Entrees

Ginger/Garlic Base

Ingredients

2 cups of slice fresh ginger (2 hands of ginger)
3 cloves of garlic
1 cup of grape seed oil (Salute Sante)

Wash the ginger.  Scrape the peel lightly to remove.  Slice up the ginger.  Ginger has to be cut in small pieces.  If you put hunks of ginger into the blender, you will find pieces that do not blend.  By slicing it up everything blends very well.  

The result is a thick paste which can be stored in the refrigerator in a jar.

Sugestions:

1. Ginger Dressing - 1 tbsp. Of GGB, 2 tbsp. Agave, Juice of one lemon, ½ to 1 cup or so of Grape Seed Oil.  Shake in a jar.  Serve over anything.  
2. Add fresh lemon juice to taste and/or seasoning and/or salt and pepper.  Use as a spread or add to steamed vegetables over rice.

Sesame Seed Pate

Ingredients

1-12 oz bag organic sesame seeds (Shiloh Farms)
1 cup of lemon juice (5 Meyers Lemons) (or with regular lemon, you may want to add ½ cup of lemon juice and ½ cup of water)
1 tsp celtic salt or salt of your choice

Place the sesame seeds in the Dry Blender top of the Vita Mix.  Vita Mix comes with two blender tops - one for wet ingredients and one for dry ingredients.  Start on low taking it up quickly and flipping the switch to high.
Watch as it pulverizes the seeds and starts to clump.  Turn off the Vita Mix and scrap into a bowl.  

Add the salt to the lemon juice, then slowly pour into the bowl of blended sesame seeds and stir with a fork.  Mixture will be thin at first.  As you continue stirring the seeds will absorb the liquid and become spread like.  Half the amount of liquid will produce a stiff spread.  3/4 to 1 cup will produce a nice spread consistency.  This is fantastic on whatever you put it on.

Options:

1. You may want to take some of this and add a small amount of the ginger/garlic base.   
2. Blend ½ cup of lemon juice and ½ cup of water w/salt with 1 small garlic clove and a 2 to 3 inch piece of fresh ginger.  Before blending cut the fresh ginger into very small pieces.  It seems that the fiber in the ginger does not break up easily if you let it whole or in large chunks and creates a problem with the texture.  Cutting the ginger into small pieces before blending is a much better texture in the finished product.  If using the unhulled sesame seeds, they will absorb more liquid, so you may need to add more water for more of a spread texture.  If using the hulled sesame seeds, you will not need more than the 1 cup of liquid.  
3. When the spread is finished, another option would be to add fresh chopped cilantro.

Health Blend #1

Ingredients

1 Tbsp. Basil
1/4 tsp. Fennel (optional)
2 tbsp. Marjoram
2 tbsp. Cilantro
3/4 tsp. Cumin
½ tsp. Granulated Garlic
3/4 tsp. Allspice
½ tsp. Celtic Sea Salt

Put all ingredients into a Vita-Mix.
Blend on high for a few seconds to make sure
everything is mixed to a fine texture.

Turkey Patties:
2 tbsp. Salute Sante Grapeseed Oil
1 ½ tbsp. Health Blend #1
1 or 2 drops of Lemon grass essential oil

Mix together in a dish.  Then Stir the 2lbs. of Ground Turkey into the mixture.   Makes about 6 to 8 little patties.  Heat the oil core skillet to 350 degrees.  It is ready to use when you spritz a little water into the skillet from your finger tips and it dances.  Place the patties into the skillet for about 30 seconds or so and then turn them.  Place the lid on the pan and turn the heat down to 190 degrees.  It is just under the 200 degree mark.  In 20 minutes they will be cooked through with a very nice texture.  

I rarely am ready in 20 minutes, so the pan being a buffet pan, keeps them at this perfect temperature even if you don’t come back for 3 hours or more.  This makes it easy to have the main part of the meal ready in advance to be eaten as each person’s schedule dictates.  

