Brown rice is my favourite grain. It goes with everything and it make you feel satisfied and nourished. It's a whole grain and therefore still has all the nutrients within it, whereas white rice is devoid of nutrients and just fills one up for a short period of time but brown rice has staying power.
Its very high in fibre which helps many things including helping to keep blood sugar levels under control. Its also rich in calcium, magnesium and potassium.
1 cup brown basmati rice soaked overnight
1 can coconut milk and 1/2 can of water
2 cloves garlic crushed and chopped
2 tablespoons pine nuts
chopped fresh herbs of your choice
Drain and rinse the rice and place in a medium pan. Add the coconut milk, you will need to add another 1/2 cup of water to it. Bring to boil and simmer with lid on, on a low heat for 30 minutes. While the rice is cooking you can saute the garlic and pine nuts in a teaspoon of butter until the edges are slightly brown. Set aside. Check the rice after 30 minutes. Its done when all the liquid is evaporated and usually that's between 30 and 40 minutes. When its done add the garlic, pine nuts and fresh herbs. Serve with main course of your choice.
Showing posts sorted by relevance for query brown rice. Sort by date Show all posts
Showing posts sorted by relevance for query brown rice. Sort by date Show all posts
Tuesday, August 2, 2016
Wednesday, May 15, 2019
FAVA BEANS WITH CUCUMBER BROWN RICE AND RED PEPPER
Hi Everyone, Here is another simple fava recipe for those of you who love favas like I do. This one is different from the last one as it has brown rice mixed into it as well as dressing. Here in Portugal we have been having gorgeous summer weather (even tho it's still spring). So many things in the garden are just going crazy! I love to work in my garden and I especially love being able to eat from the garden. As we are meant to! So here is the recipe.
Dressing
3 T toasted sesame oil
2 T brown rice vinegar
2 T tamari or shoyu
2 cloves garlic
1/2 t grated ginger
1/2 t honey
Place this dressing a medium size bowl and mix in all the ingredients below.
1/2 kg favas peeled, blanched for 2 minutes and shelled
2 cups cooked brown rice
1/3 cucumber sliced and cut into quarters
1/2 red pepper cut into small pieces
2 T coriander chopped for garnish
Serve cold and enjoy on a warm spring or summer day for lunch or dinner, as a side dish or a main.
Red peppers are very high in vitamin C, B6, K1 and potassium, they also contains vitamin A, vitamin E and folate. They are so delicious and full of vitamins and minerals.
Saturday, January 9, 2010
New Year Revisited
Well I know I said in my last blog that I was feeling vegetarian............well that was last week!! This week I'm still feeling quite vegetarian, but not totally. I have to admit that I cooked a chicken dish for a friend last night and ended up eating chicken for dinner and I must say it was very delicious.
I guess really what I have to say is everything in moderation - whatever it is.
Anway here is a recipe for amazing brown and wild rice that I created last night
Brown and Wild Rice with Red and Golden Beets and Shiitake Mushrooms
1 small red beet
1 small golden beet
1 1/2 cups brown and wild rice blend (soaked overnight)
1 small handful cashew nuts
1 tablespoon coconut oil
1 small onion red or yellow
6 medium shiitake mushrooms
1 jalapeno or serrano pepper
Preheat oven to 400 degrees. Peel and cube the beets and toss them in olive oil and roast for 45 minutes. Remove from oven and set aside.
Cook the rice as usual - 2 cups water or stock for 1 cup rice and add in the cashews before cooking.
Set rice aside once cooked.
In a medium skillet heat the coconut oil and add in the onions and cook for 3 - 5 minutes then add the shiitakes and jalapeno or serrano. Sautee for another 5 minutes and then add to the rice. Also add the red and golden beets. Mix together well and serve.
I guess really what I have to say is everything in moderation - whatever it is.
