Maria Rickert Hong March 13, 2013

Navy Bean Chili

This navy bean chili is such a comfort food for me. It’s so easy to make, everyone loves it, and it’s full of antioxidants! It’s also GAPS/SCD-legal.

Serves: 4

Prep time: 15 minutes

Cook time: 2 hours, 15 minutes

Ingredients

1 cup dried navy beans (soaked overnight, rinsed and drained)
3 cups filtered water
2 tablespoons ghee
1 small kombu (kelp) piece
6-8oz pastured ground beef or bison
1 large onion (peeled and diced)
1 large red bell pepper (seeded and finely diced)
2 large carrots (peeled and diced)
2 stalks celery (diced)
3 large tomatoes (chopped)
3 cloves garlic (peeled and minced)
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon chili powder
1 tablespoon habenro or other hot sauce
1 teaspoon sea salt
1/4 cup fresh flat-leaf parsley (minced)

Directions

Discard bean soaking water. Bring beans, water and kombu to a boil. Skim off any foam that rises to the top. Reduce flame, cover and simmer for 1-1/2 hours. Add 1 tsp. sea salt and continue cooking for 1/2 hour.

In a separate pan, melt the ghee over medium heat. Saute’ the beef and onions, breaking the beef into small pieces. Add carrot, celery, bell pepper tomatoes, garlic, hot sauce and spice. Continue cooking for 5-7 minutes.

Combine sauteed vegetables and beef with the beans. Cover and cook an additional 10 minutes.

Garnish with fresh parsley.

Ingredients

1/2 cup fresh parsley (minced)
4-5 scallions (chopped)
1/4 cup fresh mint leaves (minced)
1 large lemon, freshly squeezed
1/3 cup extra-virgin olive oil
2 cloves garlic (peeled and minced)
1/4 teaspoon sea salt (or to taste)
3 cups quinoa (cooked)
1 large cucumber (peeled, deseeded and diced)
1 large tomato (deseeded and diced)

Directions

In a food processor, puree parsley, scallions, mint, olive oil, garlic and sea salt.

In a large bowl, combine pureed mixture from the food processor with cooked quinoa, cucumber and tomato.

Ingredients

1 cup filtered water
2-3 large carrots (peeled and cut into thin strips)
1/2 head cauliflower (cut into small florets)
1/4 cup arame or hiziki (soaked)
1 large red bell pepper (deseeded and diced)
2″ piece of ginger (peeled and sliced thin)
1/4 bunch fresh cilantro (rinsed and chopped)
1/2 cup pine nuts (soaked overnight, rinsed and drained, then dehydrated)
2 tablespoons coconut aminos
1 clove garlic (peeled and minced)
2 tablespoons sweet white miso
1/3 cup toasted sesame oil
1/2-1 cup filtered water

Directions

Bring 1c. water to a boil and blanch carrots for 2-3 minutes. Remove with a slotted spoon and drain in a colander. Repeat blanching with cauliflower for 3-4 minutes and drain in a colander.

Add seaweed to the blanching water, cover and simmer for 10 minutes. Drain seaweed and combine in a mixing bowl with carrots, cauliflower and diced red pepper.

For the dressing:

Combine ginger, cilantro, pine nuts, coconut aminos, garlic, miso and sesame oil in a food processor. Slowly add water to achieve desired consistency.

Coat vegetables with dressing and serve.

Ingredients

1/2 cup dried arame or wakame (soaked)
1 cup filtered water
1 large red onion (diced)
1 large cucumber (peeled, deseeded and diced)
1/2 large red bell pepper (deseeded and diced)
1/2 bunch fresh mint (minced)
1/2 bunch cilantro (minced)
3 tablespoons flax or toasted sesame oil
1 large lemon (zested and juiced)
1 tablespoon raw, local honey
sea salt (to taste)
freshly ground black pepper (to taste)

Directions

Bring water and seaweed to a boil. Cover and reduce heat to medium for 15 minutes. Remove seaweed and water.

In a large bowl, combine red onion, cucumber, red pepper and cooked arame.

In a separate bowl, whisk oil, lemon juice and zest, honey, sea salt and black pepper. Combine with other ingredients.

