The Healthy Plate

Baked Courgettes Recipe and India pics

2011-06-08T21:06:00.003+01:00

It has been so long since I posted a recipe,
in fact I believe this is the first recipe of 2011.
Round courgettes which are lightly steamed
then stuffed with a filling of quinoa, peas, corn,
onions, peppers, garlic, herbs and spices - and then
baked in the oven till ready......
Vegan, gluten free, healthy and easy to put together too!!

I'm out of blogging practice and my words feel rusted,
somehow they are not flowing so well for now.....
I definitely need to begin writing and blogging more often :-)

Baked Courgettes (Zucchini)

4 round shape courgettes
2 cups of cooked quinoa
1 small onion, finely chopped
1/4 cup red peppers, finely chopped
2 cloves crushed garlic
1/4 cup cooked green peas
1/4 cup cooked corn
salt to taste
sprinkling of chilli flakes
1 teaspoon of mixed spices
1 teaspoon dried mixed herbs
2 tablespoons of olive oil

Cut the tops off and scoop out the center,
leaving it hollow for the filling.
Steam the courgettes for about 10 minutes,
till they are softened a little but still firm.

Keep aside.

Preheat the oven to 180 C.

Heat the olive oil in a pan, then saute the onions,
peppers, garlic, peas and corn for 5 minutes.
Add the quinoa, the salt, spices and herbs,
continue to saute all of it for another few minutes,
mixing it all together.
Let it cool down a little, then spoon this quinoa
filling into the hollowed courgettes.
Cover the courgettes with the cut off tops and place
them in a baking tray lined with parchment paper.
Bake them for around 15 minutes and then serve them
for lunch or dinner - my daughter also liked them cold
for breakfast the next day - a gluten free, alkaline
and vegan breakfast :-)

I've been in India for more than 3 months this year,
and shall be returning there in three weeks again.
I spent most of my time in a small town called
Coonoor, situated in the Nilgiris mountains,
South of India - lush green tea estates, eucalyptus
groves,and warm smiling faces.......

Here are a few pictures of the incredible Nilgiris :-)

Best of 2010 - Healthy Gluten Free, Sugar Free, Dairy Free Foods

2010-12-31T13:50:00.001Z

Green Lentil Falafal Wrap

Vegan Soda Bread for Yummy Sandwiches

Chocolate Cookies and Mini Muffuns

Steamed Zucchini and Brown Rice Muthia

Raw Treats - Mango Cheesecake and Avocado Lime Pie

Papillote of Salmon in Green Coconut Curry

Pesto and Nut Butters

Zucchini and Banana Walnut Bread

Socca with Caramalized Onions, Zucchini and Thyme

Wishing you all a very Happy New Year - filled with Healthy Delicious

Wholesome Nourishing Foods, may this year bring you all that

your heart desires and all that your soul needs :-)

Gluten Free - Zucchini & Banana Walnut Bread

2010-11-23T01:27:00.001Z

I've always been a Bread Lover. Most of my food memories
revolve around sliced white bread or sweet buns, milk slices,
eggy toast, bread bhaji, pav maska (bun & butter), toast and
jam, and sandwiches of all kinds in my school lunch box!
Oh la, I could go on and on and on......

In the beginning, giving up Gluten meant I had to give up all
breads too - and that might be a good thing to do, from a
health and wellness point of view - but oh it made me so sad!

I don't need to eat Bread too often, but once in a while, nothing
beats a slice of warm buttered bread melting in your mouth,
soothing, comforting and spreading joy inside and out.....

Gluten free breads are not easy even when you follow a twice
made recipe. Somehow they are usually hit or miss, beyond your
control. Creating and cooking gluten free foods has truly
taught me to trust my instincts and cook from my heart......

I still give in and eat Gluten time to time, if I stop after once or
or twice, I can usually get away with it - but we crave most what
suits our bodies the least - and eating gluten, specially bread,
becomes dangerous ground for me!!

I make gluten free Irish Soda breads and scones, gluten free
crackers, rotis, tortillas and biscuits, cakes and cookies too.
This cake like bread made with zucchini and walnuts with a
banana mashed in for subtle sweetness and flavor is one of my
all time favorites.
I hope this will be a hit and not a miss for you, do try and enjoy!

Zucchini & Banana Walnut Bread

2 cups chopped zucchini
3 eggs
1/2 cup olive oil
1 mashed banana

1 cup sorghum flour (jowar ka atta)
1/2 cup amaranth flour (rajgiri ka atta)
1/2 cup buckwheat flour
1/2 tsp xantham gum (or 2 tsp arrowroot)
1 tsp baking powder
1 tsp sea salt
a big handful of chopped walnuts

Preheat oven to 180 C and line a loaf tin with baking paper.

Add the wet ingredients in a food processor and process
till smooth and batter like.
Combine all the dry ingredients except the walnuts and
add to the batter. Process till smooth and fluffy.
Fold in the chopped walnuts.

Pour the batter in the loaf tin and bake for 35 minutes or
till a knife comes out dry and clean.
Let it cool and slice.

I cut into slices and freeze for later too.Then warm or toast
a slice to accompany my salad, soups or sometimes just spread
coconut butter and raw honey for a treat :-)

Keep it Simple. Be Creative.

Taste and Play. Find your Own Way.

Socca with Caramalised Onions, Zucchini and Thyme

2010-10-19T22:13:00.000+01:00

I love Socca. I admit I love anything that has chickpeas or chickpea flour.
But Socca has a special place in my heart, with memories of special times
with special people, spent in the South of France.

Socca is a specialty of South East France, mostly in and around
the city of Nice. Across the border in Italy it is called Farinata.
Traditionally there are no toppings, it is made with chickpea flour, salt and
olive oil. And this is what I've had in France - simple plain delicious Socca.

But I had lots of zucchini in my fridge and I thought it would make a perfect
topping for my Socca and I'm so glad because it really did :-)

You can play around with variations - different toppings, or additions.

Ingredients:

2 cups Chickpea flour ( also called gram flour or garbanzo flour)
2 and 1/4 cups Water
4 tbsp Olive Oil
Fine round slices of zucchini
Half a red onion lightly caramelized in olive oil (optional)
1 tbsp of Herbes de provence (or mixed dried herbs)
sea salt to taste
Fresh thyme (optional)
Lots of Black pepper

This makes two trays of Socca. You can half the ingredients and make
just one, but use 1 tbsp of oil in the batter, and 1 and a 1/2 on the tray.

Add water little by little to the flour and whisk till well combined
and there are no granules left. The batter should be totally smooth.
You might need to add a little more water.
Add 1 tbsp of olive oil, salt and the herbs. Mix then leave it to rest
for around 20 to 30 minutes.

Heat the oven to 200 C and warm a baking tray or cast iron oven pan
for a few minutes.
Pour 1 and a 1/2 tbsp of Oil on to the tray and move the tray to spread
the oil all over. Pour the batter on the oil till you get around 1/4" thickness
or even slightly less.
Spread the onions over it then lay down the zucchini slices.
Crush fresh thyme over it and sprinkle some salt and pepper.

Bake it for 15 to 20 minutes till it is set and a knife comes out clean.

Drizzle some olive oil over and eat it warm.

We ate these slices of Socca for lunch with a big bowl of greens
and a yummy ginger and garlic roasted broccoli

Keep it Simple. Be Creative.

Taste and Play. Find your Own Way.

Pesto and Nut Butters

2010-10-06T02:38:00.001+01:00

Pesto:

This is a simple and delicious pesto with a grainy nutty crunch
and the cheesy taste from the nutritional yeast.

2 cups fresh basil
2 cups fresh baby spinach
1 cup almonds
Juice of 2 lemons
1/2 cup olive oil
2 cloves garlic
1 tbsp nutritional yeast (optional)
sea salt and pepper to taste

Process all the ingredients in a food processor till well combined.

Almond Vanilla Butter:

2 cups of almonds
1 vanilla bean, split and scraped
1 tbsp oil (I used sunolive, which is a combo we get here)
1/4 tsp cinnamon powder
a pinch of sea salt

Process the almonds in a food processor for 10 to 12 minutes,
pausing to scrape the sides. The nuts will first become powder,
then they will clump together like a dough, then split and become
smoother and smoother and you will see the fats/oil
ooze out and glisten. Then add the salt, vanilla and the tbsp of oil
cinnamon and process for another minute.
Scrape the sides and spoon the butter into jars.
I got a jar and a half with this quantity of almonds.

You can make instant almond milk by using a tbsp of butter
and a glass of chilled water, adding a mild sweetener or
blueberries and viola - you have a lovely
almond milk drink :-)
I use almond butter with rice crackers or even better, slices of apple
for a healthy snack or in cookies and cakes too.....
Just be careful as this is so yummy, you could get carried away,
so measure out a serving and stick to your quota for the day ;-)

Cashew Brazil nut Butter:

1 cup cashews
1 cup brazil nuts (high in selenium)
or you can use 2 cups of cashews.
1 tbsp oil
a pinch of sea salt

Use the same process as for the almond butter, adding the oil
towards the end.
I don't add anything else to cashew butter at this stage, leaving it
simple and basic.

I use the cashew butter in the following ways:

- adding a little water, garlic, nutritional yeast, salt and
lemon juice will give you a cheesy sauce to go over your
pasta or veggies.Thin it out with more water and you get
a dressing for a salad. Add any herbs, spices or flavors to this
sauce or dressing, yummy!!!
- make instant cashew milk (like the almond milk above) for
your smoothies and shakes.
- blend a couple of tbsp with mangoes or blueberries, add
a sweetener of choice and some nutritional yeast, a little lemon
juice and you have a filling for a raw fruit and cheesecake pie

See my earlier post of recipes for raw mango cheesecake pie and
raw avocado lime pie :-)

Papillote of Salmon in Green Coconut Masala

2010-09-07T19:09:00.001+01:00

Green coconut masala is my all time favorite Indian taste.
I simply love love love its texture and flavor.
It lends itself to just about anything you make, from fish,
chicken and veggies, to peas, pulses, samosas and patties!
By adjusting the herbs and spices, you can change the taste
and play around with many variations.
I need to have Green coconut masala in some way or another
at least once a week :-)
Hope you make and enjoy this recipe.

Salmon in Green Coconut Masala

Green paste:

3 packed cups of fresh coriander
1 packed cup of fresh mint
1/4 cup unsweetened dessicated coconut
1/4 cup coconut milk
1" piece of ginger
2 garlic cloves
1 tsp cumin powder
1/2 tsp cinnamon
1/4 tsp cardamon
1 tsp garam masala
lemon juice - 1/2 lemon
sea salt / pink himalayan salt to taste

Throw all the above ingredients in a food processor and process till you get this
a well homogenized thick Green Paste, looking something like this:

Papillotes of Salmon with Zucchini

Spread out a large sheet of silver foil.
Place the Salmon in the center and cover it on the top and sides
with a thick layer of the Green Paste.
Add some more Green Paste around the Salmon.
Add finely sliced Zucchini rounds, a slice of lemon, a sprig of mint
Sprinkle some salt over it and a drizzle of coconut oil.

Then bring together the silver foil and seal it to make a packet.
Like this:

Place this packet (papillote) on a baking tray and bake in a preheated oven at 180 C
350 F for 15 minutes.

When it's done, let it rest for 5 minutes, then open and Oh la la la, it smells divine ;-)

You can also cook the Salmon in a pan.
Heat the pan, grease with a tablespoon of Coconut oil, the add the Salmon pieces
and pour the Green paste over on the top and sides.
Cover and cook on low heat for 10 minutes. Turn the Salmon and cook for another
10 minutes stirring the sauce, be careful it doesn't stick, add a little water
to make a thinner sauce to pour over the brown rice.
Sprinkle sea salt and pepper, as well as some more lemon juice, and enjoy......
I served the pan cooked Salmon with brown rice, broccoli and green beans.

Keep it Simple. Be Creative.

Taste and Play. Find your Own Way.

Raw Treats - Mango cheesecake and Avocado Lime Pie

2010-09-01T21:26:00.000+01:00

Saatchi came back yesterday after three weeks of doing
voluntary eco work in the forests and farms of Northern Holland.
She had a ball and met other youngsters from all over the world,
and even cooked an Indian dinner for them one night!
I made these treats to celebrate today, I'm thrilled to have her back
home and very proud of her too :-)

There are many variations on Raw Tarts and Pies, I've experimented
with different ingredients for the crusts and fillings, changing
the sweeteners, the nut powders and fats. I love the rice cracker crust
as it is lighter than those made with grounded nuts. Unfortunately
I ran out of them today so had to use ground almonds.
I use Stevia and Brown Rice Syrup as a sweetener but you can
use Honey or Agave or Maple syrup if desired, taste and adjust the
quantity accordingly

Crust:

1 cup ground almonds or any other nut of choice

1 cup finely dessicated coconut

1 tbsp coconut oil

2 tbsp brown rice syrup (or other sweetener of choice)

1 tsp raw cacao or carob (optional)

stevia

pinch of sea salt

You could use roughly powdered brown rice crackers

along with the coconut, reduce the nut intake if desired.

Put all the above ingredients in a large bowl and mix

with your hands till very well combined. The texture will

become slightly sticky clumpy sand which will hold together

if you make a ball of it.

