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Lamb Shish Kabobs

by MJ

2 pounds boneless lamb (cubed)
Green peppers
Red peppers
Red onion

Marinade:
1/2 c grapeseed and/or coconut oil
1/4 c lemon juice
1/2 c chopped onion
1 tsp sea salt
1 tsp black pepper
3 tsp rosemary (or to taste)
1 tsp thyme
garlic (to taste)

Combine marinade ingredients and soak lamb cubes overnight in the refrigerator.
Alternate lamb, peppers and onion on skewers and grill to perfection!

 

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Tickled Pink Ginger Kraut

by MJ

Try making your very own fermented sauerkraut this week!

1 Head Green Cabbage
1 Head Purple Cabbage
2-3 tbsp Sea Salt
2-4 tbsp Fresh Ginger
1 Lemon Squeezed
1-2 cups Water

  • To begin, you will need to have ready and sanitized several glass fermenting jars (or a german crock), a large glass bowl (or pail), slicer (or food processor), knife, cutting board, etc…
  • Now that you have your ingredients, make sure to wash everything extra well. This includes any bowls, utensils, jars and especially hands! You can even peel off and discard the outer layers of the cabbage if they look like they suspect. Chop off the base of the cabbage and put aside for later.
  • Now it’s time to shred some heads (of cabbage that is!) You’ll see below that I prefer to use a ceramic blade mandoline slicer since I have found that it provides the most lovely and lively ferment (Plus it’s a great work out!). But not all of us have the patience (or arm power) to shred all that cabbage by hand… So no worries, the shred attachment on your food processor will also get the job done in no time! And if you’re making a sauerkraut recipe that has other vegetables in it, there are no rules as to how to chop and dice your veggies… just have fun experimenting with all the possibilities!
  • Now that everything is beautifully prepared, it’s time to simply toss it all together in a really BIG bowl and add the remaining ingredients. You can use your hands (clean hands of course) to make sure everything is well combined…
  • Now stuff this mixture into your jars, packing it down tightly and leaving 2-3 inches of space from the top. I repeat, it is very important to leave room at the top to prevent a massive organic eruption upon opening the jar! Pour the remaining brine into the jars until the veggies are submerged. And here’s the helpful trick I mentioned earlier… You can use your saved cabbage bottom by cutting it to size and creating a sort of seal or platform for the top layer. This will allow you to easily push the cabbage down so that it stays submerged as it ferments. And as the last final touch I like to squeeze fresh lemon all along the top to prevent any bad germs from growing on anything exposed…
  • And now comes the fun part… Time to ferment! Place your sealed jars in a safe place at room temperature (and away from direct light) and allow to rest anywhere from 4 to 10 days. In this time you will see your vegetables come to life… bubbles may start forming in the jar and the colors will change… I recommend occasionally ‘burbing’ your sauerkraut by briefly opening the lids and allowing some bubbles to escape. Use a clean utensil to push everything down so that it remains submerged below the liquid. You can taste your sauerkraut along the way until it is just the way you like!
  • Time to enjoy all the healthful benefits of this probiotic and vitamin rich food! You can store your sauerkraut in the refridgerator indefinetaly and like I mentioned before, be extra careful when opening!

[recipe and photo courtesy of sauerkrautrecipe.org]

 

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Plants, Fats and Protein

by drpaul

Here’s my lunch: uncured bacon, celery, cucumbers, red bell pepper, and broccoli. It’s got it all: plants, fats, and protein. It’s so paleo/primal that I don’t even need utensils!

For dessert I had some homemade almond flour raisin and walnut cookies.

It doesn’t get any better than that!

You can do it!

Dr. Paul

 

PS. This lunch is approved by the “bacon lady” herself, Bonfire’s own paleolifedomination queen, Lis Lourie.

Hopey’s Chicken

by drpaul

Rather than an elaborate prep with a sauce, etc. that I often dive into, I wanted to make a simple, throw-in-the-oven recipe that also tasted good.  Named after our daughter Hope, who did the video capture :) .

6-8 organic boneless, skinless chicken thighs (or chicken breasts if that’s your preference; too dry for my taste)
1 leek, chopped and rinsed thoroughly (leeks can have sand/grit deep within the plant, so rinse after slicing)
2-3 shallots, chopped
Extra Virgin Olive oil
1 teaspoon Italian seasoning
Sea salt and fresh cracked black pepper
4-5 tablespoons butter(don’t be shy with the butter – it will make the dish taste super yummy; and besides, fat is good for you)
1 tablespoon Dijon mustard
1 tablespoon Dry Sherry (optional)

  • Preheat oven to 350
  • Pour olive oil in 9 x 9 baking dish
  • Place chicken thighs in baking dish
  • Season with sea salt and fresh cracked black pepper
  • Top chicken with chopped leeks and shallots
  • Melt butter in small saucepan; add Dijon mustard, Italian seasoning and optional sherry
  • Pour butter/seasoning mixture over chicken
  • Bake uncovered for 40 minutes

Massaged Kale Salad

by alexis

Yes, kale needs a massage once in a while too. Even better that it’s done with avocado, that is the dressing.

This is such a delicious salad – every one loves it when served at a dinner party.  It also makes for a fun conversation in the kitchen while it’s being made.

