RECIPE: Thai Dipping Sauce

I make this with almond butter, rather than peanut, because while peanuts are cancer protective for blood type A, they aren't good for any other blood type.  Plus, I'm able to get biodynamic almonds which makes them my nut of choice for any nut-based dish.

(Original recipe: Thai Dipping Sauce)

Thai Dipping Sauce 

1/2 c. almond butter (please buy one containing nothing but almonds!)
2 T. soy sauce or tamari (I used miso tamari)
2 T. dark sesame oil
2 T. apple cider vinegar or pickled ginger juice
1 T. ginger grated on a fine microplane
1 T. garlic grated on a fine microplane
1/2 t. Thai curry paste or hot sauce or to taste
1.5 t. fresh lime juice
1/4 c. water
1 t. sugar
1/2 t. salt

Combine the dipping sauce ingredients in a small bowl and whisk thoroughly.  Set aside for at least 2 hours for the flavors to meld.

Frozen ginger grated on a microplane

RECIPE: Raclette - naturally gluten free

Raclette is similar to fondue except you don't use a pot filled with oil, you use a specialized grill that rests on the table between all the diners.  On top of the grilling coils is a cooking surface (ours is granite) and under the coils are small containers that each diner fills with either cheese (raclette) or mixed vegetables covered with cheese.

8-person Raclette Grill with Granite Top at Amazon.com

While the cheese is melting under the heating coil, the grilling surface is used to cook meat, sausage, potatoes and vegetables.  As each item is cooked to your preference it's transferred to your plate, covered with the melted cheese, and then eaten with the various sauces.

Raclette Grill in use (from Amazon.com)

It's a wonderful way to entertain because most of the prep work can be done the day before.

When we've ordered this in a restaurant, which is how we discovered it, it's been served with three sauces - garlic, mustard, and curry.  You could serve just one of these, if you have a favorite, but we like to serve 5 or 6 so that everyone's tastes preferences are covered.

The sauces are better if they're prepared a day or two ahead to give the flavors time to meld.

The cheese and meat can be sliced the day before and the potatoes and vegetables can be pre-cooked then, too, and brought to room temperature before serving.  We cook the potatoes right before serving, while we're enjoying a cocktail and appetizers.

Some people serve cold cuts - prosciutto, ham, and salame - instead of beef and sausages, and some people prefer shrimp or other seafood.  The suggestions below are what we chose to serve.

Raclette Dinner Suggestions

For the Raclette Grill
Raclette cheese, sliced 3/8" thick
Red and white potatoes, par-boiled and sliced 1" thick
Raw beef tenderloin, sliced 3/8" thick
Chipolata (or any other mild cooked) sausages
Asparagus, lightly steamed
Sauteed shiitake mushrooms
Broccoli and/or cauliflower, roasted
Cayenne peppers, minced

Condiments
La Quercia Ridgetop Prosciutto
Fermented dill pickles
Raw Peruvian olives

Sauces (I've made dozens!  Will add links to the others as I find them)
Curry sauce
Coffee butter
Harissa mayonnaise
Pesto and Chive Blossom Aioli
Horseradish tarragon cream sauce
Roasted red pepper and balsamic butter 
Thai dipping sauce with ginger, garlic, miso and curry paste
My SIL's favorite is this Chimichurri Sauce
Cucumber dill sour cream
Paul Prudhomme's Honey Mango Sauce
Jalapeno jelly cream cheese
Tarragon mustard cream
Garlic ghee


Raclette is generally served with a dry white wine.
Because many of our sauces are spicy, we also serve a Riesling.

Specialized plates are available, with indentations for the sauces, but they aren't necessary to enjoy the meal.  In the photo below you can see one of our sets, with exaggerated wells:

Here's a photo of our raclette grill set up on the island in our kitchen, with a different set of plates:

The sauces are on a lazy-susan so that we each have easy access to them:

Here is the food at the beginning of the meal - meat, veggies and potatoes on the granite slab, cheese and parsnips underneath:

A few minutes later, it's all ready to eat:

My plate, with the melted cheese poured over, the various sauces in the background, and olives, pickles, and hot peppers in the center:

The meat was cooked to perfection!

RECIPE: Brussels Sprouts with Prosciutto and Balsamic

I had a bag of baby Brussels sprouts in the fridge that needed to be cooked, and some leftover prosciutto from raclette, so I combined them into this easy side dish.

