INSTANT POT MAGIC!

Do you have an Instant Pot? I love my Instant Pot Duo!!!

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EXCITEMENT & INTIMIDATION

I was excited and a little intimidated by it when I first got my Instant Pot for Christmas a couple of years ago. I searched for recipes on Pinterest. I bought an Instant Pot Cookbook (or two). I followed the directions and made some great things. Coconut milk yogurt, Hard boiled eggs, Sauces and I even made Organic Brats in the Instant Pot when I ran out of gas for my grill unexpectedly. They were fantastic!

USE IT OR LOSE IT

Then, like all novel kitchen appliances, the Instant Pot Duo was relegated to my cupboard, life got busy and I forgot about it. One day, when I was on a mission to purge all of the unnecessary items from my home, I saw the Instant Pot sitting idle in my cupboard. I did not want to part with this particular kitchen item. The Instant Pot was not novel, the Instant Pot was essential!! But, like my rule with old sweaters when I am doing a purge, I had to use it or lose it. This is when the magic happened.

CREATIVITY

I got out my Instant Pot Duo and opened my refrigerator. I had a big bag of asparagus from Costco that I was intending to roast and I had an onion and some garlic. Away I went! I set the Instant Pot to Saute Mode and added some coconut oil and my onions and garlic. I sauteed until they were tender and fragrant. I added a little organic vegetable broth to deglaze the pot and then added my cut up asparagus and sauteed that for a few minutes. I added about half the box of Organic Vegetable Broth, a bit of pink salt, put the lid on the pot and set it to SEALING. I set the pot to cook on high pressure for 5 minutes. When it was done I let it sit for a little longer, maybe 10 minutes or so. I released the steam, opened the pot and got out my magic wand, a.k.a. immersion blender. Poof! I had asparagus soup.

MEMORIES

This made me think of the asparagus pie my mom made when I was little. She would go “asparagus hunting” along the creek bed and return with a bag full of asparagus. She would steam it until it was just tender and mix it with a slurry of butter, flour and milk. Then she would add hard boiled eggs, chives and seasonings. All this went into two pie crusts, topped with shredded cheddar cheese and was ready to bake… right then or later. I love that childhood memory and that pie.

TRANSFORMATION

I am gluten free now but that memory was happily floating in my mind. I boiled some eggs and decided to be a bit more creative and see if I could make a gluten free slurry. I remembered it was 1:1:1, One tablespoon of butter, One tablespoon of flour, One cup of milk. I used butter flavored coconut oil, tapioca flour and milkadamia milk. I found that I used a bit less milk to get the slurry I wanted so next time I would use a bit more tapioca flour. I blended this in with my soup and served it in a bowl with a chopped hard boiled egg, a little shredded cheddar cheese and a few almond flour crackers. Success! Now the memory was on my tongue and in my belly too!

CREATE FOR YOURSELF

I have found this method to work with just about any vegetable to turn it into soup, with or without the slurry. You can also peel and cut up a potato and add it to the pot with the vegetables and this thickens the soup up nicely too. I avoid nightshade vegetables so I stick with the slurry.

ENDLESS HEALTHY POSSIBILITIES

If you don’t have an Instant Pot, consider getting and Instant Pot Duo. They have really come down in cost and the creative possibilities are endless. Side note: I haven’t used my crock pot in over 2 years, this may be the thing to go at my next purge.

RECIPE

Asparagus Pie Soup

1-2 T of Coconut Oil or Avocado Oil

1 cup of Onion, chopped

2-3 Cloves of Garlic, minced

1 lb of Asparagus, cut into 1 inch pieces (about half the bag from Costco)

2 cups of Organic Vegetable Broth

½ tsp of Pink Salt

Saute the onion and garlic in the oil till tender and fragrant.

Add a little broth to deglaze the pot.

Add the asparagus and saute for 4-5 minutes

Add the broth and salt.

Put lid on the Instant Pot and set to SEALING.

Cook on High Pressure for 5 minutes.

