You are currently browsing the category archive for the ‘Recipes’ category.
Spinach is sweet, pungent and cooling. There are many great benefits for those that can use its properties.
I’m not quite certain that I need to even post this recipe, it’s so straightforward. Of course, you can add ingredients and create a soup with more depth if you like.
1 bunch spinach
1-2 slices ginger
Boil a pot of water. Slice ginger, wash spinach. Once brought to a boil, add the ginger slice(s). Then add the spinach. Boil for a minute or two. Turn down heat and let simmer for a few min.
Yup, that is all.
Here is a more complicated but very rewarding spinach soup recipe if your body craves extra ingredients.
I’m giving my body & digestive system a break. I’m eating kitchari!
It smells splendid and is so aromatic in the kitchen when cooking. There are times when I make it as per the recipe, but sometimes I add in cloves of garlic, and slices of ginger and onion or shallots.
The recipe was pulled from Natural News, and there are a few paragraphs to explain Kitchari’s benefits to the body. You can also find references & resources links at the bottom if you’d like to learn more, not just about Kitchari, but about the Ayurvedic approach.
Happy learning to those of you who decide to explore!
Ingredients (Yields 4 servings)
1 cup white basmati rice
1 cup split mung beans
1 tablespoon ghee
1 /4 teaspoon cumin seeds
1 /4 teaspoon brown mustard seeds
1 /4 teaspoon turmeric
1 /4 teaspoon rock salt or sea salt
4 cups water
1. Rinse the rice and mung beans until the water is clear.
2. In a saucepan over medium heat, heat the ghee and add the mustard seeds and cumin seeds. Stir a moment until the seeds pop.
3. Add the rice, mung beans, turmeric, and salt, and stir until well blended with the spices.
4. Add the water and bring to a boil. Boil for 5 minutes, uncovered, stirring occasionally.
5. Turn down the heat to low and cover, leaving the lid slightly ajar. Cook until tender, about 20-25 minutes.
A few pictures for you, but this is a version where I add garlic, ginger, shallots (I throw these ingredients in once the water has been brought to a boil).
If you’ve never had a Chavocado you need to make one right now.
If you’re too lazy to make one but also lucky enough to live in my hometown of Vancouver, then you need to head to Sweet Cherubim and taste in the delight that is the Chavocado.
This could be added to my most favorite-est meal, ever. So I had to re-create it at home.
Skillet or pan
Avocado, 1 sliced
Tomato, off the vine, 1 sliced
Sprouts, sunflower sprouts shown in the picture
Organic Cheese, your preference!
Warm up the skillet on low heat. Place the chapati on the skillet and let it get warm for 2-3 min.
Layer on the cheese, tomato, avocado, and sprouts.
Fold the chapati closed and keep in place with a toothpick.
Let the cheese melt.
Remove the toothpick and flip over to warm up the other side a bit.
Sweet Cherubim adds a couple more ingredients including a tasty dressing. I’ve yet to figure out a dressing to add to my homemade version, but it tastes fine without, so I’m happy for now. If you have suggestions, let me know!
Complete success. First try at stuffed eggplant and peppers, this is going straight to the recipes section.
1 heirloom eggplant (courtesy of Spud!), sliced lengthwise in half
1 red pepper, sliced in half
garlic, 2 cloves, minced
pepper, few dashes
parsley, 1 teaspoon
1/4 cup ghee, little less than 1/4 cup actually, use your discretion
Scoop out the eggplant goodness and leave about a 1/4 inch of the shell.
Also cut a pepper in half and take out the inside & seeds to create shells.
Take the insides of the eggplant and chop up.
Clean and chop up mushrooms.
Saute both of these chopped ingredients in the skillet with ghee, garlic, parsley and pepper until tender.
Fill the eggplant & pepper shells with the sauteed mixture.
Pop them in the oven for 15 minutes. Sprinkle some local & organic mozza cheese on top and pop them back in the oven for 5 min.
Done and done and delicious. Tonight, I served them with ginger quinoa. Extra yum.
Oh ginger quinoa, where have you been all my life?
ghee, 1 tablespoon
ginger, minced, 2 tablespoons
quinoa, 1 cup
water, 1.5 cups
Warm up the ghee in the pot. Add ginger, quinoa, salt and water.
Bring to a boil and turn to low to let the quinoa soak in the water and ghee+ginger flavours for 10-15 minutes, or until the water is gone.
I live in a generation where in-person one to one talks are few and far between.
The majority of my communication is digital, whether it be phone, text or email or another messenger platform.
Quite sad, actually.
It wouldn’t surprise you then to know that most of my groceries are purchased online through Spud.
I really appreciate this vendor and their local and/or organic inventory. It even lets you know how far the food has traveled to get to their warehouse so you are aware of how little or large the carbon footprint might be.
A few weeks ago they had a local mix of Kale that became available and I ordered it right up to make me some Kale chips.
Kale Chips Recipe
This post is purely just to share the beautiful colours of Kale with you. Enjoy!
Hey everybody, I found my new inspirational blog. I strive to be like this! Let me introduce you to: My New Roots.
Please visit and enjoy her posts as much as I do.
I decided to try this recipe out: Wild Mushrooms on Toast
Why you ask? Because I had a bunch of mixed mushrooms in my kitchen, and because I prefer to eat rye bread.
I modified the recipe based on what I had available in the kitchen and it still turned out great. Here we go….
toaster or toaster oven
ghee or butter
11 ounces / 300 grams mixed mushrooms, (I used crimini, shiitake, white)
3 cloves of garlic – 2 minced, 1 sliced in half
a few sprigs of fresh thyme, leaves picked
freshly ground black pepper
1 or 2 good pinches dried crushed chilis
2 slices of toasted rye bread
balsamic vinegar (optional)
Assuming these are fresh mushrooms, clean them off with a damp cloth/towel and slice them.
Use the skillet and heat the oil, sliced garlic and a dash of sea salt. Wait until garlic is fragrant and starting to be tinged a light brown colour on the edges.
Throw in the sliced mushrooms and My New Roots blog mentions to keep them spaced well so the liquid that exits from them can evaporate. We don’t want them to boil in their own juices.
Now add the minced garlic, thyme, chilis, salt & pepper. Toss together and let sit in the skillet for up to 5 min. Then add the ghee or butter as well as the lemon juice and toss one more time.
In the meantime, toast the rye bread and rub the open side of the half garlic on to the toast. Nice extra touch of flavour!
Lastly, place the cooked mushrooms on top of each slice of toast.
Garnish with any leftover thyme. I really loved the taste when sprinkling balsamic vinegar on top, so I urge you to try that out!
I gave my mom one butternut squash (because it’s alkaline-producing, tired of hearing that yet?), and this was what she made. It was so tasty, I decided to make it myself.
butternut squash, 1
ginger, 2 teaspoons, chopped
garlic, 2 cloves, chopped
soy sauce, 2 tablespoons or as desired
Chop the ginger & garlic and heat up at low-med on the pan with a bit of veg oil.
Let these the flavours cook into the oil for a couple minutes.
Chop the butternut squash into large bite sized pieces and add to the pan.
Cover for a 2-3 min.
Add the soy sauce and mix with all ingredients. Cover again until the squash is a soft consistency and the skin is tender, meaning it’s ready to serve.
Squash – chinese mom style!