Vanilla Maca Smoothie Bowl

 

Vanilla Maca Smoothie

Vanilla Maca Smoothie Bowl

is a delicious pick me up mid-meal with huge immunity enhancing properties.  Maca is a plant that grows in central Peru in the high plateaus of the Andes mountains. It has been cultivated as a vegetable crop in Peru for at least 3000 years. Maca is a relative of the radish and has an odor similar to butterscotch. Its root is used to make medicine.

Maca is used for “tired blood” (anemia); chronic fatigue syndrome (CFS); and enhancing energy, stamina, athletic performance, memory, and fertility.

Women use maca for female hormone imbalance, menstrual problems, and symptoms of menopause. Maca is also used for weak bones (osteoporosis), depression, stomach cancer, leukemia, HIV/AIDS, tuberculosis, erectile dysfunction (ED), to arouse sexual desire, and to boost the immune system.

In foods, maca is eaten baked or roasted, prepared as a soup, and used for making a fermented drink called maca chicha.

Get Maca Here

Ingredients:
2 Tbs Vanilla Yogurt
2 Tbs Granola
2 Tsp Bee Pollen
1 Tsp Maca Powder
1 Tsp Ground Flax Seed
1 Tsp Chocolate Protein Powder
1/4 Cup Blueberries
1/4 Cup Vanilla Almond Milk

Directions:
Layer ingredients in a bowl starting with the Yogurt then layer the Granola, Flax Seed, Protein Powder Maca Powder, Bee Pollen, Blueberries and then at the edge of the bowl pour in the Almond Milk.

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Live Superfoods

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Live Superfoods

An amazing purveyor of raw, organic, vegan foods. In addition to the Live Superfoods brand, they offer complementary foods, whole food supplements and personal care products from their industry’s finest suppliers.

Nutrition in its Purest Form:
As we’re sure you already know, most of our country’s food is grown using toxic chemicals, processed at high temperatures, irradiated or pasteurized to make sure no living organisms survive(!), and then “fortified” with ingredients that most of us can’t pronounce. In the process, much of the nutrients and enzymes that our bodies crave are lost, or at least severely compromised.

 

 

They’re here to assure you that it doesn’t have to be that way. Their goal is to provide their customers with a great selection of pure, unprocessed, nutrient-dense foods. Their “Nutrition in its Purest Form” mantra is something they take very seriously.

 

Quality Products that support the Dr. Weston A. Price philosophy.

 

Organic:
Their company owns and operates a USDA-certified organic packaging facility in Bend Oregon. They purchase raw ingredients which they package in consumer-size packages and sell directly to the public. They pride themselves on having a very rapid inventory turnover, which ensures that their customers receive the freshest possible products. Their organic products are certified by Oregon Tilth.

Raw:
They start with the purest ingredients from 5 continents. Their ingredients come from farmers and processors, who all share our contempt for processed foods and have made the investment in, and commitment to, low temperature drying processes. The results is nutrient-dense foods with their enzymatic life force intact.

Kosher:
All of heir Live Superfoods products are kosher certified. Even if your diet isn’t kosher, you may still appreciate that their foods, facility and processes have undergone the scrutiny of kosher inspectors. Their kosher products are certified by Earth Kosher.

Vegan:
No animal flesh or fats are used in the production of their products.

Gluten-Free:
All Live Superfoods products are gluten-free and many of their third party products are too.

 

 

Wild Harvested:
Several of the products they offer are wild harvested from the Amazon jungle basin. These products are not USDA certified organic, but the importers provide them with a Certificate of Analysis (CoA) from a third-party testing facility which tests for herbicides, pesticides, ecolli, salmonella and other contaminants.

 

Raw Organic Goji Berries

 

Eco-Friendly:
100% of their shipping cartons and packaging materials are eco-friendly. They start with recyclable cartons that they assemble using recyclable paper tape. They’ve replaced bubble wrap with corrugated cardboarding fluting and fill the void with kraft paper and biodegradable starch peanuts. They reuse their suppliers’ cartons and packaging materials to further reduce waste and encourage them to join our eco-friendly initiative.

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Sur La Table

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Welcome Sur La Table.Com

The Art & Soul of Cooking by Sur La Table

In 1972, the first Sur La Table store opened in Seattle’s Pike Place Market. Sur La Table is a place where serious cooks can find a surprising selection of culinary tools from around the world, with helpful, knowledgeable employees who love cooking.

