Yasmeen Health Nut

Almond Dark Chocolate Pancakes with Dark chocolate sauce

2012-01-06T06:41:00.000-08:00

These dark chocolate almond pancakes can brighten any chocoholics day without guilt. The richness of dark chocolate ,nutty almonds and ripe sweet bananas ,an irresistibly tasty combination. The recipe can also be tweaked to include only vegan ingredients and make it an all vegan delight.

Be sure not to add any milk chocolate or dutch-processed cocoa powder in this recipe , cause only good quality dark chocolate ,pure cocoa powder with low sugar can keep this recipe a part of healthy diet.

Recipe : Almond Dark Chocolate Pancakes with Dark chocolate sauce.
Ingredients
For Pancakes
1 cup Whole Wheat flour(fine ground)
1/2 cup fine ground almonds
2 Tablespoon 100% pure Cocoa powder
1 large organic egg(vegan substitute :1/2 cup firm tofu)
1/2 cup of Reduced fat Milk or Almond milk or Soy milk
1 teaspoon Baking Powder(alum-free)
pinch of salt
1 tablespoon fat-free Greek yogurt(vegan substitute : soy yogurt)
2 tablespoon Organic Agave nectar syrup or pure organic Honey
2 Ripe Bananas,sliced
1 tablespoon 100% canola oil

Dark Chocolate Sauce
1/4 Semi-sweet or bitter-sweet chocolate chips with at least 60% cocoa(more is better)
1 teaspoon 100% cocoa powder
2 Tablespoon low-fat milk or almond milk
3 tablespoon Agave nectar or pure organic Honey

Handful of roughly chopped almonds for topping

Method
Pancakes
Mix all the dry ingredients. Whisk egg with syrup ,milk and yogurt. Add this wet mixture to dry mixture to make a smooth batter.
Heat non stick pan on medium flame. Smear it lightly with oil . Pour one ladle of batter and let cook. Flip when you see the bubbles over pan cake ,about one minute.Cook another 30 seconds.Serve warm with sliced bananas,chopped almonds and drizzle of warm dark chocolate sauce.

Dark Chocolate Sauce
Melt chocolate in a double broiler until smooth ,whisk in cocoa powder,milk and syrup until smooth ,add little more milk if needed. Keep warm until served.

Fresh Figs Honey and Almond Mini Tarts

2011-10-19T13:55:00.000-07:00

Light sweetness ,soft skin and crunchy seeds , these California grown Figs are perfect a mellow sensation. Rich source of minerals and vitamins, the sweetness and color intensifies as the fruit ripens.

Simple and elegant these free-form fresh fig tarts are incredibly easy to make.Most of the sweetness is from the luscious honey ,the almond filling at the base adds nutrition and heartiness to the tarts. Lightly sweet,I don't just reserve this for dessert ,but also enjoy them as a snack.

Recipe
Makes about 6 mini tarts.

Ingredients
For Pastry crust
2 cup Whole wheat pastry flour
3 tablespoon Organic butter or Vegetable Shortening(Trans fat free)or Virgin Pressed Coconut oil,cold
1/4 teaspoon salt
1/2 teaspoon fresh ground cinnamon
2-3 tablespoon cold water

For almond filling
1/2 cup almonds
2 tablespoon brown sugar

For Topping
8-10 Fig Figs ,hulled and quartered
1/4 cup Pure organic honey

Method
Prepare the dough
Sift the flour,salt and cinnamon in bowl. Mix in the butter or shortening,using a food processor pulse while adding the cold water ,until just combined in to a crumbly mixture. Or use 2 fork and break the butter in to flour and mix it up while adding the cold water.Wrap the dough in a plastic wrap and allow to refrigerate for 30 minutes

Prepare the Almond Filling
Toast the Almonds in 350F oven for 5-6 minutes.Cool and finely grind it in a Vitamix or coffee grinder. Mix in the sugar.

Bake the tarts
Preheat Oven to 350F
Unwrap the dough. Spread some all purpose flour on work surface.Divide the dough in to 6 equal portions.Using a rolling pin, roll out the dough about 4 inches in size.Pinch the sides of the pieces ,place them on a baking tray and spread about a tablespoon of almond mixture on each and arrange the quarters of the figs over it. Drizzle about 1-2 teaspoons of honey over each of the mini-tarts.Bake for about 15-20 minutes until the edges of tart are lightly crisp and brown.Serve warm. Can be refrigerated in an air-tight container for 2 weeks.

Peach Avocado Salsa Scoops

2011-09-19T10:12:00.000-07:00

Glad to be back to blogging with one of my favorite snacks . I got a box of these ravishing giant peaches last week. Juicy, sweet and loaded with antioxidants and vitamins ,these make a perfect snack. I saved last two to make this sweet and spicy salsa. The recipe here is almost same as the Peach Mango Salsa ranchera,except here I used Avocados. And since avocado need no cooking,I mix it in when all the cooking is done and salsa is cooled. Another combination I recommend trying this salsa is Mangoes(when in season),make a lovely pair with peaches.
You could serve these with any kind of tortilla chips ,these scoops make the salsa that much more tempting. If looking for baked variety of tortilla scoops,i personally like the Tostitos brand ,low in fat with same great crunch.

Recipe: Peach Avocado Salsa scoops
Ingredients
3 ripe peaches,thoroughly rinsed,pitted and diced
3 plum red ripe tomatoes,cored and halved
1/2 cup shallots ,finely chopped or minced
1 clove garlic,finely chopped
1 tablespoons. lemon juice
2 tablespoon apple cider vinegar
3 jalapeno peppers or Serrano peppers ,seeded and halved(Use 2 for medium heat)
1 teaspoon ground cumin
1 tablespoon cilantro, chopped
1 tablespoons Extra virgin olive oil
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
1 Ripe Avocado,peeled,pitted and chopped(mix in a tablespoon of lemon juice to keep the color)
Method
Lay the tomatoes and peppers on a baking sheet,cut side down.Set in the preheated oven at 35F oven and let bake for 15-10 minutes until slightly charred at the top.Transfer in a blender and puree.

Heat the oil in a large heavy skillet,add the garlic and shallots,saute for a minute.Add the cumin,peaches and cilantro,cover and cook another 3-4 minutes just until peaches are little soft but not mushy.Stir in blended tomato and pepper mixture,let warm up.Stir in the vinegar,lemon juice,season with salt and pepper.When cooled,mix in the diced avocado. Serve in scoops with sprinkle chopped green chillies(totally optional,skip if you like salsa medium hot). The Salsa can be in sterilized jar for a week or two.

Zatar Rolls

2011-07-10T19:34:00.001-07:00

Zatar is an amazingly versatile Spice mix ,that tastes tangy ,nutty and herby ,making it one of the favorite condiments in Arab cuisine.
The spice mix includes dried thyme, marjoram, oregano, sesame, salt and sumac. The aroma of zatar on fresh baked bread is simply indescribable. To get the best taste ,many in middle east make this spice from scratch. For those of us who can't find the individual ingredients to make the mix ,the middle eastern stores are usually well stocked to purchase this spice mix.

These zesty zatar rolls are perfect for brunch or an evening snack. I adapted the following recipe from Zainab's recipe ,which uses multigrains for a more hearty texture and also has feta cheese sprinkle along with the zatar. I made her recipe simpler by using single whole grain and just zatar stuffing.

Recipe : Zatar Rolls adapted from Arabic Bites
Makes about 6-8 medium rolls
Ingredients
3 cups Whole wheat flour(Fine ground) or Whole wheat pastry flour
1 active dry yeast pack,about 1 1/2 teaspoon
1 tsp sugar
3 tablespoon Olive oil
1 cup warm water
3/4 teaspoon Salt

Method
Prepare the dough
Dissolve the yeast in warm water, stir in the sugar and allow the yeast to get frothy, about 10 minutes.In a large bowl combine the flour with the yeast mixture and olive oil and knead until well combined.Apply some more oil on the sides of the bowl cover and allow to rise until double it size about 3-4 hours
Preheat oven to 350F.
Shape the dough in to a rectangle and sprinkle the Zatar mixture all over ,roll and cut in about 2 inches portion,lay on baking sheet. Keep distance between the rolls,cover and let rise for another 45minutes .
Place in the middle rack of the oven and bake for 25-30 minutes until lightly browned. Serve warm with any dip. Here I prepared a simple avocado and sour cream dip.

Wild Blueberry Ice Cream

2011-06-20T16:57:00.001-07:00

There are umpteen reasons to go wild about these wild blueberries. For starters ,its one of the best anti-aging and anti-cancer foods ,also known to promote healthy vision and maintain heart health.

Difference between Wild and Cultivated Blueberries
Wild blueberries are distinct from cultivated blueberries in several significant ways.Unlike cultivated (highbush) blueberries, Wild (lowbush) Blueberries are not planted. They are spread primarily by rhizomes or underground runners, which give rise to new shoots and stems. Wild Blueberry fields and barrens contain many different varieties of berries, which accounts for the variations in size and color that characterize the Wild Blueberry crop.
Other differences include:

Antioxidant capacity - Wild Blueberries contain more of the powerful antioxidant anthocyanin and demonstrate greater antioxidant capacity per serving than cultivated blueberries.
Taste - Wild Blueberries have a more intense, sweet and tangy taste than cultivated blueberries
Size - Wild Blueberries are naturally smaller and more compact (less water content) than cultivated, which means you get more Wild Blueberries per pound.
Performance - Wild Blueberries hold their shape, texture and color through a variety of baking and manufacturing process. They also freeze very well: IQF Wild Blueberries maintain their quality for more than two years.

Wild Blueberry Health
Source :Wildblueberries.com

One of my favorite ways to enjoy the wild blueberries is in an non-fat yogurt. Also this Wild blueberry Ice-cream is truly a sensational summer treat. The method remains same as other dairy-free healthy ice creams inspired by Rachel's original recipe.

Recipe : Dairy free Wild Blueberry Ice-cream ,inspired by Rachel Albert-Matesz's Ice Dream Cookbook.Find my review here.

Yields 1 3/4 cup
Ingredients
one 14 ounce can Coconut milk(preservative free,I use Thai Kitchen brand)
2 cups frozen Wild blueberries
1/4 cup honey,agave nectar or 1/3 cup maple syrup
1/3 cup cool or cold filtered water
2 teaspoon unflavored gelatin or 3/4 teaspoon agar agar powder (not the flakes)
pinch of salt

Method
1.Warm the water in small sauce pan.Sprinkle the gelatin or agar-agar,do no stir,let dissolved completely 4-5 minutes.Turn off the heat.
2.Process the 1 cup of blueberries in a food processor or vitamix along with the coconut milk,sweetener(honey or agave),salt,the gelatin or agar-agar mixture and blend again until well combined and smooth.
3-Pour into one or more wide-mouthed jars. Cover and refrigerate for at least 6 hours before churning.

4-Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer’s instructions.Mix in the remaining 1 cup of frozen blueberries.

5-Serve immediately or spoon into several 8-to 16-ounce freezer safe containers. Cover and freeze for 3 or more hours for a firmer texture.

6-Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.Garnish with fresh mango slices

Without the Ice cream machine method
After the step 2,transfer the Ice Cream mixture in to a freezer proof container,preferably air tight.Freeze for about an hour,then get the container out and whisk the mixture using a spatula or hand held whisk or electric whisk to break the ice crystals forming over the edges of the container.Freeze and whisk again after 30-40 minutes ,repeat this for about 6 hours until the mixture is almost frozen.Serve immediately or freeze.Do as in step 6 to serve.

Weekend Herb Blogging #287 Round up

2011-06-13T07:43:00.000-07:00

Its is always a gratifying experience to host Weekend Herb Blogging ,hats off to Haalo for continuing this fantastic event in to its fifth year. Here is the yummilicious round up the week :

Janet from The Taste Scape (Toronto,Canada) , put together simple,quick and easy Broccoli and Red pepper Stir Fry with Peanuts ,with julienned broccoli stems ,carrots and peppers flavored with Asian sauces ,served alongside quinoa.

Elly from Nutmegs ,Seven (Oxford) ,shared with us a fantastically delicious Apricot and Almond French Toast , prepared using incredibly attractive apricots and whole meal bread toast.

Tigerfish from teczcape - an escape to food ,sent us healthful Parchment-Steamed Arugula ,prepared by gently steaming arugula that helps certain nutrients and carotenoids be better absorbed in cooked than raw arugula.

Kristen of 'From Kristen's Kitchen To Yours' ,shared these appetizing roasted fingerling potatoes with fresh thyme and oregano.

Graziana from Erbe in Cucina (Italy) ,served up a super flavorful rice dish ,Paella parellada with coriander ,that makes a totally filling entree.

Pam from Sidewalk Shoes , delighted us with an aromatic lavender infused Honey Lavender Ricotta Ice Cream , a perfect summer treat.

Cinzia from Cindystar(Garda Lake ,Italy) , Insalata con quadrotti di frittata/Squared Omelet Salad , a nutritious egg and green vegetables dish that could fit as an entrée, main course or just a quick summer lunch.

Anne from House of Annie(Kuching, Sarawak) , made this sweet coconut soup from Malaysia called Bubur Cha Cha , that has all the goodness of vibrant potatoes and tapioca pearls.

Debra from Bear Head Soup(Melbourne, Australia), sent us another sweet coconut soup ,Filipino style Ginataang ,with strikingly similar ingredients as Bubur cha cha.

Johanna from Green Gourmet Giraffe(Melbourne, Australia ) , prepared absolutely deliciousBanana Oat Hotcakes for brunch ,with a little help from her super cute toddler.

Haalo from Cook Almost Anything , cooked up yet another unique dish , using gorgeous Romano beans. Braised Romano Beans is prepared by smothering the flatbeans in rich tomato sauce and cooking until soft and tender

Finally for my entry, Tofu Parathas, Indian flatbread enriched with goodness of tofu and spices.

