Recipes

Sweet Potato Chili

Instructions
In large deep pan, or large pot heat oil, cook onion and garlic until onion is translucent. Add seasoning and cook until fragrant (add liquid if needed). Add in rest of ingredients and cook for 30 minutes. Add lime, avacado and cheese after.

Ingredient	Amount
beans (any)	2 cans
cubed sweet potato	4 cups
diced tomatoes	1 can
olive oil	1 tablespoon
large onion (white/red)	1 whole
garlic	3 cloves
jalapeno	1 whole
cumin	1 tbsp
smoked paprika	1 tbsp
ground chile powder	2 tbsp
oregano	1/2 tsp
vegetable broth	3 cups

Broccoli and Potato Soup

Instructions
Add potatoes, onions, broth, salt and pepper into crock pot. Turn on high for 4 hours. After 3 hours, blend/mash potatoes. Add milk, cream(if using), and broccoli, cook on high for remaining 1 hour. Add cheese after.

Ingredient	Amount
white peeled potatos	7-9
white/red onion	1 whole
vegetable broth	2 cups
broccoli	2-3 cups
almond milk	2 cups
sour cream	1/2 cup

Sourdough Bread (Recipe for 2 loaves)

Instructions
Start by adding flour and salt to clean bowl, stir in water and sour dough mix. After ingredients are formed into a rough dough, dump onto clean surface and begin to knead (10-15 mins of kneading). If dough feels slighty sticky or wet, that's fine. Resist the temptation to add more flour. After kneading is complete put the dough ball into a bowl and add a very light covering of olive oil to dough, then cover bowl with a wet dish cloth. Allow dough to proof for 3-4 hours. After dough has sat for the required time, put the dough ball onto the counter and fold some of the air out of it (only a few folds). Split the dough ball into two new dough balls of desired sizes. Form the two new dough balls into a nice, tight, round ball. Add these to proofing baskets, cover the dough balls in a very little bit of olive oil, then cover baskets with damp wash cloths. Allow dough balls to proof for another 3 hours. Set oven to 440-450 degrees F. Allow bread to bake for 30-35 minutes.

Instructions

Start by adding flour and salt to clean bowl, stir in water and sour dough mix. After ingredients are formed into a rough dough, dump onto clean surface and begin to knead (10-15 mins of kneading). If dough feels slighty sticky or wet, that's fine. Resist the temptation to add more flour. After kneading is complete put the dough ball into a bowl and add a very light covering of olive oil to dough, then cover bowl with a wet dish cloth. Allow dough to proof for 3-4 hours. After dough has sat for the required time, put the dough ball onto the counter and fold some of the air out of it (only a few folds). Split the dough ball into two new dough balls of desired sizes. Form the two new dough balls into a nice, tight, round ball. Add these to proofing baskets, cover the dough balls in a very little bit of olive oil, then cover baskets with damp wash cloths. Allow dough balls to proof for another 3 hours. Set oven to 440-450 degrees F. Allow bread to bake for 30-35 minutes.

Ingredient	Amount
flour	800 grams
salt	10 grams
sourdough starter	320 grams
water	460 ml