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Sur La Table has grown to more than 100 stores across America, with a website and catalog viewed by millions of people each year and a highly regarded cooking class program. Some things haven’t changed: Sur La Table is still the place for an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table. Always passionate about cooking and entertaining, and eager to share all they know.
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Sur La Table

Sur La Table stores are the ultimate place for kitchen exploration and discovery. From helpful, knowledgeable staff and in-store cooking classes to the products they source, they help every customer feel inspired to create memorable meals.

The Sur La Table website is an extension of their in-store experience, their website offers the best possible opportunity for customers who want to research products, shop or find helpful advice and inspiration to feel rewarded the next time they’re in the kitchen.

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Sur La Table is a useful resource for those eager to learn and keep learning. With instructional kitchens in more than 50 locations, they are the largest avocational cooking school in the United States.

The Sur La Table selection of products is a true celebration of cooking and entertaining. If it’s in the kitchen or on the table, Sur La Table has it—from the everyday to the hard to find, even the unexpected. They are a hardware store for cooks.

With more than 40 years of knowledge and passion for cooking, Sur La Table ahs selected products that enable you to feel comfortable and confident in the kitchen. From the do-it-all stand mixer to handcrafted Japanese cutlery, they have an unsurpassed selection of products to get the job done. Plus, they’re eager to empower future generations of cooks with tools, tips and inspiration for the kitchen and table.


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Steamed Snapper in Oyster Sauce

Steamed Snapper 2

Steamed Snapper in Oyster Sauce

 

Steamed Snapper 3The word fish translated in Chinese means wealth and prosperity, Steamed Snapper or whole fish is always served during Lunar New Year.  This dish is served as part of a shared meal. Traditionally, oyster sauce is made by slowly simmering oysters in water until the juices caramelize into a thick, brown, intensely flavorful sauce. Today, shortcuts have been made to create a similar flavor more quickly and for less money. Oyster sauces today are usually made with a base of sugar and salt and thickened with cornstarch. Oyster extracts or essences are then used to give flavor to the base sauce.

In this recipe we use fresh oysters with no thickeners to create the same flavor without using the added sugars or starches needed to achieve its consistency.

Steamed Snapper Ingredients:

2 Large Snapper Fish Fillets (Approx 16 0z)
4 Large Freshly Shucked Oysters (Sliced in quarters)
One Bunch Green Onions (finely diced)
¼ Cup Grated Ginger
¼ Cup Diced Ginger (finely diced)
6 Cloves of Garlic (finely diced)
2 Fresh Red Jalapeno Peppers (finely diced)
1 Cup Oyster Mushrooms ( Chopped )
1 Tbs Sesame or Coconut Oil
1 Tbs Bottled Fish Sauce
2 Tbs Bottled Oyster Sauce
½ Cup Water

Preparing the Oyster Sauce;

In a saucepan heat the oil and add half of the Red Peppers, Onions and Diced Ginger and cook until the onions are glazed. Add the quartered Oysters and the Mushrooms and water. Cook for approximately 5 to 8 minutes then and add the fish sauce and the oyster sauce and simmer until the mixture reaches a consistency to coat a spoon evenly.

Preparing the Steamed Snapper;

In a separate deep pan bring enough water to a boil to poach the fillets and cook until the Steamed Snapper hardens and does not fall apart. (Approx 4 Minutes )

Plating the Steamed Snapper;

Place enough oyster sauce on the serving dish to serve as a bed making sure to collect as much of the Oysters and Vegetables as possible. Save the remaining sauce for coating the Steamed Snapper after plating. Place the Steamed Snapper on top of the sauce and coat evenly with the remaining sauce mixture. Garnish with Cilantro, Green Onions and Grated Ginger as well as some uncooked Red Peppers for color.

Steamed Snapper 1

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Phytonutrient Chard, Broccoli and Eggplant

Phytonutrient Chard, Broccoli and Eggplant

Vegetables are great sources of phytonutrients.  We don’t always appreciate how unique each vegetable can be in terms of their flavor and phytonutrient potency.

Recent research has shown that chard leaves contain at least 10 different polyphenol antioxidants, including kaempferol,  that’s also found in broccoli, kale, strawberries, and other foods.

With Chard, fewer carbs are broken down into simple sugars and blood sugar is able to stay steadier. It makes sense to think about chard as a vegetable and may offer special benefits for blood sugar control.


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Like beets, chard is a unique source of phytonutrient called betalains and they can be found in chard.

Chard has been shown to provide antioxidant, anti-inflammatory, and detoxification support. So you can see that in the case of chard, beauty is far from just skin deep!

