Really easy steak

No grill? No problem.

No marinade? No problem.

No steak sauce? No problem!

All you need to make this easy and delicious steak recipe is a good grass-fed steak (or two), some lard, salt, pepper, and my secret ingredient: garlic powder.



I like NY strip steaks from Raindance Organic Farm, but unfortunately Siobhan sells out fast. You could use delmonico, tenderloin, T-bone, or Porterhouse. Grass-fed sirloin can be a bit tough, but it depends on the age of the animal, etc.


First, heat a few tablespoons of pastured pork lard in a skillet over medium-high heat. Remove the steaks from their packaging, setting aside any blood from the wrappings, and dry the steaks very well with a few paper towels.

When the lard is hot and shimmering, lay the steaks in the skillet. Sprinkle with plenty of unrefined sea salt, fresh pepper, and garlic powder. Cook just a few minutes (unless the steak is very thick), then flip and repeat with the seasonings. The steaks will have a bit of a crust if they are nice and dry when you put them in the pan.

If you like your meat rare, be sure to cook the steaks only for a couple of minutes on each side. Remove them from the pan, turn off the heat, and add the blood to the pan. Stir the pan juices and coagulated blood and pour into a small pitcher to serve over the meat.




Serve with roasted acorn squash (cut in half across the middle, scoop out the seeds, and bake at 375 til a knife pierces the squash easily, about 45 min; bake face down in a glass pan with about 1/2" water in the bottom). Fill the squash with plenty of butter and serve with the steaks, and a lactofermented veggie condiment, like Ginger carrots.


I like to follow a meal like this with a small bowl of chicken broth.

Enjoy!

- Posted from my iPhone

A favorite weekend breakfast

Grey sole fillets cooked on low heat in lots of butter and lemon juice--


...topped with freshly made guacamole: one ripe avocado, juice from one lime, a few tablespoons of diced tomato, and chopped cilantro and sea salt to taste--


Mash thoroughly and serve with the fish. Don't forget to include the butter/lemon cooking juices from the pan! This is a very filling and satisfying breakfast. I also like to have this meal before I go on my food deliveries.


- Posted from my iPhone

Home remedies for a sore throat

I woke up with a bit of a sore throat this morning, so decided to use some home remedies to try and clear up the issue.




1. I peeled and minced a clove of garlic, and swallowed the pieces with water, like pills. A great antibacterial remedy, courtesy of my friend Stephanie. I often do this when I feel like something is just beginning to come on.

2. Cotton ball with a few drops of tea tree oil and eucalyptus oil. Place in a small container and hold one nostril closed as you breathe deeply with the other, then switch. Eucalyptus is good for clearing up any congestion, and, as Raine Saunders writes on her blog, "tea tree oil is a natural antifungal, antiseptic, and disinfectant and its fumes are powerful enough to ward off an infection in your respiratory tract if started quickly enough." Although I didn't have any congestion I decided to do this just in case.

3. Cayenne pepper in a mug of warm chicken broth. I used 1/4 teaspoon for one cup of liquid. Got this sore-throat remedy recommendation also from Raine Saunders's blog post which I HIGHLY recommend: http://agriculturesociety.com/politics-and-food/my-home-medicine-cabinet-what-i-use-to-remedy-ailments/ She suggested warm water, but I thought the broth would be a big improvement on that, and it was! Like a very spicy beverage. For children you would need to cut down the cayenne pepper quite a bit. Be sure to stir regularly as it tends to settle toward the bottom. This definitely relieved the discomfort and was soothing. The discomfort hasn't returned so far and there is just a twinge left when I swallow.

And a bonus tip: open a few (2-3) probiotic capsules and pour the powder into the back of your mouth so the good "bugs" can work on any infectious bacteria or viruses that may be present.

Cooking class anouncement

Come join me for a special class on Digestion & Absorption, to be held on March 6 in Park Slope, Brooklyn.

Drumroll please: **I will be teaching my famous nut flour crackers at this class!**

REGISTER HERE or email me (Hannah@WiseWaysCookingSchool.com) about paying by check

In this class we will focus on traditional foods and preparation methods to improve digestion and absorption of nutrients. Participants will learn how to remedy common digestive complaints (gas, bloating, reflux, diarrhea, constipation), and will explore traditional preparation methods that render many hard-to-digest foods nourishing and digestible. Topics include:

1. understanding your unique digestive strengths and weaknesses so you can tailor your diet accordingly
2. the top ways to increase digestibility of whole grains, legumes, nuts, and seeds
3. improving digestion of healthy fats and animal protein
4. gluten intolerance and alternatives to grains
5. improving dairy digestion, culturing, and raw vs. pasteurized dairy
6. GAPS issues (allergies, candida, behavioral and mood disorders, "leaky gut" syndrome, food addictions)
7. herbs, spices, home remedies, and supplements to improve digestion
8. digestive dos and don’ts
9. infant/toddler digestion and proper feeding

Demo list & menu

* Warm Tummy tea ~ a root, herb, and spice beverage that warms and comforts while preparing the digestive system
* raw grass-fed ghee ~ the ideal butter substitute for cooking, and an essential healthy fat for the dairy-intolerant
* court bouillon ~ a uniquely spiced beef broth, perfect for poaching raw meat and vegetables, served at our tasting with raw beef tenderloin and fresh scallions
* cashew-sunflower crackers ~ the perfect substitute for grain- and starch-based crackers
* raw grass-fed crème fraîche ~ enjoy the improved digestibility of raw cultured cream products
* beet kvass ~ the quintessential tonic for digestion, cleansing, and detoxification
* sprouted quinoa pilaf ~ a delicious gluten-free pilaf which can be enjoyed by many who are sensitive to grains, made using traditional sprouting and cooking methods
* traditional refried beans ~ an irresistibly tasty side dish made that incorporates traditional soaking methods, bone broth, and pastured pork lard for maximized digestibility and nourishment

Kids can sleep anywhere

Ollie got up early to play with Hugo before work the other day..but I guess he took too long in the shower!


This afternoon Oliver decided to continue his nap in the kitchen...