Carrot Dogs with Grilled Onions

Remember that fried foods eaten occasionally are fine as far as health goes, as long as you use traditional fats, NOT vegetable oils!     I use duck or beef fat.


10     carrots, ends trimmed to make hot dog-size shape

1       cup soy sauce   –  since soy is so toxic I use Coconut Aminos or you can use Braggs Liquid Aminos

2      cups white wine

2      Tablespoons dill

minced fresh ginger root

2      cloves garlic, minced

   ground pepper to taste

2 large yellow onions, sliced, grilled or sautéed in heavy iron pan on medium high heat.


1)   Steam carrots until about half way cooked, should still be hard in the very middle.

2)    Place carrots in marinade for two hours or overnight if you have the time.

3)    In heavy iron skillet, with butter hot, brown on all sides.

4)    Serve with onions and condiments of your choice.

5)  My family uses toasted Ezekiel bread as buns but there are gluten free buns available.

Ghee–How and Why

imageImage result for ghee

Browned Butter                                                       Ghee

Ghee is also called clarified butter. It is basically butter that has had all the milk solids cooked out, and therefor is pure butter fat / oil and lasts a very long time without spoiling.  It is amazing for cooking because it has a really high smoke point, which means it doesn’t oxidize and break into free radicles in your body like other oils that are cooked at really high temperatures (such as vegetable oil or olive oil). Is also not an issue for dairy intolerant people because you cook off all the milk and dairy solids so the final result is free from any dairy. Contains butyric acid which protects your immune system by feeding the beneficial bacteria in your gut and helping them to protect you at a gut level. Stimulates your digestive acids and juices so it kick-starts your digestion. It also contains MCFA (medium chain fatty acids) which is also in coconut oil, this type of fat is not stored in the body it is used for energy. Rich in vitamins in grass fed butter such as vit A, Vit E and K2 also CLA which is an antiviral antioxidant. Ghee is a power house for your health and is super gentle on your digestion and your gut. I highly recommend using it, plus it has the most lovely caramel flavor and scent. You can store it at room temperature in an air tight container for months.

To make ghee;

I make ghee in big batches, 8 to 10 pounds at once.  This recipe will be for two pounds.

  1. Place butter in Dutch oven or a thick bottomed saucepan.  
  2. Heat the butter over medium heat until completely melted. …
  3. Cook for about 10-15 minutes on medium –high heat, you want a rolling boil, not just a simmer. 
  4. I over brown my ghee, I love that nutty flavor.  Let it boil until it is darkened, see photo below.
  5. As the steam begins to subside the foam will start to have a few dark specks in it.  Stir periodically to check on the milk solids in the bottom.  As the milk solids begin to brown you should start to notice a distinctive “nutty” butterscotch aroma developing.  The darker the color the more flavor will develop but be careful not to burn it.  When butter is a medium to deep brown color, remove from heat and cool slightly or use immediately.  (For photo purposes, some of the foam was removed to better see the butter color and browned milk solids in bottom of pan)
  6. Then slowly pour through the wire mesh strainer lined with several layers of cheesecloth.
  7. Put a little water and dish soap and bring it back to a simmer, this will help loosen the milk solids that have burned on to the bottom.

Seared Flounder with Sesame Spinach

A quick, but elegant, dinner. The fish is delightfully crunchy, and the sesame really brightens up the spinach. Sesame seeds give depth of flavor and add calcium. Sesame seeds are one of the best sources of calcium.  I sprinkle a light topping of Goma Ae, a wonderful sesame seeds condiment (recipe below).


Serving Size : 4

2 teaspoons butter

4 whole garlic clove — finely chopped

4 teaspoons finely grated peeled ginger

4 bunches flat-leaf spinach — trimmed, coarsely chopped

4 Tablespoons toasted sesame oil

4 Tablespoons unseasoned rice vinegar

8 teaspoons Bragg’s amino acids or (better) Coco9nut Aminos

4 teaspoons toasted sesame seeds

Kosher salt

2 pounds flounder fillets

1 cup rice flour


1) Heat 1 Tbsp. butter in a large skillet over medium-high heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 2 minutes.

