Wherever I travel, I always end up at the market and a cooking class. Here I am sharing some of my recipes. Enjoy!
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Turmeric Paste for inflammation You can use this to make Golden Milk, Smoothies, add it to muffins, rice dishes or chicken dishes. I have a morning teas and use a spoonful with black tea, along with milk and honey, then pour the hot water in. You have to keep stirring as you drink, because the paste will settle at the bottom of the cup. Turmeric, known in Sanskrit as the “Golden Goddess” has been used in India for thousands of years as a spice and medicinal herb to boost immunity. Turmeric comes from the root of the Curcuma Longa plant and is a member of the ginger family. Curcumin is the main active ingredient in turmeric. It is purported to have powerful anti-inflammatory effects and is a very strong antioxidant. It is also suggested to be a natural blood purifier, analgesic and antiseptic. I use a teaspoon every morning in my cup of black tea. I also use it in rice or salad dressings. Turmeric Paste Prep Time 3 mins Cook Time 7 mins Total Time 10 mins Ingredients
You must have the two essential ingredients:
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Hangop - When Sam and I visited Holland, we did a bike and barge tour. The gal who was the cook onboard served this traditional Dutch for breakfast or dessert. It is made by straining yogurt to make a deliciously thick and creamy curd.
It is usually topped with different fruit combinations and can be eaten for either (at breakfast it’s nice to throw in a little muesli or granola too!). It’s unbelievably easy to make and when you dress it up with yummy fruit toppings it’s good enough to serve on special occasions. Because it is made with plain yogurt and buttermilk, it also has beneficial probiotics. We ate this every morning in Holland with fresh fruit, muesli and honey. Believe it or not we also had it in Bali, something similar, but with tropical fruit and toasted coconut, ofcourse!
Ingredients:
1 32 oz tub of whole milk plain greek yogurt, preferrably organic
1 quart of good buttermilk, check the ingredients for just milk, no thickeners
Instructions
It is usually topped with different fruit combinations and can be eaten for either (at breakfast it’s nice to throw in a little muesli or granola too!). It’s unbelievably easy to make and when you dress it up with yummy fruit toppings it’s good enough to serve on special occasions. Because it is made with plain yogurt and buttermilk, it also has beneficial probiotics. We ate this every morning in Holland with fresh fruit, muesli and honey. Believe it or not we also had it in Bali, something similar, but with tropical fruit and toasted coconut, ofcourse!
Ingredients:
1 32 oz tub of whole milk plain greek yogurt, preferrably organic
1 quart of good buttermilk, check the ingredients for just milk, no thickeners
Instructions
- Put a sieve or a colander over a deep bowl making sure that there is some space underneath and that it does not touch the bottom.
- Take a clean tea towel, rinse it under the tap and wring it out.
- Lay the damp tea towel over the sieve or colander.
- Pour the yogurt into the sieve, cover with an upturned towel ends.
- Leave the yogurt to drain for at least 8 hours (preferably overnight) on the counter. (Here good bacteria can develop)
- Once the yogurt has finished draining, put into a large clean bowl and store in the refrigerator.
- Split the vanilla bean and scrape out the seeds into the yogurt, or use any other extract like almond, mango, coconut, pineaple.
- Enjoy a Tablespoon or two. It is so rich and filling you don't need a lot.
Urab sayur
This Balinese coconut and vegetable dish is good enough for a main vegetarian dish. We had this often, but the most memorable is after a beautiful bike ride through rice paddys, we were treated to lunch by a family in the middle of their rice paddy, surrounded by the flowers they grow for offerings to the rice god. Wrapped in a banana leaf, it was fresh, and delicious.
Ingredients:
This Balinese coconut and vegetable dish is good enough for a main vegetarian dish. We had this often, but the most memorable is after a beautiful bike ride through rice paddys, we were treated to lunch by a family in the middle of their rice paddy, surrounded by the flowers they grow for offerings to the rice god. Wrapped in a banana leaf, it was fresh, and delicious.
Ingredients:
- 1 cup green beans, cut into short lengths (about 150g)
- 1 cup shredded carrots
- 2 cups mung or lentil sprouts, (about 150g)
- 3-4 cups spinach or bok choy, roughly chopped (about 90-120g)
- 1 tbsp coconut oil
- 2 cloves garlic, finely sliced
- 1 shallot, finely sliced
- 1 long red chilli, finely sliced
- 1-2 small hot red chillis, finely sliced (optional - see recipe notes)
- 1 cup grated fresh brown coconut, (or substitute dried thread coconut)
- 1 lime, for squeezing
- Salt and pepper to season, (preferably white pepper)
- Blanch the vegetables. Bring a pot of water to a slow boil, drop in the green beans for 1 minute, then follow with the carrots and spinach for 20-30 seconds. Drain all vegetables and rinse them under cold water to stop cooking. Set aside to drain.
