Shrimp: Dipping Sauce:
10oz raw shrimp, peeled and deveined 1/4c orange juice
1 T canola oil 1T tamari sauce
1 jalapeno, seeded and finely diced 1 1/2T sesame oil
2 T rice flour 1 tsp sugar
1/4 tsp sea salt 1T minced green onions
1/2 tsp fresh ground black pepper Whisk all ingredients.
1/2 tsp Chinese 5-Spice Powder
In medium bowl, combine rice flour, salt, pepper and 5-spice. Add shrimp and toss to coat. Heat oil in nonstick pan over med-high heat. Add shrimp and cook 3-4 minutes. Add jalapeno and cook 1-2 minutes more.
Red Cabbage/Granny Smith Slaw with Toasted Sesame Seeds
1 medium head red cabbage
3 medium granny smith apples, peeled
1/4c white wine vinegar
2T toasted sesame oil
1/4 tsp each salt, ginger powder, agave nectar(or honey)
3T toasted sesame seeds
In food processor, finely shred red cabbage, then the peeled apples. Place in a large mixing bowl and stir to combine. Whisk together vinegar, oil and spices in small bowl and add to cabbage/apple mixture. Mix well.
If you are not using already toasted sesame seeds, then heat sesame seeds in nonstick pan over medium heat in a single layer. Consistently shake pan while cooking until the seeds turn golden brown and become fragrant, usually 2-3 minutes. Add to slaw. Mix and serve. Can be made 6-8 hours in advance.
Molasses and Dijon Glazed Pork Chops with Coconut Lemongrass Brown Rice
1T olive oil
4 thin cut boneless pork chops
2 shallots, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, finely chopped
1/4c cider vinegar
2T Dijon mustard
In large pan, heat oil on med-high heat. Cook chops 1 1/2 minutes per side. Transfer to dish and cover to keep warm. Add shallot, jalapeno and garlic. Cook 2-3 minutes. Add molasses, vinegar, mustard and soy sauce. Bring to simmer, then reduce heat to maintain consistent simmer. Allow to thicken 2-4 minutes. Return pork and juices to pan and coat with sauce. Leave to heat 1-2 minutes and serve.
1c brown rice, rinsed in cold water and drained
3 1/2 c water
1T coconut or canola oil
3 medium carrots, peeled and well shredded in food processor
1/2 tsp salt
1/2 tsp dried lemongrass(Spice Hunter makes a great version)
juice of 1 large lime
1/2c coconut milk
Bring water to boil. Add rice and stir once. Cook at a rolling simmer uncovered for 40 minutes. In the meantime, whisk together lime juice, salt and lemongrass in small bowl. Set aside. Remove rice from heat after 40 minutes and strain additional water. Let sit covered for 5 minutes. Turn heat back on to medium heat, and place pan with rice onto stovetop. Add oil to rice and stir. Add carrots to rice and combine. Stir in lime mixture and let heat until warm, about 4 minutes. Add coconut milk and stir consistently for 3-4 more minutes.
Grapefruit in a Warm Ginger Agave Sauce over Vanilla Ice Cream
2 medium ruby red grapefruit, peeled and sliced, all white fiber removed
3T dark agave nectar
1/4 tsp powdered ginger
4 servings of vanilla ice cream, Rice Dream, Soy Dream or SoDelicious Vanilla Coconut Ice 'Cream'
Peel grapefruits by hand, like you would an orange, trying best to remove most of outer fiber layer. Carefully, separate each into slices. Then, carefully remove the last outer separation of skin. Fruit slices may break in half, but that's alright. In a small bowl, whisk together agave, water and ginger. Set aside. Scoop ice cream into bowls and have ready to serve. Heat nonstick pan to med/high and spray with a light coating of cooking spray. When pan is to temperature, place grapefruit slices in single layer in pan. Heat for 1 minute, then turn with tongs to heat on other side 1 minute. Pour agave sauce over fruit. Wait 5 seconds and remove from heat. Distribute warm fruit over ice cream with tongs, then
return pan to heat and stir for another 10 seconds. Remove from heat and distribute sauce over top.