Teriyaki Chicken with Sautéed Vegetables

Chicken:

2         pounds of organic free range chicken thigh

sea salt and pepper to taste

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Vegetables:

2-3         tablespoons coconut oil

1            tablespoon butter
1            medium onion sliced

3-4         cloves of garlic finely chopped

5            cups chopped vegetables, use a combination of your favorite vegetables (snow peas, red peppers, celery, mushrooms, broccoli, carrots, kale, cauliflower, etc)

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Teriyaki Sauce:


1/2 cup Bragg Liquid Aminos
1/2 cup Stylitol (Pulverize 1 cup xylitol with 1 tablespoon of pure stevia powder in high speed blender or a grinder.)
1 teaspoon grated fresh ginger
1 teaspoon grated fresh garlic
1 teaspoon tapioca starch
1 teaspoon date syrup (optional)




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Make the sauce in advance.

• Mix all the ingredients in a small pot over medium heat and stir until the mixture starts to thicken.

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Broiling the chicken:

• Make a few cuts on each piece of chicken and season with sea salt and pepper.

• Set the oven to its broil setting (High versus Low).

• Move the oven rack up so that it is about 7-8 inches below the heat.

• Use your broiling oven trays. Set the chicken pieces on top of the slotted tray and place it on top of the normal tray in case it drips.

• Leave the chicken in the oven for 8-14 minutes.

• Remove the trays from the oven, turn over each piece, and place the trays back in the oven for another 8-14 minutes.

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 Meanwhile, sauté the vegetables:

• Heat the coconut oil in a large frying pan and then add butter. Toss in the onions. Keep stirring until the onions become translucent.  Add garlic and keep stirring for 1-2 minutes.

• Gradually add other vegetables and sauté them until tender.

Pour the sauce over the chicken and vegetables while they are hot.

Portobello Mushroom Burger

4       large Portobello Mushrooms (hamburger bun size)
1       pound ground grass fed beef or lamb
4       tablespoons of unsalted organic butter, raw butter, or olive oil
1       medium onion cut into 4 pieces
3-4    tablespoons crumbled feta cheese 
2       medium tomatoes sliced
3-4   ounces of raw, organic cheddar, or your favorite cheese sliced
Sea salt and pepper to taste

• Preheat the oven to 350 degrees.

• Carefully clean the mushrooms with a damp cloth or brush. You can also briefly rinse and dry the mushrooms with a towel. Cut off the stems with a knife. 

• Place the mushrooms on a baking dish with their cap facing down and their gills showing. 

• Melt the butter in a small sauce pan (skip this part if using olive oil). Add seasoning to the butter (olive oil) if desired.

• Drizzle the butter mixture (olive oil) on top of the mushrooms equally. 

• Toss the feta cheese on top of the mushroom gills.

• Mince the onion in a food processor. Mix in the meat and the seasoning using a fork.

• Divide the meat into 4 sections and shape each section into a patty that matches the size of your mushroom. Put each patty on its mushroom and place the dish into the oven for about 45 minutes.

• Put the cheese slices on top of the burgers and let them melt just before you remove the mushrooms from the oven.

• Add the tomato slices on top of the burgers. 

Tip: Asparagus roasted with butter and garlic on low heat are a great addition to these burgers.

Ezekiel Wrap with Ground Lamb (beef)

8-10       Ezekiel  4:9  tortillas
1            pound ground lamb or beef
1            medium onion chopped into 4 pieces
2            cloves of garlic 
2            medium bell peppers cut into pieces
1            Jalapeño Pepper seeded and cut into 4 pieces (optional)
1            tomato cut in half
handful of parsley and cilantro 
Sea salt and pepper to taste

• preheat the oven to 420 degrees.

• Put onion,  garlic, bell pepper,  jalapeno pepper, tomato, parsley and cilantro in a food processor and process until finely chopped.

• Add ground meat, sea salt and pepper and pulse a few times until the consistency of  paste.

• Spread the paste evenly on the  tortillas.

• bake each tortilla for 5 minutes in the oven.

• Remove from the oven, cool for a few minutes and roll up the tortillas.

Okra Stew

3         tablespoons coconut oil

1         onion finely sliced

2         medium heads of garlic

1 1/2   pound tomatoes chopped

1         pound lamb or beef stew meat
sea salt and pepper to taste
1         pound young okra (about 1 1/2 to 2 inches long)
Juice of  1 fresh lemon
Pinch of saffron (optional)

• Trim 1/2 to 3/4 off the top of each okra stem.  Do not cut the pod or ribbed body. Set aside.

