Beef Stew with Mushrooms and Key Lime Dip: Paleo: No Salt

The Beef Stew with Mushrooms and Key lime Dip

Note: the side salad is a raw kelp noodle salad

Ingredients:

half white button mushrooms sliced

.94 lbs. 'grass-fed' beef shank

4 c water

1 c spinach

Key Lime Dip:

1/2 T soy sauce

juice of 1/2 key lime 

Procedure In Making The Stew:

Heat a pot in low heat

Put the water in and let it boil

Put the 'grass-fed' beef shanks next

Simmer in low heat for 45 min.

Add mushrooms

Simmer for 1 hour ,ore in low heat

Add spinach last

Turn off the heat

Serve with the key lime Dip

yield: 1 serving

Procedure in Making the Key Lime Dip

Squeeze the juice of 1/2 key lime

Add 1/2 T Braggs Liquid Aminos or soy sauce 

Pictures

'Grass-fed' beef shank

Beef Shank in the pot 

Mushroom slices

Beef shank, mushroom slices and water

Beef Shank, water, mushrooms and spinach 

The Beef Stew with Mushrooms and Key lime Dip

Note: The side dish is a raw kelp noodle salad

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Beef Stew with Lotus Roots in Banana Leaves: Paleo: Another Twist to the 'Nilaga' Stew: No Salt

Beef Stew with Lotus Roots

Ingredients:

1 T thawed frozen corn (optional)

1 tsp rice (optional)

4 strips of paper thin cut 'pastured' beef 

4 c water

2 slices of daikon radish

1 taro peeled

1 c spinach

1-2 broccoli florets

Procedure:

Put water in a pot

Heat pot in high heat until water boils.

Add the paper thin beef slices.

Lower the heat.

Simmer until almost tender.

Add the rice.

Add the peeled taro, the peeled daikon radish, and the lotus root slices.

Simmer until cooked. 

Add the corn and broccoli.

Turn off the heat.

Serve with the Key Lime dip

yield: 2 servings

Key Lime Dip:

1/2 T soy sauce

juice of 1/2 key lime 

Procedure in Making the Key Lime Dip

Squeeze the juice of 1/2 key lime

Add 1/2 T Braggs Liquid Aminos or soy sauce 

The Pork 'Nilaga'

http://foodandnutritionjunejourneytolife.blogspot.com/2014/05/nilaga-pork-stew-with-bok-choy-paleo.html

Pictures:

Unpeeled Taro

Peeled taro

Peeled Daikon Radish

Paper Thin Beef Slices and broccoli in the pot with water

Taro, daikon radish, paper thin slices of beef, and broccoli in water

The banana leaf put on top of the stew

Onion

Lotus root slices

Sliced lotus roots in a pack

lotus root slices added in the stew

sweet corn

The  stew with all ingredients in

stew almost done

The Beef Stew with Lotus Roots

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'Kare-Kare' Stew with Miso Sauce: Paleo: Philippine Stew with A Twist

The Kare-kare Pork Stew 

Websites:
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The kare-kare is a Philippine pork stew that is normally made with toasted ground rice, coconut milk, pechay, eggplant, banana blossoms and ground peanuts. It is normally eaten with steamed rice and shrimp fry. This recipe is my take on the dish.

Stew Ingredients:

3/4 c water

2 tsp miso

1/2 c coconut milk

1 tsp freshly ground peanuts

1 clove garlic minced

1-2 broccoli florets

2 small pork chops 

1 small pack enoki mushrooms

1 c spinach

salt to taste

optional: 1 tsp rice

Sauce Ingredients:

1/4 c water

1 T light miso

Stew Procedure:

Heat a pot in medium heat with 4 c water

Put the pork chops in the pot

Slow cook until tender 

(leaving about 3/4 c water for the sauce)

Add the coconut milk, garlic and rice

Simmer until the rice is cooked 

(Note: rice is optional)

Put the miso, eggplant slices and the ground peanuts inside the pot

Cook until sauce is a little bit thick

Add the broccoli and mushrooms 

Add the spinach

Turn the heat off

Serve with the miso sauce 

Procedure To Make The Sauce:

Put the water and miso in a pot

Mix the miso and water with a whisk while cooking

Cook until slightly thick.

Pour on top of the stew

Pictures

Pork chops

 Coconut milk

Minced garlic 

pork, coconut milk and minced garlic

Ground peanuts, coconut milk and pork

Pork, coconut milk, ground peanuts, miso and garlic 

Eggplant slices added to the stew

Coconut milk, eggplants, pork, and enoki mushrooms

   

Broccoli added to the stew

The miso sauce

 

The finished 'Kare - kare Pork Stew'

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Baked Young Coconut Leche Flan with Stevia: Ovo Vegetarian: Philippine Leche Flan with a Twist

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Websites:
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Baked Young Coconut Leche Flan

Ingredients

5 yolks 

1 whole egg

5 packets stevia

1/4 c coconut milk

1/4 c 'pastured' cow's milk 

1 c young coconut water

1/2 c young coconut meat

1/4 c cashews

Procedure

Put the eggs in a bowl

Beat the eggs

Add the milk.

Whisk.

Set aside.

Blend the coconut water, coconut meat and cashews.

Mix the blended coconut -cashew mixture with the eggs.

Whisk to mix well.

Put in a 7'' non-stick flan or pie tin 

Preheat the oven at 350 degrees F.

Put a pan with water in the bottom rack of the oven.

Put the pan with the flan mixture in the middle rack of the oven.

Bake for about 50 minutes.

Cool and put in the refrigerator.

Serve with real, unrefined maple syrup, stevia, coconut sugar or coconut nectar on top

Pictures

Whisking the eggs 

Mixing the eggs 

The coconut milk 

Stevia packets

Whisking the ingredients

        The young coconut  (bought from 'Wholefoods')

The young coconut blended with the young coconut water and cashews

Combining the blended mix and the eggs mixture 

Adding the stevia

The flan mixture before going to the oven

Baked flan

                                 

The finished dish

Coconut Leche Flan

When i eat desserts, I start with small portions (like a Tablespoon). This is different for each individual.

Note: 

I put 1 tsp of coconut sugar on top of the flan and broil it in the oven on low.

Another way i will do it is just put stevia on top or 1 tsp coconut nectar or yacon syrup.

I can also eat it with the embutido 

Embutido Recipe:

http://foodandnutritionjunejourneytolife.blogspot.com/2014/05/baked-embutido-patty.html

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