Himalayan Salt Stone

This isn't really a recipe per se, but a tasty, simple way to prepare many meats and vegetables. I received my Himalayan salt stone as a Christmas gift, and have been using it frequently. Meats cooked on this thing are delicious!

Basically, the salt stone is just that: a thick, square block of salt that you can use as a cutting board OR cooking block. I got mine at The Meadow here in Portland, Or. You can order the stones from them or numerous places online. The Meadow's website has full instructions for using the stones.

You can cut fruit on the stone and the fruit will absorb some of the salt. You can also cure sushi grade tuna on the stone. My favorite use, though, is cooking on it.

You'll need a wok ring if you have an electric range. The block must be elevated at least 1/2 inch above the element. If you have a gas range, the block can sit on the element without the ring. Turn the heat on low for 20 minutes. After 20 minutes, increase the heat to low-medium. (this is one downside to the stone - it takes a long time to get up to cooking temperature) After 10 more minutes, your stone is ready to cook. The Meadow suggests putting a drop of water on the stone to see if it sizzles to verify that it is hot enough. If it's good to go, then simply place your meat of choice on the stone and cook for a couple of minutes per side. No seasonings are needed; the stone will take care of that!

Thin cuts of meat such as flank steak are a great place to start. Since it takes so long to get the block up to cooking temperature, I usually make sure to cook up several meals when I use the stone. Good luck!




Taco Salad

Here is a simple corn and dairy-free taco salad. We'll make our own taco seasoning, as the pre-packaged versions come with all kinds of additives that it would be better to avoid.

Time: 20 minutes

Meat and seasonings:
• 1 lb ground buffalo (or grassfed beef)
• 1/4 cup chopped onion
• 1-2 cloves garlic, minced
• 2 tsp Ancho chili powder
• 2 tsp Mexican oregano
• 1 tsp cumin seed (or powdered cumin)
• 1 tsp paprika
• 1/2 tsp red pepper flakes
• 2 tsp coconut oil

Salad:
• 1/2 head red leaf lettuce
• 1 red bell pepper
• 3 small tomatoes
• 3 green onions, chopped
• 1 cup sliced jicama
• 15 black olives
• 1 avocado, diced
• 1/4 cup cilantro, chopped
• homemade or quality salsa

Heat the oil in a large skillet over medium heat. Add the onion and garlic, saute for 1-2 minutes or until translucent. Add the meat and seasonings, mix well until the meat has browned.

Meanwhile, prepare the salad. Shred or chop the first 5 salad ingredients and place into a large bowl. Toss well. Serve the salad on large plates. Add the taco meat, then top with the olives, avocado, and cilantro. Add your favorite salsa and enjoy.

Zone info: 3 servings at 1 carb block, 4 protein blocks, 8.7 fat blocks. (7g carb, 29g prot, 21g fat)




Tomatoes and Grapefruit

Time: 7 minutes

• 1 grapefruit
• 1 small tomato
• 1/2 tsp dried basil
• 2 tsp olive oil
• 2 tsp balsamic vinegar

Peel the grapefruit and separate it into wedges. Slice the wedges and place the grapefruit in a bowl. Slice the tomato into thin wedges; add to the bowl along with the remaining ingredients. Mix and serve.

Zone info: 2 servings at 1 carb block, 3 fat blocks. (10g carb, 4.5g fat)


Russian Carrots

Eat this with some lean protein for a post-workout meal.

Time: 5 minutes

• 3 large carrots
• 1 clove garlic
• 1/4 cup chopped parsley
• 2 Tbsp raisins
• 1 tsp honey (raw, unpasteurized if possible)
• sea salt to taste

Shred the carrot and garlic in a food processor, or use a grater. Add to a bowl with the remaining ingredients; mix well.

Zone info: 2 servings at 2.5 carb blocks. (24g carb)


Turkey & Veggie Salad

Time: 15 minutes

• 1 lb pre-cooked or leftover turkey; shredded or cut into strips
• 6 oz green beans
• 1 large cucumber, halved lengthwise and chopped
• 1/4 cup chopped parsley
• 1 Tbsp olive oil
• 1 Tbsp lemon juice
• 1 Tbsp capers
• 1 tsp Dijon mustard
• 1/2 tsp dried marjoram
• sea salt and fresh ground pepper to taste

Trim the ends off of the green beans. Place in boiling water for 3-4 minutes, then cool under cold water. remove from the water and set aside.

Add the olive oil, lemon juice, capers, mustard, and seasonings to a bowl. Mix well. Add the green beans, cucumber, and turkey to the bowl. Toss well.

Zone info: 4 servings at 1/2 carb block, 4 protein blocks, negligible fat. (4.5g carb, 28g prot, 5g fat)