by Next Advanced Medicine | Oct 22, 2019 | Blog, Dinner, Recipes, Savory
INGREDIENTS:
- 1 cucumber
- ¾ c. coconut milk yogurt- plain & unsweetened (Coyo brand or your favorite brand)
- ¼ c. Primal Kitchen mayonnaise
- ½ tsp. dried dill
- 1 Tbs. basil, cut in ribbons
- 1 Tbs. mint, minced
- 2 Tbs. chives, minced
- ½ tsp. Himalayan pink salt
- 1 Tbs. lemon juice
- Fresh cracked pepper to taste
DIRECTIONS:
Slice cucumber into very thin slices on a mandolin, or with a knife.
In a medium-size bowl, toss cucumbers with lemon juice, salt and pepper.
In a small bowl combine remaining ingredients, then fold the herbed yogurt mixture into the cucumbers. Enjoy as a side dish with perfectly grilled kebabs!
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by Next Advanced Medicine | Oct 22, 2019 | Blog, Dinner, Recipes, Savory
INGREDIENTS:
- 1 eggplant, medium size
- 3 cloves garlic
- 1 tsp avocado oil
- Salt and pepper
- 1 tsp spice hunter Italian Seasoning
- 1 Tbs. tahini
- 3 TBS lemon juice
- 3 Tbs. olive oil
- 2 Tbs. parsley
- ½ tsp red pepper chili flakes
Directions:
Preheat oven to 450 degrees.
Slice eggplant in half lengthwise. Brush eggplant with avocado oil. Sprinkle with salt, pepper, and Italian seasoning. Put eggplant & garlic cloves in the oven and let it roast for 20 minutes.
Remove eggplant from oven & let cool for 10 minutes. Place eggplant (with the skin on) & garlic in a blender or food processor with the remaining ingredients. Blend until smooth. Garnish with extra parsley and serve.
Enjoy with fresh-cut vegetables or perfectly grilled kebabs!
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by Next Advanced Medicine | Oct 22, 2019 | Blog, Dinner, Recipes, Savory
INGREDIENTS:
- 1 pound 85% ground beef
- 1 pound ground lamb
- 1/2 cup chopped yellow onion
- 1 cup chopped fresh parsley
- 2 cloves chopped fresh garlic
- 1 teaspoon ground nutmeg
- 1 teaspoon sumac
- 1 teaspoon ground green cardamom
- 1 teaspoon ground allspice
- salt/pepper
DIRECTIONS:
Pre-soak 16 wooden skewers in
water for at least 1 hour prior to grilling.
Combine all ingredients in a
large mixing bowl. Using your hands, fold the spices and herbs into the meat
mixture until very well combined.
Divide the meat mixture into 1/4
cup portions (about an average handful of the meat mixture) and press onto the
skewer in a log shape.
Grill the kebabs until completely
cooked through or until the internal temperature reaches 160 degrees. Remove
the kebabs from the grill, cover with foil and allow them to rest for at least
5 minutes prior to serving.
Serve with grilled vegetables, baba ganoush & tzatziki salad & sauce for a delicious meal.
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