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Sara’s Instant Pot Coconut Fish Curry

Recipe Adapted From: Hippressurecooking.com

Ingredients:

• 1 TBSP coconut oil
• 1.5 lbs white fish fillets, rinsed and cut into bite sized pieces
• 1 14oz can of organic diced tomatoes
• 2 Medium onions diced
• 2 Garlic Cloves
• 1 TBSP fresh grated ginger or 1/8tsp. ginger powder
• 6 curry leaves, or bay leaves, or kaffir lime leaves
• 3 TBSP of curry powder mix
• 1 can full fat coconut milk
• 2 tsp. Celtic Sea Salt
• Lemon juice to taste
• 4 cups of spinach (optional)

Directions:

1. Press sauté to pre-heat the cooker. When the words ‘normal’ appear on the display, add a tablespoon of coconut oil and drop in the curry leaves and lightly fry them until golden around the edges (about 1 minute).
2. Add the onion, garlic and ginger and sauté until the onion is soft.
3. Add the curry powder and sauté with the onions for about 1 more min.
4. De-glaze with the coconut milk and add tomatoes and fish pieces.
5. Stir to coat the fish well in the mixture.
6. Add ½ cup of raisins.
7. Close and lock the lid of the Instant Pot. Press manual and then choose 3 minutes pressure cooking time.
8. When the time is up, open the cooker using Quick Pressure Release. Add salt, lemon and optional spinach before serving.

Oven Roasted Drumsticks

Drumsticks are always fun to eat! They offer an easy weeknight meal, and they are yummy served cold in the lunchbox the next day.

Ingredients:

8 to 12 drumsticks/chicken legs from high quality pastured chickens

Organic ghee; organic thyme & marjoram

Celtic sea salt

Black pepper

1 Cup leftover white wine

Arrange chicken legs in large cast iron pan, sprinkle ghee over the top. Season generously with thyme, marjoram, sea salt, black pepper. Add white wine. Cover and place into 375 degree oven for about 40 minutes. Remove cover and bake drumsticks for additional 15 minutes, which will make them crispy.

Cauliflower Crust Pizza

Grain-Free Cauliflower Crust Pizza can be topped with any of your favorite pizza toppings!

Ingredients

• 1 head cauliflower
• 1 cup shredded mozzarella cheese (or goat cheese if preferred)
• 1 pastured egg, beaten
• 1 tsp dried oregano
• 1/2 tsp crushed garlic
• 1/2 tsp garlic salt olive oil (optional) pizza sauce, shredded cheese
• Your choice of pre-cooked veggie toppings such as mushrooms, onions, peppers* OR add nitrate-free pepperoni for meat lovers.

Directions

To “Rice” the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Grate the whole head with a cheese grater. Heat up coconut oil in a frying pan, and once it’s warm, add grated cauliflower. Cook for 5-7 minutes, until the cauliflower seems to be cooked.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

Make the Pizza Crust: Preheat oven to 450 degrees. Place parchment paper on a cookie sheet. In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Optional: Brush olive oil over top of mixture to help with browning. (Tip: It’s easy to double or triple the recipe, and then fill the cookie sheet with the mixture making a large rectangular pizza.)

Bake crust at 450 degrees for 15 minutes.

Remove crust from oven, add toppings: Add sauce, your favorite toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes). Enjoy!

*Note that toppings need to be precooked since you are only broiling for a few minutes.

Beet Salad

Ingredients

• 4 large organic beets from your favorite farmer
• 1 organic red onion, sliced
• ½ cup Red wine vinegar
• ½ cup Olive oil
• 1 tsp. Sea salt
• Dash Black pepper
• Chopped parsley

Directions

Cover beets with water and boil for about 45 minutes in saucepan. Rinse immediately with cold water; now peal the outer skin off and cut into slices about 1/8 inch. Make vinaigrette with red wine vinegar, olive oil, salt and pepper. Toss beets and red onions in the vinaigrette, garnish with chopped parsley and sever chilled.

Grass Fed Meatballs

Ingredients

• 2 pounds grass-fed ground beef
• 2 eggs 1 large onion, peeled & chopped
• 1 Tbsp. organic chopped garlic
• ½ cup heavy cream, raw
• 1 ½ slices sourdough or gluten free bread, crumbled (or ½ cup almond flour for grain free meatballs)
• 2 tsp. Celtic Sea Salt
• 1 Tbsp. organic oregano
• 2 Tbsp. butter & Coconut oil for pan

Place ground beef in a large bowl; add 2 eggs and mix thoroughly with fork or with your hands. Place crumbled bread crumbs or almond flour in small bowl and cover with cream to soak. Melt butter in cast iron frying pan; add garlic and onion & sauté the chopped onion just until soft. Toss sautéed onion and soaked breadcrumbs into ground beef/egg mixture. Add oregano and sea salt. Mix thoroughly and make 1 inch meatballs. Brown meatballs in heated cast iron pan (with 2 Tbsp. coconut oil). Once browned, place meatballs into stockpot with Homemade Tomato Sauce (see our recipe) and simmer on low for 20 to 25 minutes until meatballs are cooked. Serve over rice noodles or julienned zucchini noodles!

