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. 

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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.

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Links

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Green Jackfruit with Coffee Herbs de Provence, Rice Balls & Bitter Melon Pickle

Green Jackfruit with Coffee Herbs de Provence, Rice Balls & Bitter Melon Pickle

Green Jackfruit is usually cooked in coconut milk in the Philippines, but this time I am going to let it embrace some foreign spices - Coffee with Herbs de Provence

1. Make the Glutinous Rice Balls

1/4 c glutinous rice

1 c water

1 pandan leaf

Microwave for 12 min. then set aside.

2. Make the Bitter Melon Pickle

1/4 c bitter melon thinly sliced

1 t agave nectar or 100% pure cane syrup

1/8 c rice wine vinegar

salt to taste

Mix and place in the refrigerator until main meal is ready.

3. Make the Sauce

3/4 c water

1/8 c soy sauce

1/8 c ketchup 

1/2 tsp agave nectar

2 T pine nuts

Mix liquid ingredients then add pine nuts

4. Make the Green Jackfruit Meal

1 can green jackfruit in brine drained and sliced thinly 

1 c minced 'pastured' pork

1/2 c water

5 cloves garlic minced

1 T ginger minced

1 T pine nuts

1 t coffee with herbs de Provence

3T olive oil

chopped dried cranberries

Procedure

Boil the pork in water until water evaporates a bit

Add the rest of the ingredients

Add sauce (3)

Cover and let simmer in low heat for 10 min. or so

When done, top with chopped dried cranberries

Serve with the glutinous rice balls and bitter melon pickles

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Sliced Persimmon for dessert

Pinaltok: Coconut Milk Rice Balls And Purple Yam Dessert

Pinaltok : Coconut Milk and Glutinous Rice Balls Dessert

This is a twist on a dessert I grew up with

1. Make the Rice Balls

1/2 c powdered glutinous rice 

2 T purple yam powder

1/4 c water + 2 T (or add according to your preference)

Mix and form into small 3/4 in. balls

2. Make the Thickener

2 T of glutinous rice flour

1 T of purple yam powder

1/4 c water

Mix together

3. Make the Coconut Sauce

1 can coconut milk

2 c water

1 pandan tied into a knot 

1/2 can young coconut meat cut into strips 
(or fresh young coconut strips)

1 pandan leaf

Procedure

Boil the coconut milk, water and pandan leaf (tied in a knot)

Add the glutinous rice balls

Cook until it rises on top

Add the young coconut strips

Add 3 T 100% pure cane syrup 
(or sweetener you prefer)

Serve warm 

Fruit Salad with Pinenut Cream

Fruit Salad and Cake Video Served in My Cooking Class with Some Other Food
Click on the Link

https://www.youtube.com/watch?v=HOpcQDOutjk

Fruits:

Strawberries sliced

raspberries

blackberries

nectarines, sliced

mulberries

golden berries

Raw Fruit Salad Cream:

1 and 1/2 c cashews

1/4 c  Texas honey

1/2 c water

juice of 1 orange

1/2 c pine nuts

Procedure:

Blend all fruit salad cream ingredients

Refrigerate

Pour on the fruits
Serve

=
Tip: you can change the fruits. The cream is versatile

SUBSCRIBE

Glutinous Rice and Coconut Balls

Video

                        

Ingredients

1 pack glutinous rice

1 c dessicated coconut

1 T truvia sweetener or sweetener of choice 

(granulated in texture)

Coconut Mixture

Mix desiccated coconut and sweetener of choice

Procedure

Microwave the glutinous rice according to package directions

(or cook some glutinous rice from scratch)

Scoop small portions of the glutinous rice  with a small ice cream scooper

Coat it with the coconut mixture

Microwaved glutinous rice

Scooping the glutinous rice

Desiccated coconut and sweetener 

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Glutinous Rice
http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5722/2

Coconut Raw
http://nutritiondata.self.com/facts/nut-and-seed-products/3106/2

Korean Meatballs

Korean Meatballs

Ingredients
2 c water
1/2 lb. ground 'pastured' beef
1/2 lb. ground 'pastured' pork
1/2 lb. ground 'pastured' lamb
2 fresh pineapple chunks minced
1/2 t oregano chopped finely
1/2 t thyme chopped finely
1/2 t rosemary chopped finely
basil
juice of 1 key lime
juice of 1 lemon
5 -8 mint leaves chopped
2 T Korean red pepper paste
salt to taste

Procedure:
Combine all ingredients
Mix well
scoop into balls
Put in a pan with water
Simmer until done
Serve with bread, rice etc.

