Original Recipe (that I adapted)

Ingredients
2 lb brisket
1pk Lipton onion soup mix
1/2 c. ketchup
1/2 c applesauce
1 cup orange juice

Directions

1. Brown Brisket on both sides.
2. Cover and cook on stove for 3 to 4 hours.I ‘m not sure how crockpot would convert over. Just make sure you have enough liquid. You will have to adjust ingredients.

Slow Cooked Orange and Onion Brisket

 

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Prep time

15 mins

Cook time

7 hours

Total time

7 hours 15 mins

 

Ingredients

• 2 tbsp tomato paste
• 1.5-2 cups of orange juice
• 2 medium sized yellow onions
• 2 lbs beef brisket
• 2 tsp sea salt
• 1 tsp of black pepper
• 1 tsp of saigon cinnamon (optional)
• 1 small fuji apple (optional)

Instructions

1. Put brisket on bottom of slow cooker.
2. Then add in ingredients.
3. Set slow cooker on high for an hour, just to get the heat going.
4. Then convert slow cooker to low to 7-8 hours.
5. Add more sea salt or black pepper to taste.

Nutrition Information

Serving size: 4-6

3.2.2807

This dinner was surprisingly easy, even though it looks impressive. Slow cooking the meat made it literally fall off the bone when I tried to remove it from the slow cooker. Plus, I mixed the leftover gravy and vegetables that was in the slow cooker with the last of the cauliflower puree together, and ate it as a soup the next day.

Slow Cooked Lamb Shank with Carrots and Leeks Served with a Cauliflower Puree

 

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Prep time

1 hour

Cook time

8 hours

Total time

9 hours

 

Author: Lauren Bolanos

Ingredients

• 2 grass fed lamb shanks
• 1 chopped leek
• 3 rough chopped carrots
• 3 sprigs of fresh thyme
• 3 cloves of chopped garlic
• 3 cups of water
• 2 small heads of cauliflower
• sea salt and black pepper

Instructions

1. Add 2 cups of water to the slow cooker.
2. Then fit 2 lamb shanks into slow cooker.
3. Add sea salt and black pepper to top of lamb shanks
4. Rough chop leeks and carrots and add to slow cooker.
5. Finely chop garlic and pick off thyme leaves and then add both to slow cooker.
6. Cover and cook on high for 5-6 hours.
7. Add sea salt and black pepper to taste.
8. Rough chop cauliflower and add to pot with 1 cup of water.
9. Let water steam/boil cauliflower for 15 minutes or until knife slide in easily.
10. Transfer cauliflower to Vitamix, and add a small amount of the water to blend easily. You can also add more water so try to blend with as little as possible for a thick puree.
11. Add sea salt and black pepper to taste.

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I’ve am currently following a strict nightshade and gluten free diet as you may have guessed from all the recipes I’ve been posting. I’ve been cooking a lot more, as almost all processed food and food in restaurants have ingredients that I need to avoid. I’m still eating plenty of raw food, and trying to stay low-glycemic. As a result, I have been experimenting a lot in the kitchen. I’ve will continue to post my successful dishes, so everyone (myself included) can easily reference these recipes for their own use.

Nightshade and Gluten Free Spaghetti Squash Pasta

 

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Prep time

1 hour

Cook time

15 mins

Total time

1 hour 15 mins

 

Author: Lauren Bolanos

Serves: 1

Ingredients

• 1 Spagetti Squash
• 3 cloves of garlic fermented in kefir whey (if you only have fresh garlic just add 1 to 2 cloves)
• 2 tbsp apple cider vinegar
• 2 tbsp sachi inchi oil
• 1 handful of fresh basil
• (optional) season with himalayan sea salt and black pepper

Instructions

1. Cut spagetti squash in half, scoop out seeds. Place halves on cookie sheet, skin side down and bake for 45 minutes to an hour.
2. Scoop out strands, then set aside.
3. In your blender, preferably a Vitamix, blend garlic, apple cider vinegar, fresh basil, sach inchi oil, salt and pepper.
4. Add sauce to squash and mix together.

3.2.2807

I love curry! This is one of my favorite anti-inflammatory comfort food dishes. You can choose to eat this with rice, but I prefer it as a soup or stew. I tend not to measure things, as most of my recipes are adjustable to taste. I did however measure the spices when I mixed together my curry spice powder.  I used this recipe from Whole New Mom. This one is nice and mild, which is good for sharing your food. Not everyone likes things as spicy as me! You can also use any curry blend of your choice, or adjust her recipe to taste, or just guess and test which is what I usually do if I don’t have a blend pre-made.

Vegan: Cauliflower & Yellow Lentil Dal Curry

 

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Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

Author: Lauren Bolanos

Serves: 4

Ingredients

• ¾ lb yellow lentil dal
• curry powder to taste
• ¾ of a cauliflower or just add in as much as you wish
• himalayan sea salt to taste

Instructions

1. Soak lentils overnight with a little bit of lemon juice. This will help get rid of the phytic acid in beans, and prevent the gas.
2. Rinse, then boil beans in pot of water for about ten minutes. When it's mush, it's ready.
3. Add in curry powder to taste.
4. (Optional) Bulk up dish without adding calories by adding chopped cauliflower, then continue to cook until cauliflower is at preferred level of mushiness. This is a great substitute if you prefer potatoes in your curry.
5. Add some cayenne pepper, hot sauce, or spicy chutney to the dish to give it some heat.

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