Asian Pork Ribs


Oh my gosh, who doesn’t love succulent ribs!  I made these last night for my family, and they were tender, juicy and flavorful!  You can get them marinating the day before you make them.  They are cooked in the oven low and slow, so are perfect for a weekend dinner.  I served them with golden beets and Chinese eggplant.

Asian Pork Ribs

Asian Pork Ribs

Ingredients:

3 to 3 1/2 pound rack of pork ribs

Marinade:

1/3 cup chopped fresh ginger

1/4 cup garlic infused olive oil (the brand I use)

3 Tablespoons Clear Honey

2 Teaspoons Pink Himalayan Salt

1 Tablespoon Black Pepper

3 Kaffir Lime Leaves (optional, provides a mild citrus flavor)

3 Tablespoons Coconut Aminos

1 Tablespoon Jarred Anchovy Fillets

1/4 teaspoon ground white pepper

Asian Pork Ribs with Golden Beets, Chinese Eggplant and Salad

Asian Pork Ribs with Golden Beets, Chinese Eggplant and Salad

Directions:  Blend together in a high speed blender all the ingredients for the marinade.  Place the ribs on a foil lined, rimmed cookie sheet, and coat thoroughly with the marinade on both sides.  Cover with wrap and place in the refrigerator for at least 4 hours or overnight.  When ready to cook, remove from refrigerator and heat your broiler on high.  Broil both sides of the ribs until browned and starting to caramelize.  About 5 minutes a side.  Remove from the oven, and set your oven on 250°.  Cover the top of the ribs with foil and tightly seal.  Bake in oven 4 to 4 1/2 hours until ribs are very tender.

Asian Pork Ribs

Asian Pork Ribs

Eat Your Nutrients!

Eat Your Nutrients!

 

Ming is Almost Pure Angel!


She really is!  I have always loved dogs.  All that unconditional love they are so good at lavishing on humans.  Ming was a Christmas gift two years ago.  She was a tiny, fluffy, little butterball that fit in the palm of my hand.  She is the first dog that was mine, and I am her person. I have never been a dog’s person before.  We have had dogs in our family, but Ming, Ming adores Me.  She follows me around the house, and in the evening when people are lounging around, it is my lap she seeks.  I love her snortle breathing, her cute wrinkly face, her antics, and her love of food.  Since finding this cute little collar tag this summer, whenever Ming, Ming is less than angelic, my family comments, “I guess her one percent is coming out!”  I feel so lucky to be Ming’s person and that she is a part of my life. She really is an angel, even when she isn’t!

Angel Pug - Almost 100%

Angel Pug – Almost 100%

Lavender Sugar Cookies


There are so many ways to use lavender in cooking.  Here I have used it in a “sugar” cookie.  It is sweetened with SCD Legal honey and uses almond flour.  I have rolled and cut them out.  You could also make the recipe by scooping the cookies if you are short on time.  They will be softer that way instead of crunchy as a rolled cut out cookie.

Lavender Sugar Cookie

Lavender Sugar Cookie

Preheat Oven 350°. Place parchment paper on two cookie sheets.

Ingredients:

1 1/4 Cups Superfine Almond Flour

1/4 Cup Organic Palm Shortening, Melted

2 Tablespoons Honey

1 Teaspoon Dried Culinary Grade Lavender Buds, minced or placed in a spice grinder or mortar and pestle

1 Teaspoon Lemon Zest

1 1/2 Teaspoons SCD Legal Vanilla Extract

Pinch of Himalayan Pink Salt

Combine the dry ingredients in a medium bowl. Mix together the wet ingredients and add to the bowl of dry ingredients stirring with a fork until a ball forms.  Place the dough between 2 sheets of parchment paper and roll to about 1/4″ thickness.  Refrigerate on a cookie sheet for fifteen minutes, then cut out using a cookie cutter and place on your parchment lined cookie sheets.  Bake for 7 to 9 minutes until starting to brown around the edges.

Makes approximately 12 cookies depending on the size of your cutter.

Lavender Sugar Cookies

Lavender Sugar Cookies

Eat Your Nutrients!

Eat Your Nutrients!

