May 18, 2015

Asian Coconut Chicken

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.
May 18, 2015

Asian Vegetable Fried Rice

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.
May 18, 2015

Asian Pineapple Beef Marinade

1 lb. Sirloin Beef, cut stir fry style
1 or 2 Tbsp. Fresh Pineapple Juice
1 Tbsp. Bragg
½ tsp. Salt
1 ½ Tbsp. Agave Nectar
½ Tbsp. Garlic, minced
½ Tbsp. Ginger, minced
1 Tbsp. Onion Powder
1 Tbsp. Sesame Seed Oil
½ tsp. Black Pepper

1. Put beef in large bowl. In blender blend the rest of the ingredients together until smooth.

2. Pour mixture over the beef in the bowl. Knead to mix thoroughly, then cover and set in refrigerator 5 to 6 hours or overnight.

3. Grill or cook in hot skillet with no oil.

Only use fresh pineapple juice. It has live enzymes that tenderize the meat.
Don't use fresh pineapple to marinade turkey or chicken, only beef.
May 18, 2015

Asian Pineapple Ginger Coconut Drink


1 Can Thai Coconut Milk
Almond Vanilla Milk or Hempseed Vanilla Milk - same measurement as the coconut milk
2 Tbsp. Ginger, minced
½ tsp. Ground Nutmeg
2 to 3 Cups Fresh Dole Extra Sweet Pineapple, frozen

1. Place all ingredients into Vita Mix Blender. Start on slow then gradually take it up to high and liquefy all ingredients until smooth.

May 18, 2015

Chinese Okra & Tomato

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.

You can use cardamon seed and cumin seed if desired and warm in the oil instead of ground seeds.
May 18, 2015

India Curry Pate

1 Cup Blended Seed Mixture, could be more than 1 cup
2 Cups Strained Juice Fiber
2 tsp. Curry
1 tsp. Cumin
1 Tbsp. Dried Cilantro
¼ Cup Coconut Cream, hard at room temperature
1 Tbsp. Coconut Oil
2 tsp. Coconut Oil
1 Drop Lemongrass Essential Oil
½ tsp. Celtic Salt

1. Mix the blended seed mixture with the fiber.

2. In another bowl blend the coconut creme, 1 Tbsp. coconut oil, curry, lemongrass essential oil, cilantro and celtic salt. A fork works nicely for this.

3. In a saucepan melt the 2 tsp. coconut oil and add cumin. Gently heat until it starts to bubble. Remove from heat and mix into the spice mixture.

4. Put the two mixtures together blending well.
May 18, 2015

Asian Sushi

2 Cups Sushi Uncooked Rice
2 Cups Water
1 Lime, juiced
1 tsp. Salt
2 Tbsp. Agave Nectar
1 Tbsp. Sesame Oil
2 Tbsp. Toasted Sesame Seed
2 Sheets Seaweed Wrap
2 lb. Spinach
½ tsp. Minced Garlic
½ tsp. Ginger
½ tsp. Bragg
1 Pickled Yellow Daikon
3 Carrots, peeled
Wasabi Powder, enough water according to instructions for sauce

1. Rinse the uncooked rice & drain. Put 2 cups of water into cooking pot with the drained rice. Bring to boil and simmer until all water is absorbed.

2. Put cooked rice in a large bowl. Add lime juice, Agave, oil and sesame seeds, and mix thoroughly.

3. Wash the spinach and drop it into 1 quart of boiling water, take out immediately, and rinse with cold water. Squeeze excess moisture out of spinach. Set aside into separate bowl. To this add minced garlic, ginger, and bragg. Knead the spinach mixture together by hand and set aside.
4. Cook the carrots and cut into long strips. Cut daikon into long strips. Put aside.

5. Place seaweed wrap on cookie sheet to layer ingredients. 1st layer is rice, then daikon, spinach, carrots.

6. Now roll up and cut into thin ¼ to ½ slices to serve. These slices may be dipped into wasabi sauce and braggs before each bite.