Anway here is a recipe for amazing brown and wild rice that I created last night
Brown and Wild Rice with Red and Golden Beets and Shiitake Mushrooms
1 small red beet
1 small golden beet
1 1/2 cups brown and wild rice blend (soaked overnight)
1 small handful cashew nuts
1 tablespoon coconut oil
1 small onion red or yellow
6 medium shiitake mushrooms
1 jalapeno or serrano pepper
Preheat oven to 400 degrees. Peel and cube the beets and toss them in olive oil and roast for 45 minutes. Remove from oven and set aside.
Cook the rice as usual - 2 cups water or stock for 1 cup rice and add in the cashews before cooking.
Set rice aside once cooked.
In a medium skillet heat the coconut oil and add in the onions and cook for 3 - 5 minutes then add the shiitakes and jalapeno or serrano. Sautee for another 5 minutes and then add to the rice. Also add the red and golden beets. Mix together well and serve.
Monday, January 21, 2019
What to cook when vegans and meat eaters are coming for dinner?
I haven't thought to do a post like this before, but recently had to cook for a variety of requirements, and that made me think of this. I know that for some, cooking just one meal for people can be stressful, but then to have to figure out a vegan option along with a meat dish is even more stressful. So here is an idea for what you can do to make a simple, easy dinner.
Dinner for 2 vegans and 4 meat eaters
Menu
Ginger Marinated Tofu or Chicken Breast
see recipe below menu
Brown Basmati Coconut Rice
http://nutritiousdeliciousfoods.blogspot.com/search?q=brown++rice
in this recipe substitute the butter for coconut oil if vegan
Red Cabbage Pear Carrot Cucumber and Walnut Salad
http://nutritiousdeliciousfoods.blogspot.com/search?q=salad
Omit feta cheese for vegans
Carob Brazil Nut Fudge
http://nutritiousdeliciousfoods.blogspot.com/search?q=divine+carob+treat
Instructions
Do the night before the dinner.
In separate bowls, soak all items below overnight in water completely covering everything. Cover with a clothe or lid.
1.5 cups brown basmati rice.
2 apricots for carob fudge
1.5 cups Brazil nuts for carob fudge
then
Make a main dish of tofu and one of chicken breast, use the same marinade for both of them.
Tamari Ginger Garlic Marinade
2 tablespoons peeled and grated ginger
2 cloves crushed chopped garlic
1/2 cup tamari (shoyu and soy are substitutes)
4 tablespoons mirin (rice wine, you can substitute 1+ tablespoon sugar)
2 tablespoons rice vinegar
Mix all ingredients together and measure out half of the liquid and put in medium sized baking tray and the other half in a bowl.
Cut 250g tofu into small squares and put into the baking tray with marinade, turn each piece over to make sure all tofu has been covered.
Use four boneless skinless chicken breasts. Cut each breast of chicken in half by placing the palm of your hand lightly on top of the chicken breast and slice it in half thru the middle so you have eight thin breast slices. put them in a bowl with the other half of the marinade.
Leave both in the fridge to marinate for a minimum of 1 hour and if possible overnight (for best flavour)
Set oven to 325 degrees or 162 C.
After marinading, add a couple of tablespoons of olive oil to both dishes and mix.
Transfer the chicken to a pyrex dish. Cook for 30 - 40 minutes.
Cook tofu in same tray it marinated in.
Cook the tofu between 20 and 35 minutes, depending on the texture you like, less time means its softer and more time can make it a bit crispy.
Remove both from the oven and place on separate plates. Garnish with a tablespoon or two of toasted black sesame seeds and sliced green onions (use white and green part of the onion)
Serve with recipes featured above and have a lovely stress free simple dinner.
