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Lindsey Proctor

Coconut Orange Ginger Beef Stir-fry

July 18, 2014 by Lindsey Proctor Leave a Comment

30 Minute Meal Coconut Orange Ginger Beef Stir-fry

By Lindsey Proctor, contributing writer

Would you like another quick, easy, nutritious meal to add to your menu rotation? Then this quick stir-fry is just the thing for you! Made with grass-fed beef, rice noodles, yummy veggies, fresh-squeezed orange juice, coconut water, and toasted sesame seeds, spices, fresh ginger, and fresh garlic, this dish is full of flavor!  Best of all, it comes together quickly (it took me just under 30 minutes from stovetop to table) thanks to the quick-cooking rice noodles and a hot sauté pan, plus a few other time-saving tips.

Plan ahead, prepare ahead

The key to getting dinner on the table quickly is to plan ahead and do a few quick preparations earlier in the day when you have just a few minutes of time to spare. For example, when you go to the freezer to get your meat out to thaw, grab your veggies, too! This will cut down on the time needed to sauté them, since they won’t have to thaw in the pan before they cook.

If you are working with a whole piece of meat – say a sirloin or flank steak – that will need to be cut into smaller strips for this dish, try to cut the meat when it’s still partially frozen. It’s so much easier that way, and when cooking time comes, your meat will be completely thawed and ready to sear.

When you put the water in the saucepan for the pasta, if you can safely use water straight from your kitchen faucet, make it hot! If you need to use bottled or filtered water, measure it out and put it in the pan earlier in the day so it can at least be at room temperature. This way, there’s less time needed for the burner to heat up the water, and it’ll reach boiling just a bit faster than if you start with cold water.

And I know that this is a commonsense tip, but sometimes I forget – when it’s time to start cooking, read over the recipe and gather your ingredients and supplies. It’s a lot easier to walk over to the spice cupboard and cooking gadgets drawer once and get everything you need, than to walk around your kitchen several times grabbing things as you need them!  Read over the recipe instructions and come up with a plan of action. Start the water boiling before you heat your oil, so that you can boil the noodles while you’re cooking the meat and drain them while the veggies are cooking. Make the most of your time, and you’ll have more moments to spend around the table enjoying a great meal with your loved ones.

Note: This recipe calls for soy sauce. Please see this previous post by Kimi for advice on choosing the right kind! 

Coconut Orange Ginger Beef Stir-fry
 
Author:
Lindsey Proctor
Recipe type: Main
Cuisine: Asian Fusion
Serves: 4-6
Print
 
Ingredients
  • 1 lb sirloin or flank steak, cut into small strips, thawed
  • 1 lb frozen stir-fry vegetables - I used a mix containing broccoli, carrots, peas, red pepper, and onion, thawed
  • 3 Tablespoons Sesame Oil
  • ½ teaspoon white sesame seeds
  • ½ teaspoon black sesame seeds
  • 1 tsp Chinese 5 Spice powder
  • 1 tsp fresh grated ginger
  • 2 cloves garlic, crushed
  • ⅓ cup fresh orange juice
  • ⅓ cup coconut water
  • 3 Tablespoons organic, naturally brewed soy sauce (use tamari for gluten-free)
  • 2 Tablespoons organic, non-GMO cornstarch or arrowroot powder
  • 1 8 oz package rice noodles
Instructions
  1. Bring water for pasta to a boil, cook according to package directions.
  2. In a large skillet or wok, toast sesame seeds over medium heat. Add sesame oil, Chinese 5 spice powder, ginger, and garlic. Cook until garlic is browned. Raise heat to medium high. Add beef strips and cook until meat is no longer pink, about 8 minutes. Remove beef from pan and set aside. Do not remove any liquid that may have accumulated during the cooking of the meat. Add vegetables and cook until they are crisp-tender, about 10 minutes.
  3. In a glass measuring cup, whisk together orange juice, coconut water, soy sauce, and cornstarch or arrowroot powder. Pour over cooked vegetables and stir to combine. Cook until liquid has thickened, about 3 minutes. Add meat back into the pan and stir to combine ingredients. Serve over rice noodles. Enjoy!
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Filed Under: Dairy Free, Gluten Free, Main Dishes, Nourishing Frugal Recipes

Why We Drink Raw Goat’s Milk

January 27, 2014 by Lindsey Proctor 46 Comments

Nourishing Practices: Why We Drink Raw Goat's Milk

 

by Lindsey Proctor, contributing writer

If you’ve been a reader of The Nourishing Gourmet and other like-minded real food blogs for any length of time, then you’re probably aware that we real foodies are huge supporters of raw milk for those of us who choose to and are able to consume dairy products. The Weston A. Price Foundation refers to it as “real milk” and I think that’s a great term for it. Raw milk is full of real, nourishing enzymes and good bacteria, which are destroyed by the pasteurization process.  Kimi’s post discussing raw milk’s benefits and safety is a great read if you’re looking for more information on raw milk in general, as well as the Weston A. Price Foundation’s Real Milk website.

