Oriental Tilapia with Creamy Ginger Sauce

RECIPE NOTES: 

Homemade mustard can be made by purchasing mustard powder which is mixed with an equal amount of water. Do not use out-of-the-bottle mustard which contains vinegar and sometimes sugar.

Bragg's Amino Acids take the place of soy sauce. They sound strange, but really, it tastes fine. :-)

Ingredients:
6 tilapia filets
Sea salt
3 cloves garlic, peeled
¼ cup peeled and coarsely chopped fresh ginger
2 tablespoons homemade mustard
¼ cup Bragg's Amino Acids
1 tablespoon yacon syrup or liquid stevia (use less stevia)
½ cup lemon or lime juice
1 tablespoon toasted sesame oil
1/3 cup extra-virgin coconut oil
1 bunch green onions, chopped
3 tablespoon sesame seeds, toasted

Instructions:
Sprinkle filets with salt. Bake at 400ºF for about 15 minutes, until the fish flakes with a fork. Transfer to a heated platter and keep warm until ready to serve. Meanwhile, place garlic, ginger, mustard, and amino acids in food processor or blender; process until blended. Add yacon syrup (or stevia) and lemon (or lime) juice and process again. With motor running, add sesame and coconut oils gradually, blending until sauce thickens and emulsifies. Place tilapia on warmed plates. Spoon sauce over and garnish with green onions and sesame seeds. Enjoy!

Tip: The sauce in this recipe can also be refrigerated and used as a delicious salad dressing.

P.S. I apologize for the not-so-great photo... unfortunately they can only get so good when you are taking pictures at night! (you can take my apologies of the same kind for a lot of the other photos on this blog! :-).

This recipe was modified from a recipe in The Maker's Diet.

Chinese Vegetable Beef Soup

My dad (the one with the candida in our house) is Chinese and he loves it when we cook Asian food. This soup is one of our favorites and it's very easy to make!

Ingredients:
2 lbs. ground beef
6 cloves garlic, pressed or minced
2 Tbsp. peeled and finely chopped fresh ginger

10 cups chicken broth (homemade is best)
1 (3 oz) package fresh shitake mushrooms
1 small head napa cabbage
1 (8 oz.) can bamboo shoots, drained
3 Tbsp. Bragg's Amino Acids
2 tsp. sesame oil
2 tsp. sea salt (or to taste)

Instructions:
Brown ground beef with garlic in a large soup pot. Drain fat and discard. Add ginger to beef and stir fry till fragrant, about 1 minute. Add broth. Wash mushrooms and remove stems. Slice into strips and add to the soup. Cut napa cabbage crosswise into "ribbons," discarding the lower stalk area. Wash and drain (you can spin it in a lettuce spinner if desired). Add to soup along with remaining ingredients. Bring to a boil, then reduce heat and simmer until cabbage is cooked, about 15 minutes or more. Taste and adjust seasonings. Enjoy!

Want to eat it with those fun Chinese spoons? Click here to purchase a pack of 12 on Amazon.