see my vegetarian friend's awesome website for recipes and vegan lifestyle tips!! check out http://rawstruck.wordpress.com/
Poaching Fish
Place fish in a greased (coconut oil) pan, with 1/2cm water
Cover simmering fish with (choose 1, 2 or more of the following);
lemon juice
celery leaves and parsley
sliced tomatoe or 4T sauce
garlic, sliced
onions and butter
dill (quite nice put on wild salmon, just at the end of cooking)
extra oil (if fish is dry)
Cover tightly, and poach untill done (5-15 minutes, depending on thickness and fresh vs frozen)
pictured here is whole mackerel, which I buy whole, frozen from Domenic's, inside the St lawrence market, the best fish store I have ever been in, in Toronto. They do clean and gut, but I take the fish home whole and gut it myself; I like to consume the heart and roe and sperm sacks that they contain, which are usually thrown out of "cleaned" fish. The Mackerel that Domenic's has is Norwegian. And plenty yummy. I remove the skin, to make it lighter and more digestible.
To see David Suzuki's top ten healthy for you and the planet fish to eat, see here; top ten fishys for you and our planet
Poaching Fish
Place fish in a greased (coconut oil) pan, with 1/2cm water
Cover simmering fish with (choose 1, 2 or more of the following);
lemon juice
celery leaves and parsley
sliced tomatoe or 4T sauce
garlic, sliced
onions and butter
dill (quite nice put on wild salmon, just at the end of cooking)
extra oil (if fish is dry)
Cover tightly, and poach untill done (5-15 minutes, depending on thickness and fresh vs frozen)
pictured here is whole mackerel, which I buy whole, frozen from Domenic's, inside the St lawrence market, the best fish store I have ever been in, in Toronto. They do clean and gut, but I take the fish home whole and gut it myself; I like to consume the heart and roe and sperm sacks that they contain, which are usually thrown out of "cleaned" fish. The Mackerel that Domenic's has is Norwegian. And plenty yummy. I remove the skin, to make it lighter and more digestible.
To see David Suzuki's top ten healthy for you and the planet fish to eat, see here; top ten fishys for you and our planet
Ground Meat; Beef/Turkey/ Chicken (hopefully organic!)
Italian
1 chopped sweet pepper 1 chopped tomatoe, or 2 T tomatoe ½ chopped onion 1 clove garlic, minced 2T fresh parsley, minced, if available optional; ½ t each, of; oregano + rosemary, 1T wine 
Chinese
1 T ginger, chopped or grated ½ t tamari juice/ sauce ½ clove garlic, minced 1 t sesame seeds, black or yellow -- put sesame in pan first, under the meat so it toasts-- |
Indian
Turmeric, 1 t powder or 1 T minced pepper, generous amount to taste 1/2 onion, sliced 
Mexican
frozen corn, handful black beans/ any leftover legume, handful 1/2 onion sliced chipotle pepper powder/ chili powder, generous amount, to taste |
grease a pan with coconut oil, put in all ingredients, with meat on top, cover, and cook, adding some water if pan is dry or sticky (sautéeing)
Beans, and other legumes; Chick peas, Lentils
a) -soak overnight, with ½ teaspoon or less food grade hydrogen peroxide (health store*)- note; if you spill in more, it’s OK
b) -8h later, drain, and cook, or put in fridge for later use, loosely covered
c) -cooking time is about ½ to ¼ as long as from dried (eg lentils cook in about 5-10 minutes)
Notes- soaked legumes can be refrigerated for up to 4 days- rinse again before cooking
- they will grow tails after a while- peak nutrition is reached when tails are 1-3 mm long.
- lentils and mung beans are the fastest cooking legumes, and the easiest to sprout
* Noah’s, the Big Carrot, Essence, Tutti Frutti and many other health food stores in Toronto carry food grade peroxide.
a) -soak overnight, with ½ teaspoon or less food grade hydrogen peroxide (health store*)- note; if you spill in more, it’s OK
b) -8h later, drain, and cook, or put in fridge for later use, loosely covered
c) -cooking time is about ½ to ¼ as long as from dried (eg lentils cook in about 5-10 minutes)
Notes- soaked legumes can be refrigerated for up to 4 days- rinse again before cooking
- they will grow tails after a while- peak nutrition is reached when tails are 1-3 mm long.
- lentils and mung beans are the fastest cooking legumes, and the easiest to sprout
* Noah’s, the Big Carrot, Essence, Tutti Frutti and many other health food stores in Toronto carry food grade peroxide.
