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Turkey meatballs with zucchini in red sauce

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Ingredients:

1 kg ground turkey
1/2 medium onion
2 zucchinis
1 handful fresh basil
2 heaping tablespoons almond flour
1 teaspoon baharat (spice mix made of all-spice, cumin, ginger and black pepper)
2 cups fresh tomatoes
1 can san marzano peeled tomatoes
2 garlic cloves
5 sprigs fresh thyme
Olive oil
1 cup white wine (optional)
Sea salt and fresh ground black pepper
1 teaspoon brown sugar

Method:

First, prepare the sauce. Place fresh tomatoes in blender together with the can of peeled tomatoes and blend until bright pink and smooth.
In a large pot heat a bit of olive oil, crush garlic and add together with fresh thyme until fragrant.
Immediately, add the white wine followed by the tomato puree.
Season with brown sugar, sea salt and fresh ground black pepper.
Cover and simmer until sauce is a rich deep red color. Turn off the heat.
Meanwhile, make the meatballs. Place ground turkey in a mixing bowl. Add shredded zucchini, chopped onion and basil. Season with sea salt and baharat.
Mix with your hands and add almond flour to improve texture. Mix well and form balls with your hands.
Heat a frying pan with a bit of oil and fry the meatballs gently on each side until golden.
Place the fried meatballs on a plate covered in paper towels to remove and excess oil and repeat until all meatballs are ready.
Heat sauce and gently place meatballs in the yumminess.
Cook for 15 minutes and serve over basmati rice.

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Good things are happening, just wait and see what becomes of these adorable shallots.

Zoodles in spicy tomato broth with olives, lemons and homemade tuna confit.

Getting to the root Have you ever felt like you you are off center, looking for answers in the wrong places? My mind can carry me away sometimes and today I am celebrating that nourishing grounded feeling of heart centered rooting with roasted energy veggies.

Totoaba wrapped in Swiss chard on a bed of spiced lentils

Today’s invention... Sweet potato with sprouted lentils and rainbow chard... Fennel seed, cumin seed, mustard seed and turmeric make magic.

Braised rainbow chard with sweet potato, feta and toasted pine nuts. See story for deets!

Simple, quick and delish. Pan fried fishy in herb butter on a bed of potato and celeriac mash. Whole grain mustard and rum make it more elegant and rich.

Baked pasta shells stuffed with ricotta, fresh herbs and lemon zest, bathed in rich tomato sauce and Parmesan, heavenly!

As for me, I got a fish sandwich on brioche, of course i made the dry rub Coriander seeds Fennel seeds Cardamom Ground ginger Turmeric Black pepper Serve with tahini and lactofermented carrots and jalapeños

After 11 months of cooking every day, got my Hubbie to make us burgers for a change and no work in the kitchen for me today (well breakfast and dinner still happen)

MAKLOUBA: chicken, rice, veggies and lots of love in a golden crust 🥧

Valentine bounce! • • • • 📹 @miatsur_photography

Betabel, sal, horno

Autum panzanella inspired by @we_are_food Delicious hearty salad made from root veg, sourdough croutons and goat cheese.

Root veg curry, warmth for your whole being!

Stocking up on goodies @nuevoshorizonteshuasca

Contemplation

Natures beauty

Today’s creation Cauliflower rice and risotto with parsnips cacio e pepe style cooked in leftover bone broth. Throwing a chunk of the Parmesan rind I the pot adds extra depth!