Curry Spinach Grass Fed Lamb [Low Carb]

I am sure there are already a million Indian lamb curry recipes out there, but I just wanted to share ours since this was fantastic. We used some ground lamb from our local grass fed farmers at John Pope's Farm here in the Carrboro area. Tim and Bob are great guys who not only treat their flock well and ensure humane Halal/Kosher slaughter for us, but they are active in local politics. A simple trip to the farmer's market here down the road becomes an adventure in current issues and the problems with farm subsidies and big government intervention, which hurts the small grass fed farmers here. Well, I'll get to the politics of that later, but for now I defer you to the video posted below. On to the oh-so-delicious and healthy hormone and antibiotic free grass fed lambies! :)

1 lb. grass fed lamb
5 cloves fresh garlic
1/2" piece fresh ginger root
2 c. frozen chopped spinach
2-3 T. extra virgin olive oil
1/2 c. organic lite coconut milk

Seasonings:
sea salt
pepper
1 T. hot curry powder or turmeric
2 T. curry powder
pinch caradmon (optional)
dash crushed red pepper flakes

In a food processor, mince the garlic and ginger together. If you like a little heat, a seeded red chili or a jalapeño would be a nice addition to the garlic and ginger for mincing.

In a large frying pan or electric skillet, saute the ground lamb with the extra virgin olive oil, and garlic-ginger mix. I cooked the lamb on medium low heat (~4 on my stove, or about 250-275 degrees in an electric skillet) for about 5-7 minutes until the meat is about half done. As the meat slowly cooks, add the spices and adjust the amounts to taste. You may want to add a little more extra virgin olive oil, I did not here.

Add the frozen spinach and coconut milk, mix well, and cover. Let cook on low heat for another 5 minutes or until the meat is no longer pink. Remember that grass fed meat cooks quickly, so always err on the side of less done. Remove the pan with the lamb from the hot eye immediately since the lean lamb will overcook.

Serve hot with a sprinkle of fresh ground pepper and sea salt. I served this with some spicy steamed turnip and collard greens. If you a more in a mood for Mediterranean style lamb, try my Greek Lamb with Roasted Red Pepper and Kale. Personally, I have been in a curry mood since it helps to heal irritated tummy and bowels, as I discussed recently in my Curry Artichoke Bison burger recipe.

If you've never had grass fed meat, the taste of this grass fed lamb is simply phenomenal. It tastes much better than conventional meat. It's also far more humane, as conventional meat comes from overcrowded and badly treated animals. The poorly treated animals actually have a worse nutritional profile and are higher in fat, especially saturated fat, and cholesterol than their free range grass fed cousins. The grain feed (corn and soy generally) given to conventional lamb, cows, chickens, etc raises their saturated fat and lowers the good Omega 3 fats in the meat. Besides all of the technical details, you literally are what you eat! - how that animal lived and ended its life is vital to your health. This is an oversight of pure Kosher laws which do not necessarily require the animal to be well treated during its life. The focus there is on the "humane" killing so the animal doesn't suffer. Historically, there was no reason for Kosher rules to specify how an animal lived; all livestock was "grass fed" and free range. There were no government subsidies for big corporate farms which shove animals through their production lines trying to increase profits. Heck, there weren't even big farms or haciendas, and the feed was not the genetically engineered mass produced soy or corn junk that it is now. Now the era of big everything and a faster tempo of life demand the utmost in efficiency (hence the big farms). This being life as it is now, it is critical to secure a meat source which is well treated during its life as well as well as painless put down. Karina touched on this in her turkey-pardon Thanksgiving post.

Many others, like By-the-Bay and Book of Yum, offer vegan and vegetarian options for the holidays. If vegan is your thing, great! If not, and you do chose to eat meat, I hope you will stop and consider the life that the animal had. You are taking in that animals energy, both mundanely, as given in the meat's fat and protein profile, but also spiritually. We try our best to "meet our meat" by really getting to know the farmers we buy from and even visiting the farms. Hogan's grass fed beef, for instance, is right across the road; they let us wander around on their pastures and take pictures with their cows- a nice luxury. If you aren't as lucky as us to have local farmers markets, don't fret- Whole Foods is very good about carrying or importing well treated "local" small farm meat at request. Online, many outlets like Slankers offer grass fed meat, though you have to pay steep shipping or buy in bulk.

For an insightful short video on the ugly political issues lurking behind our meat and produce supply, watch this:

The Problems with Farm Subsides for the Small Farmer, by Ron Paul

The whole issue of federal subsidization of American farms as a way of "making American farmers more competitive with worldwide markets" is the wrong approach. This is a classic case of "good intention, bad follow through" as my buddy Mike Keasler would say.