Use mini pie shells and press the mixture into the base and

the sides. Refrigerate to set for 15 to 20 minutes.

You could also use a ring/cookie cutter and press the mixture

within to form only a base

I got 6 mini pie crusts from this quantity of ingredients.

Raw Mango Pie Filling:

2 cups peeled sliced chopped Mango
1/4 cup Cashew Nut Butter (here's the recipe)
a pinch of cardamon
a pinch of sea salt
a squeeze of lemon juice
1 tbsp of nutritional yeast (optional, for a cheesecake taste)

This was sweet enough for us, you can add a sweetener of choice
if desired.

Process or blend all the above ingredients till very smooth.
(I used my Vitamix)
Then spoon the filling into the cold crust shells and freeze to set
for at least 20 minutes.
Garnish with fresh mint or dust with coconut and enjoy.....

I made a very thin crust for this pie, just the base using a ring cutter.
I got enough filling to make 3 mini pies as well as fill a jar to freeze
for another day - a tbsp in smoothie/shake, or spread over crackers for
a treat, or better yet, gifted to neighbors to make them happy :-)

Raw Avocado Lime Pie Filling:

2 good sized avocados or 3 small ones
2 tbsp of cashew nut butter (here's the recipe)
OR
2 tbsp of coconut oil
juice of 3 limes
pinch of sea salt
stevia
brown rice syrup or other sweetener of choice
(add quantity desired)

Process all the above ingredients till very smooth.
Spoon into mini crust shells and freeze for at least 20 minutes.
Garnish with lime zest or coconut and serve.

I got 3 mini pies as well as a jar full of filling to freeze,
for another day :-)

Keep it Simple. Be Creative.

Taste and Play. Find your Own Way.

Chocolate Cookies and mini Muffins

2010-08-23T20:29:00.002+01:00

These cookies were made for a friend of mine
who is somewhat afraid to begin a transition
towards a healthier way of eating.
She has a real sweet tooth and loves junk food,
and is doubtful that healthy food can also be delicious!
I made these cookies using healthy ingredients
to show her that healthy treats are not only nutrient dense,
but also much tastier than processed and store bought ones.....

The cookies are crisp on the surface and soft inside
when they come out of the oven and are still warm,
but once cooled down they become more like
a slice of cake then a cookie.....so you can choose
to make cookies or just muffins, both are equally yummy!!!

1 cup finely dessicated coconut or coconut flour
1/4 cup coconut or almond milk
4 tbsp almond butter
1 tbsp hemp seeds (optional)
2 tsp cacao powder
2 tsp carob powder (or add 1 tsp cacao powder more)
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp cinnamon
a pinch of sea salt

sweetener - I used stevia + 2 tbsp brown rice syrup
You can also use agave or honey or date syrup
as desired. Taste and adjust, add more or less.

1 tbsp ground flax seeds
1/4 cup water

a handful of chopped walnuts

Mix the flax seed powder and water together, keep aside.

Mix all the above ingredients apart from the walnuts
till well combined then add the soaked flax seed powder
and mix all together till you get a thick cake like batter.

Line a baking tray with baking paper and drop spoonfulls
of batter, pressing to get a round shape, keeping at least
2' distance between the cookies.
Bake in a preheated oven 350F / 180C for 18 minutes.
Let them rest on a rack for a few minutes and enjoy while
still slightly warm......

Alternatively you can pour the batter into mini muffin cases
and bake for the same amount of time or do half and half.
Do not make normal sized muffins as they risk being
uncooked and too soft in the center.

Keep it Simple. Be Creative.

Taste and Play. Find your own Way.

Steamed Zucchini and Brown Rice Muthia

2010-08-21T18:27:00.010+01:00

For me, Gujarati food is not just about taste and flavor,
but memories of my father to cherish and savor....
Moments spent together with him,
eating dhoklas and khandvi, kadhi and khichri,
theplas and kachoris.....
A few years ago when I felt homesick for India,
thinking of my Dad, I made some Muthia,
now I've adapted it to be vegan and gluten free,
It is delicious, easy to make and very healthy :-)

Ingredients:

1 zucchini, finely grated and squeezed to remove moisture
a big handful of Spinach, finely chopped
2 garlic cloves, minced
1 cup cooked brown rice
1 cup chickpea flour/gram flour/garbanzo flour
1/2 cup quinoa flour (optional - adds protein :-)
1 tsp cumin powder
1 tsp garam masala
1 tsp sea salt

Method:

Mix all these ingredients together till they form a soft dough.
It might get a little sticky, if it's too soft add some flour.
Divide into 4 or 5 parts and make rolls of 1 to 2" diameter.
Steam the rolls for 12 to 15 minutes till a knife comes out clean.
Cut into slices and serve.

Steamed Muthia are delicious but they are even better
with a Tadka, also called chaunk, bagar or phorun in different
parts of India. It is often translated as "tempering."
Whole spices, seeds, or minced garlic/ginger are added to
hot oil and sauteed to liberate the essential flavors.
This is then poured along with the oil, over the dish.
Sometimes it is added at the end of the cooking,
at other times it is prepared at the beginning of the
cooking before the other main ingredients are added.

In a pan heat 2 tbsp of Coconut oil, then add curry leaves,
mustard seeds and sesame seeds. Saute for a couple of minutes,
be careful to not burn the sesame, then pour over the Muthia
and toss together.
Garnish with grated carrots and fresh grated coconut
(I didn't have any at home but it really is yummy with the coconut)

Keep it Simple. Be Creative.

Taste and Play. Find your Own Way.

Some Indian tastes and flavors

2010-08-10T21:32:00.004+01:00

Mango and Cardamon Raw Ice Cream
with avocado and coconut

Baked Fish Tikka

with fresh coriander and mint, garlic and ginger,
garam masala and lemon juice

Bhindi (okra) Masala
with cumin seeds, red onions, cumin and coriander powder

Dal Tadka (lentils)

with mustard seeds, coconut oil, onions, garlic,
tamarind, ginger and garam masala

Leftover dal and chawal ka Atta (Dough made with leftover

lentils and brown rice)
with herbs and spices

Lentils and brown rice rotis

Rotis with salad, avocado, hummus, walnuts

Baked Pappadum Samosas

Samosa filling - chickpeas, herbs, spices, cashew nuts, coconut

All this food is Gluten free, Dairy free and Sugar free

and is based on the Clean detox program.

I am on Day 25 and it's rocking :-)

Keep it Simple. Be Creative.

Taste and Play. Find your Own Way.

Gluten free Vegan Bread for a Yummy sandwich

2010-08-03T22:47:00.001+01:00

I've made gluten free soda bread many times before,
you can't escape soda bread with an Irishman at home,
but buttermilk is out of bounds as we're dairy free too,
so I had to be creative and make something totally new.....
As usual I stood in the kitchen staring at the fridge,
looking for a substitute and found some coconut milk,
I added some lemon juice and prayed to the bread god,
who blessed me with smile and a result that left me awed ;-)

Ingredients:

1/2 cup millet flour (bajra)
1/2 cup brown rice flour
1/2 cup ground flax seeds
1 cup buckwheat flour (jowar can be used)
1 cup coconut milk
juice of 1 lemon
1 tsp baking soda
1 tsp baking powder (need to get aluminum free baking powder, Thanks Jenny xox)
2 tsp arrowroot powder or 1 tsp xanthan gum
1 tsp sea salt ( I used Himalayan pink salt)

Mix all the dry ingredients together.
Make a well in the center.
Add the lemon juice to the coconut milk.
Add the milk and juice to the flours in the center
then mix well to bring together and work it lightly
for a few minutes without any real kneading.
keep a light touch throughout.

I divided the dough into 4 balls and flattened them
to make round soda scones.
Place them on a greased baking tray and
bake in a preheated oven at 200 C for around
25 to 30 minutes, till a knife comes out clean.

Trevor and Saatchi ate one scone hot, right out off the oven,
with coconut butter - What's new? :-)

The other 3 were allowed to cool and sliced horizontally,
very very carefully as they have a tendency to crumble.
One side was topped with avocado, salmon spread and
cucumbers - the other with hummus, shaved zucchini,
and salmon spread.
Sprinkle some sea salt and lots of black pepper and serve with
a mixed green salad / olive oil lemon juice dressing.

You can use any other toppings for the sandwich, whatever your
heart desires - there are so many variations!!

Salmon Spread:

Poach 2 to 3 Salmon filet and flake them
once they're well cooked.
Add Juice of 1 lemon, sea salt, lots of black pepper,
dill, crushed garlic and chives or spring onions.
You can add any other herbs or spices you desire too.

Mix it all very well together and Enjoy :-)

The chives, dill and the cucumber is from our garden.....

Keep it Simple. Be Creative.

Taste and Play. Find your Own Way

CLEAN - Baked Falafel Green Wraps

2010-07-31T00:54:00.003+01:00

I am doing the Clean Detox from the book Clean

by Dr Alejandro Junger. Reading this book and following the cleanse

is transforming my life in many more ways than I imagined.

I have dome many Juice feasts and other cleanses before, but this

is the first time I am feeling stable and not riding bumper waves

up and down with my feelings and energy.

In fact, my energy is slowly but steadily increasing and I am healing

from the inside out. My skin is glowing, my eyes are bright and clear,

I feel free of brain fog and I am deeply satisfied with the way I am

eating and nourishing myself.

It just makes so much sense and feels utterly right :-)

And the Clean community is the best ever, totally supportive and

very helpful.

I am making Clean foods these days, following the principles and

adhering to the foods on Dr Jungers list on the Cleanse.

So here I am, sharing my favorite food in my favorite place

with all of you.....

BAKED FALAFEL GREEN WRAP

Falafel is usually made with chickpeas and/or fave beans and fried

into round balls or patties. They are served with pita bread or any
flat breads and hummus or tahini based sauces.

I make my own version of falafel - with green lentils instead and
adding other nutrient dense ingredients. I don't know if we can even
call this a falafel or it is simply a burger or patties, whatever the name,
I hope you'll make them and enjoy them :-)

Ingredients:

2 cups cooked Green Lentils
1/2 cup chopped walnuts
1/4 cup chickpea flour/gram flour
1/4 cup lemon juice
3 cloves of garlic
1 tsp baking soda
1/4 cup olive oil
1 tsp garam masala
1 tsp cumin powder
1/4 tsp nutmeg powder
1/4 tsp cardamon powder
1 cup fresh cilantro
1/2 cup fresh mint
1 tsp sea salt or more to taste

1/4 cup flax seeds
2 tbs sesame seeds

Process all in above ingredients apart from flax and sesame seeds
in a food processor till well combined and coarsely smooth.
Add the flax and sesame seeds and pulse a couple of times.

Spray Olive oil on a baking tray and drop dollops of the falafel
mixture then flatten a little. Spray the top surface of the falafels
with some olive oil too.
Bake in a preheated oven at 350F / 180C for 12 to 15 minutes,
then turn them over and bake for another 12 to 15 minutes.
These falafels are slightly crispy on the outside and soft inside.

I used Romaine lettuce as a wrap and served the falafels with avocado,
sprouts, fresh mint and a yummy sauce made with:

1 tbs almond butter
1 tsp tahini
juice of half lemon
1 tsp olive oil
1 tsp agave
sea salt + black pepper
water

Blend it all together, taste, adjust, add more or not, be done - Enjoy :-)

Keep it Simple. Be Creative.
Taste and Play. Find your own Way.

One last excerpt from my e-Book

2010-07-01T18:36:00.002+01:00

STRATEGY FOR CHANGE

Resistance to Change of any kind is inevitable,

it's our brain's natural response to something new, unfamiliar.

How then do we beat this resistance, how do we overcome it?

All neural pathways in our brain are linked to the emotional

centre of the brain too. Pathways, patterns and habits built

over time carry with them their own baggage of integrated

emotions. The more developed the pathway, the more

emotional attachment and intensity there is....

We might intellectually understand the reasons for the change

and even want to change, but emotionally it is another

matter to let go!

We have images and scenes from the past, memories of smells,

sensations, tastes, feelings of love, happiness and belonging,

as well as nostalgia and yearning for what is known and

experienced before.

To give it all up can be painful and very difficult.

However, the beauty of creating sustainable Change is that

you are not expected to give up what you are attached to!

The idea is to FOCUS on building the new pathway,

instead of forgetting the old one.

Remember, the old pathway will disappear on its own anyway,

so why spend time and energy trying to destroy it?

If I tell you – Don't think of the pink elephant,

what do you instantly think of? Pink elephant, right?

Same way, if someone tells you to forget Pizzas, to give them

up and forget they exist – what would you begin yearning for?

This is just the way our minds work. Thus the best way

to get a child to stop bad behaviour, is not to shout at him

to stop doing it , but to distract him with something new

and interesting to do instead.

This works very well for resistance on any level.

Instead of continuing to think negative thoughts which are

only another form of resistance on the cognitive level,

we become aware and use positive affirmations instead.

The FOCUS is on what needs to be done, on what is next,

on what is new and better for us.....

You don't get rid of your old clothes without buying

new clothes, right? Otherwise what will you wear?

You have to replace your old clothes with the new ones.

Sometimes, its possible that you are so motivated for

the change, you can't wait – so you chuck all your old

clothes out and get a whole new wardrobe all at once.

