by dnshah | Nov 14, 2015 | Recipes, Soups and Stews
This is the soup I eat when I feel run down and under the weather. If I feel a cold coming on, this is what’s on the menu! It consists of every vegetable I try to keep in the refrigerator, so it is vitamin and mineral-rich. It can be made with ANY vegetables you may have on-hand. Fresh herbs make this soup come alive, and the hearty goodness brings my vitality back.
INGREDIENTS
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- 1 carrot, peeled
- ¼ cup cauliflower florets
- ¼ cup cabbage, shredded
- 2 kale leaves
- ½ tomato
- ¼ green bell pepper
- 1 Tablespoon quinoa
- 1 Tablespoon coriander leaves
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- 1 Tablespoon mint leaves
- 2 teaspoons ginger
- 2 cloves garlic
- 1 green chili, de-seeded
- 1 teaspoon Sesame oil
- ¼ teaspoon salt, to taste
- Pinch of freshly grated black pepper
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METHOD
- Boil 4 ½ cups of water in a kettle or pot.
- Using a food processor, process all ingredients except quinoa, salt & pepper, and oil.
- In a non-stick wok over high heat, heat oil and wait for it to begin dancing.
- Add the processed vegetables, leaves, and spices and stir as it cooks for 3 minutes.
- Add the hot water, quinoa, salt and pepper. Bring the soup to a boil.
- Serve hot.
Disclaimer
These recipes are copyright @2014 NutriLiciousRecovery.
by dnshah | Nov 14, 2015 | Dessert, Recipes
This is a refreshing light dessert that can be prepared ahead of time and kept in the refrigerator ready to assemble just before serving. Assembling takes a few minutes. It consists of coconut milk and “ice cream” base – coconuts are so powerfully good for us! It also is topped with tapioca glass noodles and basil seeds, also called tukmaria (pronounced “thuck-murr-yuh) which have antioxidants and enzymes to aid in digestion, relieve stress, and give a “cooling” effect to the body. These seeds also provide good fiber when swollen. When you’ve indulged in spicy or foods associated with “heat”, it is great to balance it with this cooling dessert drink. When you eat this before your meal, it will curb your appetite… did you really need a reason to have dessert first?
INGREDIENTS
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- 4 cups coconut milk
- 4 scoops So Delicious vanilla “ice cream”
- ⅛ cup basil seeds
- Falooda sev (see below)
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- 2 Tablespoons honey
- ¼ teaspoon rose essence
- 1 drop red food color (optional)
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INGREDIENTS FOR SEV (GLASS NOODLES)
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- 1 cup gluten free corn starch
- 2 ½ cups water (for noodles)
- 2 drops food color (optional)
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- A pasta machine, noodle maker, or sev maker
- Or optionally use GF angel hair pasta
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METHOD
- Place the basil seeds in a small bowl and wash with water to remove any debris.
- Add enough water to cover an inch above the seeds for soaking and keep aside for later. This will make the seeds swell (similar to chia seeds). Ensure the seeds are always under the water line.
- Prepare your pasta or noodle maker. Greasing not necessary as this gel will not stick. Choose a small hole attachment. Also prepare the cold water wash that you will be putting the finished noodles into. I use 2 pie pans – 1 smaller than other. The bottom pie pan has ice cubes. The top pie pan has water. The noodles will go into the top pie pan into the water.
- In another bowl combine the corn starch and water for noodles. Mix well with a fork. My noodles were not colored, however this dessert allows you to have colored noodles (blue, green – you pick) this makes it festive for a special occasion – 4th July, St. Patrick’s Day, etc. If you choose a color, add the food color to this mixture now.
- Place the smooth corn starch liquid into a non-stick small saucepan and heat on high heat while continually stirring and preparing for this liquid to become a gel.
- While stirring, reduce heat to medium when the liquid starts to solidify.
- When the mixture becomes a gel that you are able to see through (assuming no color was added), turn off the heat and maintain stirring another 20 seconds. If colored, you will still be able to see through, but it will resemble colored glass.
