3 oz oyster mushrooms
1 cup finely diced Bok Choy stalks
1 sweet red pepper, diced finely
1/2 cup onion chopped
3 T vegetable oil
4 large eggs
1 T dry sherry or dry vermouth
1 cup chicken broth
1 T each soy sauce and chili sauce
hot red pepper sauce to taste
1 T cornstarch
Combine all the sauce ingredients in a saucepan, except 1/2 c chicken broth and cornstarch.
Mix cornstarch and 1/2 cup broth and add to sauce pan and heat and stir until thickened.
Place oil in a saute pan and saute the veggies until soft.
Remove from heat.
Place eggs in a bowl and add sherry or vermouth. Mix but do not beat.
Add cooled vegetables.
Heat 1 T of oil in a pan, when hot, ladle egg/veggie mixture into pancake sized rounds and cook on medium heat. Turn and cook until brown on both sides.
Plate and dress with sauce.
Check out my Friday Fast Food Tips video: http://ow.ly/bU2xz
Yeah it is Friday again and time for.....Smoothies!
Smoothies are a great way to get the fruits and veggies you need, fast.
Make a pitcher the night before and fill up a few bottles and you have the ultimate fast food...grab and run!
Here are a few of my favs - enjoy!
Banana, Almond Milk, Almond Butter and Flaxseeds
1/2 cup almond milk
2 Tablespoons flax seed
1 Tablespoon almond butter
1 teaspoon honey
1/4 teaspoon vanilla
1 medium banana, ripe
Add the milk and seeds and blend till the seeds disappear. Add the rest of the ingredients and blend till smooth!
(This is really thick and very filling – kind of high in calories but a great quick breakfast.)
2 ripe pears, cored
1 cup water
1/4 teaspoon cinnamon
1/4 teaspoon dried mint (or 1 tablespoon
1/2 teaspoon fresh ginger
Blend all the ingredients until creamy. If
you're using a high-speed blender, then you
don't have to worry about peeling the ginger.
Just wash it and blend!
(This is really refreshing and light)
Very Berry Chocolate Smoothie
2 cups fresh blueberries, stemmed plus more for garnish
1 Tablespoon plus one teaspoon of cocoa powder
1 1/2 cups plain almond milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 Tablespoon maple syrup
1 cup ice
Place all the ingredients in a blender and blend until smooth. Serve immediately. Garnish with extra blueberries, if desired.
Dr. Fuhrman’s Green Longevity Drink
Makes 4 cups
1 large head romaine lettuce
1 1/2 cups spinach
2 sprigs parsley
1 cup broccoli florets
2 leaves mustard greens or turnip greens
3 collard leaves
1/2 cup watercress
1/8 tsp. oregano
1 banana, peeled
3 large strawberries
1 cup frozen or fresh blueberries
1/2 papaya or mango
1 1/2 tsp. flax seeds
1 1/2 tsp. sunflower seeds
1 1/2 tsp. sesame seeds
1. Place 1/2 cup water into blender, adding ingredients, one by one, and blending until liquefied.
2. Pour 1 cup of Dr. Fuhrman’s Green Longevity Drink into glass, adding water and stirring until desired consistency is reached. Store remainder in an airtight container and refrigerate.
Grind the seeds and the flour together. This makes the seeds grind easier and aerates the flour.
Put this mixture into a bowl and add the rolled oats.
Blend together the banana, egg, dates, honey, baking powder and water.
Add this to the dry ingredients in the bowl. Mix together. The consistency should be similar to a cake batter but not as runny as a pancake mix.
Drop dessert spoons of the mixture on to an oiled tray. Bake in a medium oven for 15 to 20 minutes, until lightly browned.
3/4 cup plus 3 T flour
1/2 cup rolled oats
1/3 c brown sugar
1/8 t cinnamon
1 1/4 T plus 1/4 c sugar
1/3 cup agave
5 1/3 T butter, softened
1/2 c toasted walnuts
2 lb rhubarb, cut into 1/2" pieces
1 pint strawberry coconut milk ice cream
Preheat oven to 400 degrees.
Combine all the dry ingredients (except those that need to be tossed with the rhubarb) in a bowl. Cut in the butter until crumbly. Add the walnut pieces and agave.
In a 10 inch pan toss rhubarb, 3 T flour and 1 1/4 T sugar.
Cover the fruit with topping and bake for 35 minutes or until bubbly and the top is brown.
Top with ice cream or almond milk.
*I love this for breakfast!
I read a lot!
Anything that has to do with food, farming and good health.
The book The Jungle Effect has been recommended to me over and over and finally I had the opportunity to read it.
Seems that there are "cold spots" all over the world where certain diseases are virtually non-existent.
The inhabitants from these areas only retain their disease-free status when they eat the indigenous food. If they move elsewhere and adopt a more modern diet the incidents of the disease rises to the level of modern times.
The factor making the area disease-free is the food not genetics.
Each disease has a different "cold spot".
There is Okinawa, Japan for breast and prostate cancer.
Cameroon, West Africa for bowel issues.
Iceland for depression.
Crete, Greece for heart disease.
This is just to name a few!
This book tells stories of patients that have come to see the author, who is an MD, either because they are showing signs of a certain disease or they wish to avoid the disease.
With a lot of research and travel to these cold spots the author really delves into the native foods and dishes and finds the scientific reason for the health benefits.
This book is fascinating and affirms that what you eat has a huge impact on disease.
Check it out and get cooking. Pick the health concern that is most importnat to you and look at the cold spot and the foods eaten there.
Gatta go chop some veggies!
The Jungle Effect on Amazon!
I am a digestive health coach. I help my clients have more energy and a eliminate digestive problems by eating food they love!