Phytonutrient Chard, Broccoli and Eggplant

Ingredients:

1 Bunch of Broccoli
1 Bunch of Chard
1 Chinese Eggplant Sliced
6 Shitake Mushrooms
1/2 Medium Onion
3 Cloves of Garlic Chopped
1 Serrano Pepper
2 Tbsp. Olive Oil
Salt & Pepper to taste

Directions;
Lightly Steam the Chard and Broccoli along with one garlic clove. Drizzle with Olive Oil and set aside.

In a skillet stir fry the Onions, Peppers and Mushrooms with one tablespoon of Olive Oil until Onions are glassy then add the eggplant and the remaining Garlic, stir fry for 5 min. Then add 4 oz of water and cover. Simmer until water evaporates and serve combined with the Chard and Broccoli.


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Warming Tortilla Soup

This hearty recipe for a bone warming soup is perfect for chilly winter evenings. While nourishing your soul, tortilla soup is one of the easiest of all soups to make. It holds key ingredients to help build your immune system, curb hunger and gently replenish your body with much needed nutrients to keep your Alpha Mind Power strong and healthy.

“Warm your Belly!” With healthy tortilla soup!

CTSOUP

Ingredients;

6 (6-inch) corn tortillas, preferably a little old and dried out
1/4 cup Sunflower Oil
1/2 cup chopped onion
2 cloves garlic, minced
1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped
4 cups homemade chicken stock
3 diced tomatoes
1/2 teaspoon coarse salt
1 1/2 cups shredded cooked chicken
1 ripe avocado
1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)
Chopped fresh cilantro
1 lime, cut into wedges

Directions;

1. Bake fresh tortillas first by placing them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out. It is best to start with tortillas that don’t have a lot of moisture in them. Cut tortillas in half, and then cut the halves into 1/4-inch wide strips. Heat oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.


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2 Add the chopped onions to the pan, cook 2 minutes, stirring frequently. Add the chopped Chile and cook for 2-3 minutes more, until the onions and chilies have softened. Add the garlic and cook for 30 seconds more. Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the shredded chicken and cook until heated through.

3 To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

Warm my belly YUMS!!


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Love your Oats…

Rarely does the thought of creating something new cross our minds…yea right? So with this said, here is an amazing dish inspired not by rice or pasta, however with none other than Oats!!

Bolgnese

This dish is gorgeous, fresh, nutrient-dense, full of rustic, earthy flavors, and fills the kitchen with the most amazing of aromas, introducing Spinach Oats! With its classic Italian flavors, this reminds me of spaghetti bolognese. It has no meat, cheese, or pasta, but it’s just as hearty.

Makes one serving;

Ingredients:
1 cup water
1/4 cup steel-cut oats
1 cup fresh or frozen organic spinach
1 tablespoon nutritional yeast
1/4 cup marinara sauce
1/3 cup ground beef style vegetable protein crumbles (vegan option)
Salt and pepper to taste


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Directions:
Boil water and stir in oats, reducing heat to medium. Cook for about 5 minutes, then taste-test oats; they should be about halfway done. Stir in spinach and nutritional yeast, and continue to simmer on medium heat about 5 minutes or until spinach is thawed and oats are at preferred chewiness. Stir in marinara, protein crumbles, salt, and pepper and cook another 1 to 2 minutes to evenly heat all ingredients.

Recipe courtesy of http://agirlandherfoodprocessor.blogspot.com/

Enjoy!!


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Veal/Asparagus Scallopini

VealAsparagus

Ingredients
  • 4 veal steaks, pounded reasonably flat between two pieces of cling film
  • Plain flour with salt and pepper for coating
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small brown onion, chopped thinly
  • 125 gm mushrooms, sliced
  • ½ cup dry white wine
  • ¼ cup chicken stock
  • 4 tablespoons tomato paste (you can use less if you like it less tomatoey)
  • Dash of cream is the original recipe. I used ½ to ¾ of a cup
Instructions
  1. Pound veal to about ¼ inch thickness into scallopini filettes
  2. Cut veal pieces into serving size
  3. Coat veal lightly and evenly in seasoned flour.
  4. Heat butter and oil together (the oil stops the butter from burning).
  5. Brown the veal pieces on high heat and set aside. (don’t overcook or you’ll get leather)
  6. Add mushrooms and onion to pan and cook for a couple of minutes, until onion is softened and slightly browned.
  7. Mix together the wine, stock and tomato paste.
  8. Pour over the mushrooms and onions.
  9. Add cream and reduce sauce
  10. Add browned veal pieces and cook til the meat is heated through.
  11. Serve over garlic mashed potatoes or noodles.

Veal Scallopini has got to be one of my most favorite dishes to not only prepare but to indulge in with a nice Riesling.

