Gluten and Dairy Free Coconut Macaroons

Gluten and Dairy Free Coconut Macaroons

Ingredients
2 cups unsweetened shredded coconut
6 Tablespoons sugar or coconut palm sugar
2 large egg whites
½ teaspoon vanilla extract
pinch of salt

Instructions
Preheat oven to 350°. Line a baking sheet with parchment paper.
In a small bowl, lightly beat the egg whites with a fork until foamy.
Combine all ingredients in a mixing bowl and stir until well mixed.
Form into balls about one tablespoon in size or drop from a round tablespoon sized measuring spoon or cookie dough scoop. I left mine flat on the bottom and rounded on top.
Bake for 12 – 15 minutes or until golden brown.
Makes about 16 macaroons.

SLOW COOKER CHEATER PORK STEW

2 small onions, thinly sliced
6 cloves of garlic, peeled and smashed
½ pound baby carrots
Kosher salt
Freshly ground black pepper
3 pounds of pork shoulder, cut into 1.5 inch cubes or a 4 pound bone-in pork shoulder roast
1 tablespoon Sunny Paris seasoning
1 tablespoon Red Boat Fish sauce
1 small cabbage, cut into 8 wedges
1 cup Rao’s marinara sauce
1 tablespoon of aged balsamic vinegar
1/4 cup finely chopped Italian parsley (optional)

Slice up the onions and smash the garlic cloves…
…and add them with the carrots to the slow cooker liner. Season liberally with salt and pepper.

Grab some high quality pork…

…cube it (if you’re so inclined)…

…and toss with Sunny Paris seasoning and fish sauce.

Add another sprinkle of salt and pepper and toss to combine.

Pile the seasoned pork on top of the onions and carrots
…and tuck the cabbage wedges on top.

Drizzle on the marinara sauce and some more salt and pepper.

Put on the lid and cook on low for 8-10 hours.

When the pork and veggies are fork-tender, adjust the stew for seasoning with  balsamic vinegar, salt, and pepper.

If you’re feeling fancy, top the stew with fresh Italian parsley.

SLOW COOKER KOREAN GRASS FED SHORT RIBS

6 pounds of bone-in English-style grass-fed short ribs
Kosher salt
Freshly ground pepper
1 medium pear or Asian pear, peeled, cored, and chopped coarsely
1/2 cup coconut aminos
6 garlic cloves, peeled and roughly chopped
3 scallions, roughly chopped
1 hunk of ginger, about the size of your thumb, cut into two pieces
2 teaspoons of Red Boat fish sauce
1 tablespoon coconut vinegar
1 cup organic chicken broth
Small handful of roughly chopped fresh cilantro
Here’s how top make it:

Preheat your broiler with the rack 6 inches from the heating element. Season the ribs liberally with salt and pepper…
…and lay the ribs, bone-side up on a foil-lined baking sheet.

Whenever I season raw meat, I set aside a small ramekin with salt and ground pepper that I use only for the raw stuff. Cross contamination can lead to some bad crap. Literally.
Broil the ribs for 5 minutes and then flip them over and broil for another 5 minutes.
Stack the ribs in a single layer in the slow cooker. I lay them on their side to cram them all in the pot.


Toss the pear, coconut aminos, garlic, scallions, ginger, fish sauce, and vinegar in a blender and puree until smooth.

Pour the sauce evenly over the ribs…
…and add the chicken broth to the pot.
Cover with the lid, set the slow cooker on low, and let the ribs stew for 9-11 hours.
When it’s time to serve the ribs, remove the meat from the slow cooker and place them on a serving platter.
Let the braising liquid settle for 5 minutes and then ladle off the fat if you wish. Adjust the seasoning with salt and pepper, and pour a cup of sauce over the ribs.

Sprinkle on the chopped cilantro and serve the remaining sauce on the side.
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Raw Butternut Squash Slaw

• 3 cups grated butternut squash (about 1/2 of a peeled and seeded butternut squash) (350 to 400 g)
• 3 cups shredded cabbage (200 to 250 g)
• 3 green onions, chopped
• 1/4 cup finely chopped cilantro or parsley (60 ml)
• 1 to 2 jalapenos (or other hot pepper) seeded & finely chopped
• 2 tablespoons unseasoned rice vinegar (30 ml)
• 1 shallot, finely chopped
• 1/4 teaspoon salt (1 ml)
• 1 teaspoon tamari (5 ml)
• 1 teaspoon toasted sesame oil (5 ml)
• 1/2 cup neutral flavored oil (such as cold-pressed, high-oleic/high-stearic sunflower oil)  (125 ml)

Instructions:

Peel the butternut squash, take out the seeds and cut the squash into chunks. Grate the squash – a food processor is by far the easiest way to accomplish this.

Combine the grated squash, cabbage, green onions, cilantro and hot pepper in a large bowl.

In a small bowl, whisk together vinegar, shallot, salt, tamari, and both of the oils.

Pour the dressing over the slaw. Mix well before serving

Gingered spaghetti squash

• 1 small spaghetti squash cut in half, deseeded
• 2 tablespoons butter
• 1 tablespoon honey
• 1/2 tablespoon minced ginger
• Salt and black pepper to taste

Directions

Pre-heat oven to 375 degrees. Place squash on baking dish and add the butter, honey, ginger and seasoning. Bake for 45 to 60 minutes until squash is al dente. Do not overcook the squash. Spoon out squash and check for seasoning. Keep warm for serving