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Anyone who knows me, knows how much I love food.
Food, music, and nature.
I love to cook and dream up new combinations to fuse fresh ingredients in new, exciting and DELICIOUS ways.
Hang out here to see what's cookin'!
February 13, 2018
Fresh Ginger and Cardamom Pancakes with Raspberry Compote
It's pretty straight forward:
In the pancake batter, put fresh ground cardamom (green)
that you just ground yourself (this gives it the most
aromatic-ness) and fresh grated ginger (use that fine grater
for best results).
Make pancakes :D
Gentle melt frozen raspberries from your dad's garden and add a dash of maple syrup to bring
out the natural sweetness of the berries.
Serve drizzled over the pancakes, with a dollop of yogurt and a dash of cinnamon on top.
January 18, 2018
Quick Southwestern Salad
Lately, I haven't had a lot of time for cooking. And yes, I
know, cold salads are "anti-ayurvedic" during this time of
year that calls for warm and nourishing soups, curries and
stews. According to Ayurveda, cold salads are harder to
digest in winter when our digestive fire is not naturally at
a high. But this one satisfied a craving for Tex Mex that
could not be denied. I figured if I used some chili and garlic,
that would create some much needed heat. Plus if you eat
it for lunch, in the middle of the day, that is when your
digestive fire is at its peak, so it's all good.
REGARDLESS, here is the recipe....
The star of this show is the guacamole inspired dressing. In a magic bullet, put one avocado, some Udo's blend oil which is chock full of omega 3's etc. crushed garlic (to taste), chili (to taste) (I used dried green chilis from Harvey's garden this summer but you could use anything, chili powder, sambal oolek, chef's choice), lots and lots of fresh squeezed lime (I used one whole lime that was very juicy), salt, pepper, mmmm, fresh ground cumin that you just dry roasted in a saucepan to release the flavour. A big hand full of fresh cilantro. Blend that up, adjust seasonings to taste.
I just ground up some dried green chili, roasted cumin again, and garlic salt and pepper in my mortar and pestle, then "breaded" the chicken breast sliced up pieces in it, and pan fry in avocado oil. But you can cook your chicken however you like, bbq, bake, what have you.
Just chopped romaine, organic canned corn, sliced cukes, baby tomatoes and lactose free cheddar.
But you can make your salad bed however you like it (but just remember, you have to lay in it. hahaha).
November 3, 2017
Warm Thai Noodle "salad" with Almond Butter
Ok, so, Here is one of those recipes where NOTHING is
measured. Sometimes I nail the flavours and other times...
I don't quite get there, oh well. It tastes different every time,
which I like.
Normally I make this with peanut butter and roasted peanut
garnish, but an elephant was in our house, apparently, and
ATE all the peanut butter. Not wanting to go to the store in
the snow and cold, I opted to substitute almond butter and
see how it went. The outcome was fabuloso!!
I started with avocodo oil in a big saucepan. For about 3
servings, I used approx. 3 Tablespoons of avocado oil (you could use olive).
Sliced half a red onion, sautee it until golden brown, add a large thumbs' size of grated fresh ginger, sautee some more on medium heat, then add one large garlic clove chopped, be careful not to burn the garlic, might want to turn it down to medium/low heat. When the sticky stuff starts to brown on the bottom of the pan and stick, I deglaze with about 3 Tbsp of fish sauce (LOVE fish sauce, smells disgusting while cooking, but burns off and adds a depth of flavour that is gold). I add one small chopped tomato, on medium heat, let that simmer, then add about 5Tbsp of soy sauce, to this I added the veggies, whatever you have is good. I used carrots, broccoli, mushrooms, let them cook a bit, then added zucchini and sambal oolek (this is thai red chili paste, but you could use any fresh chilis if you want). Once they are cooked and have absorbed the flavour of the sauce, I add about 3 Tbsp of almond butter (or peanut butter) and a little water to thin it out (the butter will make it thicken), then a little dash of rice vinegar (doesn't matter if it is seasoned or not), say 2 Tbsp of rice vinegar. When that is all looking and smelling lovely, I turn off the heat and add 2 Tbsp of toasted sesame oil and the juice of one very juicy fresh lime (2 if they aren't that juicy), basically I add lime to taste. You don't want to cook the lime or the sesame oil, that is why I turn off the heat first. Season to taste if you need a dash more soy sauce for salt, go for it. Or more lime for that zing and BAM! you have it!
Oh, and I toss in the fresh peppers (I used orange) without cooking them because I like the crunch, and top with chopped green onions, you can also garnish with cilantro or even basil, or BOTH! Hahaha, I FORGOT THE RICE FLAT NOODLES! So while this is all cooking above, you bring water to a boil and drop in some rice noodles. (sheesh, so forgetful), When they are al dente, toss them in with your veggie mix right before you drop the sweet peppers in at the end. Toss and serve. lol.
October 1, 2017
Carrot Ginger Coconut Soup
Vegan, gluten and dairy free <3<3<3
Warming, nutritious, pure gold for these cooler fall days.
According to Ayurveda, fall is a time of movement, cooler
and dryer weather. To balance this airy-ness, warm
nourishing foods like this are just what the ayurvedic dr.
ordered. Any soups, stews, etc are an excellent fall choice.
Sautee in coconut oil: one diced onion, 2 crushed garlic
cloves, 2 Tbsp of grated fresh ginger, add 1tsp of fresh
ground cumin, 1tsp of ground coriander, (who says I never
measure anything lol) add 7 or 8 chopped carrots. Sautee
for a few minutes, then add 3 cups of veg stock (I never have
any so I just put water, no biggy) and one can of coconut
milk. Boil for 2 minutes or until the carrots are soft. Allow to
cool for an hour or so and then blend with either a hand
mixer or whatever you blend stuff with. Season with salt and pepper.