Be sure to tune in next week's WHB round up at Winnie's Healthy Green Kitchen

Tofu Parathas

2011-06-06T06:01:00.000-07:00

Just as verstile as parathas ,tofu can also be flavored in amazingly different recipes. In case you missed some of my favorite recipes with tofu,including desserts have been posted before.
Made from soybean curd , tofu is considered one of the healthiest vegan replacement for meat. 4 ounces of tofu has about 9 grams of protein ,which is almost free of saturated fats and low in calories. Tofu is also rich in minerals ,antioxidants besides being a good source of iron and calcium ,all convincing reasons to think of more way of incorporate in your everyday cooking.

Recipe : Tofu Parathas ,adapted from Divya's Dil se
Ingredients
2 Cups Whole Wheat Flour
4 ounce firm tofu
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon cumin powder
1/4 teaspoon salt
2 tablespoon Cilantro ,chopped
2 tablespoon canola oil

Method
Mash the tofu using a fork and mix with all of the spices,salt and cilantro, let marinate for few minutes.
In a large mixing bowl ,add the flour ,oil and the tofu mixture, combine the mixture ,add water just enough to bring the dough together. Let the dough rest for 10-15 minutes.
Heat a cast iron pan(tava) or non stick pan at medium high flame.
Divide the dough in to about 8-10 balls depending on the prefered size of parathas. Sprinkle a little all purpose flour on the rolling surface. Use a rolling pin and carefully roll each of the portion in to round parathas.Roast the parathas by flipping once and spread some oil on the paratha. Flip and roast for few seconds .Use a spatula to lightly press and roll them around the pan. There are done when slightly brown.
serve warm with any kind of chutney.

I'm delighted to host Weekend Herb Blogging for the week.Share your unusual delicious foods.Talk about the one unique ingredient used and please keep the entries exclusive(cannot be sent to other food events).For more rules check here and send your entries to YasmeenHealthnut AT gmail DOT com.

Fiery Caijun Shrimp with Vegetable Quinoa

2011-05-30T07:49:00.000-07:00

No matter how hot and humid the season ,spicy foods always entice me. A summer drink like the water melon spritzer works best for me to cool off the heat after a spicy meal like such.
The spicy Caijun Seasoning , commonly used in coastal Lousiania cooking, is pretty simple to put together,goes great on any kind of saute or grilling of seafood. One can serve the spicy shrimp with any kind of whole grain ,Brown rice ,Wild rice ,Freekah , Farro or quinoa ,as in this recipe. Load with lots of vegetable to get the best of the meal.

Recipe : Caijun Seasoning
Ingredients:

2 tablespoon cayenne pepper
2 tablespoon ground smoked paprika
2 tablespoon chili powder, or 2 dried red chilies
2 tablespoon garlic powder
2 tablespoon onion powder
1 tablespoon sea salt
1 tablespoon black pepper(peppercorns)
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried basil

Method

Finely grind all the ingredients in a coffee grinder and store in an air tight container.

Recipe :Caijun shrimp
Ingredients

15-20 Jumbo shrimp ,shelled and deveined
2 teaspoon Caijun Seasoning(as in recipe above)
1 tablespoon Canola oil

Method
Marinate shirmp in the seasoning and oil for 15-20 minutes.
On Stove top
Heat a deep pan, add shrimp and saute 3-4 minutes until shirmp is pink and seasoning is darkened. Serve hot with Vegetable Quinoa.
On Grill
Heat grill on high and grill the marinated shrimp ,about 2minutes on each side.Serve.

Recipe : Vegetable Quinoa
Serves 2-3
Ingredients
1 1/2 cups Quinoa
1 medium onion, chopped
1/2 cup Green or Red or Yellow peppers,chopped
1/2 cup chopped Broccoli(use any other like carrots,peas or green beans)
1/2 cup chopped Kale
1 big clove garlic,finely chopped
1 tablespoon extra-virgin olive or canola oil,divided
4 cups chicken or vegetable broth
1/2 teaspoon Salt
1/2 teaspoon Chilly powder
1/2 teaspoon cumin powder
pinch of turmeric
1/4 cup chopped cilantro and parsley
2 teaspoon freshly squeezed lime\lemon juice

Method

Wash quinoa and drain all water.

Heat a big skillet over medium flame. Add oil and onion,Saute until translucent about 2-3 minutes;add garlic and spices then add quinoa ,saute for 2-3 minutes then stir in vegetables and season with salt. Add 2 cups of water ,cover and cook until quinoa is tender. Serve warm with caijun shrimp.

Shallots Sambar

2011-05-23T06:05:00.000-07:00

Wrapped in shiny purple peel ,the mild flavored shallots are said to be cross between sweet onions and garlic.Available in many varities ,shallots are rich in vitamin A, B, C and E.Regular consumption of shallots can reduce cholesterol levels and improve the blood circulation. Its very high concentration of flavonoids can reduce the risk of cardio-vascular diseases.

Shallot's delicate flavor is a perfect compliment in exotically spicy sambar , one of the most savored South Indian dishes,served alongside rice ,idli or vada.
Recipe :Shallots Sambar.
Ingredients
1/2 cup Yellow Split Lentil(Toor Dal)
8-10 pearl onions ,hulled and peeled
1 medium Plum Tomato choppeds
1 big Clove of Garlic
1/2 inch Ginger root or use 1/2 teaspoon Ginger garlic paste.
1/2 teaspoon Turmeric
1/2 teaspoon Red chilli powder or cayenne pepper
1/2 teaspoon each of Cumin and coriander powder or use 1 teaspoon sambar powder
1 tablespoon of tamarind paste in 11/2 cups of water
1 sprig of Curry leaves
1 Tablespoon of extra virgin olive oil or canola oil
1/2 teaspoon Cumin seeds
1/2 teaspoon mustard seeds
1/8 teaspoon fenugreek seeds(Methi)
1 teaspoon Salt
1-2 green chillies
Method
Cook the Lentils
Wash and Soak lentil for 10minutes.
Wash and soak the lentil for 5-10 minutes in a cup of water. Transfer in a pressure cooker or small saucepan with lid.Add another 1/2 cup of water ,season with salt,1/4 tsp each of turmeric and chilli powder.Cover and let cook on medium-high heat for about 10-12 minutes in pressure cooker and 45-50 minutes in the covered skillet until soft.When cooked mash or blend it to smooth paste.
Cook the Onions and mix in the mashed Lentils
Heat oil in a saucepan on medium high .Add the peal onions, green chillies and saute for a minute along with cumin seeds, mustard seeds and curry leaves. Add minced ginger and garlic saute for another minute before adding rest of the spices and tamarind juice. Simmer till Onions are tender,about 15 minutes, then mix in the cooked mashed lentils. Simmer for another 5 minutes.Serve warm with brown rice or idli or Vada.

Green Almonds Soba noodles stir fry

2011-05-17T06:43:00.000-07:00

Spring special fruit,these tender tangy green almonds have a soft white almond and is completely edible. While the green almonds harvested in late summer have harder shell,with a more firm and brown almond in the core. Originating from Middle East and Mediterranean,these are also grown in California and can easily be spotted in Middle Eastern and other specialty stores,at an affordable price.Tender green almonds are perfect for snacking ,nutritious addition in salads and stir fries.

The Japanese style soba noodles with touch of Mediterranean green almonds is one quick and satisfying entree.

Recipe :Green Almonds Soba noodles stir fry
Ingredients
6 ounces buckwheat Soba Noodles(about 2 bundles)
1 cup tender green almond
2 medium bell peppers(red or green or orange) seeded and sliced
1 big clove garlic,finely chopped or minced
2 tablespoon soy sauce
1 1/2 tablespoon Schezwan sauce(or any East Asian hot chili sauce)
1 tablespoon Peanut oil
1/2 teaspoon salt

Method
Cook the Noodles
Boil water in a big pot of salted water ,cook the noodles as per the package instructions and drain.
Cook the Vegetables
In meantime heat a wok or a deep pan add teaspoon of oil turn the heat to medium-high add the garlic and bell peppers ,stir often and cook for few minutes until most of the water is cooked about 5-6 minutes,add the hot sauce and soy sauce ,stir in the almonds and cook another minute or two.
Toss Up
When the vegetables are done,mix in the cooked noodles then lastly mix in the tofu and sprouts.Serve warm with a drizzle of mild hot chili sauce if desired.

This is my entry for Weekend Herb Blogging ,hosted this week by Lynne from Cafe Lynnylu

Mango chocolate chip Ice cream, it's dairy-free!

2011-05-09T13:38:00.000-07:00

As the weather starts to heat up ,it always tempting to grab a cool treat. Stock up the refrigerator with such nutritious fruity home made ice cream which make best thirst quenching snacks. The best part about a home made ice cream is you control every ingredient that goes in the recipe , use your favorite fruit of the season , a better healthier substitute to sugar,raw eggs and heavy cream.

Thanks to Rachel's ingenious ideas in the ice dream cookbook , i've been trying new flavors with same base recipe that uses coconut milk and healthier sweeteners. The sweet ripe mangoes give a simply divine touch to the ice cream. The chunky dark chocolate chips are magnificent compliment to the sweetness of mangoes.

Recipe : Dairy free Mango Ice cream ,inspired by Rachel Albert-Matesz's Ice Dream Cookbook.. Find my review here.

Yields 1 3/4 cup
Ingredients
one 14 ounce can Coconut milk(preservative free,I use Thai Kitchen brand)
2 medium ripe mangoes, peeled ,seeded and chopped
1/2 cup dark chocolate chips
1/4 cup honey,agave nectar or 1/3 cup maple syrup
1/3 cup cool or cold filtered water
2 teaspoon unflavored gelatin or 3/4 teaspoon agar agar powder (not the flakes)
pinch of salt
Sliced Mangoes for garnish

Method
1.Warm the water in small sauce pan.Sprinkle the gelatin or agar-agar,do no stir,let dissolved completely 4-5 minutes.Turn off the heat.
2.Process the mangoes in a food processor or vitamix along with the coconut milk,sweetener(honey or agave),salt,the gelatin or agar-agar mixture and blend again until well combined and smooth.
3-Pour into one or more wide-mouthed jars. Cover and refrigerate for at least 6 hours before churning.

4-Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer’s instructions.Mix in the chocolate chips.

5-Serve immediately or spoon into several 8-to 16-ounce freezer safe containers. Cover and freeze for 3 or more hours for a firmer texture.

6-Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.Garnish with fresh mango slices

Without the Ice cream machine method
After the step 2,transfer the Ice Cream mixture in to a freezer proof container,preferably air tight.Freeze for about an hour,then get the container out and whisk the mixture using a spatula or hand held whisk or electric whisk to break the ice crystals forming over the edges of the container.Freeze and whisk again after 30-40 minutes ,repeat this for about 6 hours until the mixture is almost frozen.Serve immediately or freeze.Do as in step 6 to serve.

Baked Ricotta Cheese and Coconut Khalakhand

2011-05-02T04:49:00.000-07:00

Khalakhand or Qalaqand , is one of the most celebrated delicacies in the Indian subcontinent. My recipe here uses low fat Ricotta cheese in addition with shred coconut ,the milk powder adds firmer texture ,sweetened with condensed milk and hint of aromatic cardamom ,this recipe is incredibly simple and easy when compared to the elaborate traditional method.
My sister shared this idea of baked ricotta to make khalakhad ,i tweaked her recipe a little by adding shred coconut. And one can always reduce the sweetness or replace with a healthier sweetener(I mention both in the recipe). And if ricotta cheese is not available ,you could definitely replace with equal quantity of Paneer(Indian Cottage cheese).

Ingredients
4 oz. low fat ricotta cheese
4 oz. unsweetened fine shred coconut (I use the frozen)
4 oz. low fat milk powder
2 oz. sweetened condensed milk or 3/4 cup Agave nectar.
1/4 teaspoon cardamom powder

Method
In a large mixing bowl,bring together all of the ingredients ,mix until well combined. Transfer in an 8x8 baking tray ,lined with parchment paper. Bake in preheated oven at 350F ,until firm about 25-30 minutes . For a darker brown khalakhand ,let bake another 15-20 minutes at 325F. Let cool (garnish with fine chopped pistachios/almonds or speck of saffron),then slice in squares. Can be refrigerated for about 2-3 weeks.

Kiwi Yogurt Smoothie

2011-04-18T05:14:00.000-07:00

Rich in anti-oxidants and fiber,this hairy fruit is packed with lot of healthy surprises.An equivalent serving of Kiwi has more Vitamin C than Orange and more potassium than a Banana.

Combined with a probiotic rich source as yogurt ,the kiwi fruit smoothie is an amazing formula to build excellent immunity and over all health.

Ingredients
2 very ripe Kiwi ,peeled and chopped
1 very ripe banana
1/2 cup chilled Organic vanilla soy milk
1 cup Organic vanilla fat-free yogurt(or 3/4 cup fat free Greek yogurt )
2 tablespoon Pure Organic honey

Method
Add all the ingredients in a high power blender and blend until smooth on low power(do not over blend,crushed kiwi seeds can be bitter) .Serve cold.

Red Pepper Hummus Deviled Eggs

2011-04-04T10:25:00.000-07:00

These incredible egg hors d'oeuvres make a perfect anytime snack. I bought these bag of sweet red peppers on sale and found some beautifully neat ideas to blend in the red pepper in variety of dishes

Most of egg's nutrition is in its yolk, so blend it in together with the chick peas. The mellow sweet flavor of roasted red peppers totally enhances taste and appeal of plain hummus.

Ingredients
2 red bell peppers
2 cups cooked or canned chickpeas.
2 cloves garlic
3 tablespoon Tahini sauce
1/2 a lemon
1/4 cup Extra Virgin Olive Oil
6 Organic hard boiled eggs

Method
To Roast red peppers ,Char the pepper on high heat in a broiler or grill.Turn occasionally with tongs, until skins are blackened, 15 to 20 minutes. Allow to cool then peel and deseed the pepper.
Remove shell from boiled eggs.Cut each egg in half, do not discard the yolks, blend in with chick peas.
To make the red pepper hummus , smoothly blend roasted peppers with all the ingredients(including egg yolks) in a high power food processor until creamy .Start without adding water then slowly pour in the Oil and lime juice
Fill each half of the boiled egg with the prepared red pepper hummus.Top each egg with chopped red peppers and herbs.

