Archive for July 22nd, 2012
Posted July 22, 2012
on:- In: Uncategorized
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Hope
help
options
possibility
eternal joy
What is hope but
beginning faith?
Feeding our hope
by envisioning the
outcome we wish, with
assurance that it
will manifest is creating.
We are creators, our
souls are Divine.
All is but a progression
of what is to be.
*****************
Creating hope feeds faith
Feeding hope creates faith
Hope
Faith
Creator
****************
H appiness
O pens
P ossibilities
E verywhere
Portobello Mushroom and Curried Spinach Quiche by Golubka
Description
This dish combines our love for Indian spices, mushrooms, and a quiche. This was my first attempt at working with Irish Moss, partly in an effort to avoid using cashews as a filler. Besides being incredibly nutritious, Irish Moss works miraculously as a natural thickener. I’m always looking for a lighter alternative to nuts, and this proved to be a great one.
Ingredients
Crust (adapted from Living Raw Food)
1 1/4 cups almonds – soaked overnight
1 tablespoon nutritional yeast
1/4 cup ground golden flax seeds
1/2 teaspoon sea salt
1-2 tablespoons purified water
1 tablespoon Garam masala
1 tablespoon Chunky Chat masala
Marinade
1/4 cup olive oil
1/8 cup freshly squeezed lemon juice
1 tablespoon raw agave nectar
1 tablespoon green curry paste
1/4 teaspoon sea salt
freshly ground black pepper to taste
Filling
3 large Portobello mushrooms – sliced
5 ounces baby spinach
1/4 large yellow onion – sliced
1/2 cup fresh or frozen green peas
3/4 cup fresh coconut meat
little more than 1/4 cup coconut water
1 handful cilantro
1/4 cup Irish Moss – soaked in hot water for at least 10 minutes
2 teaspoons green curry paste
1 teaspoon raw agave nectar
sea salt to taste
Methods/steps
1.
Mix all the crust ingredients in a food processor until smooth, adding more water if needed. Press the dough into a 9 inch tart shell with a removable bottom, or 3 to 4 miniature tart shells with removable bottoms. Distribute the dough evenly against the sides and bottom of the shell. Place the tart shell(s) in the dehydrator for 4-5 hours. Gently remove the shell from the mold, and put it back onto a screen-lined dehydrator tray. Dehydrate for another 8-10 hours until completely dry and crispy. Store refrigerated in an airtight container until ready to serve.
2.
Whisk all the marinade ingredients in a small mixing bowl, set aside.
3.
In a large bowl mix together mushrooms, spinach, onions, and the majority of the marinade, reserving a small amount for later. Make sure to thoroughly mix the marinade with the vegetables, use your hands. Spread the mixture onto Teflex-lined dehydrator trays. In a small bowl, combine the green peas and the reserved marinade, place the bowl on the bottom of dehydrator. Dehydrate all the vegetables at 110F for 1-2 hours, mixing occasionally.
4.
In the meantime, blend together the coconut meat and water, Irish moss, cilantro, curry paste, agave and salt in a high speed blender. When the vegetables are dehydrated, combine the mushroom and vegetable mixture together with the coconut blend in a food processor. Mix it, but don’t puree. Remove from food processor and set aside. Drain the dehydrated peas, and gently fold them into the mushroom mixture. Adjust the salt and spices. Pour the filling into the crust, let it set in the refrigerator for a little while and enjoy.
Additional Tips
If you won’t be eating the quiches right away, it’s always better to keep the crust and filling separately, and combine as needed.
Check out Golubka’s website!
Twenty benefits of turmeric
Posted July 22, 2012
on:- In: Healthy Body | Healthy Home | raw food | veggie foods
- 1 Comment
Twenty benefits of turmeric.
I use the powder for brushing my teeth. Use a paste of water, turmeric, and a few drops of peppermint essential oil. But really what you’re going for is not taste, but rather a clean feeling and whiteness of your teeth.
