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The Wild Foods Blog

Welcome to the Wild Foods blog. The Wild Blog features recipes, specials, product spotlights, giveaways and more!

Filtering by Category: Recipes

Wild Mocha Latte Recipe

Colin Stuckert

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Ingredients:

Directions:

  1. Brew Coffee with preferred brewing method.

  2. Melt Cocoa Butter, CocoTropic Nootropic, Vanilla, and Salt together in pot over the stove on low/med heat.

  3. Pour into coffee, and serve hot or cold!

Tip: If you’re serving it cold, mix in well with hot coffee before pouring over ice- or the Cocoa Butter may solidify. Served best hot, or drank immediately if iced.

Wild CocoChai Shake Recipe by Wild Foods

Colin Stuckert

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Ingredients:

Recipe:

  1. Steep 1 Tbsp Chai Tea in 1 cup hot water for 5 minutes, then let cool.
  2. Add all ingredients to blender with 1 cup ice and blend, then ready to serve!

Alternative ways

  1. Blend all ingredients (minus the ice) and pour into an ice tray. Let freeze, then blend when ready to use
  2. Blend all ingredients (minus the ice) and store in refrigerator to use over ice, or heated up

Wild Recipe: Hibiscus Matcha Latte

Colin Stuckert

 Recipe by: ChewsWellness

Recipe by: ChewsWellness

Ingredients:


Recipe:

  1. Using just a little bit of hot water, whisk matcha along with Hibiscus Flowers and Vanilla Powder until it’s a pasty texture.
  2. Remove Hibiscus after letting the Matcha absorb the flavor.
  3. Pour into mug, and pour steamed/frothed milk over top!

Tip: If you want some sweetness to your matcha, add a bit of your preferred sweetener. For added nutrition- add a scoop of Collagen or Protein Powder.

Wild Recipe: Chocolate Peanut Butter Muffins

Colin Stuckert

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(Vegan, Gluten Free, Grain Free, Soy Free)

Ingredients

Preparation

  1. Combine all ingredients (making sure the Chia Egg has thickened to thick and gel-like before adding)
  2. Grease muffin pan and heat oven to 350 F, and let cook for 5-10 minutes.
  3. I chose to top mine with some Raspberry Jam and fresh Berries!

Tips

I’m using a countertop convection oven, so heat/time may vary. These muffins do cook quickly, so check in often!

Wild Recipe: Matcha Veggie Patties

Colin Stuckert

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(Vegan, Gluten Free, Grain Free, Soy Free)

 

Ingredients

  • 1 1/2 cup cooked Chickpeas
  • 1 tsp Wild Matcha Powder
  • 2 tbsp Tapioca Flour
  • 1/4 cup minced Carrots
  • 1/4 cup minced White Onion
  • 2 minced Garlic Cloves
  • 1/3 cup chopped Spinach
  • 1/4 cup chopped Parsley
  • 1 tsp Wild Himalayan Salt
  • Pinch of Pepper
  • Olive Oil (or alternative cooking oil)

SAUCE

  • 1 can Coconut Milk or Coconut Milk Powder
  • 2 tbsp Tahini
  • 1 tsp Wild Turmeric
  • 1/4 tsp Wild Himalayan Salt
  • Small squeeze of Lemon
  • Pinch of Cayenne Powder
  • 1/4 tsp Curry Powder

Preparation

  1. Mash cooked Chickpeas with a fork (or add to a food processor), then mix in all remaining ingredients, aside from oil.

  2. Form mixture into patties of desired size, then cook on a pre-heated cast iron skillet with oil.

  3. Cook until lightly browned, flipping patties to ensure both sides are cooked.

  4. Place on a paper towel to remove excess oil.

  5. Add preferred toppings, and enjoy!

SAUCE:

  1. Heat all ingredients on low/medium heat until reaching a simmer.

  2. Remove from heat, and serve over patties, or with a side of fries!

Tips

  • This patty recipe made 8 appetizer slider sized patties.
  • If the mixture is too dry, add a small splash of water.
  • If the mixture is too wet, add a bit more Tapioca Flour.
  • Don’t want to heat the sauce? No problem! Just add all sauce ingredients to a food processor until well blended!

Wild Recipe: Creamy Mushroom Gravy

Colin Stuckert

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(Gluten free, Grain Free, Soy Free, Dairy Free)

Ingredients

  • 1/2 cup Vegetable Broth
  • 1/2 cup Chopped White Onion
  • 1/2 cup Chopped Mushrooms
  • 1 Bay Leaf
  • 1 tsp Wild Himalayan Pink Salt
  •  1 1/2 tsp minced Garlic
  • 1/2 tsp Pepper
  • 1/2 tsp chopped fresh Rosemary
  • 1/2 tsp chopped fresh Thyme
  • 1 tbsp Wild Bone Broth Protein
  • 1 tsp Mushroom Powder
  • 1/2 Cup Cashew Cream (soak Cashews in water overnight, or at least 6 hours. Add to food processor with about 1/2 cup water and blend until smooth and creamy.)