Reheat and garnish with cilantro. Tastes even better on the second day.
September 22, 2017
Chunky Avocado Salad
With all the fresh tomatoes coming out of the garden recently
and especially when the cucumbers were overlapping with the
tomatoes, my family made up this gorgeous but simple salad
using the bountiful supplies. This salad works best with these
garden fresh ingredients because it really showcases their
flavor. It’s never quite the same with store bought produce,
Cut in big chunks (sort of Greek salad style) tomato, cucumber,
perfectly ripe avocado, thin slivers of red onion (optional), chop
fresh cilantro (I like lots. If you are one of those for whom
cilantro tastes like soap, try substituting fresh basil or oregano)
, add a hint of crushed garlic (or gasp! Garlic salt if you are lazy),
pepper, salt, fresh squeezed lime, dash of olive oil (or Udo’s oil if
you are trying to get more omegas), a sprinkle of ground cumin is optional, sometimes I like it with, sometimes without. Same goes for heat, sometimes I like a hint of chili, sometimes not. Toss and eat. You can eat on a bed of chopped lettuce or spinach, or eat it without.
For protein, you could toss in some garlic sautéed prawns. Beautiful combination.
Colourful, tasty and so healthy and good.
September 16, 2017
Spiced ginger poached pears with
cinnamon and roasted
Vegan, gluten and dairy free <3<3<3
Guaranteed to satisfy any sweet craving you might have.
The version I made tonight is not entirely sinless as I used
peach schnapps, which of course has sugar, but
you need to use so little of it, due to the beautiful natural
sweetness of pears. Very delicate flavours.
Made this for myself and mom tonight, while the boys ate
chocolate cake and whipped cream. :D
(Our dessert topped theirs ten fold!)
I have never poached pears before, but I had two nice
pears just kicking around and the idea just popped into my
head. Sounded fancy. Looked recipes up online and then
did what I often do: made up my own.
Shown here in the picture, serves 2.
Note: I am not a professional food blogger, so please forgive the photo quality :)
One pear per person, for a serving for two people.
I put about 1 cup of water, 1/4 cup of peach schnapps (I had it hanging around and thought it might add a nice flavour, you could substitute apple juice), I also put a little maple syrup but found the dish to be a bit over sweet. I was forgetting to anticipate the sweetness of the pears (its not raspberries we are dealing with here), so you could possibly forgo the maple syrup or just use a tiny bit. I don't use honey in cooking or in anything that will reach the boiling point because according to ayurveda, honey becomes a toxin when it is heated to this point. I grated about a thumb's size of fresh ginger into the pot with the above liquids, dash of cinnamon, nutmeg, you could put cloves too, peel the pears, then slice them in half, leaving the stem attached to one side, scoop out the seedy part and put them in the pot with the liquids, boil until the pears are soft, then remove the pears and continue to reduce the remaining liquid down until it become a thicker syrup. I tend to like my syrup more loose (runny) but if you like it more sticky, boil it longer. Then either strain out the chunks of ginger and whole cloves if you used whole cloves (or whole cinnamon) , OR I love ginger so I just scooped out the bigger chunks with a fork and left the smaller grated pieces in the dish. Stack the pears either in individual dessert dishes or on a plate for sharing and pour the spiced ginger syrup over the pears. Top with the cashew cream and voila!
Cashew cream is a staple around our house and easily takes the place of whipped cream on any desserts, pancakes or french toast. Still rich and creamy, but without the dairy.
Start by dry roasting cashews on a tawa (or skillet) on the stove, until lightly browned, toss them in the magic bullet or whatever you use for pureeing. Buzz them until they are like a powder, add a little warm water, start with just a little, if it is too thick, you can always add more and adjust according to how thick you like your "cream", a dash of vanilla, a splish of pure maple syrup (a splish is a very exact measurement approximating 1 teaspoon, but again, watch because of the sweetness of the pears, and depending on what your palate considers "sweet" ) and a hint of cinnamon (can substitute nutmeg or what have you). Blend until smooth and creamy.
Obviously if you want to be super healthy, skip the peach schnapps and all sweeteners like maple syrup and just use apple juice. Me, personally, I am thinking I might experiment with lychee liquor next time. Lychee and pear? sounds intriguing!
Serve still warm.
Now you have a beautiful, spicy, gingery, warm dessert, perfect for the fall season.
September 9, 2017
Nakul's Potato and Cheese Dosa with Sambar
No recipe for this one, cause it was Nakul's magical
Dosa is made from rice flour so it is naturally gluten free.
Possibly this was the best dosa I have EVER eaten,
including that dosa place that we go to in the market
Three words: YUM. YUM. YUM!
and one more: THANK YOU!
August 20, 2017
Green Goddess Benny
Made with fresh plump tomatoes from Harvey'sgarden,
free range eggs soft poached on gluten free toast.
Spruced up with a couple dollops of fresh basil and
cilantro sauce. No ham, no hollandaise, but you barely
notice their absence.
Basil Cilantro Sauce (aka green goddess dressing)
This is a fresh sauce, uncooked and quick.
Blend in a magic bullet or food processor a handful of fresh basil from the garden, a handful of fresh cilantro, one small garlic clove (not too much otherwise it will overpower your fresh herbs), fresh lemon (half or whole lemon, depending) (or lime if you are feeling tropical), olive oil (2-3 Tbs) (for health nuts you can substitute flax seed or Udo's Omega oil)
- to make it a little more hearty and protein filled, lightly toast raw sunflower seeds in a pan and blend them in the sauce. (makes a great salad dressing!)
- if you like spice, blend a small piece of green chili in it to taste
Also can substitute any vegetable in place of tomato: avocado, spinach, sauteed mushrooms ;)