Here’s my video in which I briefly talk about the homemade toothpaste. It will answer the question that’s bound to come up, “Won’t it make my teeth yellow?”
http://www.youtube.com/watch?v=Y336LR26hRA&feature=plcp
1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.
2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.
3. Prevented breast cancer from spreading to the lungs in mice.
4. May prevent melanoma and cause existing melanoma cells to commit suicide.
5. Reduces the risk of childhood leukemia.
6. Is a natural liver detoxifier.
7. May prevent and slow the progression of Alzheimer’s disease by removing amyloyd plaque buildup in the brain.
8. May prevent metastases from occurring in many different forms of cancer.
9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.
10. Has shown promise in slowing the progression of multiple sclerosis in mice.
11. Is a natural painkiller and cox-2 inhibitor.
12. May aid in fat metabolism and help in weight management.
13. Has long been used in Chinese medicine as a treatment for depression.
14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.
15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.
16. Promising studies are underway on the effects of turmeric on pancreatic cancer.
17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.
18. Has been shown to stop the growth of new blood vessels in tumors.
19. Speeds up wound healing and assists in remodeling of damaged skin.
20. May help in the treatment of psoriasis and other inflammatory skin conditions.
http://www.healthdiaries.com/eatthis/20-health-benefits-of-turmeric.html
How to Make Tofu Really Freaking Delicious – Tofu 101
When I talk with folks about meatless meals, the conversation always comes around to tofu. I find people in two camps: (1) those who hate it and are sure it is always bland (2) those who want to like it, but aren’t really sure how to work with it to make it delicious.
I’m here to help.
There are many different kinds of tofu and ways to prepare it. You can buy it anywhere from soft as custard to extremely dense; it can be fermented, pressed, deep fried, dehydrated, etc. You can even make it yourself. That’s not what I’m here to tell you about today. If you want to get deeply into the ways of tofu, you want my friend Andrea Nguyen’s book, Asian Tofu, which must stand as the new definitive work on the subject.
By the way, please notice the title of her book: Asian Tofu. I know there are folks who like to do all sorts of non-Asian things with tofu, like turn it into “cheesecake”, smoothies, lasagna, etc. If you enjoy such things, godspeed. For me, tofu is best understood as a food with a long history throughout Asia. As I talk about in my cookbook (which makes a terrific Father’s Day present!), it is not a meat substitute; in fact in many traditional dishes from China, Korea, etc. tofu is served with meat. Tofu is simply a way of turning the humble soybean into something that, with proper cooking, is hearty, craveable and nutritious, with a subtle, sweet flavor and a range of appetizing textures.
But back to the point: Today, I’m not going to teach you a bunch of ways to cook tofu. I’m going to teach you one basic method for making pan-fried tofu with a crispy, browned crust that is absolutely delicious. This is my go-to approach that I use in lots of recipes, and oh-so-frequently for simple improvised weeknight meals. It is easy to do, takes just minutes, and the results are far superior to simply cutting up cubes and throwing them in your stir-fry.
Step 1: Buy Good Tofu
Don’t panic if this doesn’t work for you, but if you live in a big city, there is a good chance that there is at least one store that is making fresh tofu every day. For example, in Seattle we have Thanh Son Tofu, Northwest Tofu, and Chuminh Tofu. All 3 are great local artisans that make a product incomparably better than what you’ll find at the grocery. When I walk into Thanh Son in the afternoon, I can buy a pound of extra-firm tofu for about $1.50 and it is literally still warm from production. (If you want to recommend tofu shops in other cities, please add them in the comments below.)
Ok, I hear you: you don’t live near a tofu store, or you aren’t willing to go track one down. Fair enough. (But trust me, when you eventually do, it will be worth it.) Your next best bet is to find a store that moves a lot of tofu. You want the stuff packed in a rectangular, water filled box (or maybe wrapped in plastic), in the refrigerator section. Please not the shelf-stable UHT boxes. Choose an extra-firm tofu with the latest expiration date you can find. That is usually going to be a better indicator of quality than the brand. If you open it and smell more than a tiny whiff of sourness, or it feels slimy, it isn’t going to be good.
