Chocolate Cookies and mini Muffins

These cookies were made for a friend of mine
who is somewhat afraid to begin a transition
towards a healthier way of eating.
She has a real sweet tooth and loves junk food,
and is doubtful that healthy food can also be delicious!
I made these cookies using healthy ingredients
to show her that healthy treats are not only nutrient dense,
but also much tastier than processed and store bought ones.....

The cookies are crisp on the surface and soft inside
when they come out of the oven and are still warm,
but once cooled down they become more like
a slice of cake then a cookie.....so you can choose
to make cookies or just muffins, both are equally yummy!!!

1 cup finely dessicated coconut or coconut flour
1/4 cup coconut or almond milk
4 tbsp almond butter
1 tbsp hemp seeds (optional)
2 tsp cacao powder
2 tsp carob powder (or add 1 tsp cacao powder more)
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp cinnamon
a pinch of sea salt

sweetener - I used stevia + 2 tbsp brown rice syrup
You can also use agave or date syrup
as desired. Taste and adjust, add more or less.

1 tbsp ground flax seeds
1/4 cup water

a handful of chopped walnuts

Mix the flax seed powder and water together, keep aside.

Mix all the above ingredients apart from the walnuts
till well combined then add the soaked flax seed powder
and mix all together till you get a thick cake like batter.

Line a baking tray with baking paper and drop spoonfulls
of batter, pressing to get a round shape, keeping at least
2' distance between the cookies.
Bake in a preheated oven 350F / 180C for 18 minutes.
Let them rest on a rack for a few minutes and enjoy while
still slightly warm......

Alternatively you can pour the batter into mini muffin cases
and bake for the same amount of time or do half and half.
Do not make normal sized muffins as they risk being
uncooked and too soft in the center.

Keep it Simple. Be Creative.

Taste and Play. Find your own Way.

Steamed Zucchini and Brown Rice Muthia

For me, Gujarati food is not just about taste and flavor,
but memories of my father to cherish and savor....
Moments spent together with him,
eating dhoklas and khandvi,  kadhi and khichri,
theplas and kachoris.....
A few years ago when I felt homesick for India,
thinking of my Dad, I made some Muthia,
now I've adapted it to be vegan and gluten free,
It is delicious, easy to make and very healthy :-)


Ingredients:

1 zucchini, finely grated and squeezed to remove moisture
a big handful of Spinach, finely chopped
2 garlic cloves, minced
1 cup cooked brown rice
1 cup chickpea flour/gram flour/garbanzo flour
1/2 cup quinoa flour (optional - adds protein :-)
1 tsp cumin powder
1 tsp garam masala
1 tsp sea salt

Method:

Mix all these ingredients together till they form a soft dough.
It might get a little sticky, if it's too soft add some flour.
Divide into 4 or 5 parts and make rolls of 1 to 2" diameter.
Steam the rolls for 12 to 15 minutes till a knife comes out clean.
Cut into slices and serve.

Steamed Muthia are delicious but they are even better
with a Tadka, also called chaunk, bagar or phorun in different
parts of India. It is often translated as "tempering."
Whole spices, seeds, or minced garlic/ginger are added to
hot oil and sauteed to liberate the essential flavors.
This is then poured along with the oil, over the dish.
Sometimes it is added at the end of the cooking,
at other times it is prepared at the beginning of the
cooking before the other main ingredients are added.

In a pan heat 2 tbsp of Coconut oil, then add curry leaves,
mustard seeds and sesame seeds. Saute for a couple of minutes,
be careful to not burn the sesame, then pour over the Muthia
and toss together.
Garnish with grated carrots and fresh grated coconut
(I didn't have any at home but it really is yummy with the coconut)

Keep it Simple. Be Creative. 

Taste and Play. Find your Own Way.

Some Indian tastes and flavors

Mango and Cardamon Raw Ice Cream
with avocado and coconut

Baked Fish Tikka

with fresh coriander and mint, garlic and ginger,
garam masala and lemon juice

Bhindi (okra) Masala
with cumin seeds, red onions, cumin and coriander powder

Dal Tadka (lentils)

with mustard seeds, coconut oil, onions, garlic,
tamarind, ginger and garam masala

Leftover dal and chawal ka Atta (Dough made with leftover

lentils and brown rice)
with herbs and spices

Lentils and brown rice rotis

Rotis with salad, avocado, hummus, walnuts

Baked Pappadum Samosas

Samosa filling - chickpeas, herbs, spices, cashew nuts, coconut

All this food is Gluten free, Dairy free and Sugar free

and is based on the Clean detox program.

I am on Day 25 and it's rocking :-)

Keep it Simple. Be Creative.

Taste and Play. Find your Own Way.

Gluten free Vegan Bread for a Yummy sandwich

I've made gluten free soda bread many times before,
you can't escape soda bread with an Irishman at home,
but buttermilk is out of bounds as we're dairy free too,
so I had to be creative and make something totally new.....
As usual I stood in the kitchen staring at the fridge,
looking for a substitute and found some coconut milk,
I added some lemon juice and prayed to the bread god,
who blessed me with smile and a result that left me awed ;-)

Ingredients:

1/2 cup millet flour (bajra)
1/2 cup brown rice flour
1/2 cup ground flax seeds
1 cup buckwheat flour (jowar can be used)
1 cup coconut milk
juice of 1 lemon
1 tsp baking soda
1 tsp baking powder (need to get aluminum free baking powder, Thanks Jenny xox)
2 tsp arrowroot powder or 1 tsp xanthan gum
1 tsp sea salt ( I used Himalayan pink salt)


Mix all the dry ingredients together.
Make a well in the center.
Add the lemon juice to the coconut milk.
Add the milk and juice to the flours in the center
then mix well to bring together and work it lightly
for a few minutes without any real kneading.
keep a light touch throughout.

I divided the dough into 4 balls and flattened them
to make round soda scones.
Place them on a greased baking tray and
bake in a preheated oven at 200 C for around
25 to 30 minutes, till a knife comes out clean.

Trevor and Saatchi ate one scone hot, right out off the oven,
with coconut butter - What's new? :-)

The other 3 were allowed to cool and sliced horizontally,
very very carefully as they have a tendency to crumble.
One side was topped with avocado, salmon spread and
cucumbers - the other with hummus, shaved zucchini,
and salmon spread.
Sprinkle some sea salt and lots of black pepper and serve with
a mixed green salad / olive oil lemon juice dressing.

You can use any other toppings for the sandwich, whatever your
heart desires - there are so many variations!!


Salmon Spread:

Poach 2 to 3 Salmon filet and flake them
once they're well cooked.
Add Juice of 1 lemon, sea salt, lots of black pepper,
dill, crushed garlic and chives or spring onions.
You can add any other herbs or spices you desire too.

Mix it all very well together and Enjoy :-)

The chives, dill and the cucumber is from our garden.....

 Keep it Simple. Be Creative.

Taste and Play. Find your Own Way