Dinner for 2 vegans and 4 meat eaters
Menu
Ginger Marinated Tofu or Chicken Breast
see recipe below menu
Brown Basmati Coconut Rice
http://nutritiousdeliciousfoods.blogspot.com/search?q=brown++rice
in this recipe substitute the butter for coconut oil if vegan
Red Cabbage Pear Carrot Cucumber and Walnut Salad
http://nutritiousdeliciousfoods.blogspot.com/search?q=salad
Omit feta cheese for vegans
Carob Brazil Nut Fudge
http://nutritiousdeliciousfoods.blogspot.com/search?q=divine+carob+treat
Instructions
Do the night before the dinner.
In separate bowls, soak all items below overnight in water completely covering everything. Cover with a clothe or lid.
1.5 cups brown basmati rice.
2 apricots for carob fudge
1.5 cups Brazil nuts for carob fudge
then
Make a main dish of tofu and one of chicken breast, use the same marinade for both of them.
Tamari Ginger Garlic Marinade
2 tablespoons peeled and grated ginger
2 cloves crushed chopped garlic
1/2 cup tamari (shoyu and soy are substitutes)
4 tablespoons mirin (rice wine, you can substitute 1+ tablespoon sugar)
2 tablespoons rice vinegar
Mix all ingredients together and measure out half of the liquid and put in medium sized baking tray and the other half in a bowl.
Cut 250g tofu into small squares and put into the baking tray with marinade, turn each piece over to make sure all tofu has been covered.
Use four boneless skinless chicken breasts. Cut each breast of chicken in half by placing the palm of your hand lightly on top of the chicken breast and slice it in half thru the middle so you have eight thin breast slices. put them in a bowl with the other half of the marinade.
Leave both in the fridge to marinate for a minimum of 1 hour and if possible overnight (for best flavour)
Set oven to 325 degrees or 162 C.
After marinading, add a couple of tablespoons of olive oil to both dishes and mix.
Transfer the chicken to a pyrex dish. Cook for 30 - 40 minutes.
Cook tofu in same tray it marinated in.
Cook the tofu between 20 and 35 minutes, depending on the texture you like, less time means its softer and more time can make it a bit crispy.
Remove both from the oven and place on separate plates. Garnish with a tablespoon or two of toasted black sesame seeds and sliced green onions (use white and green part of the onion)
Serve with recipes featured above and have a lovely stress free simple dinner.
Thursday, September 7, 2017
Vegetarian Lasagna
Hi Everyone, Here is my recipe for veggie lasagna. If in the US I would use Tinkyada brown rice lasagne, but here in Portugal I cannot buy that so I use any whole wheat lasagne I can find. You can also use your favourite cheese on the topping, I use a Portuguese cheese called Ilha Acoreano made from raw milk, but you can use whatever melting cheese you want. If you are vegan you can use vegan cheese and for the bechamel sauce you can use a fake butter and nut milk instead of cow milk and butter.
VEGETARIAN LASAGNA
8 slices of lasagna pasta (either cook it ahead if its the type of lasagna you need to cook, or leave as they are if its the one you don't need to cook first)
1 large onion chopped
1 teaspoon paprika
1 teaspoon oregano
1 large clove garlic crushed and chopped
6 medium to large tomatoes chopped
15 crimini (brown) mushrooms sliced
1 large red pepper chopped into 2 inch pieces
1 medium courgette/zuchinni quartered and chopped
For the bechamel
1/4 cup or 4oz butter
3 tablespoons flour
1 1/2 cups milk
4oz - 6oz cheese grated
salt and pepper to taste
Put the oven on 350 degrees or 175 C.
Saute the onion and garlic for 2 or 3 minutes and add paprika and then the tomatoes.
Cook until the onion is soft and well combined with the tomatoes.
You might want to add a little water to make the sauce more liquid, cook for another 5 minutes.
Then add the mushrooms and the red peppers, cook for another 5 minutes.
Add the courgette/zuchinni and cook for another 3 minutes.
Add the oregano (crush it in your fingers and sprinkle in) and salt and pepper to taste.
Then lay 4 slices of lasagne pasta in a large glass dish.