Recipe Courtesy from out friends at: The Orgasmic Chef

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Salmon Stuffed Tomatoes

 

Salmon Stuffed Tomatoes

Brought to you by our healthy kitchen experts

Another amazing recipe for low fat high protein diets.

Here is a little history about Tomatoes

 

Tomatoes

salmon stuffed tomatoes

 

Tomatoes are the edible, often red fruit from the plant Solanum lycopersicum. Both the species and its use as a food originated in Mexico and spread around the world during Spanish colonization of the Americas. Its many varieties are now widely grown either in greenhouses and cooler climates.

 

We Love Tomatoes!

 
Spanish conquistador Hernán Cortés may have been the first to transfer the small yellow tomatoes to Europe after he captured the Aztec city of Tenochtítlan, now Mexico City.

Christopher Columbus, a Genoese working for the Spanish monarchy, may have taken tomatoes back as early as 1493.

The earliest discussion of the tomatoes in European literature appeared in an herbal written in 1544 by Pietro Andrea Mattioli, an Italian physician and botanist.

He suggested that a new type of eggplant had been brought to Italy that was blood red or golden color when mature and could be divided into segments and eaten like an eggplant. Cooked and seasoned with salt, black pepper, and oil.

It wasn’t until ten years later that tomatoes were named in print by Mattioli as pomi d’oro, or “golden apple”


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Tomatoes!

Does everyone know specifically why tomatoes are a healthful food?

They have vitamin C? They’re low in calories? They’re fat free?

Yes, yes, and yes, but that’s not all!

Tomatoes are now eaten freely throughout the world, and their consumption is believed to benefit the heart, among other organs. They contain the carotene lycopene, one of the most powerful natural antioxidants.

Lycopene has also been shown to protect against oxidative damage in many epidemiological and experimental studies. In addition to its antioxidant activity, other metabolic effects of lycopene have also been demonstrated.

The richest source of lycopene in the diet is tomatoes and tomatoes derived products.

 

Stuffed Tomatos

Salmon Stuffed Tomatoes

 

 

Stuffed Tomatoes Ingredients:

One to four Large Organic Tomatoes

One, Ten ounce Salmon Filet poached

Half an Onion

1 Serrano Pepper

One Tablespoon of Organic Safflower Mayonnaise

Turmeric, Cayenne Pepper, Coriander, Salt, and Black Pepper to taste.

 

Stuffed Tomatoes Preparation:

Cut open the tops of the tomatoes and carefully hollow out the tomato saving the meat.  Dice the meat on a cutting board and place in a bowl.

Chop the Onions and Serrano Peppers finely and add to the bowl.

In the same bowl add all of the remaining ingredients and mix thoroughly.

Stuff the tomatoes and top with Cilantro or Garnish of Choice.

Serve Chilled


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Peanut Butter Protein Cookies

Texture from Mayang's TexturesThe early peanut butter cookies were rolled thin and cut into shapes.  They were also dropped and made into balls. They did not have fork marks. The first reference to the famous criss-cross marks created with fork tines was published on July 1, 1932.  The Peanut Butter Cookies recipe said  “Shape into balls and after placing them on the cookie sheet, press each one down with a fork, first one way and then the other, so they look like squares on waffles.”

 

The Peanut Butter Balls recipe in the 1933 instructed the cook to press the cookies using fork tines.  The 1932 or 1933 recipes do not explain why this advice is given, though peanut butter cookie dough is dense, and without being pressed, it will not cook evenly. Using a fork to press the dough is a convenience; bakers can also use a cookie shovel.

In this recipe the creator varied the all popular mix by adding protein powder and eliminating the use of flour.  By adding Apple Sauce to the mix along with rolled oats gives this recipe an amazing finish.

Ingredients:

3/4 cup Peanut Butter or High Protein PB2
3 egg whites
2 tbsp unsweetened applesauce  (the more generous you are with this the more gooey they will be)
1/4 unsweetened almond milk
dash of vanilla extract
1 scoop Cookies & Cream/Choc Protein Powder
1 cup old fashioned oats
1/2 cup stevia
1/8 tsp “No Salt”
1 tsp baking soda
1) Preheat oven to 350
2) microwave PB for ~30 seconds to soften it up – mix together first 5 ingredients till smooth
3) mix dry ingredients in a separate bowl
4) add dry ingredients to wet ingredients mix thoroughly
5) cover pan with foil and spray with olive oil cooking spray
6) Make little balls of dough and flatten with a fork.
7) Bake for 7-10 minutes

It’s that easy!!

Recipe Credit: Carmen Burk is on Facebook!  Get more awesome recipes and fitness tips on how to loose weight and feel great!


