Yummy Potato Pancakes with Poblano Pepper Sour Cream

So sorry to have been slow on the recipe front this summer, but there has been a lot going on and I have been away in the intense heat of New York for a while.


Potato Pancakes with Poblano Chile Sour Cream

Recipe By : Chef Shobhan
Serving Size : 4 Preparation Time :0:45


Amount Measure Ingredient -- Preparation Method
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2 poblano chillies -- washed, roasted, skinned and seeded
1 cup sour cream

4 large red skinned potatoes -- shredded
1 medium onion -- shredded
3 medium eggs -- beaten
2 tablespoons coconut oil
salt and pepper to taste




Before cooking the pancakes fire roast the poblano peppers by placing them on the stovetop burner on a medium heat until the skins are blackened. Leave to cool enough to touch and then scrape the skins off with a spoon or blunt knife. Open up the chillies and remove the seeds and stalk. Once they are completely cooled down place them in a food processor and add the sour cream. Blend until smooth and add some salt and pepper to taste. Set aside in the fridge.

While the peppers are cooling down combine the shredded potato and onion with the beaten eggs.

Heat a large cast iron skillet and melt the coconut oil once its heated up.

Take a handful of the mixture and place it in the pan and flatten out with a spatula. You can probably cook 2 or 3 at a time. This mixture will make about eight medium sized pancakes. Fry for about 5 - 7 minutes on a low/medium heat or until each side is crispy and cooked through.

Once cooked through place on a heatproof plate in the oven while the others are cooking.

Place a tablespoonful of the sour cream ontop of each pancake before serving.

Serve with a green vegetable of your choice.

Description:
"Yummy for breakfast"
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NOTES : Make sure that you buy a high quality organic sour cream or a raw sour cream. Then it will have the health benefits of being probiotic. Poblano peppers are very high in vitamin C, they are anti-inflammatory and bost the immune system.

Summertime Salad

I know I haven't posted for a while and it is the summer......so here is a nice summertime salad recipe. I love having a baked potato and salad for a light dinner in the summer.


Mixed Green Salad with Fresh Fruits and Apple Cider Vinegar Grapefruit Dressing

Recipe By : Shobhan
Serving Size : 4 Preparation Time :0:10


Amount Measure Ingredient -- Preparation Method
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1 cup (packed tight) arugula -- washed and chopped
1 cup(packed tight) spinach -- washed and chopped
1 cup (packed tight) mixed greens -- washed and chopped
1 medium plum -- sliced and cut into small pieces
5 medium strawberries -- sliced
3 tablespoons walnuts -- chopped
goat cheese (optional) -- sprinkled ontop
DRESSING
1 tablespoon apple cider vinegar
1 smalll grapefruit -- cut in half juiced
1/3 cup hemp seed oil (or flax or olive)

Mix all the salad ingredients together in a large salad bowl.

Using 4 tablespoons of grapefruit juice, blend together all the ingredients for the dressing.

Serve with the salad.

Description:
"Refreshing on a summer day"
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Zuchinni cakes

I am really feeling the summer starting now and this recipe is a great summer breakfast, or can also be a wonderful appetizer. Even for a main course this is wonderful. So get your veggies in with this lovely fresh summer recipe.





Zuchinni Cakes

Recipe By : Shobhan
Serving Size : 4 Preparation Time : 1 hour
Categories :

Amount Measure Ingredient -- Preparation Method
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1 teaspoon salt
6 medium zuchinni -- grated
1 small onion -- chopped
1 egg -- whisked
1/4 cup spelt flour
1/4 cup parmesan cheese -- grated
1 tablespoon sesame seeds
1 tablespoon coconut oil

Preheat the oven to 350 degrees. Place the zuchinni in a colander inside a large bowl. Sprinkle with salt. Set a medium plate ontop of the zuchinni and weigh it down with a full kettle (or something equally heavy) and this will remove a lot of the water in the zuchinni. Leave it for 30 minutes.

