Sauce:
¼ cup peanut butter (no sugar or salt added)
2 Tbsp soy sauce
1 Tbsp brown sugar or honey
1 Tbsp lime juice
¼ cup water or coconut milk
Optional 1-2 Tbsp sriracha or other heat
Stir-fry:
16 oz raw chicken, cut into small pieces (or 12 oz cooked chicken)
8 oz broccoli
5 oz mukimame (shelled soy beans)
½ cup chopped frozen spinach
1 Tbsp minced garlic
2 tsp minced fresh ginger or ½ tsp ground ginger
1 tsp sesame seeds
Chopped peanuts and cilantro leaves to garnish
In a small bowl, whisk together the sauce ingredients and set aside.
In one pan, cook the chicken over med-high heat with a little bit of oil. Stir occasionally to enable thorough cooking, but you also want the outsides to sear.
In another pan, cook the broccoli and mukimame over medium heat, with oil or water, until the broccoli is half soft. Add the garlic and ginger and stir for about thirty seconds, then add the sauce and spinach. Stir enough to distribute the spinach, then add the chicken, which should be completely cooked by now, and sesame seeds. Stir everything together and cook another 1-2 minutes for the sauce to slightly thicken.
Serve with rice or by itself, with additional peanuts and cilantro.
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4 cups rolled oats
¼ cup brown sugar
½ cup raw peanuts, coarsely chopped
¼ cup raw sunflower seeds
¼ cup raw sesame seeds
¼ cup raw pumpkin seeds
¼ cup ground flax seeds
¼ cup chia seeds
6 Tbsp raisins
6 Tbsp dried cranberries
½ cup dried coconut, flaked or shredded
1 tsp salt
2 Tbsp honey
6 Tbsp coconut oil
2 egg whites
Preheat oven to 275° F and line a baking sheet with baking parchment.
In a medium bowl, stir together the dry ingredients. In a small bowl, beat together the honey, coconut oil, and egg white. Thoroughly stir this into the dry ingredients. Spread granola onto the baking sheet and cook for 45 minutes. (If making a half batch, cook for 30 minutes.)
Transfer the granola on the parchment, onto a cooling rack. Let cool before putting in a container.
Basic proportions:
4 cups grains
6 Tbsp sweetener
2 ¼ cup nuts and seeds
1 ¼ cup dried fruit
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3 cups (2 15 oz cans) cooked garbanzo beans, drained & rinsed
¼ cup sesame oil or olive oil
¼ cup tahini
¼ cup sesame seeds
¼ cup lemon juice
¼ cup cold water
2 tsp minced garlic
½ tsp ground cumin
½ tsp salt
Optional additional ingredients:
¼ cup sundried tomatoes
¼ cup olives
¼ cup roasted red peppers
1 Tbsp tomato powder or tomato paste
1 Tbsp kale flakes
1/8 tsp cayenne or chili powder
Combine all ingredients in a food processor and blend until as smooth as possible.
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