Thursday, May 20, 2010

Simple, Delicious and Nourishing

This is such a great meal and most kids will love it.

Ribeye Steak with "Creamed" Broccoli Soup

You can cook the ribeye however you like. This is super-duper easy. Either broil on low until done to preference (the less you cook the meat, the more nutrients will be maintained). Or you can slice the steak thinly and saute in butter and salt (literally you can cook for 1-2 minutes). Or you can do a Carpaccio (I usually eat this for lunch: raw ribeye sliced thinly and then drizzled with olive oil, naturally-fermented soy sauce, raw vinegar and Lewis Labs' Brewers Yeast).

The soup is a bit more involved but still very simple.

Creamed Broccoli Soup
(this can be dairy-free quite easily)

1 head broccoli
dash of thyme
4 tbsp. butter (can substitute with olive oil or leave out)
5-6 cloves of garlic (or a whole head if you want to give the immune system an extra boost)
sea salt
4-5 cups stock (chicken or turkey is best but beef would be fine as well)(use home-made stock if possible)
1 tbsp. raw cream per bowl of soup (optional)

Wash broccoli and soak in filtered water to remove any little critters. Saute garlic and thyme in butter, olive oil or a bit of stock (or all three). Once garlic becomes fragrant add broccoli and about 1 tsp. sea salt and saute for 2-3 minutes. Add stock, cover and bring to a light boil. Simmer until broccoli is tender but do not overcook (you want to retain the nutritional value of the broccoli). Puree contents of soup. Add sea salt and pepper to taste. Ladle into bowl and add 1-2 tbsp. raw cream.

Note: If you are not using cream you may want to use less stock so that the soup is thicker. You can also easily thicken soup with arrowroot powder (Remove some of the warm liquid from the soup, add to small bowl with about 1-2 tbsp. arrowroot powder and dissolve with a spoon. Return thickened liquid to soup and stir in. Soup will take a few minutes to thicken).
Arrowroot powder is rich in calcium and is completely gluten-free.

Sunday, May 2, 2010

Some Simple Recipes

It should be easy to cook. I usually make super-duper simple dishes so I have time to do other things like make sauerkraut and cheese.

Here are some recipes I like:

Homemade Sausage:

1 lb. pork sirloin cut into 1" cubes
1/2 cup pork fat
1 tsp. ground sage
1 tsp. ground thyme
1 tsp. ground rosemary
1 tsp. ground onion powder
1/2 tsp. ground cardamom
1/4 tsp. ground nutmeg
2 tsp. sea salt
1/2 tsp. ground pepper
1 tbsp. dry sherry
3 cloves garlic
3 tbsp. butter
1/4 cup stock (beef, chicken, duck or turkey)

Mix pork, fat and all spices together in food processor. Form into patties. Heat stock and butter in frying pan. Cook patties in stock and butter on low flame with pan covered until cooked through (or leave pink on the inside if preferred).

Tuna Tartar:

3/4 lb raw sashimi-grade tuna
1 avocado
2 tomaotes
1 tsp. dried wakame seaweed
1 tbsp. diced fresh dill
1 tbsp. diced fresh cilantro
2 tbsp. diced fresh scallions
juice of 1 lime
1 tbsp. soy sauce
1 tbsp. olive oil
cayenne (optional)

Rehydrate wakame in hot filtered water for about 30 minutes. Chop tuna, avocado and tomatoes and place in a medium-sized bowl. Drain wakame. Add all other ingredients to bowl and mix together. Add dash of cayenne to add some spice.


1 lb ground chuck
1/2 lb ground sirloin
1 egg
1/4 cup bread crumbs (preferably home-made)
2 tbsp red wine
1/2 cup crushed tomatoes
1/4 cup fresh basil
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
1 1/2 tsp sea salt
3-5 cloves finely minced garlic

Grind dried herbs in a spice grinder. Mix all ingredients in a bowl (by hand, do not squeeze meat). Place in a loaf pan to set mold, then remove meatloaf onto a cookie sheet lined with parchment paper. Bake at 350 degrees for about 30 minutes or until desired temperature (135-155 degrees depending on your taste). If you have a grinder, grind the chuck and sirloin yourself.