Prep Time:: 1 hr
Cook Time::20 mins
Additional Time:: 8 hrs 30 mins
Total Time:: 9 hrs 50 mins
Servings::30
Yield::30 1-cup servings
Ingredients
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3 pounds organic carrots
3 pounds organic apples, peeled and cored
4 pounds fresh or frozen green beans, thawed
2 (16 ounce) packages organic frozen blueberries
1 pound organic baby spinach
¾ cup olive oil, divided
¾ cup coconut oil, divided
3 pounds 85% organic, grass-fed lean ground beef
2 (15 ounce) cans pumpkin puree
Directions
Wash and trim ends of carrots. Peeling is unnecessary if using organic ones. Cut into small enough pieces to chop in a food processor and set aside. Chop apples, green beans, blueberries, and spinach in the food processor and set aside.
Heat 1 tablespoon olive oil and 1 tablespoon coconut oil in a large (at least 10-quart) stockpot and saute carrots until softened, about 5 minutes. Add apples, green beans, blueberries, and spinach and cook over low heat, stirring occasionally, until cooked through, 5 to 10 minutes.
Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon coconut oil a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add to stockpot. Add pumpkin puree, remaining olive oil and coconut oil and mix everything until well combined. Cover and allow to cool.
Refrigerate for 8 hours, or overnight. Divide desired portions into resealable plastic bags, removing as much air as possible, and freeze until needed.
Cook's Notes:
You can use sweet peas instead of green beans, cooked chicken and giblets instead of ground beef, and sweet potatoes instead of pumpkin puree.
You need a total of about 1 1/2 cups of oil in this recipe. I use a combination of olive oil and coconut oil.