INGREDIENTS
2 lbs
green beans
8 ozs
cremini mushrooms
1/2 large
onion
3 cloves
garlic
1 tbsp
ghee
1 tbsp
sherry
1 cup
chicken broth
1 tsp
dried thyme
1 tsp
sea-salt
1/2 cup
full fat coconut milk
1/2 cup
cashews
1 tbsp
lemon juice
1/2 cup
water
1 large
onion
2 tbsps
ghee
2 tbsps
coconut oil
2
eggs
2 tbsps
tapioca flour
1/4 cup
almond flour
1 tsp
garlic powder
1/2 tsp
sea salt
1/2 tsp
paprika