Can you guess the herb used to garnish these deviled eggs?

Ragi Cone Dosa With Kale Carrot Chutney

2011-03-24T05:41:00.000-07:00

Ragi(Finger millet) is a nourishing grain ,which is incorporated in many South Indian dishes.Its incredibly low in fat and sugar,excellent source of Calcium. The Ragi porridge like oat meal, toppped with fruits and nuts is a great for a blooming start of day . The Ragi Dosa is little elaborate, I reserve it for weekend breakfast or brunch.
The nutrition in Ragi dosa is like no other ,serve with an even more nutritious Kale Carrot chutney on side,it is truly an ideal breakfast combo - don't you think?

Cone dosa reminds me of the restaurant style plating of dosa ,crisp and inviting.

Recipe : Ragi Cone Dosa
Makes a dozen large dosas
Ingredients
1 cup Ragi flour
1 1/2 cup Yellow Mung dal(lentil)
1 inch ginger root ,peeled and chopped
1 teaspoon sea salt
2 tablespoon Canola Oil

Method
Soak Mung Dal in water over night.Drain all the water.Transfer in a wet grinder ,add the ginger,salt and 1/2 cup of water and grind it smooth.Add another cup of water along with the Ragi flour,grind some more until the batter is smooth with consistency of pancake batter.
Heat the non stick pan on medium high. Pour one ladle of batter right in the middle. Spread by making circles. let cook for 2-3 minutes. Flip and let cook for another minute.Sprinkle some finely chopped onions and serve warm with chutney.For an exciting presentation , cut through the radius of the dosa, twirl in like a cone and plate it upside down on plate.

I keep playing with ingredients ,to add more variety ,appeal as well as nutrition to the everyday cooking.Kale and Carrot,who would have thought could make such a zesty chutney. The secret is to add more flavorful, just kale and carrot together aren't getting any attention from taste buds, add a hint of spice and tang , the vegetables gets a whole new make over.
Recipe : Kale Carrot Chutney
Makes 1 cup
Ingredients
2 cups of fresh kale ,thoroughly rinsed and chopped
1 large carrot,peeled and chopped
1 plum red tomato ,chopped
few curry leaves
1/2 teaspoon cumin seeds
Freshly squeezed juice of 1/2 a lemon
2-4 dried red chillies(or use any kind of hot chili peppers dry or fresh)
1/2 teaspoon salt
1 Tablespoon of canola oil
1/4 cup cold water
Method
Heat a pan on medium heat,add the cumin seeds,curry leaves and red chillies,let saute for a minute,now add the tomatoes,carrots and kale.Cover and cook until tender,10-12 minutes.
Carefully transfer in a grinder\blender,cover and run the machine until coarsely ground.Then add the water,lemon juice and salt,and grind until smooth.Store in clean air tight container in refrigerator for up to 2 weeks.Perfect on sandwiches,burgers , dosa or with Brown rice.

Ragi Dosa is my entry for Weekend herb Blogging ,hosted this week by Cinzia of Cindystar

Vanilla Strawberry Cupcakes with Honey Cream Cheese frosting

2011-03-17T09:35:00.000-07:00

It was my kiddo's birthday last week ,he insisted for a vanilla cake with strawberries.His wish was granted, mommy was for once going to bake a cake without chocolate. The strawberries are not in season yet ,can be pricey and not as fresh as those sold in summer. None of which would matter to my little one ,as long as strawberries are on and in his special cake.
The frosting is incredibly simple to make ,blend of low fat or fat-free sour cream and cream cheese with touch of vanilla and sweetness of honey.

Recipe :Vanilla Strawberry Cupcakes with Honey Cream Cheese frosting
Makes 10-12 cupcakes
Ingredients
For Cupcakes
2 cups whole wheat pastry flour
1/2 cup all-purpose flour
1 tablespoon baking powder
1/4 cup brown sugar
1/4 cup Agave nectar or Pure Organic Honey
1/8 teaspoon salt
1/2 cup Canola oil
2 large Organic eggs
1 cup Skimmed milk
1 1/2 teaspoon pure vanilla extract(alcohol-free)
1/2 cup strawberries ,finely chopped

For Frosting
6 ounces low fat cream cheese
1/2 cup fat free or low fat sour cream
1 teaspoon pure vanilla extract(alcohol-free)
1/4 cup pure Organic Honey
2 cups strawberries,hulled and quartered

Method
Preheat oven to 350 degrees.Line the muffin tray with baking cups.
Combine the dry ingredients in a large bowl.In another bowl whisk eggs,mix in sugar, honey and oil,add the strawberries ,combine. Now combine this wet mixture slowly in the dry mixture until completely incorporated.
Fill the baking cups 3/4 th full and bake for 20-25 minutes or until toothpick inserted comes out clean.Cool completely.

To make the frosting,blend the cheese ,sour cream,vanilla with the honey until smooth. Spread over cooled cupcakes. Top with strawberries quarters before serving. Left over frosting can be refrigerated for a week or two.

Weekend Herb Blogging #273 Round Up

2011-03-07T06:23:00.000-08:00

The amazing food event that bring together bloggers around the world to share their unique delicacies, Weekend Herb Blogging, continues with Round up of 273th week as follows.

Featured Ingredient: Basmati Rice
Soma(Texas USA) of eCurry ,Vegetable Pulao.
Basmati Rice is a variety of long grain rice grown in mainly in the Indian Subcontinent; it is fragrant and delicate. The name means the fragrant or the perfumed one in Sanskrit.Basmati Rice is simple, and a quick recipe. Adding a few vegetables and spices is a good way to jazz up the plain old steamed rice at certain times and during special meal times.

Featured Ingredient:Rutabaga
Rachel of The Crispy Cook ,Rutabaga Souffle.
Rutabaga is a member of the Brassica family, closely related to the whiter, smaller turnip, but with a mellower flavor. Once stripped of its skin, the flesh is a pale golden color that deepens into a yellowy-orange when cooked.It is a great source of fiber and Vitamins A and C.Simple to bake and flavorful, Rutabaga Souffle is far tastier than plain mashed rutabaga.

Featured Ingredient: Lamb
Mimi(London,UK) of foodie and the chef , Lamb Provencal
This Lamb roast deserves a toast: a slow-roasted loin of lamb, infused with garlic & Provençal herbs and served with pearl onion gravy.There is definitely something about lamb which makes one’s taste buds go wobbly, particularly if it’s slowly roasted to succulent perfection. As with other dishes for a Sunday lunch affair, simplicity and choice of ingredients are the key here. This recipe calls for top quality cut of tender loin from your local butcher.

Featured Ingredient: Salmon
Janet(Toronto,Canada) of Taste Space ,Blueberry Salmon Teriyaki Spinach Salad.A delectable salad with simple ingredients, with authentic Asian ingredients. Baby spinach is the base, and it is topped with sliced bell pepper for some crunch, blueberries for tart-sweetness and green onions for a bit of zip. The salmon teriyaki is plated on top and then balsamic vinegar is drizzled over top.

Featured Ingredient: Bell Peppers
Marija of Palachinka ,mouthwatering and vibrant Chicken Bellpeppers

Featured Ingredient: Blood Plums
Haalo(Australia) of Cook Almost Anything ,Upside down Blood Plum Cake. Haalo uses intensely colored and juicy flesh, Blood Plums.The plums are used raw and during the cooking soften and release all that lovely juice into the caramel base creating a rather decadent sauce to serve with the cake.

Featured Ingredient : Kaffir Lime leaves
Nilam(Indonesia) of Growin Kitchen , Opor Ayam.Opor uses loads of ingredients that refined and poached along with coconut milk and, of course, the chicken. Among the ingredients are kaffir lime (Cytrus hystrix DC.) leaves that give a distinctive tangy trait to the dish.

Featured Ingredient: Teff Flour
Winnie(New Paltz, NY) from Healthy Green Kitchen ,Blueberry Muffins with Teff Flour. These nutritious muffins are made with teff flour,teff is a tiny seed that is native to the Ethiopian highlands: it has been cultivated there for thousands of years. Nutritionally-speaking, teff is high in protein, calcium and iron: it is also gluten-free.

Featured Ingredient:Pumpkins
Cinzia(Garda Lake, Italy) of Cindystar, Pumpkin Gnocchi. The pumpkins used add more appeal and nutrition to the Classic potato gnocchi.

Featured Ingredient: Meyer Lemons
Joanne from Eats Well With Others , Meyer Lemon Bars .Sweet and sour ,these lemon bar will sure get your taste buds tickling.

Feature Ingredient : Edamame(baby soy beans)
Finally , my entry of serene green Vegan Edamame Burger with Red Pepper Hummus.

Thanks to all the participants for awe-inspiring contributions and Haalo for letting me host yet another delicious round up.

Vegan Edamame Burger

2011-03-01T05:02:00.000-08:00

A cup of these crunchy little nibbles every day can immensely boost the fiber, protein vitamin and mineral serving of your diet. Edamame is recommended in a heart-healthy diet because of its amazing nutritional value and as a delicious healthy substitute for protein sources that are higher in saturated fat and cholesterol.In case you've missed,here is recap of edamame recipes posted.

Another enticing addition to the list would be the all vegan Edamame burger recipe, almost similar to the Veggie burger ,in this I further enhanced the flavor and nutrition with edamame. The red pepper hummus adds an attractive contrast to this serene green burger.
I use Organic Edamame,available pre-cooked(shelled or in pods) in well stocked super markets under frozen vegetables section.

Ingredients
3 Whole grain Home made Burger Buns
For Burger Patties
2 cups Frozen Edamame beans(baby soy beans),thawed and shelled
1 cup cooked chick peas
1/2 teaspoon black pepper or chilli powder
1/2 teaspoon paprika
1/2 teaspoon each of cumin and coriander powder
1/2 teaspoon salt
1/4 cup store bought bread crumbs or 1 whole wheat bread slice ,processed to crumbs.
1 Tablespoon of Extra virgin Olive oil or Canola oil
For Topping
1/2 a cup red Pepper Hummus(as in recipe below)
10-15 baby spinach leaves or other baby greens

Method
Prepare Hummus
Use the same recipe of Hummus,to get the rich red color and added nutrition of red peppers,char the red peppers in broiler or over stove flame(as in this recipe),then blend together with the chickpeas.
Make the Patties
Process all of the ingredients listed under burger patties,peas using a food processor or blender. Do not use any water,blend until coarse ground.Shape in to patties about the size of the buns ,makes about 2-3 medium 1 inch thick patties .
Heat a non-stick pan and lightly grease with oil, roast the patties on both sides just until crust is lightly crisp.
Assemble the Burger
Lightly toast the burger buns and lay the patty,top with a tablespoon of hummus and baby greens and serve.

I'll be hosting the Weekend Herb Blogging event for this week(Feb 28th - March 6th).Share your unusual delicious foods.Talk about the one unique ingredient used and please keep the entries exclusive(cannot be sent to other food events).For more rules check here and send your entries to YasmeenHealthnut AT gmail DOT com.

Dark Chocolate Almonds

2011-02-22T10:40:00.000-08:00

My favorite nut just got healthier and more delicious than ever with a gentle ,smooth decadent chocolate coating.My initial plan was to use cocoa powder,but some how the recipe never turned out right ,then I got the idea of using Dark chocolate which magically coats the almonds to make this whole new healthy snack.
Remember there is Chocolate and then there is Healthy Dark chocolate with more than 60% cocoa,in other words check the label of the brand you buy,go for the one with lower sugar and more concentrated cocoa,the power house of anti-oxidants(I personally prefer the Ghirardelli brand)

A little effortful task,coating almonds one at a time,but its all worth it.

Recipe : Dark Chocolate Almonds

Ingredients
30-40 (about 2 cups) raw almonds
1 cup Dark chocolate chips(with at least 60% cocoa,I use Ghirardelli)

Method
Melt the chocolate in a double boiler or in microwave until glossy and smooth.
Dip one almond at a time in to the warm chocolate and lay on a parchment paper.You may have to melt the chocolate again if it starts to set.Let the almonds cool completely about an hour or lesser depending on room temperature. Transfer to a clean air tight container,if at all there are any left overs,most likely not.

Dried Fig Bread(No sugar added)

2011-02-07T06:05:00.000-08:00

Super moist bread ,as good as dessert but lower in sugar and high in fiber.What's not to love?

Since figs are high in natural sugars,the bread is sweet enough without a need for any other sweetener.Figs are good source of minerals, potassium, calcium, magnesium, iron, copper and manganese. 5 medium figs can contain about 100mg of calcium.

Symbol of abundance and fertility,fresh figs are seasonal but dried figs can be devoured any time of the year.These are Turkish imported figs,I puree them in my recipe,but some figs can be hard to puree,should be soaked in water an hour or two before grinding them.

Recipe : Dried Fig Bread(No sugar added)
Ingredients
2 1/2 cups of whole Wheat flour
2 organic eggs
12-15 medium dried figs,hulled and chopped
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/2 teaspoon baking powder(alum free)
3/4 cup organic skimmed milk
1/4 cup of canola oil

Method
Preheat oven to 350 degrees F and place rack in center of oven.Grease a 9 x 5 x 3 inch loaf pan with oil or line with parchment paper; set aside.

Puree the the figs(reserve few for topping)in a high-power blender(Vitamix) until smooth,add a tablespoon of water if needed.
In a large mixing bowl sift the flour along with the other dry ingredients(salt and baking powder)
In a separate bowl crack eggs and whip for few seconds,add oil ,vanilla and fig puree.
Mix the wet and dry mixtures.Pour in the prepared loaf pan,sprinkle the chopped figs in rows,bake in the middle rack of the oven until the crust is lightly brown about 40-45 minutes.
Cool about 30 minutes;loosen the sides using a table knife,flip the pan on to the cutting board. Slice and serve with a hot cuppa black coffee. Can refrigerate for a week in an air tight container.