Homemade Tomato Sauce

Ingredients for sauce

• Six to eight fresh plum tomatoes, chopped into large pieces
• 1 large red onion, peeled & chopped
• 3 Tbsp. ghee
• 1 Tbsp. coconut oil
• 1 to 2 Tbsp. organic chopped garlic
• 1 small can organic tomato paste
• 1 to 2 cups filtered water Celtic sea salt to taste
• 2 Tbsp. rapadura or grade B maple syrup
• 1 to 2 Tbsp. organic basil

Directions

Heat cast iron pan, add ghee and coconut oil. Sauté onion and garlic then add in chopped tomatoes and stir for a few minutes. Add tomato paste and 1 cup filtered water and allow simmering until tomatoes are cooked. Add in rapadura, basil and salt to taste. Use sauce over your favorite pasta, or see our recipe for Grass Fed Meatballs!

Fried Egg

Eggs raised on pasture with organic grain to supplement are the healthiest. Chickens should be out on pasture to eat bugs and worms, and to soak up beautiful sunlight. This all results in orange yolks rich in vitamin D. Chickens fed grain that is not organic produce eggs that are low quality.

Heat cast iron skillet; melt 1 tsp. coconut oil & 1 tsp. bacon fat. Add pastured egg and fry. Add sea salt and pepper to taste. Enjoy!

Hard Boiled Eggs

Bring water to a boil. Add eggs. Cook 8-9 minutes. Once cooked, place in cold water as the eggs will be easier to shell. Season eggs with sea salt and cracked pepper. These are great on the go. Try wrapping them with anchovies, smoked salmon or prosciutto for variety.

Optional: serve with grated parmesan.

Beef Broth Recipe

Bone broth is packed with vitamins and minerals. This recipe is easily done in the crock-pot, cooking it from 24 to 36 hours throughout the weekend. Drink it with meals and use it in recipes as a base for sauces, gravies, and soups.

Ingredients

• About 4 pounds beef bones with marrow, beef knuckle bones, & 2 to 3 oxtail pieces (or whatever you have!)
• 3 pounds meaty rib or neck bones
• 4 or more quarts cold filtered water
• 3 Tbsp. Red Wine vinegar
• 3 to 4 onions, coarsely chopped
• 5 to 6 carrots, coarsely chopped
• 3 celery stalks, coarsely chopped Several sprigs of fresh thyme
• 3 to 4 bay leaves
• 1 teaspoon dried black peppercorns
• 1 bunch crushed parsley

Place all bones, carrots & onions into a roasting pan and brown at 350 degrees in the oven for about 45 minutes. When well browned, place all of this into your large crock-pot with vinegar and cover with water. Let stand for 30 minutes, and then start crock-pot on HIGH. Meanwhile, pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot, along with the chopped celery. Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. In the first hour of cooking, skim the gray foam off surface.

After stock cooks on “High” setting for about 4 hours, decrease crock-pot setting to Low and add the thyme, bay leaves, and crushed peppercorns. Cook on Low for the next 24 to 36 hours and enjoy the aroma. At the end of this time, shut off crock-pot and add parsley; allow broth to cool for about an hour.

Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl and you will have a delicious and nourishing clear broth to drink or use in soups and sauces. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfer your stock to smaller containers for the fridge, and to the freezer for long-term storage. Reheat individual servings of broth on the stovetop each day and add a bit of sea salt to taste, or use in soups and gravies throughout the week. Enjoy!!

Chicken Bone Broth

Bone broth can be used as a base for soups, stews, & sauces throughout the week. This recipe is easy because it’s made in your crock pot. You can make a large batch and freeze some to have on hand for later use in recipes, or just for a warm nutritious drink between meals. Store it in the fridge in a half gallon glass ball jar, and use it throughout the week to make soups for lunch…just reheat it each morning and add leftover veggies, meat & sea salt and take it to work in a thermos.

Ingredients

• 1.5 – 2 lbs. chicken bones (save bones and carcass whenever cooking a full chicken, legs or breasts. If you’re not ready to make a stock, freeze assorted bones and use when ready.)
• Chicken neck, feet (optional)
• Filtered water
• 1 Tbsp. Apple Cider Vinegar
• 1 bay leaf
• 1-2 onions, chopped in half or quarters, fine to leave skin on
• 3-4 celery stalks, chopped
• 2-3 carrots, chopped
• 3 cloves garlic
• 1 Tsp peppercorns

Directions

Add all ingredients to large crockpot; use enough water to cover all chicken bones. Allow ingredients sit for a half hour before turning on crock pot. Cook for 18-24 hours. Cool, drain through a thin strainer into a bowl. Discard everything in strainer. Store bone broth in refrigerator for up to 7 days or freeze for later in containers or ice cube trays. If storing in glass, make sure you leave 2-3 inches so glass doesn’t break. A mug of broth is a great way to start your day on a chilly morning; reheat on stovetop and add sea salt to taste. Or try this variation for a hearty breakfast: whisk an egg into your steaming broth, add sea salt and enjoy!