Beef and Mango Lettuce Wraps

JPEG image-0145CB871B2E-1

Serves 4

Simple, spicy and a little sweet.

6-700 g ( 1.5lb) of  beef mince/ground beef (grass-fed, organic if possible)

1 red onion, chopped

1 T oil

4 garlic cloves, minced

1 T ginger, minced

1 T vinegar

Crushed red pepper or cayenne to taste

Salt, tamarin or coconut aminos to taste

1 head big leaf lettuce (Boston, bibb or Iceberg), leaves separated and washed carefully to keep intact, store in layers in the fridge for extra crispness

¼ head of cabbage, shredded

2 carrots, shredded

1 mango, chopped

4-5 radishes, sliced very thinly

Cilantro, chopped

1 small lime, juiced

  • Heat a skillet over medium/medium high heat
  • Add oil
  • Saute beef and onions until your beef is no longer pink
  • Add garlic and ginger
  • Stir and cook for one minute
  • Stir in vinegar, spice, and salt
  • Make mango salsa with mangos, radishes, cilantro and lime juice
  • Spoon beef mixture into lettuce cups (4 per person)
  • Garnish with salsa and shredded cabbage

Coconut, Almond, and Lime Crusted Fish

FullSizeRender 40
 Coconut, Almond, and Lime Crusted Fish
I just love the combination of limes and coconut and I’m always looking for new ways to use these flavors in food! I serve this dish with extra lime wedges (never enough in my house) and last night I improvised a salsa made from chopped Thai green chilis, lime juice, red onion, and cilantro as a topping and it was fantastic extra kick.
100 g or 1/2 cup fresh or dried shredded coconut (desiccated)
2 Limes, zested, one juiced and one cut in wedges for later
100 g or 1/2 cup Slivered Almonds
1 pinch Black Pepper
1/2 can Coconut Cream/Milk
Cooking Oil/Spray
500-600 g (approximately 1 lb)White Fish Fillets, cut into portion size pieces, I used Nile Perch
Salt, to taste
1) Pre-heat oven to 220 degrees Celsius or 425 F
2) Meanwhile, dry toast the fresh shredded coconut in a pan over medium
high heat until golden (5 minutes, while preparing other ingredients). Repeat same process with almonds.
3) Zest the limes and juice one lime
4) Blend coconut, almonds, lime zest,and black pepper in
a food processor or crush almonds in a bag and mix well with other
two. Set aside.
5) In a baking dish mix coconut cream/milk and lime juice, set aside.
6) Spray a baking dish large enough for fish with cooking spray. Dry
the fish fillets very thoroughly using paper towels, cut in four pieces, then
salt.
7) Dip in the lime and coconut mixture and place in baking dish. Top each fillet with the almond mixture to create a thick crust. Lightly spray or brush/drizzle the tops with oil.
8) Bake 12-17 minutes depending on the thickness of the fish. Topping
should be golden and fish should flake easily.
Serve with blanched asparagus, roasted broccoli or any vegetable of your choice! I love the tropical tastes of this fish. It’s a perfect light lunch or refreshing dinner in the summer.

Coconut Corn Chowder

img_1643

Winter in Dubai…it’s mild, and fleeting but these cloudy and windy days are a great excuse for a warm soup.

This soup is a vegan take on a classic comfort soup. Using coconut cream and
chili, this soup has hints of Thai flavors. Served with smashed chickpeas and
roasted garlic on toast (or as a salad).
Chowder 
1 T coconut or olive oil (ghee can be used as well)
1 Onion, chopped
1 Green Chili, chopped, to taste (use half or no seeds if you want it less spicy)
3 cloves Garlic, chopped
2 sticks Celery, diced
1 large sweet or white potato, peeled and cubed
2 tbsp Cooking Oil or Butter
1 pinch of chili powder, optional
2 tsp dried thyme
½-1 tsp. Salt
300-500 ml Water
1 can Coconut Cream
2 cans Sweet Corn (sub bell pepper or chopped leeks if paleo)
1 bunch Spring Onions, chopped
1 bunch Parsley, chopped
Smashed Chickpea and Garlic Toasts 
1 head of Garlic, cut in half
2 tbsps. Olive Oil
1 tbsp. Vinegar
1 can Chickpeas, drained and rinsed
1 Red Bell Pepper, chopped
Salt and Black Pepper, to taste
Nice thick bread of choice (optional)
Preheat the oven to 200 degrees Celsius, cut the whole garlic in half, drizzle
with olive oil and wrap in foil
Place on a tray and bake in the oven for 10-15 minutes, while chopping
ingredients and preparing soup
Chop the onion, green chili and three cloves of garlic. Dice the celery. Peel and
dice the potato.
Heat the oil or ghee  in a large, heavy bottom saucepan
Sauté onion, garlic, celery, chili, chili powder, thyme and salt until they brown
Add potato and water, bring to boil and simmer until potatoes soften
Meanwhile, prepare the garlic and chickpea toasts;
Remove garlic from oven and squeeze out roasted garlic
Whisk garlic with oil and vinegar
Drain, rinse and partially mash the chickpeas with a fork
in a bowl.
Chop the red bell pepper.
Add the bell pepper, and mix with the roasted garlic dressing
Salt and pepper to taste
Slice and toast the bread
When the soup is done, blend or emulsify soup if desired, return to pot
Stir coconut milk and sweet corn into soup and gently simmer until warm and
thick
Add salt and pepper to taste
Garnish soup with chopped spring onions and fresh parsley
Smother toast with chickpea mixture or eat over lettuce if eating low carb, paleo, or grain free.

Beef and Broccoli or Chickpeas and Broccoli (15 min dinner)

I’m trying to be better about only buying what I need and using what I have…In an effort to do something unique with some frozen organic beef cubes I threw this together after school on Thursday. I served it with rice for my kiddos. For us, I briefly sautéed carrot and zucchini noodles in sesame oil with crushed red pepper. I tossed tons of green onion and toasted sesame seeds on top and  called it dinner. For myself, because I am trying to eat more plant based I skipped the beef cubes and added chickpeas, there was enough sauce in the pan to season my beans.

Gluten Free, Paleo (beef version), Dairy Free, Grain Free, Vegan if you make the chickpea version 

1 lb beef cubes

1 big bunch of broccoli florets

1 bell pepper, thinly sliced

5 cloves, garlic, minced

1 large chunk garlic, grated in microplane

3 T coconut oil

1 T sesame oil

Whisk together following ingredients:

1/4 cup Tamari or coconut aminos (still haven’t found these in Dubai and am still wondering wtf they are )

2 T cider vinegar

1 T arrowroot

1/2 lime, juiced

Toppings 

Green onions, diced

Sesame seeds, toasted in a dry pan

  1. Heat oil in a non-coated pan
  2. Brown beef cubes
  3. Add broccoli, garlic and peppers to pan and sauté for a few minutes to soften
  4. Add liquid and arrowroot mixture
  5. Cook to desired temperature, sauce will thicken
  6. Top with green onions and sesame seeds

fullsizerender-27

I only got a photo of this while I was cooking so you’ll have to take my word for it, it looked pretty before I ate it.