Ningxia Saiwaixiang Food Co., Ltd.
Blanching Tomatoes 1. Fill a pot with enough water to cover the tomatoes. Put a lid on the pot (boils quicker, uses less energy and reduces evaporation) and bring the water to a boil. 2. Add tomatoes, cover and boil 1-2 minutes 3. Remove with slotted Spoon or mesh strainer 4. Let cool and remove skins Tomato Sauce 1/4 cup finely diced onion 1 Tb olive oil 1 medium garlic clove, minced 3-4 medium size blanched heirloom tomatoes 1. Remove the hard core from the blanched tomatoes and chop by hand or pulse in food processor to create a sauce with small pieces of tomatoes 2. Slowly cook the diced onion and garlic in 1 tablespoon of olive oil on low heat in a frying pan (the tomatoes will cook down to a thicker sauce faster in a frying pan) 3. Add tomatoes when onion and garlic are soft 4. Cook to thicken sauce on low for 15-25 minutesDepending on how you are using the sauce, you may want to strain the sauce in a mesh strainer to reduce the watery content. Simply pour the sauce in a mesh strainer and let it sit for about an hour. You can use the watery part to cook grains in or add to veggie drink. Kale & Carrots 1/4 cup finely diced onion 1 Tb olive oil or 1 Tb Ghee 1 medium garlic clove, minced 6-8 leaves of Kale, de-stemmed* and chopped to desired thickness** 2 Purple Carrots 1/8 tsp Himalayan salt 1/8 tsp pepperon low heat: 1. Cook diced onion and garlic in 1 tablespoon of olive oil 2. Add carrots and cook for 10 minutes, stirring every few minutes 3. Add kale and cover for 5 minutes, stir after about 3 minutes*Fold kale in half and cut along the stem or hold the stem between your finger and thumb and slide your hand down the stem toward the top of the leaf. ** Desired thickness: If you like the taste of kale, you can tear it into bit size pieces. If you are unsure or prefer the taste to be subtle, cut the kale in very small pieces about quarter size. Lime/ Cilantro can be added to any Grain or Beans: Lightly coat grains with extra virgin olive oil, add fresh squeezed lime-juice* and minced cilantro* to taste. * can be substituted with other herbs or citrus such as: o lemon and basil o lemon and thyme o orange and oregano o your own creative combination Preparing Brown Rice: 1. Soak brown rice in de-chlorinated water for 24 hours at room temperature without changing the water. Reserve 10% of the soaking liquid (should keep for a long time in the fridge). Discard the rest of the soaking liquid; cook the rice in bone nourishing broth. 2. The next time you make brown rice, use the same procedure as above, but add the soaking liquid you reserved from the last batch to the rest of the soaking water. 3. Repeat the cycle. The process will gradually improve until 96% or more of the phytic acid is degraded at 24 hours.Source: Stephan Guyenet of Quinoa Soak 1 C of Quinoa for 12-14 hours at room temperature to reduce 60-77% of the phytic acid OR Ferment g Quinoa by soaking with whey 16-18 hours at 86 degrees to reduce 82-88% of the phytic acid soaking, rinse grains well Cook quinoa in 1 cup of broth on medium low heat. Cover until it comes to a low simmer. Uncover, reduce heat and cook slowly for 20-30 minutes. When the top layer of liquid is no longer visible, cover, reduce heat and cook for 8-10 minutes until the liquid is absorbed. Turn heat off and let sit for 5 minutes.
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