2 minute meditation (1) A-B-C dough (1) adzuki (1) agar agar (1) allergy friendly (1) almond (9) almond cream (1) alternative (1) amaranth (4) anti-inflammatory (1) apple (6) apricot (1) arugula (3) attitidude (1) avocado (8) banana (12) barbeque (1) bbq (1) beans (12) beautiful food (1) beet (5) beet smoothie (1) Berry (15) besan (1) biscotti (1) black bean (3) black bean soup (1) blackberry (1) blueberry (1) blueberry pie (1) Bob's Red Mill (1) bok choy (2) Breakfast (16) brown rice noodle (1) brownie bites (1) buckwheat (2) bumper crop (1) butternut squash soup (1) cabbage (2) cacao (1) carrot (11) Cashew (13) cashew cream (1) cast iron cooking (1) cauliflower (3) cauliflower pizza (1) celery (3) Chai (4) chard (1) cherry (2) chia (7) chickpea (7) chickpea flour (1) chilled soup (1) chocolate (6) chocolate cookie (1) chocolate pudding (1) chocolate smoothie (1) chowder (1) cilantro (1) cinnamon rolls (1) Citrus (5) cleanse (1) Coconut (14) coconut crust (1) coconut curry (2) coconut oil (1) cold peanut noodle (1) cold sesame noodle (1) confession (1) cookie (7) corn (1) crazysexyjuice (1) creamy (3) creamy dressing (1) creamy soup (1) creamy vinegar dressing (1) crisp (1) crockpot (1) crunchy (1) crust (2) cucumber (7) cucumber salad (1) cumin (3) curry (2) dairy free (5) dairy free creamy dressing (1) dairy free curry (1) Daiya (1) dandelion (1) date (1) dates (15) daylily (1) daylily recipes (1) delicata squash (1) dessert (8) detox (6) detox juice (1) detox smoothie (1) dill (1) Dinner (23) dip (1) DIY (2) double rainbow (1) Dr. Fuhrman (1) dressing (3) Easter (1) easy (4) Eat to Live (2) Edible Flowers (1) egg roll (1) eggplant (1) exclusive (1) falafel (1) Family Friendly (63) fast food (2) fiber (1) fiber for kids (1) fiber rich (1) flatbread (2) flax (4) fresh (2) Fruit (3) fruit smoothie (1) garbanzo (2) garden fresh (1) garlic (2) German (1) ginger (1) glow (1) gluten free (81) gluten free crust (1) gluten free Easter (1) gluten free pie (1) gluten free pizza (2) gluten free smoothie (1) gluten free vegan (2) Goji (3) golden flaxseed (1) GOMBBS (1) GOMBS (1) grapefruit (1) greek (2) greek spinach (1) Green Pepper (4) green smoothie (3) health (1) hemp (3) hemp sauce (1) hempseed (4) hempseed pizza (1) herbed gluten free tart shells (1) high protein (1) Holiday (1) homemade (1) ice cream (2) Indian (3) intention (1) Japan (1) Juice (3) kale (15) kid friendly (6) kid pleaser (2) lemon (16) lemon bar (2) lentil (7) lentil ragout (1) life (1) lime (1) lucuma (1) lunch (13) luscious (1) macaroon (1) macrobiotic (1) maifun (1) mango (1) marinated mushrooms (1) meditation (1) Mexican (1) milk (1) millet (5) mint salad (1) miso (1) mushroom (10) Musing (2) naan (1) no bake (2) non-dairy (1) Noodles (1) nori (1) nourishment (1) nut-free (1) nutella (1) nutrition (3) nutritional yeast (1) Nuts (16) oat fiber (1) oats (3) oil free (1) oil pulling (1) olive (1) onion (3) orange (3) pad thai (1) palak paneer (1) pancakes (1) papaya (1) parsley (1) party (1) peach (2) peanut butter (1) peanut sauce (1) pecans (1) pepper (2) perspective (1) pesto (2) pierogi (1) pineapple (1) Pizza (3) plant strong nutrition (1) plum (1) polenta (1) Polish (1) pomegranate barbeque sauce (1) pomegranate molasses (1) pot pie (2) potluck (1) probiotics in smoothie (1) program (1) protein (1) psoriasis (1) psoriatic arthritis (1) PSY (1) pudding (1) quick (4) quick nut cheese (1) quinoa (6) raspberry barbeque sauce (1) raspberry salad (1) raw (27) raw juice (1) raw lemon bar (1) raw nori (1) raw peanut noodle (1) raw sesame noodle (1) real food (1) retreat (1) rice (4) rice noodle (1) rice paper (2) roasted pepper (1) roasted tomato (1) romaine (1) Salad (12) salsa (1) salsa verde (1) Saturday Strategy (1) sauce (7) school lunch reform (1) selenium (1) self care (1) shortbread (1) sleep (1) sloppy (2) sloppy joe (1) smoked black bean soup (1) smoked paprika (3) smoothie (12) snack (13) socca (2) solution (1) Sorghum (2) soup (12) spanakopita (2) spice (8) spicy (11) spinach (8) spread (1) Spring (2) squash (1) strawberry bar (1) strawberry date bar (1) stress (1) sugar free (1) sunflower seeds (1) supplements (1) sushi (1) sushi rice (1) sweet (1) sweet potato curry (1) taco (1) tamarind (1) taquito (1) tart shells (1) tasty (1) teff (3) Thai (1) thrive (1) thyroid (1) toasted nori (1) tofu (5) tomatillo (1) tomato (17) tomato sauce (1) treat (1) turmeric (1) vegan (62) vegan chowder (1) vegan dessert (1) vegan Easter (1) vegan ice cream (1) vegan juice (1) vegan protein (1) vegan salted caramel sauce (1) vegan smoothie (1) Vegan Som Tum (1) vegan sushi (1) vegetable (1) vegetarian (2) veggie burger (1) versatile dough (1) video (1) vinegar dressing (1) Vitamix (1) vodka sauce (1) walnut (1) walnuts (1) wasabi (1) whole food (2) whole food dressing (1) whole grain (1) World Flavors (3) yummy (1) zest (1) zucchini (3)
creativecalligraphy

