Bring your questions – especially ones relating to reintroducing foods that you’ve eliminated during the challenge. The idea of ending of ending your challenge with a giant binge might seem appealing, but you’ve spent the last month building a great opportunity to learn from experience how certain foods might negatively affect your health.
BEEF COCONUT CURRY
This is one of my favorite easy recipes of all time. We almost always have servings of this on-hand in the freezer. If you haven’t made the switch over to grass-fed beef yet, let this inspire you to make it happen. When you’re shopping, make sure to ask for 100% grass-fed – this means no grain finishing. We order most of our meat from Wallace Farms, Nick has a great price on ground beef by the case. Another local option is Tallgrass Beef, which you can get over at Paulina Meat Market. For other options, check out the wonder of Yelp.
Also, we make our own curry spice because we’re avoiding nightshades, but if you want to make it even easier, just trade the spices for 2 tablespoons (or more to taste) of your favorite curry powder. As it is here, this recipe packs no heat at all.
- 2 tablespoons cumin seed (whole)
- 2 tablespoons corriander seed (whole)
- 1/2 teaspoon fenugreek (whole)
- 1/2 teaspoon black mustard seed (whole)
- 1/2 teaspoon black pepper (whole)
- 1/2 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1″ piece of fresh ginger
- 5 cloves garlic
- 3 fresh tumeric roots
- 2 tablespoons ghee or coconut oil
- 2 onions medium dice
- 3 pounds ground beef
- 2 teaspoon salt
- 1 quart chicken stock
- 1 can coconut milk
- 1 head cauliflower (cut into medium or small florets)
- 3-4 carrots (medium chopped)
- 2 bunches lacinato kale
- In a saute pan lightly toast the whole spices on medium heat stirring constantly.Remove from heat, combine with powdered spices and grind and mix using a spice grinder.
- Puree, finely chop or grind the ginger, garlic and turmeric. If you use the grinder clean well with a damp paper towel and make sure it is unplugged while cleaning.
- Heat the ghee or coconut oil in a large pot. Add both spice mixtures and the onions and saute, stirring occasionally. until soft (about 5 minutes). Add the ground beef and stir regularly to break up clumps (about 5 minutes).
- Stir in the stock and coconut milk, cauliflower, and carrots. Pile the kale on top and rest the lid on it – it will shrink very quickly. Once the kale fits in, give everything a good stir, put the lid back on and simmer, stirring occasionally, for about 30 minutes.
- Taste for salt and adjust. (If you happen to over-salt a bit, a squeeze of lemon can balance it back out.)