Ingredients One medium cucumber sliced into rounds 4 cloves of garlic in thin slices ¼- ½ cup apple cider vinegar 3 tablespoons lemon juice Salt (Himalayan Pink Salt fine)
Directions Mix liquid ingredients together. Salt cucumber slices well. Pack cucumber slices tightly into a small glass canning jar layering garlic slices in between layers. Pour apple cider vinegar and lemon juice into container until liquid covers the slices. Refrigerate overnight. Pickles can be refrigerated for up to 4 days. Or marinate cucumber slices in salt, vinegar and garlic then use a pickle press or weighted plate to press out excess liquid. Makes 1-2 servings (1 vegetable)
Add garlic, chilli, oil, pineapple juice, soy/tamari sauce to a shallow bowl and mix.
Cut the steak into thin slices and place in the marinade. Cover and refrigerate if time allows. Heat on high, a non-stick frying pan and add the pieces of steak and brown on both sides quickly, reserving the liquid in the bowl. Then add the liquid and allow to cook on low heat for a couple of minutes stirring well. Add a little more oil or water if the marinade dries out.
Remove the steak and sauce from the heat and set aside to cool.
Arrange all the salad ingredients on plates ready to serve. Then add the steak and drizzle over the remaining marinade. Serve with cracked pepper.
Barramundi 4 x 250g fillets of barramundi, skin on 2 tbsp coconut oil
Bok Choy
Braised Bok Choy 2 tbsp coconut oil 4 bunches bok choy, outer leaves removed, halved lengthways 3 slices ginger 3 tbsp light soy sauce
To serve bean sprouts long red chilli, finely sliced coriander leaves salt and pepper, to seaso
Steps:
For the Asian Vinaigrette, place all ingredients and 2 tablespoons of water in a small bowl and stir well to combine. Season to taste and set aside.
For the Shiitake Mushrooms, heat coconut oil in a large frypan over high heat. Add mushrooms and cook, stirring occasionally, until golden and tender. Season, remove from heat and set aside in the pan to keep warm.
For the Barramundi, season the barramundi fillets with salt and pepper on both sides. Heat a large frypan over a medium heat. Fry the barramundi, skin side down, until the skin is crispy, about 2-3 minutes. Turn the fillets over and fry until just cooked through, about 1-2 minutes. Remove from pan and set aside on a warm plate.
For the Braised Bok Choy, heat a large frypan over medium heat. Add coconut oil and place bok choy, cut side down, in the pan. Cook until caramelised, about 1-2 minutes. Turn the bok choy over, add the sliced ginger and soy sauce to the pan with a little water if necessary. Cover and steam until tender and liquid has evaporated, about 2-3 minutes.
To serve, remove ginger slices from Asian Vinaigrette and discard. Place bean sprouts in a pile on each plate. Arrange 2 bok choy halves and a few quarters of Shiitake Mushroom next to the bean sprouts. Place a piece of the Barramundi on top of the bean sprouts. Garnish with red chilli and coriander leaves. Serve immediately with the Vinaigrette on the side.
Put on a pot of water so it will be boiling by the time you are ready to cook them.
Heat up a 14-inch non-stick saute pan add 1 tsp coconut oil. Saute the meat until it starts browning on both sides then add the onion saute until softened. Add the garlic and ginger and stir in the sesame seeds. Add the chicken broth and soy sauce bring it up to a high simmer and add the prepped Miracle Noodles as described below. Sprinkle with chili flake and stir some more. Ad entire mixture to bowl and serve hot.
Prep the Miracle Noodles (boil for 1 minute, then drained, rinsed and pat dry)
INGREDIENTS 1 tbsp ginger minced ½ tsp orange zest 1/4 tsp red pepper flakes 250 ml orange slices 1 scoop powered stevia 1 tsp garlic minced 1 tbsp rice vinegar 2 tbsp coconut aminos 198.45 g London Broil cut into 1 inch strips62 1/2 ml beef broth SP Option: or use water 1/2 ml scallions chopped 1/4 tsp salt 2 tbsp beef broth SP Option: use water instead
INSTRUCTIONS
Pour 2T beef broth into a large sauté pan along with the london broil strips. Sear beef for 2 minutes, flip and sear for another 2 minutes. Remove from pan and set aside.
In a small bowl, combine the ginger, orange zest, 1/4 cup beef broth, red pepper flakes, stevia, rice vinegar, coconut aminos and salt in a small bowl. Set aside.
Add garlic to hot sauté pan (same pan where beef was cooked is fine) and cook, stirring for one minute.
Add sauce mix to the pan and cook for one minute.
Add the beef back to the sauté pan and cook for 3 minutes.
Turn off heat and add orange slices. Divide between two plates and garnish with scallions. Serve hot.
(900 gms low sodium canned chicken broth or homemade chicken broth even better)
(1.0 dash) salt
Instructions
Prepare all the ingredients by mincing the garlic and jalapeno peppers. Chop the onions and tomatoes.
