Save dollars and protect your family from toxic additives and substances often found in pre-prepared  foods and recipes for low or no heat cooked and popular meats, poultry and sea fish.

TERIYAKI  SAUCE:

One Bottle  Wheat Free  TAMARI SAUCE  (Organic is preferable)
One Cup  JAPANESE SAKE or  White Wine 
(Granderize  both to help eliminate toxins.)  
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¼ teaspoon  STEVIA POWDER
4 Cloves  crushed or minced small
¼ Cup Sliced or diced Ginger Root
½ Cup  Granderized  Water  or steam distilled

Mix all, add more STEVIA POWDER  if it is not sweet enough.

Can be used to marinate any type flesh or Hard Tofu. 

Marinate tofu for 6 to 8 hours. 
Beef between 8 - 48 hours but at least 8 hours for best flavor. 
Chicken  4 to 6 hours but no more than 24 hours.  
Fish 4 to 6 hours, no longer. 

Broil foods prepared with Teriyaki only, DO NOT PAN FRY!

GRANDERIZE entire sauce when it is combined.   Use only as much as you need at a time.  Store balance in refrigerator for later use.  Used sauce can be stored in a labeled glass container for re-use with same type meats (can be stored up to two weeks after use.)  Unused Teriyaki can be stored for a long time.

THAI ALMOND SAUCE:  
¼ Cup Organic ALMOND BUTTER
¼ Teaspoon  STEVIA POWDER
2 Tablespoons Cold Pressed Extra Virgin Olive Oil
1 to 2 Tablespoons Organic raw Apple Cider Vinegar
¼ Cup Wheat Free Organic TAMARI Sauce
1 Crushed Clove Garlic (include juice)
½ Teaspoon Ginger Powder or:
1 Tablespoon Fresh Ginger to be blended with balance of sauce to liquid state
Dash of Cayenne Pepper
1 Teaspoon Organic Gourmet Soup Base

 Blend all ingredients with Granderized or steam distilled water (keep on adding water a Tablespoon at a time until right consistency is achieved).  Store in old bottle or Mason jar.   Shake very well before using.  Use on stir fry, salads as an accent, oriental foods, meats, etc.

Keep  refrigerated.  
It will last for one or two months.
Remember, organic ingredients are safest.

Lemon / Garlic Marinade

Squeeze 3 to 5 Lemons (depending on size) or:
A cup of Apple Cider Vinegar, in a glass bowl
Cut up 3 to 4 Cloves Garlic and place in the bowl with Lemon Juice
Optional:  Place sliced Onion in the marinade if desired

This is a tasty method of cooking meats, poultry and fish without the use of heat.  Cooking with heat kills bacteria, but marinating in Lemon or Apple Cider Vinegar accomplishes the same thing but preserves the valuable enzymes our bodies’ need for maximum nutritional value found in these foods. 

Most of us do not want to eat raw meats because we’ve developed a taste for cooked flesh and we’ve “bought the tale” that raw meats will give us toxic poisoning.  When the proper precautions are made and when our immune systems are in tip top condition, the chance of food poisoning from rare or un-heat cooked flesh is almost nil.  Certainly the chances are no greater than with fully cooked, nutrition-less meats.

Mexicans have been eating Ceviche forever!  Japanese have been eating Sashimi for eons!  Italians have been eating steak tartar without incidence for years and years.  We, at least can eat rare, instead of “nothing meats” that are cooked to death.  Above is the secret of preparing our meats for rare consumption.

LEMON GARLIC MARINADE can also be utilized to soak meats, fish and poultry for a few hours before cooking by broiling or baking.

BASIL and other of your favorite spices can be added when you are cooking by heat or by Lemon Garlic Marinade or Apple Cider Vinegar Marinade.

SALSA

Salsa can be hot as fire or mild and tasty.  Here is your chance to do what you want with the “heat”  applied to  your own Organic Salsa.

8 Roma Tomatoes,  Sliced in quarters  plus:
2  more  Roma Tomatoes,  diced and set aside
1  Medium Onion, diced
Green Onions tops and bulbs, sliced thin
Clove of Garlic Minced
Tablespoons Cold Pressed Extra Virgin Organic Olive Oil
Tablespoons Organic Gourmet Soup Base
Tablespoons non-radiated Chili Powder, Medium Hot
Anaheim Chili's cut in strips 
1 Anaheim Chili chopped and set aside
OPTIONAL:  1 to 3  Fresh Red Cayenne Peppers or:
up to ½ teaspoon dry Cayenne Pepper
½ Bunch Cilantro chopped small

Place slice Tomatoes, diced Onion, Minced Garlic,  Olive Oil, Organic Gourmet Soup Base, Sliced Anaheim Chili's and Optional Cayenne Pepper in blender and blend for no more than 30 to 45 seconds or less.  

You do not want your salsa to be watery!  Keep checking every 10 seconds to see that the big pieces are broken up.    Pour in glass container and stir in remaining diced tomatoes, Green Onions, Cilantro and Chopped Anaheim Pepper.   Best flavor is achieved if allowed to sit in refrigerator for 2 to 24 hours.