Grocery Haul – Trader Joe’s , Whole Foods, & Asian Market ! 3-21-2015

Whole Foods:

Blue corn chips Organic – $2.99
+.10 bag credit
+.55 coupon (tamari)
Salt Deodorant – $4.99
Tamari – $5.99
Fenugreek seeds – $.19
onion powder – $2.31
Gunpowder green tea – $2.50
garlic powder – $1.84
365 Apple cider vinegar – $4.39
Dr Bronner baby mild soap – $12.99
9 hass avocados – $9.00
365 honey mustard dressing – $3.99
In house sriracha guacamole – $4.99
+2.00 guacamole coupon
Asparagus – $6.16
meyer melon – $.48
—–
Total : $61.39

Trader Joe’s:

Organic orange juice – $4.49
many color carrots – $2.49
sriracha bbq sauce – $2.99
almond meal – $5.99
cod fillets – $4.96
boreal blueberries – $3.49
uncured apple bacon – $4.49
+16.14 credit for returns
Total: $12.76

Asian Market:

Pork Fat – $6.21
Bell peppers – $7.33
Cilantro – $.50
Chinese eggplant – $.75
Sriracha – $2.99
ginger – $.58
limes – $.76
green onions – $2.76
bean sprouts – $1.45
coconut water – $.99
daikon radish – $1.50
Japanese sweet potato – $1.11
Total: $26.95

I unfortunately found an error in my Asian Market receipt I got overcharged $1 but It’s okay. In total I spent $101.10 Not too bad if you ask me!

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Pork & Shrimp Shumai w/ vinegar soy dipping sauce recipe

 
 

Pork & Shrimp Shumaiw/ vinegar soy dipping sauce recipe
 
Prep time
Cook time
Total time
 
A probably not very traditional pork and shrimp shumai recipe that is easy to make and very customize-able. Feel free to replace all or most of the shrimp with pork or another meat. Try chicken or lamb, skys the limit! They are lighter in flavor so feel free to double the seasoning if you prefer stronger flavor.
Author:
Recipe type: Appetizer
Cuisine: Asian
Serves: 42
Ingredients
Shumai
  • ½ to ¾ lb ground pork
  • 1 lb shrimp, raw shrimp is preferred but if you cannot find choose cooked shrimp that you have thawed for at least 24 hours
  • ¼ cup onion or 6-8 green onion
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons ginger, about a 2 inch piece
  • 1 tablespoon crushed garlic
  • pepper to taste
  • 1 tablespoon potato or corn starch
  • 30-60 circle style dumpling wrappers or cut square wrappers with a 4 inch circle cutter
Dipping Sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • some chopped onion
  • some chopped chili peppers or pinch of ground chili, optional for heat
  • ½ teaspoon sesame oil
  • pinch sugar
Instructions
Shumai
  1. Pulse shrimp, garlic, ginger, and onion in a food processor until small pieces. Try not to blend it into a paste, you want some texture. If you prefer you can turn half of it into a paste, but no more than that.
  2. Mix in a bowl with the pork, soy sauce, sesame oil, and starch powder very well. Use your hand and get in there and squeeze it together. Let this mixture sit at least 15 minutes. Several hours is better up to 8 hours in the fridge.
  3. After at least 15 minutes, get a pot of water boiling with your steam basket. At least an inch, maybe two. I suggest you wrap your lid like shown in the video to prevent water from dropping into your shumai.
  4. For filling, wet the wrapper with water quickly and take 1 tablespoon of meat mixture and place into the middle of the wrapper. Make a circle with your hand and use that to push the filling into the wrapper. Pinch the top a bit and pleat the insides if necessary. Squeeze in the middle a little and push against the counter to flatten the bottom. Repeat this for the entire bowl. You should get 30-60 depending on how much you add into the wrappers. I got 42.
  5. Once you're done making all the shumai, add them to your steamer, you want to fill the steamer but don't let them touch. Steam them for 10-20 minutes depending on the size you made. I checked mine after 15 minutes and they were done. You'll want to cook it until the internal temp reaches 145. (If you don't own a thermometer and you should!) cook until the inside is no longer pink.
  6. Let cool for a few minutes before eating. Serve with soy sauce or a vinegar soy dipping sauce.
Dipping Sauce
  1. Mix together and serve. The onions taste amazing if you let this sit in the fridge overnight however.
Nutrition Information
Serving size: 1 piece Calories: 60 Fat: 2 Saturated fat: 1 Unsaturated fat: 1 Carbohydrates: 7 Sugar: 0 Sodium: 77 Fiber: 0 Protein: 4 Cholesterol: 17

Dinner-Time with FaylinaMeir! 07/14/2012

So this video is FAR too long to recap everything said, however if you know your basic way around a kitchen you will not need the step by step instructions. If you do I would suggest watching the video. If you have any questions you can always ask me in a comment or on facebook.

