Posts

Cheeseburger Soup

/0 Comments/in , , /by

This cheeseburger soup is dairy-free and it really tastes like a cheeseburger in a bowl!

cheeseburger soup

Everyone is always asking me what my favorite food is and what my favorite recipe is. I can never decide. And I am never indecisive. I am good that way — I can make a decision quickly and confidently… usually. Except when I’m asked this question. But if you ask Steve this same question, he will tell you, without any hesitation, that cheeseburger soup is his all-time favorite meal.

The cheesy flavor comes from cashews and nutritional yeast. When you blend these up with some chipotle chilies for extra flavor… it’s like an awesome cheese sauce coating all of the amazing grass-fed beef in your bowl. It’s like magic!

Words cannot do this soup justice. When I was a fairly new blogger, I posted this recipe and it’s been a favorite ever since. It’s a cheeseburger in a bowl. A cheeseburger in soup form. It’s the most satisfying thing I have eaten in a long long time. And yet, it’s dairy-free and has so many nutrients that you will be doing your body a favor by eating it. Can this all possibly be true? YES!

I can’t take credit for coming up with the idea for this recipe; that credit goes to Kelly at The Spunky Coconut — and it’s genius!

If you like this recipe, you should also try my recipe for Slow Cooker Vegetable Minestrone — after all, having some veggies to balance your meat is always a good thing.

cheeseburger soup

Here are some of the ingredients that make this soup so good for you:

Beef is good for a lot of ailments. It’s good for edema/swelling in the body, it helps many people with their weak back and knees and, believe it or not, it’s good for that bloated, distended feeling we sometimes get in our stomachs. In the olden days, beef was stewed for hours so that the liquid could be sipped to combat chronic diarrhea. I try to buy organic, grass-fed beef whenever possible — and it’s become pretty easy to find it in ground beef form in lots of markets!

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice. I know some of you have a problem finding raw nuts sometimes — I’m happy to try to help you locate them if you need shopping suggestions, so just leave a comment and I will try to help. I buy then whenever and wherever I see them. I’m also lucky enough to live near a Whole Foods, so I sometimes buy them from the bulk bins here.

Nutritional yeast gives things a cheese-y taste without using any dairy and it adds amino acids and Vitamin B, so it’s perfect here.

Chipotle peppers are jalapenos that have been smoked. The ones that come in the can are perfect to use here. These spicy peppers are a good source of vitamin A and potassium. Hot peppers contain more vitamin C than any other vegetable and they are good at fighting off the common cold. Whenever I have a cold I eat lots of hot sauce. So, if you like spice, as I do, use a generous amount of chipotles here. The main component of hot peppers is capsicum. Capsicum actually works with your body and mind to make you feel happy. It’s also good for reducing swelling and can relieve arthritic joint pain. If you have high blood pressure, check with your doctor before eating too many hot peppers because they can actually raise the blood pressure in some people.

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

cheeseburger soup

Cheeseburger Soup
Print
Recipe type: soup, dairy-free, paleo, whole30
Cuisine: recipe adapted from: The Spunky Coconut
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
This soup really tastes like a cheeseburger. But it's dairy-free. It's a magical recipe!
Ingredients
  • 1 Tbs extra-virgin olive oil
  • 1 medium onion, chopped
  • 4 large garlic cloves, chopped
  • 1-1/2 lb grass-fed ground beef
  • sea salt
  • For the creamy sauce:
  • 2 cups vegetable or chicken broth (or a combination of whatever broths you have on hand)
  • 1-1/2 cups raw cashews
  • 1 tsp sea salt
  • ¼ cup tomato paste
  • ¼ cup nutritional yeast
  • 1 chipotle chili from a can of chipotles in adobo sauce
  • 1 bunch of scallions, sliced
Instructions
  1. Heat the oil in a large heavy pot.
  2. Add the onions, garlic and beef. Season with salt.
  3. Cook, stirring and breaking up with a spoon until the meat is no longer pink.
  4. Meanwhile, in a blender, combine the broths, cashews, 1-tsp sea salt, tomato paste, nutritional yeast and chipotle chile.
  5. Puree until silky smooth.
  6. Pour the contents of the blender into the pot with the beef. Stir until combined and hot.
  7. Ladle the soup into bowls and top with scallions. Enjoy!

