The Naturalist Blog
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The Naturalist Blog *
A Relaxing Evening Routine Amidst This Chaotic Time
By Lauren, CN Manager
When things feel up in the air, I find it reassuring to have a grounding routine to look forward to each evening. Here is my four part pre-bed ritual I have been doing to help me unwind. I hope it can inspire you to create one too!
To Take:
I keep my supplement regimen pretty simple, but I always include something to help me feel balanced. Right now I am really enjoying the Trace Minerals Magnesium Gummies and the Lavender Glycerite by Avena Botanicals.
To Do:
Next up, I roll out my mat and delight in some ooey gooey stretching. To give my muscles an extra special attention I use the Relaxus Flexi Tapper (the best $4 I ever spent!).
To Soak:
Being from the west coast, I have always found the water to be calming and rejuvenating. For two reasons (1. Brrrr! and 2. Doing my part to social distance) I cannot quite take a dip in the ocean right now. Instead, I have been filling up my tub with Life Flo Magnesium Flakes and Carina Organics Lavender Bubble Bath. Looking at my supplements of choice, there is a definite theme going on here: muscle and stress support in a variety of ways to holistically address well-being.
To Snack:
It is not a bath without a treat! I like to create a small platter for myself that balances flavor with nutrients to enjoy during my soak. My go-to spread features fresh chopped fruit and veggies, Mary's Gone Crackers with Neighborly Farms of Vermont cheese, and some pieces of Hu chocolate.
Wow! Just typing this all up has me psyched for tonight. If you need some of this R&R in your life give one of our stores a call: 617-492-4452 for Porter and 617-208-8881 for Brighton. We’re open at 10am - 6pm Monday - Saturday and we would be more than happy to gather some of these things (or whatever self-care items suit your needs) for your own restorative evenings.
May we be happy and healthy! ~ Lauren
Opening this week for phone + web orders!
Update - Yes, we are an essential business! We reviewed the directive by Governor Baker, and as a grocery retailer we qualify to stay “open” - see details below about our curbside pick up and delivery options.
Can’t reach us via phone? Send us an email to info@cambridgenaturals.com with your phone number, preferred store, and any necessary notes. We’ll add you to a queue and call you back!
Hello everyone,
Thank you for the incredible outpouring of love and support you sent us this week via emails, Instagram comments, gift card orders, Mercato orders, and phone calls. It has truly kept us going in this strange and uncertain time!
Tomorrow (Tuesday) we are “open” for business - phone orders and web orders only.
Here’s how it will work - we hope to learn quickly from this process and adjust as needed:
From 10:30am - 5:30pm, we will be taking phone orders at both stores, for pick up at the door. 617-492-4452 for Porter Square and 617-208-8881 for Brighton. The last pick up of the day must be made by 6pm.
We will take your credit card information over the phone and process the payment. We will need to see your card in person when you come to the door - show us the card so we can confirm it matches the name and last four digits.
No worries if you can’t come pick up that day! Once it’s paid for, we’ll have it ready for you to pick up during the week (Tuesday - Saturday). The items are yours, so you won’t have to worry about them going out of stock.
Order for delivery can be placed through Mercato. Please note that we don’t have our full inventory online, and our inventory syncs with Mercato’s twice per day, so there are some hiccups in the process. If we can’t locate the item you ordered, we can call you to suggest a replacement, or take that item out of your order. (Please note that our monthly sale only applies to phone orders - because Mercato takes a cut, our margin is already slim with those items.)
We can also add to your Mercato order with items that aren’t online but are in store at Brighton. We can charge you over the phone and add them to your existing Mercato bag! If you can’t find an item in the Mercato inventory, please call us and we can help figure it out with you.
Our stock is a little low on some things - so if we don’t have exactly what you need, we’d be very happy to make a suggestion for an alternate (but equally wonderful) item.
We have a LOT of some items - like delicious and nutritious Cambridge Naturals Brand nuts + snacks! We’re running a special 20% off sale for all phone orders of CN brand nuts. Ask us for our faves.