- Place hot gel into the noodle maker and use hot pads to handle hot areas while making noodles.
- Wind hot noodles into the cold water wash already prepared.
- You can move the noodles (in water) to a container for refrigerator storage until ready to use – but keep the noodles in water until ready to serve.
- In a blender combine the coconut milk, honey, rose essence, and red food color. Traditionally Asian dessert drinks are loaded in sugar, we are eliminating this refined sugar source and making a clean drink that looks, smells, and tastes similar but it is “clean” using only natural unrefined sugar.
- This milk base can be kept in a sealed container in the refrigerator until ready to serve.
- When the basil seeds ALL have a blue fuzzy layer surrounding their core, they are fully swollen and ready to serve. Keep them in water stored in a sealed container in the refrigerator until ready to serve.
- When ready to serve, remove the coconut “ice cream” from the freezer to slightly soften, drain the glass noodles, drain the basil seeds, and stir the milk base liquid for equal distribution.
- Pour the milk base into the glasses, ensuring you leave enough room for a rise when other ingredients are added (¾ full is good).
- Add 2 small scoops of coconut ice cream in each glass. One will submerge and one will somewhat float.
- Spoon the basil seeds and glass noodles draping over the scoops of “ice cream”.
- Serve with a spoon and expect smiles all around!
Disclaimer
These recipes are copyright @2014 NutriLiciousRecovery.
by dnshah | Nov 14, 2015 | Main Dishes, Recipes
Zucchini is a summer squash that contains B vitamins, vitamin A, magnesium, fo- late, potassium, copper, and phosphorus along with omega-3 fatty acids, zinc, cal- cium and protein. It also contains phytonutrients which promote healthy eyesight.
Why use zucchini noodles?
Weight loss- Lowers risk of cancer & cardiovascular issues
- Helps arthritis symptoms
- Nutrient-Rich
- Low carbohydrate
- Inexpensive
- Less processed
- Easy to Digest
- Delicious
- Easy to Make (& fun!)
Tips
- Buy a great spiralizer to make this a very fun dish to make
- Buy fresh ripe zucchinis that are tender to the touch and full of color— green or yellow.
- Use fresh herbs when you can.
- Will stay well in the fridge for 3 days.
Ingredients
2 zucchinis, cut in ribbons; or 1 pack of gluten free noodles 1½ cups of water or gluten free vegetable stock- ¼ cup of water for blending, as needed
- ¼ head of cauliflower, in florets
- ½ cup of cashews, soaked
- ½ cup of mushroom stems
- ¼ cup of white wine
- ¼ yellow onion, chopped 3 cloves garlic, minced
- 2 Tablespoons of nutritional yeast 1 Tablespoon Extra Virgin Olive Oil 1 Tablespoon white rice flour
- 1 dried red chili pepper
- 1 teaspoon of lemon zest
- ½ teaspoon salt, as desired pinch of nutmeg
- pinch of black pepper, as desired
Method
Soak cashews for at least 3 hours and drain the water.
Steam the cauliflower florets and the mushroom stems for approximately 6 minutes.
In a non-stick, quart-sized saucepan, heat the EVOO on medium-high heat and add the onion when the oil is dancing.
Allow the onion to cook for a minute while stirring.
Mix in the garlic and one chili pepper, and allow it to cook for a minute while stirring.
Sprinkle the rice flour over this mixture and stir while cooking – about 2-3 minutes. The flour should cook and turn a crème color, but not burn. Adjust heat as needed.
Pour the wine over this mixture and allow the alcohol to be consumed over the medium heat.
Once the alcohol has been cooked out, pour the vegetable stock/water into the pot and cook over medi- um heat approximately 10 minutes.
Turn off the heat, remove the chili pepper from the stock mixture and keep aside for later.
In a blender combine the stock mixture (without the chili pepper), the cauliflower and mushroom stems, the cashews, nutritional yeast, lemon zest, salt, pepper, & nutmeg. You may add more water if needed to blend smoothly.
