Brent Schrader and Heather Gerum are the pair behind the website Virginia is for Hunter Gatherers, Since late 2011 they have been posting regular recipes and the occasional shenanigans that come with a real food lifestyle. They put their minds together to create a website of grain-, legume- and dairy-free recipes. What started as accountability measure for healthy eating has turned into a fulfilling hobby and they couldn’t be happier about it. Brent and Heather live just outside of DC with their dog, Mason.
Mexican Layered Casserole
- 1 head of cauliflower, mashed with 6 cloves garlic
- 1 sweet potato, hashed
- 2 tomatos, diced
- 3 avocado, diced
- 1/4 head lettuce, diced
- 1 14oz can sliced black olives
- 2 lbs 85% grass fed ground beef
- 1 Tbsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp oregano
- 1/2 tsp smoked paprika
- 1/2 Tbsp cumin
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp chipotle chili powder
- Steam head of cauliflower until soft, and meanwhile season meat in a skillet with spices (chili powder, garlic powder, cayenne pepper, oregano, smoked paprika, cumin, chipotle chili powder, salt, and pepper) until browned.
- Mash garlic into cauliflower while allowing meat to rest.
- Sauté hashed sweet potato in fat/seasonings left over from sautéing the ground beef.
- Prep olives, tomatoes, lettuce, and avocado into diced pieces.
- Layer in a serving bowl: meat, cauliflower, sweet potato, lettuce, black olives, avocado, and tomato.
- 1 bison chuck roast
- 2 C chicken stock
- 1 C each diced carrots, celery, onion, portobello mushroom
- 1 sprig rosemary, thyme
- salt and pepper to taste
- Place bison roast in slow cooker and top with vegetables, broth, and herbs.
- Cook on low for 10-12 hours on low/medium low, until meat measures 140°F.
- Carve roast and serve with vegetables and broth.
- 1 stalk lemongrass, chopped
- 1 long spicy green chili pepper, deseeded
- 4 large cloves garlic
- 1.5 Tbsp ginger
- 1/2 C cilantro
- 1/2 C basil
- 1/2 tsp cumin
- 1/2 tsp white pepper
- 1/2 tsp corriander
- 3 Tbsp fish sauce
- 1 tsp salted shrimp paste
- juice of 1 lime
- 1 can full-fat coconut milk, separated 4 Tbsp and remainder
- 1 quartered rabbit
- 1 Tbsp coconut oil, for browning
- Blend all ingredients in a food processor (save coconut oil, remainder of coconut milk, and rabbit) to make your curry.
- Heat coconut oil in skillet and brown rabbit quarters (approximately 3-4 minutes per side on medium-low heat).
- Remove rabbit parts to rest and simmer paste for 2 minutes, until fragrant.
- Reintroduce rabbit and add remainder of coconut milk.
- Cover and cook on low for 1 hour.
Split BBQ Chicken
- 1 whole chicken, split
- 1 C memphis rib rub (linked here)
- 1 C homemade BBQ Sauce (linked here)
- Fill perimeter of grill with hot coals, allow to heat up of 450°F. While grill is heating, split chicken and rub with dry rub (or allow to rest for up to 4 hours).
- Place on center of grill breast side up and cook with the grill closed for 1 hour, flipping every 15 minutes.
- Slather side of bird facing up with BBQ sauce and cook for 5 minutes. Flip and coat the other side with BBQ sauce.
- Cook another 5 minutes per side, continuing until a thermometer reads 160ºF and the juices run clear. Cooking time will vary depending on how much heat your fire has maintained.