Nov 132014
 

Indonesian Shredded Chicken with Chili Garlic Sauce Recipe - www.RadianceCentral.com

In yesterday’s post I showed how to make an Indonesian Spicy Long Bean Salad, and today I’m showing you how to make an Indonesian Shredded Chicken with Chili Garlic Hot Sauce to go with the salad. If you like food that is spicy and bursting with flavor, you’ll love this chicken recipe! This chicken recipe is also very versatile, so you can make it to go with the Indonesian Spicy Long Bean Salad, or you can just have it on it’s own as a snack, with plain rice, on a green salad, or with steamed or sautéed vegetables.

In all my recipes I use my very own Homemade Coconut Oil. I have to say the taste and flavor far surpass anything you would buy from the store, so if you have the time, do make your own as well, Click Here to find out how!

Indonesian Shredded Chicken with Chili Garlic Sauce Recipe2 - www.RadianceCentral.com

 

Indonesian Shredded Chicken with Chili Garlic Sauce Recipe 3- www.RadianceCentral.com

Indonesian Shredded Chicken with Garlic Chili Hot Sauce (Ayam Plecing Sambal Iju) – serves 2-4 people

1 Organic Chicken Breast (boiled, baked, grilled, steamed, or roasted)– can use meat of other parts of the chicken as well.
3 Bird’s Eye Thai Chilis
4 medium cloves of Garlic
1 Kefir Lime (or 1/2 small lime) – juice of
1 tbsp Coconut Oil (or any other mild tasting cold pressed oil)
1/4 tsp Sea Salt

Directions:
1- Cook chicken meat and set aside to cool down to room temperature.
2- With a mortar and pestle, mix & grind down the garlic cloves, chilis, and salt into a smooth paste.
3- Transfer garlic-chili paste to a bowl, add lime juice and oil, and mix thoroughly
4- Shred the cooked chicken meat into small pieces and mix with the garlic chili hot sauce.
5- Serve with the Indonesian Spicy Long Bean Salad and cooked rice.
6- Enjoy!


Need healthy meal ideas and recipes?!! Join the NEW 7 Day Whole Food Challenge starting Monday, November 24, 2014! For 7 days you’ll be on a 100% healthy, real food diet! This program is an online program, so once you sign up you’ll immediately receive an ebook with over 75 recipes, program guidelines, sample menus, lists of meal ideas, etc..) and once the program begins you’ll have access to a private online forum for support, and daily education & motivational videos to teach you everything you need to know about eating a healthy, whole food diet. Click Here to sign-up now!

Nov 122014
 

Indonesian Spicy Long Bean Salad (Lasuq) - www.RadianceCentral.comThis is one of my favourite Indonesian dishes! If you like spicy food, and you like raw salads, you’ll love this! Extremely simple to make, fresh, nutritious, and super filling as well!

I’ve done a video a while ago showing how to make your very own homemade coconut oil. If you’ve made the oil, I would highly recommend using it in this recipe. If you haven’t seen this video or instructions on how to make fresh (and the best tasting) coconut oil, CLICK HERE!

Tomorrow I will be posting a video on how to make an Indonesian Shredded Chicken with Garlic Chili Hot Sauce (Ayam Plecing Sambal Iju), which goes perfectly with this recipe! CLICK HERE for that recipe!

Indonesian Spicy Long Bean Salad (Lasuq)3 - www.RadianceCentral.com

(Fresh long beans can be found at any asian market or store that sells fresh asian produce and ingredients. If you can’t find long beans, you can always substitute it with raw cauliflower)

Indonesian Spicy Long Bean Salad (Lasuq)2 - www.RadianceCentral.com

Indonesian Spicy Long Bean Salad Recipe (Lasuq) (serves 2 people)
1/4 – 1/2 kg Long Beans (chopped in 1/2 – 1 cm pieces or 1/4 inch pieces)  or 1 – 2 large Cauliflowers (cut into tiny florets with stems removed)
5 – 6 Shallots (thinly sliced)
3 – 4 Thai Bird’s Eye Chilis – this is spicy, if you don’t want it so spicy, reduce it to one or half a chilli pepper (thinly sliced)
1 – 2 tbsps Coconut Oil (or any mild tasting cold pressed oil you would use for a salad dressing)
1/4 tsp Celtic Sea Salt
1/4 – 1/2 cup cooked Rice/person

Directions:
1- Combine thinly sliced shallots, chilis, oil and salt in a bowl.
2- Prepare long beans and/or cauliflower, and toss into shallot/chili/oil mixture. Mix well.
3- Serve over freshly made hot rice.
4- Enjoy!!


