"It’s fusion time!" Warm MexicAsian Salad!!! (Thanks to the Community Member Joanna J.) There are 12 spices, in this recipe! The chef asked us, what spice would you add or take out?
Ingredients: ½ lb ground turkey, ½ tbsp coconut oil, ½ tbsp cumin, ½ tbsp paprika, ½ tbsp chili powder, 1 ½ tsp garlic powder, 1 ½ tsp onion powder, 1 tsp oregano, sea salt to taste, black pepper to taste, ½ cup water. Asian Sauce: ¼ cup Coconut Aminos seasoning sauce, 1 tbsp unrefined sesame oil, 1 packet of Stevia, ¼ cup onion diced fine, 1 garlic clove minced, 1 tsp grated ginger, 1 tsp sesame seeds (optional), 2 shakes red pepper flakes. Veggies: ¼ onion sliced 1 carrot sliced thin 2 stalks celery sliced thin 4 white button mushrooms sliced ½ cup broccoli florets ½ cup cauliflower florets.
Preparation: Heat coconut oil in a frying pan. When hot add ground turkey, cook on medium high till browned. Meanwhile, whisk in small bowl, the Asian Sauce and set aside. Pour the spices in to the ground turkey and add water. Let simmer till the water evaporates. Start steaming the veggies. Pour 2 tbsp of water to a wok or frying pan, when the pan is hot toss veggies in. When onions are translucent add a couple more tablespoons of water to make sure the veggies don’t get dry and start to brown. Add a little more water as needed. Once the veggies are tender add the taco meat and stir. Pour the sauce over the veggies and meat, toss well, to heat the sauce. Serve on a bed of mixed greens toped with Virgin Diet approved salsa and guacamole. Garnish with a little chopped cilantro or crush 1 tbsp raw cashews per plate and sprinkle over your Warm MexicAsian Salad. ENJOY!