Ancient Remedies
Page 31
When the sweet potatoes are ready, slice them in half and top them with the lentil mixture.
ANCIENT GRAINS BOWL
SERVES: 4
PREP TIME: 20 MINUTES TOTAL TIME: 50 MINUTES
Ingredients
2 teaspoons coconut oil, divided
2 cups whole grains (such as quinoa or brown rice)
2 cups cubed sweet potatoes
Sea salt and ground black pepper, to taste
½ onion, diced
1 cup sliced mushrooms
1 cup stemmed and chopped kale
½ cup shredded carrot
¼ cup dairy-free pesto
¼ cup pine nuts, for garnish
Directions
Preheat the oven to 400°F. Grease a rimmed baking sheet with 1 teaspoon of the coconut oil.
Spread the sweet potatoes in a single layer on the prepared baking sheet and season with salt and pepper. Bake, for 30 minutes, turning once, or until browned on both sides.
While the sweet potatoes are in the oven, cook the whole grains according to the package directions.
Heat the remaining 1 teaspoon coconut oil in a large skillet over medium-high heat. Add the onion, mushrooms, and kale and cook, stirring often, until tender, about 5 minutes.
Combine the sweet potatoes, whole grains, vegetable mixture, and pesto in a large bowl and toss to mix. Divide among 4 bowls and garnish with the pine nuts.
SALMON CAKES
SERVES: 2
TOTAL TIME: 15 MINUTES
Ingredients
2 large eggs
1 (6-ounce) can wild-caught Alaskan salmon
¼ onion, chopped
¼ cup almond flour or crushed gluten-free crackers
½ teaspoon sea salt
½ teaspoon ground black pepper
1 tablespoon extra virgin olive oil
Directions
Whisk the eggs in a large bowl. Add the salmon, onion, almond flour, salt, and pepper and mix together with your hands. Form into 2 patties.
Heat the olive oil over medium heat. Add the salmon cakes and cook until well browned, 5 to 8 minutes on each side.
CHICKEN CURRY
SERVES: 4
TOTAL TIME: 35 MINUTES
Ingredients
1 tablespoon coconut oil
1 onion, chopped
2 boneless, skinless chicken breasts, cut into bite-size pieces
1 (14-ounce) can coconut milk
2 cups chopped broccoli
4 garlic cloves, minced
1 teaspoon grated fresh ginger
1 (8-ounce) can sliced water chestnuts, drained
2 tablespoons curry powder
1 teaspoon ground cinnamon
Sea salt, to taste
Cooked brown rice, for serving
Directions
Heat the oil in a large skillet over medium heat. Add the onion and chicken and cook, stirring often, for 5 to 8 minutes, until the chicken is browned.
Add the coconut milk, broccoli, garlic, ginger, water chestnuts, curry powder, and cinnamon and cook for 5 minutes. Cover, reduce the heat to low, and cook for 10 more minutes.
Serve over brown rice.
MUSHROOM AND ONION PIZZA
SERVES: 2
PREP TIME: 20 MINUTES TOTAL TIME: 1 HOUR 20 MINUTES
Ingredients
PIZZA CRUST
1 cup chickpea flour
1 cup water
¼ cup extra virgin olive oil or avocado oil
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon ground black pepper
TOPPINGS
1 tablespoon extra virgin olive oil or avocado oil
1 cup sliced button, cremini, or wild mushrooms
1 onion, sliced
¼ cup pizza sauce
1 cup crumbled vegan goat or feta cheese
Fresh basil leaves
Directions
In a medium bowl, combine all the crust ingredients and mix well. Set aside the mixture for 1 hour.
Preheat the oven to 425°F, and put a large cast-iron skillet in the oven to preheat at the same time.
Remove the skillet from the oven, pour in the crust mixture, and bake for 5 to 8 minutes, until browned.
Meanwhile, for the toppings, heat the oil in a large skillet over medium heat. Add the mushrooms and onion and cook, stirring often, until tender, 5 to 8 minutes.
Spread the sauce on the pizza crust, then scatter the mushrooms, onion, cheese, and basil leaves evenly on top. Return the pizza to the oven and bake for 10 minutes.
Allow the pizza to cool for 2 minutes before slicing.
SHEPHERD’S PIE
SERVES: 8
PREP TIME: 30 MINUTES TOTAL TIME: 1 HOUR 15 MINUTES
Ingredients
FILLING
1½ teaspoons coconut oil
1 pound ground grass-fed beef or lamb
2 large carrots, peeled and thinly sliced
1 onion, diced
1½ cups frozen green peas
MASHED FAUX-TATO TOPPING
2 medium heads cauliflower
8 tablespoons (1 stick) unsalted grass-fed butter
½ cup minced fresh chives
4 roasted garlic cloves, chopped
½ teaspoon sea salt
½ teaspoon ground black pepper
GRAVY
2 cups beef or lamb broth
1 cup chopped cauliflower
1 onion, chopped
½ teaspoon sea salt
½ teaspoon ground black pepper
3 garlic cloves, minced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1½ teaspoons Worcestershire sauce
4 tablespoons (½ stick) unsalted grass-fed butter, melted
½ cup arrowroot starch
Directions
Preheat the oven to 400°F.