Easy Coconut Curry

My health coach, Tammi, gave me a challenge for this month... and I am not one to forego a challenge, so, this month I am experimenting with Macrobiotics.  Being introduced to macrobiotics this month has been really timely.  Traditionally a balancing and restorative way of approaching food and life, this philosophy has been a gift to me as I've been working to get my 5 year old through a particularly intense bout of croup and the respiratory ickies that follow.  The ease of cooking a huge pot of brown rice and using it as the base for our meals is making up for the lack of my beloved nightshade veggies.  I have a handful of recipes to post from the week, but this one was on our table last night.  I think it's macrobiotic... even if it's not 100% in keeping with the tradition, it was inspired by it and was tasty.   Easy Coconut Curry 1 knob of fresh ginger (about 2 tablespoons) 3 cloves garlic 1 onion, quartered 1 stalk fresh lemongrass (optional – see my note below) 14 oz can of coconut milk* 1 cup water 2 tbsp curry powder (use your favorite, we like Frontier Herbs) 3 cups cooked garbanzo beans 2 cups cauliflower, broken into small pieces 1 russet potato, peeled and cubed (about 2 cups cups) Put ginger, garlic, onion, lemongrass and coconut milk into your food processor or Vitamix blender.  Process until smooth.  (Note: I thought I processed my mixture well enough, but found strings of lemongrass in the finished curry.  They were not problematic, but it looked abit strange and might make people worry that they’re eating a piece of, gulp, hair.  So, my suggestion is to really blitz the mixture and then strain it if you aren’t sure that the lemongrass is incorporated.  Alternatively, chunk the lemon grass into large pieces and you can infuse the coconut milk with it in the next step and then fish the pieces out before serving.) Pour the spiced coconut milk into a large sauce pan and bring to a simmer over medium high heat for 5 minutes. Add the water, beans and vegetables and cook until the potato is soft, about 15 minutes. Serve with brown rice or quinoa and a nice salad. [caption id="attachment_451" align="alignleft" width="300" caption="Easy Coconut Curry"]Easy Coconut Curry[/caption] *Homemade Coconut Milk is easy and is my preference, but not everyone has coconut in the pantry.   If you do, try this! 1 cup coconut flakes 2 cups  water Put everything in your Vitamix and blend on high speed for 3 minutes until the mixture is creamy.  Strain through cheesecloth or a nutmilk bag if you are drinking the coconut milk.  For this recipe, just use the coconut milk right from the blender! This video from tropical traditions will show you how to do it, though they use slightly different proportions than I do and they strain twice.  I love Tropical Traditions organic coconut flakes and they are the only brand I use!

Tags:
creativecalligraphy

Cashew Chickpea "Burgers"

I don't have a ton of time to write tonight, but this was SOOOO good!  Baseball practice ran an hour later than expected tonight, so I needed a quick dinner.  With a bit of leftover white beans, some garbanzo flour and a healthy handful of parsley the humble cashew is again a kitchen favorite. 
Cashew Chickpea Burger
Cashew Chickpea Burger
 
Cashew Chickpea Burger
 
1 cup raw cashews 1 onion 2 cloves garlic 1 bunch parsley ¾ cup cooked white beans (this is a great way to use leftover beans!) 1 cup garbanzo bean flour ¼ cup braggs amino acids or gluten free soy sauce juice of 1 lemon ¼ cup water Place cashews, onion and garlic in the food processor and pulse until you have a coarsely ground mixture.  Add in the parsley and beans and pulse the mixture again.  We don’t want a paste, but we are looking for everything to be combined with no large chunks. Go ahead and add the garbanzo bean flour into the food processor and give it a pulse or two.  Stream in the liquids and add up to ½ cup of water if needed to make a smooth batter.  The batter will thicken over the next 10 minutes, so don’t worry if it seems liquidy.  [caption id="attachment_335" align="alignnone" width="300" caption="Cashew Chickpea Batter"]Cashew Chickpea Batter[/caption] Once blended, transfer the batter to a bowl and let it sit for about 10 minutes.  If the batter seems very liquidy after sitting for 10 minutes add another ¼ cup of garbanzo bean flour and stir it thoroughly to combine.  This should thicken the batter.   Now, start prepping your cook surface.  You can use a skillet, grill pan, griddle… whatever you choose.  When your batter is set, get your cook surface lightly oiled and hot over medium heat.  Scoop out a few portions of batter at a time and spread it out to about ¼ inch thick patty shape.  Cook for approximately 2 minutes per side.  The patties will get crisp and golden.  Set on paper towel to absorb any excess oil while you continue to scoop batter and cook the remainder of the batch. Serve over mixed greens with minted veg on the side or pop a few little patties into pita if you can do gluten.  Yummy hot, warm or cold!  The patties firm up as they cool and make a great finger food for little ones. Variations:  use black beans instead of white (navy or cannellini beans); try adding 1 TBSP rosemary or sage with the parsley; substitute cilantro for the parsley and serve with salsa; season with a tsp or two of cumin or curry powder; use cooked lentils instead of beans.

Tags: