Hot Peaches
(2 teaspoons cornstarch to 1 cup liquid makes a medium sauce)
2 cups peaches sliced, fresh or frozen
pinch cinnamon
pinch nutmeg
2 tablespoons unrefined sugar
Put peaches in pan on low heat so as to render the juice, pour juice off into measuring cup add enough water to equal 1 cup, mix 2 teaspoons cornstarch in juice, add back to fruit along with spices & sugar and cook for 15 minutes. Serve hot or cool with cottage cheese. Yum! Yum! you can do the same with ...
Spaghetti (squash)
1 Spaghetti squash, cut in half, remove seeds
2 tablespoons Butter
2 teaspoons Basil
Sea Salt, to taste
Put 1/2 the butter and basil on each half, salt. Cover with tin
foil (lined with enough oiled parchment paper so squash does
not come in contact with aluminum foil) place on pan (cut side
up). Bake in moderate oven (350 degrees F.) for 45 minutes.
Squash is done when you can put a fork next to the shell and
the squash pulls away easily, scoop squash out of ...
Asian Stir Fry
2 cups vegetables;
Mung bean sprouts
Water chestnuts
Bamboo shoots
Cabbage
Green beans, fresh
Celery
Onions
Fat
Garlic & onion granulated
Cornstarch
Raw coconut aminos, replaces soy sauce
Cut vegetables so as to expose as much surface as possible.
Melt fat in hot wok, add vegetables & stir quickly. Add some
water to deglaze the pan & to create a sauce for vegetables.
Mix some cornstarch with a little water and stir into vegetables
to thicken sauce. Add ...