The fig bread is my entry for Weekend Herb Blogging #270,hosted this week by Lynne of Cafe Lynnylu

Baked Tostones with Mojo Verde(Green Dipping Sauce)

2011-01-27T05:25:00.000-08:00

These crunchy-munchies are famous Latin American plantain appetizer.Traditionally fried twice ; loaded with fat calories,the recipe here is inspired by Chef Juan's low fat healthy variation.
Chef Juan's boils them first in flavored broth until tender,then gently smashes and bakes until crisp.The green dipping sauce,Mojo verde is simply a concoction of fresh herbs and spices with tangy touch of lemon(can be replace with vinegar or cider vinegar).

Recipe : Baked Tostones adapted from Chef Juan's Original recipe
Serves 4
Ingredients
2 large green plantains
1/2 teaspoon black pepper powder
1 tablespoon garlic powder
1 tablespoon onion powder
4 cups chicken or vegetable broth (low-sodium, fat-free)
salt

For Mojo Dipping Sauce
2 cups fresh cilantro/coriander leaves
2 cloves garlic, peeled
3/4 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
2 tablespoon extra-virgin olive oil
2 tablespoon fresh lemon juice

Method
To make Tostones
Preheat oven to 400 degrees

Boil Plantains in Broth
Bring the broth to a boil,add salt and the spices.Peel the plantains and slice about an inch thick and carefully drop in the boiling water.Cook until tender about 10 minutes.Drain all water.Pat the plantains dry with a kitchen towel.
Bake the boiled plantains
Lay the boiled plantain pieces between a plastic wrap,gently mashed them using a mallet or back of a heavy pan.Now set them on a baking sheet,spray oil and bake for 10 minutes,turn and bake another 6-8 minutes.Serve warm with the dipping sauce.

To make the Dipping sauce
Smoothly blend all of the sauce ingredients,refrigerate in air tight container and use for dipping hearty baked tostones.

Pearl Millet(Jowar) Vegetable Stew.And the winners...

2011-01-15T05:17:00.000-08:00

Contrary to the dull,bone-chilling and lifeless weather outside, this heartwarming invigorating stew is just what one needs to drive the winter blues away.

Pearl Millet is another hearty whole grains like barley or farro,that is ideal for making wholesome stews that is all-vegan.To get the best of the flavor,the stew needs to be cooked at low heat and vegetables should be added when millet is almost tender,so the vegetables still retain there crunchiness and color.
Recipe: Pearl Millet(Jowar) Vegetable Stew
Serves 2-3
Ingredients
1 cup Pearl Millet
1 large onion,finely chopped
1 plum tomato,finely chopped
1/2 pound of fresh or frozen vegetables,chopped(Carrots,peppers,broccoli and others of choice)
1 teaspoon fresh ginger,finely grated
2 cloves garlic,finely grated
1/2 teaspoon hot chili powder or cayenne pepper
1/4 teaspoon turmeric
1 teaspoon salt
1 tablespoon extra virgin olive oil or canola oil
Fresh herbs for garnish(Parsley,cilantro or baby fenugreek/methi)

Method
Rinse Pearl Millet in cold water and set aside.
Heat the oil on medium heat in a large pot or skillet. Add the onions ,saute for 2 minutes until translucent, then add the garlic,ginger,tomatoes ,turmeric and chili powder.Add the Millet,saute for 3-4 minutes,then add 3 cups of water.Cover and simmer for 40-45 minutes until slightly tender to touch,then add the chopped mushrooms and simmer another 10-15 minutes on low heat vegetables and millet are tender.Serve warm with some fried onions.
You can also use a slow cooker and cook for 2-3 hours or a pressure cooker takes about 25-30 minutes on medium-low heat.Be sure to add vegetables when the millet is almost tender.

The recipe is my entry for this weeks' Weekend Herb Blogging #266,hosted by Cinzia from Cindystar

Dr.Axe's Real Food Diet Cookbook Giveaway

The winners have been chosen:

1.Jennifurla
2.Zanjabil
3.RARA - AVIS

Congratulations !! Please contact me(at YasmeenHealthnut@gmail.com) in next 7 days to receive your free copy.

Whole grain Apple Appams and a query

2011-01-09T05:43:00.000-08:00

A South Indian delicacy, Appams are these crisp round dumplings ,traditionally prepared with fermented rice flour batter.The sweet variation of these are usually made with combination of wheat and rice flour or simply rice flour.Enriching the appams with fiber rich fruits like apples or bananas makes the appams all the more nutritionally appealing.And I recommend brown rice instead of plain white rice,for all its benefits.

The appams can either be deep fried in oodles of oil or cooked in this special appam pan with just enough oil.This extraordinary pan is sold in most well-stocked Asian Stores and also be bought online. I bought mine during our last visit back home,a keeper for those of us who refrain from deep frying.If you are not lucky enough to find the pan,the recipe can still be used to make good old pancakes.

Recipe : Apple Appams adapted from Sia's Monsoon Spice
makes about a dozen appams

Ingredients
2 medium organic apples*,finely grated.
1 cup whole wheat flour (fine ground)
1/2 cup brown rice or Ragi flour
1/8 teaspoon of ground cardamoms
1/4 cup Jaggery or pure cane sugar
2 tablespoon unsweetened grated coconut
1/8 teaspoon salt
1/4 cup water or skimmed milk or lite coconut milk

1 tablespoon canola oil for greasing the pan

*Can also use very ripe bananas instead of apples.Or combination of both apples and bananas

Method
In a large mixing bowl mix the flours,ground cardamom and salt.Add the sweetener(sugar or jaggery),coconut,apples in to the flour mixture,pour milk and make a thick batter if using the special appam pan.If you do not have the special appam pan,use the same batter to make pancakes,just add little more water to thin the batter and also mix in 1/2 teaspoon of baking powder in to the batter.

Heat the pan on medium heat,smear little oil in each of the cups in the pan.Use a ladle and pour the batter in to each until 3/4th full.Let cook for 4-5 minutes on each side,until the center is firm, cooked through and the top is crisp and brown.Serve warm for breakfast or evening snack.

The recipe is my entry for this weeks' Weekend Herb Blogging #265,hosted by Haalo from Cook (almost) Anything

A question for my South Indian Audience?

A clear cut difference between the similar sounding, Appams and Aapams?

Thank you for the Response :

TamilSensation. said...

Appams are more like dumplings were are Aapams are like mini dosa,very crisp made with fermented rice flour and coconut milk.

Blogger Swathi said...

Regarding appams they are sweet and usually made with rice and jaggery, banana fried in oil. where as apams are made with rice and coconut milk fermented with yeast or toddy. first one is a snack, second one is a breakfast dish.

Mac & Not Cheese.And Dr.Axe's 'the real food diet' Cookbook Giveaway

2011-01-01T12:47:00.000-08:00

Eating healthy does not mean eating sticks and grass.Eating real natural foods and using proper preparation can make food taste amazing.Dr.Josh Axe's 'The real food diet' cookbook has an umpteen collection of real food recipes that don't just taste great but also help loose weight ,feel great and transform your health for good.

I was ecstatic to have received free copies of the cookbook to review and giveaway.The book gives an amazing insight in to the 'real food' through 'The Real Food Pyramid',importance of quality over quantity(Nutrient Density),how to learn the difference between the real stuff and imposters;the best foods that includes vegetables, fruits, nuts, beans, spices,herbs,organic meat & eggs;the worst foods including refined sugar,artificial sweeteners,hydrogenated oils, pasteurized diary,processed grains,conventional meat & eggs.

The book also highlights the best kind of sugar substitutes and also the healthy alternatives to hydrogenated oils and conventional dairy products. Some of which I have been prompting in my blog like stevia,maple syrup,raw honey,olive oil,coconut oil,Organic butter and coconut milk.

We can best benefit from the real food choices by cooking them the right way.It is essential to follow some basic cooking rules like never over cooking them and using the right equipment,for example replacing the chemically coated non-stick teflon cookware with stainless steel,cast iron or ceramic cookware.

The book introduced me to concept of Glycemic Load(GL) that is related but not same as the Glycemic Index(GI),which measures the carbohydrates content and the glycemic index of food to give an idea of the blood-sugar-raising potential of carbohydrates.Dr.Axe put together a neat comparison chart GI versus GL of commonly consumed foods ,choosing those with lower GI and also GL, like the whole grains, fruits and vegetables for better health.

Using the food matching guide the recipes are marked as Quick recipes,Raw foods,Kids Favorites, etc. to best match the suiting category.Dr.Axe does not use conventional diary or gluten products or artificial anything in his short and simple healthful recipes.Take a peek here.

For my first trial I decided to go for a popular kids favorite - Mac & Not Cheese. Now,who could have thought of preparing this kiddie delight without the real cheese but a Health nut,Dr.Axe's replacement of Cashew butter for cheese and added flavors ,make this vegan sauce a definite go-go for those looking for vegan alternatives of diary products.

Recipe : Mac & Not Cheese
Ingredients
For the Sauce
1 cup water
1 cup cashews or walnuts
1 tablespoon sesame seeds
1 1/2 teaspoon yeast flakes
1/2 cup pimento olives
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/4 cup fresh lemon juice
1/4 cup grapeseed oil

1 pound Brown rice pasta
1 cup of frozen vegetables(peas and corn)[optional]

Method
To make the sauce blend all its ingredient as in the list until smooth,use a powerful blender like the Vitamix.Refrigerate in air tight container until its time to use it.
Bring a pot of water to a boil ,add salt as per taste.Then drop in the pasta and cook as per package instructions.Drain.Return pasta to the pot,add the peas and corn and cook another minute or two until vegetables are warmed up.Pour about a cup of the prepared sauce over the warm pasta,mix and serve.

Dr.Josh Axe's 'The real food diet' cookbook Giveaway!!

Here is your chance to get a free copy of this impressively Healthy cookbook.
I have 3 copies for giveaway to 3 lucky winners.To be eligible for the lucky draw,

1.Become a follower of Health Nut(Select the Follow link on left column )
2.Leave a comment on this post about your health resolution that you seriously plan to follow throughout the year
3.If you have a Twitter account,follow me on Twitter
4.If you have a Blog,please do mention about the giveaway in your current blog post.

Happy 2011 y'all! The contest will run from Saturday, January 1st — Sunday, January 15th.

Chocolate Sesame Whole Wheat Wreath Bread

2010-12-25T13:02:00.000-08:00

I simply love giving the Daring baker challenges a purely chocolate make over.

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book.........and Martha Stewart’s demonstration.

The concluding challenge of the year couldn't have been more delicious.Stollen is a rich Holiday bread,or should I say cake,with all its deliciously packed sweet, nutty, fruity and zesty flavors.I choose to call mine bread since I lessened the sweetness and the texture is dense with use of whole wheat flour.More than the richly dark chocolate what stands out the most of the flavors,is the orange zest,so please do not skip this important ingredient for the added zing to this sensational bread.

Recipe :Chocolate Sesame Whole Wheat Wreath Bread
Makes one medium wreath Serves 5-6 people

Ingredients
For Bread Dough
1/4 cup lukewarm water (110º F / 43º C)
1 packages (2 1/4 teaspoons) active dry yeast
1 cup Skimmed Organic milk
4 tablespoons unsalted Organic butter or virgin pressed coconut oil or Pure Ghee
2 1/2 cup whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1/4 cup Pure cane sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large Organic eggs, lightly beaten
Grated zest of 1 lemon and 1 orange
1 teaspoon pure vanilla extract
1/2 teaspoon (5 ml) lemon extract or orange extract
2/3 cup raisins or dried cranberries or dried mixed fruit
3 tablespoons Orange juice
6 red glacé cherries or fresh cranberries(roughly chopped) for the color and the taste. (optional)
1/2 cup flaked almonds
For topping
2 tablespoon Pure Organic honey
2 tablespoon brown sesame seeds
1/4 cup semi sweet chocolate chips(good quality - 60% cocoa)

Directions:
Soak the raisins
In a small bowl, soak the raisins in cold water (or in the orange juice from the zested orange) and set aside.

To make the dough

Pour warm water into a small bowl, sprinkle with yeast and let stand 5 minutes. Stir to dissolve yeast completely.

In a small saucepan, combine milk and butter over medium - low heat until butter is melted. Let stand until lukewarm, about 5 minutes.

Lightly beat eggs in a small bowl and add lemon and vanilla extracts.

In a large mixing bowl (or in the bowl of an electric mixer with paddle attachment), stir together the flour, cocoa powder,sugar, salt, cinnamon, orange and lemon zests.

Then stir in (or mix on low speed with the paddle attachment) the yeast/water mixture, eggs and the lukewarm milk/butter mixture. This should take about 2 minutes. It should be a soft, but not sticky ball. When the dough comes together, cover the bowl with either plastic or a tea cloth and let rest for 10 minutes.

Add in the mixed peel, soaked fruit and almonds and mix with your hands or on low speed to incorporate. Here is where you can add the cherries if you would like. Be delicate with the cherries or all your dough will turn red!

Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing with the dough hook) to distribute the fruit evenly, adding additional flour if needed. The dough should be soft and satiny, tacky but not sticky. Knead for approximately 8 minutes (6 minutes by machine). The full six minutes of kneading is needed to distribute the dried fruit and other ingredients and to make the dough have a reasonable bread-dough consistency. You can tell when the dough is kneaded enough – a few raisins will start to fall off the dough onto the counter because at the beginning of the kneading process the dough is very sticky and the raisins will be held into the dough but when the dough is done it is tacky which isn't enough to bind the outside raisins onto the dough ball.

Lightly oil a large bowl and transfer the dough to the bowl, rolling around to coat it with the oil. Cover the bowl with plastic wrap.
Put it in the fridge overnight. The dough becomes very firm in the fridge (since the butter goes firm) but it does rise slowly… the raw dough can be kept in the refrigerator up to a week and then baked on the day you want.

