One day, when browsing through my e-mail, I noticed a personable e-mail amongst all of the Ad-mail. A reader had contacted me asking what my favorite cookbooks are. Great question! It got me thinking about a few things: a) I was happy to get a personal e-mail, b) what are my favorite cookbooks, and c) I haven’t checked out any new ones recently! As I’m writing this, I just realized that I haven’t really made any recipes from cookbooks in awhile either. However, I still have my favorite picks.
Sometimes I go to the library and browse through cookbooks.
Or sometimes I go to the bookstore. When I find myself exclaiming at almost every recipe (or sneakily jotting them down), that’s when I know it’s a keeper. Here are some of mine:
Greetings everyone! Today is the start of another week, but it’s not just any old Monday. Oh no! Today is the day that voting for Project Food Blog opens. You can check out my profile here, so don’t forget to vote hehe. Also check out all of the other entries as well! I’ve been awaiting this day with much anticipation.
Can't you tell?
A watermelon caught my eye at store, and I had to make sure that I got to have some of this refreshing fruit at least once while the weather is still warm! I’ve also been eating things that are a… “happy medium” between summer and fall. For example…
Baked oatmeal with figs and banana, then topped with almond butter and Coconut Bliss ice cream.
Warm soups like this quick Cuban black bean soup recipe from my "Ayurvedic Cooking for Westerners" book.
I threw in some rice, diced avocado, tomato, and cilantro to make it complete. I love simple recipes that satisfy my taste buds!
A delicious smoothie made without ice, since I'm kind of sensitive about harshly cold things.
Whenever I go out to eat I always ask for water with no ice, please. Anyway, the Chocolate Almond Smoothie recipe from Brendan Brazier’s book, “Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life” (that’s a mouthful) immediately caught my eye the first time I skimmed through the recipes. When making this, I noticed that there was no added sugar. It called for medjool dates though so I was interested in how it would end up tasting. Verdict? I’m definitely going to be making this again!
The other day I met up with some classy ladies at a great local restaurant.
I don’t go out to eat often, but when I do I like to eat very well! And by well I mean incredibly delicious. The last time I went to Cafe Gutenberg was with another friend from New York, and we got to enjoy our breakfasts seated in a comfy nook with pillows overlooking the market. I remember the food being so tasty, and I figured it was time I pay this place another visit. I remember in high school coming here and ordering steamed milk with a shot of mint syrup (TRY IT!). Anyway, the menu makes it hard to choose, boasting things like pumpkin spiced waffles with whipped cream, scramble on a corncake (which I had ordered before, veganized with tofu), sandwiches using artisan rolls, and plenty of delicious cheeses. They also have vegan options for much of the menu as well, such as vegan biscuits and gravy. Can you tell that this place puts thought into their menu?
My dates decided to split some appetizers so they could try different things.
The hand cut frites with fresh herbs, parmesan, and truffle honey.
Sounds good, but I think these fries were actually just herbed and had salt and pepper.
Nonetheless, these were so good!
We all can attest to that!
Beets served with goat cheese, house baguette, and greens.
How beautiful! Two of my favorite things on one plate: beets and goat cheese!
Fondue! Steamed vegetables, house baguette, and Vermont cheddar gravy.
The green onions and wild mushrooms were my favorite things to dip!
I felt like ordering an entree so I got the vegan caesar salad with a house baguette on the side!
I usually don’t order salads when I go out to eat unless I’ve heard great things through the grape vine, or it just sounds too delicious to pass up. Hearing only great things about this salad, I had to try it. Oh my goodness! It’s not the kind of salad that sounds undeniably incredible, but it definitely tasted like one! I never had tofu that was actually so rich in flavor, nor had I ever tried hearts of palms! Maybe the tastiness of the tofu had to do with the fact that it came from the local food commune, Twin Oaks. The lemon-caper dressing was perfect for this as well, especially mixed with the juices that burst out of those little grape tomatoes. The house baguette definitely helped in soaking up every last bit of this wonderful meal. All of us were so glad that we went there to eat, and moseyed on out feeling wonderfully spoiled.
Voting for Project Food Blog goes from 6 AM Pacific Time September 20th through 6 PM Pacific Time September 23rd. So make sure to get your votes in during that time! Once again, click here to check out my profile, and here’s a reminder going back to my last post aka the first challenge. Everyone’s posts for the first challenge are so inspiring, and I wish the best of luck to everyone participating!!!
It’s September 10, and I’m feeling a bit torn. The idea of fall is a really romantic one, but I’m going to miss being greeted by the sun and being able to just walk out the door without bundling up. However, since the seasons seem to be switching places right now, the weather has been cooling off some. All in all, I will say it has been agreeable! Beautiful! Over the years I’ve observed how we all connect with the weather, and how it affects us. I’ve noticed that in places where it’s warm year-round, the people have a more care-free attitude. Whereas in colder parts of the world, the people seem to be more reserved. And the in-betweens? Well they seem to have an easier time when it comes to making adjustments. I think that the seasons play a role in regulating our moods, and how we approach life. The warmer seasons allow us to flourish, while the colder seasons help us develop our sense of being rooted. How do you all feel about the seasons?
