Grain and Soy Free Pad Kee Mow

Pad Kee Mow is my favorite Thai dish. The only problem on a TED is that it usually has soy and noodles making it a dish I cant have. However, I modified the dish to make it edible on a TED.

1 pack of miracle noodles (glucomannan)

3-4 garlic cloves pressed

1 onion

3 carrots

3 stalks of celery

1 head of brocolli tops, stem cut off

1 pack of organic fresh thai basil

1/2 cup of california olive ranch olive oil or avocado oil.

1/4-1/2 cup of bone broth

Celtic seasalt and tellecherry pepper to taste

If you can have coconut, then coconut aminos are an excellent additiom to this dish.

First Warm a couple tablespoons of oil into a large frying pan. Add the onions carrots and celery. Fry until slightly soft. Add brocolli and noodles. Cook for a few minutes till everything is steaming hot. Finely chop the basil and add it in with the rest of the oil pressing the leaves and bruising them as you stir. This will infuse the yummy flavors of the basil. Add bone broth and mix until you have a nice consistancy in your stir fry. Remove pan from heat and add the garlic. Salt and pepper to taste. Your dish is ready to be served. BON APPETITE!

Note: If your dish is lacking flavor then add more basil and garlic. This dish should be bursting with these two flavors!

 

Roasted beets and Red Potatoes

This is a simple side dish that is earthy and delish.

4 red potatoes

4 beets

About 1/4 cup of california olive ranch olive oil

Celtic sea salt to taste

Pepper to taste

1-2 sprigs of fresh organic rosemary that is dried and crushed

Preheat oven to 375. Slice the beets and potaties thinly and roll into the olive oil. Place on a stainless steel baking pan or glass pan one layer thick. Place in oven and bake for 30-45minutes checking them occassionally. For the last ten minutes or so you can raise the temoerature to 425 to get a nice golden brown color to your potatoes.

 

Honey Garlic Cilantro Rack of Lamb

  • 2 new zealand 100% grassfed racks of lamb
  • 3 Tbsp California ranch olive oil
  • 1 bunch of organic cilantro
  • 4-6 cloves of garlic, pressed fresh
  • 2Tbsp of raw organic honey, preferably local
  • 1tsp celtic grey sea salt
  • 1tsp tellecherry fresh ground pepper

Bring racks of lamb to room temperature. Preheat a large skillet on medium heat on the stovetop. Add the racks of lamb with bones facing down to the skillet. Add olive oil and salt and pepper and cover and let it cook for about 15-20minutes. Occasionally spoon the oil over the tops of the lamb to keep the meat moist. Once the bottoms are golden brown flip the racks over and repeat. Once the tops of the racks are golden brown flip them and add in the chopped cilantro and pressed garlic. Turn the heat off and cover allowing the residual heat to finish the cook for about 5-10 minutes. Remove the lid and drizzle the raw honey on top. When you cut into the lamb it should be about medium to medium well. This serves 4-6 people. ENJOY