Monday, January 25, 2010
Simple Stir Fry and Almond Lime Sauce
For the twenty fifth day of the cleanse, I started with a fruit smoothie (blackberries and banana - quite seed-y, but very delicious) for breakfast and then had the red lentil stew #3 from last night's supper for lunch. For supper, I started with a red leaf lettuce, dandelion greens, and arugula salad and then had simple stir fry with almond lime sauce (which is a variation on the nut butter and lime juice sauce from the Jan 14 post). To round out the simple stir fry, I also made wild rice blend rice (1 cup rice, 2 cups water, brought to boil, reduced to simmer for 40 minutes). When the rice had 15 minutes left to cook, I added 1/2 cup onion, chopped, 2 garlic cloves, minced, 1/8 tsp sea salt, 3/4 cup shitake mushrooms, chopped. These extra ingredients added to the texture and taste of the rice and the meal overall. I also cooked black eyed beans (1 cup beans, soaked for 4 hours earlier in the day, drained, rinsed, covered with fresh water, brought to boil, reduced to simmer for 45 - 60 minutes). For the stir fry, I used olive oil, onion, garlic, carrots, shitake mushrooms, green beans, snow peas, broccoli, and green and black kale.
Here is the recipe for the Almond Lime Sauce:
1/2 cup almond butter, 1 tbsp ginger, freshly grated, 3 garlic cloves, minced, 1/2 tsp sea salt, 3 1/2 tbsp lime juice, freshly squeezed, 1/2 tsp lime zest (grated lime peel), freshly grated, 1 tsp sesame oil, 2 - 3 tbsp water
Place all ingredients in a food processor and blend until smooth. Place over grains (or pasta).
Once the meal was dished up, it was seasoned with flax oil and sea salt (see picture to the left). This was another tangy and delicious meal!