GARLIC SHRIMP WITH BABY BOK CHOY

I find Bok Choy a very interesting and versatile vegetable. It is related to the cabbage and turnip. The bulb has the same spiciness as the turnip, but milder.  It is rich in vitamin C and A, and a good source of fibre and folic acid. It also offers calcium and has more beta-carotene than other cabbages.

I think it’s great in soups, just chop some up and put it in your soup! It’s so tender it will cook just with the heat of your soup. If you steam it, beware! It will be ready in seconds. Don’t overcook it, there’s nothing worse than limp Bok Choy!

If you have never eaten Bok Choy, maybe this will tempt you to try it! Here is a fast, easy and delicious way to tempt you!

GARLIC SHRIMP WITH BABY BOK CHOY

INGREDIENTS

4 – 6 Baby Bok Choy, cut into pieces

12 Raw Shrimp

Garlic, raw fresh, as much as you like

Hot Chilies

2 tbsp Olive Oil

1\2 cup or so of Chicken or Veg stock

Sea Salt, to taste

METHOD

In a skillet, on med, add Olive Oil, Garlic and Chilies.  Saute for a couple of min, not to burn the Garlic then add the Shrimp and stir.

Cook Shrimp for about 2 min on each side.

Lay the chopped, Bok Choy on top, cover and steam for a min or so, untill soft.  Remove lid and stir together.  Add Stock,  and Salt to taste.  Stir and continue to cook for a couple of min.  Remove from heat.

It is now ready to serve with Rice or Pasta (gluten-free or otherwise) OR serve all on its own!

Mangia!

MUSHROOM AND POTATO STIR FRY WITH TOMATO AND CILANTRO

This is part of the article,  The Health Benefits of Mushroom Consumption,  from my favourite Health Website  Mercola.com  about Mushrooms.   I love mushrooms but never realized how good they were for you.  I will definitely be eating more mushrooms!

By Dr. Mercola:
Mushrooms contain some of the most powerful natural medicines on the planet. About 100 species are being studied for their health-promoting benefits, and about a half-dozen really stand out for their ability to deliver a tremendous boost to your immune system.

Nine recently presented studies on mushrooms detail a wide variety of health benefits, including: improved weight management, improved nutrition, increased vitamin D levels, and improved immune system function.

One of the active medicinal compounds found in Cordyceps has been identified as a potential cancer drug. More recent studies suggest it also has potent anti-inflammatory characteristics that may be helpful for those suffering from: asthma, rheumatoid arthritis, renal failure, and stroke damage.

It’s important to eat ONLY organically grown mushrooms because they absorb and concentrate whatever they grow in. Mushrooms are known to concentrate heavy metals, as well as air and water pollutants, so healthy growing conditions is a critical factor.

Mushrooms that can help boost the nutrient content of your diet include: shiitake, reishi, cordyceps, turkey tail, and Himematsutake.

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It was a rainy day today, so besides going to my exercise class, I was bad and stayed in instead of going grocery shopping! I realized this at about 4:00 and suddenly freaked out! So off to the fridge I went to see what I had and what do you know! I had just bought some shiitake and King Oyster mushrooms to try after reading this article. Along with a few other things I had………

This is what I came up with!

MUSHROOM AND POTATO STIR FRY WITH TOMATO AND CILANTRO

INGREDIENTS

3 med sized Organic potatoes
Mushrooms, chopped, as much as you want, what ever type
1 cup chopped Eggplant
1 cup Strained Tomatoes
Fresh Garlic
Fresh Cilantro, chopped
Olive Oil
Sea Salt
Cayenne

METHOD

Chop up Mushrooms and sauté in a deep skillet on med until they start to sweat.
Lightly pour olive oil over the mushrooms, just enough to coat and continue to cook on med.

Add chopped garlic, eggplant, stir together and continue cooking for a few min till the eggplant becomes soft.

Add Tomato and seasoning to taste, stir well and cook until the tomato reduces and starts to caramelize.

