Let all that you do be done in love.
1 Corinthians 16:14 ESV
Ingredients:
Place pork in heavy large pot. Add broth. Add enough water to cover pork by 1/2 inch. Bring to boil. Reduce heat to medium. Cover partially; simmer until meat is very tender and liquid is absorbed, about 1 hour 45 minutes. Cool slightly. Shred meat.
It even better if you let it fry a bit in the rendered fat, the caramelized bits are the best.
300g almond meal (grind the meal so it’s closer to flour – helps coat better).
Two big onions. Slice them carefully and separate the rings.
2 eggs (beaten in a seperate bowl)
1 table spoon of paprika
1 table spoon of chilli flakes
(You can add more paprika and chilli flakes if you want them spicier).
Ingredients
Directions
Ingredients: 
Instructions:
Wrap a light weight dishtowel around 1 cup of grated vegetable at a time and squeeze as much water out as possible.
Ingredients:
1 tablespoon coconut flour
1/16 teaspoon baking powder
2 egg whites (or, 3 tablespoons egg whites)
2 tablespoons water or coconut milk*
coconut oil/butter
Directions:
Mix the coconut flour and baking powder with the water (or milk) and egg whites. Whisk or blend until all lumps disappear (I usually mix, then wait a couple of minutes and mix again).
1 jar of nut butter (14-16oz) (preferred almond but can be macadamia etc)
2 eggs (preferred free range organic)
1/4-1/2 cup honey depending on how sweet you like it (we use 1/4 cup)
1Tbl Vanilla Extract (not imitation)
2/3 cup organic cocoa powder
1 tsp sea salt
1tsp baking soda
1 cup dark choc chips over 70% cacoa (no sugar added)