Want to lose weight before the holidays??!!!! Join the next 7 Day Raw Food Challenge! 7 full days on a 100% raw food diet will definitely kick start a healthy diet, get the weight loss going, and make you feel and look great!! Once you sign-up, you’ll receive an ebook with Recipes, a full Menu Planner and Shopping List. Once the Challenge begins, you’ll have access to the Private Online Forum and Daily Videos specifically made for the 7 Day Raw Food Challenge. Click Here to join now!– The next 7 Day Raw Food Challenge starts Monday, November 17, 2014!!!

Nov 032014
 

For those who partied all weekend long, stayed out too late, or had too much Halloween treats, this is the best post-party juice to get you feeling great again! Packed with Vitamin A, C, K, beta carotene, iron, folate, and anti-oxidents, I recommend drinking this immediately!!!

Radiance Central-HangoverGreenJuiceRecipe - www.radiancecentral.com

Natasha’s Cure-All Green Juice Recipe  (makes 2 cups / 500 ml)
2 cups / 500ml Curly Parsley (packed)
1 large Cucumber
1 Red Bell Pepper/Red Capsicum (seeds removed)
1/2 Green Apple
1/4 Lemon (peel removed)

Directions:
Put all ingredients through a juicer and drink immediately.

Want to do a Juice Fast? Join the next 10 Day Juice Fasting Program starting Tuesday, November 4, 2014!!! The program includes menu planners to transition on and off the fast, fasting outline, daily videos specifically made to guide you through the fast (20-40 minutes long each) and an online forum to connect with everyone from around the world doing the juice fast with you! Natasha is on the private Juice Fasting Forum daily answering questions and offering additional support! CLICK HERE to sign-up!

 

Oct 172014
 

Quinoa Lentil Salad Recipe - www.RadianceCentral.com

This is one of the recipes from the NEW 7 Day Whole Food Challenge (next Challenge is starting Monday, October 20th, 2014)!! I have to say, this is one of my favourite salad recipes. Not only is it full of protein, but it’s also super filling, and perfect to take for lunch or when you are on the go! This is definitely a staple in my household!

Quinoa Lentil Salad Recipe - www.RadianceCentral.com

Lentil Quinoa Salad

Salad Ingredients
¾ cup dried Green Lentils (rinsed)
3 cups Water (for cooking lentils)
½ cup dried Quinoa (rinsed)
3 cups Water (for cooking quinoa)
1 large Carrot (finely diced)
¼ Red Onion (finely diced)
1 stalk of Celery (finely diced)
½ Red Bell Pepper/Capsicum (finely diced)
½ Green Bell Pepper/Capsicum (finely diced)
½ English Cucumber (seeds removed, finely diced)
1 Tomato (seeds removed, finely diced)
2 tbsp fresh Parsley (finely chopped)

Dressing Ingredients
1 large Lemon (juice of)
2 tbsp Red Wine Vinegar
¼ cup Olive Oil
1 clove of Garlic (minced)
½ tsp Salt

Directions:
1- Place rinsed lentils and water in saucepan and bring to a boil. Once at a boil, lower the heat to low, and let it simmer uncovered for 20-25 minutes until cooked (the lentils should be firm, not mushy!) Drain lentils and place in a large mixing bowl and allow to cool.
2- Place rinsed quinoa and water in saucepan and bring to a boil. Once at a boil, lower the heat to low, and let it simmer uncovered for 10-15 minutes until quinoa is slightly translucent. Drain quinoa and add it to the large mixing bowl with the cooked lentils and allow it to continue cooling.
3- Prepare the remaining salad ingredients and once the quinoa and lentils are cooled down to room temperature, mix all the salad ingredients together with the lentils and quinoa.
4- In a small bowl mix the salad dressing ingredients together and then drizzle over salad and toss.
5- Serve chilled or at room temperature.


