Beef Tongue Taco Salad

Beef tongue, or lengua, is another part of the animal we don't commonly eat in Western culture. It is very good. Here, we'll prepare it in a simple way.

Time: 40 minutes to 3.5 hours

• 1 beef tongue
• 1/2 onion, diced
• 2 Tbsp beef tallow, grassfed butter, or coconut oil
• 2 packets taco seasoning (I like Simply Organic spicy taco seasoning)
• sea salt
• arugula
• cabbage
• olive oil

Pressure cook the tongue for 20 minutes; de-pressurize and allow to cool. Or, if you don't have a pressure cooker, simmer it in a pot of water for 3 hours. Pull the skin off of the tongue and remove any other rough parts with a sharp knife. Dice the meat into 1/2-inch cubes.

Dice the onion and add to a skillet with the oil or tallow. Sauté for 5 minutes, and then add the diced tongue and taco seasonings. Mix well. Continue to sauté for 5 more minutes.

Chop the arugula and cabbage (or other greens of your choice) and place in a salad bowl. Top with the tongue. Add olive oil, if you wish.

Nutritional info: 4 servings at 13g carb, 34g prot, 43g fat.


Coconut Creamed Eggplant

Coconut cream is a very versatile product. If you can't find it locally, you can order it here. (it's not the same as coconut milk or oil!) Trust me, it's worth it.

Time: 20 minutes

• 1 eggplant, peeled and finely diced
• 2 tsp coconut oil
• 2 Tbsp coconut cream
• 1/2 to 1 tsp fenugreek powder
• sea salt

Heat the oil in a small skillet over medium heat. Add the eggplant and the remaining ingredients. Cover and sauté until soft - around 12 to 15 minutes. Stir often. Allow to cool; serve warm.

Nutritional info: 2 servings at 5g carb, 13g fat.


Brussels Sprout Medley

Time: 30 minutes

• 2 lbs brussels sprouts, halved
• 1/4 lbs bacon ends, chopped
• 1/3 cup slivered almonds
• 1/3 cup diced dates
• 2 Tbsp coconut cream
• sea salt

Stem and halve the brussels sprouts. Blanch in a pot of boiling water for 2 min, then drain.

Meanwhile, brown the chopped bacon in a large skillet. Once browned, add the brussels sprouts and all of the remaining ingredients. Cover and sauté until soft, stirring often. Serve warm or cold.

Nutritional info: 4 servings at 33g carb, 5g prot, 24g fat.



Pork over Broccoli

Here is a simple but tasty recipe you can throw together when pressed for time.

Time: 8 minutes

• 1 lb pulled pork
• beef tallow, grassfed butter, or coconut oil
• large bunch broccoli
• sea salt

Chop the broccoli florets, and then blanch in a pot of boiling water for 2 minutes. Drain and add to a skillet with some beef tallow, grassfed butter, or coconut oil. Add sea salt to taste, then toss and sauté until softened but still crisp.

Plate the broccoli, then top with the pulled pork. Warm the pork beforehand in a separate skillet if you like, or simply add it cold.

Nutritional info: 2 servings at 28g carb, 28g protein, ~20g fat.




Kale and Tahini

Time: 1 hour

• 2 Tbsp beef tallow (or coconut oil)
• 1 onion, chopped
• 2-3 tsp crushed garlic
• 2 bunches Kale
• 1 bunch mustard greens
• 2-5 Tbsp tahini
• sea salt

Heat the tallow in a large saucepan. Sauté the onion and garlic until soft. Cut the stems off of the kale and chop, then add to the garlic and onions. Meanwhile, chop the greens well.

Add the greens, along with a dash of water. Then, cover and simmer for around 50 minutes. Add the tahini and salt, adjusting the quantity to your taste and/or nutritional needs. Mix well. Cover and continue to simmer for 10 more minutes.

Nutritional info: 4 servings at 15g carb, 7g fat. (2 Tbsp tahini)