Grains
If you want to lose weight, eat grains sparingly or not at all. Whole grains are healthy, but many people are actually healthier without grains, oir limiting them. There are 4 food groups in Canada's Food Guide. You only need 2. I'm serious. Meats and Alternatives and Vegetables and Fruit. If you lived the rest of your life with only those 2 food groups, you'd be AOK, just fine. In fact, paleo eating is just that; the original, hunter-gatherer 2 food groups. Accompanying your grains with healthy fats, and/or a tasty nut butter sauce, as found in the recipe below, lowers the glycemic index a lot. And that's a good thing.
I love grains and digest them very well, which makes sense for a Type A blood person. Grains I often cook are brown rice, millet, buckwheat (raw/ untoasted), quinoa, and wild rice.
Hulda Clark found that all whole grains were mould contaminated; some more, some less. Using the peroxide soak method outlined above for beans is amazing because a) it's non toxic and b) encourages germination which c) improves digestibility and nutrient content (germination wakes up cell metabolism in the seed, and results in elevated vitamin levels) and d) reduces cooking time. Talk about win-win-win-win!!
Cooking Grains; brown rice, wild rice, amaranth, oat groats, hulled barley (not pearled), quinoa, millet, *buckwheat
a) -soak overnight, with ½ teaspoon or less food grade hydrogen peroxide
b) -8h later, drain, and cook with about twice as much water as soaked grains, or put in fridge for later use, loosely covered * buckwheat is an exception and optimally is soaked for only 1-2 hours.
c) -cooking time is about ½ to ¼ as long as from dried (eg brown rice cooks in about 12 minutes)
If you want to lose weight, eat grains sparingly or not at all. Whole grains are healthy, but many people are actually healthier without grains, oir limiting them. There are 4 food groups in Canada's Food Guide. You only need 2. I'm serious. Meats and Alternatives and Vegetables and Fruit. If you lived the rest of your life with only those 2 food groups, you'd be AOK, just fine. In fact, paleo eating is just that; the original, hunter-gatherer 2 food groups. Accompanying your grains with healthy fats, and/or a tasty nut butter sauce, as found in the recipe below, lowers the glycemic index a lot. And that's a good thing.
I love grains and digest them very well, which makes sense for a Type A blood person. Grains I often cook are brown rice, millet, buckwheat (raw/ untoasted), quinoa, and wild rice.
Hulda Clark found that all whole grains were mould contaminated; some more, some less. Using the peroxide soak method outlined above for beans is amazing because a) it's non toxic and b) encourages germination which c) improves digestibility and nutrient content (germination wakes up cell metabolism in the seed, and results in elevated vitamin levels) and d) reduces cooking time. Talk about win-win-win-win!!
Cooking Grains; brown rice, wild rice, amaranth, oat groats, hulled barley (not pearled), quinoa, millet, *buckwheat
a) -soak overnight, with ½ teaspoon or less food grade hydrogen peroxide
b) -8h later, drain, and cook with about twice as much water as soaked grains, or put in fridge for later use, loosely covered * buckwheat is an exception and optimally is soaked for only 1-2 hours.
c) -cooking time is about ½ to ¼ as long as from dried (eg brown rice cooks in about 12 minutes)
Instant Nut Butter Sauces for Grains or Cooked Veggies
when making these sauces, you might want to add some water or fluid, to make a thinner consistency. I often use some cooking water, from vegetables.
Green Sauce Sauce for Dummies
3-4 T Hemp Butter or Pumpkin Seed Butter
1-2 T Lemon Juice or Cider vinegar 1-2 T lemon juice
-smush together in a bowl, with a fork, and serve pinch of salt
when making these sauces, you might want to add some water or fluid, to make a thinner consistency. I often use some cooking water, from vegetables.
Green Sauce Sauce for Dummies
3-4 T Hemp Butter or Pumpkin Seed Butter
1-2 T Lemon Juice or Cider vinegar 1-2 T lemon juice
-smush together in a bowl, with a fork, and serve pinch of salt
Veggie Delight Tahini Sauce
1 T grated ginger
Tahini, 3-4 T (may use almond or hazelnut butter too - yum!)
lemon juice or cider vinegar, 1-2 T
2 T lemon juice finely chopped parsley or celery leaves
1 tsp miso (in a glass jar, in the fridge section of the health store)
-my fave miso is Tradition miso, made right here in Ontario and super high quality and great taste
1 T grated ginger
Tahini, 3-4 T (may use almond or hazelnut butter too - yum!)
lemon juice or cider vinegar, 1-2 T
2 T lemon juice finely chopped parsley or celery leaves
1 tsp miso (in a glass jar, in the fridge section of the health store)
-my fave miso is Tradition miso, made right here in Ontario and super high quality and great taste
