Those of you who are doing the 21-Day Sugar Detox with me (day 17!!!) will probably understand my new found love of green apples. For those of you not familiar with the program, fruits are limited to those that don’t taste overly sweet and green apples fall into this category. I’ve found that the farther along in the 21 days that I get, the sweeter the green apples taste. And this green applesauce is no exception.
In case you weren’t aware… I deemed October the month of Pumpkin All the Things! All month I’ve been posting recipes that include my beloved pumpkin. But obviously I’m not the only one out there with some delicious pumpkin recipes.
So in honor of Halloween and the month of Pumpkin All the Things, here is a roundup of all my favorite real food (gluten free, grain free, dairy free) pumpkin recipes….
A couple of months ago my husband and I purchased a cow share from a local farm. Grass fed beef ain’t cheap especially if you want fancy cuts like steaks and the like. I try to do the best I can in terms of buying the best quality, responsibly raised meat, but I don’t like spending $8.00-$20.00 per pound. So we bought a 1/4 of a cow in bulk and saved a ton of money.
Besides saving money, the other benefit of buying a cow share is that in addition to the regular cuts of meat, you also get the odd bits (or offal). This may not sound appealing to some but the odd bits are incredibly nutritious and can be pretty tasty as well. I will admit though that the different organ meats can be quite intimidating.
Like this tongue for example… Do you know what a cow’s tongue looks like? It’s just like a human tongue but like twenty times the size! But I figure if I can eat raw liver, I can tackle a tongue. I had heard that beef tongue was good in tacos so I found a few recipes and paleo-ified them.
But what to do for the tortillas? I haven’t had a flour tortilla in years because of the gluten. And I don’t eat corn either, so corn tortillas were out. And then I remembered that my favorite paleo food truck down in Austin sold paleo tortillas made from coconut flour and eggs. So I drove to Picnik to pick up some Pinkie’s Paleotillas (and a blondie as well because you can’t go to Picnik and not get one of their blondies… trust me, they are life changing).
These tortillas don’t taste exactly like a flour or a corn tortilla. They are more crepe-like. But regardless, they are absolutely delicious, pliable like a regular tortilla and go perfectly with these tacos de lengua.
Despite my reservations, these tacos were so tender and flavorful. The texture is a bit different than your regular old muscle meats but not in a bad way. Slow simmering the beef tongue in the crock pot makes it incredibly tender, and then the quick saute on the stove in the spices makes it crispy and oh so flavorful. I served my tacos de lengua with a cumin lime slaw that I threw together real quick and some salsa verde. C’mon… you know you want to try it!
- 1 beef tongue
- 1 onion
- 4 bay leaves
- 4 cloves garlic
- 3 cups chicken or beef broth
- 1 Tbs lard, or other cooking fat
- 1 tsp cumin
- 2 tsp oregano
- 1 tsp salt
- Pinkie's Paleotillas
- Place tongue in the crockpot with onion, bay leaves, garlic and broth and cook on low for 6 hours
- Peel the outer membrane off of the cooked tongue (I was able to do this with my hands and a sharp paring knife)
- Cut the meat into small cubes
- Heat cooking fat in a pan over medium heat
- Add cubed meat, cumin, oregano and salt to pan and fry for 5 minutes
- While the meat cooks, heat a pan over medium low heat
- Warm tortillas over stove
- Serve beef tongue in tortillas topped with salsa verde
So if you’re brave enough to try it, go to your local farmer, get yourself a beef tongue and (if you’re in the Austin area) go to Picnik and pick up some Pinkie’s Paleotillas and make these delicious tacos de lengua.
In vibrant health,
Note: I am not sponsored by Pinkie’s Paleotillas or Picnik Austin and I was not compensated for this post. I just really love these companies and wanted to share.
There is a reason your mom always fed you chicken noodle soup when you were sick. No, it’s not the chicken or the (typically limited) amount of veggies, and it’s definitely not the noodles. It’s the chicken broth itself. The problem, however, is that the broth you find on grocery store shelves and in canned soups is not doing anyone any good. In fact, between preservatives and additives like MSG, it can actually be harmful for some people. And when we are trying to be our most vibrant selves that junk is best avoided. But it’s not just about what homemade bone broth does not contain. It’s about what it does contain.
First off, bone broth is high in collagen. Collagen is fantastic for your skin, hair, nails and joints. I’m sure you’ve seen all those fancy facial creams that contain collagen and make claims about how they’ll make you look 10 years younger and all that jazz, but the fact of the matter is that the collagen particles are too large to be absorbed by the skin. So don’t waste your money on facial creams and make bone broth (which is practically free) instead. I can personally attest to improvement in the texture and strength of my nails, hair and skin since I started incorporating bone broth into my diet on a semi regular basis. Additionally, Dr. Cate Shanahan, author of Deep Nutrition: Why Your Genes Need Traditional Foods, explains how collagen also helps to reduce the appearance of cellulite because it helps support cell structure. Second, bone broth aids digestion and helps repair the intestinal lining because of its gelatin content (source)- gelatin is a derivative of collagen. With the amount of damage done to the gut lining by modern day “foods,” everyone could use a little (or a lot) of the gut healing effects of bone broth, especially those suffering from autoimmune diseases (like me!). It also contains bio available nutrients (meaning they are easy for our bodies to assimilate) such as calcium, magnesium, phosphorous and more (source) which are essential for bone (and overall) health. Lastly, bone broth is high in the amino acids proline and glycine which have several critical functions in the body including, but not limited to building connective tissue, synthesizing DNA and RNA, production of glutathione (an important antioxidant), and aiding in digestion (source).
So basically, bone broth makes you super hot (I’m referring to good looks, not temperature) inside and out so you should make some like yesterday! And it’s SUPER easy. Just set it and forget it, as they say!
- 1-2 lbs of beef bones (or 1-2 whole chicken carcasses)
- 2 chicken feet (optional- increases the gelatin content)
- 1 Tbs apple cider vinegar
- 4-6 cloves of garlic, smashed
- Veggies (optional- carrots, celery, onion)
- Water to cover
- Place bones in crockpot
- Add apple cider vinegar and garlic
- Add water to cover the bones
- Cook on low for 24-48 hours
- Add optional veggies for the last 3 hours of cooking time
- Strain with a fine mesh strainer
- Store in refrigerator or freezer
We are aiming for super gelatinous broth here so if you pull your broth out of the fridge and it looks like beef jello, don’t be alarmed. In fact you should probably do a happy dance right there in your kitchen (at least that’s what I do). Drink the broth on its own warmed up in a mug or use it in soups, sauces, and stews in place of the store bought junk to increase the nutrient value of your food.
Let me know if you try this… or if you think I’m a super crazy hippie weirdo for drinking bone broth (it’s okay, I can take it)!
In vibrant health,