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Showing posts with the label peanut-miso sauce

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Understanding Deep Vein Thrombosis: Risk Factors, Signs, and Management

Recently I heard that a family member in her early 50s was being seen by a doctor for DVT and that she was hoping that there was a more natural way of dealing with it than the medications her doctor was prescribing. When I had digested this scrap of family ''information,'' I thought about my own lax position (denial, really) and how it would make sense for me to make some changes in my life while I still have some shreds of health and potential fitness. And, of course, I have inherited my mother's compulsive pop reading habit (in my case, the Internet mostly). So, I decided to research and write an article that would incorporate some preventative and alternative health principles into my life that might make DVT somewhat less likely to catch up with me than is likely the case now. I would also like to see our family member above and others benefit from these principles if they decide that they want to. Deep vein thrombosis (DVT) is a critical health concern that af

Ketoflex Recipe: Kelp Noodles with Chop Suey and Peanut-Miso Sauce

This is a yummy "Chinese Food" version of Ketoflex meal (vegan ketogenic).  I use cooked vegetables in this recipe, but you could go ahead and make a nice cold salad to have a complete "raw vegan" (or close to) Ketoflex meal. INGREDIENTS: Mineral Rich Kelp Noodles (see picture below) 1 Medium Onion , sliced or diced 3 Cloves Garlic , minced 1 Large Carrot , sliced into coins 2 Cups of Green Beans, chopped (Add in or substitute other low-glycemic vegetables of your choice) 1 T. Coconut Oil 1 T. Miso Paste 3 T. Peanut Butter Dash of Umeboshi (Japanese Plum) or Apple Cider Vinegar 1/8 tsp. Stevia powder Salt and Pepper  to Taste (optional) Sea Tangle Kelp Noodles, harvested in USA @Amazon METHOD: Heat Coconut Oil in Dutch Oven.  Stir fry Onion, Garlic, Carrot and Green Beans until cooked to taste. Mix Miso Paste and Peanut Butter until well mixed.  Add in dash of Vinegar and Stevia.  Combine well. When ready to serve, add in Kelp