Leek Spinach and Yellow Pepper Quiche

Here is a lovely quiche recipe I made today.  Its very delicious,  I hope you all enjoy it.  I would love to hear how the recipes go, so do comment if you have tried one of my recipes and let me know how it worked out.

                     
* Exported from MasterCook *
                    Leek Spinach Yellow Pepper Quiche
Recipe By     :
Serving Size  : 0     Preparation Time :0:30
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sprouted whole wheat flour
  4             ounces  pasture butter
  3        tablespoons  water
  1             large  leek -- washed and hopped cut sideways
  2           handfuls  spinach -- washed and chopped
  1              small  yellow pepper -- chopped
  6             medium  pasture raised eggs
     1/2           cup  organic 1/2 and /.2
     1/4           cup  feta cheese -- crumbled
     1/4           cup  goat gouda or gruyere -- grated

Preheat oven to 350 degrees.  Put the flour and butter in a food processor and cut in butter till fine.  Add water and leave on till the dough forms into a round ball.  Remove from processor and roll out between two pieces of plastic wrap and place in a quiche or glass dish.  Place in oven for 15 minutes.
Saute the leek in butter and add the yellow pepper after 3 minutes then add the spinach after 5 minutes, stir spinach for 1 minute and then set aside.
Beat 6 eggs together and slightly warm the 1/2 and 1/2 in a small pan  till it is tepid, then add to the eggs and mix in a little salt.  Add the vegetable mixture and the feta cheese.  Sprinkle the grated goat gouda on top and place in the oven for 20 minutes.  Allow to cool for 5 minutes and then serve with salad of your choice.

Description:
Lovely crisp crust with divine veggie filling

NOTES : Pasture raised eggs are what a real egg is supposed to taste like.  They come from chickens that have been outside eating a proper chicken diet like bugs and vegetables and therefore the egg comes from a more healthy chicken and therefore it produces a better tasting more nutrient dense egg.  I know they cost more, but they are worth it.  Better yet, get your own chickens and then you really will have the best eggs you can get.

Winter Squash Stew with Almonds and Sesame

I've been neglecting my blog and I do apologize.  Here is a wonderful winter warming stew for you packed full of phytonutrients.


                Winter Squash Stew with Almonds and Sesame
Recipe By     :
Serving Size  : 8     Preparation Time :0:45
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  winter squash (kabocha or butternut) -- peeled and cubed
  2             medium  onions -- chopped
  3             cloves  garlic
  2          teaspoons  cumin
  1           teaspoon  chipotle chile powder
     1/2      teaspoon  ancho chile powder
     1/2         large  caulflower
  8             ounces  mushrooms -- sliced
     1/2           cup  corn -- fresh or frozen
     1/2           cup  peas -- fresh or frozed
  1              ounce  almonds -- chopped or ground to your liking
  3        tablespoons  sesame seeds
Chop the onions and garlic and place in a large cooking pot with 1 tablespoon of olive or coconut oil.  Saute for 5 minutes then add the spices.  Stir and cook for about 1 minute then add the squash.  Then add 6 cups of vegetable stock or water.
Bring the water to the boil and then add the mushrooms.  Cook for another twenty minutes or so, until the squash is tender.  Then add the corn, peas almonds and sesame seeds.  Cook for another 5 minutes.  Then add 1/2 teaspoon salt to taste.  Adjust the spicing to your taste and serve.  You can serve over a brown rice or quinoa or just on its own.
Description:
  "Warming Winter Stew"
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Green Smoothie 1

I have really taken a long time to get into green smoothies, but, I finally came around. I had been given some really horrible recipes. I recently lost my sense of taste, and it's taken about two months to come back! Beware of Sea Beans! I ate one tiny one and lost my sense of taste! I am so grateful that it's come back, it's back 99% now. I tried green smoothies because I was having stomach issues and a green smoothie was the only thing that seems to work for me over the last two weeks. So here is my first recipe for a green smoothie that I created today.

Green Smoothie 1

Recipe by:  Chef Shobhan
Size : 2
   
Preparation Time :0:05
1/2 jalapeno -- seeded chopped
1/2 avocado -- peeled
1/4 whole peeled pineapple with the middle in
8 stalks kale
4 large lettuce leave
1 medium lemon -- juice
1 inch ginger -- peeled
16 ounces ;pure filtered water
1/2 cup apple juice
1 tablespoon inner-eco coconut kefir (optional)

Blend everything until smooth. Add some ice if you like it cold. Drink! "spicy and effervescent" NOTES : The stalk of the pineapple is where the bromelain is in the pineapple, so it's important to use the stalk as well as the fruit. adding the Inner Eco Coconut Kefir is adding wonderful probiotics to this lovely refreshing healthful drink.

New layout confusing to me

I am so sorry that my last couple of blogs have been looking weird. I am having a problem with spacing and such. So I am experiementing to see if I can make it how I want to.

Here is a lovely recipe for Amaranth Porridge, its yummy and healthful.

Amaranth Porridge
Recipe By : Chef Shobhan

Serving Size : 2

1 cup amaranth
1 1/2 cups water
2 teaspoons coconut oil
2 tablespoons dessicated coconut
1/4 teaspoon cinammon
ground 1 small banana -- cut into slices
4 drops liquid stevia concentrate

For best results, soak the amaranth in water overnight, then drain and rinse before cooking. Place the amaranth and water in a pan and bring to boil. Reduce heat and simmer for 15 minutes. or until almost all the water is absorbed and it is a creamy consistency. Stir in the rest of the ingredients and serve.