We’re still working on our fancy shmancy web store for shipping items via UPS/USPS - stay tuned for that.
We plan to be ‘open’ Tuesday - Saturday of this week, and then closed Sunday/Monday. We’ll keep you posted as we go!
And!!! For all phone orders / curb-side pick up over $100, we’re offering a FREE CN ceramic mug, travel mug, blender bottle, or tote bag! While supplies last - please mention it over the phone to get one.
Our small teams are excited to help you find what you’re looking for, and offer the type of customer service you experience in our stores! Need some face care guidance? Ask us! Want us to choose our top three favorite chocolate bars for you? Ask us! Curious which items we’re taking for immune support? Please ask! We’ll also be providing ideas on our Instagram page and stories.
And, this is a totally new process for us and we’re a bit nervous about how we’ll pull it all off. Will our phone ring off the hook? Or, the perpetual fear of any small business - will anyone actually call?! Only time will tell! We’re going to try to enter this week with as much joy and optimism as possible.
Thank you for all your patience with us as we took the last few days to rest, breathe, and stock the shelves. We’ll see you on Tuesday!
Updates: March 20, 2020
Hello everyone,
We hope that wherever you are, you’re doing okay and taking deep breaths. Thank you for all your notes of support over the last few days, they have meant the world to us.
As you know, we have been working hard to “re-open” in a manner that feels safe, healthy, and sustainable. This has become increasingly challenging to plan for - in part due to the failure of our government to proactively ramp-up testing and develop a more robust social safety net. In California, they’ve just ordered “shelter in place”, New York is not far behind - will Massachusetts be next? And what is our responsibility as a business, to help prevent unnecessary exposure by limiting our operations? There are no clear answers.
Two weeks ago, our leadership literally sat down in a coffee shop to make beautiful plans for our business’s future, writing down ideas like “paid professional development” and “paid volunteer time” and “robust events series”. Right now, our focus is on the survival of our company.
For next week:
We plan to “open” with a small crew Tuesday - Saturday at both stores 10am - 6pm for phone orders / web orders / local deliveries / curbside pick-up - ONLY.
(Mercato orders will also be delivered on Monday 3/23, we’re putting them together for you this week - feel free to place your order in advance).
This means we’re not yet allowing customers into the store, and will be running with a small team dedicated solely to each store (less exposure).
We hope to open our doors very soon (perhaps the following week) for appointments and limited walk-ins, in addition to the delivery and curbside pick-up options.
Yesterday, we made the unbelievably difficult decision to temporarily furlough a portion of our team. We have carefully evaluated every possible option, but ultimately felt we had no other choice, in order for Cambridge Naturals to weather this crisis. I won’t belabor the point, but please know that our entire team is of the utmost importance to us, and it is a small business owner’s worst nightmare, to have to make these calls.
Effective immediately, all four owners will completely suspend their salaries.
Each employee who has been temporarily furloughed will be able to apply, immediately, for unemployment benefits
All those who are on our health insurance plan will be covered at least through April 30th (we pay 100% of monthly premiums).
All were also paid a week’s wages for this week, while the stores were closed.
It is our greatest hope that we will be able to re-engage every single person, as soon as our business model can stabilize to a point where employing all 35 people is possible once again.
Please stay tuned for further details on how we will “re-open” for business next week. Thank you for your patience with us, as we figure out how to be a brick-and-mortar business that thrives on personal interaction, in a world that won’t allow for that right now.
Thank you, as always, for being our community.
How to not go stir crazy this week!
By Emily Johnston, Customer Service Specialist
Feeling a little bored and cooped up at home? Us too! Here are some of my top ideas for keeping yourself from going stir crazy:
Donate to a food bank - The coronavirus poses an even greater threat to food insecure populations, help your neighbor!
Write a letter to your grandparent or a quarantined friend! (No link, go old school with paper and envelope - but please wash your hands first!)