Marinate for 30-35 minutes or overnight in the refrigerator.

Add in mint and cilantro; serve the seaweed salad.

Ingredients

1-1/4 cup pecans (soaked overnight, rinsed and drained, then dehydrated)
1/4 teaspoon powdered vanilla
1/4 teaspoon sea salt
3 tablespoons coconut oil or ghee
1 tablespoon warm, filtered water (if needed)
1-1/4 cup unsweetened, shredded coconut
6 medium limes (freshly juiced and zested)
3/4 cups coconut oil (melted)
1/2 cup raw, local honey
1 cup mashed, ripe avocado
1/4 cup homemade coconut milk (or more if necessary)
2 teaspoons powdered vanilla
3/4 cups coconut oil
1 large lime

Directions

Preheat oven to 350F.

For the crust:

In the bowl of a food processor, pulse the pecans, vanilla and 1/8 tsp. of sea salt until fine. Continue processing while adding 3 Tbsp. of coconut oil or ghee and warm water until the crust mixture sticks together. Remove the mixture to a bowl and the shredded coconut. Mix well and press crust into a greased 9-inch glass pie pan. Place the pie crust in the oven and toast, 5-10 minutes, watching carefully so crust doesn’t burn.

For the filling:

In the food processor, blend lime juice, zest, stevia (or honey), avocado, coconut milk, vanilla and 1/8 tsp. sea salt until smooth. With the processor running, add the 3/4c. of melted coconut oil, blending until well incorporated. The mixture will emulsify like mayonnaise. Pour the filling into the prepared crust and refrigerate until firm.

Slice the pie and garnish with lime slices.

Ingredients

1/4 cup cold, filtered water
2-1/2 teaspoons grass-fed gelatin
3-1/2 cups homemade coconut milk
pinch sea salt
1/2 cup raw, local honey
1 teaspoon vanilla powder
4 cups fresh or frozen raspberries
2 Tbsp. raw, local honey
1 lemon (zested and juiced)
1 cup fresh raspberries (for garnish)
10 sprigs fresh mint (for garnish)

Directions

Place the cold water in a small bowl, sprinkle the gelatin over the top, and mix together. Set the gelatin mixture aside aside to set.

In a medium saucepan, combine the coconut milk, salt and honey. Over medium heat, bring to a gentle boil and then immediately remove from heat. Whisk in the gelatin and vanilla.

Divide the mixture into small dessert bowls or martini glasses. Place the glasses on a tray and cover them on a tray and cover them with plastic wrap. Refrigerate for 5-6 hours.

Place raspberries, honey and lemon juice and zest in a blender and liquefy. Add additional water and honey in small amounts as needed. Strain the mixture and refrigerate until ready to serve the dessert. It is best to use the sauce the same day that you make it. Freeze leftover sauce for future use.

Serve the coconut-milk panna cotta chilled, topped with fresh raspberries and a drizzle of the sauce.

Ingredients

3oz tamarind paste
10 tablespoons hot, filtered water
1 teaspoons sea salt
2 Tbsp. raw, local honey
3/4 cups raw apple cider vinegar
3/4-1 cups filtered water
4 tablespoons cold-pressed sesame oil
4 tablespoons dried shrimp
1/2 teaspoon red chili flakes
1/4 cup carrots (cut into thin matchsticks)
1/4 cup red bell pepper (thinly sliced)
3 teaspoons minced garlic
1/2 head savoy cabbage (core removed; shredded)
3 cups cooked shrimp, shells removed (or leftover shredded chicken or beef)
1 tablespoon coconut aminos
2 large limes, freshly zested and juiced
6-8 scallions, white and green parts (thinly sliced on the diagonal)
1lb bean sprouts (divided)
3/4 cups roasted macadamia nuts (finely chopped in a food processor)
1 bunch fresh cilantro (minced)
1 large lime (cut into wedges)
1 package kelp noodles

Directions

In a small bowl, soak the tamarind paste (remove any seeds) in the hot water for 30 minutes until soft. Place the pulp and the water in a food processor and pulse to a paste. Press the paste through a sieve into a medium sauce pan. Add the salt, honey, vinegar and water. Boil the mixture over high heat about 10 minutes, stirring constantly. Taste for balance of flavors and remove from heat. Cool the sauce until ready to use.

