2-cups mung beans, 8-cups water, 2-teaspoon sea salt, 1-teaspoon fresh grated ginger, ½-teaspoon tumeric, ½-teaspoon cumin, 1 handful cilantro, 1 6-oz. pkg. fresh spinach,
Wash mung beans, then soak in water for ½- to 1 hour. Bring mixture to a boil and then add the salt, tumeric, cumin and spinach. Reduce the heat to medium and cook for 30-40 minutes. Add the cilantro at the end of the cooking time, turn off the heat and cover for 10 minutes. Serve hot.
Ghee is highly regarded, both in Ayurveda (it is beneficial for all doshas) and by yogis who consider it a very sattvic food. It can be used in most Indian recipes to replace oil for frying. The idea is to get impurities and water out of the butter so you are left with pure fat. The points to remember are to never stir the butter while it is cooking, and to keep a close eye on the color so that the ghee doesn’t burn. Melt one pound of unsalted butter in a saucepan on medium heat. Remember, the better the butter, the better the ghee, so use organic butter if you can. As the butter melts it will begin to boil and separate (white froth on top with sediment settling to the bottom of the pan). Keep the butter boiling steadily. Do not stir. Allow the butter to continue to cook until the bubbling noise quiets down, the sediment at the bottom of the pan starts to turn golden brown (you can check the color of the sediment by gently tilting the pan), and the liquid under the froth begins to turn an amber color (it usually takes about 20 minutes). The smell also changes to that of freshly baked croissants. All these signs indicate that all the water has evaporated, and that you must turn off the flame immediately or the ghee will burn quickly. Leave the cooked ghee to cool for half an hour, then line a strainer with some cheesecloth and strain the ghee into sterilized jars. Discard the sediment (in India, it is used for pujas, fire rituals, my dog loves it). The ghee will turn hard when cooled and look yellow in color – it melts quickly when exposed to heat. If it is properly made, ghee will keep for over a year, even outside the fridge.
2 tbs. each: peanut oil, roasted sesame oil, soy sauce, oyster sauce and cold water, 2 teaspoons salt or to taste 1 teaspoon sambal oelek (or your favorite chile paste). Combine above in a large serving bowl, whisk to blend 10 oz. spinach Linguine. Cooked according to package directions until al dente and drained 3 green onions, trimmed and cut into thin slivers 2 Tbs. roasted peanuts chopped. Add pasta to the sauce, toss to coat top with onions and nuts. Serve hot or at room temperature. I used a 1lb package of pasta 3 tbs. of each iso 2 and only 1 tsp chile so it was kid bearable. Also exchaged toasted sliced almonds for peanuts. It was delicious at room temp and cold from the fridge as leftovers. I could see adding more veggies to make it more than a side dish.
3 1/2 gallon water, 1/2 cup cardamom pods, 1/3 cup whole cloves, 1/2 lb. gingerroot, thinly sliced 15 cinnamon sticks, 4 black tea bags, 1 gallon milk.
Bring water to boil in a 5 gallon pot. add cloves and let dance for 1-2 minutes. Add cardamom, cloves, ginger and cinnamon. cover and simmer for at least 45 minutes. Add black tea and milk. Bring to boiling point and immediately remove from heat. Allow to stand, unstrained, until almost time to serve (this will increase potency of tea and most spices will settle to the bottom). Sweeten with honey or maple syrup if desired.
2 tablespoons olive oil
2 tablespoons finely chopped scallions
2 tablespoons raspberry vinegar
2 tablespoons maple syrup
1/2 pint fresh organic raspberries, divided
salt and pepper to taste
5-6 ounces fresh organic young spinach leaves, wash well
2 ounces goat cheese, crumbled
1. In a small saucepan, warm oil over medium heat. Add scallions, and cook till soft (3-4 minutes). Add raspberry vinegar, maple syrup, and half the raspberries. Raise heat slightly and simmer until fruit is warm. Season with salt and pepper.
2. Place spinach in a serving bowl. Pour dressing over spinach leaves and toss lightly. Top with crumbles goat cheese and remaining raspberries.
1 cup Organic quinoa
2 cups water
1 low sodium vegetable bouillon cube
1 teaspoon freshly grated ginger
3 scallions, chopped
1 clove garlic, minced
1/2-1 teaspoon red pepper flakes
2 teaspoons chopped fresh cilantro
2 tablespoons extra virgin olive oil
1 tablespoon maple syrup or honey
2 tablespoon lemon juice
1 teaspoon salt
1/2 cup creamy or chunky peanut, almond or cashew butter
1/2 cup chopped peanuts, almonds or cashew (unsalted)
8 lettuce leaves (Iceberg or Boston)
1. Combine quinoa, water and bouillon cube in a medium sauce pan. Bring to a boil; Reduce heat, cover and simmer 15 minutes. Cool.
2. In a medium large bowl, combine ginger, scallions, garlic, red pepper flakes and cilantro. Add cooled quinoa and stir to mix.
3. In a jar or small bowl, whisk together olive oil, maple syrup or honey, lemon juice, and salt. Pour over quinoa mixture. Cover and refrigerate.
4. When ready to serve, spread 1 tablespoon peanut butter on each lettuce leaf. Top with about 1/3 cup quinoa mixture and sprinkle each with 1 tablespoon peanuts. Roll up and enjoy.
(can substitute almond butter, and chopped almonds)
1.5 cups fresh peas or 1 package (10 oz) tiny frozen peas
1/4 cup fresh lemon juice
3 tablespoons Tahini
1/2 teaspoon salt
1/8 teaspoon ground red pepper
garlic to taste
1. Steam peas in steamer container over boiling water until just tender, about one minute. Transfer to bowl of ice water to cool. Drain well. (for frozen peas, simply thaw)
2. Place peas and remaining ingredients in food processor container with metal blade and puree until smooth.
3. Spoon into serving bowl. Serve with pita bread.
1 jar almond butter
1 cup raisons
1/2 cup sunflower and pumpkin seeds
1/4 -1/2 cup honey
optional: chopped nuts of your choosing
optional: chopped dates or figs
1/4 cup of coconut (for mix)
bowl of coconut (to roll them in)
!. Combine all ingredients and mix well with spoon or hands.
2. Take a small amount of mixture and roll the ball in coconut. If for any reason the mix is too lose, you can refrigerate them for 1.2 hour or add nuts, cold nut butter or coconut until firm enough to roll. You can package them 2 at a time in saran wrap, or just put on a plate and cover. Refrigerate or freezing helps preserve them.
2 cups thinly sliced fennel bulb
1/2 cup fat free sour cream
1/2 cup plain yogurt
1/4 cup finely chopped red onion
2 tablespoon chopped fresh mint
1 tablespoon grated lemon rind
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove minced
Combine above ingredients, serve and enjoy.
6 oz orzo pasta, cooked according to package directions
6 oz box long grain wild rice, cooked according to package directions
15 oz can garbanzo beans
1/4 whole red onions, finely chopped
1/2 cup dried cherries
4 oz feta cheese
2 tablespoon fresh parsley, finely chopped
1/2 cup Newman’s Own Balsamic Vinaigrette
1/2 cup Newman’s Own Oil and Vinegar Dressing
1. Mix together the first 7 ingredients.
2. Mix the 2 salad dressings and pour over mix. Toss until well coated.
3. You can serve immediately, but also works well if prepared in advance and is allowed to refrigerate for several hours.
Amazing Edamame Hummus
Two 12-oz packages edamame, no shells, boiled and cooled
½ c tahini
2 tbs garlic, chopped
2 tbs ginger, chopped or minced
2 tbs toasted sesame oil
1/8 toasted sesame seeds
6 tbs lime juice
1 c cilantro leaves
3/4 tbs salt
1/2 tbs cayenne
1 c canola
Put in food processor and blend until hummus consistency.