Instant Pot Saffron Lemon Rice

Ingredients

2 cups Basmati Rice
3 cups water
pinch of salt
pinch of saffron threads
1 T lemon juice

Directions

Add all ingredients to the Instant Pot
and push the Rice button. Done!

Butternut Squash Curry

 

Ingredients
2 T  coconut oil
2 onions, finely chopped

    "Spice Mix"
2 cloves garlic, crushed
2 tsp grated fresh ginger
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp chili powder

2-3 tsp Vindaloo curry powder (or other curry powder)

1 medium butternut squash, peeled, seeded and cubed
1 bell pepper, chopped

1 carrot, chopped

2 cups riced cauliflower
1 can of tomato sauce
1 can of coconut milk
1 tsp salt (add more if needed)
1 cup frozen green peas
2 T fresh cilantro, chopped
1 T lime juice

Directions 
1.  Heat the oil in  large pan over medium heat and cook the onions for 10 minutes, stirring occasionally.
2.  Add the "Spice Mix" and cook stirring for 1 minute.
3.  Add the squash and other veggies and stir to coat with the spice mixture.
4.  Add the tomato sauce, coconut milk, salt and bring to a boil and cover with a lid.
5.  Reduce the heat to medium or low and simmer, covered, for 20 minutes, stirring occasionally while the curry simmers cook the rice. Add the peas to the curry and simmer uncovered for 5 minutes. Remove from the heat and stir in the cilantro and lemon juice. Or add cilantro and lemon juice when you serve.
6.  Serve on a bed of Saffron Lemon Rice. 

**Substitute other or add vegetables or meats.

Fermented Kraut

 ingredients:

• 1 head green or red cabbage, thinly sliced (by hand or food processor)
• 2 T sea salt (I like to use the corse grind. If you use fine grain salt use 1 T)
• about 2 cups water (filtered water has less potential pathogens, so your ferment will stay healthier)

Directions:

1.  Blend together to make "salt water brine": 1 handful cabbage, salt and water. (this breaks up some of the cabbage and starts the ferment faster!)

2. Put cabbage into a large bowl, add salt water brine. Mash together for about 5 minutes with a pounder, potato masher, or other kitchen tool. You just want to work out some of the cabbage juices. 

3. Put your cabbage and brine into mason jars (you may need 1 or 2 quart jars depending on size of cabbage) Push your cabbage down into the jar, so that the cabbage is covered in liquid. 

** You can weigh the cabbage down with a weight or small jar if needed. 

4. Screw on the mason jar lid and ferment on your counter for 3 to 5 days. After a few days, taste your ferment. If you like it, put it in the fridge to stop the ferment. If it still tastes salty, leave it out for a few more days, then taste again! 

Refrigerate to stop the fermentation process when it is the amount of tanginess that you like. Enjoy!

*You can use this same basic recipe with any veggies
*Add spicy peppers or red pepper flakes if you like things spicy

Almond Butter Thai Dipping Sauce

Mix together with a whisk:

• 1/2 cup smooth almond butter (cashew butter works really well too!) 
• 2 cloves of garlic, minced 
• 1/4 cup coconut aminos or soy sauce
• 1 T rice vinegar
• 1 T fresh lime juice
• 1 T fish sauce
• 1 T sesame oil
• 1-2 T chili garlic sauce or hot sauce of choice

**add just a little water if you would like a runnier consistency

This sauce is fantastic with spring rolls, deconstructed spring rolls, rice noodle bowls, ect.

Dill and Spicy Fermented Veggies

Ingredients: 

• mixed raw veggies (carrots, cauliflower, bell peppers, cabbage chunks or slices - whatever you have)
• 1 onion, chopped or sliced
• 1 jalapeno, chopped and seeded if you like mild or leave in the seeds if you like hot
• 2 T course sea salt (I like Celtic Sea Salt for fermenting)
• 1 T fresh dill or 1 tsp dried dill
• 3 to 4 cloves of garlic, quartered
• 1 tsp whole peppercorns

Directions:

1.  Fill a half gallon mason jar about half full with filtered water. Add salt, dill, peppercorns, garlic jalapeno, onion and enough raw veggies to fill the jar within one inch of the top. Add more filtered water if you need to in order to cover the vegetables.

