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EASY "PEATY" PROTEINS - Recipes with photos & Step By Step Instructions

Regina

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PESTO SHRIMP

I just posted my "Peatier" PESTO recipe on my "Sweets, Sauces & Such" thread. I like to fresh make the pesto, or make the pesto sauce in advance and bring to room temperature, to use as dipping sauce for steamed and chilled shrimp, or for grilled shrimp. For the grilled shrimp I marinate the shrimp for several house in a little olive oil, chopped garlic and salt, before skewering and grilling and dipping in this sauce. I have gotten so many rave reviews making this, so many times, for parties. This pesto is much lighter than the store bought. The parsley, macadamias and refined liquid coconut oil makes the difference! The recipe is on page 4 of my thread liked below....

those look great
 

Rinse & rePeat

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Ray Peat has talked about the fat in fish from tropical warmer waters having more saturated fats. Most of the warm water fish I listed are large fish, which he says to avoid because they live longer and have more stored heavy metals in the meat. It looks like sardines are the best bet, as long as they aren't packed in oil. I found these, and they are quite tasty fried, carefully, in refined coconut oil and eaten with lemon and salt or a favorite hot sauce!

"While numerous species of sardines live off the coasts of India, China, Indonesia, and Japan, single sardine species dominate in areas like the English Channel and the California coast. Sardines are basically a warm-water fish, but occur as far north as Norway."

"The genus of true sardines, Sardina, contains only one species, Sardina pilchardus. Also referred to as pilchards, these sardines live off of the European coast in the Atlantic Ocean and in the Mediterranean and Black Seas. Their habitat is limited to areas where the temperature measures at or above 68°F (20°C). During the past 50 years, they have been found further and further northward, probably as a result of increases in global and seawater temperatures."

 

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Rinse & rePeat

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ORANGE "JULIUS"

1. Juice fresh oranges and pour through a metal sieve to strain out the pulp. Measure 1.5 cups in total.

2. Pour into an ice cube tray, cover and freeze till very hard. Place a can of sweetened condensed milk in the refrigerator to CHILL as well.

3. To make one serving take out half of the orange ice cubes from the tray (3/4 cup) and put them into a blender.

4. Add 1 cup nonfat milk to the blender as well.

5. Add in 3 heaping tablespoons of the CHILLED sweetened condensed milk. Blend well and serve!

What I like about this smoothie, beside being so perfectly "Peaty", is that I get in 50% of my calcium, 100% of my vitamin C and 20 grams of protein all in one drink, for only 6 grams of fat!


“A daily diet that includes milk and orange juice provides fructose and other sugars for general resistance to stress, but larger amounts of fruit juice, honey and other (appropriate) sugars can protect against increased stress and can reverse some of the established degenerative conditions.” Ray Peat

Jennifer posted this RP interview with Ray Peat talking about adding a raw egg yolk to my Orange Julius recipe to recover from Leukemia, at the 38:07 minute mark!

View: https://www.youtube.com/watch?v=KBwc0M283Vc&t=2287s
 

Rinse & rePeat

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WIld Alaskan Cod w/Preserved Lemon Butter

1. Defrost & rinse cod filets and pat very dry, pressing paper towels down on both sides. Heat a non-stick skillet, very hot, and moisten the pan with ghee. Place the cod filets in ghee.

2. Cut the peel off of a preserved lemon and mince well. Discard the pulp.

3. Place half of the preserved lemon peel on top of the filets and flip them over, so the peels are underneath.

4. Put the rest of the preserved lemon on top of the filets again, as well as some slices of butter. Cook until the fish is firm to the touch in the middle. Turn them one last time to melt the butter and coat the fish. Season each with a pinch of salt. Plate the fish and top with pan butter and lemon pieces and a sprinkle of minced green onion.


I used frozen fish for this. I wish I had fresh available to me because this would just melt in the mouth. I use to dredge the fish in a little flour and fry it in refined coconut oil on a high heat and it is like it was never frozen. Nowadays I just use enough coconut oil or ghee and top it with butter and it still pretty yummy!