Comforting bowls for breakfast
I recently got an electric pressure-cooker and I decided to cook up some soybeans I had on hand for when I want to make soymilk. I was thinking of ways that I could incorporate them into sweet and savoury meals. For this breakfast I served them with oats, frozen banana slices, plumped raisins, dates, cinnamon, almond and coconut butter, and honey for good measure. This was such a yummy combination, and I liked the texture the beans gave–nor crunchy nor mushy, but in between.
A little bit of this and a little bit of that.
This reminded me of a congee actually. M’mm congee. I made a lotus seed congee last time the weather was cooler, and I remember loving the flavor and comfort I felt. “In traditional Chinese medicine, foods are prescribed for their effects on organs, blood, yin, yang, and Qi, the major players in our physical and emotional health. Foods such as rice, seaweed, sweet potatoes, and bananas nourish our yin, which in turn hydrates and nourishes organs. Think of a parched plant; after a good watering it becomes more tumescent. Eating yin-enhancing foods nourishes the body in a way that simple drinking water cannot.” Perhaps this is why I feel more at ease after having those kinds of foods.
Almost the same mix-ins, but this time I let everything sit together for awhile.
I also opted to use a combination of the homemade sunflower seed butter and almond butter. What an excellent choice! I can’t quite put my finger on it, but the sunflower seed butter I made reminds me of a certain candy I’ve had before. Speaking of sweets…
Chocolate was on this weeks grocery list!
Last time I was by the chocolate store I was with Matilda. Then someone had opened the door and the dizzying smell of chocolate swirled its way to my nose, and I looked down at Matilda in hopelessness. It would be torture for her, not to mention they wouldn’t allow her inside in the first place! Yesterday I was by the chocolate store, and I purposely left Matilda behind because this mama needed to get some “grocery shopping” done.
After spending over an hour at the chocolate store with my friend I finally decided on some that I wanted to take home.
Remember those “truffles” I made? Well I picked up some white chocolate hot cocoa powder so I could make a different variation! I also picked up some other chocolates that were new to me, and one that was and always will be dear to my heart. Kinder Schockoladen are what grilled cheese sandwiches may be to some of you. That and Milka Schokoladen bring back memories. I’ll never be “too old” to enjoy these… heck, I’ll never be too old for anything!
I took a friend's advice and added something special to this sandwich!
Fi had mentioned that she likes adding apple chutney with hummus, so I figured I would give it a try. I made a sandwich with some shredded mango chutney, “What Do I Remind You Of” hummus, red cabbage, and cilantro. This lady knows what she is talking about! The combination of hummus and chutney will leave you wanting more, and by all means go with your gut feeling!
I've recently discovered my favorite way to eat collard greens.
Sauteed with onions, and cherry or sun-dried tomatoes. Then when you’re done, dress it Italian vinaigrette.
I made myself a khichari of split mung bean soup, basmati rice, and ghee
I was feeling like I needed to just comfort myself, and I’ve found that this recipe I found in the “Ayurvedic Cooking for Westerners” book helps me feel at ease. “Persons recuperating are often recommended khichari, a combination of rice and mung beans, because of their ability to provide a good level of nourishment without overtaxing the digestion.” Do any of you pay attention to when you feel like your body needs a bit of a “break”? When I’ve been out and about, doing new things, trying new things… my body finds a way to tell me to slow down and take it easy.
For more information on the tri-doshic mung bean, click here!
And since I mentioned ghee, I figure this is a good time to let you all know that I actually made this ghee. It’s really very simple, but it’s one of those things that one might find themselves buying despite how easy it is to make. Another example of that would be hummus!
It's key that you get unsalted butter, and it's recommended that it be either local or organic.
Melt the sticks of butter in a heavy-bottom pan.
Bring to a boil, then put it on low-heat.
It's important to keep stirring so the bottom doesn't get burned; do this for about 15 minutes.
Then get your strainer and containers ready!
I let the ghee sit for a little bit to cool down. Then I strained the clarified butter into the bowl, and I strained it a second time into the jar.
The finished product!
After it cooled down, I put it in the fridge and it hardened–which is totally normal. I am so proud of myself! Ghee is one of my favorite things when it comes to food. Its taste is incomparable, and it’s awesome in salty or sweet dishes. If you haven’t tried ghee yet, I highly suggest it. It will take your meal to another level, I promise.
Why hello there! First off, I’d like to announce the winner of the Kroeger Herb giveaway. Drum roll please… and the winner is Lauren! How exciting! You’ll be contacted ASAP to get your prize to you. Thank you so much to everyone for participating, and especially for sharing the little tidbits you all learned from their site. They were very interesting indeed.
This particular morning called for a special breakfast... for no particular reason, of course.
Usual bowl of oats topped with ground flax, frozen banana slices, a grilled peach, Greek yogurt, and I quickly made a syrup by combining honey with some pomegranate concentrate.
I just wish my breakfasts could last longer.
I was able to put my finger on it... toasted hemp seeds with sea salt taste like popcorn!
I finally got my own copy of "Ayurvedic Cooking for Westerners", so of course I tried out another recipe.
