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Carrot Salad
4 medium carrots, matchstick cut
1/4 cup freshly squeezed orange juice
3 TBSP dark roasted sesame oil
3/4 cup lightly roasted black sesame seeds
Lightly sauté carrots in oil add orange juice and simmer a further 2-3
minutes. Mix sesame seeds through and serve. May be served warm or
chilled.
Leafy Salad with Garlic-Parsley Vinaigrette
1 head romaine lettuce
1 head radicchio lettuce
1 Belgian endive
Dressing
1 bunch parsley
2 TBSPs shoyu or tamari
2 cloves garlic
1 tsp freshly ground pepper
2 TBSP wholegrain mustard
1 cup extra-virgin olive oil
Tear the romaine, radicchio and endive into bite-size pieces and set aside.
To make dressing, chop the parsley and garlic and place in a large salad
bowl. Mix in the mustard, shoyu/tamari, pepper and oil. Add the greens to
the bowl just before serving. Toss gently to coat evenly with the
dressing. Serve immediately.
Chicken and Walnut saute
20 walnuts halves
1 tsp minced ginger root
4-5 TBSP sesame oil
2 cloves crushed garlic
(800 gm) cooked chicken meat, chopped
2 TBSP cooking sherry
8 small pieces black fungus, soaked and slivered
2 tsp tamari
1 small green chili pepper, minced
1 tsp sea salt
2 egg whites
1 tsp honey
7 Chinese dried shitake mushrooms, soaked, stemmed and livered
1 cuptoasted sesame seeds
2 teaspoons minced shallot
Soak the walnuts in boiling water until the skins are loosened and peel
the skin off. Heat wok. Add the oil and fry the walnuts. Add the rest of
the ingredients in the order listed above and stir-fry for 5 minutes.
Serve immediately.
Have a nice Day! :-) Marianna Beres -The Healthy Chef
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