Want to get off of sugar, processed food and junk food?!! Join the NEW 7 Day Whole Food Challenge starting next Monday, October 20, 2014! For 7 days you’ll be on a 100% healthy, real food diet! This program is an online program, so once you sign up you’ll immediately receive an ebook with over 75 recipes, program guidelines, sample menus, etc..) and once the program begins you’ll have access to a private online forum for support, and daily education & motivational videos to teach you everything you need to know about eating a healthy, whole food diet. Click Here to sign-up now!

Jul 312014
 

The first time I made fresh coconut oil at home I was amazed at how easy it is to make! I’m talking VERY EASY!!! And you don’t need any special tools or equipment, and nowadays anyone can get fresh coconuts (the mature brown ones) at grocery stores all over the world, and for cheap!!

In today’s video I show you how to make fresh coconut oil the traditional Indonesian way, this is how my mother-in-law makes it! Even today most households here still make their own coconut oil, and I have to say there is something quite special about having fresh, handmade oil to cook with (and use on your skin too!).

Below are the full instructions, plus a video demo taking you step-by-step through the process.

How To Make Coconut Oil-www.RadianceCentral.com

Homemade Coconut Oil  (makes approx. 1 Cup / 250 mL)

Ingredients:
2 Mature Brown Coconuts (meat of)
6 Cups / 1.5 Litres Room Temperature Water
2 Cups / 500 mL Hot/Boiling Water

Tools:
Grater (to finely grate the coconut meat)
Nut Milk Bag or fine mesh strainer
Very large mixing bowl
Medium size cooking pot (stainless steel)
Laddle / Spoon
Heat-resistant bowl or container (something to put very hot oil in to cool down that won’t split under high heat. Examples: stainless steel bowl, pyrex glass measuring cup, glass or porcelain cookware bowl or dish, stainless steel sauce pot, etc.)
Glass jar or bottle with a lid (to store the oil).

Directions:
1- Open coconuts and remove coconut meat (click here for instructions on how to open a mature brown coconut).
2- Finely grate the coconut meat and place in a large mixing bowl.
3- Add 2 Cup / 500 mL of room temperature water and mix, squeeze and massage the grated coconut with the water (as you are massaging and squeezing the grated coconut with the water you want to be squeezing out the oil and juice from the grated coconut and also breaking up the coconut fibers). Do this for 5 minutes.
4- Add another 2 Cup / 500 mL of room temperature water and continue mixing, squeezing and massaging the grated coconut with the water for another few minutes.
5- Add the remaining 2 Cup / 500 mL of room temperature water and continue mixing, squeezing and massaging the grated coconut with the water for a few more minutes.
6- With a nut milk bag or fine mesh strainer, strain all the liquids (coconut milk) and discard the coconut pulp.
7- Transfer the coconut milk to a large mixing bowl.
8- Add small amounts of hot or boiling water to the coconut milk until it is warm.
9- Leave uncovered at room temperature overnight (at least 8-12 hours).
10- The next morning there will be a thick layer of coconut curd and oil floating on the surface. Gently skim it off and put the curd/oil into a stainless steel pot to boil down and make the oil. Discard the remaining coconut water.
11- Put the pot on the stove over high heat and bring to a boil.
12- Once it starts vigorously bubbling, reduce heat to medium (you want it to continue bubbling and cooking out all the liquids, but you don’t want it too hot that it will burn the coconut curd that settles on the bottom. No need to stir or mix.
13- Cook for 15-30 minutes until the oil splits from the coconut curd and all liquids have evaporated (you’ll know when it is ready, it will just be clear or yellow oil remaining in the pot with the coconut curd on the bottom).
14- Transfer oil immediately to a heat-resistant bowl, container or pot to allow the oil to cool.
15- Once oil is completely cool, transfer to a clean and dry glass jar or container and seal with a lid.
16- Can be stored at room temperature.
17- Enjoy!


Want to do a Juice Fast? Join the next 10 Day Juice Fasting Program starting Tuesday, August 5, 2014!!! The program includes menu planners to transition on and off the fast, fasting outline, daily videos specifically made to guide you through the fast (20-40 minutes long each) and an online forum to connect with everyone from around the world doing the juice fast with you! Natasha is on the private Juice Fasting Forum daily answering questions and offering additional support! CLICK HERE to sign-up!