10 Offally Great Recipes + 20% discount code to eatpluck.com

WHAT THE PLUCK?

The first-ever organ-based seasoning thatdeliversnutritioninapinch

A self-proclaimed picky eater, Chef James Barry ate a PB&J sandwich for lunch every day until he was 15 years old. He didn’t eat his first taco until college. Pizza and popcorn were regular staples in his diet, rounded out by candy, fast food and microwave meals

That is, until he learned food could heal...

In his early 20’s, James began to make simple shifts in his diet and lifestyle that had a profound effect on his quality of life

Enamored by the power good food has to transform lives, communities, and the environment, James went on to build a career in the culinary field and became known for his ability to make comfort foods healthy, without sacrificing on taste. He spent years cooking delicious and nutritious meals for a number of well-known celebrities and billionaires, including Tom Cruise,

Butler

But, it was his youngest daughter’s life-threatening illness that was James’ motivation to create Pluck. Severely ill with the Shiga toxin, she lost so much weight she was left looking like skin and bones. It was a truly frightening time where James and his wife struggled to get their daughter the nutrients she needed to help her body heal

Fortunately, James’ daughter survived and, today, is a vibrant, healthy child But, this experience left James wanting to create a functional food product that anyone could eat and benefit from without requiring them to adopt new habits or step outside of their comfort zone.

That’s exactly what Pluck is - nutrition in a pinch No need to adopt new habits Simply sprinkle Pluck as you cook or to your finished dish to instantly transform any food into a delicious-tasting superfood

Katie Holmes, Ron Burkle, and ]Gerard

THEPOWER OFORGANMEATS

Nicknamed “nature’s multivitamin”, organ meats are one of the most nutrient-dense foods on the planet.

Even just one serving of organ meats can provide you with the daily recommended value of many vitamins and minerals you may otherwise struggle to consume, including:

• Vitamin A

• Vitamin B12

• Vitamin D

• Iron

• Copper

• Zinc

• Folate

• CoQ10

And, the vitamins and minerals in organ meats are bioavailable, meaning they are more easily absorbed and accessed by our bodies, andwhen consumed on a regular basis - can support cardiovascular health, joint health, immune function, energy, and much more.

Sadly, most of us aren’t getting enough (or, any) organ meats in our diet And, what’s more, an estimated 92% of Americans are deficient in one or more key vitamins or minerals

Pluck solves this by offering the first-ever organbased seasoning that enhances everything you eat - both in flavor and in function

Goodforyourbody

We believe good food has the power to fuel our future. We are committed to providing you nourishing foods made out of only the highest quality, wholefoodingredients

Goodforyourfamily

Goodforyourfamily

We believe good food has the power to bring people together, which is why we specialize in creating accessible, functional foods that are friendly to most diets - including Paleo, Keto, Carnivore, and AIP - and that even the pickiest of eaters will love We believe good food has the power to heal not only our bodies, but our environment, too Eating nose-to-tail helps reduce waste and our products feature organic ingredients and grass-fed,grass-finishedorgansfrom cows raised on regenerative farms Additionally, our packaging has been specifically designed to minimize our carbonfootprint.

PLUCKCORN

RECIPE

BY:

CHEF JAMES BARRY

SERVINGS: 6 COOKING TIME: 6 MIN

Ingredients

1 tablespoon ghee or coconut oil

1/2 cups organic popcorn kernels

2 tablespoons melted butter or olive oil

2 teaspoons Pluck seasoning

Directions

Toss popcorn well and generously add Pluck until well coated. 1 2 3.

Melt ghee in 5-quart pot over medium heat Add 2 kernels in the ghee and cover When the kernels pop, this means the ghee is hot enough, add the rest of the popcorn to the pot, cover, and leave on heat for about 3 minutes, or until popping has subsided

Remove pot from heat, pouring popcorn into an appropriate size bowl

Melt the butter in the still warm pot. Once melted (or if using olive oil), distribute evenly over popcorn.

