On behalf of the Vitamin Shoppe, I can 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 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
Instructions
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
Instructions
- In a small mixing bowl, whisk together the liquid aminos, sesame oil, raw honey, and hemp seeds.
- 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.
- 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
Instructions
- 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.
- 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.
- Combine the carrots and radishes with the cider vinegar and salt. Let sit, stirring occasionally, until the vegetables have softened, about 15 minutes.
- Meanwhile, toast the coconut in a skillet over medium heat until golden brown, 2 minutes. Set aside.
- 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
·
2 mangos
·
1 1/3 cups plain lactose-free Kefir
·
2 tablespoons
Royal Jelly Raw Honey
·
2 tablespoons
NEXT STEP Organic Extra Virgin Coconut Oil,
melted
·
1/4 cup
Aloe Vera Juice
Instructions
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.
No comments:
Post a Comment