Add the potatoes stir together and cover. Continue to cook stirring every few minutes so the bottom doesn’t burn. It’s ready when you can easily pierce the potato.

This is what it should look like.

Sprinkle with chopped Cilantro and serve! If you don’t like Cilantro, you can use Parsley.  I like the Cilantro in this dish, but definitely adding some green, makes those taste buds pop!

Delicious room temperature too!

Mangia!

POSITIVE AFFIRMATION AND ENCOURAGEMENT!

When I took this picture, I didn’t realize just why I was drawn to it.  I made it my home screen photo on my lap top, but lately I’ve been using my iPad so I don’t turn on my computer much.  Today I decided to fire up the thing and lo and behold, my photo came up, and like a beacon, I suddenly realizied………..the seagul was ME!  Symbolic of who I am and what I do.  I feel I’ve been doing this all my life, staring up at the heavens and looking for guidance whenever I was challenged with difficult times.  Water, has also played an important healing ground for me.  Being around it has always calmed and centred me and brought me back to a place of strength  and inspiration.

My post today is a Dedication to you, for Positive Affirmation and Encouragement!  Because I believe we don’t get enough from others or ourselves!

I’m just that little seagull, looking up to the sky and wondering…. “what the Heck!”

I have dedicated the rest of my life, to living a healthier life style which includes eating REAL and healthy food, exercising and eliminating as much negative energy from it as possible!  This can be extremely difficult!  Can I get a Yay!  Eating healthy IS difficult!  Especially when we are constantly being seduced with main stream food which is designed to addict, enlarge and screw up your system so bad! that you need drugs to help you tolerate eating them!  SAD…….BUT TRUE!   It is getting better, as the choice for healthier substitutes are available.   But who stands a chance when there are yummy, unhealthy choices as well!  WILLPOWER!!!!  unfortunately, when you’re hungry, all the willpower in the world will not succeed for most of us.  So what do we do? Lock ourselves up with our pesticide free veggies and Organic groceries? Never to eat out again?  Well…..that’s extreme, but hey, who am I to say?  What ever works for you.

For me, finding a balance is key!  Learning what you can tolerate and easily eliminate is crucial, thereby not denying yourself the odd ice-cream or french fries or other triggers you may have, like maybe SUGAR!  A  TREAT is a TREAT! not part of a healthy, daily diet.   And try drinking more!  No not the alcohol type, silly,  clean, filtered water, try it with lemon to make it more tasty.   Just remember, you are making an effort to control your own health without the use of drugs or frequent trips to the Doctor!

Any step you take to get healthy and feel good is a step in the right direction!  Don’t believe everything you hear, learn to question and use your own gut feelings and common sense.  Research, it’s easy with Google, but make sure you read both sides.  There is a lot of conflicting information out there.  Only then will you be able to make your own decision, not someone elses.  We are all different and have different belief systems.  What’s right for one may not be for another.  Find your own truth and  be content in knowing that whatever happens, happened because YOU chose it and not someone else!

Here is my acknowledgment to all the people in our lives who are ill and struggling with physical, emotional and terminal illnesses and to their families and friends who care and support them.   God bless you all!

PAN FRIED PICKEREL WITH SPINACH AND SUNDRIED TOMATO LIME CHUTNEY

I love Pickerel! I think its my favourite fresh water fish besides Rainbow Trout. It’s a beautiful white, mild, flaky fish, that’s almost meaty! You’ll want to pan fry this baby, doesn’t take long and is so delicious with the vegetable chutney I whipped up to complement it!

INGREDIENTS

Pickerel Filet(s)
Baby Spinach (about 4 handfuls, rinsed and drained)
1/2 med Onion, chopped
3 or 4 Sun dried Tomatoes, chopped
2 Limes
2 tbsp Unsalted Butter
1 tbsp Olive Oil
Sea Salt
Chili Flakes, optional

METHOD

You will need a skillet with a lid. Heat Butter and Olive Oil on med, add onion and Sun Dried Tomatoes and sauté for a couple of minutes. Add the juice of one lime, stir and add wet spinach. Cover till spinach is wilted, couple of minutes. Stir together and transfer on to a plate.

