Mung Dal

Here is a lovely bean dish for you all to try. I love this recipe and it is very nourishing and delicious.

Mung Dal

Recipe By : Chef Shobhan
Serving Size :8 Preparation Time :0:10


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups mung beans -- soaked overnight
1 tablespoon cocnut oil or another type you like
1 jalapeno pepper -- chopped
1 clove garlic -- minced
1 large onion -- chopped
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric

Place a prssure cooker on the heat and heat for 30 seconds and then put in the oil. Once melted add the onion garlic and jalapeno pepper. Saute for about 4 minutes and then add the beans. Make sure you drain and rinse the beans thoroughly before you put them in the pan.

Cover the bean with water. Make sure the water is about 1/2 to 1 inch above the beans.

Turn on to a high heat and place the lid on your pressure cooker.

Bring to boil. Once the top of the pressure cooker is rocking turn the heat down to medium and time for 5 minutes. Then turn off and wait until the pressure button on the cooker has gone down. Then you can open the cooker. Add salt to your taste and serve either as a soup or with brown rice. Its also really nice with lightly sauted collard greens.

Mung beans are very high in protein.

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Asparagus Soup

I know I haven't posted in a while and I do apologize for not posting. Here is a great recipe for a lovely soup.



* Exported from MasterCook *

Asparagus Tarragon Soup

Recipe By :Chef Shobhan
Serving Size : 4 Preparation Time :0:05
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large onion -- chopped
2 cloves garlic -- minced
1 bunch asparagus -- chopped in 3
6 cups veggie stock
1 can coconut milk
3 tablespoons fresh tarragon -- minced
1 tablespoon coconut oil
salt and pepper to taste

Melt the coconut oil in a large pan. Add the onion and garlic. Stir and cook for about 5 minutes.

Add the asparagus. Cook for 2 minutes.

Add the stock and the coconut milk. Bring to the boil and reduce heat, simmer for 5 minutes.

Place the soup in a high speed blender and blend until smooth and creamy,

Add the salt and pepper to your taste and then garnish with the chopped tarragon and serve.

Description:
"Creamy and delicious packed with nutritients"
Start to Finish Time:
"0:15"



NOTES : This is a highly nutritious soup, which is great for breakfast, lunch or dinner.
Asparagus is great for people with liver or kidney problems as it helps to eliminate toxins. It also has high amounts of carotene, vitamin C and selenium, These are all great for everyone and also espcially good for cancer treatment.

Kale with Carrots and Shiitakes

Here is a delicious kale dish. Eat it with a high quality protein dish.
It's my favorite veggie dish right now.



Kale with Julienned Carrots and Shiitake Mushrooms

Recipe By : Chef Shobhan
Serving Size : 4 Preparation Time :0:15
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon unrefined coconut oil
2 bunches dinosaur kale -- stemmed and chopped
6 large carrots -- peeled and julienned
6 medium shiitake mushrooms -- sliced thinly

Melt the coconut oil in a warmed pan.

Once you have peeled and julienned the carrots add them to the pan with the shiitake mushrooms. Cover and cook while you wash and chop the kale.
Add the kale to the pan and add a little salt and pepper. Stir and cover for about 3 minutes.

Serve with a protein dish.

Description:
"Nourishing and comforting"
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NOTES : Kale has more absorbable calcium than dairy products.

My take on Moussaka

I have been eating dairy and eggs again after about six months of being totally vegan and mostly raw. I would say about 80% raw and 20% cooked. Well now I'm just vegetarian and it seems to be working well for me.
I would love to hear feedback from some of you regarding these recipes and if you've tried any of them and which ones worked for you and which didn't.
Anyway, here is my Veggie Moussaka.



Shobhan's Vegetarian Moussaka

Recipe By : Shobhan
Serving Size : 8 Preparation Time :0:45
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds tomatoes -- chopped skined and seeded
2 large onion -- chopped
1 teaspoon cumin
1/2 teaspoon cinammon
3 lge eggplant -- sliced and browned on either side
3/4 pound green beans -- sliced and blanched
1/2 cauliflower -- chopped finely
1 pound mushrooms -- chopped
4 ounces cheese Gruyere or Monterey Jack -- grated
1/4 cup spelt flour
4 ounces butter
milk

Set the oven to 375 degrees. Fry 1 onion for 5 minutes then add the tomatoes, cook for about 30 mins - make sure some of the liquid has dried up. Add the cinammon and cumin. Then set aside. While this is cooking in another pan you can brown the eggplant and blanch the green beans. Set everything aside.

