Use What You Got Cabbage Wraps

Cabbage Wrap with fresh veggies
Cabbage Wrap with fresh veggies

Sometimes you need to just get in your refrigerator and pull out whatever you have. Start thinking of flavor combinations that you like and go for it. That is what I decided to do tonight. I had a protein I needed to cook and I just worked my way around that.

 

I had some really lovely ground grass-fed beef and a craving for some fresh raw veggies. I looked in my fridge and saw green cabbage, zucchini, rainbow carrots, orange bell pepper, onion, and red cabbage. I did a quick peruse of the pantry and grabbed my 2 cans of coconut milk with spices like curry, ginger, onion and garlic powder.

I just started prepping for a coconut curry ground beef cabbage wrap with fresh raw veggies on the inside. I have never made this before and had no real recipe in my head. I decided it was would be best to shred all the veggies, except for the pepper which I cut into thin Julienne type strips. I got the meat going the cabbage cooking and in less than 20 minutes the entire meal was cooked. It came out so good. I love getting in the kitchen and just letting a vision inspire you, with no real direction you just create.

I often find the more you stress on cooking something perfect, the more likely you are to “mess” it up. When you create food with love and inspired visions and you just cook, it usually comes out really good. The love and inspiration come through in the food, and those who have the pleasure of eating will feel that with each bite.

 

I really love this new recipe. You can omit the beef and use organic ground turkey or chicken, you could use fish or shrimp, you could use lentils or even just keep it all veggie on the inside.

 

I also decided the next time I make this recipe I will thinly slice and roast sweet potato. Sliced almost like a chip and cooked until soft. I think the sweet potato will add contrast in texture and flavor. I will do that the next time I make the wraps. Until then feel free to try it yourself.

 

Ingredients

1 Head of Organic Green Cabbage

1-2 lbs of protein of choice(grass-fed beef, chicken or fish)

1 large organic zucchini

2 large organic carrots

1/4 of head Organic Red Cabbage

1 large Organic Orange Bell Pepper

1 tsp of sea salt(you can add more if needed)

2 cans of coconut milk(full fat)

1 tbsp coconut oil

1 tsp of pepper

2 tsp of ground ginger

2 tsp of garlic powder

2 tsp of onion powder

2 tsp of curry powder

Siracha is the perfect hot sauce for this dish, if you like it hot!

Directions

Cut off the bottom 1/4 of cabbage to expose the core. Add the cabbage to a large stock pot filled with water. Bring the cabbage to a low boil. You can use tongs to judge when the leaves are ready to peel off. When you get to that stage turn the heat off and leave the cabbage for a few minutes. Drain the cabbage and set aside to cool. When its cool you can easily separate all the leaves.

 

Boiling cabbage to separate the leaves.
Boiling cabbage to separate the leaves.

 

Next prep all your veggies. I grated the zucchini, red cabbage and carrots. I Julienne cut the bell pepper.

Veggies for Cabbage Wrap
Veggies for Cabbage Wrap

Place your coconut oil in to your hot pan and brown your grass-fed beef, or protein of choice. After it has browned at this stage add in your zucchini.

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Once the zucchini has softened you will begin to add your coconut milk, salt, pepper and spices.

Coconut Curry Grass Fed Beef
Coconut Curry Grass Fed Beef

Now comes the fun part. Assemble, warp, cut and eat. So yummy. If you like it hot add some Siracha to the inside of the wrap. I promise you will love these. Kid friendly too!

Cabbage Wrap with fresh veggies
Cabbage Wrap with fresh veggies

Thai Inspired Pork Meatballs with Veggies and Coconut Milk Sauce

Thai inspired pork and veggie meatballs with cauliflower rice. So delicious and a big hit here last night.

For the meatballs
1lb organic or all natural ground pork
1 medium zuchinni grated
1 mediu carrot grated
1/4 medium onion grated
1/2 cup cooked sweet potato
1 egg
2 tbs of fresh ginger minced
1 tbs of fresh garlic minced
salt
pepper
1 tbs of onion powder
1 tbs of curry powder
1 tbs of ground mustard powder
1 tbs of turmeric
2 tbs of Siricha hot sauce

For the sauce
1 can of coconut milk
1 tbs of honey
1 tbs of Siracha hot sauce
1 tbs of curry powder

Mix all the meatball ingredients together. Heat a pan with coconut oil or oil of choice and brown the meatballs on all sides. Then place all the meatballs in a large baking dish.

In a saucepan mix all the sauce ingredients together and let simmer for 5 minutes. Then place the sauce over the meatballs in your baking dish.

Place in the oven at 350 for 25 minutes or until meatballs are done.

While the meatballs are cooking rice your cauliflower in a food processor or blender (vitamin or ninja work best). Place the cauliflower rice in a pan with a drop of oil. Cook until some of the moisture has released and the rice is warmed all the way through.

Place your rice on a plate and top with the meatballs. Pour sauce over top and garnish with fresh basil.

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Fantastic Flax

Flax meal crackers

Flax meal crackers are delicious and so good for you.

Here is my super easy flax meal crackers. I promise you will love them.

I made a few adjustments to my favorite flax crackers. Yes, now they are even better.

2 cups of ground flax meal
1/2 cup of almond flour
Salt
Garlic powder
Onion powder
Italian seasonings (or just dried rosemary)
1 cup of very hot water

Mix dry ingredients then add water half cup at a time.

Lightly oil a pan and spread out the mixture. Wet your hands a drop and smooth it out. Then s ore with a knife.

Bake at 200 for 2 hours the flip crackers and do another hour or so on last side. Yummy.