2 cup almond meal

2 small lemons, peeled

3 cloves garlic

2 Tbsp mustard

3/4-1 cup olive oil

sea salt to taste

Instructions:

Set your dehydrator to 125 degrees.  

Place all ingredients (except the kale) in a high speed blender to create a creamy texture of marinade.  Put half of the bag of kale and half of the marinade in a large bowl.  Use your hands to squeeze, mix, and coat the marinade on each leaf of kale.  Use your judgment to add more kale or more marinade if the kale is too dry or too wet.  You want the leaves coated but not saturated or dripping with the marinade.  Repeat until all the marinade is gone….or you run out of kale.

Grab your Teflex sheets from the dehydrator and spread the kale evenly.  I use about 3-4 sheets at a time.  

Go out and run an errand or two and within a few hours, the kale will become crispy.  You’ll know they’re ready when the chips are completely crispy and full of flavor!

Photo Credits: Pixabay & Jill Wellington