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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.
So with my nephews recent discovery of gluten intolerance, I've decided to embark on trailing and testing new found gluten free goodies. Yesterday I tried out this recipe adapted from Snixy Kitchen, only I adapted the recipe with what I had in the fridge.
- 2-¾ cups sifted chickpea flour (300g)*
- ¼ cup tapioca starch (35g)
- ¼ cup sorghum wheat flour
- 1 teaspoon xanthan gum
- 3 large eggshells used
- 1 ½ tablespoon olive oil
- ½ teaspoon salt
- Water, as needed
- All-Purpose GF Flour (Bob's Red Mills), for rolling out (or more chickpea flour)
Sift the flours and xanthan gum into a bowl, add the salt and make a well in the centre. Add the eggs into the centre and using a fork, whisk the mixture. Keep whisking until a thick paste forms. Using your hand begin to knead the dough into a pliable ball, keep adding water as needed. Make sure the dough is neither too dry or too moist.
Once the dough consistency is a ball, cover with a wet cloth and keep in the fridge for 30 minutes. After the dough has rested. Divide into 6 balls. Begin to add flour and roll out. Using a pasta machine, place dough into level 1, fold in half and repeat. Then keep rolling out the dough until level 4. From this point, you may cut the noodles into spaghetti or linguine.
The pasta takes 3 to 4 minutes to cook in salted boiling water. So make sure you taste it before taking it out of the water. Once out of the water you can sauté it with ghee and some okra, pumpkin, cayenne pepper and cheese.
See the pictures below;
- Spring roll wrappers
- cornstarch and water (made into a slurry)
- 2 tbsp sunflower oil
- 1/2 cup bean sprouts
- 1 carrot , matchsticks
- 5 green onions, chopped
- 1 cup shitake mushrooms, sliced
- 1/4 cup cilantro
- 1 tbsp lime juice
- 1 tbsp tamari
- 1/2 tsp fresh ginger, grated
- 1/2 tsp garlic, minced
- Sunflower oil for frying
- garnish: butter lettuce, washed
What to do:
In a pan, heat oil add ginger, garlic and start to cook on medium heat. Add the mushrooms and cook for 3 minutes, next add the carrots and continue to cook. Add the beansprouts, cilantro and tamari and continue to cook. Lastly add the lime juice and take off heat and set aside, until ready to assemble.
To assemble, place spring roll wrapper on chopping board, fill a spoon sized portion of the mixture into the centre, fold the wrapper up, and fold up each side, continuing to roll. Then seal with cornstarch and water slurry. Continue with the rest of the wrappers until the mixture is finished.
Heat oil to 350F, deep fry the spring rolls until golden, about 3 to 5 minutes each. Remove with a slotted spoon and drain of kitchen towel.
To plate, add butter lettuce onto a plate and place spring rolls on top. Serve with your favourite sweet chilli sauce.
Since becoming a vegetarian, I have craved many foods like fried chicken, lamb Roganosh and especially tuna salad.
I made the decision to become vegetarian because I just wanted to protect the animals of the world and be healthier.
Looking at how many fish are dragged out of the ocean per annum, I found myself pondering whether or not being a vegetarian would be so bad. And to my surprise, I soon discovered that vegetarian food is better than the meat. Not only that it tastes better, but it's actually good for you and good for the environment too. How can you go wrong? My skin is glowing and my energy and weight are stablished. Oh, and I'm not as moody!!!
So here I'd like to share with you my all-time favorite vegan 'tuna' salad recipe; (actually made with chickpeas)
1 can chickpeas, 1 medium sized carrot chopped, 3 ribs celery, 1 tablespoon whole grain mustard, 1/4 of a cup vegan mayonnaise, salt and pepper to taste, 1/2 cup walnuts, dash chili powder, 2 tablespoons finely chopped red onion, optional parsley and jalapeño peppers.
Procedure; Toast the walnuts, chop and set aside. Drain the can of chickpeas and mash slightly with a fork. Combine chopped carrots celery, onion, mustard, mayo and walnuts into a bowl season with salt and pepper and garnish with chili pepper and parsley. To make things a little more exciting, you can add a few jalapeno chopped peppers to the mix.
Serve on your favorite bread or with crackers.
*can keep up to 4 days in the fridge.
The absolute best vegetarian food availed ...
Check out our our homemade mushroom, carrot and cashew wellington.
Homemade and delicious.
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Kitchari, 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, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 5 pepper corns, 1 carrot, chopped, 1 medium zucchini, chopped, 2 kale leaves, thinly sliced, 1 teaspoon rock salt, 1 tablespoon ghee, 1 teaspoon cumin seeds, ⅓ cup (80ml) chopped fresh cilantro, 1 lemon, 1 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 for a spicier version.
Coffee, in Ayurvedic terms, has properties of heating and heavy. Try to wean yourself off coffee addiction if you feel that this may help you in the long run. You can slowly reduce the consumption by half and then try to fully and slowly wean off step by step. Or you can try and go cold turkey. However, going cold turkey, may be hard, so using replacements can really prove beneficial, and soon enough you may even prefer the newer more healthier options.
Coffee is an irritant for those suffering from IBS, gastritis, Crohn’s disease, colitis and ulcers and many Ayurvedic Practitioners state to avoid it or at least reduce it.
Coffee can irritate the intestinal tract; and it is not the caffeine but rather the enzymes in the coffee. Additionally coffee is very acidic and can stop the healing of the gut line or GI tract.
Here are some recipes that can help take the edge off;
ALMOND MILK WITH SAFFRON AND CARDAMOM
2 tbsp Almonds
1 pinch Cardamom
1 tsp. Honey
1 cup Milk
2 pinch Saffron
What to do;
Soak about 12 almonds overnight in water until they plump. You can peel them. as the skins are considered toxic in Ayurveda. Ruffle up the saffron and add the cardamom to the almonds and milk in a blender and puree until smooth.
Boil, until the milk has heated thoroughly , you can add additional sweeter like coconut sugar or honey. Enjoy.
1/4 cup barley
What to do;
Rinse barley under cold water. Heat a heavy based-skillet and roast the barley until it is dry, smells aromatic and is dry. The more roasted, the more it tastes like coffee. Brew in 3 cups of water for about 10 to 12 minutes. Strain and serve.
'WEANING COFFEE' RECIPE
Coffee is the number one abused drug on the planet, causing low energy and increase in Vata.
Sometimes to stop coffee can lead to various vata related difficulties like constipation, headaches, skin eruptions and even sluggish mind. Try to 'wean off' with this recipe.
1 tsp Chicory Root
1 tsp Coffee
1 cup Water
optional: 1 Cardamom Pod, smashed
What to do;
Blend coffee mixture and chicory root half and half, and use as a substitute for coffee. To calm down the effects further, you can smash one cardamom pod and brew with this mixture. This will help negate the effects of coffee.
Just what you need for a simple recipe testing session; LTF was conducting recipe tests for implementing a 'green foods' concept for our new catering menus. On the menu we have organic cucumber cups filled with with a masala chickpea infusion. Next we have, a fragrant brown Thai Rice, infused with tamari and seasonal organic veggies and whole range egg. Last we have a vegetarian tasting platter filled with organic pumpkin, zucchini and heirloom tomatoes. The best part is the Halloumi grilled cheese.
See the FULL gallery below for ideas and details...
Here are the wonderful recipes;
Ingredients: 4 small lebanese cucumbers, 1 can chickpeas, 1 can peeled chopped tomatoes, 1 tbsp ghee, 2 teaspoons olive oil, 3 garlic cloves smashes, 4 shallots cut into slices, 2 sticks celery, 1 cup seasonal veggies, 1 tsp cumin, 1 tsp turmeric, 1 tbsp chilli powder, 1 tsp. garam masala blend, 1.4 cup yoghurt (preferably Greek), salt and pepper.
What to Do: Run a peeler down each cucumber, than cut into 1.5 inch rounds. Scoop out centre and set aside. In a sauce pan, heat the oil on medium heat, add garlic and shallots and cook for 2 minutes, next add all the spices and cook for another 2 minutes until fragrant,. Add the chopped tomatoes and veggies and continue to cook until all ingredients are incorporated. Lastly add the yoghurt (use coconut cream if vegan), season with salt and pepper and set aside to cool. Once cool,, using a teaspoon, add the mixture into each cup of cucumber. Serve.
FRAGRANT BROWN THAI RICE
Ingredients: 1 cup cooked brown rice, 1 tbsp. soya bean oil, 1 egg, 1/2 cup seasonal veggies (zucchini, pumpkin, choi sum) 2 shallots, chopped, 1 clove garlic, 1 tsp. white pepper, 1 tbsp vegetarian oyster sauce, 1 tsp. shoyu, 1 tsp. coconut sugar.
What to Do: Chop all the veggies into equal and small bite sized pieces. In the already cooked rice, add all the seasonings except the shoyu. Add oil to the saucepan and cook on medium high heat. Next add the shallots and garlic and cook until fragrant, approx. 2 minutes. Next add the root veggies such as carrot, pumpkin and continue to cook until they soften. Then add the quick cooking veggies like zucchini, choy sum stalks etc. Tilt the veggies onto one side of the pan and crack an egg to the other. Cook the egg and then bash with a wooden spoon until combined with all veggies. Add the rice and shoyu and mash the rice until all the colour is brown. Adjust seasoning at this point. Add the choy sum leaves and enjoy. (*do not add the choy sum leaves until the last minute)
ORGANIC GRILLED SEASONAL PLATE
Ingredients; 1 boiled egg peeled, 2 cups seasonal veggies like asparagus, heirloom tomatoes, shallots, pumpkin, zucchini (organic), 4 sliced halloumi cheese, 2 to 3 tbsp olive oil (good quality), 1 tbsp. balsamic vinegar, pepper and salt to taste. Cut the veggies into 1/2 inch slices or rounds, and add to a large bowl, omit the tomatoes. Next add the sliced halloumi cheese and add the olive oil, balsamic vinegar and seasonings. Turn a grill onto medium and grill the asparagus, pumpkin, zucchini and shallots, and cheese for up to 4 minutes on each side, until grill marks can be seen and the flesh is tender. You can char the boiled egg on the grill in the last 2 minutes of cooking. Place onto a plate and drizzle with extra oil and vinegar. Add the tomatoes. Serve immediately.