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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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

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

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

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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

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

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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

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

Raw Vegan Bibimbap with Cooked Egg and Raw Vegan Pepper Sauce

Raw Bibimbap Veggies

4 pcs lettuce leaves sliced
3 1/2 c sprouts
2 small carrots shredded
2 c broccoli sliced thinly
1/2 bunch green onions sliced
1 T salt

Dressing Ingredients:
1 t sesame oil
1 t Braggs Liquid aminos or soy sauce to taste
2 t mixed black and white sesame seeds
2 t Japanese nori seasoning

Procedure
Put all veggies in a bowl
Add the dressing ingredients
Mix well

Yield =  for 2 - 3 people

For 3 people, cook 3 eggs, sunny side up and put each on top of each dish
Put the raw bibimbap sauce on top
Enjoy

Raw Home-Made Bibimbap Sauce
3 guajillo peppers soaked overnight, seeded and drained
1/2 c water
3/4 c yellow peppers sliced
2 T yacon syrup
1 t salt or to taste

Blend and serve

yield = 1 c sauce

Pictures

 Mixed vegetables

Mixed veggies with dressing added

Veggies dressed

Finished bibimbap

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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Baked Young Coconut Leche Flan with Stevia: Ovo Vegetarian: Philippine Leche Flan with a Twist

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Baked Young Coconut Leche Flan

Ingredients

5 yolks 

1 whole egg

5 packets stevia

1/4 c coconut milk

1/4 c 'pastured' cow's milk 

1 c young coconut water

1/2 c young coconut meat

1/4 c cashews

Procedure

Put the eggs in a bowl

Beat the eggs

Add the milk.

Whisk.

Set aside.

Blend the coconut water, coconut meat and cashews.

Mix the blended coconut -cashew mixture with the eggs.

Whisk to mix well.

Put in a 7'' non-stick flan or pie tin 

Preheat the oven at 350 degrees F.

Put a pan with water in the bottom rack of the oven.

Put the pan with the flan mixture in the middle rack of the oven.

Bake for about 50 minutes.

Cool and put in the refrigerator.

Serve with real, unrefined maple syrup, stevia, coconut sugar or coconut nectar on top

Pictures

Whisking the eggs 

Mixing the eggs 

The coconut milk 

Stevia packets

Whisking the ingredients

        The young coconut  (bought from 'Wholefoods')

The young coconut blended with the young coconut water and cashews

Combining the blended mix and the eggs mixture 

Adding the stevia

The flan mixture before going to the oven

Baked flan

                                 

The finished dish

Coconut Leche Flan

When i eat desserts, I start with small portions (like a Tablespoon). This is different for each individual.

Note: 

I put 1 tsp of coconut sugar on top of the flan and broil it in the oven on low.

Another way i will do it is just put stevia on top or 1 tsp coconut nectar or yacon syrup.

I can also eat it with the embutido 

Embutido Recipe:

http://foodandnutritionjunejourneytolife.blogspot.com/2014/05/baked-embutido-patty.html

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'Nilaga'' Pork Stew With Bok Choy: Paleo: Philippine Stew

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'Nilaga' Stew with Bok Choy

Ingredients:

4 and 1/2 cups water

1/2 tsp salt

1 baby Bok choy stalk

1/8 of a medium onion

1/8 of a small cabbage

1 slice (about 1 inch thick)

.95 lbs of boned-in pork chops (about 1 lb)

pepper to taste

The original dish does not have rice and is usually eaten with steamed rice. I added 2 tsp rice here (optional) while cooking as i do not plan to eat that much rice.

Procedure:

Heat a pot in low heat

Put the water and the pork in the pot.

Simmer for about 45 minutes in very low heat or until the pork is tender.

Add the onion.

(Add the rice at this point if you are cooking the stew with 2 tsp rice)

Simmer until the rice is cooked.

Add the plantain.

Simmer.

Add the cabbage and the Bok choy stems.

Turn off the heat.

Add the Bok choy leaves.

Cover the pot until the Bok choy leaves are cooked.

Serve with Braggs Liquid Aminos (or soy sauce) and lime juice as dipping sauce

Note: I used a little salt here because i used a dipping sauce while eating this dish made from Braggs Liquid Aminos (or use soy sauce) and key lime juice.

 Yield: 1 serving

More Pictures:

Pork chop in water

Onions added

Plantain added

Purple cabbage and baby Bok choy stems added

baby Bok choy leaves added 

The 'Nilaga' Pork Stew

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