Cardamom Cherry Beef

A quick and unique summer slow cooker recipe!

Active Time: 15 minutes
Cooking Time: 6+ hours

• 1 lb. cherries
• 1/2 lb. grassfed beef stew meat, chopped into small pieces
• 1/4 cup water
• 1/8 tsp. cardamom (spice lovers can try 1/4 tsp.)
• salt

Remove the stems from the cherries and cut them in half. Remove the pits. Transfer the cherries to a slow cooker. Add the remaining ingredients and mix well. Cook on low for 6+ hours. You can serve this warm, though I prefer it chilled. It's good on a hot day!

Nutritional info: 2 servings at 31g carb, 22g protein, 20g fat.


Beef Masala

Active Time: 15 minutes
Cook Time: 30 minutes

• 2 Tbsp. coconut oil
• 1 onion, chopped
• 1 tomato, diced
• 1 Tbsp. garlic powder
• 2 tsp. ginger
• 1 Tbsp. garam masala
• 1 tsp. coriander
• 1/2 tsp. fenugreek
• 1/4 tsp. red chili flakes
• salt
• 1 lb. beef stew meat (cut into chunks)

Bring the oil to medium heat in a large pan. Sauté the onions until brown, then remove to a small food processor and puree. Add the tomato, garlic, and ginger into the food processor and process until smooth.

Return this paste to the pan and sauté for several minutes, and then add all of the remaining spices. Mix well and cook for around 8-10 minutes. Add the beef pieces and cook until browned. Then, add around 1/4 cup of water and mix well. Cook until the beef is tender and the sauce has thickened significantly.

Serve over your choice of carbs or veggies. I used purple forbidden rice, and this was delicious!

Nutritional info: 3 servings at 9g carb, 30g protein, 35g fat. (not including rice, etc.)




Taro Chips

Time: 50 minutes

• 1 lb. large taro (find this tuber in Asian markets)
• 2+ Tbsp. salt
• coconut oil

Using a large bowl, dissolve 2 tablespoons of salt in around a cup of water. Peel the taro with a knife, and then cut it into 1/4 inch thick slices. Cut these into smaller wedges. Place the taro in the salted water, and then add enough cool water to cover the taro and allow it to sit for 30 minutes. In the meantime, fire up the grill.

Drain the water and pat the taro dry with paper towels. Melt some coconut oil if it's not hot enough to be liquid already. Brush the top side of the taro with coconut oil, and then sprinkle with salt. Put the slices on the grill oiled side down, and then grill for 8-10 minutes. Oil and salt the top of the taro and flip the wedges over; grill for 8-10 minutes more or until golden brown.

Serve as you would French fries or chips! As a side note, I've also prepared grilled eggplant this same way - 5 minutes per side is really the only modification needed.

Nutritional info: 4 servings at 25g carb, 5g fat.