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Chicken with Cashews and Celery

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  • 1 cup cashews
  • 1 + 3 tbsp tamari or soy sauce
  • 1 tbsp. fish sauce
  • 1 tbsp. sriracha sauce
  • 2 tbsp. rice vinegar
  • 1 tsp. brown sugar
  • 1 + 1 tsp. cornstarch
  • chicken
  • garlic
  • ginger
  • scallions
  • celery stalks
  • red pepper
  1. Toast the cashews
  2. Place chicken in a bowl with 1 tbsp. soy sauce and 1 tsp. cornstarch
  3. Whisk together soy sauce, fish sauce, sriracha, vinegar and 1 tsp. cornstarch
  4. Cook chicken with garlic and ginger. When almost cooked, add scallions, celery, red pepper and cashews; stir and cook for about 2 minutes.
  5. Stir the sauce and then pour over chicken and vegetables; cook until sauce appears glossy

Crunchy Skillet Pizza

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  • 3 tablespoons extra-virgin olive oil, divided, or more as needed
  • 6 ounces (about 2 links) sweet Italian sausage, removed from casing
  • 1/4 cup Kalamata olives, chopped
  • 1 cup arugula leaves
  • 13 oz. pizza dough
  • 1 tsp. cornmeal
  • 1/2 cup tomatoes, drained and diced
  • 4 oz. mozzarella
  • grated Parmesan (optiona)
  • fresh basil (optional)

Step 1

Position a rack in the middle of the oven and preheat to 500 degrees. Place a well-seasoned 12-inch cast-iron skillet, or other ovenproof, heavy-bottom skillet, in the oven. In another large skillet over medium-high heat, heat 1 tablespoon oil until shimmering. Add the sausage and cook, breaking up the pieces with a wooden spoon, until no longer pink, 5 to 8 minutes. Add the olives and stir to combine. Remove the skillet from the heat. Stir the arugula into meat.

Step 2

Stretch dough into a 12-inch circle on a lightly floured surface. Using sturdy oven mitts, carefully remove the very hot skillet from the oven and place it on a heatproof surface. Sprinkle the cornmeal into the skillet. Carefully place the dough on top of the cornmeal and press the dough out toward the edges of the pan, being careful not to touch the very hot skillet. It’s okay if the dough bounces back a bit. Brush the edges of the dough with the olive oil, creating a 1-inch border of oiled dough.

Step 3

Spoon the tomatoes over the dough, leaving a 1-inch border. Top with half of the mozzarella, followed by the half of the sausage-arugula mixture. Repeat with the remaining mozzarella and sausage mixture.

Step 4

Return the skillet to the oven and bake for about 15 minutes, until the bottom of the pizza is crisp and the cheese is starting to bubble. / Let cool on a wire rack for at least 3 minutes before serving. Using oven mitts to hold the hot pan, tilt the pan over a cutting board and use a spatula to gently slide the pizza onto the board. Sprinkle with Parmesan and fresh basil, if desired, then cut and serve. NOTE: If you don’t want to use the hot-skillet method, this pie can be baked on a sheet pan. Reduce the oven temperature to 375 and bake for about 35 minutes. The crust should be golden brown and the cheese bubbling.

Coconut Ginger Cauliflower Pork

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  • 5 scallions
  • 1 lb. ground pork
  • 1 cauliflower
  • 1 tbsp. coconut oil
  • 2 tsp. fish sauce
  • 1-2″ ginger root
  • 2 cloves garlic
  • 1/2 cup coconut milk
  • sesame seeds

Melt the coconut oil. Add the ground pork and cook until beginning to brown.

Grate ginger and mince garlic; add to the pork. Stir in fish sauce and cook until pork no longer pink.

Chop cauliflower and add to meat mixture.

Stir in the coconut milk and cook until cauliflower is softened, about 10 minutes.

Add chopped scallions and cook for another 2 minutes, then serve.

Curried Cauliflower Lentil Soup

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  • 2 tsp. oil
  • 1 onion
  • 2 carrots, diced
  • 1 stalk celery, diced
  • 1.5 tsp minced fresh ginger
  • 2-3 cloves garlic, minced
  • 1 head cauliflower, cut into small pieces (4 cups)
  • 2-3 tsp. curry powder
  • 1 pinch cayenne
  • 4 cups broth
  • 1/2 cup red lentils
  • 1/2 tsp. salt
  • 2 tbsp. coconut cream (or 1/4 cup coconut milk)

Heat oil, add onion, carrots and celery and saute for 4-5 minutes, stirring occasionally. Add ginger and garlic and saute for additional 2-3 minutes.