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Decadent and Lustful

Chocolate-FigsW1Don’t we all want a little more lust and passion in our lustful lives? If you answered no to this question you were either lying, or you were just lying. Of course we’re all looking for lust and passion in our lives. Sure, you could turn to the movies for some titillating ideas. Or there’s books, for the more cerebral folks out there. Maybe some toys or costumes (or both) are your go to things. The lustful accounts for specialty, just the fact of celebrating this in 2013 is justifiable reason in itself! Who would have thought that the Mayan’s would ever think up this incredible recipe?

My Man’s Belly has a better idea. Hit the kitchen! These lusty figs contain everything you need to get those passion juices flowing. A little sweet, a little alcohol and a whole lotta chocolate. The sexy fig recipe can be found here.

 

Sexy Figs for Love!

Figs and Chocolate

I happen to go with these lines of thought for this “Lustful holiday of hearts.” But I do like to use it as a reminder that we all need a little kick in the butt sometimes to re-calibrate our lust-o-meter, and any day is just as good.

Also if your idea of fig recipes starts and ends with Fig Newtons or cheese stuffed figs wrapped in bacon, prepare to have your mind blown! In my world, fig recipes will begin and end with this one.

Valentines chocolate is one of those aphrodisiac food items that simply oozes sexiness. I’m pretty sure there’s not one other ingredient that I would deem worthy of causing me to be photographed naked for. Remember my chocolate recipe for the charity book Nudie Foodies? Calling these lusty figs, chocolate figs, just does not do this little bite of decadence justice.

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We start with a curvaceous fruit, the fig, which is soft and supple. Once opened, the soft center reveals an almost honey scented and flavored flesh. The rich chocolate ganache filling adds a bit of firmness to the soft fig as well as a fullness that escapes into your mouth immediately upon biting into this delicacy. Of course there needs to be a touch of spirits in this treat.

After all, spirits add to seduction….don’t they? So the sexy little figs are soaked in a bath of ruby Port. Not only does the Port add a nice bit of red fruits flavor to the confection, but it helps to soften the dried fig as well. And how are these little treats finished off? They’re enrobed in a thin coat of chocolate so you get a bit of a crunch to go along with all of the softer decadence. Are you drooling yet?

Chocolate-FigsW1

These chocolate figs aren’t your cutesy little Valentine’s Day recipes that you’re probably finding all over the internets or Pinterest. No, these are for grownups. Sexy, lustful grownups that appreciate the art of seduction.

Nothing about this recipe is difficult, it just takes some time to put all the steps together. Think of it as kitchen foreplay.

Oh, and you’ll have plenty of the chocolate ganache left over after filling these chocolate figs. Wondering what to do with it? My suggestion is to take it into the bedroom with you and use it as a unbelievably delicious body paint.

Happy Valentine’s Day!
Recipe and Blog Courtesy of Pamela Braun “My Man’s Belly”


Raw Organic Cacao - Beans, Nibs, Powder & Butter


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Dairy Free Pasta Alfredo

Dairy Free Alfredo!A little about the history of Alfredo Sauce. Alfredo sauce also known as Fettuccine Alfredo, is a very rich and creamy, dairy based sauce blended with Butter, Heavy Whipping Cream and Parmesan cheese. A dairy lover’s delight, it is usually served over a bed of Fettuccine. Various combinations of Chicken, even occasionally served with ham or bacon. Either way it does not have to include meat. A great variation is shrimp or even steamed clams.

 

 

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The dilemma however is, what can a non-dairy person like me do to enjoy the wonderful flavor of this culinary wonderland? Well many variations of non-dairy are out there for the culinary appetites but none of them come close to satisfying the essence of a true Alfredo sauce, until now.

I have been an avid consumer of dairy products for some time. With a passionate love for milk, cheese, and ricotta and of course Parmesan and mozzarella, I have countless number of recipes that include one or more of the various types of cheeses, creams, butter and milk.

Since my recent discovery on how milk and dairy affects the digestive system, and since the increasing need to use antibiotics in dairy cows, I have lost the taste or even desire to consume anything to do with milk products.

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However my desire for a rich and creamy sauce has not gone away and I spent hours and hours trying to formulate a copy that comes close to the richness and flavor of this Italian staple.

Many trial and errors and countless disappointments I finally managed to create a “Non-Dairy” version of Alfredo Sauce with the same texture and essence. I trust you will enjoy this substitute as much as I.

Please try this at home!

