Meatloaf!

No, I’m not talking about the rocker-turned-famous-ballad-singer who’s music video is five parts creepy and three parts even creepier.

I’m talking about stick to your ribs meatloaf.

The American classic. And the thing of many jokes.

I decided to make meatloaf before I knew it was going to be 75 here in Portland over the next few days. Had I known, I would have turned the two pounds of ground beef I pulled out of my freezer into taco meat or hamburgers to be served in a lettuce wrap. As it stands, meatloaf isn’t all that bad and I’ll probably crumble it up and serve it on salad (because it’s 75…. and that’s warm for this area).

image

Good thing this meatloaf is fantastic and super easy. I even gave my roommate a sample (she really has the best job ever of being my taste tester… except for when things don’t work out) and she said it was fantastic. And then went back for an even bigger second sample. So, here ya go. Super easy meatloaf – that’s bread/gluten/grain free and full of whole foods goodness!

Note: when buying sausage, make sure you check for additives. A lot of prepared meats will have extra stuff in it that’s not good (gluten and sugar are a big one). Talk with your butcher about what goes in it. A safe store to buy from is Whole Foods – their corporate recipe for Italian sausage is good, with no added crud.

image

Meatloaf

  • 2 pounds grass-fed beef
  • ½ pound pasture-raised mild Italian pork sausage <OR> ½ pound pasture-raised ground pork and 1 ½ tsp Mild Italian Sausage Seasoning
  • 2 pasture-raised, soy and corn-free eggs
  • ¼ cup coconut flour
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • 2 heaping tbsp Lacto-Fermented Ketchup
  • 1 tsp ground mustard powder
  • 1 tsp salt
  • ½ tsp fresh ground pepper
  1. Preheat oven to 350 degrees Fahrenheit.
  2. With clean hands, mix two types of meat in a large bowl.
  3. Add onions, egg and coconut flour and continue to mix the meat.
  4. Add ketchup and spices and mix.
  5. Pour into a loaf pan and pat until the surface is even.
  6. Bake for 50-60 minutes, or until the internal temperature reaches 160 degrees Fahrenheit.
  7. Remove from oven and let sit for a few minutes, allowing juices to settle. Serve hot.

Lacto-Fermented Ketchup

Some people are the ketchup with fries people. And I have yet to understand them. I’ve always been the fries with ketchup person. As in, yes. I did just go through half a bottle of ketchup in one sitting, why do you ask? Kind of person. So when I started becoming more aware of what I was eating in ketchup – high-fructose corn syrup, corn syrup solids, additives, “natural flavors” – whatever those mean, MSG, gluten (WHY does gluten have to be in ketchup?!) and random chemicals that even my five hundred courses in biology, chemistry and nutrition didn’t set me up to understand, I knew it was time to look elsewhere. 

image


My first course of action was to buy “safe” ketchup at the store. There are some great brands out there of ready-made ketchup (and the manufacturers don’t use BPA in their bottles, either!  Here’s a few if ready-made is more your cup of tea:

  • Annie’s Organic Ketchup
  • Woodstock Farms Organic Ketchup
  • Nature’s Promise Organic Ketchup
  • Sir Kensington’s Gourmet Ketchup
  • Muir Glenn Organic Ketchup

I tend to stay away from Heinz and Hunt’s – I disagree with their use of and support of GMO products and their lobbying against a consumer’s right to know what’s GMO and what’s not GMO. Even though both make an organic line for the more conscientious consumer, I just can’t bring myself to support them and take my business elsewhere.

So, what makes lacto-fermented ketchup so good?

  1. For starters, you can put your own spices in it. I like things to be a bit more zesty and put a dash (or two) of cayenne pepper in my ketchup. So. Good. And even better when used for meatloaf. Or tossed in spaghetti sauce. Or as a BBQ base. Or as a cocktail sauce base. Or fry up some of my Fermented Red Potatoes with some Fermented Garlic and onion and top with ketchup. Or as a dipping sauce for my Adobo Sweet Potato Fries. I’m getting hungry just thinking about it.
  2. It’s not overly sweet. I emphatically dislike ketchup brands that seem like you’re munching on a sugar cube. This ketchup is tangy. The bacteria feast on the maple syrup, making it lower-glycemic than most ketchup.
  3. It’s full of probiotic goodness. If I’m going to eat something, it might as well taste absolutely FANTASTIC and be healthy for me. There’s millions of healthy little buggies that aid in digestion in this stuff. For this girl, who can’t metabolize tomato all too well, coupling ketchup with probiotic goodness provides my system with the necessary buggies to ensure good absorption and assimilation

