Braised Short Ribs

Braised Short Ribs
 
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After cooking all day, these ribs fall apart and melt in your mouth! Great served for a special occasion or any day you want an easy and delicious meal!
Author:
Recipe type: Dinner
Serves: 6 - 8
Ingredients
  • 2 - 4 lbs Beef Short Ribs with bones
  • 2 Tbs Sage Rosemary Spice
  • 1Tbs Coconut Oil
  • 15 oz Tomato Sauce
  • 1 Cup Balsamic Vinegar
  • 6 whole dried Dates, pits removed
  • 6 cloves Garlic, smashed
Instructions
  1. Season ribs with sage rosemary spice.
  2. In saute pan, melt coconut oil and sear ribs on all sides until slightly brown.
  3. Place ribs, dates and garlic in the bottom of crock pot or Japanese/ceramic cooking pot
  4. Cover with balsamic vinegar and tomato sauce.
  5. Cook on low for 4+ hours (fresh meat) or 8+ hours (frozen meat) in crock pot.**
  6. If using a Japanese/ceramic cooking pot, insert into cold oven. Turn temperature to 300*, allowing both the pot and oven to heat up together. (This prevents shocking the pot and causing breakage.) Cook for 4+ hours if roast is fresh, 6+ hours if frozen. If you need a longer cooking time, decrease the oven temperature to 250* for 6 hours fresh and 8 hours frozen.**
  7. When meat is falling off the bone, remove meat to serving platter.
Notes
Great served with Rosemary Carrots, Garlic Cauliflower Mash, Asparagus with Shallots or Brussels Sprouts with Bacon.

(**Cooking times can be adjusted to suit your situation by increasing or decreasing oven or crock pot temperature.)

 

Rosemary Carrots

Rosemary Carrots
 
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Carrots at their best -- sweet and herb flavored! Roasted in the oven with bacon fat until they are tender crisp!
Author:
Recipe type: Sides
Serves: 2 - 4
Ingredients
  • 6 - 10 Carrots, peeled
  • 1 Tbs Bacon Fat
  • 1 tsp dried or 2 tsp fresh Rosemary
  • ½ tsp Turmeric (optional, great anti-inflammatory herb)
  • ½ tsp ground Milk Thistle (optional, boosts liver function)
  • Sea Salt and Pepper
Instructions
  1. Heat oven to 400*F
  2. Cut carrots into chunky rounds.
  3. Place carrots, bacon fat, herbs and salt and pepper in glass baking dish.
  4. Cook for 5 mins, remove from oven, stir to evenly coat vegetables with fat and herbs. Return to oven for 15 mins, stir and check for doneness.
  5. Cook 15 mins more, as needed.
Notes
This is a great side dish that pairs well with all types of meats -- beef, chicken, fish, shrimp or pork.

 

Asparagus with Scallions

Asparagus with Scallions
 
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Roasted asparagus seasoned with scallions and bacon fat. Quick, easy and delicious!
Author:
Recipe type: Sides
Serves: 2 - 4
Ingredients
  • 1 bunch Asparagus, woody ends cut off
  • 1 Tbs Bacon Fat
  • 1 Scallion, diced
  • ½ tsp Turmeric (optional, great anti-inflammatory herb)
  • ½ tsp ground Milk Thistle (optional, boosts liver function)
  • Sea Salt and Pepper
Instructions
  1. Heat oven to 400*F
  2. Wash and dry asparagus, snap off woody ends.
  3. Place asparagus, bacon fat, scallion, herbs, salt and pepper in glass baking dish.
  4. Cook for 5 mins, remove from oven, stir to evenly coat vegetables with fat and herbs. Return to oven for 15 mins, stir and check for doneness.
  5. Cook 15 mins more, as needed.
Notes
This is a great side dish that pairs well with all types of meats -- beef, chicken, fish, shrimp or pork.

 

Molten Lava Cake — Paleo Style

Molten Lava Cake -- Paleo Style
 
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Chocolate, yummy, gooey, delicious! This Molten Lava Cake satisfies every craving -- especially paired with Paleo Vanilla Ice Cream.
Author:
Recipe type: Dessert
Serves: 4-6
Ingredients
  • 4 oz Chocolate (Semi-Sweet or Bittersweet, watch for extra sugar)
  • ½ tsp Vanilla Extract
  • ⅛ tsp Sea Salt
  • 2 Tbs Coconut Sugar
  • 1 tsp Coconut Flour
  • 2 tsp Cacao Powder
  • 2 Eggs
  • 4 Tbs Coconut Oil
Instructions
  1. Heat oven to 375*
  2. Grease ramekins with extra coconut oil. Use some coconut flour as well, if you want to be able to remove them from the ramekins for serving.
  3. Large Bowl -- Melt chocolate and coconut oil using a double boiler, stir often or large microwave safe measuring cup, heat for 30 secs, stir, heat again, stir, continue.
  4. Small Bowl -- Add eggs, vanilla, salt and sugar to a stand mixer or electric hand mixer and beat until light and frothy.
  5. Pour egg mixture over chocolate.
  6. SIFT cacao powder and coconut flour on the top.
  7. Gently fold mixture to blend.
  8. Pour batter into greased ramekins leaving ½" at top.
  9. Put ramekins on baking sheet and bake for 11 - 12 mins, check for doneness.
  10. Serve immediately by themselves or with Paleo Vanilla Ice Cream.

