CUCUMBER NOODLE SALAD SunCooked

CUCUMBER NOODLE SALAD 

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Ingredients:

I 1/8 c raw cucumbers shredded

1/4 c shredded carrots (salted and rinsed)

1/4 c red bell peppers sliced finely

1/8 c cucumber sliced 

5 deglet dates pitted & sliced

1/8 c walnuts (sprouted or blanched)

4 almonds (sprouted or boiled and peeled) slivered

Dressing

1 1/2 T mandarin juice

1 T lime juice

1 T chopped ginger

1 T soy sauce (or Braggs liquid aminos)

1 t sesame chili oil

salt & pepper as required

Procedure

Mix all salad ingredients

Mix all the dressing ingredients and add to the salad

Mix well

Serve

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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.

Vegetable Stirfry with Walnuts

 

Vegetable Stir-fry with Walnuts

Ingredients

2 cloves garlic

1 inch ginger peeled and chopped finely

1/4 small red cabbage

1 small red bell pepper sliced

4 big broccoli florets sliced

1 medium white mushroom sliced

1/2 medium yellow onion

2 handfuls of baby spinach

1/2 zucchini

1 T Braggs liquid aminos

1 T butter

2 T olive oil

1/8 c water

1/4 c walnuts

Procedure

Put oil and butter in the pan

Add the garlic, onion and ginger

Add the carrots

Add water

Simmer

Add the rest of the vegetables

Add walmuts

Serve with basil rice and mung bean stew

Begining 

Middle

Basil Rice with Vegetable Stir-fry and Walnuts

Spinach Mushroom Cheese Omelette: Ovo Vgetarian

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Ingredients:

Egg Mixture:

4 'free-range' eggs

(we can visit the farm to see if chickens are well treated)

1/4 tsp. salt

1 Tablespoon water

Filling:

1 slice cheese

4 bacon sliced into pieces 

(made from animal or plant meat -we used 'Morning star' veg. bacon here) 

1 cup (packed) spinach

3 medium white button mushrooms sliced

1/4 of a medium red bell pepper diced

1 medium roma tomato sliced 

1/4 of a medium red onion

1 big clove garlic finely minced

salt to taste

black pepper to taste

1 T olive oil 

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Procedure:

Putting it All Together:

Heat the pan you used to saute the filling or get a new pan 

Put 1 T olive oil and 1 T butter

(whatever animal or plant oil or butter your body prefers)

Add the egg mixture

Spread the egg mixture throughout the pan

When almost done, spread the filling mixture in one half of the omelette

Add the cheese all over the filling

Cover with one side of the omelette

Transfer into a serving platter. 

Serve.

Egg Mixture

Put all the egg mixture ingredients in a bowl

Whisk the egg, water and salt

Set aside

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Filling

Prepare and cut the food items needed for the filling

Heat the pan

Saute the garlic and onion in the olive oil

Add the 'bacon' pieces, tomatoes, mushrooms and red bell pepper

Mix and taste

Add the mushrooms

Mix

Add the spinach

Mix and when cooked, set aside.

                                 

Fry the egg mixture

 Add the filling in one side of the fried egg mixture

 Add cheese on top

                                 

Fold half of it on top

Eat and enjoy.

Note: I ate about 3/4 c of this 

Ground Beef Pineapple Cashew No Oil Stir Fry: Paleo

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Ground Beef Pineapple Cashew No Oil Stirry

Ingredients:

1/2 lb. ground 'pastured' grass-fed beef (95% lean)

1 inch ginger peeled and finely chopped

1 clove garlic chopped

1/2 c red bell pepper

1/3 c shallots chopped

1 tsp Braggs Liquid Aminos (optional - you can use salt)

1/2 c pineapple chunks

2 pcs. green onions

Procedure In Pictures:

Prepare the Ingredients.

Cut the pineapple into chunks.

How To Cut Pineapples Into Chunks

http://foodandnutritionjunejourneytolife.blogspot.com/2014/03/how-to-cut-pineapple-into-chunks.html

Get the ground 

'pastured' grass-fed beef out of the container

Open the stove.

Heat the pan on top of the stove.

Add the ground beef and stir until it is halfway done and you can see the oil coming out.

Add the chopped garlic.

Add the chopped onions.

Add the tomatoes and the red bell pepper.

 Add the pineapple 

Add the green onions.

Stir to mix

Add the cashews and the Braggs liquid aminos (or soy sauce).

Stir to mix.

Done.

The Finished Dish

Enjoy