Baked Chicken with Herbs, Garlic and Shallots
Adapted from Fine Cooking Magazine

4 Servings

Heat the oven to 350° F. rinse the chicken and pat dry with paper towels. Cutaway any excess fat and tuck the wings behind each breast.

Put the ghee and coconut oil into a large, shallow baking pan (10 ½ x 15 ½ inch Pyrex pan is ideal for this). Put the pan into the oven while it’s heating. When the oils are melted (about 5 minutes), remove the pan and set it on a heatproof surface or on a couple of potholders. Add the shallots, garlic, thyme, and rosemary, and swirl the pan to coat the ingredients in the oils.

Dredge the chicken, skin side down, in the oils and herb mixture, and arrange, skin side up, in the pan. Sprinkle the chicken generously with the salt and pepper. Bake until the chicken is browned and cook through, 50 to 60 minutes. Serve with the shallots and garlic along with a drizzle of the pan drippings.

Serve with your favorite vegetables.

Basic Oil and Vinegar Salad Dressing
Courtesy of David Getoff, Naturopath, CCN

Shake Well (or blend for a thicker consistency)

You can substitute any vinegar you like and add a few tbsp of your favorite fresh herbs.

If you like this recipe, David has a DVD titled “Delicious, Healthy Salad Dressings” available through the Price-Pottenger Nutrition Foundation at www.ppnf.org or 1-800-FOODS4U.

Caesar Salad

8 Servings

Add the garlic to 1 cup olive oil in a spouted measuring cup, stir, and let sit for several minutes. Place the mustard, lemon juice, and egg in a food processor or blender. Process or blend for 20 seconds.

With the machine running, and the garlic oil very slowly, one drop at a time, until the mixture begins to thicken. Dribble in the remaining garlic oil, then add the anchovies and finally the pepper. Taste the dressing. If it is to tart, add more oil; if it tastes too bland, add more lemon juice or anchovy.

Put the Romaine in a large bowl. Toss with half the dressing to start, adding more only to moisten all the leaves. Sprinkle the salad with the cheese. Toss the salad once more to distribute the cheese and serve immediately.

Basic Honey Mustard Salad Dressing

1-2 Servings

Mix the balsamic vinegar, honey, mustard, salt and pepper together. Slowly drizzle/mix in the olive oil.

Can add a drop or two of stevia if you want it sweeter.

Lemon Herb Compound Butter
Adapted from Fine Cooking Magazine

Compound butters are excellent for flavoring dishes. You can make them ahead of time and refrigerate them for up to two weeks and freeze them for up to three months. This butter is great for flavoring fish, chicken, and vegetables. Simply prepare your dish and place a pat of this butter on top to melt.

Yields about 3/4 cup

Combine all of the ingredients in a small bowl and mash together with a fork or wooden spoon until the mixture is well combined (or pulse in a food processor). Shape into a log in parchment, or waxed paper (tightening the ends as if it were a sausage) and place in a airtight container You can refrigerate the butter up to two weeks or freeze for up to three months.

David Getoff’s, No Cook Fudge

Courtesy of David Getoff, Naturopath, CCN. Adapted from a recipe by Carol Brosius from Bridge to Higher Health

For chocolate flavor, you may add 1/4 cup unsweetened cocoa powder (and reduce the flax meal by 3 tbsp. or if it gets too thick). Some will want to increase the sweetening a bit (stevia or xylitol) to offset the addition of unsweetened cocoa powder but I do not. Since I never try to promote peoples sweet teeth, the slightly less sweet fudge is a pleasant change.

Mash the coconut cream (it must be the Tropical Traditions brand) as uniformly as possible. Add the melted butter to the mashed coconut cream and mix again as the melted butter will heat up the coconut and dissolve some of the lumps.

Then add the nut butter, xylitol, stevia, salt, vanilla, and the cinnamon, and cocoa powder if you are using them, and mix thoroughly.

Finally, add the thickening agent of flax seed meal and mix until uniform. Either put the fudge into a square glass pan to refrigerate or make them into balls and coat with finely crushed nuts or sesame seeds. If your room is too warm, you may need to put the fudge in the refrigerator to thicken it before making the balls.

Salmon with Roasted Garlic Butter

8 Servings

Preheat oven to 350° F. Place garlic in a small dish (ramekin). Poor enough oil over to cover. Wrap the dish in double sickness of foil. Bake until garlic is very tender, about 35 minutes. Using slotted spoon, transfer garlic and 1 tbsp. cooking oil to a food processor. Add butter to the processor and puree. Season with salt and pepper.

Place salmon on baking dish. Season with salt and pepper. Drizzle each fillet with 1/2 tsp lemon juice, and spread 1 tbsp. garlic puree over each.

Bake salmon uncovered until just cooked through, about 15 minutes. Sprinkle rosemary over and serve. Asparagus goes excellent with this dish.

Skirt Steak & Balsamic Vinegar
Adapted from Fine Cooking Magazine

4 Servings

Cover the steaks with wax paper and gently pound them to 1/4 inch thick with the flat side of a meat mallet. Combine the rosemary, pepper, and salt, and press it onto the skirt steaks. Coat a large skillet with the coconut oil and set it over medium-high heat. When the oil is just barely smoking, add the meat, lower the heat slightly, and sear the steaks for 2 to 3 minutes on each side for medium rare. The steak should be very rosy pink. Transfer the meat to a cutting board and tent with foil. Pick any blackened bits out of the pan and discard. Lower the heat to medium and add the vinegar-- it will bubble furiously, and the fumes will be sharp at first. Raise the heat and bring the vinegar to a boil. Continue boiling, stirring and rubbing with a wooden spoon to dislarge any brown bits stuck to the pan, until the vinegar is reduced to about 3 tbsp., about five minutes. Stir in any juices collected from the meat. Cut the steaks into ¼ inch thick slices. Divide the arugula among four plates and arrange the meat slices on top. Spoon the sauce over the meat and the greens and serve.

Spicy Shrimp Tacos (without the tacos)

8 Servings

Chile Sour Cream

Shrimp

Other

For sour cream: Whisk all ingredients in a medium bowl to blend. Season with unrefined salt. (Can be made one day ahead. Chill).

For Shrimp: Combine chili powder and paprika in a large bowl. At shrimp; toss to coat. Let stand five minutes. Heat oil in a heavy large skillet over medium-high heat. Add garlic and saute until fragrant, about one minute. Add shrimp, saute until opaque in center, about 5 minutes. Season with unrefined salt and pepper.

Arrange chopped cabbage on plate and top with shrimp. Place sour cream, salsa, and sliced avocado on top of the shrimp.

David Getoff’s, TOM KHA GAI: Thai Coconut Chicken Soup

Courtesy of David Getoff, Naturopath, CCN.

Combine the coconut milk and galanga root in a pot. Bring to a boil and stir for 1 minute. Add chicken meat and stir for a few minutes. Add mushrooms, lemon juice, lemon peel, salt, fish sauce, green onions, cilantro, chile paste (if desired) and stir for 1 minute. Pour into individual soup bowls and top each with cilantro leaves. For a hotter experience, top with sliced Serrano chiles.

For a thicker, richer soup, try adding only 5 cups of water to the 16 oz. of coconut cream concentrate.

We often add some fresh broccoli for good health and another delicious taste.
Experimentation is the mark of a good cook.