These federal subsides often do not help the real small farmers like all of our local lamb and beef farms out here in North Carolina. National Public Radio (NPR) just recently aired a special on this topic where an Iowa corn and soybean farmer emphasized his need for and dependency on federal money. I should point out that in the recent $286 Billion Dollar Farm Bill which just passed the Senate, federal money is taken from our taxes in order to subsidize crops (like corn) for ethanol, enlarge the food stamp program, and to encourage the further growth of (genetically engineered) wheat, peanuts, barely, oats, soy, and some fruit and other popular grains. Our taxpayer dollars are going to the growing and propagation of gluten and unhealthy soy! This is a bit ironic, being unable to consume any of what my tax money goes towards promoting.

See page 15 of the Farm Bill PDF for the summary of crops and prices with this new farm bill "safety net." I love the pro-environmental aspect of the bill which encourages alternative fuels through corn growth, however, this should be an action taken on by the industry at the people's demand for more eco-conscious energy resources. Our bloated, inefficient federal government has no place delegating tax money for this purpose. A simple economics lesson in supply and demand in the "free" market tells every ninth-grader that once the demand is present, the supply will react appropriately. These forces exist in a delicate balance. Federal subsidization disrupts this balance. The "demand" in the free market are the citizens exercising their purchasing power and demanding eco-friendly options. We all know the phrases "Put your money where you mouth is." So that's exactly what I'm doing... well, that and enjoying our grass fed local lamb :)

Farm Bill Headlines:
(MSNBC) Secretary Of Agriculture Says Farm Bill Flawed
(MSNBC) Senate rejects crop subsidy ban for fat cats

Slippery Elm Bark and a Yummy Healing Tea [Vegan]

Just recently, I discovered slippery elm bark (powder). If you are not aware of it, read on! Slippery elm has a number of amazing benefits (particularly for those with irritable bowels); I am a huge fan!

Slippery Elm Bark can be found in the bulk herbs section in your local health food store (or online). I'll give a brief list of the healing properties of the bark and an easy tea recipe which has performed miracles on my digestive track recently. Seeing how many people, especially high stress individuals (that's me!) and Celiacs, have irritated digestive tracks, I thought this information was relevant from Wikipedia and Dr. Karl Smith's informational sites.

Slippery Elm Bark, or ulmus fulva, is an herb from the inner part of the elm bark which is usually sold in a finely ground powder. It hails from the elm tree and masquerades under many names: American elm, Indian elm, red elm, moose elm, sweet elm, rock elm, and winged elm.

It is a very safe and gentle herb and is allergen free (unless you are allergic to elm trees). Slippery Elm Bark herb can be taken by anyone; infants, pregnant women, and the elderly can all enjoy its benefits. The inner bark, normally ground into a powder, is used for a variety of medicinal purposes. The soothing properties of the bark benefit both the skin as well as the respiratory and digestive track.

General Health Benefits and Nutrients:

Slippery Elm Bark can actually sustain life for a short period of time since it is high in many essential nutrients:

• sodium, potassium, calcium, iron, selenium, iodine, copper, zinc, phosphorus, bromine, manganese, and vitamins E, F, K, and P
• It is excellent for those who are sick or have cancer or other destructive "wasting" diseases.
  

Medicinal Uses (internal):

• Digestive Problems:
• indigestion
• cramps
• ulcers
• colitis, gastritis, GI hyperacidity,
  
• kidney problems
• diarrhea and constipation

• wasting diseases
• cancer
• It soothes nausea and is not likely to be thrown up

To take internally: Make an easy tea! See my recipe at the end. I adjust the slippery elm amount and spices to taste each time.

Another great herbal recipe is from Dr. Smith who gives the following: Take equal parts of slippery elm, marshmallow root (both of these herbs soothe and buffer the stomach and GI tract), comfrey (improves digestion), echinacea (fights off infection), and cayenne capsules (acts as a stimulant and magnifies healing properties of the herbs). Many people use honey, cinnamon, cloves, and ginger to naturally flavor herbal remedies.

Medicinal Uses (External):

The soothing and inflammation-reducing properties of the bark make it ideal for:

• burns
• rash (diaper rash)
• sores, wounds
• hemorrhoids and boils

To apply externally: Mix slippery elm in some water to make a thick paste and apply it directly on the affected area.

Heal an Irritated or Acidic, Damaged G.I. Tract:

Take as a hot tea or add to your baked goods, soups, smoothies, or really anything to take for an irritated digestive system.

