Hi Everyone, I just created this recipe tonight. I rather enjoyed it and thought you might like it.
* Exported from MasterCook *
Cucumber Avocado Mango Salad
Recipe By : Chef Shobhan
Serving Size : 4 Preparation Time :0:10
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cucumber -- halved sliced
1 mango -- peeled julienned
1 avocado -- cubed
1 cup sunflower sprouts
FOR DRESSING
1 clove garlic -- minced
2 tablespoons mirin
1 tablespoon tamari soy sauce
1 tablespoon coconut vinegar
1 teaspoon toasted sesame oil
2 tablespoons apple cider vinegar
1 drop stevia
3 tablespoons hemp seed oil
2 tablespoons gomasio or toasted sesame seeds
garnish with fresh chopped cilantro
Mix all the ingredients for the salad together.
mix all the ingredients for the dressing together starting with the garlic and vinegars.
Cover the salad with the dressing and sprinkle extra gomasio or toasted sesame seeds onto the salad. Garnish with fresh cilantro.
Serve.
Avocados are a great source of vitamin K, dietary fiber, vitamin B6, vitamin C, folate and copper. Avocados are also a good source of potassium: they are higher in potassium than a medium banana. Avocados are also considered a fruit not a vegetable as some may think.
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Sunday, February 28, 2010
Sunday, February 21, 2010
Collard Green Wraps filled with Cauliflower and Miso Pesto
Hello everyone, I recently created this dish, it seems slightly long winded, but really very simple. So here is the first recipe - there are 3 parts to the recipe.
Miso Pesto
1 bunch Basil or Cilantro
1 clove garlic
1 teaspoon white miso
2 tablespoons pine nuts
1 tablespoon good quality extra virgin olive oil
Combine all ingredients in a food processor and blend until a paste is formed. Set aside.
Collard Greens
Take one bunch of collard and wash then and take out the thick stems. Cut the leaves into halves an steam lighlty for 1 minute. Cool and set aside.
Cauliflower
Chop the cauliflower into very small pieces, so that it looks like crumbled feta cheese. Then mix the pesto into the cauliflower. Then take the collard greens and place 2 or 3 tablespoons of the cauliflower mixture close to the end of the green and roll it up. Then you will have beautiful wraps which can be served as an appetizer or a main course.
Collard greens are one of the healthiest veggies you can eat. Collard greens are an excellent source of vitamin A, vitamin C, manganese, folate, dietary fiber, and calcium. In addition, collard greens are a very good source of potassium, vitamin B2 and vitamin B6, and a good source of vitamin E, magnesium, protein, omega-3 fatty acids, vitamin B1, vitamin B5, niacin, zinc, phosphorus, and iron.
Miso Pesto
1 bunch Basil or Cilantro
1 clove garlic
1 teaspoon white miso
2 tablespoons pine nuts
1 tablespoon good quality extra virgin olive oil
Combine all ingredients in a food processor and blend until a paste is formed. Set aside.
Collard Greens
Take one bunch of collard and wash then and take out the thick stems. Cut the leaves into halves an steam lighlty for 1 minute. Cool and set aside.
Cauliflower
Chop the cauliflower into very small pieces, so that it looks like crumbled feta cheese. Then mix the pesto into the cauliflower. Then take the collard greens and place 2 or 3 tablespoons of the cauliflower mixture close to the end of the green and roll it up. Then you will have beautiful wraps which can be served as an appetizer or a main course.
Collard greens are one of the healthiest veggies you can eat. Collard greens are an excellent source of vitamin A, vitamin C, manganese, folate, dietary fiber, and calcium. In addition, collard greens are a very good source of potassium, vitamin B2 and vitamin B6, and a good source of vitamin E, magnesium, protein, omega-3 fatty acids, vitamin B1, vitamin B5, niacin, zinc, phosphorus, and iron.
Sunday, February 7, 2010
Amaranth Porridge with Coconut and Banana
Hi Everyone, Sorry it's been a while since my last blog. I've been very busy cooking and recording music. I hope you are all doing well. I still haven't heard any feedback from the recipes I've posted, so please do write and tell me how they've worked out for you.
I know some of you have tried the recipes because I've spoken to a couple of readers who have tried some of the recipes.
Anyway, here is a lovely amaranth recipe for you all.
* Exported from MasterCook *
Amaranth Porridge
Recipe By : Chef Shobhan
Serving Size : 2 Preparation Time :0:05
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup amaranth
1 1/2 cups water (a can of coconut milk can be used instead for extra creaminess)
2 teaspoons coconut oil
2 tablespoons dessicated coconut
1/4 teaspoon cinammon -- ground
1 small banana -- cut into slices
4 drops liquid stevia concentrate
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"
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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.
I know some of you have tried the recipes because I've spoken to a couple of readers who have tried some of the recipes.
Anyway, here is a lovely amaranth recipe for you all.
* Exported from MasterCook *
Amaranth Porridge
Recipe By : Chef Shobhan
Serving Size : 2 Preparation Time :0:05
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup amaranth
1 1/2 cups water (a can of coconut milk can be used instead for extra creaminess)
2 teaspoons coconut oil
2 tablespoons dessicated coconut
1/4 teaspoon cinammon -- ground
1 small banana -- cut into slices
4 drops liquid stevia concentrate
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.
Thursday, January 21, 2010
Kale with Baby Carrots Cranberries and Pine Nuts
Hello everyone, here is a fast and easy recipe for kale which I created a while back. I am always trying to find ways to eat kale that make it taste good. When cooked badly it can be unpleasant, but when cooked well can really be lovely. I know if you are a follower in the UK it is hard to find kale that hasn't already been chopped up, but if you can this will work much better. It is important to cut the stem out of kale as it is hard and difficult to chew.