The recipe was split mung bean soup, and I served it with rice and some flax oil. It’s important to make sure the balance of cilantro and cumin tastes right! At first I had too little cumin. This soup was actually refreshing, and I would recommend it even during the hot months because it felt very cooling. This was my first time cooking with mung beans, and I wasn’t sure what to expect. I just knew that this was calming for my dosha, and that it sounded interesting. I already had the mung beans on hand since I read that they were pacifying for pittas and vatas (my combination of doshas). I know I’ve mentioned what doshas are on here before, but it doesn’t hurt to mention it again. “It’s an essential biological energy or structure in Ayurvedic anatomy. There are three primary doshas, Vata, Pitta, and Kapha, which sustain all life. They move cyclically on a daily basis, and act as transporters and communicators between the essential tissues, and the bodily wastes. Their balance is a key to health. They also determine our physical constitution at birth.” Very interesting, indeed!
Remember the tin brioche mold?
Well the mystery recipe I had in mind was Ani Phyo’s fig tartlets with almond frangipane kream. I finally got around to making these–and although the crust decided to crumble–I was able to enjoy them for their flavor! I loved the light sweet and saltiness of the crust, the citrusy, crunchy, and sweet fig filling… topped off with the fluffy kream–delicious!
Actually, this was still beautiful to look at.
My new roommate's family visited, and they gave me some vegetables straight from their garden!
Aren’t they sweet? Things with my new roommate are going really well! We’re both very excited to get the apartment straightened up, and it’s nice to see things coming together.
I was also able to replenish my cherry tomato supply at the farmer's market.
No person’s nose could miss their delicious smell. These are seriously bursting with flavor!
I also had a special friend meet up with me at the market... who could it be?
None other than the gorgeous, Rebekah!
Rebekah has an amazing blog filled with such insightful posts. I think communication and provoking thought are important parts of our lives, and she definitely addresses both aspects! When she first walked up to me, I turned around and my breath was taken away; yes, Rebekah is that beautiful! She also has an air about her that just makes her even lovelier.
After talking our heads off for a few hours, I left feeling uplifted; my admiration for her grew as well. She is such a strong young woman, and I can just tell that she is going to achieve her dreams!
Cheers to a friendship that will continue to grow!
I hope everyone had a wonderful weekend. It seemed like a lot of people have been enjoying the remnants of summer. I’ve been listening to the cicadas, eating tons of peaches, sleeping with the window open, biking around the city, and admiring the colors of the sunsets when I walk Matilda. I’ve just been trying to be outside as much as possible before it starts to get chilly! How have you been enjoying the wonders that summer offers?
Here’s a little reminder to all of you from my last post, in case you missed it!
I was contacted by Kroeger Herbs to give you all the opportunity to win a bottle of their Serenity and Healthy Gut herbal combinations. They were kind enough to ask me which of their products I thought you all would benefit from the most. I remembered in one of my past posts that many of you mentioned that unnecessary stress makes its way into your lives, and I also know that many of you also have some tummy issues; so I thought these two products would be great! Now here’s what you have to do to have a chance at winning (yoohoo!):
1. Go to their site and comment on this post telling me something you learned.
Additional entries (don’t forget to comment on this post telling me you did these things):
Make sure to get your entries in by Friday, August 27. Best of luck everyone!
They also generously offered me some to try for myself!
As a sculpture student and living in an urban area, I think the Energy Food and EnvironmentalX supplements will be very beneficial to me. And who doesn’t have moments of stress? That’s where Serenity comes in. I’ll let you all know what I think of these after I’ve had them for awhile.
Cold oats with warm hot cocoa made with coconut milk
In my eyes coconuts can do no wrong, especially when using their milk to make hot cocoa.
Lately, I've been feeling like I'm on cloud nine.
Bouncing around cloud nine = cooking mojo featuring farmer's market finds!
I cooked some onions and garlic with turmeric, then threw in some beans, tomatoes, and kale. Then when the heat was lowered was when the olive oil, shredded mango chutney, and tamarind chutney decided to join in on the party! Cilantro for garnish, but then I decided to eat it separately since it didn’t go well with this. The real stars of this though are those adorable tomatoes! I got a bowl of them at the market for $1.00.
Lately, I’ve been trying to make a more conscious decision about who my money is going to. This leads me to that realization that I may be spending a little more than usual. When I’m away at school, I feel like I’m on a financial… leash? But you know what? It’s one thing to be mindful of my purchases, but another to incessantly feel like I have to justify everything I get. While I was down in Florida, I didn’t feel this sort of pressure because my parents were there “okaying” everything. For instance, I bought organic things (dirty dozen, anyone?) and there was no second-guessing. This pressure I put on myself comes from me not having a job and being 100% financially dependent on my parents. A friend pointed out though that she’s in the same situation, but it’s not like she doesn’t work hard. She’s right, and I do work hard! Okay, so I’m going to stop rambling and leave it at that. Whatever. I am worth it. Not to mention, when I’m buying something straight from the farmer… well, it’s no longer just about me. It’s about community and helping one another in some shape or form.
Biked down to one of the local farmer's markets with a friend.
Some of the vendors have been doing this for decades (one of them for more than a generation) and they can use their own hands as scales--and I'm pretty sure they're not gipping me.
