Tag Archives: spices

The PROM photos… and Golden Beets and Radish Side Dish

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I said I would get permission to post Prom Day photos of my son and his sweetheart. He said it was fine to do so.

Having gone to high school overseas where we don’t have a Prom equivalent, I never experienced this event myself, but I surely was excited for them!

Prom 2013, Darin and Olivia 2

Prom 2013, Darin and Olivia

On to the Beets. . . !

I love golden beets!

I also like the color they turn the dish they’re in.. Golden.

This is a simple, healthy (of course) and quick side dish that will add pizzaz to a meal.  We will use green tea to cook the vegetables, adding an antioxidant boost to the already super good for you veggies.

Golden Beets and Radish Side

  • 4 organic Golden Beets, cut in quarters
  • 4 – 5 large organic Radishes, cut in quarters
  • 1 organic White Onion, cut in half and then quartered
  • 1/2 c. brewed green tea (a mild flavor like Sencha)
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • 2 Tbs. Extra Virgin organic Olive Oil
  • Dash of Turmeric
  • Dash of Ceylon Cinnamon

Place cut up vegetables in a medium pot and add tea.  Bring to boil.  Add salt and pepper and turn heat to low.

Simmer for 15 – 20 minutes or until beets are just tender.  Do not over cook… (I like mine with a little crunch).

Strain into a bowl.  Drizzle olive oil on top and sprinkle lightly with turmeric, cinnamon. Adjust salt to taste.

OTHER OPTIONS:

  1.  You can drizzle a little lemon juice on the veggies, and instead of turmeric add a dash of cumin.
  2. Chop parsley and add when served.
  3. Mix in cooked quinoa pilaf.
  4. Add apples cooked with a generous sprinkle of cinnamon and a bit of nutmeg.golden beets, radish and onion

~ Bon Apetit! ♥

Signs of Spring and Pumpkin Spice Wheat-free Pancakes

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It’s a glorious day in this California valley.  The temperature is mild and the sun is chasing clouds, creating the familiar haze and sun kaleidoscope.

The fruit trees in our backyard began their awakening and blooming a couple of weeks ago, and are now stretching their limbs and shaking off all traces of winter.  Our fruiting mulberry tree is twice as full as it was last year.  I am expecting many juicy berries!

Mulberry spring 2013

purple flower pot

Even the cats are enjoying a lazy Saturday.

Cheby in a pod

Today is Junior Prom.  My son and his adorable girlfriend looked over-the-top gorgeous, him in his Dad’s classy Tux and O. in a deep purple over the knee, gathered at the waist dress with silver lace on top. She wore silver heels, a silver purse and matching nails.  I’d post a photo, but need their permission first.

So this morning, I decided to create a pumpkin pancake recipe from scratch.  We all loved them, and I hope you do too.

Pumpkin and Spice Pancakes, wheat-free

  • 1 c. organic Oat Flour
  • 1/4 c. organic  Rye Flour
  • 3 Tbs. freshly ground Flax Seeds
  • 2 Tbs. Xylitol, grind with the flax seeds
  • 1 1/4 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 1/4 tsp. Ginger
  • scant 1/4 tsp. Allspice
  • 1/3 c. organic Pumpkin Puree
  • 1/3 c. + Almond Milk
  • 2 Hi-Omega 3 eggs
  • 1 Tbs. Maple syrup or Maltitol-sweetened Syrup

Mix dry ingredients together in medium bowl.

Whisk until well blended the pumpkin, milk, eggs and syrup.

Add wet ingredients to dry, and mix with fork just until blended and big lumps disappear.  Add milk if too thick to pour.

pumpkin pancake1

Heat a skillet over medium heat.  Rub lightly with coconut oil, and bake pancakes until bubbles from and pop then flip and bake until done.

pumpkin pancake2

Serve with no sugar added jam, Maltitol or Stevia sweetened syrup and your favorite berries.  I had a fresh farm delivery of organic blueberries on Thursday, so sprinkled them on my cakes.  Deelicious!

pumpkin pancake3

~ Bon Apetit! ♥

 

Baked Almond-Crusted Cod in Big Boss Oil-less Fryer

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Quick dinner tonight.  Didn’t get started until 6:10pm!  Luckily, I had taken 4 Wild Caught Cod fillets out of the freezer last night.  I had a bunch of green beans, a spaghetti squash and 4 sweet potatoes waiting to join in a meal, and tonight was the night.

