EGGPLANT PARMESAN

Slice the eggplant into ¼" thick slices. Dip slices into a mixture of egg and milk and then into a bowl of breadcrumbs.

Place on a hot cast iron skillet coated with melted coconut oil. Fry on both sides and place on a paper towel to absorb excess oil until all slices are cooked.

In a 9x13-inch pan, pour enough prepared spaghetti sauce to coat the bottom of the pan. Cover the bottom with the cooked eggplant slices. Cover the eggplant with a layer of shredded mozzarella and a little more sauce. Alternate layers of eggplant, mozzarella and sauce until the pan is full or the eggplant is used up. Top with Parmesan and sauce. Bake uncovered until it is hot and bubbly. Cut into squares and serve.

RUSSIAN BEET SALAD

6 medium beets

3 Tbs. raw apple cider vinegar

4 Tbs. extra virgin olive oil

1 Tbs. orange juice

Pinch sea salt

Pinch cayenne pepper

1 tsp. caraway seeds

Pinch cloves

Pinch c...