EASY & DELICIOUS LIVER PATÉ

RECIPE BY: CHEF JAMES BARRY

SERVINGS: 6 COOKING TIME: 10 MIN

Ingredients

1 onion, diced

1 celery stalk, diced

2 carrots, diced (see notes below)

2-3 garlic cloves, rough chopped

1 tablespoon Tablespoon ghee

8-12 ounces liver (beef, sheep, yak...)

2-3 tablespoons butter

Pluck seasoning to taste

Lemon juice to taste

Fresh herbs (like rosemary or thyme), optional

*The carrot is for something sweet You can also use peeled sweet potato, butternut squash, or apple About 1 overflowing cup

Directions

Add 1 Tablespoon of ghee to a large fry pan over medium heat Add the diced onions and cook until lightly brown (about 2 minutes)

Add celery, carrots and garlic and continue to cook until soft Cover pan if necessary to steam, but do not let the vegetables burn

Add liver and cook through flipping after 1 minute. Don't overcook. Cooks very quickly Okay if it is still slightly pink inside since it will continue to cook off the pan

Pour live and vegetables into a food processor. Add 2 Tablespoons butter and Pluck Blend until smooth If needed, add more butter to make smoother You can add a teaspoon of lemon juice at a time to brighten the flavor if desired. Add salt or more Pluck if necessary too

Once paté is to desired texture and taste, pour into small serving size ramekins. Over a towel, tap the ramekins to pack the paté and ensure no air bubbles

Melt the remaining butter in a pan and pour the butter over each ramekin to coat the top of the paté. Ensure the tops are covered and pour excess over the next ramekin or back into the pot Coat every ramekin. This is a fat cap and will help preserve the paté when freezing it and will add flavor when serving

Garnish with a dried herb if desired and place in fridge if eating within the next two days. Place in an airtight container if freezing Will last for up to 3 months in the freezer

BONE BROTH

RECIPE BY: CHEF JAMES BARRY

SERVINGS: 20 COOKING TIME: 24 HOURS

Ingredients

Several pounds bones (enough to fill the size pot you're using See note above)

filtered water (enough to fill the pot you're using)

3-4 teaspoons apple cider vinegar (use 1 teaspoon per 4 qt water)

Pluck seasoning, to taste

Directions

For a rich colored, flavorful broth, broil the bones in the oven until lightly browned. For the bones, you can mix and match animals or stick to one We collect bones over the month from our meals (ie whole roasted chicken) and store them in an airtight container in the freezer until we have enough to fill the stock pot

Place the bones and vinegar into the stock pot. Cover with filtered water leaving about 2 inches of space from the top. You'll want a large pot for this recipe. I recommend at least a 12 qt stock pot

Bring to a boil and skim any foam off the top The foam is just any impurities coming out of the bones Sometimes it’s there, sometimes it isn’t Due to the long simmer times (between 12-48 hours), you'll want access to a safe heat source. I use a portable electric burner. I do not recommend using a gas stovetop unattended. Reduce the heat on your stove to the lowest possible and gently simmer your broth for at least 12 hours, up to 48 hours The rule of thumb is the bigger the bones, the longer you need to simmer your broth Make sure not to cook the broth at too high a temperature! It will denature some of the proteins. Keep the pot covered to limit loss of water.

Strain out the bones, and either use immediately, or store in a big glass jar in your fridge. Do not place lid on jar until broth is fully cooled

Use the broth when making grains or drink it like you would a cup of tea Add a pinch of Pluck to your sipping broth for added nutrients and flavor

ROASTED BONE MARROW BUTTER

RECIPE BY: MELISSA

HICKMAN

SERVINGS :10 COOKING TIME: 30 MIN

Ingredients

2 Marrow bones cut “long” (should result in 4 halved bones)

1 stick grass-fed butter

Directions

teaspoon sea salt

1 bulb garlic

1 bunch parsley

2 teaspoons Pluck Pure

Pre-heat the oven to 450 degrees F

Sprinkle bones with sea salt.

