Organic Peanut Sauce on Organic Lo Mein Noodles if You’d Like

I came up with this sauce using my brain and perusing other peanut sauces on-line. It’s great on cold organic Lo Mein noodles or whatever else you want a cold peanut butter based sauce on.

What You Need

organic Lo Mein noodles (Roland Organic makes some)

1/2 cup organic peanut butter (crunchy or smooth…I myself like it crunchy style…)

1/2 cup of cold water

2 tablespoons Bragg Liquid Aminos

2 tablespoons organic lime juice

1 clove organic garlic, minced

2 teaspoons organic grated ginger

some salt and pepper to taste

What to Do

If you are making the cold Lo Mein noodles, in a large pot of boiling water, cook the noodles, gently separating the strands with a long fork as they soften, until barely tender (about 2 minutes). Drain and rinse under cold running water to stop the cooking; drain well. Dump into a bowl and toss with 1/2 tablespoon of the sesame oil to prevent sticking, cover, put it in the refrigerator.

Take all the above ingredients (except the noodles!) and put them in a mixer or food processor and mix well. Makes about 1 cup.

Depending on how many noodles you make or how saucy you like your noodles is how much of the organic peanut sauce you should use. I like to then put the sauced noodles in covered glass container or a covered ceramic casserole dish and let them sit around for a few hours or until the next day lunch to soak in the flavor.

Do it how you do and enjoy.

-Cara

Recipe Organic Blueberry Ricotta Pancakes

My favorite meal of the day is breakfast. It gets my brain and day going. These organic blueberry ricotta pancakes have it all, antioxidants, protein and carbs! :) Not only that, but they are very tasty.

What You Need

1/2 cup all-purpose organic flour
2 teaspoons organic baking powder
1/2 teaspoon organic sea salt
1 cup organic ricotta cheese
4 organic egg yolks
3 tablespoons organic sugar
1/4 cup organic milk
1-1/2 cups fresh or frozen organic blueberries
4 organic egg whites

What You Need To Do

1. In a mixing bowl combine flour, baking powder, and salt. In another mixing bowl beat together ricotta cheese, egg yolks, and sugar until well combined. Add to flour mixture; stir until smooth. Stir in milk. Fold in blueberries.

2. In a small mixing bowl beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold the beaten egg whites into batter, leaving a few puffs of egg white. Do not over beat.

3. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.

4. Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered oven safe dish in a 300 degree F oven. Makes 16 pancakes.

Eat well.

-Cara