Add the chopped onion to the zuchinni, then add the egg, flour, sesame seeds and cheese and stir the mixture till everything is blended.

Heat the coconut oil in a large skillet and then add a heaped tablespoonful of the zuchinni mixture and flatten into a pattie. Make three or four of them at a time, adding more coconut oil when needed. When browned on both sides and set aside in a baking tray lined with parchment paper.

Once all the zuchinni is fried and placed on the baking tray, place in the oven for 10 minutes.

Serve with sour cream. Can be a meal by themselves or can be a great appetizer.

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NOTES : I am really loving this recipe for a summer breakfast. Zuchinni is an great source of manganese and vitamin C. It is also a very good source of magnesium, vitamin A, dietary fiber, potassium, copper, folate, and phosphorus. In addition, zuchinni is a good source of omega-3 fatty acids, vitamin B1, vitamin B2, vitamin B6, calcium, zinc, niacin, and protein.
It is also very low in calories, so, wonderful for weight loss.

Red Skinned Potatoes Red Onion and Kale Bake

Here is a delicious new creation of mine. You can eat it for breakfast with eggs or with any meal, or even as a light meal by itself.


Red Potato Red Onion Kale Bake

Recipe By : Chef Shobhan
Serving Size : 4 Preparation Time :30 minutes
Amount Measure Ingredient -- Preparation Method
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4 large red skinned potatoes -- chopped (not peeled)
1 medium red onion -- sliced in half moons
1 bunch kale -- chopped
1 tablespoon olive oil
1/2 cup grated cheese of your choice (optional)

Preheat the oven to 350 degrees. Chop the potatoes into small chunks and steam or boil for 10 - 15 minutes. During this time slice the red onion and chop the kale. Sautee the onion in good quality butter or olive oil for 3 - 5 minutes.

When the potatoes are soft, place them in a baking tray/dish with the onions and kale, Add 1 or 2 tablespoons of olive oil and mix together a little, then place in the oven for about 20 minutes.

Remove from oven and turn on broiler. If you choose to use cheese, sprinkle the cheese on top of the potato mixture and place under the broiler for 2 - 3 minutes. If you are not using cheese, still place the dish under broiler for more crunchy potatoes and kale.

Serve with whatever you choose or just eat alone.

Description:
"Yummy for breakfast"





NOTES : Red skinned potatoes are the only potatoes allowed on the Body Ecology Diet (a special diet for candida sufferers) as they produce less sugar than any other potato. They are high in potassium, phosphorus and magnesium. They also contain folate, vitamin C and B6.

Cinnamon Chicken with Dried Fruit Sauce

Here is a lovely recipe for chicken that will for sure impress your friends and family.


Cinnamon Chicken with Dried Fruits

Recipe By : Chef Shobhan
Serving Size : 4
Preparation Time 45 minutes
:

Amount Measure Ingredient -- Preparation Method
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8 chicken legs
2 teaspoons cinnamon -- ground
1 teaspoon ginger -- ground
1 tablespoon coconut oil
1 medium onion -- chopped
8 apricots -- dried
8 prunes -- dried
1/2 cup veggie stock
2 tablespoons almond slivers (for garnish)

Preheat oven to 350 degrees. Sprinkle the chicken legs with half the cinnamon and half the ginger. Sprinkle with salt and pepper.

Heat the coconut oil in a large highsided skillet. Place the chicken in the pan and cook for about 5 minutes on each side. Do not clean the pan, Then transfer to a roasting pan and place in the oven for 30 - 40 minutes.

While the chicken is cooking add the onions to the skillet you used for the chicken. Saute for about 5 minutes. Then add the chopped fruit and rest of the ginger and cinnamon, stir, and then add the stock. Cook on low heat for 15 to 25 minutes. Do not let it get dry, so add a little more stock in needed.

When the chicken is cooked arrange on a serving platter and cover with the fruit sauce and garnish with the almond slivers.


