11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
Spring Clean Iced Tea
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This time of year the allergies [itchy eyes, sneezing, along with headaches and stomach issues] become sometimes unbearable. Especially this year because of the warmer winter and early spring with buds bursting and pollen levels super high all at once. I am no expert of seasonal allergies, and to be honest I never really noticed a problem with them until I was an adult. But, there are some things I have learned since becoming more aware of what I put in my body. Everything is connected, so why not use food as medicine and do what you can naturally.
So because the environmental allergens are super high, try and reduce the allergens you eat on your plate. This means sticking close to a plant-based diet and avoiding things like dairy, soy, tree nuts, and peanuts. Eat more seeds, greens and lots of water. Not only does this kind of diet benefit your spring-clean cleanse of your digestive system, but it will also help you clean out the build-up of extra mucus and inflammation.
And then there is this spring clean iced tea drink that I like to drinks lots of this time of year. The greens in the tea are nettles and dandelion. And then sweetened with local raw honey. So the mix is super simple and doesn't really deserve a "recipe" as much as it should be called "my suggestions". Nettles are amazing for your health. They contain lots of minerals, vitamins and chlorophyll. They stimulate a healthy liver, gallbladder and kidneys. They have as much calcium as dairy and they have shown to help men and women have healthier hormone levels. The list goes on and on, but they have been said to help with allergies especially this time of year as well. Dandelion is most of the time considered a weed, but it is a plant that produces leaves, roots and flowers that can be digested and have many health benefits as well. It is helpful to balancing the liver and cleaning our toxins from the body. Local raw honey is great for seasonal allergies because it contains your local pollen particles that if you ingest in small amounts will actually deliver immunity to the pollens. So for best results to taking honey for allergies you must find local honey, at least 100 miles of where you live. Raw local honey has so many health benefits as well. I think it is especially important to not cook or bake with the honey to receive the best benefits and also because of the body trying to get rid of mucus build up in the spring it is best to use raw honey more generously in the springtime as well.
Spring Clean Iced Tea Recipe Instructions
2 TB of dehydrated nettle leaves for tea
2 TB of dandelion green leaves for tea
4 cups of boiling water
2 TB of raw local honey
1 quart sized ball/mason jar
In a french press coffee/tea pot, pour in the leaves and then fill to the top with boiling water so you will get 4 cups [1 quart] of tea. Let sit and steep for a few hours, until the water is cool. Then pour strain the tea into a quart-sized mason jar and pour in 2 TB of raw local honey. Put on the lid and shake up vigorously for a few seconds, then put in the fridge and let it get cold. Drink whenever it is cold enough to your liking. But I suggest you shake it up before drinking to get that fizzy and bubbly iced tea affect. Then drink from the jar or pour into a fancy glass. Serve with a squeeze of fresh lemon if you desire. It is the perfect spring tea tonic if you ask me. I wouldn't be sharing it with you if I didn't think so.
I find my dried nettles and dandelion as local herb shops. Some of my favorite local shops...Global Infusion, Elder and Sage, and Harvest Health. But you can also buy these herbs online in larger amounts. If you are wondering where you might be able to find local honey to where you live I would check out your local farmer's market, or health food store. And if you don't have either of those then here is a local harvest website that might help you out as well.
Well, there you have my beverage of choice this time of year. I hope you are having a bright and sunny spring thus far and looking forward to the month of April right around the corner.
Enjoy and much love!
This time of year the allergies [itchy eyes, sneezing, along with headaches and stomach issues] become sometimes unbearable. Especially this year because of the warmer winter and early spring with buds bursting and pollen levels super high all at once. I am no expert of seasonal allergies, and to be honest I never really noticed a problem with them until I was an adult. But, there are some things I have learned since becoming more aware of what I put in my body. Everything is connected, so why not use food as medicine and do what you can naturally.So because the environmental allergens are super high, try and reduce the allergens you eat on your plate. This means sticking close to a plant-based diet and avoiding things like dairy, soy, tree nuts, and peanuts. Eat more seeds, greens and lots of water. Not only does this kind of diet benefit your spring-clean cleanse of your digestive system, but it will also help you clean out the build-up of extra mucus and inflammation.
And then there is this spring clean iced tea drink that I like to drinks lots of this time of year. The greens in the tea are nettles and dandelion. And then sweetened with local raw honey. So the mix is super simple and doesn't really deserve a "recipe" as much as it should be called "my suggestions". Nettles are amazing for your health. They contain lots of minerals, vitamins and chlorophyll. They stimulate a healthy liver, gallbladder and kidneys. They have as much calcium as dairy and they have shown to help men and women have healthier hormone levels. The list goes on and on, but they have been said to help with allergies especially this time of year as well. Dandelion is most of the time considered a weed, but it is a plant that produces leaves, roots and flowers that can be digested and have many health benefits as well. It is helpful to balancing the liver and cleaning our toxins from the body. Local raw honey is great for seasonal allergies because it contains your local pollen particles that if you ingest in small amounts will actually deliver immunity to the pollens. So for best results to taking honey for allergies you must find local honey, at least 100 miles of where you live. Raw local honey has so many health benefits as well. I think it is especially important to not cook or bake with the honey to receive the best benefits and also because of the body trying to get rid of mucus build up in the spring it is best to use raw honey more generously in the springtime as well.Spring Clean Iced Tea Recipe Instructions2 TB of dehydrated nettle leaves for tea
2 TB of dandelion green leaves for tea
4 cups of boiling water
2 TB of raw local honey
1 quart sized ball/mason jar
In a french press coffee/tea pot, pour in the leaves and then fill to the top with boiling water so you will get 4 cups [1 quart] of tea. Let sit and steep for a few hours, until the water is cool. Then pour strain the tea into a quart-sized mason jar and pour in 2 TB of raw local honey. Put on the lid and shake up vigorously for a few seconds, then put in the fridge and let it get cold. Drink whenever it is cold enough to your liking. But I suggest you shake it up before drinking to get that fizzy and bubbly iced tea affect. Then drink from the jar or pour into a fancy glass. Serve with a squeeze of fresh lemon if you desire. It is the perfect spring tea tonic if you ask me. I wouldn't be sharing it with you if I didn't think so.
I find my dried nettles and dandelion as local herb shops. Some of my favorite local shops...Global Infusion, Elder and Sage, and Harvest Health. But you can also buy these herbs online in larger amounts. If you are wondering where you might be able to find local honey to where you live I would check out your local farmer's market, or health food store. And if you don't have either of those then here is a local harvest website that might help you out as well.Well, there you have my beverage of choice this time of year. I hope you are having a bright and sunny spring thus far and looking forward to the month of April right around the corner.Enjoy and much love!
Sweet Potato Green Lentil Soup
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It may be spring, but it's definitely still soup weather here. It was rainy and cold all day yesterday and a hearty soup was in order to warm-up. I am one of those people who really looks forward to a cloudy, rainy, pajama day at home. Lots of slow-down time and snuggle with a book or baby time. And most of all, making a big pot of hearty soup will have you smelling goodness all day long- plus it is the best lunch and dinner without much dishes or cleanup. Yes, yes, I love rainy soup days with the promise of summer just around the corner.
