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Buckwheat Noodles

Buckwheat noodles provide a plethora of healthy benefits. Check out this blog post to see the perks a’ plenty. 

This recipe is so easy and quick to make: 15 minutes top to bottom. I do suggest that you use organic, non-gmo products whenever possible and free range, organic meats. You might as well reap the full benefits in every way you can right? I only want the best for you!

Enjoy, and please share!

Buckwheat Noodles

Buckwheat Noodles

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Ingredients

  • 1 pkg. buckwheat noodles
  • 1 pkg. buckwheat noodles
  • I package extra firm tofu, drained/pressed then cut into cubes
(optional add ins)
  • I package extra firm tofu, drained/pressed then cut into cubes
(optional add ins)
  • 1 pound ground turkey or Chicken breast
  • 1 pound ground turkey or Chicken breast
  • 2 tablespoons Sesame Oil
  • 2 tablespoons Sesame Oil
  • 1 tablespoon Coconut Oil
  • 1 tablespoon Coconut Oil
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon freshly ground black pepper
  • 
½ teaspoon sea salt
  • 
½ teaspoon sea salt
  • 
1tablespoon low sod. soy sauce mixed w/ juice of one fresh lemon OR Use Ponzu sauce instead (no lemon necessary) My favorite
  • 
1tablespoon low sod. soy sauce mixed w/ juice of one fresh lemon OR Use Ponzu sauce instead (no lemon necessary) My favorite!
  • 1 tablespoon Fish sauce (optional)
  • 1 tablespoon Fish sauce (optional)
  • Sriracha aka Rooster sauce to taste
  • Sriracha aka Rooster sauce to taste
  • 1 tsp dried lemongrass or fresh if you have to-shredded
  • 1 tsp dried lemongrass or fresh if you have to-shredded
  • Two handfuls kale (center rib removed, leaves torn into bite size pieces
  • Two handfuls kale (center rib removed, leaves torn into bite size pieces
  • Handful Napa cabbage torn into bite size pieces
  • Handful Napa cabbage torn into bite size pieces
  • 3-4 scallions (optional)
  • 3-4 scallions (optional)
  • Sesame Seeds Optional
  • Sesame Seeds Optional

Instructions

  1. Drain tofu in strainer, cover with a paper towel and put a heavy bowl or cup on top of it to press out extra moisture.
  2. In a deep pot, bring water to a boil for the buckwheat noodles
  3. In a large skillet, heat Sesame and Coconut oil over medium high heat (no higher!)
  4. Crumble ground meat into pan. Brown meat then drain off excess liquid.
  5. While meat is cooking cook your buckwheat noodles, They go quick, 2-4 minutes, so keep an eye on them
.
  6. Drain noodles and set aside
.
  7. Add remaining ingredients to skillet EXCEPT tofu.
  8. Gently stir to mix then reduce heat to low simmer for 5 minutes.
  9. Remove from heat. Add tofu to skillet turning gently to mix.
  10. Serve over Buckwheat noodles
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 688Total Fat: 39gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 156mgSodium: 2366mgCarbohydrates: 38gFiber: 5gSugar: 19gProtein: 49g

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© Carol Takakura
Cuisine: Asian / Category: Meat and Poultry; Vegetarian
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Easy Beans and Greens

Beans are found in most traditional cultures as a staple food, offering grounding and strengthening properties that enhance endurance. Beans, or legumes, including peas and lentils, are an excellent source of plant-based protein, and they offer a highly usable, highly absorbable source of calcium for the body. A very inexpensive source of high nutrition, beans can be rich, delicious and satisfying.

 

Easy Beans and Greens

Easy Beans and Greens

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 3 tablespoons olive oil
.
  • 1 small onion, thinly sliced
  • 1/4 teaspoon dried crushed red pepper
  • 1 tablespoon minced garlic (about 2 cloves)
  • 1 large bunch collard greens or kale washed, stems trimmed and chopped -(around 10 cups packed)
  • 1 cup and 1/2 cup vegetable broth or low-salt chicken broth
  • 1 (15- ounce) can cannellini, black or pinto beans—your choice
  • 1 teaspoon (or more) Sherry wine vinegar
  • My Sage Gourmet Tuscan Herb Seasoning (or sea salt)
  • Freshly ground black pepper

Instructions

  1. In a large deep skillet, heat 3 tablespoons oil over medium heat. Add onion and dried crushed pepper; cooking till onion is opaque, about 3 minutes.
  2. 2. Add garlic and cook just until it becomes lightly golden, about 1 minute.
  3. 3. Add greens, a big handful at a time, gently stirring to coat as you add it in
.
  4. 4. Add 1 cup broth (reserve remaining ½ cup) , simmer until tender/crisp, adding more broth as needed to keep the greens moist
.
  5. 5. Stir in the beans, lower heat and to simmer until most of the liquid is absorbed and the beans are warmed through (2-3 minutes
.
  6. 6. Stir in vinegar
,
  7. Season with pepper and My Sage Gourmet Tuscan Herb Seasoning, as desired.
  8. 8. Serve warm

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Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 587Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 432mgCarbohydrates: 64gFiber: 20gSugar: 4gProtein: 24g

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© Carol Takakura
Cuisine: Healthy / Category: Vegetarian


More good news and notes about beans:

Lack of sexual energy is often due to overtaxed adrenal glands and kidneys. Beans are known for strengthening these organs (ever noticed the shape of a bean?) and can help restore vital energy as well as sexual energy.

