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.