Coconut Bread

6 eggs
1/2 cup melted butter
1-2 Tbs honey
1/2 tsp Celtic Sea Salt
3/4 cup sifted coconut flour

Mix well, pour into buttered loaf pan. Bake at 350 degrees for 40 minutes.

Indian Curry Chicken Livers

Indian Curry Chicken Livers

1 Pound Chicken Livers

½ C Coconut Oil

2 T Lard

1 can diced Tomatoes

8 oz Broccoli Florets

8 oz Spinach, chopped

8 oz Sweet Peas

1 medium red pepper, sliced in long strips

1 medium yellow pepper, sliced in long strips

1 T Curry Powder

2 T Fresh Sage, chopped

2 pinches Ginger Powder

Celtic Sea Salt

Pepper

Sauté chicken livers in a large sauce pan with ¼ C coconut oil and 2 Tbsp lard. Salt and pepper the livers at they cook. At the same time, in another sauté pan, melt the rest of the coconut oil and place the broccoli, spinach, peas, and peppers in it (salting each ingredient as they enter the pan) Sprinkle with 1 Tbsp chopped sage and cover with a lid to cook. Turn to medium heat and stir occasionally. While that cooks check on your livers stirring to cook on all sides. As they start to brown, pepper them and turn to low heat and add the can of tomatoes, the curry powder, 1 Tbsp of sage and the ginger. Add a pinch of salt. Cover pan and let simmer. When the second pan of veggies are cooked tender, transfer them to the liver and tomato pan and stir together. Simmer together for another 15 minutes with the lid on. Serve and enjoy!

Slow-Roasted Beef

Denny posted this great recipe

1/2008

We don't recommend cooking this roast past medium. Open the oven door as little as possible and remove the roast from the oven while taking its temperature. If the roast has not reached the desired temperature in the time specified in step 3, heat the oven to 225 degrees for 5 minutes, shut it off, and continue to cook the roast to the desired temperature. For a smaller (2 1/2- to 3 1/2-pound) roast, reduce the amount of kosher salt to 3 teaspoons (1 1/2 teaspoons table salt) and black pepper to 1 1/2 teaspoons. For a 4 1/2- to 6-pound roast, cut in half crosswise before cooking to create 2 smaller roasts. Slice the roast as thinly as possible and serve with Horseradish Cream Sauce (see related recipe), if desired.

Serves 6 to 8

1	boneless eye-round roast (3 1/2 to 4 1/2 pounds) (see note)
4	teaspoons kosher salt or 2 teaspoons table salt
2	teaspoons coconut oil plus 1 tablespoon
2	teaspoons ground black pepper

1. Sprinkle all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18 to 24 hours.

2. Adjust oven rack to middle position and heat oven to 225 degrees. Pat roast dry with paper towels; rub with 2 teaspoons oil and sprinkle all sides evenly with pepper. Heat remaining tablespoon oil in 12-inch skillet over medium-high heat until starting to smoke. Sear roast until browned on all sides, 3 to 4 minutes per side. Transfer roast to wire rack set in rimmed baking sheet. Roast until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 115 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 125 degrees for medium, 1 3/4 to 2 1/4 hours.

3. Turn oven off; leave roast in oven, without opening door, until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 130 degrees for medium-rare or 140 degrees for medium, 30 to 50 minutes longer. Transfer roast to carving board and let rest 15 minutes. Slice meat crosswise as thinly as possible and serve.




STEP BY STEP: The Transformation From Tough to Tender

1. SALT: Salt the roast and allow it to rest for 18 to 24 hours. Salt breaks down proteins to improve texture.	2. SEAR: Sear the meat in a hot pan before roasting. While this won't affect tenderness, it will boost flavor.
3. OVEN ON: Cook the meat in an oven set to 225 degrees and open the door as infrequently as possible.	4. OVEN OFF: When the roast reaches 115 degrees, turn off oven and continue to cook the roast as the oven cools

Kirstin's Zucchini Bread Recipe

2 c Pamela's baking mix (i get at sun & earth - gluten free)
1/2 c lakanto (natural sugar subst. from bodyecology.com)
2 c shredded zucchini
1/2 c palm oil (whole foods - spectrum brand)
3 eggs
1 1/4 tsp cinnamom
2 tsp vanilla
1/2 tsp salt
pinch nutmeg
1/2 tsp lemon zest
3/4 c chopped walnuts

oven to 350. flour 9x5 loaf pan.
in mixing bowl add baking mix, lakanto, cinnamon, salt, nutmeg.
in other bowl mix shortening, zucchini, eggs, and lemon zest.
mix wet and dry together. fold in nuts.
bake 55-60 minutes.

Thai Coconut Squash Soup

1 large Acorn Squash, quartered and seeded
1 medium Butternut Squash, quartered and seeded
1/4 C coconut oil
2 T Butter
3 large Carrots, chopped
2 T lemon sage, chopped
1 t Nutmeg
2 t Cinnamon
2 t Cumin
2 t Turmeric
4 C Fish Stock
1 Can Coconut Milk (Organic and full fat)
Sea Salt
Pepper

Place salted, quartered squash on a baking dish and bake in preheated 350ºF oven for 30 minutes or until tender. When squash is cool enough to handle, remove the squash meat from the skins; discarding skins. Sauté carrots and squash in coconut oil and butter for a few minutes adding salt, pepper and chopped sage to season. Put all the ingredients into a large soup pot, except coconut milk. Bring to a boil and reduce heat to simmer for 1 hour covered. Add Coconut milk and then blend until smooth with an immersion blender. Salt and pepper to taste. Serve hot.

Coconut Peanut Butter Candy

1/2 C Coconut oil
1/2 C Crunchy Peanut Butter
1/3 C Raw Honey
4 T Black strap Molasses
1/4 C Nutritional Yeast

Blend all ingredients in food processor until smooth. Place in freezer for about 15 minutes or until hard enough to make into small little balls. Roll into little balls and store in a container in the freezer for special treats that are so healthy.

Beet Salad

1 Large Beet, peeled and chopped
4 medium size Carrots
½ large Cucumber
½ Apple
juice of ½ Lemon
1/3 C Yogurt
¼ C Olive Oil
¼ C Beet Kavas
Sea Salt and pepper to taste

Blend all ingredients in food possessor keeping it still chunky but well combined

Jetta had the beet salad for luch with deviled eggs.