1/3 cup organic tamari
3 tablespoons organic agave
2 tablespoons mirin
2 tablespoons fresh organic ginger, minced
3 cloves organic garlic, minced
1/2 teaspoon white pepper
2-3 lbs free-range organic chicken breasts, cut into strips
Marinating Meat: Mix together tamari, agave, mirin, ginger, garlic and white pepper in a small dish. Add chicken breast pieces marinating for four hours. You can also marinate it overnight if you have the time.
Directions: Soak the bamboo skewers in water for 10 minutes. Heat grill to 400 º F on medium-high. Skewer chicken. Place skewers on grill and cook for 2 minutes. Flip skewers and baste with leftover marinade, grilling for 1-2 minutes more. Flip and continue until chicken is cooked through and chicken juice runs clear. Cooking time should be 6-8 minutes, but will depend on the thickness of your chicken pieces. Remove chicken from grill and allow to rest before serving.
These grilled skewers go great with pineapple and grilled vegetables. Makes a delicious lunch or dinner. Our families favorite is the chicken served with rice pilaf, grilled veggies & fresh pineapple. The kids love it and adults too. Makes a perfect meal for all to enjoy.
Yield: Serves 4
Time: 45 Minutes
Coconut Ginger Soup with Tofu, Agave & Cilantro
Naturally Vegan & Vegetarian
(13 Item Recipe)
4 cups organic vegetable broth (home made is the best)
2 cloves garlic, chopped
2 organic chiles, seeded, chopped fine
2 inch organic ginger, peeled and sliced thin
1/2 cup organic lemon juice
2 teaspoons organic agave (I use organic light agave madhava brand – 23.5 oz large bottle under $4)
1 1/2 cups light coconut milk
2 cups sliced organic mushrooms
1/2 red bell pepper, cut into thin slices
1 1/2 cups extra firm organic tofu, cut into 1/2-inch dices
2 tablespoons organic tamari
1/4 Cup organic cilantro, fresh, chopped
1/4 cup organic bean sprouts, to top soup with
sea salt and freshly ground black pepper to taste
In a pan, combine the broth, garlic, chiles, ginger, 1/4 cup of lemon juice bringing to a boil. Reduce heat and simmer for 10 minutes. Stir in tofu, agave, coconut milk, mushrooms, bell peppers, tamari and remaining lemon juice. Cook 15 additional minutes on a low to medium simmer. Top with fresh cilantro, bean sprouts and sea salt and pepper to taste.
SNACK: Quick & Nutritious
(6 Item Recipe)
SWEET ORGANIC KALE CHIPS
(Vegan Vegetarian version)
Yields: 1-2 Batches (Varies based on size of kale bunch as well as size baking sheet or oven safe dish. Some can fit all the kale in one batch with a large enough baking dish, where others may have 2 batches)
Baking Time: 8 -10 Minutes
1 Bunch Organic Kale
3 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Agave Nectar
1 Teaspoon Organic Garlic Powder
1 Tablespoon Organic Low Sodium Tamari
Sea Salt, Spike or Herbamare to taste
Preheat oven to 350 degrees. Wash and pat dry your kale and set aside. In a small bowl combine Extra Virgin Olive Oil, Agave Nectar, Garlic Powder, Tamari and seasoning choice (sea salt, herbamare, or spike). Whisk together mixing evenly. You can chop your kale into nice size pieces, or break them into pieces with your hands. Put your kale into bowl and toss with dressing mixture. Spread your kale out on a baking pan or oven safe dish. Space kale evenly in one layer. Bake kale for 8-10 minutes. Cool for 3-5 minutes before eating. Makes a great snack for on the go lifestyles. These simple under 10 minute snacks are packed with nutrients to fuel you through your day. Depending on the size of baking pan and bushiness of kale your yield can be 1 or 2 batches. When I make these I usually have 2 trays to cook. You can experiment with different spices to make different flavor profiles depending on what you have on hand. You can also experiment with fresh herbs in the mixture to add more dimension. Enjoy.