Most of us change our wardrobes one dress at a time though.

You buy something new, maybe a skirt you fall in love

with the first time you see it in the shop window.

Then you buy a new top to go with it, perhaps a new pair

of shoes and a new bag to complete the ensemble.

You come home and try it on and you look amazing,

really fabulous. You discover this style suits you so the

next time you go shopping you buy some more clothes

and accessories in the same style.

You keep ADDING IN the new clothes and little by little

you let go of the old ones, by giving them away to make space

for your new wardrobe. You might even keep a few old clothes

as you are attached to them and wear them once in a while.

In the same way, we keep ADDING IN new foods that are

healthier and better for us, one step at a time, consistently,

till the need for the old empty foods reduces on its own.

The next time you go out for a pizza, instead of eating a

whole one, eat only a slice or two and add in a delicious

salad on the side. One of the Italian restaurants in our town

offers a pizza with the centre taken out and replaced by a salad.

It is a hot favourite with the health conscious people here.

What a brilliant idea from a restaurant chain!

You can go a step further and REPLACE the white flour crust,

yeast risen, processed, fatty and empty calorie Pizza with a whole

flour flat bread or sourdough risen crust, topped with home made

sauce, lots of vegetables and greens, a sprinkling of cheese,

a yummy and healthy Pizza made at home.

REPLACE the old, the inessential, the not suitable anymore

with something new and nutritious, aligned with your goals

and even better tasting than what you used to have before.

On this journey, we replace empty calorie empty foods by

nutrient dense true foods, acidic lifestyle by an alkaline one,

emotional eating by conscious eating, feeling low and bored by

cultivating happiness, stagnation and being stuck by flow and

letting go.....little by little, one step at a time, at our own rhythm

and pace, with no pressure, no guilt, no stress, no strain.

Thus, we begin to Break the Pattern.

With constant Repetition and Practice.

RECAPITULATE

Before we move ahead and step into the New World,

let us go through all that we have discovered and learnt till now.

*The main purpose of food is to provide energy to nourish us.

*Empty calorie foods are those that are high in calories but

lacking in nutrients. Instead of giving us energy they take it

away from us, leaving us sick and tired.

*The more acidic food you eat, the more acidic food you

will want to eat.

*At times we eat to avoid boredom, emptiness or emotional

pain. We feed instead of feeling.

*Your body is a juicer.

*The cause of most diseases is imbalance created by

toxicity, acidic waste festering inside your body

instead of flowing out.

*Change begins the moment you step out of your comfort zone.

*It takes 3 to 6 weeks of regular practice to break old patterns

and create new ones.

Let us go through all the steps in our Strategy of Change once again:

Awareness of our present state of health and fitness.
A deep desire to change from an old way to a new way way of nourishing ourselves.
An understanding of our brain biology and the change process.
Focusing on what needs to be done next.
Adding in the new, reducing and letting go of the old.
Replacing the old by the new, one step at a time, at our own rhythm and pace.
Breaking the pattern to create lasting change by constant repetition and practice.

Time to move forward in our journey and step into the New world now.....

THE NEW WORLD

You are what you eat, drink and think.

Pudina Aloo, Stuffed Zucchini Tempura, Dill & Spring Onion Rotis, Spinach & Parsley Dal

2010-06-25T22:27:00.003+01:00

Green spaces grow and emerge,

around me and inside too,

I breathe and I rest,

and watch the old turn into new......

Dill and spring onion rotis, pudina aloo, spinach dal,
zucchini flower tempura, goats yoghurt cucumber raita

Our Patio Garden

Zucchini Flowers

Stuffed Zucchini Flower Tempura

Zucchini flowers, stuffed with a mixture of creamy goats cheese,
basil and thyme, sea salt and black pepper - coated with a batter
made with gluten free flour blend, cayenne pepper, sparkling
water - then deep fried in mild olive oil.

I don't remember the last time I made any deep fried food,
but these zucchini flowers were totally worth it :-)
Trevor liked them so much, I'm making again tonight!

Dill, lots of it!!! and some Marigold too :-)

Gluten free rotis, made with a blend of Jowar (sorghum)
Rajgiri (Amaranth) and Besan (Chickpea) Flours.....
Added sea salt, ajwain, lots of dill and spring onions,
and spread some coconut oil when cooked.....

Mint from our herb patch, my favorite herb :-)

Pudina Aloo ( Mint and lemony Potatoes)

Boil potatoes, keep aside.
Green paste - blend fresh mint, fresh coriander,
dessicated coconut, lemon juice, water,
sea salt and ginger.
Heat oil, fry cumin seeds then add coriander powder,
garam masala and turmeric, add the paste,
stir fry for a few minutes
and then add the boiled potatoes and cook for a few
minutes till the paste starts drying and coating
the potatoes.
Squezze some lemon juice, serve hot with
rotis and raita......

Dinner outside in the patio, summer pleasures :-)

Apologies for the lack of precise recipes,
I'm just not too well these days, so do my best
with cooking, photographing and blogging.....

Keep it Simple.

Be Creative.

Taste and Play.

Find your Own Way.

Trevor's Pappadum Samosas and Green Smoothie

2010-06-12T11:56:00.003+01:00

I've made pappadum samosas many times before,

they are always a favorite at our home,

I usually fill them with spicy potatoes and peas,

but Trevor made a filling of spinach and feta cheese.

This blog entry is for Priti's "His Cooking Event"

We left it almost too late, but finally it will be sent!

These samosas are easy to make and quite healthy,

no need to make dough and no need for deep frying.

Trevor whizzed up a delicious green smoothie too,

lifted me right out of feeling unwell and blue :-)

1 Onion finely sliced ( Trevor used a red onion)
1 bag of young Spinach leaves roughly chopped up
1 teaspoon of garam masala
a block of Feta Cheese crumbled up (you can use paneer
or tofu too)
a pinch of sea salt (as feta is quite salty too)
packet of Pappadums
olive oil

In a spoon of oil fry the onions till they are transparent
and keep aside to cool.
Chop up the spinach leaves and mix with the onions,
add garam masala, sea salt and cheese.
Gently mix this together. Keep aside.

Preheat the oven to 180 C and lightly
spray and baking tray with oil.

Fill a large bowl with water.
Take a pappadum and dip it in the water to make it wet.
Cut it in half with a scissor.
Take a big spoonful of the spinach and feta filling
and put it in the center of the half pappadum.
Fold one side and then the other side to make a triangle.
if the pappadum dries up then wet your hands and run
them over the pappadum, keeping it moist all the time.
Quickly press the wet corners and hold till they stick together.
Dip your finger in a small bowl of oil and run it over the corners
to help the edges stick even better.

You have to work fast while making these samosas,
as the pappadums dry out quite quickly.
Put the samosas on the baking tray and bake for ten minutes
on one side, then for five minutes on the other.
Keep checking as depending on your oven, this can take a
little less time or a little more.

Nothing cheers me up like a Green Smoothie does,
so Trevor blended two frozen bananas and a handful of
frozen grapes with a big handful of romaine lettuce
(you can use any other greens, spinach, kale, etc)
added a spoonful of hemp seeds for super protein,
half a tray of ice cubes and some water.....YUMMM

He served it along with the samosas and a green herb
salad with cherry tomatoes, all freshly picked from our
patio garden.....

Trevor is from Ireland but his heart belongs in South India
just like mine does - his dream would be to live right next
to a Kerala restaurant and eat appams with meen curry
for lunch and dinner.....

An Excerpt from my ebook "Eat Right, Be Light"

2010-05-05T01:38:00.003+01:00

CHANGE

Change begins the moment you step out of your comfort zone

and face something new, something unknown. Any time you come

across or experience something you haven't before, something

that stretches your mind beyond what it is used to – it will move you

out of your comfort zone. At that point a window will open and

you will glimpse a new possibility.

“The only constant is change”

And yet, very often, most of us resist change.

We hold on, cling on, grasp on to the known and the familiar,

feel safe and secure in the nest we have built and tend to believe

that the way it is, will be the way forever. Change is a law of nature

and nothing remains the same. Everything moves, adapts, transforms

and the more we resist the natural flow, the more we suffer.

BREAKING THE PATTERN

However, resistance to change is natural. What you know, believe,

and are habituated to doing, has created a pattern in your brain.

When you try to break that pattern and create something new –

understand that you are setting yourself up against your brain biology!

To consciously make this change you need an awareness of how it all

works, what you are really up against and how you can go beyond and

Break the Pattern.

Believe me, you definitely can.

When we keep having the same thoughts, doing a task the same way,

repeating the same behavior over and over again – we create a neural

pathway in the brain. Over time this pathway becomes a big, wide
highway that is well lit up. An easy, old familiar road, where we feel
safe and comfortable driving to our destination.

Then we get impacted by a new idea or experience – and a new
pathway is created in the brain – a tiny alley, a narrow lane, badly lit
and not very inviting. But it goes somewhere different, somewhere
we'd like to go and explore.

A New World.

Being in this restricted alley is definitely not comfortable,
it doesn't feel very secure either and even though the world on the
other side sounds fascinating, we wonder if it is worth it?

We give it a try, we go for a walk through that alley, we look around

and it’s interesting. We come back and think, we'll go again
another day. Then we take the familiar road to our daily destination.

Maybe we go back once or twice to the alley, but the pull of our own

bright highway is very strong and so, little by little, we forget the alley

and the New World we had glimpsed.
We remain in our old and known one.

What we don't realize is that The Brain is a Magical Place.

If you persist and continue to spend time in the alley every day,

better still a couple of times a day, then after a few days the
alley starts to transform. It begins to expand, becomes wider,
cleaner andeven begins to light up. And then suddenly, after around
3 weeks or so – it becomes a nice, wide road where you can take
your car and drive straight into the New World.
In 6 weeks it transforms into a brightly lit, safe highway.

You have broken the pattern and created Change.

As the new neural pathway is being built in your brain,
something incredible happens at the same time. The old highway
that you knew and felt comfortable with begins to transform too.
The more you take the new path, the more the old one narrows and
slowly begins to resemble an alley. It loses its light and its shine
and begins to fade away. It doesn't disappear altogether,
nothing ever does in your Brain. In fact, nothing ever disappears

in the Universe, it only transforms.

Hence, sometimes when you think about it, or something reminds
you of it, then it fires up instantly. Your thoughts switch a light on
in that alley and for old time's sake you take a walk down memory lane.
As long as you visit it rarely, once in a while, it will not impact your
new life in the New World. But if you go back, again and again,
you will be drawn to it more and more and it will begin to pull you
back to your old life and the Old World.

So you see, it all depends on you. You can choose to step out of your

comfort zone, create new neural pathways in your brain and install

the desired change in your life. All you need to do is to repeat the

new behavior until it becomes a habit. It takes 3 to 6 weeks of regular

practice to break old patterns and create a new one.

You can re-wire your brain and change your life.

There are a few things that will help you to do this.

Let’s take a look at them. Let us build for ourselves a

Strategy of Change that will take us from our old habits of eating

to new and healthier ways of nourishing ourselves......

Green Feast - Herby Hummus, Emerald Juice and Raw Lime Pie

2010-04-21T22:40:00.002+01:00

"We keep the outside of our bodies clean,
we take care of our hair and skin,

we nourish it with conditioners and creams....

How clean and shiny are our Cells?

How clean and nourished is our blood?

How clean and healthy is the environment in our body?

What do we consciously do to insure that our cells,

our blood, our internal body environment is clean

and nourished, just as the outside of our body is?

That is the essential question to ask ourselves

if we want to stay healthy, fit, vibrant and happy."

from my ebook "Eat Right, Be Light"

Fresh Herbs from our garden :-)
Coriander, Mint, Basil and Thyme

Herby Hummus :

1 can of Chickpeas

2 tablespoons Tahini

2 tablespoons Pumpkin Seeds

2 cloves of Garlic

Juice of 2 Lemons

A big handful of Fresh Herbs

1/4 cup extra virgin Olive oil

Sea Salt to taste

Blend all the above ingredients in

a Food Processor till well combined.

Garnish with :

A drizzle of Olive Oil

Orange Juice

Cayenne pepper

Serve with :

Romaine Lettuce instead of crackers,

Marinated Olives and roasted Red Peppers,

Oranges and Pumpkin Seeds

Green and Black Olives

marinated in a sauce of garlic,

sun dried tomatoes, sea salt,

and sweet paprika.....

Emerald Green Juice

Cucumber, Celery, Pear, Mint, Ginger, Lime Juice - Fresh, Light and Delish

Raw Lime Pie

Crust :

1 cup ground Almonds

1/2 cup dessicated Coconut

1 tablespoon Honey

a drizzle of Coconut Oil

Process all these ingredients together
till they stick together and form a ball.
You can even mix them with your hands.

Firmly press a layer of crust on the pie shells and keep aside.

Filling :

1 Avocado
1/2 Banana
2 tablespoons Honey
Juice of 3 Limes
1 tablespoon Coconut Oil

Process all the filling ingredients in a high speed blender
till smooth. Pour the filling into the pie shells and freeze
for a couple of hours and Serve.

Rich with good fats, beautiful combination of Avocado, Honey and Lime
One of my favorite Pies, tart and sweet at the same time :-)

I am on a Green Liquid/Juice Feast right now - today is Day 15,

so everything was happily devoured by Trevor and Saatchi,

apart from the Juice which was for me.

