Nirvana Beef with Expresso-Ancho Chili Sauce and Lime Cilantro “Cauliflower Rice”

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I have been tweaking the perfect sauce for beef for a very long time. I finally learned that simpler is better. Over time, I took out the complicated and unnecessary ingredients of my previous concoctions. My dinner guests AKA, “guinea pigs” to my eclectic recipes, told me I finally got it right. More about that later…First, the beef and it’s marinade:

2 or 3 lbs. organic, grass fed beef, I’m using 2 New York strips and 2 Rib-eyes because that’s what I had in the fridgidare.

1/2 cup sake

3 Tablespoons Ume Plum Vinegar

2 Tablespoons organic Nama Shoyu or organic Tamari, reduced sodium

2 Tablespoons sichuan peppercorns (Chinese coriander seed) ground

4 garlic cloves

Pour over the beef and let marinade for 3 hours or even overnight

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Next: get the expresso-ancho chili sauce ready in a saucepan:

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3 Tablespoons ghee or unsalted butter

2 Tablespoons ancho chili powder

1 cup organic tomato puree

7 oz.  freshly brewed expresso

2 Tablespoons Ume Plum vinegar

3 Tablespoons sake

3 Tablespoons Sichuan peppercorns, ground (optional but delish)

Mix all the sauce ingredients together and simmer for about 15 minutes.How simple is that? Keep warm until the beef is grilled and the cauliflower rice is ready. If the sauce is too thin, add a little tomato paste, too thick, add water. It should look like a red gravy. It will look like this:

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It looks good, right? It tastes scrump. You can keep some in a glass jar in the frigidaire for a few days. It’s great on a lot of food items. Chicken, fish and what-not. Now for the cauliflower rice:

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1 Tablespoon ghee or unsalted butter

1 head of organic cauliflower, rough cut in a food processor until it resembles rice

2 Tablespoons sichuan peppercorns, ground (I used a mortar & pestle)

The zest and juice of 4 limes

2 shallots, diced

2 slices fresh ginger, diced

1/2 cup Romano or Parmesan cheese, grated

1 cup cilantro, chopped

Combine all the ingredients except the cilantro and grated cheese in a pan and sautee with a Tablespoon of ghee for about 7 minutes. Add the cilantro and cheese and continue cooking for another minute. Remove from the heat. It should look like this:

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Yes, nice, toasty and fluffy. And it tastes better than white rice. Now grill the beef and slice it up into the sauce. You can even serve the sauce on the side if you like, I’m just suggesting. Mound some of the cauliflower rice in a plate or bowl. Pour the beef and sauce over the cauliflower rice. Brew some green tea to drink. Reflect on the wonderful day the beautiful universe has given us.

This sauce in this recipe is great as a steak sauce, BBQ sauce, and as a condiment with many other dishes. Keep some extra just for dipping. This sauce is 12 years in the making. A lot of my heart and soul has gone into this. The mixture of expresso and ancho chili is pure food alchemy. It’s a pleasant surprise and totally unexpected. The leftovers of this entire dish are amazing, re-heated. Make enough for lunch the next day, for someone you love.

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Good Karma Mahi-Mahi, fresh Shitaki & Zucchini Udon Noodles

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Get your chopsticks ready! Play your favorite relaxing music and light your favorite candles. Make some lovely  green tea and get your little teacups filled. This flavorful dish is made with Mahi-Mahi marinated in Miso & Sake with delicious low carb Udon Noodles made from veggies with a Paderno Spiral Vegatable Slicer. You can also use a Julianne Veggie peeler if you want, to make the long noodles.

For the fish marinade, whisk together:

1/2 cup organic white miso paste

1 1/2 Tablespoons grated ginger

1 Tablespoon Hoisin Sauce

1/2 cup organic Japanese saki

1/2 cup ume plum vinegar

1/2 cup organic nama shoyu

Pour over 2 or 3 nice mahi-mahi fillets. Marinate for an hour.

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After marinating:

Pull fish out of the marinade, place on a platter & top with 1 1/2 teaspoons shichimi togarashi and 1 1/2 teaspoons Furykaki. (see photos below)

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These products can be bought at your local whole foods store or an Asian grocery and please keep in your fridgidare & spice drawer for multiple healthy food recipes from eggs to din-din.

