|
Turkey and Goat Cheese Wrap
Yield: 1 serving
Ingredients:
Turkey
Sprouts
Tomatoes
Goat cheese
Sprouted grain or sprouted wheat tortilla
Directions:
Place ingredients in sprouted tortilla. Add and spread mayonnaise, mustard, or hummus. Roll up tortilla.
Source: Sheila Barcelo of Eden's Gourmet
|
 |
Herbed Stir–Fried Chicken and Mixed Veggies
Yield: 4 servings
Ingredients:
2 lbs. chicken cut into thin strips
1⁄2 cup fennel, thinly sliced
1 cup red and green bell peppers, thinly sliced
1 tablespoon red chilies, diced
1⁄2 cup carrots, thinly sliced
2 tablespoons mint leaves, roughly chopped
2 tablespoons sweet basil, roughly chopped
1⁄2 cup sesame oil
1 tablespoon tamari
1⁄4 cup Mirin sauce
4 cloves garlic, finely chopped
2 teaspoons coriander seeds, crushed
1 teaspoon cumin, ground
Note: Use coconut oil (for stir-frying)
Directions:
Season chicken with coriander seeds, tamari, and cumin. Marinate for 3 hours. Stir-fry carrots in coconut oil for 3 minutes. Add fennel, stir-fry for 2 minutes, then add all peppers and garlic, stir-fry for 1 minute. Combine chicken and veggies; return to heat and add Mirin sauce. Heat for 3 minutes; remove from heat. Add mint and basil leaves. Combine well and serve.
Source: Sheila Barcelo of Eden's Gourmet
|
 |
Thai–Spiced Steak and Vegetables
Yield: 4 servings
Ingredients:
1 lb. beef fillet
1 large eggplant, cut into 3–inch long thin strips
1 lb. Portobello mushrooms, sliced
1 large onion, thinly sliced
1 large red bell pepper, thinly sliced
1⁄4 cup sesame seeds
2 teaspoons Herbamare
Directions:
Season the beef with 2 teaspoons of organic steak seasoning mix. Season veggies with Herbamare. Spread beef and veggies on separate shallow baking dish or sheet. On lower oven rack, broil veggies for 5–7 minutes, turning once. On lower oven rack, broil beef for 7–12 minutes or until done. Toss hot steak and veggies in sauce:
Sauce Ingredients:
1 cup beef stock
1 tablespoon tamari
2 tablespoon Mirin sauce
1 tablespoon Hoisin sauce
2 cloves roasted garlic, crushed
1⁄4 teaspoon cayenne pepper
1 large roasted red pepper
1 teaspoon pickled ginger
Directions:
Blend all ingredients to sauce consistency. Warm sauce and add sesame seeds.
Source: Sheila Barcelo of Eden's Gourmet
|
 |