Plantain Bake (Pastel de Platano)

Plantain Bake
(Pastel de Platano - Puerto Rico)
Ingredients

Filling

2 packs of cilantro (15 oz each)

3 c sliced crimini mushrooms

1 and 1/3 c diced tomatoes

1 pack beyond beef (minced vegan meat - pea protein- 11oz/ pack)

1 lb. Healthy and Chopped Veggie Mix

(broccoli, carrots, green cabbage, red cabbage, jicama, green bell pepper, radish, celery)

2 c Tomato basil marinara sauce (Trader Joes)

6 T green olive tapenade

6 T olive oil

.75 oz organic chives (chopped)

sea salt to taste

1/3 c of chopped basil

1 and 1/2 c chopped egg plant

16 oz. steamed french lentils

3 T hot sauce (mild - optional)

1/2 pack vegan cheese

Topping

10 ripe plantains mashed (for 2x 6 in. square dish)

Procedure

Saute all ingredients until done

Top with mashed plantains

Bake in a pre-heated 350 degrees oven for 35-40 min.

serve with salad
===
Video Link:
http://foodandnutritionjunejourneytolife.blogspot.com/2015/06/raw-dehydrated-rectangular-pastured.html

===

Nutrition

Plantains raw

http://nutritiondata.self.com/facts/fruits-and-fruit-juices/2030/2

Eggplant raw

http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2443/2

Mushrooms

http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2486/2

Raw Key Llime Cashew Cheesecake

Raw Key Lime Cashew Cheesecake

Filling

2 c cashews

3/4 c melted coconut oil

1/2 c lime juice

1 c agave nectar or real maple syrup

Crust:

1 & 1/2 c almonds ground

1 & 1/2 c walnuts ground

1 & 1/2 c cashews ground

1/2 c chopped soaked pitted deglet dates plus 1 T water - pulse

Note: use any nuts

Procedure
Filling
Put all ingredients in a blender
Blend until smooth in consistency
Pour over crust
(I used small square plastic containers here)

Crust
Process all nuts in a food processor
Add the dates
Process again
Press on a container

Walk-through:
Pour the cheesecake filling on the crust
Serve as is or,
Sprinkle some nut mixture on the cheesecake
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Nutrition

Cashews, raw
http://nutritiondata.self.com/facts/nut-and-seed-products/3095/2

Real Maple Syrup
http://nutritiondata.self.com/facts/sweets/5602/2

'Raw' Dehydrated Bread with Meat

'Raw' Dehydrated Bread with Meat 

3/4 c plums chopped (1 med. plum with skin)

1/2 c red bell pepper sliced

1/2 c golden flax seeds

1 T cinnamon powder

2 T olive oil + 1 T cinnamon

3/4 c brazil nuts soaked (20 min.)

salt to taste

1 egg

3 T pepitas, soaked (5 min.) for topping

3 T sesame seeds,soaked (5 min.) for topping

4 T nutritional yeast

1/2 c ground 'pastured' lamb

Procedure

Put all ingredients in a food processor

Process

Put on a teflex sheet

Score to separate bread pieces when done (see pic)

Dehydrate for more or less 8 hrs.at 250 degrees F

Serve with any spread, eat with salad, as bread for burgers etc.

'Raw' Dehydrated Rectangular Meat Burger
http://foodandnutritionjunejourneytolife.blogspot.com/2015/06/raw-dehydrated-rectangular-pastured.html

Nutrition
Lamb
http://nutritiondata.self.com/facts/lamb-veal-and-game-products/4772/2

Carrots
http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2383/2

Red Bell Pepper

http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2896/2

Plum
http://nutritiondata.self.com/facts/fruits-and-fruit-juices/2032/2

Brazil Nuts
http://nutritiondata.self.com/facts/nut-and-seed-products/3091/2

SUBSCRIBE

'Raw' Dehydrated Rectangular 'Pastured' Meat Burger (No Added Salt)

'Raw' Dehydrated Rectangular Meat Burger
(No Added Salt)

Ingredients:

1 lb ground  'pastured' beef

1 lb ground 'pastured' pork

1/4 lb. ground 'pastured' lamb

3/4 c red bell pepper sliced

5 T olive tapenade 

1/2 T Italian seasoning

4 T juice of mixed citrus juice (key lime, lime and lemon)

Procedure:

Put all ingredients in a food processor

Process

Put on a teflex sheet

Score and make rectangular burgers

Dehydrate at 250 degrees

Serve

Make A Rectangular Burger

Eat with 'Raw' Dehydrated Carrot Bread

http://foodandnutritionjunejourneytolife.blogspot.com/2015/06/raw-dehydrated-bread-with-meat.html

Serve inside bread with tomato slices and lettuce plus ketchup and mustard

or take as a snack so you will not run out of food when travelling. It may not be refrigerated.