Kale with Baby Carrots Cranberries and Pine Nuts
Recipe By : Chef Shobhan
Serving Size : 4 Preparation Time :0:10
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon coconut oil
2 bunches dinosaur kale -- destemmed washed and chopped
10 baby carrots -- sliced on the diagonal
2 tablespoons dried cranberries -- minced
2 tablespoons toasted pine nuts
Melt the coconut oil in a large high sided skillet. Put the carrots in first and sautee for 5 minutes. Add the kale and cook for between 4 and 6 minutes or until it is soft. Turn off heat
Add the cranberries.
Heat another small skillet and throw in the pine nuts. Cook for a few minutes - until the nuts are slightly browned. Then add to the kale mixture.
Kale is a nutritional powerhouse providing large amounts of vitamin A, more absorbable calcium than dairy products and also large amounts of potassium. It is one the best anti-cancer veggies out there.
Kale with Baby Carrots Cranberries and Pine Nuts
Recipe By : Chef Shobhan
Serving Size : 4 Preparation Time :0:10
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon coconut oil
2 bunches dinosaur kale -- destemmed washed and chopped
10 baby carrots -- sliced on the diagonal
2 tablespoons dried cranberries -- minced
2 tablespoons toasted pine nuts
Melt the coconut oil in a large high sided skillet. Put the carrots in first and sautee for 5 minutes. Add the kale and cook for between 4 and 6 minutes or until it is soft. Turn off heat
Add the cranberries.
Heat another small skillet and throw in the pine nuts. Cook for a few minutes - until the nuts are slightly browned. Then add to the kale mixture.
Kale is a nutritional powerhouse providing large amounts of vitamin A, more absorbable calcium than dairy products and also large amounts of potassium. It is one the best anti-cancer veggies out there.
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.
Sunday, January 3, 2010
The New Year
Hello everyone, I wanted to wish you all a happy, healthy and wealthy 2010. I have some really exciting nutrition related projects for 2010 which I shall share with you all as they come more into focus.
Your feedback is always welcome and questions too. I have the feeling to be vegetarian again for now, so the only types of recipes I'll be posting are either vegetarian, vegan or raw. I go through different phases with food and right now my feeling is vegetarian, I want my body to feel lighter. I think the various meditations I have been doing are guiding me in this direction. These meditations can be downloaded at www.solara.org.uk and I find them very powerful.
Enjoy this new year!
Your feedback is always welcome and questions too. I have the feeling to be vegetarian again for now, so the only types of recipes I'll be posting are either vegetarian, vegan or raw. I go through different phases with food and right now my feeling is vegetarian, I want my body to feel lighter. I think the various meditations I have been doing are guiding me in this direction. These meditations can be downloaded at www.solara.org.uk and I find them very powerful.
Enjoy this new year!
Saturday, January 2, 2010
Chef Shobhan's Wake Up Shake
This is a wonderful breakfast. I have this right after my lemon water in the morning. I think you will find this a satisfying and delicious way start your day.
* Exported from MasterCook *
Chef Shobhan's Wake Up Shake
Serving Size : 2 Preparation Time 5 minutes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 handful Brazil nuts
1/2 medium banana
1/2 tablespoon flax seed -- soaked overnight
1/2 tablespoon chia seeds -- soaked overnight
1 tablespoon powdered chlorella
2 tablespoons raw cacao nibs
1 tablespoon spirulina
16 ounces coconut water
for extra protein use 2 tablespoons of high quality hemp protein powder such as nutiva brand
Place all the ingredients into a blender and blend until smooth. If using a high speed blender like a vitamix this will take about 30 seconds and if using a less powerful one blend for at least a 1 minute.
Description:
"Highly nutritious super powered breakfast"
- - - - - - - - - - - - - - - - - - -
NOTES : This is a great way to use up bananas that are too ripe to eat. Just skin them and put them in a freezer bag and freeze them. You can use them frozen.
This breakfast is full of super foods. Flax seeds are well know for their omega 3's and also fantastic fiber. Chia seeds are also packed with omega 3's and full spectrum amino acids. Chlorella helps detoxify the body of heavy metals, is very high in protein and chlorophyll. It helps strengthen the immune system. Raw cacao is packed with magnesium and iron.
* Exported from MasterCook *
Chef Shobhan's Wake Up Shake
Serving Size : 2 Preparation Time 5 minutes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 handful Brazil nuts
1/2 medium banana
1/2 tablespoon flax seed -- soaked overnight
1/2 tablespoon chia seeds -- soaked overnight
1 tablespoon powdered chlorella
2 tablespoons raw cacao nibs
1 tablespoon spirulina
16 ounces coconut water
for extra protein use 2 tablespoons of high quality hemp protein powder such as nutiva brand
Place all the ingredients into a blender and blend until smooth. If using a high speed blender like a vitamix this will take about 30 seconds and if using a less powerful one blend for at least a 1 minute.
Description:
"Highly nutritious super powered breakfast"
- - - - - - - - - - - - - - - - - - -
NOTES : This is a great way to use up bananas that are too ripe to eat. Just skin them and put them in a freezer bag and freeze them. You can use them frozen.
This breakfast is full of super foods. Flax seeds are well know for their omega 3's and also fantastic fiber. Chia seeds are also packed with omega 3's and full spectrum amino acids. Chlorella helps detoxify the body of heavy metals, is very high in protein and chlorophyll. It helps strengthen the immune system. Raw cacao is packed with magnesium and iron.
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