Sally K Norton, Author at Sally K. Norton

April 9, 2016 by Sally K Norton

Cabbage with Shiitake Mushrooms and Dried Shrimp

When you need an Asian flavor, this Taiwanese dish uses simple pantry ingredients that are easily kept on hand. We adore this recipe!

Cabbage with Shiitake Mushrooms and Dried Shrimp

Servings: 4-6
Oxalates: Low
Time: Prep: 15 minutes; Total: 1 hour
Difficulty: Easy
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Ingredients

4 dried shiitake mushrooms, soaked in 1½ cups cool water until reconstituted (30 minutes)
1 T dried baby shrimp, soaked in ½ c warm water for 10 minutes
3 T lard, duck fat, or peanut oil
2 cloves garlic, minced
1 lb. green cabbage, shredded
½ tsp. red pepper flakes
¼ tsp. real salt, or more to taste

Instructions

Drain the shrimp, discarding the liquid. Squeeze excess water out of shrimp, then chop them.
Pour the mushroom soaking water through a very fine sieve and reserve.
Slice the mushrooms into fine slivers, discarding tough parts from the stems.
Heat the fat in a large skillet. Add shrimp, mushrooms and garlic. Stir until hot and fragrant.
Add the cabbage, salt and red pepper flakes. Toss the cabbage over the heat for 2 minutes.
Add half of the reserved mushroom water, bring to a strong simmer. Reduce heat to low, cover and cook for 10 minutes.
Remove lid, simmer and stir to allow the cooking liquid to reduce by half.
Adjust seasoning.
Serve immediately. Offer Coconut Aminos as a condiment.

Simple ingredients ready: cabbage, mushroom soaking water, garlic, shrimp, shiitake, red pepper flakes

Shiitake, garlic, shrimp cooking in lard

April 8, 2016 by Sally K Norton

Roasted Red Radishes

This is popular with both children and adults because roasting tames the spicy bite of a radish. These are simple and sure to please. I like them best when hot, fresh from the oven. Watch out – they go down like popcorn, and may not last long enough to make it to your dinner table. These can be offered as a warm party food, on tooth picks, or with dip.

Roasted Red Radishes

Servings: 4
Oxalates: 3 mg per serving
Time: 25 minutes
Difficulty: Easy
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Ingredients

3 bunches fresh radishes with tops removed (about 1 1/2 lbs.)
2 – 3 tsp. olive oil
mineral salt, to taste

Instructions

Preheat oven to 400 degrees F.
Clean and trim off the root ends. Quarter radishes from top to tail.
In a large bowl, toss radishes with olive oil and salt.
Distribute radishes on a parchment lined baking sheet with sides (jelly-roll pan).
Place in the hot oven. After 5 minutes, lower heat to 375 degrees F. Continue to cook for about 20 minutes, until mostly translucent.
Stir about 3 times during cooking.
Serve immediately, as is.

Frugal option: Use the green tops immediately. Clean, chop and saute greens in hot coconut oil, add salt to taste. Three radish bunches will yield 2 small portions. To serve 4 people, add about 5 oz of chopped arugula greens and cook with the radish tops. Coconut oil gives greens a wonderful flavor.

One serving option is to toss the roasted radishes in with the greens just before serving.

In the photo below, the radishes are almost done. Notice that many have centers that are still white. I like them cooked a bit more – I’d put them back in the oven for an additional 5 minutes.

Roasted Red Radishes Fresh From the Oven

January 11, 2016 by Sally K Norton

Fresh Coconut Chutney

This thick condiment is wonderful with anything. Try it with fish, lamb, or beef. Or use as a dip for anything that is crunchy. (Try it with red pepper strips, apple slices, cucumber slices or spears, or Flackers flax seed crackers.)
Here is an appetizer or dessert idea: Try serving with simple fruit “kabobs” made with small pieces of pineapple, red seedless grapes, and apple chucks dipped in lemon water so they don’t brown. String the fruit pieces on toothpicks, offering the chutney on the side. This is a good picnic food. I like it as a snack while preparing dinner.

