Is color on food important to you?
Color is an important ingredient in my eating. I look a lot at my food and I am very happy when it’s strong and beautiful colors 💚 So color is very important to me, but also taste and nutrition the food has. I like to eat organic vegetables growing abow earth as much as possible, because I want as stable blood sugar as possible. Of vegetables I eat a lot of cabbage both because it is useful, cheap and local farmed. Fat I eat most coconutoil, avocado and olives and what protein i eat it has changed the last time. For the past 16 years I have eaten beans and fish, a year ago I started eating organic chicken and a month ago organic meat, maybe you wonder why? I have been very tired for the last 2 1/2 years, thought that I was little burned out after a long period of work I had and it has probably been true, but 1 1/2 years ago I had a test of my tyroid and TSH value is hight and I have low metabolism. I have been struggling and thinking that I will fix it with meditation, dietary supplements and diet. But did not get any improvement. Have read a lot and come to the conclusion that I want to try to eat meat. The thyroid needs to work optimally, has also had a lot of iron deficiency. So since 1 month back, I eat a little grass fed beef and drink bone broth , feeling a bit stronger. We will see what it does with my health. In January, I eat AIP diet (Autoimmune paleo) to reduce inflammation in the body.
Today I ate meatballs made from meat from green farms that have gras fed organic meat to the pink cauliflower and our homemade sauerkraut that is very good, sauerkraut made from red cabbage I think it. is better, think it’s the color that makes it 🙌
Meatballs with trumpet chantarelles saucePrint This
- Trumpet chantarelles sauce
- 2 dl dried trumpet chantarelles (if you do not have chantarelles take mushrooms about 250g)
- 10 cm leek
- 1 tablespoon coconut oil
- 2 garlic cloves
- 1 can of coconut cream
- Fresh thyme and herbamare herb salt
- 400 g ground beef
- 0.5 dl dried mushroom
- 1 garlic clove
- Herbal salt (Please use some black pepper if you do not eat AIP)
- Cauliflower mash
- 1 big beetroot
- about 500 g cauliflower
1. Peel the beetroot, make it to small pices, and boil for about 10 minutes
2. Boil water and soak the dried trumpet chantarelles
3. Add meat into a bowl, add a little of the soaked trumpet chantarelles (save most to the sauce), squeeze garlic and salt, mix together.
4. Make meatballs and put in oven form
5. Slice the leek, squeeze garlic and fry in coconut oil, add trumpet chantarelles and coconut cream, boil.
6. Pour the sauce over the meatballs and set in the oven at 175 ° C for 20 minutes
7. Divide the cauliflower and cook with beetroot until they are soft, mix and taste with salt ( and pepper), if you want to add some coconut oil or ghee
8. Divide meatball and check that they are ready, put a lot of fresh thyme over the meatballs
9. Serve with salad, sauerkraut and cauliflower mash.