1 tsp. Turmeric
½ tsp. Ground Cumin
1 tbsp. Ground Coriander
1 tsp. Coarse Sea Salt
¼ cup Olive Oil
¼ cup Lime Juice
2 cloves Garlic, Chopped fine.
½ Red Onion, Chopped fine.
1 Poblano Pepper, Fire roasted, peeled and seeds removed.
½ Jalapeño, Fire roasted, peeled and seeds removed.
½ cup Fresh Cilantro, Chop about half of it fine and mix with olive oil.
4 Avocado


In a large mixing bowl add dry spices, and all liquid ingredients
(only half of the lime) and whisk.

Chop the garlic, onions, poblano, jalapeño and Fresh Cilantro,
add to the liquid ingredients.

Cut avocados into 1/2 inch cubes and add to the mixture.

Cut the avocados individually and stir the avocado chunks into
the liquid mixture as soon as they are cut to avoid oxidation.

Mix to desired consistency. If you like a more creamy guacamole,
use a potato masher to mash the avocado pieces.

Cover the surface of the guacamole with the remaining lime juice and salt. This will prevent discoloration of the avocado.


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Panna Cotta

As the weather warms up in the northern hemisphere, Steve has concocted this delicious low carb Panna Cotta!

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2 cups Heavy Cream

¼ cup Bocha Sweet

2 teaspoons Gelatin

1 cup Half and Half

¼ cup Cold water

1 teaspoon Salt

4 Cardamom pods

12 Coreander Seeds

½ teaspoon Ground Cinnamon

2 teaspoons Vanilla extract



Bloom the gelatin: In a small jar with tight fitting lid, combine the water gelatin and salt. Shake well and let bloom for 10 minutes. Measure half
and half and let warm to room temperature.

Grind cardamom and coreander: In a mortal and pestle (or coffee grinder). Grind the cardamom pods and coriander seeds into a powder. Transfer this powder into a 2.5 qt sauce pan. Add the cinnamon powder.

Heat cream: In a 2.5 Quart sauce pan, gently heat the cream, sweetener, cardamom, coriander and cinnamon. Do not boil.

Combine half and half to gelatin: Use a whisk to break up gelatin and add the half. Use whisk to break up chunks of gelatin. This can alternately be
done on double boiler to dissolve gelatin in half and half.

Combine gelatin mixture with cream: While whisking, add the gelatin mixture to the warm heavy cream.

Dissolve gelatin: With gentle heat, whisk the mixture for 3 minutes to completely dissolve all gelatin in the mixture. Remove from heat and add
the vanilla. Whisk to incorporate the vanilla into the mixture.

Pour into muffin pan: Pour the mixture. Into the cells of a 12 cup ceramic coated muffin pan.

Refrigerate: Cover the muffin pan with plastic wrap or wax paper
and refrigerate for 2-3 hours

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Brussels Sprouts Quiche

Did you know that some people have a gene, known as TAS2R38, that make Brussels sprouts and other cabbages taste bitter to them? One cup of cooked Brussels sprouts only sets you back 56 calories. They’re chockfull of filling fiber, with 4 grams of fiber per 1 cup of cooked Brussels sprouts. They pack in 4 grams of protein per cup — which is high for a veggie. They’re also a good source of calcium, potassium, and vitamins C, A, and K. Click below to see the complete recipe and keepsake printout to try for yourself.

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