RECIPES

RECIPES
Living E-book

Tuesday, June 30, 2015

Korean Meatballs



Korean Meatballs

Ingredients
2 c water
1/2 lb. ground 'pastured' beef
1/2 lb. ground 'pastured' pork
1/2 lb. ground 'pastured' lamb
2 fresh pineapple chunks minced
1/2 t oregano chopped finely
1/2 t thyme chopped finely
1/2 t rosemary chopped finely
basil
juice of 1 key lime
juice of 1 lemon
5 -8 mint leaves chopped
2 T Korean red pepper paste
salt to taste

Procedure:
Combine all ingredients
Mix well
scoop into balls
Put in a pan with water
Simmer until done
Serve with bread, rice etc.

Plantain Bake (Pastel de Platano)





Plantain Bake
(Pastel de Platano - Puerto Rico)
Ingredients

Filling

2 packs of cilantro (15 oz each)
3 c sliced crimini mushrooms
1 and 1/3 c diced tomatoes
1 pack beyond beef (minced vegan meat - pea protein- 11oz/ pack)
1 lb. Healthy and Chopped Veggie Mix
(broccoli, carrots, green cabbage, red cabbage, jicama, green bell pepper, radish, celery)
2 c Tomato basil marinara sauce (Trader Joes)
6 T green olive tapenade
6 T olive oil
.75 oz organic chives (chopped)
sea salt to taste
1/3 c of chopped basil
1 and 1/2 c chopped egg plant
16 oz. steamed french lentils
3 T hot sauce (mild - optional)
1/2 pack vegan cheese

Topping
10 ripe plantains mashed (for 2x 6 in. square dish)

Procedure


Saute all ingredients until done

Top with mashed plantains
Bake in a pre-heated 350 degrees oven for 35-40 min.
===

Nutrition

Plantains raw

Eggplant raw

Mushrooms

Raw Key Llime Cashew Cheesecake






Raw Key Lime Cashew Cheesecake

Filling
2 c cashews
3/4 c melted coconut oil
1/2 c lime juice
1 c agave nectar or real maple syrup

Crust:
1 & 1/2 c almonds ground
1 & 1/2 c walnuts ground
1 & 1/2 c cashews ground
1/2 c chopped soaked pitted deglet dates plus 1 T water - pulse

Note: use any nuts

Procedure
Filling
Put all ingredients in a blender
Blend until smooth in consistency
Pour over crust
(I used small square plastic containers here)

Crust
Process all nuts in a food processor
Add the dates
Process again
Press on a container

Walk-through:
Pour the cheesecake filling on the crust
Serve as is or,
Sprinkle some nut mixture on the cheesecake
===

Nutrition

Cashews, raw
http://nutritiondata.self.com/facts/nut-and-seed-products/3095/2

'Raw' Dehydrated Bread with Meat




'Raw' Dehydrated Bread with Meat 
3/4 c plums chopped (1 med. plum with skin)
1/2 c red bell pepper sliced
1/2 c golden flax seeds
1 T cinnamon powder
2 T olive oil + 1 T cinnamon
3/4 c brazil nuts soaked (20 min.)
salt to taste
1 egg
3 T pepitas, soaked (5 min.) for topping
3 T sesame seeds,soaked (5 min.) for topping
4 T nutritional yeast
1/2 c ground 'pastured' lamb

Procedure
Put all ingredients in a food processor
Process
Put on a teflex sheet
Score to separate bread pieces when done (see pic)
Dehydrate for more or less 8 hrs.at 250 degrees F
Serve with any spread, eat with salad, as bread for burgers etc.

'Raw' Dehydrated Rectangular Meat Burger
http://foodandnutritionjunejourneytolife.blogspot.com/2015/06/raw-dehydrated-rectangular-pastured.html







Red Bell Pepper

'Raw' Dehydrated Rectangular 'Pastured' Meat Burger (No Added Salt)




'Raw' Dehydrated Rectangular Meat Burger
(No Added Salt)

Ingredients:
1 lb ground  'pastured' beef
1 lb ground 'pastured' pork
1/4 lb. ground 'pastured' lamb
3/4 c red bell pepper sliced
5 T olive tapenade 
1/2 T Italian seasoning
4 T juice of mixed citrus juice (key lime, lime and lemon)

Procedure:
Put all ingredients in a food processor
Process
Put on a teflex sheet
Score and make rectangular burgers
Dehydrate at 250 degrees
Serve


Make A Rectangular Burger


Eat with 'Raw' Dehydrated Carrot Bread
Serve inside bread with tomato slices and lettuce plus ketchup and mustard
or take as a snack so you will not run out of food when travelling. It may not be refrigerated.



