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Monday, November 3, 2014

Ham: Pork Loin Roast with Pineapple In A Slow Cooker

Ham: Pork loin Roast In A Slow Cooker

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Ham: Pork Loin Roast with Pineapple

1/2 tsp lemon rind
1/2 t orange rind
1 roma tomatoes cut into pieces
1 and 1/4 c vidalla onions
9 garlic cloves smashed
1 mushroom cut into 4 pices
1 pear
1/2 c water
1 T rice vinegar
1/4 c orange juice (juice of 1 med. ornge)
1/8 c olive oil
1 c fresh pineapple tidbits under the pork, plus 1/2 c pineapple tidbits to layer on top
1/2 t lemon pepper, 1/2 t italian seasoning, 3 T rubbed sage plus 1 T olive oil as rub for the pork
3.45 lb. 'pastured' pork loin

Cook in a slow cooker (big enough) on high for 5 or more hours until it is done.

- After it's done, take from the slow cooker and
rub with a mixture of 1/4 c soy sauce, 1 T olive oil,
and 1/4 c coconut nectar (or sweetener of your choice).
- Put in the oven and bake in a 300 degrees F oven
for 15 - 20 min. (and basting with sauce slowly until well coated if preferred)

Serve warm with sauce.
Note: This pork will not give the usual ham look, but it will be cooked simply with the nutrition your body needs.

1 and /'4 c of liquid from the slow cooker
strained, salt to taste (or soy sauce) plus 1/2 c of  any 1 of the following:
1.pineapple jam with no added sugar (your portion choice)
2. apricot jam with no added sugar (or with a
sweetener of your choice)

Cook the sauce until it has the consistency that suits you.
If basting, make more sauce.


Sunday, November 2, 2014

Squid Ink Fettuccini Pasta With Ham and Shiitake Mushrooms

Fettuccini With Ham and Shitake Mushrooms

This is a bigger portion which was eaten by the family. Depending on how much you eat, this will cater for 5 - 10 people.

Note: Please adjust the portions of meat, vegetables etc. according to your body's needs

2-3 T olive oil
1 c carrots
2 dried shitake mushrooms boiled, drained and sliced
1/2 c asparagus sliced
1/2 c red pepper cut into strips
1 c broccoli sliced
2 c zucchini sliced
1/2 c spinach
1 t capers
1/2 c small thai basil
1/2 c tomatoes chopped
1/4 c parmesan cheese
6 kalamata olives sliced
1 1/4 c leftover ham (low salt and low-sugar. I used coconut crystals as sweetener)
2 and 1/2  c boiled squid ink fettuccini pasta depending on the amount of carbohydrates your body needs (bought from Central Market - USA, also available online)

Boil the dried shiitake mushrooms in a pot with boiling water.
Put the pasta with the mushrooms until cooked (according to package directions - 3 minutes).
Remove the pasta from the pot and put in a colander (draining the water).
Set aside.
Put oil in a heated wok or pan.
Saute the garlic in the oil.
Put all the vegetable ingredients in.
Add the ham.
Add the cheese.
Saute until all ingredients are cooked.
Serve warm.


The Shiitake mushrooms with the squid ink pasta in boiling water

Oil with garlic

Cut vegetables

Left-over ham

Squid Ink Pasta Drained

Vegetables in the pan

The Squid ink pasta added

The finished pasta

Pepperoni Basil Pizza

Pepperoni Basil Pizza

1 thin crust pizza base (pre-made)
1/2 c thai basil leaves
1/2 c red bell pepper cut into strips
1/2 c tomato basil pizza sauce (bought)
1/4 c grated mozzarella cheese
1/4 c grated parmesan cheese 
1/2 c sliced tomatoes
1/2 c left-over ham (home-made, low-sugar)
2 T olive oil
3 T pesto sauce (bought)

Put some olive oil on the thin crust pizza base .
(using my hands worked)
Add  tomato sauce and spread it throughout the pizza base.
Add pesto sauce and spread it towards the inside circle of the crust.
Spread the grated mozzarella cheese on the pizza.
Add the basil leaves, tomatoes, pepperoni and ham.
Add the red bell pepper strips.
Sprinkle the parmesan cheese on top.
Bake according to package directions (the one I bought says 400 degrees F for 12 minutes)
Serve warm.



