BLANCHED BROCCOLI & OKRA IN SPICY SAUCE
Friday, June 28 2019
BLANCHED BROCCOLI & OKRA WITH SPICY SAUCY GRAVY
For the days you don’t feel like eating raw food, lightly cooked vegetables is the way to go. One of my favourites is blanched whole okra poached in slightly acidic water. I have used asam keping, tamarind, rice vinegar, lemon juice and lime juice to provide the acidity. You need to cook the okra whole, without cutting them, or else the mucilage will be excreted and make a whole mess of things, although the acidity does mitigate this to a limited extent. I just cut the stem off transversely (kerat) just where the “ring” is at the neck of the okra. Look closely at an okra and you’ll see the ring and know what I mean.
Note
Acidity in the water you use to boil the okra is not necessary if you cut the okra as demonstrated in the video.
Between 8 to 12 okra makes a decent meal. After blanching for 1-2 minutes (its not critical — okra may be eaten raw) you may cut the okra without worrying about the mucilage seepage. I only cut the longer ones. Then, I toss them in a light sauce/gravy made from a mixture of soy/Tamari sauce, sushi seasoning sauce, Maggi Seasoning, Lea & Perrins, rice vinegar, or Bragg’s Liquid Aminos with the exact sauces and proportions used depending on my mood. I had on previous occasions steeped minced raw garlic and green cili padi in this sauce mixture. Some cut scallion and cilantro taste good in it, too.
After tossing, eat the okra with the “gravy,” if you had used too much soy sauce and its too salty, you can adjust by adding some lemon/lime juice or some water. Its very flexible. Due to wide latitude, this recipe from the Agak-agak School of Cookery lends itself to beginners and teens just learning to cook.
Recipe Video
References
Allium is a genus of monocotyledonous flowering plants that includes hundreds of species, including the cultivated onion, garlic, scallion, shallot, leek, and chives.
Chilli Peppers
Serrano peppers are referred to in the Malay language as cili besar merah for the red ones and cili besar huijau for the green ones.
Cili Padi
Garlic Biochemistry
The sulfur-containing amino acids: an overview
Sulfur containing amino acids contribute substantially to the maintenance and integrity of cellular systems by influencing cellular redox state and cellular capacity to detoxify toxic compounds, free radicals and reactive oxygen species. Methionine and cysteine are the two primary sulfur-containing amino acids in mammals. Methionine is an essential amino acid, obtained by dietary intake while cysteine is non-essential.In addition, thiol imbalance has been associated with multiple disorders, including vascular disease, Alzheimer’s, HIV and cancer.
Vasodilation
Sweet Vegan Spills the Tea S01E08 Heart Health is Loving Yourself
Cardiovascular disease is the leading cause of death in the United States and around the world. Eating habits and other lifestyle factors play a key role in determining the risk of heart disease.
In this episode of Sweet Vegan Spills the Tea, we talk about what heart diseases are, break down the anatomy of a heart attack and a stroke, go over the difference between bad cholesterol and good cholesterol, and Jennifer dishes out some simple changes you can make to reduce your risk of heart disease, and shares a few of her favourite food swaps to replace a few heart hazards with tasty heart-healthy foods.
Sweet Vegan is a Nutrition and Holistic Health podcast, hosted by Holistic Nutritionist / Nutritherapy Practitioner, vegan nutritionist, and studying Nutratherapy Practioner and Naturopath, Jennifer Chapman. Jennifer, after surviving a near-fatal autoimmune disease, adopted dramatic nutrition and lifestyle changes during recovery and has been researching nutrition and its effect on every aspect of our health, from our gut to our mental health, hormones, neurological system, and immune system, and beyond. We're talking about food, remedies, lifestyle hacks and so much more!
