DON'T FORGET TO CHECK UNDER THE TIPS, SECTION WITH TIPS FOR YOUR HEALTH, ON FOOD, YOUR HOUSE, & KITCHEN AND MORE(click on the word recipe on home page and it will take you to the tips section) THE
MOST HIGH GAVE US DIETARY LAWS THAT WE ARE TO STILL KEEP & FOLLOW
THIS DAY.. LEVITICUS 11TH CHAPTER: lets us no clean(to eat)/ unclean(to
not eat)(like pork, shrimps, crabs, certain fish, certain
ingredients)PLEASE
TAKE THE TIME TO READ AND SEE WHY WE ONLY EAT CERTAIN FOODS ACCORDING
TO THE BIBLICAL DIETARY LAWS AND WHY YOU SHOULD TO ... note* **to person cooking recipe all recipes can be substituted with ingredients for your diet type & family size. ex:those who don't do dairy if a recipe calls for milk substitute with almond, cashew, rice milk,etc. same for cheese, meats etc. use ingredients that will keep these recipes healthy ex: do organic .) and stay away from canola oil or oils mixed with canola, this is a very toxic oil please research this oil, and see our article on it n other toxic cooking oils .. for recipes that call for oil use olive,hemp, peanut, grapeseed.
for all food recipes no matter the diet type, please try to use fresh, organic (pesticide free) products ( see our article on the truth about pesticides) remember to check all the sections under recipes for all different recipes, for all diet styles,tips, and more .( ALTHOUGH SOME OF THESE RECIPES MAY BE DIFFERENT FROM YOUR REGULAR DIET OF CHOICE (lol. don't knock it til ya try it) YOU CAN STILL GIVE THEM A TRY,SPICE THEM UP, TRY ADDING YOUR TOUCH BY SUBSTITUTING INGREDIENTS,(and you can send us your version and we'll share it under this section) ENJOY A GOOD HEALTHY HOME COOKED MEAL WITH YOUR FAMILY please enjoy all the recipes , and make cooking healthy and fun for you n your family .. and please share your recipes with us@ [email protected] subject :recipes ..
Curry Goat
INGREDIENTS :
3 lb. goat
3-4 tablespoon curry
2 onion,
4 stalks thyme
2 stalks garlic
2 Whole Scotch Bonnet pepper
black pepper and Sea salt
2 Small carrots cut in slices (Optional)
METHOD:
Wash & season with curry, thyme, garlic, black peppers & sea salt, onions
For best results let seared meat sit overnight in refrigerator
Pour a little olive oil in pot and heat
Place meat in pot and let brown a little
Add 1 cup water and seasoning
Add Carrots (Optional)
Cook until tender
Add whole scotch bonnet pepper for flavor and simmer for minutes
Make gravy by adding a teaspoon corn starch
Serve with rice and enjoy
Caribbean Meat Loaf( this recipe was taken from a dominican cook book, we changed a few of the ingridents around to fit our personal diets)
Ingredients:
Pound Ground Beef
1/2 Cup Fine Dry Breadcrumbs (organic/all natural if possible, or make ur own bread crumbs )
1 tablespoon of Worcestershire sauce (for all those who don't use soy try raw coconut aminos soy-free seasoning sauce)
1 Tablespoon Ketchup
2 Teaspoons Yellow Mustard
1 Teaspoon Olive Oil
1 Small Onion -- Finely Chopped
1/2 Cup Squash -- Diced
1 Small Bell Pepper -- Chopped
2 Cups French Bread -- Cubed
1 Tablespoon Capers -- Optional
1/3 Cup Corn(optional)
2 Teaspoons Thyme
1/4 Teaspoon Salt
2 Cloves Garlic
1/2 Cup organic vegetarian broth( or organic healthy broth of choice)
Directions: Preheat oven to 375. Combine the first eight ingredients. Place into meatloaf pan. Saute in oil, onion, squash and pepper for 10 minutes. Combine with bread, capers, thyme, salt, and garlic. Stir in broth to moisten stuffing, create deep impression in meatloaf. Spread on corn, spoon on stuffing, and bake for 45 minutes. serve up and enjoy!
Steak with MixedFruit Salsa
Ingredients:
1 cup chopped peeled peaches
1 cup fresh blueberries
1 avocado, peeled and chopped
1 red ripe tomato, chopped
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice
1 teaspoon raw cane sugar(please stay away from white sugar, see article)
1 jalapeno pepper, minced
4 ribeye beef steaks
Sea Salt and pepper to taste
Preparation: In medium bowl, combine peaches, blueberries, avocado, and tomato; mix gently. In small bowl, combine oil, lime juice, sugar, jalapeno, and salt and pepper; mix well. Pour over fruit mixture; toss and refrigerate. Prepare and preheat grill. Sprinkle steaks with salt and pepper. Grill steaks as desired, about 8-9 minutes, turning once, for medium rare, 140 degrees F. Remove from grill, cover, and let stand 5 minutes. Top with fruit mixture and serve. Serves 4
Ackee and Saltfish (this is one of my favorite dishes w/ fried or baked plantians and johnny cakes on the side(johnny cakes a sweet fried bread type pattie) mmm mmmm good...there are also many other recipes you can do with saltfish(cod) and ackee together and seperate .
