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Quick Dinner – Korean Beef Over Rice


A Flavorful Dinner Staple

It is so fun to stumble upon an easy, healthful and delicious dinner that I know will be a weeknight staple around here.  This recipe will be in our rotation because it pleased every single person in our family, which is not an easy thing to do!

The flavor of this dish is very, very similar to Mongolian Beef, it is sweet and salty and just darn good!  Using ground beef makes it quick dinner that you can making in minutes. It is amazing how developed the flavor is in such a short time!


To Substitute Or Not Substitute

It is key to use certain ingredients in this recipe, so be careful with substitutions.  The sesame oil adds a flavor that is impossible to get with anything else.  The green onions and ginger are also ‘must-have’s’ in this recipe. We are not huge onion fans in this family, but when cooked right, in the right dish, they are amazing.

The substitutions I might make the next time I make this dish is brown rice for white rice, and maple syrup instead of brown sugar — just to make it a bit more healthy.


Fresh Ingredients

You just can’t go wrong with a recipe that has such great, fresh ingredients like garlic, onion and ginger.  Yum!  They are not only full of flavor, but also full of amazing nutrients for the body.



Grass Fed & Organic Please!

I highly recommend using grass-fed beef from a farmer you trust.  I cannot tell you the difference in flavor when I buy ground beef from my local co-op, where I know exactly what farm the cow came from.  My family can even tell when I substitute cheaper ground beef for organic, grass-fed beef.  It is worth every penny of the extra cost.  Flavor and peace-of-mind is priceless.


My Favorite Rice Maker

I use and love a handy-dandy rice maker.  This is the model I have.  It never fails to produce the perfect texture of rice.




Korean Beef Over Rice

1 cup uncooked brown or white rice

1/3 cup brown sugar, packed (or maple syrup)

1/4 cup soy sauce ( I used tamari)

1 Tablespoon sesame oil

1/4 – 1/2 teaspoon crushed red-pepper flakes

1/2-1 teaspoon grated ginger

1 pound ground beef

3 cloves garlic, minced

2 green onions, thinly sliced



1. Cook rice according to package directions.

2. Mix together brown sugar, soy sauce, sesame oil, red pepper flakes, & ginger in a small bowl.  Set Aside.

3. Brown ground beef in a skillet, set over medium-high heat.  Once cooked, drain off an excuse fat.  Add garlic to skillet and saute for 1-2 minutes, until fragrant.  Stir in sauce and half of green onions.  Bring to a simmer and cook for 2 minutes until well coated and heated through. Garnish with remaining green onions.  Serve over rice.



What About You?

What is a dinner staple in your house?

What do you think of the sound of this recipe?

GF, Vegan & Raw/ Healthy Eating/ RECIPES/ Uncategorized

My Kitchen Staple – Sprouted Buckwheat

{crunchy sprouted cinnamon buckwheat with stevia in almond milk with a dollop of coconut yogurt.}

*post by our Contributing Raw Foods Author, Teniel Moore

I have a long list of food staples I have on hand every week to make my life easier.

~Chia seeds
~Coconut flour
~Almond milk
~Freshly washed veggies
~Pre packed green juice bags, one for every day of the week
~Goodie balls
~Raw chocolate

I could go on so I’ll stop there.

But the number one thing I make every week is sprouted crunchy buckwheat.

Because it’s so easy to sprout

Buckwheat is such a versatile seed. Yes that’ right its a seed, not made from wheat as the name suggests. 

~Its also gluten free.
~Its cheap to buy
~Its nutritious – a great source of easy-to-digest protein

What you will need:

Filtered water
Large bowl for soaking
Raw buckwheat 
Large strainer
Dehydrator – not essential but keeps it raw and makes them crunchy

How to:

First of all you will need to give your grains a really thorough rinse. You will see a pinkish slim as you rinse them well. You want to rinse until the water runs clear.

Now soak your grains in a large bowl filled with filtered water and cover. I do this overnight.

In the morning drain your grains and rinse really well and leave out to sit well drained in a large strainer or dehydrator mesh tray. Anything that allows water to strain through and breath will be fine. 

Then again at night rinse again and drain well. 

In the morning you will start to see the cutest little baby tails growing from your buckwheat. You can repeat the process another day if you like or else give a final rinse and your buckwheat is sprouted and ready to go.
{Pictured above is my buckwheat sprouting in a large mesh strainer. 
I got this strainer especially for sprouting buckwheat.}

Next Step:

You can store this raw sprouted buckwheat in the fridge for a few days just as is. Its great to make raw tabouli with or use as a sprinkle on salads. It is however soft.

If you want to make it crunchy which is how I love it, you will need a dehydrator or oven.

In your dehydrator, lay the buckwheat evenly over the sheets and dehydrate on 105 till crunchy. This will only take around 4 hours or so and this will keep it still raw.
If using the oven bake for a short time only. Keep an eye on it. It will burn and become very crunchy quite fast. This will not keep the sprouts raw but is handy if you don’t have a dehydrator. I’ve only used this method once. I prefer the dehydrator.

Allow to cool and store in a glass jar in your pantry indefinitely. My container is often left out on my kitchen counter because I use it so much.

To make buckwheat flour all you need to do is grind the crunchy buckwheat in a high speed blender. Easy right? 

 Images above are some of the great things ways I use sprouted buckwheat.

Buckwheat pancakes