Trim the top ½” off the top of your garlic bulb, just enough to expose the cloves

Place the bones and garlic bulb on a baking sheet and roast for 15 minutes

Remove the bones from the oven. Let rest for 5 minutes. Reduce the oven temperature to 400 and let the garlic continue to cook for another 15 minutes

Scrape the marrow from the bone canal and place into a small bowl.

Remove the garlic from the oven and let cool Garlic should be golden and caramelized Squeeze the garlic into a marrow bowl Add the Pluck Pure

Melt the butter over low-medium heat. Mix in marrow, garlic, Pluck and parsley. Pour butter mixture into a glass or stainless steel bowl Let rest for 15 minutes in the fridge until slightly firm.

Remove from the fridge and whip with a hand held mixer Store in a glass jar, or transfer to cling wrap, twisting the sides to hold form Let cool & firm completely in the refrigerator. Slice when needed!

Directions

Fill an instant pot or slow cooker with onions, tongue (and stew meat if using), tomatoes, garlic, bay leaves thyme and 2 tablespoons salt.

If slow cooking, cook for 3 hours. If using instant pot, cook for 90 minutes Tongue should be soft and tender with the outer layer peeling off

Remove tongue and bay leaves from the pot. Discard the bay leaves. Place the rest of the pot contents into a blender. Blend until smooth and then pour into a medium pot Place pot on stove top over high heat to reduce the water content The sauce will thicken as it reduces Reduce the pot but about half While the sauce is reducing, place tongue on a cutting board. Remove the outer layer and discard. Chop or shred the meat. Add some more salt to taste and place shredded meat on baking tray Place tray under broiler to crisp for 5-7 minutes minutes Keep an eye on the meat to ensure it doesn’t burn. Place crispy meat in a bowl. Toss in an appropriate amount of the reduced sauce from the pot. Mix well, sprinkle with 1-2 tablespoons Pluck seasoning and serve with the taco add-ons that fit your palate

Soften the tortillas on the stove-top in a dry pan about 5-10 seconds per side.

TONGUE TACOS

SERVINGS: 6 COOKING TIME: 2 HOURS

Ingredients

•1grassfedParkerPasturesbeeftongue(sizeswill vary Ifunderapoundaddsomebeefstewmeatto increaseamountto2lbs)linkinrecipenotesto purchase

2largeonions,peeledandsliced

•1Can145ouncesorganicfireroasteddiced tomatoes(gettheonewithgreenchilisifyouwant somespiciness)

•3clovesgarlic,peeledandcrushed

•2bayleaves

•1tablespoonthyme

2tablespoonssalt

•8-10corntortillas

•1+tablespoonsPluckseasoning

•dicedavocados

•shreddedcheese sourcream

•dicedredonion

•mincedcilantro

•dicedjicama

•culturedvegetables

•pickledradishand/oronions

•dicedbeets

salsaofchoice

RECIPE BY: CHEF JAMES BARRY

SPICY BISON CHILI

RECIPE BY: CORINA ROSS

Ingredients

1tablespoonbaconfatoravocadooil

8ouncesspicyporksausage,casingsremoved 1largeonion,chopped(about2½cups) 1largejalepeño,seedsremoved,minced(about⅓ cup)

2largeribscelery,diced(about¾cup) 1mediumredbellpepper,seededanddiced (about1cup)

Fineseasaltandfreshlygroundblackpepper 3garliccloves,minced(1Tablespoon) 11/2poundsgroundbison(ancestralblendor regular)

1tablespoonchilipowder

1tablespoondriedoregano 1tablespoonPluckseasoning 11/2teaspoonsgroundcumin

1/4groundcinnamon

115ouncescanfire-roasteddicedtomatoes

2tablespoonstomatopaste

1tablespooncoconutaminos

1cupbeeforchickenbonebroth 1tablespoonlimejuiceorcidervinegar 1/4honey(optional)

