The Zenbelly Cookbook, an epicurean’s guide to paleo cuisine
is available for preorder!
To celebrate the release of my very first cookbook, I will be sharing a recipe from it every week, so you get a sneak peek of what’s to come! And if you’re already excited, you can, of course preorder it HERE.
What can you expect from The Zenbelly Cookbook, you ask? Good question! Here are the things I’m most excited about:
The beginning pages of The Zenbelly Cookbook are chock full of tips and techniques, complete with step by step photos to go with them. You’ll learn everything from how to source quality ingredients, to how to hold a knife, to how to cut up a whole chicken.
2 per recipe! Each recipe in the book has an ingredients photo (like the one below) and a plated photo (like the one above) I had so much fun doing both of these shoots, but mostly the ingredients shots. There’s something about organizing things neatly that brings me zen. Plus, I love how it gives a visual “before”, so you can see all of the ingredients you’ll be using. I hope you love them, to
Duh, I know. But I’m so excited to share these recipes with you. While there are some favorites from the blog that just had to be included (like NY Style Pizza Crust and No Joke Chocolate Cake), about 100 out of the 110 recipes are brand new.
I’ve included several menus for you, including an adventurous Thanksgiving spread, and a fancy multiple course dinner party menu that you can make 98% of ahead of time. Imagine how impressed your guests will be when you present them with an incredible dinner, all the while being nothing short of cool and collected. HOW DO YOU DO IT?! (Don’t worry, your secret’s safe with me!)
I’m very excited to be sharing these little sneak peeks with you, and will plan on posting one every Wednesday for the next few months. So stay tuned, and subscribe if you don’t want to miss a post! (Don’t worry, I’ll never share or sell your email address, and the only time you’ll hear from me is when I post a new recipe, or have news directly relating to this blog or the book)
This week, I’m sharing my recipe for Sesame Shiitake Broccoli. As a kid, I only
liked tolerated broccoli 2 ways: smothered with cheese, or stir-fried in some kind of salty brown sauce. The latter is still one of my go-to ways to cook up this crucifer, and I’ve given it a paleo update, and added some shiitake mushrooms for a boost of umami. Make sure you don’t skimp on the sesame seeds; they really do make the dish!
sesame shiitake broccoli
prep time: 10 minutes | cook time: 15 minutes | serves: 4
2 tablespoons coconut oil
8 ounces shiitake mushrooms, stems removed and halved
1 1/2 pounds broccoli, cut into florets
1 (1-inch) piece fresh ginger, peeled and grated
¼ cup coconut aminos
¼ cup water
½ teaspoon finely ground sea salt
1 teaspoon black and/or white sesame seeds
• Heat the oil in a large skillet or wok over medium-high heat.
• Once shimmering, add the mushrooms and saute for 1 to 2 minutes, or until they soften. Remove from the pan with a slotted spoon and set aside.
• Add the broccoli to the pan and cook for 8 minutes, stirring occasionally until browned and softened.
• Add the ginger and cook another 2 minutes.
• Add the coconut aminos and water and continue to cook for 2 to 3 minutes, or until the broccoli is crisp-tender.
• Stir in the mushrooms and sesame seeds and serve.
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