I basically followed this recipe from Chef Edward Lee sans the fish sauce, where do you get that anyway? Ivis and i never had opportunity to go fishing this summer, so there are no fish in the freezer from which to obtain fish sauce. In place of soy sauce, i use Bragg’s Liquid Aminos. Additionally, i just sliced the brussels sprouts rather than shredding. No coriander or chili flakes (my husband is allergic to chili) and i used lemon juice in place of lime and red wine was substituted for the vinegar. Don’t let the lack of ingredients keep you from trying nifty recipes. Many can be eliminated or substituted and the dish will be just as great, not to mention your own creation. Go for it!!
Grassfed lamb is one of the most delicious and healthiest meats around. These chops were raised on a farm just north of us: Golden Circle Farms, Unionville, MO and are available for purchase in vacuum packed, USDA inspected packaging. Best way to contact Tom and Laurie Salter is by phone for now: 361-318-7745. Know your farmer to discover the cleanest and healthiest food for your family.
1/4 cup canned coconut milk (i use raw milk from grassfed cows)
2 tablespoons butter (from the same cows, but you could replace this with olive oil)
1/4 teaspoon sea salt
Ground black pepper to taste
Place a steamer basket in a large pot with 2″ of water. Bring to a boil, then reduce the heat to medium. Place the cauliflower in the basket, cover, and steam for 15 to 20 minutes, or until tender.
Remove from heat and drain. In a blender, food processor, or food chopper, combine the cauliflower, milk, butter, salt, and pepper. Blend or process until smooth
Per serving: 131 calories, 4 g protein, 11 g carbohydrates, 9 g total fat, 6 g saturated fat, 4 g fiber, 214 mg sodium.
Dr Davis provides these additional notes regarding this recipe:
Although not a grain, potatoes yield too many carbohydrates when cooked. This is a problem in your 10-Day Detox because excessive carbohydrates turn off your capacity to lose weight by triggering blood sugar and insulin to high levels. Rather than simply subtracting another common staple from your dinner table, here is a way to not just replace mashed potatoes, but to create something that tastes even better, but with none of the problems. Replace butter with extra-virgin olive oil for a dairy-free version.
Buggers, my photo doesn’t properly show just how yellow the fat is from these super tender grass finished beef short ribs. I buy grassfed butter from our friends, but it’s extremely expensive, so when i can, i use our home grown beef fat for cooking and flavouring.
Our cattle are fully finished on pasture only – no grain ever – which allows the fat to be high in vitamin E and betacarotenes, thus giving its yellow colour.
Absolutely tasty. The broth will be frozen up for soup making.
Heat milk to 160 degrees (about steaming)over medium heat. Add one cup hot milk to egg yolks, then blend into the remaining milk. Remain vigilant and/or whisk often to keep it from sticking and burning to the bottom of the pot. Add sugar (or honey) and spices, then reheat. This is great warm or cold.
As always, use organic, fresh, local whenever possible.
Jerry really likes this and it’s packed with calories and fat, which is important for him right now. He warms up a cup of eggnog if he has trouble falling asleep or for brekkie in the morning with his softened cereal.
The latest in my adventures into liquid diet entrees.
Cream of Lettuce Soup
1 small onion, finely chopped
1/4 cup butter from grassfed cows
2 cups finely chopped dark green lettuce
1/4 cup organic white wheat flour
3 cups home made chicken stock
1 cup milk, cream, or half-n-half from grassfed cows
1 teaspoon salt
1/8 teaspoon pepper (optional)
Cook and stir onion in a 3 quart sacepan over low heat until tender. Stir in finely chopped lettuce. Cover and cook over low heat until lettuc wilts, about 5 minutes. Stir in flour, salt and pepper (optional); cook and stir 1 minute. Add chicken stock, heat to boiling, stirring constantly. Boil and stir 1 minute.
Remove from heat and whisk in milk, return to stove and heat to just boiling. Remove from heat and it’s ready.
If you need to strain this one, you could, but if you cook those onions and lettuce to be really soft, you may not need to.