Easy Cabbage Sauté -- Delish!

This recipe is so simple and fast and tasty! While I give you approximate measurements below, it does not have to be exact at all, you can taste as you go. The only thing you really have to be careful about is the seasoning so be conservative and you can always add more to your own tastes.

Ingredients

Onion, cut in half, then sliced thin
Half a head of cabbage
Rice noodles, about a quarter of a package (eyeball it so you have proportions that you like)
     --these are the noodles you can get in the Asian section of the grocery store
1/4 - 1/2 cup Frozen peas
1 - 2 Tbs Sesame (or any) oil
1 Tbs selon
1-2 Tbs natural peanut butter
Salt
White pepper


Instructions

Start water boiling in a pot (the noodles will be tastier if the water is salted)
Cut up onion and start to sauté in the sesame oil in a big pan
Slice the cabbage in thin strips to kind of match the noodles
Once the onions are translucent, add the cabbage and stir together
Add the peas

By now the water should be boiling
Add the noodles and stir until they are tender
Drain and add to the pan with the cabbage and onions
Stir in the selon and the peanut butter
Add salt and pepper to taste


Variations (can use any or all of these)

use snow peas and add at the same time as the cabbage
add a red pepper sliced into thin strips to the onions
add chopped spinach (adds color and nutrition!)
add some cayenne pepper to taste
add some coconut cream to taste
sprinkle with sesame seeds OR roasted cashews

Raw Carob Fudge Cake Recipe

Serve this without guilt to any kids (without nut allergies of course!).
My take on this raw cake.

Raw Carob Fudge Cake
2 cups walnuts or pecans
12-15 medjool dates
1-4 ripe bananas
4 heaping Tbs of carob or cocoa powder
pinch salt

Optional: dried shredded coconut, whole nuts or banana slices for garnish

With the S blade in the food processor, process the nuts first until they are very fine.
Add the pitted and checked dates (no worms or insects in my cakes!), carob powder, and bananas
If you have a super duper processor, you can add the bananas last but if yours is wimpy like mine, add them together.

Line a spring form pan with plastic wrap.
Spread the "batter" out into the pan and freeze for about four hours.

Sprinkle your cake plate with shredded coconut if you like to keep the cake from sticking.
Turn the cake onto your serving plate.

Garnish with shredded coconut, decorate with whole nuts, or, if you're not going to leave it out of the freezer for a long time, slices of bananas.

Optional glaze: mix a small amount of honey (2 Tbs) with carob powder and drizzle over the cake for a beautiful effect. (Do this just before serving because it won't stay so elegant once it's been out for a while and put back in the freezer. It will still taste divine though!)

Some people like to soak the nuts for a few hours first to take off the bitter taste and the enzyme inhibitor. It's the healthier option but this recipe is fine if you don't. If you do, be sure to drain the nuts well, even let them dry for a while before processing.

Remember that this is a raw recipe so you can taste it as you go... add more banana or dates as you like. Add honey or agave if you want to make it sweeter. Try processing all ingredients at the same time for a crunchier version. My family likes it creamier so I make sure to process the nuts well at the start.

Healthy and wonderful. Always a hit at the table.

Easiest Chicken Ever!

This is so simple and fast. I cook my chicken on the stove top but you can certainly bake this as well.

Lemon Dill Chicken

Whole chicken cut up, or parts as you like
2 large onions

Lemon juice of one or two lemons
Turmeric
Cracked pepper
Dried dill

Start by cleaning and peeling the onions.
Slice them into rings and lay at the bottom of the pan
(I guess I use a 14" skillet with a lid!)
Clean and rinse the chicken and lay the parts on the onions.

Drizzle the lemon juice on the chicken
Sprinkle the turmeric lightly so all the pieces are covered and lovely yellow
Pepper lightly over chicken
Sprinkle the dried dill over the pieces so they are completely covered with a thin layer

Cook covered for around 45-60 minutes on low flame. You will very likely have lots of juices from this. Save any juice and onion (and even chicken) left over and add it to soup to make it tastier and richer.

No oil, no salt!

Melts in your mouth. Delish!