“Cancer Fighting Stir Fry”

4 cups broccoli florets (approximately ¾ pound)

• 1 pound flank or boneless sirloin steak
• Juice from 1 orange
• Juice from 1 lime
• 1 teaspoon low-sodium tamari
• 1 teaspoon toasted sesame oil
• 1 tablespoon virgin coconut oil
• ½ cup thinly sliced scallions (both green and white parts)
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• ¼ teaspoon crushed red pepper flakes
• 4 ounces shiitake mushrooms, stemmed and sliced
• ¼ cup (1 ounce) chopped Brazil nuts, toasted
• 1 cup brown rice
• ½ cup chopped tomatoes

1. Prepare of a bowl of ice water. Place the broccoli in a microwave-safe bowl. Cover and microwave on high power for two to three minutes, until bright green and slightly softened. Drain the broccoli and immediately transfer to the ice water to stop the cooking. Drain well and set aside.

2. Slice the beef into thin strips about 3 inches long; this is easier to do if the meat is placed in the freezer for about 20 minutes before slicing.

3. In a small bowl, combine the orange and lime juices, tamari and sesame oil.

4. Heat a large skillet or wok (not non-stick) over high heat for 20 seconds. Add the coconut oil. When the oil is melted, add the scallions and cook. Stir until softened – approximately 30 seconds. Add the garlic, ginger, and red pepper flakes. Cook, stirring until fragrant and just lightly browned, approximately 30 seconds. Add the beef and cook until no longer pink, about two minutes. Stir in the reserved broccoli and cook for approximately one minute. Add the mushrooms and tomatoes; continue to stir while cooking for one to two minutes.

5. Stir in the orange juice mixture and combine. Remove the skillet from the heat and mix in the nuts. Divide the cooked rice among four plates. Divide the beef stir-fry among the plates and serve.

From Jillian's Recipes

© 2010 Stage 29 Productions LLC

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Jerk Barbecue Vegetables

Preparation Time: 15 minutes
Cooking Time: 5 minutes
Serves: 4

INGREDIENTS:

* 1 large cho-cho, cut into thin strips
* 2 medium carrots, sliced
* 2 cloves garlic, finely chopped
* 1 medium onion, finely chopped
* 2 Tbsps. vegetable oil
* 1/2 pack spaghetti
* 1 medium broccoli, broken in florets
* 1 medium cabbage, coarsely shredded
* 1/4 tsp. salt
* 1/4 cup GRACE JERK BARBECUE SAUCE

METHOD / DIRECTIONS:

1. Boil spaghetti as directed on package.
2. Heat oil and sauté seasonings.
3. Add carrots, cho-cho and stir fry for 2 minutes.
4. Add broccoli, cabbage and spaghetti and continue stir frying for another 2 minutes.
5. Sprinkle with salt if desired, toss in Grace Jerk Barbecue Sauce and remove from heat.
6. Serve immediately.

SERVING SUGGESTIONS:

Diced cooked chicken, ham, meat or fish can be added to make this dish a complete meal.

RECIPE NOTES:

Cho-cho is a Caribbean vegetable also known as Christophene. It is a vegetable with 90% water.

Ital omelette

Ingredients:
1/4 cup chickpea flour
3/4 cup water
salt to taste
pepper to taste
1 onion
1 or 2 potatoes (depends how hungry you are)
1 broccoli stalk (or other vegetable; You can experiment)
1 tsp olive oil

Directions:
This recipe sounds kind of gross, but you have to make it to appreciate how wonderful it is.
Make a mixture with water and chickpea flour in such a proportion to get an 'egg-like' batter. Start with 1/2 cup of water, add the chickpea flour, stirring constantly, and progressively increase the amount of water and chickpea flour until you get about 1 cup of batter. The amounts I have indicated above are approximate. Season it with salt and pepper. Boil the potatos 'al-dente', then slice.
In a pan, stir-fry the onion (sliced) in 1 TSP. of olive oil. Add the sliced potatos and stir until golden. Add the broccoli florets and pour the batter along the vegetables. Put a lid on top and simmer until the bottom is golden, then turn (a plate can help - if the pan is non-stick it will make the turn a lot easier) and cook the other side.

Serve hot or cold.