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Set aside. You will either grill or cook these in a sautee pan with a bit of sesame oil in a minute, but first, marinate the shitake mushrooms:

10 shitake mushrooms, sliced

1 1/2 Tablespoons Nama Shoyu

5 star anise seeds (just to flavor and look pretty-don’t eat these because they have a husk that’s not appetizing and too crunchy)

A splash of Ume Plum Vinegar

A splash of Japanese Saki

1 Tablespoon Sesame oil.

It will look pretty like this:

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Ah, I just tried a slice of shitake and it was delicious. Let this marinate while you make the Udon Noodles:

Take a Spiral Vegatable Slicer, or  a Julianne Veggie peeler, and 2 medium zucchinis.

Make long, thick noodle slices like this:

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Now, add/place/mix the noodles in the shitake mushrooms and it’s marinade. Let sit for a few minutes while you grill or pan cook your fish. The noodles will soak up the shitake flavors and the yummy marinade.

Now take the fish off the grill and set aside. Heat up a skillet and with a Tablespoon of sesame oil, sautee the udon-shitake mixture(minus the juices) until hot. It will look like this:

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Place in a serving dish. Cut up the mahi-mahi into smaller pieces and place on top of the noodles and shitakes

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Serve in bowls. Don’t eat the star anise, they have done their job. This dish is very filling and tastes sublime. It tastes even better than the usual Udon noodles-but are actually good for you. You won’t have that awful post-carb low feeling that grain noodles & pasta leave you with. No bloat either.

Eat with chopsticks. Serve with your favorite Japanese tea. Feel the love. You are the love.

Free Spirit Grilled Ume Plum Chicken

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For the chicken:

2 whole organic chicken breasts with bones removed but skin intact

1/2 cup ume plum vinegar

3 sprigs crushed mint

3 kaffir lime leaves crushed

1/2 Tablespoon coarse ground black peppercorns

2 Tablespoons green curry paste

1 Tablespoon fermented chili paste

1 Tablespoon balsamic vinegar

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Cover the chicken with the vinegars, pepper, kaffir lime & mint. Turn skin side up and spread the green curry paste thinnly over the chicken, then spread the fermented chili paste over the chicken as well. Heat your grill and cook the chicken skin side up first, then turn skin side down and cook thoroughly, like this:

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Take the hot chicken off the grill, it will be crispy and juicy, and get the next ingredients together:

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For the shitake relish:

Slice up 5 shitake mushrooms, 1 bunch scallions, 1/2 red onion, one mint sprig, torn.

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Saute the shitake relish with 1/2 Tablespoon oil for about 1 minute. Remove from the heat.

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Make the hot chili dressing:

Whisk together 1 Tablespoon fermented chili paste, 2 Tablespoons grated ginger, 1 Tablespoon hoisin sauce, the juice of 2 lemons, 1/3 cup sesame oil, 1/3 cup ume plum vinegar.Warm the dressing slightly in a sauce pan, do not boil. Pour the warm dressing in a glass bowl.

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Slice & Dice the chicken:

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Layer the chicken and the shitake relish and top with some Thai basil leaves, a few raw organic cashews, and a drizzle of the warmed hot chili dressing.

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Nourish your spirit, pour some lotus tea. Breathe. Relax.

Luscious Low Carb Greek Wedding Soup with “Cauliflower Orzo”

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When I was a young X-ray student, the Greek Cafe in our hospital made Greek wedding soup on Tuesdays. Tuesdays were the only day that there was a line all the way out to the hospital rose garden to get one tiny bowl of this luscious stuff. I got in that line early because I knew they would run out soon enough. I left out the breadcrumbs in the meatballs here. Cauliflower is a great tasting substitute for orzo pasta in this soup. Here’s the low carb version:

For the meatballs:

2 lbs. grass fed ground beef, ground turkey, or ground lamb, 1/2 cup crumbled feta cheese, 2 eggs, 2/3 cup chopped mint, 1 tablespoon black pepper. 3 small garlic cloves, crushed. 1 Tablespoon pastured butter for pan frying the meatballs. Mix and form very small bite size meatballs. Cook in a pan with the butter until done on all sides.