In another pan saute the onion cook for 3 minutes and add the mushrooms, cook for about 5 minutes or until most of the liquid evaporates from the mushrooms. Then add the cauliflower and cook for another 3 - 5 minutes. Then add this mixture to the tomato and onion mixture and add in the green beans.

In a large glass baking dish place slices of eggplant on the bottom and then a layer of the vegetales - use all the veggie mixture., then add another layer of eggplant. Now you have to make the sauce.

Melt the butter in a small pan and add the flour. Mix well and turn off heat for a few moments. Then whisk in about 2 cups of milk Turn the heat back onto medium and stir constantly until it thickens. Add 1oz of the grated cheese and mix into the sauce. If using unsalted butter you may want to use a little salt. Allow the sauce to thicken and boil for about 20 seconds. Once it thickens and boils you can pour it over the last layer of eggplant. Then add the rest of the grated cheese and place in the oven for 45 minutes and then remove from the oven and place under the grill or 2 minutes to brown. Serve with a green salad.

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Super Amazing Carob Brazil Nut Fudge

This is my take on a recipe I found in Gabriel Cousen's book Rainbow Green Diet. His recipe was different from mine, but the idea is the same and it works really well. Try this for am amazing sweet treat that is sweetened only with 2 dried apricots. You might think like I did that this couldn't possibly be sweet enough......wrong! This is perfectly sweet enough, however, if it doesn't taste sweet enough for your palate add a drop or two of stevia.


Divine Carob Treat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Brazil nuts soaked for at least 5 hours
2 dried apricot -- soaked with nuts
1/2 cup coconut oil
1/2 teaspoon vanilla essence
1/8 teaspoon african bird pepper or cayenne
1/4 teaspoon salt
1 cup carob

Place all the ingredients in the bowl of your food processor and blend together.

Once its all blended and smooth, place into a brownie pan and smooth it out and then cut into small squares.

Place it in the fridge or for even quicker setting the freezer. In the freeser it will take about 5 - 10 minutes to set and in the fridge mabe 30 minutes.

Carob is a legume. It tastes almost exactly the same as chocolate but is more healthy and has non of the caffeine that chocolate has.. Carob is high in vitamin B1 and B2 and also is high in vitamin A. It is said to relieve diarrhea and also help with nausea and vomiting

New morning shake recipe

Hi there, this is a new recipe that I have developed. This way you can add some veggies to your morning drink. Also if you don't live here in lovely California where we can buy whole coconuts this recipe allows one to enjoy the benefits of coconut without having to open one with a machete every day!! (my husband is pleased about this, after many months of chopping them open every morning). This is similar in nutritonal value and will keep you full for at least 2 hours and maybe more.

Chef Shobhan's latest morning wake-up shake

1 banana

1 cup spinach

2 tablespoons (US tablespoons) spirulina or chlorella

1 tablespoon raw cacao nibs or whole beans

1 tablespoon unrefined coconut oil

1 tablespoon grated coconut

1 pinch cayenne (optional)

1 pint coconut water

Place everything in the blender and blend until smooth. You can easily double this. This recipe is for one person.

Coconut is anti-microbial, anti-fungal, anti-bacterial and it's an anti-oxidant. Not to mention coconut has lauric acid which is only found in mothers milk or coconut! It also contains caprylic acid and capric acid.

Chocolate Blueberries and Hazelnuts

Here is a recipe that a client of mine passed on to me. You can do it with any fruit or nuts you desire. It is really a great way of making your own chocolate treat and it's more healthy than buying it from the store.

Enjoy this amazing treat as a dessert or a healthy snack.



Chocolate Blueberries and Hazelnuts

Serving Size : 0 Preparation Time :0:05 minutes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
coconut nectar or crystals or stevia to taste
4 tablespoons raw powdered cacao
1/4 cup unrefined raw coconut oil
1/2 cup blueberries -- washed
1/4 cup hazelnuts -- ground into small pieces in food processor

Place the coconut oil in a small saucepan and melt. Do not boil, keep the heat low.

Add the cacao and stir in and then add the sweetener of your choice until it tastes sweet enough.

Depending on your taste either add the blueberries and hazelnuts together in a small dish or do them separately, its easiest if you use some unbleached parchment paper to set the chocolate mixture on. Then pour the coconut cacao mixture over the berries and nuts making sure that they are covered.

Place in the fridge for between thirty minutes to one hour and let them set hard.


Remove from fridge and eat as a dessert or sweet treat or snack.

Description:
"yummy yummy yummy"

NOTES : Coconut oil is really amazing, it can be heated to higher heats than olive oil and it sets hard in temperatures below 72 degrees. Coconut is anti-microbial, anti-fungal, anti-bacterial, and anti-viral. Also it contains lauric acid. The only other thing that contains lauric acid it mothers milk.