28 1 / 2013
Ingredients (for 6):
40 Large uncooked shrimp
2 cups unsweetened coconut shavings (I’m particularly fond of red mill)
1/4 cup flax seed
1 tablespoon old bay
1 tsp fresh cracked pepper
3 egg whites
coconut oil for frying shrimp
2 tsp tamari soy sauce
1 tablespoon ground ginger
2 tsp rice wine vinegar
1 tablespoon olive oil
1 tablespoon chili paste
1/4 teaspoon salt
1. Deshell/devein shrimp and dry off. Put shrimp in egg whites with pepper
2. Mix coconut flakes, old bay, and flax seed in a bowl.
3. Remove shrimp from egg white one at a time and coat in coconut mix. Set aside.
4. In a medium skillet bring coconut oil to frying temp at medium high heat. (You can test the temp by putting a shrimp in and listening for the crackle *technical term*)
5. Place shrimp in pan not touching one another. Flip once the coconut has browned, 1-3 minutes per side.
mix all ingredients in small bowl and stir until smoothly textured. Add salt to taste and serve in small dipping bowl.
Eat and enjoy!
27 11 / 2012
Made this up on the fly before class and was pleasantly surprised. Will serve 1 as a meal, or 2 as a side.
Cup of extra firm cubed tofu
1/2 Cup mushrooms (I used baby bella, but you can use whatever you fancy or have)
2 TBS ground ginger
2 TBS Sesame Oil
1 TBS fennel seeds
1/2 Large orange of juice
1/2 TBS Lime Juice
Stir fry ingredients (aka everything else):
1/2 cup prepared brown rice
1/2 cup arugula & spinach - fresh
Crushed red pepper
1. In a medium bowl mix tofu, mushrooms, ginger (I get the tubed sort from the fresh herb section at publix/walmart), oil, fennel seeds, orange juice, and lime juice together.
2. Add salt, pepper, onion and garlic powder to taste. I generally go about a tablespoon of onion powder and 1/2 tbs of garlic powder per serving.
3. Allow to marinate for at least 15 minutes and up to 90 minutes.
4. After marinated cook the mushroom tofu mixture for 5-10 minutes in a medium pan, until juices cook down. (Note: if you prefer “crunchy” tofu allow to cook for longer until at the texture you desire, but this is supposed to be “quick”)
5. Add crushed red pepper to taste (for me thats until my face melts off, for you that might be just a dash.)
6. Add brown rice and toss in remaining sauce left in the pan, add a splash more of sesame oil if needed.
7. Add in arugula and spinach and allow to wilt. Once wilted, you are ready to serve.
8. Sriracha and soy sauce always make a lovely addition to… everything. (Use tamari soy sauce for gluten free options!)
29 1 / 2012