But back to tomatoes; they are also good for liver health. Tomatoes have a detoxification effect in the body. Probably it is due to the presence of chlorine and sulfur in tomatoes. ”Actually, in the United States, more tomatoes are consumed than any other single fruit or vegetable. Tomatoes far outdistance oranges, potatoes, lettuce, peas, carrots, and bananas!“Although in ayurveda they are generally avoided because they are a nightshade food, meaning they have aggravating qualities. Afterall, tomatoes used to be known as “wolf peaches”. Maybe that’s why the Italian men howl at all of the pretty ladies who walk by! Anyway, I had tried to reduce my tomato consumption, but you know what? I’m not the kind of person who strictly follows one philosophy. These are ideas, some of them make sense, and some of them will just never float my boat. But I also read that not all people in ayurveda are sensitive to the nightshade foods. However, people suffering from these conditions are advised to avoid them: arthritis, eczema, acid reflux disease, cystitis, lupus, and psoriasis. I also wanted to share an interesting article I found written by Junji Takano, a Japanese health researcher: “Tomatoes and Its Medicinal Properties“.
Goodies!
I need more plantains in my life pronto!
It’s funny how much more you appreciate something you haven’t had in awhile. A serious revival and a delicious reunion! I fried some plantains with beans, sea salt, thyme, shredded mango chutney, and coconut oil. Then I served over some romaine, and other veggies. Really simple. I realized that I use onions in practically all of my cooking, and I found out that they reduce kidney and liver damage associated with uncontrolled blood sugar level. I just don’t advise taking a bite out a raw onion bulb.
Recently, I decided to use my secret oat bar recipe and make something fun like muffins instead!
Proof that we eat with our eyes first, because these just magically seem to taste better!
I’ve already made a couple batches so I can just grab-n-go-go-go. My classes finally start up tomorrow and I am so excited! I have a Human Spirituality class in the early morning and a Contact Improv dance class right after. Wish me luck!
Thank you so much for the kind words everyone! I read the comments to my mom, and it definitely made her day. Actually, I think it made her week. Also I had mentioned that I wasn’t wearing foundation. Then I realized that I don’t ever wear foundation. I used to use a popular mineral one, but I looked it up and found out that sometimes it may irritate the skin further. With that, I decided to let my skin breathe and it ended up helping clear it up a bit. Anyway, enough talk about that…
I tried a new kind of kale.
Red kale is also known as Russian red kale. It has a sweeter taste compared to other types, and it even smelled like roses! “Green is associated with Spring – a time of renewal and refreshing vital energy. In oriental medicine green is related to the liver, emotional stability and creativity.“
First, I enjoyed it raw, massaged with flax oil and another dressing.
Alongside, came a sweet potato exploding with beans cooked in shredded mango chutney and thyme.
I love adding thyme to sweet recipes now–especially that one.
I usually prefer purées over brothy soups.
I followed this recipe for pea and watercress purée, except I used ghee instead of butter. It was deliciously fresh tasting, but comforting at the same time. I have fond memories of pea soups and peas in general. When I was younger, one of the daycares I went to always served them. As you can see I love stuffing my sweet potatoes with beans. My dad asked me where I got this great idea from, and where exactly I don’t know–but it’s one of the great things I’ve stumbled across on blogs!
Sweet potatoes another way!
Here I cubed a sweet potato and mixed it with onions, beans, and zucchini cooked with mango chutney. I topped it off with ghee, flax oil, and toasted coconut shreds!
A delicious way to satisfy sweet and savoury flavors.
This sweet potato went to funky town!
Then to salad town with some ghee, beans, and hummus!
The other day I was running some errands to prepare for my move back up to school.
Look at what I spotted when I went to Target!
I thought of you Holly! I wanted to send her a picture text message but then I realized I didn’t have her number hahaha. So instead I whipped out my big DSLR camera to take this picture. I had some onlookers–what? I’m fascinated by peanut butter! If they tried it on top of their oats, sweet potatoes, carrots, or anything for that matter besides just bread… well they’d understand.
Some of my supply to take up to school with me!
I would have a hard time if I were living in the dorms, wouldn’t I? I’m bringing things that are convenient for student-life, and of course to help keep strengthening my liver!
Since I've been adding the pulp from juicing to my oats I've had to move to bigger bowls...
Exhibit A
Beet pulp!
I had leftover spiced cobbler "crust" and served it with peaches and apricots instead of blueberries.
Which I enjoyed poolside!
Tutti-fruitti!
When I watched the movie “Eat. Pray. Love” I learned that tutti in Italian means “everything” or “all”. Now the name of the flavor makes sense! Anyway, I wanted to give you guys a tidbit on a fruit in this breakfast that I haven’t featured much on my blog. Enter the fuzzy kiwi! They are full of vitamin C, which is one of the most beneficial antioxidants for liver health. It provides protection from free radicals and reduces damage to liver cells from harmful chemical toxins. other sources are citrus fruits, berries, broccoli, cucumber, and spinach. Kiwis are also a good source of beta-carotene and vitamin E. A little interesting scientific factoid I found out about vitamin E actually that actually makes sense: “Vitamin E is a fat soluble antioxidant. It protects fats from becoming rancid due to free radical attacks. The cell membranes that protect the liver are fat based. So vitamin E helps protect the cells that protect the liver! A study has also shown that vitamin E can reduce the scar tissue in liver – which can lead to cirrhosis.” Now I just imagine vitamin E as a nice comfy cushion that can protect me! Almonds are also a good source of vitamin E, so your comfy cushion can even be a nice, big spoonful of almond butter.