I am writing about my Feast on my blog - Integral dynamic

so you can read about my experience there.....

I am also in the process of writing my ebook -

"Eat Right, Be Light; Journey towards a Happier Healthier Life"

and it is taking a lot longer than I thought!

A couple of days ago, I just gave up the stress and the control!!!

I feel really good about it and I am enjoying the writing process a lot....

It will be finished when it will be finished :-)

Spring is here - Alkalize and Go Green

Add one kind of Greens or another

to whatever you cook, whatever you eat.

Green smoothies, green juices,

green vegetables and fresh green herbs!!!

Up your daily Green intake

and fill yourself with Vitamins, Minerals

Antioxidants and Nutrient Dense True Foods

Keep it Simple. Be Creative.

Taste and Play. Find your Own Way.

Roti Pizza, Herb Souffle and Berry Verrine

2010-04-05T23:37:00.005+01:00

Last weekend we had some guests,
for Sunday brunch and chitchat,
A couple with a girl and boy,
filling our day with fun and joy.....
The boy said - only pizzas for me,
the girl said - I want eggs and cheese,
the woman wanted light and fruity,
the man said - I'll have all three!!
I did my best to add some zest,
some spice and nutrient density,
something fresh, something green,
the results are here for you to see.......
We cooked together and it was fun,
the kids were curious and interested,
in beating eggs, in rolling rotis,
in putting together the berry verrines....

Roti Pizza

Rotis (Indian flatbread) :

1 and a 1/2 cup Wholewheat Flour
1 and a 1/2 cup Amaranth (rajgiri) Flour

You can use only wholewheat flour if desired.

Salt to taste
2 tablespoons Olive Oil
Water as required

Add the salt to the flours and mix well,
Add the oil and rub it in the flour till crumbly.
Add half a cup of water and knead the dough,
add more water if required and knead till you get
a firm yet pliable consistency of the dough.
Divide the dough into balls and dust with flour,
roll into thin 6" circles.
Place the roti on a heated griddle or non stick
frying pan and cook on both sides till
brown spots appear on the surface.
Cook all the rotis at once and keep aside.

Pizza Topping :

Green Pesto (with basil, coriander,pine nuts, garlic, lemon juice, olive oil)

Sun dried Tomato Paste

(You can use any sauce or a combination of pastes
you desire - homemade spicy onion and tomato
sauce works very well too)

Tomatoes, finely sliced

Green and Red Peppers, finely sliced

Grated Cheese (I used Emmental Gruyere)

Spread the pesto and sun dried tomato paste

on one side of the roti.

Using a pizza cutter or a sharp knife,

cut the roti into quarters/4 pieces.

Place roti onto a baking tray (you can do two

or three pizzas at a time, depending on how

many fit on your baking tray) and top with

the finely sliced tomatoes and peppers.

Sprinkle some sea salt on the veggies, then top

with the grated cheese, then sprinkle some pepper.

I have an Aromatic six color pepper mill, it adds

something special every time I use it :-)

Grill the roti pizza in your oven or grill

for about 5 to 8 minutes, till the cheese melts

and the rotis become crisp at the edges.

It feels wonderful to eat a pizza without using white flour

or yeast or too much cheese!!! It is light, delicious

and easy to make. The kids loved it and so did the adults :-)

Herbs and Goats Cheese Souffle

Souffle :

5 Eggs
1/4 cup Milk (I used unsweetened, natural Soya Milk)
Goats Cheese - small pieces
Scallions / Spring Onions, very finely chopped
Fresh Herbs, finely chopped
A pinch of Nutmeg
Sea Salt and Black Pepper to taste

Preheat the oven to 180 C.

Separate the egg yolks from the egg whites.
Whisk the yolks with the milk, add salt and pepper,
spring onions and herbs and mix well.
Whisk the egg whites till foamy and rising,
then add to the yolk mixture and gently fold in.

I used a silicon souffle mold, but you can use
muffin molds or even ramequins for the souffle.

Put a piece of goats cheese into each mold,
pour the egg mixture to half height and bake
in the oven for 8 to 12 minutes, till the souffles
have risen and are cooked.

I served them right away with a fine herb and
red pepper salad with lemon juice, salt and cayenne pepper,
as well as Trevor's Nut and Seed Irish Soda Bread.
One day I'll manage to get the recipe from him and post it!!!

I believe these kids will definitely be back
for another meal, if only for the Verrines.
They were amazed and fascinated with the concept
of serving food in glasses, they Oohhed and Aahhed
and just couldn't get over it!!! It was wonderful to
see their enthusiasm and excitement, and to get
them interested in creating their own healthy desserts too!

Berry Verrines

Verrine no 1 :

Goats Milk Yogurt / Blueberries / Raspberries /

Yogurt / Strawberries / Dessicated Coconut

Verrine no 2 :

Coconut Milk / Blueberries / Raspberries /

Brown rice cake pieces / Mango and lemon curd /

Cashew nut

Verrine no 3 :

Goats Milk Yogurt / Raspberries / Cashew nuts /

Blueberries / Yogurt / Dark Muscavado Sugar /

Dessicated Coconut

I am eating mostly alkaline foods right now,

preparing for a long liquid feast coming up

this week - so although I made all this food

for Trevor and my guests, all I ate from this meal

was a coconut milk and berry Verrine, along with

a Green smoothie that I served as a Welcome drink.

It was the first time that my guests had ever tasted

a Green Smoothie and to say they were surprised

(very happily though) by the color, taste and idea,

would be an understatement!

I felt quite satisfied when the kids asked their Mom

to make it for them at home too!!! :-)

Keep it Simple. Be Creative.
Taste and Play. Find your Own Way.

Raw Vegan Detox

2010-03-07T22:47:00.003Z

For the last few weeks,

I've been cleansing and cleaning,

inside and out, in body and feelings......

A shower of juices, a scrubbing with nuts,
a soaking in smoothies, restoring my gut......
Shiny and glowing, my skin sings a song,
eyes are bright and clear, all day long.....
Getting ready for spring, for flowers to bloom,
to dance and swirl, in every corner and room.....

Juices :

Ruby red Oranges + Ginger

Carrot + Ginger + Lemon

Cucumber + Pear + Mint

Celery + Apple + Lime

Salad :

Avocado, cherry tomatoes, greens,

hemp seeds, walnuts and raisins

Salad Dressing :

Juice of 1 Orange

Juice of half a Lime

1 heaped teaspoon Tahini

1 heaped teaspoon Hemp seeds

sea salt, cayenne pepper to taste

a drizzle of Honey or Agave

Blend all the above ingredients till smooth.....

This dressing was so tasty that I could have had it all

on its own, forget the salad!! :-)

Raw Zucchini Pasta :

Not zucchini with pasta,

but zucchini as pasta :-)

Peel the zucchini with a peeler

and then continue peeling

and you will get thin tagliatelli

kind of shaved zucchini.

I eat this with Raw Pesto

and cherry tomatoes.....

Raw Vegan Pesto :

Basil, Parsley, Pine nuts, garlic,

lemon juice, olive oil, sea salt.

Blend, taste, adjust, enjoy

with Raw Pasta......

Raw Wraps :

These wraps were made using the pulp

from the Juices I make every morning.

To 1 cup of pulp, I add half a cup

of ground flax seeds and 1 tablespoon

of raw pesto - mix all together

with half a cup of water or so.

Spread the mixture in 6" rounds

with offset spatula and

then dehydrate for an hour,

flip and dehydrate for another

half an hour or so.....

Filling :

cucumber, red pepper, avocado

and cashew cheese cream (cashew nuts,

garlic, lemon juice, sea salt,

nutritional yeast)

Raw Vegetable Pilaf:

I used whatever vegetables I had in the fridge - carrots,

cauliflower and courgettes - processed them into tiny bits,

quite coarse......added garam masala, cumin powder,

sea salt, orange zest, finely chopped dates, tamarind,

fresh coriander, cashew nuts, olive oil......mixed it all

together and then warmed in the dehydrator for a couple

of hours - allowing all the flavors to blend together......

Oh yes, I also added some carom seeds, in India we call it

ajwain and it is helps to digest cauliflower :-)

Almond, Coconut and Blueberry Cookies :

A cup of ground almonds, a cup of dried coconut, 2 teaspoons

of hemp seeds, 1/2 teaspoon of green stevia powder, a handful

of sultanas and a cup of blueberries pulsed in a blender till it

half mashed and juicy.........add a drizzle of coconut oil and

a sprinkle of cayenne pepper then mix it all together.......

Make round cookie shapes from this dough and dehydrate

for a a couple of hours - flip and dehydrate the other side for

another hour or so and the cookies are ready.....

The stevia, sultanas and blueberries were more than enough

to sweeten this cookie and I was very happy to see Trevor

enjoying them.....he rarely gets a treat of this kind unless

I make it for him with berries and stevia.......

He is diabetic and does not eat even natural

sweeteners like honey, agave or dates.

Homemade Hazelnut and Cashew Butter

with Cacao and

Cayenne pepper

My friend Hanane makes this gorgeous flavored Water,
it is a truly brilliant idea - I love it!!!
You can put anything from fruits to herbs, ginger,
lemon and even spices.....Classy for sure :-)

And now I make it too, almost every other day!

Notes :

Raw Food, the what, how, why,

the benefits and detox, all of it,

is better explained by my friend and

fellow blogger Kristen

so please visit her over here

for more information.

I am also blogging
my Raw Food for 21 days
challenge, on my other blog
so you can have a look if you are
interested in knowing more
about my experience :-)

Keep it simple. Be Creative.

Taste and Play. Find your Own Way.

Chocolate Tarts with Berries

2010-02-23T18:48:00.007Z

A pinch of sea salt, a coconut dusting,
on chocolate, raspberry, strawberry,
a spoon of vanilla, a sprinkle of chili,
I used agave but you can use honey......
Chocolate was my very first post,
when I began this blog 5 months ago,
I made this tart with almost the same things,
Its just so good, it makes my heart sing :-)
I'll copy down the recipe once more,
Do make it now if you haven't before......

Filling:

3 Avocados
1/4 cup Agave (or Honey)
2 tablespoons Cacao powder (or more if desired)
1 tablespoon Vanilla extract
a pinch of Sea Salt
a sprinkling of Chili powder (optional)

Blend or process. Make it sensual and glossy,
taste, adjust, then wait.....

Base:

1 cup ground Macadamia (or Almonds)
1/2 cup fine dessicated coconut
1 tablespoon Honey
pinch of salt

Mix all till it holds together.

Method :

Use a ring or cutter. Press the base mixture at the bottom.
Make a thin layer.
Scoop the filling on top and pack it in.
Make the surface even.
Set in the freezer for 3 hours.
Unmold with care.

You can draw melted white Chocolate,
or dust some dessicated Coconut on the surface.
The last time I'd used banana slices, this time it was
raspberries and strawberries.....

Notes :

Use firm and ripe Avocados, but take care

that they are not over ripe or discolored.

Avocados and nuts are both natural healthy fats,

high in nutrients and delicious too.

I had some Van Houten cacao powder,

so I used it this time,it is dark and quite intense.

Otherwise I use Green & Blacks organic Cacao,

or Raw cacao that I order online.

Please adjust the quantities of both cacao and agave,

as strong or sweet as you desire....

I like a bit of heat and chili works wonders

with cacao :-)

Chocolate is very hard to handle and photograph,
it simply gets all over the hands, clothes and surfaces....
I guess I'm just clumsy and end up making a real mess!

Oh well, practice makes perfect, so it just means

I'll have to make Chocolate more often ;-)

Keep it Simple. Be Creative.

Taste and Play. Find your Own Way.

Prawns Hariyali

2010-02-21T23:31:00.006Z

It has been a fish-y weekend once again,

Trevor asks for nothing else these days!

So yesterday it was Kerala fish curry,

for lunch today Prawns hariyali,

served with delicious raita and rotis,

tonight Amritsari fish fried in a hurry......

I made a ton of other stuff too,
a tiring day through and through,
now all I want is to soak in a bath,
then close my eyes for the next few hours.....

Ingredients :

750 gm uncooked Prawns

2 tablespoons Oil

2 Onions - finely chopped

1 big tablespoon Ginger Garlic Paste

1 teaspoon Turmeric powder

1 teaspoon Cinnamon powder

1/2 teaspoon Cardamom powder

1 teaspoon ground black Pepper

1 tablespoon Cumin powder

3 tablespoons dessicated Coconut

2 cups Green Paste

2 teaspoon Garam Masala
1 teaspoon sea salt or more if required

Lemon Juice

Green Paste :

Fresh Coriander, Fresh Mint, Curry leaves
Ratio of 1 : 1/4 : 1/4
Process all together to make a thick paste,
adding a little water as needed.

Prawns Hariyali :

Heat the oil in a deep pan,
saute the chopped onions till they change color
and become light brown.
Add the ginger garlic paste and fry on gentle heat.
Add all the dry spice powders, salt and a drizzle of water just
to keep it very lightly moist.
Saute it all together for a couple of mintues.
Add the dessicated coconut and fry for another 2 minutes.
Then add the Green paste and fry together till all
the ingredients are cooked, nothing remains raw.
Finally add the uncooked prawns and mix gently till
the prawns are coated with the Green masala.
Let it simmer till the prawns are cooked,
Be careful not to over cook the prawns or else
they get rubbery and lose their right texture and taste.
Add lemon juice to garnish before serving.