Step 2: Cut Your Tofu
Open the package, drain out the water, and cut your ‘fu into slabs about 3/8″ thick. That will give you a nice ratio of crust to interior. You can, if desired, break those slabs down further into strips or cubes. (For cubes, 1/2″ is probably a better size.) That was easy.
Optional Step 2.5: Soak Your Tofu in Hot, Salted Water
This wasn’t in the original article, but Andrea Nguyen wrote in to encourage me to try it, and indeed it does make the crust even crispier and more delicious. Bring some well-salted water to a boil and pour it over your tofu. Let this stand for about 15 minutes, then drain. I don’t understand the science of why this improves the crust, but I’ve tried it side-by-side with two pieces cut from the same original block, and fried at the same time, and the difference is noticeable.
By the way, if you are finding this post helpful, my cookbook has 150 recipes that will get you out of the rut of making the same few vegetarian dishes over and over again. Why not pick up a copy right now?
Step 3: Dry Your Tofu
Were you thinking I’d say marinate your tofu? In my experience, this is a waste of time. The marinade barely penetrates. You can flavor it with a sauce, later.
Were you thinking I’d say press (weight) your tofu? You can, if you want, but that is why I had you buy extra firm tofu in the first place, so that it already has a firm texture.
What we need to do is get the surface of your tofu dry. Put down a clean dishtowel. Lay the tofu out in a single layer on said dish towel. Put another clean dishtowel on top and pat well, all over, to remove as much surface moisture as possible. This is what is going to allow it to brown. It will also reduce dangerous and unpleasant sputtering when you put it in the skillet.
Step 4: Pan Fry Your Tofu
The optimum pan for this job is a big cast-iron skillet. It holds a ton of heat, and develops a lovely non-sticking surface. We are going to cook this over very high heat, so you probably shouldn’t use a non-stick pan as it might damage the coating or even be dangerous. A wok is really only a great choice if you have a wok burner capable of pumping out serious BTUs. Otherwise, the flat bottomed skillet works better because it allows the tofu to stay in contact with the hot surface for longer periods of time.
So: preheat that skillet over high heat. On my stove: maximum heat. If you have a commercial level Wolf or Viking, etc., it might be an notch down from there. When it is fully pre-heated. Add about 2 tablespoons of a neutral vegetable oil or peanut oil. Something with a high smoke point. Swirl to cover the surface. Pat the tofu dry one more time and put it in the skillet it in a single layer, with plenty of room around each piece. Don’t crowd the pan, or the heat will drop too much and the tofu will steam, not brown. If you are doing a full pound, you’ll probably need to do this in two batches.
Cook on one side until it is deeply golden brown, then flip. If you are doing cubes, it becomes impractical to get all 6 sides of every piece, so instead you’ll just toss them every minute or so and hope to get most of them. When both sides are done, remove to a plate and, depending on what you are going to do with them, possibly season with a little sea salt. Done.
If you are going to turn this into a stir-fry but don’t have that wok burner, don’t be tempted to add the vegetables and sauce on top of the tofu. It will ruin the crust. Instead, remove the tofu from the pan, do your vegetables, then add the tofu back just in time to make friends with the sauce.
So again, the keys: buy good tofu, get it really dry, fry in a hot skillet with a decent amount of oil, don’t crowd the pan, and cook until it is really brown.
Was that so hard?
Pistachio Almond Cardamom Pepper Kulfi (Ice Cream) vegan glutenfree
Last 2 weeks, I have been in a kind of a funk. Not much inspiration in the kitchen and just generally overwhelmed with work. And the rainy cold seattle isnt helping. I need some sunlight and some good food(not cooked by me). If anyone s willing to come over with delicious food, drop by. I promise I will return the favor with a lot of goodies a bit later!:)
Facebook knows better than you do what you would like to see on your Wall(:/) and hence this new feature where page owners can pay to increase visibility. 😦
To make sure you see your favorite Facebook page feed
1. ** You can bypass their Egderank algo by adding Pages to fb lists! ** (To add to a List, Click the arrow on the right of the “Message” tab on each page, and create new list or add to existing list, which will always display all posts by the page. More details about FB Lists here
2. If users comment, like, or share, more items from a particular page, then the page is more likely to appear in their Newsfeed.