For the filling, heat the oil in a large skillet over medium-high heat. Add the meat, carrots, and onion and cook, breaking up the meat with a wooden spoon, until the meat is browned and the vegetables have begun to soften, 10 to 15 minutes. Pour off any excess fat. Add the peas and stir to combine. Pour the filling into an 8-inch baking pan and set aside.
Meanwhile, for the topping, put a steamer basket in a large saucepan and pour in about an inch of water. Bring to a boil over medium-high heat. Add the cauliflower, cover, and boil for 7 to 10 minutes, until tender. Drain. Transfer the cauliflower to a food processor and add the butter, chives, garlic, salt, and pepper. Blend until smooth, then set aside.
For the gravy, combine the broth, cauliflower, onion, salt, and pepper in a medium pot. Bring to a boil over medium-high heat. Reduce the heat and simmer for 10 minutes, then stir in the garlic, thyme, and rosemary. Transfer the contents of the pot to a high-speed blender, add the Worcestershire and butter, and blend until smooth. Add the arrowroot starch and blend again.
Pour the gravy evenly over the filling in the baking pan. Then spread the mashed faux-tato topping on top. Bake for 30 minutes, or until the topping begins to brown and the gravy is bubbling. Cool for 10 minutes before serving.
PALEO MEATLOAF
SERVES: 4
PREP TIME: 15 MINUTES TOTAL TIME: 1 HOUR 15 MINUTES
Ingredients
Coconut oil, for greasing pan
3 tablespoons coconut flour
2 tablespoons almond flour
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon ground cumin
½ teaspoon sea salt
½ teaspoon ground black pepper
1½ pounds ground grass-fed beef
1 large egg, whisked
1 medium onion, chopped
2 garlic cloves, minced
½ cup ketchup
1 tablespoon maple syrup
Directions
Preheat the oven to 350°F. Grease a
loaf pan.
In a large bowl, combine all the ingredients and mix well with your hands.
Transfer the mixture to the prepared loaf pan and pack lightly. Bake for 1 hour, or until cooked through.
SHORT RIB TACOS
SERVES: 4
PREP TIME: 15 MINUTES TOTAL TIME: 8 HOURS
Ingredients
2 tablespoons extra virgin olive oil or avocado oil
6 to 8 grass-fed beef short ribs
½ teaspoon sea salt
½ teaspoon ground black pepper
5 cups beef bone broth
1 (15-ounce) can tomato sauce
1 onion, chopped
4 garlic cloves, minced
2 bay leaves
2 tablespoons coconut sugar
1 tablespoon dried oregano
1 tablespoon ground cumin
½ teaspoon ground cinnamon
Corn tortillas, for serving (optional)
Chopped fresh cilantro, for garnish (optional)
Crumbled goat cheese, for garnish (optional)
Directions
Heat the oil in a large skillet over medium heat. Sprinkle the ribs with the salt and pepper on both sides and add them to the pan. Cook for 4 to 5 minutes, until lightly browned on both sides. Transfer to a plate.
In a slow cooker, combine the broth, tomato sauce, onion, garlic, bay leaves, coconut sugar, oregano, cumin, and cinnamon and mix well. Add the ribs and toss to coat. Cover and cook on low for 8 hours.
Remove the ribs and shred the meat from the bones. Serve in corn tortillas (if using), topped with the sauce from the slow cooker. Garnish with cilantro and goat cheese, if desired.
EGGPLANT LASAGNA
SERVES: 8
PREP TIME: 25 MINUTES TOTAL TIME: 1 HOUR 20 MINUTES
Ingredients
MEAT SAUCE
2 tablespoons extra virgin olive oil
1 onion, chopped
2 garlic cloves, minced
1½ pounds ground grass-fed beef
Sea salt and ground black pepper, to taste
½ cup tomato paste
½ cup tomato sauce
1 cup dry red wine
1 bay leaf
3 thyme sprigs
LASAGNA
1 large eggplant, trimmed and cut lengthwise into ¼-inch-thick slices
2 tablespoons extra virgin olive oil
Sea salt and ground black pepper, to taste
1 cup shredded Pecorino cheese
2 cups shredded buffalo mozzarella cheese, divided
½ cup chopped fresh basil
1 tablespoon dried oregano
Directions
For the meat sauce, heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook, stirring often, for 2 minutes, then add the ground beef. Season with salt and pepper and cook, breaking up the meat with a wooden spoon, until brown, 10 to 15 minutes.
Stir in the tomato paste and tomato sauce and cook for 5 minutes. Add the red wine, stir, and cook for 2 more minutes.
Add the bay leaf and thyme sprigs to the pan. Reduce the heat to low and cook, stirring occasionally, for 45 minutes. Add water if the sauce is too thick. Remove and discard the bay leaf and thyme sprigs.
Meanwhile, preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil.