Shaping the Dough and Baking the Wreath

1. Let the dough rest for 2 hours after taking out of the fridge in order to warm slightly.
2. Line a sheet pan with parchment paper.
3. Preheat oven to moderate 350°F/180°C/gas mark 4 with the oven rack on the middle shelf.
4. Punch dough down, roll into a rectangle about 8 x 12 inches and ¼ inch (6 mm) thick.

Starting with a long side, roll up tightly, forming a long, thin cylinder.
Transfer the cylinder roll to the sheet pan. Join the ends together, trying to overlap the layers to make the seam stronger and pinch with your fingers to make it stick, forming a large circle.
Using Sharp knife, make cuts along outside of circle, in 2-inch (5 cm) intervals, cutting 2/3 of the way through the dough.
Twist each segment outward, forming a wreath shape.Proof for approximately 2 hours at room temperature, or until about 1½ times its original size.
Drizzle with honey all over and sprinkle the sesame seeds,evenly covering the top of the wreath.

Bake
Bake the wreath for 20 minutes, then rotate the pan 180 degrees for even baking and continue to bake for 20 to 30 minutes. The bread will bake to a dark mahogany color, should register 190°F/88°C in the center of the loaf, and should sound hollow when thumped on the bottom.

Chocolate Finishing
Melt the Chocolate chips over double broiler or in the microwave until completely melted and glossy.Drizzle all over the baked wreath.Cut and serve warm. When completely cool, store in a air tight container.The flavor intensifies the next day,makes a delicious treat with morning cuppa.

Peek in other Daring Bakers' take on the exquisite challenge.

Enjoy the rest of the Holidays.Will be back next year with an exciting giveaway.

Almond Thumbprint Cookies with Fruit Preserves

2010-12-16T07:49:00.000-08:00

With holiday treats stocked in stores,I keep an eye out for new and easy cookie ideas during this time of the year.I happen to see this thumb print cookie tray in the store,with not so attractive or should I say complicated ingredient list.I just needed the recipe to experiment with my own healthier additions,which I thankfully could Google it up.
I mix Almond flour(fine ground raw almonds is equally good) with the wheat flour that gives a more hearty texture to the dough.And also the fresh cranberry preserves were the best match for the filling.All in all,an incredibly nutritious treat.

Recipe : Almond Thumbprint Cookies with Fruit Preserves
Makes a dozen
Ingredients
3/4 cup whole-wheat pastry flour
1/2 cup almond flour, or almond meal
1/4 cup all purpose flour
1/2 cup pure cane sugar,divided(reserve a little to sprinkle on top)
4 tablespoons cold unsalted Organic butter(cut in pieces) or virgin pressed coconut oil or pure Ghee
1 large Organic egg, lightly beaten
2-3 tablespoon cold milk.
1/4 teaspoon vanilla extract

1/4 cup or little more of Home made Fruit Preserves(Cranberry,Cranberry Apple,Plum,Mango,Strawberry or Apricot)

Method
Preheat the oven to 350F.
Making dough by hand:
Whisk together sugar, flours and salt in a bowl.
Rub or cut the butter or other fat used ,into the sugar and flour mixture until it has the consistency of coarse crumbs. Make a well in the center of the flour and butter mixture and pour the beaten egg and vanilla extract into it.
Use a fork to incorporate the liquid into mixture and then use your fingertips.
Knead lightly just until the dough comes together into a ball.
Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least 30 minutes.
With a food processor:
Put sugar, flour, and salt in the bowl of the food processor and pulse a few times to mix.Add butter and pulse a few times until the mixture has the consistency of coarse meal.Empty food processor's bowl onto your work surface.
Make a well in the center of the mounded flour and butter mixture and pour the beaten egg and vanilla extract into it.Use a fork to incorporate the liquid into the solid ingredients then use your fingertips.Knead lightly just until the dough comes together into a ball.Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator for at least 30 minutes

Shape the Cookies
Roll the dough into a circle about 1/2 inch thick,cut in circles using a cookie cutter about 2 inches along diameter.Press each circle using thumb to make a light indentation into the top.Sprinkle a little sugar all over the cookies.Place them on a cookie sheet.Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes,top is lightly golden brown. Cool and serve.

These Thumbprint cookies are my entry for Weekend Herb Blogging #264,hosted this week by Haalo from Cook (almost) Anything

Captivating Cranberry Recipes and Cranberry Upma

2010-12-10T04:57:00.000-08:00

Unlike most berries ,cranberries are very lightly sweet but really tart,that makes it a better addition in savory dishes cause making a dessert would mean adding a lot more sugar to balance the tartness.Not that I haven't tried it in a Sweet recipe,some of my favorites are :

Cranberry Apple pie ,
Cranberry Creme brulee ,
Chocolate Cake with Cranberries and Pomegranates,
Cranberry preserves,
Berry Green Smoothie,
Pomegranate Cranberry Plunge, and
Cranberry bread(same is good for making muffins)

But I love them better in savory dishes :

Cranberry Chicken Satay,
Cranberry Falafel ,
Cranberry Lentils ,
Cranberry Chicken,
Cranberry Salsa,
Cranberry Sauce
Almond Cranberry Crusted Wild Salmon
and Cranberry Lamb(recipe not posted yet)

Cranberry Upma
A flavorful South Indian breakfast dish,Upma is not a favorite in my family, that was until I prepared Upma with touch of tangy cranberries.Sure enough Upma got the uplift it needed with the despicably delicious cranberries,my family simply loved the combination of spicy and tangy, which means I could make it more often for our special weekend breakfasts as long as the cranberries are in the market.

Upma needs some special ingredients like mustard seeds,curry leaves,turmeric and fine semolina(Suji Rava) that are exclusively available in Asian or India stores.
For cranberry upma do not mix the berries while the Upma is cooking unless you like the upma pinkish red in color.I saute berries separately and top on Upma before serving,that also retains most juiciness of berries.And if cranberries are not available in your part of the world,then a fresh squeeze of lemon juice over the Upma at the end of cooking process could be the next best substitute.

Recipe
Serves 3-4
Ingredients
1 1/2 cup Fine Semolina (Suji Rava)
1/2 a medium onion,finely chopped
1 plum red tomato,finely chopped
1 1/2 tablespoon Canola oil or vegetable oil
3/4 teaspoon black Mustard seeds
1/2 teaspoon Cumin seeds
1/2 teaspoon Ginger root,grated
2-3 small green chillies,chopped(or skip chillies and use 1/2 teaspoon red chilli powder)
3/4 teaspoon salt
1/2 cup fresh or frozen Cranberries
1 cup Vegetables (Carrots finely chopped and peas)

Method
Heat pan on medium heat and roast rava by stirring occasionally until aromatic and lightly browned,keep an eye as it can burn easily.
In a deep sauce pan or Kadai/Wok ,heat the oil on medium high heat and add mustard seeds,onions,curry leaves,cumin and saute for 2-3 minutes. Then add ginger, green chillies and turmeric ,cook another minute before adding tomatoes.Now cover and cook for 2-3 minutes until tomatoes are tender,then add 3 cups of water and bring to a boil.Add vegetables and salt,then add the roasted semolina while constantly stirring(important! or the Upma could get lumpy).Reduce heat to medium low,cover and let cook for 3-4 minutes.
Meanwhile heat a teaspoon of oil in a pan and add the cranberries,saute for 2-3 minutes just until tender but not bleeding or mushy.Keep aside.
To serve ,transfer upma in a serving dish and top with sauteed cranberries.For individual portions in a bowl shape as in the picture,lay the berries on the bottom of a bowl,top with upma and lightly press,flip slowly in a serving plate.

Cranberry Upma is my entry for Weekend Herb Blogging #263,hosted this week by Huan ofEat.Read.Live

Roasted Pumpkin Farro Stuffed Poblano Peppers

2010-12-03T09:10:00.000-08:00

Farro(pronounced FAHR-oh)is one the oldest grains,originally found in Middle East and now grown mainly in Italy.Pearled Farro is incredibly easy to prepare.It is a good source of Protein and Iron.In the following recipe I use left over pumpkin puree from a roasted pumpkin and use it while cooking the farro for added nutrition of pumpkins.Stuffed in mildly spicy Poblanos,this is one remarkably delicious appetizer.

Farro is sold in specialty stores and Health food stores.I got my pack from the local Costco retail store.

Recipe : Roasted pumpkin puree
Halve a medium pie pumpkin with a sharp knife.Remove all strings and seeds. Don't throw away the seeds. Wash and roast in oven ,great for munching or for baking.Place the pumpkin halves cut side down in a roasting pan along with a cup of water.Bake the pumpkin until tender, about 90 minutes.Scoop the flesh out of each pumpkin half.Puree in a food processor or blender. Store in Refrigerator for a week and use in baking or cooking.
Recipe :Roasted Pumpkin Farro Stuffed Poblano Peppers
Serves 3

Ingredients
1 cup Farro grain(I used the Earthly Delights brand)
6 large or medium Poblano peppers,hulled and seeded
1 cup roasted pumpkin puree(as in the recipe above)
1/2 medium onion,finely chopped
1 medium ripe tomato ,chopped
2 cloves garlic,chopped
1 teaspoon spice mix of choice(I used a combination of chili powder ,turmeric and cumin )
2 tablespoon any chopped herbs(cilantro or parsley)

Method
Prepare the Farro stuffing
Heat oil in a medium pan,add the onions ,garlic and saute for 3-4 minutes,add the spices , 2 cups of water.Bring to a boil,mix in the Farro ,cover and allow to cook until tender about 20-25 minutes on medium low heat ,occasionally stir it.
Stuff and Bake
Slightly cool before stuffing in the hallow peppers.Lay in a cast iron or bake proof dish ,bake at 350F for 15-20 minutes until peppers are tender and skin is lightly browned.Serve warm as appetizers or as a side dish.

This is my entry for Weekend Herb Blogging ,hosted this week by Rachel ofThe Crispy Cook

Apple Cranberry Crostata(Tart) with Almond Barley Crust.

2010-11-27T04:43:00.001-08:00

Daring Bakers were invited this month to bake an absolutely tantalizing Italian dessert called Crostata,tart that has sweet crust(pasta frolla),filled with either fruity,cheesy,creamy or savory ingredients.

My trial here has hearty multi grain\nut crust that includes nutritious almond and barley flour besides the whole some wheat flour.You can finely grind raw almonds to make the almond flour ,the barley and whole wheat pastry flour are available in Indian stores or health food stores or well-stocked supermarkets.The filling was fruity with a perfect balance of sweet red delicious apples and season's fresh tart Cranberries.All in all this was a much easier challenge,not to worry if you don't have a tart pan,a pie pan would be equally good.

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

Recipe : Apple Cranberry Crostata(Tart) with Almond Barley Flour Crust.

Ingredients
2 tablespoon pure cane sugar
3/4 cup whole-wheat pastry flour
1/2 cup almond flour, or almond meal, or coconut flour
1/2 cup whole-grain barley flour
1/4 cup all purpose flour
4 tablespoons cold unsalted butter(cut in pieces) or virgin pressed coconut oil or pure ghee
1 large Organic egg, lightly beaten
2-3 tablespoon cold milk.
1/4 teaspoon vanilla extract

For Fruit Filling
2 Red delicious apples,cored and chopped
1 1/2 cup cranberries
1 cup pure cane sugar

Method
Making the crust dough(Pasta Frolla) by hand:

Whisk together sugar, flours and salt in a bowl.
Rub or cut the butter or other fat used ,into the sugar and flour mixture until it has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice.
Make a well in the center of the flour and butter mixture and pour the beaten egg and vanilla extract into it.
Use a fork to incorporate the liquid into mixture and then use your fingertips.
Knead lightly just until the dough comes together into a ball.
Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.
With a food processor:
Put sugar, flour, and salt in the bowl of the food processor and pulse a few times to mix.Add butter and pulse a few times until the mixture has the consistency of coarse meal.Empty food processor's bowl onto your work surface.
Make a well in the center of the mounded flour and butter mixture and pour the beaten egg and vanilla extract into it.Use a fork to incorporate the liquid into the solid ingredients then use your fingertips.Knead lightly just until the dough comes together into a ball.
Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.

Prepare the Fruit filling
In a non reactive pan add 1/2 cup of water,sugar,apples and cranberries and let cook until soft about 20-25 minutes.Cool and process in a blender until smooth.Set aside.

Heat the oven to 375ºF [190ºC/gas mark 5].
Shape
Take the pasta frolla out of the fridge, unwrap it and cut away 1/4 of the dough. Reserve this dough to make the lattice or other fun shapes on top of the crostata. Refrigerate this dough while you work on the tart base.
To help roll the crostata dough, keep the dough on top of the plastic wrap that you had it wrapped in. This can help rolling the dough and can also help when transferring the dough to your pan. You can also use parchment paper for this. However, you can also roll the dough directly on a work surface if you prefer.
Lightly dust the top of the dough and your work surface (if you’re rolling directly on a work surface) with flour. Keep some flour handy to dust the dough as you go along.
If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin's width each time; turn the dough 180 degrees and repeat; when it softens, start rolling.
Roll the dough into a circle about 1/8th inch (3 mm) thick.
If you used the plastic wrap or parchment paper as rolling surface, flip dough over the pan, centering it, and delicately press it all around so the corners are well covered. Peel away the plastic wrap.
Trim the excess dough hanging over the edges of the pan. Press the remaining dough around the border into the sides of the pan making sure the border is an even thickness all the way around.
Prick the bottom of the dough with a fork in several places.
Take out of the fridge the reserved pasta frolla you had cut away earlier. Roll it with your pin and cut into strips or use cookie cutters to make small shapes (this is not traditional, but it looks cute); or roll with your hands into ropes.
Spread prepared apple cranberry filling evenly over the bottom of the crostata.
Use the prepared strips or rolls of dough to make a lattice over the surface, or decorate with the cut shapes.
Bake
Put the tart in the oven and bake for 25 minutes.
After 25 minutes, check the tart and continue baking until the tart is of a nice golden hue. (Note: Every oven is different. In my oven it took 34 minutes to bake the tart until golden.)
When done, remove the tart from the oven and let cool. If you have used a tart pan with a removable bottom, then release the tart base from the fluted tart ring. Make sure the tart is completely cool before slicing and serving.