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For the soup:

10 Cups organic, reduced sodium chicken broth.

1 Tablespoon Salt free Cavendar’s Greek seasoning-see “Products I Adore ” page.

1 small bunch escarole, chopped

1 cauliflower head, White part only, rough cut in a food processor while raw (rice size).

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Add the cauliflower “orzo” to the soup.

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Free your mind, warm your spirit.

Divine Caesar Salad with Raw Sacha Inchi Oil Caesar Dressing

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Ok, I know what you are thinking. What is Sacha inchi oil and why is this chick using it in a salad dressing? It is the oil of a Peruvian plant’s seed, high in Omega 3’s, very nutritious, highly digestible, and was used by the Incas 3000 years ago. The seed looks like this:

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You can forage this oil at your local whole foods market or the Amazon.com. Get the raw one. The oil bottle like this:

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Now, for the Caesar dressing you will need:

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Chop together about 6 (six) anchovy fillets-the kind packed in olive oil (in a 3.5 oz jar), 3 small garlic cloves, and a couple twists of the pepper mill. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large pasture raised egg yolks, fresh lemon juice of 2 Meyer lemons, and just 1/4 teaspoon Dijon mustard, or mustard powder, otherwise, the mustard will take over this dressing. Gradually whisk in 2 tablespoons of the olive oil that is in the anchovy bottle with the anchovies, then 1/2 cup of the sacha inchi oil, whisk until dressing is thick and kinda shiny. Whisk in 1/3 cup finely grated Parmesan. Add about 2 Tablespoons Worcester sauce and whisk away some more. Place this in a glass bottle. Secret Hint: If this dressing is too thin, cheat and add 2 Tablespoons or more ricotta cheese-it will work, and still be low carb. * The dressing can be stored in the Frigidaire for up to 3 days, so we aren’t making more than we can use. Use it up while it’s fresh.

For the salad:

2 hearts of romaine, chopped, (If you have access to baby romaine, please use it, I make bay romaine casear whenever it is available), the remaining anchovies from your jar (if you like anchovies), minus the 6 fillets used for the dressing, and a handful of shaved Parmesan cheese. What is missing here is the croutons. No croutons here, as you can see.

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Now to try it out, as my assistant here demonstrates:

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Tranquility Mozzarella & Tomato Salad with Omega 3 Basil oil

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So, I have some basil plants to top, and so, threw this together. Reserve some of the baby leaves from the basil to place on top the mozzarella. For the basil oil, combine in a mini food processor, then pour in a glass bottle, the following:

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1 and 1/2 cups (packed) basil tops or basil leaves

3/4 cup Spectrum Ultra Omega 3 flax oil with DHA

1/3 cup borage oil

The juice of 1 Meyer lemon

For the salad:

6 slices vine ripened organic tomatoes, top with 6 slices any free range, grass fed mozzarella cheese. I’m using a product of Columbia medium size version called buf, because that was what I had in the fridgidare. Now remember the little baby basil leaves I told you to reserve? Place those on top like this:

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There you go. Now drizzle with the fresh basil oil you just made. Add a sprinkle of black pepper from the pepper-mill. Now kick back and relax.

*Store your basil oil in the fridge and use within 2-3 days. It’s pretty good on almost anything, so be sure and use it all.

Healing Energy Chopped Salad with Seared Ahi Tuna and Omega 3 Lemon Wasabi Dressing

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Free your mind and feed your soul. First, the dressing. Combine the following in a mini food processor, then place in a glass bottle:

1/2 cup Spectrum brand Vegan Ultra Omega-3 Flax oil EPA+DHA

The juice of 3 large Meyer lemons

1 teaspoon sesame seeds

1 teaspoon sesame oil

3 teaspoons wasabi paste

1 teaspoon ginger paste

1 clove garlic, optional

For the chopped salad:

Combine 3 cups chopped mixed salad greens,1 chopped European cucumber, 6 chopped cherry tomatoes, 1/2 chopped red onion, and then add 1/2 cup organic dried cranberries, & 1/2 cup pine nuts. If you would like cheese in the salad, I recommend Gorgonzola crumbles, 1/2 cup (optional).

For the Tuna:

One filet of Ahi tuna, coated lightly with wasabi paste, and sprinkled with sesame seeds. Sear on both sides. Slice it up and serve it over the chopped salad. Add the dressing. Make some lotus green tea…..feel the positive energy and light surround you.