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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)

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

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.




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

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
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


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 

Friday, August 7, 2015

Fruit Salad with Pinenut Cream

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


Strawberries sliced
nectarines, sliced
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

Blend all fruit salad cream ingredients
Pour on the fruits

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

Tuesday, July 7, 2015

Glutinous Rice and Coconut Balls



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

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 

Tuesday, June 30, 2015

Korean Meatballs

Korean Meatballs

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
juice of 1 key lime
juice of 1 lemon
5 -8 mint leaves chopped
2 T Korean red pepper paste
salt to taste

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)


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

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


Saute all ingredients until done

Top with mashed plantains
Bake in a pre-heated 350 degrees oven for 35-40 min.


Plantains raw

Eggplant raw


Raw Key Llime Cashew Cheesecake

Raw Key Lime Cashew Cheesecake

2 c cashews
3/4 c melted coconut oil
1/2 c lime juice
1 c agave nectar or real maple syrup

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

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

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

Pour the cheesecake filling on the crust
Serve as is or,
Sprinkle some nut mixture on the cheesecake


Cashews, raw

'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

Put all ingredients in a food processor
Put on a teflex sheet
Score to separate bread pieces when done (see pic)
Dehydrate for more or less 8 250 degrees F
Serve with any spread, eat with salad, as bread for burgers etc.

'Raw' Dehydrated Rectangular Meat Burger

Red Bell Pepper

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

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

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)

Put all ingredients in a food processor
Put on a teflex sheet
Score and make rectangular burgers
Dehydrate at 250 degrees

Make A Rectangular Burger

Eat with 'Raw' Dehydrated Carrot Bread
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.





Red Bell Pepper

Saturday, June 13, 2015

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

Plant Based Lasagna Cooking Class
by June Roca

Lasagna Video

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

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.

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

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)

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

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

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

Mix together well.

Other Food Items:
1 pack almond cheese

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

Spinach 1 oz.

Cashews 100 g



Friday, June 5, 2015

Meat Taco with 2 Kinds of Salsa

Meat Taco with Veggies

Click the Video Link

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)

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)

Salsa Verde
(Green Salsa)

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


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


(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

(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

CLICK on the Picture


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
Taco Sauce: Salsa Arbol
(Orange Salsa)

Salsa Verde
(Green Salsa)

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

Wednesday, June 3, 2015

Vegetarian Taco: Seitan Filling

Vegetarian/ Vegan Seitan Taco


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)


Boil the seitan and carrots in water.
Add the oil.
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


(Raw) Salsa Verde

Salsa Arbol



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

Saturday, May 30, 2015

Meat 'Falafel' Meatballs

Youtube Video

Meat 'Falafel'
(or meatballs)

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

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

Meat 'Falafel' (Meat balls) can also be eaten with Cauliflower 'Rice'
Video Link