1 tablespoon Bragg’s Liquid Aminos (Low Sodium Soy Sauce can be used).
1 tablespoons raw unsalted organic peanut butter.
2 tablespoons rice wine vinegar.
1/2 tablespoon dark sesame oil.
2 cups shredded white cabbage.
1 cup bean sprouts.
3 scallions, chopped.
1 tablespoon sesame seeds.
1 teaspoon cayenne pepper sauce (optional).
Open bag of Miracle Noodles into a colander draining the water that the noodles are packed in. Boil for one minute, drain and pat dry with a paper towel or small hand towel.
In the bottom of a large bowl, whisk together Bragg’s, peanut butter, vinegar, sesame oil, and hot sauce(optional). Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad and serve.
Or you can heat the sauce for a couple of minutes in a sauce pan, then add noodles and serve hot.
These are really good! Add them to any of your favorite recipes.
Pho, Vietnamese Noodle Soup
3 cups organic reduced sodium chicken stock
1 clove garlic, minced
1 tsp minced ginger
1/4 tsp cardamom
1- 7oz bag Miracle Noodle Fetuccini
1 boneless, skinless organic chicken breast sliced crosswise into 1/8 slices
1 cup bean sprouts
2 scallions, sliced into 1/4 inch pieces
1 tsp chili sauce(optional)
1/2 lime, cut in half
1/4 cup chopped cilantro
1/3 cup of mushrooms-any variety (optional)
1 thinly slice jalapeno pepper with seeds removed (optional).
In a 3 quart saucepan, bring chicken stock to a boil over medium-high heat. Add garlic, ginger and cardamom and let simmer for 10 minutes.
In a colander rinse noodles with warm water for a couple of minutes, pat dry with a small hand towel or paper towel to remove excess water. Divide noodles into two bowls.
Add chicken to stock and let cook for 5 minutes(until completely cooked)
Pour soup into bowls over the noodles. Divide bean sprouts between 2 soup bowls then top each serving with half the scallions and chili sauce. Garnish bowls with a slice of lime and pieces of cilantro.
Place the lamb in a large bowl, and mix with the spices. Shape into 4 patties.
Grill burgers 5 minutes on each side, or until medium rare (do not overcook or they will be dry). Coat your burger with a thin layer of organic ketchup. Serve over a bed of cauliflower rice (see recipe below).
1 bag frozen cauliflower rice (I get mine at Trader Joe’s or Costco. Or, you can make your own- see recipe below)
2 tbsp butter flavored coconut oil
In a skillet on medium heat, sauté cauliflower rice in butter flavored coconut oil until tender. Optional- top with goat milk feta.
Make Cauliflower Rice
Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.
In a medium saucepan, bring water to a boil. Add cauliflower rice and stir. Reduce heat, cover and simmer until tender.
Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
In a medium mixing bowl, combine the ground beef, 1 cup cooked cauliflower rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
This is high quality beef liver. Can purchase at Natural Grocers.
1 tsp black strap molasses
sea salt to taste
In a medium skillet, on medium heat, stir in onions and saute until softened. Stir in molasses and continue to cook until onion caramelizes. If onions aren’t soft enough, cover and steam in 1 tbsp water for a few minutes.
Rinse liver and remove thin outer membrane.
Heat remaining oil in a medium skillet over medium heat
Brown liver in oil for about 1 to 1 1/2 minutes per side. Remove from heat and cover with a thin layer of sea salt and oil . Serve liver smothered with caramelized onions.
1/2 head organic cauliflower (1 to 1 1/2 lbs.), trimmed and cut into 2-in. florets (about 4 cups florets)
4 1/2 tablespoons extra-virgin olive oil, avocado, or walnut oil
About 1 tsp. smoked paprika
2 teaspoons sea salt, divided
1/2 teaspoon ground cumin
1/4 teaspoon red chile flakes
2 garlic cloves, smashed and peeled
About 2 tbsp. lemon juice
3 1/2 tablespoons well-stirred tahini
How to Make It
Preheat oven to 450°. Put cauliflower florets in a large bowl and add 1 1/2 tbsp. oil, 1 tsp. paprika, 1/2 tsp. salt, the cumin, chile flakes, and garlic. Toss to coat thoroughly.
Spread florets evenly on a large rimmed baking sheet and roast, stirring once, until florets are cooked through and a little crispy, 18 to 20 minutes. Let cool.
Put 1/2 cup water in a blender with roasted cauliflower and garlic, lemon juice, remaining 3 tbsp. oil, the tahini, and remaining 1 1/2 tsp. salt. Blend, adding more water if needed (up to 1/4 cup) and scraping sides often, until you have a creamy purée, about 4 minutes. Taste and add more salt or lemon juice if you like.
Spoon into a serving bowl and sprinkle with a pinch of smoked paprika.