Brussels Sprouts with Prosciutto and Balsamic

Serves 2-4 as a side dish

4 c. baby Brussels sprouts, trimmed and halved
2 T. EVOO
1/4 c. water
1 t. himalayan pink salt
1/4 t. pepper flakes
4 slices prosciutto, julienned  (sliced really thin)
1 T. organic balsamic vinegar.

Preheat oven to 350.  I  use our convection toaster oven for this recipe.

In a small roasting pan, toss Brussels sprouts with EVOO and sprinkle with salt and pepper flakes.  Pour water into roasting pan and roast until sprouts are tender and browned in spots, about 20 minutes.  The water will evaporate and prevent the sprouts from drying out.

While the sprouts are roasting, cut each slice of prosciutto in half and stack all 8 halves.  Roll them up like a cigar. Using a sharp knife, slice the log into thin strips about 1/16" wide.  Shake them to separate the strips. 

Transfer the sprouts to a bowl and toss with the prosciutto and balsamic.

RECIPE: Chickpeas with Spinach or Arugula and Tomato

I am taking care of my sister while she recovers from surgery and needed a quick high-protein meal to serve for lunch so I took this recipe for white beans with swiss chard and modified it.  It was ready in 20 minutes.

Beans with Greens and Tomato

serves 3 as a meal or 6 as a side.

1 T. ghee (I use Pure Indian Foods or Ancient Organics)
1/2 cup yellow onion, chopped
4 small garlic cloves sliced
pinch pepper flakes (more if you like heat)
1 cup Jovial whole peeled tomatoes with their juice, crushed and stem ends removed
1 16 oz can Eden Foods organic beans, rinsed (I used garbanzo, you can use any other bean*)
5 oz container fresh spinach
1-2 T. balsamic vinegar
Himalayan pink salt to taste

On medium heat, saute onion and garlic in ghee until onion is softened, about 5 minutes.

Add pepper flakes then tomatoes.  Stir until heated.

Add beans and stir until almost all liquid is evaporated, 3-5 minutes.

Add spinach and stir until wilted.

Remove from heat, season with salt, add balsamic and serve.

* I have not made this with black or pinto beans.

I have made it with ARUGULA instead of spinach!  All that arugula cooked down to nothing:

RECIPE: Organic Thai Curry Paste (red or green)

Peppers are high in pesticides so I don't buy prepared products using peppers if they aren't organic.  I've been looking for an organic Thai curry paste for ages and, unable to find one, I decided to make my own.  This recipe requires some advance planning (which I will help you with) but it is totally worth it.  It tastes better than the purchased ones - fresher and more vibrant - and you can control the level of heat.  (Note: LaVigne Fruits is no longer shipping out of state!)

We like spicy food so I use habanero pepper but you can use cayenne or even a mild green chile.

Original recipe: Authentic Thai Curry Paste

Thai Curry Paste

Makes about 1 cup

8-10 hot chile peppers - I use habanero
3-4 long chile peppers - I used cayenne
1 Kaffir lime, frozen (available from La Vigne Fruits)
2 T. shallots or red onion finely chopped
2 T. garlic, peeled and finely chopped
2 T. galangal root, roughly chopped
2 T. grated lemongrass (about 2 stalks) (available from La Vigne Fruits)
1 T. coriander root
1 T. cumin seed
1 T. coriander seed
1/2 t. white peppercorns
1 t. shrimp paste  1 t. Red Boat fish sauce
1 t. himalayan pink salt

I'm going to go through each of the unusual ingredients and explain how to obtain and store them so that you have them available when you need them.

CHILES:  I have only made this with fresh chiles but I suspect it could be made with frozen.  I wash and stem the chiles and then freeze them whole.  To use them, I let them thaw for a few minutes and then slice or chop them.  When I make green curry paste, I use unripe habanero and cayenne, for the red I use ripe habanero and cayenne.  You can use a milder chile if you prefer.

KAFFIR LIME:  These are available at Whole Foods when in season, and at some Asian markets, but they're not organic.  Biodynamic Kaffir limes are available from La Vigne Fruits.  The only part that's used is the rind, and I find it's easier to grate when they're frozen so I buy them when they're in season and then freeze them so I always have  them available when I need them.  These spoil quickly so freeze them as soon as you get them home.  I have also gotten them from Amazon, when in season.