Place the cooked veggies on top of pasta.
Make the bechamel by melting the butter, then remove from heat and add the flour, mix well put back on a low heat. Immediately begin to add the milk slowly, stirring continuously and making sure there are no lumps until all the milk is added, let this cook and thicken while stirring until it boils. If it is too liquid take a little out in a small bowl and add more flour to it, stir it well,then add back into the sauce, if it's too thick add more milk.
Once it starts to boil turn off the heat and set aside.
Place another 4 slices of pasta on top of the veggies.
Pour the bechamel over the pasta and make sure it covers the whole of the top.
Add the grated cheese and place in the oven for about 20 to 30 minutes.
The cheese should be lightly browned on the top.
Serve on its own with some grated parmesan cheese or serve with a green salad on the side.Either
way you will be getting a lovely serving of vegetables.
Crimini mushrooms contain large amounts of copper, selenium and B2. Copper is used for wound healing and is good for osteoarthritis. Selenium is an antioxidant and also B2, they contain large amounts of potassium too. These delicious mushrooms also contain many other nutrients you can read about here http://whfoods.com/genpage.php?tname=foodspice&dbid=97
VEGETARIAN LASAGNA
8 slices of lasagna pasta (either cook it ahead if its the type of lasagna you need to cook, or leave as they are if its the one you don't need to cook first)
1 large onion chopped
1 teaspoon paprika
1 teaspoon oregano
1 large clove garlic crushed and chopped
6 medium to large tomatoes chopped
15 crimini (brown) mushrooms sliced
1 large red pepper chopped into 2 inch pieces
1 medium courgette/zuchinni quartered and chopped
For the bechamel
1/4 cup or 4oz butter
3 tablespoons flour
1 1/2 cups milk
4oz - 6oz cheese grated
salt and pepper to taste
Put the oven on 350 degrees or 175 C.
Saute the onion and garlic for 2 or 3 minutes and add paprika and then the tomatoes.
Cook until the onion is soft and well combined with the tomatoes.
You might want to add a little water to make the sauce more liquid, cook for another 5 minutes.
Then add the mushrooms and the red peppers, cook for another 5 minutes.
Add the courgette/zuchinni and cook for another 3 minutes.
Add the oregano (crush it in your fingers and sprinkle in) and salt and pepper to taste.
Then lay 4 slices of lasagne pasta in a large glass dish.
Place the cooked veggies on top of pasta.
Make the bechamel by melting the butter, then remove from heat and add the flour, mix well put back on a low heat. Immediately begin to add the milk slowly, stirring continuously and making sure there are no lumps until all the milk is added, let this cook and thicken while stirring until it boils. If it is too liquid take a little out in a small bowl and add more flour to it, stir it well,then add back into the sauce, if it's too thick add more milk.
Once it starts to boil turn off the heat and set aside.
Place another 4 slices of pasta on top of the veggies.
Pour the bechamel over the pasta and make sure it covers the whole of the top.
Add the grated cheese and place in the oven for about 20 to 30 minutes.
The cheese should be lightly browned on the top.
Serve on its own with some grated parmesan cheese or serve with a green salad on the side.Either
way you will be getting a lovely serving of vegetables.
Crimini mushrooms contain large amounts of copper, selenium and B2. Copper is used for wound healing and is good for osteoarthritis. Selenium is an antioxidant and also B2, they contain large amounts of potassium too. These delicious mushrooms also contain many other nutrients you can read about here http://whfoods.com/genpage.php?tname=foodspice&dbid=97
Tuesday, May 15, 2012
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.
Thursday, January 24, 2013
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"
- - - - - - - - - - - - - - - - - - -
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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Tuesday, March 20, 2012
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.
