by dnshah | Feb 6, 2018 | Dessert, Recipes
This is a great tonic for soothing the mind, body, and soul. It calms a hyper nervous system, and elevates a sad mood. Try it and see!
INGREDIENTS
[ez_two]
- 12 ounces milk of choice (dairy, soy, nut, etc)
- 2 dates
- ½ teaspoon ashwagandha
- 1 pinch of nutmeg
[/ez_two]
[ez_two_last]
- 1 pinch of cinnamon
- 1 pinch of cardamom
- 1 pinch of Himalayan salt
[/ez_two_last]
METHOD
- Combine all ingredients.
- Savor the aroma and taste slowly.
by dnshah | Aug 7, 2017 | Main Dishes, Recipes
Fa-Waffles
Makes 2 Belgian waffles
INGREDIENTS
- 1 can chickpeas (or ¾ cup dry, soaked, boiled)
- ¼ cup chopped cilantro
- 6 Tablespoons hummus
- 2 Tablespoons EVOO
- 2 Tablespoons dried dill
- 2 Tablespoons dried parsley
- 2 Tablespoons rice flour
- 1 egg (or egg replacer)
- 2 cloves of garlic
- ½ teaspoon lemon zest
- Salt & black pepper to taste
INGREDIENTS FOR TZATZIKI SAUCE
- ½ cup Greek nonfat yogurt
- ¼ cucumber, grated
- ½ Tablespoon lemon juice
- ½ clove of garlic
- Salt to taste
METHOD
- Make tzatziki sauce by combining all ingredients in a bowl and manually mixing. Chill & serve with the fa-waffle.
- Make fa-waffle batter. Process all ingredients except the rice flour until it is a thick better- but not sticky. Pour out into a bowl and mix in the rice flour. Allow to chill for 10 minutes before using for waffles.
- Pour out waffle batter over hot waffle iron, and cook 7-8 minutes until crispy brown.
- Plate and serve with tzatziki sauce. Optionally eat with lettuce, cucumber, tomato, and hot sauce.
by dnshah | Aug 28, 2016 | Health and Wellness Tips, Juices and Smoothies, Recipes
INGREDIENTS
[ez_two]
- 6 ounces coconut milk
- ½ cup ice
- ½ cup collard greens
- ½ medium banana
[/ez_two]
[ez_two_last]
- ½ medium orange
- 3 medium strawberries
- 1 serving protein powder, (Naked Pea)
- 1 Tablespoon sesame seeds
[/ez_two_last]
METHOD
1. Combine all of the ingredients into the blender/bullet.
2. Blend together until smooth and consistent.
NUTRITION
Serving Size: 1 Smoothie (16-oz.)
Calories:337; Fat: 10g; Carbohydrates: 38g; Sugar: 21g; Sodium: 122mg; Protein: 34g
by dnshah | Jan 21, 2016 | Fermented Foods, Recipes, Side Dish
INGREDIENTS
[ez_two]
- 1 head/11 cups organic cabbage, shredded
- 2 outer leaves of cabbage, whole
- 1½ heaping Tablespoons salt
[/ez_two]
[ez_two_last]
- ¼ teaspoon caraway seeds
- ½ heaping Tablespoon dried dill
- ½ teaspoon ajwain seeds (optional)
[/ez_two_last]
METHOD
1. Except the outer cabbages leaves, combine all ingredients in a large mixing bowl.
2. Let stand for several hours to extract water from the cabbage.
3. Using washed hands, thoroughly rub the cabbage and spices together for about 5 minutes.
4. Gently squeeze fistfuls of the mixture separating the brine from the cabbage and fill a glass storage jar with the cabbage first, then the brine.
NOTE: Fill the jar almost to the top leaving room for expansion.
NOTE: The cabbage should be submerged under the brine.
5. Fold and add the outer cabbage leaves and push down the mixture so these leaves are also submerged under the brine as much as possible.
6. Over the next 24 hours, pack down these outer leaves into the brine routinely.
7. Allow to sit at room temperature over the next 3-4 days. Each day brings more fermentation and “sour” taste.
8. When it has reached desired fermentation, open jar and pack sauerkraut down. Re-seal and refrigerate.
9. Enjoy over the next several months. Keep refrigerated.
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
[ez_two]
- 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
[/ez_two]
[ez_two_last]
- 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
[/ez_two_last]
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
[ez_two]
- 4 cups coconut milk
- 4 scoops So Delicious vanilla “ice cream”
- ⅛ cup basil seeds
- Falooda sev (see below)
[/ez_two]
[ez_two_last]
- 2 Tablespoons honey
- ¼ teaspoon rose essence
- 1 drop red food color (optional)
[/ez_two_last]
INGREDIENTS FOR SEV (GLASS NOODLES)
[ez_two]
- 1 cup gluten free corn starch
- 2 ½ cups water (for noodles)
- 2 drops food color (optional)
[/ez_two]
[ez_two_last]
- A pasta machine, noodle maker, or sev maker
- Or optionally use GF angel hair pasta
[/ez_two_last]
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.
