Dr. Scott's Pesto

Pesto is a good 'sauce' to have on hand and it's a great way to get veggies & greens into a meal. We use it with gluten free pasta and on almost any protein. 

Pesto Recipe by Dr. Scott:

(Vegan & Gluten Free) 

1 1/2 cups Organic Spinach, leaves- we also have used kale, swiss chard and beet greens. 

1 1/2 cups Basil Leaves

1 tablespoon Nutritional yeast

1/2 cups of walnuts 

1 tsp Salt 

1/2 cup olive oil 

Mix all ingredients except olive oil in the food processor. Once it is pulverized, start slowly adding oil. 

Keep in a mason jar in the fridge, you can add a layer of olive oil on top to keep it extra fresh in the fridge.

Low FODMAP Bone Broth

Here is a basic bone broth that is low FODMAP that you can make at home:

Bones about 2.5 lbs (from 1-2 organic chicken or 1 large Grass Fed Beef marrow bone) 

Carrots (2-3) 

Celery (1-2 stalk) 

Fresh Thyme (2-5 sprigs) 

Fresh Rosemary (2-5 sprigs)

Fresh Parsley (2-5 sprigs) 

Thumb size of fresh ginger sliced into coins 

2 bay leaves

8-10 cups of water (you want the water to be covering everything in the pot) 

1-2 tablespoons of apple cider vinegar

Salt to taste 

Cook on low for several hours (8-10) or use an instant pot (120 minutes)

Dr. Scott's Gluten Free Homemade Tortillas

As a functional medicine expert, Dr Scott uses this recipe for homemade tortillas that are both nutritious and convenient. You can easily prepare the tortilla batter in advance and store it in a mason jar in the refrigerator for up to one week. These tortillas are also freezer friendly, so you can cook them ahead of time and store them in the fridge, freezer, or airtight container on the counter top.

Here's how to make these delicious and wholesome tortillas:

Ingredients:

• 1 cup almond flour

• 1 cup tapioca flour (or arrowroot flour as a substitute)

• 3/4 cup coconut milk (or any other milk of your choice)

• 1/2 cup avocado oil (or olive oil)

• 1/2 teaspoon sea salt

• Avocado oil (for cooking)

Directions:

1. In a food processor or blender, combine all the ingredients until smooth. This will create a batter for your tortillas that's packed with healthy fats and nutrients.
   

2. Heat a cast iron skillet over medium/low heat and lightly drizzle it with avocado oil or olive oil.
   

3. Pour 1/4 cup of the batter onto the heated skillet and use the backside of a measuring cup to smooth it out into a thin round shape. Cook for 1-2 minutes on each side, or until golden.
   

4. Repeat this process with the remaining batter, making sure to smooth out the tortillas into thin rounds for a delicious and authentic texture.
   

These homemade tortillas are not only easy to make, but they're also packed with nutrient-dense ingredients like almond flour and coconut milk. They're a great option for those following a gluten-free, grain-free diet, or Paleo diet and can be used for tacos, wraps, or any other dish that calls for a tortilla. 

Dr. Scott's AIP Nightshade Free Tomato (NO MATO) Sauce

Insta-Pot No-Mato Sauce

This sauce is nightshade-free and perfect for those with dietary restrictions or allergies. The best part is that you can double the recipe and freeze some for later use.

Main Ingredients:

• Carrots

• Beets

• Onion and garlic

• Celery

• Basil, parsley, and oregano

• Lemon juice

No-Mato Sauce Recipe:

Ingredients:

• 1 tbsp olive oil (sub avocado oil)

• 2 cloves garlic or more, minced

• 1 white onion, diced

• 2 1/2 cup carrots, chopped

• 1 1/4 cups celery (about 4 stalks), chopped

• 1 1/4 cup beet, chopped

• 1 tbsp fresh basil

• 1 tsp oregano

• 2 tsp parsley

• 1 tsp sea salt

• 1 cup water

• 2 tbsp lemon juice

Instructions:

1. Add the olive oil to the base of the Instant Pot and set to saute.

2. Saute the onions and garlic for 2 minutes, before adding in the carrots, beets, and celery. Saute for 5 minutes, stirring frequently. Press cancel to turn off the saute function.

3. Pour in the water and lemon juice and add the seasonings. Stir to combine.

4. Lock the lid onto the Instant Pot and flip the pressure release valve to close. Press "manual" (it will default to high pressure) and use the "+" button to set the time to 14 minutes. Allow the Instant Pot to come to pressure and the sauce to cook.

5. Once the sauce has finished, carefully release the pressure valve. Once depressurized, remove the lid and allow the sauce to cool before blending it in a Vitamix or high-speed blender, or immersion blender until smooth.

6. Season further to taste and enjoy.