Enjoy!

image

Lacto-Fermented Ketchup

  • 12-oz organic tomato paste (no salt added and BPA-free can)
  • ¼ c plus 2 tbsp filtered water
  • 2 tbsp sauerkraut juice or whey
  • 2 tbsp raw apple cider vinegar (such as Brag’s)
  • ¼+ tsp mustard powder
  • ¼ tsp cinnamon
  • 1/8 tsp cloves
  • 1/8 tsp allspice
  • 1/8+ tsp cayenne (little heap on top)
  • ½ tsp sea salt, non-iodized and no anti-caking chemicals
  • ¼ cup organic grade-B maple syrup
  1. Mix all ingredients in a bowl until well blended.
  2. Pour into a clean glass jar and seal.
  3. Let sit on the counter for two to five days – do not open.
  4. Move to the fridge and let it sit for another week. It should smell like ketchup and taste tangy. If it smells off or has grown any mold, pitch it immediately. However, if your starter culture is alive and active (the sauerkraut juice or the whey), you’re good to go!
  5. Stores in the fridge indefinitely. 

Simple Vegetable Soup

I feel almost bad posting this recipe. It’s just so easy. And I always get rave reviews so with tomorrow being the Friday Soup Supper at my church – it’s more or less a tradition during Lent, this is sure to be a crowd pleaser. (And if people don’t like healthy food, I won’t complain – I’ll be set with leftovers for quite a few days!) But back to the rules of Friday Soup Suppers:

  • No meat products, whatsoever.
  • No meat products, whatsoever.
  • No meat products, whatsoever…. minus fish and shellfish.
  • It must be soup.

Following? K. Good. The rules are simple… thankfully. I wanted to sneak in some bacon fat… but didn’t want to risk it. And, I really wanted something I could eat for a change. (It’s not usual that I get to eat at a church gathering.) So, rather than buy something pre-made from the store as was suggested (ew! Why would I do that to people?!?!?), I decided to toss some veggies together with a few spices and call it good.

Literally.

That’s all I did.

Oh, and I tossed in some red pepper flakes? Why? Because I can. And I like to keep people on their toes.

Note: I HATE cutting up veggies for soup. A few years ago, I bought a veggie cuber thingy. I use it so so so much in the summer when I’m making cucumber and tomato salads or have a bunch of onions to quickly cut or… am making veggie soup. It’s somewhat of a pain to clean as the blades are super sharp. (I’ve been known to kill my finger a few times on it.) But after a while, I’ve learned a technique that works for me. Anyway, it’s not one of my favorite gadgets but for stuff like this, I highly recommend it (especially if you have a BB&B 20% coupon).

image

Simple Vegetable Soup

  • 2 tbsp extra virgin olive oil
  • ½ onion, minced
  • 3 cloves garlic, minced
  • 2 organic zucchini, cubed
  • 1 head cauliflower, chopped 
  • 3 carrots, cubed
  • 2 28-oz organic crushed tomatoes in BPA-free cans
  • 4 qt water
  • 1 tbsp all-purpose seasoning (salt and MSG-free, I use the Oregon Spice Blend, bought at Bob’s Red Mill Store in Milwaukie, the blend in the bulk organic spice section at Fred Meyer’s/Kroger’s or the organic blend from Costco)
  • 1 tsp salt
  • 1 tsp pepper
  • ¼ tsp red pepper flakes
  1. In a medium sized stock pot, saute onions in EVOO over medium heat until translucent.
  2. Add garlic and continue to saute for another minute.
  3. Toss in carrots and cauliflower and sautee until tender. Add zucchini and stir. Let sit for another three to four minutes.
  4. Add tomatoes (and all of their juice!) and water. Stir and add spices.
  5. Simmer over medium-low for half an hour, or until veggies are cooked. Salt and pepper to taste. Serve immediately.

South of the Border Zucchini Pancakes

These guys. So tasty. I had plain zucchini pancakes recently and wanted to give them a little flavor kick. (I’m obsessed with savory for breakfast, what can I say?) So these babies were born. I originally served them with fresh pico de gallo, sliced avocados with pink salt and hot sauce. Always gotta have the hot sauce. After I’m done with my 21 day sugar detox, I’ll serve them with a bit of crème fraîche (French fermented cream that tastes a lot like American sour cream – you can buy it relatively cheaply at Trader Joe’s) or some whole milk cojita cheese. Latin American Sauerkraut would also taste fantastic with these. Enjoy!

image

A little note: conventional zucchini is a GMO crop (when at the grocery store, conventional crops start with a 4xxx, organic a 9xxx). Make sure you buy organic zucchini or buy conventional ONLY at Trader Joe’s as they do not carry any GMO products in their produce department. Their open statement on their commitment to non-GMO is only another reason why I love T.J.’s with all my beating heart.