- - - - - - - - - - - - - - - - - - -
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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Friday, June 17, 2016
Aubergines Stuffed with Courgette and Walnut
Here is a recipe I created yesterday. Its vegan, but you can always put some grated cheese on top if you are not vegan. This is a lovely way to eat aubergine. Aubergines and very good for the health. They are full of anti-oxidants and phytonutrients. They are very good for cardiovascular health, helping the scrub the arteries and it also contains nasunin which is a phytonutrient that protects cell membrane from damage and helps protect the brain cell membrane and it also helps to relax the walls of blood vessels, improving blood flow.
3 medium aubergines cut in half
1 onion sliced thinly
1 or 2 cloves garlic
1 courgette/zuchinni sliced thinly
6 mushrooms halved and sliced
2/3 cup walnuts chopped
salt a pepper to taste
olive oil or coconut oil to brush on the
skin of the aubergine.
Heat oven to 340 degrees or 150 C. Use a knife and possibly a spoon to scoop out the flesh of the aubergine leaving the edge of about 1/4 inch of flesh, so there is enough space to put the filling. Set aside extra aubergine. Brush the aubergine halves with olive or coconut oil. Put in the oven while you are preparing the filling.
To make the filling, warm a large skillet/frying pan and add some oil (coconut or olive)
add the sliced onions and garlic. Saute for 3 or 4 minutes and then add the aubergine. Cook for another 5 minutes or until aubergine is soft. Add the mushrooms, saute for another few minutes and then add the courgette/zuchinni and cook for 2 or 3 minutes.
Remove from stove and add the chopped walnuts, mix well and then take the aubergine out of the oven and fill with filling. About 10 - 15 minutes from when you want to eat them, put them back in the oven on 340 degrees for 10 - 15 minutes.
serve with some brown rice and salad.
3 medium aubergines cut in half
1 onion sliced thinly
1 or 2 cloves garlic
1 courgette/zuchinni sliced thinly
6 mushrooms halved and sliced
2/3 cup walnuts chopped
salt a pepper to taste
olive oil or coconut oil to brush on the
skin of the aubergine.
Heat oven to 340 degrees or 150 C. Use a knife and possibly a spoon to scoop out the flesh of the aubergine leaving the edge of about 1/4 inch of flesh, so there is enough space to put the filling. Set aside extra aubergine. Brush the aubergine halves with olive or coconut oil. Put in the oven while you are preparing the filling.
To make the filling, warm a large skillet/frying pan and add some oil (coconut or olive)
add the sliced onions and garlic. Saute for 3 or 4 minutes and then add the aubergine. Cook for another 5 minutes or until aubergine is soft. Add the mushrooms, saute for another few minutes and then add the courgette/zuchinni and cook for 2 or 3 minutes.
Remove from stove and add the chopped walnuts, mix well and then take the aubergine out of the oven and fill with filling. About 10 - 15 minutes from when you want to eat them, put them back in the oven on 340 degrees for 10 - 15 minutes.
serve with some brown rice and salad.
Wednesday, April 3, 2019
Sugar free Courgette/Zuchinni Bread
Hey Everyone, I have decided that after being sick for ten days and not eating anything for five days that I need to quit sugar. What I noticed after not eating for five days was that I could put rings on my fingers that I couldn't wear for at least a year because the joints in my fingers were slightly swollen, but after not eating for 5 days I could get them on and off really easily. This showed me that sugar was creating inflammation in my body, which most of us probably already know, however, having first hand experience was very interesting and inspiring.
I have decided to create some sugar free breads (that would normally use lots of sugar). I had read that using apple sauce was a good substitute for sugar. So I made some apple sauce and went for it! So I have to say that I was very pleased with the result. So here is my recipe for sugar free courgette bread.