Add cauliflower, curry powder, cayenne, broth, lentils and salt. Bring to a low boil over medium heat and then reduce to low, cover and let simmer for 15 minutes or until lentils and cauliflower are tender.

Add coconut cream and blend with immersion blender until creamy.

Instant Pot Baked Beans (good)

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  • 16 oz. dry navy or pinto beans
  • 8 cups water
  • 1 tsp. salt
  • 8 slices bacon
  • 1 onion
  • 1/2 red pepper
  • 2/3 cup barbecue sauce
  • 1/2 cup ketchup
  • 2 tbsp. spicy brown mustard
  • 1/4 cup cider vinegar
  • 1 tsp. liquid smoke (or smoked paprika)
  • 1/2 cup light brown sugar
  • 1/2 cup water

Cook beans on manual for 25 minutes; allow for natural release, then rinse and cool.

Saute bacon for a few minutes, then add onion and pepper and cook until soft. Add BBQ sauce, ketchup, mustard, vinegar and smoked paprika and stir.

Add brown sugar, water and beans and stir to continue.

Cook on manual for 15 minutes, then natural release.

Chicken Katsu

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  • 1/2 cup ketchup
  • 3 tbsp. Worcestershire sauce
  • 1.25 cups panko
  • 1/2 cup flour
  • 1 large egg
  • 1 tsp. soy sauce
  • 1/2 cup canola oil
  • 3/4 lb. chicken breasts, hammered
  • 1/4 cup Japanese mayonnaise

Whisk together ketchup and worcestershire. Whisk egg and soy sauce together. Season chicken with salt and pepper. Dredge half of cutlets in flour, then egg mixture, then panko.

Cook approximately 3-4 minutes a side.

Lentils with Mushroom Gravy

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  • 2 cloves garlic
  • 8 oz. mushrooms
  • 2 tbsp. olive oil
  • 1 cup brown lentils
  • 1/2 tsp. dried thyme
  • 3/4 tsp. sage
  • black pepper
  • 2 cups vegetable broth
  • 1 13.5oz. can coconut milk

Mince garlic and slice mushrooms. Add olive oil and garlic to a skillet and saute. Add mushrooms and continue until they’re brown and lost their moisture.

Add lentils, sage, thyme, pepper, vegetable broth to skillet with mushrooms. Put on lid, let broth come to boil, turn heat down to medium-low and let lentils simmer for 20 minutes, stirring occasionally.

Add coconut milk, bring heat back to medium, and let lentils simmer for about 5 more minutes (no lid).

Immune Boosting Tea

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  • 2 oranges (cut in half)
  • 2 lemons (cut in half)
  • 1 bunch parsley
  • 3 celery stalks, cut into thirds
  • ginger root (1/2″ cut in half)
  • water
  • 1/2 cup honey

Add all ingredients except honey to instant pot. Fill pot with water up to 1/2 way mark. Cook for 15 minutes and let naturally release. Add honey and stir until dissolved.

Crab Cakes

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  • olive oil
  • 2 scallions
  • 1/2 cup red pepper
  • 1 cup panko
  • 1 egg, beaten
  • 2 tbsp. milk
  • 1 tsp. Worcestershire sauce
  • 2 tsp. dijon mustard
  • 1 tbsp. lemon juice
  • 1/2 tsp. Old Bay seasoning
  • hot sauce
  • 1 lb. lump crab claw meat
  • salt and pepper

Heat olive oil, add scallions and red peppers and cook about 2 minutes (until soft). Cool slightly. Mix 1/2 cup panko, egg, milk in small bowl. In another bowl, whisk Worcestershire, mustard, lemon juice, Old Bay and hot sauce; fold in the crab meat, panko mixture, scallion/red pepper mixture, salt and pepper. Shape into patties and refrigerate 30 minutes. Cover crab cakes with remaining 1/2 cup panko. Heat olive oil over medium-high heat. Mist crab cakes with cooking spray and cook 3-4 minutes. Spray the tops, flip and cook another 3-4 minutes.

Anti-Fungal Cream

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  • 1/4 cup olive oil
  • 1/4 cup avocado oil (or olive)
  • 1/4 cup beeswax
  • 1/4 cup shea butter
  • 20 drops tea tree oil

Measure everything but tea tree oil into mason jar.

Heat jar in pot filled with water until everything melts.

Remove from heat and add tea tree oil.

Stir for first 15 minutes until it begins to harder, then put in refrigerator until completely solid. Store at room temperature.