I made this hearty lentil soup with a big heap of fresh green kale and some sweet and savory sweet potatoes. This soup has a nice variety of spices that will warm and heal the gut. Turmeric and ginger are a nice pair, not to mention a sweet and tangy broth to sip and slurp slowly all the way in. Which is a good reminder to eat slowly and not try and gulp down a meal in minutes. Take your time. Slow it down. Count your bites. And, even slurp a little.
The lentils are the main protein base, but yet not overwhelmingly thick. And the colors are just gorgeous. It is a nice hue of green, yellow and orange, which seems to mirror the greens and yellows showing up on the branches and lawns outside. It seems almost like a neon green/yellow on many of the trees in my backyard. God really knew how to use nature's colors to wake us up to His creativity.
Sweet Potato Lentil Soup Recipe
2 TB of saute oil (coconut, ghee or olive)
1 large sweet yellow onion diced
4-5 garlic cloves minced
1 heaping cup of celery diced
between 1-2 cups of slivered carrots
2 sweet potatoes diced into chunks (about 2-3 cups)
2 ts. of ground turmeric
1/2-1 ts. of ground mustard seed
1/2-1 ts. of celery seed
1 ts. of ground ginger
2 heaping cups of finely chopped lactino kale
1 TB of freshly chopped sage (sub 1 ts. of dried)
1 TB of freshly chopped oregano (sub 1 ts. of dried)
1/2-1 ts. of sea salt
1/2- 1 ts. of ground black pepper
2 cups of soaked and rinsed dry green lentils
6 cups of vegetable broth
6 cups of pure water
optional:
chopped organic sausage
shredded organic chicken chunks
In a large dutch oven or 8.5 quart pot, saute the onions garlic and celery in about 2 TB of oil. Let it saute for a few minutes until tender and then add in the carrots and sweet potatoes and kale. Let those cook for just a few minutes and then add the water, broth and soaked/washed lentils. Stir well and then you can add the rest of the spices and herbs. Bring to a boil and let simmer and the lentils cook and soak up 1/3 of the broth. Depending on if I have more broth to spare or want a more soupy soup I may add more broth after the lentils cook and I see how thick the soup is at that point. I have also made this soup by adding already cooked lentils and less broth by 3-4 cups. Cook for about 50 minutes and let cool for 15-20 minutes before serving. It is a perfect hearty soup meal with no other need of add in's. A heart GF roll or croutons might be a nice touch, or if you like meat adding some organic chicken sausage or meat might make it even more hearty and full of protein. Serve warm and serves about 12 people, or is a great leftover soup for lunches and dinners.
I also love to make a big batch of soup on the weekend because it is such a simple way to stay fed and nourished when you have a busy (or relaxing) weekend ahead of you. I am a big soup and stew fan most any day of the week, but it is especially nice to not have to be slaving away in the kitchen over the weekends.
Hope you have a special weekend planned with lots of good food and love!
Much love and light to you!
It may be spring, but it's definitely still soup weather here. It was rainy and cold all day yesterday and a hearty soup was in order to warm-up. I am one of those people who really looks forward to a cloudy, rainy, pajama day at home. Lots of slow-down time and snuggle with a book or baby time. And most of all, making a big pot of hearty soup will have you smelling goodness all day long- plus it is the best lunch and dinner without much dishes or cleanup. Yes, yes, I love rainy soup days with the promise of summer just around the corner.I made this hearty lentil soup with a big heap of fresh green kale and some sweet and savory sweet potatoes. This soup has a nice variety of spices that will warm and heal the gut. Turmeric and ginger are a nice pair, not to mention a sweet and tangy broth to sip and slurp slowly all the way in. Which is a good reminder to eat slowly and not try and gulp down a meal in minutes. Take your time. Slow it down. Count your bites. And, even slurp a little. The lentils are the main protein base, but yet not overwhelmingly thick. And the colors are just gorgeous. It is a nice hue of green, yellow and orange, which seems to mirror the greens and yellows showing up on the branches and lawns outside. It seems almost like a neon green/yellow on many of the trees in my backyard. God really knew how to use nature's colors to wake us up to His creativity.Sweet Potato Lentil Soup Recipe2 TB of saute oil (coconut, ghee or olive)
1 large sweet yellow onion diced
4-5 garlic cloves minced
1 heaping cup of celery diced
between 1-2 cups of slivered carrots
2 sweet potatoes diced into chunks (about 2-3 cups)
2 ts. of ground turmeric
1/2-1 ts. of ground mustard seed
1/2-1 ts. of celery seed
1 ts. of ground ginger
2 heaping cups of finely chopped lactino kale
1 TB of freshly chopped sage (sub 1 ts. of dried)
1 TB of freshly chopped oregano (sub 1 ts. of dried)
1/2-1 ts. of sea salt
1/2- 1 ts. of ground black pepper
2 cups of soaked and rinsed dry green lentils
6 cups of vegetable broth
6 cups of pure water
optional:
chopped organic sausage
shredded organic chicken chunks
In a large dutch oven or 8.5 quart pot, saute the onions garlic and celery in about 2 TB of oil. Let it saute for a few minutes until tender and then add in the carrots and sweet potatoes and kale. Let those cook for just a few minutes and then add the water, broth and soaked/washed lentils. Stir well and then you can add the rest of the spices and herbs. Bring to a boil and let simmer and the lentils cook and soak up 1/3 of the broth. Depending on if I have more broth to spare or want a more soupy soup I may add more broth after the lentils cook and I see how thick the soup is at that point. I have also made this soup by adding already cooked lentils and less broth by 3-4 cups. Cook for about 50 minutes and let cool for 15-20 minutes before serving. It is a perfect hearty soup meal with no other need of add in's. A heart GF roll or croutons might be a nice touch, or if you like meat adding some organic chicken sausage or meat might make it even more hearty and full of protein. Serve warm and serves about 12 people, or is a great leftover soup for lunches and dinners.
I also love to make a big batch of soup on the weekend because it is such a simple way to stay fed and nourished when you have a busy (or relaxing) weekend ahead of you. I am a big soup and stew fan most any day of the week, but it is especially nice to not have to be slaving away in the kitchen over the weekends.Hope you have a special weekend planned with lots of good food and love!
Much love and light to you!
Date Sweetened Banana Chocolate Chip Cupcakes
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April is here, and it's one of my most favorite months of the year. Mainly because it is my birthday month and I always like to make a big deal about my birthday (been dreaming about my cake for months now....stay tuned). But it is also a month of many birthdays of friends and family. So April for me is a month of life, birth and celebrating. What better way to celebrate with a special treat? This treat may fool you if you ate it on the first of the month (eh hem). Mostly because it is so tricky with it's sweet, moist and delicious quality without a pinch of sugar. Surprise! Dates are the main sweetness and bananas fill in the blanks. And with a touch of pure vanilla, cinnamon and nutmeg you have a cute little cupcake made to perfection. Of course the vegan chocolate chips help out a bunch too...