- Heat coconut oil in a small frypan (skillet) or wok over high heat. Add the sliced garlic, shallot and chillis and cook for 2-3 minutes, until fragrant and softened but not brown.
- Combine the blanched vegetables, grated coconut (or thread coconut) and garlic mixture in a mixing bowl. Squeeze over the juice of a lime, and add a bit of salt and pepper. Get in there with your hands and give it a good mix together, scrunching it a bit to get the spices into everything.
- You can add any vegetables you like from spiraled zuchinni to chopped and blanched broccoli.
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Spiralized Spring Salad |
Warm weather means lots of veggies in my garden. Nothing better that a salad made from garden fresh veggies.. This one is an adapted version of one a friend makes. All vegetables can be chopped instead of spiralized. This is a great salad to take on a boat, it holds up well.
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Make dressing 1st and allow seasonings to marinate an hour. To make, add all dressing ingredient to an immersion blender cup and blend using an immersion blender (my most used and favored kitchen gadget).
Place all vegetable ingredients in bowl and either dress and eat or dress just before serving, garnished with sliced avocado.
Place all vegetable ingredients in bowl and either dress and eat or dress just before serving, garnished with sliced avocado.
Ingredients:
1 spiralized carrot
1 spiralized zucchini cherry tomatoes, 1/2'd cucumber cubes
1 spiralized yellow squash kalamata olives feta cheese
1/2 red onion 1 avocado, sliced
1 can garbanzo beans 6 cubed radishes
1 can marinated artichoke hearts
fresh spinach/arugula mix
Dressing:
Whiz with an immersion blender:
juice of one lemon
1 tsp Italian seasoning (Sun of Italy)
1 tsp celery salt
1 crushed garlic clove
1/3 cup EVOO
Balsamic Watermelon Salad
This salad is addictive! A great summer salad!
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Dressing:
2 T. Balsamic vinegar 2T. Lemon juice 1/4 c. EVOO Salt and pepper to taste 2 T. fresh basil chopped whisk vinegar and lemon together, slowly add the EVOO and whisk quickly until thickened. Whisk in the S & P, then add the basil. |
Salad:
1 watermelon, approximately a 5 pounder, cut into chunks 6 cups of arugula and spinach mix 1 red onion thinly sliced 2/3 c. feta crumbled 1/2 c. pine nuts toasted ( or sunflower seed or sliced almonds) |
Combine the salad ingredients and pour the dressing over. You won't want to share!
Eggplant Involtini Although our local Mezze also serves this, we had it in a dive BnB on a small island outside of Sicily, called Ustica. A quaint island a couple of hours by hydrofoil outside of Sicily.
Filling
16 oz Ricotta
16 oz. mozzerella, shredded
1 package frozen spinach, pressed until dry
3 cloves pressed garlic
3-4 T. Sun of Italy Italian seasoning
1/3 c. soaked raisin, chopped
1 egg
1/2 c. pine nuts toasted
Combine all and set aside in refridgerator
Sauce
Combine
1 can of DeCecco crushed tomatoes
1/4 c. good red wine
1 clove crushed garlic
1 T. Sun of Italy seasoning
Cook stovetop until the smell of wine has disappeared.
Other Ingredients:
1 large Italian eggplant
1 ball of fresh mozerella
First, make filling and set aside.
Second, slice 1 eggplant lengthwise (You can use Zucchini instead), brush with EVOO. Grill until soft and golden. Remove and let cool.
Third, take a dollop of the filling, place it at the bottom of the eggplant piece and roll up. Place each roll in a baking dish that has been coated with EVOO and a layer of sauce.
Fourth, spoon a dollop of sauce on each roll and top with a piece of mozerella. Bake at 350 until bubbly, about 30 minutes.
16 oz Ricotta
16 oz. mozzerella, shredded
1 package frozen spinach, pressed until dry
3 cloves pressed garlic
3-4 T. Sun of Italy Italian seasoning
1/3 c. soaked raisin, chopped
1 egg
1/2 c. pine nuts toasted
Combine all and set aside in refridgerator
Sauce
Combine
1 can of DeCecco crushed tomatoes
1/4 c. good red wine
1 clove crushed garlic
1 T. Sun of Italy seasoning
Cook stovetop until the smell of wine has disappeared.
