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November 30, 2016

I apologize for and give great thanks to the cow who was slaughtered in the making of this meal.

I eat and advocate for a while-foods, plant-based diet; but I also concede that one size does not fit all, and that some bodies need a little meat once in a while.

Today I came home from work, thought about dinner, and, for the first time in months, heard my body say: "cow, please".

I looked in the spice cabinet and was inspired by Cardamom.  I can't say I've ever cooked with this brilliant spice before, so hot damn did I luck out when my on-the-spot spice mix turned out delicously‼️

Wait no longer, here is the 15-minute dinner recipe.

Cardamom Cow

Ingredients

1 pound steak tips (please buy responsibly when eating animals)

3 small Spanish onions, chopped into 1-inch squares

1/8 head of green cabbage, chopped as the onion

3 cloves garlic, coarsely chopped

4 Tbsp cooking oil (I used equal parts coconut oil and olive oil)

2 tsp cardamom

2 tsp paprika

2 tsp oregano

1 tsp turmeric

1 tsp ginger

20 cracks freshly ground black pepper

1 tsp sea salt

Directions

In a large sauce pan or skillet, heat oil in low-medium heat.  Add all spices, salt, pepper, and oregano.  Prepare vegetables while oil heats and spices cook.

Add onions to pot and cook for 2-3 minutes.  Add beef and cabbage, cook 2-3 minutes.  Add garlic, put lid on pot, turn heat off and let cook 3-5 more minutes.  Remove from heat and check to see that the meat is cooked through properly (I allowed just a hint of pink in the very center of each steak tip).

Serve as is, or add a small side of greens and/or a whole grain or root veg.

This does turn out to be a rather excellent allocation of foods for dinner: light on the carbohydrate side of things, a realistic serving of animal meat (1 steak tip = 1 serving = 4-5oz) and some sulfur-rich vegetables to boot!

If you're savvy with the sauces, reserve the liquid from this dish and turn it into a sauce! If you're not into sauces, reserve the liquid and use to sauté more vegetables!