Do you love Thai food? This recipe is an ode to the Kang Ped Phed I used to eat at a local Thai restaurant. The Thai basil is the star of this show and I can’t get enough. Don’t worry though, it’s only a little spicy.

Ingredients:
1 Tbs peanut oil
1 lb round steak, sliced thinly into bite sized pieces
1 tsp salt
1-1/4 cup water
1 Tbs + 1 tsp honey
1/16 tsp cayenne pepper
3/4 cup red grapes
1 cup fresh Thai basil leaves

Directions:
1. Heat peanut oil over medium high heat in large skillet.
2. Place steak into skillet and add salt.
3. Sauté until browned and the liquid from the meat has caramelized onto the bottom of the pan. See this image.
4. Add water and scrape all the brown off the bottom and sides of the pan. Don’t miss any as this is the beef flavor. Do it right and it will look like this.
5. Mix honey and cayenne into broth.
6. Add grapes and Thai basil and continue cooking for 3 minutes.
7. Serve in a bowl with some broth as the broth holds a lot of the flavor.

Notes:
Thai basil has a distinct licorice component so if you can’t get it, you could try licorice basil. If the basil leaves are large, you can chop them up a little.
If memory serves me, you should be able to eat Thai food without needing a knife. Keep that in mind when you’re slicing the beef.

This sauce was created especially for Beck Beck Chicken, but tastes great on other things as well. Try it on different meats and definitely try it on sauteed baby spinach.

Ingredients:
1 cup natural, unsweetened peanut butter
5 Tbsp honey (1/4 cup + 1 Tbsp)
1/4 cup peanut oil
1/4 cup fresh squeezed lemon juice (about 1 lemon)
1/8 tsp homemade garlic powder or 1 clove fresh, minced (see this video for easy peeling)
1/4 tsp ginger powder
1/8 tsp cayenne pepper
salt (if your peanut butter doesn’t already have salt)

Directions:
1. Combine all ingredients except for salt.
2. Taste and add salt if necessary.

This gem was brought to me by my lovely wife. It’s fresh. It’s zingy. It sings a little song in your mouth. It’s a great cool meal for those hot summer days.

Ingredients:
2-3 lbs chicken breast, with bone and skin (important note)
1 tsp salt
2 cloves garlic, crushed (see this video for easy peeling)
1/2 tsp freshly ground black pepper
3 carrots, shredded (or shaved if your feeling fancy)
2 medium cucumbers, peeled and seeded
1 small bunch fresh cilantro leaves

Directions:
1. Rinse chicken and place, bones up, in large pot with garlic, salt and pepper. Add water until it’s one or two inches above chicken.
2. Cover pot and bring to a medium simmer for about 60 minutes or until meat easily falls from bone.
3. Remove chicken from pot and allow to cool 20 minutes.
4. Using two forks, remove the meat from the bones and skin and shred it.
5. Assemble your plate thusly: shredded chicken topped with peanut sauce, then cucumber and carrot. Lastly a generous capping of fresh cilantro leaves. Click on the image above for an example.

Peanut Sauce Ingredients:
1 cup natural, unsweetened peanut butter
5 Tbsp honey (1/4 cup + 1 Tbsp)
1/4 cup peanut oil
1/4 cup fresh squeezed lemon juice (about 1 lemon)
1/8 tsp garlic powder (important note)
1/4 tsp ginger powder
1/8 tsp cayenne pepper
salt (if your peanut butter doesn’t already have salt)

Directions for Peanut Sauce:
1. Combine all ingredients except for salt.
2. Taste and add salt if necessary.

Notes:
The peanut sauce is great on other things too. Try it on different meats and definitely try it on sauteed baby spinach.

Video:
How to remove the seeds from a cucumber.

For more of my videos, including higher quality versions, visit my YouTube channel: www.youtube.com/eatingSCD