Go through your bookshelf and donate books to those in incarceration
And my personal favorite: Go to the library (virtually!) - download the free app ‘Libby’ and put your library card number in, and have access to your local library’s audio and e-book selection!
Updates: March 16th 2020
Hello everyone,
Do you feel like you have constant whiplash? Us too.
After agonizing deliberations, we have decided that this week, we will be closed through Sunday, March 22nd. This is an unprecedented move in our 46 years in business.
We are doing this as a proactive measure to keep our staff as healthy as possible - to allow them a week of rest and self-care.
All staff will be paid for the week of missed work - as if it were a normal week. This is a significant financial hit to our business, during a week of no sales, but is an investment we feel is absolutely necessary. Our team are the reason we keep going.
Our Mercato online shop is open today for same-day deliveries picked up by 5pm - and after that it will be closed through Sunday the 22nd. We apologize for any errors in our inventory - the system isn’t totally keeping up with demand.
Next week, we hope to open again, in some format, somehow. We know - and are so grateful that - many of you see us as an “essential business” like other grocery stores and pharmacies. We promise to keep you posted.
We are completely heartbroken. But we believe this is the right thing to do, because the health and well being of our community is everything to us.
If you wish to - no pressure whatsoever - you could consider buying a CN gift card. Link is here. We’ll mail them out early next week, or you can pick up in store as soon as we open again.
Thanks for your love and understanding and please keep checking in with us - we’ll update you as we go forward. ️
Michael, Elizabeth, Emily, Caleb, and the CN team
Updates: March 15th, 2020
Hello everyone,
Some important updates. We’re open today 10am - 6pm (Sunday) at both stores and will limit the number of customers at a time if it gets busy. For our health, and yours.
We’re closed Monday and Tuesday, but will still be fulfilling local delivery orders via Mercato. Link to order is here. We’re doing our part to #flattenthecurve while also recognizing that we play the role of grocery store and natural pharmacy for many of you.
We plan to open on Wednesday at 10am but will likely be scheduling customers via appointment - so you can shop with ease and the maximum of space to roam. More on that to come.
We are also, as of today, not accepting any returns (for refund or store credit) at this time. This for the safety of our staff (in not being asked to touch and examine products that have left our store). We apologize for any inconvenience this may cause you. We strongly encourage you to buy only what you need.
Thanks for your love and understanding and please keep checking in with us - we’ll update you as we go forward. ❤️
Updated Hours + Policies
Some updates from our team!
Hello everyone! We’re sure the rest of Cambrighallstonville is sick of hearing about Covid-19 as much as we are, but we felt it was important to send out some updates to our hours and protocols. These updates will hopefully allow us to keep our doors open as long as possible, while making sure our staff can stay healthy and supported:
1.
In order to support our team, allow for extra rest time in the evenings, and reduce the complexity of our schedule, we are changing our hours, effective tomorrow (Saturday, March 14th).
Both stores will be open: Every Day 10am - 6pm
This is obviously a fluid situation, and we will keep you updated with any changes as they come. Thanks for your patience and understanding as always. We’re so grateful to have you as customers.
2.
We are also encouraging our staff to practice social distancing. Therefore, they will make an effort to stand three feet away from each other and you, for everyone’s safety and peace of mind.
3.
For the time being, we are removing self-serve at the bulk herbs table, as well as our BYO jar policy. Our staff will gladly fill up to 5 herbs (per visit) for you in paper or plastic bags. This will allow us to fulfill orders and ensure the utmost sanitary process. We are also happy to fill your kombucha bottle or growler (no self-serve). Our staff are washing their hands very frequently and we are using cleansing wipes and disinfectant spray. More details will be available via the signage in store.
4.
We reserve the right to refuse entry or service to any customer exhibiting symptoms of a communicable illness. This is for our team’s protection and the rest of our customers. If you are feeling under the weather, please consider ordering from our Same Day Local Delivery portal!
5.