GALANGAL: This is a root similar to ginger.  I saw it once fresh at Whole Foods.  It might be available frozen at some Asian Markets.  I buy mine dried (organic) from Amazon and then rehydrate it.  It takes a long time to rehydrate so I did a large amount, shredded it in the processor, and then froze it.  I have since bought it fresh from angkorfood.com in Cambodia.

LEMONGRASS:  I see this at Whole Foods all the time, both whole and in small packages.  When in season, I buy it from La Vigne Fruits, cut off the bottom 6 inches, and freeze it.  When frozen it's easy to grate using a microplane.

CORIANDER ROOT:  I have seen cilantro for sale at Whole Foods with the roots attached.  You can also probably get it at some Asian markets.  If not, you can buy a small plant (Whole Foods sells them), or grow your own. If you're able to get the roots, wash them thoroughly and then freeze them.  If you absolutely cannot find the roots you can use the bottom part of the stem with a few leaves attached.

SHRIMP PASTE:  I don't use this ingredient because it's made from farmed shrimp and Thailand's shrimp farming industry is an abomination. I used Red Boat fish sauce instead.

From left to right: grated galangal, kaffir lime rind, grated lemongrass

Here are the ingredients again:

8-10 hot chile peppers - I use habanero
3-4 long chile peppers - I used cayenne
Rind from 1 Kaffir lime, frozen and the rind grated (available from La Vigne Fruits).
2 T. shallots or red onion finely chopped
2 T. garlic, peeled and finely chopped
2 T. galangal root, roughly chopped
2 T. lemongrass (about 2 stalks) (available from La Vigne Fruits)
1 T. coriander root
1 T. cumin seed
1 T. coriander seed
1/2 t. white peppercorns
1 t. shrimp paste  1 t. Red Boat fish sauce
1 t. himalayan pink salt
High powered blender with a pusher or scraper OR 2-4 T. hot sauce.

Grate the lime zest and lemongrass on a microplane. 

In the photo above, I was preparing to make a double recipe. On the left is the reconstituted galangal, then the lime zest, and on the right is the grated lemongrass. 

Authentic recipes direct you to grind all the ingredients in a mortar.  I'm not about to do that!  'Western' recipes direct you to grind the ingredients in a blender and add a little water.  I tried that and needed so much water it wasn't hot at all!

Here's how I make it now:

You need a high powered blender, like a Vitamix or Blendtec.  With the Vitamix you will be using the pusher, with the Blendtec you will need the twister jar (I bought mine used on Ebay).  If you don't have either, use hot sauce instead of water (I planned to use this one but didn't need it.)

I load the blender with the wettest ingredients on the bottom - shallots, peppers and garlic - and grind them first:

Then I add the remaining ingredients and process them:

It's tough going - I have to stop frequently and scrape down the sides with a spatula, even using the twister jar, but it's better than using a mortar and pestle.

RECIPE: Harissa - North African Chile Sauce

I use this whenever a recipe calls for "hot sauce".

This recipe is a combination of several that I've used over the years.  We like highly seasoned food so I stock many spices and always have these on hand.  If you don't like mint or caraway, just leave them out.  At a minimum, you need to use cumin, garlic and either fennel or anise. 

Harissa - North African Chile Sauce

Makes about 1 cup

1.5 T. ground red peppers*
1.5 T. crushed red peppers
1.5 T. paprika
2 T. ground cumin or 8 t. cumin seeds
1 T. ground coriander or 4 t. coriander seeds
1 t. ground fennel or 1.25 t. fennel seeds
1/2 t. ground caraway or rounded 1/2 t. caraway seeds
1/2 t. dried moroccan mint
1/4 t. ground anise
1/4 t. ground allspice
1/8 t. freshly grated nutmeg
1 t. garlic powder**
1/2 t. himalayan pink salt
1/2 c. EVOO
1/4 c. lemon juice

If you are using whole seeds: On medium heat, toast the cumin, coriander, fennel and caraway seeds in a dry skillet, stirring often, until light brown and fragrant.  Cool.  Grind as fine as possible.

Mix all the spices with the lemon juice and stir to make a paste.  Gradually add the EVOO.

Let it rest for a day before serving to develop the flavor.  