Nutrition

Lamb

http://nutritiondata.self.com/facts/lamb-veal-and-game-products/4772/2

Beef

http://nutritiondata.self.com/facts/beef-products/8004/2

Pork

http://nutritiondata.self.com/facts/pork-products/2280/2

Olives

http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1964/2

Red Bell Pepper

http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2896/2

Lasagna with 'Nut Cheese' (for 12) Plant Based (Vegan)

Plant Based Lasagna Cooking Class

by June Roca

Lasagna Video

FOLLOW THE LINK

https://www.youtube.com/watch?v=TDmqx7uILt8

Note: you can eat this by itself or with any kind of meat

Attendees:
2 eat plant based food and 10 eat both plant based and animal meat based food.

What did we make?
1. Two lasagnas in a 7.5 x 7.5 square dish
2. Fruit with nut cheese cream and store bought cranberry orange cake
3. Spring mix vegetable salad with bell peppers and tomatoes in sage, olive oil, rice vinegar dressing

To Make Vegetable Filling
1 pack tofurky (Italian flavor)
1 pack chicken-free strips
4 vegetarian hotdogs
10 leaves sweet basil
1 t rosemary minced
1 and 1/2 T fresh oregano minced
1/2 orange med. bell peppers
8 small bella mushrooms
1 t hot sauce
2 c marinara sauce flavored with garlic
1/8 c cornstarch

To Make Sauce for The Bottom Layer
1 and 1/2 c marinara sauce
1/4 c cornstarch

To Make Tomato Layer:
1/4 c olive oil
1/2 tsp fresh chopped thyme leaves
salt to taste
8 roma tomatoes sliced in 1/8 - 1/4 in. pcs.

Procedure:
Combine tomatoes with salt, oil and thyme

To Make Eggplant layer:
1/4 c olive oil
1 big eggplant sliced into thin pcs. lengthwise
1 T salt
1 tsp fresh chopped thyme leaves

Procedure:
Sprinkle eggplant with salt
let stand for 30 min.
wash the eggplant
squeeze water out of the eggplant until water is not salty anymore
Set aside.

Spinach Layer:
1/8 c olive oil
salt to taste
16 oz. thawed frozen spinach (water squeezed out)

Procedure:
Squeeze water out of the spinach
combine spinach with oil and salt.
Set aside

Cashew Sauce:
1 and 1/2 c cashews
1/2 c pine nuts
1/4 of the sweet yellow pepper
5 c water
salt to taste
1 t garlic powder
1/4 c nutritional yeast

Procedure:
Blend all ingredients in a powerful blender ( blendtec etc.)

Salad Dressing:
olive oil
key lime juice
rice wine vinegar
sage minced

Procedure:
Mix together well.

Other Food Items:
1 pack almond cheese

Walkthrough:
Slice the eggplant lengthwise, salt, rinse and dip in the olive oil mixture
Slice the tomatoes in thin slices and dip in the olive oil mixture
Thaw the frozen spinach and dip in the olive oil mixture
Make the vegetable protein filling
Layer the eggplant at the bottom of the baking pan
Add the spinach on top
Add the tomato sauce on top
Add 3/4 c almond cheese
Add the vegetable filling
Drizzle the nut cheese sauce
Sprinkle some more cheese (optional: add tomato slices on top)
Bake in a pre-heated 350 degrees F oven for about 40 minutes

Nutrition Information

http://nutritiondata.self.com/

Spinach 1 oz.

Cashews 100 g

Tomato

Basil

Meat Taco with 2 Kinds of Salsa

Meat Taco with Veggies

Click the Video Link

https://www.youtube.com/watch?edit=vd&v=a9WJFqFV1BI

Ingredients

1/2 lb.ground 'pastured' pork

1/2 lb. ground 'pastured' beef

1 c diced carrots

1 c finely chopped broccoli

1/2 t cumin

1/2 t cinnamon

1/4 t salt

1 c water (for boiling the meat)

Procedure

Put the water and the meat in a hot pan.

