Hungry Asian Gurl: 2014

Saturday, November 29, 2014

Ketogenic meal in Nova Scotia

Salad with sliced thin steak, bacon, eggs, mushroom, olive oil... While traveling you can still eat a ketogenic diet!

It's a tradition every year when Sara and I travel to Nova Scotia to teach dance workshops , to eat lobster for one night !
Yarmouth around November is high Lobster season
This year I made little roles using seaweed , cucumber and hummus.

Wednesday, October 8, 2014

BONE BROTH RECIPE from DONALD

First find a source for grass fed beef bones… Soup bones, marrow bones and knuckles … any parts with lots of cartilage…
I roast my bones on 350 for about an hour to hour and a half with olive oil and salt.

Depending on how much you want to make  you can use a crockpot or a stock pot on the stove.   It will cook about 72 hours.

Cover the bones with filtered water … the better the water the better the broth.

Bring to a boil…

Skim off the weird scummy stuff that comes to the top and reduce to a simmer.  Cover and let sit… Stir the bones every once in a while.

After 24 hours the broth should start turning brown…. At this point you can rough cut some veggies and spices to taste.   Onions, Celery, Thyme, Bay Leaf, Rosemary … whatever …

Let cook another 12 to 24 hours.

Pull your bones and strain the whole mess …  I use a colander with cheese cloth laid inside …

Cool…. Place in a heat resistant bowl, Cover with cellophane and put in the fridge until the fat on top hardens

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Carefully remove the fat… spatula works good .. you can also save this for cooking … it's good lard.

Jar, bottle and freeze what you won't use in a week…

The more cartilage parts you have in your broth the more gelatinous it will be when cool …   Gelatin is good and a great source of collagen ...

Saturday, April 12, 2014

Slater's 50/50

I call this the Type O protein burger

Beef on Lettuce with grilled onions, mushrooms , sweet potatoe fries with a side of pumpkin sauce and side of garlic aoli!

Delicious!