Monday, 23 August 2010

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.

Saturday, 21 August 2010

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.

Tuesday, 10 August 2010

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.

Tuesday, 3 August 2010

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

Saturday, 31 July 2010

CLEAN - Baked Falafel Green Wraps



 


I am doing the Clean Detox from the book Clean 
by Dr Alejandro Junger. Reading this book and following the cleanse
is transforming my life in many more ways than I imagined.
I have dome many Juice feasts and other cleanses before, but this
is the first time I am feeling stable and not riding bumper waves
up and down with my feelings and energy.
In fact, my energy is slowly but steadily increasing and I am healing
from the inside out. My skin is glowing, my eyes are bright and clear,
I feel free of brain fog and I am deeply satisfied with the way I am
eating and nourishing myself.
It just makes so much sense and feels utterly right :-)
And the Clean community is the best ever, totally supportive and
very helpful.

I am making Clean foods these days, following the principles and
adhering to the foods on Dr Jungers list on the Cleanse.

So here I am, sharing my favorite food in my favorite place
with all of you.....


BAKED FALAFEL GREEN WRAP


Falafel is usually made with chickpeas and/or fave beans and fried
into round balls or patties. They are served with pita bread or any
flat breads and hummus or tahini based sauces.

I make my own version of falafel - with green lentils instead and
adding other nutrient dense ingredients. I don't know if we can even
call this a falafel or it is simply a burger or patties, whatever the name,
I hope you'll make them and enjoy them :-)





Ingredients:

2 cups cooked Green Lentils
1/2 cup chopped walnuts
1/4 cup chickpea flour/gram flour
1/4 cup lemon juice
3 cloves of garlic
1 tsp baking soda
1/4 cup olive oil
1 tsp garam masala
1 tsp cumin powder
1/4 tsp nutmeg powder
1/4 tsp cardamon powder
1 cup fresh cilantro
1/2 cup fresh mint
1 tsp sea salt or more to taste

1/4 cup flax seeds
2 tbs sesame seeds


 

Process all in above ingredients apart from flax and sesame seeds
in a food processor till well combined and coarsely smooth.
Add the flax and sesame seeds and pulse a couple of times.

Spray Olive oil on a baking tray and drop dollops of the falafel
mixture then flatten a little. Spray the top surface of the falafels
with some olive oil too.
Bake in a preheated oven at 350F / 180C for 12 to 15 minutes,
then turn them over and bake for another 12 to 15 minutes.
These falafels are slightly crispy on the outside and soft inside.

I used Romaine lettuce as a wrap and served the falafels with avocado,
sprouts, fresh mint and a yummy sauce made with:

1 tbs almond butter
1 tsp tahini
juice of half lemon
1 tsp olive oil
1 tsp agave
sea salt + black pepper
water

Blend it all together, taste, adjust, add more or not, be done - Enjoy :-)



Keep it Simple. Be Creative.
Taste and Play. Find your own Way.


Thursday, 1 July 2010

One last excerpt from my e-Book



STRATEGY FOR CHANGE

Resistance to Change of any kind is inevitable, 
it's our brain's natural response to something new, unfamiliar.
How then do we beat this resistance, how do we overcome it?

All neural pathways in our brain are linked to the emotional 
centre of the brain too. Pathways, patterns and habits built 
over time carry with them their own baggage of integrated 
emotions.  The more developed the pathway, the more 
emotional attachment and intensity there is....

We might intellectually understand the reasons for the change 
and even want to change, but emotionally it is another 
matter to let go!
We have images and scenes from the past, memories of smells, 
sensations, tastes, feelings of love, happiness and belonging, 
as well as nostalgia and yearning for what is known and 
experienced before. 
To give it all up can be painful and very difficult.

However, the beauty of creating sustainable Change is that 
you are not expected to give up what you are attached to!
The idea is to FOCUS on building the new pathway, 
instead of forgetting the old one.
Remember, the old pathway will disappear on its own anyway, 
so why spend time and energy trying to destroy it?
If I tell you – Don't think of the pink elephant, 
what do you instantly think of? Pink elephant, right?
Same way, if someone tells you to forget Pizzas, to give them 
up and forget they exist – what would you begin yearning for?

This is just the way our minds work. Thus the best way 
to get a child to stop bad behaviour, is not to shout at him 
to stop doing it , but to distract him with something new 
and interesting to do instead.
This works very well for resistance on any level. 
Instead of continuing to think negative thoughts which are 
only another form of resistance on the cognitive level, 
we become aware and use positive affirmations instead.

The FOCUS is on what needs to be done, on what is next, 
on what is new and better for us.....

You don't get rid of your old clothes without buying 
new clothes, right? Otherwise what will you wear? 
You have to replace your old clothes with the new ones. 
 