cheeseburger soup

Roasted Lemon Shrimp

/1 Comment/in , , , , , /by

I love a sheet pan dinner and this roasted lemon shrimp is a great one!

roasted lemon shrimp

I bought some beautiful looking shrimp at the market, with the best intentions of cooking them for dinner. But you know how it sometimes goes with the best intentions…

The weather was so nice outside, I saw an old friend for lunch, I had some binge-watching to catch up on…

Anyway, the next morning when I opened the fridge the whole bag of shrimp was staring me in the face. It was only 8:00 in the morning, I was putting my breakfast smoothie ingredients into my blender, and truly, the last thing I wanted to think about was the bag of raw shrimp in the fridge that was about to go bad.

So, I remembered my last sheet pan fish dinner that turned out so well (Roasted Salmon Sheet Pan Dinner), and I dumped the bag of shrimp onto my sheet pan. I added lots of lemon and some spices and ta-da, this awesome and soooooooooo easy recipe for roasted lemon shrimp was born.  And yes, I did this at 8:00 in the morning, and it was done by the time I finished drinking my shake while catching up on my emails. I put them in the fridge and I didn’t have to think about dinner again!

I’m not telling you to make this because it’s ridiculously easy (but it is). I’m saying you should make it because it’s so lemony and clean tasting that I know you will love it!

roasted lemon shrimp

roasted lemon shrimp

This recipe is simple, but healing:

Many of my friends used to stay away from shrimp because they were afraid that eating them raised cholesterol levels. Now, research shows that shrimp actually can lower triglycerides because they are rich in Omega-3s. And, they are high in protein and low in calories, so really, they are a pretty good thing. In Chinese medicine, shrimp are actually recommended as a food to promote longevity because they nourish the kidneys, and in Chinese medicine, the kidneys are the key to life. Shrimp are great to boost libido, lessen some lower back pain and weakness, and they can help new moms with lactation.

Lemon peels contain calcium, potassium and vitamin C. Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial. If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels. This recipe uses lemon juice and grated lemon zest.

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

roasted lemon shrimp

Roasted Lemon Shrimp
Print
Recipe type: seafood, shrimp
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This is the easiest recipe ever! And the shrimp are so lemony and clean tasting... it's just awesome! And, of course, it's a healing recipe!
Ingredients
  • 1-1/4 lb large, raw shrimp, cleaned, tails left on
  • 1 Tbs extra-virgin olive oil
  • sea salt and black pepper to taste
  • ½ of a large lemon, juiced and tested
  • Another lemon, sliced
  • ½ tsp dried oregano
  • 3 scallions, sliced into 1-inch pieces
Instructions
  1. Preheat the oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. Put the shrimp in a big pile on the middle of the pan. Add the oil to the pile, along with the oregano and salt and pepper. Also add the lemon juice and lemon zest.
  4. Toss with your hands to combine well and then spread the shrimp out in a single layer. (I do it this way so there's no need for a second bowl or pan.)
  5. Sprinkle the scallion pieces all around.
  6. Roast in the oven for 5 minutes, or until the shrimp are almost done, but not quite cooked all the way through.
  7. Remove the tray from the oven and change the setting to broil.
  8. When the broiler is hot, slip the tray back into the oven.
  9. Broil for a few minutes or until the lemons start to darken and the shrimp are cooked through.
  10. Enjoy!

roasted lemon shrimp

Roasted Salmon Sheet Pan Dinner

/4 Comments/in , , , , , , /by

This roasted salmon sheet pan dinner is delicious, healthy, and so easy!

roasted salmon sheet pan dinner

I think if I had to pick a cooking method that is my favorite way to cook, it would be roasting. Roasting is the most idiot-proof method of preparing food. When in doubt, roast it. You can roast meats, vegetables, fish, fruit… and if you season the food properly, it will almost always come out good.

A few days ago, my real estate agent told me she was showing my house around dinner time. What this meant to me was that the salmon in the fridge that was waiting to be cooked, would have to be cooked in the morning so as to avoid potential buyers thinking my house smelled bad. I’m not usually a big fan of cooking fish in advance, but I figured I’d try the sheet pan method, and to be honest, I was just hoping the food would be OK. I wasn’t expecting miracles, I was just hoping to avoid scrunched up noses of my visitors.

Miracles do happen. Even hours later (about 9 hours later), I took my cooked sheet-pan dinner out of the fridge where I had put it after I cooked it in the morning, and I covered it with foil, and reheated it in the oven… and OMG, it was awesome.

So, I will be bowing down to my old tarnished sheet-pans a lot more often! And not just for this roasted salmon sheet pan dinner… mark my words, there will be many others…

Sheet-pan dinners are deliciously easy time-savers. All you do is put your food on the pan, season it, and pop it in the oven. That’s it. Even non-cooks can make this recipe. And, let me tell you, when you take it out of the oven, you look all kinds of cool and funky if you serve the food right on the tray you roasted it on…  Maybe this is why I’m starting to see them pop up all over in my favorite food blogs.  This roasted salmon sheet pan dinner recipe was inspired by one of my all-time favorite food blogs:  Half Baked Harvest.

For another delicious simple fish recipe, take a look at my recipe for Lemon Pesto Fish Fillets.

roasted salmon sheet pan dinner

Other than the ease and the deliciousness (is that even a word?) of this sheet-pan dinner, here are some more reasons to make this:

Salmon is the perfect food to nourish the blood and the yin. It’s especially great for women because it raises fertility levels by promoting a healthy endometrial lining. Salmon is also great for anyone who is in need of additional iron. Be sure to buy wild salmon because the levels of mercury are lower than in farmed salmon. This beautiful fish also contains large amounts of omega-3 fatty acids, making it a good food source to combat breast cancer, Alzheimer’s, asthma, depression and diabetes. Lately there’s also been a lot of evidence that salmon is great at reducing intestinal inflammation and that it’s also good for your joints and muscles.

Beets are SO good for you. I try to find ways to fit them into my meals as much as possible. Really… many times a week. Beets nourish blood and tonify the heart. Athletes are starting to drink beet juice as a form of endurance therapy. They are anti-carcinogenic, good for anemia, and relieve constipation. I also think it’s a great idea to eat them raw sometimes because their amazing goodness is even more pumped up this way — I’m still learning to like raw beets, and in part of my “training” to like them, I am starting to under-cook them sometimes now…

Spring is asparagus season. In Chinese medicine, we use asparagus to heal the body from within; it gets rid of excess heat in your body, is good for circulation, can remove plaque from the arteries, soothes constipation and is good for hypertension. Many years ago, doctors used to prescribe asparagus juice to reduce cholesterol. Women can especially benefit from this vegetable’s healing abilities: it helps with menopause and fertility. One of my favorite Chinese herbs is called Tian Men Dong and it’s a form of asparagus. It’s great if you have yin deficiency (like so many woman do…), it can help if you have a dry cough, hot flashes, constipation, or night sweats.

