Iodine is an essential mineral mainly recognized for its effect on maintaining proper thyroid function. Our bodies do not produce iodine so we must get it from external sources. Iodine deficiency can manifest physically with a range of symptoms including fatigue, lethargy, depression, even elevated cholesterol, and […]
You know you’ve got a good recipe when your kiddo requests your homemade berry pancakes and has no idea they’re “paleo”, “grain free” or “gluten free”. These little morsels cook up just like a regular pancake and they taste ah-maze-zing. we usually make blueberry pancakes but […]
A variation of an Indian recipe I used to make for a client in Santa Barbara.
Easy to put together with just a handful of ingredients and will warm your belly on a chilly spring evening. I always make enough for leftovers, it freezes and thaws beautifully!
2 lbs lamb stew meat
2 medium yellow or white onions, diced
2 heaping tablespoons whole seed mustard (or regular ol’ spicy brown mustard)
2 teaspoons ground cumin
2 1/2 teaspoons granulated garlic
1 1/2 teaspoons salt
fresh ground black pepper to taste – try tellicherry pepper
2 cups water
In a large, non stick skillet (there are “safer” non stick varieties) heat a portion of the ghee or coconut oil and brown the pieces of meat on all sides, in batches, taking care not to crowd the pan. You want enough space between each piece to allow for good browning. Too crowded and we end up releasing all the juices, instead of getting a good sear on the outside. Set the seared meat aside.
In a large, non stick skillet, heavy bottomed pot (I use my enameled cast iron pot) heat the remaining tablespoon of ghee or coconut oil on medium heat till it begins to shimmer. Add diced onion and sauté until lightly browned, 3-4 minutes.
Add the lamb, and the remaining ingredients, still to combine well, turn heat to low, put the lid on and let it slowly simmer for about 2 hours. Add more liquid as needed. You can cook it in the oven at 325 instead, if you don’t want it simmering on the stove, just make sure your pot and lid are oven proof.
Serve with basmati rice, cauliflower rice, or a baked sweet potato, and a handful of chopped fresh cilantro.
Another cold leftover chicken lunch. So easy. So good! I work all week at my “other job” so on Mondays when I cook for my clients I always make enough for easy grab-n-go options in my own fridge too. This plate took about 3 minutes to throw […]
Farm fresh over easies with garlic sautéed beet greens.
Pastured eggs, fresh from a local farm whenever you can get them, are naturally rich in long chain omega 3 fatty acids, and higher in Vitamin E and Vitamin D than the typical grocery store egg. This is because those chickens at the farm are roaming outdoors, pecking at bugs, eating grass and basking in the sun, the way nature intended.
Dark leafy greens are also packed with nutrients! Cooking them with some pastured ghee or another healthy fat helps your body assimilate all those fat-soluble vitamins. I also like using butter flavored coconut oil, when a dish has to be 100% dairy free.
Sauté the garlic for a few seconds in the hot oil or ghee, then add your chopped beet greens, a sprinkle of S&P. Cook about 2 minute or until tender to your liking.