The bark has been shown to neutralize acidity and protect mucous membranes along the GI tract by coating the membrane surface. This "buffering" of the membranes helps the irritated area (stomach, intestines, throat) heal themselves while the acidic offending environment is isolated from the membrane. The coating action also soothes ulcers.

Heal a Sore Throat or Respiratory Infection:

The acid buffering and anti-inflammatory action of the bark soothes sore throats and relieves dry and irritated bronchi and lungs. It is an expectorant, meaning that it breaks up mucous stuck in the throat or bronchi (as is the case in bronchitis or a cold/flu) and causes you to cough it up. Conditions appropriate for slippery elm usage:

• asthma
• bronchitis
• sore throats, coughing, hoarseness
• tonsillitis
• pleurisy, lung bleeding, and leukorrhea

To soothe a sore throat: Karl Smith, D. C., has a fantastic page on his University Chiropractic website. He has many easy herbal remedies and good looking recipes if you're adventurous. A favorite lozenge recipe of Dr. Smith's: Take some locally grown honey and mix it with slippery elm powder till it makes a thick paste. Add 1-5 drops of peppermint oil to taste. Put in a container with a lid and store it in the fridge. Eat by the spoonful 2-4 times daily until sore throat subsides.

Here is my easy slippery elm tea that really soothes my tummy and intestines. It really helps constipation and is very gentle. I do not get bloated from it, which is rare. Since the powdered bark absorbs the hot water as it steeps, this tea is filling and prevents me from after meal fridge raids for which I'm famous (always hungry since my absorption is still fairly poor). This tea is allergen free and can be spiced up to your liking. If you can tolerate some light coconut milk, or almond milk (careful, Almond Breeze brand has soy lethicin), both are great in this tea. As I've mentioned before, I don't recommend soy milk since unfermented soy is damaging to your health.

Slippery Elm Tea [Vegan]

~ 1 T. slippery elm bark (powder)
1 c. water, boiling
1 T. sweetener of choice**
2-3 oz. light coconut milk (optional) or other "milk" of choice

** I use organic unsulfured blackstrap molasses (optional) or 1 packet (1 g. total, 10 mg herb) Stevia

spices (adjust to your liking):
hearty dashes of:
cinnamon, nutmeg, caradmon (powdered)
dash of 50-50 cayenne pepper & cinnamon mixture
powdered ginger

Variations: Add 1 T. unsweetened cocoa powder (not Dutch process - it's processed with alkali)

Just boil the water, spoon in the elm powder, and add the spices to your liking. Stir in the molasses (or other sweetener) and "milk" beverage. Drink hot.

Artichoke Curry Bison Burgers [Paleo] [Low Carb]

1 lb ground bison (local if possible)
1 T. extra virgin olive oil (since grass fed meat is very lean)
1 free range egg (optional- some ground flax or psyllium powder keeps it together nicely)
1 small jalapeño with seeds
3 cloves fresh garlic, minced
1/4" piece fresh ginger root, minced
2-3 T. extra virgin olive oil
1 can quartered artichoke hearts, drained
2-3 sliced red onion, garnish

Seasonings:
sea salt and pepper
2 T. crushed red pepper
dash hot curry powder (to taste)

Ok, I'm going to cheat here and use old instructions on how we make our burger patties. No methodology has changed, so here's the scoop:

To make burgers:
First mince or finely chop the garlic and ginger in a food processor. In a large bowl, mix fresh or defrosted meat, the minced garlic and ginger, seasonings, olive oil, and egg (if the egg is included).

If you're not using egg, you can omit it entirely or add the psyllium powder or freshly ground flax now. If you use flax, be sure to buy whole flaxseed (it is cheapest in bulk or Whole Foods brand in packages with the cereal and oatmeal). Grind the flax right before use with a small coffee grinder or blender since pre-ground flax or stored ground flax has rancid fat. The delicate Omega 3 fats in flax are easily destroyed with light, heat, and time so it is best and easiest to grind it fresh each time and ensure good quality fat. More on flax here and in my upcoming flax informational post "The Flax of Life" (Jon loves that title), but for now back to the bison:

Pat meat mixture into 4-6 patties and grill 3-5 minutes. Remember that grass fed buffalo (bison) meat is very lean and requires significantly less cooking time than normal meat; keep a close eye on it. These cook great on the grill or in a pan with a lid for quicker cooking. If you like your burgers medium or rare as I do, then pay special attention to cooking time and remove burgers when they are still raw inside - they will continue to cook afterwards.