More kiwis--served with Ani Phyo's coconut ice kream.
Also in this bowl is a fruit I mentioned in my last post. A lot of you had something to say about apricots. I’ve been eating them often, but I realized that I like dried apricots more than fresh. I think it’s because they’re sweeter hehe.
It’s funny how between Florida and Virginia, the background for my food pictures changes. In Florida you may recognize the place-mats and glass table. However, while I’m up at school I use my desk’s stationary pull-out as the background. My actual kitchen gets no natural light, and you know how I feel about that as far as photography goes!
And now that I'm near a Trader Joe's again I can re-stock this, but nothing beats McCutcheon's pumpkin butter.
Here’s a little hint for my next post…
I went to Sur la Table...
To get a brioche mold; but what for?
And that is what you will find out later! Till then…
I’m going to rewind a bit to… two weekends ago! My mother and I had a photoshoot the NuSkin “Keep My Age a Secret” challenge we’ll be participating in. It was fun to have that bonding time with her, and being the one in front of the camera this time. Anyway, here are some pictures!
Might I also add that I'm not wearing foundation...
My skin is definitely reaping the benefits of taking extra care of my liver!
I'll keep you updated on what happens.
Now on the food front… for breakfast I’ve been enjoying a medley of fruits!
Papaya, peaches, and frozen banana slices!
Peaches, blueberries, dates, and papaya!
The fruits were piled so high I almost forgot there were oats under there--just kidding!
B-e-a-u-t-i-f-u-l! Apricot, frozen banana, and blueberries.
Mixing the Greek yogurt, oats, and fruits together.
The big kahuna--my favorite!
I bought a bag of apricots at the store the other day. They’re so hard to find down here! Is anyone else having trouble finding certain foods that are in season? I remember last year when there was a shortage on canned pumpkin during the holiday season–uh oh! Anyway, here’s a little interesting fact I found on these little stone fruits: “Apricot fruits are very useful to those people, who suffer from anemia. Only 100 g of fresh apricot fruit has the same effect on blood flow as 250 g of fresh liver.” They’re also an excellent source of beta-carotene and are useful for reducing infections or skin problems.
My chicka, Liz, sent me this very helpful link the other day: “Ayurvedic Healing Foods“! One of the tidbits reminded me of my friend in New York who’d peel almond skins because of what her cousin, who’s an Ayurvedic practioner, recommended. And I actually thought of her when I was making this recipe…
Naked almonds!
“Ayurveda recommends blanching and peeling almonds“
I stole their clothes down by the river mwahaha.
Ani Phyo's Almond Frangipane
I made a batch of this recipe so I could make fig tartlets, and this is also delicious on its own or with some fruit–like peaches! I’m just loving peaches right now if you can’t tell.
Another recipe from Ani Phyo's dessert book.
I had bookmarked her spiced blueberry cobbler recipe. This was so so SO good, and topping it with coconut ice kream (also from this book) made it that much better! I really can’t believe how simple and delicious these recipes are. I’ve renewed this book from the library twice already.
This treat is baked however, and it's my own recipe.
This week I was inspired by a Hawaiian combination of raisins and pistachios. I used golden raisins, dried cranberries, and pistachios for my secret oat bar recipe. Verdict? Deliciously chewy, moist, and sweet. Making these bars with different variations has become a weekly ritual for me. I set aside some time either Sunday night or Monday morning and get to baking. I love experimenting with different combinations, and with the delicious smells wafting through the air… who wouldn’t make this a weekly tradition?
Also baked, but not sweet.
I tossed these cheetah rounds in coconut oil, then seasoned them with turmeric, curry, and salt. YUM! I love curry powder so much. Have you ever tried adding some to ketchup? It’s so yummy!
A sandweech!
I stuffed this sandwich with homemade 15-bean hummus, marinated artichoke, spinach, and mini bell-peppers. For the mixed bean hummus I added extra curry powder because what the original recipe called for just wasn’t enough for me.
Dino kale salad!
I wondered what raw dino kale tasted like. What else went into this salad? Some mixed bean hummus, sun-dried tomatoes, shallot, and sweet vidalia onion dressing. So how was it raw? Not bad, not bad at all.
And cooked following one of my favorite ways to eat kale...
Fry some onions, shallots, and garlic. Then I threw in the dino kale, spinach, cherry tomatoes, golden raisins, mixed beans, and a splash of balsamic. After it was done cooking I poured on some flaxseed oil to get my dose for the meal hehe. I had also roasted some butternut squash tossed in coconut oil and simply salted. I’ve been trying to spice up my meals a bit, since I noticed that my meals were getting pretty boring. They tasted good, but they were lacking creativity.