3/4 cup (175ml) oil (I used olive oil but you can use melted butter also)
1 cup (250 grams) apple sauce
2 tablespoons maple syrup, honey or brown rice syrup
2 eggs
1 large courgette/zuchinni grated
1 1/2 cups walnuts chopped
3 cups wholewheat flour
1 teaspoon baking soda
1 teaspoon baking powder
Set the oven to 160C or 325 degrees, oil two loaf pans and set aside. Place the oil, apple sauce, maple syrup in food processor and blend. Add the eggs, blend again then add the courgette and walnuts , blend again briefly, then mix the flour and baking soda and powder together in a separate bowl, then add to the mixture in the food processor and pulse a few times. When its all well combined place half the mixture in oiled loaf pan and the other half in another oiled loaf pan. Cook for about 30 minutes. It may take longer. Mine took 30 minutes, but my oven seems to cook things faster than most. So yours might take a little longer. Enjoy!!! I was very happy with how it turned out and really didn't miss the sweetness as it was a little sweet and that worked just fine for me and my man.....he loved it!!
Here are some of the nutrients contained in zuchinni/courgettes. Zuchinni/courgette is rich in minerals and vitamins. It is very high in potassium and phosphorus. It also contains good amounts of magnesium (which many people are deficient in). Courgette/zuchinni also contain plenty of calcium, vitamin C and fiber and the vitamins B6, A, E and K, sodium, zinc and iron. So you can see its quite a powerhouse of nutrients and also tasted great.
I have decided to create some sugar free breads (that would normally use lots of sugar). I had read that using apple sauce was a good substitute for sugar. So I made some apple sauce and went for it! So I have to say that I was very pleased with the result. So here is my recipe for sugar free courgette bread.
3/4 cup (175ml) oil (I used olive oil but you can use melted butter also)
1 cup (250 grams) apple sauce
2 tablespoons maple syrup, honey or brown rice syrup
2 eggs
1 large courgette/zuchinni grated
1 1/2 cups walnuts chopped
3 cups wholewheat flour
1 teaspoon baking soda
1 teaspoon baking powder
Set the oven to 160C or 325 degrees, oil two loaf pans and set aside. Place the oil, apple sauce, maple syrup in food processor and blend. Add the eggs, blend again then add the courgette and walnuts , blend again briefly, then mix the flour and baking soda and powder together in a separate bowl, then add to the mixture in the food processor and pulse a few times. When its all well combined place half the mixture in oiled loaf pan and the other half in another oiled loaf pan. Cook for about 30 minutes. It may take longer. Mine took 30 minutes, but my oven seems to cook things faster than most. So yours might take a little longer. Enjoy!!! I was very happy with how it turned out and really didn't miss the sweetness as it was a little sweet and that worked just fine for me and my man.....he loved it!!
Here are some of the nutrients contained in zuchinni/courgettes. Zuchinni/courgette is rich in minerals and vitamins. It is very high in potassium and phosphorus. It also contains good amounts of magnesium (which many people are deficient in). Courgette/zuchinni also contain plenty of calcium, vitamin C and fiber and the vitamins B6, A, E and K, sodium, zinc and iron. So you can see its quite a powerhouse of nutrients and also tasted great.
Wednesday, October 6, 2010
Twenty Days Into Raw Food
Well, the first 10 days were certainly the easiest, because the detox began after 10 days. As I mentioned before, the detox started with streaming eyes and nose, but the new symptoms are a burning rash on my hands and feet which has moved around to now encompass my wrists and right elbow. It is very unpleasant and wakes me up every night in the middle of the night. I have to get out of bed and either run a hot bath or just run my hands under the hot tap to calm the burning!! Yes it sounds horrible and it is! But it will be worth it. I am getting years of accumulated toxins out of my body. They have been hiding in my muscles and joints. I have to say that the rest of my body feels so much better. Not sure if I mentioned the motivation for the raw food diet, but if I didn't, it was because I was feeling 90 years old......my body was aching, all my muscles felt sore and I had tendonitis in my right achilles tendon and my left knee joint felt very painful. These aches and pains have almost totally disappeared. There is a little pain left in my achilles tendon, but aside from that and my horrible rash, I am feeling amazing and infact better than I have for a looong time. So the raw food is working. Its doing its job and cleaning out my body. I highly recommend it to anyone who is in pain or has health issues. So on that note here is a wonderful Cafe Gratitude inspired Marinated Kale Salad recipe.
