Making Deep-Fried Gyoza

noritake_rosewood_antique_fried_gyoza_copyright_m-j_de_mestertonmaking_gyoza_jfc_wrappers__m-j_de_mesterton_2017This batch of gyoza was made with a filling consisting of finely chopped carrots, celery, ginger, parsley, dill, matcha (dry green tea), miso, turmeric, cooked brown rice and adzuki beans. I used gyoza skins from Japan Foods, Inc., and sealed them with an egg-wash~~M-Jgyoza_deep_frying_elegant_cook_m-jgyoza_noritake_bowls_m-j_de_mesterton
Below: a Salad of Beneficial Daikon Radish and Romaine Lettuce, Dressed with a Simple Vinaigrette @M-J de Mestertongyoza_with_daikon_salad_m-j_elegant_cook

Anti-Viral Stir-Fry

Originally Posted at 04:10 PM on October 23, 2009

I slow-cooked a mixture of quinoa and basmati rice this morning. To eat with it, I sautéed chile peppers, onions, pineapple, carrots and ginger in a wok primed with coconut oil. Onions, chiles, ginger and coconut oil are known to inhibit viral infections.
~~M-J 
Anti-Viral Foods are Important this Holiday Season

Anti-Viral Stir-Fry

Originally Posted at 04:10 PM on October 23, 2009

I slow-cooked a mixture of quinoa and basmati rice this morning. To eat with it, I sautéed chile peppers, onions, pineapple, carrots and ginger in a wok primed with coconut oil. Onions, chiles, ginger and coconut oil are known to inhibit viral infections.
~~M-J 
Anti-Viral Foods are Important this Holiday Season

Soup with Shirataki Noodles and Home-Grown Vegetables

I used the poaching-liquid from a batch of chicken-breasts, home-grown beets, parsley, poblano peppers, carrots, celery and a packet of shirataki noodles made from soy to make this health-promoting soup. Following the example of French chefs through the ages, I did not let the liquid from poaching chicken go to waste.
©M-J de Mesterton
The elegant vegetable soup is ready to serve.

Soup with Shirataki Noodles and Home-Grown Vegetables

I used the poaching-liquid from a batch of chicken-breasts, home-grown beets, parsley, poblano peppers, carrots, celery and a packet of shirataki noodles made from soy to make this health-promoting soup. Following the example of French chefs through the ages, I did not let the liquid from poaching chicken go to waste.
©M-J de Mesterton
The elegant vegetable soup is ready to serve.

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