Recipes have blood sugar balancing and low glycemic index ingredients. A diet rich in foods that balance blood sugar helps lower risks of type 2 diabetes.
Recipes are grain free. No grain diet can help reduce inflammation in people with chronic auto-immune diseases. AIP, Paleo, whole 30 some Low FODMAP diets.
Recipes with protein-rich ingredients. Examples of high protein foods include; eggs, meat, fish, seafood, poultry, dairy, quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.
✓ adds to shopping list
Chilli Rhubarb Braised Beef Short Ribs ~ Instant Pot
SET UP your instant pot – I used a 6qt pot. Press saute button to normal & set the time for 15mins & heat.
Salt your short ribs on each side & rub with a bit of oil.
ADD to heated instant pot in a single layer to sear until nicely browned on each side 3-4 mins. Set browned piece aside on a plate and repeat until all short ribs are browned. Remove short ribs; you are adding base veg next.
FINELY DICE your onion, celery, garlic, ginger & rhubarb. TURN the instant pot saute to high.
ADD vegetables and saute; stir well initially to stop sticking – you do not need to add oil; stir + add a splash of water if the veg is sticking. Saute 5 mins.
ADD white wine, stir and let the alcohol bubble off for a minute or so. ADD stock + paste + sauce + vinegar + anise. Mix well to combine, then add short ribs + and juices on the plate, arranging evenly.
*PRESSURE COOK – lock lid, set to pressure cook for 40 mins + natural release 25 mins quick release.
REMOVE short ribs carefully to a bowl or serving dish, cover and rest.
STIR remaining sauce – if you want your sauce thicker. Turn on saute button and reduce for 5-10mins, stirring often.
TASTE and season to taste. POUR sauce over short ribs and garnish with freshly chopped herbs and serve.
For a tangy condiment, Beetroot Rhubarb & Garlic Scape Pickle is great.
SWAP Gochujang for chilli paste, kimchi paste, miso + dried chilli flakes.
USE GARLIC SCAPES – thinly slice garlic scape stem – not the flowering top.
ADD GREENS – stir 2 cups spinach, tatsoi, bok choy, kale – finely chopped into the sauce just before serving. Let rest a few minutes to cook with the residual heat.