Ingredients;

1 Cup of Almond Milk
½ Cup of Coconut Milk
2 Egg Whites
2 Tbs. of Olive Oil
½ Cup of Finely Crushed Pine Nuts
2 Tbs. of finely chopped Garlic
1 Tbs. Garlic Powder
¼ Tsp. Cream of Tartar
½ Tsp. of Ground Cumin
¼ Tsp. Nutmeg
½ Tsp. Salt

Preparation;

In a glass bowl add 1 Tbs. of Olive Oil, Egg Whites and Cream of Tartar. Whisk rapidly together until egg whites come to a rich froth. Add the coconut milk and whisk some more until well blended, add the almond milk and continue to whisk until the mixture is very well blended.

Heat a saucepan to medium heat, add the remaining olive oil and chopped garlic. Cook the garlic just prior to browning and add the blended egg white mixture from the bowl. In the saucepan whisk until mixture thickens slightly and add the finely crushed pine nuts and dry spices. This will cause the foam of the heated sauce to settle.

Cook until the sauce thickens and serve over pasta or your choice. Add desired pasta toppings and you’re done!

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Dinner is served, and sauce is enough for pasta to serve 6 hungry, lactose intolerant guests who have been craving pasta Alfredo for years!

We trust you enjoy this creation and hope to see your comments below as to how you like it. I have served it to many and they all seemed to enjoy it very much.

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Dairy Free Alfredo!
 

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Broiled Basa Fillet with Cashew

Basa and BeetThe Basa fish, Pangasius bocourti, is a type of catfish in the family Pangasiidae. Basa are native to the Mekong River Delta in Vietnam and Chao Phraya basin located in Thailand. These fish are important food fish with an international market. They are often labeled in North America and Australia as “basa fish” or bocourti”. In the UK, the species is known mainly as “river cobbler”,with “basa” also being used on occasion. In Europe, these fish are commonly marketed as “pangasius” or “panga”

 

Even fish aren’t safe from bureaucracy;

In 2002, the United States accused Vietnam of dumping catfish, namely Pangasius bocourti and Pangasius hypophthalmus, on the American market, charging the Vietnamese importers, who are subsidized by Vietnam’s government, of unfair competition.

With pressures from the U.S. catfish industry, the United States Congress passed a law in 2003 preventing the imported fish from being labeled as catfish, as well as imposing additional tariffs on the imported fish. Under the U.S. Food and Drug Administration ruling, only species from the family Ictaluridae can be sold as true catfish. As a result, the Vietnamese exporters of this fish now label their products sold in the U.S. as Basa fish or Bocourti.

With all this said, the United Sates Food and Drug Administration is now allowing Genetically Modified Salmon to endanger the wildlife population.  This fish rightfully labeled “Frankenfish” is going to add to the ever so great GMO Labeling issues we are now being faced with.  Not only is the bureaucracy adding to lawmakers job security, the health risks being uncovered from GMO’s being linked to cancer and other life threatening disease is securing the jobs of countless doctors and hospitals, giving the U.S population more issues to deal with.

Personally I’d rather eat a mislabeled catfish than consume what the FDA deems to be a species that’s man made vs. created by our mother earth.

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So to continue this, Please enjoy this recipe, Broiled Basa Fillet and Cashew Nut/Egg Topper served over organic brown rice and plated with a cilantro beet salad and blood orange.

Ingredients;

4 Basa Fish Fillets
4 Beets
1 Cup finely chopped Cashews
1 (Hard Boiled) Egg Yolk
2 Tbsp. Coconut Oil
½ cup Apple Cider Vinegar
1 Cup of Organic Brown Rice
¼ cup chopped cilantro
1 Blood Orange
1 Tsp. Turmeric
1 Tsp. Cayenne Pepper
1 Tsp. Salt


Preparation;

Cilantro/Beet salad;

Boil beets in water until soft, peel and quarter each one and place in a bowl, toss with One Tbsp. of Coconut Oil, Apple Cider Vinegar and Salt and Pepper to taste.  Plate with a sprinkle of finely chopped cilantro.

Organic Brown Rice;

Boil Two cups of water, add One cup of Organic Brown Rice reduce heat and simmer until done.

Cashew / Egg Topper;

In a food processor blend cashews, hard-boiled egg yolk, one tbsp. of coconut oil and add a small amount of water until forming a thick spreadable paste.

Basa Fillets;

Coat the fillets with salt, cayenne pepper, and turmeric.  Broil for 15 minutes each side.  Cover with Cashew topper and continue broiling until topper is slightly browned.

Plating;

Serve Cilantro Beet salad, three wedges of blood orange and plate a Basa fillet over two heaping tablespoons of brown rice.