Allow Natural Pressure Release for 10 minutes

Use your magic wand, Immersion Blender

Poof! You have Soup.

You can make the slurry below and simply mix into the soup in the pot.

Slurry

1 T Coconut Oil, or Grass Fed Butter

1 T Tapioca Flour

1 Cup Milkadamia Milk, or any nut milk

In a small pan, melt Butter, add Flour and stir for about 2 minutes until the flour cooks. Slowly add warm Nut Milk a little at a time, mixing until fully incorporated.

Creative Additions

Spices: Chives, Turmeric, Onion Powder, Garlic Powder, Marjoram, Parsley, Savory

Hard Boiled Egg

Almond Flour Crackers

… Anything you’d like.

Enjoy!


JALAPENO PEACH SALSA

Jalapeno Peach Salsa Recipe

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3-4 Organic Ripe Peaches, Diced

½ – 1 Jalapeno, Seeded & Diced

1 Cup Red Onion, Diced

3 Tbsp. Fresh Mint, Chopped

3 Tbsp. Fresh Cilantro, Chopped

1 Organic Lime, Zest & Juice

Salt to Taste

  1. Add All Ingredients to a Bowl
  2. Mix Well
  3. Cover & Chill for at Least 30 Minutes

I love homemade salsa!!!

Summertime is may favorite time to make salsa. It simply makes me happy to be able to snip fresh herbs from my garden and to see what I might find at the farmers market to add even more flavor.

The salsa tastes even better when left to sit for a few hours, to allow the flavors to blend, but it rarely seems to make it that long.

This is my basic salsa template and my all time favorite combination. However, when I have the motivation to make a fresh batch I will add whatever jumps out at me at the grocery store or from my refrigerator.

I have used pineapple, strawberries or apples in place of the peaches. Sometimes I toss in some sweet red, yellow or orange peppers for more color and flavor, but I always seem to leave the cilantro, onion and jalapeno.

I hope you enjoy this recipe!! I would love to know what your favorite creation is!!


SUSHI BUDDAH BOWL WITH CRISPY TOFU

Inspired by the Cabbage Salad with Ginger Dressing recipe in Module 8 of 66-Day Health Mastery Program

Basmati Rice – 1 Cup (cooked according to package directions)

Edamame (I used frozen – cooked according to package directions)

Cucumber – Diced

Red Pepper – Diced

Daikon Radish – Shredded

Carrot – Shredded

Green Onion – Sliced

Avocado – Diced

CRISPY TOFU

  • 1 Block Organic, Sprouted Tofu
  • ¼ Cup Bragg’s Aminos (or Coconut Aminos)
  • 1 Tbsp. Arrowroot Powder
  • ¼ tsp. Wasabi Powder (optional)
  • ¼ tsp. Ginger Powder (optional)
    • Drain Tofu – wrap in paper towel & gently squeeze, let drain for 15 minutes
    • Preheat Oven to 425 degrees
    • Line Baking Sheet with Parchment Paper
    • Cut Tofu into Cubes & Place in a Large Bowl
    • Add Aminos & Sprinkle with Arrowroot Powder (add ginger & wasabi powder if using)
    • Toss Gently Until Evenly Coated
    • Place Cubes on Baking Sheet & Bake for 30 minutes (turn ½ way thru)

CARROT GINGER DRESSING

  • ½ lb. Carrots
  • ¼ to ½ Red Onion
  • 1 to 2 inch piece of Ginger
  • ¼ Cup Rice or Coconut Vinegar
  • 2 Tbsp. Bragg’s Aminos (or Coconut Aminos)
  • 1 Tbsp. Tahini
  • 1 Tbsp. Toasted Sesame Oil
  • ¼ to ½ Cup Avocado Oil
  • Salt & Pepper to Taste
  • Water to Thin if Desired
    • Place all ingredients in to a VITAMIX and blend

Directions:

                  Divide Ingredients Between 4 Bowls in Desired Quantities and ENJOY!