For your free 15-minute holistic health and wellness consultation, or f you would like more information about my nutrition coaching services or have any plant-based nutrition questions, you can reach us at sweetvegancoaching@gmail.com Audio version wherever podcasts are available For detailed show notes, visit
Healthy Air Fryer Salmon | Coach Sean's Kitchen
Healthy Air Fryer Salmon Recipe | Coach Sean's Kitchen
Air Fryer Salmon Ingredients
• 2-4 Salmon Filets (depending on the size of your air fryer)
• Binder of choice: Olive Oil, Avocado Oil, Zero calorie spray
• Kosher Salt
• Seasoning of choice (I used Old Bay and Halo + Cleaver's Pink Cajun)
1. Prepare your salmon by slicing up your filets, if needed.
2. Rub the outside of your filets with your binder of choice, then season on all sides with kosher salt and seasoning.
3. Place into an air fryer at 400° F for 5-7 minutes or until flakey to your liking.
4. Enjoy some damn good salmon packed with healthy fats and protein!
0:00 Let's Talk Salmon
0:46 Preparing the Salmon
2:03 Into the Air Fryer
2:50 Trying the Salmon
The Air Fryer I use on Amazon:
Halo and Cleaver Rub:
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Vegan Breakfast Ideas That Aren't Oatmeal
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My name is Healthy Emmie. I’ve been featured in Forbes, HuffPost, PopSugar, and more as the go-to nutritionist for plant-based weight loss. I’ve personally coached thousands of people. Combining the teachings of Dr. John McDougall’s Starch Solution, Dr. Joel Furhman’s Nutritarian Eat To Live Diet, Dr. Alan Goldhamer, Dr. Doug Lisle, Dr. Caldwell Esselstyn, T. Colin Campbell, Dr. Neal Barnard, Dr. Dean Ornish, Dr. Michael Greger and more… I’ve trademarked my Slim on Starch® system for weight loss and weight maintenance. I’ve received my certificate through the Institute of Integrative Nutrition which qualifies me to coach individuals. Each client in my Slim on Starch program works with me, as well as my carefully selected team of nutrition coaches who are registered dietitians in their personal practices. Each client also works with a carefully selected team of mindset coaches, whose personal practices stretch from therapists, trauma specialists, addiction specialists, psychologists, health coaches, doctors, personal trainers, and more. If you’re interested in working with me and my team, please visit I look forward to helping you change your life. You deserve health and happiness.
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How To Cook Vegan Japanese Fried Rice #vegan #bumble #veganrecipes #cauliflowerrice #cauliflower
How To Cook Vegan Japanese Fried Rice #vegan #bumble #veganrecipes
I took the opportunity to convert a Japanese rice recipe and augmented so that it can be more vegan friendly. In addition to that had the opportunity to exchange regular white rice for college flower rice. It turned out to be a very good creation, tasty as well as extremely nutritious and an Anti-inflammatory meal. Here's look at the original Link to the recipe before I added my own personal vegan twist to it.
Original Recipe
01:03 listing ingredients
04:05 stir fry explained
06:02 Just egg deviation
09:00 mixing for final product
11:00 last seasonings
13:00 plating it up and taste test
Ingredients:
chopped
carrots
scallions
white mushrooms
yellow onions
cauliflower (ground up in food processor)
pepper
liquid smoke ( mesquite)
Lawry seasoning salt
Canola oil
JustEgg (plant based egg substitute)
Vegan butter
Minced garlic
#vegan #veganrecipes #cauliflower #cauliflowerrice #japaneserice #justegg #carrots #anti-inflammatory #vegancouples #veganatrong #overfifty #breakingnews #tiktokfood #instagramrecipes #foodie #wholefoodplantbaseddiet #IntermittentFasting #healthylifestyle #healingfoods #whatthehealth #deanornish #cancerfightingfoods #homecooking #quickmeals #brascobeastmode
Summer Vegetable Frittata with Chef Kevin Belton
This recipe is available at
In this episode of Chef Kevin Belton’s Cooking Secrets he makes an easy, delicious one-pan brunch. Healthy seasonal vegetables are incorporated into an herbed egg base for a fabulous summer frittata that can go right to the table. The feta cheese and bacon give it sensational flavor—perfect for company or just a “Good Morning Saturday” breakfast.
The creole chef and host of the public television series “New Orleans Cooking with Kevin Belton” has been teaching the fundamentals of New Orleans cooking to appreciative audiences from around the world for over 20 years. Belton, who was recognized as one of the top Louisiana chefs by the American Culinary Federation, has been a featured chef and guest on numerous food programs including Emeril Live; Ready Set Cook; Live Love Lunch; Food Fighters; Taste of America; and Eating in the Bayou. In his public television series, Belton pulls back the curtain to show viewers that economy and simplicity are hallmarks of New Orleans’ flavorful cuisine. “Everybody says you make it look so easy, but I teach them that it is easy.”