Preparation

  1. Add Veg Broth, Onions, Mushrooms, Bay Leaf, Himalayan Salt, Garlic, Pepper, Bone Broth Protein, and Mushroom Powder to skillet/pot, cooking on medium heat.

  2. Once simmering, add in Cashew Cream and Herbs, stirring over heat until well combined and creamy.

  3. Serve over your favorite gravy dish, and enjoy!

Tips

•Need to omit the Cashew Cream? No problem, use Coconut Cream in its place!
•It’s creamiest while hot, so be sure to serve and eat while hot for best taste.
•This recipe made about 2 cups of gravy. Double or triple the ingredients for a larger serving.

•Vegan? Omit the Bone Broth Protein to make completely vegan.

Wild Recipe: Apple Chia Jelly 

Colin Stuckert

A fast and easy, vegan, paleo jelly made with seasonal fruit!

Ingredients

  • 2 gala apples
  • ¼ cup sweetener of choice, (I used erythritol)
  • ½ cup water 
  • 2 teaspoon Wild chia seeds
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract

Directions

  1. Peel and core the apples. Dice into ¼ inch cubes. 
  2. Combine the apples, sweetener and water in a small sauce pot.
  3. Stir and heat over medium heat. 
  4. When the mixture comes to a simmer, cover and cook for 10 minutes. 
  5. Remove the lid and use a whisk to mix and mash the apples, breaking them down as you go. Do this for 2-3 minutes until the mixture begins to look like jam. I like mine chunky, if you want it smoother, keep cooking down the apples until you have reached desired consistency. 
  6. Stir in the chia seeds, cinnamon and vanilla. Mix well.
  7. Transfer to a clean jar, let it cool and store it in the fridge. 
  8. Spread it over your favorite pancakes, toast or even on pork loin! 

Wild Recipe: Keto Cortado

Colin Stuckert

Cortados are Cuban version of a macchiato. Potent and sweetened coffee cut (cortado) with milk. Traditionally evaporated milk was used, which makes full fat coconut milk the perfect replacement! This rich, sweet coffee is the perfect ending to any meal, and a must for that afternoon pick me up. 

Makes 4 servings

Ingredients

  • Espresso grind, dark roast coffee
  • Filtered water 
  • 3 teaspoons xylitol 
  • ½ cup full fat coconut milk 

Directions

  1. Prepare your stove top espresso using a moka pot or caffettiera. Fill the bottom chamber with water up to the bolt or nob. 
  2. Fill the basket with ground coffee, full but not too packed. Place that over the chamber then screw on the top. Place the moka pot on a burner over medium high heat. 
  3. This will take a few minutes, but keep your ears listening for the sound of rising water, when the pressure beings to build. 
  4. In a small sauce pot heat the coconut milk over medium heat. 
  5. In a measuring up put the sweetener and have it at the ready, next to the stove with a teaspoon. 
  6. When the first drops of coffee come through the spout of the moka pot, measure out 4 teaspoons in to the measuring cup with the sweetener. Place the moka pot back on the stove to finish brewing. 
  7. Vigorously mix the sweetener and coffee mix to a sugary paste or syrup. 
  8. Beat the syrup as you pour the coffee into the measuring cup until fully combined.
  9. Pour ¼ cup of espresso into small cups. Then cut it with milk. I like equal parts milk and coffee. Mix, serve, enjoy! 

No Bake Matcha Energy Balls 

Colin Stuckert

Prep: 30 minutes

Makes: 15 balls 

Ingredients

Directions

  1. Combine the shredded coconut, all of the seeds, coconut oil, matcha and sweetener in your food processor. Process until a thick, gritty paste forms. 
  2. Put the cacao powder on a plate. Line a second plate with parchment paper. 
  3. Use a tablespoon to shape balls with the seed paste then gently roll it in the cacao powder and set it aside. Repeat with all of the paste. 
  4. Line them up on the plate with parchment paper, making sure they’re not touching. Let them set in the fridge for 30 minutes. 
  5. Dust with remaining cacao powder and enjoy. Store in an airtight container in the fridge until ready to eat.

Anti-Inflammatory Pumpkin Spice Collagen Smoothie

Colin Stuckert

Ingredients

  • ½ cup unsweetened pumpkin puree
  • 8 ounces full fat coconut milk
  • 8 ounces water
  • 1 cup ice
  • 3-4 scoops Wild Collagen
  • 2 tablespoons shelled pumpkin seeds (optional)
  • 2 tablespoons flaxseeds (optional)
  • 2 tablespoons xylitol

Pumpkin Spice Mix:

  • 2 teaspoon Ceylon cinnamon
  • 1 teaspoon ground ginger 
  • ½ teaspoon Wild ground turmeric
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon black pepper 

 

Directions

  1. Combine all of the ingredients in your blender. Blend on high until smooth and thick. 
  2. Serve into two large glasses. Enjoy immediately! 