Fresh Coconut Chutney

Servings: 8
Time: Prep: 15 minutes; Total: 15 minutes
Difficulty: Easy
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Ingredients

1 lime, juiced (or more to taste)
2 cups washed cilantro leaves, loosely packed (1.5 oz.)
1-2 fresh or frozen red cayenne pepper(s), seeded and chopped
1 1-inch piece fresh ginger root, peeled and minced (or juiced with a garlic press)
1 small-medium Gala or Fuji apple, quartered, cored, and roughly cut up, or crushed pineapple, drained (a generous 1/2 C)
1 scant cup fresh or thawed frozen shredded coconut (available in Indian Market freezer section)
¼ tsp. Mineral salt, optional
1 tsp. honey or 1 T dextrose, optional (only if too tart or using as a dessert)

Instructions

Combine the ingredients in a food processor fitted with a steel knife or a blender. Process until ingredients make a textured paste.
Taste for seasoning and adjust as desired.

December 18, 2015 by Sally K Norton

Lime Lettuce Cucumber Smoothie

This is a simple tasty yogurt-based drink. Bright and cheerful flavor of lime accents the gentle flavors of cucumber and romaine. Oxalate per serving is about 15mg if using Gala apple, or 20mg per serving if using pineapple. To make a dairy-free version use coconut milk.

Lime Smoothie

Servings: 2
Oxalates: Low
Time: Prep time: 10 minutes; Total Time: 15 minutes
Difficulty: Easy
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Ingredients

2 Tbsp. flax seed, (sprouted is best, e.g. Go Raw Brand)
2 tsp. liquid coconut oil (medium-chain triglyceride or MCT oil) (optional)
Juice of 1 small lime
10 oz. plain whole fat yogurt (or whole milk Keifer) or 8 oz. coconut milk
1 Gala or Fuji apple, cored and sliced or ½ C fresh pineapple chunks (3 oz.)
1 medium English cucumber, peeled and chopped
1 – 2 C romaine lettuce, chopped
1 – 5 sprigs cilantro (opt.)

Instructions

Put everything in a blender and blend thoroughly.
Let it sit for 5 minutes before enjoying.
Variation: If you own a high-powered blender, you can use frozen coconut and water in place of the dairy products.

December 18, 2015 by Sally K Norton

Mint Cilantro Chutney

This sauce is wonderful with grilled or roasted lamb and makes a dip for apple slices or cucumber spears. We like it on canned sardines. This also makes a good stuffing for fresh baked fish – see the variation below.

Mint Cilantro Chutney

Servings: 10
Time: Prep: 20 minutes; Total: 90 minutes (for chilling)
Difficulty: Not too hard
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Ingredients

1T lime or lemon juice (or more to taste)
3 T Water
1 – 2 T fractionated coconut oil or flax oil (opt)
1¼ cups washed fresh mint leaves, separated from stems, loosely packed (1 oz.)
1½ cups washed cilantro leaves, loosely packed (1¼ oz.)
1 -2 jalapeno chilies, seeded and chopped (opt.)
2 T chopped onion
1 garlic clove, peeled and sliced
1-3 tsp. freshly grated ginger root
¼ – ½ tsp. Mineral salt

1 tsp. honey or 1 T dextrose

Instructions

Combine liquid ingredients and ¼ of the greens in a food processor fitted with a steel knife or a blender. Process until ingredients are smooth.
Add remaining ingredients (gradually if using a blender). Adding enough water and additional walnut oil, if needed create a smooth paste.
Taste for seasoning and adjust as desired. Chill thoroughly
Try this with raw fish too.

This is wonderful with grilled roasted fish or chicken. Good with cream cheese, brie and other cheeses.

Cilantro-Apple Salsa

Servings: 8
Time: Prep time: 15 minutes; Total time= 1½ hour (for chilling)
Difficulty: Not too hard
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Ingredients

1 C cilantro, (30 – 40 grams) coarsely chopped
¼ C fresh mint leaves (3 grams) chopped
2 tsp. fresh lemon juice, in a med bowl
1 gala apple, quarted, cored, chopped, tossed with the lemon juice
1 habanero pepper, seeded, deveined
1 small tomato, (110) grams) peeled and diced
1 tsp. honey or 1 tsp organic sugar
1 small garlic clove, crushed
½ tsp. mineral salt
1/8 tsp. ground cumin seed or ¼ tsp. allspice

Instructions