I usually don’t blog deserts but this one must be shared. Heart healthy and absolutely divine. Inspired by Peggy Ks healthful recipe I decided to give it a shot.
No baking is required. I bought the mini cake pans for this and so glad I did.
For the crust you need to grind up
1/2 cup pecans; 1 cup golden raisins; 1/2 cup shredded coconut; 1 teaspoon coconut nectar or agave; 2 tablespoon raw cacao powder
Spread the crust out in 3 pans lined with parchment paper. Put it in the fridge while you work on the filling
For the filling use a good blend and blend up
2 cups raw cashews; 4 tablespoon cocoa powder; 1 tbsp espresso or any good instant coffee; 1/2 cup frozen raspberries; 1/2 cup water; 1/2 cup coconut sugar; 1 teaspoon vanilla extract. 1tsp cacao nibs, 1 tsp Maca powder (optional)….once blended add a tablespoon of psyllium husk to thicken.
Pour in the filling and refrigerate for a couple of hours until set
It can be topped with fresh Raspberries with a side of coconut milk ice cream.
Amazing on the taste buds and heart healthy. I know I will make this over and over again.
This sumptuous salad is a full meal…You can top it onto some organic greens.
The grains are a mix of Quinoa, Amaranth (http://en.wikipedia.org/wiki/Amaranth_grain) and Millet slightly toasted and and cooked in a rice cooker.
I used a cup of steamed and shelled edamame, 1 cup of roasted chopped beets, couple of sprigs of chopped dill, roma tomatoes and some thinly sliced organic greens. Mix it all together with the fluffed up grains. The dressing was salt, pepper and a good dose of fresh lime and one crushed garlic. I also added a sprinkle of Nutritional yeast but thats optional.
Cooking with and for friends is always a delight. In this array of vegetables I was experimenting with Rajma and Black Chana and then with Jackfruit. Sadly that I could not quite get the taste for the jackfruit. The assembled thali was delicious and thoroughly enjoyed.
The black chickpea by the way is high in protein and has a low glycemic index. Sprouting them for snacks is also a great option.
Rajma with kala chana
Nadru in yoghurt sauce
Jack fruit cooked in curry leaves
I will leave you with the Rajma recipe as you can find the others on my previous blogposts.
Soak 2 cups of red kidney beans and 3/4 cup of Black chana overnight.
Pressure cook both along with whole red chili and ginger slices for about 10 mins.
Coarse grind one medium red onion and one small shallot.
Fry the onions in 2 tablespoon of oil until the mixture turns darker color
Add 2 tbsp garlic ginger paste, 1 tsp red chilis, 1 tsp tumeric, 1 tbsp coriander powder, 1 tsp cumin powder and salt to taste.
Fry the spice for a minute and add 1 cup of crushed peeled tomatoes. I uses Organic canned tomatoes but the choice is your, you can flash boil wholes tomatoes, peel and crush.
Add the beans along with the liquid and cook for about 30 minutes. In the last 10 mins add 1 tsp each of dry ginger powder (soonth) and 1 tsp of dry fennel powder (saunf). Top with cilantro and lime juice.
Millet cooked in Almond milk…topped with almonds, walnuts, golden raisins, chia seeds, flax meal and cacao nibs. A super charged breakfast for the weekend along with green juice ( celery, kale, bitter melon and cucumbers)
Weekend brunch: All organic wholesome and delicious brunch for a spring morning…one of those weekends when a dose of vitamin rich organic food will infuse your whole day with energy. The juice is green, freshly made with Kale, Apples, Celery, Carrots and Aloe…..the plate has a Bulgar and Flax Pulao made in cinnamon and vegetable broth and infused with onions and tomatoes….the side are scrambled eggs with earthy mushrooms topped with fresh watercress. A brunch like this warms your soul.
