Tag Archives: earthy

Crock Pot Spiced Cherry-Fig Beef Roast


Oh my! I feel like I’ve just been on a steamy kitchen date. This dish is mega dark, rich, and fruity. The Figs and Cherries are poached in red wine and mulling spices to reconstitute, and all the flavors compliment and play off each other in a sultry evening dance. The beefy flavor of the chuck roast intensify the bold flavors, but the sweetness of the fruit balance and subdue the beef flavor. My boyfriend, who normally doesn’t like “beefy” flavors, gave it a thumbs up. A subtle smokey spice from ancho chili powder adds a mild kick to envelope your taste buds a little further.


  • 1 Carrot, chopped
  • 3-4 Shallots, peeled and sliced
  • 1 Turnip
  • 1-2 lb Chuck Roast
  • 2-3 tablespoons Ancho Chili Powder (I use Kalustyan’s)
  • 1-2 Tablespoons Coconut Oil (For Browning)
  • 1 cup Unsweetened Dried Cherries
  • 7 dried Unsweetened Turkish Figs
  • 2-3 cups Red Wine (Cabernet Sauvignon ) + and extra 1/4 cup
  • Mulling Spices
  • salt, pepper, thyme
  • 1/2 split Vanilla Bean
  • 1/2 cup Light Coconut Milk


  1. First, Peel and chop your vegetables and add to the slow cooker the carrot, shallots, parsnip, and turnip
  2. Then, rub the ancho powder all over both sides of your meat, and brown in coconut oil for a few minutes20131123-223340.jpg
  3. Then, Add to the crock pot as well
  4. add 2-3 Cups red wine, leaving about a 1/4 cup reserved to the side, the cherries, the figs, and mulling spices (in a spice bag), to a sauce pan. Simmer until the fruit has soaked in most of the wine and the figs look plump and moist.
  5. Pour over meat into the crock pot.
  6. Add the remaining wine, spices (salt, pepper, thyme, and a little more ancho powder), 1.2 a split vanilla bean, and 1/2 a can of light coconut milk to the crock pot.
  7. Cook on low 8 hours.


Earth and Spice Mushroom Chicken

Shown Here Served with Grilled Zucchini

Shown Here Served with Grilled Zucchini

This recipe is a really simple way to spice up chicken and mushrooms. The seasoning gives it a really nice smokey kick, and compliments the earthy flavors of the mushrooms with a nice heat and richness. I served it with grilled zucchini, but you could serve it with rice if you are not staying away from grains, or potato if you’re looking for something a little more robust. I didn’t have anything to soak up the juices on my plate – so I just drank them, it was really yummy.


  • 1 tbsp Sesame Oil (or a fat source of your choice)
  • 1 large shallot chopped
  • 2 large cloves garlic chopped
  • 1 package (about 15) Baby Bella mushrooms sliced
  • 2/3 cup chicken broth
  • 1-1.5 lbs Chicken Breast Tenders cut into chunks
  • 1-2 tbsp Kalustyan’s Southwest Seasoning
  • 1-2 tbsp Unsweetened Cocoa Powder
  • 1 tbsp Coconut Aminos (optional)

In a pan over medium heat, saute the shallots and garlic.

After they get going, add the mushrooms, cover and give it a shake to toss, and let it cook for a minute or two.

Sprinkle the southwest seasoning, and stir briefly, before adding the chicken broth, coconut aminos, and cocoa powder.

Stir to combine everything and  let simmer for 5 minutes.

Add the chicken, cover, and let simmer until the chicken is cooked through.

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