Turkey Rolls:
6 or 8 turkey cutlets - dark or white

Dizzle the cutlet lightly with Salute Sante grapeseed Oil and sprinkle with the Health Blend #1.  Even out with a fork and roll as you would for a jelly roll.  Place in oil core skillet for about 30 seconds or so.  Then turn each one and place the lid on the skillet.  Turn the temperature control to 190 degrees which is just below the 200 mark.  Cook for 1 ½ hours or longer.

Chinese Okra & Tomato

INGREDIENTS:
2 Chinese Okra, the ones I used were about 14 inches or so long
¼ Cup Water
3 Plum Tomatoes
1 tsp. Curry Powder
2 Tbsp. Salute Sante Grapeseed Oil
1/8 tsp. Ground Cardamon Seed
1 tsp. Ground Cumin Seed

1. Peel and cut the chinese okra into medium size cubes. Slice the tomatoes thinly and add to okra.

2. Add the tomatoes, okra and water in the pot and place the lid on. Cook until the pot whistles or vegetables are tender. The Chinese okra will release its water and be gravy like, but the outer edge will be el dente.

3. Now add the 1 tsp. of curry powder to the pot.

4. Put the grapeseed oil into a small skillet to warm and add the cardamon & cumin. Warm gently for about a minute or so. Then add to the vegetable mixture.

5. Salt to taste and serve.

Optional:
You can use cardamon seed and cumin seed if desired and warm in the oil instead of ground seeds.

Coconut Chicken

INGREDIENTS:
1 Cup Coconut Milk
2 Cloves Garlic, optional
2 tsp. Minced Ginger
¼ tsp. Ground Nutmeg
12 Strips Thai Lemon Grass
2½ lbs. Chicken Thighs, Skinless and Boneless - pound slightly with mallet

1. Blend coconut milk, garlic, ginger and nutmeg in vita mix on liquefy.

2. Sear chicken on one side and remove from pan.

3. Add blended mixture and Thai lemon grass strips to chicken.

4. Cook over medium low heat with lid tilted until tender.

Healthy Fried Rice

INGREDIENTS:
1 Cup Uncooked Authentic Sushi Rice
½ Cup Yellow Pepper
1 Cup Water
1 Cup Frozen Green Peas
2 Tbsp Grapeseed Oil Salute Sante
1 Tbsp Ginger
½ Cup Carrots, diced
½ Tbsp Garlic
½ Cup Onion Diced
1 Tbsp Sesame Seed
½ Cup Green Onion Top, chopped
2 Tbsp Sesame Seed Oil
1 Cup Zucchini, diced
½ tsp Salt
½ Cup Red Pepper, diced

1. Rinse rice and drain it. Soak the rice in the one cup of water for at least 3 hours. Then place in a pot, bring it to a boil and cook until the water disappears.

2. Pour the Grapeseed Oil into a heated pan. Quickly add all the vegetables and saute until they are a desired consistency.

3. At this time add ginger & garlic, stir quickly and take the pan off of the fire.

4. Place this mixture in large bowl and add the cooked rice with the sesame seed, Sesame Seed Oil and salt. Stir to combine all ingredients.

Herb Turkey Cutlets

INGREDIENTS:
6 Dark Turkey Cutlets
Organically Infused Lemon Grapeseed Oil, One Drop Lime Essential Oil, if desired
Dragon Rub or Other Seasonings

Equipment:
Oil Core Skillet or Heavy Pan with Lid

1. Drizzle the lemon grapeseed oil lightly over the cutlet. Lightly sprinkle with Dragon Rub and evenly spread with a utensil.

2. Roll up as a jelly roll.

3. Place in the oil core skillet. Set the temperature for 190 degrees. Ready to eat in 1 ½ hours. Will keep in the pan at the perfect temperature and texture 3 to 6 hours.
Optional:
This same procedure can be done using turkey breast cutlets and Nantucket Rub or plain caraway seed. Use your imagination! I like the results when I put the caraway seed in the blender to make it into a powdery texture to use. Also, works great with the Chicken cutlets (which will cook much quicker).