Description: "High protein grain breakfast" Start to Finish Time: "0:20" 

NOTES : This is a power packed breakfast dish. Amaranth, is more nutritious than most grains and contains a high amount of protein and also the amino acid lysine. Other key nutrients include calcium, B vitamins, methionine, magnesium, zinc, copper and iron. \

French Beans Carrots Sweet Onion with Cashews

Here is a recipe I just came up with. I do love French Beans. If you can't get French Beans you can use Green Beans. I'm not such a fan of green beans though. They are just not as tender.


 French Beans Carrots Sweet Onions and Cashews

 Recipe By : Chef Shobhan
 Serving Size : 4 Preparation Time :0:20 Categories :
 Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1 pound French beans or green beans -- blanched
2 large carrots -- shredded
1 sweet onion -- cut in half and sliced sideways
2 cloves garlic crushed
1/4 cup cashews
salt and pepper

 Cut off the ends of the beans first. You can either take both end off, or just the end where they came off the plant. Blanch the beans in a large pot of boiling water for 2 minutes (french beans) 4 mins (green beans) Place in cold water as soon as you remove them from the boiling water. This stops them from cooking more keeps them crunchy and nice and green. Set aside. In a large dry pan fry the cashews, until browned slightly on both sides, set aside.  Shred the carrots. Set aside. Cut onion into small slices. Melt the coconut oil and add the onions, fry for about 4 minutes then add the garlic. Add the carrots and cook for 3 - 5 minutes then add the blanched beans. Cook until everything is heated through. Add salt and pepper to taste.

 Description: "Crunchy and yummy"

 NOTES : Green Beans are very high in vitamin C, K and A. Green beans have a lot of phytonutrient and antioxidant value. Green beans contain a wide variety of carotenoids (including lutein, beta-carotene, violaxanthin, and neoxanthin) and flavonoids (including quercetin, kaemferol, catechins, epicatechins, and procyanidins) that have all been shown to have antioxidant properties.

Cabbage Daikon and Carrot Salad

Here is a wonderful crisp and crunchy recipe that is a nice change from a normal everyday lettuce salad. This goes well with everything or is also great on it's own. For those of you who don't have access to Daikon radish you can substitute with another type of radish which will most probably have to be sliced by hand rather than shredded, but it will still be lovely. Shredded Cabbage Daikon Carrot Salad Recipe By : Chef Shobhan Serving Size : 4 Preparation Time :0:07 minutes Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 medium yellow cabbage -- shredded 1/2 medium red cabbage -- shredded 1/2 daikon radish -- shredded 2 medium carrots -- shredded 1 handful chopped nuts of your choice (pumpkin or sunflower seeds don't need to be chopped) 1 medium cucumber -- sliced in 1/4's semi peeled Dressing 4 tablespoons fresh lemon juice 6 tablespoons olive oil 1 teaspoon brown rice miso 1 clove garlic (optional) -- minced Combine all the vegetables in a large salad bowl and mix.. Scatter nuts on top. blend all the ingredients in a blender or by hand. pour as much of the dressing as you want over the salad and serve with your choice of protein or on it's own. NOTES : Cabbage contains glutamine, an amino acid that may help reduce sugar cravings and promotes the maintenance of a healthy digestive tract. It is very rich in iodine, vitamin C and sulphur.

Kidney Bean Patties with Yogurt Tahini Dressing

Here is a delicious bean dish for you all to try. I really enjoyed this one. I have to admit that the yogurt tahini dressing is not my recipe, I got it from the book Mighty Spice by John Gregory Smith (which I highly recommend). But the bean cake recipe is my original one.


* Exported from MasterCook *

Kidney Bean Burgers with Tahini Yogurt Dressing



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup kidney beans -- soaked overnigh
1 onion -- chopped
1 small red bell pepper -- chopped fine
1 egg -- beaten
2 cloves garlic -- minced
1 teaspoon oregano
1 teaspoon paprika
2 tablespoons tomato paste
3 tablespoons vegetable oil (your choice)
1 teaspoon salt
1 cup yogurt
3 tablespoons tahini
1/2 lemon juiced

Drain and rinse the kidney beans well. Cook in a pressure cooked using instructions. Or cook till beans are tender on stove top (about an hour or so)


Drain the beans once cooked and put in the food processor and rough chop.

Saute the onion garlic and red pepper till soft.

Place the beans in a large bowl and add the onion mixture. Mix well and add the egg. Mix well again. Add the spices and tomato paste and mix well.

Heat the oil in a large frying pan. Make small patties out of the bean mixture with your hands and place in the frying pan for about 4 - 6 minutes on each side, or until they are browned.

add extra oil when needed. While they are frying place the yogurt, tahini and lemon juice in the food processor and blend until smooth and well mixed.

When the bean patties are all cooked, serve with the yogurt tahini dressing and a nice green salad, or salad of your choice.

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NOTES : Kidney beans are extremely high in molybdenum, which help your body detoxifiy sulfites. They are also a great source of protein and fiber.