"Eating low-fat seafood (sole, whitefish, turbot, scallops, oysters, lobster, shrimp, squid, etc.) once in a while can provide useful trace minerals, without much risk. However, fish from some parts of the ocean contain industrial contaminants in the fat, and large fish such as tuna, swordfish, Chilean sea bass and halibut contain toxic amounts of mercury in the muscles. Chilean sea bass (Patagonian toothfish) is very high in fat, too." -Ray Peat
 

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Rinse & rePeat

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LAMB SIRLOIN ROAST Served Two Ways

1. Preheat oven to 400°. Salt the roast well.

2. Heat a cast iron grill pan on high heat, and when it gets very hot, put the lamb roast fat side up on it.

3. Sear the roast for several minutes, until brown and then flip it over. Turn off the heat and put it in the oven for 20 to 25 minutes, depending on how well done you like your meat. Some people use a meat thermometer, but I just cut into the center and have peek.

4. Remove from the oven and cover it with a piece of foil to keep it warm while the meat rests for 7 to 10 minutes (see how much the roast puffs up?) While the meat is resting, pull the leaves of the fresh mint and chop them up. Slice the roast against the grain and top with the lavender fennel pollen goat cheese or top with the fresh mint and a side of watermelon jelly. We gotta balance that protein with sugars, as Ray Peat suggests!

I like this recipe because it is delicious, easy and fast. If you don't have the goat cheese or watermelon jelly and mint, mint jelly is amazing with lamb, or sometimes I saute some green onion (white & green parts) and add in to it lots of peach or apricot jam.


"When something is interfering with your ability to use sugar, you crave it because if you don’t eat it you will waste protein to make it.” -Ray Peat
 

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Rinse & rePeat

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Baked Cod w/Lemon Zest, Butternut Squash & Sage

1. Preheat oven to 400°. Gather ingredients, use a light cream or half & half. Wash and pat dry the cod.

2. Cut off the ends of the butternut squash. Put the squash on one end and cut off the tough outer peel. Cut the butternut squash in half lengthwise and scrape out the seeds and stringy stuff.

3. Slice the butternut squash and then cut them into smaller cubes.

4. Butter, well, a glass dish. Lay in the cod, and pour the half & half or flight cream over the cod about halfway up. Salt the cod and sprinkle on the zest of 1 lemon.

5. Toss the butternut with a bit of olive oil and some salt and top the cod with it. Bake in the oven 30 minutes. After the 30 minutes are up, sprinkle on the sage sliced sage leaves and bake 7 minutes more. Take the cod out of the oven and let it rest for 10 minutes so the liquids recede back into the fish.

This is a great way to bring frozen cod back to life. For this dish I used a very light cream from skimming my whole milk, which is more like half & half. I created this tonight with just what I had on hand and it was so tasty! Next time I would double up on the lemon zest because it really got my attention. Cooking it in half & half is also a good move to help balance the phosphorus in cod.
 

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supercoolguy

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Id do just about anything RP does. Until I opened a can of Sardines last week. Staring at them did Not yield any noticeable results.
 

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This was a yummy little lunch today! I topped a scoop of ricotta with chopped baby artichoke hearts, lemon olive oil and a pinch of Maldon salt. Yum! Yum!
 

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Rinse & rePeat

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Here is my Mexican topped ricotta! Top ricotta with fresh chopped sweet Maui onion and jalapeno, salt it and top with a fresh mild salsa.
 

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Rinse & rePeat

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Pan-fried Top Sirloin w/Arugula, Lavender Fennel Pollen Goat Cheese & Lemon EVOO


This is so quick and delicious! Just pan-fry your steak and pair it with arugula topped with a mild creamy goat cheese, lemon olive oil (or a fruity olive oil) and a pinch of salt. Eating the beef with the salad components is an absolute perfect pairing! Be sure to cut your steak across the grain for a more tender bite.


