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.

Chocolate Chia Breakfast Yumminess with Coconut and Blueberries

OK, this is so delicious.  I have only just realized how amazing Chia Seeds are and I can't believe it took me so long.  I have put them in smoothies before, but finding out I could use them like this has changed everything!  This can be eaten as a snack or a breakfast food, or any time really.  In fact I'm eating it right now as I write this.  So go for it!  This one is great for your health and can give you a nice sweet experience without using any sugar. 

                     

               Chocolate Blueberry Chia Breakfast Porridge
Recipe By     :        Chef Shobhan
Serving Size  : 2     Preparation Time :0:10
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        Tablespoons  Chia Seeds -- soaked in homemade coconut milk or water
  1                cup  homemade coconut milk -- buy whole coconut and pour coconut water into blender, then the meat and blend together
  2        tablespoons  raw chocolate powder
  4              drops  liquid vanilla steviea
     1/4           cup  blueberries
  2        tablespoons  shaved coconut

Soak the chia seeds in 3/4cup coconut milk or water instead.  Leave them for at least 10 minutes.
Then add the other 1/4 cup of coconut milk or water, the chocolate powder, stevia and stir.  Then stir in shaved coconut and blueberries or another fruit you enjoy.  You can create your own one with your favorite fruit.

Nourishing and Delicious
NOTES : Chia Seeds are full of antioxidants, high in calcium, phosphorus and manganese.  They also contain omega 3 fatty acid and chia is a very good source, even better than flax seeds.  They also keep you feeling full and energized for long periods of time.

Broccoli with Red Wine Vinegar

Hi there, I have been so busy I didn't realize that I hadn't posted since April.  Well here is a new recipe I just created this week.  I hope you are all in good health and enjoying summer.

                     

                      Broccoli with Red Wine Vinegar
Recipe By     :
Serving Size  : 4     Preparation Time :0:15
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              bunch  broccoli
  2        tablespoons  red wine vinegar
  2        tablespoons  olive oil
  1              small  onion -- chopped
                        salt and pepper

Boil a large pot of water.  Blanch the broccoli by putting in the boiling water for
1 1/2 minutes.  Strain the broccoli and plunge into cold water with some ice in it.
This stops it cooking any further.
Saute the onion till soft, about 5 minutes
In a large bowl put 2 tablespoons red wine vinegar and 2 tablespoons olive oil and mix together, then add the onions and then add the broccoli and make sure the dressing gets all over the broccoli.
Serve with protein of your choice, it can be reheated if you like.  Put in the oven for 10 - 15 minutes, but I like it cool.
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NOTES : Broccoli is rich in antioxidants, has anti cancer properties and is very high in vitamin C and K.  It also has anti-inflammatory properties.  So all around it is a wonderful vegetable.  It tastes great too and kids seem to love it.

Roasted Red Pepper and Chipotle Soup

Here is a recipe that I didn't create myself.  It is from the book Cooking with Kurma.  It is a wonderful recipe and I'm sure you love it.  Remember that chipotles can be very spicy and if you don't like much heat in your food, then either leave them out all together or just use a really small amount.  By small amount I mean maybe 1/2 a chipotle.  And if you are like me a love the heat, then you don't need to change anything, just make this and impress your friends!! 


                        Red Pepper Chipotle and Peanut Soup

Serving Size  : 4     Preparation Time : 1 hour
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             medium  red bell pepper -- blackened and skinned
  2        tablespoons  olive oil
     1/2      teaspoon  asafoetida (can be found in Indian stores)
  2                dry  chipotle chillies -- seeded and cut up
  1          14 oz can  crushed tomatoes
     1/2           cup  cilantro and stalks -- chopped
  4               cups  stock or water
                        salt and pepper to taste
     1/3           cup  peanut butter (if you really like the flavor you can add more)

Place the red peppers on the stove top and blacken over the flame.  Do this until they are completely
black all over.  Set aside to cool, then skin will come off very easily once they have cooled.  Take off skin and all seeds and stems.  Chop them. Set aside.
Heat the oil and add the asafoetida, stir, then add the dried chipotles.  Stir briefly then add the tomatoes, colled peppers, cook for about 10 minutes or until tomato breaks down a little.
Add the stock, salt and pepper.  bring to a boil and reduce heat.  Simmer for about 25 minutes.
Remove from heat and add peanut butter to the blender and then add the soup.  Blend until smooth and creamy.  Serve with fresh cilantro chopped ontop of this divine soup.

Description:
  "Recipe from cooking with Kurma book."
.
NOTES :  Asafoetida is also known as Hing or Devils Dung.  It smells very strong and either you love or hate it.  Anyone who is familiar with Indian Spices will immediately recognize this smell.  It is said to be helpful for excessive gas, impotence and disorders of the stomach.

Brazil Nut Milk

In my last post I didn't tell you how to make Brazil Nut Milk, so here is a recipe for it.
You can buy nut milk bags online or at some Whole Foods stores.  Also you can do this with pretty much any nut.  Remember, that some nuts need to be soaked first, but Brazil nuts and Hazel nuts do not need to be soaked.  Remember to squeeze the bag thoroughly to get all the milk out.  If you want you can dehydrate the left over nut pulp and the whiz it in the vitamix to make a gluten free nut flour.
I haven't tried this with brazil nuts, so I cannot say how good it is, but I have done it with Almond pulp and it works well.

Brazil Nut Milk

Recipe By     :      Chef Shobhan
Serving Size  : 0     Preparation Time :0:05
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  Brazil nuts
  20            ounces  pure filtered water
                        stevia (to taste.....remember it's 300 times sweeter than sugar)
                        pinch of salt
Blend ingredients together and strain through a nut milk bag. Chill and serve. 
Use in smoothies or however you would use regular milk.
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Raw Chocolate Brazil Nut Fig Protein Shake

This is a really good one for a sweet treat.  Kids will love this one.
However, I do not recommend drinking this every day.
I believe that a Green Smoothie is one of the keys to great health, so make this one occasionally as a special treat.

                Raw Chocolate Brazil Nut Fig Protein Shake
Recipe By     :
Serving Size  : 1     Preparation Time :0:05
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  9             ounces  brazil nut milk
  3             soaked  black figs
  1                     date
  2        tablespoons  raw chocolate powder
  1         tablespoon  almond butter
     1/2      teaspoon  vanilla
  2        tablespoons  pea or hemp protein pwder
  4              cubes  ice
                        salt to taste
Blend with ice and serve............yuuuum

Description:
  "Yuuummm"
 
NOTES : Brazil nuts are high in selenium.  Selenium foods in the diet help prevent coronary artery disease, liver cirrhosis, and cancers. Only 1 or 2 Brazil nuts a day will give you enough selenium.  They are also high in B complex, vitamin E and good levels of copper, magnesium, manganese, potassium, calcium, iron, phosphorus, and zinc

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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