Maria Rickert Hong February 3, 2013

Pan-Seared Salmon with Lime Dressing

You can serve this quick and simple entree’ of pan-seared salmon with lime dressing over a bed of greens for an even-bigger nutritional boost.

Serves: 2

Prep time: 10 minutes

Cook time: 4 minutes

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).

Ingredients

1 large cauliflower head
2-3 tablespoons ghee or coconut oil
1 small yellow onion (diced)
sea salt (to taste)
freshly ground black pepper (to taste)

Directions

In a food processor, pulse the raw cauliflower until it resembles grains of rice.

In a large saute’ pan, heat the ghee or coconut oil. Add the onion and saute’ until translucent. Add the processed cauliflower, salt and pepper and mix thoroughly with the onion. Cover the pan, add a few tablespoons of water, and continue to cook the mixture 5-10 minutes or until the cauliflower is softened.

For variations, add some of your favorite fresh herbs or spices.

Ingredients

1/4 cup Mae Ploy Thai red curry paste (contains shrimp paste)
2 tablespoons Mongolian fire oil
1 tablespoon ground cayenne
1 tablespoon paprika (for color)
3/4 teaspoons ground cinnamon (I prefer Ceylon cinnamon)
1/2 teaspoon ground cumin
1/8 teaspoon ground cloves
1/4 cup coconut aminos (or to taste)
5 cups homemade coconut milk
2/3 cups organic vegetable broth
2 tablespoons creamy almond butter

Directions

In a large saucepan, combine the curry paste, Mongolian fire oil, cayenne, paprika, cinnamon, cumin, cloves, coconut aminos and 1-3/4 cups of coconut milk. Bring the ingredients to a boil over medium heat and cook, stirring occasionally, for 5 minutes, until all the ingredients are well blended.

Add the vegetable broth and the remaining 3-1/2 cups of coconut milk, 1 cup at a time, whisking with each addition. Continue cooking the sauce, while boiling gently until it is reduced, about 25-30 minutes. Stir the sauce occasionally to prevent burning, adding more broth or water if necessary. At the end of the cooking time oil will appear on top of the sauce. Just before removing from the heat, whisk the almond butter into the sauce until well blended.

To serve, pour the warm sauce onto a plate and dip the grilled beef or chicken satay in the sauce.

Ingredients

1-1/2lb grass-fed beef flank steak
2-1/2 cups homemade coconut milk
1 teaspoon coconut aminos
1 teaspoon yellow curry powder
1 teaspoon ground turmeric
1 teaspoon microplaned ginger
1/2 teaspoon minced garlic
1/2 teaspoon coconut oil, melted

Directions

Soak 15 long bamboo skewers in water for an hour.

In a bowl, mix 1-3/4 cup coconut milk, coconut aminos, curry powder, turmeric and ginger. Then place the flank steak in a 9×13-inch glass baking dish and cover with marinade. Marinate the steak in the refrigerator, covered, for about 4 hours, turning once to coat the meat thoroughly.

Mix together 3/4 cup coconut milk, coconut oil and garlic in a bowl. Set aside.

To prepare the skewers, cut the flank steak across the grain, holding the knife at an angle to the cutting surface so that each slice is about 1-1/2 inches wide and 1/8 inch thick. There should be about 15 or more strips. Thread each strip of beef lengthwise on a skewer. You may want to wrap the ends of the skewers in foil so they don’t burn while grilling.

Start your grill on medium high. If you are using charcoal, bring the coals to medium-high heat. Adjust the grill to about 4 inches above the coals. Place the skewers on the grill, as many as will fit.

While the satay skewers are cooking, baste with the garlic-coconut milk. Grill the meat for about 1 minute until grill marks show and then turn and cook the other side for about 1 minute, continuing to baste. Remove skewers from heat. Serve immediately with Paleo Satay Sauce.

Ingredients

5 large pasture-raised eggs
3 tablespoons raw, local honey
1 cup homemade coconut milk
1 teaspoon ground vanilla bean powder
1 teaspoon ground cinnamon (I prefer Celyon cinnamon)

Directions

Preheat oven to 325F. Place a rack in the center of the oven.

Blend eggs, honey and coconut milk in a blender.

Add cinnamon and vanilla and blend just to combine.

Pour mixture into individual ramekins.

Place ramekins in a large, tall pan (like a 13″ x 9″ roasting pan) filled with hot water halfway up the sides of the ramekins.

Bake for 30-45 minutes or until a toothpick inserted in the center comes out clean.

Ingredients

2 tablespoons creamed coconut (I use the Let’s Do… Organic brand; comes in a box)
1/4 cup filtered water
6 large pasture-raised eggs
2 teaspoons coconut oil
sea salt (to taste)
black pepper (to taste)

Directions

Chop off 2 tablespoons of creamed coconut from the block of creamed coconut. Put in saucepan with 1/4 c. filtered water. Simmer until creamed coconut has dissolved.

Preheat skillet; melt coconut oil.

Add creamed coconut to whisked eggs. Whisk together. Pour into skillet and cook to desired consistency.

Ingredients

1 cup coconut flour
3 large ripe bananas (smashed)
4 large pasture-raised eggs
6 tablespoons ghee or coconut oil (melted), plus more for greasing loaf pan
1/3 cup raw, local honey
1/4 teaspoon sea salt
1 teaspoon cinnamon (I prefer Celyon cinnamon)
1/2 teaspoon baking soda
2 teaspoons ground vanilla bean powder

Directions

Preheat oven to 350F. Oil loaf pan.

Mix bananas, honey, oil/ghee, vanilla powder and eggs.

In a separate bowl, mix the coconut flour, baking soda, sea salt and cinnamon.

Add the dry ingredients to the wet and stir until well combined.

Spoon batter into loaf pan. Bake for 35-40 minutes or until golden brown and a toothpick comes out clean after being inserted.

Ingredients

Directions

See Also

Ingredients

Directions

See Also

Ingredients

Directions

See Also

Ingredients

Directions

See Also

Ingredients

Directions

See Also

Ingredients

Directions

See Also

Ingredients

Directions

See Also

Ingredients

Directions

See Also

Ingredients

Directions

See Also

ABOUT ME

BUY “ALMOST AUTISM”

BUY “BRAIN UNDER ATTACK”

DOCUMENTING HOPE PROJECT

Recent Posts

DISCLAIMER