Inspired by a Colombian recipe
The other day my mom was browsing her Colombian cookbook. She had left the beans to soak overnight, but she didn’t have time to make the recipe–bandeja paisa. It’s basically a platter of various foods from the Paisa region of Colombia. I figured that she wanted to cook the frijoles part of this platter. I read the recipe after I had already cooked the beans, and I realized I would have to change it a bit. Since it called for the beans to be cooked with the ingredients, but no big deal. I just decided to fry the onions, grated carrot, tomato “salsa”, smashed banana, and the beans of course. Then I seasoned it with salt , pepper, and lots of cumin! Garnish it with scallions and you’re set. My mom was very happy when she got home from work, and she had this waiting for her. Note: I used ghee for the frying, and I highly suggest it. I have been loving the flavor that ghee lends to everything I’ve used it in; just imagine a deeper butter flavor. From toast, rice, sweet potatoes, or traditional Colombian recipes–ghee will liven anything up! Even your body. ”Indians regard the substance as very important as it could boost overall body strength, beauty, and luster.” Additionally, it’s lactose-free so those with allergies to milk can enjoy this as well.
Must get the creative juices flowing...
I put together a mish-mosh dinner: baked sweet potato + ghee + flaxseed oil, roasted beets + olive oil and seasoning, mixed bean hummus, and random celery stalks.
Not so creative, but it still tastes good!
Maybe you noticed the apron I’m sporting here. The last time I roasted beets I had a little accident and nearly stained my shirt. If beets are on the menu, then I definitely plan on wearing an apron! What are some kitchen mishaps you learned a lesson from?
I’m very glad that you all enjoyed the video I made! I definitely want to make more in the very near future. Remember how I had talked about how I was doing things to relieve stress? Well, one of the greatest ways for me is through yoga.
I try to set aside atleast 20-30 minutes a day for my practice.
I’ve also been relieving tension through scent. Let me set the relaxing mood for you all…
By lighting a sandalwood incense
Ahh, much better.
The rippling fruit effect
Looks like I didn’t grind my flaxseeds enough! Oh well. Anyway, this bowl has peaches, apple slices, and banana slices. Gosh, I really love peaches so much right now, and I’m always reminded of Lauren when I eat one. So I think of you often my dear! What are some things that remind you of someone?
A mushy bowl with lots of color!
This time I mixed the usual oats with some leftover pulp from one of my dad’s juices (mostly carrots, beets, with bits of kale and ginger). Then I added the fruits and ground golden flaxseed!
And sometimes I like neutrality in my color palette.
Frozen bananas are excellent for adding that cooling factor for oats. Although I do make mine the night prior, but it’s just that much more refreshing. Not to mention, the slices kind of melt in your mouth.
Got to give poopy brown some love too!
I made this bar loosely based on… anything that’s baked with chocolate and bananas! For the ratio of banana chips to dates it was 2/3 cup to 1/3 cup. This was so delicious! In fact, my mom took one of these bars to go when we were at the movies, and as she was unwrapping it I kind of got jealous as the smell was making it’s way over to my nose. Ugh, why didn’t I bring one with me?
Sure, none of this really makes sense together, but who cares?
“Much research has focused on the beneficial phytonutrients in cabbage, particularly its indole-3-carbinole (I3C), sulforaphane, and indoles. These two compounds help activate and stabilize the body’s antioxidant and detoxification mechanisms that dismantle and eliminate cancer-producing substances. I3C has been shown to improve estrogen detoxification and to reduce the incidence of breast cancer. In one small human study, researchers found that after I3C was given for 7 days, the rate at which estrogen was broken down through the liver’s detoxification pathway increased nearly 50%.“
Click here for more info on the benefits of cabbage.
Sweet-and-sour green cabbage
You know what’s been great? Since I’ve been taking extra care of my liver, I’ve noticed that I can use a lot of recipes I’ve made in the past. The only difference is making a few changes like using ghee for frying instead of another cooking oil. By the way, it’s important to make sure that the oil you’re cooking with is refined to handle high-heat or else it could be releasing carcinogens once it goes over a certain temperature. Labels should disclose that kind of information. For instance, I know that Spectrum’s labels include that information. I’ve also learned to avoid cooking with olive oil at hot temperatures. Ideally, you just want to put it on your food once it’s done cooking. Now where’s the crusty loaf of bread so I can dip it into some olive oil with cracked pepper?
A recipe from my Ayurvedic cook book...
The recipe was baked pinquito beans, but I didn’t have pinquito beans so I just used navy beans as was suggested. This recipe was so delicious–subtly sweet from the apples and honey with a hint of spiciness from the red chile. The garlic and onions have always been a staple in my cooking, but now I’ve been adding fresh ginger as well.
Baked "pinquito beans" covered with butternut squash and pear soup with a side cheetah rounds please!
I haven’t made these cheetah rounds in forever! I’ve gotten so use to simply baking whole ones. Oh, I just love sweet potatoes no matter what way I make them… mashed, baked, grilled, or sliced!
More sweet potato love with... what is that green stuff?
It kind of looks like seaweed! But it’s not. I roasted some kale, but not just any old kale.
I found this wonder at our local Italian market the other day--lacinto kale aka dino kale!
I’m eager to try more recipes with this new type of kale I got! When I first ventured into my liver strengthening journey I said that I still wanted to go on food adventures. The last thing I want is to end up being bored eating the same thing all of the time. I actually used to loathe leftovers because of this. I always want to try something new! But now I see how convenient leftovers can be when I barely have time to breathe.
These were way more magically delicious than a whole box of Lucky Charms!