The funny thing about dates is that they are tiny sweet-filled antioxidant-packed 'candies' of nature. They are packed full of vitamins, iron and minerals, and have many health-boosting qualities. They even help your digestion improve and fight off cancer building cells. Amazing! So why not add them instead of sugar, right? I have also found that I have acquired a taste for dates. They are a nice treat just by themselves or with a scoop of seed butter or I have heard that goat or nut cheeses are a nice pair to dates as well. I think dates help baked goods rise better in the oven and also serve as a nice gel when used in gluten-free baking. I have lots of love for dates in cookies, biscuits, breads and now a special cupcake as well.
Date Sweetened Banana Chocolate Chip Cupcake Recipe
Date Cream Mixture:
1 cup of chopped pitted dates
1 cup of coconut milk or other non-dairy milk (I love So Delicious for best results)
1 cup of pure water
3 TB of chia seed meal
Soak the above ingredients together overnight or for at least 4 hours and then blend in high powered blender to make a pudding-like cream to add to the rest of the cupcake batter. Then, in a large mixing bowl blend the following ingredients to make your base batter.
Recipe:
dry:
1 cup of freshly ground buckwheat flour
1/2 cup of organic millet flour
1/2 cup of tapioca flour
1 ts. of baking powder
1/2 ts. of baking soda
1/2 ts. of sea salt
1/2 ts. of ground nutmeg
1/2 ts. of ground cinnamon
wet:
*Date Cream Mixture*
3 TB of light olive oil or grape seed oil
1 cup of mashed banana (about 2-3 small ripe banana)
1/2- 1 cup of chocolate chips (I always use Enjoy Life's brand for no dairy, no soy and best quality!)
Mix all of the dry ingredients together first. I recommend you grind your own buckwheat groats in a high powered blender to get 1 cup of the best buckwheat flour to use. Then after the dry ingredients are mixed add in the date cream mixture and the rest of the wet ingredients. Mix well and then add the chocolate chips last. You can sub dry fruit for the chocolate if you want and can make this cupcake more of a tasty muffin. Pour the batter into a muffin tin and top with more chocolate chips if you are not going to frost with frosting. Bake in a 350 degree oven for 25-30 minutes. This recipe makes 12 cupcakes.
Notes:
*The cupcakes are moist and fluffy. They will not disappoint. To keep best you must eat within 2-3 days and leave them on the counter in an airtight container. If you want to freeze, then I suggest you make sure then cupcakes are wrapped tight or in an airtight container.
* I started out making this recipe with a muffin recipe in mind, but then I added the chocolate. I have also make this kind of muffin without the chocolate and with some oats and cranberries to make a nice fruity and crunchy muffin. You can sub out the banana for applesauce and you can add other flavors if you want to experiment.
*If I didn't add the chocolate chips, I would have frosted these cakes with this frosting recipe. You could slice a fresh banana on top of the frosting for decor to :)
*You could easily make this recipe into a cake. I would suggest pouring the whole batter into a bundt cake tin or 9x13 pyrex pan. You would need to bake those cakes between 45-55 minutes. Check on the best baking time for your oven.
This is one of those recipes that you can sub a lot of the ingredients for to make your own variety of muffin or cupcake. I would suggest if you are looking for a sugar-free alternative that you try dates. Really! Add them into your hot cereals and baked goods and I know it make take some time to get off the true sugar taste and addiction, but in the end switching to dates will make you a healthier and happier person!
Much love to you!
April is here, and it's one of my most favorite months of the year. Mainly because it is my birthday month and I always like to make a big deal about my birthday (been dreaming about my cake for months now....stay tuned). But it is also a month of many birthdays of friends and family. So April for me is a month of life, birth and celebrating. What better way to celebrate with a special treat? This treat may fool you if you ate it on the first of the month (eh hem). Mostly because it is so tricky with it's sweet, moist and delicious quality without a pinch of sugar. Surprise! Dates are the main sweetness and bananas fill in the blanks. And with a touch of pure vanilla, cinnamon and nutmeg you have a cute little cupcake made to perfection. Of course the vegan chocolate chips help out a bunch too...The funny thing about dates is that they are tiny sweet-filled antioxidant-packed 'candies' of nature. They are packed full of vitamins, iron and minerals, and have many health-boosting qualities. They even help your digestion improve and fight off cancer building cells. Amazing! So why not add them instead of sugar, right? I have also found that I have acquired a taste for dates. They are a nice treat just by themselves or with a scoop of seed butter or I have heard that goat or nut cheeses are a nice pair to dates as well. I think dates help baked goods rise better in the oven and also serve as a nice gel when used in gluten-free baking. I have lots of love for dates in cookies, biscuits, breads and now a special cupcake as well.Date Sweetened Banana Chocolate Chip Cupcake RecipeDate Cream Mixture:
1 cup of chopped pitted dates
1 cup of coconut milk or other non-dairy milk (I love So Delicious for best results)
1 cup of pure water
3 TB of chia seed meal
Soak the above ingredients together overnight or for at least 4 hours and then blend in high powered blender to make a pudding-like cream to add to the rest of the cupcake batter. Then, in a large mixing bowl blend the following ingredients to make your base batter.
Recipe:
dry:
1 cup of freshly ground buckwheat flour
1/2 cup of organic millet flour
1/2 cup of tapioca flour
1 ts. of baking powder
1/2 ts. of baking soda
1/2 ts. of sea salt
1/2 ts. of ground nutmeg
1/2 ts. of ground cinnamon
wet:
*Date Cream Mixture*
3 TB of light olive oil or grape seed oil
1 cup of mashed banana (about 2-3 small ripe banana)
1/2- 1 cup of chocolate chips (I always use Enjoy Life's brand for no dairy, no soy and best quality!)
Mix all of the dry ingredients together first. I recommend you grind your own buckwheat groats in a high powered blender to get 1 cup of the best buckwheat flour to use. Then after the dry ingredients are mixed add in the date cream mixture and the rest of the wet ingredients. Mix well and then add the chocolate chips last. You can sub dry fruit for the chocolate if you want and can make this cupcake more of a tasty muffin. Pour the batter into a muffin tin and top with more chocolate chips if you are not going to frost with frosting. Bake in a 350 degree oven for 25-30 minutes. This recipe makes 12 cupcakes.
Notes:*The cupcakes are moist and fluffy. They will not disappoint. To keep best you must eat within 2-3 days and leave them on the counter in an airtight container. If you want to freeze, then I suggest you make sure then cupcakes are wrapped tight or in an airtight container.
* I started out making this recipe with a muffin recipe in mind, but then I added the chocolate. I have also make this kind of muffin without the chocolate and with some oats and cranberries to make a nice fruity and crunchy muffin. You can sub out the banana for applesauce and you can add other flavors if you want to experiment.
*If I didn't add the chocolate chips, I would have frosted these cakes with this frosting recipe. You could slice a fresh banana on top of the frosting for decor to :)
*You could easily make this recipe into a cake. I would suggest pouring the whole batter into a bundt cake tin or 9x13 pyrex pan. You would need to bake those cakes between 45-55 minutes. Check on the best baking time for your oven.
This is one of those recipes that you can sub a lot of the ingredients for to make your own variety of muffin or cupcake. I would suggest if you are looking for a sugar-free alternative that you try dates. Really! Add them into your hot cereals and baked goods and I know it make take some time to get off the true sugar taste and addiction, but in the end switching to dates will make you a healthier and happier person!Much love to you!
