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Buckwheat Noodles

Buckwheat noodles provide a plethora of healthy benefits. Check out this blog post to see the perks a’ plenty. 

This recipe is so easy and quick to make: 15 minutes top to bottom. I do suggest that you use organic, non-gmo products whenever possible and free range, organic meats. You might as well reap the full benefits in every way you can right? I only want the best for you!

Enjoy, and please share!

Buckwheat Noodles

Buckwheat Noodles

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
No Ratings

Ingredients

  • 1 pkg. buckwheat noodles
  • 1 pkg. buckwheat noodles
  • I package extra firm tofu, drained/pressed then cut into cubes
(optional add ins)
  • I package extra firm tofu, drained/pressed then cut into cubes
(optional add ins)
  • 1 pound ground turkey or Chicken breast
  • 1 pound ground turkey or Chicken breast
  • 2 tablespoons Sesame Oil
  • 2 tablespoons Sesame Oil
  • 1 tablespoon Coconut Oil
  • 1 tablespoon Coconut Oil
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon freshly ground black pepper
  • 
½ teaspoon sea salt
  • 
½ teaspoon sea salt
  • 
1tablespoon low sod. soy sauce mixed w/ juice of one fresh lemon OR Use Ponzu sauce instead (no lemon necessary) My favorite
  • 
1tablespoon low sod. soy sauce mixed w/ juice of one fresh lemon OR Use Ponzu sauce instead (no lemon necessary) My favorite!
  • 1 tablespoon Fish sauce (optional)
  • 1 tablespoon Fish sauce (optional)
  • Sriracha aka Rooster sauce to taste
  • Sriracha aka Rooster sauce to taste
  • 1 tsp dried lemongrass or fresh if you have to-shredded
  • 1 tsp dried lemongrass or fresh if you have to-shredded
  • Two handfuls kale (center rib removed, leaves torn into bite size pieces
  • Two handfuls kale (center rib removed, leaves torn into bite size pieces
  • Handful Napa cabbage torn into bite size pieces
  • Handful Napa cabbage torn into bite size pieces
  • 3-4 scallions (optional)
  • 3-4 scallions (optional)
  • Sesame Seeds Optional
  • Sesame Seeds Optional

Instructions

  1. Drain tofu in strainer, cover with a paper towel and put a heavy bowl or cup on top of it to press out extra moisture.
  2. In a deep pot, bring water to a boil for the buckwheat noodles
  3. In a large skillet, heat Sesame and Coconut oil over medium high heat (no higher!)
  4. Crumble ground meat into pan. Brown meat then drain off excess liquid.
  5. While meat is cooking cook your buckwheat noodles, They go quick, 2-4 minutes, so keep an eye on them
.
  6. Drain noodles and set aside
.
  7. Add remaining ingredients to skillet EXCEPT tofu.
  8. Gently stir to mix then reduce heat to low simmer for 5 minutes.
  9. Remove from heat. Add tofu to skillet turning gently to mix.
  10. Serve over Buckwheat noodles
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 688Total Fat: 39gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 156mgSodium: 2366mgCarbohydrates: 38gFiber: 5gSugar: 19gProtein: 49g

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© Carol Takakura
Cuisine: Asian / Category: Meat and Poultry; Vegetarian
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Mousaka

 

Mousaka

Mousaka

Yield: 6+ servings
No Ratings

Ingredients

  • 2 potatoes (about 1 lb.), peeled and cut on the long side into quarter-inch thick slices
  • 2 large eggplants (about 1+ lbs.) Cut into even, quarter-inch thick slices
  • 1-2/3 lbs. mixture of ground beef and ground pork (half and half or just use beef)
  • 1 medium onion, chopped
  • 
3 cloves garlic, peeled and minced
  • 3 medium sized tomatoes, chopped
  • ½ glass of water
  • 
2 cinnamon sticks
  • My Sage Gourmet Mediterranean Herb Seasoning salt (or sea salt) and 
freshly ground pepper
  • 
4 Tbsp olive oil
  • 3- ¾ C whole milk
  • ½ C flour
  • 1 Tbsp butter
  • Sprinkle of nutmeg
  • 7 oz. Feta cheese ( cut in small cubes)
  • 1 egg, beaten