Serve with sides of your choice. Since I prefer my meat on the less dead side (there are more enzymes which have not been destroyed by cooking and it tastes better to me!), I like these burgers best fresh. They do fine as reheated leftovers, but nothing really compares to a fresh juicy burger! If you like a tangy flavor, drizzle some gluten free and corn syrup free bbq sauce over the burgers. I use the Kraft light bbq sauce since it is gluten and dairy free.

Jon actually made these burgers with my instructions and it was a nice break for me. The curry powder adds a great flavor and it's not "spicy" hot like some people might assume. As many of you have heard and as our local blogging nutritionist Melissa at Gluten Free for Good has said before, curry powder has a wide array of health benefits. The active ingredient in curry, curcumin, has been shown to protect the brain for Alzheimer's, help heal digestion and inflammation (that's a huge Celiac concern), and prevent tumors. It has even been rumored to help STDs and skin cancer. I can't even do it justice here with my limited time, so I'll rant more on it in the future (you're spared for now!) The World's Healthiest Foods site has a good little summary here.

Once you're finished reading up on the healthy side of curry, throw a hearty dash or two into your burgers, whether vegetarian/vegan bean or tuna burgers, or carnivorous high B12 grass fed beef or bison patties or a low fat turkey and spinach burger. Grill on. Yum!

Banana Spice Pancakes

1/2 c. all-purpose gluten free baking mix
1 egg
2 ripe organic bananas
1 t. vanilla (organic/fair trade)
1/2 t. non aluminum baking powder
dash 50-50 cinnamon/cayenne
1 t. cinnamon
dash nutmeg
1/4 c. water
1 T. organic virgin coconut oil or extra virgin coconut oil (frying)
1 T. honey or agave nectar

Combine all dry ingredients in a large bowl. Stir in beaten egg, water, and vanilla, mixing well. Stir in the cinnamon-cayenne and nutmeg. Drizzle in the agave nectar (or honey). Slice or mash in the banana and mix the batter until it is smooth.

Melt the coconut oil (or olive oil) in a large frying pan and preheat the pan to medium heat (5). Once the oil is melted, turn the heat down to 3 or 4 and spoon in batter. Cook 2 minutes until the sides bubble. Flip and cook another 2-3 minutes. Serve with a dash of cinnamon, or your choice of fresh fruit topping, Smart Balance Vegan butter, honey, or agave nectar.

Variations:
1/4 c. porridge and/or 1/4 c. raw cranberries

Fiesta Vegetable Sweet Potato Soft Tacos [Vegan]

One of my favorite combinations for many of Jon's lunches uses low net carb/high fiber organic beans (either black, chickpea, great northern, and organic tri bean mixes), and nutrient-dense root vegetables like carrots and sweet potatoes. This combo is a great vegan protein, fiber, and vitamin powerhouse. It is also perfect for the fall and winter seasons when these items are fresh and abundant. Many other gluten free bloggers like Karina use sweet potatoes as a vegan meal base, but I haven't tried many of those recipes yet. They all look delicious! Here's my easy and quick lunch or dinner side dish favorite combo:

1 medium organic sweet potato
1/2 lb. frozen corn (kernels)
2 organic carrots
1 15 oz. can no sodium organic tomato sauce or crushed tomatoes and/or 2 c. low sodium chunky salsa
1 15 oz. can organic black beans, drained
6-8 corn tortillas
2-4 T. extra virgin olive oil

Seasonings:
sea salt
pepper
parsley
oregano
dash hot sauce
basil
cumin

Cook the sweet potato either by conventional means or by washing the potato and microwaving it on a microwave-safe plate for a few minutes until fork tender. You do not need to wrap the potato in Saran wrap, it cooks fine on a plate alone (thanks to Michelle for pointing this out!). Be sure to fork the potatoes if you microwave it so it doesn't explode. Set the potato aside to cool.

Open and drain the black beans and empty into a medium to large saucepot. Wash and chop the carrots into thick coins (I usually use the Saladmaster for this). Add the corn and turn to medium heat to bring the vegetables to a simmer. Add the spices and olive oil. As it simmers, either use kitchen shears or a chopping knife to roughly chop the cooled sweet potato. Add the sweet potato to the pot and stir well. Let everything heat through for a few minutes.

Cover the stack of corn tortillas with a moist paper towel and microwave on a microwave-safe plate for about 30 - 45 seconds so they are soft. Once the vegetable mix in the pot is hot, spread the tortillas out on serving plates and top with the bean/veggie spice mixture. Spoon the tomato sauce and/or salsa on top and sprinkle over parsley, fresh chopped basil, and sea salt. Serve hot.
If you eat dairy, some plain low fat yogurt is a nice substitute for sour cream. A dollop of the creamy top of unshaken unsweetened organic full-fat coconut milk works well also if you're dairy free. Wrap up and enjoy!