(If you don't have a half gallon jar, just use two quart jars!)

2. Make sure your veggies stay under the liquid. Weigh them down with a weight or small jar if needed. Screw on the mason jar lid and ferment on your counter for 5 to 7 days. (Whole veggies take longer to ferment than shredded, so I like to leave mine for about 7 days) Refrigerate to stop the fermentation process and enjoy!

Experiment with different veggies till you find your favorite combination! 

Italian Sausage Soup

This recipe makes about 6 quarts of soup. I used my 6 3/4-Qt cast iron enameled dutch oven and it was the prefect size.

ingredients:

• 2 T oil for sautéing (coconut, olive, or avocado oil)
• 1 onion, chopped
• 1 pound Italian Pork Sausage (buy local and/or grass fed pork when possible!)
• 2-4 stalks of celery, chopped (depending on your love of celery)
• 4 carrots, chopped
• 1 pound riced cauliflower - or dice up some fresh cauliflower or sub in another veggie
  (I used the frozen riced cauliflower from Costco)
• 4 cloves garlic, crushed
• 2 -3 tsp Frontier's Vegetable Seasoning (I love this seasoning, its a great spice blend that works in many recipes. You could easily use Italian Seasoning or another favorite spice blend)
• 1/2 tsp fennel seeds (fennel is my favorite flavor in Italian sausage, so sometimes I add a little more to make sure that flavor does not get lost. However, you many choose to omit this.)
• 1 -16 oz can diced tomatoes
• 1- 16 oz can tomato sauce 
• 1 quart broth of choice
  (I use homemade bone broth. A major perk of buying local meat from a farmer is that you can generally get a lot of bones as well! I got two large boxes of bones with my last purchase of a 1/4 cow)
• Add water for desired consistency
• Any other veggies are welcome as well! 

directions:

• Cook onions in oil on low till onions are transparent 
• Once onions are transparent, add pork sausage and cook together with the onions till pork is cooked. Add celery, carrots, cauliflower, garlic, vegetable seasoning (or your choice of seasoning), fennel seeds. Stir together and cook over medium heat for 3-5 minutes. 
• Add dice tomatoes, tomato sauce and broth, stir, cover and bring to boil, then turn down to simmer for 15-20 minutes till veggies are as soft as you would like.
• Add water to thin soup to desired consistency
• Add salt and pepper to taste. 

Enjoy! 

This is a great soup to use up veggies. You could easily add leftover roasted veggies, green beans, frozen peas...whatever you have. I really enjoyed the riced cauliflower in this soup, it almost felt like tiny pieces of pasta this soup. Oh and this soup was toddler approved! That always make me happy! 

Adobo Butternut Squash Soup

This particular bowl of Adobo Butternut Squash Soup is topped with Cuban Ropa Vieja
and shredded Kelly Gold Dubliner Cheese. (I use My Heart Beets Instant Pot Ropa Vieja Recipe)

1 T coconut or olive oil
1 onion, chopped
2 stalks celery, chopped
3-4 cloves garlic, minced
2-3 tsp Adobo Seasoning (depending on your tastes) * I use Frontier Adobo Blend
1 large or two small butternut squashes, peeled, seeded and cut into 1 inch cubes
2 potatoes, cleaned, cubed
* optional - add other root veggies such as carrots or sweet potato
1 can of coconut milk
2 cups water (add more depending on desired thickness)
salt and pepper to taste.

1.  Heat oil in your soup pot. Add onions and celery, cook on low heat till onions are translucent. Add garlic and cook for 2 minutes. Add Adobo spices and cook for 1-2 more minutes

2.  Add squash and potato cubes. Stir well. Cook for 2-5 minutes.

3. Add coconut milk and water. Bring to a boil, then turn down to simmer for about 15-20 minutes, till squash and potatoes are easily broken with a spoon. Blend in batches in a blender or use immersion blender. Pout back into pot and season with salt and pepper to taste.

Experiment with toppings, but most of all enjoy the flavor experience!