Add the carrots and broccoli

Add the cumin, cinnamon and salt

Simmer until the water evaporates and the meat sizzles in its own oil.

Serve 3 T of meat on top of a corn (or flour or rice) tortilla.

Drizzle some salsa on top

Squeeze juice of 1/2 lime

Optional: Add avocado slices and cheese

Taco Sauce: Salsa Arbol

(Orange Salsa)

https://www.youtube.com/watch?v=H4N_h6dTFJA

Salsa Verde

(Green Salsa)

https://www.youtube.com/watch?v=QtNzGm-nICg

Plantain Fries with Green (Tomatillo) and Orange (Chille Arbol) Salsa

Pictures

Meat and carrots in the pan with water

Meat, carrots and broccoli

Meat, carrots, broccoli and spices

Corn tortilla with meat and veggie filling plus salsa verde and salsa arbol

Added cilantro on top

Added cheese and avocado on top

Plantain Fries

Plantain Fries

Ingredients

 Batter 

(Batch 1)

2 T flour

2 T cornstarch

1/2 c powdered coconut milk

1/2 c water

Vegetable Oil for frying

1 plantain to be fried

 Batter 

(Batch 2)

5 T flour

2 T cornstarch

1/2 c powdered coconut milk

1/2 c water

1 T dessicated coconut

Vegetable oil for frying

2 plantains to be fried

VIDEO LINK

CLICK on the Picture

Procedure

Heat oil in a deep pan

While the oil is warming up, mix the batter ingredients

Dip the 'french fries cut' plantains in the batter

Fry until golden brown

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Taco Sauce: Salsa Arbol

(Orange Salsa)

https://www.youtube.com/watch?v=H4N_h6dTFJA

Salsa Verde

(Green Salsa)

https://www.youtube.com/watch?v=QtNzGm-nICg

Plantain Fries with Green (Tomatillo) and Orange (Chille Arbol) Salsa

Vegetarian Taco: Seitan Filling

Vegetarian/ Vegan Seitan Taco

CLICK THE LINK

https://www.youtube.com/watch?v=bV9mhTMqQWg

Ingredients

1 pack 'Sweet Earth' Chipotle Style Seitan 

1 T nutritional yeast

1 and 1/2 t taco seasoning

1/4 t salt

1/2 t smoked paprika

1 c red onions diced

1/2 c tomatoes diced

1 c red bell pepper sliced

2 c water (to boil the seitan)

2 T olive oil (to fry the seitan)

Procedure

Boil the seitan and carrots in water.

Add the oil.

Saute.

Add the rest of the ingredients.

When done, pulse in a food processor or chop into small pieces.

Serve on top of a warm corn or flour tortilla.

Spoon some salsa on top.

Other Food Items:

corn or flour tortilla

sliced avocado

cheese

Salsa

(Raw) Salsa Verde

CLICK THE LINK

https://www.youtube.com/watch?v=QtNzGm-nICg

Salsa Arbol

CLICK THE LINK

https://www.youtube.com/watch?v=H4N_h6dTFJA

===

Pictures

Seitan being sauteed in oil

Seitan pack (non-GMO verified - according to the pack)

Seitan and carrots

Cooked Seitan 

Warm corn tortilla with seitan filling on top

Pork and beef taco filling with seitan filling on top of a warm corn tortilla

Meat 'Falafel' Meatballs

Youtube Video

CLICK THE LINK

https://www.youtube.com/watch?v=0DXOx_xoVZc

Meat 'Falafel'
(or meatballs)

Ingredients

2 T green onion leaves chopped

2 T parsley chopped

2 T cilantro leaves chopped

1 egg

salt to taste

1 c water

1/2 lb. of ground 'pastured' pork

1/2 lb. of ground 'pastured' beef

Procedure:

Combine all ingredients in a bowl and mix well

Scoop the meat mixture with an ice cream scoop to form into balls

Boil in water

Cook until the water evaporates and the balls are sizzling in the pan

It is done when it turns brown on the the outside
Serve with rice with dill, bread, or eat by itself.

Rice with Dill Video
CLICK THIS LINK
https://www.youtube.com/watch?v=N9mxDTpkyk0&list=PL_ddDRG9N-9XLVxahqkkD4XAibFJawJaI&index=2

Meat 'Falafel' (Meat balls) can also be eaten with Cauliflower 'Rice'
Video Link
https://www.youtube.com/watch?v=LZrfAZCJECc