Fri, 27 January 2012
LINKS MENTIONED IN EPISODE 38
Sugar-free, super simple, key lime mousse by Ash Sierra
1 small soft ripe avocado (about 9 Tablespoons)
Toss everything except coconut oil in a blender (I use a magic bullet type thing for this) and blend!
Finito! Be careful, you may eat the whole thing! If you put it in the fridge it will get much more solid....
Dutch oven fail safe beef roast recipe by Whitney Ross
Broth (I use my home made beef broth, but I have used mushroom or vegetable)
2 Bay leaves
3 -5 cloves Garlic
Seasoning (I like Penzy's beef roast seasoning, 8th Wonder, Herbamare or just garlic powder, salt and pepper)
Rendered lard, coconut oil, avacado oil, bacon fat
Pre heat oven to 350
Heat oil in the dutch oven on medium high. (I have this dutch oven Costco Dutch oven but I wish I had this one Dream one )I use about 1/3 to 1/4 inch of oil.
Season the beef which has been brought to room temperature by taking it out of the fridge for 15 minutes to an hour. (not totally important)
brown the meat 4 minutes per side
Turn the heat off, add the onion, bay leaves, garlic and broth. The broth should just cover the meat, there can be some meat sticking out of the top of the broth, but not a lot.
Cover the pot and put it in the oven for 3 hours.
Primal meatballs by Whitney Ross
3 lbs of grass fed ground beef
Mix all the ingredients together except the oil and then make 1 meat ball and fry it in hot oil with the temperature on medium - medium low in the pan. Brown it on all sides, about 2 minutes each side. Try that meatball and see if you need to add anything to the mixture like more salt. We cook these in a really large stainless saute pan and cook them in batches of 6. Don't crowd the pan or they will not brown properly. Don't mix the meat and ingredients too much or it won't stay together in a ball.