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Time to get fit and healthy!
I thought I will finish the list and add the Bulgur wheat upma as well. I decided to measure carefully and make this following the 21-day fix container method.
1/4 cup bulgur wheat
1 shallot, chopped
1 carrot, chopped fine or grated
1 small potato, chopped
8-10 mini heirloom tomatoes, sliced
1 small jalapeno, chopped
1 tsp oil
1 tsp chana dal
1 tsp urad dal
1/2 tsp mustard seeds
a few curry leaves
In a small pan heat oil. Add cashews, dals, mustard seeds and let cook for a minute until lightly browned. Add jalapeno and curry leaves and fry for a few seconds. Add onions and potatoes and continue frying for 1-2 minutes.
Add carrots and tomatoes and mix well and continue frying for another minute. Add 1.5 cups water and salt to taste and bring to boil. Reduce flame and let simmer for 5-6…
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As soon as I came across this soup recipe, I was propelled to try it! Here’s how I made mine.
1 small Cauliflower, separated into florets
1 bunch of Tuscan Kale, chopped
1/4 red onion chopped
1 carrot, chopped
1 clove garlic, minced
1 carton of light coconut milk or use Almond milk
red pepper flakes
salt and fresh ground pepper
3-4 cups of broth or water
Preheat oven to 400 degrees F.
Toss Cauliflower florets in olive oil, season with salt and pepper. Layout in a baking pan and bake for 20-25 minutes.
Meanwhile prepare other vegetables. Heat a little oil in a large pan or dutch oven. Lightly fry onion and garlic till translucent. Add carrot and kale and lightly fry. Add seasoning, coconut milk and broth or water and bring to a boil. Reduce flame and let simmer for 10-15 minutes.
Process the roasted Cauliflower in a food processing, pulsing lightly to create Cauliflower rice. Transfer to the soup pan and continue cooking for another 4-5 minutes.
Season with salt and fresh ground pepper. Sprinkle croutons or pumpkin seeds. Drizzle lemon juice. Sprinkle herbs as needed and serve warm!
I really enjoyed my Cherry Friands.
I have been eagerly awaiting the Cherry season so I can make them again with fresh cherries.
Meanwhile, I decided to try some Cranberry Friands, mostly following this recipe. It makes 12 friands and here’s how I made mine.
1 3/4 cup almond meal
3/4 cup all purpose flour
1/4 cup icing sugar
1/2 tsp baking power
1 stick butter
5 egg whites
1 cup fresh cranberries
1/2 cup coconut flakes
2 tbsp white chocolate bits
a handful of slivered almonds (optional)
Pre-heat oven to 360 degrees F. Prepare two muffin tins.
In a bowl mix together flour, almond meal, and baking powder. Whisk together egg whites, melted butter and sugar. Combine the two and mix well. Fold in cranberries, coconut flakes and chocolate bits. Mix well.
Scoop and add batter to muffin tins about 3/4 full. Sprinkle some slivered almonds and bake for 25 minutes.
Enjoy with a cuppa tea!
I am a little late in posting this. Following the tradition from the last few years I made black eyed peas and collard greens on New Years Day.
For lunch, I made these Mediterranean flavored wraps with steamed black eyed peas seasoned with salt, sun dried tomatoes in oil, black olives, sliced cucumber, sliced orange pepper, banana peppers and roasted pepper hummus.
For dinner I made soup loosely following the recipe here.
2/3 cup black eyed peas, soaked over night and steamed
2-3 large collard greens
2 Roma tomatoes, diced
1/2 onion, chopped
1 jalapeno, chopped
1 tbsp coconut oil
1 bay leaf
1 inch ginger, peeled and chopped
2 garlic cloves, peeled and minced
1/2 cup coconut milk
1/2 cup broth (or use use water like I do)
1/2 tsp berbere spice
touch of turmeric
salt and fresh ground pepper to taste
cilantro to garnish
squeeze of fresh lemon juice (optional)
If using dry black eyed peas, soak in water overnight. Steam in a pressure cooker with twice the amount of water.
Meanwhile, heat oil in a large dutch over or pan. Add bay leaf, turmeric, onion, jalapeno, ginger and garlic and fry till lightly golden. Add berbere, salt, fresh ground pepper and tomatoes and continue cooking for five minutes.
Add broth or water, coconut milk and bring to a boil. Reduce flame to medium low and continue to simmer for 20 minutes. Add the cooked black eyed peas. Add more broth or coconut milk as needed and continue to simmer for another 15-20 minutes.
Add chopped greens and mix well. Keep cooking for another 5-10 minutes. Garnish with some cilantro, drizzle of lemon juice and serve warm with some rolls.
Since I discovered Chia pudding last fall, it has soon become one of my favorite breakfast items. It’s healthy, easy and delicious, so what’s not to like?
My basic recipe is given below along with some topping choices I have tried.
Prep time 5 minutes. Total Time: 2-4 hours or overnight.
1 cup coconut milk (or almond milk)
1/4 cup chia seeds
1-2 tsp maple syrup
dash of lemon juice (optional)
toppings as desired, see below for some I have tried.
Mix all three ingredients thoroughly in a bowl. Refrigerate. Mix after two hours again.
Serve with fresh fruit and nuts.
Fresh blueberries, banana and walnuts chia.
Home made granola, kumquat and roasted pumpkin seeds.
Cherry almond delight or add some dark chocolate chips and make it a Cherry Garcia!
Berry walnut crunch
Tropical paradise with mango, coconut and pistachio