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.

Whipped Body Butter

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  • 1/2 cup shea butter
  • 1/4 cup coconut oil
  • 1/4 cup sweet almond oil
  • 10-20 drops essential oil

Combine all ingredients except essential oils in a pit.

Melt and stir until mixture is liquid.

Remove from heat and let mixture partially set up.

Add essential oils and whip with hand mixer until it’s fluffy and stiff peaks have formed.