Ingredients: (3 servings)

6 cups cooked quinoa
3 medium-large baked potatoes
15 ounces snap peas or stringless peas
1 pound brocooli
1 1/2 tablespoons minced garlic
1/2 inch piece of minced ginger (about 1 tablespoon)
1/2 tablespoon grapeseed oil
1/2 teaspoon sesame oil
1 1/2 tablespoons sesame seeds
2 bunches or about 5 ounces green spring (welsh) onions
ultra low sodium soy sauce about 1-2 tablespoons
about 3 tablespoons water
chili sauce or ketchup (or anything else) as seasoning

you will also need a heat resistent spatula and a wok
knife
cutting board

Directions:

Prep your brocolli by cutting the tips of the flourets off. Thinly slice the remaining stocks, they’re good food too! If your peas have strings you will need to string them. I buy the stringless versions but I still take the papery white bits off the ends. You will want to thinly slice your green onions. Slice your prebaked potatoes in smaller sized (bite-sized) pieces. Mince your garlic and ginger finely. If using preminced, make sure to wash well under warm/hot water to remove chemicals.

In a wok add your half tablespoon grapeseed oil, spread it around the pan. Turn the heat on high and add a small piece of brocolli into the pan. When it starts to sizzle you know its hot. Also now is a great time to add 1 1/2 tablespoons of sesame seeds, if using. When the seeds start to pop or the brocolli starts to sizzle, add the rest of your brocolli. Stir well to coat with oil. Then add your peas in. Stir fry this for 3 minutes. Then add your water, one tablespoon at a time while stiring. This helps to steam and cook through the vegetables, giving them better texture. At this point you’ll notice just how green they get, very pretty right?

After all the water is in , add your garlic and ginger as-well-as your green onions. Stir well and continue to stir fry for 5 or so minutes. At this point taste your brocolli for texture. If it is soft enough, add your soy sauce and sesame oil. Stir fry 1-2 more minutes and turn off the heat. Stir in gently your potato slices.

To serve this, place your quinoa on a plate and top with the vegetable potato mixture. Put on chili sauce or ketchup or any other desired sauce and enjoy! This ended up making 3 servings. Here is the nutritional information:

Quinoa with taco like Seasoning – ShayLoss inspired!

So I was watching my Youtube subscriptions today and there was a new video from ShayLoss. For those who have never seen his videos, its a channel of this guy named Shay who used to be really obese and now hes lost a bunch of weight. He gives tips for healthy living and weight loss, etc. He is not a vegan, but he gives good advice. His video today was a recipe, click HERE for the video, but warned though its 23 minutes long. The gist of this video was a recipe for a quinoa salsa/taco filling sorta thing. It was good sounding, but you know me, I had to change it a bit. It tasted SO good I knew I had to share. So please try this. Everything you need for it is in season right now!

Ingredients:

2 cups white quinoa, rinsed VERY well
3 cups water
3 large tomatoes , diced
1 medium bell pepper, diced
1 medium white onion, diced finely
1 bunch cilantro, minced
1 hot pepper (optional), minced and seeded
3 tablespoons garlic, minced finely
1-2 limes, juiced
1 can chickpeas, rinsed VERY well
2 tablespoons grapeseed oil
2 tablespoons sesame oil
2 tablespoons low sodium soy sauce (no more than 20% sodium per tablespoon, less is better)
1 tablespoon cumin powder

Directions:

Start out by rinsing your quinoa very well. The easiest way to do this is use a large bowl and place the quinoa in it. Fill with very warm/hot water and use your hands to kinda squeeze the quinoa. Don’t worry, you won’t hurt it! Drain the water by slightly tipping the bowl, I do this over a fine mesh strainer in-case I spill some. Repeat this until the water is clean and the qunioa does not feel slimy or has lots of bubbles.

Bring your 3 cups of water to a boil in a larger sized pot with a lid. Add in your quinoa when the water is vigorously boiling. Stir well to ensure there are no clumps. Reduce the heat to a simmer (that’s a 2 or 3 on electric stoves). Cover with the lid and let cook for 5 minutes. Stir and recover. Let cook for 10 more minutes. Stir again making sure to scrap the bottom. If all your water has been absorbed, recover and turn off the heat and let set 10 minutes. If it still needs time to cook off the water, give it 5 more minutes. (after a total of 20 minutes, if you still have water left, you’ll need to strain it because you probably added too much, don’t worry its still fine!)