Check out more creative Crostata's at Daring Baker's Blog roll

Eid-ul-Adha Special :Cherry Tomatoes and Minced Lamb(Kheema Tamatar)

2010-11-15T09:02:00.000-08:00

Happy Eid-ul-Adha!!

Any meat dish is the center of table during this Holiday.A recap of some classic I had shared in past :
Lamb Biryani
Hyderabadi Kachchi Lamb Biryani
Kheema Vegetable Sevia
Kofta Pulao
Low fat Kofta Curry
Lamb Kabouli
Green Kababs(Shami Kabab style)
Spinach Lamb
Hyderabadi Haleem
Mint Lamb Chops
Mutton Dopyaza(Lamb Onions)
Tomato Bredie

Eid special this year is Cherry Tomatoes and Minced Lamb(Kheema Tamatar),a juicy spicy side dish that would leave any meat-lover asking for more.I know meat is the attraction of this recipe,but what makes it even more special is the garden fresh Cherry tomatoes.I had a whopping good cherry tomato harvest from the vegetable patch,almost 3 pounds!.I love to snack on them or just add on any entree or side dish towards the end of cooking process,for a juicy tangy touch to the recipe.

Recipe : Cherry Tomatoes and Minced Lamb(Kheema Tamatar)
Serves 4
Ingredients
1 pound Minced lamb\veal\Beef\goat(99.9% lean)
1/2 pound Cherry tomatoes
Handful of herbs(Fenugreek\Methi or cilantro or Mint)
1 small onion ,finely chopped
3/4 teaspoon ginger and garlic paste
1/2 teaspoon turmeric
1/2 teaspoon hot chilli powder
1/2 teaspoon each of Garam Masala and Coriander Powder.
Whole spices 2 Cloves ,2 cardamom,1 cinnamon stick
1 tablespoon Extra virgin Olive oil or canola oil
3/4 teaspoon Salt

Method
Marinate the minced meat ,mix with all the spice besides the whole spices,greens and oil and set aside for about 15 minutes.
Heat oil in pressure cooker or a saucepan.Add the chopped onions,whole spices and saute until golden brown. Add the marinated meat ,chopped herbs,season with salt and stir until meat has no lumps. Add 1/2 cup of water and cover. Let cook for about 10-15 minutes in a pressure cooker or 30-40 minutes in a saucepan.Uncover and add the tomatoes,and cook just until tomatoes are slightly tender about 3-4 minutes.Garnish with more fresh herbs,serve with brown rice or whole grain flat bread(paratha\roti)

This is my entry for Mona's Bakrid Event

Pumpkin Seed Crusted Tuna

2010-11-11T06:58:00.000-08:00

After hallowing a pumpkin,its seeds are simply too good to be thrown away ,the slimy seeds can be cleaned and roasted whole for a nutritious snack.Although there is a way to get the seeds off the shell,but I like to leave the shell on,that gets the crunch after roasting.I decided to create something new this season with the roasted seeds,by using it for a crust on fish fillet.I have tried and loved the almond crusted fish,the pumpkin one was light but just as appetizing.Feel free to use any kind of firm fish instead of Tuna.

Recipe : Pumpkin Seed Crusted Tuna
Serves 4
Ingredients
4 (4-ounce) Tuna Steaks or other firm fish like Salmon or Tilapia
1/2 teaspoon salt
1/2 teaspoon spice mix of choice(I use garam masala - ground Cumin,cinnamon,coriander and cloves)
1/2 teaspoon fresh minced ginger

For Crust
1 cup Roasted pumpkin seeds
2 slices of whole grain bread
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon spice mix of choice(I use garam masala - ground Cumin,cinnamon,coriander and cloves)
1 teaspoon fresh thyme , chopped

2 tablespoons extra-virgin olive oil

Method
Marinate the fish in spices and salt for few minutes.

Coarsely grind the pumpkin seeds in a food processor.Tear the bread slices and transfer in the food processor along with the spices,thyme and salt,pulse until the mixture comes together.Lay the mixture on a plate

Preheat oven to 400F.Heat a cast-iron pan on medium heat,add oil.Dredge the fish steaks\fillets on both sides in the mixture and remove. Sear in the hot pan for 2 minutes on each side until crust is golden brown.Then place in oven for another 10-15 minutes until fish is cooked through(takes longer for tuna steak,salmon will cook faster).Slice and serve with salad or vegetables.I served with sauteed broccoli and polenta.

This is my entry for Weekend Herb Blogging # 259,hosted this week by Susan of Well Seasoned Cook

Oikos Greek Yogurt Carrot Protein Shake

2010-11-02T06:01:00.000-07:00

Remember my post about Organic Stonyfield yogurts and my advocacy for organic foods,I was elated again when offered a free sample coupons for Oikos Greek yogurt,that is fat free with 10grams of protein in a 4oz container and available in delicious flavors such as chocolate,honey caramel and blueberry.
If the store were I shop had chocolate that would have been my first pick,but since it wasn't in stock,had to settle with blueberry as my next best choice.The blueberry oikos Greek yogurt blended with carrots and whey protein yielded one of the most delicious fat-free shakes by far,a perfect finish after a light afternoon or evening meal or even a nutritious start of the day.

Ingredients
4 oz fat free(0%) Oikos Greek yogurt(if using plain add a tablespoon of agave nectar)
2 cups skimmed milk
1 medium carrot,peeled and halved(cut in smaller pieces if using a standard blender)
1/2 cup Whey or Soy protein powder(I used chocolate flavored)
1 cup fresh or frozen berries

Method
Blend all the ingredients in a Vitamix until smooth and frothy,keep cold until serving time.

Daring Bakers : Baked Doughnuts with Dark Chocolate Nut Glaze

2010-10-27T05:12:00.000-07:00

My previous attempt of Baked doughnuts with fresh Peach Glaze was so successful that I did not want to look at doughnuts as unhealthy any more,cause there is an healthier way to make it.The Daring Bakers announcement of doughnuts this month was a relief,as it would be easier challenge,also since I'm not posting as many recipes and experimenting with newer recipes recently,all due to lack of time.

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

I followed the same recipe of baked doughnuts as in the peach glaze doughnut but with a more chocolaty make over.Its just dark chocolate in the glaze,no butter or other fat used.Make sure the chocolate is melted and warmed if needed,for a perfect coating all around the naked doughnut.The nuts can be varied ,I used the most affordable roasted peanuts.

Recipe: Baked Donuts with Peach Honey Glaze.
Makes a dozen large donuts
Ingredients
2 1/2 cup all purpose flour
2 cups whole wheat pastry flour
1 1/4 cups reduced fat milk(can also use almond or soy milk),divided
1 packet(2 teaspoon) active dry yeast
2 tablespoon olive oil
2 tablespoon organic butter or virgin pressed coconut oil,melted
1/2 cup brown sugar
2 organic eggs
1/8 teaspoon salt
For the Dark Chocolate Nut glaze
1 1/2 cup Semi-Sweet Chocolate chips(good quality with 60% cocoa)
3/4 cup chopped nuts(peanuts,almonds or any other nut of choice)

Method
Warm about a cup of milk in the microwave for 20-25 seconds(warm to touch ,about 100F).Stir in the yeast and sugar,let get frosty,takes 10 minutes.
Beat the eggs in a bowl,whisk in rest of the milk ,butter and olive oil.In a large mixing bowl,combine flour,eggs and yeast mixture,until dough comes together smooth and supple,add more flour if needed.Cover the bowl and set in warm corner,let rise until double in size,about 1-2 hours.

Punch the air out of the dough,transfer on a lightly floured work surface.Divide in to about 4 portions.Roll out each portion about 1/2 inch thick,cut out circles using a 3 inch cookie cutter.To make the hole in the center use a smaller cutter.Make the center hole is big enough or might shut close when proofing.Finish cutting out the doughnuts from the rest of the dough.Lay them on a baking sheet,cover with kitchen towel and let rise(proof) for another 30 minutes.

Preheat oven to 375F.Bake the doughnuts until bottoms are lightly brown,about 10-12 minutes.Cool on rack before glazing.

Prepare the glaze,by melting chocolate chips in microwave,about a minutes,stir every 10-15 seconds until glossy and completely melted.

Dip both sides of the baked doughnuts in the warm glaze.Sprinkle the chopped nuts either completely or just half for a prettier look.Let sit for an hour till the glaze is set.Could be refrigerated in air tight container for a day or two,but tastes best the same day.

Low Fat Almond Chocolate Mini Pumpkin Pie

2010-10-19T14:17:00.000-07:00

Don't you love the vibrant show that nature puts on at this time of the year and exuberance of pumpkins adds to the splendor.Yes,I got my first pumpkin home and made the pie,this one was not so tough to cut through,made my work little easy.I have been posting about pumpkin desserts past two seasons,I present this season another special kind of pie, with almonds ,100% cocoa and dark chocolate chips as the secret ingredients.If you are a regular viewer of the blog,these ingredients are no secret,as I use them often in my recipes.

I do not have a preference for these mini pies over the large pie,making one large pie would be equally good,I just had the pie tins unused for long hence went for the mini version of the pie.The chocolate chips surprise in the filling are simply fantastic. I say this often,will say it again,use 100% cocoa powder and 60% cocoa chocolate chips to get the best benefits of the chocolate.

Recipe :Almond Chocolate Mini Pumpkin Pies
Makes 6 Mini pies or one 9 inch pie
Ingredients
For Crust
1 1/2 cups graham cracker crumbs
3 tablespoons fat free plain yogurt
1/4 cup brown sugar

For Filling
2 cups Pumpkin puree
1/2 cup fine ground raw almonds(or use almond meal)
1/4 cup unsweetened 100% cocoa powder(I use Hersheys)
1/2 cup brown or white sugar or 1/4 cup Agave nectar
*2 Organic eggs
1/4 cup dark chocolate chips(good quality with at least 60% Cocoa,I use Ghirardelli)
2 tablespoon Organic Whole milk
1 teaspoon pure vanilla

*for eggless filling use - 2 table spoon of cornstarch mixed with 1/4 cup whole milk

Method
Bake the crust
Preheat oven to 350F.Mix together graham cracker crumbs, yogurt, and brown sugar in bowl. Press mixture firmly into a min pie tins or a 9 inch pie pan.Bake in preheated oven for 5 minutes.

Whisk the eggs or the egg substitute,stir in the sugar,cocoa powder,vanilla, pumpkin puree and ground almonds,combine well.Fill the mini pie tins or the pie pan with the pumpkin mixture.Drop the chocolate chips evenly in all the pie crust or in the pie pan.Bake in 350F oven for about 25-30 minutes until the center is a little firm to touch.Serve warm or can be refrigerated for up to 2 weeks.

This is my entry for Weekend Herb Blogging #255,hosted this week by Prof Kitty from The Cabinet of Prof. Kitty

Garden Fresh Vegetable Rotini Salad

2010-10-14T10:35:00.000-07:00

Considering this was the first year of home gardening,with limited space and brief abandonment during the vacation,it was a pretty good harvest over all.Herbs like cilantro and mint for some reason did not thrive,but thyme and fenugreek were in abundance.Carrots,kale,lettuce,okra,peppers and tomatoes turned out to be a great start for a beginner gardener like me.

Wish I had the right tool to dig out the carrots,it seemed forever to dig deep enough to get the them out whole.Since these were organic the size was smaller and taster was less sweeter.If you have noticed,these were also unique in its shades of color,from light orange to dark purple(I could not get the picture of that deep purple one though).A Pasta Salad suites best with such garden fresh vegetables,juicy and nutritious with no cooking required except for the pasta.

The pasta salad is my entry for Presto Pasta nights,hosted this week by Claudia of Honey from a Rock

Recipe :Garden fresh Vegetable Rotini Salad
Serves 2-3
Ingredients
1/2 pound Whole grain Rotini pasta.
2 medium carrots,cut in long thin strips
1 cup tender salad greens(I used baby kale,carrot greens)
1 cup cherry tomatoes,halved
1 big clove garlic,minced
3-4 small sweet peppers,seeded and thinly sliced
1 teaspoon freshly ground black pepper
2 tablespoon apple cider vinegar or fresh squeezed lemon juice
1/2 teaspoon salt
1 tablespoon extra virgin olive oil or canola oil
2 tablespoon fresh parsley,finely chopped

Method
Cook the pasta until al-dente(not soft but with a bite to it) as per the package directions.Drain and cool.Transfer in a large salad bowl.
Make the dressing by whisking the oil with vinegar,salt,pepper and parsley.Pour over the pasta,toss in rest of the vegetables and combine well.Serve immediately or could be keep an hour to let the flavors fuse.

Make no mistake,the succulent garden fresh okra stir fry does not go with pasta,its a perfect complement with flat bread or brown rice.Find the recipe of Okra stir fry here.

An important note about the Health Nut Challenge,I am unable to continue it due to time constraints.But I promise to post the round up of Tropical temptations as soon as I can squeeze in time to work on it.

Weekend Herb Blogging #254 Round Up

2010-10-11T06:54:00.000-07:00

I'm pleased to have hosted yet another round of Weekend Herb Blogging.Thanks to all the contributors for showing their constant support for the event.

Haalo of Cook Almost Anything(Australia) baked these creamy savory Swedish gratin - Jannson's Temptation,made with thin sliced potatoes(Rose Virginia or Rose Jersey) flavored with pickled sprats(a small marine water fish like the anchovies).

Claire of Chez Cayenne(Texas USA) put together the juicy,sweet,flaky Strawberry Pastry bites,as delicious as it sounds,these make perfect little desserts.

