Saturday, February 4, 2012

Spicy Organic Carrot Ginger Soup

1 medium onion
2 lbs. organic carrots
2 Tbsp. butter
2 Tbsp. beef tallow ( or use 2 more tbsps butter)
1 tsp. salt
½ tsp. pepper
½ tsp. cayenne pepper (or more)
1 tsp. grated fresh ginger
¾ tsp lemon grass
1 quart chicken broth, homemade w/ fat

Sauté onions and carrots in oil for 45 minutes with salt and pepper.  Add broth and rest of ingredients and simmer until carrots are tender.  Mix with immersion blender. 

Serve with a dollop of sour cream and toasted walnuts or a bit of coconut oil stirred in. 

Wednesday, February 1, 2012

I Dream About Food

Okay, I admit it, I dream about food. More accurately I dream about recipes.   This has been going on for a while now, even prior to my beginning the GAPS diet.  Being on the GAPS diet has just made my dreams more vivid.  Lest I give the wrong impression, please know that I dream of other things as well, but food is high on the list.  Okay, okay, it is in the top ten though.  I don’t mean dream as in the nocturnal sense of being dead to the world and having sugar plums dance through my pretty little head.  I mean dream as in, well, visualize, picture, create a minds eye image.  You know, dream.
 
These wakeful forages of mine into the land of chow have sometimes ended up being pretty darn tasty.  Of course I have been the recipient of some pretty scrumptious meals prepared at the hand of others.  But not necessarily healthful. However, I contend that at least some of the best food I’ve had the pleasure to nosh has been of my very own making; my own design even, with a concerted emphasis on longevity.   I’ve been told that each of us has a unique set of talents.  While I search for what mine are I’ve decided to hang out in the kitchen and write about it.  What I lack in talent I try to make up for with experience.  Experience.  That’s huge. In fact I think there is a famous quote about how experience is huge.  It may have been Winston Churchill, but I doubt it.

I do not profess to be the Lone Ranger in the arena of liking to eat delicious food.  Indeed, I recently read somewhere that cook books outsell sex books by eleven to one.  You do the mental computations.  Okay, forget it.  But now that I’ve got your attention, I’ll come to my point.  We all like to eat.  We all like to eat delicious food.  We all like to eat delicious and healthful food.  Too far on that last one?  Well, now that I have your interest I will quickly continue.  Stay with me for a second.  Food can be both delicious and healthful.  I have made it my mission to wed the two.  It is in that vein that I have committed to post truly healthful recipes on my blog.  Plus, it pays as well as my other recent endeavors. 
 
If you’re following my line of reasoning so far we have established that we all like to eat and that theoretically, food can be both delicious and healthful.  Unfortunately, these two qualities are nearly impossible to find coexisting in any of the usual food haunts, of any kind, neither restaurant nor grocery store.   

Thusly, I am wont to share.  I my earnest research into the realm of healthful eating I have uncovered some amazing information about what a healthful diet truly looks like and how to prepare the same.  It is not what one may think and it is not what we have been taught.  It is not what our kids are singing along to in commercial jingles or even what is printed in most magazines and other self-help publications.   It is not.   While the recipes that I post are of my own design, they are familiar.  The basis for their healthfulness is based on what I have learned.   You could in fact do the research yourself, discover the same information and convert it into yummy recipes to feed yourself and your family.  You could do that.   Let me just note that it took only one Christopher Columbus to get the job done, everyone else packed a bag and jumped on a ship heading to America.  

I welcome comments and hope you enjoy the recipes as much as I do.  To our health. 







      
Curry Yogurt Chicken Salad



2 large chicken breasts, (organic, skin-on and bone-in)

Rub skin with olive oil and salt and pepper liberally



Bake chicken at 375° until chicken reaches 165° and skin is crispy.  Remove from pan and cool enough to handle.



In a bowl place:



½ c. dried cranberries

½ c. raisins (golden are good)

½ c. slivered almonds

¾ c. celery, diced

4 large green onions, chopped



In another small bowl mix:



½ c. homemade yogurt (or other good plain, full-fat yogurt)

½ c. real mayonnaise

1 Tbsp. good brown mustard

1 tsp. salt

½ tsp. pepper

1 ½ tsp. curry powder

1 tsp. cayenne pepper



De-bone chicken and cut into 1 inch square chunks.  Cut crispy skin into chunks.  (Don’t use skin unless it is crispy.)  Add chicken and skin to bowl with dried fruit.  Pour dressing over chicken and mix carefully. 



I like to serve it on a pile of cooked and cooled lima beans.