Hibiscus tea, homeblended

I love hibiscus tea.  There's something about it that leaves the mouth feeling moist, unlike some other beverages that leave you with a dry feeling. 

I like Hibiscus High-tea.
But don't want the stevia (I suspect it of stimulating my pancreas to release insulin, which is counterproductive to my current weight loss effort).

So I make my own out of all this dried stuff (measurements are approximate--I like mine tangy and minty):

• 1/4 c. hibiscus flowers
• 1/8 c. rose petals
• 1.5 T rosehips
• 2 T orange peel
• 2 T lemon peel
• 2 T lemon grass
• 4 T spearmint (I luuuuurve spearmint)

Gently toss these all together.  Steep.  Slurp.  Enjoy!

NOTE: My hibiscus and rose petals were in quite large pieces, so I gently used the mortar and pestle on them, adding the orange and lemon and rosehips after a little bit.

Braised Lamb Shank, LCHF style

Ingredients:

• 2 T butter, lard, tallow, etc.
• 2 lamb shanks, cut how you like them (or whole)
• salt and pepper
• 1/4 of a large onion, chopped
• 3 cloves garlic
• 2 diced carrots
• 2 diced celery stalks
• 1 cup red wine
• 1 T balsamic vinegar
• 1 cup boiling water
• 1 frond of fresh rosemary (the size you'd get in a spice pack, which is where mine came from)
• 1/2 tsp dried thyme
• 1 tsp dried marjoram

Directions:

1. Melt the fat in the bottom of a large pot or Dutch oven (needs a good lid).
2.  Salt and pepper the lamb shanks well.
3. Brown the shanks very well in the melted fat, on all sides.
4. Remove them to a plate to rest, and collect juices.
5. Sauté the onion and garlic, carrot, and celery.  For a while.
6. Deglaze the pan with the wine, vinegar, and water.  Scrape up the fond and stir it in.  Add the fresh and dried herbs while you do this.
7. Add back the lamb shanks.  Dump in any collected juices, as well.
8. Simmer, covered for 3 total hours.  After each hour, turn the shanks over in the liquid.  

My shanks came cut into pieces, but still connected by some flesh.  So I was able to get at the marrow, which is GOOD STUFF.  After 3 hours, I pulled all the meat off the bone, and ate all the marrow out of the bones.  Next time, I might ask about whether the shanks can be cut lengthwise, or maybe into more pieces.

Fauxtatoes, LCHF-style

Ingredients:

• 1 head cauliflower
• cream cheese (I used 6 oz for a small head of cauliflower, so a serving would emphasize fat, and minimize carbohydrate)
• butter (I used 4 T, the end of a block of unsalted Kerrygold)
• salt and pepper, to taste

 Optional add-ins or toppings:

• minced or crushed garlic
• roasted garlic
• minced onion
• sautéed onion
• bacon
• chives
• cheese
• different spices or spice blends to accompany the rest of your meal (e.g., curry powder, etc.)

Directions:

1. Remove stem and leaves of cauliflower, and break up the florets.
2. Steam it (stovetop, microwave, whatever) until it's fork tender, to your preference.  Try not to get water in it, as that makes the fauxtatoes soggy.
3. Mash it up with the cream cheese and butter, and incorporate the spices.

Very versatile!  Could be used to make fauxtato-pancakes.  Add whatever additions you'd normally add, some egg, and sprinkle some psyllium fiber or coconut flour on, to help it hold together.  If I try this, I'll update.

Mélange Classique

Ingredients (all herbs are dried):

• 1 tsp marjoram
• 1.5 tsp white peppercorns
• 1 tsp cayenne
• 1.5 tsp coriander seeds
• 5 bay leaves, crumbled/torn
• 2 tsp cloves
• 2 tsp thyme
• 1 tsp rosemary
• 2 tsp nutmeg (freshly grated is best, but use what you have!)

Put the peppercorns, coriander, and cloves in a spice grinder.  Grind them.  Add the herbs, and give them a quick whiz.  Add the cayenne and nutmeg, with a quick whiz to mix everything.  Store for up to 4 months.