Butternut squash will always be one of my favorite foods. As long as my mom’s around there will be atleast something with butternut squash during the week–she loves this squash too! “Oh, and save the seeds and toast them – they’re a wonderful source of nutrition as well as being a delightful and healthy snack! Studies have revealed that they support liver functions and fight various types of cancer.” Also, the vitamin A in butternut squash helps with acne and other important things like the immune system, hormone production, and so many other things. Other foods with vitamin A include fish liver oil, animal liver, apricots, asparagus, beet greens, carrots, pumpkins, watermelon, cantaloupe, sweet potatoes, spinach, broccoli, mangoes, and green leafy vegetables.
Did someone say beets?
I roasted these beautiful beets in the oven and just drizzled them with olive oil afterwards. Then of course came the sea salt and pepper. What are those greens on the side? Why they’re dandelion greens from our garden! Did you know? “Dandelion has been used in traditional Chinese medicine as a powerful liver tonic. Dandelion is said to enhance the flow of bile in your body, improving the function of your liver, and remedy liver conditions such as hepatitis, gallstones, and jaundice. A daily cup of dandelion tea is recommended for anyone who feels run-down, sluggish, and over-stressed. Dandelion greens are also an incredibly healthy food — chock full of vitamin C, higher in beta-carotene than carrots and richer in iron and calcium content than spinach.” Whoa! And they actually have a very mild taste. Not like the mustard greens I tried! I now know that I can only handle a small bit at a time or else my nose starts to burn like crazy–kind of like wasabi.
In other news, Matilda has been telling me that she's ready for a new look.
It was so interesting reading about some of your doshas! Laury had mentioned that one of her clients sees an Ayurvedic doctor who can tell what their patient ate simply by touching them. Wow! Imagine being that in-tune! I thought I’d share a link that you may find interesting, and who knows… it may help fill in some blanks: Ayurveda Info-center.
“The whole person-and the whole field of interpersonal behavior-can be spontaneously enhanced by the process of self-referral, or looking within to experience the Self. This is analogous to the natural process by which all the branches, leaves, flowers, and fruit of a tree can be simultaneously nourished and enlivened by watering the root.“
I had some prepping to do last Friday, as we were having guests all the way from Germany. I didn’t want to stress out about it because first off, I didn’t have to! As I was cooking I made sure to have a clear mind, and good intentions. I just wanted everyone to be able to relax and enjoy when they ate. Not to mention, the whole house smelled divine!
Pain D’Epice or French honey-spice bread
This involved egg whisking.
Anise!
and other delicious spices and citrus zest.
I also made a well for the whisked eggs and soy milk.
Finger licking
Oh that’s right! This has to go in the oven.
Et Voila!
A deliciously sweet and aromatic bread–a bit burned around the edges but tasty nonetheless. I don’t think that many of you know that I’m quite the honey afficianado. I have honeys ranging in flavors from lavender to almond, as dark as molasses, local variations, and even artisanal raw honeycomb squares from Savannah Bee Company. It’s funny because most of these were gifts from friends.
Then a mysterious package came in the mail.
I have been eyeing these shoes all summer!
I saw this as a sign to dress up and play hostess.
The guests would be arriving soon!
And a goofy one for the heck of it!
Our guests!
Ivy’s sesame-coconut rice, yellow split pea dhal, and a spinach salad with avocado, blueberries, and lemon-balsamic vinaigrette.
This meal was so flavorful! My mom also made a coconut chicken curry with pineapple. The rice was my favorite though. I cooked some basmati rice with ghee and salt. Afterwards I fried the dried coconut and sesame seeds in more ghee. Once that was golden I mixed it in with the cooked rice. Wow! The ghee did so much for this dish. One of the guests said it was one of the best meals he’s ever had. Perhaps my good intentions really did work!
The next morning involved the French honey-spice bread topped with ghee + a bowl of Greek yogurt, fruits, and ground golden flaxseeds.
The bread reminded me of one of the Christmas cakes in Germany. Deliciously nostalgic.
We also bought pan de bono, which is a delicious Colombian cheese bread.
And one of my other favorites: arepa de choclo
Our guests fully enjoyed the breakfast! Actually, everyone did.
Beans, beans…
“Soaking reduces excess dryness, calming the air element in foods and enhancing the water element. The added moisture supports the action of agni, digestive fire, on food, making foods easier for the body to break down. This beneficial Ayurvedic practice of soaking is used with beans, peas, nuts, some seeds, and dried fruits. Soaking is most often done overnight by simply covering the food with pure water and letting it sit, covered, until the morning.”
After soaking the beans for many hours, I cooked them with bay leaves. Once they were cooked I fried some onions, garlic, ginger, cumin, and turmeric. Then added the beans and some sea salt. Simple, delicious, and very helpful for my liver.
More legumes
I steamed some edamame, then sprinkled on some sea salt. I love eating them out of their shells.
A bowl beaming with green!
This was a mix of kale and mustard greens. I massaged the greens with flaxseed oil, as Neela had suggested. This was very tasty and helped lessen the bitterness of raw kale. Speaking of kale, I found a really great recipe for kale and chard salad with blue cheese. Check it out!
“Kale contains sulphorane…which only becomes apparent when cruciferous veggies such as kale, cabbage and broccoli are chewed or chopped. But it’s what sulphorane does that’s important. It encourages the liver to produce enzymes that detoxify cancer causing chemicals, especially those connected to chemically-induced breast cancer and colon cancer.“
I also massaged watercress and green cabbage shreds in flaxseed oil as well.