2) Add spinach and sesame oil and toss to coat. Cook, tossing occasionally, until spinach is wilted, about 5 minutes.

3) Add vinegar, soy sauce, and sesame seeds; season with salt and pepper and gently toss to combine. Set aside.

4) Heat remaining 1 Tbsp. sesame oil in another large skillet over medium-high heat. Season fish with salt and pepper and dredge in flour ,cook until golden brown and cooked through, about 3 minutes per side. Serve flounder with spinach.

Goma Ae Condiment Recipe;

Sesame seeds add a nutty taste and a delicate crunch any greens dish, but is also great on fish. 
Toast the sesame seeds in a frying pan just for a few minutes (no oil needed).   This simple step brings out the wonderful aroma of sesame seeds and toasty flavors.

Once the sesame seeds are nicely toasted, grind them in a Japanese mortar and pestle. You will be immediately surrounded by the fragrant roasted sesame smell!  You can use a food processor but buzz in bursts and be very careful to not over process, you’ll have tahini!   Then add coarse salt to taste.  I use 2 cups of sesame seeds with about 1 1/2 Tablespoons of salt. Start slow and add, tasting.

Japanese grocery stores sell convenient crushed/ground sesame seeds in packaged, but the fragrance and flavors won’t be the same.

I use my Suribachi to grind the seeds. It’s great for making Thai chili pastes from scratch also!

Shrimp & Crab Cakes with Mango Salsa

crab-cakes-with-mango-salsa1 (1)

Shrimp & Crab Cakes

Serving Size : 4

Crab Cakes;

1 1/2 pounds shrimp — chopped
1 pound flaked crab meat
1 large egg
1 teaspoon Dijon mustard
1/4 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 cup gluten free bread crumbs- I use 4Crumbs– available on Amazon but pricy. Local Publix in Jacksonville carries them.
2 teaspoons butter

Mango Salsa;

1 large Mango- diced
1/2 medium onion- diced small
1/2 red pepper- diced small
1/2 green pepper- diced small
2 Tablespoons cilantro- roughly chopped
1 teaspoon cumin
2 Tablespoon lime juice
1/2 teaspoon smoked paprika
salt and pepper- to taste

1) Thoroughly mix shrimp, crab, egg white, mustard, hot pepper, salt and pepper in a bowl. Shape into 8 patties, each about 3/8 inch thick. Spread breadcrumbs in a shallow dish and coat the patties on both sides with crumbs.

2) Heat oil in a large nonstick skillet over low heat; add crab cakes and cook until golden on both sides, about 3 minutes per side.

3) Or bake on 350 for ½ an hour or lightly browned.

4) Top with mango salsa.


4C Crumbs-Seasoned, Gluten Free, 12 Ounce

Red cabbage microgreens lower ‘bad’ cholesterol in animal study

I began growing micro-greens this year. They are 10 times a nutritious as sprouts and very easy to grow. See Using Microgreens in Your Diet.

December 14, 2016

American Chemical Society

Microgreens are sprouting up everywhere from upscale restaurants to home gardens. They help spruce up old recipes with intense flavors and colors, and are packed with nutrients. Now testing has shown that for mice on a high-fat diet, red cabbage microgreens helped lower their risk factors for developing cardiovascular disease and reduce their weight gain.

Microgreens are sprouting up everywhere from upscale restaurants to home gardens. They help spruce up old recipes with intense flavors and colors, and are packed with nutrients. Now testing has shown that for mice on a high-fat diet, red cabbage microgreens helped lower their risk factors for developing cardiovascular disease and reduce their weight gain. The report appears in ACS’ Journal of Agricultural and Food Chemistry.

Microgreens are tender, immature plants and herbs that take only a week or two to grow before they’re ready for harvesting. A growing body of research suggests that microgreens could offer more health benefits than their mature counterparts. And since previous studies have shown that full-grown red cabbage can help guard against excessive cholesterol, Thomas T.Y. Wang and colleagues wanted to see if red cabbage microgreens might have a similar or even greater effect than their larger counterparts.