We ate this Jhinga Hariyali with mint and cumin Rotis,
and a cucumber Raita (Yogurt - goats milk)

Notes :

I've realized it is quite an art to photograph Indian food.
And I have a long long way to go!
I am not happy with the pictures I took today,
sometimes whatever you do, it just doesn't flow right,
so just one picture will do.....

I'm off to sleep, hope you enjoy this dish, it really was
very delicious and yummie :-)

Right now I can't think of anything else I want to say,
nothing comes to mind, sorry, it has been a long day......

Keep it Simple. Be Creative.
Taste and Play. Find your Own Way.

Happy Sunshine

2010-02-13T21:51:00.004Z

From HippieMom and Kelli I received Happiness,

and then HippieMom came around and gave me

some Sunshine too.....what more does one want in life?!

Thank you thank you thank you for making me happy

and brightening my day :-)

Happy & Sunshine - two awards for my two blogs....

They fit so well together, lets keep them like that,

so I'm going to give dual awards to other blogs too!!!

Here are the rules :

Happy Award - List 10 things that make you happy. Try to do at least one of them today, and tag 10 bloggers that brighten your day. For those 10 bloggers who get the award, you must link back to my blog.

Sunshine Award - This award is easy peasy. All you need to do is give it to 12 other bloggers who bring you sunshine! And link back to the person who gave it to you.

So here is what makes me Happy :-)

1) Being with Trevor and Saatchi

2) India in all its colors, tastes, sounds,

smiles, people, contradictions ............

3) Books, books and more books!

4) Music & Dancing in the kitchen while cutting, chopping, cooking :-)

5) Blogs, bloggers and blogging - transformed my world!

6) Reaching out, connecting, smiling, sharing.....

7) JUICING !!!!!

8) Food Photography, passion, obsession, huge satisfaction :-)

9) Scribbling simple words, rhyming, following a melody, expressing, flowing.....

10) If you want Love, Be loving, if you want Happiness, Be happy.....
Happiness is a muscle, use it.....
I do......

Passing on some Happiness and Sunshine to :

Archana

Pam

Lynn

Fleur

Susan

Nags

Nina

Nupur

Shaheen

Jenn

Thanks a lot all of you for being my inspiration, my daily stop.....

deep gassho and namaskar......

New Domain address

2010-02-10T22:05:00.002Z

Hello Everyone,

This blog has finally moved to a new domain.....

www.neetashealthyplate.com

It might take a couple of days for the process to be completed,
I have my fingers crossed that this switch goes smoothly,
as I am quite rubbish where it comes to technical computer stuff!!!
Computer savvy is definitely not me ;-)

Weekend Colors - Salads and Fruits

2010-02-07T17:56:00.001Z

A drizzle of olive oil, a spoon of balsamic vinegar,
throw in walnuts and raisins,
sprinkle sea salt and black pepper.....
A yearning for something simple,
pure tastes without complication,
sweet and sour, smooth and crisp,
colors and textures are a fascination.....

A weekend of fruits and salads,
pleasure for the eyes and palate,
No instructions or recipe,
just photos to make us happy :-)

Green and Pink - Crisps and IceCream

2010-02-02T19:20:00.007Z

Some days I think of food,
and of what I'd like to eat,
I think in terms of color,
and melt in your mouth treats.....
apples, radishes, cherries,
Mangoes, carrots, nectarines,
artichokes, lettuce, broccoli,
plums, prunes and aubergines......
A rainbow of high nutrients,
a big broad palette to use,
paint your plate with variety,
from fruits and veggies you choose.......

Method :

1 big bunch of curly Kale

1 tablespoon olive oil

sea salt

mixed dried herbs

paprika or chili flakes

Wash the kale leaves, pat dry then tear off the leaves

from the stem into bite sized portions.

In a bowl drizzle the olive oil, and massage gently

to coat the leaves, then add the herbs and salt......

Line a baking tray with parchment paper and spread

the kale leaves in one layer.

Bake at 140C for 10 - 12 minutes till crisp and done.

Be careful, depending on your oven the timing will differ,

and in two minutes the crisps can burn, so after 10minutes

keep checking......with practice in your oven, you'll get

the timing perfect........

I began making Kale crisps two years ago,

and I usually use my dehydrator instead of the oven,

but both work just fine.......

Kale has the highest nutrient density of all greens.

I use it in smoothies but I have never really enjoyed cooked kale
or kale in salads either.......
So crisps are a wonderful way of getting all those green nutrients
inside you in a way that is totally pleasurable!

Other Variations :

With oil and sea salt:

cumin powder, dried tamarind powder, chili flakes.....

garam masala, garlic flakes, grated lemon rind......

tahini, honey, orange juice.......

balsamic vinegar, paprika.......

For crisps with wet dressings, like honey

or balsamic vinegar etc, you might need to

turn them over after 10 minutes or so, and bake

the other side for around 5 minutes more.....

These crisps are just like any other in the sense,

once you start you can't stop - the difference is

that these are Good for You, so you can indulge

and enjoy this treat, it is totally guilt free!!! :-)

Now to something sweet and soft and cold and delish........

Raw Ice Cream with Bananas and Blueberries

Slice and freeze a couple of bananas overnight,

as well as some blueberries.....
Then blend them both in a high speed blender,
with a teaspoon of almond butter, vanilla extract,
a pinch of sea salt and a tablespoon or two of water,
or milk as desired - I use soya milk or more often
almond or other nut milks......
You need the water or milk to make blending easier.
You can add honey or agave for more sweetness,
I added a pinch of green stevia powder - but really
the fruits are sweet enough on their own and do not
need to be sweetened much.......
And viola - you have instant raw ice cream ready!!!!

I don't blend it till it gets homogenized, as I like

pieces of frozen bananas - and I also mixed some
more frozen blueberries before serving the ice cream.
This is seriously good stuff - easy to make and
sugar free, diary free, gluten free - simply fruit and
almond butter for a dollop of good fats and extra taste!

Notes :

I had planned to do posts based on ingredients,

but after doing a few on Quinoa,

I changed my mind and dropped that idea....

I thought I needed some structure,

but not at the cost of spontaneity!!!

So, I'm happy to go back to whatever

unfolds day to day, the pictures I take,

and whatever food I choose to make :-))))

Keep it Simple. Be Creative.

Taste and Play. Find your Own Way.

Quinoa - Crackers and Cake

2010-01-21T21:41:00.010Z

In India there is a savory snack,
the crisp and tasty Mathi.
It is usually served at tea-time,
along with pickles and a chutney.
I baked instead of deep frying,
Used olive oil instead of ghee,
quinoa and spelt worked just fine,
no white flour for me.....
I wanted something else too,
a soft cake that is gluten free,
I used Avocado instead of butter,
and dates to make it sugar free.....

Crackers:

1 cup Quinoa flour
3/4 cup Whole Spelt Flour (or you can use whole wheat flour)
1 tablespoon mixed Herbs (I used dried mint and fenugreek leaves)
1 teaspoon Chili flakes
1 teaspoon Garlic flakes
1 teaspoon Sea Salt or to taste
1/2 cup Olive Oil
1/4 cup Water or slightly more

Preheat the oven at 160 C.
Mix all the dry ingredients together,
then pour the olive oil and rub it in,
till you get a crumbling sand like texture.
Add the water little by little and bring it all together,
kneading gently to make a firm dough.
Roll out the dough to 1/8th inch,
sprinkling flour on the surface.
Use a cutter to form round shapes for the crackers,
or make any other shape you desire.

Line a baking tray with parchment/baking paper,
and place the round shapes on it.
Bake for 10 - 12 minutes till the crackers are lightly brown.
Cool on a wire rack and store in an airtight container.

We ate these crackers with Date Chutney and Avocado Houmous.

Date Chutney:

Use 1 cup of seedless dates.
Pour warm water over them, just till are covered.
Let them soak for a couple of hours.
Blend in a high speed blender to make Date Paste.
Keep aside.

Heat 1 tablespoon of oil in a small pan.
Add 1 teaspoon of cumin seeds and lightly brown them,
Add the Date paste, then add 1 teaspoon of Garam Masala,
1 teaspoon of Sambal Olek (Indonesian chili paste)
or chili powder to taste.
Add the juice of half a lime or lemon, and sea salt to taste.
Mix it all together on medium heat, till it thickens and comes together.

Avocado Houmous :

1 ripe Avocado
1 cup cooked chickpeas
1 teaspoons light Tahini
1/2 teaspoon crushed garlic
Juice of 1 lemon
sea salt to taste

Blend it all together till it becomes smooth and enjoy :-)

Quinoa, Date and Avocado Cake

Cake:

1 ripe Avocado
1 cup Date paste
1 Egg
2 tablespoon Yogurt
2 teaspoons Vanilla extract

1 cup Quinoa flour
1 cup Coconut flour (finely dessicated coconut)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon powder
pinch of sea salt
Combine these dry ingredients together.

Preheat oven at 180 C
Grease a medium sized cake pan.

Whisk the wet ingredients together.
Add the dry ingredients and mix well till combined.

Pour the batter into the pan and bake
till the blade of a knife inserted in the cake,
comes out clean. Let it cool.
Dust the surface with dessicated coconut before serving.

Quinoa Info:

Quinoa is not a true cereal or grain, but a seed.

It is gluten free, alkaline in nature and easy to digest.

Unlike wheat or rice, which are low in lysine,

quinoa contains a balanced set of essential amino acids,

making it an unusually complete protein source (12% to 18%)

It is a good source of dietary fiber and phosphorous

and is high in magnesium and iron.

Quinoa has a light, fluffy texture when cooked,

and a mild nutty flavor suitable for sweet and savory dishes.

I use Quinoa seeds, flakes, pops and flour

and my recipes will showcase them in all these forms.

Keep it simple. Be Creative.

Taste and Play. Find your Own Way.

Quinoa - Blueberry Bars

2010-01-10T15:18:00.006Z

After two savory quinoa dishes,

it was time for something sweet,
something melting, something fresh,
Blueberry Bars sounded neat......
I wanted something rich and dark,
goats butter in preference,
then I found the best sugar ever,
and that made all the difference......
We had a bar when it was still warm,
just to try it we said,
but once we began we couldn't stop,
I even ate one in bed :-)

Quinoa Blueberry Bars:

75 gms Butter (I used goats butter)

1 cup dark unrefined Muscovado Sugar (you can use brown sugar)

2 eggs

2 teaspoons vanilla extract

1/2 teaspoon cinnamon

1/2 teaspoon Sea Salt

3 cups cooked Quinoa

1 cup ground Almonds (almonds meal / almond flour)

1 cup Blueberries

1/2 cup finely chopped Walnuts

Preheat the oven to 180C.

Line a Brownie pan with greaseproof baking paper.

Cream the butter and sugar, then add the egg and whisk together.

Add the vanilla, cinnamon, sea salt and mix well till smooth.

Fold in the ground almonds and combine.

Add in the cooked Quinoa and fold in the blueberries and walnuts.

Gently mix it all together.

Pour this thick mixture into the greased brownie pan,

and bake for 30 minutes till the top is brown and the sides

begin to crisp a little.

Let it cool and cut into Bars.

Notes:

Muscovado sugar is a very dark brown,

slightly coarser and stickier than other brown sugars.

It is moist in texture and has a strong molasses flavor.

It is unrefined and thus nutritionally richer

than not only refined sugar of course,

but also all other brown sugars.

It retains most of the natural minerals inherent

in sugarcane juice as shown below :

Total mineral salts 740 mg max.
Phosphorus (P) 3.9 mg max.
Calcium (Ca) 85 mg max.
Magnesium (Mg) 23 mg max.
Potassium (K) 100 mg max.
Iron (Fe) 1.3 mg max

Quinoa Info:

Quinoa is not a true cereal or grain, but a seed.

It is gluten free, alkaline in nature and easy to digest.

Unlike wheat or rice, which are low in lysine,

quinoa contains a balanced set of essential amino acids,

making it an unusually complete protein source (12% to 18%)

It is a good source of dietary fiber and phosphorous

and is high in magnesium and iron.

Quinoa has a light, fluffy texture when cooked,

and a mild nutty flavor suitable for sweet and savory dishes.

I use Quinoa seeds, flakes, pops and flour

and my recipes will showcase them in all these forms.

Keep it Simple. Be Creative.

Taste and Play. Find your Own Way.

Quinoa - Tasty Tangy Burgers

2010-01-06T20:35:00.002Z

White landscape all around,
surrounded by beautiful snow,

such a blessing to be warm,

in our new home sweet home........

In Henley where we've moved,

there are no fast food joints,

no MacDonalds, KFC or Subway,

this town wins all the points :-)

We made Burgers for lunch today,

with quinoa, mint and chickpea,
some ginger, honey, lemon zest,
but orange juice was the key......

Cooking Quinoa:

1 cup quinoa

2 cups water

drizzle of olive oil

pinch of sea salt

Wash and rinse quinoa thoroughly.

