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

Crunchy Seasoned Bean Sprouts

1 or 2 6oz. Containers of Organic Crunchy Sprouts “The Sproutman” - Peas, Aduki, and Lentil
1 Drop Lemongrass Essential Oil
4 Tbsp. Grapeseed Oil
1 Medium Red Onion, finely chopped
2 Inch Piece Fresh Ginger, finely chopped
3 Cloves Garlic, finely chopped
1 tsp. Cumin
1 tsp. Curry Powder
½ tsp. Garam Masala

1. Rinse the bean sprouts. Cover with water in a bowl and add 1 drop of lemongrass essential oil. Let stand while you prepare the rest.

2. Chop the ginger and garlic. Put in pedestal and mortor dish. Hand grind to blend the flavors.

3. Saute the onion in the grapeseed oil until lightly brown or begin to caramelize over low heat. Then add the garlic and ginger mixture. Let cook slowly a few minutes. Do not overcook the garlic. Overcooking will then give the garlic a funny burned taste if left too long to saute.

4. To the pan add the curry powder. Lightly warm the curry powder.

5. Rinse the bean sprouts and add to pan.

6. In another small skillet warm the oil. To this add the teaspoon of the ground cumin seeds.

7. Scrap oil into the sprouts. Stir, cover and simmer a few moments to desired texture.

8. Add garam masala to the mixture. Salt and pepper to taste if desired and/or add some fresh ground Melegueta (Optional).

In this recipe, the steps have to be followed. It is like making perfume with different notes which will combine at the end for this unique flavor.

May 18, 2015

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

Healthy 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


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.
May 18, 2015

Sweet Potato Noodles

12 oz. Sweet Potato Noodles, soak overnight for 4 hours
5 Dried Shitake Mushrooms, soak overnight
1 Pot Boiling Water
1 Pot Cold Water with Salt
1 Carrot, matchstick cut
1 Red Sweet Pepper, matchstick cut
1 Yellow Sweet Pepper, matchstick cut
2 Zucchini Green, matchstick cut
2 Tbsp. Molasses
½ tsp. Salt
2 Tbsp. Sesame Seed Oil
½ tsp. Ginger, minced
1 Tbsp. Toasted Sesame Seed Oil
½ tsp. Black Pepper

1. While the noodles are still in soaking water, cut in half. Drain the water, put into pot of boiling water and cook for 2 minutes. Drain and put in ice cold water and salt to stop cooking. Rinse and repeat until noodles are thoroughly cooled down.

2. Drain water and use salad spinner to take off excess water (Small batches). Place into large bowl.

3. Stirfry red and yellow peppers, carrots, zucchini, and mushrooms in Oil Core Skillet.

4. Put into bowl with noodles. Add rest of ingredients. Mix thoroughly.
May 18, 2015

Turkey Stuffed Tandori Squash

¼ Cup Roasted Garlic Oil Salute Sante
1 Drop Marjoram Essential Oil (Majorana hortensis)
1 Drop Lemongrass Essential Oil (Cymbopogon citratus)
1 tsp. Organic Blackstrap Molasses
1 Tbsp. Frontier Tandori Blend
1 Small Clove Roasted Garlic, optional
¼ Cup Dried Tomato, pieces
2 lbs Ground Dark or White Turkey
3 Festival Acorn Squash

1. Mix together the roasted garlic oil, Essential Oils, molasses, and Frontier Tandori Blend.

2. Blend in the roasted garlic.

3. Add the dried tomato to this mixture.

4. Blend this mixture into the turkey.

5. Take each squash, cut it in half and take the seeds out.

6. Fill the squash halves with the mixture.

7. Place these in a dish without a lid with ¼ of inch of water in the bottom. Bake 350 degrees for 1 hour.
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