Monday, September 12, 2011 by Dell
Ingredients:
1 Can Coconut Milk
1/2 Cup Coconut Oil
3 Golden Delicious Apples
1 Tbsp Cinnamon
2 Tbsp Honey to Taste
Directions:
1) Boil Coconut Milk and Oil with Apples until soft
2) Blend Mixture
3) Chill and Serve
Monday, August 22, 2011 by Craig
Ingredients:
2 Sweet Potatoes
Few Pinches of Salt
Fresh Cracked Pepper
Olive oil
2 Tbsp of Ancho Chili Powder
Wednesday, June 29, 2011 by Craig
Ingredients:
1 Large Eggplant
2 Cans Crushed Tomatoes
2 lbs Ground Bison or Beef
1 Large Yellow Onion
2 Cups Almond Flour
Garlic Powder
Fresh Oregano
Salt
Pepper
Directions:
1. Begin by chopping the onion and sauteing on medium heat until translucent.
2. In a separate pan, begin cooking your meat. We are looking to keep this loose so be sure to mix it while it cooks.
3. Add 2 cans of crushed tomatoes to the onions, along with garlic powder, salt, pepper, and fresh oregano. Lower heat to medium low.
4. Peel and slice eggplant into thin strips.
5. Layer the bottom of a 2 inch deep pyrex baking dish with our eggplant strips.
6. Add a thin layer of sauce on top of the eggplant.
7. Next layer more eggplant (perpendicular to the first) on top of the sauce.
8. Add Meat and almond flour to the remainder of the sauce and layer on top of the second eggplant later.
9. Repeat for 1 final layer and bake at 350 for 45 minutes.
Thursday, May 12, 2011 by Craig
Monday, April 18, 2011 by Craig
Lamb
Extra-virgin olive oil
6 double lamb chops, frenched
Kosher salt and freshly ground black pepper
Pepper Sauce:
2 red bell peppers
1 teaspoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon caraway seeds
1 garlic cloves
2 small fresh red chiles, chopped
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
1/2 lemon, juiced
Directions:
Over open flame, place 2 red bell peppers. Allow to roast until charred. Wrap in plastic wrap and allow to sit for 10 minutes. Scrape charred skin off peppers.
Gather the cumin, coriander and caraway in a small skillet and toast over low heat until fragrant. Then grind to a powder in spice mill or a clean coffee grinder. Put the peppers into a food processor along with the spices, garlic, chiles, salt, olive oil, and lemon juice and pulse to puree.
Sprinkle olive oil over lamb chops on both sides and season with salt and pepper. Put chops on grill pan preheated over medium-high heat. Cook for 8 1/2 minutes per side for medium-rare. Serve the chops with the red pepper sauce.