South of the Border Zucchini Pancakes

  • 4 organic zucchini, shredded
  • 4 organic soy-free eggs, beaten
  • ¼ pound bacon, finely chopped
  • 1/3 cup coconut flour
  • 1/8 tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp sea salt
  • ¼ tsp black pepper
  1. In a medium frying pan, cook the bacon over medium heat, stirring often to prevent burning. Reserve the fat in the pan.
  2. While bacon is cooking and using a cheese grater, shred the zucchini. Add all of the other ingredients and stir until well incorporated. Once the bacon is done, add to the mixture.
  3. Over medium heat, and using the bacon grease in the pan, ladle about a 1/3 cup (pancakes should be about 3" wide) of the mixture. Cook each side until lightly browned, only flipping once.
  4. Serve immediately.

    Note: nightshades are not allowed for some on an anti-inflammation diet. If you do not tolerate cumin, red chili powder or cayenne pepper, simply omit.

Homemade Mayo

If I had known mayo was this easy to make, I would have stopped buying Best Foods/Hellman’s years ago. (And, no – I haven’t bought it for a few years anyway.) The flavor is a bit different than the conventional brands as mine was soy-free and the oils are different. But it’s creamier and nuttier.

My only tip for you – pour the oil very very very slowly. As in very very. A few drops at a time kind of very. This will allow the oil to be blended in completely and won’t break apart the fragments that give it that wonderful floral bouquet once it hits the tongue. Break them apart and… well, it’s nasty, bitter and you’ll want to dump it out.

On to the eggs – farm eggs are the best. Soy-free, organic and free-range. If your local farmer doesn’t wash the eggs first, make sure you do prior to cracking them – and really, this only needs to be done if your eggs have visible dirty spots on them. Which, at that point, if your eggs are crazy dirty, the farmer isn’t tending to his nesting boxes very well and you might want to find a new farmer.

So here’s my recipe. And my roomies had better watch out – I might be dumping their Best Foods/Hellman’s. But it’ll be doing them a favor. No more excess estrogen from the soybean oil and no more nasty fillers. Just good ol’ simple and real foods ingredients.

image

Homemade Mayo

  • 2 egg yolks
  • 1 tbsp fresh lemon juice
  • ½ tsp sea salt
  • 1 tsp white vinegar
  • 1 tbsp dijon mustard
  • ½ cup macadamia nut oil or avocado oil (both cold-pressed and extra-virgin)
  • ½ cup extra virgin olive oil
  1. Whisk all the egg yolks, lemon juice, sea salt, vinegar and dijon mustard together until well blended.
  2. While continuing to mix (a hand blender, set on low works best), slowly drizzle the macadamia nut oil, a few drops at a time and blend until completely incorporated. Repeat until all oil is done.
  3. Next, add the olive oil, blending a few drops at a time, with a  hand whisk, until all incorporated.
  4. Stores in the fridge for up to 7 days.

Preserved Lemons

These are fantastic and they take a bit of patience. As in, waiting a month until they’re done. After they’re preserved, they’ll last from one to two years. (That’s right. You read it correctly. Two years.)

So what exactly is a preserved lemon and why do I make them instead of buying them? To answer the second question first, I’m cheap. I said it.  I’m not afraid to admit that I like to save buck or two where I can. To buy 12 oz. of preserved lemons from Williams and Sonoma, it’s going to cost $14.95 and 12 oz is probably going to get you only two lemons. That’s $6.50(ish) per lemon. At that price, they had better be grown in a pristine environment and completely organic with only the freshest and most pure air and water available. My lemons (and I made 8 of them, btw) cost me less than $5 and about $0.45 for the salt. Umm – yes. I can afford that. The whole lemon becomes edible, rind and all – so I’m really getting my dollars worth.

Okay. Now for the fun part and to answer the first question: Preserved lemons are a staple in Moroccan food. If you’ve never had Moroccan food, you’re missing out. It’s packed full of flavor and lots and lots of spices (namely turmeric which my stomach seems to love more than any other spice out there for its anti-inflammatory properties). They’re used in chicken dishes and other flavorful delights. When these puppies are done, I’ll post the recipe for the roast chicken.

