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Asian Inspired Pot Roast with Cauliflower Rice

August 15, 2011  |  Food  |  Share

I feel like its been awhile since I have posted something new. So here we go. I am trying to get a couple posts done this week since we are starting to paint and move into our new home next week. Lots of changes happening over here.

I was also lucky enough to make it to the 1st Annual Ancestral Health Symposium this year. You can catch videos of the presentations here. And slides of the presentations live here. If you want to check out what some people thought about the whole even check this post out from Richard Nikoley. I think this is the most complete post so far.

Overall I thought it was an incredible event. The fact that a few hundred people go together to talk about this way of life, regardless of what side of the fence they fell on. Be it low-carb or high-carb, high-fat or low-fat, etc. I think there was a consensus that we all wanted something better for our health. And its really pretty simple. In the words of Sean Croxton, “Just eat real food” — JERF.

I also hope you guys like the two cooking shows I have done so far. I am waiting to move to start up with some more. The new kitchen sets up a million times better and I finally got a microphone and think I have some quality issues figured out. Speaking of these two cooking shows. I finally got around to doing them because I have four recipes featured in Sean Croxton’s new book “The Dark Side of Fat Loss”. So I am super stoked about that.

Enough about me, let’s get to the recipe.

Asian Inspired Pot Roast with Cauliflower Rice

Pot Roast Ingredients:
1 Pot Roast
5 Cloves of Garlic
1 Onion
3 Carrots Shredded
5 Stick of Celery sliced into thin strands. See picture below.
1/2 inch of Shredded Ginger
Handful of Freshly Chopped Cilantro
Pinch of Red Peppers
Pinch of Cayenne
Salt n Pepper
1/2 C Chicken Broth
2 Tablespoons of Coconut Aminos
2 Tablespoons of Apple Cider Vinegar
1 Tablespoon of Fish Sauce

Directions:
Cut up the veggies like described above and add them to your slow cooker. Toss in your roast then add all the spices and liquids. Cook on Low for 8 hrs or High for 4 hrs.

Cauliflower Rice
This whole meal was inspired by Nom Nom Paleo’s recipe here. I just changed a few things along the way.

Ingredients:
1 Head of Cauliflower shredded in your food processor.
1/2 inch of Shredded Ginger
1/2 Onion Chopped
1 Head of Bok Choy
1 Bell Pepper Finely Chopped
1 Large Carrot Chopped
2 Green Onions Chopped
I added 4 small chopped tomatoes since I needed to use them. Optional
Handful of Chopped Cilantro
2 Eggs Fried
2 Tablespoons Coconut Oil
2 Tablespoons Coconut Aminos
Splash of Fish Sauce
Salt n Pepper
Pineapple optional

Directions:
Add the coconut oil to a pan and heat. Add the onion, bell pepper and carrots and some salt n pepper. When those are cooked add the ginger, green onions, and tomato and again add some salt n pepper. Once those have cooked through add the cauliflower along with the cilantro and bok choy. Put a lid on it and cook for about 5 minutes. You just want to warm all of this up. We don’t want the cauliflower to get mushy. After 5 minutes add the coconut aminos, fish sauce, cut up egg and pineapple. Turn off the heat and let sit while you take out the roast beef and shred it.

Add the rice to a bowl and top with shredded beef and serve the veggies leftover in the slow cooker with a slotted spoon. It is sort of a slaw.

Enjoy.

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