Scallions, if you know me, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

Lemon peels contain calcium, potassium and vitamin C. Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial. If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels. And, if you zest a lemon on top of your foods, you will notice a distinctly brighter taste!

roasted salmon sheet pan dinner

Roasted Salmon Sheet-Pan Dinner
Print
Recipe type: seafood, fish, sheet-pan dinner
Cuisine: recipe inspired by: Half Baked Harvest
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Just put all of these awesome ingredients on your sheet-pan, season them up, and roast... and be amazed! And, to make things even better you can cook and serve in the same single pan!
Ingredients
  • 1-1/2 lb fingerling potatoes, washed
  • 4 beets, peeled and quartered
  • 1-1/2 Tbs extra-virgin olive oil
  • sea salt
  • 1-1/4 lb wild salmon fillet
  • 3 scallions, roots cut off
  • 3 garlic cloves, chopped
  • 3 Tbs coconut sugar (here's a good one)
  • 1 tsp dried oregano
  • 1 tsp turmeric (I use this one sometimes)
  • ¼ tsp hot paprika
  • 10 large fresh basil leaves, chopped
  • the zest of 1 large lemon
  • 2 additional tsp extra-virgin olive oil (to add to the herb/spice mixture)
Instructions
  1. Preheat your oven to 425°F convection setting or 450°F regular bake setting.
  2. Spread the beets and potatoes out on a large sheet-pan lined with parchment paper.
  3. Drizzle 1-Tbs oil over and sprinkle with salt.
  4. Place the tray in the oven and roast for 15 minutes.
  5. Meanwhile, combine the remaining ingredients in a small bowl. Add 2-tsp oil to the bowl and mix.
  6. Remove the tray from the oven and place the salmon in the center (move the beets and potatoes to the sides).
  7. Cover the salmon with the herbs and spices mixture.
  8. Arrange the asparagus in the spare space on the tray and drizzle them with the remaining 2-tsp oil and sprinkle with salt.
  9. Lay the scallions over the salmon.
  10. Place the tray back in the oven and roast until the salmon is cooked and the beets are tender enough for you. (Mine took 18-minutes.)
  11. Remove the tray from the oven and place it on a trivet or towel right on your table. Serve and enjoy!

roasted salmon sheet pan dinner

Slow Cooker Vegetable Minestrone Soup

/0 Comments/in , , , , , , , /by

This slow cooker vegetable minestrone soup is so simple and healing and it makes for great leftovers!

slow cooker vegetable minestrone soup

The slow cooker is an awesome kitchen appliance. Sometimes, however, I shy away from it because I am just not that accomplished with it. I like my food to taste really fresh and sometimes when I use my slow cooker, I feel like the vegetables and other fresh ingredients just don’t seem as crunchy or fresh tasting as when I cook them for less time on top of the stove.

So, believe me when I tell you that this slow cooker vegetable minestrone soup recipe is perfect in the slow cooker. The vegetables keep just the right amount of crunch. And the soup tastes really fresh and healthy. And it requires almost no effort at all! If I can do it, you can do it!

Maybe my slow cooker won’t get the best of me after all…

One of the reasons I like this soup so much is that I held off adding some of the veggies until close to the end. This worked great because all of the great soup flavors melded together, I was able to let my raw Chinese herbs cook for the whole time, but even the delicate asparagus retained the perfect fresh and crunchy texture that makes them taste so good.

Another reason this soup is awesome is that instead of adding pasta, I used buckwheat. Buckwheat mimics a grain in this soup, but it’s really a seed, so if you are trying to eat grain-free, you will love this too!

I made a huge pot of this soup. Okay, I made way too much of this soup… so much that I ended up eating it for breakfast a few times and I even added some to a pasta sauce I made one night. I should have put a few portions in the freezer, but I still haven’t found any good glass freezer containers (and my mason jars have been cracking in the freezer lately)… but If I had some in the freezer, I’d be pulling out a jar for tonight’s dinner because I’m still not sick of it!

If you like vegetable soups, try my recipe for Lentil Vegetable Soup next!

slow cooker vegetable minestrone soup

Here are some of the great ingredients in this oh-so-easy soup:

Scallions, if you know me, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and tonsillitis.

Celery actually helps stop bleeding — so if you or anyone you know has just had surgery, start adding celery to your dishes! Celery is also great to help lower blood pressure and it’s been known to help with insomnia.