Heat water, add quinoa and bring to a boil.

Cover with a lid and simmer for 10 minutes,

till the quinoa sprouts are well visible.

Take it off the heat and let it rest

until all water is absorbed.

Burgers:

1 can Chickpeas

The cooked Quinoa

1 tablespoon Tomato paste

1 tablespoon Sesame seeds

2 tablespoons Orange Juice

1 teaspoon Honey (agave for vegans)

1 teaspoon Lemon zest

1 teaspoon grated Ginger

1 tablespoon chopped fresh Mint

Chili flakes and Sea Salt to taste

Olive oil

Chickpea flour

Mash the chickpeas coarsely.

Add the remaining ingredients and mix well.

Roll and flatten to make the Burgers

and dust with chickpea flour.

Heat a pan and lightly coat
with olive oil. Cook the burgers,
till brown on both sides, using oil as needed.

Notes:

Quinoa and chickpeas are best friends,

they go very well together.

Orange juice, lemon zest and honey

gives these burgers the tangy taste.

This is a nutrient dense, high protein burger.

I served them for lunch today,
with red pepper and zucchini humous,
and a mixed green salad with tomatoes, cucumber,
walnuts, raisins, an olive oil/balsamic vinegar dressing.

Quinoa Info:

Quinoa is not a true cereal or grain, but a seed.

It is gluten free, alkaline in nature and easy to digest.

Unlike wheat or rice, which are low in lysine,

quinoa contains a balanced set of essential amino acids,

making it an unusually complete protein source (12% to 18%)

It is a good source of dietary fiber and phosphorous

and is high in magnesium and iron.

Quinoa has a light, fluffy texture when cooked,

and a mild nutty flavor suitable for sweet and savory dishes.

I use Quinoa seeds, flakes, pops and flour

and my recipes will showcase them in all these forms.

Keep it Simple. Be Creative.

Taste and Play. Find your Own Way.

Quinoa - Spicy Peas Pulav (Pilaf)

2010-01-04T22:10:00.006Z

New year and new beginnings,

this blog will have a new theme too.

Based on ingredients in the main role,

thus my recipes will flow for you.........

A few posts on Quinoa as the star,

in a series of savory and sweets.

And what will follow next?
Maybe some unusual Tofu treats......
2010 is a year of awakenings,
of following our hearts to bliss,
I wish you all the very best,
with sunshine, smiles and a kiss........

For Cooking Quinoa:

1 cup Quinoa

2 cups Water

1/2 teaspoon Sea Salt

1 teaspoon Oil

1 small Cinnamon stick

3 to 4 cloves

2 cardamom pods

Wash and thoroughly rinse quinoa.

Heat oil and gently fry the whole spices for a minute.

Add the quinoa, then pour in the water.

Let it boil, then cover with a lid and simmer for 10 minutes.

Take it off the heat and let it rest till all the water is absorbed.

Remove the whole spices from the quinoa.

Pulav:

1 medium sized finely sliced Red Onion

1 finely diced sweet Red Pepper

3/4 cooked Green Peas

1/4 cup chopped Cashew nuts

1/4 cup Raisins

1/2 teaspoon turmeric powder

1 teaspoon Cumin seeds

1 teaspoon Garam Masala

The cooked Quinoa

1 tablespoon Oil

Sea salt to taste

1/4 cup chopped Fresh Coriander

Half a Lemon

Heat oil in a pan and brown the cumin seeds,

then add the sliced onions, red pepper,

cashewnuts and raisins and fry together.

Add the green peas, then garam masala, sea-salt and turmeric.

Saute together for a few minutes then add the cooked quinoa

and mix well. Add some lemon juice and fresh coriander.

I served the pulav warm with a big dollop of cucumber raita:

finely diced cucumber mixed with goats milk yogurt,

sea salt, garlic and chili flakes.

Notes:

Quinoa is not a true cereal or grain, but a seed.

It is gluten free, alkaline in nature and easy to digest.

Unlike wheat or rice, which are low in lysine,

quinoa contains a balanced set of essential amino acids,

making it an unusually complete protein source (12% to 18%)

It is a good source of dietary fiber and phosphorous

and is high in magnesium and iron.

Quinoa has a light, fluffy texture when cooked,

and a mild nutty flavor suitable for sweet and savory dishes.

I use Quinoa seeds, flakes, pops and flour

and my recipes will showcase them in all these forms.

Keep it Simple. Be Creative.

Taste and Play. Find your Own Way.

Award

2009-12-08T18:56:00.017Z

The Ten Honest Things about myself:

1) - I am addicted to coconut water, I simply love it!!

2) - I got high and tipsy with champagne once,
       and ended up dancing on the table, in Amsterdam ;-)

3) - I shouted at a waiter at my college canteen,
       because I found a tooth in my Samosa,
       and he replied, "Madam, it is yours"....
   I burst into tears, and everyone else burst out laughing!

4) - I've been going thru a "simplicity" phase for the past 1 year,
      thus I only have - 1 lipstick, 1 bag, 1 pair of shoes etc etc....
I learned a lot about my real needs, about what is essential,
      and the time to move on and end the phase is coming soon!

5) - I can spend an entire day in my pyjamas, doing nothing else
       except reading a book or even two!!

6) - I met Trevor through the internet :-)
      Thank you God, for all this new technology,
      for internet chatting, blogging, facebook etc!!!

7) - All thru my teenage years, I had a huge crush
       on the Pakistani cricketer - Imran Khan

8) - I've been an interior designer, a holistic therapist,
       a leadership trainer and executive coach,
       an astrologer and a tarot card reader.......

9) - Saatchi, my daughter, is the only person
      with whom I behave as madly, as nutty as I want!

10) - I can't listen to a Hindi song,
        without singing along with it........

Clafoutis aux cerises - French cherry pudding

One of my favorite blogs -The Gypsy Chef
nominated me for The Honest Scrap Award.
Thank you Pam, it is an honor to receive this from you :-)

There are rules to receiving this award:

1. Post the award on your blog.
    Present this award to 7 others whose blogs you find brilliant
    in content and/or design, or those who have encouraged you.
2. Tell those 7 people they've been awarded HONEST SCRAP,
    inform them of these guidelines, and ask that they link back to you.
3. Share "Ten Honest things" about yourself.

Tarte aux epinards - French spinach pie

I would love to give this award to another favorite blog of mine,
Autour de la Table d'Hote - written by Lynn,
but Pam has already bestowed this award on her too :-)

So, here are the 7 fabulous blogs that I am nominating for this award:

The Raw Journal

Solar Oven

Sunita's World

Tasty palettes

The Cinnamon Quill

Elana's Pantry

Karina's Kitchen

I have learned a lot from these blogs,
about healthy foods and flavors,
gluten free, vegan, and raw foods,
and about food photography too.
Thank you all for the inspiration......

French mustard, cheese and fresh baguette tray

Pancakes

2009-12-06T14:46:00.007Z

One week in Paris,
back home in London,
sunshine on winter Sunday.
One month vegan,
the experiment is over,
we are content and smiling.
One Irish fry for Trevor,
pancakes for the rest of us,
Saatchi, her friend Gaby and me.
One flow of words today,
but no rhyme or melody,
the pancakes were simply delish.

Spiced Banana and Coconut Buckwheat Pancakes

Ingredients:

1 and 1/4 cup Buckwheat flour

1/4 cup finely dessicated coconut

1 teaspoon soda bicarbonate

1/4 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon ginger powder

a pinch of sea salt

1 egg (you can use 1 tablespoon flax seed powder instead)

2 teaspoons vanilla extract

2 ripe mashed bananas

1 tablespoon coconut oil (or any other vegetable oil of choice)

1 cup unsweetened Soya milk (or any other milk of choice)

Coconut oil to grease

Method:

Mix all the dry ingredients together.

Whisk all the wet ingredients together,

Pour into dry ingredients and whisk

till batter is well combined.

Add more milk if needed.

Heat a non stick pan and lightly grease with oil.

Drop a large dollop of batter to make 4" pancakes.

Flip when the bottom is golden brown,

and cook till the second side is golden brown too.

I served the Pancakes warm with honey,

blackberry/raspberry coulis, fresh goats cheese cream, and chopped pistachios..........

Notes:

These are my all time favorite gluten-free pancakes,

and we usually make them for Sunday breakfast.

I don't like them too thick,

so these have a thickness that is somewhere

between crepes and pancakes.

I love the taste of bananas and coconut,

mixed with all the spices, felt like Christmas already!!

I had some frozen blackberries and raspberries,

so I heated them with some honey and strained

to make a very tasty coulis.

There was some fresh soft goats cheese in the fridge,

I whisked it up with a little milk and viola,

it went very well with the honey and coulis.

The chopped pistachios added a great crunch.

There are days when the writing just does not flow as well,

it is better then to not insist, do what one can and let it go......

Hope you enjoy the pancakes though :-)

Keep it Simple. Be Creative.

Taste and Play. Find your Own Way.

Nibbles

2009-11-25T23:10:00.010Z

Cookie and cake, square and round,
salty and sweet, what's all this about?
Mini nibbles for a party, vegan and gluten free,
Trevor's office colleagues, ate them happily......
There was a chocolate cake too,
with a rich and decadent sauce,
But I'm so thrilled to say,
they devoured these without pause......

Dry Ingredients:

3/4 cup buckwheat flour

1/2 cup rice flour

1/2 cup ground almonds

1/2 cup finely dessicated coconut

1/2 cup raisins

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon sea salt

1/2 nutmeg powder

Wet Ingredients:

3 tablespoons sunflower oil

3 tablespoons honey or agave

1 teaspoon vanilla extract

Egg Substitute:

2 tablespoons of flax seeds powder

6 tablespoons of warm water

Both whisked together till slimy like eggs

Add this mixture to the wet ingredients

Method:

Mix together all the dry ingredients.

Blend together all the wet ingredients.

Add the wet mixture to the dry mixture

and combine well, forming a dough.

If the dough is too stiff, use some water,

or soya/nut/hemp/rice/oat milk.

If it is too soft, add some more flour.

Chill the dough for half an hour,

I put it in the freezer for 15 minutes.

Pre-heat the oven to 180C or 350F

1) - Mini Cupcakes

Form half the chilled dough into small balls,

flattening a little on the top.

Place the balls on a baking tray,

that is lined with baking paper.

Bake for 10 to 12 minutes till the balls rise

and turn golden, and the blade of a small knife

comes out clean.

Cool them for a few minutes on a wire rack,

and viola they are ready to serve and eat.

2) Mini Square Bites

Sprinkling flour as and when needed,
roll the other half of the chilled dough out,
like as if making a thin pizza base - a 1/4" thick.
Place it on a baking tray, lined with baking paper.
Score it lightly into small squares, and bake it for
10 to 12 minutes, till it rises a little,
and turns golden on the surface.
Let it cool and cut into squares, then serve.

Notes:

I love buckwheat flour, it adds great taste

and is one of the best flours to use for gluten-free.

The rice flour adds smoothness and starch.

Almonds (roughly ground to give some crunch)
and dessicated coconut add beautiful texture

and healthy fats, so this recipe needs very little oil.
I used agave, and a small quantity,
as the raisins add sweetness too.

Flax seeds need a whole page to rave about,

and they make a wonderful vegan egg substitute for baking.

The texture of these gluten free and vegan nibbles

is something between a cake and a cookie.

they are easy to pop and taste delicious.

Enjoy :-)

Keep it Simple. Be Creative.

Taste and Play. Find your Own Way.

Smoothie

2009-11-19T18:52:00.006Z

I made a mango smoothie today,
to begin my liquid feast,
It was delicious beyond words,
I was immensely pleased......
For lunch I had a fresh juice,
with carrots, cucumber, celery,
a piece of ginger, a dash of lime,
some sea salt sprinkled lightly......
Now its time for dinner,
whisked in the Vita-mix blender,
Spinach, basil, avocado, spice,
a green soup to make me stronger.....

Mango and Almond Milk Smoothie:

1 ripe Mango, peeled and chopped
3 Dates
1 tablespoon Almond Butter
1 glass of Water
a pinch of sea salt
a pinch of cardamom powder
a big handful of ice cubes

Blend all the above ingredients,
to a make a silky smoothie.
You can add more or less water,
to make it thinner or thicker.

Notes:

I use almond butter in this smoothie
along with water to make instant
almond milk, and to add healthy fats.
I love hemp milk as an alternative,
but you can use soy milk, rice milk
or any other nut milk of choice.
Cardamom goes very well with Mango.
The sea salt enhances the sweet taste.
And dates are my favorite natural sweetener.
This made 2 good glasses,
1 for me, 1 for my daughter.....

Keep it Simple. Be Creative.

Taste and Play. Find your own Way.

Brunch

2009-11-08T20:48:00.014Z

Sunday, happy Sunday......
Cuddles and care,
sweet smiles to share,
cooking brunch together,
in the kitchen with Trevor......
With a ton of love,
and a bunch of herbs,
some fresh, some dried,
some lemons, some spice.......
Vegetables of all color,
warm melting butter,
the smell of bread baking,
a masterpiece in the making.....
Sunday, happy Sunday,
what more can I say,
a love-filled gorgeous Sunday meal,
deeply content is how I feel :-)

Lettuce, Peas and Mint

1 Red onion
2 Little gem lettuce
2 tins of peas
2 teaspoons of dried mint
2 teaspoons of finely chopped fresh mint
2 tablespoons of oil
sea salt and black pepper to taste

Slice the red onion finely and saute in the oil.
Add the roughly chopped lettuce, the mint,
sea-salt and pepper and saute all together
for 5 minutes.
Stir in the peas. Sprinkle some water.
Add the sliced lemon on top and cover.
Let it simmer for 5 minutes and serve warm.