Cook kelp noodles according to package directions.

In a wok or large frying pan, heat the sesame oil over medium heat. When the oil is hot, add the dried shrimp and chili flakes. Stir the mixture for several seconds and then add the carrots, red bell pepper and garlic (in this order). Stir fry the combination until the garlic is light brown.

Quickly add the cabbage, cooked fish or shrimp (or chicken or beef), coconut aminos, lime juice and pad thai sauce. Mix well. Add the scallions, 1/2 c. macadamia nuts and 1/3 of the bean sprouts. Keep stirring until the mixture is thoroughly heated.

Place the salad mixture on top of kelp noodles. Garnish with remaining bean sprouts, remaining macadamia nuts, cilantro and lime wedges.

Ingredients

(2) 3-ounce pieces wild-caught Alaskan salmon fillets
1/2 teaspoon sea salt
1 twist freshly ground black pepper
2 tablespoons coconut oil
1 large avocado (pit removed and sliced)
1/2 cup organic cherry tomatoes (halved)
1/4 cup watercress sprigs
2 tablespoons extra-virgin olive oil
2 tablespoons yellow or green onion (finely minced)
2 tablespoons fresh cilantro (chopped)
1 lime (zested and juiced)
1 pinch sea salt

Directions

Whisk together the olive oil, onion, cilantro, lime zest and juice and a pinch of sea salt in a bowl. Set aside.

Season the salmon with 1/2 teaspoon sea salt and pepper. In a heavy-bottomed skillet on medium-high heat, heat the coconut oil. Sear the salmon for 1-2 minutes on each side.

Place the salmon on plates and top with avocado slices and lime dressing. Garnish with cherry tomatoes and cilantro.

Ingredients

1 Tbsp. coconut oil
1lb shellfish (chopped (oysters, clams, mussels, etc.))
1 bunch green onions (sliced)
1-2 clove garlic (peeled and minced)
1 cup mushrooms
3-inch piece lemongrass
1 lime (zested and juiced)
2-3 cups fish broth, clam juice or chicken broth
2 cups homemade coconut milk
2 basil leaves (minced)
1/2 bunch fresh cilantro (minced)

Directions

Heat coconut oil in a large skillet over medium heat. Add onions, garlic and mushrooms; cook for 2 minutes. Add broth, lemongrass and coconut milk. Simmer 10 minutes. Add shellfish and lime juice and simmer 2 minutes. Turn off heat.

Garnish with cilantro and basil; serve.

If you’d like a smooth soup, use stick blender to puree’ soup while still in the pan.

Ingredients

1 cup raisins
1 cup dry red wine
1 cup (16 tablespoons) ghee or coconut oil
3 large shallots (peeled and sliced)
1 cup raw apple cider vinegar
sea salt (to taste)
freshly ground black pepper (to taste)
4 cups pastured chicken liver (rinsed and patted dry)

Directions

Place raisins in a medium heatproof bowl. Place 1c. red wine in a small saucepan bring to a boil over high heat. Pour wine over raisins. Cover and let stand until raisins are plump, at least 2 hours. Drain and reserve liquid.

Heat 2 tablespoons ghee or coconut oil in a large skillet over medium heat until melted. Add shallots and reduce to medium-low. Cook, stirring, until shallots are caramelized, 2 to 3 minutes. Remove shallots from skillet and set aside.

Increase heat to medium and add 2 tablespoons ghee or coconut oil. Add chicken livers and season with salt and pepper; cook until lightly browned, 2 to 3 minutes. Return shallots to skillet along with vinegar and reserved wine. Cook until liquid is reduced by half. Remove from heat and let cool completely.

Transfer raisins, chicken liver mixture and cooking liquid to the bowl of a food processor. Add remaining 12 tablespoons ghee, butter or coconut oil and process until smooth. Cover and transfer until chilled.

Serve with fruit spread (optional).

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For the dressing:

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For the crust:

For the filling:

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