Nutrition
Lamb

Beef

Pork

Olives

Red Bell Pepper


Saturday, June 13, 2015

Lasagna with 'Nut Cheese '(for 12) Plant Based (Vegan)





Plant Based Lasagna Cooking Class
by June Roca

Lasagna Video
FOLLOW THE LINK

Note: you can eat this by itself or with any kind of meat

Attendees:
2 eat plant based food and 10 eat both plant based and animal meat based food.

What did we make?
1. Two lasagnas in a 7.5 x 7.5 square dish
2. Fruit with nut cheese cream and store bought cranberry orange cake
3. Spring mix vegetable salad with bell peppers and tomatoes in sage, olive oil, rice vinegar dressing

To Make Vegetable Filling
1 pack tofurky (Italian flavor)
1 pack chicken-free strips
4 vegetarian hotdogs
10 leaves sweet basil
1 t rosemary minced
1 and 1/2 T fresh oregano minced
1/2 orange med. bell peppers
8 small bella mushrooms
1 t hot sauce
2 c marinara sauce flavored with garlic
1/8 c cornstarch



To Make Sauce for The Bottom Layer
1 and 1/2 c marinara sauce
1/4 c cornstarch

To Make Tomato Layer:
1/4 c olive oil
1/2 tsp fresh chopped thyme leaves
salt to taste
8 roma tomatoes sliced in 1/8 - 1/4 in. pcs.

Procedure:
Combine tomatoes with salt, oil and thyme

To Make Eggplant layer:
1/4 c olive oil
1 big eggplant sliced into thin pcs. lengthwise
1 T salt
1 tsp fresh chopped thyme leaves

Procedure:
Sprinkle eggplant with salt
let stand for 30 min.
wash the eggplant
squeeze water out of the eggplant until water is not salty anymore
Set aside.

Spinach Layer:
1/8 c olive oil
salt to taste
16 oz. thawed frozen spinach (water squeezed out)

Procedure:
Squeeze water out of the spinach
combine spinach with oil and salt.
Set aside

Cashew Sauce:
1 and 1/2 c cashews
1/2 c pine nuts
5 c water
salt to taste
1 t garlic powder
1/4 c nutritional yeast

Procedure:
Blend all ingredients in a powerful blender ( blendtec etc.)

Salad Dressing:
olive oil
key lime juice
rice wine vinegar
sage minced

Procedure:
Mix together well.

Other Food Items:
1 pack almond cheese

Walkthrough:
Slice the eggplant lengthwise, salt, rinse and dip in the olive oil mixture
Slice the tomatoes in thin slices and dip in the olive oil mixture
Thaw the frozen spinach and dip in the olive oil mixture
Make the vegetable protein filling
Layer the eggplant at the bottom of the baking pan
Add the spinach on top
Add the tomato sauce on top
Add 3/4 c almond cheese
Add the vegetable filling
Drizzle the nut cheese sauce
Sprinkle some more cheese (optional: add tomato slices on top)
Bake in a pre-heated 350 degrees F oven for about 40 minutes

Nutrition Information
http://nutritiondata.self.com/

Spinach 1 oz.


Cashews 100 g


Tomato



Basil







Friday, June 5, 2015

Meat Taco with 2 Kinds of Salsa




Meat Taco with Veggies

Click the Video Link

Ingredients
1/2 lb.ground 'pastured' pork
1/2 lb. ground 'pastured' beef
1 c diced carrots
1 c finely chopped broccoli
1/2 t cumin
1/2 t cinnamon
1/4 t salt
1 c water (for boiling the meat)

Procedure
Put the water and the meat in a hot pan.
Add the carrots and broccoli
Add the cumin, cinnamon and salt
Simmer until the water evaporates and the meat sizzles in its own oil.
Serve 3 T of meat on top of a corn (or flour or rice) tortilla.
Drizzle some salsa on top
Squeeze juice of 1/2 lime
Optional: Add avocado slices and cheese

Taco Sauce: Salsa Arbol
(Orange Salsa)
https://www.youtube.com/watch?v=H4N_h6dTFJA


Salsa Verde
(Green Salsa)
https://www.youtube.com/watch?v=QtNzGm-nICg


Plantain Fries with Green (Tomatillo) and Orange (Chille Arbol) Salsa

Pictures

Meat and carrots in the pan with water


Meat, carrots and broccoli

Meat, carrots, broccoli and spices

Corn tortilla with meat and veggie filling plus salsa verde and salsa arbol

Added cilantro on top

Added cheese and avocado on top