Recipes for Stayin’ Alive

Recipes for Stayin’ Alive

 

 

Portobello Omelet w/ Rutabaga-Sweet Potato Hash Browns

The hash browns:

4 slices cubed rutabaga 1x1cm

2 slices of golden beet cubed 1x1cm

1 medium purple potato cubed 1x1cm

Saute on medium heat large burner using 12 inch pan in 4 oz. coconut oil while chopping other items.

15 min. later add

1 small white yam cubed 1x1cm

1 inch of jalapeno outer flesh (without the white parts and seeds) diced

15 min. later

2 thin slices of red onion diced

Add Spices at this stage so they don’t burn:
Herbamare, Bragg’s Seakelp Delight seasoning, Saigon Cinnamon, Ground Coriander seed, Turmeric, Cayenne pepper, spiced to taste.  Cook 10 more min.  The last 4-5 min. turn up heat to Medium High, stirring often to brown, careful not to dry out.

The omelet:

Turn heat back to medium

Tilt the pan to drain the oil to one side and remove the hashbrowns. 

1 small or ½ a large Portobello julienned

1/3 banana pepper fine slices

3 finely sliced purple okra

Stir in spices turmeric & Herbamare.

Cook 5 min. on medium heat

Add finely chopped florets from one head of broccoli, cook 3 minutes

Add 6 eggs & scramble to mix in the vegetables.  Let the whole pan cook 5-7 min without stirring to obtain enough integrity to flip the omelet.  Flip and cook then turn off heat in next minute.  Add Monterey jack or cheese of choice.  

 

 

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  • Five Stars Electric Root Stayin’ Alive Stew·

 

Chop first

2 small White yams

6-8 slices rutabaga

5 or 6 thick slices of golden beet

5 or 6 slices of golden turnip

8 slices of celery root

1 sliced medium parsnip

3 large slices of watermelon radish

Dozen thin slices black radish

Fresh Turmeric Root chopped

½ carrot sliced

3 thin slices of ginger, chopped

White onion, thick sliced, pie cut

3 inches of thick sliced Daikon

Chinese 5 spice

Garam Masala

Red Palm oil 2 tbsp

Coconut oil 3 tbsp

Saute the above, add water and nutritional yeast, dried parsley and garlic salt

Gravy

Red Palm oil 1tbsp

Coconut oil 2 tbsp

Olive oil 2 tbsp

Chopped shitake half cup

Thick sliced pie cut onion

Chopped cabage 1 cup

Chopped kale 1 cup

1 sliced whole endive

Herbamare seasoning

Berbere seasoning
  ~ ingredients

  • 1/2 teaspoon fenugreek
  • 1/2 cup ground dried New Mexico chiles
  • 1/4 cup paprika
  • 1 tablespoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice

Read More http://www.epicurious.com/recipes/food/views/Ethiopian-Spice-Mix-Berbere-104015#ixzz2u4pMMJOk

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Bright Celery Root Chili
(Healthy Quick & Easy in the Microwave)

1 tsp Celery seed

½ tsp of cumin seed

½ tsp anise seed

½ “ slice Rutabaga cubed

3/8 “ slices organic celery root cubed

Optional: celery root skin was cleaned and processed to minced state in a food processor with 1 cup broccoli

Microwave roots in 6 tsp coconut oil, 6 tsp hemp oil & 3 tsp olive oil and coverfor 7 minutes stirring halfway through.

Added ½ tsp or less berebere spice,

Salt to taste

Herbamare spice mix to taste

Add
1 15 oz. can Eden Organic Aduke beans

1 15 oz. can Eden Organic Chili beans

Microwaved 6 minutes covered

Colby cheese and/or Chipotle cheese grated on top.  Stir in the cheese.  Two may be stuffed before you see the bottom of the bowl.

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Green & Black and Brown & Tan

Thin sliced black radish

Asparagus  diced

Shitake chopped

Broccoli stem marrow

Graded celery root

Parsnip sliced thin

Minced ginger

Purple onion

Green onion

Goat cheese

8 pods of green cardamom

Trocomere

Herbamere

Coconut oil 2tbsp

Red palm oil 2tbsp

1 can garbanzo beans

 

 

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~ White Bean & Cabbage Wonder***

 

White Great Northern Beans  12 oz

1 cp chopped Savoy Cabbage

Valencia Onion one ¾’ thick slice pie cut 16x

One green onion  1/8” sliced

1 tsp turmeric root finely chopped

1” slice of Daikon radish – pie cut 8x

1” slice of parsnip 1/8” cubed

½ cup of ½” cubed Jicama

Broccoli 1 cup medium chopped

One 1” wedge of red bell pepper diced

1 tsp basil leave flakes

1 tsp parsley leaves flakes

¼ tsp thyme

3 tblsp coconut oil

2 tblsp Red palm oil

Herbamare

Nutritional yeast

Bragg’s Liquid Aminos

 

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Fuel Cell-ery Soup

Use equal amounts of:

  • Celery Root (about Two ¼ inch thick slices – cubed)
  • Rutabaga Root (about Two ¼ inch thick slices – cubed)
  • Parsnip Root (1/8” slices)
  • Turmeric Root (One index finger size root thinly sliced)
  • White onion
  • Broccoli (minced Florets and Thinly Sliced upper branches
  • 25 oz of cooked black beans
  • 15 oz of Fire roasted diced tomatoes
  • Add enough water to cover

Consider adding Shitake or Portabello mushrooms

Seasonings

  • Herbamare (herbal salt)
  • Berebere seasoning (light)
  • White Pepper
  • Basil leaves
  • 1 Tblsp Bragg’s Liquid Amino’s


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This Morning’s Hashbrowns (OMG)

Celery root – 2 thick slices cubed

Golden beet root – 3 thick slices cubed

White yam – 3 thick slices cubed

Turmeric roots – 2 thin sliced

Okra – 3 thin sliced 

Shitake mushrooms -3 large chopped

Asparagus stalks – 6 chopped

Parsley – chopped

Herbamare seasoning

 

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~ Radioactive Red & Forbidden Black

 

 

Black Beans 1 25 oz can

4 large slices of red beets diced

2 celery stalks diced

2 inches of large parsnip julienned

2 large leaves of kale chopped in food processor

2 large button mushrooms diced

Hemp oil & coconut oil

Tomato paste 6 oz

Garnished with Feta cheese

Berbere seasoning, Herbamare seasoning

Cinnamon, salt, Italian seasoning, sea kelp seasoning

Forbidden Black rice

 

 

 

 

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