Thin pizza crust (bought pre-made)

Left-over ham

Shiitake mushrooms

Mozzarella cheese, thai basil and tomatoes

Tomato basil  sauce

Uncured pepperoni pieces


Pizza base with tomato spread

Spoonfuls of pesto on the pizza

Spreading pesto sauce 

The mozzarella cheese and basil on top

Tomato slices  added

Pepperoni and red bell pepper strips added

The left-over ham added and parmesan cheese on top

The finished  Pepperoni Basil Pizza

Squid Ink Fettuccine Pasta with Vegetables

Squid Ink Pasta Primavera (depending on how much you eat, for 2-4 people)

2-3 T olive oil
1/3 c carrots sliced 
1/4 c asparagus sliced
1/4 c red and orange pepper cut into strips
1 c broccoli florets sliced
1 c zucchini sliced
1/2 c spinach
1 t capers
5 big leaves basil sliced
1/2 c tomatoes chopped
1/4 c parmesan cheese
1 and 1/4 c boiled squid ink fettuccine pasta (bought from Central Market - USA, also available online)

Put the oil in a heated wok or pan
Saute the garlic in the oil
Put all the vegetable ingredients in
Saute until all ingredients are 'semi cooked'
Add the fettuccine pasta
Serve warm

Friday, October 31, 2014

The German Burger

German Burger with Cabbage Side Salad and Sauerkraut

(Recipe for Burger with 2 sides)

Meat Burger Patty

For 1 person:
¼ to ½ lb. ground grass-fed beef or ¼ to ½ lb. ground ‘pastured’ pork
Salt (according to how much your body needs)

 For 7 (or more people depending on how much they eat): 
2 and ½ lbs. of ground meat

Burger Patty:

Mix the ground meat with salt
Form into a patty
Grill until done and let the meat rest
Serve inside a bun of your choice with the mayonnaise spread, ketchup (with or without sugar – according to how much your body needs), prepared Dijon mustard, sauerkraut (optional) , veggies of your choice

Creamy Red Cabbage Slaw
4 c red cabbage
1 1/2 c apple chopped in fine cubes
3 T Vegennaise (or mayonnaise), a vegan mayonnaise
1 T prepared mustard
1 ½ T caraway seeds 
salt and pepper to taste

Mix all ingredients in a bowl and serve.

Cabbage Slaw with Mustard Dressing (not creamy)
2 c red cabbage
1 T olive oil
salt (according to the amount your body needs)
1/2 c apples chopped finely
3/4 T prepared dijon mustard 
1 T wine vinegar
1 t splenda small packet (can also use coconut sugar or stevia or 100% pure maple syrup etc.)
salt to taste
1/3 c onions sliced thinly

Mix all ingredients in a bowl and serve

Mayonnaise With Spices
1 c mayonnaise
Pinch of allspice, juniper berries and caraway seeds (powdered in a powerful spice blender)
Salt according to the amount your body needs
Mix and use as spread for the burger (optional, mayonnaise without spices can be used)

Mix all ingredients in a bowl and use as spread

Prepared Dijon mustard
Mayonnaise with German Spices

Vegetables In The Burger
Tomatoes sliced thinly
Lettuce cut into pieces
Cucumber peeled and sliced

Extra condiments: Sauerkraut (put the amount your body needs)

Wednesday, September 3, 2014

Coleslaw Using Cashew Mayonnaise: Raw Food 95%

Raw Food Class 
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Redefining Raw Food
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Coleslaw with Cashew Mayo and Horseradish
2 c red and green cabbage finely grated
Note: I used a mandoline
1/4 c cashew mayonnaise
(see recipe below)
1/2 c carrots grated
4 T horseradish sauce
salt  to taste
1 tsp garlic with parsley seasoning 

Mix all ingredients 
Note: serve as side for burgers etc. or eat as it is with meat

Cashew Mayonnaise
1/2 c cashews 
3/4 c water
salt to taste
garlic granules to taste

Blend all ingredients until creamy


Green and Red Cabbage

Horseradish sauce

Mixing ingredients

Grated carrots

Adding the carrots in

Garlic granules with parsley

Coleslaw with Horseradish 

Friday, August 29, 2014

Meat Crust : Meat Based Food: No Added Sugar nor Salt

1/2 lb. ground beef
1/2 lb. ground pork
1/8 c ( or 1/4 c) basil leaves
1/8 c mint leaves