I keep ours in the fridge in a tall narrow glass jar, pressing the solids down so the oil rises to the top.  As long as there is always a thin layer of oil over the top, it will keep for months.  When you use some, dig down past the oil and then make sure enough oil returns to the surface before storing.  Top it up if you need to.

The odd angle of the photo above was necessary to show the composition of the sauce.  You can see the flavored oil resting on the top.

*Chose the variety of pepper based on how hot you want this to be.  I have made it with habanero and african bird peppers for a searingly hot sauce, and with ancho chiles for a very mild sauce.  Our favorite is cayenne which is middle of the road.  When the sauce is too hot you can only use a little bit and then you miss out on all the other flavors.

**If you use fresh garlic, you will need to saute it lightly in ghee first.

RECIPE: Yellow Pepper Dressing for Spinach Arugula Salad

This dressing freezes well so I usually make it during summer when yellow peppers and tomatoes are available and then freeze enough to get us through winter.  I never add oil to my dressings until I mix the salad because they separate in the fridge and then harden, making it hard to use the dressing without bringing it to room temperature first.  In addition, this dressing is so good that I often don't use oil at all!   It's delicious with spinach, arugula, red onion, tuna and hard boiled eggs

Yellow Pepper Dressing for Spinach Arugula Salad

makes 1 quart

2 lemons, zested and then peeled and seeded
1 small yellow onion, peeled and root end removed, then cut into 8 pieces
1 small head garlic, peeled and root ends removed
1 yellow tomato (or an additional yellow pepper), cored and quartered
2 yellow peppers, cored and seeded, then cut into 1" squares
2 t. dry mustard powder (or 2 t. dijon mustard)
2 t. himalayan pink salt
1 t. ground cumin

Zest the lemons then peel and seed taking care to not to lose any of the juice.  Toss them into a blender jar - pith, flesh and all.  Load the blender with the remaining ingredients in the order listed and blend until pureed.  You want the liquid ingredients towards the bottom so their moisture enables the rest of the ingredients to blend without adding water.

Adjust seasoning.  Depending on the size of your peppers you may need more salt or cumin.

I love this dressing with equal parts baby spinach and baby arugula topped with thin slices of red onions, a bit of tuna and chopped hard boiled egg.  In the photo above added broccoli and a dusting of espelette pepper.

NOTE:  My sister is allergic to raw vegetables so,when I make this for her, I bring it to a boil in a small saucepan over medium heat for 1-2 minutes.

RECIPE: Mashed Sweet Potato with Ancho and Garlic

Sweet potatoes are so sweet I really don't like to add sweetness (not even maple syrup!) so I always prepare them savory. In this recipe I use ancho chile powder and garlic, in another I use sour cream and crispy onions, in a third I use harissa, a Moroccan spice mixture.  Be creative!

Mashed Sweet Potato with Ancho Chile and Garlic

Serves: 8

3-4 large sweet potatoes, skins scrubbed under running water until clean
1/4 c. ghee
2 t. ancho chile powder (I use so much of this I buy it by the pound!)
4 garlic cloves, minced, and/or 1 t. Dr. Cowan's Wild Ramp Powder
1-2 t. himalayan pink salt
Opt: chopped pecans or walnuts

Preheat oven to 425.

Line a baking sheet with two layers of parchment.

Prick each potato several times with a fork or knife so they don't explode.

Roast until cooked through (a knife will enter easily all the way to the center).  This can take anywhere from 1 to 2 hours depending on the size of your potatoes. Remove from oven.

Slip potatoes out of their skin into the bowl of a food processor (if you use a blender you'll need to do this in two batches), add the remaining ingredients, and process until smooth.

Adjust seasoning and serve sprinkled with chopped walnuts or pecans.

RECIPE: Beef Chili with Hidden Nutrition

I'm always looking for ways to increase the number of vegetables I consume each day, and Dr. Cowan's vegetable powders enable me to do that without sacrificing flavor or drastically increasing preparation time.  Every morning, I add his powders to a smoothie, I've used them to make dips and salad dressing, and I've added them to bolognese sauce.  In this recipe, I add them to chili.

According to Dr. Thomas Cowan, anthroposophical doctor and former member of our CSA (before he moved to CA):

"... taking our lead from healthy traditional peoples, we should strive to eat at least 10 to 12 different plants a day: some roots (carrots, beets), some stems (celery, Brussels sprouts), some leaves (kale, chard), and some fruits and flowers (tomatoes, zucchini). Eating different plant parts and colors is the surest way to avail ourselves of  all the nutrients plants have to offer."

