Ginger Shrimp whit Sugar Snap Peas


1 tablespoon minced ginger

1 lb medium shrimp, peeled, deveined, and patted dry

3 cups sugar snap peas, strings removed

3 tablespoons reduced-sodium vegetable broth

1 tablespoon red miso paste

1 tablespoon dry cherry

1 tablespoon Sriracha hot chili sauce

1 teaspoon sugar

2 tablespoon vegetable oil

1 cup slivered red pepper

A pinch of salt (to taste)

3/4 teaspoon cornstarch


  1. In a small bowl combine vegetable broth, miso paste, dry cherry, Sriracha sauce, and sugar. Set aside.
  2. Heat a flat-bottomed wok over high heat; add oil and ginger and stir-fry until fragrant. Add shrimp carefully and spread evenly into one layer. Make sure that shrimp are dry before cooking, otherwise you will braise them. Cook without stirring for a minute. Then, using a spatula, stir-fry for 30 seconds incorporating ginger until shrimp is lightly browned but not cooked through.
  3. Add sugar snaps and pepper, sprinkle with salt; stir-fry for 30 seconds. Stir cornstarch into broth mixture; swirl into wok and stir-fry until shrimp are cooked and vegetables are crisp-tender, 1-2 minutes.

Asian Slaw with Honey-Roasted Peanuts


1/2 cup unseasoned rice vinegar

2 Tablespoons vegetable oil

2 Tables spoons sugar

1 1/2 Tablespoons soy sauce

1 Tablespoon dark sesame oil

1 piece fresh ginger (aprox. 1 inch), finely grated.

2-4 teaspoons Chinese chili paste with garlic


2 heads baby bok choy, finely shredded, or 2 cups thinly sliced snow peas

1 small head Napa cabbage, quartered, cored, and very finely shredded (about 4 cups)

1/2 white onion, finely chopped and rinsed

1 small red bell pepper, seeded and diced

3 green onions, thinly sliced

1/4 chopped fresh cilantro

1/4 cup sesame seeds

3/4 cup honey-roasted peanuts, coarsely chopped

Mix all salad ingredients, except peanuts, in a large bowl.  For dressing, mix vinegar, vegetable oil, soy sauce, sesame oil, chili paste and ginger in a jar with tight-fitting lid. Shortly before serving, toss salad mixture and dressing to coat. Serve sprinkled with peanuts.  The salad mixture can be refrigerated covered up to 2 days. The dressing can be refrigerated up to one week.

Ginger Miso Zuchinni Soup


  • 1/2 tsp olive oil
  • 1 tsp minced garlic
  • 1 zucchini
  • 1 box Ginger Miso Broth
  • 1 cup sliced mushrooms
  • Salt and pepper to taste


  1. In a soup pot, heat olive oil
  2. Add minced garlic, and saute for 1 minute
  3. Add ginger miso broth
  4. Spiralize the zucchini
  5. Add zucchini noodles (“zoodles”) to the ginger miso broth along with mushrooms.
  6. Bring to a boil, then turn down and let simmer 5 minutes.
  7. Season with salt and pepper to your personal taste
  8. Serve and Enjoy


pollo glzeado copyIngredients

1 whole Chicken

2 sprigs parsley

2 sprigs mint

6 oranges, pressed for juice

2 cups assorted root vegetables

Salt and pepper

Orange Butter:

1 stick (1/2 cup) butter

1 tablespoon finely grated orange zest

Orange Glaze:

2 cups freshly squeezed orange juice

1/2 cup dark brown sugar

1/4 cup honey

1 tablespoon dark soy sauce

2 teaspoons finely grated fresh ginger

1 clove crushed garlic

1 tablespoon sesame oil

Salt and pepper


Grate orange zest. Cut oranges in half and squeeze out the juice. Save the pressed oranges for later. Mix butter and grated orange zest. Wash and dry  the chicken and rub the outside of the chicken wit the butter. Salt and pepper the chicken. Fill the chicken with the fresh herbs and half of the pressed oranges. Tie it up  wit a string; insert a meat thermometer in the thickest portion of the breast and place on top the root vegetables i a baking dish.