Rotisserie Rosemary Lamb [Paleo] [Low Carb]

semi boneless leg of lab (ours was about 2.6 lbs- try to get well treated, grass fed and local roasts when possible)

Seasonings:
dried rosemary
cayenne pepper
hot curry powder
crushed red pepper


You'll need special equipment for this one, of course! I used our baby George Foreman rotisserie which fits a medium to large sized chicken (~6 lbs max). The instructions here are easy: Wash off the raw lamb and mount it on the rotisserie bar. Secure the meat with the rotisserie skewers and mount the assembly into the cooker, as shown below.

I mixed all of the seasonings in a plastic bowl and dry rubbed the mixture onto the meat. The fat in the lamb kept the meat moist as the roast rotated. Cook the roast depending on its weight. Our 2.6 lb leg with bone cooked for about an hour. If you aren't sure about exact timing, then err on the side of less done. Charred lamb is never good :)

I served this with my Grapefruit and Cranberry Glazed Green Beans and Molasses-Maple Pecan Carrots.

Flu Vaccine and Egg Allergy Info

This just came across my email and I thought I'd share it for all of you who are sensitive to eggs. Daniel Moore has an About.com allergy section and the following is an excerpt of his article. For more from Dr. Moore click here.

Can an Egg-Allergic Person Get the Flu Vaccine? From Daniel More, MD

Generally speaking, no. The influenza vaccine is produced using chick embryos, and therefore may contain a small amount of egg protein. Since the amount of egg protein may vary from one year to the next, an egg-allergic person may tolerate the vaccine one year, but not the next.

People who can eat eggs without experiencing symptoms of food allergies can safely receive the influenza vaccine despite the positive allergy test to egg. The decision to perform a vaccine challenge is based on the person’s risk from not being vaccinated to the potential risk of having an allergic reaction to the vaccine.

Source: Moylett EH, Hanson IC. Mechanistic actions of the risks and adverse events associated with vaccine administration. J Allergy Clin Immunol. 2004; 114:1010-20. ©2007 About.com, Inc., a part of The New York Times Company. All rights reserved.

I should point out that vaccines pose a wealth of potential (and overt) health problems. The flu vaccine has been under attack for some time now for its toxic mercury and aluminum content. The media is very into pushing the vaccine market; constant radio bombardment, doctor "recommendations", and large ads in even the Kroger leaflets attest to this fact. In reality, it is recommended that only "high risk" children and the elderly get these flu shots, but recently it seems that the media and most doctors has deemed everyone in America as "high risk" since we are all recommended to get these shots.

My attitude: vaccines and unnatural shots like the flu shot are really only appropriate for those who are immune deficient. Otherwise the flu is just like a nasty cold; you'll feel crappy but you'll live. Seeing as how many doctors have now and in the past expressed concern over my immune capabilities (and I am sure many other celiacs get the same question), it would seem like I should be running to get the shot. I am not. A healthy gluten and dairy free low glycemic index (high in fresh, dark green vegetables) and weight lifting help me tremendously. That and good rest, some rocking Johnny Lee Hooker or even some classical tunes, and a nice cup of hot Celestial Seasonings herbal tea do the trick for me throughout most of the impending doom of "flu season." Well, all that and a nice rich espresso shot every morning :)

Good websites for more info:
The CDC
Children's Health
Medicine. Net
Chet Day
Greg Ciola @NewsWithViews.com
Dr. Joseph Mercola:
The flu "secret"
Why (Mercola) never gets flu shots
2005 vaccine loaded with mercury?

I should say that Mercola has good basic info since he generally comments on outside, independent newspapers and journal articles on health. However, Mercola may rub many people the wrong way as he initially sounds extreme and outlandish.

My axe to grind with Mercola: Personally, I think he's a good starting point, but you need to use your own common sense and experience. He is also not scientifically correct on how microwaves are "bad"- this is my problem with him as he has ignored my protests to his microwave articles. As a working physicist, it is my responsibility to point out and critique bad science. So in all, read all and believe what makes sense to you- all information is valuable.