1 bunch of organic kale, washed, leaves torn from stems
1/2 – 3/4 avocado
1 organic tomato, cut up
1/2 cup walnuts, toasted (8 minutes in a toaster oven at 350)
Sea salt (and fresh cracked black pepper), to taste

  • Toast your walnuts (be careful, don’t burn them)
  • Place torn up kale leaves into large serving/mixing bowl
  • Scoop avocado out of skin into bowl with kale
  • Gently but thoroughly massage avocado into the kale
  • Season with sea salt and optional pepper
  • Add tomatoes and toasted walnuts
  • Toss to mix – don’t over mix

Chanya’s Spaghetti [video]

by admin

In our efforts to keep our kids gluten-free, we use brown rice noodles (available at Trader Joe’s) or quinoa noodles (or use spaghetti squash). You can skip the meat and make the meatballs that follow to add to the spaghetti.

2 lbs organic (grass fed) ground beef, or combo of ground beef and ground port
1 onion, chopped
4 cloves garlic, chopped fine
2 large tomatoes, chopped
1 cup chopped broccoli
1 cup chopped carrots
1 cup shredded zucchini
1/2 cup chopped celery
1 28 oz. can of diced tomatoes
1 16 oz. jar tomato marinara sauce
1 tablespoon Italian seasoning (or 1 teaspoon each of marjoram, oregano, basil and parsley)
1 tablespoon balsamic vinegar or 1/4 cup red wine [balsamic vinegar cuts the acidity of tomatoes; red wine does the same and sedates your kids; just kidding, alcohol cooks off in minutes]
2 tablespoons olive, sunflower or grape seed oil
1 package brown rice or quinoa pasta

  • In a large stock pot (12 qt minimum), cook meat or sausage for ONLY 4-6 minutes on medium
  • Using slotted spoon, remove meat to bowl
  • To same stock pot, add oil, onion and garlic and cook over medium heat for 3-4 minutes
  • Add chopped tomatoes, cook for 4-5 minutes
  • Add chopped vegetables – except shredded zucchini - cook for 4-5 minutes
  • Add canned tomatoes, marinara sauce, balsamic vinegar (optional), and sea salt to taste, reduce heat to low and simmer for at least one hour
  • 15 minutes before serving, add meat and shredded zucchini (and any meat juice left in bowl)
  • Start water boiling to cook brown rice noodles

Mom’s Yummy Meatballs

1 Pound organic ground beef
1 ground turkey
1 pound pork
1 bunch chopped spinach
1/2 cup finely grated imported Parmesan cheese – optional
3 large organic eggs
3 tablespoon dried Italian herb seasoning
4 cloves fresh garlic, chopped
2 teaspoon sea salt
1 teaspoon red pepper flakes
1/2 c ground organic oatmeal

  • Preheat oven to 400°
  • Grease cookie sheet.
  • In large bowl mix all ingredients
  • Make 1 inch balls and place on cookie sheet
  • Bake until lightly browned  – about 20 minutes

 

MJ’s Raw Chocolate Cake

by admin

For cake base:
1 cup walnuts
1 cup pecans
1 cup dates, pitted
1/4 cup raw cacao powder

For cake icing:
1/2 cup cacao powder
1/4 cup coconut oil
1/4 cup agave nectar

  • For Base: Combine walnuts and pecans in food processor until fine. Add dates and cacao powder. Remove from processor and with your hands, shape into cake (1 or 2 layers!)
  • Mix icing ingredients by hand in small bowl. When smooth, cover cake, refrigerate until firm, and enjoy!

Carrots & Onions with Honey Balsamic Glaze

by admin

2 bags baby carrots
1 sweet onion, sliced
2 tbs olive or coconut oil
3 tbs balsamic vinegar
2 tbs honey

  • Preheat oven to 350 degrees
  • Spread carrots and onions on baking sheet.
  • In a small bowl combine olive oil, balsamic vinegar and honey. Drizzle evenly over vegetables and toss to coat.
  • Place in oven and bake for 30‐40 minutes or until vegetables are tender and golden.

 

Breakfast Zucchini Pancakes

by admin
1 medium size zucchini
1 medium size green onion
1 large cage free egg
sea salt to taste
black pepper to taste
2 1/2 tablespoons olive oil for frying (you can also use coconut or grapeseed)
  •  Grate zucchini into a small bowl.
  • Finely chop green onion and mix with the zucchini.
  • Combine egg into the bowl and mix thoroughly adding salt and pepper to taste.
  • Spoon three mounds of the zucchini mixture into pan and fry until lightly browned, pressing down to flatten. Flip and repeat.

Paleo Coconut Walnut Bread

by admin

1 cup Almond Meal
1/2 cup Coconut Flour
1 tsp baking powder
2 Eggs
1/2 cup shredded Coconut
1 cup Coconut Milk
1 cup Walnuts
1/2 cup Coconut Oil
1/2 cup Honey
1 tsp baking powder

  •  Blend together eggs, coconut milk, coconut oil and honey.
  • Combine coconut flour, almond meal, baking powder and shredded coconut flakes.
  • Combine liquid and dry ingredients.  Whisk thoroughly into batter until there are no lumps.
  • Pour ingredients into greased (you can use coconut oil here) 9x5x3 inch or smaller loaf pan and bake at  (350F) for 40 – 50 minutes.
  • Remove bread from loaf pan  and cool on rack.