Our Boston Landing store is less crowded - and for once that’s a good thing! If you would like the same friendly, knowledgeable experience and a wide selection of immune products and delicious treats, but with a lot more space to roam freely, stop by 92 Guest Street in Brighton MA.
Thank you for your patience and understanding with us, as we do our best to support our amazing team and stay open to support our customers’ needs.
Can’t make it into our stores? Try our same-day local delivery service via Mercato!
Not All Boiled Mush: A Celebration of Irish Cuisine and Culture
By John B, Grocery Team Lead
Around mid-March every year, we Americans (and especially we Bostonians) often take some time to celebrate Irish culture… sort of. I mean we’re not often discussing the finer points of our favorite Samuel Beckett plays or Oscar Wilde quotes or anything, but there’s plenty of green beer, plastic shamrocks, and silly hats. Dropkick Murphys blasting from every bar in town. Maybe when the day drinking whets your appetite the local pub will offer up their standard nachos… but with corned beef! Or their standard spring rolls… but with corned beef! Or their standard uh… well, you see where this is going. But if you’ve ever had an interest in celebrating Irish food in a more sophisticated style, this is the blog post for you!“But John,” I hear some of you protesting, “…isn’t Irish food just bland and under-seasoned boiled mush?” The answer is… sometimes. It was in the household I grew up in. But it doesn’t have to be! Replace that boiling water with some beer, broth, and oil. Use sauerkraut instead of plain ol’ cabbage. Get creative with your spices. You can make a boiled dinner to die for, and I am going to show you how. But that’s not all! We’re going to help you Irish up your breakfast, lunch, and dessert, as well! We will be cooking with a lot of booze today, but as always those particular ingredients are optional. Just sub in water.
Should you need a cooking soundtrack, I’m also including a Spotify playlist of my favorite Irish artists, although I must issue a strong parental advisory warning with regards to some of the lyrics contained therein. After all, Irish art and profanity have been intertwined since even before England and the US famously suppressed Joyce’s Ulysses some hundred years ago.
@rigoniasiagousa Apricot Preserves and Crystal’s Raw Cranberry Honey
Ingredients:
1 ½ Cups Bob’s Red Mill Almond Flour
1 ¼ Cup Bob’s Red Mill Rolled Oats, uncooked
¾ Cup Cambridge Naturals dried apricots, chopped
½ Cup Cambridge Naturals dried cranberries, chopped
¼ Cup Nutiva Coconut Sugar
1 tbsp baking powder
¼ tsp Celtic Sea Salt
½ Cup Nutty Life Oatmilk
6 tbsp butter (Irish butter, if possible!), with extra for spreading
1 Brookford Egg, lightly beaten
Fior Di Frutta Apricot Preserves, for spreading
Crystal’s Cranberry Honey, for spreading
Instructions:
Preheat oven to 375. In a bowl, combine flour, oats, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs, then stir in fruit. Add milk and egg, and mix until dry ingredients are sufficiently moist. Place the dough on a lightly greased or parchment lined cookie sheet. Sprinkle a little flour onto the dough and roll or pat into an 8” circle. With a sharp knife, score 12 wedges. Bake for 30 minutes or until golden brown. Cut the scones apart and serve warm with honey, butter, and apricot preserves on the side for spreading.
