May 14, 2015
1 tablespoon olive oil
1 pound zucchini
1 teaspoon all purpose seasoning
Heat olive oil in a large saute pan
Add zucchini noodles and seasoning to pan
Stir for 3-5 minutes until noodles are tender
GARLIC GINGER BOK CHOY
1 ¼ pounds baby bok choy
1 tablespoon fish sauce
1 tablespoon agave nectar or honey
1 tablespoon toasted sesame oil
1 tablespoon arrowroot powder
2 tablespoons olive oil
½ teaspoon celtic sea salt
10 scallions, finely sliced
2 large cloves garlic, thinly sliced
1 ½ inch piece ginger, thinly sliced
Slice bottoms off baby bok choy
Slice bok choy into lengthwise strips ½-inch wide (like long noodles)
In a small bowl, combine fish sauce, agave, sesame oil and arrowroot
Make a paste-like slurry dissolving the arrowroot
Heat olive oil in a large skillet over medium heat
When oil is hot, add bok choy and salt
Cook, tossing frequently with metal tongs until slightly wilted
Add scallions, ginger and garlic and stir constantly until fragrant
Stir in sauce and quickly mix with vegetables, until thickened
Serve right away, while hot
4 tablespoons olive oil
1 medium onion, diced
1 cup celery, finely diced
1 head cauliflower, trimmed and coarsely chopped
Â¼ teaspoon celtic sea salt
In a large 9 inch skillet , heat olive oil over medium heat
Saute onion over medium heat for 10 minutes, until soft
Add celery to skillet and sautÃ© for 5 minutes
Meanwhile, place cauliflower in a food processor with the "S" blade and process until the texture of rice
Add cauliflower to skillet, cover and cook 5-10 minutes, until soft, then add salt
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EMOTIONAL EATING E-BOOK