Roast chicken at 350 degrees for 45 minutes. Make glaze while the chicken roasts. Put all ingredients in a sauce pan, with the exception of sesame oil. Heat on medium heat, stirring until the sugar has melted. Increase the heat and boil until half has evaporated creating a syrup. Stir in sesame oil. Then, brush the entire chicken with the marinade and bake it for an additional 30 minutes, brushing the glaze over the chicken every 10 minutes. Cook until meat probe registers 160 degrees.



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1/2 apple (green is lower in sugar)

4-5 carrots well scrubbed, tops removed, and ends trimmed

3 fennel stalks with leaves and flowers

1/2 cucumber well scrubbed, peeled if it is not organic

1 handful of spinach

1-inch chunk ginger root


Cut produce to fit your juicer’s feed tube

Juice apple first and follow with the other ingedients

Stir and pour into a glass and drink it as soon as possible.


Keep Alzheimer away with zinc-rich foods such as ginger root, parsley, and carrots.


1 handful of parsley

1 dark green lettuce leaf

3 carrots, well scrubbed, top removed, and ends trimmed

1 apple

2-inch chunk ginger root


Cut your produce to fit your juicer’s feed tube.

Wrap parsley in the lettuce leaf and slowly push them through the juicer

Juice all remaining ingredients

Stir and pout into a glass and drink as soon as possible.


Screen shot 2013-03-09 at 8.21.45 PM
juice of 2 large grapefruits
1-2 ripe bananas
1 avocado (optional, this was my own addition to the vendor’s recipe)
fresh ginger – to taste
sunflower microgreens/sprouts – 2 handfuls or more to taste

In a blender, combine all the ingredients until smooth and enjoy.



2 cups White Rice, uncooked

1 can (20 oz.) Pineapple Chunks

1 tablespoon cornstarch

1 tablespoon vegetable oil

6-8 individual, sliced Boneless Skinless Chicken Thighs, 1/2 inch

2 large garlic cloves, pressed

1 large large onion, diced

1 medium red bell pepper, diced

1 tablespoon fresh ginger, minced

1-1/2 cups snow peas, halved

1/2 cup chicken broth

2 tablespoons Soy Sauce

1 tablespoon Hoisin Sauce

1/4 teaspoon ground cinnamon

2 tablespoons honey


Prepare rice according to package directions; set aside.

Drain pineapple, reserve juice.  Mix 1/4 cup juice with cornstarch; set aside.

Heat large skillet over medium-high heat; add oil and chicken brown for 5 minutes.  Add garlic, bell pepper, onion and ginger saute 3 minutes.  Add snow peas and remaining pineapple juice, chicken broth, soy sauce, hoisin sauce, cinnamon and honey.  Cook for an additional 5 minutes or until internal temperature of the chicken reaches 165º F.  Add pineapple and cornstarch mixture, cook until the sauce thickens. Serve over rice.




1 tbsp rice wine vinegar
2 tbsp low-sodium chicken broth
5 tbsp oyster sauce (this is very hard to find so you can also substitute hoisin sauce)
2 tbsp light brown sugar
1 tbsp toasted sesame oil
2 tsp cornstarch

Beef and Broccoli:
3 tbsp soy sauce
1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
2 tbsp minced garlic
1-inch piece fresh ginger, minced (about 1 tbsp)
1 tsp peanut oil or vegetable oil, plus extra for cooking
1 1/4 pounds broccoli, cut into bite-sized pieces
1/3 cup water
3 medium scallions, sliced 1/2-inch thick on diagonal, optional

1.  In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.

2.  Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don’t overcook the meat – cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.

3.  Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve with white or brown rice.  Enjoy!

Source: The Farm Girl Blog