Radiccio Boats
Radicchio leaf boats filled with fresh guacamole and topped with olives and blue cheese chunks. Serve with Name yam fries on the side for a light lunch. The recipe section on Yucca fries includes a description of how to prepare Name Yam fries.
Sardine medley
This eclectic plate features sardines as the main protein atop a bed of mashed sweet potatoes and sheep yogurt. It also has homemade fermented red cabbage, Name yam fries, goat cheese, and romaine lettuce with avocado. It’s a variety pack of nutrition.
Goat cheese salad
This delicious salad features a base of pink Napa cabbage, goat cheese, and a drizzle of olive oil on homemade fermented cabbage and fresh basil leaves.
Salmon salad with crispy fried egg
Salmon with homemade sauerkraut, avocado slices, and pine nuts atop a beet leaf salad with olive oil. Served with a side of crispy fried eggs in olive oil.
Chuck Roast meal
Sous Vide and grilled chuck roast with pressure-cooked broccoli, mixed lettuce salad, artichoke hearts, and fried yucca topped with guacamole.
Ribeye meal
Here’s a sous vide ribeye steak, grilled and served with mashed sweet potatoes, goat yogurt, pressure-cooked Brussels sprouts, homemade sauerkraut, aloo gobi cauliflower, goat cheese, and pecans.
Beet leaf Salad with salmon and blue cheese
If you buy whole beets, you can cut off the stems and leaves and use them in a salad. Slice the beets very thinly and top them with blue cheese and olive oil to make beet carpaccio.
Frozen Yogurt – Ninja Creami
Summer is here, so it’s time for a treat! This recipe for frozen yogurt makes smooth, soft-serve-style yogurt with real fruit and an allulose health upgrade. Start with any in-season fruit, such as spring strawberries. Try to find organic, local fruit if you can. The thinnest yogurt is goat, slightly thicker is sheep, and thickest is A2/A2 cow. Allulose adds sweetness without sugar and is a natural GMP1 enhancer. Place your fruit and yogurt in the Creami container. There’s no need for a separate blender. See the fruit combinations below. Set the machine to a full container and run it for a four- or five-minute cycle. It doesn’t matter which cycle you choose, as the machine will blend the fruit and yogurt. Run a second cycle if there are still chunks of fruit. Freeze overnight. To finish, allow to sit at room temperature for 5-10 minutes. Add a couple spoons of fresh yogurt. Set the machine to BOTTOM HALF and run for a 4 minute cycle like Ice Cream. Scrape the sides and bottom with a butter knife. Taste and add a couple teaspoons of allulose to sweeten and balance the tartness if desired. Add more fresh yogurt if too powdery or thicker than desired. Run again for another cycle like Lite Ice Cream. Enjoy. Strawberry: Add 5-10 berries to fill to the freeze line, top with half a cup of yogurt. Blend for 2 cycles back to back. Kiwi: 3 kiwi, whole or cut, leave the skin on. Add 1 cup of yogurt on top and blend for 2 cycles back to back. Half size is 2 whole kiwi and half a cup of yogurt. Add seeds from half a pomegranate with a half to full cup of yogurt. Blend one cycle. Also consider blueberries, blackberries etc. Get creative as long as it is in-season and organic, preferably local.
Home-made Butternut Squash Puree
Homemade butternut squash puree. Use this in place of tomato puree (Passata) for great nutrition and lower lectin content. Start with an organic butternut squash if you can, peeled, cubed, de-seeded. Pressure cook on high for 16 minutes, rapid decompression. Puree with an immersion blender or regular blender, adding water to make an applesauce like consistency. Reserve in refrigerator until needed, up to a week.
Aloo Gobi – low inflammatory Dr. Dan style
Aloo Gobi, Low Lectin Style Start with homemade butternut squash purée or canned organic pumpkin purée. Use one large cauliflower or two small ones. Cut out the base stem and break the florets into moderate-sized pieces by hand. Trim off any black areas, but do not cut the florets off. The stem is also edible and can be cut into bite-sized pieces. Place them in a pot of water to soak. You can jump to the traditional recipe with a pot on the stove top or continue here with a 6- or 8-quart Instant Pot pressure cooker for an even lower level of lectins. Turn the Instant Pot on to sauté mode on high with one tablespoon of ghee and one teaspoon of cumin seeds until toasted. Peel and cut a medium white sweet potato or Japanese yam into chunks. Place it in the pot to brown. Allow the potato to brown on at least one side. Do not stir often. Thinly slice one medium red or yellow onion. Add one teaspoon coarse sea salt. When the potatoes are browned, add the onions and cook until translucent, about five minutes. While the onions and potatoes are frying: Measure out one cup homemade or organic butternut squash or half 15 ounce can (200 mL) pumpkin purée. Add two teaspoons apple cider vinegar to the purée and set aside. Grate one finger of fresh ginger and set it aside. In a cup, combine the spices: 1.5 teaspoons of turmeric 3 teaspoons Kashmiri chili powder (omit for an even lower lectin content but the recipe will suffer. There is no good subsitute for Kashmiri chili). 6 teaspoons of coriander powder, 3 teaspoons of roasted cumin powder. 2 teaspoons garam masala When the onions have softened and become translucent, add the ginger and stir for about 30 seconds, until the ginger becomes fragrant. Add the butternut or pumpkin and adjust thickness to a sauce consistency, about 1 cup water for butternut and 2-3 cups for pumpkin. Stir well. Cook and stir until the color darkens and the vinegar odor disappears, about 2–4 minutes. Stir in the dry spices and mix to form a masala sauce. Add more water as needed to thin. Let the masala heat up to bubbling, then cancel the saute mode. Drain the cauliflower and add it to the pot. Add extra water, if needed, to ensure there is enough sauce to easily coat the cauliflower when stirring. Sauce thickness, or thinness is adjusted here. Pressure cook for two minutes on high. Rapid decompression. Stir, then pour into a glass storage container and allow to cool. The flavors will intensify and the sauce will thicken as it cools. Reheat in the microwave or in a covered pot with a tablespoon of water. It will taste even better the next few days.