INGREDIENTS :
1/2 lb. Saltfish (codfish)
1 dozen ackee's
1 small onion
1 teaspoon black pepper
3 slices hot scotch bonnet pepper
1 small red sweet pepper
olive oil
method:
Soak Saltfish in warm water to taste.
After soaking saltfish (codfish), place it in cold water and boil.
Clean the achee. Remove the seeds and all traces of interior red pit from the ackees.
Wash ackees atleast five times
Cover and boil until moderately soft.
Drain, cover, and put aside.
Pick up(flake) the saltfish and remove all bones.
Saute thinly sliced onions and sweet pepper rings.
Remove half of the fried onions and peppers
Add saltfish and the ackees, and turn the fire/stove up slightly.
Add black pepper
Pour in to serving plate and garnish with remaining onions and pepper slices
Lovely Lime Baked Fish
Ingredients:
1 Pound Fish Fillets(talapia , whiting, snapper, salmon or your fish of choice )
3 Tablespoons of a Margarine substitute
2 Tablespoons Lime Juice
Sea Salt And Pepper -- to taste
1/2 Teaspoon Dried Tarragon
1/2 Teaspoon Chives
1/2 Teaspoon Paprika
1 Lime -- wedged
Directions: Place butter in baking pan, place in oven until melted, swirl to coat pan. Put fish in pan, drizzle lime juice over the fish. In bowl combine remaining ingredients, and sprinkle over fish. Cover with foil, bake at 350* 10-15 minutes. Garnish with lime wedges if desired. serve and enjoy!
BEEF MADRAS CURRY
ingredients 1 lb chuck steak, cut in 1/2-inch cubes 1/2 cup onion, finely chopped 3 large cloves garlic, peeled and minced 4 tbsp. vegetable ghee or olive or grapeseed oil 3 tsp. hot Madras curry paste 1 pint (2 cups) brown organic beef stock 2 tbsp. tomato puree 3 tbsp. chopped mango chutney 2 tbsp. freshly squeezed lemon juice
seasonings coriander or parsley leaves (for garnish)Saute beef in the ghee or oil until brown. Add onion and garlic and saute for another 5 minutes.Stir in curry paste, mixing well. Simmer for 2 minutes.
Add remaining ingredients; stir in brown stock. Bring to a boil. Simmer for 60-90 minutes or until beef is tender. Add a few tablespoons of beef stock if needed to keep mixture from sticking to pan. Stir occasionally.
Taste and adjust seasonings, adding salt, pepper, cayenne pepper, garlic powder, lemon juice or curry paste, if desired.
Add more beef stock if mixture is too thick, to desired consistency. Garnish with fresh coriander or parsley leaves.
Serve alongside or over steamed pilaf or jasmine rice.
Variation: More or less curry paste may be used, or a mild curry paste may be substituted for the hot, depending upon what level of heat is preferred.
Submitted by: CM
Salmon with Blueberry Grape Salad
Ingredients:
1 cup blueberries
1/2 cup grapes
1-1/2 cups baby spinach
1/2 cup raspberries
1/4 cup raspberry vinaigrette
4 salmon fillets
1 tablespoon olive oil
1 tablespoon lemon juice
Preparation: Preheat oven to 400 degrees F. In medium bowl, combine blueberries, grapes, raspberries, and spinach. Drizzle with vinaigrette, toss gently, and set aside.
Place salmon on baking pan and sprinkle with olive oil and lemon juice. Bake for 10-15 minutes or until fish flakes when tested with fork. Place salmon on serving plate and top with the salad. Serve immediately. Serves 4
Asian Glazed Salmon
½ cup brown sugar
⅓ cup raw coconut aminos soy free seasoning sauce
2 tablespoons hoisin sauce or substitute
2 tablespoons peeled and sliced ginger
Dried red pepper flakes
½ teaspoon chopped garlic
1 tablespoon fresh lime juice
1½ to 2 pounds salmonfillets
Place the sugar, soy sauce, hoisin sauce, ginger, dash of red pepper flakes, garlic, and lime juice in a medium nonreactive saucepan.
Bring the mixture to a boil, reduce the heat to medium, and cook for 15 to 20 minutes, or until the sauce forms a glaze. Set aside.
Preheat the broiler
Place the salmon fillets on a broiler pan and baste with the sauce. Let sit for 15 minutes. Broil them until cooked through, about 8 minutes, basting again with the glaze.
Remove the salmon from the heat and baste once more with the glaze before serving.