Lime-coconut Shrimp with Rice

Shrimp is high in protein with rich minerals. But only buy wild-caught from the U.S. Pacific or U.S. Gulf of Mexico with chemical-free, flash-frozen shrimp with certifications like Monterey Bay Aquarium Seafood Watch, ASC, or MSC and only contains shrimp (or water/salt) without additives like sodium.

Now, are you ready to enjoy a tasty dinner?

Serves 2

Start with the rice...

1 cup (130 g) organic jasmine rice

1/4 cup (30 g) cilantro or parsley

1 Tbs. (15 ml) organic lime juce

1. Cook the rice as directed on the package.

2. Fluff and stir in the lime juice and either cilantro or parsley.

Next, the shrimp...

1 Tbs. (15 ml) olive oil

1 Tbs. (15 ml) organic lime juice

2-4 organic lime wedges

2 chopped organic garlic cloves

1 pound (455 g) wild-caught, frozen shrimp

1/2 cup (120 ml) organic coconut milk

organic cilantro or parsley

3. Sauté the garlic in oil over medium heat for about a minute.

4. Add the shrimp and cook 2-3 minutes on each side, until pink and just opaque through.

5. Stir in the coconut milk and lime juice.

6. Simmer for 2 minutres.

'Ready to serve?

7. Add rice to bowls, spoon some shrimp on top, garnish with cilantro or parsley, with a few lime wedges,

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Stuffed Kaboha Squash

The dish is from Mexico or Peru, with a touch of cocoa and a hint of chipotle, top off with dish of fresh tomatoes and you have one great dinner.

Kabocha Rellena (Spanish)

Serves 6

preheat the oven to 400F (200C)

Kabocha:

1 organic kabocha squash, about 4 pounds (1.820 g)

2 Tbs. (30 ml) organic coconut oil, melted

14 ounce (400 g) organic black beans, inside and drained

1 organic ripe avocado, diced

3 organi green onions, thinly sliced

1/4 cup (60 ml) (dairy-free) yogurt

chopped cilantro or parsley

optional crushed chilies

uno 1. Cut the squash in half, lengthwise, and scrap out the seeds.

dos 2. Cut each half into 3 wedges.

tres 3. Place on parchment-lined baking sheet and brush inside with melted coconut oil.

cuatro 4. Bake for 30-45 minutes, or until it is tender when pierced with a fork.

Salsa de tomate:

1 Tbs. (15 ml) organic coconut oil

1/2 diced organic sweet onion

2 large organic garlic cloves, smashed and minced

14 ounce (400 g) (fire-roasted) dice tomatoes, save the juice

2 dried pitted organic dates

1 Tbs. (15 g) each: tahini or cashew butter and chipotle pepper

2 tsp. (10 g) cocoa powder

1 tsp. (5 g) each: cinnamon and dried thyme

little Himalayan salt

juice of 1 organic lime

cinco 5. Sauté onions in oil.

seis 6. Add garlic for a minute.

siete 7. Stir in the tomatoes with the juice.

ocho 8. Simmer for 5-10 minutes.

nueve 9. Purée until smooth but a little chunky.

diez 10. Sit aside and cover to keep warm.

Ahora (now):

once 11. When squash is baked, remove, place wedges on serving plates.

doce 12. Drizzle with the tomato sauce.

trece 13. Scatter with black beans, dice avocado, and green onions.

catorce 14. Dollop of yogurt, some cilantro/parsley, little lime juice, and pinch of chilies.

!Buen Provecho!

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Thai Chile Lime Dipping Sauce

The dip can be used with shrimp, crab, or spread onto fish or any another foods for a spicy Asian dish.

ซอสมะนาวชิลี (Thai)

/sxs̄ manāw chilī/

Makes about a cup (250 ml)

4 organic minced garlic cloves
4 Tbs. (60 ml) organic lime juice
1 tsp. (5 ml) fish sauce
1 Tbs. (20 g) organic brown sugar
start with 1 or 2 red Thai chiles, finely minced (very hot), substitution: 1/2 tsp. - 1 tsp. (2,5-5 g) of red pepper flakes or cayenne pepper, adjust to taste
2 Tbs. (6,5 g) chopped organic onion
2 Tbs. (4 g) chopped cilantro or parsley

หนึ่ง /nùeng/ ๑ 1. Combine the ingredients in a bowl and stir until the sugar is dissolved.

โวเลีย 

/vo leīy/

Voilà

 

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