Pork Shrimp Veggie Stew with Mango

 

Pastured Pork Shrimp Veggie Stew w/ Mango

Ingredients:
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

Procedure

In a heated pot, put all the ingredients except the shrimps

Simmer

Add the shrimps

Serve warm with steamed rice cooked with banana leaves

Note: remove the banana leaves before eating the rice

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Note:

Tweak the recipe according to what your body needs

Lamb Broth with Veggies

 Lamb Broth in a Cup

Lamb, Carrots & Butternut Squash

 Lamb Broth with Veggies

Ingredients

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

Procedure

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

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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

Procedure

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

Cover

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

Mix

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

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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

Procedure

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

Notes: 

Tweak the recipe when needed. 

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

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Yoghurt Rice Bowl

Yogurt Rice Bowl

Ingredients

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

Rice

1/8 c jasmine rice

1 and 1/2 c water

1/4 t turmeric

2 curry leaves (remove before eating)

Salt

1 T plain yogurt 

1 T water

1/8 c roasted peanuts boiled

Procedure:

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

Serve

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How I Made This Meal

Video

https://www.facebook.com/june.roca1/videos/10155788866843670/

Eating The Yoghurt Rice Bowl 

Video

https://www.facebook.com/june.roca1/videos/10155789783583670/

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Notes: 

Tweak the recipe when needed. 

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

Substitution: 

Curry leaves - 1 t ginger minced

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http://juneroca.com/

http://junerocahealthyeating.com/

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