Instant Pot Coffee Cumin Pot Roast

photo credit: https://www.thespruceeats.com/coffee-pot-roast-3059802

recipe adapted from Whole30 Slow Cooker cookbook

3 tsp cumin seeds
1.5 tsp garlic powder
1.5 tsp salt
1.5 tsp black pepper
3 lbs brisket, rump roast or bottom round roast (avoid chuck roast which is more fatty)
1 T olive oil
12 oz brewed coffee

1 large onion

In a small bowl, combine the cumin seeds, garlic powder, salt, and pepper.  Select Sauté on the Instant Pot and add the olive oil.  When the oil is hot, add the roast.  Sprinkle half the spice mixture over the roast, and after browning flip over and sprinkle on the other half of the spice mixture.  Cook until browned on all sides, about 10 mins.

Press Cancel, add the coffee and onion to the pot, and lock the lid.  Cook on high pressure for 75 minutes use natural release.

Lemon ginger green smoothie

photo courtesy of:  https://girlheartfood.com/ginger-smoothie

Recipe adapted from The Wellness Remodel book

1 frozen banana

large handful of spinach

4oz almond milk

1/4 cup cashews (soaked in water overnight and drained)

1/4 cup chopped or shredded carrots (or 6 baby carrots)

juice of 1 small lemon and zest of 1/2 small lemon 

1 T flax meal

1/2 inch slice of fresh ginger root (or 1/4 tsp ground ginger)

1/4 tsp ground turmeric

sprinkle of freshly ground black pepper

ice (optional)

Combine ingredients in blender and blend until smooth.