Healthy Eating brought to you by;

Cooking.com is transforming online shopping in the food and cooking space by going to customers and building innovative, entertaining shopping experiences with trusted brands. Cooking.com currently operates several uniquely branded websites including: Food Network Store, Rachael Ray Store, Paula Deen Store, Calphalon Store, Betty Crocker Store, Pillsbury Store, Marley Coffee, and Good Bite Store.

We offer our customers access to over 60,000 cookware and kitchenware products as well as recipes, menus, collections and a growing library of member-submitted cooking content. The Company is committed to providing its customers with an exceptional experience and it is the recipient of numerous awards for customer satisfaction.

Cooking.com was founded in 1998 by a team that worked together at the Walt Disney Corporation and shared a passion for creating a great company! How did we pick Cooking? The credit goes to one of our initial investors, Idealab! They teamed us up with a cookbook publisher and we had the perfect blend of cooking and retail knowledge to launch the best cooking web site.

 

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Swai Basil in Almond Milk

Swai Lemon and BasilLike many people interested in healthful eating, I strive to incorporate more fish into my diet, especially varieties like Swai, Salmon and Herring, which contain plenty of heart-healthy Omega 3 fatty acids. Problem is, fresh seafood costs a bundle.

When I visited my local fish monger. I couldn’t believe my eyes at nearly $20 a pound for swordfish, halibut, sole, and $9 for trout, Fresh Chilean Sea Bass at nearly $25 per pound! which in the past had always been tasty and less costly alternative.

I always opt for “wild caught”, I investigate the waters it came from and ascertain it has not been frozen. Fresh is key when it comes to great fish.

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The bestway to tell that fresh fish is not fishy smelling or tasting is simply buying it fresh caught and preferably whole.  The eyes are clear and it does not smell. When commercial fish has been caught, immediately frozen on the boat then de-thawed for processing, prepared and packaged and then again frozen for shipping to the consumer’s market, where it is once again de-thawed and sold is when you run the risk of getting poor quality, smelly fish and of course the price will reflect that.

Ever since prices started climbing, I’ve seen an influx of alien species, at least particularly at my neighborhood supermarkets, which cater to customers who, frankly, can’t afford to plunk down $20 a pound for fish.

One economical option popping up at many stores is Swai, which is native to Southeast Asia – Vietnam, Thailand, Laos, and Cambodia — and sells locally for around $3.99 a pound. Since I knew nothing about Swai, I searched it out on the internet and these are my findings. Swai, along with Basa and Tra, two related varieties also appearing at more and more stores, belong to what’s called the Pangasius family and they’re similar in character to catfish.


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In fact, sometimes simply referred to in the U.S. only as catfish, and farmed in the waters off the Mississippi. (Be sure to look for country of origin labeling at the fish counter to determine whether your catfish is from the Mekong Delta or the Mississippi Delta). Swai is a soft white-flesh fish (typically available in fillet form) with a sweet mild, taste and light flaky texture that can be broiled, grilled, or coated with bread crumbs and fried, according to experts.

It can be prepared simply, but also takes well to sauces. A 3.5-ounce serving of plain fish contains around 90 calories, 4 grams of fat (1.5 saturated), 45 grams of cholesterol and 50 milligrams of sodium. Since I found out from cooking a vast amount of Swai, it is a very light and delicate fish similar to the Orange Roughy and falls apart when handled too much during cooking. So I tend to take delicate fish and bake them in Almond Milk while using fresh herbs for seasoning.

Below is a great recipe for a few fillets, If you do the same, let me know what you think in a comment or email and describe your favorite way to prepare Swai. Happy Eating!

4 to 6 fillets of Fresh Caught Swai
6 to 10 Large Fresh Cinnamon Basil Leaves (Leave Whole)
2 Cups of Non-GMO Unsweetened Almond Milk
1 Lemon, (Zested and Juiced)
1 Tsp. Fresh Himalayan Salt
1 Tsp. Turmeric
1 Tbs. Extra Virgin White Truffle Olive Oil

In a glass baking dish coat the bottom with the Olive Oil. Layer the fish fillets evenly along dish and sprinkle with salt to taste, placing the Basil in between the layers. Add the fresh squeezed Lemon Juice coating evenly the top layer. Cover and place in refrigerator for about half an hour.

Pre-Heat Oven to 350 Degrees Fahrenheit, remove the fish from the refrigerator and pour in the Almond Milk. Sprinkle with Turmeric and Zest of the Lemon. Bake for approximately 20 min. or until fish fillets flake easily with a fork. Serve over Organic Non-Seasoned Brown Rice.