Other Ingredients:
1 large Italian eggplant
1 ball of fresh mozerella
First, make filling and set aside.
Second, slice 1 eggplant lengthwise (You can use Zucchini instead), brush with EVOO. Grill until soft and golden. Remove and let cool.
Third, take a dollop of the filling, place it at the bottom of the eggplant piece and roll up. Place each roll in a baking dish that has been coated with EVOO and a layer of sauce.
Fourth, spoon a dollop of sauce on each roll and top with a piece of mozerella. Bake at 350 until bubbly, about 30 minutes.
Quinoa Tabboulleh
This salad is packed full of nutricious, benficial ingredients. To begin, quinoa is referred to as"the Mother of all Grains" in the Inca empire. While in Peru, we had quinoa at every meal. It is one of the healthiest and most nutrious foods on the planet. Heart healthy cereal.
*Excellent source of protein
*High in Magnesium, potassium, zinc and (for women) iron. Helps fight bone disease and osteoporosis
*Rich in fiber, minerals, antioxidants and all nine essential amino acids.
*It may improve your blood sugar and cholesterol levels and even aid weight loss.
First rinse 1 cup of quinoa (I like a mix of red, black and white) in a sieve. Place it in a sauce pan with 2 cups of water. Boil for 15 minutes. Remove from stove and let cool, fluff with fork and place in fridge to cool completely.
To a large bowl add the following:
3 cups chopped parsley
1/2 cup chopped mint leaves
1 can garbanzo beans
1 pint chopped grape tomatoes into quarters
1 cup diced cucumber
1 bunch scallions chopped
Add the cooled quinoa
Make a dressing of :
2 cloves pressed garlic
juice of 1 lemon
1/3 c. EVOO
S&P to taste
Pour dressing over salad and enjoy!
*Excellent source of protein
*High in Magnesium, potassium, zinc and (for women) iron. Helps fight bone disease and osteoporosis
*Rich in fiber, minerals, antioxidants and all nine essential amino acids.
*It may improve your blood sugar and cholesterol levels and even aid weight loss.
First rinse 1 cup of quinoa (I like a mix of red, black and white) in a sieve. Place it in a sauce pan with 2 cups of water. Boil for 15 minutes. Remove from stove and let cool, fluff with fork and place in fridge to cool completely.
To a large bowl add the following:
3 cups chopped parsley
1/2 cup chopped mint leaves
1 can garbanzo beans
1 pint chopped grape tomatoes into quarters
1 cup diced cucumber
1 bunch scallions chopped
Add the cooled quinoa
Make a dressing of :
2 cloves pressed garlic
juice of 1 lemon
1/3 c. EVOO
S&P to taste
Pour dressing over salad and enjoy!
Poblano cream sauce
This sauce is superb! I drizzled it over grilled mahi. We had something similar at Latitude 38 in Annapolis one night of salsa dancing on the dock with great friends from NOVA. It would be great as a sauce for fish tacos or over chicken as well. Not too spicy.
Sauce
Ingredients
1 poblano pepper 1/2 onion, chopped 3 cloves garlic
1 c. chicken broth handful of cilantro 1/2 c. heavy cream
Charred the pepper on the grill, put in a paper bag and then peel off the skin. Slice.
In a pan, saute 1/2 of an onion until caramelized. Add 3 pressed garlic cloves. Add the poblano. Add 1 c. chicken broth. Simmer a few minutes. Add a handful of cilantro chopped, 1/2 cup of heavy cream. Simmer until thickened. Whiz with immersion blender. Add s& p to taste.
Sauce
Ingredients
1 poblano pepper 1/2 onion, chopped 3 cloves garlic
1 c. chicken broth handful of cilantro 1/2 c. heavy cream
Charred the pepper on the grill, put in a paper bag and then peel off the skin. Slice.
In a pan, saute 1/2 of an onion until caramelized. Add 3 pressed garlic cloves. Add the poblano. Add 1 c. chicken broth. Simmer a few minutes. Add a handful of cilantro chopped, 1/2 cup of heavy cream. Simmer until thickened. Whiz with immersion blender. Add s& p to taste.