While your quinoa is resting for 10 minutes, prepare all your other ingredients. Keep in mind you want your veggies in smaller sized pieces. Core your tomatoes and dice them. Seed a bell pepper and finely dice. Mince a medium onion or thinly slice. Mince your garlic and wash in warm water to remove bitterness. Finely mince your cilantro, I choose not to use the stems since they are tough, but you can if you want. If you want a little extra flavor, add a FINELY minced chili pepper. I suggest removing the seeds, but if you want super spicy you can leave them in. I used a Fresno pepper, they’re red in color and have a nice spice and flavor. Open a can of chickpeas and rinse them very well, there should be no bubbles left and no slimy texture.

After your quinoa has rested, add all your prepared vegetables. Stir well and break up any clumps of quinoa. Now juice your limes into the mixture. I used a HUGE lime (it was the size of a lemon, no joking!) so I only needed one, however you might need two. Taste as you go and adjust the flavor. Stir well again.

In a small bowl, add your oils, soy sauce, and cumin powder. Whisk this together well and then add it into the quinoa. Stir VERY well. This is your sauce so you want to ensure you get it on all the pieces.

Try it now, if it needs more salt, add more soy sauce or use coarse salt. If it needs more tangyness, add more lime juice. Serve warm with tortillas or chip. OR Serve cold and mix with lettuce or cooked pasta for a new flavor.

I honestly have no clue how much this makes since I didn’t measure it, however I ended up with a large dutch oven full of it! I’m guessing around 10 cups. This is an amazing recipe and I think one that everyone should try, even if you’re not sure about the quinoa. If you cannot find quinoa for some reason I would suggest trying this with couscous if you can eat gluten or buckwheat groats if you cannot. The nutritional information is for quinoa and all the ingredients listed above. Serving size I gave was 100g, however in the picture above that is a small 5 inch plate with 312g on it. While it still does have fat added to it, its far less than the original recipe and honestly it adds to the flavor. I ate this with a little bit of chipotle salsa on-top. Enjoy! (and yes, as you can see this is a kitty approved recipe!)

Easily Customize-able “quick” Raw Flax Crackers

Flax crackers is a food all most EVERY raw foodist knows how to make/ has had at some point in their life. While I wouldn’t eat these all the time, they are a great snack. Use two crackers and make a sandwich, raw food pizza, or crumble onto a salad for raw food croutons. All you need to make flax crackers is flax seeds and water, however I have given my recipe for “everything crackers”, similar flavored to an everything bagel, they are a great snack. Feel free to add anything you life as flavoring and remember, these are basic “quick” style crackers. I show you guys the longer version later.

Ingredients:

1/4 cup Ground flax seeds
1/2 cup Whole flax seeds
1/4 – 1/2 cup warm water
pinch salt
(optional:)
1 tsp low sodium soy sauce (Bragg’s, nama shoyu)
1/3 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon poppy seeds
1/4 teaspoon paprika
1/4 teaspoon tumeric powder
1/2 teaspoon psyllium husk powder***

Directions:

In a bowl mix together your flax seeds and any desired spices and mix to coat seeds with spices. You can use all ground flax seeds, which I usually do; however I was out of ground (and it was too late to grind them), or you can do the combination I used. Add in your soy sauce if using and start with 1/4 cup of warm water. Mix well, you want it to be a thick paste and not too liquidy, however; If its too dry add extra water. Once you get the texture right, let it sit for 5-10 minutes to “set-up”. Most people skip this step but I find you’ll get more uniform crackers if you let it set before spreading on the sheets. ***If after 10 minutes you find your texture isn’t thick enough or it doesn’t stay together well enough, add 1/2 teaspoon psyllium husk, this is optional but it definitely does help thicken it up.
Set your dehydrator to 105 degree farenheight. Spread your mixture over the tef-flex sheet to about 1/8th – 1/4th inch (drying time varies depending on size, just do the thickeness you like in non-raw crackers). Try to make it uniform so it dries evenly. Dehydrate for 4-6 hours and flip, you do not need the tef-flex after you flip it. Dehydrate another 4-6 hours or until crispy. I usually go longer than needed because we get busy, thankfully crackers aren’t harmed by going longer, so don’t worry if you don’t get it right!

Makes 1 larger sized cracker, break into 4 pieces and you’re all done!

Prep time: 10-15 minutes Dehydrate time: 8-15 hours Serves: 4 pieces

allergies: flax seed
raw vegan friendly