Although beans have a reputation for causing digestive distress, this is usually because they have been undercooked or improperly prepared. To help reduce gas-forming properties, soak beans overnight prior to cooking, increase cooking time, add spices like bay leaf, oregano or cumin, or add kombu (a sea vegetable) when cooking.

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Roasted Beets and Carrots

 

Roasted Beets and Carrots

Roasted Beets and Carrots

Ingredients

  • 2 1/2 cups rinsed and drained lentils or Basmati Rice**
  • 10-12 small to medium red or golden beets
  • 1 dozen large carrots, with their tops on
  • 2 tbsp. olive oil
  • 1/2 cup chopped fresh herbs a combination of any of the following: parsley, thyme, chives or basil
  • 1/2 cup chopped carrot tops
  • Grated zest of one organic lemon
  • 1/2 cup crumbled feta cheese

Instructions

  1. Remove the leafy tops from the carrots and beets. Reserve the carrot tops.
Wash and scrub the carrots and beets, removing any soil, leaving their skins on.
Place the whole carrots and beets in a large casserole dish with lid that is oven-safe or enameled iron pot. Add olive oil, fully coating the vegetables in oil.
  2. In a 375 F oven, roast the vegetables for about 30 to 45 minutes, until tender when pierced with a fork.
  3. Place rinsed lentils in a medium saucepan. Cover them with water and bring to a boil.
Simmer on medium heat, uncovered, for about 30 to 40 minutes, until tender but not mushy. (Add water if necessary through the cooking)
  4. NOTE: If using Basmati rice, follow cooking directions on package. Rice will cook faster than the lentils so if you are in a hurry or just plain don’t care for lentils, Basmati is a great alternative
.
  5. Drain the lentils and place them in a large shallow serving bowl.
  6. If you're leaving out the lentils, just place the rice in a large shallow serving bowl.
  7. In a blender or food processor, puree the garlic, lemon juice, salt and olive oil and puree until thick and opaque and no chunks of garlic remain.
Pour this mixture over the lentils or Basmati.
Add the chopped carrot tops, chopped herbs, and grated lemon zest and toss it all together.
Season with a bit of salt and pepper if you wish.
  8. Place the roasted carrots and beets on top, then crumble the feta all around.
  9. Serve warm or cold.

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© Carol Takakura
Cuisine: Middle Eastern / Category: Vegetarian

 

HERE ARE TWO SIMPLE WAYS TO BBQ YOUR BEETS:

 

BBQ GRILLED, EATEN WITHOUT SKINS

(Technique from Martha Stewart
)

2 pounds beets, trimmed
1/2 cup ice

DIRECTIONS:


STEP 1:Heat grill to high. In heavy-duty foil, wrap beets, in one layer, with ice. Cover grill; cook until beets are tender when pierced with the tip of a paring knife, 40 to 45 minutes, turning once.
STEP 2:Rub off skins with paper towel.
STEP 3: Cut beets into wedges.
STEP 4: Toss in bowl with oil and 1 tablespoon vinegar; season with salt and pepper.

BBQ GRILLED, EATEN WITH SKINS

(Technique from Cousin Ed)

Heat the grill to medium-hot .You should be able to hold your hand about an inch over the cooking grate for about 2 seconds.

DIRECTIONS:

STEP 1: Do not peel, just slice the beets.
STEP 2: Brush the beets with olive oil and sprinkle lightly with sea salt.
STEP 3: Place the beets on the grill. If using a gas grill, close the cover. Cook 8 to 10 minutes, turn, and continue cooking until the beets are tender and grill-marked, another 8 to 10 minutes.
STEP 4: Serve the beets hot, warm, or at room temperature, drizzled with olive oil.

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Stovetop Sweet Potato Salad

A little Food for Thought

Sweet Potatoes

Sweet potatoes are chart toppers in beta carotene, which protects against damaging free radicals. Further, beta carotene converts to vitamin A which is one of the key components of healthy skin. Keep in mind that your skin is part of your immune system; it is your first line of defense.

Anthocyanin and other color-related pigments in the sweet potato are equally valuable for their anti-inflammatory health benefits. Scientists have found that these tubers play a key role in the reduction in inflammation-related health problems, including respiratory infections.

Last but by no means least, these little sweeties help your body develop resistance to infection when regularly consumed.

Here is a delicious take on potato salad featuring, you guessed it, sweet potatoes.

