Brown Rice, Purple Cabbage, Basil & Chinese Greens
Scrambled Tofu
Almond Oatmeal Cookies
Ingredients:
- 1 cup rolled oats, gluten free
- 1 cup unsweetened shredded coconut
- 1 cup almond flour
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 1/2 tsp baking powder
- 1/4 tsp pink himalayan salt
What to do:
Preheat your oven to 180 celsius. Line two baking cookie sheets with parchment paper.
Add all the ingredients to a stand mixer or blender. and mis thoroughly.
With an ice-cream scoop pplace cookies apart 2-3 inches. Flatten with the palm of your hand and bake for 13-15 minutes until crisp and golden. Let the cookies cool for 2-3 minutes before transferring them to a jar.
Indian Cauliflower
Ingredients:
- 1⁄4 cup sunflower oil
- 1 large onion, peeled and cut into small pieces
- 1 bunch fresh coriander, separated into stalks and leaves and roughly chopped
- 1 teaspoon chili powder
- 1 large cauliflower, leaves removed and cut into florets
- 4 medium diced tomatoes
- 2 inch fresh ginger, peeled and grated
- 2 cloves fresh garlic, chopped
- 1 teaspoon cumin seed
- 2 teaspoons turmeric
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 2 teaspoons garam masala (optional)
- Lemon Juice and Coriander (optional for garnish)
What to do:
Heat oil in a skillet, add the chopped onion and one teaspoon of cumin seeds to the oil. Let the onion brown and seeds pop. Add the spices (mix with water before adding to prevent burning) coriander stalks, and salt. Add ginger and garlic then the potatoes and cauliflower to the sauce. To prevent burning, add water. Cover and allow to simmer for twenty minutes, until potatoes are cooked, firm but soft (you know what I mean) Lastly add two teaspoons of Garam Masala and mix well. Garnish with coriander leaves and lemon juice.
* serve with chapati and beans.
Superfood Salad with Miso Mandarin Poppy Dressing
Serves 4 to 6
- ½ cup beets, shredded
- ½ cup carrots, shredded
- ¼ cup sprouts
- ¼ cups walnuts
- Miso Citrus Dressing (makes 3 cups)
- 1 ½ cups mandarin juice (or orange juice)
- ½ cup rice miso (Gomamiso - Chickpea miso and tahini blend) please visit www.foodcraft.hk to place your order
- 1 ½ tablespoons minced ginger
- 2 cloves garlic
- ¼ cup flax oil
- ¼ cup olive oil
- 2 tablespoons poppy seeds
Mix all ingredients together, except walnuts and sprouts. In a food processor, blend all dressing ingredients together. Toss through the salad every, and serve. Top with walnuts and sprouts. Enjoy on a hot summers day.
Tex Mex Super Foods Salad
Serves 2
Ingredients:
- 1 head romaine lettuce, chopped,
- Handful blue corn tortilla chips
- 1 Jalapeño, chopped (omit seeds if too spicy)
- 2 x Mandarin , segmented
- ½ cup hummus (recipes follows)
- 1 tomato, chopped
- 2 tbsp hemp seeds
- 3 tbsp olive oil
- 1 tablespoon balsamic (we like fig)
Hummus Recipe
- 1 can garbanzo beans, cooked, liquid reserved
- ¼ cup tahini
- 2 tbsp olive oil
- 1 clove garlic crushed
- 1 ½ tsp cumin, ground
- Juice of half lemon
Combine all hummus ingredients into a blender and bond until reaching your desired consistency. Mix olive oil and balsamic together. Prepare all ingredients for salad and place into a bowl. Add dressing and assemble onto a bowl. Sprinkle with hemp seeds and top with hummus. Place blue corn chips into hummus. Enjoy.
Ayurvedic Detox Rice- Kicharee
An Ancient Detox Rice dish from India. Usually using mung dhal, as it is more digestible.
Serves 4
Ingredients:
- 3 ⅓ cups (800ml) water
- ⅓ cup (80ml) split mung beans
- ⅓ cup (80ml) red lentils
- ⅓ cup (80ml) basmati rice
- 1 teaspoon turmeric
- 12 curry leaves
- 1 teaspoon crushed fresh ginger
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- 5 pepper corns
- 1 carrot, chopped
- ½ medium zucchini, chopped
- 2 kale leaves, thinly sliced
- ¼ teaspoon rock salt
- 1 tablespoon ghee
- ½ teaspoon cumin seeds
- ⅓ cup (80ml) chopped fresh cilantro
- ¼ lemon
- ¼ lime
What to do:
Bring water to a boil in a medium pot. Add mung beans, lentils, rice, turmeric,
curry leaves, and fresh ginger. Once it is boiling again, reduce heat and simmer.
In the meantime, grind cumin seeds, coriander seeds, and pepper corns in a
coffee grinder. Add 1 teaspoon of the spice mix to the kitchari.
Add carrots, zucchini, kale, and salt. Cook uncovered for 15 to 20 minutes until
the lentils are tender and the mixture resembles a thick porridge. Stir
occasionally. Add more water if necessary.
Heat ghee in a skillet. Add . teaspoon cumin seeds and fry for 30 seconds.
Add rest of the ground spices from step 2, then immediately add a little bit of the
kitchari to prevent burning and stir well. Add the spice fry to the kitchari and stir.
Garnish with fresh lemon and lime juice and cilantro.
Variation: Add fresh chili peppers and fresh ginger in step 4 for a spicier version.
Cream of Carrot Soup
Cream of Carrot Soup
Serves 2
Ingredients:
- Carrots, 2 cups chopped
- Onion, 1 chopped
- Sun dried tomatoes, 3 pcs
- Rolled gluten free oats, ¼ cup
- Ghee, 1 ½ tbsp
- Ginger, 2 inch pc chopped
- Garlic, 2 cloves
- Rosemary, 2 sprigs
- Bay Leaf, 4 pcs
- Thyme, 6 sprigs
- Splash of white wine
- 4 cups vegetable stock, (plus extra for desired consistency)
- Salt and pepper to taste
- Optional: ¼ cup cream or cashew cream *
What to do:
In a soup pot, heat ghee on medium heat, add onion and brown for 2 minutes . Add carrots, tomatoes, ginger and garlic, sauté for 5 minutes until carrots are soft. Next add the rolled oats, the mixture should dry substantially. Add the herbs and sauté for 2 additional minutes, then deglaze with wine. Using an immersion blender, blend until smooth. Add the vegetable stock, bring up to a boil then reduce to simmer. Add cream and heat through. Season with salt and pepper. Serve warm.
Vegan Potato Salad
Ingredients:
- 1 1/2 lbs. small Yukon gold potatoes
- 2 tablespoons Gluten Free Dijon mustard
- 2 tablespoons diced red onion
- 2 tablespoons fresh dill, chopped or spring onion
- 1/2 cup celery stalk, diced
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt, or to taste
- black pepper, to taste
Directions:
Heat water in medium pot, place steamer basket inside. Whilst heating, peel and dice potatoes. Place them in steamer for 10 minutes, until tender, but not too soft.
While the potatoes are cooking, combine, Dijon mustard, red onion, celery, dill/spring onion, lemon juice and salt in a medium bowl. Add the potatoes and season with salt and pepper.
*Note: For a more spicy version try adding a touch of tabasco and chilis flakes.