Smoked Wild Salmon with Chive Pancakes
Ingredients:
4 6-ounce packages Patagonia Provisions Wild Sockeye Salmon, cut into 3 pieces each
6 handfuls mixed greens
1 lemon, finely sliced
2 handfuls chives, one halved and one chopped
2 tbsp Primal Kitchen Mustard
1 tbsp Oleamea Olive Oil
¼ Lakewood Organic Lemon Juice
4 Brookford Eggs, beaten
2/3 Cup Bob’s Red Mill Almond Flour
1 cup Nectar & Green Almond Milk
@primalkitchenfoods Spicy Brown Mustard is delicious on pretty much everything
Instructions:
Whisk ½ tablespoon olive oil with the mustard and lemon juice for your dressing and set aside. Mix together the eggs, flour, chopped chives, and almond milk until smooth. Heat a non-stick frying pan over medium-high heat, add ½ tablespoon olive oil and use a napkin to wipe it around the pan. Pour a ladleful of the pancake batter and swirl to cover base. Cook about 1 minute, flip, then cook another 30 seconds or so. Remove your pancake and repeat until you’re out of batter. To serve, arrange mixed greens in piles on the size of six plates. Fold pancakes into quarters and sit next to the leaves. Loosely drape two slices salmon over the greens and pancakes, tuck a couple slices lemon and the halved chives under the salmon, then drizzle the entire plate with your dressing.
John’s Extra Savory Boiled Dinner
@oleamea_evoo is local to Boston!
Ingredients:
1 packaged corned beef
2 cups Kettle & Fire Beef Bone Broth
2 cups Guinness or another stout beer
1/4 cup Oleamea Olive Oil
1 jar Real Pickles Garlic Sauerkraut
Various CN bulk herbs of your choosing (allspice, coriander, mustard seed, peppercorn, cinnamon, cloves, ginger, dill, crushed red pepper, and anise are all good options but feel free to get creative!)
2lbs potatoes, peeled and cut into roughly 2” pieces
1lb carrots, peeled and cut into roughly 2” pieces
1 onion, diced
Instructions:
First and foremost: throw away the little spice packet that comes with your corned beef and make up a tablespoon or two of your own with your bulk CN spices. Place the carrots, potatoes, onion, and sauerkraut in your slow cooker and place the beef on top. Add your spices, olive oil, beer, and bone broth. Add enough water to cover the beef and vegetables if they aren’t already covered and cook on low for 6-8 hours. Pull the meat and veggies out of the broth, carve up the beef, and serve!
Whiskey Mocha Mousse with Earl Grey Whipped Cream
@tandemcoffeeroasters !!! So, so good
Ingredients:
10 ounces Cambridge Naturals Organic Dark Chocolate Dollops
1 1/2 tbsp butter (Irish butter, if possible!)
3 tbsp Tandem Time and Temperature Instant Coffee
4 tbsp Cadia Coconut Cream
4 Brookford Eggs, whites separated from yolks
1/3 Cup plus 1 tbsp. Nutiva Coconut Sugar
2 tbsp Irish Whiskey
2 tbsp Bailey’s Irish Cream
1 cup Heavy Cream
1 teaspoon Mem Loose Leaf Earl Grey Tea
A pinch of Celtic Sea Salt
Instructions:
Add chocolate dollops, butter, and coffee to a small saucepan over low heat. Melt and stir until smooth. In a small saucepan, whisk the egg yolks, 1/3 cup coconut sugar, whiskey, and one tablespoon coconut milk over low-medium heat until sauce thickens slightly, about 3 minutes. Mix your chocolate and egg mixtures with the remaining 4 tablespoons milk, whisk until completely smooth then refrigerate while whipping egg whites in a mixture with a pinch of salt until stiff and frothy. Add 1 tbsp coconut sugar and beat again until glossy. Gradually fold egg whites into chocolate mixture, taking care not to over-mix. Divide into mason jars or glasses and chill for at least 3-4 hours. Just before serving, use your electric mixer to whip the heavy cream, Bailey’s, and tea until soft peaks form. Layer the whipped cream generously over the mousse and enjoy!
Ease Into The New Year
By Eric, CN Shift Lead + The Naturalist Contributor
Ahhh January. The month of resolutions, broken resolutions, and post-holiday hangovers. Also some seriously icy temps. After a busy holiday season, our staff often crave some R&R - slowing down, reducing stress, taking time to relax. Here are some favorite items to help us ease into the new year:
CBD. CBD. CBD. CBD.