Carrot Cake Cupcakes with Maple Cream Frosting
To contact us Click HERE
It's funny how much we love cupcakes. I mean, we love cake, but cupcakes... hmmm nothing beats some cute cupcakes. And because there are usually at least 12 cupcakes you can kinda 'have your cake and eat it too' because you should have 11 leftover, right?! Well, you may not want 11 leftover all to yourself... You're gonna want to share these babies because they are just too good to keep all to yourself. Sharing some delicious [and healthy] treats is one of my most favorite things to do. And these will have you at hello... hello to the amazing smells from the oven and hello to the melt in your mouth deliciousness.
Well, this recipe was dreamed up the other day when I realized that I haven't had a good gluten-free, dairy-free carrot cake in a while and maybe I should try my hand at one just in time for Easter. My recipe of course will be a little different or 'special', but it still consists of all the main yummy ingredients.
Carrots. Coconut. And all the sweet and comforting spices you own. I decided against walnuts to keep things nut-free, but you could easily put some in if you desire. I also decided on a maple glaze-like frosting instead of a traditional mock-cream-cheese frosting. I also made these in dedication to have no refined sugar and more natural sweet goodness from dates, raisins and maple syrup. And heck, why not make them without eggs and make them vegan all the way. Pretty darn delicious if you ask me.
Carrot Cake Cupcake Recipe
(gluten-free, nut-free and vegan)
Date Creme Mixture:10 chopped dates (about a heaping 1/2 cup)1 cup of non-dairy milk (So Delicious coconut is what I use)1 TB of chia seed meal
Let the above ingredients soak for at least 4 hours or overnight. Then after soaking, blend in a magic bullet or high powered blender. Then add the pudding-like mixture to the rest of the batter. Ingredients listed below...
1 cup of freshly ground buckwheat flour (I grind my own flour from raw buckwheat groats in a high powered blender or magic bullet)1/3 cup of tapioca flour1/3 cup of Bob' Red Mill GF flour baking blend (or you can easily substitute millet or brown rice flour)1/2 cup of unsweetened shredded coconut1 ts. of baking powder1 ts. of baking soda1 ts. of sea salt1 ts. ground ginger1 ts. of ground cinnamon1/2 ts. of ground cardamon1/2 ts. of ground nutmeg1/2 ts. of ground cloves1/2 cup of coconut palm sugar or sucanat1 TB of chia seed meal1/2 cup of unsweetened apple sauce or butter (or crushed pineapple is a nice sub here)1 1/2 cups of packed shredded carrots3 TB of grape seed oil or light olive oil2 ts. of pure vanilla extract1 TB of fresh squeezed organic orange juice1 ts. of freshly grated organic orange zest1/2 cup of raisins or currants*date cream mixture* from above
Mix all of the above ingredients together in a large mixing bowl. Start with the dry ingredients and whisk together well and then add the wet and the date cream mixture. Mix well and then scoop 1/3 cup measurements of the batter into muffin tins. Bake in a preheated 350 degree oven for 25 minutes and make sure the cakes are golden brown and not gooey with a toothpick. This recipe makes exactly 12 cupcakes. Let the cupcakes cool on the counter or on a cooling rack for at least 1-2 hours before frosting so to make sure they will not melt the frosting right off the cupcake. While the cupcakes are cooling you can whip of the frosting below...
Maple Cream Frosting Recipe3 TB of pure maple syrup3 TB of tapioca starch or arrowroot powder4 TB of room temperature organic coconut oil1 ts. of pure vanilla extract1 ts. -1 TB of coconut milk or non-dairy milk
Use a small bowl and put all of the above ingredients in it except for the milk. Then whip together with a rubber spatula and if you want to add a splash of milk to smooth it out or make it more to your consistency. Then take about a TB of the frosting and plop it on top of the completely cooled cupcakes. Then if you prefer you can top with some extra shredded carrot. I like to let people know what kind of flavors are involved under that frosting. Plus it's so bright and cheery. Or at least festive for spring :)
Notes:*If you want to frost these baby cakes with a white coconut cream frosting I would suggest this one from Elana's Pantry. It is not a traditional cream cheese frosting, but is nice creamy substitute if you are looking for something with a little more fluff.
*If you want to add nuts, I would add either walnuts or pecans and start with 1/3 cup of crushed nuts, and add up to 1/2 cup before it becomes too much.
*These cupcakes are super moist and super flavorful. I suggest to store them in an airtight container and leave them out of the fridge to keep the best texture, flavor and moisture. But if you are trying to get them to stay fresh for more than 2-3 days I would suggest trying to store in the fridge or maybe freezing them as well.
* I bet this recipe would make an amazing coffee or bundt cake as well. I would use a traditional bundt, two 8 inch pans or even a 9x13 pan. Just make sure you grease the pan(s) and and bake for between 35-50 minutes depending on the pan and your oven.
I wish you could smell these yummy cupcakes. They are absolutely heavenly. Not to mention, also super moist and chewy too. I love how carrots cook into a baked good. And the dates add a nice touch of sweetness so you do not need to add more than a 1/2 cup of coconut palm sugar. These are a perfect match for an Easter dinner dessert, or maybe even a lovely brunch too.
Well, I had lots of fun in the kitchen making, baking and eating these. I hope you try these sweet cakes out and love them as much as I do!
Much love as always!
It's funny how much we love cupcakes. I mean, we love cake, but cupcakes... hmmm nothing beats some cute cupcakes. And because there are usually at least 12 cupcakes you can kinda 'have your cake and eat it too' because you should have 11 leftover, right?! Well, you may not want 11 leftover all to yourself... You're gonna want to share these babies because they are just too good to keep all to yourself. Sharing some delicious [and healthy] treats is one of my most favorite things to do. And these will have you at hello... hello to the amazing smells from the oven and hello to the melt in your mouth deliciousness.Well, this recipe was dreamed up the other day when I realized that I haven't had a good gluten-free, dairy-free carrot cake in a while and maybe I should try my hand at one just in time for Easter. My recipe of course will be a little different or 'special', but it still consists of all the main yummy ingredients.Carrots. Coconut. And all the sweet and comforting spices you own. I decided against walnuts to keep things nut-free, but you could easily put some in if you desire. I also decided on a maple glaze-like frosting instead of a traditional mock-cream-cheese frosting. I also made these in dedication to have no refined sugar and more natural sweet goodness from dates, raisins and maple syrup. And heck, why not make them without eggs and make them vegan all the way. Pretty darn delicious if you ask me.Carrot Cake Cupcake Recipe (gluten-free, nut-free and vegan)
Date Creme Mixture:10 chopped dates (about a heaping 1/2 cup)1 cup of non-dairy milk (So Delicious coconut is what I use)1 TB of chia seed meal
Let the above ingredients soak for at least 4 hours or overnight. Then after soaking, blend in a magic bullet or high powered blender. Then add the pudding-like mixture to the rest of the batter. Ingredients listed below...