Marinated Kale Salad
Serving Size : 6 Preparation Time :0:30
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch kale -- destemmed shredded
1 cup shiitake mushroom -- sliced thin marinated in 2 tablespoons of nama shoyu and the juice of a lemon
1/4 cup arame -- soaked for 15 minutes
1 cup shredded carrots
1 cup juilienned cucumber
1/4 cup olives -- halved and pitted
Marinade
1/2 cup olive oil
1/3 cup lemon juice
2 1/2 tablespoons nama shoyu
2 1/2 tablespoons brown rice vinegar
1/2 tablespoon toasted sesame oil
1 jalapeno -- cut into tiny pieces
Put the kale in a large bowl and add 1 teaspoon on high quality salt. Massage the salt into the kale for about 2 minutes or until the kale has wilted. Then add the juice of 1 lemon and massage that into the kale.
Take the shiitake mushrooms out of the marinade of lemon and shoyu and add to the kale, then add the rest of the ingredients and mix together.
Add the marinade to the kale mixture. Allow to sit for 30 minutes before serving.
Description:
"Delicious Kaleness"
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NOTES : Kale is a superfood. It contains more absorbable calcium than any dairy product. You can eat this salad as a meal by itself and feel totally nourished. You will be surprised at how satified you will be from just eating a cup of this!
Marinated Kale Salad
Serving Size : 6 Preparation Time :0:30
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch kale -- destemmed shredded
1 cup shiitake mushroom -- sliced thin marinated in 2 tablespoons of nama shoyu and the juice of a lemon
1/4 cup arame -- soaked for 15 minutes
1 cup shredded carrots
1 cup juilienned cucumber
1/4 cup olives -- halved and pitted
Marinade
1/2 cup olive oil
1/3 cup lemon juice
2 1/2 tablespoons nama shoyu
2 1/2 tablespoons brown rice vinegar
1/2 tablespoon toasted sesame oil
1 jalapeno -- cut into tiny pieces
Put the kale in a large bowl and add 1 teaspoon on high quality salt. Massage the salt into the kale for about 2 minutes or until the kale has wilted. Then add the juice of 1 lemon and massage that into the kale.
Take the shiitake mushrooms out of the marinade of lemon and shoyu and add to the kale, then add the rest of the ingredients and mix together.
Add the marinade to the kale mixture. Allow to sit for 30 minutes before serving.
Description:
"Delicious Kaleness"
- - - - - - - - - - - - - - - - - - -
NOTES : Kale is a superfood. It contains more absorbable calcium than any dairy product. You can eat this salad as a meal by itself and feel totally nourished. You will be surprised at how satified you will be from just eating a cup of this!
Sunday, November 7, 2010
Winter Warming
Well, I've decided to add a little cooked food to my diet now that it's getting into winter. I am staying about 90% raw. It all seems normal to me now and I am getting pretty good and making large amounts of food on my free days, so that when I am busy I can still eat raw.
Today I am giving you a recipe for a winter warming squash stew. You can tweak any way you want and change around the veggies if you want to.
Winter Squash Stew with Almonds and Sesame
Recipe By : Chef Shobhan
Serving Size : 8 Preparation time 0.30 minutes
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"
NOTES : Winter squash is good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese. So nourish yourself this winter with this warming stew.
Today I am giving you a recipe for a winter warming squash stew. You can tweak any way you want and change around the veggies if you want to.
Winter Squash Stew with Almonds and Sesame
Recipe By : Chef Shobhan
Serving Size : 8 Preparation time 0.30 minutes
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"
NOTES : Winter squash is good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese. So nourish yourself this winter with this warming stew.
Sunday, June 29, 2014
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.
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.
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