• Saute the onions in heated coconut oil in a medium pot until translucent. Add meat and saute.

• Season with sea salt and pepper.

• Add tomatoes and the whole heads of garlic, cover and let cook on low heat until the meat  is almost tender and ready (about 1 1/2-2 hours).

• Rinse okra.

• Toss in okra, lemon juice and saffron and let simmer for 30 minutes. Make sure that the okra is not overcooked; it is ready as soon as its colors start changing to dark green.

Salmon with Green Beans and Pear Sauce

9      ounces of wild salmon fillet without skin (tail part is easier to cut into strips later)

Sea salt and pepper to taste

1      tablespoon coconut oil

1      tablespoon butter

1      pound green beans

A few 9-inch bamboo skewers

• Cut green beans lengthwise. Steam until tender.

• Season salmon fillet to taste.

• Cut salmon fillet into thin strips approximately 7x1/2 x1/2  inches.  Roll each strip into a cylinder and thread on a bamboo skewer make sure the skewer goes through all layers of each  salmon roll and it is secured on it. Five or six rolls of salmon will fit on each bamboo skewer.

• Heat the oil in a frying pan and add butter. Place the skewer inside the pan and turn so that each side is fried and well cooked.

• Season green beans and place them in a dish.  Top the beans with salmon and pour the sauce on top.

Pear Sauce






1/3          cup organic or raw cream
1/3          cup organic or raw milk
1             tablespoon black bean flour
Puree of half of a medium pear (use microplane)
1-1 1/2   tablespoons fresh lemon juice
1/2         teaspoon whole peppercorns (optional)

• Mix milk, cream and flour in the same  pan that you used for the fish.

• Bring to a boil and lower the heat.

• Add pear, lemon juice and peppercorns. Simmer until sauce thickens.

Lamb Stew with Almond Meal

2         tablespoons coconut oil
1         tablespoon raw or organic butter  

1         teaspoon cumin powder

1/2      teaspoon turmeric powder

1         medium onion sliced into thin layers

1         pound lamb or beef cut into small pieces ( with or without bone)
1/3      cup red beans
1/2      cup almond meal or almond flour
3         tablespoons Bragg Liquid Aminos 
2         cups chopped celery
1 1/2   cup water
Sea salt and pepper to taste
Handful of cauliflower florets (optional)

• Preheat the oven to 275 degrees.

• Heat a medium cast iron pot on medium.  Add coconut oil then butter.  Lower the heat then add cumin and turmeric powders.  Stir constantly for 30 seconds. 

• Toss in the onions and saute until translucent. 

• Add lamb or beef and saute for 5 more minutes.  

• Add red beans, almond meal, Bragg Liquid Aminos, celery  and water in the pot.  Season with sea salt and pepper.  Mix well and transfer to the oven. Let the stew cook for about 2 to 2 1/2 hours. 

• Optional:  add cauliflower florets to the pot, 15 minutes before the stew is done. 

Quinoa with Sauteed Vegetables

1           cup quinoa
1/3-1/2 cup apple cider vinegar
2           cups filtered water
4           tablespoons coconut oil
1           onion finely chopped
2           cloves of garlic finely chopped
1           medium eggplant thinly sliced 
1           mild jalapeno pepper seeded and cut into small pieces
2           small green, red or yellow peppers cut into small pieces
2           small yellow squash
or
1           medium zucchini cut into thin slices
2           tomatoes cut into small pieces
Sea salt and pepper to taste
1/2       teaspoon turmeric powder

• Wash quinoa several times.

• Soak quinoa in 2 cups of water, vinegar and 1/2 teaspoon sea salt for at least half an hour.  Meanwhile prepare and cut the vegetables.

• Heat coconut oil in a medium to large saute pan. Add onion and saute until translucent; then add garlic and saute for couple of minutes.

• Gradually mix in the rest of the vegetables starting with eggplant. Take your time. Each time you add new vegetables make sure the previous ones have been sauteed thoroughly . End with tomatoes.

• Season with salt, pepper and turmeric powder.

• Pour soaked quinoa mixture into the pan, cover, and let simmer for at least 15 minutes.