"Our foods usually contain enough PUFA, unavoidably, to make fats matter to some extent. After about twenty years of carefully avoiding them, I'm still getting about 2% of my fat as PUFA (beef, oysters, eggs, etc.). That's why I'm making an effort to increase my sugar intake, to displace some fat." - Ray Peat
 

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Rinse & rePeat

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EGG YOLK FLIP

1. Gather ingredients; whole milk, 1 egg, 1 tablespoon of sugar and cinnamon sugar (optional)

2. Put milk, sugar and just the yolk of the egg into a blender, and blend for at least 30 seconds on high speed. Pour into a glass and top with cinnamon sugar!

Fellow member, Elderflower first brought the Egg Flip to my attention. She says she mixes hers with maple syrup. I had wanted to find a way to get raw egg yolks into my diet, but procrastinated trying this drink, thinking it would taste eggy. Fellow member, Sefton brought up his warm version yesterday, that he swears by too. He makes his with honey. So I decided to finally make my own Egg Flip yesterday and I loved it. I had another one today too! Sefton says his tastes like an eggnog, while my cold Ceylon cinnamon sugar topped version reminds me of Mexican horchata!


From the Ray Peat Forum E-mail Exchanges:
[RAW EGG YOLKS OK?]
"Yes, eggnogs for example." -Ray Peat

Wow this was an interesting tidbit about egg yolks having the action of disinfecting the intestines!
 

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Rinse & rePeat

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Here is how to take your gelatin! Two scoops in hot boiling water with sugar and a sprig or two of fresh mint is 11 grams of protein! This is better than my morning coffee!
 

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Rinse & rePeat

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Hot Milk w/Orange Whipped Cream & Cinnamon Sugar

1. Gather ingredients. I usually whip up my cream with sugar and vanilla, but I trying to find ways to include orange peels wherever I can, since Ray Peat calls them a "super drug". For people avoiding vanilla for histamine or glutimate issues, orange peels are a great substitute in ice cream, custard or in this recipe, to flavor whipped cream. Use either flavoring you like in your cup of hot milk. Heat about 1 cup of milk to desired temperature.

2. While the milk is heating, in a small tall bowl, add a tablespoon or so of sugar to 1/4 cup whipped cream.

3. Add to the bowl the zest of one orange.

4. Whip the cream till just set up.

5. Mix 1 teaspoon of sugar with 1/8 teaspoon of ceylon cinnamon. You can use cassia cinnamon, but it is much stronger, so you would have to use less. Pour the milk in a cup and top with whipped cream and lots of cinnamon sugar, I mean LOTS!


"Marmalade is like a Super drug” – 24.40 mins into Danny Roddy’s Generative Energy Podcast Episode #31 ‘Safe Supplements’.

View: https://youtu.be/PuSfV43Quuo
 

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Jinju

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Hi Rinse! Love your posts (and photos).
Question on orange peels - is there any way to check if the oranges are unwaxed? Where I live, I am not at all sure that even the organic ones are unwaxed. There are no labels indicating anything (waxed or not). Same goes for lemons and lime. So I am always hesitant to use the zest....
 

Rinse & rePeat

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Hi Rinse! Love your posts (and photos).
Question on orange peels - is there any way to check if the oranges are unwaxed? Where I live, I am not at all sure that even the organic ones are unwaxed. There are no labels indicating anything (waxed or not). Same goes for lemons and lime. So I am always hesitant to use the zest....

Thank you! I love hearing something I posted is inspiring to another! Good question! I am not sure how to be sure to about the wax on oranges, but I did look into it found that wiping the peels with vinegar and brushing it off under water removes the wax. Other DIY methods required hot water which would be too hard to remove the zest from from the orange and maybe even some of the "Super Drug" properties. There is also a baking soda and a lemon method too. Let us all know if you try any of these methods or find a better way.

 

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