Instructions

  1. Preheat the oven (350°F).
  2. Prepare a 15x8x4 baking dish by greasing sides and bottom with olive oil.
  3. Brown the ground beef and pork, onion and garlic in a big sauce pan
.
  4. Add chopped tomatoes, 1/2 glass of water, the cinnamon sticks, salt and pepper.
  5. Cook slowly for approx. 40 minutes.
  6. Watch it and stir from time to time.
  7. Let the meat sauce cool slightly and remove the cinnamon sticks-toss them.
  8. Fry potatoes in a large frying pan until nearly soft.
  9. Place potato slices at the bottom of the baking dish, season with salt and pepper.
  10. Fry Eggplants in olive oil in a large frying pan.
  11. Add one layer of eggplant slices to baking pan, season with salt and pepper.
  12. Pour the meat sauce on top, smooth the surface.
  13. Place another eggplant layer on top, season with salt and pepper.
  14. In a medium size pan, over medium heat, cook milk and flour, stirring continuously. Cook approx. 2 minutes or until bubbles form, then remove from stove.
  15. Add the butter, salt and a bit of pepper, and a sprinkle of nutmeg.
  16. Let it cool slightly
.
  17. Add the feta cheese and beaten egg, stirring well.
  18. Pour the sauce over the Mousaka in baking dish, smooth the surface.
  19. Place on middle rack of oven; bake approx. 45 minutes until lightly brown
.
  20. Let rest for about 15-20 minutes before serving it.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1644Total Fat: 104gSaturated Fat: 40gTrans Fat: 4gUnsaturated Fat: 50gCholesterol: 492mgSodium: 868mgCarbohydrates: 31gFiber: 3gSugar: 9gProtein: 138g

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© Carol Takakura
Cuisine: Greek / Category: Meat and Poultry

 

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Panko Crusted Cod

How to know if the fish you are eating is safe

I believe it is important to know where sand what you are eating, I use Monterey Bay Aquarium’s seafood watch for my updates. They update their information consistently and only after a thorough review of all available researched data and information. The following was collected directly from their site. I encourage you to check it out. You may be very surprised by what you find.

About Cod
“Vikings, medieval Basques and early New Englanders all relied on cod. Most Atlantic cod is imported to the U.S. from well-managed fisheries with healthy fish populations. However, Atlantic cod from the Gulf of Maine and the Georges Bank is generally considered an “Avoid.” The exception to this is, the ‘Good Alternative’ handline fishery on Georges Bank, which is more selective and does not catch any other depleted stocks. In the Pacific, cod from U.S. fisheries is a “Best Choice” or “Good Alternative.” All Pacific cod from Japan and Russia is on the “Avoid” list because so little is known about the health of cod populations in the Japanese and the Russian Pacific. Some sources of cod are certified as sustainable to the Marine Stewardship Council standard.”

Learn more here…

Panko Crusted Cod

Panko Crusted Cod

Yield: 4 servings
Cook Time: 20 minutes
Total Time: 20 minutes
No Ratings

Ingredients

  • 4 6-oz wild caught Pacific cod fillets
  • ¼ Cup Ian’s Parmesan Garlic Panko Bread crumbs or Original (both are delish in this dish)
  • 1 teaspoon My Sage Gourmet Summer Garden Grilling or My Sage Gourmet Mediterranean Herb Seasoning
  • 4 tablespoons chives, chopped
  • 1 teaspoon horseradish
  • 1 tablespoon mayonnaise or Vegenaise
  • Grated zest and juice of 1 lemon
  • Freshly ground black pepper
  • 1/2 cup cashews, toasted, then very finely chopped

Instructions

  1. Wrap the fish in paper towels, to get rid of excess moisture, and place on a large plate in the fridge until your grill is ready. If the fish is wet, it will steam not sear.
  2. To toast cashews: Heat a small sauté pan over medium-high heat. Add nuts and toast, stirring often. When they are fragrant with a light-brown color, remove from the heat. It shouldn't take longer than a couple of minutes.-watch closely they will burn easily! Remove from pan, let cool, and then chop finely.
  3. Lightly grease a ceramic or other (grill safe) grilling pan .
  4. Preheat BBQ grill to medium-high
  5. In a small bowl mix the Ian’s bread crumbs, herbed salt blend, chives, horseradish, mayonnaise, lemon zest, juice and pepper. Taste your mixture so you can see where you are at, adjust to taste.
  6. Cover cod evenly with mixture, pressing down a bit to help secure it to the fish.
  7. Place fish on grilling pan, cover and grill for about 4 minutes on the first side-Do not flip fish too soon, (see below for tips). Once you flip fish, top with toasted cashews.
  8. Reduce heat to medium, Cook fish a total of 8 to 12 minutes or just until fish begins to flake easily when tested with a fork.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 379Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 100mgSodium: 540mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 45g

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© Carol Takakura
Cuisine: Healthy / Category: Fish and Seafood

Fish grilling Tips:

Don’t try and move the fish until you can see sear marks and it has a nice crispy look to it. If you are not sure when to check the fish, try sliding a fine edged metal spatula under the long edge of the fish and carefully peak underneath. If it doesn’t life easily it probably isn’t ready to turn yet. Give it another minute, and then check in 30 second intervals.

