Quick Vegetable Pickles

Pickles 4108.jpg

Serves 4-6 cups


  • 3-4 cups Vinegar of choice

  • 1/4-2/3 cup Sugar

  • 1 Tbsp Salt

  • 4-6 cups Vegetables of choice, sliced, diced, segmented, or cut into baton

  • (ex. English cucumber & red onion, carrots & jalapenos, pickling cucumbers, shallots, cauliflower)

  • 2 tablespoons spices, whole spices of choice, fennel, anise, cumin, black pepper, dried chili. Spices optional

Cooking Instructions

Heat the vinegar, sugar & salt and spices if using, in a saucepan over med-high heat, stirring occasionally. Continue to cook until the sugar has been dissolved for a few minutes. Add in the herbs or spices & pour over the vegetables in a mixing bowl; stir to combine. 

Let cool to room temperature, cover, & refrigerate until use. For thinly sliced vegetables, wait about 15-60 minutes before use. For larger cut vegetables, wait for up to 12-24 hours before use.

Perfect Seared Steak

Green Peppercorn Steak 8835.jpg

Seared Steak

  • Serves:4
  • Prep Time:PT0H5M 0H   5M
  • Cook Time:PT0H12M 0H   12M
  • Total: 0H   17M


  • 4 Steak, each 4-6oz , 3/4 to 1 inch thick
  • Cooking oil


Pre Heat the oven at 400F

Season the meat with salt & pepper.

Heat the oil in a large sauté pan on medium high heat.

When hot, add the meat & sear for 2 or more minutes until the meat no longer sticks to the pan and you have a nice brown color. Flip the steak, and brown that side as well.

You can then reduce the heat of the pan & continue to cook, flipping occasionally, until reaching the desired doneness,

OR place in the pre heated oven for 5-8min depending on the size and desired wellness.

Rest at least 4-5 minutes before serving.

We like to eat a variety of real food. Of course, a lot of it will be vegetables,and fruits with some legumes and such. We also like meat.
Red meat has numerous healthy benefits and this is how you can preserve these benefits.

- Eat less meat and smaller portions.
- Buy very good quality meats,
The nutritional value of meat depends on the feed of the source animal.
- Do not overcook or burn it.

If you like meat and do all that, you’ll be fine.

Remember, Red Meat is good for you: Green meat is not.

Pad Thai

Pad Thai

  • Serves:8
  • Prep Time:PT0H0M 0H   0M
  • Cook Time:PT0H0M 0H   0M
  • Total: 0H   0M


  • ½ cup Thai Soy Sauce
  • ½ cup Palm Sugar, shaved
  • 1 Tbsp Black Pepper
  • ¼ cup White Vinegar
  • ¼ cup Thai Fish Sauce
  • ¼ cup Tamarind paste
  • ½ cup Peanut Oil
  • ¼ cup Shallot, minced
  • 3 Tbsp Garlic, chopped
  • 3 Tbsp Ginger, chopped
  • 1 pound Extra Firm Tofu, diced
  • 1 pound Chicken Thighs (cut into bite-sized pieces)
  • ½ pound Shrimps, peeled and deveined
  • 4 Eggs, cracked and beaten in a bowl
  • 1 pound dried rice noodles, , glass
  • 8 stalks Green Onion, cut into 1 1/2 inch pieces
  • 1 pound Bean Sprouts
  • 1 Tbsp Ground Dried Shrimp
  • 2Tbsp Ground Thai Chili (optional)
  • 1 cup Ground Roasted Peanut
  • 1-2 Limes (cut into wedges)
  • Splash Sesame Oil


Combine soy sauce, sugar, black pepper, vinegar, tamarind paste, and fish sauce in a pot. Mix thoroughly on medium heat until palm sugar dissolve, and set aside.

Heat a non-stick wok (or frying pan) over high heat and add peanut oil, swirling to coat the entire surface. Heat oil for 1 minute and add shallots, stir-frying for 1 minute or until golden brown, add ginger and garlic and sweat for one minute. Add the chicken and stir-fry for 6-8 minutes, or until fully cooked. Reserve chicken.

In the middle of the wok (and add the eggs. Stir-fry for 3 minutes, or until the eggs are scrambled, reserve on the side.

Add the rice noodles, the chicken and half of the sauce mixture from step 1. Use chopsticks or tong to stir the noodles and ingredients together. Get the chopsticks or tong under the noodles, lift them up and flip them over (this will keep the noodles from breaking). Continue using the chopsticks or tong, flipping and stirring the noodles and add some of the sauce mixture for 6-8 minutes, until they're soft.

Add the green onion and a splash of sesame oil, flip and stir for 2 minutes. Add the bean sprouts and stir constantly for 30 seconds. Turn off the heat and add the ground dried shrimp. Sprinkle Thai chili on top (if desired), and serve hot with ground peanuts, fresh lime wedges, or green onions.