Two Summer Slaws

IMG_5858Asian Summer Slaw

You’ve basically already got the recipe for this one if you read my Garlic-Ginger Kale-Sweet Potato Salad post of a few days ago. It’s the same dressing, so hopefully you have some of that still in your fridge. Only difference is you use chopped (or shredded) cabbage (asian, red, green, combination of colors) and red bell peppers instead of kale and sweet potatoes (I’m telling you, this dressing will keep your kids eating raw cruciferous veggies all summer–or year, for that matter–long!). That’s it–those are your ingredients. Add chopped up almonds (we like the sprouted ones) or peanuts. You can add cilantro or basil too (did you know that cilantro is a great sugar-and-insulin-regulator? Not to mention, rich in phytonutrients, flavonoids, and phenolic acid compounds, all of which contribute to fighting inflammation and free radicals? Basil is also a great antimicrobial/antibacterial herb). Garnish with extra cilantro leaves (or mint!).



Quick Lacto-Fermented Cole Slaw


1 large head of Cabbage (red, green, combination), well chopped, or grated
approximately 1 cup of whole fat plain (preferably raw) kefir or yoghurt

1 medium to large red onion, finely chopped
1 large carrot, diced
1 large cucumber, diced
1 large red, yellow or orange bell pepper, finely diced
lots of fresh dill (or dried if you can’t get it), to taste

approximately 1 cup of whole fat (preferably raw) sour cream (or creme fraiche)
a few T of fresh squeezed lemon juice and/or raw apple cider vinegar (to taste)
salt and pepper to taste
a tiny amount of stevia, to taste (optional)
Combine cabbage and yoghurt in a large glass or ceramic bowl. Mix well until cabbage is thoroughly coated. Let sit at room temperature for about an hour, then cover and place in fridge. Leave overnight, then stir until re-coated. Cover again and leave in fridge for another 24 hours or so. Then add all other ingredients, mix well and enjoy.


Bacon-Wrapped Scallops

IMG_5901This is such an old recipe, and I’ve seen many versions of it. It’s quick and simple, and can be part of a nutrient-dense meal, or served as appetizers. Make sure you get good organic pastured bacon if you can (local farms, farmers’ markets, good butchers, etc).


6 slices of bacon, cut in half
12 medium-sized scallops (or 6 large, cut in half)
approx. 5 T butter, melted
as much garlic as you want (a few cloves), minced or pressed
salt and pepper
12 toothpicks

Preheat oven to 350 F. Lay the bacon out on a flat baking pan and bake it for about 10 minutes each side. You want it to really start cooking, but still be pliable. Remove from oven and lay on a plate to cool to the point that you can touch it without burning your fingers.
Pour most of the leftover bacon fat out of the baking pan (strain and save it–it’s great for cooking everything, or making mayo out of (recipe soon).
Add the garlic, salt and pepper to your melted butter. (You can keep some of this aside to pour over at the end.)
Dip each scallop piece into the garlic butter. Thoroughly coat each one.
Then wrap each scallop with a piece of the bacon and secure it with a toothpick (make sure toothpick goes all the way through the whole scallop and bacon on each side, so it doesn’t fall apart in the baking).
Place each scallop onto the greased baking pan.
Bake until scallops are done and bacon is starting to crisp a little (approximately 20 minutes).
Remove from oven, arrange on plates and pour remaining garlic butter over all.
These are also delicious with a chipotle mayo, for which I will try to get a recipe up soon.


Low-Carb Chicken Nuggets and Slow-Cooker Pastured Pork Ribs

Low-Carb Chicken Nuggets

Low-Carb Chicken Nuggets

2 chicken breasts, deboned and skinned
1 and 1/2 cups blanched almond flour, or hazelnut flour
1 T arrowroot powder
1 tsp paprika
1 tsp onion powder
1/4 tsp dry mustard powder
1/8 tsp chipotle powder (optional, if you like things a little spicy)
1/8 tsp dried, powdered ginger (also optional)
1 tsp celtic sea salt
some black pepper
About 1/2 cup ghee and/or coconut oil, melted over low heat, or olive oil

Preheat oven to 400 F

Cut chicken into bite-sized pieces. Mix flour, arrowroot, and spices together well on a big plate. Pour oil into a bowl. Dip each piece of chicken in the oil, then dredge in the flour mixture. Place on baking pan (I use pyrex;stainless steel will work fine). Bake for about 10 minutes, then turn over and bake for another 10. The crust should be a little crispy and very slightly browned, chicken cooked through.
Serve with home-made lacto-fermented coleslaw.


Slow-Cooker Pastured Pork Ribs with BBQ Sauce

BBQ Sauce (enough for about 4 lbs of pork ribs):

1 large onion, diced
2 celery stalks, diced
4 large garlic cloves, minced or crushed
2 cups ketchup (preferably home-made, but an organic sweetener-free one will do
1/3 to 1/2 cup apple cider vinegar (or lemon juice)
1 cup bone stock or water (or 1/2 cup dry red wine, 1/2 cup stock)
1/4 cup Tamari organic wheat-free soy sauce
1 T paprika
1 tsp to 1 T chili powder (we like chipotle), depending on how spicy you want these
a tiny bit of stevia (couple of scoops of KAL brand organic) (optional)
1/4 cup ghee or lard

Saute the onion, celery and garlic in ghee or lard over medium heat, until softened (about 10 minutes)
Stir in rest of ingredients and simmer over low heat for about 10 to 15 minutes.
Place pastured ribs (approx 4 lbs.) in a large bowl. Pour the BBQ sauce over them and cover well (you’ll probably have to turn the ribs a few times to thoroughly coat them). Cover with foil or another plate, and marinate overnight (or longer) in the fridge. When done marinating, place in a slow-cooker, with all the sauce. Cook on low setting for 8 to 9 hours, until meat is falling off the bone. Serve with some of the sauce for dipping, or pour sauce over a pile of ribs on a plate. You can also save the sauce to make pulled pork with any leftovers (though I don’t usually have leftovers with these!).