Dairy-Free Parmesan *****

• ½ cup hemp seeds
• ¼ cup nutritional yeast
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon fine sea salt, to taste

1. Simply stir together the ingredients in a bowl or jar until they are evenly dispersed. Taste, and add more salt for more intense flavor (I usually add another pinch or so). You’re done!
2. Store this vegan Parmesan cheese in an airtight container at room temperature for up to 3 months.

https://cookieandkate.com/easy-vegan-parmesan-cheese-recipe/

Chocolate Mousse ****

I really liked this.  Much better than making a chocolate dessert with cacao powder, ghee, and coconut flour, like I'd tried before.  Next time, I might try adding a pinch of espresso powder.

1 8-oz carton Arroy-D Coconut Cream

1/4 cup Addictive Wellness Cacao Powder

1/2 tsp Vanilla Extract

1/4 tsp Monk Fruit

Whisk together coconut cream and cacao powder.  Stir in vanilla extract.  Add monk fruit to taste (I started with two 1/16th tsp and added a pinch more).  Refrigerate.

Instant Pot Celeriac Mash - *****

This was delicious!  I thought it was more flavorful than the other Celeriac Mash recipe I made with celeriac, shallots, and fresh garlic. 

Servings: 6 to 8
Prep Time: 15 minutes
Cook Time: 12 minutes

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3-4 celeriac (approx 2 lbs)

1 cup water

½ cup coconut milk 

3 Tbsp grass-fed ghee

1 tsp Celtic sea salt or Real Salt

1 tsp garlic powder

1 tsp onion powder    

Directions

1. Peel and cube celeriac.

2. Set steamer rack in the Instant Pot and pour in 1 cup of water. Place cubed celery root on steamer rack.

3. Cook on Manual for 12 minutes. Let pressure come down for 5-10 minutes.

4. Remove celeriac and set aside. Remove steamer rack and drain water.

5. Return celeriac to the Instant Pot and add coconut milk, ghee, Celtic sea salt, garlic powder, and onion powder.

6. Use an immersion blender to blend everything together until smooth. Serve immediately.

https://thetrailtohealth.com/recipes/celery-root-mash?epik=dj0yJnU9UnBvaG9qbFN2dklQLXlySVVhMWNlQml1dHZVcW5VSW4mcD0wJm49Z2VwTlA4OE9fWlhFeXVvMUVFRFp2ZyZ0PUFBQUFBR1BVV29Z

Celeriac Mash *****

This was really good although I liked the second Instant Pot recipe I made even better.

 

Creamy Celeriac Mash Recipe

Prep Time5 minutes

Cook Time25 minutes

Total Time30 minutes

Servings4 people

• 2 pounds celeriac, about 3-4 small
• 2 shallots, peeled and quartered
• 6 cloves garlic, peeled
• Vegetable broth to cover the veggies, about 2 cups
• 1/2 cup coconut milk
• 2 Tbsp ghee
• Celtic salt to taste
• Fresh herbs for serving

Instructions

• Use a swivel peeler to remove the brown celeriac flesh. You may need to use a paring knife to slice off small areas that you can't reach with the peeler. Rinse off each peeled celeriac, and cut into cubes.
• Add celeriac, shallots, and whole garlic cloves to a pot or Dutch oven. Pour in enough vegetable broth to just cover the veggies. Bring to a boil over high heat, cover, reduce heat to low and cook for 20 minutes, or until the celery root is fork-tender.
• Drain most of the vegetable broth (about ⅔ of it; leave some for flavor). Return the pot with the veggies back to the stove and add the coconut milk and ghee. Cook for 2-3 minutes over medium heat, stirring well, until the butter is melted and the milk is warmed (but not boiling).
• Carefully transfer the mixture to a blender. Depending on the size of your blender, you may want to do it in batches to prevent overheating/splattering. Blend for ~1-2 minutes, until smooth. Alternatively, you can use a potato masher and mash the celeriac right in the pot. It will still taste delicious but won't have as creamy of a texture as it does when you blend it.
• Taste and adjust seasonings as desired. Serve with more butter, salt, pepper, and fresh herbs.

Notes

• Serve drizzled with melted ghee and honey. It makes a great side dish for Thanksgiving and Christmas roasts. 
• Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave on high for 1-2 minutes.

https://itsavegworldafterall.com/celeriac-mash-recipe/

One-Pan Beef & Broccoli - to try

 

• 1 pound beef (such as flank steak or skirt steak), thinly sliced across the grain, about ¼-inch thick (grass-fed or pasture-raised if possible)
• ¼ cup + 1 tablespoon avocado oil, divided
• ¼ cup + 2 Tbsp coconut aminos, divided
• 6 garlic cloves, minced
• 1 tsp freshly ground ginger
• 1 Tbsp almond butter
• 1 Tbsp sherry vinegar or rice vinegar [sub acv?]
• 1 medium red onion, sliced
• 1 red bell pepper, seeded and cut into strips
• 4 cups broccoli florets
• ½ cup scallions, thinly sliced (optional, for garnish)

1. Preheat the oven to 425°F, place a baking sheet in the center of the oven to heat up while preparing the rest.

2. Into a large mixing bowl, add ¼ cup avocado oil, ¼ cup coconut aminos, garlic, ginger, almond butter, vinegar, and red onions. Toss to combine, then add the sliced beef to marinade while preparing the bell peppers, broccoli, and scallions.

