Vegetable Stir fry With Gravy Plant Based

Youtube Video

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

Vegetable Stir Fry With Gravy

Ingredients

1 and 1/4 c water

2 T all purpose flour

1/8 c hoisin sauce

1/4 t salt or salt to taste

2 T olive oil

1 t butter

1 and 1/2 T minced garlic

2 and 1/4 T minced ginger

1/2 c carrots

2 c broccoli

1/2 regular bunch spinach

1/2 c red bell pepper

1/2 c mushrooms sliced

Procedure

Make the gravy by putting all the gravy ingredients in a bowl.

Mix with a whisk.

Put the oil and butter in a heated pan.

Add the garlic and ginger.

Saute.

Put the gravy mix in the pan.

Whisk while simmering in low heat.

When slightly thickened, put the carrots in.

Put all the ingredients in

Let it simmer for 1-2 min.

Serve when done with rice, rice and meat, or eat by itself

Pictures

Making the gravy

Gravy in the pan

Sauteeing the garlic and ginger

Gravy and carrots in

Spinach

Veggies in the pan

Coming together

The veggies expressing together

It became a dish that you can eat with rice or a dish you can eat by itself. Enjoy.

Tofu and Bokchoy Stirfry : Plant Based

Bokchoy and Tofu Stir Fry Water Based

Ingredients

1 and 1/2 c water

1 block tofu cubed

1/2 c onions

1 and 1/2 T ginger minced

1/2 c sliced carrots

1 big bunch bokchoy  (Asian spinach) sliced

1 and 1/2 T soy sauce (orBraggs liquid aminos)

salt to taste

juice of 1 med. orange

Procedure

Cut tofu into cubes.

Put the water in the  pan.

When boiling, add the cut tofu and carrots.

Add the bokchoy and other ingredients.

When veggies are done, put 1 t butter and 1 T olive oil

Serve with steamed rice, eat by itself, or serve with meat

Pictures

Cut tofu and carrots

Bokchoy

Cut bokchoy and ginger

Finished dish

Ham: Pork Loin Roast with Pineapple In A Slow Cooker

Ham: Pork loin Roast In A Slow Cooker

Youtube Video

Click Here

https://www.youtube.com/watch?v=4OQFtDfssDo&edit=vd

Ham: Pork Loin Roast with Pineapple

1/2 tsp lemon rind
1/2 t orange rind
1 roma tomatoes cut into pieces
1 and 1/4 c vidalla onions
9 garlic cloves smashed
1 mushroom cut into 4 pices
1 pear
1/2 c water
1 T rice vinegar
1/4 c orange juice (juice of 1 med. ornge)
1/8 c olive oil
1 c fresh pineapple tidbits under the pork, plus 1/2 c pineapple tidbits to layer on top
1/2 t lemon pepper, 1/2 t italian seasoning, 3 T rubbed sage plus 1 T olive oil as rub for the pork
3.45 lb. 'pastured' pork loin

Procedure:
Cook in a slow cooker (big enough) on high for 5 or more hours until it is done.

- After it's done, take from the slow cooker and
rub with a mixture of 1/4 c soy sauce, 1 T olive oil,
and 1/4 c coconut nectar (or sweetener of your choice).
- Put in the oven and bake in a 300 degrees F oven
for 15 - 20 min. (and basting with sauce slowly until well coated if preferred)

Serve warm with sauce.
Note: This pork will not give the usual ham look, but it will be cooked simply with the nutrition your body needs.


Sauce:
1 and /'4 c of liquid from the slow cooker
strained, salt to taste (or soy sauce) plus 1/2 c of  any 1 of the following:
1.pineapple jam with no added sugar (your portion choice)
2. apricot jam with no added sugar (or with a
sweetener of your choice)

Notes:
Cook the sauce until it has the consistency that suits you.
If basting, make more sauce.

===

Website

http://june-roca.healthcoach.integrativenutrition.com/juneroca

Video: How To Make Banh Mi Vietnamese Cuisine Cooking Class: Video

https://www.youtube.com/watch?v=ixAj3FuZHBs

Written Recipe

http://junejourneytolife.blogspot.com/2014/09/cooking-class-vetnamese-banh-mi-using.html

Stir Fry or Stew? Asian or Indian? Low Fat Low Sugar

I gave a cooking class yesterday, July 26. Everyone did their version of stir fry (or stew ?) using ground meat plus different spices. Here's the ingredients of the dish I did with the ingredients I saw on the table after everyone did their own version of stir fry/stew.

Ingredients
2 T ground 'grass-fed'  beef
3 T ground 'pastured' pork
1 cup water
1/2 T roasted garlic chopped
1 T ginger chopped finely
1/4 c mixed nuts
1/4 cup onion sliced
2 tsp Garam Masala
1/4 cup white mushrooms sliced
1 tsp anchovy paste (or 3 anchovies)
1 cup broccoli sliced
1/4 cup red bell pepper
3 asparagus spears sliced
few drops of sesame oil

Notes:
* Since I used anchovies and the mixed nuts are salted, add salt only when needed.
*Add a sweetener of your choice when needed

Procedure
Heat the wok under medium to high heat
Put the water in the wok
Add the meat  and the mixed nuts 
Boil until meat is cooked
Add all the ingredients
Option 1 Indian: Put the Garam Masala, Add 3 kari leaves (from Indian shop) and/or 1/4 tsp. fenugreek seeds
Option 2 Asian : Do not put the Garam masala, Add 1/4 tsp 5 spice powder, fresh chopped garlic instead of roasted garlic.
Mix until all vegetables are cooked
Serve warm

Pictures

Contact:
June
972-251-0231

Stir Fry: Vegetarian Recipe Low Fat Low Sugar

I gave a cooking class yesterday (7-23-14), and everyone did their stir fry. Each did it differently.