Season fish filet with sea salt and place in hot skillet on med heat. Add a bit more oil if needed. Cook on one side for 3-4 min or until fish becomes white and starts to flake. Flip carefully and brown the other side, few min. Sprinkle with Chili Flakes.

Plate and add the chutney. Squeeze some lime juice on the fish and get ready for a taste sensation!

Enjoy!

SPICY PINEAPPLE SHRIMP ON A BED OF KALE

SPICY PINEAPPLE SHRIMP ON A BED OF KALE

INGREDIENTS

2 tbsp unsalted clarified butter
2 or 3 med cloves of garlic, crushed and chopped
1 cup fresh, ripe, pineapple, cubed
12 raw med shrimp, peeled, deveined
4 or 5 large Kale leaves, stems removed and coarsely chopped
Chili flakes (to taste)
Sea salt

Deep Skillet with lid:

Heat butter on med in Skillet
Add garlic and pineapple, sauté till pineapple gets soft about 3 min
Rinse shrimp, drain and add to mixture, sauté until pink on both sides
Season with sea salt and chili flakes
Rinse kale, shake off extra water and add to the top
Cover and let steam till kale is soft, about 4 min

Uncover, place kale on a dish and pour shrimp mixture on top.

Beautiful!

CURRIED QUINOA SALAD WITH SAUERKRAUT

CURRIED QUINOA SALAD WITH SAUERKRAUT

INGREDIENTS

1 cup Quinoa, rinsed
1/2 cup Coconut Milk
1/2 cup Water
4 Cardamom pods, whole
Pinch of Sea Salt

1/4 cup Mung Beans, cooked
1tsp Curry powder
Cayenne powder or Chillies
1 or more tbsp Organic Olive Oil
1 cup Sauerkraut, chopped

METHOD

Combine water and coconut milk in a saucepan, add the Cardamom and salt, bring to boil and add Quinoa. Stir, cover and reduce heat to low. Cook for 8 min. (Al Dente)

Remove from heat, stir and let cool, semi covered. Remove Cardamom pods.

In a bowl, blend Quinoa with cooked Mung Beans. Add Spices to taste, Olive Oil and then Chopped Sauerkraut. Stir together and eat!

Serve warm or room temp! Delish!

Makes a delicious side or eat on its own.

NON-DAIRY MILKSHAKE

Everyone loves a good milkshake!   If you’re dairy free, this is can be very difficult to achieve a palatable drink.

I discovered this combination in one of my experimental modes.   Looking to get everything I needed for,  all around good nourishment and sustenance in a glass!

I believe I have perfected it!  The combination of Almond milk with coconut milk, I think, is really delicious!  You can even add a little Pure Vanilla Extract as well.  Yummy to drink all on its own!

This drink is very filling because if its high protein and natural essential fatty content.

My favourite fruit combo is Blueberry, Pineapple.

If you add Banana, you have to use a lot more liquid.

INGREDIENTS

3/4 cup Almond Milk

3/4 cup Coconut Milk

(I use this combination because it gives a creamy texture and taste!)

1 tbsp Chia seeds

1 tbsp Hemp seeds

1/2 cup mixed seeds and walnuts almonds,  soaked

(Sesame, Pumpkin, Sunflower, Walnuts, Almonds, all Raw and soaked for at least 2-3 hours)

*soaking releases the natural toxins and makes them more digestible!*

FLAVOUR OPTIONS

Strawberries

Papaya w some seeds (seeds kill parasites)

Mango

Blueberries

Pineapple

*Plain yogurt

METHOD

Add the liquid to your Vita-Mix or high-speed blender and add nuts and seeds.  Blend well!

Add fruit, to taste and blend.  Do not over blend!   If it gets too thick add more liquid to desired thickness.

Pour into a lovely glass and drink!

*makes 3 1/2 cups or more depending on what you use!  If you’re not sharing, pour excess into a glass right to the top, cover and refrigerate.  Drink within 12-24 hours.

ENJOY!