Crab Cakes and ALOPECIA PROOF

Do you or someone you know suffer from an auto immune disease? My client, who suffers from alopecia (auto immune disease where you lose all your hair) had no hair when I first met her. Well, she showed up today with a surprise! She took her hat off for me and "TADA!"

She thought I was crazy when I told her that she had a food allergy causing her to lose her hair. She is a total believer now! She was so excited that she had her first hair cut in over 10 years! If you or someone you know is interested in getting on the right path, please email me for a consult.

Here is a great dish that Kiki could enjoy. I adapted this recipe from the BBC.




One staple that every cook should have in their fridge is Fish Sauce. It is a special ingredient that takes good food to amazing food. Fish Sauce, mushrooms and aged cheeses have something called ?UMAMI.? Umami is a pleasant savory taste produced by glutamate and ribonucleotides, chemicals which occur naturally in many foods. Umami is subtle and not generally identified by people when they encounter it, but blends well with other tastes to intensify and enhance flavors; it plays an important role in making food taste delicious. Red Boat brand is traditionally fermented, not with wheat like most others. This bottle will last you a LONG time - you only use a few drops per dish, it's strong stuff!



CRAB CAKES
1 pound crabmeat
2 TBS diced green bell pepper
1 TBS Spectrum organic mayonnaise
2 TBS coconut flour
2 eggs
1 TBS aluminum free baking powder
2 tsp seafood seasoning
1 tsp fish sauce (Optional: umami flavor)
2 TBS macadamia nut or coconut oil
EGGS:
4 eggs
GREENS:
1 TBS coconut oil or butter
14 oz fresh spinach
1 tsp Celtic sea salt
1/2 tsp freshly ground black pepper
1/4 tsp nutmeg


CRAB CAKES: In a medium-large bowl, mix all ingredients except oil until blended. Heat oil in a large skillet over medium-high heat. With a spoon, place 2 TBS of the crab mixture into the pan for mini-cakes. Cook until golden brown, about 2 minutes, and then flip and cook another minute.

EGGS: Heat pan to medium high heat. Place 1/4 cup water in the pan. Crack in the egg, cover the pan so it traps any air (see photo: an easy way to 'poach' an egg). Cook the egg just until the white are cooked, but the yolk is still soft and runny.

GREENS: Heat the coconut oil or butter in a frying pan over a low to medium heat. When it has melted, add the spinach and cook for 1-2 minutes, stirring constantly, until wilted. Add the spices to desired taste.

Spoon the cooked greens into the center of a plate. Place 2-3 crab cakes on top of each portion, and top with an egg. Then watch the yolk pour all over the delicious crab cake as you break it open with a fork! Makes 4 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Crab Cake = 368 calories, 10 carbs, 0.8 g fiber
"Healthified" Crab Cake = 248 calories, 0.4 carbs, trace fiber

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