We have a large selection of products infused with the increasingly popular hemp extract CBD (cannabidiol). CBD is commonly used to address your body’s response to tension, both mental and physical. Aside from the tinctures, gummies and capsules, we stock some delicious treats: CBD-infused chocolates, honey straws, gummies, caramels and mints. One of my favorites are the 30mg CBD dark chocolates from Vital Leaf, which come in three flavors: Roasted Hazelnut, Classic Dark and Toasted Quinoa Crunch. All three are vegan.
And, don’t forget the topical options: Cremes, sprays and balms and bath salts. The 4 oz CBD bath salts from Inesscents make the perfect gift for a friend or loved one experiencing challenging times. They come as unscented or with eucalyptus oil. Both include the traditional healing flower calendula as well as relaxing lavender.
Cambridge Naturals Anxiet-Ease
Exactly what the name implies, Anxiet-Ease by Cambridge Naturals is a calming mix of herbs for relaxation as well as Saint John’s Wort for mood support. It’s a tincture in alcohol, so it’s not for everyone. Anxiet-Ease is available in both one and two ounce bottles, as well as by bulk, so you can re-use your bottles and reduce the anxiety of the planet.
TheraWay Stress Ball
These anti-stress balls are perfect for carrying in your bag and using during heightened moments - on long T commutes, during endless meetings, or while watching the next electoral debate.
Anti-AnxieTea™
Our large bulk section includes many herbs that offer traditional stress support. Creating your own herbal tea blends makes a wonderful, creative present. We also have a selection of cool little containers to package your tea blend in. I love the ones with clear window tops so you can see the tea inside. Purchase the herbs separately and combine them at home. Here are some suggested herbs that pair well for a relaxing blend:
Chamomile, Lemon Balm, Linden Leaf, Hops, Skullcap, Blue Vervain
You may want to add peppermint or hibiscus for flavor; maybe sprinkle some gorgeous rosebuds on top of the mix. Release your creative instincts!
Resolution Solutions for Your New Change in Diet
By John, Assistant Grocery Lead
Well, the earth has made it around the sun yet again, and we’re all making plans to better ourselves. Sometimes these plans pan out, often they don’t. And that’s okay! There’s always next year, or honestly literally any day of your life, to try and make some positive changes.
But if you chose the beginning of the ‘20s to try and make a change in diet, we’ve got some great recipes to help get you started that aren’t too difficult and taste delicious. Whether you’re going vegan, gluten-free, keto, paleo, or Whole30, we’ve got something for you below. As always, come on in to Cambridge Naturals and ask our helpful staff for even more great suggestions!
VEGAN & GLUTEN-FREE COCONUT CURRIED LENTILS
1.5 cups Tru Roots sprouted green lentils
2 cups prepared Beyond Broth Yummy Tummy broth
1 can Cadia organic coconut cream
2 tbsp Mekhala Living red curry paste
2 Diaspora single origin whole chilis, minced
1 tbsp Lakewood lemon juice
2 tbsp tomato paste
3 cups crushed tomato
1 onion, diced
3 cloves garlic, minced
4 cups kale, chopped
½ tsp Diaspora single origin turmeric
1 tsp Cambridge Naturals bulk coriander
1 tsp Cambridge Naturals bulk cumin
¼ tsp Cambridge Naturals bulk nutmeg
Celtic Sea Salt and CN bulk black pepper to taste
In a slow cooker, add all ingredients except lemon, salt, and pepper. After six hours stir in those three ingredients, garnish to your liking, and serve. How’s that for easy?
