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Sunday, April 19, 2015

Three Meat Sausage


1/2 lb. ground turkey 
1/2 lb. Ground beef
1/2 lb. Ground pork
1/2 pc. Yellow onion minced
2 T green onion chopped finely
2 T fresh basil sliced thinly
Salt to taste
1 T sheri vinegar
1 T cornstarch
vegetable oil for frying

Mix all ingredients in a bowl
Shape into sausages
Fry in vegetable oil (with butter or without)

Herbs and meat

Herbs, chopped onion, and meat

Cornstarch added

Hand Formed Sausages



 Nutrition: Pork

Nutrition: Beef

Nutrition: Turkey

Nutrition: Onion

Nutrition: Basil

Vegetable Stirfry with Walnuts

Vegetable Stir-fry with Walnuts


2 cloves garlic
1 inch ginger peeled and chopped finely
1/4 small red cabbage
1 small red bell pepper sliced
4 big broccoli florets sliced
1 medium white mushroom sliced
1/2 medium yellow onion
2 handfuls of baby spinach
1/2 zucchini
1 T Braggs liquid aminos
1 T butter
2 T olive oil
1/8 c water
1/4 c walnuts

Put oil and butter in the pan
Add the garlic, onion and ginger
Add the carrots
Add water
Add the rest of the vegetables
Add walmuts
Serve with basil rice and mung bean stew



Basil Rice with Vegetable Stir-fry and Walnuts

Basil Rice

2 and 1/4 c water
1 c jasmine  rice
7 large basil leaves sliced thinly
juice of 1 medium lime
salt to taste

Put the water in the pot on top of the stove
Add the rinsed rice
Boil the rice, then steam it in low heat
Add the sliced basil leaves before taking off the stove
Add the lime juice
Salt to taste
Eat alone or with stir-fried vegetables with walnuts and mung beans stew


Rinsed jasmine rice

Boiling rice



About to squeeze lime juice

Basil rice and vegetable stir-fry

Mung beans stew with vegetable stir-fry and basil rice

Mung Beans Stew


6 c water
1/2 c mung beans
1 medium tomato sliced
1 inch ginger chopped finely
2 small cloves garlic finely chopped
1/2  tsp. Salt or to taste

Rinse mung beans
Put 6 c water in the pot
Boil the water
Add the rinsed mung beans
Boil until tender (about 30 minutes)
Add the rest of the ingredients


Mung Beans
Rinse Mung Beans

Mung beans almost cooked
Boiled mung beans with tomato, garlic and ginger

Mung beans with stir -fried vegetables and basil rice

Monday, November 3, 2014

Ham: Pork Loin Roast with Pineapple In A Slow Cooker

Ham: Pork loin Roast In A Slow Cooker

Youtube Video
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Ham: Pork Loin Roast with Pineapple

1/2 tsp lemon rind
1/2 t orange rind
1 roma tomatoes cut into pieces
1 and 1/4 c vidalla onions
9 garlic cloves smashed
1 mushroom cut into 4 pices
1 pear
1/2 c water
1 T rice vinegar
1/4 c orange juice (juice of 1 med. ornge)
1/8 c olive oil
1 c fresh pineapple tidbits under the pork, plus 1/2 c pineapple tidbits to layer on top
1/2 t lemon pepper, 1/2 t italian seasoning, 3 T rubbed sage plus 1 T olive oil as rub for the pork
3.45 lb. 'pastured' pork loin

Cook in a slow cooker (big enough) on high for 5 or more hours until it is done.

- After it's done, take from the slow cooker and
rub with a mixture of 1/4 c soy sauce, 1 T olive oil,
and 1/4 c coconut nectar (or sweetener of your choice).
- Put in the oven and bake in a 300 degrees F oven
for 15 - 20 min. (and basting with sauce slowly until well coated if preferred)

Serve warm with sauce.
Note: This pork will not give the usual ham look, but it will be cooked simply with the nutrition your body needs.

1 and /'4 c of liquid from the slow cooker
strained, salt to taste (or soy sauce) plus 1/2 c of  any 1 of the following:
1.pineapple jam with no added sugar (your portion choice)
2. apricot jam with no added sugar (or with a
sweetener of your choice)

Cook the sauce until it has the consistency that suits you.
If basting, make more sauce.


Sunday, November 2, 2014

Squid Ink Fettuccini Pasta With Ham and Shiitake Mushrooms

Fettuccini With Ham and Shitake Mushrooms

This is a bigger portion which was eaten by the family. Depending on how much you eat, this will cater for 5 - 10 people.

Note: Please adjust the portions of meat, vegetables etc. according to your body's needs

2-3 T olive oil
1 c carrots
2 dried shitake mushrooms boiled, drained and sliced
1/2 c asparagus sliced
1/2 c red pepper cut into strips
1 c broccoli sliced
2 c zucchini sliced
1/2 c spinach
1 t capers
1/2 c small thai basil
1/2 c tomatoes chopped
1/4 c parmesan cheese
6 kalamata olives sliced
1 1/4 c leftover ham (low salt and low-sugar. I used coconut crystals as sweetener)
2 and 1/2  c boiled squid ink fettuccini pasta depending on the amount of carbohydrates your body needs (bought from Central Market - USA, also available online)

Boil the dried shiitake mushrooms in a pot with boiling water.
Put the pasta with the mushrooms until cooked (according to package directions - 3 minutes).
Remove the pasta from the pot and put in a colander (draining the water).
Set aside.
Put oil in a heated wok or pan.
Saute the garlic in the oil.
Put all the vegetable ingredients in.
Add the ham.
Add the cheese.
Saute until all ingredients are cooked.
Serve warm.


The Shiitake mushrooms with the squid ink pasta in boiling water

Oil with garlic

Cut vegetables

Left-over ham

Squid Ink Pasta Drained

Vegetables in the pan

The Squid ink pasta added

The finished pasta

Pepperoni Basil Pizza

Pepperoni Basil Pizza

1 thin crust pizza base (pre-made)
1/2 c thai basil leaves
1/2 c red bell pepper cut into strips
1/2 c tomato basil pizza sauce (bought)
1/4 c grated mozzarella cheese
1/4 c grated parmesan cheese 
1/2 c sliced tomatoes
1/2 c left-over ham (home-made, low-sugar)
2 T olive oil
3 T pesto sauce (bought)

Put some olive oil on the thin crust pizza base .
(using my hands worked)
Add  tomato sauce and spread it throughout the pizza base.
Add pesto sauce and spread it towards the inside circle of the crust.
Spread the grated mozzarella cheese on the pizza.
Add the basil leaves, tomatoes, pepperoni and ham.
Add the red bell pepper strips.
Sprinkle the parmesan cheese on top.
Bake according to package directions (the one I bought says 400 degrees F for 12 minutes)
Serve warm.



Thin pizza crust (bought pre-made)

Left-over ham

Shiitake mushrooms

Mozzarella cheese, thai basil and tomatoes

Tomato basil  sauce

Uncured pepperoni pieces


Pizza base with tomato spread

Spoonfuls of pesto on the pizza

Spreading pesto sauce 

The mozzarella cheese and basil on top

Tomato slices  added

Pepperoni and red bell pepper strips added

The left-over ham added and parmesan cheese on top

The finished  Pepperoni Basil Pizza