 

Grilled Vegetables and Shrimp Toss


Grilled Vegetables & Shrimp Toss

Grilled Vegetables & Shrimp Toss

Ingredients:

1 Cup Orange Vinaigrette (found here)

Zest of One Lemon

2 Tablespoons Olive Oil and Coconut Oil (melted)

1 Teaspoon Himalayan Pink Salt

1/2 Teaspoon Black Pepper

2 Medium Zucchini, Sliced

1 Green Bell Pepper, Sliced

1 Red Bell Pepper, Sliced

1 Serrano Chili Pepper, Sliced

1 Pound Shrimp

Grilled Vegetable & Shrimp Toss

Grilled Vegetable & Shrimp Toss

Toss the vegetables together in a large bowl with the dressing and remaining ingredients, except Shrimp. Let marinate 30 minutes to an hour.  Place the vegetables in a grill pan, and grill on medium heat 20 minutes or until desired doneness, tossing occasionally. Add the shrimp the last five minutes until pink and cooked through.

Eat Your Nutrients!

Eat Your Nutrients!

Spiced Golden Turmeric Milk – drinking to your health


Here is an amazing Spiced Golden Turmeric Milk recipe from Food To Glow. The benefits of Turmeric are many. What I love about it is it reduces inflammation!

food to glow

turmeric milkThis is my science-updated take on an old Ayurvedic treatment beloved of Indian grandmothers. Treatment for what, you may wonder. Just about everything. Although clinical evidence supporting its cure-all reputation is scanty (not many big studies have been funded), what is around looks very promising. Very promising indeed. And with 14 centuries of culinary and medicinal use, perhaps grandmother really does know best.

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Fresh Basil Pesto


The local basil is gorgeous right now, and making pesto with it is like sunshine in a jar! I put it on everything….meat, veggies, paleo crackers.  If you are eating Low FodMap, you can make amazing pesto with garlic infused olive oil. Basil has antibacterial properties, flavonoids, is high in Vitamin K and Magnesium.

Low FodMap Dairy Free Basil Pesto

Low FodMap Dairy Free Basil Pesto

Here’s how you do it:

Ingredients:

1 Cup Fresh Basil, packed tight to measure

2 Tablespoons Raw Walnuts

2 Tablespoons Pine Nuts

6 Tablespoons Garlic Infused Olive Oil

1/2 Teaspoon Himalayan Pink Salt

1/2 Teaspoon Black Pepper

1 Teaspoon Fresh Squeezed Lemon Juice

1 Tablespoon Fresh Oregano (optional)

Low FodMap Dairy Free Basil Pesto

Low FodMap Dairy Free Basil Pesto

Place all the ingredients into a high speed blender and blend until desired consistency. Spoon liberally onto everything!  It is amazing, savory, deliciousness and so good for you!

Eat Your Nutrients!

Eat Your Nutrients!

 

Brazilian Black Cherry Ice Cream


The local fruit is gorgeous this summer, and black cherries just started ripening this week!  Roadside stands are popping up everywhere with local washed cherries. The temperatures are on the cooler side, so they were a few weeks behind, but it was worth the wait!  In this Black Cherry Ice Cream recipe, I included toasted brazil nuts. Their flavor is enhanced with toasting, and they add a nice crunch, plus the added benefit of selenium. Cherries are one of the few known food sources of melatonin, which can help you get a good nights sleep and are anti-inflammatory.  If you are just beginning a Low FodMap diet, cherries are at the higher end of the FodMap spectrum, but still allowed, so stick to one serving of ice cream. This recipe comes together fast with only six ingredients.

Brazilian Black Cherry Ice Cream

Brazilian Black Cherry Ice Cream

Ingredients:

2 Cups Black Cherries, pitted and chopped

1 Can Full Fat Coconut Milk (no additives if SCD Diet – Aroy-D is superior to Natural Value in flavor and consistency)

1/2 Cup Clear Honey

1/2 Cup Raw Brazil Nuts

2 Tablespoon Coconut Oil, Melted

1 Tablespoon SCD Legal Pure Vanilla Extract

Preheat oven 350°. Coarsely chop the brazil nuts and toast in the oven for 7 to 9 minutes until starting to brown.  Set aside to cool.

With a blender, puree the Coconut Milk, Honey, Melted Coconut Oil, Vanilla Extract and 1 Cup of the Black Cherries. Stir in the remaining Black Cherries and refrigerate for 4 hours.  Churn in ice cream maker and stir in the Brazil Nuts during the last five minutes.

Makes 8 Servings.

 

Cherry Stand

Cherry Stand

Cherries for Sale

Local Cherry Sign

 

Brazilian Black Cherry Ice Cream

Brazilian Black Cherry Ice Cream

Eat Your Nutrients!

Eat Your Nutrients!

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