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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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Strawberry Chia Protein Smoothie

This luscious little gem supplies a whole lot of goodness, including sustainable energy and a whooping boast of protein.

And it is oh so tasty…

Enjoy!!
Strawberry Chia Protein Smoothie

Strawberry Chia Protein Smoothie

Yield: 2 servings
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 2 tablespoons chia seeds
1
  • cup unsweetened Almond, or other Nut milk
  • 1 cup Fresh or frozen strawberries-Halved
  • 2 pitted dates
  • 1/2 cup plain Greek yogurt
  • 1 cup fresh spinach
  • 1 teaspoon flax seed oil
  • 
2 tablespoons your favourite protein powder

Instructions

  1. Toss the Chia seeds and almond milk in a high speed blender or vita-mix.
  2. Allow to sit for 5 minutes to plump up the chia seeds.
  3. Add all remaining ingredients and blend till smooth.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 768Total Fat: 53gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 44gCholesterol: 14mgSodium: 499mgCarbohydrates: 46gFiber: 16gSugar: 15gProtein: 39g

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© Carol Takakura
Cuisine: Healthy / Category: Beverages

 

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Mousaka

 

Mousaka

Mousaka

Yield: 6+ servings

Ingredients

  • 2 potatoes (about 1 lb.), peeled and cut on the long side into quarter-inch thick slices
  • 2 large eggplants (about 1+ lbs.) Cut into even, quarter-inch thick slices
  • 1-2/3 lbs. mixture of ground beef and ground pork (half and half or just use beef)
  • 1 medium onion, chopped
  • 
3 cloves garlic, peeled and minced
  • 3 medium sized tomatoes, chopped
  • ½ glass of water
  • 
2 cinnamon sticks
  • My Sage Gourmet Mediterranean Herb Seasoning salt (or sea salt) and 
freshly ground pepper
  • 
4 Tbsp olive oil
  • 3- ¾ C whole milk
  • ½ C flour
  • 1 Tbsp butter
  • Sprinkle of nutmeg
  • 7 oz. Feta cheese ( cut in small cubes)
  • 1 egg, beaten

Instructions

  1. Preheat the oven (350°F).
  2. Prepare a 15x8x4 baking dish by greasing sides and bottom with olive oil.
  3. Brown the ground beef and pork, onion and garlic in a big sauce pan
.
  4. Add chopped tomatoes, 1/2 glass of water, the cinnamon sticks, salt and pepper.
  5. Cook slowly for approx. 40 minutes.
  6. Watch it and stir from time to time.
  7. Let the meat sauce cool slightly and remove the cinnamon sticks-toss them.
  8. Fry potatoes in a large frying pan until nearly soft.
  9. Place potato slices at the bottom of the baking dish, season with salt and pepper.
  10. Fry Eggplants in olive oil in a large frying pan.
  11. Add one layer of eggplant slices to baking pan, season with salt and pepper.
  12. Pour the meat sauce on top, smooth the surface.
  13. Place another eggplant layer on top, season with salt and pepper.
  14. In a medium size pan, over medium heat, cook milk and flour, stirring continuously. Cook approx. 2 minutes or until bubbles form, then remove from stove.
  15. Add the butter, salt and a bit of pepper, and a sprinkle of nutmeg.
  16. Let it cool slightly
.
  17. Add the feta cheese and beaten egg, stirring well.
  18. Pour the sauce over the Mousaka in baking dish, smooth the surface.
  19. Place on middle rack of oven; bake approx. 45 minutes until lightly brown
.
  20. Let rest for about 15-20 minutes before serving it.

Recommended Products

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1644Total Fat: 104gSaturated Fat: 40gTrans Fat: 4gUnsaturated Fat: 50gCholesterol: 492mgSodium: 868mgCarbohydrates: 31gFiber: 3gSugar: 9gProtein: 138g

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© Carol Takakura
Cuisine: Greek / Category: Meat and Poultry

 

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Panko Crusted Cod

How to know if the fish you are eating is safe

I believe it is important to know where sand what you are eating, I use Monterey Bay Aquarium’s seafood watch for my updates. They update their information consistently and only after a thorough review of all available researched data and information. The following was collected directly from their site. I encourage you to check it out. You may be very surprised by what you find.

About Cod
“Vikings, medieval Basques and early New Englanders all relied on cod. Most Atlantic cod is imported to the U.S. from well-managed fisheries with healthy fish populations. However, Atlantic cod from the Gulf of Maine and the Georges Bank is generally considered an “Avoid.” The exception to this is, the ‘Good Alternative’ handline fishery on Georges Bank, which is more selective and does not catch any other depleted stocks. In the Pacific, cod from U.S. fisheries is a “Best Choice” or “Good Alternative.” All Pacific cod from Japan and Russia is on the “Avoid” list because so little is known about the health of cod populations in the Japanese and the Russian Pacific. Some sources of cod are certified as sustainable to the Marine Stewardship Council standard.”

