Food Recipes - Entrees & Snacks-
Entrees
* Ginger Chickens with vegetables
½ lbs of chopped chicken breast
2 cups of chopped any vegetables (Bokchoy, Carrots, Napa Cabbage, Brocolli, Spinach, Cauliflower, etc)
Option: chopped Firm Tofu
1 finely chopped garlic,
1 finely chopped ginger ,
1 TBS of Soy Sauce,
½ TSP of Healthy SugarSalt (adjust the taste),
¼ cups of water
Heat up a fried pan, and add ginger & garlicAdd chicken breasts and cook little bit, and then add all chopped vegetables with adding soy sauce and ¼ cup of water.Cover the pan and steam it for 5 minutes w middle heat *watch the pan to make sure not to burn foods!When foods are cooked, add Healthy sugar and Salt. You can also cook it for a minute.
* Herb Salmon
4 salmon fillets, about 6 oz. each
4 tablespoons fresh lemon juice (divided)
Celtic Sea Salt and ground pepper
1/2 cup Dijon mustard
1 teaspoon olive oil
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh basil
Heat broiler with rack 4 inches from the heat. Rinse salmon and pat dry with paper towels. Place salmon on a broiler pan and drizzle 2 tablespoons of lemon juice over the top. Season with salt and pepper. Broil until salmon is just cooked but still moist, 8 to 9 minutes. Remove the salmon's skin. In a medium bowl, stir together the mustard, remaining 2 tablespoons lemon juice, oil, dill, and basil. Spoon the sauce over the salmon and serve immediately. Post-Purification Garlic Shrimp
* Chicken Cacciatore
1/2 cup plus 2 tablespoons extra virgin olive oil
2 garlic cloves, pressed
2 tablespoons balsamic vinegar
1½ tablespoons Worcestershire sauce
1 teaspoon crushed red pepper flakes
3 teaspoons fresh rosemary, 5 sprigs stripped and leaves chopped
4 large portobello mushroom caps
1½ pounds (4) boneless, skinless chicken breasts
Coarse black pepper
Celtic Sea Salt
2 thinly sliced and seeded Italian light green peppers (cubanelle)
1 medium red onion, thinly sliced
28-oz. can fire-roasted diced or crushed tomatoes (lightly drained)
Handful flat-leaf (Itarian) parsley, chopped
Heat a grill pan or outdoor grill to high heat. You can also use a heavy-bottomed pan on the stove for both chicken and mushrooms. In a large bowl, combine balsamic vinegar, Worcestershire sauce, crushed red pepper flakes, and rosemary, then whisk in about 1/2 cup olive oil. Run the mushrooms through the marinade and transfer to a plate to reserve. Add chicken to remaining marinade and coat evenly. Let sit for 2-3 minutes. Season 1 side of the chicken with salt and pepper. Season the caps of the mushrooms with pepper only until done grilling, then add salt. Place both mushrooms and chicken with the seasoned side down. Place a heavy skillet on the mushroom caps to cook them, approximately 3-4 minutes per side until dark, tender, and well marked.
While chicken and mushrooms cook, add 1 tablespoon olive oil to a hot skillet. Add garlic, peppers, and onions to skillet, and season with salt and pepper. Cook and toss frequently for approximately 7-8 minutes. Add tomatoes and parsley and heat through, approximately 1 minute. Remove from heat.
Thinly slice mushrooms and chicken and arrange on platter. Cover with the sauce mixture and serve.
* Brown Rice
Ingredients:
2 cups Short grain brown rice
4 cups Filtered water
4 TBS Lemon Juice, or Apple cider vinegar
Instraction:Mix all ingredients and leave covered on the counter for a minimum of 7 hours.
Bring to a boil, skim off any foam, reduce heat. Cover tightly and cook on low for about 45 minutes.
Cook it w rice cooker or
* Simple seasoning to the rice,
Mix black or white sesame and salt
Dips and Snacks
* Asparagus Fries
Asparagus, however much you like
1 tablespoon olive oil per pound of asparagus
Celtic Sea Salt
Cut off woody end of asparagus. Line a pan with foil and preheat broiler. Lay out the asparagus in a single layer on the lined pan and sprinkle with olive oil first, then sea salt. Broil for 7-9 minutes, very close to the broiler coil, then turn the asparagus over and broil for another 3-5 minutes (time depends on thickness of the stalks).
* Salsa Fresca
2 cups ripe tomatoes, chopped
1 cup Vidalia onions, chopped
1 cup green bell pepper, chopped
2 tablespoons fresh lime juice
1 jalapeno, finely diced
1 teaspoon Celtic Sea Salt
Chopped fresh cilantro for garnish
Combine the tomatoes, onion, pepper, lime juice, jalapeno, and sea salt in a big bowl and stir to combine. Leave out at room temperature for 1 hour or place in the refrigerator for about 8 hours. Bring up to room temperature before eating. Spoon off any excess liquid. Gently mix in the cilantro and sea salt to taste.
* Heirloom Cherry Tomato Salsa
6 cups heirloom cherry tomatoes, sliced into halves
1½ cups finely diced celery (save the celery hearts for garnish)
1 small bunch parsley (about 2 cups) leaves only, roughly chopped, plus additional sprigs for garnish
3 jalapenos, seeded and finely minced
4 to 5 scallions (the white part and 1 inch of green, sliced very thin)
1 tablespoons red-wine vinegar
1 tablespoons extra-virgin olive oil
1 teaspoon Celtic Sea Salt
Place all the ingredients in a bowl and toss until evenly mixed.
* Kale Chips
1 bunch kale
1 tablespoon olive oil
1 teaspoon Celtic Sea Salt
1 teaspoon cayenne pepper
Preheat oven to 350°. Line a noninsulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite-size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with sea salt. Bake until the edges brown but are not burnt, 10 to 15 minutes.