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

To Support The Change In The Food Industry:

Buy

Sell My E-book as an Affiliate in Amazon

Websites:
http://budsoflife.org/sf-sugar

http://sugarlog.budsoflife.org

Main Blog

Facebook Page: Buds of Life Health Coaching

'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

SUBSCRIBE

                                    Like the Facebook Pages On The Right Side for Support                                              --------------->

.Purple Yam Custard: Sentient Vegetarian: Philippine 'Ube Halaya' With Stevia

To Support 

Buy

Sell My E-book as an Affiliate in Amazon

Website:

http://sugarlog.budsoflife.org

Main Blog

Facebook Page: Buds of Life Health Coaching

    Ube Custard

This dish is served as a sweet in the Philippines with about 1/2 c or more refined sugar eaten with other sweets. I used this as a custard here in this recipe by itself or with meat. I eat about 2-3 Tablespoons of this in one sitting. I realized how i ate this sweet before when i was with family and friends celebrating, was not as food but as something that will entertain me so that i can be happy. I am now looking at my blood sugar reading and I can see that I can regulate the portions of food i eat that supports my body.

Free Copy of my One Day Food and Sugar Counting Log:
https://juneroca.selz.com/items/detail/53605ac4a1416c15e495aca8
My One Week Blood Sugar Reading and what I Ate:
https://selz.com/items/detail/5359b457a1416c172c0f3cf9
Free Copy of My Food and Carbohydrates Log:
https://juneroca.selz.com/items/detail/53613db0a1416c08280d151b

Ingredients:

1/3 c dried ube or purple yam powder

Note: you can buy it in Asian shops or the internet

 3 c water

1 c cow's milk

1 c (so good) coconut milk

Coconut  milk from 3/4 c shredded coconuts plus 1 c water

5 packets of stevia

Note: I used 'stevia in the raw' brand

4 T coconut sugar

Procedure #1 

How To Make the Coconut milk from Shredded dried coconuts:

Puree the water and the shredded coconut (1 c water plus 3/4 c shredded coconut)

Separate the pulp from the milk by squeezing the blended puree in a produce bag or fine strainer.

Set the coconut milk aside. You will use it in making the custard.

Procedure #2

How To Make The "Ube Haleya' or Purple Yam Custard

Heat a pot in medium heat.

Add all the ingredients in the pot.

Stir in very low heat for about 45 minutes or according to the consistency you desire.

Serve as a side sauce or as a sweet custard

Note: I eat about 3-4 Tablespoons of this in one sitting

 Pictures:

Shredded coconut with water in the blender

Blended dried shredded coconut meat with water ready for coconut milk extraction

The purple yam powder

The purple yam in a cup

The coconut milk 

Note: I used the 'so good' brand

All the ingredients in a pot

The unrefined coconut sugar

The boiling purple yam custard

Ube custard with savory cassava, embutido and cashew cream sauce,

garnished with chopped tomatoes and salt in the middle

Note: I eat about 3-4 Tablespoons of this in one sitting.

The Embutido Recipe

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

The Savory Cassava Cake Recipe

http://foodandnutritionjunejourneytolife.blogspot.com/2014/05/savory-cassava-cake-ovo-vegetarian.html

The Cashew Cream Sauce Recipe:

http://foodandnutritionjunejourneytolife.blogspot.com/2014/05/cashew-cream-sauce-raw-food.html

SUBSCRIBE

As Exchange for The Free e-books, Like the Facebook Pages On The Right Side for Support                                                                 --------------->

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

Facebook Page: 
CLICK HERE
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

SUBSCRIBE

Baked 'Embutido' Patty : Paleo

Free E-books: Not 1 but 2 or More Downloads:

Website:

http://budsoflife.org

Main Blog

Facebook Page: Buds of Life Health Coaching 

                                                                Ingredients

1 lb. 'pastured' pork, ground

1/2 c grated cheese 

(from grass-fed pork)

1/4 c coconut milk 

('So Good' brand)

2 eggs

1 smoked kielbasa pork sausage chopped
2 T golden flax seeds ground (optional)
(or use flax meal)
2 T pickled relish (liquid drained)
1 T nutritional yeast (optional)

1/3 tsp salt or salt to taste

Note: This is normally steamed and made with raisins plus hotdog and boiled egg stuffed in the middle of the meatloaf.

Procedure:

Put all the ingredients together in a bowl.

Mix well.

Form into shapes.
(using pastry cutters or cookie cutters)
Prepare a tray lined with a non-stick aluminum foil brushed with oil.
Put the shaped meat mixture on the tray
Put a pan with water on the lower rack of the oven
(used to provide steam while baking)
Put the tray with meat patties on the higher rack of the oven

Bake at 175 degrees F for about 2 hrs or until done.
Note: This is slow cooked in very low temperature

Serve and enjoy.

Yield = 10 patties

Eating Combination Options I tried:
With Savory cassava and coconut suman
With a Veggie salad dressed with Sesame garlic dressing
With a side of fermented barley and oats 

Ground 'pastured' pork

Coconut milk and eggs

  

Grated cheese from 'grass-fed' cows

The cheese added to the ground meat mixture

Coconut milk in a cartoon

Smoked chorizo sausage

Garlic and the smoked chorizo sausage

Chopped chorizo sausage and pickled relish added

Ground meat and egg mixture with ground golden flax seeds and nutritional yeast

Round shaped patties about to go to the oven

Oval shaped patties about to go to the oven

Eating Combination Options:

Cassava (vegetarian) and the 'Embutido'

Fermented Barley and oats plus the 'Embutido'

Raw veggie salad with sesame garlic dressing and the 'Embutido' 

SUBSCRIBE