Monday, January 28, 2013

Cauliflower-Pumpkin Curry

My busy schedule has led me to fall off the veg wagon a bit, however... this is my first homecooked meal from a cookbook venturing back into the good life!!!

1 head cauliflower, chopped into florets
3/4 canned pure pumpkin
3/4 vegetable broth
2 tsp mild curry powder
1/2 tsp ground cumin
1/4 teaspoon ground ginger
light dash of paprika
pinch of salt
rice, steamed - optional
1 can chickpeas or cubed tofu - optional

1.  Steam cauliflower florets until just fork-tender.  (Of for a rustic texture and nutty flavor, roast cauliflower for 35 to 40 minutes at 420*. - {This is the option I chose and how I did it:  lay florets in single layer on baking sheet, spritz with olive oil, sprinkle with salt, pepper, and garlic powder.})

2.  In a small saucepan, whisk pumpkin with broth, 2 teaspoons of curry powder, cumin, ginger, paprika, and salt.

3.  Gently warm over low heat and taste, adding more curry powder if desired. 

4.  Add more salt to taste, if necessary, and toss sauce with cooked caulifloer until the florets are well coated.

5.  Serve over cooked rice and chickpeas or tofu.

From Everyday Happy Herbivore by Lindsay S. Nixon.

Sunday, January 27, 2013

Twix Bars

SEW hard to resist but when this came thru in my emails it was put on the TO MAKE list! And then talking with Dana yesterday, she mentioned that she was going to try it! 

How about you, have you tried this recipe from Chocolate Covered Katie?

The following was copied from Chocolate Covered Katie's site, be sure to visit her site for some of the best recipes to make!

Healthy Copycat Twix Bars
Adapted from here.
  • 1 cup shredded coconut (unsweetened) (80g)
  • 3 1/2 to 4 tbsp agave or pure maple syrup (48g) (or 3 tbsp water and 2-3 nunaturals stevia packs)
  • 2 tbsp virgin coconut oil (20g) (See nutrition info link below, for all substitution notes on this recipe.)
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp salt
  • 1/4 cup plus 1/2 tbsp cocoa powder (22g)
  • a few stevia drops, or up to 1 1/2 tsp pure maple syrup
  • 1/4 cup liquid virgin coconut oil (Or omit these last three ingredients and simply melt 2/3 cup chocolate chips instead.) (57g)
Combine first 5 ingredients in a food processor. (You can try to mix by hand if you don’t have a food processor, but the dough won’t stick together as well.) Press the filling into the bottoms of mini muffin cups. (Press HARD!) Freeze at least 25 minutes. Meanwhile, make the chocolate coating by mixing the last three ingredients together to make a thin sauce. Line a tray with wax or parchment paper, then pop out the now-hardened coconut treats and coat in chocolate. Immediately put them in the fridge or freezer, as coconut oil melts when warm. These last at least a week.

Ginger & Garlic

I went to a Tea tasting luncheon awhile back and was able to taste at least 15 different teas. It was a pleasant surprise to find the garlic tea very good! When I learned about all the wonderful things about ginger root, lemons and garlic, I was sold. 

I kenw that garlic is used for toothaches, sinus infections, and that it is antibacterial, antiviral and antifungal. But I learned SEW much more.

Recently I was asked why I use ginger root and lemons daily, SEW I thought I would share the following with you.

When I feel a cold or some type of bug coming on, I make a pot of hot tea (all water) and toss bits of ginger, garlic and lemon in the hot water and let it brew. Usually I mince or grate the lemon & ginger root, mash the garlic. Most times I just slice bits of ginger root and toss it in. I drink this thru out the day, brewing more as needed. 

Everyone's amount will vary, if you have never done this, start with very small amounts and build up to taste. Some will prefer to add some type of sweetener such as honey or your favorite. Keep in mind that sweet might not be good for nausea.

I use fresh ginger root and lemons daily in my morning drink. I cut about a half inch to one inch of the ginger root (depending on size of drink) and either grate or slice fine thin pieces and throw in blender with other items and drink. For lemons, at least the juice of a half to whole lemon. Again this is to taste.

Garlic is an herbal "wonder drug", with a reputation in folklore for preventing or treating everything from the common cold and fly, powerful natural antibioti, powerful antioxidant effect. Garlic has been found to have antibacterial, antiviral, and antifungal activity. Garlic has been used for garlic is used for toothaches, sinus infections, ear aches and quite a bit more.

Ginger Root for is great for inflammation joints, and is known for its anti-inflammatory, carminative, anti-flatulent, and anti-microbial properties, it improves the intestinal motility. It is anti-inflammatory, painkiller (analgesic), nerve soothing, anti-pyretic as well as anti-bacterial properties. Studies have shown that it may reduce nausea induced by motion sickness or pregnancy and may help relieve migraine headache (I did not know this!), many essential nutrients and vitamins, Ginger root slices, boiled in water with added lemon or orange juice, and honey, is a popular herbal drink in ayurvedic medicine to relieve common cold, cough, and sore throat.

SEW since I have using these "wonder" herbs, do I notice a difference? Hard to say but I sure feel a lot healthier! As far as the migraines - I dare not say too much just yet. Let me get thru the next few months and will let you know how I am doing.