Sometimes, its possible that you are so motivated for
the change, you can't wait – so you chuck all your old 
clothes out and get a whole new wardrobe all at once.
Most of us change our wardrobes one dress at a time though. 
You buy something new, maybe a skirt you fall in love 
with the first time you see it in the shop window. 
Then you buy a new top to go with it, perhaps a new pair 
of shoes and a new bag to complete the ensemble. 
You come home and try it on and you look amazing, 
really fabulous. You discover this style suits you so the 
next time you go shopping you buy some more clothes 
and accessories in the same style.
You keep ADDING IN the new clothes and little by little 
you let go of the old ones, by giving them away to make space 
for your new wardrobe. You might even keep a few old clothes
as you are attached to them and wear them once in a while.

In the same way, we keep ADDING IN new foods that are 
healthier and better for us, one step at a time, consistently, 
till the need for the old empty foods reduces on its own. 
 
The next time you go out for a pizza, instead of eating a 
whole one, eat only a slice or two and add in a delicious 
salad on the side. One of the Italian restaurants in our town 
offers a pizza with the centre taken out and replaced by a salad. 
It is a hot favourite with the health conscious people here. 
What a brilliant idea from a restaurant chain!

You can go a step further and REPLACE the white flour crust, 
yeast risen, processed, fatty and empty calorie Pizza with a whole 
flour flat bread or sourdough risen crust, topped with home made 
sauce, lots of vegetables and greens, a sprinkling of cheese, 
a yummy and healthy Pizza made at home.

REPLACE the old, the inessential, the not suitable anymore 
with something new and nutritious, aligned with your goals 
and even better tasting than what you used to have before.

On this journey, we replace empty calorie empty foods by 
nutrient dense true foods, acidic lifestyle by an alkaline one, 
emotional eating by conscious eating, feeling low and bored by 
cultivating happiness, stagnation and being stuck by flow and 
letting go.....little by little, one step at a time, at our own rhythm 
and pace, with no pressure, no guilt, no stress, no strain.

Thus, we begin to Break the Pattern.  
With constant Repetition and Practice.



RECAPITULATE


Before we move ahead and step into the New World, 
let us go through all that we have discovered and learnt till now.

*The main purpose of food is to provide energy to nourish us.

*Empty calorie foods are those that are high in calories but 
lacking in nutrients. Instead of giving us energy they take it 
away from us, leaving us sick and tired.

*The more acidic food you eat, the more acidic food you 
will want to eat.

*At times we eat to avoid boredom, emptiness or emotional 
pain. We feed instead of feeling.

*Your body is a juicer.

*The cause of most diseases is imbalance created by
toxicity, acidic waste festering  inside your body 
instead of flowing out.

*Change begins the moment you step out of your comfort zone.

*It takes 3 to 6 weeks of regular practice to break old patterns 
and create new ones.

Let us go through all the steps in our Strategy of Change once again:

  1. Awareness of our present state of health and fitness.
  2. A deep desire to change from an old way to a new way way of nourishing ourselves.
  3. An understanding of our brain biology and the change process.
  4. Focusing on what needs to be done next.
  5. Adding in the new, reducing and letting go of the old.
  6. Replacing the old by the new, one step at a time, at our own rhythm and pace.
  7. Breaking the pattern to create lasting change by constant repetition and practice.

Time to move forward in our journey and step into the New world now.....


THE NEW WORLD

You are what you eat, drink and think.



Friday, 25 June 2010

Pudina Aloo, Stuffed Zucchini Tempura, Dill & Spring Onion Rotis, Spinach & Parsley Dal





Green spaces grow and emerge, 
around me and inside too, 
I breathe and I rest, 
and watch the old turn into new......




Dill and spring onion rotis, pudina aloo, spinach dal,
zucchini flower tempura, goats yoghurt cucumber raita




Our Patio Garden




Zucchini Flowers




Stuffed Zucchini Flower Tempura




Zucchini flowers, stuffed with a mixture of creamy goats cheese,
basil and thyme, sea salt and black pepper - coated with a batter
made with gluten free flour blend, cayenne pepper, sparkling
water - then deep fried in mild olive oil.

I don't remember the last time I made any deep fried food,
but these zucchini flowers were totally worth it :-)
Trevor liked them so much, I'm making again tonight!




Dill, lots of it!!! and some Marigold too :-)




Gluten free rotis, made with a blend of Jowar (sorghum)
Rajgiri (Amaranth) and Besan (Chickpea) Flours.....
Added sea salt, ajwain, lots of dill and spring onions,
and spread some coconut oil when cooked.....




Mint from our herb patch, my favorite herb :-)





Pudina Aloo ( Mint and lemony Potatoes)

Boil potatoes, keep aside.
Green paste - blend fresh mint, fresh coriander,
dessicated coconut, lemon juice, water,
sea salt and ginger.
Heat oil, fry cumin seeds then add coriander powder,
garam masala and turmeric, add the paste,
stir fry for a few minutes
and then add the boiled potatoes and cook for a few
minutes till the paste starts drying and coating
the potatoes.
Squezze some lemon juice, serve hot with
rotis and raita......




Dinner outside in the patio, summer pleasures :-)

Apologies for the lack of precise recipes,
I'm just not too well these days, so do my best
with cooking, photographing and blogging.....


Keep it Simple.
Be Creative.
Taste and Play.
Find your Own Way.






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