NOTES : Cinnamon is very high in manganese. Studies of people with type 2 diabetes have shown that it may help lower blood sugar levels by slowing the rate the stomach empties after eating and also that compounds in cinnamon not only stimulate insulin receptors, but also inhibit an enzyme that inactivates them.

Broccoli Greens

I am wondering why you cannot buy broccoli greens in the supermarket. They must be extremely nutritious - they certainly taste really good. So today I'm going to give you a very simple recipe for broccoli greens which if you are not growing your own you will probably not have access to, so you can substitute collard greens or even kale. I am lucky enough to have a backyard garden where I am growing many divine greens, including broccoli which has very large leaves very similar to collards. I have also just received a cutting from a collard tree. Collard trees are very long lived and grow into small trees. I am very excited to see how my tree turns out.
Anyway here is a very simple recipe for any leafy green.

Sauteed Broccoli Greens

8 Broccoli leaves washed and chopped into thin slices (1 bunch collards or kale can be substituted)
1 tablespoon unrefined coconut oil
1 tablespoon chopped walnuts
1 tablespoon chopped raisins

Heat a large high sided skillet and add the coconut oil. When the coconut oil is melted add the greens and stir briefly till they are coated with the oil. Cover and cook for 2 - 4 minutes and then add the walnuts and raisins. Serve with your choice of protein.

So I did a bit of research and I found out that Broccoli Greens are very high in vitamin A, C and folate. They also contain calcium, magnesium, phosphorus and potassium. Collards are infact even more of a nutritional powerhouse, containing very large amounts of vitamin K, A and C. They also contain large amounts of calcium, manganese and folate. So what ever greens you choose, they are all very good for you and you can eat as much as you want of these wonderful greens.

Chicken Breasts in Mango Sauce

Here is a lovely recipe for delicious chicken - yes I know - I said I was going vegetarian, but the truth is I like to eat meat sometimes and so I do. I like to have many of my meals vegetarian, but once or twice a week I think it's good to have some animal protein. Obviously where you buy your meat depends on the quality. I think free range organic chicken is the best. Anyway here is the recipe and I think you will all enjoy this one.

Chicken Breast with Almond Coconut Crust with Mango Sauce

Recipe By : Chef Shobhan
Serving Size : 4 Preparation Time :1 hour
Categories :

Amount Measure Ingredient -- Preparation Method
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2 large chicken breasts -- sliced in half
1 large egg -- whisked
1/3 cup almonds -- ground
1/3 cup shredded coconut
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne (optional)
1 teaspoon dried parsley
Mango Sauce
2 ripe manila mangoes
1 lime -- juiced
1 tablespoon apple cider vinegar

Preheat the oven to 350 degrees. Cut the chicken breast in two by holding your hand on top of the breast and slicing the breast in half. Then in a food processor grind the almonds into small pieces and then add the coconut and grind that until it is blended with very small chunks of almonds, some powder and coconut pieces add the salt, pepper, cayenne and parsley flakes and pulse 1 or 2 times..

Dredge the chicken in the beaten egg and then dredge in the almond coconut mixture.

Place in a roasting pan lined with parchment paper. Pour a little olive oil or coconut oil onto the chicken breasts - about 1/2 a teaspoon per piece of chicken. Then place in the oven for about 30 - 35 minutes or when the chicken is cooked through and the juices run clear..

When the chicken is cooked through place under the broiler for about 2 minutes to brown the chicken.

To make the mango sauce

Peel and pit the mangoes and place the meat into a food processor and add the lime juice and apple cider vinegar. Process until smooth.

Then pass the mango mixture through a fine mesh sieve. You will have a creamy tangy mango sauce.

Place a large spoonful of the sauce on top of each piece of chicken and serve with your favorite veggies.

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NOTES : Chicken is a great source of animal protein. It is really high in tryptophan which is a precursor to 5 HTP which is a precursor to seratonin, so helps you to stay in a good mood. It is also high in B6, phosphorus and selenium.
Mangoes are a great source of vitamin C, A, potassium and selenium.