1 cup of freshly ground buckwheat flour (I grind my own flour from raw buckwheat groats in a high powered blender or magic bullet)1/3 cup of tapioca flour1/3 cup of Bob' Red Mill GF flour baking blend (or you can easily substitute millet or brown rice flour)1/2 cup of unsweetened shredded coconut1 ts. of baking powder1 ts. of baking soda1 ts. of sea salt1 ts. ground ginger1 ts. of ground cinnamon1/2 ts. of ground cardamon1/2 ts. of ground nutmeg1/2 ts. of ground cloves1/2 cup of coconut palm sugar or sucanat1 TB of chia seed meal1/2 cup of unsweetened apple sauce or butter (or crushed pineapple is a nice sub here)1 1/2 cups of packed shredded carrots3 TB of grape seed oil or light olive oil2 ts. of pure vanilla extract1 TB of fresh squeezed organic orange juice1 ts. of freshly grated organic orange zest1/2 cup of raisins or currants*date cream mixture* from above
Mix all of the above ingredients together in a large mixing bowl. Start with the dry ingredients and whisk together well and then add the wet and the date cream mixture. Mix well and then scoop 1/3 cup measurements of the batter into muffin tins. Bake in a preheated 350 degree oven for 25 minutes and make sure the cakes are golden brown and not gooey with a toothpick. This recipe makes exactly 12 cupcakes. Let the cupcakes cool on the counter or on a cooling rack for at least 1-2 hours before frosting so to make sure they will not melt the frosting right off the cupcake. While the cupcakes are cooling you can whip of the frosting below...
Maple Cream Frosting Recipe3 TB of pure maple syrup3 TB of tapioca starch or arrowroot powder4 TB of room temperature organic coconut oil1 ts. of pure vanilla extract1 ts. -1 TB of coconut milk or non-dairy milkUse a small bowl and put all of the above ingredients in it except for the milk. Then whip together with a rubber spatula and if you want to add a splash of milk to smooth it out or make it more to your consistency. Then take about a TB of the frosting and plop it on top of the completely cooled cupcakes. Then if you prefer you can top with some extra shredded carrot. I like to let people know what kind of flavors are involved under that frosting. Plus it's so bright and cheery. Or at least festive for spring :)
Notes:*If you want to frost these baby cakes with a white coconut cream frosting I would suggest this one from Elana's Pantry. It is not a traditional cream cheese frosting, but is nice creamy substitute if you are looking for something with a little more fluff.
*If you want to add nuts, I would add either walnuts or pecans and start with 1/3 cup of crushed nuts, and add up to 1/2 cup before it becomes too much.
*These cupcakes are super moist and super flavorful. I suggest to store them in an airtight container and leave them out of the fridge to keep the best texture, flavor and moisture. But if you are trying to get them to stay fresh for more than 2-3 days I would suggest trying to store in the fridge or maybe freezing them as well.
* I bet this recipe would make an amazing coffee or bundt cake as well. I would use a traditional bundt, two 8 inch pans or even a 9x13 pan. Just make sure you grease the pan(s) and and bake for between 35-50 minutes depending on the pan and your oven.
I wish you could smell these yummy cupcakes. They are absolutely heavenly. Not to mention, also super moist and chewy too. I love how carrots cook into a baked good. And the dates add a nice touch of sweetness so you do not need to add more than a 1/2 cup of coconut palm sugar. These are a perfect match for an Easter dinner dessert, or maybe even a lovely brunch too.
Well, I had lots of fun in the kitchen making, baking and eating these. I hope you try these sweet cakes out and love them as much as I do!
Much love as always!
Vanilla Cupcakes with Raspberry Cream Frosting
To contact us Click HERE
Yes, my dear, yet another cupcake recipe. As you can tell I have been experimenting and loving it. This would be my fourth cupcake recipe in the last few weeks and I have a few more in mind to try out. You may be wondering why, well...no real reason. Except for like I said a few post ago, April is a month of many birthdays and celebrating- which brings me to thinking about cake, and of course cute cupcakes. 
Cupcakes are so cute (and addicting). I mean come on. Just look at 'em. They just make your heart smile. I don't even need to eat them to love them. But then you bite into them and your heart then melts with love and wonder at how something so sweet and delicious could really be gluten-free! Yes, my friends, it's true! 
This recipe is a simple base cupcake recipe. It is pretty similar to my last coconut cream cupcake recipe, but more simple with lots of pure vanilla flavor. It is the good ol' basic vanilla cupcake that is dense, sweet and perfect for the gluten-free soul like you and me. I have been trying to make these cupcakes with less powdered sweetener and adding dates to add some really rich sweetness. But also the dates help the cupcake batter hold together and rise in the oven, and then help the baked treats remain soft and chewy after baking. I've been loving dates so much that I almost feel like I could't go back to living (and baking) without them!
And of course I love that these cupcakes don't have to negotiate with your health. You don't have to suffer from fake food, gluten pains or a hangover sugar headache the next day. It is just pure, simple and healthy ingredients that will have you asking why not having leftovers for breakfast.
Vanilla Cupcake Recipe (gluten-free, dairy-free, vegan-option, and nut-free)1 cup of freshly ground buckwheat flour 1 cup of Bob Red Mill's gluten-free all purpose flour blend (or sub 2/3 millet flour and 1/3 tapioca flour)2 ts. of baking powder1/2 ts. of sea salt1 1/2 TB of ground chia seed meal2/3 cup of coconut palm sugar (or sucanat)1 TB of pure organic vanilla extract1/2 cup of warmed liquid organic coconut oil
*date mixture*2/3 cup of packed chopped dates2/3 cup of boiling water
*buttermilk mixture*1 cup of coconut milk beverage (I like So Delicious best) (other non-dairy milks work too)2 TB of apple cider vinegar (or fresh lemon juice works too)
First, chop your dates and let them soak in some boiling water for 10-15 minutes. When cooled a bit, then blend them in magic bullet or blender until a thick pudding like substance. Then while dates are soaking- in a separate small bowl make the buttermilk mixture by pouring the coconut milk together with the lemon juice and also let this sit for 10 minutes to culture before pouring into the batter.
Grind fresh buckwheat groats in a magic bullet or high powered blender to make your own fresh buckwheat flour- which is the best to use in baking! Then after grinding flour mix in the rest of the dry ingredients and then pour in the date mixture, buttermilk mixture and the rest of the wet ingredients. Mix well all together and let sit for a few minutes to soak in the moisture. Then use a 1/4 cup measuring cup to pour the batter into cupcake tin. This recipe makes 12 cupcakes. Use a greased muffin tin or cupcake paper cups for best results. Bake in a 350 degree oven for 25-30 minutes. Let cool 10-15 minutes before moving, and then continue to let cool for 1-2 more hours before frosting.
Some Cupcake Notes:- I used mostly dates to sweeten these cupcakes. If you do not want to use dates, then you can add another 2/3's or 3/4's cup of sucanat and add 1/4 cup more liquid like coconut milk or applesauce to make sure you have enough moisture without the dates.
-If you are not as big a fan of fresh ground buckwheat flour as I or are looking for an easier option you can use Bob's Red Mill GF flour mix. This flour is a bit strong flavored if you ask me because of the garbanzo bean flour in it- but it still works good for texture. You can easily use just 1 cup of each if you are looking for a nice blend as well. If you are looking for a sub for Bob's blend, then use 2/3 cup of millet flour and 1.3 cup of tapioca flour per 1 cup.
