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After a nice family trip to the Pacific NW, it will soon be back to school and babysitting!8/16/2018 Brown fried rice with finely chopped turmeric and ginger, home grown. Added stir fried bitter melon, celery and onions and organic corn. Steamed green beans with tofu in a hot oil garlic shoyu sauce added great variety and taste.
Homemade potstickers wonton folded style was enjoyed by 12 of us. A side dish of organic watercress and cucumber from ken's garden wtih homemade sesame, ginger garlic turmeric shoyu dressing. Everyone had a personalize plate of potstickers and more since there were 250 pieces of wonton style potstickers!
Refreshing tapioca salad with kabocha pumpkin, cucumber and banana blended in tapioca pearls swirled in coconut milk. Enjoying a refreshing glass of fruit and veggie smoothie with moringa, basil, baby kale, fresh turmeric, cucumber, guava, lemon, local orange, and mint. Prepped for our family favorite, Oreo ice cream cake, a tradition of close to 50 years. Slowly brewed a big pot of chicken jook for our grandchildren who will be home from their summer trip tonight. Seasoned our pork filling for a potstickers for our Sunday family brunch. Ken's in the kitchen now since he was lucky and caught a nice papio this morning and 2 tako yesterday...that's why he wasn't at tai chi yesterday! The ginger onion cold chicken dish was also included in this morning's list of my "to do" items.
The sauce was the winner for this dish... hot garlic oil with shoyu drizzled with maple syrup...oh soo good.
Click here for more online tai chi video lessons by lucy. Click here for everydaytaichi4U YouTube channel. Rich orange kabocha oozing with mint coconut tapioca sauce Enoying a little snack to get me motivated to sit down and edit my videos now that the tai chi video footage has been imported into FinalCut PX.
On bed of cold salad greens of Manoa lettuce and watercress, a warm serving of ginger brown fried rice with stir fried green beans and bitter melon surrounded by refreshing cubes of tofu and tomato. A nice cold guava hit the spot ...then hot green tea energizes me to work on my tai chi video footage for the afternoon!
Our home grown organic salad of Manoa lettuce and cucumber was topped off with ribbons of chiffonade shiso. Steamed kabocha pumpkin cubes flavored with fermented Chinese black beans along with black eye peas, peanuts and black beans drizzled with maple syrup made our salad more exciting. That's not all! Our ginger onion garlic bitter melon made our taste buds go absolutely crazy!
If that's not enough, our li hing mango dill lilikoi vinaigrette dressing gave us yet another reason to appreciate our whole food plant base diet. Our guava lemon orange turmeric mint smoothie gives that added boost of energy! Ken just found this big honker of a bitter melon hiding in his vine! He weighed it. It's nearly 1.5 pounds! Now, how shall I cook this one??? I decided to cook it vegan style with our favorite ginger onion garlic sauce that is a must for cold ginger chicken.
A little salty, spicy, sweet and a little bitter...novel way to enjoy a super veggie. Our garden grown bitter melon goes a long way when it's stir fried with all types of tropical flavors:
Homemade dill vinegar dressing with a touch of lilikoi butter, 5 spice or li hing flavored pickled mango, fine bits of turmeric, ginger and garlic and a touch of sesame oil. Oh what a treat served over brown rice! |
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