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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Basil Rice

Ingredients:

2 and 1/4 c water

1 c jasmine  rice

7 large basil leaves sliced thinly

juice of 1 medium lime

salt to taste

Procedure:

Put the water in the pot on top of the stove

Add the rinsed rice

Boil the rice, then steam it in low heat

Add the sliced basil leaves before taking off the stove

Add the lime juice

Salt to taste
Eat alone or with stir-fried vegetables with walnuts and mung beans stew

Pictures

Rinsed jasmine rice

Boiling rice

Basil

Lime

About to squeeze lime juice

Basil rice and vegetable stir-fry

Mung beans stew with vegetable stir-fry and basil rice

Apple Nutrition: Raw and Cooked: Sugar

       Apple Nutrition         

              

Apple Nutrition Video

http://budsoflife.org/apple

Looking at the nutrition information of Apples both raw and cooked, SF:

http://junejourneytolife.blogspot.com/2014/06/day-11-raw-food-21-days-mind.html

Apples, Raw Without Skin

Cooked

1 Ounce

Source: www.nutritiondata.self.com

Completeness Score = 23 g

Carbohydrates = 4 g

Dietary Fiber = 1 g

Sugar = 3

Estimated Glycemic Load = 1

 Apples Raw Without Skin

Raw

1 Ounce

Completeness Score = 30

Carbohydrates = 4 g

Dietary fiber = 0 g

Sugar = 3 g

Estimated Glycemic Load = 1

             

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Savory Cassava Cake: Ovo Vegetarian: Philippine Embutido and Cassava Combined in a Meal

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Buds of Life Health Coaching 

SAVOURY CASSAVA CAKE

Ingredients:

3/4 c young coconut water

1/2 c coconut milk 

note: I used the 'so good' brand

1/2 tsp. salt

1/4 tsp onion granules

1/4 tsp garlic granules

pinch chili

ground black pepper

1/2 c young coconut meat 

3 eggs

one 16 oz. pack frozen cassava grated with the liquid squeezed out

Note: I used a produce bag from the 'Container store' to squeeze the water out

Procedure:

Combine all ingredients in a bowl

Mix well

Put in an 8" square baking pan

Put in a 375 degrees F oven

Cool and cut into shape and size 

Serve.

Note: I drizzled the cassava on top with a small pinch of unrefined coconut sugar

 Pictures:

1 pack grated  cassava

Squeezing the water out of the cassava

Putting the coconut milk in the mixture

Putting the salt in the mixture 

Putting a pinch of chili in the mixture

Putting the garlic granules in the mixture

Putting 3 eggs in the mixture

Mixing all the ingredients with a wire whisk

The Cassava mixture

The young coconuts added

Cutting the cake with a pastry cutter

Cutting a piece

The Savory Cassava Cake with Embutido

Note: I ate a 1 and 1/2  inch square of the cassava cake

The Embutido Recipe Link:

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

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Forbidden Black Rice Noodles: Vegan

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Main Blog

Facebook Page: Buds of Life Health Coaching 

Ingredients:

One 2.8 oz. pouch forbidden rice ramen noodles

Note: I did not put the spice mix that's inside the pack

 8 strips of red, yellow, green, and orange sweet peppers

1/3 of a medium portobello mushroom sliced

2 c water

2 tsp light miso

1 tsp soy sauce

salt and pepper to taste

2 broccoli florets sliced

4 grape tomatoes halved

1/2 tsp sesame oil

Procedure:

Heat a pot in medium heat

Put all the ingredients in the pot except for the veggies and rice ramen noodles

When water is boiling, add the veggies then the ramen

 (simmer in low heat following the packet directions)

Turn off the heat 

Note: The veggies can be added in the last minute if you want it half-cooked

Serve topped with the Shrimp Scampi

Shrimp Scampi:

http://foodandnutritionjunejourneytolife.blogspot.com/2014/05/shrimp-scampi.html

Forbidden rice ramen noodles 

Note: I did not use the spice packet

Forbidden black rice noodles 

Prepared veggies 

light miso

Miso in 

Miso, portobello mushrooms and broccoli in

Miso, portobello mushrooms, broccoli and sweet peppers in

black rice noodles added

Finished Dish

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Eggplant Omelette: Filipino 'Tortang Talong': Ovo Vegetarian

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Eggplant Omelette

Ingredients

Part 1 
The Egg Mix:
1 'free-range' egg
1 tsp water
pinch salt or to taste
1/8 of a nori sheet (optional) cut into strips

Part 2
The Eggplant with Topping

1 small Chinese eggplant
1/2 T green onions chopped
1/2 T sweet red peppers chopped
1/2 T red onions chopped
salt to taste
pinch garlic granules
pinch black pepper

Procedure:

Part 1

Put an egg in a bowl.

Whisk the egg, water and salt.

Add the nori strips (optional).

Set aside.

Part 2

Broil the eggplant in the oven until cooked.

Peel the eggplant.

Spread the flesh of the eggplant using a fork.

Season with a pinch of salt, a pinch of garlic granules and ground black pepper.

Putting It All Together:

Put oil in a frying pan.

Fry one side of the eggplant in 1 T oil.

Add the toppings.

Pour the egg mix into the fried eggplant with topping.

Serve with ketchup (bought or home made).

 Enjoy.

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Walkthrough with Pictures

Part 1

Put an egg in a bowl.

Add 1 tsp water and salt to taste.

Whisk the egg mix.

Get 1/8 of a nori sheet.

Cut the nori sheet into strips using a scissor.

Whisk the egg mix using a wire whisk.

Set aside.

Dig holes in the eggplant using a fork (this will release the steam while cooking).

Broil the eggplant in the oven until cooked.

Peel the eggplant.

Spread the flesh of the eggplant with a fork.

Put oil in a hot frying pan.

Fry the eggplant on one side.

Season the eggplant with salt, garlic granules and ground black pepper.

Put the toppings on the eggplant - onions, sweet red peppers and green onions.

Pour the egg mixture in

The Eggplant Omelette or 'Tortang talong' is done.

I ate  the Eggplant omelette with cauliflower and cashew saute and 'Grass-fed' Beef adobo.

Enjoy.

For The Recipe of  The 'Grass-fed' Beef Adobo,
CLICK HERE,
http://foodandnutritionjunejourneytolife.blogspot.com/2014/05/philippine-beef-adobo-with-spinach.html

For The Recipe of the Cauliflower with Cashew Nuts Saute,
CLICK HERE
http://foodandnutritionjunejourneytolife.blogspot.com/2014/05/sauteed-cauliflower-with-cashew-nuts.html

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