Raspberry Vanilla Cream Frosting Recipe4 TB of room temperature organic coconut oil2-3 TB of organic spectrum palm oil shortening3 TB of raw local honey (or agave, or maple syrup work here too)1 ts. of raspberry puree (or preserves could work too)
Whisk all together in a small bowl with a rubber spatula. Whisk till smooth and then top the cooled cupcakes. Top with some shaved chocolate or with chocolate chips or just fresh raspberries. I wanted to use raw local honey in this recipe, but you can easily use agave or maple syrup too. They all have a distinct flavor, so just be aware of how that will affect the frosting. If you are a strict vegan- stay away from honey. I personally have been in love with raw honey lately and loved it on top of this cupcake!
And, yes, my birthday is just a few days away. I have been dreaming up a cake now for months and now that it is getting closer I am having a hard time deciding what dream cake to go with. I guess we'll see where my heart takes me in the next few days. I love baking my own cake. It is a fun tradition that started as a child that hasn't died yet. And since going gluten-free and sharing my recipes on this blog it has become even more fun to share how eating gluten-free and celebrating your birthday doesn't have to be a drag.
I hope you have a beautiful day! And if for some reason you are feeling low....bake some cute gluten-free cupcakes, they will cheer you up in no time, I promise!
Much love as always!
Yes, my dear, yet another cupcake recipe. As you can tell I have been experimenting and loving it. This would be my fourth cupcake recipe in the last few weeks and I have a few more in mind to try out. You may be wondering why, well...no real reason. Except for like I said a few post ago, April is a month of many birthdays and celebrating- which brings me to thinking about cake, and of course cute cupcakes. Cupcakes are so cute (and addicting). I mean come on. Just look at 'em. They just make your heart smile. I don't even need to eat them to love them. But then you bite into them and your heart then melts with love and wonder at how something so sweet and delicious could really be gluten-free! Yes, my friends, it's true! This recipe is a simple base cupcake recipe. It is pretty similar to my last coconut cream cupcake recipe, but more simple with lots of pure vanilla flavor. It is the good ol' basic vanilla cupcake that is dense, sweet and perfect for the gluten-free soul like you and me. I have been trying to make these cupcakes with less powdered sweetener and adding dates to add some really rich sweetness. But also the dates help the cupcake batter hold together and rise in the oven, and then help the baked treats remain soft and chewy after baking. I've been loving dates so much that I almost feel like I could't go back to living (and baking) without them!And of course I love that these cupcakes don't have to negotiate with your health. You don't have to suffer from fake food, gluten pains or a hangover sugar headache the next day. It is just pure, simple and healthy ingredients that will have you asking why not having leftovers for breakfast.
Vanilla Cupcake Recipe (gluten-free, dairy-free, vegan-option, and nut-free)1 cup of freshly ground buckwheat flour 1 cup of Bob Red Mill's gluten-free all purpose flour blend (or sub 2/3 millet flour and 1/3 tapioca flour)2 ts. of baking powder1/2 ts. of sea salt1 1/2 TB of ground chia seed meal2/3 cup of coconut palm sugar (or sucanat)1 TB of pure organic vanilla extract1/2 cup of warmed liquid organic coconut oil*date mixture*2/3 cup of packed chopped dates2/3 cup of boiling water
*buttermilk mixture*1 cup of coconut milk beverage (I like So Delicious best) (other non-dairy milks work too)2 TB of apple cider vinegar (or fresh lemon juice works too)
First, chop your dates and let them soak in some boiling water for 10-15 minutes. When cooled a bit, then blend them in magic bullet or blender until a thick pudding like substance. Then while dates are soaking- in a separate small bowl make the buttermilk mixture by pouring the coconut milk together with the lemon juice and also let this sit for 10 minutes to culture before pouring into the batter.
Grind fresh buckwheat groats in a magic bullet or high powered blender to make your own fresh buckwheat flour- which is the best to use in baking! Then after grinding flour mix in the rest of the dry ingredients and then pour in the date mixture, buttermilk mixture and the rest of the wet ingredients. Mix well all together and let sit for a few minutes to soak in the moisture. Then use a 1/4 cup measuring cup to pour the batter into cupcake tin. This recipe makes 12 cupcakes. Use a greased muffin tin or cupcake paper cups for best results. Bake in a 350 degree oven for 25-30 minutes. Let cool 10-15 minutes before moving, and then continue to let cool for 1-2 more hours before frosting.
Some Cupcake Notes:- I used mostly dates to sweeten these cupcakes. If you do not want to use dates, then you can add another 2/3's or 3/4's cup of sucanat and add 1/4 cup more liquid like coconut milk or applesauce to make sure you have enough moisture without the dates. -If you are not as big a fan of fresh ground buckwheat flour as I or are looking for an easier option you can use Bob's Red Mill GF flour mix. This flour is a bit strong flavored if you ask me because of the garbanzo bean flour in it- but it still works good for texture. You can easily use just 1 cup of each if you are looking for a nice blend as well. If you are looking for a sub for Bob's blend, then use 2/3 cup of millet flour and 1.3 cup of tapioca flour per 1 cup.
Raspberry Vanilla Cream Frosting Recipe4 TB of room temperature organic coconut oil2-3 TB of organic spectrum palm oil shortening3 TB of raw local honey (or agave, or maple syrup work here too)1 ts. of raspberry puree (or preserves could work too)Whisk all together in a small bowl with a rubber spatula. Whisk till smooth and then top the cooled cupcakes. Top with some shaved chocolate or with chocolate chips or just fresh raspberries. I wanted to use raw local honey in this recipe, but you can easily use agave or maple syrup too. They all have a distinct flavor, so just be aware of how that will affect the frosting. If you are a strict vegan- stay away from honey. I personally have been in love with raw honey lately and loved it on top of this cupcake!
And, yes, my birthday is just a few days away. I have been dreaming up a cake now for months and now that it is getting closer I am having a hard time deciding what dream cake to go with. I guess we'll see where my heart takes me in the next few days. I love baking my own cake. It is a fun tradition that started as a child that hasn't died yet. And since going gluten-free and sharing my recipes on this blog it has become even more fun to share how eating gluten-free and celebrating your birthday doesn't have to be a drag. I hope you have a beautiful day! And if for some reason you are feeling low....bake some cute gluten-free cupcakes, they will cheer you up in no time, I promise!Much love as always!
8 Temmuz 2012 Pazar
Cherry Lassi
To contact us Click HERE
Summers has reached its peak by now in many places and everyone wishes to have something cold and refreshing to beat the heat,Isn't it?? Here the heat is increasing day by day now,and so made this flavorful lassi.Lassi is always an inviting drink to us and recently we started to get fresh cherries.So added these fresh cherries to the drink.There is no much change in the taste as such just added a unique color to it.Hope u all will give this a try & enjoy !!
Ingredients
cherry pitted 15-20(3/4 cup puree)
yogurt 1 cup
water 1/2 cup
sugar as required
Method
-Wash the pitted cherries,and blend the cherries in a blender without water till smooth.