In my acupuncture practice, some of my favorite conditions to treat are stress, anxiety, and depression. I’m also always looking for foods that will add to the effectiveness of these treatments. Chickpeas actually help calm the spirit. They relieve anxiety and soothe irritability… it kind of makes you realize why hummus is so popular…

Buckwheat lowers blood pressure and cholesterol, and it’s high in fiber. And, because buckwheat is also high in magnesium, it is the perfect food to combat heart disease. I’ve been substituting buckwheat groats in recipes that call for pasta or rice… it makes a great risotto, so try it!

Spring is asparagus season. In Chinese medicine, we use asparagus to heal the body from within; it gets rid of excess heat in your body, is good for circulation, can remove plaque from the arteries, soothes constipation and is good for hypertension. Many years ago, doctors used to prescribe asparagus juice to reduce cholesterol. Women can especially benefit from this vegetable’s healing abilities: it helps with menopause and fertility. One of my favorite Chinese herbs is called Tian Men Dong and it’s a form of asparagus. It’s great if you have yin deficiency (like so many woman do…), it can help if you have a dry cough, hot flashes, constipation, or night sweats.

I added a raw Chinese herb to this soup (as I usually do…). This time I used Shan Yao. Shan Yao is Chinese Yam, and it’s great for energy.

slow cooker vegetable minestrone soup

Slow Cooker Vegetable Minestrone Soup
Print
Recipe type: soup
Cuisine: Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 10
This soup requires no cooking ability at all! It's made in the slow cooker, but the veggies retain their crunch... and it's grain-free because we add buckwheat groats instead of pasta.
Ingredients
  • 5 scallions, thickly sliced
  • 3 carrots, sliced
  • 3 ribs celery, sliced
  • 2 lge garlic cloves, chopped
  • 1 28-oz can diced tomatoes
  • 4-1/2 cups vegetable broth
  • 3 thyme sprigs
  • 2 15-oz cans chickpeas, rinsed and drained
  • 3 pieces raw Shan Yao (an optional Chinese herb)
  • 1 cup raw buckwheat groats, rinsed and drained
  • sea salt and black pepper to taste
  • ¼ tsp dried oregano
  • 10 oz fresh or frozen green peas
  • 1 bunch asparagus, sliced on the diagonal into 1-inch pieces
Instructions
  1. Add all ingredients except asparagus to slow cooker except the green peas and the asparagus.
  2. Cook on low heat for 4-1/2 hours.
  3. Add asparagus and peas.
  4. Cook for an additional 30 minutes.
  5. Ladle into bowls. Enjoy!

 

slow cooker vegetable minestrone soup

Vegan Cashew Cream Cheese (Grain-Free Bagel & A Schmear…)

/0 Comments/in /by

If you haven’t found a dairy-free spread you like yet, make this vegan cashew cream cheese!

Vegan Cashew Cream Cheese

A bagel and a schmear… really, is there a more delicious breakfast? (Do I sound too New York-ish or what…)

It’s been many years since bagels have had a place in my breakfast rotation. I feel so much better without grains in my diet, that bagels went by the wayside. But I’m trying to fix this. Really I had no choice but to fix it because I really love this recipe.

I made this cream cheese out of cashews and it was so good that I was craving a bagel. And lox. So, what I’m telling you is twofold: One — make this vegan cashew cream cheese. Two make or buy some grain-free bagels and stock up on some lox. You may be eating this several times a week. Maybe even several times a day.

And when I ran out of lox, I ate it with just the tomato and cream cheese…

bagel with tomato (better edit)-1452

When I have time I bake these Grain-Free Bagels, and now, some supermarket even sell grain-free bagels, so I’m set. The ones I make are kind of cake-like but taste good. The ones I buy are crunchier but they have a little bit of cheese in the dough, so I’m torn…

Let’s get back to this cream cheese. It’s really really good. Even Steve, who’s does eat dairy sometimes, thinks it’s great and loves it on the bagels. And, when you add lox and tomato… OMG, we are happy campers.