Mediterranean Veggies

Purple sprouted broccoli - lightly steamed

Green and yellow peppers (capsicums) - sliced

Tomatoes - chopped

Garlic - crushed

Parsley - finely chopped

Chili flakes

Tuscany herbs

Sea salt

Olive oil

Heat the olive oil gently and saute the peppers.

Add the chopped tomatoes and crushed garlic

and saute together for a few minutes.

Add the steamed broccoli, the herbs, chili flakes,

sea-salt and stir gently till cooked.

Melt-in-the-Mouth Aubergines

Baked and grilled aubergine slices,
coated with olive oil, sea salt, paprika,
dried thyme, oregano and basil.

Coconut Flax Tomato Butter

1 cup coconut oil

1 cup flax seed oil

3 slices of sun dried tomatoes

1 clove of garlic
1 tablespoon of very finely diced white onion

Herbes de Provence (dried mixed herbs)

sea salt

Process sun dried tomatoes,
garlic, herbs and sea salt.

Gently warm the coconut oil,
add the onions and saute lightly.

and add the processed tomato,
herb, garlic mixture to it.

Mix well till it is combined.

Drizzle the flax seed oil
while stirring continuously.

Pour this oil mixture into ramequins

or a silicon ice cube tray.

Let it set in the fridge.

Use it on toast, steamed vegetables,
in soups and stews.

Vegan Soda Bread with Tomato Butter

We went vegan a week ago.
No more goats butter nor any yogurt.
Was it going to be bye bye soda bread??
which is the only bread we eat at home,
and which requires yogurt or buttermilk....
Knock knock, get creative, ideas please!!!!
So we used coconut milk and lemon juice
and it worked, it worked just fine :-)
We made soda farls, cut them in half
horizontally, and toasted them.
The coconut flax provencal vegan butter
melted beautifully and tasted like heaven......
No measurements were taken today,
we were just experimenting,
hoping we'd succeed with a vegan soda bread.
The next time we make this delice,
I will jot the recipe down and post it for sure!

Almond Butter and Date Treat

2 tablespoons almond butter

6 soft plump dates (I used mejhdool)

a pinch of sea salt

Process the above ingredients in a food processor

till completely integrated and combined together.

Make small balls - 1" diameter.

Roll in dessicated coconut if desired.

One of these energy balls (or laddoos as we Indians say)

is enough for the day.

It is a healthy nutritious treat that is sweet

yet totally sugar free.

Keep it Simple. Be Creative.

Taste and Play. Find your own Way.

Vegan

2009-11-02T18:34:00.008Z

We've decided to go vegan for 3 months.

It's an experiment, one I've already done.

This time, I will not be doing it alone,
sitting down to meals on my own.....

Trevor and Saatchi will join me in this change,

there is much to choose from, such a wide range.

Who knows, maybe at the end of this period,

we'll enjoy being vegan and vegan we'll stay!!!

Vegetables, fruits, salads and greens,
wholesome grains, nuts and seeds,
quinoa, oats, millet, wild rice,
all will be enhanced with herbs and spice......
Juices and smoothies, elixirs and shakes,
soups and crackers, all easy to make,
some tofu, some lentils or perhaps chick peas,
with coconut flax butters, rich in omega 3's.......
Baked or blended, steamed or raw,
many experiments, no rigid laws,
dates, raisins, stevia in sweet treats,
no sugar, no honey, yessss quite a feat!!!
Lots of healthy and fun food to do,
and wonderful to share it all with you :-)

Keep it simple. Be Creative.

Taste and Play. Find your own Way.

IceCream

2009-11-01T14:42:00.015Z

Sunday, dark, grey, depressing.....

Indian summer fading away,

London winter setting.....

My heart clings on,

to sunshine clear and bright,

to yellows and whites,

and rooms full of light.....

I dream of mango kulfi

with the perfume of cardamom,

So I turn my dream into reality,

and right away make some!! :-)

Method - 1

Take 3 cups of sliced mangoes,

and blend them in a high speed blender,

adding a cup of coconut milk,

half a spoon of crushed cardamom seeds,

a pinch of sea-salt,

and 2 or 3 tablespoons of honey.......

Freeze this mixture for an hour,

blend once more to remove all ice crystals,

then freeze for 3 hours more,

and viola, the ice cream is ready......

Sprinkle some dessicated coconut,

as well as some more cardamom seeds,

then scrape, roll and serve this ice-cream

in all its golden glory and sheen......

Method - 2

Peel and slice 2 bananas,
and freeze them overnight, or at least for 6 hours.
Peel and slice 2 mangoes and freeze them too.
In a high speed blender (I use Vitamix)
blend the frozen bananas and mango,
adding a spoon or two of honey or agave.
Add a pinch of sea salt, a teaspoon of vanilla extract,
and half a teaspoon of crushed cardamom seeds.
Blend it all to make a smooth instant ice cream,
that is raw, diary-free, sugar free, gluten-free,
delicious and totally healthy :-)

Keep it Simple. Be Creative.

Taste and Play. Find your own Way.

Croquettes

2009-10-21T21:03:00.010+01:00

In grey rainy Paris,
I sat with my Belle Maman,
dreaming of hot chocolate,
yearning for a croissant.
We chatted and remembered,
old stories from years gone by,
the people we met, the things we did,
the laughter, the drama, the sighs.
Time disappeared as it tends to do,
when there is affection between two,
Maman said "We'd better start lunch,
its almost close to noon!"
So we steamed fresh green beans,
made hot cheesy croquettes,
and sat down to eat again,

simple food for our heart and soul,

our taste buds, stomach and brain........

My adorable Belle Mere, Francoise

Ingredients:

250 gms Oat flakes

4 eggs

1 cup tomato sauce

1/2 cup grated cheese

1 tablespoon dried Herbes
1 teaspoon sea salt
1 teaspoon paprika
Olive oil.

Method:

Beat the eggs lightly, adding the herbs,
sea salt and paprika.
Add the oat flakes to the eggs,
then add the tomato sauce and the cheese
and mix it all together with a fork or spoon.
The batter should not be runny,
nor too dense. Add a tablespoon or two
of water if necessary.

Heat a pan and grease it with olive oil,
drop a tablespoon of the batter, then
continue one tablespoon at a time,
making 4 or 5 croquettes at a time,
When one side is done, turn them over
and let the other side cook, pressing a little
with the spatula. Add some more olive oil if desired.

Serve with grainy or smooth mustard,
along with a salad or steamed vegetables.

Notes:

I used Herbes de Provence,

a blend of dried herbs from Provence, in France.

You can use any blend of herbs and spices you desire.

Cheese used in these croquettes is Emmental Gruyere,

a Swiss cheese, that melts beautifully and has a lovely flavor.

The tomato sauce is homemade by Frnacoise.

She blanches and peels the tomatoes then cooks them gently,

along with shallots, garlic, parsley, herbs, salt and pepper.

It is the best tomato sauce I have ever tasted!

Even though I totally forgot
to add the mustard in the pictures,
these croquettes go very well with a strong mustard,
that tingles in your nose.......
We ate them with steamed green beans,
with a knob of goat's butter melting on top,
and some beautiful cherry tomatoes.
It was a perfect lunch, in this apartment
right next to the Eiffel Tower, can't ask for more, right? ;-)

Keep it Simple. Be Creative.

Taste and Play. Find your own Way.

Smiles

2009-10-09T14:51:00.008+01:00

Someone asked me yesterday,

What is your blog all about?

And what does "healthy" mean to you?

It reminded me of the quote -

"The map is not the territory"

I did an exercise with my clients during Leadership trainings.

The clients wrote down the first 7 words that popped into

their minds, related to a word chosen by me, eg: Education, Sex, etc.

When we compared, we rarely found even one word common in all!

When we use abstract words, we assume we are talking

about the same thing, but that is rarely the case.

If we engage in a dialogue, we would very quickly discover

that we have different equivalences for every word we use.

So, what are the 7 spontaneous words that flow,

when YOU think of the word "Healthy" ???

Go on, have some fun, do this now and write it down!

My words for Healthy -

balance

smiling

gratitude

connecting

wholesome

nutritious

flowing

Balance, wholesome and nutritious
are the only words that can be directly
linked to food.........and Balance for me,
is really the keyword, the most essential!
Balance on every level, emotional, mental,
spiritual, and not only physical........
Oh well, astrology does work,
I'm a Libra and obsessed with Balance!!! :-)

I've had some serious health challenges.
The list is long -but I am healing
and so much better now.....

Dealing with physical ailments and pain,
truly teaches you about taking responsibility for yourself.
One also learns time and time again, how important
is your own attitude and approach to life.
I made huge changes in the way I eat,
but the most essential changes have been from the
inside out......

There are people who eat meat everyday in Sardinia,
have a strong community life,
and live long healthy happy lives.
There is a community in California, who are vegetarians,
exercise daily and connect together in spiritual faith.
They have long happy lives too.
There is an island in Japan, where people eat less,
eat lots of fish and veggies, and look like 70 years at 105!!!!
One thing they all have in common - they smile a lot :-)

There is so much variety in life, such a rich palette
of emotions, colors, people, places and food.
I love it all passionately........

And no judgement, no fanaticism in life, nor Food.
No black and whites, grey exists and is a lovely color.
Sustainable change happens slowly.
The way we think, be, eat - is what feels comfortable
to us and it is what makes us feel at ease.

So, one step at a time, adding new things, little by little,
having fun, no resistance, no rush.......
just respect and care......this is my way.......
Cooking delicious food that I love, my family does too,
sharing it with you, alongwith the new ingredients I use,
the experiments I do, in my kitchen and pantry,
and lots of smiles and joy connecting here together......
this is what my blog is all about.........

Tarte

2009-10-08T22:49:00.015+01:00

I have been taking it easy,
resting, relaxing, healing,
no housework, nor any shopping,
simply being, reflecting, feeling......
The fridge was empty,
the kitchen quite bare,
a few ingredients for dinner,
were put together with love and care.....
I didn't think of blogging,
as I chopped, steamed and rolled,
so no measurements were taken,
as I placed the tarte in the mold......
It looked pretty and full of color,
so well, how could I resist,
offering you my dinner,
even with no measures on the list.......

Crust:

Whole wheat flour

Millet flour

Flax seeds

Sunflower seeds

Olive Oil

Sea salt to taste

Water

Take a handful of sunflower and flax seeds.

Crush them together in a mortar with the pestle,

then add them along with the salt,

to equal parts of wheat and millet flours.

Pour enough olive oil, to make a crumbly mixture,

then add just enough water and knead it to a firm dough.

Spray a tart or pizza pan mold with some olive oil.

Roll out the dough with a rolling pin
on a lightly floured surface; about 1/8 of an inch thick.
If necessary, add a few sprinkles of flour
under the dough to keep the dough from sticking.
Carefully place it into the mold and trim the edges to fit.

Bake it in a preheated oven at 180 C for 15 minutes,
till the crust is almost but not all done.

Filling:

Green Pesto

Mustard

Cherry tomatoes

Green and red peppers

Broccoli

Asparagus

Steam the broccoli and asparagus for 5 minutes.

Julienne the red and green peppers.

Spread a layer of green pesto on the crust,

then add a thin layer of grainy mustard on top of it.

Place the steamed broccoli and asparagus,

top with the peppers and cherry tomatoes.

Spray generously with olive oil.

Garnish:

Parmesan Dusting

Chili flakes

Dried Garlic flakes

Dried oregano, thyme, basil

Sea Salt

Sprinkle the garnish on top of the vegetables.

and put it back into the oven at 150 C

for another 10 minutes, just enough to warm the tart.

Eat it right away!!!!

Notes:

I'm glad I took some pictures,

before I put the tarte into the oven

for the final 10 minutes,

because when it was ready,

we ate the whole lot,

and forgot all about shooting!!!

You can choose different vegetables,

whatever you find in your fridge,

I used whatever I could find in mine.

As for the crust, you can use any other

blend of flours, but do use some seeds,

they add a lovely crunch and texture to the crust.

I usually do gluten free,

but on rare occasions, wheat will do me fine.

This is just an idea, use it and make it yours........

Keep it Simple. Be Creative.

Taste and Play. Find your own Way.

Brownie

2009-10-05T00:13:00.014+01:00

Sometimes on a chilly autumn day,
when you are in a mood to play,
and you want a sweet wicked treat,
do make a brownie my way......
It will melt in your mouth,
it will delight and please,
for a healthy guilt free treat,
this might be the bee's knees :-)

Ingredients:

1 and 1/2 cup cooked and drained black eyed beans (you can use canned beans)

1 and 1/2 cup grated zucchini (courgette)

100 gm unsweetened chocolate

1/2 cup sunflower oil

3 teaspoons instant coffee

2 eggs

1 cup honey

1/2 cup quinoa flour

1/2 cup ground almonds

1/2 cup dessicated coconut

1/4 cup cacao powder

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon sea salt

Method:

Preheat the oven to 180 C.
Line a 12 by 18 inch brownie pan with
parchment paper and spray lightly with oil.