Rosemary Olive Buffalo Burgers [Low Carb] [Paleo]

Burgers:
1 lb ground bison (local if possible)
1 T. extra virgin olive oil (since grass fed meat is very lean)
1/4 c. pimento-stuffed olives
2 large jalapeños with seeds, sliced
3 sundried tomatoes, chopped
1 free range egg (optional- it holds together fine without egg or gf breadcrumbs)

Seasonings:
sea salt and pepper
2 T. crushed red pepper
1 T. garlic powder
a few cloves of fresh garlic, minced
dried rosemary
dash tarragon

Sides (Optional):
fresh sliced tomato
fresh collard leaves for "bun"
cayenne-spiced sauteed chopped celery

To make burgers:
Slice the peppers and chop the sundried tomatoes. I used kitchen shears to chop my tomatoes. Mix fresh or defrosted meat, the minced garlic, seasonings, olive oil, peppers, tomatoes, and egg (if the egg is included). Pat meat mixture into 4-6 patties and grill 3-5 minutes. Remember that grass fed buffalo meat is very lean and requires significantly less cooking time than normal meat; keep a close eye on it. These cook great on the grill or in a pan with a lid for quicker cooking. If you like your burgers medium or rare as I do, then pay special attention to cooking time and remove burgers when they are still raw inside - they will continue to cook afterwards.

Serve with sides of your choice. Since I prefer my meat on the less dead side (there are more enzymes which have not been destroyed by cooking and it tastes better to me!), I like these burgers best fresh. They do fine as reheated leftovers, but nothing really compares to a fresh juicy burger! If you like a tangy flavor, drizzle some gluten free and corn syrup free bbq sauce over the burgers. I use the Kraft light bbq sauce since it is gluten and dairy free. It also does not have any corn syrup or high fructose corn syrup, but it does have sucralose. If you can muster the strength (and spare time), making your own bbq sauce is easy and a good way of ensuring no bad ingredients are used. I will make my own sauce in the future, but for now I'm too busy.

Serves: 4-6

This recipe is dairy free and gluten free.

Gluten Free Granola and Hemp Muffins

These muffins come from the recipe off the Enjoy Life Gluten Free Granola which we found as a new item at Kroger yesterday. I was so excited to try the gluten free granola despite the fact that it is almost $5 for a tiny box (of air! - gluten free air specially manufactured in a facility...).

Very berry sawdust, mmm

I made my first mistake in thinking that I ever I missed granola. This will be a very biased review since I never liked granola, but then again I'm not a carb person. My subsequent mistake was in believing it would taste like real granola... or something other than stale brown rice syrup. I should be fair and say Jon tried it and he said it was decent, but would be improved with milk and lots of cinnamon and honey. If you like or miss granola, this might be ok for you since Jon has a better sense of granola than I do.

I followed up my buying mistake with an entertaining hour-long painstaking irritable dance around the kitchen while I tried to follow their recipe. I hate following directions. I can't do it, so I added some organic hemp protein and organic blackstrap molasses (skipped the brown sugar) to make it more my own. I should have added flax just to spite my dad who responded "No flax! I don't like that stuff, yuck" when I asked what he wanted with his homemade steak dinner for Christmas. Got it dad, extra flax. Double flax for that, but no flax here. Plenty of rice monstrosities masquerading as "granola" though :)

1 c. Enjoy Life granola (I used the berry variety)
1/2 c. brown rice flour
1/2 c. buckwheat flour
1/4 t. sea salt
3 t baking powder
1 T. cinnamon
1 small organic apple with skin, chopped
2 T. organic hemp protein powder
2 eggs
1 c. unsweetened applesauce
1/2 c. lite coconut milk
2 T. extra virgin olive oil
2 T. agave nectar
1 T. organic unsulfured blackstrap molasses
1/4 c. raisins
1 T. organic raw pumpkin seeds
1 T. raw organic sunflower seeds
1/4 c. shredded organic reduced fat coconut
1 organic banana, chopped

Coat your muffin tins with nonstick spray and preheat oven to 350 degrees. I used a large muffin tin of 12 cups plus smaller 6 muffin tins. In a large mixing bowl, combine the dry ingredients (except the fruit). In a separate smaller bowl, combine wet ingredients while adding the molasses and agave last. Add in the wet ingredients and stir well. I used a potato masher to squash the banana into the dough. Add the chopped apple, raisins, coconut, and seeds and stir until well mixed. Fill the muffin cups about half full and add extra granola on top if desired. Bake 15-17 minutes, or until golden brown and a toothpick comes out clean. Serve warm.

Yield: 22-25 muffins

Grapefruit and Cranberry Glazed Green Beans [Vegan]

1 lb. frozen beans
1/2 can (8 oz) organic jellied cranberry sauce (no corn syrup)
1/2 c. raw cranberries
2 large grapefruits, peeled, sectioned, and chopped
sea salt
parsley
dash crushed red pepper
dash garlic salt

Steam the green beans until bright green and tender, about 5 minutes. Do not over cook. While the green beans are cooking, peel the grapefruit and remove the seeds. We sectioned the grapefruit and then chopped the individual sections to add to the beans at the end.