For the lasagna, spread out the eggplant slices in a single layer on the prepared baking sheet. Brush both sides with olive oil and season with salt and pepper. Bake for 7 minutes, then flip the eggplant slices and bake for another 7 minutes.
In a large bowl, combine the Pecorino, 1 cup of the mozzarella, and the basil and mix well.
Pour 2 cups of the meat sauce into a 9 × 13-inch baking dish and spread it in an even layer. Lay half of the eggplant slices on top. Cover the eggplant slices with half of the cheese mixture, spreading it evenly. Repeat the layers with another 2 cups meat sauce, the remaining eggplant slices, and the remaining cheese mixture. Sprinkle another ½ cup of the mozzarella cheese on top.
Pour the remaining meat sauce on top of the mozzarella and spread in an even layer across the entire dish. Sprinkle the remaining ½ cup mozzarella and the oregano evenly over the dish.
Cover with aluminum foil and bake at 400 degrees for 30 minutes. Turn on the broiler. Remove the foil and broil for 5 minutes. Let stand for at least 10 minutes before slicing.
VEGAN MAC AND CHEESE
SERVES: 6
TOTAL TIME: 45 MINUTES
Ingredients
VEGAN CHEESE SAUCE
2 cups peeled and chopped russet potatoes (3 to 4 potatoes)
1 carrot, peeled and chopped
1 red bell pepper, seeded and chopped
½ onion, chopped
½ cup canned coconut milk
¼ cup water
¼ cup nutritional yeast
1 tablespoon chickpea miso paste (optional)
1 tablespoon sea salt
½ teaspoon garlic powder
½ teaspoon paprika, plus more for garnish (optional)
½ teaspoon ground mustard
Crushed red pepper (optional)
PASTA
12 ounces rice macaroni (or pasta of choice)
Directions
Fill a medium pot with water and bring to a boil over medium-high heat. Add the potatoes, carrot, bell pepper, and onion and cook until fork-tender, about 15 minutes. Drain.
Transfer the vegetables to a blender and add the remaining cheese sauce ingredients (add the miso paste for more umami flavor). Puree until smooth. If the sauce is too thick, add water, 1 tablespoon at a time, until the desired consistency is reached.
While the vegetables are cooking, bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, then drain.
Transfer the pasta to a large bowl, pour in the cheese sauce, and mix well. Divide into bowls and serve. Garnish with additional paprika or crushed red pepper, if desired.
QUINOA, BLACK BEAN, AND MUSHROOM BURGERS
SERVES: 6
TOTAL TIME: 45 MINUTES
Ingredients
½ red onion, sliced
2 carrots, peeled and chopped
1 red bell pepper, seeded and chopped
1 jalapeño, seeded and chopped
1 cup chopped fresh cilantro
2 (15.5-ounce) cans black beans, rinsed and drained
1 cup chopped button or cremini mushrooms
½ cup almond flour
2 teaspoons sea salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
¼ teaspoon smoked paprika
¾ cup quinoa flour
½ teaspoon coconut oil
Burger toppings, for serving (optional)
Gluten-free buns or lettuce wraps, for serving (optional)
Directions
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
In a food processor, blend the onion, carrots, bell pepper, jalapeño, and cilantro until smooth. Add the black beans, mushrooms, flour, salt, pepper, chili powder, cumin, and smoked paprika and blend until smooth.
Transfer the mixture to a large bowl. With your hands, form 6 equal patties, about ¼ inch thick. (Add more quinoa flour to thicken the mixture if necessary.)
Melt the coconut oil in a large skillet over medium heat. Working in batches if necessary, add the patties and cook for 8 minutes on each side, until browned. Transfer the burgers to the prepared baking sheet and bake for 10 minutes, then flip the burgers and bake for another 10 minutes.
Top with your favorite burger toppings and enjoy on a gluten-free bun or lettuce wrap.
RICE NOODLES WITH MISO PESTO
SERVES: 2
TOTAL TIME: 30 MINUTES
Ingredients
4 cups baby kale
1 cup chopped fresh cilantro
¼ onion, roughly chopped
1 garlic clove, roughly chopped
1 tablespoon white miso
½ cup extra virgin olive oil or avocado oil
1 teaspoon toasted sesame oil
1 teaspoon fresh lemon juice
Sea salt, to taste
4 ounces brown rice noodles
1 tablespoon unsalted grass-fed butter, cut into small pieces
Toasted sesame seeds, for garnish
Directions
In a food processor or high-speed blender, blend the kale, cilantro, onion, garlic, miso, olive oil, sesame oil, and lemon juice until smooth. Season with salt, then pour the pesto mixture into a medium bowl.
Bring a large pot of water to a boil over medium-high heat. Cook the noodles until al dente, then drain.
Add the noodles to the pesto bowl. Add the butter and toss until the butter is melted and the noodles are evenly coated in pesto. Divide between 2 bowls and garnish with sesame seeds.
SESAME-GINGER NOODLE BOWL
SERVES: 4
PREP TIME: 25 MINUTES TOTAL TIME: 45 MINUTES
Ingredients
SAUCE
½ cup creamy almond butter
2 garlic cloves, minced