Swai Lemon and Basil

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Apple Cider Marinated Pork Loin

Apple Cider Marinated Pork LoinThis Apple Cider Marinated Pork Loin dish is a very lean pork meat dish, combined with a cilantro fennel salad and cayenne roasted potatoes with summer squash, mushrooms and ginger, gives you a huge array of flavors that are perfect for a springtime dish to dazzle your guests and their taste buds. A very easy dish to prepare leaving you with ample time to mingle and talk about the beautiful weather or simply get a head start working on your favorite chardonnay.

When I select pork meat, I do not go to my local grocer and buy a packaged product…on the contrary, I tend to scout the internet for a local humane farmer that only vegan feeds his stock. Allowing the stock to graze on not only vegan (slop) mainly comprised of everything you would place in the compost bin, but also allow the herds to roam the lush green fields and play in the springtime mud patties usually found in rain saturated alfalfa fields. A social activity that swine love to partake in.


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Important when seeking the best meats, the loin is the cleanest and most flavorful portion. Allowing you a myriad of ways you can prepare it. However since we are seeking out vegan raised pork, this meat is the leanest you can find. Not the best source for bacon however the best source for chops, roasts, and loins. Priced at a premium it is by far the best choice for pork you can find. Most importantly the best choice for your health.

It’s called the other white meat because there are certain cuts of pork that qualify as a lean protein. Particularly this type of pork tenderloin, generally referred to as pork loin, is an excellent lean protein with fat burning properties. Forget what you think you know about pork, because pork loin nutrition facts reveal a much healthier option than you might have believed. Pork often gets a bad reputation, but lean cuts such as pork tenderloin offer surprising health benefits.


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One serving of pork loin is 4 ounces and has 121 calories per serving. Pork loin has a low fat count—just 4 grams per serving—no carbs and no fiber. But what it also shows is an amazing 22 grams of protein per 4 ounces of pork loin!

Pork loins also provide us with plenty of essential vitamins, with high levels of thiamine (52%), niacin (37%), vitamin B6 (30%), riboflavin (21%) and 8 percent of your daily value of vitamin B12. These vitamins are essential for successful fat loss as well as improved health.


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When it comes to minerals, pork loin nutrition facts are packed with them all. Phosphorus, potassium, selenium and zinc are found in large numbers in one serving of pork loin, while calcium, iron, magnesium and manganese. The health benefits of pork loin includes fat burning, because pork requires your body to work really hard just to digest it and lean pork like pork loin–with 22 grams of protein–allows greater fat burning. So unlike bacon and ham, lean pork actually does more to help your body burn excess fat.

So here you go to some healthy pork facts, and my Cider Marinated Pork recipe below will make your guests rant for more.

2 Lbs of Loin
1 Tbsp sea salt
1 Tsp Black Pepper
1/2 cup of Apple Cider Vinegar
1 large Zip-Loc Freezer Bag

Place whole loin in the freezer bag, cover with spices and add the Cider Vinegar. Place in refrigeration for two hours.

Anise/Fennel Cilantro Salad

2 Bulbs fresh Anise/Fennel
1 Bunch Fresh Cilantro
1/2 of a Sweet White Onion
1/4 cup Apple Cider Vinegar
1/4 cup Extra Virgin Olive Oil
Salt and Pepper to Taste

Cut the Bulbs leaving the anise/fennel to form rings and cut them in half, save to green tops for juicing. Place the Fennel in a large glass salad bowl. Do not use metal since it can react with the cider vinegar leaving a metallic taste to the salad. Finely chop the onion and add to the bowl. Finely chop the cilantro, add to the bowl. Add the Salt and Pepper, Oil and Vinegar and Toss. Serve cold.

Roasted potatoes with Summer squash, mushrooms and ginger.

4 to 6 Red Potatoes
1/4 lb Shitake Mushrooms
2 Yellow Chili Peppers
1/2 Sweet White Onion
Fresh Ginger cut into this strips
2 Yellow summer squash
1/4 tsp cayenne pepper
1/4 Cup Extra Virgin Olive Oil

In a glass backing dish large enough to accommodate the ingredients, chop and dice to your liking, top with cayenne pepper and add the olive oil. Remove the Cider Marinated Pork Loins from the fridge and evenly place the pork loins on top of the vegetables and cover with foil. Roast at 425 F. for 35 min.


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Remove from the oven, uncover and cut the thickest part of the Cider Marinated Pork in half, inspect the meat to be sure it is evenly white and no pink juices emerge. if so place back in the oven for an addition 15 minutes and cook until done.

This dish is best paired with a chilled chardonnay wine of choice.

Apple Cider Marinated Pork Loin

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