Mango & Papaya Salad
1 mango peeled and diced
1/2 medium size papaya diced
1/4 tsp chili powder
Slowed-cooked pork chops, steamed sweet potato & steamed green beans with raw mushrooms and grape tomatoes
1/2 Sweet potato
1 1/2 tbsp balsamic vinegar
1/8 tsp of Steel's Natural sugar crystals
1/8 tsp chili powder
1/8 tsp cinnamon powder
1 c water
1/8 tsp Spectrum Organic virgin coconut oil
1 4oz Pork Chop
Sea salt/black pepper to taste
1 dried bay leaf
1/8 tsp ground oregano
1/8 tsp garlic powder1/4 c red cooking wine (Goya)
1 c green beans (washed & ends removed)
1 c white mushrooms sliced
1/4 c grape tomatoes halved
1 tsp green onion chopped
Pork chops - washed, patted dried ( w/ paper towel) salt pepper an set aside.
Set slow cooker to high and add a 1/4 c of red cooking wine, dry bay leaf and seasoned chops.
Cook for about 45 to 1 hour. At serving add
Sweet Potato - wash potato and set aside.
Set rice cooker then add sweet potato, water, balsamic vinegar, sugar crystals, cinnamon and chilli powder. Close with lid and let cook till potato is fork tender.
Green beans - in a small saucepan add water and bring to a boil. Add green beans and let cook for just 2 - 3 minutes then remove to a cold bath. Mix green beans, mushrooms and grape tomatoes. Set aside until all is ready to serve.
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