One Bite at a Time

Ingredients

• 2 cupsfresh cranberries
• 2 cupswater
• 1 cuphoney
• 1 tablespooncoconut sugar
• 1orange, juiced (zest it first if you like)
• 1 teaspoonpureed fresh ginger
• 1cinnamon stick (optional)

Method

1. Put the cranberries, water, honey and coconut sugar in a pot.
2. Squeeze in the orange, then drop the squeezed half in too. Add the orange zest, ginger and cinnamon stick if you are using them.
3. Simmer for about 30 minutes. It thickens and sets as it cools.

Ingredients

• sweet potatoes
• grass-fed butter
• pumpkin pie spice, nutmeg and cinnamon
• 2egg whites (from a carton, so no yolk sneaks in)
• About 2 tablespoonscoconut sugar

Method

1. Boil the sweet potatoes, then mash them with butter and the spices.
2. Whisk the egg whites until fluffy, add the coconut sugar and keep whisking to stiff peaks: lift the whisk and the peaks stand straight up.
3. Spread the meringue over the sweet potatoes in place of marshmallows.
4. Slide it under a hot broiler (or use a kitchen torch) until golden brown. Watch it closely.

Ingredients

• fresh or frozen green beans (not canned)
• butter
• sorghum flour (or brown rice flour)
• wild mushrooms
• vegetable stock
• gumbo filé (ground sassafras leaves), to thicken
• thyme and rosemary
• white onions, thinly sliced
• milk
• gluten-free flour blend
• coconut oil, for frying

Method

1. Blanch the green beans in boiling water for about 30 seconds, then chill them in ice water.
2. Melt the butter, stir in the sorghum flour to make a roux, then add the mushrooms for about 30 seconds.
3. Pour in the vegetable stock and let it thicken. Add a little gumbo filé to thicken it more, then the thyme and rosemary.
4. Pour the mushroom sauce over the green beans.
5. Soak the onion slices in milk for about 10 minutes, toss them in gluten-free flour and fry in coconut oil at 375°F until golden.
6. Pile the onions on top. Serve as is, or bake at 325°F for 15 to 20 minutes so everything melts together.

Ingredients

• Basepaprika, salt, black pepper, garlic powder, onion powder, ginger and cayenne
• Southwestadd chipotle chili powder, ancho chili powder and cumin
• Cajunadd extra paprika
• Middle Easternadd cinnamon, nutmeg, cardamom, curry and turmeric

Method

1. Rub on meat as is, loosen with a little olive oil, or soften butter and mix the rub in to make a flavored butter.
2. Middle Eastern on chicken legs and thighs: rub with the spice and a little olive oil, roast at high heat for crispy skin, then turn the oven down to finish.
3. Cajun on thin pork tenderloin (about a quarter inch): dust both sides and sear in a really hot pan. It is done in minutes.
4. Southwest butter on steak: put a spoonful on the steak while it rests so it melts all over.

Ingredients

• olive oil
• lemon juice
• Bragg's apple cider vinegar
• turmeric, garlic, parsley and paprika
• salt, pepper and cayenne

Method

1. Whisk it together. Use it to marinate chicken, beef, pork, fish or shrimp (the acid helps tenderize), or toss it through a salad.

Ingredients

• sesame oil
• rice vinegar
• Bragg's liquid aminos (in place of soy sauce)
• fresh ginger
• scallions

Method

1. Marinate salmon overnight.
2. Start it in a hot pan, then finish in a hot oven. The marinade caramelizes into a savory, salty, sweet crust.
3. Spoon a little more over the top to serve. Undercooked beats overcooked: you can always cook it more.

Ingredients

• Pestoan herb, parsley, a hard cheese, a nut and an oil. Basil, Parmesan and pine nuts is the classic. Cilantro and walnuts, or mint and pistachios, work too
• Salsa verdeall your leftover herbs (parsley, thyme, tarragon, sage, cilantro), capers, anchovies, garlic and olive oil
• Chimichurriherbs, garlic, red chili flakes, olive oil and an acid such as red wine vinegar, lemon or lime

Method

1. Blend or chop. Salsa verde and chimichurri are both great on skirt steak.

Ingredients

• bones (roasted give more flavor, raw give more collagen)
• vegetable scraps: onion skins, carrot, fennel, celery ends, tomato ends
• herb stems: parsley, cilantro, dill, rosemary, thyme
• bay leaves
• 2 tablespoonsraw apple cider vinegar
• 1 gallonwater

Method

1. Put everything in a pressure cooker.
2. Cook on high pressure for 2 hours.
3. Let it cool, then strain.

Ingredients

• avocado oil
• shallots
• garlic
• fresh turmeric, peeled and grated
• chicken thighs (organic, free-range)
• 1 cupbone broth
• ground almonds and ground pumpkin seeds
• 1dried California chili (or guajillo or ancho), soaked in hot broth and stemmed
• cacao nibs or unsweetened chocolate
• 1cinnamon stick
• Brussels sprouts and cabbage
• water
• salt

Method

1. Set the pressure cooker to sauté. Heat the avocado oil and cook the shallots, garlic and turmeric.
2. Add the chicken thighs and leave them be.
3. Add the broth, almonds and pumpkin seeds, chili, chocolate, cinnamon stick, Brussels sprouts and cabbage. Add water until it comes up just under the top of the chicken.
4. Lid on. High pressure for 18 minutes, then let the pressure release on its own for 10 minutes.
5. Lift out the chicken and vegetables. Take out the cinnamon stick (it is just for fragrance) and leave the chili in.
6. Blend the sauce smooth with an immersion blender. The nuts and seeds thicken it. Season with salt and pour over the chicken.