Peppermint Collagen Smoothie

Colin Stuckert

Ingredients

  • ¼ cup full fat coconut milk
  • 2 tablespoons hemp hearts (or presoaked cashews)
  • ½ cup filtered water
  • 1 cup ice
  • ½ cup steamed, chilled or frozen cauliflower florets
  • 1/2 – 1 teaspoon peppermint extract
  • 1 tablespoon xylitol, erythritol or powdered stevia 
  • 2 scoops Wild Collagen
  • 1 teaspoon dark chocolate shavings to garnish 

Directions

  1. Combine the coconut milk, hemp hearts, water, ice, cauliflower, peppermint extract and sweetener in your blender.
  2. Blend on high until smooth. 
  3. Add in the collagen and blend on low until combined. 
  4. Serve right away and garnish with chocolate shavings. 
  5. Sip, enjoy, spread holiday cheer!

 

 

 

Wild Recipe: Protein Chicken Soup

Colin Stuckert

Prep Time: 10 minutes

Cook Time: Varies 

Serves 4-6 

Ingredients

  • 2 tablespoon ghee or Wild Coconut Oil
  • 4 celery ribs, diced 
  • 1 onion, diced
  • 2 carrots, diced
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon turmeric (optional)
  • 1 sprig thyme
  • 1 pound chicken breast, diced
  • 2 scoops Wild Foods Bone Broth Protein
  • 6 cups water
  • 4oz, 1 package kelp noodles 

Directions

  1. Heat a large skillet over medium heat.
  2. Add in the cooking fat and all of the diced veggies.
  3. Sauté until tender and aromatic.
  4. Mix in the seasoning, thyme and bay leaves.
  5. Stir well.
  6. In your slow cooker or pressure cooker, combine the chicken, Wild Foods Bone Broth Protein and water. Add in the sautéed veggies.
  7. If you're using a slow cooker, cook on low for 4 hours. If using a pressure cooker, set to soup mode or cook on high for 30 minutes. 
  8. Open the lid and stir in the kelp noodles.
  9. Let them soak for a few minutes before serving the soup. 
  10. Add a squeeze of lemon and garnish with herbs and diced avocado! 

Recipe: Hot Drinking Chocolate

Colin Stuckert

Ingredients

Optional Ingredients

Directions

  1. Boil hot water or heat milk in a saucepan on low heat.
  2. Add all ingredients to a blender or to the saucepan.
  3. Pour hot water into blender, or if using a saucepan, whisk ingredients together.
  4.  Serve and enjoy :)

Wild Recipe: Egg In A Nest

Colin Stuckert

This breakfast is a classic. Warm and simple, perfect for cold mornings. Make them sweet with honey drizzle and chia seeds or savory with pepper and herbs! 

Makes 1 serving

Prep Time: 5 minutes

Cook Time: 4 minutes

Ingredients

  • 2 slices gluten free bread
  • 2 tablespoons grass fed butter or Wild Coconut Oil
  • 2 farm fresh eggs 
  • Pinch of salt 

Optional toppings:

Directions

  1. Heat a cast-iron over medium heat until it comes to temperature.
  2. In the meantime, find something hollow that is about an inch wide to make a cut out in the center of your bread. You can use the lid to spices, or the plug to your blender lid, etc.
  3. Add the butter or oil to the hot skillet and then add your slices of bread.
  4. Toast for 1 minute then flip the bread. 
  5. Crack an egg into each hole
  6. Add a pinch of salt to each egg. 
  7. Cook here for 1 minute, then flip over and cook for 30 seconds to 1 minute. 
  8. Remove from the skillet, add your toppings, and serve! 

Wild Recipe: Harvest Blondies

Colin Stuckert

A guilt free, real food dessert that is perfect for fall!

Prep Time: 20 minutes

Cook Time: 40-45 minutes

Ingredients

Directions

  1. Pre-heat oven to 325F Convention or 350F.
  2. In a large bowl, mix together the dry ingredients. 
  3. In a separate bowl, whisk together then eggs then slowly add in the coconut oil while you continue to whisk the eggs. 
  4. Promptly begin to pour the egg mix into the dry mix while you whisk it until smooth. 
  5. Fold in the veggies. 
  6. Lightly grease an 8x8 baking dish. Add the dough to the baking dish and spread it out to flatten. Smooth out the top. 
  7. Bake for 40-45 minutes until the edges begin to separate from the side and the blondies turn golden brown and are firm to the touch. Remove from the oven and let them cool before cutting into.