Almond meal has figured heavily in many recipes lately.  From cakes to cookies to my creation this evening.

So here’s how it went…

I steamed the green beans then added some garlic salt, pepper, a bit of e.v. olive oil and lemon juice.

Then I steamed the spaghetti squash, then scraped the insides into a pan, added some coconut milk, touch of salt, date sugar, cinnamon and a dash of turmeric. While that was re-heating on low, I sliced the sweet potatoes into strips, tossed them in olive oil, salt, Aleppo pepper and a dash of sumac.

Sweet potato fries Big Boss

The potatoes cooked in the Big Boss Fryer first… (10 minutes per batch).

Then I prepared the fillets:

Baked Almond-Crusted Cod

  • 4 Cod fillets
  • 1 Tbs. EV Olive Oil
  • 3/4 c. Almond Meal
  • 1/4 c. Rye Flour (substitute with Brown Rice flour for GF)
  • 2 Tbs. chopped organic Parsley
  • 1 Tbs. Nutritional Yeast
  • 1 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • Paprika, to taste

Rub fillets with olive oil on both sides.

Mix dry ingredients in a flat dish.

Big Boss Fish prep

Cod coated in almond meal, rye flour, parsley and spices

Dip fillets in mixture to coat, then place on tall rack of Big Boss Oil-less Fryer, or preheat oven to 400º F.

Big Boss Fish

Cod baking in Big Boss Fryer

Set timer for 12 minutes (14 if fillets are  thick).  Bake at 400º.  Watch so that crust does not burn.

Squeeze lemon on top and serve with veggies and baked sweet potato fries!  Voilà! Dinner.

Big Boss Fish 2

Baked Almond-Crusted Cod

~ To Your Health! ♥

 

 

The Olde Pink House Restaurant and Himalayan Dinner

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So, have you seen the Olde Pink House Restaurant in Savannah, Georgia?  It is a child’s and any adult who remains young at heart’s dream-come-true restaurant…!

Yesterday was my birthday… and if I had been able to choose where to go with no limit on distance, The Olde Pink would have been up there on my list.  Forget the fact that I probably can’t eat a thing on their menu.  :)

olde pink house restaurnat, savannah, GA

This is what I thought was the Olde Pink House restaurant, per a website I read…

Below is the actual Pink House Restaurant!!  Disappointing but, pretty in it’s own down to earth way. :)

The Olde Pink House

Well, I opted for the one and only organic Thai food restaurant.. which happens to be in Berkeley.

We hopped in the car and drove to this little place that serves wild caught salmon, brown rice, organic chicken and organic veggies on a special menu.

As we walked  to the restaurant, after parking, we passed by the Himalayan restaurant, which is usually busy.  On a whim we took a look at the posted menu. We all love Indian food but don’t go any more since I can’t eat fatty foods and white rice.

Well, guess what!  They had an organic greens salad and an organic chicken Tandoor!!  You guessed it, we skipped Thai to try this out.  After all, Curry is super full of antioxidants, thanks to Turmeric, garlic, and all the other wonderful spices.

J ordered a Himalayan a Bhutan spicy chicken and veggie dish and the Basil Naan, my son had the Goat Curry, J’s daughter had the Tikka Masala and I had the Tandoor and Salad.  All came with a garlicky Lentil Soup.

My salad had just the right amount of a lovely light balsamic dressing.  You can see the Mango Lassi that J had.Mixed greens and Veg salad_Himalayas

To my utter surprise and pleasure, the Tandoori Chicken did NOT have the usual red coloring on it.  No guilt at all having this meal.  My brown rice was not as fibrous as I would have liked, but I only had a little.  That’s the Tikka Masala and white rice in the background.

organic chicken Tandoori, tikka masala

A good time was had by all.

~ In Good Health! ♥

Gluten Free Cinnamon Rolls

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At the beginning of each week, I try to make sure I have baked something to satisfy my sweet tooth.  Since I am a low-carb and no sugar person, I have to adapt recipes that appeal to me, like the one below.

Cinnamon, as you know very well if you’ve followed my blog, is a SUPER antioxidant and anti-bacterial food.  Good to consume if you feel a cold coming on, or want to ensure you get your antioxidants for the day.  I happen to absolutely LOVE this spice, and will sprinkle it on bananas, my toast (with a smear of coconut oil), cereal, cocoa, soup and much more.

If you’re like me, you are bound to like this recipe.

Gluten Free Cinnamon Rolls

For the Pan

  • 2 Tb. melted organic grass-fed Butter (or Coconut Oil)
  • 3 Tb. Xylitol
  • 2 c. Almond Flour
  • 1 c. Coconut Flour
  • 4 Tbs. freshly ground Flax Seeds
  • 1/2 c.  Xylitol
  • 1 3/4 tsp. Baking Soda
  • 1/4 tsp. Sea salt
  • 1/4 c. of Flax Meal mixed with 1/4 c. warm Almond milk
  • 3 Large Omega-3 Eggs

Topping:

  • 2 Tbs. melted Coconut Oil
  • 1/2 c. Xylitol + 2 Tbs. organic Cinnamon

Preheat oven to 350º.

Add melted butter and Xylitol to 8 x 8 Pan.

Combine almond flour, 4 Tbs. ground flax, Xylitol, baking soda and salt in a large bowl.

Combine warm milk with the 1/4 c. flax meal. Add this and the 3 eggs to the dough, and mix well.  You want the consistency of cookie dough.GF Cinnamon Rolls 4

Place dough on a sheet of parchment paper coated with oil. Oil your hands to prevent sticking, and press the dough into a rectangle between ½ – 1 inch thick.

GF Cinnamon Rolls 1

Gently spread the melted butter or coconut oil on the dough and sprinkle evenly with Xylitol and cinnamon.

GF Cinnamon Rolls 2

Starting with a long side, roll the dough into a log with the help of the parchment paper.

Using a sharp knife, slice the rolls to desired thickness.

GF Cinnamon Rolls 3

Place rolls in buttered pan side by side.  Brush a little more butter on top.

Bake 30 minutes. Cover with foil and bake another 10-15 minutes.  Remove from oven and allow to cool 30 minutes for perfect texture.

GF Cinnamon Rolls

The rolls will keep several days stored covered at room temp.  They can also be frozen.

~ Bon Apetit! ♥

Italian-Style Eggplant and Pasta Bake – Dairy Free

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Three days ago, in our San Francisco East Bay valley, it got cold enough to cap our mountain with white fluffy stuff overnight.  I took this from the balcony of our office.  Unfortunately the snow only lasted till today, as the days are around 59 degrees.

Snow on MtDiablo 02_13

On cold days, like most of us, I yearn for something that will approximate comfort food.  With my Middle Eastern background, that will have to include a creamy vegetable, like Eggplant; a starch, since I minimize my carbohydrate intake I chose Brown Rice noodles; and cheese for its melty goodness, Almond cheese or Daiya of course.

This dish offers an antioxidant punch with lycopene-rich cooked tomatoes.  The spices and onion add their own health benefits.

You can substitute squash or zucchini for the Eggplant, or a mixture of all three!

My Italian-Style Eggplant Pasta Bake

Recipe

  • 2 medium organic Eggplants, rinsed and peeled in stripes
  • 2 c. organic bottled Tomato Sauce
  • 3 cloves Garlic, minced
  • 1 small organic white onion, minced
  • 1/2 cup fresh organic Basil, coarsely chopped
  • 2 tsp. organic Oregano
  • 1 tsp. organic Thyme
  • Sea Salt and Pepper to taste
  • 1- 1/2 c. whole grain, wheat free pasta
  • 2 c. Daiya or Almond cheese, shredded

Preheat oven to 350º F.

Slice Eggplant into 1/4 inch thick slices, and sprinkle each with salt, stacking them as you go.  Place eggplant stacks in a large bowl and place a heavy plate or pot on top and compress for 10 – 15 minutes to leach out the bitter juice.

eggplant towers

Cook pasta Al Dente according to directions

Brown Rice Noodles

In the meantime, place tomato sauce, garlic, onion, 1/2 the basil, and the spices in a pot over medium heat, and bring to a simmer.  Cover and cook on low for 10 minutes, just to infuse the spices into the sauce.

Cheesy Eggplant and Noodle Sauce

Remove dish from eggplant stacks, and press each slice between two pieces of unbleached paper towels to remove water and salt. Place eggplant slices on lightly oiled cookie sheets in oven for 10 minutes to soften. I use Coconut oil, but you may use Olive Oil.  Remove from oven and set aside.

In a large glass baking dish, pour 1/2 c. of the tomato sauce and spread evenly.  Place a layer of eggplant slices close together on sauce so they slightly overlap, sprinkle with 1/2 the remaining basil, and 1/3 of the cheese.

Add 1/2 the noodles and 1 c. of sauce. Repeat eggplant, remaining basil and 1/3 cheese.  Add the rest of the noodles, the sauce and rest of the cheese.

Cheesy Eggplant and Noodle Bake - Dairy Free

OPTIONAL: Mix 1 cup of gluten free bread crumbs with 1 tsp. of organic Virgin Olive Oil, a dash of pepper and a dash of thyme, and sprinkle on top.

Bake for 25-30 minutes.  Serve with a large green salad.

~ Bon apetit! ♥

Food Art and Buckwheat Porridge

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Sometimes it just takes a little imagination to make a meal or snack appetizing to someone who may not eat what you’ve prepared otherwise!

Children can be tempted to try something new if it looks fun.. even a friend who may not be feeling well can be lured to take a few nibbles and cough up a smile by surprising food presentations.

egg boats fruit cones

Who can resist a plate that looks like any of these?

fun eats

Well now to get serious…

I have found a new friend in Buckwheat! From buckwheat pancakes to buckwheat pilaf to buckwheat cereal.

The following recipe was adapted from Sweet Gratitude cookbook.  It’s full of fiber and antioxidants and is quite filling.

Buckwheat Porridge

  • 3/4 c. soaked raw Almonds
  • 3/4 c. soaked whole Buckwheat
  • 2 1/2 c. coarsely chopped organic Apple with skin
  • 4 oz. Date Paste (by weight)
  • 2 Tbs. dried organic Cranberries
  • 1 c. Coconut flakes
  • 2 Tbs. organic Agave syrup
  • 2 Tbs. pure Vanilla
  • 1 tsp. organic Cinnamon
  • 1/4 tsp. Sea Salt
  • Almond or Rice milk
  • Pumpkin seeds (opt.)

Soak buckwheat 6 – 8 hours. Drain and rinse well.

Place with rest of dry ingredients (except pumpkin seeds) in a mixer bowl and mix on low-medium speed until the ingredients are well combined.

buckwheat granola_CZ

Place in a pot with milk and put over low heat for 10 minutes just to warm up. Do not use higher heat or the enzymes will be broken down. This can also be eaten at room temp. You may sprinkle pumpkin seeds on top.

~ Enjoy!

 

The Aromatic Gift of Anise and Holiday Cheer

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Cooking Up The Cure  Wishes You All a Blessed Holiday Season. 

Join Me in Resolving to Model Tolerance, Understanding, Undiscriminating Love and Charity in the  New Year. 

white_dove

Change Begins with Us, and Only We Can Make This a Better World.

 ~*~*~*~*~*~*~*~*~*~*~*~*~

 There’s nothing like baking with Anise during holidays, or making a spice tea that features the delicate flavor of this tiny seed.

“Anise is endemic to the Middle East and Mediterranean regions, including Egypt, Greece, Crete, and Turkey. It was cultivated and used by ancient Egyptians, and used in ancient Greece and Rome, when it was cultivated in Tuscany. Its use and cultivation spread to central Europe in the Middle Ages, and today it is cultivated on a commercial scale in warm areas such as southern Europe, Asia, India, North Africa, Mexico, and Central and South America.anise seeds

Anise, Pimpinella anisum, is a slow-growing annual herb of the parsley family (Apiaceae, formerly Umbelliferae). It is related to other plants prized for their aromatic fruits, commonly called seeds, such as dill, cumin, caraway, and fennel. “

All through my childhood and into adulthood, my mother would either make or prescribe Anise Seed Tea (Yensoun) for an upset tummy, colic, sore throat or cramps.  Anise has an anesthetic effect and is tasty to boot!  In the Middle East we dilute anise tea to give to babies with tummy aches.

This year I decided to experiment with making a Gluten-Free version of an Anise flavored tea cake.  For the first time, my initial try was a success!  Brew a cup of Decaf Earl Gray or English Breakfast Tea, and settle down for a comfort food break with two of these delicious little gems .. a touch of low sugar apricot jam or coconut cream may be added!