This is the dish I made from the ingredients that was left over. The rest of the story will be in my main blog, junejourneytolife.blogspot.com (aka livingwordsjourneytolife.blogspot.com)

Stir Fry:  Vegetarian

Ingredients

4 thin asparagus cut into bite size pieces

1/4 c red cabbage sliced thinly

5 strips red, green and yellow peppers

4 basil leaves sliced

1 T green onions

1/2 c broccoli sliced

1/4 c cauliflower sliced

5 squares fried bean curd

3 strips seitan (wheat gluten fried with garlic and light soy sauce)

1 T soy sauce or Braggs Liquid Aminos (no salt)

1/2 c T water

1/2 tsp sesame oil

3-4 pieces anchovies (optional)

1/4 tsp sesame oil

1 small crimini mushroom sliced

1/2 c spinach

1/8 c mixed corn, lima bean and green beans frozen thawed 

1 T red onion sliced

1 T garlic chopped finely

1 T chopped ginger

1 T mixed nuts

salt to taste
3 T olive oil

1/2 tsp 'slap ya mama' seasoning (or combine of peppers and garlic)

(or according to taste)

Procedure

Heat a wok on the stove with medium to high heat

Put the water

Add all remaining ingredients

Cook until most of the water has evaporated

Turn off the stove when the veggies are still crisp (but cooked)

Serve warm

Enjoy

Note: This stir fry can be adjusted for vegetarian, vegan, raw, bland or other diet related requirements

For Customized Recipes, Contact June: 972-251-0231

Photos

Tofu

Seitan (wheat protein)

Carrots

Crimini mushrooms

Asparagus

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Beef Stew with Mushrooms and Key Lime Dip: Paleo: No Salt

The Beef Stew with Mushrooms and Key lime Dip

Note: the side salad is a raw kelp noodle salad

Ingredients:

half white button mushrooms sliced

.94 lbs. 'grass-fed' beef shank

4 c water

1 c spinach

Key Lime Dip:

1/2 T soy sauce

juice of 1/2 key lime 

Procedure In Making The Stew:

Heat a pot in low heat

Put the water in and let it boil

Put the 'grass-fed' beef shanks next

Simmer in low heat for 45 min.

Add mushrooms

Simmer for 1 hour ,ore in low heat

Add spinach last

Turn off the heat

Serve with the key lime Dip

yield: 1 serving

Procedure in Making the Key Lime Dip

Squeeze the juice of 1/2 key lime

Add 1/2 T Braggs Liquid Aminos or soy sauce 

Pictures

'Grass-fed' beef shank

Beef Shank in the pot 

Mushroom slices

Beef shank, mushroom slices and water

Beef Shank, water, mushrooms and spinach 

The Beef Stew with Mushrooms and Key lime Dip

Note: The side dish is a raw kelp noodle salad

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Beef Stew with Lotus Roots in Banana Leaves: Paleo: Another Twist to the 'Nilaga' Stew: No Salt

Beef Stew with Lotus Roots

Ingredients:

1 T thawed frozen corn (optional)

1 tsp rice (optional)

4 strips of paper thin cut 'pastured' beef 

4 c water

2 slices of daikon radish

1 taro peeled

1 c spinach

1-2 broccoli florets

Procedure:

Put water in a pot

Heat pot in high heat until water boils.

Add the paper thin beef slices.

Lower the heat.

Simmer until almost tender.

Add the rice.

Add the peeled taro, the peeled daikon radish, and the lotus root slices.

Simmer until cooked. 

Add the corn and broccoli.

Turn off the heat.

Serve with the Key Lime dip

yield: 2 servings

Key Lime Dip:

1/2 T soy sauce

juice of 1/2 key lime 

Procedure in Making the Key Lime Dip

Squeeze the juice of 1/2 key lime

Add 1/2 T Braggs Liquid Aminos or soy sauce 

The Pork 'Nilaga'

http://foodandnutritionjunejourneytolife.blogspot.com/2014/05/nilaga-pork-stew-with-bok-choy-paleo.html

Pictures:

Unpeeled Taro

Peeled taro

Peeled Daikon Radish

Paper Thin Beef Slices and broccoli in the pot with water

Taro, daikon radish, paper thin slices of beef, and broccoli in water

The banana leaf put on top of the stew

Onion

Lotus root slices

Sliced lotus roots in a pack

lotus root slices added in the stew

sweet corn

The  stew with all ingredients in

stew almost done

The Beef Stew with Lotus Roots

SUBSCRIBE

To Like To Support The Page at the left, Click the Link

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Check Out My E-book in Amazon with Recipes

Buy, Review or Sell as Affiliate -To Support