Creamy Golden Chick Pea & Kale Stew

Spiced chick peas are crisped in olive oil, the simmered in coconut milk for a crazy creamy stew often found in South India & parts of the Caribbean.  The chick peas alone would be a great side dish, but then you'll add in stock, bolstered with dark, leafy greens of you choosing, and finish with a handful of fresh mint.  Be sure to avid low fat coconut milk or the meant fo drinking: all are very different and would not be suitable here.

Ingredients:
1/4 cup olive oil, plus more for serving
4 garlic cloves or 2 shallots, chopped
1 large yellow onion, chopped
3 stick celery sliced thin
3 carrots cut in chunks
1, 2inch , peeve of ginger, grated
sea salt
pepper
1 tsp red pepper flakes (optional)
2 tsp ground turmeric
1 tsp ground cumin
2, 15 oz, cans of chick peas, drained and rinsed
2, 15 oz cans of full fat coconut milk
2 cups vegetable or chicken stock
1 inch swiss hard or kale or collard gens. stems removed, torn or cut into small pieces

Garnish:
1 cup mint, chopped
Yogurt

Step 1
Heat oil in large pot over medium heat. Add garlic/shallots (if using), onion, celery & ginger. Season with sea salt & pepper. Put on low and let simmer for 5 min until onions are translucent.

Step 2
Add in turmeric, cumin, red pepper flakes, if using, and check peas.  Let fry in spices for 8-10min. Stirring frequently.  With a master, mask the chick peas to release the starch to thicken the stew.

Step 3
Add in the carrots, stock, coconut milk. Season with seas and pepper again.
Let simmer, stirring occasionally,  until carrots cooked as you like and stew has thickened. 30-35 minutes.

Step 4.
Add in greens. Stir. Cover and let sit on low for 5 min or until greens are the texture you like. I like them super crunchy almost raw.  Check salt and pepper seasoning.

To serve top with olive oil, mint and a dollop of yogurt...

Baked Cabbage Steaks

OMGosh. These are Ah-mazing.  I was skeptical, but I do love roasted broccoli & cauliflower.  Gave these a try ash Whoa.. the wheel family loved them... roast on!

Pre-heat oven to 400F/200c

Wash & remove outer leaves of the round cabbage. Trim stem.
Cut into 1 - 1 1/2 inch (2-3cm) slices
Brush both sides with olive oil. Sprinkle with garlic, seasalt & pepper.
Bake 30 -4 0 minutes.  

I like mine with the edges a bit crunchy so I go for 40 minutes.
Enjoy!  You won't need much more on your plate!

Vegetarian Chili with Smoked tofu

I love this dish, because, as with many bean dishes I can either put it in the slow cooker, or in a Dutch oven and in the oven fat a low temperature, for the afternoon , and have it ready when we get home from sports!

2 TBL vegetable oil (I use coconut oil)

2 onions, chopped fine

1 red bell pepper , Chopped in medium sized pieces

   (I don’t use this as I do not like peppers I substitute by adding 1 tsp of paprika)

Seasalt and pepper

3 tBL / soup spoonsTamari or soy sauce to taste

4 garlic cloves minced OR 3 shallots

250gr button mushrooms, chopped fine

1 Tbl/ soup spoon chili powder (or to preference of hotness)

2 Tsp / coffee spoon cumin

1 tsp/ coffee spoon coriander

1 tsp/ coffee spoon paprika

2 cans (400 gr each) pinto beans (berlotti beans) or red kidney beans

2 cans (400gr each) of whole peeled tomatoes,

   drained, coarsely chopped

1 jar (15 ounces) tomato puree

12 ounces / 400gr smoked tofu cut in small pieces

1 cup/ 250 gr pumpkin puree (optional- takes the edge off the acidity)

1 cup / 250ml vegetable broth

1 zucchini cut into medium small sized pieces

1 yellow squash (or another zucchini) cut into medium small sized pieces

Heat oil in Dutch oven  over medium high heat until shimmering.  Add onions, red bell pepper (if using), mushrooms and shallots (if using) 1 tsp seasalt and cook until vegetables are softened, lightly browned and some of the mushroom’s water has evaporated out.

OR put all into Thermomix, chop coarsely. Set at 90 C for 10 minutes. Speed 2-3- so it moves.

Add garlic (if using) and spices and cook until fragrant about 30 seconds. If using Thermomix, add the same. 5 min. 90 C, Stir at speed 2-3 so it moves.

If you used the Thermomix, place all at the bottom of a Dutch oven or a Slow Cooker.  If you chopped and pan fried by hand, leave it in the Dutch oven!

Layer the rest of the ingredients---

Carrots

Beans with some of their liquid

Smoked tofu

Pumpkin Puree (if using- you won’t taste it)

Zucchini & yellow squash

Drained tomatoes

Vegetable broth

Cook in Dutch oven, without lid, until the veg are cooked and the sauce has thickened.  In Slow Cooker, place on HIGH for 5 hours +

Serve over whole basmati rice or creamy millet or with corn pasta, a but of feta cheese and some slices of avocado on top…

Coconut Rice with Bok Choy and Lime!

All I can say is... I love food like this!

