When I feel little motivation to cook, nothing really sounds 'good', or we are, it seems, out of food curry saves my day! I am still experimenting but last night's was the best thus far! It was a milder, non-spicy mix of spices. I only have guesses as to the amounts of spices I used as I ended up adding more at the end (start out with less then add to taste in end). Give it a try, the great thing is you can't really go wrong with it! The parenthesized measurements are, roughly the amounts I used for about 4-6 generous servings over rice.
Spices...
*Cardimum (~1 tsp)
*Cumin (~1 tsp)
*Salt (~1/2 tsp or to taste)
*Paprika (~2-3 dashes, not much)
*Tumeric (~1/2 tsp)
*Ceyanne (opt. to taste, adds heat)
*Fennelgreek (~3/4 tsp)
*Amounts vary according to your tastes. The spices make the meal! We make it stronger when served over brown rice as the rice mellows out the flavor.
Veggies...
Onion (fresh, 1 small, roughly chopped)
Ginger (fresh, minced about 1 inch)
Garlic (fresh, minced ~2 tsp)
Diced tomatoes (canned, loosely drained 14 oz)
Sweet bell pepper (we used 1 large orange chopped into chunks..it was delicious!)
Red potatoes (4 small, chopped into chunks)
Carrots (2, sliced into circles)
These are the veggies I used because it was everything we had left in the fridge. Feel free to use whatever! But I must say that this combination was really great! Cut the veggies coarsely (fairly largely), they will hold and add their unique flavors to the dish this way.
Broth/liquid
Coconut oil (for sauteing...it is delicious! We use unrefined)
Chicken or veggie broth or water (about 1/2-1 cup)
Coconut milk (1/2 can)
Rough instructions...
Saute onions and ginger in coconut oil 2-4 min. Add garlic. Add all veggies. Mix spices together and add to veggie mixture. Stir often (add more oil if needed) potatoes tend to stick but just keep stirring 2-4 min. Add broth or water and tomatoes. Simmer until the veggies are tender. Add coconut milk and more spices to taste. Simmer on low heat til the spices blend together. Serve over rice.
Enjoy! Let me know how yours turns out!
Friday, February 24, 2012
Thursday, January 19, 2012
Broccoli Almond Pesto
Broccoli Almond Pesto
Makes 4 servings
Had this for lunch today over quinoa... so good!
1 head broccoli
6Tbsp Almonds
1/4 c fresh basil (I used parsley since that is what I had)
1 garlic clove
2 Tbsp lemon juice
6 Tbsp olive oil
Salt and pepper
Steam broccoli about 2 minutes. Puree 1 cup of the broccoli with almonds, basil, garlic, lemon juice, and olive oil. Serve over rice, quinoa, rice noodles and top with more almonds and the rest of the broccoli.
Makes 4 servings
Had this for lunch today over quinoa... so good!
1 head broccoli
6Tbsp Almonds
1/4 c fresh basil (I used parsley since that is what I had)
1 garlic clove
2 Tbsp lemon juice
6 Tbsp olive oil
Salt and pepper
Steam broccoli about 2 minutes. Puree 1 cup of the broccoli with almonds, basil, garlic, lemon juice, and olive oil. Serve over rice, quinoa, rice noodles and top with more almonds and the rest of the broccoli.
Wednesday, January 11, 2012
Let the Adventures Begin!
This blog is dedicated to Mom and Pops.
Thank you for teaching and showing us by example to eat, well, BETTER! As this is YOUR blog YOU set the standards for the recipes which are allowed on here. The recipes already posted are the same as those found in your cookbook. The blog will allow you and your family members to both see and contribute more delicious recipes and ideas.
As an introduction for those who don't know of the current 'standards' of Mom and Pop's new eating lifestyle and this blog (of course, change/adaptation is at their disposal)...please EXCLUDE the following in the recipes you post...
Now, that said, focus instead on what you can INCLUDE! All fruits, vegetables, seeds, nuts, legumes, grains, and spices in there numerous varieties! There is so much that the Lord has given us on this earth to use and enjoy, lets get started!
Enjoy your fun discovery of new and amazing flavors, satisfaction, health, energy, and a better tomorrow!
Thank you for teaching and showing us by example to eat, well, BETTER! As this is YOUR blog YOU set the standards for the recipes which are allowed on here. The recipes already posted are the same as those found in your cookbook. The blog will allow you and your family members to both see and contribute more delicious recipes and ideas.
As an introduction for those who don't know of the current 'standards' of Mom and Pop's new eating lifestyle and this blog (of course, change/adaptation is at their disposal)...please EXCLUDE the following in the recipes you post...