Learn more here…

Panko Crusted Cod

Panko Crusted Cod

Yield: 4 servings
Cook Time: 20 minutes
Total Time: 20 minutes

Ingredients

  • 4 6-oz wild caught Pacific cod fillets
  • ¼ Cup Ian’s Parmesan Garlic Panko Bread crumbs or Original (both are delish in this dish)
  • 1 teaspoon My Sage Gourmet Summer Garden Grilling or My Sage Gourmet Mediterranean Herb Seasoning
  • 4 tablespoons chives, chopped
  • 1 teaspoon horseradish
  • 1 tablespoon mayonnaise or Vegenaise
  • Grated zest and juice of 1 lemon
  • Freshly ground black pepper
  • 1/2 cup cashews, toasted, then very finely chopped

Instructions

  1. Wrap the fish in paper towels, to get rid of excess moisture, and place on a large plate in the fridge until your grill is ready. If the fish is wet, it will steam not sear.
  2. To toast cashews: Heat a small sauté pan over medium-high heat. Add nuts and toast, stirring often. When they are fragrant with a light-brown color, remove from the heat. It shouldn't take longer than a couple of minutes.-watch closely they will burn easily! Remove from pan, let cool, and then chop finely.
  3. Lightly grease a ceramic or other (grill safe) grilling pan .
  4. Preheat BBQ grill to medium-high
  5. In a small bowl mix the Ian’s bread crumbs, herbed salt blend, chives, horseradish, mayonnaise, lemon zest, juice and pepper. Taste your mixture so you can see where you are at, adjust to taste.
  6. Cover cod evenly with mixture, pressing down a bit to help secure it to the fish.
  7. Place fish on grilling pan, cover and grill for about 4 minutes on the first side-Do not flip fish too soon, (see below for tips). Once you flip fish, top with toasted cashews.
  8. Reduce heat to medium, Cook fish a total of 8 to 12 minutes or just until fish begins to flake easily when tested with a fork.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 379Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 100mgSodium: 540mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 45g

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© Carol Takakura
Cuisine: Healthy / Category: Fish and Seafood

Fish grilling Tips:

Don’t try and move the fish until you can see sear marks and it has a nice crispy look to it. If you are not sure when to check the fish, try sliding a fine edged metal spatula under the long edge of the fish and carefully peak underneath. If it doesn’t life easily it probably isn’t ready to turn yet. Give it another minute, and then check in 30 second intervals.

When it is time to flip it try using either two fine edged spatulas one of either side of the fillet or if the fillet is on the thicker side you can use a large fork, slide it under the edge on one side and spatula under the other and gently flip like a pro.

 

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Buckwheat and Blueberry Pancakes

Buckwheat is not actually a grain although most people think it is, which makes sense since it is often categorized in the grain group and used as a grain. Surprisingly, it is a fruit. Because it is not a grain, it can be enjoyed by populations sensitive to wheat and other grains, including those with celiac disease.

Buckwheat and Blueberry Pancakes

Buckwheat and Blueberry Pancakes

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 3/4 cup buckwheat flour
  • 3/4 cup whole-wheat pastry flour
  • 1 1/2 tsp baking powder
  • 1/4 cup walnuts, finely chopped
  • 1/2 tsp baking soda
  • 
1/4 tsp sea salt or my herbs de provence
  • 1 cup buttermilk

  • 3/4 cup almond milk
  • 1 Tbsp honey
  • 2 large eggs , lightly beaten (organic)
  • 2 Tbsp grapeseed oil
1 tsp grated orange peel
  • 2 cups fresh blueberries, divided into 1 cup each
  • 1/2 cup maple syrup (genuine)

Instructions

  1. In a large bowl whisk together dry ingredients: flour/s, baking powder,walnuts, baking soda and salt. Set aside
  2. In a medium bowl, beat buttermilk, almond milk, honey, eggs, orange peel and oil together.
  3. Preheat a large nonstick griddle over a medium flame.
  4. Stir the wet ingredients into the dry ingredients, mixing just till combined.
  5. Gently fold in 1 cup of berries.
  6. Ladle about a 1/4-cup of batter onto the griddle
  7. Flip the pancake when bubbles have forms just about to the edge of the pancake and the edges are just turning a golden brown, about 1 1/2 minutes.
  8. Cook the other side until golden brown, about 1 1/2 minutes.
  9. Serve with remaining blueberries and the maple syrup.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 700Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 106mgSodium: 721mgCarbohydrates: 116gFiber: 10gSugar: 41gProtein: 20g

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© Carol Takakura
Cuisine: Healthy; American / Category: Breakfast
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