3. Ensure that when you hover the “Liked” button on top right of the FB page, it has a check mark on “Show in News feed”.
You can vote everyday till Sunday and will be entered to win daily prizes, and if my recipe gets the most votes, you’ll be entered to win a great weekly prize. Thanks a bunch!:)
Mayan Hot Chocolate
Posted July 22, 2012
on:
YOU NEED
4 cups of plant based milk. (I used Bonsoy for this because it’s so creamy)
½ cup sugar free cocoa (I use Dutch cocoa)
½ cup of pure maple syrup
4 cloves
2 vanilla beans, sliced lengthways
2 cinnamon quills
2 red chilli bullets, sliced lengthways and seeds removed
Grated nutmeg to taste
YOU DO
Place the chillies and 2 cups of water in a small pot. Bring to the boil then simmer until the water reduces to one cup in volume. Put aside.
While you chilli water is reducing place the milk into a large pot, scrape the vanilla bean seeds into the milk and add the rest of the vanilla bean, the cloves, maple syrup, cinnamon, cocoa and nutmeg and very slowly bring to the boil. Keep an eye on it so it doesn’t spill over when it gets to boiling point.
Discard the chillies from the chilli water and add as much of the now 1 cup of chilli water to your milk mixture. I like to add all of it but do it to your own taste. Bring back to the boil and serve. You can now discard the cloves, vanilla bean and cinnamon but I prefer to serve mine with them still a part of the dish.
Serve with almond dark chocolate and a cinnamon quill to serve.
I haven’t timed this one but it serves 4, will make you happy and will fill your home with warm aromatic scents J
Billionaire’s Shortbread – Vegan & Gluten Free
I’ve been working on this recipe for a little while now and finally got it to a place where it really does stand out – the key was coming up with a caramel that I was happy with. As often happens I came up with it by accident when trying to make halva the other week, I ended up with an awesome toffee like substance, which when thinned down a little makes this fantastic caramel filling! So good luck with it and happy baking!!
- yum, yum and furthermore yum………..
Billionaire’s Shortbread (Makes about 10 pieces)
For the Shortbread:
125g margarine (room temp – very important)
55g golden granulated sugar
180g gluten free plain flour blend (I used Doves!)
1tsp vanilla extract
¼ tsp salt
For the Caramel:
1/2 cup agave syrup
1/4 tahini
For the chocolate top:
1/4 cup good quality dark chocolate
Start by heating the oven to a medium temp about gas mark 5/375f/190c. Now make the shortbread by creaming together the margarine, sugar and vanilla – then stir in the flour and salt and bring together by kneading briefly. Now get a suitable sized baking tin – I used a large loaf tin (800g) and then line it with greaseproof paper, so that it covers all of the sides as well as the bottom. Now press the dough into the tin and prick it all over the top with a fork (about halfway in) so that the dough is aerated and the shortbread cooks throughout properly. Bake until golden and crisp on top – about 15-20mins. Then remove from the oven and begin to cool but do not remove from the pan.
Now make the caramel by bringing the agave syrup to a boil in a small pan and continue boiling for about 3 mins – take great care when doing this as boiling sugar is merciless to delicate skin!! Now stir in the tahini and remove from the heat and pour over the shortbread. Next place in a fridge or freezer and allow to set, freezer is clearly the best option as its way faster!!
Whilst waiting for the caramel to set, gently melt down the chocolate in a double boiler. You can try to retain the ‘integrity’ of the chocolate by heating it until its about 50% melted and then take off the heat and just stir until its all melted. Once the caramel has ‘skinned over’ you can pour on the chocolate and then just leave to set.
