1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 lime, juiced
1 teaspoon minced garlic
1 teaspoon red chili paste, such as sambal or 1/2 teaspoon Sriracha

Related: Asian Sauce Recipes

3 tablespoons low sodium soy sauce
3 tablespoons sugar
2 tablespoons rice wine
1-1/2 tablespoons rice wine vinegar
1/2 cup  broth
1 tablespoon minced fresh ginger root
2 teaspoons minced garlic
1 teaspoon toasted sesame oil
1 tablespoon chili paste or 1 teaspoon Sriracha
2 teaspoons cornstarch

Mix all ingredients in a saute pan. Cook at medium temperature until thickened, stirring occasionally.

Related: Asian Sauce Recipes
RELATED: The best tasting, CRISPIEST sweet and spicy tofu 

I’m not a snacker. I like to eat when I eat. When I’m relaxing, my hands are usually kept busy checking Facebook on the iPad. I don’t drive and eat. I don’t eat in my office or bedroom. If I have the tv on, the only snack I allow myself is a bag of spinach that I eat leaf by leaf.  No mindless tv watching and no mindless eating.  I have a bad habit I fall into when I’m busy, and that’s to eat twice a day. Lately that’s about 2:00pm and 2:00am.  I feel more energized when I can make myself eat every 4-6 hours. That’s more efficient fuel for my body, but I let time get away from me. Hours can fly by and before I know it, I’ve not eaten for 12 hours. I’m remedying that by readying small meals and snacks this week that are easy to grab and go. I’ve been eating lots of organic celery filled with Bettern Peanut Butter, the lowfat, defatted peanut butter I like.  It’s quick and tasty fuel, and nutritious as well.

1/4 cup creamy peanut butter
1/4 cup light sodium soy sauce
1/2 tablespoon ground ginger
2 tablespoons minced garlic
2 tablespoons vegetable broth
2 tablespoons apple cider vinegar
2 tablespoons hot chili oil or Sriracha
1 tablespoon palm sugar
1/2 tsp sesame oil

Sauce: Combine ingredients in sauce pan. Simmer, covered, on low heat for 5-10 minutes or until hot, stirring occasionally.

Masala is the Indian term for a blend of spices. It can be any simple or complex combination.  I grind fresh seeds in a coffee grinder and place in a shaker bottle marked “Andrea’s Spice Mix.”  The spices I use have been proven to possess therapeutic and healing properties. Spices and herbs contain antioxidants, minerals and multivitamins. Because spices are nutrient dense, they are thermogenic, which means they naturally increase your metabolism. Centuries old eastern medicine and now recent studies and scientific research both boast the medicinal healing benefits of spices. Discover what your favorite flavors are and create your own signature blend to share with friends. Here’s my latest fave.

RECIPE:
1/4 teaspoon black cardamon
1/4 teaspoon cracked dry bay leaves
1 teaspoon each mustard seed, cinnamon and paprika
1/8 teaspoon cayenne or 1-2 ground chilis
1/8 teaspoon ground cloves

1 tablespoon each of the following ground seeds:
coriander
cumin
fenugeek
fennel

RELATED: Make your own Garam Masala
Healing and Medicinal Properties of Cooking Spices

ALSO SPICY: A Zesty Gremolata I like on everything

I’m learning about vegan cooking.  I’ve not tried these egg substitutes yet but will begin to and will report back.

Applesauce (1/3 cup applesauce = 1 egg or ¼ cup Applesauce + 1 tsp Baking Powder) …  Continue reading →

Mix 2 eggs with 1 banana. Add salt and pepper.  Blend into batter and pour onto hot griddle. When bubbles form and bottom is golden brown, flip and brown on other side. These are a lighter consistency than pancakes made with flour.  Make a vegan version using flax eggs: A great egg replacement in baking (recipe below).   Continue reading →

1 1/2 cups rice flour (brown or white)
1/2 cup soft cooked brown rice
1 tablespoon coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon powdered cinnamon – In Ayurveda, cinnamon reduces glycemic index when eaten together with foods with a high glycemic index, like raisins. Continue reading →

1 cup + 1 tbsp corn flour
1 tsp baking powder
pinch of fine sea salt
3/4 cup non-dairy milk (soy, rice, almond, coconut)
1 tsp light vegetable oil
1/2 cup fresh blueberries
1 flax egg* (1 tbsp of ground flax seed mixed with 3 tbsp hot water, let sit for 2 minutes then it’s ready to add)
Earth Balance vegan margarine for frying
Makes about 8 small pancakes.

Continue reading →

Makes 4 large pancakes or 6 small. Mix dry ingredients together, add wet ingredients to dry.  Mix and spoon into pan. Turn when golden, serve hot with syrup or berries. Continue reading →