RECIPES

RECIPES
Living E-book

Friday, December 15, 2017

Pork with Fennel & Tomato Salad


Pork with Fennel & Tomato Salad

Ingredients
2 c boiled pork cut in bite size pieces
1/2 c fennel sliced thinly
1/2 c grape tomatoes cut in half
1/3 c carrots sliced thinly
3 cloves garlic cut finely
1 & 1/2 in. ginger chopped finely
2 bayleaves
1/2 t dried basil
2 T olive oil
2 T vegetable oil
ground pepper as required

Dressing
1 T soy sauce
1 T lime juice

Procedure
Stirfry with oil , garlic, ginger, basil and pepper
Add all ingredients plus dressing
Cook until done
Serve 

BHOE 
https://www.gofundme.com/heavenonearthyes





Steamed Rice and Raw Radicchio Lettuce Salad






Steamed Rice and Raw Radicchio Lettuce Salad

Suitable for vegan, vegetarian & sentient diets

Video

Ingredients

1/4 c steamed rice
1 c butter lettuce and radicchio mix
1/4 c fennel sliced thinly
juice of 1/2 of lime
1 T olive oil
1 t chili oil
salt and pepper as required

Procedure

Boil Rice
Mix all the salad ingredients
Mix with the rice

Note: 
My suggestion is to use ingredients available where you are & tweak the recipe according to what your body needs. 

=

How To Make Different Kinds of Rice

Click on the Links Below

Basmati Rice

Cauliflower Rice

Brown Rice

Monday, December 4, 2017

CUCUMBER NOODLE SALAD SunCooked



CUCUMBER NOODLE SALAD 

Facebook Live Video



Ingredients:

I 1/8 c raw cucumbers shredded
1/4 c shredded carrots (salted and rinsed)
1/4 c red bell peppers sliced finely
1/8 c cucumber sliced 
5 deglet dates pitted & sliced
1/8 c walnuts (sprouted or blanched)
4 almonds (sprouted or boiled and peeled) slivered

Dressing
1 1/2 T mandarin juice
1 T lime juice
1 T chopped ginger
1 T soy sauce (or Braggs liquid aminos)
1 t sesame chili oil
salt & pepper as required

Procedure
Mix all salad ingredients
Mix all the dressing ingredients and add to the salad
Mix well
Serve

SUBCRIBE BELOW FOR UPDATES
http://juneroca.com
http://bridgingheavenonearth.com



Thursday, November 9, 2017

Fennel Pomegranate Pinenuts Salad: No Sweetener No Oil Dressing





Fennel Pomegranate Pinenuts Salad

Salad Ingredients

3/4 c fennel sliced
1 small avocado sliced
1 small persimmon sliced
1/4 c cucumber sliced
1/4 c pomegranate


No Sweetener Dressing

1 1/2 T mandarin juice
(from 1 small mandarin)
juice of 1 small lime
2 T rice vinegar
2 T pounded pinenuits
salt as required

Procedure

Part 1Make the Pine nut Dressing

Pound the pine nuts in the mortar and pestle
Add the rest of the dressing ingredients
Mix
Set aside

Part 2
Putting The Salad Together

Combine the salad ingredients in a bowl

Make pine nut dressing 
(Procedure Part 1)
Mix salad with the pine nut dressing
Serve



The Salad Story

Video
Putting the Salad Together Outdoors
Salad without Sweetener in the Dressing

Video
Eating the Salad with Pork Adobo and Rice


Wednesday, August 24, 2016

AVO SALAD WITH BEEF

AVO SALAD WITH BEEF
VIDEO
CLICK BELOW


Friday, March 18, 2016

Dairy Drink





Ingredients:
2 tsp raw cacao powder
(substitute chocolate or carob powder if needed) 
2 tsp Roma Vegetarian grain drink
(or 1/2 t coffee)
1 and 1/2 c milk
1/2 c water
1 small scoop of frozen Greek vanilla yogurt
sweetener to taste

Procedure:
Put the water and milk in a mug or a big cup
Heat to the desired temperature 
(not too hot)
Add the cacao powder and grain drink
mix with a small whisk
Add 1 scoop of frozen yogurt


Choices (ground coffee in the middle)


Frozen Greek Vanilla Yogurt



Friday, December 18, 2015

Bitter Melon Saute and Cassava Balls




Bitter Melon Saute and Cassava Balls

Cassava is often cooked as a sweet in the Philippines. I am using it here as a side dish for our bitter melon meal. 

The bitter melon saute is called 'ginisang ampalaya' in Tagalog. Translated in English, it is called 'saluted bitter melon'. It is usually made with just bitter melon, meat, garlic, onions, and eggs. 

I added more vegetables in this native dish for added nutrition and eliminated the need to serve a separate cassava dessert afterwards. This also eliminates the need for me to cook rice to eat with the bitter melon saute. 
===

1. Make the Cassava 

1 pack of frozen cassava
1 1/2 - 2 c water
2 T coconut cream powder
1 T 100% pure cane syrup 
(or any sweetener you prefer)

Procedure
Mix and cook in a pot on top of the stove.
Stir often to prevent it from sticking to the bottom of the pan until cooked.
Pour in a dish.
When cool (put in the refrigerator to cool), scoop with a small ice cream scoop.

2. Make the Bitter Melon Saute
1& 1/2  c spinach
1/4 c carrots cut in small cubes
1/2 c water
1 bitter melon deseeded and sliced
2 cloves garlic minced
1 t powdered onion
1/2 c slow cooked 'pastured' pork 
(or any meat you prefer) 
2 bacons chopped
3 T oil
2 'free-range' eggs beaten plus 2 T water
1 roma tomato sliced 
(1/4 c)
salt to taste

Procedure
Boil carrots with 1/2 c water until water has evaporated.
Add the oil.
Add the bitter melon.
Add the rest of the ingredients
Saute until cooked.
Serve with the cassava balls.
Enjoy.

===

Links

THE PLAN
CLICK HERE 
TO JOIN, CLICK HERE
WEBSITE
ORGANIZER