To test their hypothesis, the researchers used mice that were a model for obesity. These animals also tend to develop high cholesterol and other risk factors for cardiovascular disease. The team divided 60 of these mice into different diet groups. They received food low in fat or high in fat, and with or without either red cabbage microgreens or mature red cabbage. Both the microgreens and mature cabbage diets reduced weight gain and levels of liver cholesterol in the mice on high-fat diets. But the study also showed that microgreens contained more potentially cholesterol-lowering polyphenols and glucosinolates than mature cabbage. The baby plants also helped lower LDL, or “bad,” cholesterol and liver triglyceride levels in the animals.

Story Source:

Materials provided by American Chemical Society

Save the Liquid from Roasting Mushrooms for a Savory, Umami-Packed Condiment

From Skillet

Like all roasted vegetables, roasted mushrooms are pretty glorious. If you’ve ever made them, you’ve most likely noticed a bit of liquid pooling in the pan. This liquid should be drained to encourage browning, but it should not be tossed, as it makes a delicious, savory condiment.

Serious Eats calls it “mushroom juice,” but it’s really mushroom juice plus olive oil, salt and pepper, and whatever other seasonings you’ve tossed with your ‘shrooms. Like mushrooms themselves, it’s packed with umami goodness, and can be used just like soy sauce. Stir it into stews, drizzle it over rice, or use it as a finishing sauce on meats, seafood, and vegetables.

Millie- I also use the liquid from caramelizing onions (which I do in huge batches and then freeze).  I reduce the liquid, just like when I reduce stocks for demi glace’.  Then freeze in ice cube trays fro adding to greens and other di8shes.

20 Ways to Flavor Your Kombucha




It’s been Kombucha week all up on Naturally Loriel lately.

First, we walked through a really easy tutorial on how to make kombucha at home. Then we infused it with elderberries and lavender to create an immune boosting elixir that makes the perfect concoction to be consuming at this time of the year.

And finally, we’re ending this Kombucha party with a roundup of some of the most delicious kombucha recipes around the crunchy web-sphere.

The second ferment or flavoring kombucha happens when you take already brewed kombucha and infuse it with fruits, herbs, or flowers. The fruit can be in chunk form, puree, or as a juice. You let the fruit and the brewed kombucha ferment for a few days, and the result is a fizzy, probiotic-rich drink that has taken on the taste of whatever you’ve chosen to put in the bottle. The amount of sugar (fruit chunks, puree, and/or juice) plays a huge role in how fizzy your second ferment will be. More fruit, more fizz. Less fruit, less fizz. Having quality flip top bottles also helps in the fizzy-ness factor.

Flavoring your own homemade kombucha can take a little bit of trial and error to find that perfect taste but, it’s always fun when you hit the golden flavor that makes you gobble it up in one sitting.

When we’re not flavoring our kombucha with elderberries in the Adams’ household, we love simple concoctions like guava and strawberry, simple “lemonade” kombucha, and berries with lemon.

Below in the printable recipe card, you’ll find a few of my personal favorite recipes and then scroll below to find 15 other ways to flavor your kombucha from some of my favorite crunchy bloggers.

20 Ways to Flavor Your Kombucha

Serves: All of these recipes fill up one 32oz bottle


Guava-Berry Kombucha

  • ½ cup guava juice
  • 3 strawberries, cut into small pieces (organic, if possible)

Guava Kombucha

  • ½ cup guava juice

Blackberry-Lime Kombucha

  • 4 blackberries, cut into small pieces
  • 1 inch lime (with rind), cut into pieces

Lemonade Kombucha

  • 2 inches lemon (with rind), cut into small pieces

Berry-full Kombucha

  • 2 strawberries, cut into small pieces (organic, if possible)
  • 4 blueberries, smashed (organic, if possible)
  • 1 inch lemon (with rind), cut into small pieces


  1. Place your desired ingredients into your flip top bottle
  2. Pour the first ferment of kombucha; leaving about an inch from the top
  3. Leave on your counter for 3-7 days; burp once or twice throughout the day to release excess carbonation
  4. Store in the refrigerator