The consistency of the sauce should be a loose paste. Since it is non-dairy (non-saturated fat based), the thickness is not affected by its temperature. It will remain as thick as you make it. If you desire a thin- ner sauce, add more water and salt to taste.
Boil water in a large stovetop pot.
Turn off the heat to the water, and add the zucchini ribbons, and cover. Keep aside for 5 minutes. Alterna- tively cook gluten free pasta per manufacturer’s instructions.
Drain pasta noodles (zucchini or other), and plate. Pour sauce atop cooked pasta, and garnish with a chili pepper and some greens.
Disclaimer
These recipes are copyright @2014 NutriLiciousRecovery.
by dnshah | Nov 12, 2015 | Recipes
Almonds are rich in vitamin E, calcium, magnesium, and potassium. These nutri- ents may help reduce the risk of heart disease. Out of all nuts, almonds ranks highest in protein, fiber, calcium, vitamin E, riboflavin, and niacin. The fat profile is primarily the healthy unsaturated fats versus the unhealthy saturated kind.
Why Almond Milk?
- Nutrient-Rich
- Detoxification
- Vibrant & Radiant Health
- Support a healthy heart
- Easy to Digest
- Improve Digestion
- Hydration
- Delicious
- Easy to Make
- Unlimited Varieties
Almond Milk Recipe
Tips
- There are many optional flavors so choose what works for you.
- Nut bags are easier to use than cheesecloth. I use Zimtal nut bags from Ama- zon.
- FDA recommends 1 ounce of almonds per day for optimal heart health. This equates to 23 almonds (¼ cup) which also translates to 1 ¼ cup of almond milk/day.
- If drinking almond milk daily, don’t also eat al- monds.
- Make it taste good (use a sweetener listed if need- ed).
6. Works well in teas, coffee, smoothies, cereal, and more.
Ingredients
- 1 cup almonds, soaked overnight Pinch of Himalayan salt
- 5 cups filtered water 6-8 dates (optional)
- 1 teaspoon vanilla (optional)
- ¼ cup sesame seeds (optional)
Method
- Drain and wash almonds
- Place all the ingredients in a blender and blend on medium for one minute, then puree on high for one
- Strain into jar or pitcher using either a cheese cloth or a mesh nut You may need to do this in stages so the milk can slowly strain through the cheese- cloth. It may help taking a spoon to scrape the bottom of the cheesecloth so the milk can pass.
- Refrigerate the
- Refrigerate the almond puree if you are using it to make something else; other- wise
- Enjoy the milk!
Makes 5 ½ cups plus ½ cup almond puree and should store in the refrigerator 5 days.
Disclaimer
These recipes are copyright @2014 NutriLiciousRecovery.
by dnshah | Nov 12, 2015 | Dessert, Recipes
This particular dessert will fool all your senses into thinking it is a sinful treat, but is really not so sinful at all. It is protein-dense using beans and nuts and natural sugars to contrast the savory flavors. The combination is a hit, but when you add a scoop of coconut “ice cream”, it is above and beyond expectations. Enjoy!
INGREDIENTS
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- 1 can chickpeas (rinsed), or ½ cup dry chickpeas, soaked & cooked
- ½ cup natural peanut butter
- ½ cup EnjoyLife minichips (dairy free)
- So Delicious Coconut Milk Ice Cream scoops
- ¼ cup honey
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- 2 teaspoons vanilla extract
- ½ teaspoon arrowroot
- ¼ teaspoon cream of tartar
- ¼ teaspoon baking soda
- Cooking spray
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METHOD
- Preheat your oven to 350°F / 175°C.
- Spray cooking spray on the pie pans or muffin tray of choice.
- Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
- Put in the chocolate chips and stir it with a spatula.
- With wet hands, shape and smooth over the dough into mini pie pans or muffin trays of choice. Ideally the torte is the same thickness everywhere.
- Bake for about 10 minutes – they don’t rise but will brown.
- Let cool for a few minutes before carefully removing from pan.
- Allow to fully cool.
- Just before serving, add the frozen coconut ice cream scoops.
Disclaimer
These recipes are copyright @2014 NutriLiciousRecovery.
