Maximized Living Meals

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.

Avocado Dressing

1/2 cup grated comte cheese or other raw cheese with similar taste
1/4 cup avocado oil
1/4 cup olive oil
1 large ripe avocado
juice of 1 lemon
Sea salt and pepper
1 tomato
1 Tablespoon fresh mint or basil or both
1/2 cup chopped parsley

Mix all the ingredients in a Vita-Mix or a food processor.

Use the dressing with your favorite greens.

Chocolate Nut Bar

Cocoa layer:

1/2 cup walnuts
1/2 cup almonds
1/2 cup macadamia nuts
1 cup unsweetened cocoa powder

1/4 cup sesame seeds

1/3 cup date syrup

2 tablespoons coconut butter
Stevia powder to taste (optional)

Mix all the ingredients in a food processor until mixture is smooth.

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Seed layer is also mostly grainless granola :

1/2 cup walnuts

1/2 cup cashews

1/3 cup coconut flakes

1/4 cup pumpkin seeds

1/4 cup sunflower seeds

2 tablespoons date or coconut syrup or honey

1/2 cup plus 1 tablespoon coconut milk

Zest of 1 lemon or orange

Mix together walnuts, cashews, coconut flakes, pumpkin seeds and sunflower seeds in a food processor bowl. Pulse until the mixture resembles coarse crumbs.

Transfer to a glass container with a tight lid. Add coconut milk, syrup ( or honey ) and lemon zest to the container and incorporate well. Cover and soak over night in the refrigerator.

Line an 8x8 inches glass container with a lid with plastic wrap.

Spread cocoa layer at the bottom; carefully spread the seed layer on top of the cocoa layer. Place in the freezer for several hours. Use the plastic wrap to un mold.

Cut into desired sizes.

Tip: decorate the top with coconut flakes and cocoa nibs.

Avocado Peach Smoothie

1 ripe yellow peach
1/2 large cucumber
1 avocado
1/4 cup coconut milk
1/2 cup ice cubes
1 cup grapes (preferably frozen)
1 pitted date
1/2 lemon

Peel lemon and remove its seeds.

Mix everything in a high speed blender or Vita-Mix until smooth and creamy.

Flax Seed Crackers

1/2 cup quinoa
1 cup filtered water
2 pitted dates
3/4 cup golden flax seed meal ( freshly grind is the best)
1/3 cup Brazil nuts
1/3 cup cashews
1 teaspoon cinnamon
Pinch of sea salt

Wash and rinse quinoa several times and soak it in water for at least two hours; overnight is the best. Rinse again, drain and cook the quinoa in a small pot with 1 cup of filtered water and dates for 10-15 minutes. All the liquid should be evaporated. Cool for 5-10 minutes.

Grind Brazil nuts and cashews in a food processor. Add flax seed meal, cinnamon and sea salt, pulse a few times. Add quinoa mixture and turn the machine on for 1 minute. It roughly gathers into a ball. (If the dough is too dry and coarse add 1 or 2 tablespoons of water and turn on the machine again.)

Take the dough out of the food processor shape it into a ball and refrigerate for at least 30 minutes.

Preheat the oven to 320 degrees.

Cut 3 pieces of parchment paper (15x15 inches).

Cut the dough in half.

Place one paper over a board or a flat surface, put half of the dough in the middle of it, cover with second piece of parchment paper and carefully roll the dough until it is less than 1/8 of an inch thick (about 2 millimeters).

Cut the dough into small squares, with a help of a knife or cookie cutter, (about 1 3/4x1 3/4 inches). Remove the scraps and transfer the paper with cut cracker dough to a baking sheet and bake until edges begin to brown (about 25-27 minutes). Check frequently.

Repeat for the second half of the dough.

Tip: put your favorite cheese with fresh slices of figs on top of the crackers.

Strawberry Ice Cream

1 cup raw or organic milk
1 cup raw or organic cream
10-12 medium strawberries
1/2 teaspoon pure vanilla powder
1/3-1/2 cup xylitol

Mix all the ingredients in a blender. Transfer the mixture to your ice cream maker bowl.

Follow your ice cream maker instructions.