น้ำตาลมะพร้าว 1 ช้อนชา
น้ำส้มสายชู 1 ช้อนชา
น้ำมันมะพร้าว 1 ช้อนโต๊ะ
1.ในขณะที่ข้าวจะปรุงอาหาร 1 ช้อนโต๊ะของน้ำมันในกระทะร้อน หรือกระทะร้อนปานกลางและเพิ่มผักโขม โรย ด้วยเกลือทะเลและปรุงอาหาร กวนบ่อย 3 4 นาทีจนกระทั่งนุ่มนวลเบา ๆ
- วานิลลาอัลมอนด์ชนิดหยาบ 1 ถ้วย
- โกจิเบอร์รี่ 2 ช้อนโต๊ะ (แช่ค้างคืน)
- น้ำกุหลาบ 1 - 2 ช้อนโต๊ะ ( ถ้ามี )
Bibimbap from the lucky rice cookbook
For the sauce:
For the tofu:
For the rice:
For the toppings:
Make the sauce: Mix the gochujang, sesame oil, coconut sugar (if using), vinegar, garlic, and 1 tablespoon of water together in a small bowl. Set aside.
Marinate the tofu: In a medium bowl, mix together the garlic, tamari, sesame oil, and coconut sugar. Add the tofu and let the tofu marinate for 10 to 15 minutes.
Prepare the rice:
1.Heat the oil in a cast-iron skillet over medium heat, swirling to coat the bottom of the skillet.
2.Add the rice and pat it into an even later. Reduce the heat to medium-low and let the rice cook, without stirring, for 10 to 15 minutes, until it has a crispy golden crust on the bottom.
Prepare the toppings:
1. While the rice is cooking, heat 1 tablespoon of the oil in a wok or skillet over medium heat, and add the spinach. Sprinkle it lightly with sea salt and cook, stirring frequently, for 3 4 minutes, until softened and tender. Transfer the spinach to a bowl and set aside.
2.Add 1/2 tablespoon of the oil to the same pan, and cook the shiitake mushrooms over medium heat for 2 to 3 minutes, until they have softened and the edges are lightly browned. Add the tamari and cook until any visible liquid has evaporated and the mushrooms are lightly glazed. Set them aside in a small bowl.
3.Add another 1/2 tablespoon oil to the pan, add the bean sprouts, and sprinkle them lightly with sea salt. Cook for 1 minute, to just heat through and soften slightly. Set aside.
4.Heat a little more oil in the same pan, and fry the 4 eggs, sunny side up or over easy as desired. Divide the rice among 4 large bowls and set the fried eggs on top of the rice.
4.Add the tofu to the non stick pan and cook each each side for a few minutes, until golden. Divide tofu among bowls, placing it next to the egg, and then arrange the spinach, cucumber, mushrooms, seaweed, sprouts, and shredded carrots, in separate heaps, around the tofu and egg.
Serve with the gochujang sauce on the side, so you can can stir the ingredients together with as much sauce as desired.
Berry antioxidant smoothie bowl
Top with berries (blackberries, strawberries, blueberries), cacao nibs, toasted coconut flakes, goji berries + bee pollen.
Blend all ingredients together until smooth. Top with berries etc and enjoy!
Belgian waffles with strawberry chia jam
Makes 4 waffles
Strawberry chia jam
Top with: additional strawberries, sliced banana and hemp hearts.
1.Combine all ingredients together in the blender for the strawberry sauce (minus the chia seeds) and blend until smooth.
2.It will be helpful if you have a toggle in your blender for this. Strain into a bowl through a fine mesh strainer. Taste and adjust lemon/maple syrup as desired. Stir in the chia seeds and set aside while you make the pancakes.
3.In a medium bowl, combine milk and lemon juice and set aside for 5 minutes. This will create your buttermilk. Preheat waffle iron.
4.Grind 1/2 cup of the oats in a food processor or Vitamix until coarsely ground and place into a different medium bowl. Add the remaining oats, oat flour, baking powder, cinnamon and salt; stir to combine.
5.Add the mashed banana, coconut oil, and maple syrup to the milk and stir well. Pour into flour mixture and stir until just combined. Add more milk a couple tablespoons at a time if the mixture appears too thick.
6.Coat the top and bottom of waffle iron with coconut oil and spoon in approx 3/4 cup of batter for each waffle (it may be 1/2 cup 1 cup depending on the size of your waffle maker).
7.Cook for a few minutes or until top is crispy and golden. Remove and repeat with remaining batter, oiling the waffle iron between batches.
Slow-roasted salmon + quinoa bowl
Slow roasted salmon
Brussels sprouts slaw
For the salmon:
1.Preheat the oven to 250°F. Place the salmon skin side down on a parchment lined baking sheet.
2.Sprinkle with kosher salt and scatter some fresh herbs over the top I use whatever I have on hand but I love thyme, rosemary, and chives.
3.Add some lemon zest and a drizzle of olive oil. Roast in the oven for 25 30 minutes, until you can easily pierce through and flake with a fork.
For the Brussel sprouts slaw: Toss the shredded sprouts with a few generous squeezes of lemon, drizzle of olive oil, and salt and pepper to taste. Mix well and set aside.
For the herb sauce:
1. Combine the basil, chives, and lemon juice in blender. With machine running, slowly blend in olive oil, adding more as needed until sauce blends smooth.
2.Season with salt and pepper to taste.
To assemble: Gently flake salmon and serve with quinoa, new potatoes, Brussel sprouts, baby lettuces, and avocado.
White bean vegetarian chili
Top with cilantro, avocado, hot sauce + tortilla strips!
1.Heat ghee in a large Dutch oven or heavy pot over medium heat. Add the onion, carrot, and celery to the pot with a pinch of salt; cook for about 10 minutes.
2.Try not to stir frequently, as you want the veggies to caramelize rather than steam. Add the garlic and cook for one minute.
3.Add the chili powder, cumin, coriander, sweet potatoes and a good pinch of salt. Cook for another minute.
4.Add the tomatoes and 2 cups of water. Bring the chili to a rolling boil, then reduce the heat to low. Cover and cook on low for about 15 minutes, or until the sweet potatoes are nearly cooked through.
Stir in corn and beans and cook for about 5 more minutes until heated through. Season to taste with salt.
By : Clean food dirty city
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