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Owana’s
Salmon
Sashimi
Salmon 1 5oz
filet
Braggs Amino Acid ¼
cup
Wasabi ½
Tbsp
Lime juice ½
Tbsp
Slice Salmon into sashimi
slices
In a small dish, mix
Braggs Amino Acid with Wasabi and Lime
Dip sashimi slices into
mixture
Saute
Salmon
Salmon 1 5oz
filet
½ Medium Onion cut into
slices
1 Tomato cut into
slices
3-4 Garlic cloves
minced
½ cup Soy
Milk
Fresh
Spinach
Earth Balance Natural
Butter 3 Tbsp
Kosher Salt to
taste
Saute butter with garlic
1-2
minute
Add Salmon
Layer onions and tomatoes
on top
Add ½ cup Soy
Milk
Cook 3-5 minutes or until
done
Layer Fish, tomato and
onion on top of fresh spinach
Serve
immediately
Coconut
Macaroons
By Uncle Willy / Sugar Cane Shack
Yield: 2 ½ dozen cookies
Ingredients:
2 Tablespoons
flour
2 cups sugar
4 large egg
whites
2 cups fine
unsweetened coconut
(Found in health
food stores)
Process:
Mix flour, sugar and
coconut in blender until well blended.
Cook egg whites over
a double boiler using a spatula to stir until hot. (Do not whisk
eggs)
Be careful not to
have water boiling as it will cook your eggs. You want the egg
whites to be just hot in order to blend in with the dry ingredients.
(Takes about 3-5 min)
Add hot egg whites to
dry mixture and mix by hand until all ingredients are moist.
(Should have a
paste-like texture)
Using a Tablespoon,
form dough into small coconut balls and place 2 inches apart on
well-greased cookie sheet.
Cookie will flatten
slightly while cooking.
Bake cookies at 350*
for 15-20 minutes until slightly golden in color.
Remove from oven and
cool for a short while (2 min.) Remove carefully from cookie sheet
and allow to cool completely on rack.
Enjoy !
Aloha from Uncle
Willy!!
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