Once the beans are finished steaming, drain them if necessary. Add the organic cranberry sauce and stir well over low heat. Stir until the cranberry sauce has mixed in like a marmalade and coated the green beans.

Add the whole cranberries and chopped grapefruit sections. Sprinkle in the seasonings and mix well. Serve warm. This is a great quick recipe for the holiday craziness which relies on the sweetness of the cranberry (and sauce) as well as the grapefruit for the sweet-tooth appeal. We opted out of marshmallow sweet potatoes and many other sugary sides and enjoyed this as our sweet side instead. We had these with Rotisserie Rosemary Lamb, some homemade sweet potato chips made with the Saladmaster, and Easy Maple-Molasses Pecan Carrots.

Serves: 6-8

Simple Maple-Molasses Pecan Carrots [Vegan]

6 organic whole carrots
2 T. organic maple syrup
3 T. organic no-sulfur blackstrap molasses
parsley
1/4 c. organic whole shelled pecans

Wash and dry the carrots. You can microwave or steam the carrots for the fastest cooking, although roasting them in the oven is delicious too. I did a quick microwaving of the washed and dried carrots for about 4 minutes on high until they were bright orange and slightly tender. We like our carrots with a tender outside and a little crunch inside, so if you like mushy vegetables, you should cook your's longer.

Just before serving, combine the blackstrap molasses and maple syrup in a small bowl along with the pecans. Mix well and drizzle over the hot carrots. Sprinkle over the parsley and serve hot. We had these with Rotisserie Rosemary Lamb, some homemade sweet potato chips made with the Saladmaster, and Cranberry-Grapefruit Green Beans.

Serves: 4-6

Pineapple Caribbean Spiced Turkey Breast

1 turkey breast (ours was 3.66 lbs)
1 20 oz. can pineapple slices with juice (unsweetened, in its own juice)
1 lime with juice, cut in half for garnish

Seasonings:
sea salt and pepper
crushed red pepper
tarragon
garlic powder
Italian seasoning
dash sushi wasabi powder (horseradish, spirulina, turmeric)
4-5 large raw garlic cloves
2 large jalapeños, with seeds

Spray your baking pan with nonstick cooking spray and preheat the oven to 325 degrees. Open and wash off the turkey breast and place in the pan. Open the canned pineapple and pour the unsweetened pineapple juice over the breast.

Sprinkle all of the seasonings and sea salt over the breast. Slice the jalapeño and add it to the top of the turkey. I didn't chop the second jalapeño so I could have a whole roasted pepper on the side. The whole roasted pepper has a wonderful mild, soft juicy taste - it's not really spicy. Arrange the pineapple slices on top of the turkey breast and in the pan. Tuck the whole fresh garlic cloves inside the pineapple rings and around the breast, as shown below.

Cook at 325 degrees for 20 mins/lb. Let rest 15 minutes before cutting and serving with the roasted pineapple and jalapeño slivers. The little roasted jalapeño slices have quite a kick, so watch out! I think they're great little spicy "chips"; I have a hard time not stealing them all for myself!

This went great with my Sundried Tomato Spicy Blue Corn Chips appetizer, my Fruity Apricot Quinoa, and some turnips greens. A great [pre]Thanksgiving meal (we cheated and did Thanksgiving today so we can have lamb tomorrow :) )

Fruity Apricot Quinoa [Vegan]

1 c. dry (rinsed) quinoa
2 c. water
6 unsulfured apricots
6 unsulfured dark apricots
1/4 c. raw cranberries
1 c. hot chunky salsa (without corn syrup)
sea salt and pepper
1 T. extra virgin olive oil
garlic powder
1/4 c. shredded organic unsulfured coconut
1/2 c. lite coconut milk

Basic Quinoa Cooking Directions (from package):
Rinse the quinoa thoroughly to remove any powdery residue. To do this, place the grain in a fine strainer and hold under cold running water until the water runs clear. Drain well.

Combine the water and rinsed quinoa in a medium saucepan. Add the seasonings and extra virgin olive oil and bring to a boil. Once the quinoa has come to a boil, reduce the heat to a simmer, cover and cook for 15 minutes or until the grains are translucent and the germ has spiraled out from each grain.

In the last 2-3 minutes of cooking, add the lite coconut milk (if desired, it makes it nice and creamy but it is not necessary). Also add the salsa, fresh cranberries and pepitas (raw, unsalted pumpkin seeds), and sea salt. I chopped the apricots into quarters using kitchen shears and added them to the quinoa in the last minute or two of cooking.

