Saturday, May 14, 2016

Shaved Broccoli Stalks and Carrots

Necessity is the mother of invention. I was running out of groceries and options to please my picky son, so I had to do best with what I had. And these were the leftover broccoli stalks, which I set aside for a compost pile. Glad I kep them.
- 4 broccoli stalks peeled and shaved into thin but wide strips
- one medium to large size carrot, peeled and shaved in the same manner
- 1/2 of a large red onion thinly cut lengthwise
- 1/3 bunch of cilantro finely chopped
- 1/2 lemon for juice and zest
- 1 tsp of melted bacon for frying
- salt
- pepper
- sage
Heat the bacon fat in a pan, add onions and sauteed a minute or so. Add carrot strips and sautee a minute or two more. Add salt, pepper and sage to taste. AdAdd broccoli strips and saute until soft. Remove from the heat source, add cilantro, lemon juice (gradually, you may not need the entire 1/2 lemon worth of juice) and zest. Serve with baked salmon. Enjoy!

Thursday, January 15, 2015

Turkey Aspic

Aspic sounds ancient, anachronistic and that's why it is a perfect Paleo dish. Remember jello? That's aspic minus sugar, and in a far more natural bioavailabile form that is great for all your connective tissues, hair, nails and skin. In many traditional cultures aspic is prepared by simmering pig or chicken feet for hours. Since feet are so hard to find, other animal parts can be used, like turkey wings:

- four turkey wings
- four quarts of water
- four bay leaves
- ten peppercorns
- salt to taste
- two cloves of garlic

Put turkey wings in a large soup pot, cover with water, cover and heat till it begins to boil. Carefully skim and discard froth from the top. Lower flame to simmering, add bay leaf and peppercorns and leave for up to to 8 hours. The liquid should reduce at least by half. Salt to taste, then turn off the heat. Take out wings, cool them, separate meat from bones and lay out the  meat in two 9 inch glass pie dishes or any fancy-looking baking molds you have at hand. Peel garlic and mince it using garlic press. Add one minced garlic clove to each dish. Pour the remaining turkey stock into the glass forms and let it cool in the fridge. Once the stock solidifies, aspic is ready. Serve it with spicy horseradish. Your joints will thank you!

Suitable for Paleo and macrobiotic (Inuit version) diets and Stage 2 GAPS protocol

Tuesday, January 6, 2015

Asian Fusion Shrimp

I just got inspired and came up with a recipe I'm having hard time to recall. While I was cooking there were too many distractions and, of course, I did not measure anything. Once I tasted it, I realized that I absolutely have to memorialize it. So, here it is...

  • about 1 1/3 pounds of medium sized peeled raw shrimp, preferably wild (farmed is often contaminated with environmental pollutants and antibiotics)
  • 2 tbsp pastured cultured butter
  • 1/2 medium yellow onion finely chopped
  • 1 large carrot shaved with carrot peeler into fine ribbons
  • 1 medium tomato finely chopped
  • 2 cloves of garlic, pressed
  • 1 inch of ginger finely chopped
  • 2 stalks of celery, cut into into thin slices
  • two generous pinches of turmeric
  • one generous pinch of cumin
  • one generous pinch of coriander
  • sea salt to taste
  • finely grated black pepper to taste
  • two dashes of chilly powder
  • two teaspoons of brown rice vinegar
Melt butter in a saucepan on medium low heat, add onions, saute for about a minute and them immediately add salt and spices. Saute until onions become to turn translucent and add carrot ribbons and celery. Cook for about 2-3 minutes and add shrimp. Turn up the heat to medium and stir vigorously until shrimp becomes pink. Add tomato, garlic and ginger. Saute two more minutes or until shrimp is done. Be careful not to overcook. Turn off the flame and add vinegar and stir. 

Shrimp can be served over rice or buckwheat noodles or just as is. The resulting flavors went well with matcha tea.

Suitable for gluten free, macrobiotic, paleo and pesco-vegetarian diets.

Wednesday, December 31, 2014

Chicken Liver Pate

Organ meats are a treasure trove of valuable nutrients. This is reflected in the reverent attention to organ meats in many traditional cultures. For millenia liver, heart, kidneys, glands and brain have been considered as the most prized cuts and were often saved to nurture the sick and the weak, pregnant women and nursing mothers. Unfortunately Americans, lacking in rich nutritional heritage, tend look down on organ meats with detest if not outright repulsion. That probably explains why organ meats are so hard to source in the States. They are just not in demand. But whenever I see chicken liver in our local Whole Foods, I buy as much as I can possibly consume. Here's why: chicken liver has high content of protein with complete list of all essential amino acids, minerals, such as selenium, iron, phosphorus, copper, zinc, and vitamins, such as A and B group, especially B12, and K2, which is essential for preventing atherosclerosis. It is also rich in cholesterol, but do not fret: we need cholesterol for healthy cell functions, plus K2 is there to take care of your serum cholesterol levels and not let them go haywire. I guess I made my point. If you are not yet convinced, check out this article on importance of vitamin A on human health and development.

This recipe is a powerhouse of A and K2:
  • one pound chicken liver, preferably from an organic pastured chicken
  • 2 bay leaves
  • 10 peppercorns crushed
  • 6 cloves crushed
  • 1/2 medium yellow onion, quartered
  • 4-6 oz salted organic butter from grassfed cows (if not salted, just use salt to taste)
Take out butter from the fridge, cut into smaller chunks and let it soften at room temperature. (Do not heat or, God forbid, microwave!)

Put liver in a small pot, cover with water and bring to a boil. As the water starts to boil, reduce the flame and begin to skim and discard the froth that appears on the surface. Continue doing it until is no froth is floating on the surface. The water may look cloudy, but that's OK. 

Add spices and onion, cover and cook for 30 minutes. Take out liver pieces and let them cool a little. Also reserve 1/2 cup of broth, onion chunks and a few peppercorns.

Put butter in a blender, add liver pieces, broth, cooked onions and peppercorns and blend well. Pour into small serving vessels, cover, and put in the fridge to solidify. If you are not serving it to pregnant or nursing mother, and want to impress your guests, you may add a bit of brandy or cognac to spike the flavor. Traditionally it is served on crackers, but I spoon it straight up.

Suitable for Paleo and gluten-free diets, and Stage 2 GAPS protocol.

Saturday, October 12, 2013

Parsley Orange Banana Smoothie

1 cup of organic flat parsley leaves
1 organic orange pealed and halved1 organic banana pealed
2 TBSP of hemp seeds
1 medjool date
1 TBSP maca powder
2 TBSP cocoa powder
1 cup spring or filtered water

Blend well in a good blender. Enjoy!