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Sesame Asian Veggie Steam

October 24, 2013 by Rebecca @ Strength and Sunshine 16 Comments

I love all things sesame. It is such a great flavor that adds so many dimensions to your cooking. Sesame Seeds are shown to prevent diabetes, cancer, heart disease and they have a high amount of calcium (277mg in 1oz) so they are great for bone health. Not to mention they are a healthy fat source! I love using sesame oil and toasted sesame seeds to bring my dishes up a notch, especially when I want something Asian-inspired. The great thing about sesame oil is that a bottle lasts awhile since you only need a small amount to get a ton of flavor. It has a very low smoke-point so sesame oil should only be used as a finishing oil or right before you remove your dish from the heat. Otherwise you could end up with an unpleasant bitter flavor. Sesame seeds on the other had should be toasted before going into a dish if you want to bring out their natural oils and wonderful deep sesame flavor. Just toss the amount you want in a small saute pan and heat then, stirring often, over medium heat until lightly golden brown and fragrant. Or you can go the cheater way like me and just buy a bottle of toasted sesame seeds 😉

My favorite dishes to flavor with sesame is always a veggie stir-fry or steam. This dish is totally adaptable to fit whatever veggies you can find, but no matter what it always comes our so good! The recipe below really isn’t a stir fry, but a steam. It is full of Asian inspiration and sesame flavor.

Sesame Asian Veggie Steam

Sesame Asian Veggie Steam // Strength and Sunshine

Ingredients: (makes 4 large side dishes)

+ 2 Medium Yellow Squash (sliced)

+ 1 Large Bunch of Bok Choy (chopped, including the white stems)

+ 1 Cup of Diced Water Chestnuts

+ 3 Cups of Chopped Veggies (I included Broccoli, Carrots, Mushrooms, Baby Corn Cobs, and Red Pepper. Other great options are snow or snap peas, onion, eggplant, celery, bamboo shoots, etc.)

+ 1 Cup Water

+ 1 TB Rice Vinegar

+ 1 Tsp Garlic Powder

+ 1 Tsp Onion Powder

+ 1/2 Tsp Ground Ginger

+ 1/4 Tsp Black Pepper

+ 2 Tsp Sesame Oil

+ 1 TB Toasted Sesame Seeds

Directions:

+ Chop and prepare all the veggies, then add them to a very large saute pan. Add the water and cover. Place on the stove on high for 5 minutes, then reduce heat to medium and cook for 10 to 15 more minutes.

+ Once the veggies and cooked but still have some crunch, remove from heat and drain any excess water. Place back on medium heat, uncovered, and add the rice vinegar, onion and garlic powder, ginger, and black pepper. Stir to combine.

+ Once the vinegar is absorbed and flavors combined, add the sesame oil and sesame seeds and stir. Remove from heat and serve! Top with additional sesame seeds (and raw unsalted cashews!) for a beautiful presentation.

Sesame Asian Veggie Steam // Strength and Sunshine

Sesame Asian Veggie Steam // Strength and Sunshine

So tell me:

Do you like Sesame? What is you favorite Sesame dish?

Have you ever used tahini? This is the one sesame product I have yet to try! I obviously have had it in hummus, but have never bought a jar on its own. I think I need to get some ASAP.

Filed Under: Side Dish Tagged With: Asian, Bok Choy, Broccoli, Bsby Corn Cobs. Onion, Carrots, Garlic, Ginger, Gluten-Free, Mushrooms, Red Pepper, Rice Vinegar, Sesame, Sesame Oil, Sesame Seeds, Side Dish, Soy-Free, Steam, Stir-Fry, Toasted, Vegan, Vegetables, Veggies, Water Chestnuts, Yellow Squash

A Typical Lunch and My First Sprouted Black Beans

September 18, 2013 by Rebecca @ Strength and Sunshine 11 Comments

Happy Wednesday! Once today is over you will be able to smell the sweet smell of the weekend at last! I always like to share a food or recipe post on Wednesdays since I can link-up with Jen’s WIAW a share in the blogger/foodie love. I never show a real day of eats and it will stay that way but in addition to today’s new recipe I have to share with you I wanted to show my typical lunches. During the week my lunches stay the same and I alternate between two things. On the weekend things can be a little switched up since I have more time so I will make a smoothie or something like that, that isn’t practical for school. But the two main things I eat are as follows…

a5bc89ae0c0b11e386bb22000ae902bb_7A Sunflower Seed Butter + Apple Butter sandwich on Udi’s Multi-Grain Bread (this picture is form the Summer so I had time to grill my sandwich on my mini George Foreman Grill…sadly now I don’t), some sort of crackers for crunch and a side of easy to cut up and eat fruit (like grapes, kiwi, or berries).