I ate the sandwich you see in these pictures for lunch when I was by myself. Then there were days that I had some version of the bagel and a schmear for breakfast AND lunch. It started to get a bit out of control. So, now, I try to pace myself. Sunday brunch is enough. OK, maybe once during the week too if no one is looking…

Vegan Cashew Cream CheeseVegan Cashew Cream Cheese

Here’s some reasons to make this cream cheese:

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice. For this cream cheese I used raw cashews. I know some of you have a problem finding raw nuts sometimes — I’m happy to try to help you locate them if you need shopping suggestions, so just leave a comment and I will try to help. I buy them whenever and wherever I see them. I’m also lucky enough to live near a Whole Foods, so I sometimes buy them from the bulk bins here.

Nutritional yeast gives things a cheese-y taste without using any dairy and it adds amino acids and Vitamin B, so it’s perfect here.

Lemons are good for your digestion, they help detoxify your body, they balance your pH, and they act as an antibacterial. They also can soothe a sore throat, lessen a cough, and hydrate the body.

Scallions, if you know me, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb(Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever. And, they make this cream cheese taste more like traditional cream cheese.

Vegan Cashew Cream Cheese (Grain-Free Bagel & A Schmear...)
Print
Recipe type: condiment, spread
Cuisine: recipe adapted from:connoisseurusveg
Author:
Prep time:
Total time:
Serves: about ¾ cup
This cream cheese is dairy-free and vegan. It tastes great spread on a bagel with lox and tomato!
Ingredients
Instructions
  1. Combine all ingredients, except scallions, in blender or food processor. (You will have to stop the machine and scrape down the sides several times, but be patient and it will come together!)
  2. When the cream cheese is smooth, scrape it into a bowl and stir in the scallions.
  3. Spread it on a grain-free toasted bagel with lox and tomatoes!
  4. Enjoy!

 

bagel, lox, and cream cheese collage

Lamb Meatballs With Herbs And Kale

/2 Comments/in , , , , , /by

These lamb meatballs with herbs and kale are incredibly delicious and satisfying!

lamb meatballs (finished in pan)-9346

Who doesn’t love a good meatball? I mean, you can’t be unhappy while eating a meatball, right? I’ve kind of become a little obsessed with them… I’ve been making them out of beef, chicken, pork, veggies… and they’ve all been good. But these lamb meatballs… these are great. They are grain-free and paleo, they are healthy, and they have a slight Greek feel to them. And the tomato sauce is so aromatic and amazing (don’t tell my husband that I hid olives in the sauce…)

A few weeks ago I went to The Meatball Shop. It’s a restaurant that pretty much serves meatball everything. I ordered “The Kitchen Sink”.  I got to choose they type of meat or veg I wanted my meatballs to be made from and which type of sauce I wanted. I got three big balls served on top of vegetables and salad, smothered in sauce. Can I tell you, I was in heaven.  Anyway, that kind of inspired me to create some meatball dishes that didn’t need to be on top of pasta or in a sandwich. These delicious Greek meatballs are filled with kale and scallions and hemp seeds and almond flour. I know, it sounds a little weird, but trust me and try them. You will not be disappointed.

lamb meatballs (raw on tray)-9323

So, let’s get to why these are so good for you:

In Chinese medicine, lamb is known to be the most warming meat. We recommend it for a lot of ailments caused by cold conditions. It’s great for some arthritic conditions, weakness, and back pain. Lamb also helps with insufficient lactation and impotence. By combining the lamb with all of the warming spices in this dish, you get a great winter-warming meal.

Kale is everywhere these days. I kind of got a little tired of just eating it in salads, so I now use it inside of different dishes, like here inside these meatballs. It is extremely nutritious, and because it to so popular you can find it already washed and prepared in lots of markets. I bought this kale already shredded and washed. If you are using a whole bunch of kale, make sure you clean the leaves thoroughly and remove the center thick stems if they bother you (me… I don’t really mind them if the kale is cooked). This dark leafy green is a great source of fiber and calcium. It’s also rich in many minerals, including magnesium, iron and potassium. One serving contains 200% of the daily requirements of Vitamin C and 180% of Vitamin A.