Toppings:Dicedavocado,shreddedchedda,sour cream,dicedradishes,cilantro,orothertoppings (optional)

Directions

2

Addthebison Seasongenerouslywithsalt andpepperandcookfor6to8minutes, breakingupthemeatandstirringwitha 1

MeltthebaconfatinalargeDutchovenover mediumheat Addthesausageandcookfor5 to7minutes,breakingitupwithawooden spoonandstirring,untilthesausageiscooked throughandgoldeninspotsandthefathas rendered Addtheonion,jalapeño,celery,and bellpepper Sprinklewithsaltandpepperand cookfor6to8minutes,stirring,untiltender Addthegarlic;sautéforabout1minute,until fragrant.

3. 4.

woodenspoon,untilcookedthrough.Addthe chilipowder,oregano,cumin,Pluck,and cinnamon;cookfor1to2minutes,stirring,until thespicesarewellincorporatedandfragrant Addthetomatoes,tomatopaste,coconut aminos,andbroth;cookstirringandpullingup brownedbitsoffthebottomofthepot Bringjust toalightboil,thenreducetheheattolowand bringtoasimmer Coverandsimmerfor30 minutes.

Stirthelimejuiceandoptionalhoneyintothe chili.Tasteandseasonwithsalt,pepperandmore Pluck,ifdesired Servewiththetoppings,if desired,orletcool,cover,andrefrigeratetoserve later Rewarmonthestoveovermedium-low heat.

SNEAKY CHIPOTLE LIVER NUGGETS

RECIPE BY:

MARIA FERNANDA

SERVINGS: 4 COOKING TIME: 20 MIN

Ingredients

1/2 cups of pork liver patê

1/2 cups of pork panko

1/2 cups of shredded cheese

1 egg

2 tablespoons of chipotle sauce

1/2 teaspoons of pink salt

1/4 teaspoons of black pepper

1 tablespoon Pluck Seasoning

Directions

Preheat the oven at 350F. In a food processor add all the ingredients and pulse until everything is fully incorporated

Using a cookie scooper creates 12 nuggets and place them in a baking tray. Bake for 20 minutes Let them cool down.

MAC & CHICKEN HEARTS

RECIPE

BY: MELISSA HICKMAN

SERVINGS:4 COOKING TIME: 90 MIN

Ingredients

Offal

1-2 pounds Chicken Hearts (organic is preferred)

2 teaspoons Spicy Pluck

1/3 cups liquid aminos

1/4 cups apple cider vinegar

1/8 cups Worcestershire

1-2 tablespoons minced garlic (depending on preference)

Directions

Mac

2 cups elbow macaroni

2 cups cauliflower florets

2 cups raw cheese (cheddar or other blends)

1/2 cups raw (or whole) milk

1 tablespoon minced garlic

1 tablespoon bone marrow butter (or regular butter)

1 teaspoon Spicy Pluck

Cracked black pepper (to taste)

Pink Himalayan Salt (to taste)

Clean your hearts by trimming excess fat and any remaining ventricles.

Slice in half long-ways

Mix together the liquid aminos, apple cider vinegar, Worcestershire and garlic

Marinade your chicken hearts for a minimum of 2 hours (I usually let mine sit in the fridge overnight).

Preheat smoker to 225°F

Slide your hearts onto metal skewers and coat them with Spicy Pluck

Place skewers on the smoker and let cook for 90 minutes.

Bring 2 cups of chopped cauliflower florets to boiling and let cook till soft.

Drain, and blend into a puree

Shred 2 cups of raw cheese of your choice

In a large pot, slowly bring cheese, milk, garlic, Spicy pluck, and pureed cauliflower to melt.

Mix together and add salt & pepper to taste

Add in 2 cups of cooked elbow macaroni

Top with smoked hearts, extra shredded cheese, and any additional spices Enjoy!