Massaged Kale Salad
Kale is one of those ingredients that we hear is so good for us, (higher in calcium than milk, higher in iron than beef, high in Vitamins A, C & K, 10X more Vit. C than Spinach) but how do we eat it? Mom would have boiled it to death and then put salt, butter and vinegar on it like spinach. Here is a healthier way to eat it.... a salad that is awesome, if you like garlic....
Ingredients 6 servings
2 bunches kale 1/2 cup freshly grated Parmesan cheese 1/3 cup extra-virgin olive oil
1/4 cup lemon juice 3 large cloves garlic, pressed with 1/4 t. kosher salt
1 tablespoon soy sauce reduced sodium
1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional) 1/2teaspoon freshly ground pepper
Preparation
In a large bowl, place the salt and garlic, use the back of a fork to mash the garlic with the salt, then add the anchovy to mash it with the garlic and salt. Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in the large bowl. Add Parmesan, oil, lemon juice, soy sauce, pepper. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.
Ingredients 6 servings
2 bunches kale 1/2 cup freshly grated Parmesan cheese 1/3 cup extra-virgin olive oil
1/4 cup lemon juice 3 large cloves garlic, pressed with 1/4 t. kosher salt
1 tablespoon soy sauce reduced sodium
1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional) 1/2teaspoon freshly ground pepper
Preparation
In a large bowl, place the salt and garlic, use the back of a fork to mash the garlic with the salt, then add the anchovy to mash it with the garlic and salt. Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in the large bowl. Add Parmesan, oil, lemon juice, soy sauce, pepper. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.
Brown Butter Bourbon Maple Pecan Granola
Granola is a great topper to add to a smoothie bowl, yogurt and fruit, or just a tablespoon if you have a sweet tooth! My sister-in-law in Naples, Florida got me started making my own, hers is wonderful, but I think this is my favorite to date (I don't think she would use butter). Oats to lower high cholesterol, nuts and seeds for Vitamin E's prevention of Alzheimers and Parkinson, omega 3's, zinc to improve your sex life through testosterone production, good for men and women.
INGREDIENTS
1/2 cup (1 stick) unsalted butter 1/4 cup (packed) dark brown sugar 1/4 cup maple syrup 1/2 c. bourbon 1/2 c. nut butter
1 teaspoon natural maple flavoring
1 cup mixed nuts (pecans, pistachios and almonds) finely chopped
3 cups old-fashioned oats 1/2 cup unsweetened coconut
3/4 c. Fiber one cereal
1 teaspoon finely grated orange zest 1/4 c. chia seeds
1/2 teaspoon ground cinnamon
1/2 cup dried fruit ( blueberries, cherries or cranberries)
PREPARATION Preheat oven to 275°.
Melt butter in a medium saucepan over medium heat and cook, stirring often, until butter foams, then browns to golden color (do not let burn), 5–8 minutes. Whisk in brown sugar, nut butter, maple syrup, maple flavoring and bourbon.. Set aside. Chop nuts.. Combine nuts, oats, Fiber one, chia,, coconut, orange zest, cinnamon, in a large bowl; drizzle in butter/bourbon mixture and toss to combine. Spread out granola on a parchment-lined rimmed baking sheet and bake, until golden brown, 30-40 minutes (mixture will still look wet but will dry as it cools). Remove from oven and press in the dried fruit. Let granola cool on baking sheet, then break into clusters. Store in air tight container on the shelf.
Chicken Bacon Pumpkin ravioli
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With the cool air we are having, I am thinking about fall, pumpkins and this delicious recipe. This is changed a bit from the original. You will love it! I almost.... ALMOST feel guiilty posting it on my YOGA website, as it is decadent, with cream, butter and pasta... But ooohhh sooo good! Serve with a simple salad... Our house favorite is a dressing with lemon, garlic, EVOO and celery salt... Try it! It will become your house fav too... It's my Dad's creation, one we always had and still do.
Ingredients: 2 packages pumpkin ravioli (about 2 pounds) 8 strips Dry Aged Bacon, diced 2 boneless skinless chicken breasts, diced 8 ounces cream cheese, cut into cubes 1 cup pumpkin puree 1/2 cup parmesan cheese 2 teaspoons smoked paprika 1/2 teaspoon chipotle chile powder 1/2 teaspoon garlic powder 1 cup half and half (or whole milk) Kosher salt and pepper, to taste 3 green onions, sliced |
Directions: Bring large pot of water to boil over high heat. Add ravioli and cook according to package directions.