In order to save space in my freezer, I pressure can ground beef several times a year.  My canner will hold 7 quart jars and each ones holds about 24oz of beef so I process 10 pounds at a time.  I will sometimes add grated carrots which disappear into whatever dish I'm making.

Easy Beef Chili with Hidden Nutrition

serves: 6

3 pounds canned ground beef*
1 T. ghee, lard, or coconut oil
2 medium onions, diced
6 cloves garlic, minced
1 18oz jar tomato passata
2 T. chile ancho
1 T. ground cumin
1 t. ground coriander
1 t. mexican oregano, crushed by rubbing it between your palms
3 t. himalayan salt
1 t. Dr. Cowan's biodynamic 3-beet powder
1 t. Dr. Cowan's carrot powder
1 t. Dr. Cowan's spinach powder
2 t. Dr. Cowan's low oxalate greens powder
1 t. Dr. Cowan's wild ramp powder
Opt: 1 t. Dr. Cowan's winter squash powder

Garnish: sour cream, grated cheese, chopped onions, cilantro, avocado or guacamole, corn chips

Heat the fat on medium-high and saute the onions until they're translucent, about 5 minutes.

(*If you use raw ground beef, add it here and cook until it's no longer pink.)

Turn the heat to low (to prevent splattering) and add the garlic and tomato passata, then add all the spices and powders.  Stir to combine.

Add the beef, bring to a boil, then reduce heat to med-low and cook until the flavors meld, about 1 hour.  (*If you used raw ground beef, cook until it's tender which could take 2-3 additional hours depending on the meat.)

Serve with sour cream, chopped onions, grated cheese, cilantro, and/or chopped avocado.  My husband also likes to crumble corn chips on top.

If I have it on hand, I stir in a few T. of sweet potato puree.  I don't add it to the pot because my husband doesn't like it.

RECIPE: Potato Leek Soup with Frizzled Leeks

I don't eat potatoes (they're bad for my blood type) but my husband LOVES them so I prepare them occasionally as a treat when I can get them from our CSA which I KNOW doesn't use chemicals.

Most recipes recommend serving this soup with chopped chives, but it's November and our CSA no longer has them, so I deep fried the dark green parts of the leeks for a crunchy garnish. 

Original recipe: Potato Leek Soup

Potato Leek Soup with Frizzled Leeks

Serves 4-6

2 T. ghee, chicken fat, or lard depending on the liquid you use

2-3 large leeks, white and light green part only, cleaned and roughly chopped, tops reserved

1 quart low sodium vegetable, chicken, or veal broth

2 medium potatoes (about 1 pound) peeled and sliced 3/8" thick

1/8 t. ground bay leaf (or 1 whole bay leaf)

Himalayan pink salt

1/2 c. heavy cream

1/4 t. freshly ground nutmeg

1/2 c. frizzled leek garnish (see below for recipe) or bacon bits

Heat fat in a large saucepan over medium heat.  Add leeks, reduce heat to low, and cook, stirring frequently, until very soft but not browned, 10-15 minutes.

Add stock, potatoes and bay leaf and season lightly with salt (I used 2 t.).  Bring to a boil then reduce heat and simmer until potatoes are falling apart, 15-20 minutes.  While the potatoes are cooking, make the frizzled leeks.

Remove whole bay leaf if that's what you  used. 

Puree soup with immersion blender, which will result in a rough puree.  If you want it super smooth you'll need to use a blender.  Thin with additional stock if it's too thick for your taste.  

Stir in cream and nutmeg and adjust salt.  Serve sprinkled with frizzled leeks and/or bacon.

Frizzled Leek Tops

Makes 1/2 c. 

Dark green tops of the leeks you used for the soup, and the lighter green leaves inside them.

2 T. ghee

Clean the leaves thoroughly, scrubbing the dark leaves if necessary.  

Slice them finely 1/16" - 1/8" 

Heat the ghee in a small frying pan over medium high.  Add the leeks and saute until lightly browned.  Remove and drain on paper towels sprinkled with salt.

I used a very small pan and did them in 4 batches.  I removed every last bit of each batch so that nothing was left behind to burn in the ghee.  It would have been easier to do them in a larger pan in one batch.