I’m wondering what a piece of rind would taste like in a martini, but that’s just me and I might have to try it out when these are done. I’m willing to bet it would be fabulous! The rind also tastes delicious in a vinaigrette, or add a little bit of the fermented juice for a bit of a zip in your dressing! Or toss a little bit of the rind in your fresh salsa for a citrus zip (your guests will never guess) or toss some some minced rind with some cauliflower and capers prior to roasting. I’ll be providing recipes once they’re done. 🙂 Basically, the possibilities are endless. They also make WONDERFUL Christmas, birthday or host gifts.

The lemons will continue to ferment after the period of one month. Feel free to keep them on the counter for that one to two years if you like. However, the flavor will continue to change and will ultimately have a nice minty flavor. If you like the flavor that they’re at, simply put them in the fridge and fermentation will stop/slow down.

So, here’s what you’ll need:

Lemons. Duh. Organic is best. But, if you have to, conventional lemons will work, too. Just make sure you remove the wax coating on the outside. To do that, drop the lemons in a pot of boiling water for 10 seconds. Remove and, while the lemon rind is hot, wipe away the wax with a clean dishtowel. Repeat until all lemons have been stripped of their wax.

A large jar. I really really like Fido canning jars. They’re easy to pack and look pretty on my kitchen counter. (Let’s face it, fermenting lemons are GORGEOUS sitting on the counter!)

Sea salt. I’ve said this a few times in my fermentation posts, but make sure it is non-iodized (no iodine). Iodine has anti-bacterial properties. If we’re trying to make a bacteria rich environment, it’s a little counter-productive to kill off the buggies that will be preserving the food for us. I like this salt, but really, any sea salt is going to work well. Also, make sure the salt is free of anti-caking agent. You want salt that just says “sea salt” on the ingredients label. If it says anything else, put it down and look elsewhere. (Trader Joe’s, Fred Meyers, and any health foods store or specialty market will have sea salt.)

Last thing: Make sure your hands are clean as you’ll use your hands a lot in this process. Avoid using anti-bacterial soap when cleaning your hands, but do wash for 20 seconds, making sure to clean under your nails, between fingers, etc.

image

Preserved Lemons

  • 6-8 organic lemons, or conventional lemons with wax removed as outlined above, plus extra for juicing and topping off the jar
  • Sea Salt (lots of it)
  1. Cut the stem end off of the lemons and then cut the lemons into quarters, being careful not to fully cut through and separate them. See picture below.image
  2. Stuff 1 tbsp sea salt into the cut cavity of each lemon and press it down into a clean canning jar. Punch it down with your fist until it’s squished and juicing. Repeat until the jar is full.
  3. Squeeze a few more lemons and pour the juice on top of what’s already in the jar.
  4. Using a clean rock or some other weight, push the lemons down below the liquid line and leave in place.
  5. Store in a cool, dry place for a month. Do not open, except slightly so as to “burp” – this should be done daily.

image

Note: If weird colors start growing (namely black colors), dump immediately. But really, lacto-fermentation is very safe, given all tools are clean.

Sauteed Cabbage

My best friend flew in late last night and I needed something quick to feed her for breakfast before she hopped her train north. I’ve also been on a cabbage kick – it’s a winter veggie and it’s best to eat veggies that are in season locally. They have the nutrients that your body needs to help you cope with whatever season you’re in. Sauteed cabbage is sweet and delicious and filling – especially when coupled with a protein. This morning, the protein came by way of salmon. Always a win in my book!

image

I tend to cook my cabbage in some way before I eat it and never ever eat it raw. For those who have thyroid health problems, namely hypothyroidism, it is best to avoid raw cabbage as it brings thyroid hormone levels down even more. I like avoid that and still get the vitamins A, C and K, phytonutrients (which act as antioxidants) and lots fiber, folate, calcium and potassium my body needs. Basically, cabbage is a powerhouse and one that I would rather not miss out on!

Sauteed Cabbage

  • 1 head green cabbage, shredded
  • ½ medium onion, diced
  • 2 tbsp bacon fat
  • pink salt and pepper to taste
  • a splash (about 1 tsp) raw apple cider vinegar
  1. In a medium skillet over medium heat, melt the bacon fat and add onion.
  2. Saute until onions are almost translucent and add cabbage.
  3. Add salt and pepper and vinegar and saute for about 10 minutes, stirring often.