Bitter Melon or Karela known for its bitter taste and for its ability to fight diabetes. Normally I remove the seeds and use this vegetable in juicing, getting all the nutrients. Using it in a bread recipe was a delicious move. You could also fry the bread and make puri’s and serve with dal. I served it with cauliflower and sambar.
3 Karela skins shredded and soaked in salt for about 15 mins
1 cup Bajri flour
1 cup Jowhar flour
1/2 cup whole wheat flour
1 tbsp sooji (semolina)
1tpsp ground flaxmeal ( optional)
2 tbsp besan flour
1 tsp coriander powder
1 tsp ginger powder
1 tsp cayenne powder ( reduce if needed)
Make the dough with all the ingredients in warm water and a pinch of salt.
Since this is pretty low in gluten, it make be hard to roll out. You can put the dough balls between plastic wrap to help if needed.
It was a perfect green papaya that came from the market. The snow outside kept it intact for a couple of day before I ventured to make this tangy uplifting salad. This salad is usually a staple at Thai restaurants but making it at home could not be easier. I have adjusted to make it lower in calories and healthier.
Peel half of a green papaya with a box grater ( needs to be thin and long)
Blanche a bunch of green beans, cool in ice water and then julienne
Chop cherry tomatoes, cilantro, and green onions, thai chilis
Smash a handful of unsalted organic peanuts
For the dressing mis 5 tbsp of fresh lime, a tsp of lime zest, 1 tsp of stevia extract, 2 tbsp fish sauce ( or make it vegan with Amino Liquid), 1 tsp of minced garlic.
Mix the vegetables, pour in the dressing and top with the peanuts.
I absolutely love Kale in all it’s varieties and it is always good to know the enriching things it brings. It is rich in beta carotene, vitamin K, C and a host of other nutrients that are good for the body and soul. Then come the Shitake mushrooms which are not only delicious but known to be an excellent source of iron and have properties to boost the immune system
Both these are cooked together with garlic and Sriracha to produce a “anytime” dish served with a side of Quinoa.
I used 1 tsp of coconut oil for the base, 1 chopped red onion, 4 cloves of sliced garlic, 1 tsp Sriracha. Fry the onion and sliced garlic and cook the sliced mushrooms for about 5-7 minutes, add the chopped Kale and let it steam through until wilted and still bright green. Salt and pepper to taste.
Okra and potatoes ( aloo bhindi ) with Bajri ki roti…..Fry cut okra in oil until crisp, add chopped yellow onions, red whole chillies and cumin, add salt, turmeric and a tsp of dry coriander and fry for a couple of minutes. Add chopped boiled potatoes and fry until combined and dry. Top with lemon juice and serve with fresh bread. The bajri flour is mixed with a bit of whole wheat, salt and olive oil.
Nadru or Lotus stems/roots are a delicious curious vegetable very popular in Kashmir (India). The are often fried and served as street snack food. This recipe is a yoghurt based curry which is absolutely delicious when served with rice. Tastes even better the next day
# Take 2 cups of yoghurt and beat with a wisk until smooth. Add 1 cup of water and add to a heavy bottomed pan. Let it come to a boil stirring constantly. Once boiling reduce the heat and let it cook until it has thickened and reduce to half. You will have to whisk occasionally.
# Wash and lotus root and then slice in 1 inch pieces diagonally. The root usually has some mud in it so be sure to wash it out really well.
# Pressure cook the the pieces for about 10 mins
# Fry one onion until gold brown and blend to make a paste. Set aside.
# In a heavy bottom pan, add 2 tsp of ghee, 2 tsp ginger powder, 2 tsp fennel powder, 4 whole black cardamon, 8 green cardamon, 8 whole cloves, 4 pieces of cinnamon, salt and the onion paste.
# Add the cooked yoghurt and let it simmer for about 10 minutes
# Add the Lotus root piece
# Cook for about 30 -40 mins until the gravy has thickened.
# Add crushed dry mint and black zeera.
# remove from heat and serve with rice