Spring Has Sprung!

Jenni Hulet is the creative force behind the website, The Urban Poser. Her love of cooking, photography and yoga all come together to create a unique culture where beauty, fun and appreciation for every meal and every moment are the recipe for vibrant, healthy living. Her recipes are gluten, grain, soy, legume and refined sugar free. Jenni lives in Grapevine, Texas with her husband Ben and her two sons Oscar and Linus.



Kashmiri Lamb Lollipops

Lamb Lollipops


  • 4 lamb rib chops, frenched completely trimmed
  • 3/4 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 3/4 teaspoon black peppercorns
  • 1 3/4 cup full-fat coconut milk (one 13.5 ounce can)
  • 1/4 cup water or white wine
  • 2 cinnamon sticks, broken into a few pieces
  • Seeds from 10 whole green cardamom pods
  • 10 whole cloves
  • 1 inch piece of ginger, grated
  • 1 medium onion, finely chopped
  • 2/3 cup arrowroot flour (traditionally chick pea flour)
  • 2 teaspoons chili powder
  • 1/4 cup water
  • 1/2 cup thick plain yogurt (we like goat)
  • Palm shortening, or tallow for deep frying
  • Lime wedges

Lamb Prep


  1. In a small frying pan, dry roast the cumin and coriander seeds till aromatic. Crush the seeds with the peppercorns in a spice grinder or mortar & pestle.
  2. Transfer the spice mixture to a large sauce pan and add the coconut milk, wine/water, cinnamon, cardamom, cloves, ginger and onion.
  3. Bring to a boil over a medium heat. Gently drop the lamb chops into the liquid and bring it back to a boil. Reduce heat and simmer for 45 minutes to 1 hour or until the liquid is very thick and reduced. Remove the lamb chops and pat dry. Discard the left over liquid.
  4. Whisk together the arrowroot and chili powder into the water and yogurt to make a thick batter.
  5. Fill a heavy based saucepan one-third full of palm shortening/tallow. Heat till it reaches about 350 degrees on a candy/deep fry thermometer.
  6. Dip the lamb cutlets in the yogurt batter, shaking off the excess and fry in small batches until crisp and golden. Remove from the oil and drain on paper towels. Allow the oil to heat back up to 350 degrees before starting the next batch.
  7. Serve with lime wedges



Poached Salmon w/ Coconut Cream Reduction & Arugula Micro-greens



Tenderloin Recipe:
  • 2 6oz Wild Alaskan Sockeye Salmon Filets (skinless & boneless)
  • 1 1/2 cups full fat coconut milk (1 13.5 ounce can)
  • 1 cup dry white wine
  • 2-3 garlic cloves, smashed*
  • 2-3 inch piece of ginger, smashed*
  • 1 stock lemon grass, smashed* and chopped
  • 1 small shallot, diced
  • Salt and cracked pepper to taste
  • Arugula or other micro-greens
  • 1 red chili pepper, thinly sliced (optional)

*Smashed just means to crush with the flat end of a large knife. This helps to release the flavors.



Tenderloin Recipe
  • Place the coconut milk, wine, garlic, ginger, lemon grass and shallots in a medium sized frying/sauté pan that has a fitted lid.
  • Bring the mixture to a simmer then turn off the heat and let steep for 5-10 minutes.
  • Add the Salmon filets and bring the mixture back to a simmer over medium heat. Cover and cook for 5-10 minutes, depending on the thickness of the fillets, or desired doneness. Be careful not to overcook.
  • Using a spatula, carefully remove the fish from the cooking liquid and set aside on a dish.
  • Strain the liquid into a bowl to remove the ingredients, then transfer the liquid back to the pan. Bring the liquid to a boil and continue cooking until it reduces to about 1/3 cup and thickens some. Stir periodically (but not constantly) to keep it from burning. This will take 9-12 minutes. Season to taste and transfer to a pouring cup.

To serve: Place room temperature salmon fillets on a serving dish or individual dishes. Pour cream over the fillets then garnish with the arugula micro-greens and sliced red chili peppers.