Simone of Briciole(North California) made this gorgeous brightRoasted Red pepper and almond dip using fresh batch of oven-roasted Round of Hungary peppers (a.k.a., pimento cheese peppers).

Tigerfish of Teczcape - an escape to food ,shared with us this hearty pasta dish infused with Celtuce,named after its unique characteristics of the celery-like stalk and the lettuce-like leaves. The "meaty" central stem is crispy and tender - almost similar to that of broccoli stem.And topped with succulent pan fried scallops.

Janet of Taste Space(Toronto,Canada) put the giant zucchini to perfect use in this serene green Creamy Zucchini and Basil Soup enhanced with richness of cashews and fragrant basil.

Marisa of The Creative Pot(South Africa) celebrates spring with this vibrant Baked Spring Risotto ,loaded with fresh fava beans and asparagus and hint of heat from dried red chillies.

Brii of BriiBlog in English(Valsorda - Garda Lake - Italy) baked this distinctive gluten-free Rice and Buckwheat chocolate cake with decadent chocolate and nut candy surprise.

Finally my entry of savory Thyme Olive oil Shortbread is different from usual with no saturated fats and almost no sugar,still every bit delicious and enjoyable with fewer fat and sugar calories.

Thyme Olive Oil Shortbread

2010-10-04T09:19:00.000-07:00

Thyme was one of the few herbs that survived despite my poor gardening skills.The lush green fragrant herb made in to many dishes including soups,stews and finally in this scrumptious shortbread recipe.

Shortbread or crackers?,depends on how thin the dough is rolled.Thinner for crackers and thicker for shortbread.Butter is replaced with fruity olive oil and the aroma of fresh thyme is the most apparent in the flavor,these are a perfect accompaniment with warming soups.

Recipe :Thyme Shortbread
Yields over a dozen rectangular shortbread
Ingredients
1 3/4 cup Whole Wheat Flour(fine ground)
6-8 sprigs of fresh thyme,leaves separated
3/4 teaspoon salt
1 tablespoon brown sugar or 2 teaspoon agave nectar
1/4 cup extra virgin olive oil
2 tablespoon cold water

Method
Preheat oven to 350 F.
Prepare the dough by combining all the ingredients either in large mixing bowl or in food processor,do not over mix.Cover the dough and set in fridge for 30 minutes.
Divide the dough in to 2 portions. Take one portion at a time and roll in to 1/4 inch thick rectangular sheet. Place on a greased baking sheet.Score the rolled dough(can use a pizza cutter) on the sheet in to rectangular or square shapes.
Place on a baking sheet,bake for about 15-18 minutes while keeping a close eye until golden brown on the edges.Cool on rack before storing in a tight jar.Good for a week,but tastes best on same day baked.

Hosting Weekend Herb Blogging #254

I'll be hosting the Weekend Herb Blogging event for the week(October 4th-10th).Share your unusual delicious foods.Talk about the one unique ingredient used and please keep the entries exclusive(cannot be sent to other food events).For more rules check here and send your entries to YasmeenHealthnut AT gmail DOT com.

Pluot Galette

2010-09-27T08:16:00.000-07:00

Galette is a French Pastry,which I think is more like a pie made without a pie pan.Its flaky crust is achieved by using good amount of saturated fat(here I use only the best kind) and not over mixing the dough.Any kind of fresh tart fruit makes an ideal filling.

Pluots(a cross between plums and apricots) are still in season before the pumpkins invade,I thought why not make a simple dessert requiring not much effort.Really needed only few minutes to put together and the oven does rest of the work.This is lightly sweetened like most of my desserts,the almonds and semolina form the delicious layer over the dough to soak in all the fruity juices,a very unique idea I borrowed from roopa's recipe.

Recipe : Pluot Galette
Serves 3
Ingredients
3 medium ripe pluots or plums or apricots,pitted and sliced
1/2 cup almond meal or fine ground raw almonds
1 tablespoon semolina
2 tablespoon brown sugar
1 1/2 cup whole wheat pastry flour
3 tablespoon Organic butter(cut in cubes) or pure green or virgin pressed coconut oil
3 tablespoon cold water
1/8 teaspoon salt

Method
To make the pastry dough ,sift together the flour and salt in a large mixing bowl.Add the butter or ghee or coconut oil to the flour mixture,combine well using hands or use a processor,add water and mix until the mixture comes together.Cover and set in refrigerator for 30 minutes.
Mix the almond meal ,sugar and semolina in a small bowl and keep aside.
Unwrap and start rolling on lightly floured work surface,when about 10-12 inches wide along the diameter,spread the almond mixture leaving 2 inches near the edges clean.Now place the sliced pluot slices in a flower pattern and fold the edges,sprinkle with granulated sugar if desired.Transfer on to a baking sheet.
Bake in 375F oven for 25-30 minutes until edges are golden brown and fruit is tender.
Cool few minutes,slice and serve with more fresh fruit and dollop of low fat chocolate ice cream.

The galette is my entry for Weekend Herb Blogging #253 ,hosted this week by Simona from Briciole

Grilled Tuna ,Sauteed Mushrooms and Bulgur Pilaf

2010-09-21T05:25:00.000-07:00

If red meat is disqualified from your diet for its cholesterol issues then the dark colored hearty seafood such as Tuna or salmon is next best alternative,the benefits are commendable.
Ahi tuna or Yellow fin Tuna from Hawaiian sea waters is best for grilling,baking and also in salads.Tuna tastes best when cooked rare(with pretty pink center) but if eating raw fish concerns you,please do cook the fish thoroughly but beware overcooking tuna can make it tough to chew.

Grilled tuna over bed of filling bulgur pilaf and sauteed juicy mushrooms,a sure comfort food for a seafood lover.

Recipe : Sauteed Mushrooms and Bulgur Pilaf
Serves 3
Ingredients
For Sauteed Mushrooms
1/2 pound Cremini ,Shiitake,or Button mushrooms,cleaned and sliced
1 medium onion,sliced
1/4 pound bell peppers(red,green or yellow),seeded and sliced[I used the frozen mix]
1 teaspoon spice mix(chili powder,cumin,coriander and black pepper)
1/4 teaspoon Salt
2 teaspoon extra virgin olive oil

For Bulgur pilaf
2 cups Bulgur wheat or Broken wheat(cooking time varies)
1/2 a medium red onion,finely chopped
1 big clove garlic,finely chopped
2 teaspoon extra-virgin olive oil
4 cups chicken or vegetable broth
1/2 teaspoon Salt
1/4 teaspoon Chili powder or cayenne(could also use paprika)
1/4 cup chopped cilantro and parsley

Method
To saute mushrooms,heat about the oil on medium heat in a pan,add the onions ,saute until slightly brown 4-5 minutes,the add in the garlic,salt and spices,saute until aromatic.Then add the peppers and mushrooms,Cook on high for 5 minutes, stirring until liquid has evaporated and mushrooms are tender and beginning to brown.Mix in the herbs and serve with the pilaf and grilled fish.

To make the pilaf,wash and soak the wheat in cold water for 15-20 minutes.Drain.
Heat a big skillet over medium flame. Add oil and onions,Saute until translucent about 2-3 minutes,add garlic and saute until aromatic,add the chili powder,pour 3 cups of cold water ,stir in the wheat,season with salt.Lower heat and simmer for 10-15 minutes (will take 30-35 minutes of the broken wheat) until wheat is tender and all water is absorbed.Serve with mushrooms and grilled fish.

Recipe : Grilled Tuna Steaks
Serves 3
Ingredients
2 Ahi Tuna steaks (about 1/2 pound each and 2 inch thick)
1 clove garlic,minced
1/2 teaspoon ginger,minced
1/2 teaspoon chili powder or cayenne pepper
1/2 teaspoon each of ground cumin and coriander powder
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoon extra-virgin olive oil
2 tablespoon fresh lemon juice

Method
Rinse the steaks in cold water and pat dry.
Mix all the dry spices in a small bowl,add the minced ginger, garlic and oil.Rub the mixture over the steaks and let marinate for an hour.

Preheat the grill to 400 degrees F or grill pan to hot .

Place tuna on the hot grill and sear each side for 2 minutes for rare(slightly pink on the inside). If you like the fish well done, cook an additional 2 - 3 minutes on each side.Remove from the grill and let cool for 2-3 minutes before slicing.Using a sharp knife ,cut the tuna across into 1/2-inch thick slices. Arrange the slices over the Mushroom Bulgur wheat pilaf or other whole grain or bean salad,alongside the sauteed mushrooms.Drizzle the lemon juice over and serve.

I have never tasted sushi,but eating a rare cooked tuna is a good start,although Mr.Healthnut totally is against the idea of eating raw fish,I kind of like the tenderness in the rare.So,his steak was perfectly cooked for all good reasons.

This is my entry for WHB # 252 ,hosted this week by Winnie of Healthy Green Kitchen

Warning : It is not advisable for pregnant women or children to eat raw or seared fish cooked to rare.

PFB #1 : Health Nut in a Shell.

2010-09-19T03:50:00.000-07:00

Project Food blog hosted by Foodbuzz is a thrilling challenge inviting all bloggers to show the best of their culinary skills.Even though on vacation past month I was very keen on participating in the challenge.Today being the last day of submission of the first challenge and also my first day back home,amidst the jet lag hangover and the unpacking mess,can't believe I could make the post happen.

In a nut shell here is what Healthnut is about.

Mom of two darling little boys(one of them with a sensitive immunity and respiratory condition) and a husband determined to control weight,change in diet besides a good exercise routine was essential for us.The discovery of health foods ,what I called the nature's best foods made the incredible difference in my family's over all health.

My interest in cooking was not a reality before tying nuptial knots.With minimal hands-on experience in kitchen,making 3 different meals a day was a challenge in itself.My initial dishes were mostly my mom's Indian style recipes.But not until birth of the blog couple of years back did I think beyond curries,explored other delectable dishes around the world.From Mediterranean African to French to Asian to regional American, the blog highlights 100s of recipes with unique fusion of flavors made using wholesome ingredients,fresh fruits,vegetables,herbs and spices.

Health Nut blog is not just about Global cuisine but also aims at educating the essentials of healthy cooking,reveals the secrets of good food by introducing the Nature's best list,the classification of nature's best foods;the foods that nourish and replenish body's defenses,an essential factor to stay healthy.
* The Fabulous 4 ingredients - Ginger ,Garlic,Extra Virgin Olive oil and Turmeric
* Heart healthy lentils and legumes
* Healing herbs
* Spices
* And other Nature's best foods including Wild caught fish,nuts,fruits and vegetables.

The uniqueness of my global recipes is of its preparation using the nature's best foods.Any unhealthy fat is either minimized or substituted with better fats.For instance butter,not bad when used in minimal quantities as recommended by your dietitian but an ingredient like margarine loaded with trans fats is better eliminated entirely from the diet.And further extra virgin or canola is preferred over saturated fats.In my quest for better ingredients I learned about the goodness of virgin pressed coconut oil,a healthier substitute for saturated fats.

I love variety in food - meat,seafood,whole grains,fruits and vegetables are all part of my recipes.Surprisingly I also present many recipes that are fit for restricted diets such are vegan,low cholesterol,low sugar ,gluten-free, dairy free ,eggless and low fat.I amaze myself by healthy appetizing makeovers such as these...

Meatless Soy "meatballs"

Sugar free Beat Diabetes brownies

Dairy free Coconut milk ice creams

Low fat baked goodies.

Eggless Mango cake

And many more.

I promote organic foods ,preferably from local farms as much as possible,for better food value.Home gardening also interests me immensely,there is nothing as tasty as fresh veggies picked from your own garden.

I also had the chance to review some great health products and health cookbooks like the super nourishing Genesis Today fruits juices,Fat free Chobani Greek yogurt,Xagave ,Stoneyfield Okios,Progresso light,Fruit2day,Dairy-free Silk Soy and Almond milk.

My very own food event - Health Nut Challenge is open to other bloggers to submit there creative healthy recipes depending on the theme.

A member of the one of the most exciting baking club on the web,the Daring Bakers sure got my baking passion to the its height of excellence.

Finally the blog also kindled the passionate photographer in me.Participating in photography events like CLICK! and DMBLGIT changed my perspective of food photography.Its true ,we eat with out eyes first, and presenting food beautifully is so much more important for me.

While I plan to continue in my objective here to educate about eating healthy to live healthy through unique appetizing recipes and strive to improve the quality of good food,I request my viewers to show there support by voting for Health Nut as the next Food blog star.

Update Sept 22 : Thanks for all your support.But it appears my entry did not reach before deadline and was disqualified.

Eggless Mango Chocolate Cake,Eid Delicacy 2

2010-09-09T21:10:00.000-07:00

I don't dislike eggs ,but its good to experiment without them every once in a while to create a lighter calorie baked goodies.Also,for those with egg allergies(like my mom ) and on restricted diets this(and the previous) eggless bake wouldn't be a let down.

Talk about the star ingredient in the cake - the mangoes.The mango puree not just replaces the eggs but also adds to the sweetness of the cake.The fresh mango slices in every bite would make the cake a true mango indulgence.And of course the chocolaty touch with 100% cocoa powder cannot be substituted with any other ingredient.

Recipe Eggless Mango Chocolate Cake
Serves 6
Ingredients
1 cup whole wheat pastry flour
1 cup all purpose flour
1/4 cup 100% cocoa powder
1 teaspoon baking powder(alum free)
1/3 cup agave nectar or 1/2 cup brown sugar
1 cup mango puree unsweetened
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup reduced fat milk
1/4 cup canola oil
1/4 cup semi-sweet chocolate chips
2 ripe mangoes,sliced lengthwise

Method
Preheat oven to 350ºF and adjust oven rack to middle .Lightly grease and line a 8x8 inch round pan with parchment paper.Arrange in the pan,the fresh mango sliced in a flower pattern.
Sift all the dry ingredients in large mixing bowl,also mix in the chocolate chips.In another mixing bowl whisk together oil,milk,mango puree,vanilla and sugar.

