Thursday, January 28, 2016

Green goodness

Pineapple
Kale
Apple
Strawberries

Juice ingredients, stir and enjoy.



Tuesday, January 26, 2016

Tuesday, January 12, 2016

Tom Kha Gai (Coconut Chicken Soup)


3 Chicken thighs
Lemon grass
13.5 oz coconut milk
6 cups chicken stock
Straw mushrooms
1 yellow onion
1/8 cup chopped ginger
1-2 table spoons chili paste
2 table spoons fish sauce
1 lime
Salt & pepper
Cilantro for garnish w/ wedge of fresh lime

Boil chicken stock, grated lime rind and juice from one lime, ginger and lemon grass for about 10 minutes to get the flavors going, discard the solid ginger and lemon grass. If you like it stronger, then put the lemon grass and ginger in a metal loose leaf tea container and boil the whole time. Add chopped chicken, mushrooms and onion into the pot and boil for 20 minutes. Then add the coconut milk, fish sauce and chili paste and let it boil another 10 minutes on low. Then serve with fresh cilantro and lime wedge.

Monday, December 7, 2015

Stuffed Bell Peppers

1 lb Ground beef
4 garlic cloves
1 small onion
3 small carrots
1 egg
3/4 cup to 1 cup tomatoe sauce
2-4 large bell peppers



Wash and cut top off bell peppers. Cut onion, garlic and carrots into small pieces. In a large mixing bowl mix vegis, egg, meat and tomatoe sauce until well blended. Pack meat mix into bell peppers and top with a little extra sauce. Bake at 385 for 1hour or until meat is throughly cooked and peppers are soft and skin easily peels off. 


Thursday, December 3, 2015

Korean bibimbap with beef

Jasmine rice
Zucchini 
Mushrooms
Kale
Bean sprouts
Carrots
Garlic
Dried seaweed
Kimchi
Beef
Egg
Tamari sauce (gluten free)
Brown sugar 
Chili spice sauce 

Steam rice, sauté vegis separately, although I decided to sauté garlic, zucchini and mushrooms together in sesame oil. Sauté kale in light sesame oil or other high heat oil add chili sauce. Fry meat with tamari sauce and add the brown sugar to sweeten the flavor. Fry egg sunny side up. Put steamed rice into cast iron pan if you don't have a stone bowl (traditional flame heated bowl). Keep this pan on low heat u til you have decorated the dish with each of the ingredients separately on top of the rice and place the egg in the middle on top. CrNk up the heat for about 5 minutes to medium high or until rice starts to brown and sizzle. Serve sizzling hot in pan or stone bowl. Be careful it's hot!

Saturday, July 4, 2015

Gut thrive - paleo cole slaw

Purple cabbage 1/4 head
2 carrots
Ginger root 
Lemon
Brazil nuts (soaked)
One half green apple

Cut cabbage into bite size, shred carrots and mix well. Shred ginger root too, then dice up half a green Granny Smith apple or another green variety. Take nuts that have soaked overnight and cut them into small pieces. Squeeze lemon over salad and toss again. Serve chilled. 


Tuesday, January 27, 2015

Almond Milk and Flour

1 lb raw almonds
4-5 cup filtered water
Cheese cloth and ball jars

First soak the almonds in water overnight for 12-24 hours.

Then dump the water and rince the almonds in fresh water. Scoop almonds to fill bottom 1/4 of blender and add water to nearly the top. Blend on low to grate almonds at first then on high for about 5 minutes until white and milky looking.
In the picture above you can see the milky texture if the almond milk befor it's filtered. Pour the mixture from the blender through cheese cloth to extract the milk, I like doing this into a ball jar as seen below. 

Then squeeze the remaining milk from the almond mixture in the cheesecloth. Now enjoy the almond milk, dry out the mixture from the cheese cloth to have some amazing almond flour, I use my dehydrator for this process. 

Dry for about 6 hrs in dehydrator and store in cool dry place.