Some Healthy Recipes

Cooking Lessons: Stir Fries Chinese Style

Years ago in my hippie days, I learned how to cook Chinese food from a Chinese lady who called herself Wingbow at a Rainbow Gathering campfire.  She managed to cook a Chinese dinner for 50 on a campfire.

The basic principle behind this cooking style is to stir fry from high density to low density.  Here is how I make them.  I begin with two large cast iron pans (the iron absorbed is nutritious and they are easy to clean).  I place a healthy coating of toasted sesame oil on both of them.  This is a key ingredient for flavor.  Peanut oil can be used with this if you like.  I place minced garlic, minced onion, red pepper, celery, ginger (peel and mince) in two pans.  Personally, I add a habanero pepper minced fine, but this is not for the faint of heart.  The smaller pan is for tofu or the meat of your choice while the larger one is for veggies.  Putting up some rice at this point is helpful.  I sautee this mix gently while I continue prepping tofu and veggies, adding them in the order you see below.  As the veggies brighten, continue adding the less dense ones. While I’m stirring, I periodically add wheatless soy sauce and a sauce called San-J Szechuan marinade.  I also add a bit of toasted sesame oil as needed.  I then add the canned water chestnuts, baby corn, bamboo shoots, and bean sprouts and cover for about 10-20 minutes on a low flame, stirring every 5 minutes until it is cooked.  Don’t be afraid to char the tofu, its very tasty that way.  Enjoy!

Toasted sesame oil

Garlic Bulb

Medium Onion

½ red pepper

4 stalks of celery

1 finger of ginger

habanero (optional)

wheatless soy sauce

Szechuan marinade

baked tofu, sliced thin

3 carrots

4 stalks bok choy (include leaves)

2 handfuls of pea pods

2 handfuls of green beans

broccoli

water chestnuts

baby corn

bamboo shoots

bean sprouts

CHOCOLATE CHIP COOKIE RECIPE

Since my diabetes diagnosis, I have developed several unusual recipes.  This one features Xylitol, a sugar alcohol produced by the Birch tree.  Some organisms have trouble metabolizing it (not for dogs!), such as Strep. Mutans, the bacteria that causes tooth decay.  I can truthfully say that these cookies prevent tooth decay…deliciously!

10 ounces of Sunspire Grain Sweetened Chocolate Chips

1.5 Cups of Unbleached White Flour

1.5 Cups Spelt Flour

1.5 Cups Xylitol (Rinzai’s sells this)

2 sticks organic unsalted butter

3 eggs

8 tbsp almond oil

3 tsp vanilla

½ tsp sea salt

1 tsp aluminum free baking powder

pinch cinnamon

¼ cup unsweetened soy milk

½ cup oats

¼ cup finely chopped unsweetened coconut

1 cup finely chopped tamari almonds

Let butter melt at room temperature and then cream with Xylitol, following with 3 beaten eggs.  Add oil, vanilla, and soy milk.  In a separate container, mix flour, salt, and baking powder.  Mix with wet ingredients, then follow by adding Chips, Nuts, Oats, and  Coconut.  Bake at 325 for about 10-15 minutes and then eat!