Authors: Ruth Lacey
Tags: #Cookbooks; Food & Wine, #Special Diet, #Allergies, #Paleo, #Health; Fitness & Dieting, #Diets & Weight Loss, #Food Counters, #Food Allergies
1tbs raw mild honey
1lb beef steak, lean and sliced into strips
¼ cup no additive soy sauce
2 garlic cloves, finely diced
¼ cup white wine
2 cups fresh green beans, sliced 2" long
½ cup red onion, halved and sliced
2tbs sesame oil, divided
Sea salt to taste
1 red bell pepper, seeded and sliced into strips
Cooked rice or noodles for serving
Ground black pepper to taste
Beat together the honey, soy, garlic and wine in a bowl, add the meat and leave covered in the fridge for 1 hour or more.
Add the beans to boiling water with salt and cook for 2 mins, refresh and strain.
Add 1tbs oil to a wok and heat, meanwhile drain the meat from the marinade.
Blend in the arrowroot to the marinade until smooth and keep the marinade on the side.
Now cook the meat for 2-3 minutes stirring all the time, then add to a platter on the side.
Add the rest of the oil to the wok and fry the onion, beans and peppers.
Cook this for another 2 minutes and re-add the beef, stir until hot through.
Stir in the sauce, correct the seasoning, and cook for 2 minutes.
Dish up with rice or noodles.
4 garlic cloves
½ tsp ground black pepper
2 sprigs fresh rosemary, leaves only
3 slices sprouted whole grain bread, pulled apart
4 – 80z 1" thick pork chops
½ tsp sea salt
2tbs non additive Dijon mustard
2tbs extra virgin olive oil
Heatthe stove to 42
Add the garlic, salt, rosemary, bread and pepper to a blender and pulse until it becomes coarse.
Dust the chops with seasoning, and heat a skillet with oil.
Once hot seal the chops for 2 minutes either side, and then lay on a baking tray.
Smear the mustard over the top.
Now sauté the crumb mix until golden, after 2-3 minutes place over the chops.
Cook in the center of the oven for 10-12 minutes.
Once cooked through, allow to rest for 3-4 minutes before serving.
1 onion, cut in halve and sliced
2tbs extra virgin olive oil
2 garlic cloves, minced
½ tsp oregano
60z mushrooms, roughly chopped
¼ tsp red pepper flakes
Sea salt and pepper to taste
½ tsp basil
4 large tomatoes, cut into 4
1lb chicken tenders
½ cup natural chicken broth
2 zucchini, sliced into 1" pieces
Heat the oil in a frying pan, and fry the garlic, mushrooms, onion, pepper flakes, oregano, seasoning, and basil for 4-6 minutes.
Now mix in the tomatoes, broth, and zucchini.
Once simmering blend in the chicken, put a lid on and cook for around 10 minutes.
When ready dish up hot.
4 garlic cloves, chopped finely
1lb calamari, cleaned and cut in rings
4tbs extra virgin olive oil
1/8 tsp red chili flakes
½ cup chopped parsley, flat leaf
3/4lb large shrimp, peeled and prepped
¼ tsp of black pepper
1 tsp sea salt
½ cup red onion, sliced thinly
1 cup red and yellow mixed peppers, sliced
1lb bay scallops
½ cup fennel bulb, sliced thinly
Zest and juice of 1 lemon
Add 2tbs of oil to a skillet and heat.
Fry the garlic with the chili flakes for 3 minutes, do not burn the garlic.
Now turn up the heat and drop in the scallops, cook until they become white.
Once done take out and keep on one side in a bowl.
Next put in the calamari to the pan and cook for 3 minutes until soft.
Take out when done and add to the scallops.
Now drop in the shrimps and fry for another 3mins, add to the rest of the seafood.
Mix in the bowl the other 2tbs of oil, fennel, seasoning, parsley, onions, peppers and lemon zest and juice.
Stir together and let it rest, the longer it rests the better the taste.
Keep in the fridge until ready to use.
3tbs thyme, chopped
1 – 6lb rib of beef, boneless
1tbs canola or peanut oil
Seasoning to taste
Heat the stove to 47
Smear the oil over the meat and sprinkle on the thyme.
Sit the joint in a roasting tray and season.
Cook for ½ hour then take out, and remove the fat from the tray, leaving a little.
Spoon some fat over the joint, thenturn down the oven to 37
Cook for a further 1 ½ hours, you want it around 13
F for medium rare.
Once done add to a platter and keep the juices from the pan.
Rest for 15-20 minutes and serve with your favorite vegetables.
1 1/2lbs chicken breast, skin and boneless, cut into cubes
3 garlic cloves, pounded
½ cup flour
Seasoning to taste
½ tsp red pepper flakes
1 cup natural chicken broth
1 yellow onion, diced finely
Juice of 1 lemon
3tbs parsley, chopped
1 can organic crushed tomatoes
1 – 1/2lb Portobello mushroom, diced
¼ cup basil leaves, ripped
2tbs canola oil
Add the oil to a pan and heat.
Blend together the pepper flakes, flour and seasoning.
Dip the chicken in, and remove any excess mix.
Now place the chicken in the pan and seal all over until golden.
Once done take out and put to one side.
Turn down the heat and put in the onions with the garlic and fry for 3-4 minutes.
Add the broth and tomatoes, then return the chicken, place a lid on and cook for 45 minutes.
Dissolve the ghee in a frying pan and cook the mushrooms, drizzle over lemon juice and put to one side.
Once the chicken is cooked add in the mushrooms and heat.