This salad is perfectly balanced with the exotic blend of ginger and sesame. It’s super versatile and quick to prepare. You can use as many vegetables as you like to turn this into a full vegan meal or add your favorite meat/protein.
Sometimes I add cooked shiitake mushrooms, peppers or bok choy for added texture. Whatever vegetable I have in the refrigerator or garden does the trick. Below is the standard version I make because I generally have all these vegetables at the ready.
Note: Not all soba noodles are gluten free. Look for 100% buckwheat soba noodles when shopping.
1. Mix all ingredients, except the chicken, together in a mixing bowl
2. Add the chicken to a large zip lock bag and add in the marinade
3. Refrigerate for two hours or as long as overnight, if you can
4. When you are ready to cook, preheat the oven to 350°F
5. Line a baking sheet with foil and add the wings
6. Bake in the oven for 45 minutes, rotating and turning the wings half way through
7. Serve with sesame seeds and scallions sprinkled on top
in a medium sauce pan over low heat, combine the honey, orange juice and cranberries. Stir the mixture until the berries begin to pop and thicken. Add in the Asian 6 Spice and salt and continue stirring. When the cranberries have fully thickened, add in the ruby port and stir the mixture for 2 minutes then add in the remaining berries and marmalade. Gently stir to combine the fresh fruit-don't over cook-you want most of the berries to remain intact. Remove from heat and set aside (this part can be done ahead and refrigerated.)
To assemble, spread the goat cheese generously on the toasted baguette slices and top with the berry compote. Garnish with mint and serve immediately.
Add the tuna cubes to a large bowl and coat with the toasted sesame oil, then sprinkle generously with the Asian 6 Spice Blend. Let sit for 10 minutes allowing the flavors to penetrate. Heat a seasoned cast iron pan and working in batches add 6-7 cubes of tuna at a time and rotate every 15-20 seconds leaving 2 sides uncooked. They sear quickly so do not walk away. Work the batches this way until complete. Lay out the cucumber rounds and place one tuna cube on top, then pierce with the bamboo skewer. Sprinkle with the chopped green onions, sea salt flakes and pepper. Serve warm or room temperature.
Healthy On You® Asian 6 Spice
This unique blend of Asian spices encompasses all the taste sensations: sweet, sour, bitter, salty and umami with the addition of savory shiitake mushrooms. A simple yet sophisticated way of spicing up your healthy creations. It's complex flavors are a perfect addition to grilled fish and stir fry dishes as well as a flavorful seasoning on duck and chicken.
This simple, beautiful dessert is perfect for the holidays. It's low-cal. substituting milk and cream with coconut milk. The blood orange compote is a perfect accompaniment to this seemingly decadent but light treat. Another great thing about this dessert is that it can be made up to three days ahead.
Scrape the insides of the vanilla pods and set aside the vanilla bean paste. Separately, combine the gelatin with 2 tbsp. of the coconut milk, stir and let sit for 2 mins. In a saucepan, add the coconut milk and vanilla. Gently warm the pan (but do not boil) over low heat and add in the sugar and salt, stir gently until dissolved. Remove from flame, then place in an ice bath- set a bowl over another bowl filled with ice and water, then add the mixture to the empty bowl. Stir the mixture over the iced water so it quickly cools down (about 5 minutes) then pour into individual small glasses or ramekins ¾ full leaving room for the compote. Refrigerate for 4 hours or until set.
To make the blood orange compote: Start by squeezing the juice from two oranges. With the other four, peel and section each orange removing any white pith and seed. Do this over a bowl so you don’t waste any of the juices. What you should have left is just the flesh of the orange. Set aside.
In a small sauce pan, heat the water sugar and syrup to a boil. The mixture will begin to bubble and caramelize. When it thickens, about 10 minutes, remove from heat and slowly add the orange juice. Stir until combined well. Return the mixture to the heat and stir in the cointreau, vanilla, star anise and Asian 6 Spice . Bring to a boil then remove from heat; refrigerate allowing it to cool completely. Add the orange segments and remove the star anise before adding to the top of your pan cotta.
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There is absolutely no reason to eat cranberry sauce that comes out of a can. Save yourself the BPAs and discover how truly tasty cranberry sauce can be when served with a well roasted bird. This is a post from my instagram account on the ease of making this simple dish. It can be made ahead of time -up to two days for me, and set in the fridge and brought to room temp on Thanksgiving Day. Here’s a quick recipe: Add 1 cup of water to a medium sauce pan ✨add in 1/2 cup organic coconut palm sugar (more if you like it sweeter) ✨ bring to a low boil then reduce the heat✨add I cup fresh orange juice and stir well✨now here’s the fun part, add 1/4 cup of port wine🍷 🙌bring to a boil again and add in 3 cups of fresh organic cranberries and continue to stir under low heat for 10 minutes until the cranberries burst and the mixture thickens. Add in fresh orange zest from one orange✨sprinkle of my Healthy On You Asian 6 Spice. The cinnamon, anise and cloves in this belnd really accentuate the cranberries and port wine combination. Allow to cool before refrigerating. Enjoy!
Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.