You may look at the ingredients and see "Tamari" sauce and say "What?"!!! So what is it? and why ORGANIC?
Monsanto Co., the world’s largest seed producer, has developed the first-generation Roundup Ready soybean (and corn) seeds...they actually spray Roundup all over the plants as they grow! The corn and soybeans don't die from the Roundup but what ramifications does this have for our health? Do you notice a rise in auto-immune diseases? cancer? fatty livers? AHHH!!! We aren't sure just how bad it can become, but some issues are precancerous cell growth in the digestive tract, inhibited development the brains, livers and testicles, partial atrophy of the liver, enlarged pancreas and intestines and immune system damage. My suggestion, only use Organic Tamari Sauce.Tamari is a premium Japanese soy sauce. The major difference between Tamari and regular soy sauce is the proportion of ingredients between soybeans and wheat. While regular soy sauce contains 40-60% wheat, Organic Gluten Free Tamari is made with 100% soybeans and no wheat. While the sodium level of Tamari and regular soy sauce is the same, the higher concentration of soybeans in Tamari gives a richer, smoother, more complex taste than ordinary soy sauce.
Tamari is naturally fermented for up to 6 months. There are no MSG or artificial preservatives. Organic Gluten Free Tamari's fermentation process is different than ordinary soy sauce, giving it unique flavor enhancing properties. Add Tamari to gravies, sauces and casseroles. Use it as a marinade and in stir-fry dishes. Reduce sodium levels in your cooking without compromising taste. One teaspoon of Organic Tamari contains one-eighth the sodium as one teaspoon of salt.
"HEALTHIFIED" LO MEIN
4 skinless, boneless chicken breast halves - cut into thin strips
4 tsp Just Like Sugar or Truvia, divided
3 TBS rice wine vinegar
1/2 cup organic wheat free Tamari sauce (soy sauce), divided
2 1/4 cups chicken broth
1 TBS sesame oil
1/2 tsp ground black pepper
1/2 tsp guar gum/xanthan gum (natural thickener)
1 large zucchini (made into noodles)
2 TBS coconut oil, divided
2 TBS minced fresh ginger root
1 TBS minced garlic
1/2 pound fresh mushrooms, stemmed and sliced
6 green onions, sliced diagonally into 1/2 inch pieces
Peel and cut zucchini into noodles using THIS tool: Joyce Chen Spiral Slicer. Set aside.
In a medium bowl, combine the chicken with 2 teaspoons of Just Like Sugar, 1 1/2 tablespoons vinegar and 1/4 cup Tamari sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour or overnight.
In another medium bowl, combine the chicken broth, sesame oil and ground black pepper with the remaining sweetener, vinegar and Tamari sauce. In a separate small bowl, dissolve the thickener with some of this mixture and slowly add to the bulk of the mixture (it will thicken as it sits), stirring well. Set aside.
Heat 1 tablespoon of the coconut oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
Heat the remaining coconut oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms, and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the zucchini noodles and toss gently, coating everything well with the sauce. Makes 4 servings.
NUTRITIONAL COMPARISON (per serving):
Traditional Lo Mein = 604 calories, 78.9 carbs, 4.5 fiber
"Healthified" Lo Mein = 220 calories, 5.9 carbs, 4.5 fiber