Once the quinoa is finished, add the shredded coconut and serve with a dash of sea salt. This went well with our [pre]Thanksgiving meal of Caribbean Pineapple Pepper Turkey Breast, turnips, Sundried Tomato Spicy Blue Corn Crisps and salsa dippers. I hope you all have a wonderful Thanksgiving and are as blessed as we are with loving family and friends!

Sundried Tomato Spicy Blue Corn Crisps

1/4 c. organic blue corn meal
1/8 c. organic buckwheat flour
1/4 t. aluminum-free baking powder
2 sulfur-free sundried tomatoes
1 T. extra virgin olive oil
2 T. water
1 T. organic apple cider vinegar
1 egg (or egg substitute)
dash hot sauce (optional)

Seasonings:
pepper
garlic powder
crushed red pepper
dash cayenne pepper

Spray a cookie sheet with nonstick olive oil spray and preheat the oven to 325 degrees. Mix all of the dry ingredients in a medium bowl. I finely chopped the sundried tomatoes with kitchen shears directly into the bowl.

Add the seasonings, water, vinegar, and olive oil and mix well. Crack in the egg and beat it in, mixing thoroughly. Spread the batter in a thin layer onto the oiled cookie sheet. Bake at 325 on the bottom oven rack for about 35 minutes or until crispy.

I served these with with some salsa and guacamole as appetizers to our [pre]Thanksgiving meal of Caribbean Pineapple Turkey Breast and Fruity Apricot Quinoa .

Vegan Holiday "Eggnog" [Soy Free] [Low Carb] [Low Fat] [Paleo]

This "eggnog" is my vegan low fat and low carb substitute for traditional dairy eggnog. I used to drink the Silk Soy Nog, but since I am (mostly) soy free now and avoid added sugar if possible, I had to invent my own nog-like substance. This turned out fantastic and I am really looking forward to using it in my holiday eggnog espresso "lattes" and even as a dessert sauce as well as a great nog substitute. Adjust the molasses and Stevia to your liking. I think this is fairly sweet as is.

The sweeteners I used here were Stevia and organic unsulfured blackstrap molasses. Look for the molasses at Whole Foods or your local health food store. It is currently on sale for the season. Unsulfured blackstrap molasses is an excellent source of iron and many other minerals. The sugars in the molasses are only partially digested in the stomach as well, so they do not cause a spike in blood insulin. The leftover sugars slowly digest in the intestine and provide nutrients for the good bacteria in the gut. I love the molasses now and I have found that it does not aggravate my blood sugar levels (at least so far; being a physicist, I cannot help but to take many sugar level readings with my meter -> more glorious data points which I can analyze and compare :) ). I would consider this diabetic friendly, but use your intuition and common sense if you are sensitive to molasses. This nog is egg free, dairy free, gluten free, soy free, low carb, low fat, and low glycemic impact/load. It does contain nuts (almond milk) and lite coconut milk. I apologize if anyone else out there has a recipe like this already, I haven't seen one yet so I'm really excited that this worked out so well. I hope you all like it!

~300 mL. unsweetened original almond milk
200 mL. unsweetened lite organic coconut milk (or regular for non-low fat version)
~1/4 t. cinnamon
nutmeg
1 t. organic (gluten free) vanilla (not imitation vanilla or other vanilla with corn syrup)
1 heaping T. organic unsulfured blackstrap molasses (~1 T. +1 t.)
2 packets Stevia
1 cinnamon stick, broken in half for garish

Combine all ingredients except the cinnamon sticks in a shaker cup or blender. Mix briefly and serve cold with cinnamon stick garnish. As I mentioned before, this would be great in espresso or even just warm alone. This is nonalcoholic, add spirits or rum to your liking.

Easy Cranberry Greens [Low Carb] [Low Fat] [Vegan]

2/3 c. fresh raw cranberries
1.5 lb fresh kale, washed and torn
1/2 c. fresh chopped collards
2 T. virgin coconut oil or extra virgin olive oil
sea salt and pepper

Add coconut oil (or olive oil) to your pan and turn to medium high heat. I sauteed these in my cast iron skillet which I am using to try and increase my iron intake for my anemia (more on this issue later). Once the oil is melted, add the torn kale leaves and collards to the pan. Sprinkle over the sea salt and pepper while stirring the greens. Saute over medium heat for about 3 minutes until the greens are brightly colored and soft. Add the cranberries and stir. Continue to cook for another 2 minutes or so. Serve hot with a squeeze of lemon juice if desired. These make a great and easy low carb vegan side dish for the holidays.