RECIPES

RECIPES
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Saturday, May 12, 2018

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




Website
http://juneroca.com

Note:
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

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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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

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
===

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

=
How I Made This Meal
Video

Eating The Yoghurt Rice Bowl 
Video
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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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