Raw Zucchini Pasta With Fresh Tomato Sauce
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.
Kimchee Vegan
A beautiful pre biotic, this recipe uses apple instead of sugar. This simple fermented dish can be served with steamed rice for a boost to the immune system. Most cultures use fermented foods for a healthy gut, and this one is delicious.
Ingredients:
- Napa cabbage, 1 medium (savoy, green or Chinese) approx. 2 lbs.
- water, 6 to 7 cups
- ¼ cup sea salt or pink himalayan salt
- Fuji apple, ¾, roughly chopped
- ½ small Spanish onion, roughly chopped
- Garlic, 3 cloves smashed
- Ginger, 2 inch pc, roughly chopped
- Gochugaru (Korean chilli powder) 3 tbsp
- Spring onions, 4 chopped
- ¾ cup carrots, julienned
- ½ cup daikon, julienned
Procedure:
Wash cabbage and cut into 2 inch pieces.Place into an extra large bowl.
In a separate bowl dissolve salt with 2 cups water and pout over cabbage. Then add the rest of water. Weigh down cabbage with a pot lid so that it is submerged. Mix and leave for 2 to 4 hours, or overnight depending While cabbage is soaking, put apple, onion, ginger, garlic in food processor and blend until smooth. You may need to scrape sides down. Add chilli powder and a little water to this and continue to combine.
Once cabbage is ready, drain, but reserve 1 cup soaking brine. Add the sauce to the cabbage, make sure to spread evenly through all leaves. Add carrot and spring onions and continue to mix.
Place kimchi in glass jars with lid, pack it down as far as possible and you can add extra brine to submerge. Let it sit at room temperature for 24 to 36 hours. After 24 hours, pack kimchee down with a spoon, the cabbage may have shrunk. If it bubbles, its working. Try to keep it in a cool place for this to occur.
As fermentation happens the flavour gets intensified. So taste and once you are happy with flavour, then place in fridge. The flavour should be sweet, sour, pungent. It will keep for one month.
Serve with white rice or noodles.