Ceviche (Lyla Again) - Link/Replacements

Ah, another wonderful recipe from Lyla's great brain.  The fish really does cook in the lemon and lime juice, but you should eat it fairly soon after it's made.  I'd guess no longer than a week.  


**In this recipe, simply remove the Red Onion and Cilantro.**  The recipe comes out just beautifully without either of those ingredients.  This is if you really love fish, and miss it, a special occasion kind of thing, probably. I adored it when I tried it!  And will definitely make this delectable treat whenever possible.

Simple Recipes: Ceviche Recipe

Enjoy! :)
~Mim

Chicken Stir Fry (recipe)

We love vegetables. In fact, we love tons of vegetables. This stir fry nearly fell out of the wok it was so loaded with lovely vegetables. This is what we made tonight using the Coconut Aminos version of no-soy sauce.

1-1/2 - 2 pounds of chicken breast sliced into strips

2-4 tablespoons coconut aminos

2 teaspoons fresh lemon juice

4 tablespoons cooking oil

2 teaspoons fresh minced ginger

1/2 teaspoon sesame oil

1/2 teaspoon fresh ground pepper

3-4 tablespoons fish sauce (anchovies water and salt, primarily)

2 red bells peppers sliced

2 green bell peppers sliced

1 or 2 shitake mushrooms sliced

2 small zucchini very thinly sliced

1 8 ounce can of bamboo shoots strained

1 8 ounce can of water chestnuts strained

Place coconut aminos and lemon juice in with sliced raw chicken and cover and refrigerate for an hour or more to marinate. Use a wok. When the chicken is marinated, heat cooking oil over medium high heat, and sauté the ginger just until soft and then throw in the chicken over higher heat with its marinade sauce. Keep it moving, it cooks quickly! Cook for only 3-5 minutes, then put in the fish sauce, the pepper, and the sesame oil. Stir for another 30 seconds then add all the vegetables and stir fry for another 3 or 4 minutes until vegetables are still crispy but infused with the sauce. Remove from heat.

Serve with Jasmine rice for a great low sulfur Chinese stir fry dish.

Namaste,

~Miriam

Apricot Pork Tenderloin (Sulfur Free) a la Lyla

And again, Lyla made us sulfur-free-ites another lovely recipe.

Apricot Pork Tenderloin (Sulfur-Free)

I have but one word: slorp.

Enjoy! I can't wait to try it here.

~Miriam

Low Sulfur Chili a la Lyla

I have a wonderful friend who is a brilliant cook, and makes things taste amazing. Magic fantastic food fingers, she has. She has taken it upon herself to try some meals that I've been able to eat and that are very low (or no) sulfur.

She made this chili for my birthday party and it's completely impossible to tell there are no onions or garlic or beans in it. It is SO good. The thing about Lyla is she's not a measurement kind of cook. She throws things in and it all works beautifully. So I will try it and add measurements to it at my first opportunity in my copious (well... not) spare time, for those of you that don't feel comfortable with the "oops" method of cooking. :)

If you are adventurous, use your sense of smell and tastebuds and go for it! That's what I'm gonna do. The red wine can be optional if you are extremely sensitive, but there is so little overall, it didn't bother me in the slightest.

Paleo and Sulfur-free Beef Chili

It was wonderful to taste chili again and have it be SO good, it was mouthwatering. Thank you, Lyla.

Cheers!

~Miriam