Once cooked, drain and drizzle with a little olive oil (to keep moist and from sticking together) and set aside. Set large skillet over medium heat and add bacon. Fry until crispy and remove from pan to paper towel lined plate to drain off remaining fat. To pan add diced chicken and season with kosher salt and pepper. Cook until no longer pink. Remove chicken from pan and set aside. If there is more than a tablespoon of fat remaining in the pan, drain, then add cream cheese. If not skip the draining and directly add in cream cheese. Stir gently until it starts to melt. Add in pumpkin puree, parmesan cheese, smoked paprika, chipotle chile powder and garlic powder. Stir to combine. Add half and half and stir until combined. Add ravioli, chicken and bacon to pan, stir. Let cook for 5 minutes, or until warmed throughout and sauce is thickened. If sauce is too thick add more half and half, if it's too thin cook until desired consistency is reached. Season with kosher salt and pepper if desired. Sprinkle with green onions and serve immediately. |
Amazing Almond Dressing
Yogaville was a beautiful experience! Connecting with 10 other individuals with like-minded interest in yoga and specifically Gentle Somatic Yoga. The dining was vegetarian, organic and farm to table, as they have their own farm! One constant was the Amazing Almond dressing. Nutty, creamy, and packed with energy-boosting B-12, this dressing is astonishingly simple. .I've copied it here for you to try.
Yields: about 1/2 quart
Ingredients:
Savory uses for all seasons: Get creative! Try it as a dressing for a cold buckwheat noodle salad in the summer or as a marinade for baked tofu in the fall.
Yields: about 1/2 quart
Ingredients:
- 1/2 – cup raw, unsalted almonds
- 1/2 – cup nutritional yeast
- 1/2 – cup safflower oil
- 1/2 – cup water
- 1/4 – cup tamari
Savory uses for all seasons: Get creative! Try it as a dressing for a cold buckwheat noodle salad in the summer or as a marinade for baked tofu in the fall.
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Cranberry Nut Bread
2 cups flour Sift dry ingredients together
1/2 t. salt
1/2 t. baking soda
1 1/2t. baking powder
1 cup sugar
1 egg Combine wet with dry
juice of 1 orange, 3/4 cup
2 Tablespoons oil
1 cup or more of fresh cranberries fold in berries and nuts
1 cup chopped walnuts
Bake in a greased and floured bread pan at 325 degrees for 1 hour, 10 minutes. Store 24 hours before eating.
1/2 t. salt
1/2 t. baking soda
1 1/2t. baking powder
1 cup sugar
1 egg Combine wet with dry
juice of 1 orange, 3/4 cup
2 Tablespoons oil
1 cup or more of fresh cranberries fold in berries and nuts
1 cup chopped walnuts
Bake in a greased and floured bread pan at 325 degrees for 1 hour, 10 minutes. Store 24 hours before eating.
Coconut quinoa + chia overnight pudding
This overnight quinoa and chia seed pudding is a delicious, healthy breakfast or dessert. Cool,, creamy and packed with protein and omega 3. Ready to go. Makes 2 servings.
1/2 cup cooked quinoa
1/4 chia seeds
1/4 cup hemp seeds
1/2 t. vanilla extract
1/4 cup maple syrup (optional)
shake of cinnamon
14 oz. full fat coconut milk (1 can)
Combine all ingredients and divide into 2 mason jars. Place in fridge overnight. In the morning, top with fruit. Fresh Mango or strawberries are my favorite.
Calories: 684kcal | Carbohydrates: 36g | Protein: 19g | Fat: 55g | Saturated Fat: 33g | Sodium: 30mg | Potassium: 759mg | Fiber: 12g | Sugar: 7g | Vitamin A: 130IU | Vitamin C: 86.4mg | Calcium: 230mg | Iron: 12mg
1/2 cup cooked quinoa
1/4 chia seeds
1/4 cup hemp seeds
1/2 t. vanilla extract
1/4 cup maple syrup (optional)
shake of cinnamon
14 oz. full fat coconut milk (1 can)
Combine all ingredients and divide into 2 mason jars. Place in fridge overnight. In the morning, top with fruit. Fresh Mango or strawberries are my favorite.
Calories: 684kcal | Carbohydrates: 36g | Protein: 19g | Fat: 55g | Saturated Fat: 33g | Sodium: 30mg | Potassium: 759mg | Fiber: 12g | Sugar: 7g | Vitamin A: 130IU | Vitamin C: 86.4mg | Calcium: 230mg | Iron: 12mg
Photo used under Creative Commons from ruffin_ready