Anise Cakes - gluten free

Gluten Free Mini Anise Tea Cakes

  • 1 stick organic Unsweetened Butter, softened
  • 1 c. Xylitol or Low-glycemic Sweetener of choice
  • 3 Omega-3 Eggs
  • 2 Tbs. freshly ground Flax Seeds (opt)
  • 2 tsp. finely ground Anise Seed
  • 3 c. organic Oat Flour
  • 2 tsp. Xanthan Gum
  • 2 tsp. aluminum-free Baking Powder
  • 1/2 tsp. Sea Salt
  • 2 Tbs. Rice Milk

Cream butter and sweetener together for about 5 minutes with electric mixer.  Add eggs one at a time.  Add anise and flax seeds and mix.

Blend flour, Xanthan gum, baking powder and salt together.  Add to egg mixture 1/3 at a time, alternating with milk.

Drop by 1 Tbs. scoop onto parchment-lined and  lightly greased baking sheet, or roll dough into oval-shaped balls.

Bake for 10-12 minutes, until golden. Cook on rack for 10 minutes.

Store in airtight container for 5 days at room temperature. Refrigerate for longer storage.

~ Bon Apetit! ♥

Roasted Sweet Potato and Kale Salad – ReBlog

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One of my fav blogs is A Table in the Sun.  Not only do I envy her home surrounded by animals (Growing up we always had a cackle of chickens, goats, sheep, bunnies, a turkey and a peacock, a donkey for a short while, dogs and a cat or two), but I enjoy her stories and recipes too.

Below is a recipe that delighted me, and it fits well with our cancer prevention diet… full of fiber, healthy fats and antioxidants. Her photo is amazingly appetizing too!

Roasted Sweet Potato and Kale Salad

  • 2 medium large organic Sweet Potatoes
  • 1 organic Red Onion, sliced
  • 4 c. chopped organic Kale
  • 1 c. shredded Coconut
  • 1 Tbs. Coconut oil
  • dash Sea Salt

Cut sweet potato into 1/2 inch cubes.  Mix with sliced onions and coconut oil on a large shallow pan.  Sprinkle with salt.  Roast at 400° for about 35 minutes, stirring occasionally.  Wait until sweet potatoes are finished to toast the coconut and kale under the broiler (but not too close) until the tips are golden.

Golden Autumn Dressing

  • 1 Tbs. Almond Butter
  • 2 Tbs. organic Light Olive Oil
  • 2+ tsp. Apple Cider Vinegar (to taste)
  • dash Sea Salt
  • dash Sriracha (if you like a bit of spice….but it’s very good without the heat too)

Mix all ingredient, adjusting for taste.  Since roasted vegetables are fairly soft already, add dressing to your warm salad at the table, then top with toasted coconut.

~Enjoy! ♥

Quick Zucchini Beef Stew

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There have been many occasions when company has stayed through the dinner hour, or time slipped by before I knew it and it was dinner time.  I have devised shortcuts to a number of recipes Mom used to make, and some traditional ones for just those times.

This is one of them.  We like stews in our family. We grow up with a huge array of Stew options in the Middle East, taking advantage of the plethora of vegetables, beans and herbs.

Here is a dinner to throw together in just about 35 minutes, assuming you have ingredients on hand. You can substitute whatever veggies you have, and use chicken in instead of beef.

Recipe

  • 1 med. white organic Onion, chopped
  • 2 cloves organic Garlic, minced
  • 2 organic Scallions, chopped (opt)
  • 1/2 pound organic, Grass-fed Beef, cut 1/2 inch cubes
  • 6 organic Zucchini, cut in half rounds
  • 2 organic Tomatoes, chopped
  • 1-1/2 c. boiling Water
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. organic Cinnamon
  • 1/2 tsp. organic Allspice
  • Dash of Black Pepper
  • Dash of Cayenne (opt)

Place onions in a large saute pan over medium heat and let cook stirring occasionally, until golden.  Add garlic and scallions and saute for another 2 minutes.

Add beef and stir until no longer pink on outside.

Add vegetables,water and spices. When they start to simmer again, reduce heat to med-low, cover and cook for 15 minutes. Add olive oil, cover and cook for another 5 minutes.

Adjust seasoning to taste.

Serve with whole wheat bulgur pilaf or wild and brown rice, and a green salad.

~ Bon Apetit! ♥