Sauerkraut, straight up

Sauerkraut. You either have fond memories of dancing the Polka at Oktoberfest or your grandma opening up a can (with a can opener) of the most foul-smelling concoction you’ve ever let your nose experience. What if I told you that the canned stuff, the stuff we’ve become accustomed to isn’t the same stuff that our ancestors ate… and that what they ate actually tasted good? Well, I’m telling you. It’s delicious. And the probiotics are even better than what you can get in yogurt (which only has a few strains, wild fermentation has many many more stains of good bacteria in it). See? Here’s a fancy chart to illustrate it:

image

I’ve had a hankering for some good Polish hunter’s stew. Unfortunately, the main ingredient is sauerkraut and I have none… so this hankering is going to have to wait. Oh well – in a few weeks, you’ll see a post for the best stew that will get your blood flowing again. Seriously. It’s that good. And it has 3 kinds of meat in it – mostly bacon.

I outlined the necessary supplies on my fermented red potatoes post so check that out before you start. If you want more information about why sauerkraut is good for you, check out my Latin American sauerkraut recipe. Also, when you go and buy your cabbage, don’t waste your money on the organic stuff – cabbage is one of the Clean 15. Going to WinCo or some other bargain grocer and spending $.50 per pound is perfectly acceptable and it’s what I do! That makes two liters of finished sauerkraut cost me about $5 total. I can buy a pint and a half of raw sauerkraut at the store for $10. Umm – yea. I’ll take my deal any day.

image

Sauerkraut

  • 2 heads cabbage, washed and shredded, with two whole leaves set aside
  • 3 tbsp sea salt, non-iodized (iodine kills bacteria… which is not what we want)
    1. In a large bowl sturdy bowl (I use a massive stainless steel bowl), mix all of the ingredients.
    2. Now comes the fun part: Pound with a wooden pounder or meat hammer for about 10 minutes, until the cabbage starts juicing well. You will see it becoming more and more wet as the time goes on and when it is finished, you will be able to squeeze some in your hand and have the juices run between your fingers.
    3. Place in 1- or 2- quart, wide mouth mason jars and press down firmly until juices come to the top of the cabbage. Do this in small increments, making sure to have all of the air bubbles pressed out.
    4. Stuff one of the saved whole leaves down around the cabbage, being careful not to rip the leaf, to get out all air bubbles and to keep the mash down below the juice level.
    5. Using a clean, round and flat river rock (not bigger than the mouth of the jar) or a glass dunker, place on top of the whole leaf and push down. This will keep the mash below the juice level for the whole fermenting process. It is okay if the top of the rock or dunker is above the juice a little bit.
    6. With a clean rag, clean the lip of the jar and place the lid on the jars and let sit on the counter for 14 days (after three days, there will be bacteria growth and after 14 days, there is a more complete panel). A cool place (65 degrees Fahrenheit) is best as the warmer temperatures help bad bacteria grow.
    7. Place in the refrigerator and let sit for an additional week – do not open during this time. So, your kraut will have fermented for three weeks total.
    8. Open jars once a day during the sitting-on-counter phase to allow gas to escape. 
    9. Sauerkraut will keep indefinitely in the fridge. Enjoy!

    image

    Note: If the sauerkraut doesn’t smell sour, pickle-y, or kraut-y or is growing black sludge, toss it out! You’ll know if it smells bad (as in going to kill you). Lacto-fermentation, what this process is called, is very very safe. However, there are times where the tools are not clean and bad bacteria gets in. The best way to prevent this is to use a clean workspace and a clean jar. As always, wash your hands thoroughly prior to beginning.

Taco Seasoning Mix

I recently purchased a bunch of grass-fed beef and the cow is in process so… I have to clean out my freezer. Which means I eat my older beef as quickly as possible. Makes a lot of sense, doesn’t it? This morning it was taco meat. I ate it with some scrambled eggs and guacamole for a delish high-fat/high-calorie meal (it’s cold, windy and rainy over here in Western Oregon). I guess you could say I’m jonesing for more tropical climates… or San Diego. Which ever is cheapest.