(Kimi notes: The topic of raw milk safety is a broad topic that families should definitely research well – and my views have become more rounded out since I wrote the article linked to above – so that they can make a informed decision. A couple other resources include this book on raw milk #affiliate, and the following articles: Not all raw milk is equal , New Study shows raw milk a low-risk food , Is Raw Milk Safe?. And, on the other side of this issue, Raw Milk Outbreaks really do happen and Raw Milk: A Mother’s Story. Be informed.)

Here at Hickory Cove Farm, we drink lots and lots of raw goat’s milk! Why? Well the simple, honest answer to that is – we raise dairy goats!  With their small size and huge personalities, the goats have become a much loved part of our homestead. We got our start in the goat world after Dad came home from a friend’s house one night after trying a glass of milk from their goats. He liked it so much, he decided we needed to get a few goats of our own, and so after some discussion, planning, and research, we did. I’ll never forget that first morning milking and the time spent waiting for the first quart of milk to chill so we could taste it. From the very first sip, we all loved the creamy, nutritious milk they gave us.

When we bought our goats we were given a flyer from the farm we purchased our lovely ladies from, and on it was a short list of the benefits of goat’s milk. When we became members of the American Dairy Goat Association, our welcome packet included more information on the same, and when my sister decided to do a term paper on the benefits of raw goat’s milk, we were made even more aware of what a good choice we’d made when we brought home those two Alpine does that day in August.

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Did you know that an average of 65% of the world’s population drinks goat’s milk? It’s true! Goat’s milk is the most popular dairy choice in several countries, and it’s growing in popularity in places like the United States.  So, what makes goat’s milk so great? Glad you asked!

Digestibility

According to several sources, goat’s milk takes only 30 minutes at the most to digest, compared to 2 hours or more for cow’s milk. The main reason for this is that the fat globules in goat’s milk are much smaller – about one-fifth the size of those found in cow’s milk. In addition to being smaller in size, there are more short-chain fatty acids than in cow’s milk. All of this contributes to the natural homogenization of goat’s milk.

 Vitamins and Minerals

There are several comparison charts available on the internet, such as this one from Fiasco Farm, that show the vitamin, mineral, and fat content of goat, cow, and human milks, and if you’re wanting to see where sheep’s milk falls in there, the chart in this .pdf file also includes that. You’ll notice that goat’s milk is higher in several key vitamins and minerals than the milk from our bovine friends. Of course, this depends somewhat on the goat’s diet and overall health, but milk from a healthy animal is healthy for you! It is good to note that goat’s milk is lacking in folic acid, so if you’re using it to make formula for a young child, or if you choose to consume raw goat’s milk while pregnant, be aware that you should be supplementing with some other form of folic acid.

Less Lactose

My mother and sister both have a lactose intolerance, and they’ve both found that they can drink raw goat’s milk with no adverse affects, but cow’s milk, even raw, gives them stomachaches. Though the lactose content in goat’s milk is only slightly lower than cow’s milk – 4.1% and 4.7%, respectively – it’s enough to make a difference for some people.

Alkalinity

Have you ever heard that you shouldn’t drink milk when you have a cold? Do you find that milk increases the production of mucous in your body? This article by Dr. Mercola does a good job of explaining how some cow’s milk contains a protein that can stimulate your mucous glands and cause excess mucous production. Goat’s milk, however, is an alkaline-forming food, so it helps keep the pH level of your body at the proper level. It also acts as an antacid if you have a problem with too much acid in your digestive system or get an occasional bout of heartburn, acid reflux, or other related digestive issues.

