First Lunch, Second Lunch Cooking Class

20 Sep

Here are some of the recipes from our latest cooking class….First Lunch & Second Lunch. Some are old standards for me – but the gingery pork wrap was new (AND Yummy!)

Cashew Chicken Salad  – from the Ultra Metabolism Cookbook

Dressing:

1 Tablespoon cashew butter

1 Tablespoon plain unseasoned rice vinegar

2 Tablespoons freshly squeezed lime juice

1 teaspoon minced garlic

1 teaspoon lime zest

Salad:

1 cup cooked diced chicken

2 cups shredded napa cabbage

2 sliced scallions

1 cup sliced carots

½ cup sliced red bell pepper

1 fresh orange, cut into chuncks

Garnish:

1 Tablespoon chopped fresh cilantro

3 Tablespoons chopped cashews

Stir the dressing until smooth, set aside. Prepare the salad fixin’s and top with the dressing

Gingery Pork and Cucumber lettuce wraps

1/4 cup rice vinegar

½ teaspoon of agave nectar

Sea salt

2 Kirby cucumbers, thinly sliced

1 red or green jalapeno, thinly sliced

1 Tablespoon of olive oil

1 pound of ground pork

¼ cup apricot preserve

½ cup spicy salsa

1 Tablespoon fresh gingers

Lettuce leaves for the ‘wrap’

Combine the vinegar, agave, salt and stir. Add the cucumbers and jalapeno and let sit, tossing occasionally for 5 minutes.

Heat the oil in a large skillet over medium high heat. Cook the pork, breaking up with a spoon until no longer pink, 5-6 minutes, stir in the preserves, salsa and ginger and stir. Fill each lettuce wrap with the pork and cucumber. You can substitute turkey or chicken for the pork.

Tomato Soup from Jamie Oliver’s Food Revolution

2 carrots

2 celery stalks

2 med. Onions

2 cloves of garlic

1 ¾ quarts of veggie or chicken broth

Olive oil

12 large ripe tomatoes

A small bunch of basil

Sea salt and freshly ground black pepper

Peel and roughly slice the carrots, dice the celery, peel and roughly chop the onions, peel and slice the garlic, put the broth in a sauce pan and heat until boiling. Put a large saucepan on med heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon, cook for about 10 minutes. Add the boiling broth to the pan with your tomatoes.  Bring to a boil, reduce the heat and simmer for 10 minutes with the lid on. Remove the pan from the heat, add basil, salt and pepper and then puree your soup until smooth. Add in a poached tomato, sliced HB eggs, chicken, turkey or beans for protein. Other mix in ideas; mascarpone, creme fraiche or sour cream.

Egg Salad Dip and veggies with French Dressing

Dressing:

Peel and finely chop ¼ of a clove of garlic

1 teaspoon of Dijon Mustard

2 Tablespoons red wine vinegar

6 Tablespoons of extra virgin olive oil

Pinch of sea salt

Fresh ground black pepper

Add all of the above into a jar and give it a good shake

Add the dressing to mashed up hard boiled eggs and serve with veggie ‘chips’

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