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Posted by Niti Bali on 12/6/2017 to Cellular Healing Recipe's


No pumpkin? Try this recipe with sweet potatoes, butternut or acorn squash, mushrooms! Kale & Collards puree! ANY blended, hearty veggies will do!!!!!


1 cups pumpkin purée* *or sub 1 cup plantain,and reduce one cup of the pumpkin/tater/squash/carrots/kale (use the stems!!) purée to make using other veggies 

1 cup browned bulk sausage (pork or veal)

½ teaspoon of Himalayan pink salt or REAL SALT

1 teaspoon baking soda

3 eggs, beaten

Skip the Canned Pumpkin, YUK! Cook Your Own out of your produce box!! * To make pumpkin/squash purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face down on parchment paper to avoid sticking. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh and fill mason jars to keep extras in the fridge to use ANYTIME for this recipe or in lieu of tomato paste in other recipes. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin. **KEEP THE SEEDS for a healthy snack!!! See below for toasting instructions.

Veggies are tough to incorporate in our diets these days- or so everyone is always informing me.  This is a great way to ensure the family gets plenty of veggies and use up your produce box.  You do not need grains for literally anything- veggies have all the natural fiber your body needs.  This will also help keep the body’s alkalinity high while balancing any acidic effects of the meats in your diet.  The greatest problem with today’s Standard American Diet or SAD DIET is that everyone eats meats and grains and NO VEGGIES.  Substitute your grains with veggies to counter this problem.


muffins: (yields 12 regular or 24 mini muffins)

Preheat oven at 450 degrees

Grease bottom of muffin bowls with ghee or line with oven safe paper

Mix dry ingredients in a big bowl until even

Fill muffin bowls ¾ deep

Bake for 13-15 minutes or until golden


This page is where I want to share my passion for REAL food with you. Please check back often for updates or subscribe to receive them automatically via email, facebook, or twitter. I am looking forward to building the community and sharing my thoughts and experiences with you. 

- Niti Bali, owner Farm to Fork Meat

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