This is an African curry that can be done with chicken, shrimp or crab. Heck you can even throw some beef in there. Either way, it's rather simple to make and does not require many ingredients.
Whose bright idea was it to replace butter (which is rich in the fat-soluble vitamins A, D, E and K and the minerals magnesium, calcium, potassium, phosphorus and selenium, all essential for good health) with factory-made margarine? The latter is made from refined vegetable oils (high in inflammatory Omega-6 fatty acids) which are neutralized, bleached, filtered and deodorized and turned into a spreadable form by a chemical process called hydrogenation since they are not naturally solid at room temperature. It is also inundated with artificial colors and flavors. If it was made in a factory then chances are it is probably not good for you in the first place. Seriously, this stuff does not go into our bodies and we hope it ain't going into yours!
To learn which foods have substantial amounts of naturally occurring magnesium click here.
Ground Beef Wraps, Asian Style!
Nothing all that new or original here but these should be a staple in those individuals whom are grain/gluten free.
Lettuce replaces the grain here. As for the meat you can really use anything that your little heart desires. Ground chicken, shredded chicken, lamb, ground turkey, etc.
Every once in a while I'll elect to chuck a few globs of sour cream on 'em. Of course any dairy I consume is organic and comes from a happy, grass-fed cow. I don't need no stinkin' hormones or antibiotics in my foods!
- 1 lb. grass-fed ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tb. fresh finely chopped ginger
- 1/2 c sliced mushrooms
- 1 c shredded cabbage
- 1 tsp. apple cider vinegar
- 1 tbs. coconut aminos
- 1 tbs. fish sauce (we use Red Boat Fish Sauce
- 1 head Iceberg or Bibb lettuce, keep large leaves in tact
- Shredded cabbage, shredded carrots and/or chopped green onions, for garnish. Can also use chopped cilantro, parsley and/or fresh mint.
- Heat a skillet over medium heat with a bit of olive oil to saute the onions. Saute for only about 2 minutes. Next add beef and cook until it is no longer pink in the center (about 7 minutes) and add the garlic and ginger. Stir well for about a minute.
- Add the mushrooms and cabbage and cook until vegetables are soft. Stir in the vinegar, coconut aminos, and fish sauce and continue stirring until heated throughout.
- Spoon the ground beef mixture into the lettuce leaves. Top with additional cabbage, carrots, and green onions if desired. Mint, cilantro is of course optional.