3. In a separate mixing bowl, add the bell peppers, broccoli, 2 Tbsp coconut aminos, and 1 Tbsp of avocado oil. Toss to coat.

4. To prepare the stir fry, remove the hot baking sheet from the oven and line it with parchment paper. Then spread the beef and vegetables evenly spaced out on the baking sheet. Drizzle any leftover marinade over the pan and transfer to the over for 10 minutes.

5. After 10 minutes, switch the oven setting to broil and broil for additional 2-5 minutes for extra browning.

6. Serve immediately and garnish with the scallions on top (if using).

https://drhyman.com/blog/2023/01/16/one-pan-beef-broccoli/?fbclid=IwAR1zqE7-gcHbppcjR1gusN1Dj1ScjGEv-Jfc58zrOUAVQbU6X47Vskdbmj8

Crispy Smashed Brussels Sprouts - ****

This was good.  I would use smaller-sized sprouts next time.

Another recipe said to optionally drizzle sprouts with the juice of one small lemon as soon as they come out of the oven.  Yet another one suggested sprinkling with Everything But the Bagel Seasoning.

 

• 1 lb brussels sprouts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/3 cup vegan parmesan cheese 
• 2 1/2 tsp sea salt, divided
• 1/8 tsp cayenne pepper, opt.

1. Preheat the oven to 425 degrees F.

2. Add brussels sprouts and 2 teaspoons sea salt to a large pot of water. Boil for 10 minutes, until very tender and bright green, but not fully cooked. Drain brussels sprouts and pat dry with a towel.

3. In a large bowl, toss brussels sprouts with olive oil, garlic powder, parmesan cheese, 1/2 teaspoon sea salt, and cayenne pepper, if using.

4. Arrange sprouts in a single layer on a baking sheet.

5. Using the bottom of a small glass or a mason jar, press down on the sprouts to smash them flat. Sprinkle additional grated parmesan on top.

6. Roast smashed brussels sprouts for about 30 minutes, until the bottoms of the sprouts are crispy and golden brown.

https://www.wholesomeyum.com/smashed-brussels-sprouts/

Napa Cabbage - Sautéed and Instant Pot *****

Made it in the Instant Pot with 2 cups of water and a large head of Napa cabbage.  I pressed 3 cloves of garlic and grated fresh ginger into it, and then added coconut aminos and Himalayan salt, and cooked it on manual for 5 minutes on high.  I drained it and added some ghee and adjusted the seasonings.  Very different tasting than sautéed, but really good.  

Made this again and although the IP is easier, I think it prefer it sauteed.  

Napa Cabbage (or Wegman's Asian Slaw)

Avocado Oil

Fresh ginger

Fresh garlic

Ghee

Celtic or Real Salt

Coconut Aminos

Wash cabbage well; slice into ribbons.

In a large sauté pan, heat avocado oil over medium heat.

When the pan is hot, add the cabbage.

Add freshly grated ginger and garlic to the cabbage.

Cook, stirring frequently, until tender.

Near the end of the cooking time, stir in some ghee.

Season to taste with salt and coconut aminos.

Stir-fried Savoy Cabbage *****

SO good!

1 head Savoy cabbage, thinly sliced or shredded

Avocado oil

2 garlic cloves, crushed

2 tsp fresh ginger, grated

Coconut aminos

Toasted sesame oil

Himalayan pink salt

Heat avocado oil in a large skillet over medium high heat.

Add garlic and ginger; stir-fry for 1 minute.

Add cabbage and stir-fry for 3-5 minutes, until it begins to wilt.

Remove from heat and season to taste with coconut aminos, toasted sesame oil, and Himalayan pink salt.

Serve immediately.

Baby Bok Choy in the Instant Pot *****

 Delicious!  Maybe try 4 minutes?

• 1 Tbsp avocado oil
• 1 clove garlic, crushed
• ½" ginger piece, peeled and grated
• 1 lb baby bok choy, tough bottoms trimmed
• ½ tsp fine Celtic sea salt 
• 1 cup water 
• Coconut Aminos to taste

1. Add oil to pressure cooker pot.  
2. Set Instant Pot to Sauté.  Add oil, then add garlic and ginger.  Stir frequently to prevent browning.  Add water, bok choy, and salt.
3. Cook on manual for 5 minutes.  Let pressure come down for another 5 minutes, then release pressure.  
4. Remove bok choy with a slotted spoon.  Add coconut aminos and serve.

Adapted from https://www.dadcooksdinner.com/pressure-cooker-baby-bok-choy/#tasty-recipes-11426-jump-target