**Naturally Vegan/ Vegetarian Recipe**
To Vary the flavor profile add your favorite seasonings to change the taste next time _____________________________________________________________________________________________
Shopping List for Fast & Delicious : Sweet Organic Kale Chips
Organic Lacinato Kale (1 Bunch)
Extra Virgin Olive Oil (3 Tablespoons)
Agave Nectar (2 Tablespoons)
Organic Garlic Powder (1 Teaspoon)
Organic Low Sodium Tamari (1 Tablespoon)
Sea Salt, Herbamare or Spike (To Taste)
SALADS & STARTERS
SIMPLE SESAME SEAWEED SALAD WITH ARAME
Cooking Time: 30 Minutes
(7 Item Recipe)
1 Package dried Arame
1 Tablespoon Tamari
2 Teaspoons Lemon Juice
3 Tablespoons Rice Wine Vinegar
1 Teaspoon Raw Vegan Cane Sugar
3 Tablespoons Sesame Seeds (use more or less as desired)
1 Teaspoon Sesame Oil
Unpackage Arame and rinse thoroughly. Soak for 10 minutes in purified alkalized, antioxidant drinking water. Once soaking is complete, pat dry, then cut into thin strips if pieces are too large. Simmer with lemon juice and mirin for 20 minutes. When done it should be tender. Drain and set aside. Take vegan cane sugar, tamari, sesame seeds, sesame oil, salt and pepper whisk until dissolved. Take drained arame and cool in refrigerator for 20 minutes. When Arame is nice and chilled toss with dressing, and serve immediately. Makes a super quick salad that is nutritious and fresh; for spicier salad season with red pepper flakes.
Shopping List for Simple Sesame Seaweed Salad with Arame:
Arame Dried (1 Package)
Tamari (2 Teaspoons)
Lemon Juice (2 Teaspoons)
Rice Wine Vinegar (3 Tablespoons)
Sesame Seeds (1/4 Cup)
Sesame Oil (1 Teaspoon)
Vegan Raw Can Sugar (1 Teaspoon)
Sea Salt & Pepper to taste
Arame is a specie of seaweed most commonly seen in Japan and Japanese cuisine. Arame is super high in Calcium, Iodine and Potassium, but also has vitamin A. Arame is also a great source of minerals. Typically seen in the states in a dried state, Arame quickly rehydrates in about 5 minutes or less when soaked in purified, alkalized, antioxidant rich drinking water. Arame comes in dark, firm textured brown strands, producing a wonderfully mild, sweet flavor.
Typically Uses: Once rehydrated Arame has many uses. Some eat it alone like lettuce, others like it in dishes or as a garnish or side to a meal. When used in a dish it is typically used in salads, marinated dishes, as well as seaweed dishes.
Best Uses: The use of Arame is great when added to other foods. From casseroles, soups, salads, pilafs and more. As it is a mild sea vegetable and not over powering it is easily compatible with many dishes.
How to soak: Rinse seaweed thoroughly. Soak for 10 minutes before cooking. Depending on the use you may be using it raw in a salad or cooked. If cooking simmer no more then 15-20 minutes.
Best Preparations and combos: My most favorite way to eat Arame is soaking then simmering it with tamari, lemon juice and rice wine (mirin) until tender. When done top with toasted sesame seeds making a delicious and nutritious salad or side.
Pairs nicely with: If you are using Arame as a side dish it goes great with fish, grains, vegetables, beans, in salads or into noodles. It also works very well when put in stir-fry meals.
Soba buckwheat noodles are super nutritious and great in meals. One of the best attributes is that they cook in 5 minutes or less making them a super popular fast food in many places. Soba noodles are light, and known as Japanese pasta. Soba noodles are super in soups, salads, and stir-fries. Ginger and tamari sauce go great in pastas and salads to increase the flavor profile. Soba noodles are especially great when topped with sesame seeds and scallions.
**Try some Soba buckwheat noodles next time your at the store**
They are wonderfully light and compliment any dish. Use where you would use noodles or pasta.