Ingredients

• mashed avocado with lime juice
• toasted almonds and pumpkin seeds
• quick pickled red onions: sliced red onion, lime juice and salt, ready in about 10 minutes
• cilantro

Method

1. Top the chicken with as many as you like. The avocado is the one Kay would never skip.

Ingredients

• rolled oats or steel-cut oats (not instant)
• sunflower seeds
• flax seed meal (or whole flax seeds)
• almond flour
• psyllium husk powder
• raw apple cider vinegar, with the mother
• sea salt
• honey
• baking powder
• extra virgin olive oil
• coconut oil, olive oil or melted butter for the tin (or parchment)

Method

1. Mix all the dry ingredients in a bowl.
2. Mix the wet ingredients (olive oil, vinegar and honey), pour them in and stir with your hands or a wooden spoon. It should look like thick oatmeal.
3. Line a loaf tin with parchment, or rub it with oil or butter. Pack the mix in and smooth the top.
4. Leave it uncovered at room temperature for at least 3 hours, overnight if you can, so the psyllium and oats soak everything up. Skip this and you get dry pockets.
5. Bake at 350°F for 20 minutes in the tin.
6. Turn the loaf out and bake it directly on the oven rack for another 40 minutes, so the bottom dries out instead of steaming.
7. Let it cool completely, 30 to 45 minutes, before you slice it. Cut it hot and it falls apart.

Ingredients

• sun-dried tomatoes packed in oil
• 3 clovesgarlic
• A pinchchili flakes
• chickpeas, drained
• vegetable broth (homemade from veggie scraps is best)
• heavy whipping cream (or full-fat coconut milk)
• Parmesan, freshly grated, plus more to finish (or 1 tablespoon nutritional yeast flakes)
• lemon, zested and juiced
• kale
• sea salt and black pepper
• to finish: more chili flakes, basil or parsley (optional)

Method

1. Warm a little of the oil from the sun-dried tomatoes over medium heat. Add the garlic and chili flakes and let them toast in the oil on their own for a moment.
2. Add the sun-dried tomatoes, then the chickpeas, and stir so the chickpeas take on the tomato oil.
3. Turn up to medium-high, pour in the broth and let it reduce. You want the chickpeas soft and warm all the way through, not mushy.
4. Add the cream and bring it back to a boil, then stir in the Parmesan.
5. Simmer for about 5 minutes, until the sauce is thick and creamy.
6. Turn down to medium. Add the lemon zest and juice.
7. Turn off the heat, fold in the kale just until it wilts, and season with sea salt and pepper.
8. Serve with more Parmesan grated over the top.

Ingredients

• wild-caught salmon fillets, skin on
• coconut oil
• sea salt
• garlic and shallots
• cauliflower rice
• walnuts
• grass-fed butter

Method

1. Pat the salmon dry with paper towels. Wet skin will not crisp and it spits in the oil.
2. Put coconut oil in a cold ceramic or stainless pan (not nonstick) and lay the salmon in skin side down. Season with sea salt.
3. Turn the heat to medium-high and do not touch the fish for about 6 minutes, until it is about two-thirds cooked. Turn the heat down a notch if it gets too lively.
4. Flip it briefly to finish, then set the salmon aside, skin side up.
5. Turn the heat down to medium. Add the garlic and shallots, then the cauliflower rice and walnuts, with a pinch of salt. Let them soak up the salmon fat in the pan.
6. Turn off the heat and stir in the butter.

Ingredients

• high-polyphenol olive oil infused with vanilla bean
• dried oregano and fresh oregano
• lemon zest
• charred lemon juice (char the zested lemons in a hot pan, then squeeze)

Method

1. Spoon the couscous onto the plate and set the salmon on top, skin side up so the steam does not soften it.
2. Drizzle with the vanilla olive oil, then finish with oregano, lemon zest, charred lemon juice and a sprig of fresh oregano.

Ingredients

• fermented garlic, mashed
• fresh ginger
• coconut aminos

Method

1. Mash the fermented garlic (it is soft) and mix it with the ginger and coconut aminos.

Ingredients

• flank steak, sliced thin (skirt steak or New York strip work too)
• daikon radish, sliced and scored
• baby bok choy
• sesame oil
• salt
• to finish: lime zest, chives or scallions, furikake (nori seaweed and sesame seeds), chili oil if you like heat

Method

1. Marinate the sliced steak and the scored daikon.
2. Heat the oven to 425°F. Line a sheet pan with a silicone mat or parchment. Not foil.
3. Lay out the steak and daikon. Drizzle the bok choy with sesame oil, salt it and add it to the pan. The leaves can overlap and char a little: that is flavor.
4. Roast for 12 minutes at 425°F, turning on the broiler for the last minute to char the beef.
5. Plate the daikon, then the steak and bok choy. Spoon over the pan juices and finish with lime zest, chives, furikake and chili oil.