ResizedImage_1373444369849A Hummus sandwich which is made by using two GF corn tortillas, slathering each one with hummus, and stuffing copious amounts of spinach (or other greens and veggies) in the middle. So Good! Plus I will have crackers again for some crunch and a side a veggies (Snap peas and the best!)

These combos are both so good and perfect for me and I never get bored of them since I always switch up the little things in each. But I can tell you I hate wrapping up my sandwiches (especially the hummus sammy…it is so floppy and really hard to handle…but worth it) and getting all my snacks ready for school. I do this all the night before except I make the sandwich in the morning so it stays more fresh. Then I get to eat in my Ancient History class since I have no lunch period. O the joys of school.

Now for the new “recipe”. It is really quick and I just threw it together so I hate to call it a recipe but o well. So instead of sprouting lentils again last week, I sprouted black beans! I used the same method although they took one more day to get to the sprout I wanted. But I loved them and even though I have been eating tons of beans and legumes lately my stomach has been pretty good with it. I believe it is the sprouting since that breaks down all the hard to digest compounds. So if you find beans and legumes hard to digest, sprout them and I am telling you your body will be happy!

Spicy Green Sprouted Black Bean Salad

IMG_5436Ingredients: (Serves 1)

– About 1/2 Cup to 3/4 Cup of Sprouted Black Beans

– A Big Handful of Spinach (torn)

– 2 Small Celery Hearts (chopped)

– 1/4 Cup of Cucumber (chopped)

– 1 1/2 tsp of Salt-Free Stoneground Mustard

– 1/2 tsp of Turmeric

– A Few Dashes of both Onion Powder and Garlic Powder

– 1/8 to 1/4 tsp of Fresh Cracked White Peppercorns

Directions:

– Bring a pot of 1 cup of water to a boil and add the beans for about 10 minutes. Remove and set aside.

– Get all you veggies and spices together and then add the beans to a large bowl with all the other ingredients. Toss and coat everything around.

– Next pop the bowl in the microwave for about two minutes, stirring half way through. Take it out, taste, adjust seasonings to your liking, and enjoy!

IMG_5438I also have two other memorable dinners that I loved recently and wanted to share…they deserve the attention.

First up is Smoked Paprika Turmeric and Parsley baked Salmon + a Micro-baked Sweet Potato with Cinnamon and Hemp Seeds. This Salmon fillet was so good. Like the best I have had…ever. I guess sometimes ShopRite’s seafood department does get it right!

e94f8e68199511e388f622000a1fbc72_7

Next is a random bowl of goodness that consisted of a can of salt-free Tuna, Mixed Greens, Smoked Paprika Plantain Fries, salt-free Stoneground Mustard, Lemon Juice, and more Smoked Paprika. I have been loving throwing together these bowl type dinners! So easy and fun and a nice change from my normal dinners.

a160995a1bf011e39d8022000a1fa9ec_78888
Okay that’s all for this WIAW! Remember to link up and join in on the fun!

WIAWbutton

So tell me:

What has been you most stellar dinner creation lately?

Do you like throwing together random bowls of ingredients when you have no idea what you want? I totally love doing this now and will definitely be keeping this idea for a go-to when I am in a dinner rut!

Filed Under: Main Dish Tagged With: Apple Butter, Black Beans, Bowls, Celery, Corn Tortillas, Crackers, Food, Fruit, Greens, Hummus, Lunch, Main Dish, Multi-Grain Bread, Salmon, Salt-Free, Spicy, Spinach, Sprouted Black Beans, Sprouting, Stoneground Mustard, Sunflower Seed Butter, Sweet Potato, Tuna, Udi's, Veggies, WIAW

Hey there, welcome to Strength and Sunshine! I’m Rebecca and I'm so glad you're here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services!


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Meet Rebecca

Hey there, welcome to Strength and Sunshine! I’m Rebecca and I’m so glad you’re here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services!

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