 

Paleo Vanilla Ice Cream

Paleo Vanilla Ice Cream
 
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So delicious! And YES, IT'S PALEO! Made with coconut milk and bananas, this ice cream is smooth and creamy. It pairs great with Molten Lava Cake or by itself with fruit and nuts as topping.
Author:
Recipe type: Dessert
Serves: 4 - 6
Ingredients
  • 1 can full fat Coconut Milk (13.5 oz)
  • 3 frozen overripe Bananas (or) ½ cup Coconut Sugar
  • 1 Tbs Vanilla extract or the seeds from 1 Vanilla Bean
  • pinch Sea Salt
Instructions
  1. Combine coconut milk, bananas or coconut sugar, vanilla and salt in blender.
  2. Pour mixture into ice cream machine and follow manufacturers directions.
  3. Store in airtight container in freezer.

 

Sage Rosemary Spice

Sage Rosemary Spice
 
Author:
Recipe type: Salad Dressings, Sauces, and Spices
Ingredients
  • ¾ Tbs dried Sage
  • ¾ Tbs dried Rosemary
  • ½ Tbs Sea Salt
  • 1 Tbs Garlic Powder
  • 1 Tbs Onion Powder
  • ½ Tbs Paprika
  • 1 tsp Pepper
Instructions
  1. Combine together.
  2. Store in labeled glass jar away from moisture.
  3. Shake to mix before using.
Notes
Herbs and spices should never be stored in the cabinet above or near the stove or dishwasher. Both of these appliances create moisture, which gets into the jars and causes the herbs and spices to lose their color and potency much quicker. For the same moisture reason, never pour your herbs and spices directly from the jar into your hot cooking pot. The steam gets into the jar and remains there after you close the lid. Instead, pour all of your herbs and spices into a separate dish and then dump the contents into the hot pot.
Are your herbs and spices more that one year old? Do they look like they did originally? Do they smell and taste like they should? If not, throw them out! You are receiving NO taste enhancement to your meal or medicinal value either. Using herbs in your food is great for flavor and health. If you buy in bulk at an economical cost, then you can feel free to use a large quantity without worrying about being overindulgent.
This is where I buy my herbs and spices, Mountain Rose Herbs. They have great prices and are certified organic.

 

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Herbal Certification Course

Tracy's Herbal Course Certificate.

Tracy’s Herbal Course Certificate.

I have accomplished one more goal on our journey to health and wellness  — Saturday, February 8, 2014 I finished an herbal certification course called    Back To Our Roots.

The five-week course was taught by Kathy Hubbard (Magnolia Herb Company) who is an experienced herbalist and great teacher.  I learned about the history of herbs and their medicinal uses, how to harvest and store herbs, how to create an herbal pantry, as well as the many ways to make herbal remedies.  In addition, the course covered the various body systems — immune, respiratory, digestive, liver, circulatory, nervous, urinary and reproductive.  We discussed each herb in-depth, their medical properties, constituents, contradictions, precautions, suggested ailments the herb heals and practical tips for medicinal usage.

Tracy and Kathy Hubbard

Tracy and Kathy Hubbard

The course format was great with lecture and discussion, adding plenty of personal experience and humor.  I learned a tremendous amount, which just confirmed my desire to continue with more herbal training.  I want to be able to provide myself, my family, and possibly others, with a way to care for our bodies/health in a natural, non-chemical, non-invasive way.  This attitude is an alternative to the mentality I used to have — that I was not connected to my health care, that I was not responsible for preventing health issues, that I could live however and that whatever was wrong with me a trip to the doctor would fix.  I have, for too long, blindly taken medicines that did not help, caused too many side-effects and ended up creating more medical issues that then needed to be addressed.

My father was a doctor.  A great small town OB-GYN who delivered over 3000 babies.  His patients loved him because he really listened.  I worked with him during college, planning to go to medical school, but he convinced me that even though I liked medicine, I didn’t love what it was going to become with all the insurance regulations and paperwork.  He was right and my life lead me in a different direction, until perhaps now.  My interest in herbs as medicinal food and my desire to heal ailments naturally might stem from this family physician gene, although my philosophy regarding healthcare is vastly different from my dad’s.  He became a doctor during the era of doctors being gods that can do no wrong.  He always prescribed medicine and was not a believer in alternative treatments of any kind —  chiropractic, therapeutic massage, herbs or vitamins.  He is no longer living (he died in 1996, unfortunately) but I would love to discuss western vs allopathic medicine with him!  I wonder if I could persuade him to try something new.  The volume of evidence pointing to herbal treatment success is vast and the best way to convince anyone is by actually healing an ailment using these techniques.

I am on a journey and this new herbal knowledge is another milestone along the way.  I will continue to share fascinating herbal info I have learned, as well as recipes you can try yourselves (check out the ones I recently posted for the cold and flu season).