Saturday, December 20, 2014

Mealtime Magic: Simple and Delicious Healthy Recipes

I have the chance to share a few simple yet delicious recipes that don’t require hours slaving over the stove, including Black Fried Rice with Snap Peas and Scallions, Coconut Kale Salad with Pickled Radishes and Carrots, and Mango Lassi with Aloe Water.

Incorporating coconut oil, liquid aminos, and aloe vera juice into meals is a great way to boost nutritional value through cooking, but many are unaware of ways to utilize these ingredients. To make things simple, yet fun, the Vitamin Shoppe teamed up with chef extraordinaire and food personality Phoebe Lapine to create four delicious recipes that weave in these hidden ingredients – nutritious cooking without the fuss!

Black Fried Rice with Snap Peas and Scallions
Makes 4 servings
Fried rice recipes work best when the grains are a day or two old. Split up your cooking work and make the black rice the day before. You can also sub black rice for leftover quinoa or brown rice from your takeout order.
·         2 tablespoons NEXT STEP Organic Extra Virgin Coconut Oil
·         2 medium carrots, diced
·         1 small yellow onion, diced
·         1 bunch scallions, white and green parts separated, thinly sliced
·         1 cup thinly sliced snap peas
·         2 garlic cloves, minced
·         1 tablespoon minced fresh ginger
·         3 cups cooked black rice (from 1 cup uncooked)
·         3 tablespoons Bragg Liquid Aminos
·         2 teaspoons toasted sesame oil
·         1 teaspoon sriracha
·         2 eggs, beaten
·         1 tablespoon Organic Shelled Hemp Seed
1.     In a large wok or nonstick skillet heat the coconut oil. Sauté the carrot, onion, and white scallion over high heat until soft and beginning to brown, about 5 minutes. Add the snap peas, garlic, ginger, and green scallions and stir-fry until fragrant, another 2 minutes. Fold in the rice and stir-fry until well-coated in the vegetable mixture and beginning to toast, 2 minutes. Add the liquid aminos, sesame oil, and sriracha and stir to combine.
2.     Push the rice to the side of the pan to create a well. Pour the eggs into the center and cook, stirring gently, until nearly set. Toss the fried rice with the eggs and hemp seeds. Transfer the fried rice to bowls and serve right away.
Sesame Shrimp & Summer Vegetable Stir Fry with Hemp Seeds
Makes 4 servings
Hemp seeds are an amazing source of protein, making this dish an excellent vegan entree if you omit the shrimp. You can also substitute diced chicken breast for the shellfish.
·         ¼ cup Bragg Liquid Aminos
·         2 teaspoons sesame oil
·         2 tablespoons Royal Jelly Raw Honey
·         2 tablespoons Organic Shelled Hemp Seed
·         2 tablespoons NEXT STEP Organic Extra Virgin Coconut Oil, divided
·         1 pound large peeled and deveined shrimp (preferably wild)
·         1 small yellow onion, halved and thinly sliced
·         1 red or orange bell pepper, seeded and sliced
·         1 small yellow squash, cut into matchsticks
·         3 ounces shitake mushrooms, stems removed and thinly sliced
·         2 garlic cloves, minced
·         2 cups thinly sliced rainbow chard
  1. In a small mixing bowl, whisk together the liquid aminos, sesame oil, raw honey, and hemp seeds.
  2. Heat 1 tablespoon coconut oil in a wok or large nonstick skillet. Add the shrimp and stir-fry over high heat until pink, about 2 minutes. Transfer to a bowl and set aside.
  3. Add the remaining oil and stir-fry the onion, peppers, squash and shitakes until lightly charred, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the chard and cook until wilted, 2 minutes. Add the sauce and simmer until it thickens slightly, 2 minutes. Fold in the shrimp and cook one minute more. Serve over brown rice or quinoa.
Coconut Kale Salad with Pickled Radishes and Carrots
Makes 4 servings

You’ll want to serve this salad at room temperature so the coconut oil doesn’t solidify.
·         1 bunch Lacinato or Dinosaur Kale
·         1 large clove garlic, minced
·         2 tablespoons fresh lemon juice
·         2 tablespoons Bragg Liquid Aminos
·         1 tablespoon extra virgin olive oil or vegetable oil
·         2 tablespoons NEXT STEP Organic Extra Virgin Coconut Oil, melted
·         6 red radishes, thinly sliced
·         2 medium carrots, thinly sliced
·         2 tablespoons Bragg Apple Cider Vinegar
·         1 teaspoon sea salt
·         1/3 cup large flake coconut
·         1 avocado, diced
  1. Remove the ribs from the kale by tearing away an inch or so from each side of the bottom of the stalk to form flaps. Then grab the bottom of the stalk and pull up.
  2. Stack the kale leaves in a pile and roll up like a cigar. Thinly slice the kale. Set aside in a large mixing bowl. Add the garlic, lemon juice, liquid aminos and olive oil. Mix together with your hands until each leaf of kale is very well coated in the lemon-oil mixture. Drizzle in the coconut oil and toss to combine. Set aside for 15 minutes, stirring occasionally, until wilted.
  3. Combine the carrots and radishes with the cider vinegar and salt. Let sit, stirring occasionally, until the vegetables have softened, about 15 minutes.
  4. Meanwhile, toast the coconut in a skillet over medium heat until golden brown, 2 minutes. Set aside.
  5. Add the pickled vegetables to the kale, along with the avocado, and toss to combine. Transfer to a serving platter and garnish with the toasted coconut.
Healthy Mango Lassi with Aloe Water
Makes four 8-ounce servings

·         2 mangos
·         1 1/3 cups plain lactose-free Kefir
·         ½ cup C20 Pure Coconut Water Without Pulp
·         2 tablespoons Royal Jelly Raw Honey
·         2 tablespoons NEXT STEP Organic Extra Virgin Coconut Oil, melted
·         1/4 cup Aloe Vera Juice
1.     Cut the top and bottom off the mango. Stand it up on the fatter cut side. Peel the mango with a chef’s knife, running it along the edges and turning the fruit clockwise until all the skin is removed. Remove the flesh on either side of the oblong pit and trim away any remaining pieces. Roughly chop the mango and add it to a food processor or blender along with the remaining ingredients.
2.     Puree until smooth. Divide between four 10-ounce glasses and chill until ready to serve.

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