Carrot and Green Bean Soup with Cashews

3-4      small carrots (4 ounces)
6         ounces green beens
4         tablespoons raw or organic butter
1 1/3   cup finely sliced shallot or onion
2         cloves of garlic finely chopped
1         cup cashews roughly chopped
1         teaspoon grated fresh ginger
Sea salt and pepper to taste
3-4      cups of vegetable broth or filtered water

• Cut carrots and green bean into small pieces. Steam for 10-15 minutes or until tender.

• Meanwhile melt the butter in a frying  pan on medium heat. Lower the heat, add shallots (onions) and keep stirring until the shallots start to caramelize (about 10 minutes). Toss in cashews, garlic and ginger and keep stirring on low heat for another  5 minutes.

• Puree carrots and green beans in a blender with vegetable broth or water.

• Transfer to a pan and simmer for 5 minutes. Season with sea salt and pepper to your taste. Mix most of the shallot and cashew mixture into the pot and save the rest for garnishing. 

Chicken with Tahini and Macadamia Nut Sauce

1        pound organic or free range  
          chicken breasts
1/3     cup coconut flour  
Sea salt and pepper to taste
3        tablespoons coconut oil
1        cup finely chopped parsley
1        Ezekiel 4:9 ( sprouted grain tortilla) bread cut into small squares.
2        tablespoons tahini
1/2    cup macadamia nuts 
1        tablespoon Bragg Liquid Aminos or lemon juice
1/2     cup filtered water
1        cup chopped tomatoes 
Pinch of saffron (optional)

• Put tahini, macadamia nuts, liquid aminos and water in a high speed blender and mix until smooth and creamy.

• Pound each piece of chicken breast with a meat mallet.

• Season chicken breasts with sea salt and pepper and dip them in coconut flour.

• Heat coconut oil in a frying pan and place the chicken breasts inside the pan. Make sure to turn over each piece after 3-4 minutes.

• Remove the chicken breasts from the pan and cut them into small pieces.

• Pour the tahini nut mixture in the pan; then add the chicken breasts, saffron and tomatoes.  Simmer for 20 minutes.

• Add parsley and Ezekiel bread pieces into the pan and simmer for another 2-3 minutes. 

Lamb Chops with Cauliflower and Plum sauce

2-3            tablespoons coconut oil
1               tablespoon coriander seeds
1-2            tablespoons fresh herbs (rosemary, sage and thyme) finely chopped

1/4            teaspoon cayenne pepper

1/2            teaspoon paprika 

1               teaspoon turmeric

2               cloves of garlic crushed

sea salt and black pepper to taste

2               pounds   lamb chops

1               head of cauliflower washed and separated into small florets 

1               medium onion chopped in large pieces

3               cups of vegetable broth

• Heat the coconut oil in medium pot. Add  coriander seeds and fresh herbs to the oil, and lower the heat if necessary. Cook and stir for 20 seconds. Gradually add  cayenne, paprika, turmeric, peppers, garlic, paprika, garlic, sea salt and pepper. Mix herbs and spices together for another 15 seconds. 

• Sear the lamb chops in the spicy oil for about 30 seconds on each side.

• Add the onion and vegetable broth and bring to a boil. Lower the heat and cook for more than 1 hour or until tender. Make sure there is still some broth left.

• Toss in cauliflower florets on top of the lamb chops and let them simmer until tender.

• Remove the lamb chops and cauliflower from the pot. and drain the remaining liquid in to a sieve to remove all seeds and herbs leaves.

• Make the plum sauce. Pour over the meat and cauliflower if desired.

Plum Sauce

1/ 4         cup organic or raw cream

1/4-1/2   cup of the remaining broth

1             teaspoon tapioca starch

2-3          small yellow plums chopped 
               into small pieces

• Mix all the ingredients together and  bring to a boil.

• Heat for a couple of minutes then transfer to a mixer and blend well.

Coconut Butter Trout

2        tablespoons coconut butter
3        cloves garlic (grated with a Microplane)
1        teaspoon fresh ginger (grated with a Microplane)
1        teaspoon finely chopped fresh thyme
1 1/2  tablespoons fresh lemon juice
Sea salt and pepper to taste

2        tablespoons coconut oil

2        tablespoons raw or organic butter

2        butterflied rainbow trout, fillets with skin on

• In a small bowl mix together coconut butter, garlic, ginger, thyme, lemon juice, sea salt and pepper.

• Rub coconut butter mixture evenly on both sides of the two fish fillet. 

• Heat coconut oil  and butter in a frying pan on low. Gently transfer the fish to the pan and fry both sides in the heated oils ( 4-5 minutes on each side.)