Watercress is in the same family as kale and mustard greens, so they have similar health benefits.
“Watercress juice is so concentrated with so much cleansing goodness that it activates the detoxifying enzymes in the liver for detoxifying a hangover.”
Watercress juice could be a party girl’s best friend!
Another interesting tid-bit I found from an article I read by Brendan Brazier about stress-reducing foods:
“Alkaline forming – leafy green vegetables, chlorella
High quality, complementary protein – hemp, yellow pea, brown rice
Rich in essential fatty acids – flax seeds”
Check, check, and check! I’ve actually been adding maca powder to my oats once they cool down due to my hormone imbalance; I struggle with too much testosterone. Right now, for me, I’m trying to eat most of my vegetables steamed or lightly (3-5 minutes) pan-fried with ghee to keep the nutrients. If I eat them raw, however, I massage them in oil so it’s easier for my dosha to handle. And it looks like I’ll be enjoying more yellow split pea dhal in my future!
Halli hallo! I hope all of you are doing well, and enjoying the last day of July. The last day of July? Yep! In two weeks I’ll be going back up to Virginia to settle in to my place (yay for not having to actually move this year), and then starting my final year of college. Yessssss! I’ve been doing wonderfully with taking care of my liver. It really hasn’t been hard. If anything, it’s been relaxing and rejuvenating. Ayurveda doesn’t just cover the topic of food (although it is key), but also helps us take notice of how our environments may affect us. For instance, what we smell can be aggravating, calming, or what have you. For my constitution sandalwood is suggested to pacify the excess Pitta. I’m a combination of doshas, and that’s quite common actually. What exactly does dosha mean? “It’s an essential biological energy or structure in Ayurvedic anatomy. There are three primary doshas, Vata, Pitta, and Kapha, which sustain all life. They move cyclically on a daily basis, and act as transporters and communicators between the essential tissues, and the bodily wastes. Their balance is a key to health. They also determine our physical constitution at birth.“ Vata-Pitta is mine, and I benefit from oils; so it’s even recommended that I rub coconut oil on my feet and legs before I go to bed. Am I reading correctly? Treat myself like an Egyptian queen? Why, of course.
I'll carry some sandalwood around, and Matilda can carry her skeleton leaf with her.
Now this was a real treat for my taste buds!
Remember when I tried the Coconut Bliss pint of ice cream? Specifically the cherry amaretto flavor, m’mmm! Anyway, I was also kindly sent a voucher to try their ice cream bars. You can choose from two flavors: dark chocolate or naked coconut. Oh gosh, speaking of flavors I just looked at their list of retired flavors. Ah so sad! Maybe a Dr. Frankenstein move can be pulled and some of these flavors can be revived! It’s ALIVE!!! Okay okay, so time to turn this frown upside down by giving my review for ze bar! Guess which flavor I chose? If you guessed naked coconut then you know me well hehehe. Ah yes, the review. Well, I LOVE COCONUT! So now that that’s clear, I also want to make it clear that these are the bomb.com. I loved the flavor; and the texture was so awesome because it was creamy, melt in my mouth (but not in milliseconds), and I spied the shreds of dried coconut too. Imagine a hot summer day (that is going to take little imagining as I just have to step outside) and all you want is something refreshing, tropical, and creamy. Yes, this bar would be my answer. “The pure coconut experience on a stick.” Couldn’t have said it better myself.
Sweet potato and yellow split pea dhal + flax seed oil & ghee
Watercress is a new vegetable I’ve been incorporating into my diet. I’ve had it before, and I use to just think of it as more of a garnish. Now I see that it can also make a delicious salad! Speaking of salads, I found a helpful guide on how to make a great salad with lots of side tips: salad days. “Try and get all the tastes at each meal, even if it is a salad: carrots/beets for sweet, greens for bitter, cilantro for astringent, fresh ginger for pungent, lemon juice for sour and rock salt for salty.“
Munching like a goat is easier
One of my favorite foods.
I think many of you can agree with me on this one: sweet potatoes are delicious… and happen to be very nutritious. They are a great source of beta carotene, which may explain why my palms and the bottoms of my feet look the way they do. The beta-carotene is converted to vitamin A in your body, and may help slow the ageing process and reduce the risk of some cancers. And did you know that it has anti-inflammatory and antioxidant properties as well? I’ve been having mine with a combination of flaxseed oil and ghee.
Last week I did some major re-organizing and decorating around my parents house.
It’s pretty cool that the black-and-white photo is of me with my film camera, and I’m in the mirror with another one!
Remembering vacations in South America.
Frames galore!
Rather than painting a wall.
Different colors for frames as well.
A diptych of little Matilda going on an adventure.
Some call this a pampering room, but for some reason ever since I was little I've called it "the emergency bathroom".
My "office" area.
I also decided to take out something I got when I went to London.
A fireplace in Florida? Indeed.
A combination of something I made, nature, and a thrift-store find.
Another fitting thrift-store find--except change the 'c' to a 'k'.
And one of my favorite thrift store finds!
I left a note by writing one of my favorite quotes.
Stay tuned for next post! I’m finally going to make a video, and share with you all that even while taking extra care of my liver, I was able to cook wonderful meals to share with my family’s guests.