- Dairy
- Meat
- Eggs
- Wheat and Oats (or recommend a substitute grain in the recipe, like spelt or brown rice)
- Refined Sugar and Fats
Now, that said, focus instead on what you can INCLUDE! All fruits, vegetables, seeds, nuts, legumes, grains, and spices in there numerous varieties! There is so much that the Lord has given us on this earth to use and enjoy, lets get started!
Enjoy your fun discovery of new and amazing flavors, satisfaction, health, energy, and a better tomorrow!
Whipped Cashew Cream
1 cup Thick Cashew Cream (see previous post)
¼ cup light agave nectar
½ tsp vanilla extract
2/3 cup refined coconut milk, warmed until liquid
Place the cashew cream in a blender and add the agave nectar, vanilla, and ¼ cup water. Blend until thoroughly combined.
With the blender running, slowly drizzle the coconut oil in through the hole in the blender lid. Blend until emulsified.
Pour into a bowl and chill in the refrigerator, covered, for 2 hours. Stir before serving.
From: Tal Ronnen’s book, “The Conscious Cook”
Makes about 2 cups
Prep time: 5 minutes, plus 2 hours chilling
¼ cup light agave nectar
½ tsp vanilla extract
2/3 cup refined coconut milk, warmed until liquid
Place the cashew cream in a blender and add the agave nectar, vanilla, and ¼ cup water. Blend until thoroughly combined.
With the blender running, slowly drizzle the coconut oil in through the hole in the blender lid. Blend until emulsified.
Pour into a bowl and chill in the refrigerator, covered, for 2 hours. Stir before serving.
From: Tal Ronnen’s book, “The Conscious Cook”
Makes about 2 cups
Prep time: 5 minutes, plus 2 hours chilling
Regular and Thick Cashew Cream
Cashew cream is used in many recipes in this book, including ones to make cashew cheese, creamed soups, etc. We made Potato Soup with it and it was AMAZING! It tasted like it had cups of cheese and cream in it! And like cream, a little will go a long way!
“[Cashew cream] can be stored 3-4 days in the refrigerator and can be frozen for up to 6 months (although after it’s defrosted it can be a bit lumpy, so it’s good to give it a spin in the blender to smooth it out before using it. The trick when making cashew cream is to use raw cashews. They have no flavor on their own; they’re just a vessel for fat and creaminess. (It’s the roasting that brings out the familiar sweetness in cashews).
2 cups whole RAW Cashews (not pieces, which are often dry), Rinsed very well under cold water
Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth (if you’re NOT using a professional high-speed blender such as a Vita-Mix…strain the cashew cream through a fine-mesh sieve.)
To make thick cashew cream…simply reduce the amount of water in the blender, so that the water just covers the cashews.
Makes about 2 ¼ cups thick cream, or 3 ½ cups regular cream
Prep time: 10 minutes, plus soaking overnight
“[Cashew cream] can be stored 3-4 days in the refrigerator and can be frozen for up to 6 months (although after it’s defrosted it can be a bit lumpy, so it’s good to give it a spin in the blender to smooth it out before using it. The trick when making cashew cream is to use raw cashews. They have no flavor on their own; they’re just a vessel for fat and creaminess. (It’s the roasting that brings out the familiar sweetness in cashews).
2 cups whole RAW Cashews (not pieces, which are often dry), Rinsed very well under cold water
Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth (if you’re NOT using a professional high-speed blender such as a Vita-Mix…strain the cashew cream through a fine-mesh sieve.)
To make thick cashew cream…simply reduce the amount of water in the blender, so that the water just covers the cashews.
Makes about 2 ¼ cups thick cream, or 3 ½ cups regular cream
Prep time: 10 minutes, plus soaking overnight
Tropical Tapioca Pudding
I was so excited to find a recipe for tapioca pudding. I know it is dad’s favorite!
“This dessert is really about the rich flavor of the coconut milk and the natural sweetness of the fruits—it’s not supersweet. You can use one of the tropical fruits listed or create one of your own combinations, and feel free to play with the proportions—you might want to include extra fruit or, if your sweet tooth demands it, a bit more sugar.”
Tapioca Pudding
2 (13.5 ounce) cans Coconut Milk (Not Light)
½ cup Small Peal Tapioca (Not Instant)
½ tsp Sea Salt
½ cup Granulated Sugar, or ¼ cup light agave nectar
1 tsp Vanilla Bean Paste or Vanilla Extract
Tropical Fruit (choose one or combine)
2 large ripe Bananas, diced
1 ripe Mango, diced
1-1½ cups drained canned crushed pineapple or pineapple chunks
1-1½ cups pomegranate seeds
1 large persimmon, diced
3-4 kiwis, peeled and diced or sliced
Combine the coconut milk (be sure to scrape all the thick cream from the cans), 1 full can water, the tapioca, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently to prevent sticking.