Now all thats left is to do is wait until its all firm, the kettle has boiled and your comfortable with a cuppa, perhaps a close friend and a generous slice of multi-millionaires biscuit joy!
Tilton House lunch June 9th 2012 x
Orange Ginger Tofu
Posted July 22, 2012
on:Orange Ginger Tofu
- Servings : 4
- Prep Time : 40m
- Cook Time : 45m
- Ready In : 1:25 h
I came home from work yesterday starving. I had some brown rice, a head of broccoli, some green onion and 4 bucks in my pocket. I walked to the corner store and purchased some cilantro, a little ginger and 3 oranges and had 2 bucks to spare!
So not including the staples I had in my cupboards, I spent about $1.50 a serving.
Here’s what I came up with…
Don’t be fooled by the medium level. Its actually just a lot of waiting. And thats a medium level skill for me. Otherwise this thing is a piece of cake and tastes super good. I took the leftovers to work the next day and polished it off.
ANNNDDD! We are very excited to be including our first ever video! Let us know what you think!
Ingredients
- 1 Pound Tofu
- 1 Cup Fresh Orange Juice
- 1/4 Cup Rice Vinegar
- 1/3 Cup Soy Sauce
- 1/3 Cup Vegetable Oil
- 4 Teaspoon Sesame Oil
- 3 Garlic Cloves, Minced
- 1 Tablespoon Peeled and Grated Fresh Ginger
- 1/4 Teaspoon Hot Red Pepper Flakes
- 1/4 Cup Chopped Green Onion
- 1/4 Cup Chopped Cilantro
Method
Step 1
Turn the tofu onto its side and cut into slices. Then cut those slices into 2 triangles. This should yield between 8-16 triangles.
Step 2
Put the orange juice, vinegar, soy sauce, oils, garlic, ginger and red pepper flakes in a bowl and whisk.
Step 3
At this point you probably want to preheat the oven to 350. Lay the tofu in a glass baking dish in a single layer and pour the marinade over the entire thing. Add the onion and cilantro to the top and spread evenly. Allow the marinade to sit for at least 30 minutes and up to overnight if you have the patience that I do not possess.
Step 4
Pour out a portion of the marinade so that the tofu is only about halfway submerged. Throw it in the oven for about 40-45 minutes, until the tofu is golden and most of the marinade has been absorbed.
Pina Colada Loaf with Blueberries
Posted July 22, 2012
on:Pina Colada Bread with Blueberries
I was inspired to make this bread last night on a visit to Whole Foods Market. I saw their Blueberry Cornbread and decided I would like to make a bread with blueberries. Somehow though I didn’t feel impressed about the cornbread, but pineapple and coconut was more on my mind. This bread is my best so far and I’m so happy that I made it. Its moist and so delicious, I guarantee that it will be your families favorite.
Loaf:
1 ½ cups whole wheat pastry flour
1 ½ tsp baking powder
½ tsp sea salt
¾ cup turbinado sugar
½ cup coconut milk
½ cup pineapple juice plus 2 Tbsp
¼ cup coconut oil
1 cup blueberries, washed and dried
Glaze:
½ cup powdered raw sugar
1 Tbsp pineapple juice
1 Tbsp coconut milk
Preheat oven 350 degrees Fahrenheit, grease a 9×5 loaf pan, dust with flour and set aside. Combine whole wheat pastry flour, baking powder and salt In a medium bowl. In a smaller bowl mix sugar, coconut milk, pineapple juice and coconut oil until well combined. Add liquid ingredients to dry ingredients mixing until just combined. Fold in blueberries, then transfer to oven. Bake for 50-55 minutes or until toothpick inserted into the middle comes out clean. Remove from oven to cool, leave in pan for 10 minutes, then transfer onto baking rack to cool for 15 minutes.
For the glaze- combine sugar, pineapple juice, and coconut milk in a bowl until smooth. Pour over cake.
Inspiration Porn
Posted July 22, 2012
on: