Easy Asian ground meat with veggies

This is an incredibly easy meal to make, that serves several people on a budget. 

Prep time: 0-5 min Cook time: 20-30 min Serves: 4 or more

Ingreedients:

1/2 cup of rice per person

1 pound of veggies of choice (I love green beans or broccoli)

1 pound of ground meet of choice

1 tbsp of sesame oil

1/4 cup of soy or tamari sauce

2 tbsp of rice wine vinegar (red wine vinegar works nicely also)

1 tbsp of honey

2-4 cloves of minced garlic

1/4 to 1 inch of fresh ginger minced or grated. (you can use powdered) 

Asian hot sauce to taste 

Directions:

Cook the rice however you like, I do 1 cup of rice with 2 and 1/4 to 1/3 cups of water boiled then simmered until it is done. I just kind of guess basically, you may want to follow more specific directions though. 

In a pan or wok cook any onions and hard veggies first. Add in the ground meet and let it start cooking, then add in all the flavors (everything but any other veggies). Once the meat is cooked add in any other veggies you want cooked. I usually add in the frozen veggies now on top and put a lid on. Any water that comes off of the veggies helps to make a sauce. You can always defrost any veggies before, I just always forget and this works fine. add your meat and veggies to some rice and eat up. I never said it was classy, just delicious ;)

 I usually post recipes, beauty DIY's and health tips once or twice a week so if you want more then subscribe over on the side bar. 

On the benefits of Gelatin

Gelatin is supper good for you. With our overly skinned and boned meats, under eating of dark leafy greens  and over use of the unhealthy vegetable oils we Americans are not reaping the vast benefits of gelatin. It is an animal product, derived from skin, connective tissue, and bones. I know that for some of you it sounds a bit weird, but it is so good for you! Even if you aren't a fan of "Jello" (which by the way is very unhealthy for you. Way to many processed sugars, artificial dyes, and who knows what else) you can still simply dissolve it in water and drink it. In fact taking it with water when you wake up, and before you go to bed is the most recommended way of taking it. I like to take it in the morning and then add it to food whenever I feel like it. I use Great Lakes Kosher Gelatin which is from grass fed cows and is only like $15 at my local health food store.
So what dose it do exactly? It supports skin, hair, and nail growth as well as tightens the skin. It also supports joint health and is a source of protean. It helps to move food through the digestive tract, and it has 18 amino acids. Have you ever heard of a little something called collagen? Well this a fantastic way to get it!
Basically it helps you to look and feel younger. Yes, I'm only 19, but hey, why not start getting this into my diet so that I don't have so many problems when I'm older.
Mamma natural has an awesome video on gelatin. Click here for that video.

Ready for a gelatin recipe? It is so supper easy. All you need is 2 cups of juice, not from concentrate, and 2 tbsp of gelatin.
Place 1/2 cup of the juice in a saucepan and heat on medium  When it has bean heated a bit, add in the gelatin, and stir to combine. Add in the rest of the juice and place in the container that you want it to chill in. Place the container into the refrigerator and chill, just until the mixture begins to set up, approximately 30 to 40 minutes. If you want to add in fruit, now is your chance. Stir in some fruit, then place back into the refrigerator to chill completely. 

Want to know how to make gummies that have fiber in them? Blend 2 cups of fruit with 1/2 cup of the juice from some sort of citrus fruit. Place in a saucepan with 4 tbsp of gelatin. Heat and stir until combined. Place on a baking sheet and refrigerate until firm. Cut into squares with a knife or shapes with a cookie cutter. You have Gummies!

Here is a sight for a bit more info. 

Ground Beef and Sauerkraut soup

I got  the original recipe from kalynskitchen.com. It sounded so yummy that I decided to make an urban farmer edition. I used some cultured veggies that I made, which is homemade sauerkraut with shredded beets, carrots, celery, and some sort of leafy green added in for extra vitamins and flavor. I also used grass fed beef because it is way more flavorful and healthy. I highly recommend only buying grass fed beef and cage free meets, because the animals are healthier and happier. Also grass fed meets and the like wont give you cancer, so.... ya that's a bonus. if you make it exactly like mine, then your immune and digestive system will be sooooo so so happy! If you make it from caned sauerkraut and cook the meet in peanut oil, or use pasteurized sour cream and dried garlic then you will still have a delicious soup. But, my way is still better... Just sayin' :)

Ground Beef and Sauerkraut Soup

Ingredients:1 lb. grass fed ground beef or buffalo. (turkey and whatnot can be subbed)1 tbsp coconut oil1 large red onion, chopped 4 cloves of minced garlic (plus more to garnish the soup with)4 cups of beef or chicken stock (really easy to make at home, just boil your leftover meet and bones in water for a while)
1 14 oz. can diced tomatoes with juice (feel free to use fresh!)
Extra water if you want a more watery soup2 tbsp maple syrup (the real stuff! None of that fake corn syrup groseness, and grade B is best)4tsp of soy sauce3 dried bay leaves3 Tbsp of dried parsley 3 tbsp rubbed sagefresh ground black pepper to taste

2 cups of sauerkraut. (I used my homemade cultured veggies)
Thick homemade goat milk kefer to garnish (sour cream, plane yogurt, or cow milk kefer works well too)
Extra minced garlic if someone likes that garlic bite. 

To Cook
In a pot (I used my dutch oven) heat the coconut oil on medium heat. Add in the onion, sprinkle a little salt and cook for a couple of minutes. If you are scared of some sort of cross contamination then remove the onions and cook the beef with some salt and pepper. Add the onion back in, if you took them out, and add in everything else but the sauerkraut and garnish. (this is to preserve the probiotics. If you use canned then go ahead and add it in.) Cook from just till its warm or all day depending on how much you want the flavors to develop and how much time you have. Usually simmering it on low for an hour or two tastes real dandy in my opinion. If using unpasteurized kraut then add it in before serving to let it get warmed up. Serve with your fermented dairy of choice, minced garlic, and possibly some fresh herbs on the side.