Back in action again

Hello Everyone
I hope you are all doing very well.  As you may have noticed I haven't posted anything for a while .  So finally I will share with you a lovely dal recipe. 

 Black Lentil Coconut Dal

Recipe By     :  Chef Shobhan
Serving Size  : 4     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  black lentils -- soak for at least an hour
  1                can  coconut milk
  1         tablespoon  ghee or coconut oil
  1           teaspoon  mustard seeds (black)
  1              small  onion -- chopped
  1                     jalapeno pepper -- chopped
  2           handfuls  spinach -- chopped
  1           teaspoon  ground cumin
     1/2      teaspoon  ground coriander
     1/4      teaspoon  ground turmeric
Drain and rinse the lentils and place in a medium sized pan and add the coconut milk.  Then add a cup of water.  Mix and bring to the boil.  Once boiling reduce heat to low and simmer for twenty minutes.
While the dal is cooking, in a separate pan melt some ghee or coconut oil, add the black mustard seeds.  Fry for a minute and add the onions, jalapeno and saute till onion brown a little.  Then add the spinach and saute or another minute, or until the spinach is wilted.
Add the contents of the pan to the dal when dal is soft. (around twenty minutes).  Stir it together and serve with brown basmati rice or nan.
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NOTES : Lentils are very high in calcium, a good source of protein, iron, phosphorus and copper, and a very good source of dietary fiber, folate and manganese.

No Cleanse Possible

Sadly,  I am not able to finish my cleanse as my mother just passed away.  I will revisit when I am done taking care of everything.
I will let you all know when I can do this again.  And maybe some of you want to sign up and do it with me!!  That would be fun, to do it with others.

Evening Time

All I can say is that I'm rather hungry and I cheated a little bit!  Great!  I ate half a roast potato and a tiny slice of chicken.  I had made it for the kids I work with and I just couldn't resist taking a bite.  But otherwise I am going strong.  Drinking lots of peppermint tea and water.
I can eat salad, broth and steamed veggies for dinner.  I shouldn't be too hungry. 
Now I feel like my hunger is calmed down somewhat and I am actually looking forward to eating a big salad with sunflower sprouts and avocado.  I am also going to have half a white sweet potato, so I am very excited to eat that, even without butter!

Dr Rau's Swiss Biological Medicine Cleanse

OK, well today I am starting his 7 day intensive cleanse.  For breakfast I am allowed a cup of vegetable broth, which I just began sipping.  It doesn't seem to taste of anything, but it has carrots, zuchinni, green beans and celery.  Not allowed any salt, so it's rather plain.  Also allowed 1/2 cup fresh grapefruit juice, 1/2 cup quinoa porridge and herb tea.  I am building up to the weekend when I do my liver cleanse.  I have only done one before and I don't think it was quite as thorough as this one may be.   Well assuming I make it till the end of the week! 
Most of this diet is vegetables, so I am really hoping I am not going to be hungry, because I don't think I can take being super hungry.  In his book it says that people are not generally hungry when they do this cleanse.  So I will keep you all posted about how I am feeling.

Sauteed Zuchinni with Sesame and Pumpkin Seeds with Harrisa

I just created this recipe this evening.  You do not need to cook it if you do not want to.  I choose to cook it very lightly.  I hope you are all doing well with your health.  Remember, without your health
you have nothing!  We need to stay strong and healthy, so we can enjoy our lives to the fullest!
Here is my latest creation.

                     

          Sauteed Zuchinni with Sesame Pumpkin Seeds and Harissa

Recipe By     :   Chef Shobhan
Serving Size  : 4     Preparation Time :0:05
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  coconut oil
  4             medium  zucchini -- thickly grated
  2        tablespoons  sesame seeds -- toasted
  2        tablespoons  pumplkin seeds
  1           teaspoon  hariissa
Melt coconut oil in large pan.  Place the sesame and pumpkin seed in the pan and swirl.  Cook
for about 1 minutes, Then add the zucchini's.
Saute fo r2 or 3 minutes, depending on how crunchy or soft you like it.
Season with salt and pepper.
Serve with protein on your choice

  "Spicy and Bold"
NOTES : Zucchini is packed with anti-oxidants, it is full of nutrients, very high in copper and manganese.

Mushroom Coconut Soup

Hello Everyone,  I didn't realize that I haven't posted for so long.  Anyway, here is a lovely recipe I created this week.  I really enjoyed this soup.  It is perfect for warming from the inside on cold nights, or even cold mornings for that matter.  It is very nice to eat soup for breakfast, lunch or dinner.
Anyway enjoy!

                     

                          Mushroom Coconut soup

Recipe By     :  Chef Shobhan
Serving Size  : 4     Preparation Time :0:15
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  onion -- chopped
  1              pound  mushrooms -- divided in half and sliced
  1                     yellow pepper -- chopped
  2             cloves  garlic -- minced
  1                can  coconut milk
  6               cups  vegetable broth
                        salt and pepper
 Saute the onions in coconut oil for several minutes.  Add half the mushrooms and the yellow pepper.
add the stock and coconut milk and cook for about five minutes.  Place in the blender and blend until smooth .In a separate pan saute the remainder of the mushrooms and the garlic in coconut oil for about 5 minutes.  Set aside.
Add the mushrooms and garlic to the blended soup and serve with crusty French bread or whatever you like.
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Curried Coconut Kale Soup

This is one of my favorite recipes.  I got my inspiration from "Willy the food Dabbler" who used to work at the Berkeley Whole Foods.  He would always be demo-ing his recipes there.  The original idea came from a recipe of his.  I have changed it a little over time to make it mine.
It is a truly nourishing divine soup.


                          Curried Coconut Kale Soup
Recipe By     :
Serving Size  : 4     Preparation Time :0:15
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  coconut oil
  1             medium  onion -- chopped
  2             cloves  garlic -- minced
  1           teaspoon  cumin -- ground
  1 1/2      teaspoons  coriander -- ground
     1/2      teaspoon  turmeric -- ground
     1/4      teaspoon  cayenne pepper -- ground
  1              bunch  kale -- de stemmed and chopped
  6               cups  homemade stock veggie or chicken
  1                can  coconut milk
  2        tablespoons  white miso

Saute the onion and garlic in 1 tablespoon of coconut oil.

Add the spices and cook for 1 minute.

Add the kale and saute for 2 minutes.

Add the stock and bring to boil then simmer for 5 minutes.

Add the coconut milk and simmer for 1 minute.

Place half the ingredients in a high speed blender and blend till smooth, pour into a large bowl.  Blend the rest of the soup with 2 tablespoons of miso and add to the rest of the soup.

Serve warm.

Description:
  "Spicy, creamy, yummy and bursting with nutrients"
Start to Finish Time:
  "0:30"
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NOTES : Can be a delicious breakfast, lunch or dinner.
Kale is an amazingly nourishing vegetable.  It has more absorbable calcium than milk.  Kale is a  great anti-cancer vegetable and it may help to regulate estrogen and fight off many forms of cancer, including breast, bowel, bladder, prostate and lung cancer.