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Ginger Rocks!

Last night my hubby and I went on a date. We went to see an aerial burlesque show. It was so much fun. And we went out to eat. I've been feeling really unmotivated to cook because we still have a full fridge from last week's surprise party (which was chili themed, so needless to say we have a ton of chili). And needless to say, I'm bored to death of it and feeling awful because I've been eating far more grains and dairy than usual and my stomach hurts and my joints ache and really all I want to do is sleep.

So, we found this restaurant called Nosh. Oh my God, you guys, it was sooooooo good! We had charred brussels sprouts with potenta (I know, right? Grain.) I think brussel sprouts are my favorites. Although I also love me some butternut squash. And we also had roasted cauliflower with garlic miso sauce, caramelized onions, roasted cashews and fresh basil. Holy amazeballs! It was delicious! I didn't think it could even get better than that, but I ordered a salad that totally knocked my socks off. Korean beef (served cold) on a square of watermelon with grated cucumber, watercress and a lime vinaigrette. It might be the best thing I've ever tasted. I got excited about food all over again!

Tonight I tried to recreate those flavors and I came pretty close. And, fell deeply in love with my Ginger essential oil. (I already had a huge crush on lime...and still used that tonight with no disappointment...but the Ginger, mmmm. The Ginger stole the show and my heart.)

Here is what I made: 

PALEO KOREAN BEEF

  • 1/3 cup coconut aminos
  • 2  tablespoons honey
  • 2 tablespoons sesame oil
  • 3 garlic cloves, minced
  • 1 drop Ginger essential oil
  • sprinkle of chili powder (you could also add chili flakes for a spicier dish...I wanted mine mild, because that is how I like it and so does my 6 year old)
  • 2 tablespoons grapeseed oil
  • 1 1/2 pounds Philly beef (our butcher makes these beef cake round thingies out of shaved beef...freeze 'em and toss them in the skillet when you need 'em. They're fabulous). If you can't find such a thing, ground beef will do.
  • 1 tablespoon toasted sesame seeds
  1. In a small bowl, stir together the coconut aminos, honey, sesame oil, garlic, ginger oil, chili powder
  2. In a large skillet set over medium-high heat, heat the grapeseed oil. Brown the meat for 5 to 8 minute, break it up with a spatula as it cooks. Continue cooking until the meat is no longer pink. Add the sauce to the skillet, bringing it to a quick boil, and then reduce the heat to low. Cover and simmer for about 4-10 minutes.
  3. Serve warm.

 

ROASTED CAULIFLOWER WITH ASIAN INSPIRED FLAVOR

INGREDIENTS

  • 1 head cauliflower, cut into small florets
  • 1 1/2 tablespoon tahini
  • 2 tablespoon grapeseed oil
  • 1 tablespoon coconut amigos
  •  1 tbsp rice vinegar
  • 1 tbsp white cooking wine
  • 1 drop ginger essential oil

INSTRUCTIONS

  1. Preheat the oven to 450 degrees.
  2. Line a baking sheet with parchment paper.
  3. Combine all wet ingredients into bowl. Mix well.
  4. Toss the cauliflower with the mixture and spread in a single layer on the baking sheet.
  5. Roast for 25 minutes, until well browned.