I would like to find a stew that will give me heartburn immediately, instead of at three o’clock in the morning. ~John Barrymore
Simple but great recipe!!!
Originally posted on Gluten Free Fabulous:
I’m going to be making some hummus in the next few days so I wanted to get my tahini made beforehand. Tahini is great for many other things as well – it goes great for salad dressings, other dips, and falafel to name a few. It’s very easy to make and costs much less to make it at home than it does to buy at the store, and you aren’t getting any of the preservatives.
Preheat the oven to 350F and spread the seeds on a baking sheet. Gently stir them every few minutes and let them become lightly golden, about 15 minutes. Remove from the oven and allow them to completely cool. Place in a food processor with the salt and start to blend. Slowly add the olive oil to…
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The breakfast slimes, angel food cake, doughnuts and coffee, white bread and gravy cannot build an enduring nation. ~Martin H. Fischer
We have had some really hot days of summer. Your body then craves some cooling foods like cucumber, yoghurt, kefir and lots of raw cooling vegetable salads. In this soup the airy cool cucumber is combined and balanced with the dense, velvety texture of Omega rich Avocado, a perfect marriage of colour, taste and texture !!!! Off course the addition of cooling herbs like mint and cilantro is the cherry on the cake ( soup !!! ). Hope you will love this soup as much as my family did.
4 dill cucumbers peeled or a peeled large English cucumber
1 ripe avocado peeled and seed removed
1 tbsp. finely chopped cilantro
8-10 leaves of mint
salt to taste
3/4 cup of water
tabasco to taste
1 .Blend all the above ingredients except few leaves of mint and tabasco.
2. The soup will have some texture to it.
3. Chill for few hours and garnish with mint and serve.
4. Enjoy this beautiful, vibrant, refreshing delicious soup on a hot summer day.
Variation – you may add a dollop of greek yoghurt or natural home made yoghurt before serving.
Foraging used to be considered resourcefulness and a method of sustenance in earlier times but it is now a fashionable new thing to harvest wildly growing foods.The edible treasures that you can stumble upon ( wild garlic, morels, chick weed, lambsquarter etc.) can be quite delicious and off course the satisfaction in discovering these is a whole different story. It goes without saying that you should carefully identify these wild treasures because some do have nasty and toxic look alikes.
Last year I was surprised to find Lambsquarter plant in my backyard. I confirmed it with a gardener and voila it was edible lambsquarter plant, off course I was esctatic. Because these are the greens that I craved when I was pregnant the first time ( the leaves are a nutrition powerhouse). The young leaves are very tender and taste like spinach. It has a high content of minerals like Iron, phosphorus, magnesium, calcium etc. And yes this year I have lots growing in my backyard, it is a weed after all !!!
Well today I bring you my favourite raita or a dip made with these beautiful, amazing, delicious green leaves. Simple to make but looks beautiful and tastes amazing. Hope you will enjoy it as much as we do .
2 cups of home made yoghurt or store bought natural or greek yoghurt
2 cups of tender leaves of lamb’s quarters
1/4 tsp roasted cumin powder
a pinch cayenne pepper
salt to taste
1. Wash the leaves by soaking them in water few times and then draining the sandy water.
2. Heat 1/3 cup of water and add the leaves and cover.
3.Turn off the stove after 5-7 minutes and remove the lid. The leaves are very tender so cook very fast.
4. The leaves will be bright beautiful green once cooked. Use a hand blender or a small chopper to coarsely puree the cooked leaves.
5. Meanwhile use a whisk to whip the homemade yoghurt smooth. The store bought yoghurts are generally smooth and even stirring them with a spoon take care of any lumps.
6. Add the pureed green leaves, mix well, yoghurt will now be a vibrant green colour.
7. Add salt, sprinkle with the cayenne pepper and the cumin powder and serve.
8. Serve with a pilaf, chips, vegetables, curries or like I do, have it by itself as it is a protein and iron rich dip perfect for a hot summer day.
what a great idea!!!!
Originally posted on Shivaay Delights:
And yummy Vegetarian food!
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Have a brilliant day! Much Love D x