Stir in the sugar, then reduce the heat to medium-low and bring to a gentle simmer. Cook, stirring frequently, until the pudding has thickened and the tapioca pearls are completely translucent, 20 to 25 minutes.
Removed from the heat and stir in the vanilla bean paste or extract. Gently fold in the fruit and let cool for 15 minutes. Spoon into serving bowls and serve warm or chill, covered, in the refrigerator for 2 hours before serving. Garnish with your favorite fresh fruit.
Makes 8 to 10 servings
Prep time: 50 minutes, plus 2 hours chilling, if desired
From: Tal Ronnen’s book, “The Conscious Cook”
“This dessert is really about the rich flavor of the coconut milk and the natural sweetness of the fruits—it’s not supersweet. You can use one of the tropical fruits listed or create one of your own combinations, and feel free to play with the proportions—you might want to include extra fruit or, if your sweet tooth demands it, a bit more sugar.”
Tapioca Pudding
2 (13.5 ounce) cans Coconut Milk (Not Light)
½ cup Small Peal Tapioca (Not Instant)
½ tsp Sea Salt
½ cup Granulated Sugar, or ¼ cup light agave nectar
1 tsp Vanilla Bean Paste or Vanilla Extract
Tropical Fruit (choose one or combine)
2 large ripe Bananas, diced
1 ripe Mango, diced
1-1½ cups drained canned crushed pineapple or pineapple chunks
1-1½ cups pomegranate seeds
1 large persimmon, diced
3-4 kiwis, peeled and diced or sliced
Combine the coconut milk (be sure to scrape all the thick cream from the cans), 1 full can water, the tapioca, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently to prevent sticking.
Stir in the sugar, then reduce the heat to medium-low and bring to a gentle simmer. Cook, stirring frequently, until the pudding has thickened and the tapioca pearls are completely translucent, 20 to 25 minutes.
Removed from the heat and stir in the vanilla bean paste or extract. Gently fold in the fruit and let cool for 15 minutes. Spoon into serving bowls and serve warm or chill, covered, in the refrigerator for 2 hours before serving. Garnish with your favorite fresh fruit.
Makes 8 to 10 servings
Prep time: 50 minutes, plus 2 hours chilling, if desired
From: Tal Ronnen’s book, “The Conscious Cook”
Coconut Irish Cream Sauce
I know this isn’t Magleby’s syrup…but I think it would make for a special and delicious waffle topper! I also can’t wait to try it over spiced gingerbread!
“Diamond brand chocolate almond milk is excellent, and you can heat the rest for some marvelous hot chocolate.”
2 tsp Tapioca Starch or Cornstarch
1 (13.5 ounce) can Coconut Milk (Not Light)
½ cup Chocolate Almond Milk
¼ cup firmly packed Dark Brown Sugar
½ tsp unsweetened cocoa powder
Combine the tapioca starch and 2 tsp water in a small bowl and stir to make a slurry. Set aside.
In a medium saucepan, whisk together the coconut milk, almond milk, brown sugar, and cocoa powder. Bring to a low boil, whisking occasionally, over medium-high heat.
When the mixture is gently boiling, add the slurry and whisk vigorously to combine well. Simmer for 2 minutes, then remove from the heat.
Cool for a few minute, then pour through a fine-mesh sieve into a container or squeeze bottle and cover; a skin may form on the surface, but a vigorous shake or straining will easily remove it.
Reheat by placing the container in a bowl of hot water until warm, and shake vigorously before serving.
Makes about 2 cups
From: Tal Ronnen’s book, “The Conscious Cook”
“Diamond brand chocolate almond milk is excellent, and you can heat the rest for some marvelous hot chocolate.”
2 tsp Tapioca Starch or Cornstarch
1 (13.5 ounce) can Coconut Milk (Not Light)
½ cup Chocolate Almond Milk
¼ cup firmly packed Dark Brown Sugar
½ tsp unsweetened cocoa powder
Combine the tapioca starch and 2 tsp water in a small bowl and stir to make a slurry. Set aside.
In a medium saucepan, whisk together the coconut milk, almond milk, brown sugar, and cocoa powder. Bring to a low boil, whisking occasionally, over medium-high heat.
When the mixture is gently boiling, add the slurry and whisk vigorously to combine well. Simmer for 2 minutes, then remove from the heat.
Cool for a few minute, then pour through a fine-mesh sieve into a container or squeeze bottle and cover; a skin may form on the surface, but a vigorous shake or straining will easily remove it.
Reheat by placing the container in a bowl of hot water until warm, and shake vigorously before serving.
Makes about 2 cups
From: Tal Ronnen’s book, “The Conscious Cook”
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