-Whisk the yogurt and water together.
-Add the blended cherries,sugar and yogurt mix.
-Pour in glasses & serve chilled !!!
Servings~ 2 glasses
Sending this to Show Case -Fun in the Sun ,Love Lock with juices & milkshakes ,Lets Party-Fusion food
Ingredients
cherry pitted 15-20(3/4 cup puree)
yogurt 1 cup
water 1/2 cup
sugar as required
Method
-Wash the pitted cherries,and blend the cherries in a blender without water till smooth.
-Whisk the yogurt and water together.
-Add the blended cherries,sugar and yogurt mix.
-Pour in glasses & serve chilled !!!
Servings~ 2 glasses
Sending this to Show Case -Fun in the Sun ,Love Lock with juices & milkshakes ,Lets Party-Fusion food
Dates Pannacotta
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Pannacotta as we know,is an Italian dessert made by simmering together cream,,milk and sugar mixing with gelatin and let it cool until set.But now its become a little more elaborate by adding a fruit topping or chocolaty topping to it.I tried it with dates and added cocoa for color and flavor.The two blended nicely and served is a very delicious dessert.Keeping this recipe as base,you can modify it to your favorite topping.It works great as it can be prepared ahead to serve guests and you can layer in your own desired way.I just kept it simple with a dates layer giving it a healthy touch.Hope u all will give this a try and enjoy at home !!
Ingredients
For dates choco layer
pitted dates 15
milk 3/4 cup
cocoa powder 1tsp
gelatine 2 tsp (refer notes)
water 80ml
for cream layer
heavy cream 1 cup
vanilla essence 1tsp
sugar 3-4 tbsp
gelatine 2 tsp
water 80ml
Method
for dates-choco layer
-Dissolve gelatine in cold water.Leave aside for 10 minutes
-Microwave dates with milk for a minute or until soft.Blend it in a blender when cooled to smooth paste.
Add cocoa powder to it and mix well.
-Heat water in a pan and double boil the gelatin(place the bowl with gelatin in it such a way that it doesn't touch the bottom of the heating pan & keep stirring until dissolved.)
-Let it cool and then add it to dates mixture.
-Pour into glasses by dividing equally and leave space for next layer.Refrigerate for 1- 2 hours.
for cream layer
-Dissolve gelatin in very cold water.leave aside for 10 minutes.
-Heat the cream, sugar & vanillla essence,don't boil.Stir until sugar is dissolved on medium heat.Remove from flame.let it cool.
-Heat water in another pan and double boil the gelatin(place the bowl with gelatin in it such a way that it doesn't touch the bottom of the heating pan & keep stirring until dissolved.)
-Wait to cool and then add to cream mixture.
-Pour on top of the already set dates layer.
-Refrigerate for another 2 hours.
-Serve chilled when set.(I just added chocolate syrup for garnish,you can serve it just like that !!!)
Servings 3 adults
NOTES
* You can prepare the next layer after the first layer sets or else the gelatin in the next layer will start to set in the bowl at room temperature and you may not be able to do it properly.
* If you are a vegetarian ,you can use fruit pectin instead of gelatin.
* This recipe gives a very mild flavor of chocolate in it,if you wish more chocolaty taste then add a little more cocoa powder.
* The dates can be soaked overnight too and the blended paste should be very smooth.
Sending this to Show Case -Fun in the Sun, ,Lets Party-Fusion food
Ingredients
For dates choco layer
pitted dates 15
milk 3/4 cup
cocoa powder 1tsp
gelatine 2 tsp (refer notes)
water 80ml
for cream layer
heavy cream 1 cup
vanilla essence 1tsp
sugar 3-4 tbsp
gelatine 2 tsp
water 80ml
Method
for dates-choco layer
-Dissolve gelatine in cold water.Leave aside for 10 minutes
-Microwave dates with milk for a minute or until soft.Blend it in a blender when cooled to smooth paste.
Add cocoa powder to it and mix well.
-Heat water in a pan and double boil the gelatin(place the bowl with gelatin in it such a way that it doesn't touch the bottom of the heating pan & keep stirring until dissolved.)
-Let it cool and then add it to dates mixture.
-Pour into glasses by dividing equally and leave space for next layer.Refrigerate for 1- 2 hours.
for cream layer
-Dissolve gelatin in very cold water.leave aside for 10 minutes.
-Heat the cream, sugar & vanillla essence,don't boil.Stir until sugar is dissolved on medium heat.Remove from flame.let it cool.
-Heat water in another pan and double boil the gelatin(place the bowl with gelatin in it such a way that it doesn't touch the bottom of the heating pan & keep stirring until dissolved.)
-Wait to cool and then add to cream mixture.
-Pour on top of the already set dates layer.
-Refrigerate for another 2 hours.
-Serve chilled when set.(I just added chocolate syrup for garnish,you can serve it just like that !!!)
Servings 3 adults
NOTES
* You can prepare the next layer after the first layer sets or else the gelatin in the next layer will start to set in the bowl at room temperature and you may not be able to do it properly.
* If you are a vegetarian ,you can use fruit pectin instead of gelatin.
* This recipe gives a very mild flavor of chocolate in it,if you wish more chocolaty taste then add a little more cocoa powder.
* The dates can be soaked overnight too and the blended paste should be very smooth.
Sending this to Show Case -Fun in the Sun, ,Lets Party-Fusion food
Announcing EP Event-Fenugreek leaves or Green Chillies & Aloo -Methi Masala / Potato-Fenugreek leaves Masala
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Hi Everyone,
Yet another series of herbs & series is started off at Palakkad Chamayal.The event is guest hosted by Kaveri,my friend and the theme for this month's EP series is 'Fenugreek leaves or Green chilllies'.Both of the herb & spice have tremendous health benefits which she has beautifully elaborated in her space.As always,awaiting to see all your flavorful recipes hooked up at Palakkad Chamayal and hoping to see many interesting,traditional and authentic recipes.Kaveri has a vegetarian space and so please link only vegetarian dishes related to fenugreek or green chillies this month.(The main aim of starting this series is to bring out all the recipes with the particular herb or spice.So,please stick to the specific important ones and don't link any recipe where the recipes uses it for just garnish or just with very less importance,I hope u guys understand:-))
I would also like to thank Prathibha @ Cook -Ezee for successfully completing the last month's series 'Basil Or Cardamom",the round up of which is awaited.Thanx to all participants who actively took part in it and looking forward to see the same zeal in this coming months too !!!
Kick starting the event,I would like to share a simple recipe that I often prepare using fenugreek leaves is the potato -fenugreek leaves masala.A perfect one for chapathis and delicious too.Hope u'll enjoy this recipe!!
Ingredients
fenugreek leaves a bunch
potato 2 medium sized
garlic cloves 3
onion 1 medium sliced
turmeric powder 1/2 tsp
chilly powder 1/2 tsp
urad dal 1 tsp
salt
oil 2 tsp
Method
-Cut the root portion of the fenugreek bunch and then dip the whole bunch with stems in a large bowl of water.Wash it 4-5 times to remove any dirt or mud.
-Pluck out the edible leaves,disacrd all yellow leaves and cut the stem into small bits till you reach the hard stem.Discard the hard stem.Keep aside.
