Chicken Pho

My family said this was better than a restaurant.  Nice compliment.

10 ozdried rice stick noodles
	4 cupsbean sprouts; seed and tails removed, blanched until cooked
	1 onion; thinly sliced
	1 bunchcilantro (coriander leaves; sliced
	1 bunchbasil leaces
	2 lime; cut into sections, to serve
	2 jalapenos sliced
	Broth
	10 cupschicken stock
	6 small chicken tenders
	1 stickcinnamon
	4 spring onions chopped up
	1 inchfresh ginger root; peeled and bruised and sliced into thin slices and diced
	2 tsp.sugar
	1 tspsalt
	2 Tablespoonsfish sauce 5 cloves (in a metal tea strainer) 1/4 tsp Chinese 5 spice 8 ounces sliced mushrooms

Calories Per Serving: 130
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Pho Ga Preparation

1. Prepare the Broth first by bringing the chicken stock,  cinnamon, spring onions, ginger, sugar, cloves, 5 spice and salt to a boil over high heat in a stock pot. Reduce heat to low and simmer for 45 minutes, skimming off the foam and fat that floats to the surface. Stir in the fish sauce and remove from heat. Remove the chicken and set aside to cool. Strain the solids from the Broth using a fine sieve and keep the clear Broth warm over very low heat.  Throw diced chicken and mushrooms in the broth 10 minutes before serving.

2. Bring a pot of water to a boil over medium high heat. Add the dried noodles and blanch until soft, about 5 minutes. Remove and rinse with cold water, then drain.

3. Place the noodles into Pho bowls (about the size of a fruit dish), and top with bean sprouts, shredded chicken and onion slices. Pour the hot Broth into each bowl, sprinle with pepper and garnish with cilantro and basil leaves. Serve hot with the lime and bowls of chillies and soy sauce on the side.

Notes

Deep bowls work just as well, and I also include "spicy sprouts" (a mix of radish and clover sprouts). If you add the peppers into the soup, you will have a very spicy dish. You can also just dip your chicken into the sauce depending on your preference to heat in your foods.

Peanut Butter Pong Balls

My kids liked these.  I loved them.  Not too sweet but sweet enough to kick a craving.

Ingredients:

1/2 cup walnuts

1/2 cup chopped pitted dates

1/2 cup almonds

1/2 cup pure maple syrup

1/4-1/2 cup Peanut butter or Almond Butter(depends on how much PB flavor you want, add more to taste)

1/2 cup finely shredded coconut(plus more for rolling)

3/4 cup oats

2-3 TB Carob Chips(or chocolate chips)

1 tsp. Vanilla

Directions:

1. Gather your ingredients,

2. Using a food processor or high speed blender, add walnut and process until chunky crumbs.

3. Then add dates, and process until chunky crumbs again.

4. Next add almonds and carob chips, and process again. You don’t want it to be fine crumbs, you want it a little chunky. Not HUGE chunks though.

5. Then add maple syrup, PB or AB, and vanilla, and process until combined.

6. Next add coconut and oats, and process until chunky and combined.

7. Roll into balls. Mixture will be sticky.

8. You can roll them out plain, or roll in coconut.

Peanut Mmmm Sauce

I couldn't stop eating it I loved this so much!
I put it over steamed vegetables with chickpeas and rice.  It would be amazing with noodles and vegetables.

Peanut Mmmm Sauce:  from www.peasandthankyou.com

• 1/2 c. light coconut milk
• 1/2 c. fire-roasted tomatoes in juice (i.e. Muir Glen Organic Fire Roasted Tomatoes)
• 1/4 c. natural peanut butter
• 3 T. reduced sodium soy sauce
• juice of 1 lime
• 2 t.. minced ginger
• 1 t. minced garlic
• 1 T. agave or maple syrup or 1 packet of stevia
• sriracha to taste (optional)

Place all of the above in blender and puree.  I heated it on medium stirring frequently until hot.

MMMM Sauce from Mama Pea

This recipe is from www.peasandthankyou.com

We serve it over vegetables, rice, potatoes, pasta.....

Mmmm Sauce - LOVE THIS RECIPE!

Inspired by Café Yumm’s Yumm Sauce and this recipe

Makes 1 1/2 cups

• 1/4 c. canola oil (or oil of your choice)
• 1/4 c. almonds
• 1/3 c. water
• 1/4 c. chickpeas, drained and rinsed
• 1/4 c. nutritional yeast
• 2 1/2 T. lemon juice
• 1 t. minced garlic
• 1/4 t. salt
• 3/4 t. curry powder
• 1/2 t. dried oregano
• 1/2 t. dried cilantro

Note: this recipe could easily be doubled and leftovers will keep covered in the fridge for 7-10 days

In a high speed blender or food processor, combine oil, almonds, water and chickpeas.  Blend until relatively smooth.

Add remaining ingredients and blend until smooth.

Transfer to a small bowl and refrigerate until serving.

Nutritionally speaking, this sauce is in the same ballpark as hummus or salad dressing, but with a little more protein and vitamin B12, and a whole lot more totally craveable flavor.

If your sauce is too thick, or thickens up overnight in the fridge, just add a touch more water so you can drizzle it.

And trust me, you’ll want to drizzle it.  On everything.