HOLISTIC CHEF EDDIE'S TIP OF THE DAY #8

Happy Monday everyone.  What a blessing it is to start out the week with a great attitude and some good nutrition.  I am very much interested in sharing a recipe that incorporates many of the foods that fight cancer in this delicious recipe. Refer to Tip #7 where I shared a list of ingredients that are high in antioxidants and fight cancer.  Again, you don't have to have cancer in order to make this dish.  It is incredible and ​as you can see, NO SUGAR.  I love using Arrowroot Powder as a thickener instead of Corn Starch which breaks down into sugar in the body.  Let me know what you think.  And always your health comes first before anything.  You can't effectively be there for others unless you put yourself first and safeguard you health.  This is a huge component of HOLISTIC HEALTH.  Blessings!!

BUCKWHEAT NOODLES IN GINGER-GARLIC SAUCE
 
Ingredients:
8 ounces Buckwheat Noodles
3 Tablespoons Arrowroot Powder
¼ cup Braggs Liquid Amino
2 Tablespoons Apple Cider Vinegar
3 Tablespoons Extra Virgin Olive Oil
1 ½ Tablespoons fresh grated Ginger
9 small cloves Garlic (minced about 1 ½ Tablespoons)
7 Scallions (white and green parts thinly sliced diagonally into 1” long strips
8 ounces Shitake Mushrooms (trimmed of stem and sliced)
1 Red Bell Pepper (thinly sliced)
1 ½ cups Broccoli Florets (1/2-inch pieces)
2 Baby Bok Choy (trimmed and cut into 1” pieces)
2 Tablespoons finely chopped fresh Cilantro
2 Tablespoons roasted Cashews (unsalted)
Directions:

1. Bring water to a boil and cook the buckwheat noodles per instruction, al dente.  Drain and rinse with cold water to get rid of the excess starch.
2. In a small bowl mix arrowroot powder, Braggs liquid amino, vinegar and 1 ½ cups water and whisk until smooth.  Set aside.
3. In a large skillet pour olive oil and when hot, place ginger, garlic, scallions, mushrooms, red bell pepper, and saute first on medium high heat until all contents are covered in the oil. Turn the heat down to simmer, cover and cook until vegetables are halfway cooked.  About 5 minutes.
4. Add the broccoli and bok choy to the vegetables.  Stir in the liquid mixture that has been set aside and add to the skillet.  Cover and cook until all the veggies are crisp-tender and the sauce is slightly thickened.  About 5 minutes.
5. Add the noodles to the vegetables; toss until well combined.  Heat over medium-low heat until the noodles and veggies are hot.  Garnish with the cilantro and cashews.  Serve.

NOTE:  If you want to add chicken chunks or meat chunks to the mixture, add them to step #3. Seafood or fish chunks are better added in step #4 since they only takes 3-4 minutes for them to cook thoroughly.

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