-Microwave or pressure cook the potatoes.I usually peel,wash and cube the potatoes and place it in a microwave.Microwave on high for 10-12 minutes to cook.(If you are pressure cooking,then peel the skin and cut into cubes.)
-Heat oil in a pan,pop the urad dal.Wait till its slightly browned.Then add & saute onions till translucent.Then add sliced garlic cloves,saute.
-Add the spice powders and saute.
-Add the fenugreek leaves,toss it well.Cover and cook for 7 minutes.
-Uncover the lid and add the cubed potatoes to the wilted leaves.Add salt now.
-Keep stirring until the masala is coated and the leaves are cooked well,and the water content dries up.
-Toss it well adjust salt and serve it with chapathis!!
Servings~ 3 adults
NOTES
* A big bunch yields only very less masala when cooked.So,buy your leaves bunch accordingly.
So,Looking forward for more yummy & flavorful dishes,you can also link all your old or new recipes with fenugreek or green chilies as main ingredients of the recipe !!
Sending this to EP series-Fenugreek leaves OR Green chillies guest hosted by Kaveri @ Palakkad Chamayal
Yet another series of herbs & series is started off at Palakkad Chamayal.The event is guest hosted by Kaveri,my friend and the theme for this month's EP series is 'Fenugreek leaves or Green chilllies'.Both of the herb & spice have tremendous health benefits which she has beautifully elaborated in her space.As always,awaiting to see all your flavorful recipes hooked up at Palakkad Chamayal and hoping to see many interesting,traditional and authentic recipes.Kaveri has a vegetarian space and so please link only vegetarian dishes related to fenugreek or green chillies this month.(The main aim of starting this series is to bring out all the recipes with the particular herb or spice.So,please stick to the specific important ones and don't link any recipe where the recipes uses it for just garnish or just with very less importance,I hope u guys understand:-))
I would also like to thank Prathibha @ Cook -Ezee for successfully completing the last month's series 'Basil Or Cardamom",the round up of which is awaited.Thanx to all participants who actively took part in it and looking forward to see the same zeal in this coming months too !!!
Kick starting the event,I would like to share a simple recipe that I often prepare using fenugreek leaves is the potato -fenugreek leaves masala.A perfect one for chapathis and delicious too.Hope u'll enjoy this recipe!!
Ingredients
fenugreek leaves a bunch
potato 2 medium sized
garlic cloves 3
onion 1 medium sliced
turmeric powder 1/2 tsp
chilly powder 1/2 tsp
urad dal 1 tsp
salt
oil 2 tsp
Method
-Cut the root portion of the fenugreek bunch and then dip the whole bunch with stems in a large bowl of water.Wash it 4-5 times to remove any dirt or mud.
-Pluck out the edible leaves,disacrd all yellow leaves and cut the stem into small bits till you reach the hard stem.Discard the hard stem.Keep aside.
-Microwave or pressure cook the potatoes.I usually peel,wash and cube the potatoes and place it in a microwave.Microwave on high for 10-12 minutes to cook.(If you are pressure cooking,then peel the skin and cut into cubes.)
-Heat oil in a pan,pop the urad dal.Wait till its slightly browned.Then add & saute onions till translucent.Then add sliced garlic cloves,saute.
-Add the spice powders and saute.
-Add the fenugreek leaves,toss it well.Cover and cook for 7 minutes.
-Uncover the lid and add the cubed potatoes to the wilted leaves.Add salt now.
-Keep stirring until the masala is coated and the leaves are cooked well,and the water content dries up.
-Toss it well adjust salt and serve it with chapathis!!
Servings~ 3 adults
NOTES
* A big bunch yields only very less masala when cooked.So,buy your leaves bunch accordingly.
So,Looking forward for more yummy & flavorful dishes,you can also link all your old or new recipes with fenugreek or green chilies as main ingredients of the recipe !!
Sending this to EP series-Fenugreek leaves OR Green chillies guest hosted by Kaveri @ Palakkad Chamayal
Puff Pastry Croissants with Chocolate filling
To contact us Click HERE
A Croissant is a staple of French bakeries,a buttery flaky bread roll named for its distinctive crescent shape.Usually its prepared from a yeast leavened bread but here I tried a shortcut and made them using the versatile puff pastry sheets.Puff Pastry sheets are quite handy at times and this served a quick snack.Actually,I forgot to click the step by step pictures of making these,sorry about it but its quite simple to make with puff pastry sheets and no much ingredients.Enjoy this with your desired filling,kids will ask you for more & even chocolaty adults like me too:-)
Ingredients
puff pastry sheets 1 pkt
dark chocolate bar 1(I used Hersheys)
egg white 1 (for glaze)
Method-Thaw the puff pastry sheets as per packet instructions.-Remove each sheet and as you know it has 3 long layers.Cut each layer in the same folds,you will get 6 long stripes with one packet.-Take each stripe and make a diagonal cut along lengthwise to get two traingles.Similarly repeat for all stripes.You get a total of 12 triangles.-Preheat oven to 400 degrees F and line a tray with parchment paper.-Place a piece of chocolate in the base of triangle leaving an inch from the side.-And start rolling till you finish the stripe.Finish it off by applying a little water to seal .Fold in a shape of crescent and place it in the tray.-Apply egg white with brush liberally and repaet the step for other triangles.-Place it in the oven and bake for 15 minutes.-Remove from oven and cool for 5 mins and enjoy with tea!!
Servings~ 12 croissants
NOTES
* You can add your desired filling in these.Chocolate comes handy and available at all times:-)
Check out other puff pastry sheet recipes-
Nutella Palmiers,
Sweet Moongdal Puffs,
Egg Puffs,
Sweet Plantain Puffs,
Apple Cinnamon Toaster Strudel ,
Savory Tarts ,
Pin Wheel Dates Cookies
Chicken Puffs
Ingredients
puff pastry sheets 1 pkt
dark chocolate bar 1(I used Hersheys)
egg white 1 (for glaze)
Method-Thaw the puff pastry sheets as per packet instructions.-Remove each sheet and as you know it has 3 long layers.Cut each layer in the same folds,you will get 6 long stripes with one packet.-Take each stripe and make a diagonal cut along lengthwise to get two traingles.Similarly repeat for all stripes.You get a total of 12 triangles.-Preheat oven to 400 degrees F and line a tray with parchment paper.-Place a piece of chocolate in the base of triangle leaving an inch from the side.-And start rolling till you finish the stripe.Finish it off by applying a little water to seal .Fold in a shape of crescent and place it in the tray.-Apply egg white with brush liberally and repaet the step for other triangles.-Place it in the oven and bake for 15 minutes.-Remove from oven and cool for 5 mins and enjoy with tea!!
Servings~ 12 croissants
NOTES
* You can add your desired filling in these.Chocolate comes handy and available at all times:-)
Check out other puff pastry sheet recipes-
Nutella Palmiers,
Sweet Moongdal Puffs,
Egg Puffs,
Sweet Plantain Puffs,
Apple Cinnamon Toaster Strudel ,
Savory Tarts ,
Pin Wheel Dates Cookies
Chicken Puffs
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