Tip: Start cooking your mac with about 20 minutes left on the smoker and your hearts will be ready right when your mac is done.

Directions

Bring juice, apple cider vinegar and honey to medium heat.

Thoroughly whisk in the gelatin, one tbsp at a time If you add the gelatin too quickly, it will clump and become unusable.

Once thoroughly mixed, remove the mixture from the stove

Pour into a glass pan or silicone gummy molds. Cool in the freezer for 5-7 minutes (these set super fast!) Remove from the freezer and either pop out of the mold or cut into cubes. Enjoy!

Tip: This recipe is super versatile and you can get as creative with it as you’d like! Feel free to experiment with various juices, teas, coffee, cream, fruit purees, whatever taste profiles you like!

GRASS-FED GUMMIES

RECIPE BY: MELISSA HICKMAN

SERVINGS:15 COOKING TIME: 10 MIN

Ingredients

4 tablespoons grass-fed gelatin

1 cup juice of your choice ((I used elderberry))

1/4 cups apple cider vinegar

1/2 cups honey

1 teaspoon Pure Pluck

CHICKEN HEART SWEET POTATO HASH

RECIPE BY: RYAN CAREY

SERVINGS:4 COOKING TIME: 30 MIN

Ingredients

1/2 pounds organic chicken hearts, halved

2 medium-large organic sweet potatoes

1/2 cups organic avocado oil

1 anaheim pepper, roughly chopped

3 medium shallots, roughly chopped

2 tablespoons Pluck Seasoning

1 tablespoon nutritional yeast

1 tablespoon cracked pepper

Directions

Marinate chicken hearts with 1/2 cup organic avocado oil, anaheim pepper, shallots, Pluck, nutritional yeast, and pepper Marinate for 30 minutes up to a couple of hours

Par boil sweet potatoes until fork tender and let cool Roughly chop after cooled In a glass or metal mixing bowl, combine marinade ingredients and sweet potatoes to make the sweet potato hash In a heavy bottom saute pan, over medium heat, add sweet potato hash Cook until potatoes are golden brown, roughly 15-20 minutes Be sure to stir frequently to make sure nothing burns

*If you prefer your hash to be heavier on salt, be sure to salt and pepper before the mixture hits the pan. This dish also pairs well with your favorite hot sauce

MEET THE CHEFS

Sixteen plus years in the culinary field, Chef James Barry started as a private chef, having cooked for celebrities such as Tom Cruise, Mariska Hargitay, George Clooney, Gerard Butler, Sean “Puffy” Combs, Barbra Streisand, and John Cusack.

Nicole Sheehan holds a Master of Science in Nutrition from NUNM and is a certified yoga instructor. She takes a "food as medicine" approach to cooking and seeks to infuse the most nutrient density into each meal, inventing delicious ways to harmonize ingredients to uplift both flavor and function. Nicole is an advocate for the local food movement and believes in supporting a more equitable, regenerative, and sustainable food system at large.

Certified yoga instructor, MMA enthusiast, and health nut, Melissa Hickman has always been passionate about improving well-being. After converting to an animal-based diet and healing her gut-health issues, Melissa became passionate about all non-toxic lifestyles and improving health. Now, she makes recipes with "hidden organs" as a play on "hidden veggies" to bring nose-to-tail nourishment to all members of the family.

MEET THE CHEFS

Corina Ross is a heart-centered homemaker with a passion for teaching others new and old ways to live more intentionally in their own homes. She focuses on developing and sharing real food recipes, building out a homestead, and serving others through education on how to live a more natural lifestyle.

Maria Fernanda is a Latina, nutritionist, and foodie who believes food is the best way to prevent illness and help our bodies heal. You can find her at Purely Healthy Living where she shares fun, healthy recipes to fuel our bodies.

Ryan Carey has been a chef for 11 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.