…and finally

A  personal opinion that I really don’t have much scientific evidence to back up! While it’s been well-documented that goat’s milk is the most comparable to human milk, and it’s often used to raise orphaned animals of any species, I feel as if the comparable size of goats to humans is a clue as to why goat’s milk is a good choice for me. A standard-size breed, such as the Alpines and Nubians we raise, gives birth to kids that are in the 6-9 lb range, which is also the average weight range for a human baby. An adult standard-size doe averages between 120-150 lbs, while an adult standard-size buck weighs 150-200 lbs, which is again very comparable to the average weights of adult humans. By contrast, the average birth weight of a calf is 80 lbs, an adult cow averages 1000-1300 lbs, and an adult bull can tip the scales at a whopping 3000 lbs! In my mind – cow’s milk is meant to grow ’em real big! And goats – well, they don’t grow quite so large. Like I said, I’ve not found any real evidence to back up that theory, but it makes a lot of sense in my mind.

Nourishing Practices Why Raw Goat's Milk

What about you? Do you drink goat’s milk, or have you in the past? And if you want to try it and aren’t sure where to find it, the Real Milk Finder is a great place to start!  

 

Filed Under: Health Tagged With: Dairy, Drinking Milk, Raw Goat, Raw Milk, Real Milk

Apple Oatmeal Mini Loaves (Soaked whole grain and naturally sweetened!)

December 7, 2013 by Lindsey Proctor 6 Comments


12 Days of Christmas - Soaked Apple Oatmeal Mini Loaves

By Lindsey Proctor, Contributing Writer

These whole wheat mini apple loaves are flecked with shredded apple and oats, and spiced with apple spice seasoning for a flavorful and moist bread. They make a great gift! You can also make them in muffin form as part of a lovely Christmas morning or tea tradition.

I hope that you are enjoying this magical season with all the ones you love, whether in the form of listening to Christmas music, holiday baking, gift shopping and wrapping, or quiet reflection on the gift of the birth of Jesus.

This post continues our 12 days of Christmas series sharing sweets and giveaways! Other posts in the series include: Almond Roca, 18 Unique Christmas Gifts, Win Ladled: Nourishing Soups for All Seasons, Chile Spiked Dark Chocolate Bark with Mango, Easy Peasy Caramel Sauce, Rosehip and Hibiscus Tea Gift Set, Win a Vitamix Blender. All of which make wonderful gifts!

Speaking of holiday baking – and gifts – these Apple Oatmeal mini loaves would be great for your neighbors and co-workers too! They’re soaked for optimal nutrient absorption and digestibility, naturally sweetened, easy to make, and oh-so-delicious. White wheat flour, oat flour, and whole oats are combined with milk and whey, lemon juice, buttermilk, or kefir and left overnight to soak. (So remember to plan ahead!) In the morning, simply mix in the rest of the ingredients and bake in a mini loaf pan (these clay mini loaf pans look great at our affiliate Amazon) muffin tin, or a regular sized loaf pan, depending on your preference. Let them cool, wrap them up pretty, and share the yumminess!

Simple Packaging for Baked Goods for Gifts
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Filed Under: Baked Goods

Eggplant Parmesan “Pizza” (Grain-free & Nutrient-dense)

November 20, 2013 by Lindsey Proctor 4 Comments

 

Eggplant Parmesan Pizza - grain-free

by Lindsey Proctor, Contributing Writer

When’s the last time you cooked with eggplant? I don’t know about you, but eggplant just isn’t an ingredient I cook with often. I walk past it at the produce section and the lovely dark purple – or even prettier, cream with purple flecks – skin shines and beckons, but I walk past it thinking that the only thing I know to do with it is make Eggplant Parmesan, which we love, but don’t often have time to make, as it is a rather involved recipe.

When Kimi asked us to come up with either a  Thanksgiving-related or pizza recipe for this month, pizza was the clear winner for me. Pizza is always the winner for me. Once that easy decision was made, the harder part was coming up with a recipe that would be nourishing, yummy, and different.

I decided I’d develop a veggie crust, so then it was just a matter of deciding which veggie! Cauliflower has already been done numerous times. It’s hard for me to find organic zucchini, (and since it’s on the dirty dozen plus list, I avoid conventional) and I only have access to frozen, which I was afraid would have too much moisture. Then the “ah-ha!” moment came when the my mind jumped to eggplant next, associating it with the zucchini because of the similar shape. Eggplant is on the dry side, and I already knew that the eggplant + tomato + cheese combination works and is something we love. And thus, Eggplant Parmesan Pizza was born!

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Filed Under: Baked Goods, Gluten Free, Main Dishes, Vegetarian

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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