Add salt if your body needs it.
Add more basil if your body  needs it

Combine all the ingredients in a bowl big enough to accommodate all the ingredients.
Transfer to a food processor
Process all ingredients
Transfer to a teflex sheet
Dehydrate overnight (until crisp but not soft nor hard to bite)

*Note: Flip in the middle of the dehydration process

As chips with a dip
As crust with different veggie toppings with sauces

Raw Vegan Bibimbap with Cooked Egg and Raw Vegan Pepper Sauce

Raw Bibimbap Veggies

4 pcs lettuce leaves sliced
3 1/2 c sprouts
2 small carrots shredded
2 c broccoli sliced thinly
1/2 bunch green onions sliced
1 T salt

Dressing Ingredients:
1 t sesame oil
1 t Braggs Liquid aminos or soy sauce to taste
2 t mixed black and white sesame seeds
2 t Japanese nori seasoning

Put all veggies in a bowl
Add the dressing ingredients
Mix well

Yield =  for 2 - 3 people

For 3 people, cook 3 eggs, sunny side up and put each on top of each dish
Put the raw bibimbap sauce on top

Raw Home-Made Bibimbap Sauce
3 guajillo peppers soaked overnight, seeded and drained
1/2 c water
3/4 c yellow peppers sliced
2 T yacon syrup
1 t salt or to taste

Blend and serve

yield = 1 c sauce

 Mixed vegetables

Mixed veggies with dressing added

Veggies dressed

Finished bibimbap

The Meat Cake With Onion Topping: Low Sugar Gluten-Free

This started as a pancake being made by Leon. I added some ingredients to the left-over batter. I did not know it has olive oil in the batter already, so I added butter to the left-over batter and turned it into a meat cake. You can remove some oil or butter in the recipe according to your body's preference.


1 and 3/4 c water
1/4 c butter melted
2 c almond flour
1 t yacon syrup
2 small packet stevia
1/4 t salt
2T olive oil
7 eggs separated

Yield = 8-10 slices

Separate the egg whites from the egg yolks and put in separate containers
With a hand mixer, beat the egg whites
Set aside
Mix 2
Mix together the following in a small bowl, then set aside
3 T ener-g egg replacer
3 T hot water
3 T melted coconut oil
Mix 3
Mix all the dry ingredients in a bowl:
almond flour (ground blanched almonds), stevia, salt
Mix 4
Mix the liquid ingredients in another bowl:
the oil, the egg yolks, yacon syrup
Combine mixtures number 2 and 4, then mix with mixture number 3
Fold in the whites
Put the batter in a round greased 8" silicon pan (or ordinary pan)
Top with crumbled 1/2 lb lean (95%) ground  grass-fed beef. Sprinkle some salt to taste
top with 1/4 sliced medium purple onion coated with about 1 t olive oil
Put in the oven heated at 350 degrees for about an hour or until done
Serve with mayonnaise piped on the cake and some hot sauce, put some fresh basil leaves and garnish with cherries


After getting it out of the oven

The meat cake

Sunday, August 24, 2014

Meat Balls with Savory Coffee and Herbs de Provence

I don't drink coffee, but I saw this savory coffee with herbs de provence in the grocery store so I decided I will express myself using coffee in a dish.

1/2 t savory coffee with herbs the provence spice
1/2 t  finely chopped fresh rosemary
7 med basil leaves sliced
2 eggs
2 small shallots chopped finely
1/4 lb ground turkey
1/4 lb ground lamb
1/4 lb ground beef
1/4 lb ground pork
1/2 t salt or to taste

Heat a pot with water on the stove
Put coffee in water
Add about 5 sliced basil
Combine the ground meat, eggs, salt and spices
Mix well
Shape the meat into balls by using an ice cream scooper
Add to the simmering water, basil and coffee
When cooked, spoon the balls into the coffee soup
Sprinkle the meatballs on top with ground almond and savory coffee with herbs de provence


Savory Coffee with Herbs de Provence

Ground Turkey

Ground Beef

Ground Lamb

Ground Pork

Ground meat with the savory coffee with herbs de provence

Added the chopped fresh rosemary

Basil leaves

Sliced basil leaves

Basil added to the ground meat mixture

 Eggs added to the mixture

Ground the blanched Almonds in a Blender

 Ice cream Scooper and meatball

The water with the coffee

The meatballs added 

  One way of serving 
How I served myself the dish

yield = for 1 or 2 persons