Viewing entries tagged
recipes

Indian Cauliflower

Comment

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. 

Comment

Superfood Salad with Miso Mandarin Poppy Dressing

Comment

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.

Comment

Tex Mex Super Foods Salad

Comment

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. 

Comment

Gluten Free Vegan Brownie

Comment

Gluten Free Vegan Brownie

Gluten Free Dark Chocolate Brownies with Cashews

Serves 16 servings

Ingredients: 

  • 5 ounces (140 g) high quality cacao or chocolate
  • ½ cup organic coconut oil
  • 1 cup light brown sugar (yacon syrup, coconut sugar or alternative) 
  • ½ cup almond meal
  • ¼ cup sorghum flour 
  • ½ tsp. fine sea salt
  • ¼ tsp. baking soda
  • 2 organic free-range eggs, beaten ) OR 2 tbsp chia seeds, soaked in 6 tbsp water. 
  • Optional: pecans, cashews and cacao nibs

CHIA EGG SUBSTITUTE

Yield: 1 egg replacement

1 Tbsp. Chia Seeds 

3 Tbsp. Water

  • Chia seeds are high in omega-3 fatty acids.
  • Chia seeds promote a healthy digestive tract 
  • Chia seeds are gluten-free and grain-free.
  • Chia seeds are an excellent source of magnesium.

How-To

Using a food processor, spice grinder, or mortar & pestle, grind the chia seeds into a meal. (If you want to grind more at once, that’s okay. Just remember that chia seeds are full of delicate omega-3 oils which are prone to spoilage when exposed to heat and oxygen. So you’ll want to store your pre-ground chia meal in an airtight container in your freezer for up to a year.)

Mix the water and ground chia seed meal in a small bowl. Allow to sit for 5 minutes or so, or until it takes on a goopy texture similar to raw egg yolk. Use in your favourite baked goods or morning smoothies.

Procedure:

Preheat oven to 180ºC (350ºF). Line a baking pan with baking paper . Melt chocolate in coconut oil over low heat. In a separate bowl, whisk brown sugar, almond meal, sorghum flour, salt and baking soda. Make a well in centre, add eggs or chai seeds, vanilla extract and melted chocolate. Beat for 2 minutes, until all incorporated. 

Keep beating and the mixture will thicken to a smooth texture. Stir in the nuts by hand, and even out the batter in cake tins. Bake for about 30 minutes until they are set. You can check with a toothpick. The top may crack. Cool on wire rack ad serve with coconut cream. 

 

*adapted from GF goddess

Comment

Schedule Appointment