Scallions, if you know me, are one of my favorites. In Chinese medicine, the root of the scallion (Cong Bai) is considered an herb. With autumn coming, I implore you to always keep scallions on hand in your refrigerator so that you can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second you feel that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever. And, they give these meatballs a great flavor.

Hemp seeds are a superfood. They are high in protein, easily digestible, and contain a full complement of amino acids. They contain disease-fighting phytonutrients that are good for your blood, immune system, tissues and skin. Hemp contains a specific fatty acid that acts as a powerful anti-inflammatory. It also helps balance hormones, making it a great choice to fight the symptoms of PMS. This super seed is also good for your liver and your brain.

I used some almond meal in these meatballs. In Asian medicine, we eat nuts because they are good for the brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation.

I add Chinese herbs to everything I can. This time I added Chen Pi (dried tangerine peel) to the sauce. Tangerines are good for nausea, chest tightness, excess mucus, and some stomach pains. Dried tangerine peels are a Chinese herb (Chen Pi). At any given time, if you look on my kitchen counter, you will see a bowl filled with sun-dried tangerine peels. I make tea out of them, and I grind them up for some recipes. For this recipe, I simply dropped the whole dried rind into the sauce and let it work its magic.

lamb meatballs (ball on fork closeup)-9401

I sprinkled some pomegranate seeds on top of the meatballs before I served them. Pomegranate seeds nourish the blood. In Chinese medicine, we know that many illnesses and conditions are caused by the body making poor quality blood. Pomegranate seeds are great at helping the body make good quality blood. They are also good to combat diarrhea, anemia and incontinence…. And they look like little jewels…
Pomegranate seeds on parchement closeup-

 

Lamb Meatballs With Herbs And Kale
5.0 from 1 reviews
Print
Recipe type: meatballs
Author:
Prep time:
Cook time:
Total time:
Serves: 15 meatballs
These lamb meatballs are grain-free and paleo friendly. They are filled with kale, scallions, hemp seeds and more amazing ingredients! And the tomato sauce is slightly Greek tasting... so good!
Ingredients
  • For meatballs:
  • 1 lb ground lamb
  • 2 scallions, sliced
  • ¼ cup finely minced kale
  • ¼ tsp sea salt
  • 12 grinds of black pepper (or to taste)
  • ½ tsp dried oregano
  • ¼ tsp cinnamon
  • ½ tsp dried hot red pepper flakes
  • ½ tsp turmeric powder
  • 1 egg
  • 2 Tbs hemp seeds
  • 2 Tbs almond meal
  • For sauce:
  • 1 28-oz can crushed tomatoes
  • ½ tsp dried hot red pepper flakes
  • ⅛ tsp cinnamon
  • sea salt and black pepper to taste
  • ½ tsp dried oregano
  • 1 Tbs coconut sugar
  • 10 oil-cured, pitted black olives, chopped
  • Optional Chinese herb: Chen Pi (dried tangerine rind)
  • 1 tsp pomegranate molasses
  • ¼ cup pomegranate seeds
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Combine all of the ingredients for the meatballs in a bowl. Get in there with your hands and mush up just until mixed together.
  3. Form the meat mixture into balls (I made mine like big golf balls and I got 15 balls out of it)
  4. Place the balls on a parchment-lined baking sheet.
  5. Bake the balls for 10 minutes, then carefully flip them over and bak an additional 8 minutes.
  6. Remove from oven.
  7. For the sauce:
  8. Combine all sauce ingredients in a medium pot. Bring to a boil then reduce the heat and simmer, covered, for 30 minutes.
  9. Lay some of the sauce in the bottom of a baking dish or ovenproof skillet. Arrange the meatballs on top of the sauce.
  10. Bake in the oven until cooked through, about 15 minutes.
  11. Remove from oven and drizzle the pomegranate molasses on top and sprinkle on the pomegranate seeds.
  12. Enjoy!