Joy Cortel Christina Consolo Sam Williams say hello to one of my fave vegan super healthy energizing dishes, original recipe. steamed jasmine white rice, added to it, bella mushrooms, bell pepper, yellow onion, elephant garlic, carrot, cabbage, yellow squash, all sauteed before adding. then i add one tablespoon of FINELY diced lime, rind and all. i add about 4 tbls of extra virgin coconut oil and enuf grey sea salt, colgin brand mesquite-flavored liquid smoke and soy sauce to taste. more salt, less soy. usually i add also some purple eggplant but im out. cucumber and red bell pepper diced in raw adds to flavor and color after it has all cooled. you add these afterward for each new helping you dip out to reheat as a fried rice dish. never heat the cuke and pepper garnish you want them crispy. its tropical, coconutey, limey, oily, a tad smokey and YUMMEH!! as you can see i love asian cookware. the japanese cast iron teapot with internal glazing, the hammered carbon wok, the pot with the wooden lid is a shuba-shuba pot. google it. i made the ergonomic textured nomsticks as i call them, also squid squeezers or table tweezers as i also call them, just depends on the mood im in lol. and in case yer wondering, the wine bottle there behind the pot, thats water kefir fermenting. awesome tasty, healthy stuff. apple cider vinegar with the mother to the left amid the oils. i make a great drink with that. 8 ozs filtered water, 1 tbsp cider, 2 ginger capsules and 1 tart cherry capsule emptied and enuf turbinado sugar to make yummy. lip smacking tangy gingery good! enjoy the food!
Posted on: Fri, 21 Nov 2014 21:59:02 +0000
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