Mix the 7 dry ingredients together and
set aside.

Place the black eyed beans and the grated zucchini
in a food processor, and process till they are smooth.
Set aside.

Melt the chocolate completely and mix in the oil.
Spoon in the coffee and stir till well mixed.
Set aside.

Whisk the eggs and the honey together, then add this
to the chocolate mixture.

Pour this egg, honey, chocolate, oil and coffee mixture
into the food processor and mix in well with the
black eyed beans and zucchini.

Now stir in the dry ingredients little by little
and mix well till all is combined.

Pour this batter into the lined baking pan and bake
for 30 to 40 mins till the brownie is well set.
Cool and then cut into squares.
Sprinkle fine dessicated coconut on the surface if desired.

Notes:

This brownie is soft, moist and delicious.
Totally grain free, gluten free, sugar free,
low in refined carbs, high proteins and good fats.
The quinoa flour adds a slightly different
nutty flavour which blends well with the beans
as well as the almond and coconut flours.
I find 1 cup of honey gives perfect sweetness,
but you may adjust and add more or less
according to your own sweet taste.
The chocolate, cacao and coffee together
create an intense flavor that is enhanced
by the sea salt and the vanilla extract.

Keep it Simple. Be Creative.

Taste and Play. Find your own Way.

Curry

2009-09-29T02:33:00.005+01:00

Rich and creamy,
not oily nor greasy,
simple to make,
quite quick and easy.
A space where spices
sing together
a song from back home.
One base, one paste,
3 different curries,
For vegans, Raw vegans
and fish lovers in a hurry.

Base Paste:

Cardamom seeds    1 teaspoon
Cumin seeds           2 teaspoons
Coriander seeds    4 teaspoons
Cloves                    1 teaspoon
Cinnamon     2 sticks

Cashews    1 cup
Coconut                 3 tablespoons
(dessicated)

Fresh coriander 2 cups
Fresh mint             1/2 cup
Curry leaves          1/2 cup
Grated ginger        1 tablespoon
Tamarind pulp 2 tablespoons
Fresh red chili       1 piece

Sea Salt                 2 teaspoons

Grind the whole spices together. Keep aside

Process the rest of the ingredients together.
Add water if necessary, just till all is combined
well enough to form a paste.
Now add the ground spices to the paste and process.
Taste, add more salt, or add red chili powder if
you like it hot.

* You can dry roast the whole spices
separately before grinding them,
but this is a matter of choice.
Both work very well, it is a question of taste,
like whether you prefer your bread toasted or not!
I am happy with either.

This paste will form the base of all 3 curries.
It rendered 10 heaped tablespoons.
You can use only what is required for the curry
you choose to make.
Freeze the rest in ice cube trays
for using it again to make another curry, another day.

RAW VEGAN CURRY

Raw Vegan Curry:

Add 2 heaped tablespoons of the Base Paste

to 2 cups of Coconut Milk and mix well together.

Add more sea salt to taste if desired.

Pour this sauce over raw vegetables of choice

and dehydrate for 4 to 6 hours.

I used broccoli florets, mixed bean sprouts

sweet red peppers and zucchini.

Serve with parsnip rice or raw crackers.

Garnish with grated carrots, lemon slices

and fresh coriander.

VEGETARIAN/VEGAN CURRY

Vegetarian/Vegan Curry:

2 tablespoons - Base Paste
1/2 can - Coconut Milk
1 cup - diced fresh Tofu
1 cup - steamed green beans
1/2 cup - sliced sweet red peppers (capsicum)

Lemon juice and fresh coriander (cilantro) to garnish.

Gently heat the coconut milk in a deep pan.
Add the base paste and mix it well into the milk.
Simmer for 5 minutes.
Add the beans, peppers and tofu and continue
to simmer gently for another 5 minutes.
Add sea salt to taste as desired.

FISH CURRY IN A HURRY

Fish Curry:

1 can - Coconut Milk

6 tablespoons - Base Paste

4 fillets - Salmon (Use any other fish, as per liking)

1/2 cup - sliced sweet red pepper (capsicum)

Cut the fish fillets into medium size pieces.

Gently heat the coconut milk in a deep wide pan.

Add the Base paste and mix well.

Simmer for 5 minutes.

Add the fish and the pepper and continue

to simmer on low heat till the fish is cooked.

Squeeze lemon juice and garnish with fresh coriander.

Notes:

The cashews and the coconut

make this a rich and creamy curry sauce,

so there is no need for any OIL at all!!!

Raw Food is not heated beyond
40C to 46C or 104F to 115F, thus it
retains all its nutrients and enzymes.
I use an Excaliber dehydrator.
The sauce becomes thicker, the color darker,the taste intense, the spices stronger.

We ate the Vegetarian curry with rotis
made with a mixture of 3 flours -
sorghum (jowar ka atta)
amaranth (rajgiri ka atta)
millet ( bajra or nachni)

The fish curry was served with saffron rice.
Trevor had two huge helpings,
he does love his fish - an Irish man after all ;-)

Keep it Simple. Be Creative.

Taste and Play. Find your own Way.

Green

2009-09-23T21:27:00.017+01:00

If you have bananas, spinach and dates,

what do you think you'll make?

I'll do a healthy breakfast,

that will keep me going till noon,

a year ago I found just the thing,

believe me, it is a boon!!!!

Very nutritious, and really yummy,

even your kids will say,

please may we have some more, Mummy.

we need our greens for the day!!! ;-)

Breakfast:

Put 2 chopped bananas into your blender,
add 2 big handfuls of fresh spinach leaves,
along with 2 or 3 chopped soft dates.
Add 2 cups of chilled water.
Blend it all together till it becomes
homogeneous.

You can add more, or less water,
make a thick creamy smoothie
or a lighter thinner shake.
Pour into a tall glass and serve with a smile.

Notes:

The ratio for beginners is -

60% fruit and 40% greens.

I do more greens than fruit now.

You can use only 1 banana and
add some other fruits instead.
Bananas give the creamiest texture.
Strawberries, blueberries, raspberries,
and mangoes are my all time favorites too.
Vary also the greens, use romaine lettuce,
Swiss chard, kale, parsley, celery etc......
I will be posting other tried and tested recipes
of smoothies, shakes and elixirs regularly on here.
Put the fruit first at the bottom of the blender
then add the greens above.
Green smoothies are very easy to digest,
as when blended, the fruit and greens divide
into small particles, retain all their
precious nutrients and are easily assimilated.
They are a complete food, high in fiber
and very quick and easy to make.
You won't even taste the spinach at all,
only the bananas and the dates.
I love GREEN SMOOTHIES :-)

Keep it Simple. Be Creative.

Taste and Play. Find your own Way

Divine

2009-09-18T01:25:00.016+01:00

I look at fresh figs in my fridge
and wonder what to make,
Do I use them with goats cheese
or do I bake a cake?
Trevor came along and said,
that would do me fine,
Saatchi said, do mini muffins,
they are cute, light, divine.....

Cake and Muffins

1 cup whole spelt flour
1 cup oat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg powder
1/4 teaspoon sea salt

3 eggs
1/2 cup light olive oil
1/4 cup honey

1 cup grated zucchini/courgette
1 cup chopped soft dates
1 cup chopped fresh figs
1 cup chopped walnuts

Preheat the oven at 180 C.

Sift the spelt and oat flours, and then add
nutmeg, baking powder, baking soda and sea salt.
Set aside.

In a bowl whisk the eggs, oil and honey together,
make the batter light.
Add the flours spoon by spoon and mix,
until just smooth and homogeneous.

Add the zucchini, then the figs, dates
and walnuts, mix until just combined.

Then divide the batter between the molds
and bake until the blade of a sharp knife
inserted in the middle comes out dry.

I made an 8" round cake, 6 muffins
and 8 mini muffins.

Mini muffins - 10 minutes
Muffins - 15 minutes
Cake - 25 minutes

Notes

I used silicone molds for both
the cake and the muffins.
Extra virgin olive oil gives a strong flavor,
so use a lighter olive oil.
The figs and dates sweeten the cake,
so I used less honey, you can add more if desired.
You can use half measures and make just a cake,
or only muffins, or even a loaf.
No white flour, no butter, no sugar.
Very less fat and a vegetable in the mix
does make this quite a healthy treat.
It turned out fluffy, light and moist,
We gave half of it to some friends,
the rest got over quite quickly :-)

Keep it Simple. Be Creative.

Taste and Play. Find your own Way.

Fresh

2009-09-14T18:22:00.209+01:00

Macaroni, fettucine, canneloni,

Tortellini, linguini, ravioli.

Pasta is dear to my heart,

and so hard to refuse.

In chilly London days, it makes

a great alternative to soup.

Sometimes I go hunting for it in health food stores,

but one day, I'll show you how to make your own......

For now, when summer is still around

even if it is almost ready to go,

let's make pasta like you've never seen before? ;-)

Summer Tagliatelli:
Raw cucumber pasta......

1 cucumber
half a red pepper
3 tablespoons of yogurt
2 teaspoons of olive oil
fresh grated coconut

sea salt, lime, herbs, spices, parsley.

Chop a red pepper into tiny cubes, keep aside.
Take 3 tablespoons of yogurt and whisk it
with a teaspoon of olive oil and a pinch of sea salt.

Take a cucumber and peel the skin away,
using a flat peeler. Then continue peeling, making strips
and turning the cucumber around,
till you hit the seeds, then stop.
Add sea salt to taste and drain for 2 minutes.
Gently tap the tagliatelli strips with kitchen paper,
to get rid of excess moisture.

Add the red pepper cubes and coconut
to the cucumber, mix gently.
Arrange it on a plate with your hand.
Squeeze some lime juice over it and
scoop the yogurt into the center.
Sprinkle some herbs or spices of choice.
Drizzle some olive oil and add a sprig of fresh parsley.

Viola, its ready to eat.
Fresh and light, what a delight :-)

Notes:

No cooking involved, how easy is that?? :-)
I use English cucumbers for longer strips.
The seedy soggy center is sometimes used to make cuke lemonade.
I used goats milk yogurt.
I found a lovely spice blend the other day at Marks and Spencers,
it has paprika, sweet red peppers and thyme.
If you want to make it spicy and different,
use roasted cumin powder, chili flakes and fresh coriander instead.
If you don;t have fresh grated coconut, use some chopped nuts and seeds.
You can use a deep wide ring like I did, to get a round shape to this dish.
Just looks nice this way :-)

Keep it Simple. Be Creative.

Taste and Play. Find your own Way.

Chocolate

2009-09-12T19:28:00.049+01:00

Smooth and silky, dark and glamorous,

passion, depth, intensity.

Melting, teasing, oozing, comforting.

From brownies to bars, fondants to gateaus,

souffles, cupcakes and cookies.......

White Flour, sugar, eggs, butter,

batter and base of almost all chocolate treats.

Then mixing, whipping, pouring, baking.
How about if we do no cooking and

try something different, quick and healthy?

Cream:

1 medium size Avocado
1 medium size Banana
2 tablespoons Honey
1 teaspoon Vanilla Extract
2 teaspoons Cacao powder
a pinch of Sea Salt

Blend it all in a blender, or process in a food processor.
Add more honey, vanilla, cacao to suit your tastes.
Make it real smooth,
call it chocolate cream or mousse.
Chill for best results. Serve :-)

Three small portions for three of us, just enough.....

Not for Trevor, a crazy chocolate lover ;-)

Avocados yes, bananas no, so here we go!!!!

Filling:

2 Avocados
1/4 cup Honey
2 tablespoons Cacao powder
2 teaspoons Vanilla extract
a pinch of Sea Salt

Blend or process. Make it sensual and glossy,
taste, adjust, then wait.....

Base:

1/2 cup ground almonds
1/2 cup fine dessicated coconut
2 teaspoons Honey
pinch of salt

Mix all till it holds together.

Options:

1) Chocolate Tart - This is what I made.......

Use a ring or cutter. Press the base mixture at the bottom.
Make a thin layer.
Scoop the filling on top and pack it in.
Make the surface even.
Set in the freezer for 3 hours.
Unmold with care. Top with fruit of choice.
Oh well, for us it was banana slice.

2) Soft Crumble - This is what I've made, many times before.

Scoop filling into ramequins or teacups.
Layer nut mixture on top.
Chill for 2 hours.

Even better. Make mini chocolate ice cream pops.
Fill an ice tray with the filling and freeze overnight.

I used a chocolate mold. and lollipop sticks.

This was fun and really YUMMMMM :-))))))

Notes :

I used half and half. Cacao powder and carob.

Cacao - Van Heuten or Green and Black organic.

Use a tablespoon or two of water to blend, if needed.

Use plain honey, not one with strong flavors.

Replace almonds with any other nuts you prefer.

Do not use peanuts.

I used almond flour and coconut flour.

My Indian grocer at Wembley stocks it all.

Avocados, among other things have great mono-saturated fats,

protein, beta-carotene and Vitamin A.

Keep it Simple. Be Creative.

Taste and Play. Find your own Way.