When it is time to flip it try using either two fine edged spatulas one of either side of the fillet or if the fillet is on the thicker side you can use a large fork, slide it under the edge on one side and spatula under the other and gently flip like a pro.

 

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Curried Tuna Sandwich

 

Curried Tuna Sandwich

Curried Tuna Sandwich

Yield: 4 servings
No Ratings

Ingredients

  • 3 cans Safe Catch Tuna, drained
  • 1-2 tablespoons finely minced shallots
  • 1 tablespoon finely chopped dill
  • 1/4 cup chopped celery
  • 2 tablespoons dried currants
  • 1/2 teaspoon lemon zest
  • 2 teaspoons mild curry powder
  • 1/4 cup low-fat Greek yogurt
  • Dash Sea Salt and freshly cracked pepper

  • OPTIONAL:
  • 1/4 cup slivered almonds, toasted
  • Romaine or butter lettuce
  • 4 whole-wheat pitas

Instructions

  1. In a bowl, combine tuna, shallots, currants, dill, celery, lemon, curry powder and yogurt mixing well to combine. Break up any large chunks of tuna and slivered almonds (optional).
  2. Season with sea salt and pepper to taste- a little goes a long way.
  3. Starting with lettuce, gently tuck into pita pocket, followed by 1/4 of tuna mixture, or go naked and skip the bread product all together.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 273Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 11mgSodium: 406mgCarbohydrates: 45gFiber: 7gSugar: 7gProtein: 17g

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© Carol Takakura
Cuisine: Healthy / Category: Fish and Seafood; Sandwiches

 

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Easy Beans and Greens

Beans are found in most traditional cultures as a staple food, offering grounding and strengthening properties that enhance endurance. Beans, or legumes, including peas and lentils, are an excellent source of plant-based protein, and they offer a highly usable, highly absorbable source of calcium for the body. A very inexpensive source of high nutrition, beans can be rich, delicious and satisfying.

 

Easy Beans and Greens

Easy Beans and Greens

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
No Ratings

Ingredients

  • 3 tablespoons olive oil
.
  • 1 small onion, thinly sliced
  • 1/4 teaspoon dried crushed red pepper
  • 1 tablespoon minced garlic (about 2 cloves)
  • 1 large bunch collard greens or kale washed, stems trimmed and chopped -(around 10 cups packed)
  • 1 cup and 1/2 cup vegetable broth or low-salt chicken broth
  • 1 (15- ounce) can cannellini, black or pinto beans—your choice
  • 1 teaspoon (or more) Sherry wine vinegar
  • My Sage Gourmet Tuscan Herb Seasoning (or sea salt)
  • Freshly ground black pepper

Instructions

  1. In a large deep skillet, heat 3 tablespoons oil over medium heat. Add onion and dried crushed pepper; cooking till onion is opaque, about 3 minutes.
  2. 2. Add garlic and cook just until it becomes lightly golden, about 1 minute.
  3. 3. Add greens, a big handful at a time, gently stirring to coat as you add it in
.
  4. 4. Add 1 cup broth (reserve remaining ½ cup) , simmer until tender/crisp, adding more broth as needed to keep the greens moist
.
  5. 5. Stir in the beans, lower heat and to simmer until most of the liquid is absorbed and the beans are warmed through (2-3 minutes
.
  6. 6. Stir in vinegar
,
  7. Season with pepper and My Sage Gourmet Tuscan Herb Seasoning, as desired.
  8. 8. Serve warm

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Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 587Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 432mgCarbohydrates: 64gFiber: 20gSugar: 4gProtein: 24g

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© Carol Takakura
Cuisine: Healthy / Category: Vegetarian


More good news and notes about beans:

Lack of sexual energy is often due to overtaxed adrenal glands and kidneys. Beans are known for strengthening these organs (ever noticed the shape of a bean?) and can help restore vital energy as well as sexual energy.

Although beans have a reputation for causing digestive distress, this is usually because they have been undercooked or improperly prepared. To help reduce gas-forming properties, soak beans overnight prior to cooking, increase cooking time, add spices like bay leaf, oregano or cumin, or add kombu (a sea vegetable) when cooking.

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