AVO SALAD WITH BEEF

AVO SALAD WITH BEEF
VIDEO
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Dairy Drink

Ingredients:

2 tsp raw cacao powder

(substitute chocolate or carob powder if needed) 

2 tsp Roma Vegetarian grain drink

(or 1/2 t coffee)

1 and 1/2 c milk

1/2 c water

1 small scoop of frozen Greek vanilla yogurt

sweetener to taste

Procedure:

Put the water and milk in a mug or a big cup

Heat to the desired temperature 

(not too hot)

Add the cacao powder and grain drink

mix with a small whisk

Add 1 scoop of frozen yogurt

Choices (ground coffee in the middle)

Frozen Greek Vanilla Yogurt

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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Green Jackfruit with Coffee Herbs de Provence, Rice Balls & Bitter Melon Pickle

Green Jackfruit with Coffee Herbs de Provence, Rice Balls & Bitter Melon Pickle

Green Jackfruit is usually cooked in coconut milk in the Philippines, but this time I am going to let it embrace some foreign spices - Coffee with Herbs de Provence

1. Make the Glutinous Rice Balls

1/4 c glutinous rice

1 c water

1 pandan leaf

Microwave for 12 min. then set aside.

2. Make the Bitter Melon Pickle

1/4 c bitter melon thinly sliced

1 t agave nectar or 100% pure cane syrup

1/8 c rice wine vinegar

salt to taste

Mix and place in the refrigerator until main meal is ready.

3. Make the Sauce

3/4 c water

1/8 c soy sauce

1/8 c ketchup 

1/2 tsp agave nectar

2 T pine nuts

Mix liquid ingredients then add pine nuts

4. Make the Green Jackfruit Meal

1 can green jackfruit in brine drained and sliced thinly 

1 c minced 'pastured' pork

1/2 c water

5 cloves garlic minced

1 T ginger minced

1 T pine nuts

1 t coffee with herbs de Provence

3T olive oil

chopped dried cranberries

Procedure

Boil the pork in water until water evaporates a bit

Add the rest of the ingredients

Add sauce (3)

Cover and let simmer in low heat for 10 min. or so

When done, top with chopped dried cranberries

Serve with the glutinous rice balls and bitter melon pickles

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Sliced Persimmon for dessert

Pinaltok: Coconut Milk Rice Balls And Purple Yam Dessert

Pinaltok : Coconut Milk and Glutinous Rice Balls Dessert

This is a twist on a dessert I grew up with

1. Make the Rice Balls

1/2 c powdered glutinous rice 

2 T purple yam powder

1/4 c water + 2 T (or add according to your preference)

Mix and form into small 3/4 in. balls

2. Make the Thickener

2 T of glutinous rice flour

1 T of purple yam powder

1/4 c water

Mix together

3. Make the Coconut Sauce

1 can coconut milk

2 c water

1 pandan tied into a knot 

1/2 can young coconut meat cut into strips 
(or fresh young coconut strips)

1 pandan leaf

Procedure

Boil the coconut milk, water and pandan leaf (tied in a knot)

Add the glutinous rice balls

Cook until it rises on top

Add the young coconut strips

Add 3 T 100% pure cane syrup 
(or sweetener you prefer)

Serve warm 

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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Glutinous Rice and Coconut Balls

Video

                        

Ingredients

1 pack glutinous rice

1 c dessicated coconut

1 T truvia sweetener or sweetener of choice 

(granulated in texture)

Coconut Mixture

Mix desiccated coconut and sweetener of choice

Procedure

Microwave the glutinous rice according to package directions

(or cook some glutinous rice from scratch)

Scoop small portions of the glutinous rice  with a small ice cream scooper

Coat it with the coconut mixture

Microwaved glutinous rice

Scooping the glutinous rice

Desiccated coconut and sweetener 

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Glutinous Rice
http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5722/2

Coconut Raw
http://nutritiondata.self.com/facts/nut-and-seed-products/3106/2