PALEO THAI CHICKEN PIZZA
Ingredients for the flour:
½ cup Bob’s Red Mill almond flour
½ cup Nutiva coconut flour
½ cup tapioca flour
¾ tsp Celtic sea salt
1 Brookford egg
¼ cup Oleamea olive oil
1/3 cup Cadia coconut cream
1 tsp Boston Honey Company honey
Ingredients for the sauce:
1 Diaspora single origin red chilli, seeds removed
1 clove garlic
2 tbsp Bragg’s apple cider vinegar
1/8 tsp Celtic sea salt
½ tsp Frontier arrowroot
¼ cup water
¼ cup Boston Honey Company honey
Toppings:
½ zucchini thinly sliced in rounds
½ red bell pepper thinly sliced
1/8 red onion thinly sliced
½ cup chicken breast, cooked and shredded
1 Brookford egg yolk
3 tbsp Cadia coconut cream
¼ tsp Celtic sea salt
2 tbsp chopped fresh basil
Preheat oven to 425 degrees. Place chili, garlic, vinegar and salt in a food processor until garlic and chili are finely chopped. Transfer to a small saucepan. Put the arrowroot and water in a small bowl, stir together, and add to saucepan. Stir in the honey and bring to a simmer. Remove from heat once the mixture thickens. Place your three flours and salt in a bowl, and make a well in the center. In a smaller bowl, whisk egg, olive oil, coconut cream and honey, then pour into the well of your flour. Combine with a rubber spatula and let sit for a few minutes. Shape dough into a ball, then press into a circle. Place dough, sans toppings or sauce, into the oven for about five minutes. Remove crust from the oven and spread on your chili sauce. Top with zucchini, pepper, chicken, and onion. Mix together the coconut cream, egg yolk, and salt, and pour evenly over the top of your creation. Bake again for 10 minutes and top with fresh basil. Voila.
WHOLE 30 INSTANT POT SESAME CHICKEN
2lbs boneless, skinless chicken breast sliced into thin strips
1 package frozen broccoli florets
3 tbsp Primal Kitchen avocado oil
1 tbsp & 1 tsp Frontier arrowroot
½ cup Kettle & Fire chicken bone broth
1/3 cup Big Tree coconut aminos
1 tbsp Bragg’s apple cider vinegar
2 tsp Spectrum toasted sesame oil
2 tbsp Cambridge Naturals sesame seeds, toasted
2 green onions, sliced
½ tsp Cambridge Naturals bulk black pepper
¼ tsp Cambridge Naturals bulk red pepper flakes
Place the chicken in a medium bowl and sprinkle with the pepper. Add 1 tbsp arrowroot and toss to coat. Set your instant pot to saute at a medium heat. Add the avocado oil and half the chicken and cook for about six minutes, stirring once. Transfer to a plate and repeat with the remaining chicken. In a small bowl, mix together the broth, aminos, vinegar, sesame oil, red pepper flakes, and remaining arrowroot until arrowroot is dissolved. Return the chicken to the pot, select manual, and add your sauce. Cook six minutes covered, stir, and then cook another six minutes. Meanwhile, steam, boil, or roast the broccoli to your liking. Serve the chicken over the broccoli, sprinkled with sesame seeds and green onions.
KETO MAC & CHEESE
A little butter, for baking dish
2 medium heads cauliflower, cut into florets
3 tbsp Oleamea olive oil
1 cup heavy cream
4 cups shredded Neighborly Farms raw extra sharp cheddar
6 oz cream cheese, cubed
2 cups shredded mozzarella
Celtic sea salt & Cambridge Naturals bulk black pepper to taste
1 tbsp. Hosta Hill fermented hot sauce
4 ounces Epic Sea Salt & Pepper pork rinds
¼ cup grated Parmesan
Preheat oven to 375 and butter a 9” x 13” baking sheet. Toss cauliflower with 2 tablespoons olive oil and salt. Roast cauliflower on baking sheets for roughly 40 minutes. Meanwhile, heat cream in a large pot over medium heat. Stir in cheeses, except for Parmesan. Remove from heat, add hot sauce, fold in cauliflower and add salt and pepper to taste. Transfer to baking dish. In a medium bowl, combine crushed pork rinds, Parmesan, and the remaining olive oil. Sprinkle in an even layer over the cauliflower and cheese. Bake for about 15 minutes and then place under the broiler for 2 minutes or so to toast the topping. Garnish as you see fit and chow down!