2 tsp coconut oil

½ head of bok choy, stalks  (the white part) sliced 2 cm thick and greens chopped

2 shallots, minced

1 1/2cups basmati rice, rinsed

1 ½ cups water

¾ can coconut milk, unsweetened

1 lemon grass stalk, trimmed to 10 cm and smashed

sea salt and pepper

2 TBL minced fresh coriander

 1 tsp grated lime zest

 2 tsp lime juice

Heat oil in large saucepan over medium heat until shimmering.

Add bok choy stalks and shallot. Cook, stirring occasionally, until softened, about 2 minutes.

Stir in rice, water, coconut milk, lemongrass and 2 tsp sea salt. Bring to a boil.

Cover. Reduce heat to lowest possible, and put on smallest burner.  Let simmer 18 minutes.

Fold in fresh coriander, lime zest and juice, and bok choy greens. Discard lemon grass stalk.  MMMMMmmmmm

Life Changing Bread

I have long looked for a non-bread bread (does that make sense!) that I love.  Not to say that bread is bad. However when you live in the land of the perfect baguette, and it tempts you at every turn,  it might be nice to free up some space in a meal for more veggies and good grains. 

In addition, many breads contain some really kooky stuff. There are so many I cannot even count, but if your bread isn’t made of flour (preferably organic), water, salt (and maybe yeast) trust that it is NOT a healthy addition to your meal.

I found this (and these great photos!) on a blog called MyNewRoots.org.  It is a meal in one.  Just add olive oil, some spreads or an avocado & tomato and a salad.  And, yes, my whole family loves this lunch.

Ingredients

135 gr/1 cup sunflower seeds

90 gr/ ½ cup flax seeds

65 gr / ½ cup hazelnuts or almonds (leave out for nut allergy)

145 gr / 1 ½ cups rolled oats (get certified gluten free for gluten allergy)

2 soupspoons/ 2 Tbsp chia seeds

4 soupspoons/  4 Tbsp psyllium husks ( 3Tbl if using powdered)

1 coffeespoon/1 tsp fine seasalt

1 soupspoon / 1 Tbsp maple syrup (or a pinch of stevia for sugar free diets)

2 soupspoons / 2 Tbsp melted coconut oil or clarified butter

350ml / 1 ½ cups water

1.    In a flexible loaf pan, mix all DRY ingredients.  Or use a standard loaf pan lined with parchment paper or silicon paper.  Stir well.

2.    Whisk all Wet ingredients together. I use an immersion blender in a tall cup to emulsify them.

3.    Add wet to dry and stir very well until everything is completely soaked through and Dough becomes very thick.  If it is too thick to stir, add a few more spoons of water until it is manageable.  Smooth top with back of spoon.

4.    Let it sit on the counter for 2-12 hours. (I leave it overnight.)  To ensure the dough is ready, it should keep it’s shape even when you pull it away from the sides of the pan.

5.    Preheat oven to 175C/350F.

Now bake it!

6.    Place on middle rack and bake for 20 min.

7.    Remove from loaf pan. Remove parchment paper if used. Place UPSIDE DOWN directly on oven rack and bake for an additional 30-40 minutes.  Bread is done when it sounds hollow when tapped.

8.    Let COOL COMPLETELY before slicing (this can be difficult, but is very important)

9.    Store in an airtight container fro up to 5 days, Freezes well to, but slice first for a quick & easy toast. 

By the way, this makes incredible toast!

Also, so much of this recipe is substitutable.  No maple syrup? Use honey or agave or pureed dates that have been soaked in a few spoonfuls of hot water. Not enough sunflower seeds? Then mix it up with pumpkin seeds. No chia? Leave it out or use hemp  or sesame.  YOU choose. The only thing you cannot change is the psyllium husk. This is what holds the bread together. In addition it is great for our intestines, full of soluble and insoluble fibers, assisting in a slower release of sugars into our blood stream.

Creamy Cheesy Millet

Millet is one of those few under-used super-grains. In the grain world it is a real alkalizer.  Helping to bring the acidity levels of our body tissue down, in an acid eating world.  Note that it MUST be well washed or you will only taste the bitter shell, as with quinoa.  This is another favorite from ATK.

Ingredients

1 Soupspoon/ 1Tbl Olive oil

1 shallot, minced

2 cloves of garlic, minced (I substitute 2 more shallots)

1 cup* millet, well rinsed and dried on a kitchen towel

3 1/2 cups water

2 cups soy milk

sea salt & pepper

100gr 2 oz Parmesan cheese or strong, aged sheep cheese, grated

2 soupsoons/ 2 Tbls shredded fresh basil (to top)

To Prep Millet.

Gently massage & Wash in a colander until the water runs clear.

Spread out onto a clean kitchen towel to dry as you prep the other ingredients.

Start Cooking!

Heat oil in a large saucepan over medium heat, until shimmering.

Stir in shallot, stirring so it doesn’t burn, until soft, about 2 min.

Add  garlic and stir until fragrant (not  burnt!), about 30 sec.

Stir in millet, stirring often, until lightly browned, about 2 min.

Stir in water & milk and 1 tsp sea salt and bring to a boil. Reduce heat to low and put on smallest burner you have. Cover and let simmer until thick & porridge-y, about 20 min.

Uncover and continue cooking, stirring frequently, until millet has lost most of it’s shape, 

8-10 min.

Take off heat, stir in cheese until melted. Sprinkle with fresh cut basil.

MMMMMMmmmmmmmm………..

* For a cup, use any size glass or small mug that you like. But use the same glass/mug 

to measure the millet and the water and the soy milk. Keep it in proportions.