March 21, 2016

INGREDIENTS

• 1/4 tsp grape seed oil

• 1 tsp garlic, minced

• 1 tsp ginger, minced

• 8 oz shrimp, peeled & deveined

• 1 1/2 cups bean sprout

• 1/2 cup snow peas

• 1 Tbsp soy sauce, low sodium

• 1/4 cup green onions, chopped

• sea salt & pepper, to taste

DIRECTIONS

In a hot non-stick pan with grapeseed oil, add garlic and ginger; infuse oil.  

Then, add shrimp; let cook for 2-3 minutes or until shrimps are fully cooked and then set them aside. 

In the same hot non-stick pan, add bean sprouts, snow peas and soy sauce; sauté for 2-3 minutes. 

Lastly, add cooked shrimp back into the pan and sprinkle with green onions. 

Ready to serve!

March 21, 2016

INGREDIENTS

• 3 tbsp basil, chopped

• ¼ tsp grape seed oil

• 7 oz mahi mahi

• 2 cups asparagus, blanched

• 1 tbsp garlic, chopped

• sea salt & pepper, to taste

DIRECTIONS

On a plate, mix chopped basil, oil, sea salt and pepper.

Now, dip the mahi mahi in the mixture until covered. 

In a hot medium non-stick pan, add mahi mahi and let cook on medium heat for approximately two to three minutes.

Then, flip the mahi mahi and add asparagus; let cook for another four to five minutes. 

Lastly, add garlic and sea salt. 

Ready to serve!

February 15, 2016

2 to 3 medium cucumbers

2 tablespoons sugar

1 teaspoon sesame oil

1 teaspoon minced ginger

2 teaspoons salt

¼ cup rice vinegar

2 garlic cloves

1 teaspoon chili oil

Cut cucumbers lengthwise in half. Remove seeds. Cut into thin half moon slices. Sprinkle salt over and set aside for about 1 hour. Mince garlic. Squeeze brine from cucumbers in dish cloth. Add remaining ingredients and refrigerate several hours before serving. Can use less sugar. I always double or triple the recipe. Keeps very well for a good week and a half. Enjoy!

February 16, 2016

Orange and Jicama Salad

Mix Salad Ingredients

2 to 3 oranges, peel sliced off, and sections cut out, (save the juice)

1 jicama, peeled, and sliced thinly

1/2 red onion, peeled and thinly sliced half moons

Dressing

Orange juice, freshly squeezed lemon juice

Extra Vigin Olive Oil, tablespoon  or so of honey, ground cumin, and 

kosher salt and freshly cracked pepper

Mix vinaigrette and pour over the vegetables. 

This recipe is more of a composed salad.  Add or subtract 

what you like.  Hope that you enjoy.

February 16, 2016

DRESSING:

Wisk together

4 Tablespoons Fresh Orange Juice

2 Tablespoons Unseasoned Rice Vinegar

2 Teaspoons Lemon Juice

2 Tablespoons Minced Shallot

2 Tablespoons Honey

Gradually add

6 Tablespoons Avocado Oil

Set Aside

Salad Mix:

4 Oranges segmented

Arugala or Spring Mix

1/2 Cup shelled toasted Pistachios

1 Cup Feta Cheese

1/2 Cup dried cranberries

Drizzle Dressing over salad mix. Season with salt and pepper

Serves 6-8 people