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Stir Fry Recipes


Bean Sprout Stir Fry
(serves two)

3 cups raw mung bean sprouts
1 cup snow peas
1/2 cup water chestnuts, sliced
1 tbsp. butter
Braggs seasoning, to taste
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/2 tsp. grated ginger

Heat the butter, garlic powder, onion powder and grated ginger in a wok over medium heat until butter melts.  Add the remaining ingredients.  Spray Braggs over the cooking vegetables to taste.  Stir fry until lightly cooked (approximately 3 minutes depending on the heat level).


Vegetable Chinese Stir Fry
(serves two)

2 cups broccoli flowerets
1 sweet red pepper
1 small zucchini
1/2 cup celery, sliced thin
1/2 cup carrots, sliced thin
1 cup mung bean sprouts
1/2 cup water chestnuts
3 cloves garlic, minced
1 medium scallion, white part minced and greens cut into 1/2-inch lengths
2 tbsp. peanut oil
2 tsp. ginger, freshly grated
1 tbsp. Lee Kum Kee Stir-Fry Sauce (or your favorite mix)
1 tbsp. Kikkoman Stir-Fry sauce (or your favorite mix)
1 cup water
2 tsp. cornstarch

Cut all the vegetables into bite-sized chunks (carrots and celery should be sliced thin).  Set aside the broccoli.  Plunge broccoli flowerets in hot water for 3 minutes and drain.  

Heat oil in stir-fry pan and add all vegetables except the bean sprouts.  Stir several minutes, until the vegetables are crisp tender.  Add the sprouts and cook 2 more minutes.  

Make a space in the center and add the minced garlic and ginger -- let them cook in the center for 1 minute.  Mix the cornstarch and sauces into the water. Add to the center space and allow to bubble until it begins to thicken and then quickly stir to coat the vegetables.  Serve.


Sweet Pepper Stir Fry
(serves two)

1 red bell pepper, cored and sliced
1 orange bell pepper, cored and sliced
1  yellow bell pepper, cored and sliced
1 green bell pepper, cored and sliced
1 cup mung bean sprouts
1 cup Spanish onion, sliced
1 tbsp. olive oil
2 tsp. ginger, freshly grated
3 garlic cloves, minced
1/4 tsp. Chinese Five Spice powder
2 tsp. vegetable base powder, low-salt
1 tsp. cornstarch
1 tsp. fruit sugar
3/4 cup water
Braggs seasoning, to taste

Prepare vegetables by cutting into evenly shaped slices. Heat oil in stir-fry pan and add the onion and stir fry about 2 minutes. Add remaining vegetables and cook and stir for several minutes. 

Spray the Braggs seasoning on the vegetables while they cook.  When the vegetables are half way done, make a space in the center and add the minced garlic and ginger -- let them cook in the center for 1 minute and then mix them in with the vegetables.  

Mix the Chinese Five Spice powder, vegetable base powder, fruit sugar and cornstarch into the water.  When the vegetables are crisp-tender, make a space in the center and add the sauce.  Allow to bubble until it begins to thicken and then quickly stir to coat the vegetables.  Serve.

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Why do people experience incredible weight loss on a juice fast?

Before that question can be answered, we have to understand what ‘juice fasting’ is about.

Juice fasting is about abstaining from solid food, for a period of time, while supplying your body with the most nutritious drinks on this planet. By providing essential vitamins and minerals, the juice can actually jump-start the body’s fat-burning mechanisms. One glass of freshly-made fruit or vegetable juice provides you with the equivalent vitamins, minerals, enzymes, amino acids and chlorophyll you would get by eating several pounds of raw fruits and vegetables.

Most of us have heard how thousands are losing up to 10 pounds in 2 days on the best-selling Hollywood 48-Hour Miracle Diet in which you simply juice fast on bottled (dead) juice for 2 days. Well, juice fasting is a healthier version of the Hollywood Diet because you can fast longer than 2 days while supplying your body with live enzymes and nutrient-rich fresh fruit and vegetable juices.

Dr. Shelton, a great advocate of fasting, wrote "The weight lost by overweight patients in the early days of a fast is astounding. I have seen losses of five and six pounds a day for the first few days. A woman who fasted in the Health School in January and February of 1950 lost twenty-five pounds in the first two weeks.

Read the rest of the article here!

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This information is presented with the intention of providing sufficient information to the reader to understand their many options and be able to make intelligent and effective choices. The comments made are integrated from many published sources. Some of the sources will be referenced. All responsibility for the outcome from following any of these suggestions rests with user. This statement is necessary because there is no recognized legal entity extant for the support of these highly effective methods.