Okay. So, here’s my super easy recipe. I make a whole bunch of it up at once and buy my spices organic and in bulk. There are probably places that you can do this from wherever you live. Here in Portland, we have Bob’s Red Mill over in Milwaukie. They have bulk organic spices and really reasonable prices. I buy my own spice jars and have cute labels. Heck. I even alphabetize my spices. Don’t judge me. You know you do it, too. First and second letter. I need a life. 😛

image

Okay, so once I’ve made a mega batch of taco seasoning mix, I dump it in a half-pint mason jar and put a lid on it. I mark on the lid my ratio – 1 ½ tbsp mix (sometimes I feel like having a bit more zip and throw a bit more in) to a half cup of water. Below is the recipe for a single batch and is for a pound of beef. If cooking more beef, simply double, triple, etc the recipe. When I make my large quantities, I usually make 6 batches at once – those are included in the parenthesis. Enjoy!

Taco Seasoning Mix

  • 1 tbsp chili powder (6 tbsp)
  • 2 tsp dried minced onion (4 tbsp)
  • 1 tsp sea salt (2 tbsp)
  • 1 ½ tsp ground cumin (3 tbsp)
  • ½ tsp red pepper flakes (1 tbsp)
  • 1/8 – ¼ tsp cayenne pepper (¾ tsp to 1 ½ tsp)
  • ¼ tsp dried oregano (1 ½ tsp)
  1. Mix the seasoning and seal in a air-tight container.

To make taco meat:

  • 3 tbsp taco seasoning mix (may be a bit scant if you are using less cayenne pepper)
  • 1 pound lean, grass-fed organic ground beef
  • ½ cup water
  1. Brown 1 lb beef in a medium-sized skillet over medium heat. Drain fat if desired. (I leave it in, personally.)
  2. Toss in taco seasoning mix and water and stir until incorporated.
  3. Simmer on medium-low until water is evaporated.
  4. Serve immediately.

image

Note: I included the tag for nightshade-free because spices affect most people differently than the actual fruit or vegetable. If you are still sensitive to peppers and this includes spices, disregard this recipe.

Tomato Orange Bisque

Stormy weather can only mean one thing: soup that’s bright and fresh. And this one won out. I had all the ingredients on hand and didn’t need to run to the store – always a major victory in my book.

This dish can easily be made paleo by substituting the butter for coconut oil and the cream for full-fat coconut milk. I made today’s batch with coconut oil and pasture-raised heavy whipping cream. There is a farm in Mulino, OR that I like and the local market sells it. Their cows are raised well and their cream is fantastic. It’s not raw, unfortunately, but it’s also non-homogenized. I’ll take some victory where I can get it. And once in a while, it’s a nice treat.

image

The inspiration for this recipe is from Elephant Delicatessen, a Portland-based deli. Their bisque is city-famous and has never disappointed.

A little note: You can transfer this soup to a blender and blend it that way… but I hate doing that. Hot things splashing around and the risk of burns do not sound like a lot of fun. (You’re reading the blog of a girl who once dumped boiling water on her stomach on accident…. so yea. I’m paranoid. And a bit accident prone.) I bought a handy-dandy immersion blender a few years ago. It’s saved me. And my stomach (literally) a few too many times. If you’re wondering how you’re going to afford one, a month of no Starbucks venti whatever-it-is-you-drink will quickly cover the cost. (And save your stomach – Starbucks. Really? Ew.) They can be found on Amazon here or at any store that sells kitchen tools. When I bought mine, they only had chrome. If I was able to do it over again, I’d totally get the turquoise. On a serious note, it’s a must-have for any paleo or primal foodie… or anyone who values not having a second-degree burn (and I still have the small scar to prove it… not that I will).

Bon Appétit!

image

Tomato Orange Bisque

  • 3 tbsp unsalted organic grass-fed butter (like Kerrygold) or coconut oil
  • ½ medium onion, finely chopped
  • 1 28-oz can unsalted organic diced or whole tomatoes (BPA-free lining)
  • 1 tsp kosher salt
  • ½ tsp fresh ground black pepper
  • ¼ tsp baking soda
  • 1 tsp fresh thyme leaves
  • 1 cup fresh organic orange juice (about three oranges)
  • ½ cup organic pasture-raised raw cream or full-fat coconut milk
  1. Melt the butter (or coconut oil) in a stock pot over medium heat. Add onions and saute until the onions are translucent.
  2. Add tomatoes, salt, black pepper, baking soda and thyme. Bring to a boil.
  3. Lower heat to a simmer and cook uncovered for 15 minutes.
  4. Using an immersion blender, puree the soup in the stock pot.
  5. Add orange juice and whipping cream or coconut milk.
  6. Bring to a simmer, adjust flavor with salt and pepper.
  7. Serve hot.

image