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Overnight Asian Pickled Shrimp



  • 2 1/2 cups filtered water
  • 1/4 cup coconut vinegar (or other vinegar)
  • 1 large stack of lemon grass chopped and smashed
  • 1 tablespoon salt
  • 4 inch piece of ginger, thinly shaved*
  • 2 pounds large shrimp
  • 1 jalapeño, sliced into thin rings
  • 2-3 medium sized shallots, sliced into thin rings (about 1/2 cup packed)
  • 3 medium sized Meyer lemons thinly sliced into rings (about 1 - 1 1/2 cups)
  • A handful of tarragon leaves (about 2 tablespoons packed)
  • 1/2 cup packed cilantro
  • 1/2 cup thinly shaved fennel*
  • 1 teaspoon cracked pepper

* Use a vegetable peeler to shave the fennel and ginger.



  1. Place the water, vinegar, lemongrass, salt and ginger in a large pot and bring to a boil.
  2. Add the (defrosted) shrimp to the boiling water. Cover and cook the shrimp till cooked through, about 2 minutes.
  3. Remove from heat and set aside while you prepare the rest of the ingredients, giving the shrimp and water time to cool.
  4. Once cooled, add the remaining ingredients to the pot and carefully stir to combine. Place in the fridge uncovered for about an hour or until completely cooled then cover tightly and let sit overnight in the fridge for a minimum of 8 hours.

Notes: For a prettier display, you can strain the water into a container and then layer the ingredients into large mason jar/jars in an attractive manner, leaving some room at the top for the liquid. Once layered, pour the liquid mixture over the rest of the ingredients.


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Meat Lovers Cream Of Mushroom Soup

Mushroom Soup


  • 2-3 tablespoons ghee, coconut oil or oil of choice
  • 4 cups lightly packed coarsely chopped mushrooms (I used portabellas)
  • 4 large pan-roasted garlic cloves (instructions below)
  • 1 cup diced shallots
  • 2 cups chicken broth (Or sub 1/2 cup dry white wine for 1/2 cup broth)

Other Ingredients

  • 1 cup raw cauliflower (rice) grated, about 1/2 pound (gives soup a nice ‘rice’ texture)
  • 1 cup crimini, or white button mushrooms, sliced
  • 2 cans coconut milk (use more or less, depending on the consistency you like)
  • Meat (use all or whatever you like)
  • 5 strips of bacon, baked/cooked till crispy
  • 1 1/2 cups kielbasa sausage, sliced & cooked, or 7oz
  • 1 cup cooked shredded roasted chicken

Season with a pinch or more of ground white pepper, salt and cracked peppercorn to taste (how much salt needed will vary depending on if your broth is salted or not)



  1. First pan-roast the garlic cloves: pre-heat a small pan over medium heat. Throw garlic cloves into the pan (they should be separated but still in their paper). Allow to cook/roast for about 5 minutes or till soft. Turn them a few times during cooking so they cook evenly. It is normal for the ‘paper’ to burn some. Remove from heat, let cool and dispose of the paper.

    Remove the stems from the portabella mushrooms. Using a spoon, scrape out most of the brown gills, then wash, pat dry and coarsely chop the mushrooms. Also remove stems from the Crimini mushrooms, wash, pat dry and set aside in a separate bowl.
  2. Heat the oil in a pan over medium heat. Cook the shallots in the oil till they are soft and begin to brown some. Add the portabellas and cook till soft (or evenly browned a little for a more developed flavor.)
  3. Add the cooked shallots, portabellas, roasted garlic and chicken broth to a food processor (or blender). Blend till well combined. There should be nice flecks of mushrooms throughout.
  4. Transfer the mixture to a large pot or wok. Add the coconut milk, sliced crimini’s and raw cauliflower ‘rice’ to the soup. Continue to simmer for about 15 minutes. Soup will thicken some as the cauliflower softens.
  5. Add the prepared meats and let simmer for another 5 minutes or so.
  6. Season to taste with sea salt and cracked pepper.

Serve immediately Soup can be stored in the fridge in an airtight container for up to three days. Once the soup has chilled, it will become very thick but will thin out again as it reheats. You can add more broth as needed to achieve desired consistency.

Easily serves 4 as a main course.


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