Stovetop Sweet-Potato Salad

Stovetop Sweet-Potato Salad

Ingredients

  • 1/4 cup chopped scallions (greens and whites)
  • 1/4 cup mango chutney (such as Major Grey)
  • 1 1/2 tablespoons grapeseed or avocado oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon My Sage Gourmet Tuscan Herb Salt
  • 1 roasted jalapeno pepper, minced (Hot or not hot? Up to you. Test that little baby before putting it in)
  • 1/8 teaspoon freshly ground black pepper
  • 3 1/2 cups (3/4-inch) cubed, peeled sweet potato (about 1 1/2 pounds total)
  • 1/4 pound green beans, trimmed and halved (about 1 cup)
  • 2 tablespoons chopped fresh cilantro

Instructions

  1. In a large saucepan, put potatoes then cover with filtered water, then bring to a boil. then reduce heat and simmer 11-13 minutes or until Just Barely tender, drain.
  2. While Potatoes are cooking, make your dressing by whisking together the first 7 ingredients. Then refrigerate tightly covered
  3. Cook the beans in boiling salted water 4 minutes until Just crisp-tender. Drain and rinse under cold water.
  4. Combine potatoes, beans, and cilantro in a medium bowl.
  5. Gently fold in the dressing to coat.
  6. Chill and serve or serve warm if you wish

Notes

If you check your beans and they are already a bit past firm, drain and place them in an ice water bath to stop the cooking process quickly.

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© Carol Takakura
Cuisine: American, Healthy

 

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Sautéed Broccoli-Shitake Skillet with Panko Nut Crust

I love my veggies I really do. However, sometimes I need to shake up my old standby steamed vegetable dishes a bit. Otherwise, all my healthy intentions for my freshly purchased (or home grown) vegetables go right down the drain, along with said veggies, wilted and sad, devoid of any remaining nutrition in the dead little suckers since I never got them out of my fridge to eat.

I created this recipe to save my own veggies from an untimely demise. I am happy to boast that this recipe it is downright delish! I defy you not to enjoy it. It is a big hit with guests and so easy to make in just about 15 minutes.

The Skinny on Shitakes:

According to the America Cancer Society, Shiitake mushrooms are the second most commonly cultivated edible mushrooms in the world. Studies in animals have found antitumor, cholesterol-lowering, and virus-inhibiting effects in compounds in shiitake mushrooms. Although these finding are not conclusive, including mushrooms in your diet has many other health benefits beyond potentially cancer.

Learn more here

A bit about Broccoli-

This flower vegetable is rich source of vitamin-K; and B-complex group of vitamins like niacin (vit B-3), pantothenic acid (vit.B-5), pyridoxine (vit.B-6), and riboflavin. The flower heads also have some amount of omega-3 fatty acids. Furthermore, it is also a good source of minerals like calcium, manganese, iron, magnesium, selenium, zinc and phosphorus.

Learn more here

Now, on to the Recipe…

 

Sautéed Broccoli-Shitake Skillet with Panko Nut Crust

Sautéed Broccoli-Shitake Skillet with Panko Nut Crust

Yield: 4-6 servings

Ingredients

  • 1/4 Cup Pine Nuts
  • 1/2 Cup Ian’s Naturals Parmesan Garlic Panko breadcrumbs
  • ¼ Cup freshly grated Parmesan cheese
  • 2 Tablespoons unsalted butter
  • 1 Tablespoon olive oil
  • 1 Large medium head of fresh broccoli, cut the tops into florets, trim and peel stems with a vegetable peeler, then slice into bite size slices
  • 10-12 Large shiitake mushrooms. Wipe caps clean with a damp paper towel, trim off ends of stems, then remove stems completely and chop fine. Slice caps into 3 or 4 sections
  • 1 Teaspoon My Sage Gourmet Tuscan Herb Seasoning
  • Freshly ground pepper

Instructions

  1. In a medium size bowl, combine Pine Nuts, Panko breadcrumbs and parmesan cheese. Set aside. 
Cover a rimmed cookie sheet or other broiler safe pan with foil. .Set aside.
  2. Place butter and olive oil in a large skillet over high heat. Add the broccoli and mushrooms, using a large wooden spoon stir to coat broccoli and mushrooms with the butter/oil mixture.
 Cook for 3-4 minutes without stirring or until the broccoli is barely fork tender. It should still be crispy when you taste test it.
  3. Turn Broiler on high, pour cooked broccoli mixture (including butter/oil) onto your cookie sheet
. Sprinkle Pine Nut/Panko/Parmesan mixture over broccoli mixture, place under hot broiler for 1-2 minutes, just until Parmesan is melted-. Watch closely as pine nuts burn easily.
  4. Carefully remove from oven.
  5. Plate and enjoy your creation!

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 311Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 31mgSodium: 539mgCarbohydrates: 23gFiber: 7gSugar: 4gProtein: 12g

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© Carol Takakura
Cuisine: Healthy / Category: Vegetarian



 

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