You may use any varieties of tomatoes but I prefer roma tomatoes because they are flavorful for eating and meaty for cooking. Use a stock pot and spay it with cooking spray or Pam to avoid dish from sticking.
Set it over medium high heat. Into the stock pot, add the onions, garlic and jalapeno peppers. When adding the jalapeno peppers try to add a small amount and stir, then taste it.
Add more if necessary. Sauté the ingredients, then add the grounded chicken breast and cook halfway through or until nearly browned.
Mix the diced tomatoes with the chicken broth and stir until all the ingredients are well blended. Cover the pot, re-adjust the heat, and simmer for about 20 minutes.
Remove the cover and season it with salt and pepper to taste and stir. Re-season only if necessary.
Serve it into a bowl and garnish it with a sprinkle of cilantro and a slice of lemon on the side. Serve and enjoy!
Use a stock pot and spay it with cooking spray or Pam so avoid mixture from sticking.
Tips: When cutting jalapeno peppers, use gloves or wash your hands thoroughly after mincing and make sure not to rub your eyes with your hands.
Facts: Spicy foods can help ease pain caused by arthritis and damaged nerves. Eating spicy foods can help burn bonus calories and kill some cancer and leukemic cells because of the main compound “capsaicin “ which is found in chilies.
A wonderfully simple and healthy way to enjoy chicken that will also fill your kitchen with exotic aromas, this spice-braised chicken is a real crowd pleaser. It gets better with time, so it’s worthwhile preparing it in advance or making a big batch to ensure leftovers.
INGREDIENTS
1 tablespoon coconut oil
907 g bone-in, skin-on chicken pieces (whatever kind you please) or (680 g) boneless chicken breast
Sea salt
24-mm piece ginger, peeled and cut into thin strips
3 garlic cloves, thinly sliced
79 ml Chinese rice wine (in a pinch you could use dry sherry or sake)
118 ml low-sodium canned chicken broth, or water 1 tablespoon runny honey
1 star anise
60 ml light or low-sodium soy sauce (trust us you really want to use low-sodium soy sauce here)
3 to 4 tablespoons fresh clementine or orange juice, if desired
2 scallions (white and green parts), thinly sliced
METHOD
To make the Star Anise and Ginger Braised Chicken in your slow cooker, see the Slow Cooker Variation below.
To make the Star Anise and Ginger Braised Chicken on your stovetop, heat the oil in a large saucepan. If desired, remove the skin from the chicken. Place the chicken in the pan, skin-side down, being careful not to crowd the pieces. (You may need to work in batches.) Cook until browned, about 4 minutes per side. Transfer to a plate and season lightly with salt.Pour off all but 1 tablespoon of oil from the pan. Add the ginger, garlic, rice wine, stock or water, honey, star anise, and soy sauce to the pan and bring to a boil. Add the clementine juice and the chicken, reduce the heat to medium-low, cover, and simmer very gently for 15 minutes. Then turn the chicken pieces and continue to simmer gently until cooked through, about 5 minutes more, depending on the size of the chicken pieces. Use a slotted spoon to transfer the chicken to a plate.Skim any fat from the surface of the sauce. Take a sip of the sauce and adjust the seasoning, if necessary. Return the liquid to a simmer and reduce slightly, 2 to 3 minutes. (Be mindful that reducing it too much could cause the sauce to seem quite salty.) Remove and discard the star anise. Return the chicken to the pan and turn to coat it in the sauce. Sprinkle with the scallions.
SLOW COOKER VARIATION
We invariably rely on skinless chicken for the slow-cooker rendition of this ginger-infused recipe—after all, nobody likes flabby chicken skin, do they? Place the chicken in the slow cooker and combine the remaining ingredients, except for the scallions, in a bowl or a large measuring cup and stir to combine. Pour the mixture over the chicken. Cook on high for 3 to 4 hours or low for 6 to 8 hours. Transfer the chicken to a platter. If a thicker sauce is desired, slowly stir a little cornstarch slurry into the sauce in the stock pot, place it on high and let it simmer until thickened to the desired consistency (to make a cornstarch slurry, we tend to use 1 tablespoon cornstarch stirred into 1/4 cup cold water). Return the chicken to the sauce just until warmed through, then transfer the whole shebang back to the platter and sprinkle with the scallions.
[Editor’s Note: Bear in mind, no two slow cookers are exactly alike, just as no two cooks are exactly alike. This slow-cooker approach worked really, really well for us, although if you have a different slow-cooker cooking technique you want to try by all means, do so.)
1 cup black coffee 1/4 cup almond milk 1/32 tsp peppermint extract 1/4 tsp chocolate extract
INSTRUCTIONS
Prepare 1 cup of coffee the way you prefer.
In a separate mug, pour almond milk and heat in a microwave for 8-10 seconds till room temperature. Add in 1 scoop stevia powder and use a milk frother to foam the milk for 1 minute.
Pour the frothed milk on top of the coffee. Enjoy with a spoon!
