Living E-book

Saturday, May 12, 2018

Pork Shrimp Veggie Stew with Mango


Pastured Pork Shrimp Veggie Stew w/ Mango

3/4 lb pork belly sliced (pastured pork)
8 med. shrimps
1/4 c pork broth (From boiling pork)
1 T soy sauce
1 T red wine vinegar
1 t fish sauce
1 T siracha chili sauce
1/2 T mashed garlic with oil
1 med. bay leaf
1/2 t ground black pepper
1/2 t garlic granules
1 c frozen mix vegetables
1/4 c frozen mango chunks


In a heated pot, put all the ingredients except the shrimps
Add the shrimps
Serve warm with steamed rice cooked with banana leaves
Note: remove the banana leaves before eating the rice


Tweak the recipe according to what your body needs

Thursday, May 3, 2018

Lamb Broth with Veggies

 Lamb Broth in a Cup

Lamb, Carrots & Butternut Squash

 Lamb Broth with Veggies


1/2 lb. NZ Lamb shoulder blade chop
15 c water
1 & 1/2 c carrots sliced
1/4 t Italian seasoning
1/8 c orange bell peppers
1/8 c fennel (bulb) sliced
1 in. ginger sliced
1/4 c butternut squash
1 & 1/2 c cabbage sliced


Boil water
Put in lamb meat with bone
Simmer for 5 -6 hrs.
Add the rest of the ingredients
Simmer for another 30 min.
Strain with a sieve
Serve when hot

Subscribe for Updates


Sunday, April 29, 2018

Saffron Chicken and Berberi Rice

Berberi Rice Ingredients

3/4 c royal basmati rice (extra long)
3 c water
1/2 c berberi
1 T butter
salt and pepper as required
pinch saffron
1/4 c hot water to soak saffron strands


Part 1
Rinse the rice 3x to remove dust
Soak in 2 c water for 30 min.
Boil water
Add the rice
Boil until 3/4 cooked
Drain water in a colander
Add salt and pepper to the rice
In a pot, drizzle oil
Add the rice
Put a wet cloth or paper towel on top of the rice
Steam until done, about 15 min.

Part 2
Separate 3/4 c rice
Boil 1/4 c water
Add saffron to 1/4 c hot water
Add to the 3/4 c rice
Add to the rest of the steamed rice
Set aside

Part 3
Soak and rinse the berberi 3x and remove any stones and twigs
Saute the berberi in butter
Add to the rice

Saffron Chicken Ingredients
1 3/4 c water 
1 medium to large chicken breast
3/4 c chopped onions
1/4 c bone broth
pinch saffron
1/4 t turmeric

Put oil in a frying pan
Add the chopped onions
Add the chicken
Saute together 
Add water and saffron
Simmer for about 20-30 minutes (in very low fire) or until done

Serve the chicken with the rice

Tweak the recipe when needed. 
Substitute ingredients according to what's available where you are and use the amount that your body needs.

For More, Subscribe Below

Yoghurt Rice Bowl

Yogurt Rice Bowl


1/3 c squash sliced and boiled
1/2 c carrots sliced and boiled
1/2 c cabbage sliced and boiled
1/4 c chopped red bell pepper
1/4 c ashitaba leaves 
2 T moringa leaves
1 T ghee or clarified butter
1/2 t chili oil
1/2 t ginger powder
1/4 t onion powder
1/4 t cinnamon
pinch turmeric
required amount of salt
Juice of 1/2 a lemon

1/8 c jasmine rice
1 and 1/2 c water
1/4 t turmeric
2 curry leaves (remove before eating)
1 T plain yogurt 
1 T water
1/8 c roasted peanuts boiled


1. Make the Rice
Wash the rice.
Add the water 
Add the turmeric and curry leaves
Boil until cooked
Add salt 
Mix the peanuts, yogurt and raisins to the cooked rice

2. Stirfry the Vegetables
Put the ghee and the chili oil in a hot pan
Add the spices
Add the vegetables
Add the required amount of salt
Mix and cook for 2 minutes

3. Put the Dish Together
Add the vegetable mixture on top of the hot rice mixture

How I Made This Meal

Eating The Yoghurt Rice Bowl 
Tweak the recipe when needed. 
Substitute ingredients according to what's available where you are and use the amount that your body needs.

Curry leaves - 1 t ginger minced

For More, Subscribe Below

Friday, December 15, 2017

Pork with Fennel & Tomato Salad

Pork with Fennel & Tomato Salad

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

1 T soy sauce
1 T lime juice

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


Steamed Rice and Raw Radicchio Lettuce Salad

Steamed Rice and Raw Radicchio Lettuce Salad

Suitable for vegan, vegetarian & sentient diets



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


Boil Rice
Mix all the salad ingredients
Mix with the rice

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



Facebook Live Video


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

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

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