Now combine wet and dry mixtures. Pour in the prepared cake pan and set in the oven for 30-35 minutes until toothpick inserted comes out clean.
Cool cake for 30 minutes and flip on to a plate.Peel off the parchment,slice and serve.Can be refrigerated for a week.

Hard to believe the cherished month of Ramadan is ending soon.Eid marks the celebration of recharged faith.Sweet delicacies of all kinds adorn the eid feasts,the cake would be such a pleasant addition.

Farewell to Ramadan and mangoes......

Eid Mubarak !

Vegan Almond Coconut Cookies , Eid Delicacy 1

2010-09-05T20:11:00.000-07:00

The sumptuous Sheerkhorma and Saffron Sevia are definitely the classic delicacies served on the big holiday of Eid,but I also love to compliment the Eid feast with some adorable baked goodies.

These nutty cookies are ridiculously simple to bake and quite a treat on the special day.Did I mention these are also incredibly nutritious ?

Recipe : Vegan Almond Coconut Cookies with Dark Chocolate Drizzle
yields about a dozen cookies
Ingredients
1 cup fine shred coconut
1 cup fine ground raw almonds
2 tablespoon all purpose flour
1/4 cup Agave nectar
1 tablespoon sugar
1 tablespoon virgin pressed coconut oil
1/2 cup good quality semi-sweet chocolate chips

Method
In a large mixing bowl combine the coconut,almonds ,salt and flour.In another smaller bowl mix in the sugar,honey and melted coconut oil.Stir in the honey mixture in to the coconut mixture,combine well.
Preheat Oven to 350F.
Take a tablespoon of mixture,roll and slightly flatten the balls, lay on cookie sheet lined with parchment paper.Bake for 10-12 minutes,until lightly crisp on top.Let cool before drizzling the chocolate over.

Melt the chocolate in microwave,stir every 10 seconds until completely melted,add about a tablespoon of soy or almond milk and keep stirring to make the mixture smooth and glossy .

Using a spoon ,drizzle the chocolate all over the cookies.Can serve immediately.Or to store let cool completely,can be kept in refrigerator for over a week.

Iftar Bites : Barley Pomegranate Tabbouleh and Dal Soup

2010-08-30T21:56:00.000-07:00

The markets are bursting with juicy ruby-red pomegranates here in Hyderabad.About Rs.15 each,the fruit is worth every rupee.
The power packed sweet pomegranates in the wholesome barley tabbouleh is one nourishing Iftar(fast breaking) nibbles.

Ingredients
1 cup barley
1/2 teaspoon black pepper,freshly ground
1/2 teaspoon ground cumin(zeera)
1/2 a lemon freshly squeezed
3/4 teaspoon salt
1/4 cup Mint,freshly chopped
1 cup pomegranate arils
Method
Rinse barley in cold water.Cook in 3 cups of salted water until soft about 30 minutes.Drain the water(can be cooled and consumed).
Cool the barley,transfer in large mixing bowl,add the cumin,pepper,lemon and mint and combine well.Finally combine the pomegranate.Serve.
Can be refrigerated in air tight container for 2 days.

Dal Soup

Sun starved monsoon season has left us craving for more of warm soups for Iftar.This heart warming dal soups is one of my favorites.

Recipe
Ingredients
1/2 cup Yellow Mung Lentil
1 medium chopped onion
1/4 teaspoon turmeric
1/2 teaspoon black pepper,freshly ground
1/4 teaspoon ginger,minced
1 big clove garlic,minced
1 Tablespoon Extra Virgin Olive Oil
1/4 cup mint leaves

Method
Wash and Soak lentil for few minutes.
Heat the oil in a saucepan or pressure cooker. Add the chopped onions and saute until lightly brown(reserve a few for garnish). Add ginger,garlic and saute some more for another minute. Add the turmeric ,chopped mint and lentils.Cook the lentils in a cup of water until lentils are tender. May take 8-10 minutes in a pressure cooker or 20 minutes in a covered skillet. Now blend it in a food processor or blender along with a cup of water ,until smooth
Put back in the saucepan and simmer for few minutes until the white foam forms at the top. Serve warm ,garnish with fried onions.

I'm sending the Iftar bites over to Ramadan special events : Mona's Hyderabadi Ramadan food festival and Lubna's Joy from Fasting to Feasting III.

Archives : July 2010

2010-08-28T22:06:00.001-07:00

July 2 Red White Blue Dessert,Health Nut's second anniversary

July 7 Healthy Ice Cream Carnival

July 9 Tuna Burger with Pineapple Relish, Plantain Fries and Berry Milk shake

July 13 Peach Mango Salsa Ranchera

July 14 Water Melon Spritzer

July 15 Dark Chocolate Velvet Banana Split

July 18 Water Melon Spritzer

July 14 Baked Doughnuts with Peach Honey Glaze

July 20 Caramelized Plantain Muffins

July 24 Foodbuzz 24X24 : Save the Coast - A Louisiana Seafood Celebration

July 27 Swiss Swirl Plum Ice cream Cake

July 30 A Wholesome Ramadan Dinner and 7 day Meal Plan

Banana Pineapple Pudding Cups with Toasted Coconut

2010-08-26T23:50:00.000-07:00

An avid baker presently cooking in mommy-in-law's oven-less kitchen,I truly miss baking.Sure glad I had some drafted baked goodies to post.

My honest intention was to make a very fruity cup cakes,but when the cup cake recipe went wrong yet tasted incredibly good,I decided to call them pudding cups.

Pineapple and bananas,the two most common tropical fruits,come together to create a pudding like consistency in the cup cakes,while the edges has a crisp golden texture,the collapsed center was perfect for filling with another enjoyable tropical fruit,toasty coconuts.

Recipe : Banana Pineapple Pudding Cups with Toasted Coconut
Yields 6-8 cups
Ingredients
1 1/2 cups Pineapple puree
2 ripe bananas,mashed
1/2 cup fine whole wheat flour
1/2 cup all purpose flour
1 teaspoon baking powder(aluminum free)
2 large Organic Eggs
1/4 cup reduced fat Organic milk or Soy milk.
1/3 cup canola oil
1/8 teaspoon salt
1/4 cup brown sugar or 3 tablespoon of natural sweeteners like Honey,maple syrup or Agave nectar

For Topping
1 cup Unsweetened shred coconut

Method
Preheat oven to 375F.Line the muffin tray with parchment cups.
Combine the dry ingredients in a large bowl.In another bowl whisk eggs,mix in pineapple puree,mashed bananas,sweetener and oil,combine.Now bring together this wet mixture slowly in the dry mixture until completely incorporated.
Fill the cups 3/4 th full and bake for 25-30 minutes or until top is golden brown.The cups will eventually collapse ,making space for the filling.

Toast the shred coconut in pan at medium heat until toasted.Fill the toasted coconut in to each of the cups.Serve.

The center is sticky fruity delicious almost like a pudding.

Plum Corn bread Salad with Cider Vinegar Dressing

2010-08-22T20:33:00.000-07:00

A salad as good as a meal
Inspired by the Louisiana style corn bread salad, hearty corn bread,dry and fresh fruits,nuts,seeds ,baby greens and cherry tomatoes - this is the splendid low-calorie salad ,rich in essentially healthy ingredients.I skipped all the cheese and mayo and used the reduced cider vinegar dressing instead.The vinegar soaked bread gives a nice tart kick to the salad.One could also replace the cider vinegar with balsamic or rice vinegar.

Besides the other ingredients in the salad,the ancient acidic condiment - vinegar also has several health benefits unknown to many of us:
*Vinegar is good source of potassium,an essential nutrient.
*Aids in digestion,considered a good detoxifying agent
*Neutralizes the harmful substances in food when taken as drink before meals
*Helps in lowering cholesterol and blood pressure.And also maintaining blood glucose levels.
*Diluted vinegar drink ,taken twice a day can aid in weight loss and arthritis.
All convincing reasons to use it often in every day cooking.

Recipe : Plum Corn bread Salad with Cider Vinegar dressing
Ingredients
3 cups Jalapeno Buttermilk corn bread,cubed
2-3 fresh plums,seeded and sliced
2 cups baby kale or arugula
6-8 cherry tomatoes,quartered
3-4 dried figs,quartered
1 tablespoon pumpkin and sunflower seeds
1/4 cup dried nuts(cashews,almonds,pecans,pistachios or walnuts)

Dressing
1/2 cup apple cider vinegar

Method
Heat the vinegar in a small saucepan,reduce to half its original quantity.Cool it.
Toss all the other ingredients in large mixing bowl.Pour the vinegar all over and toss again.Keep cool in fridge until time to serve.

The salad is my entry for WHB #248 ,hosted this week by Astrid of Paulchen's Foodblog

Papaya Banana Silken Smoothie

2010-08-19T04:14:00.000-07:00

Don't judge a fruit by its outward appearance,holds true with this warm and exotic tropical fruit with beauty skin deep.

I had tasted dried sweet papaya before but never bought a whole fruit home.The ripe papaya with hues of pretty peach color is deliciously sweet with soft buttery texture,ideal in smoothies,milk shakes and fruit salads.

The enzyme called papain present in papaya(concentrated in raw fruit) is used for making digestive dietary supplements.The richness in Vitamin C makes it a powerful antioxidant fruit,also used in range of beauty products.

The pearly black seeds with intense peppery punch,can be ground and used in salad dressings and sauce.Looks good as garnish on the silken smoothie,except that it was way too spicy for my taste buds, had to unpleasantly fish them out.

Recipe : Papaya Banana Silken smoothie

serves 3
Ingredients
1/2 a medium papaya ,peeled ,seeded and cubed
1 ripe banana
1/2 cup soy milk
2 tablespoon agave nectar

Method
Blend all ingredients until smooth.Serve cold.

My passion for tantalizing tropical fruits continues with perfectly nourishing papayas.Share yours at Health Nut Challenge 7: Tropical Temptations.

Lychee Lemon Sparkler and Thin Crust Thyme Pizza

2010-08-14T22:36:00.000-07:00

An absolutely entertaining drink and snack

The juicy sweet tropical fruit - Lychee ,is a rare delicacy.The lychee juice that is more common than the whole fruit can be used to make refreshing summer drinks.Lemon and mint in the sparkler is a flavorful compliment to the sweetness of lychee.
Recipe : Lychee Lemon Sparkler
Serves 3
Ingredients
2 cups of Lychee juice,chilled
1 lemon,halved ,seeded and juiced
3 tablespoon agave nectar(optional)
6 ounce bottle of lime flavored soda water
few fresh mint leaves

Method
Mix the lemon,lychee and agave nectar in a big pitcher.Add in the soda water.Pour in tall glasses and pour a cup of soda water in each.Garnish with fresh mint leaves and slice of lemon.Serve immediately.

Lighter in calories this thin crust pizza squares with simple toppings of onion ,partly skimmed cheese and aromatic thyme ,makes a thoroughly enjoyable evening snack.The fresh thyme was from my own herb pot.
Recipe :
Yields: 2 Pizzas 8x15 inches
Ingredients
For Dough
2 cups whole wheat flour
1 teaspoon active dry yeast
1 teaspoon sugar
1/2 teaspoon salt
2 teaspoon Cornmeal, for dusting
1 tablespoon extra virgin olive oil
For topping
1 medium red onion,sliced
1 cup partly skimmed mozzarella cheese
1 teaspoon fresh thyme leaves

Method
Dissolve the yeast in warm water, stir in the sugar and allow the yeast to get frothy, about 10 minutes.In a large bowl combine the flour,salt and flax seed meal. Add the yeast mixture and olive oil and knead until well combined.Apply some more oil on the sides of the bowl cover and allow to rise until double it size about 1-2 hours.
Preheat oven to 450F.
Turn out the dough on to a lightly floured surface,knead lightly.Roll 2 rectangular pizzas about 8x15 inches and 1/4 inch thick.Sprinkle some corn meal on a baking tray or pizza stone.Place the pizza,sprinkle the cheese,onions and thyme all over.
Place in the middle rack of the oven and bake for 15-20 minutes until crust has risen and is golden and the cheese has melted.Cut in squares and serve warm.

This is my entry for this week's Yeast Spotting

Mango Pancakes

2010-08-07T09:04:00.000-07:00

Marvelous Mangoes

Mangoes is one such fantastic fruits that I would love for break fast ,lunch and dinner.Just a week before we started for India,Mr.Health nut got this big box of sweet ripe mangoes.7 days and a box of mangoes to devour,we were literally including them in 3 meals of the day.

Mango mellowness intensified in every layer,the pancakes charmingly capture the essence of mangoes,that can certainly bring cheer to the breakfast table.

Recipe: Mango Pancakes with Mango syrup
Makes 6-8 pancakes
Ingredients
1 cup whole wheat flour(fine ground)
1 teaspoon baking powder(alum free)
1/8 teaspoon of baking soda
1/2 cup mango puree
1/2 teaspoon cinnamon
1/2 cup skimmed milk(add a little more if needed)
1 Organic egg
1 tablespoon Organic butter,melted

Method
Sift together the flour, baking powder,cinnamon and salt in a large mixing bowl.In another bowl,whisk egg along with milk and mango puree . Mix both wet and dry mixtures.
Heat non stick pan on medium flame. Grease it lightly with oil . Ladle about 3 tablespoon of the batter onto pan for each pancake. Cook until the top is bubbly and bottom is light brown, flip, and continue cooking for about 30 seconds.Repeat the same for the rest of the batter.serve with mango syrup.
Mango Syrup
Bring 1 cup of Mango puree and 1 cup of water to a slow boil with 2 tablespoon of light brown sugar or 1 tablespoon of Agave nectar.Now stir in a teaspoon of Organic corn starch in a 2 teaspoon of water and pour it in the cooking mango mixture while stirring constantly.Cook for a minute and turn off the heat.Serve the syrup with pancakes .

Coconut Chocolate Pastries(Baked Puran Puri)

2010-08-05T17:58:00.000-07:00

Welcomed by the breezy rainy monsoons,the health nut family safely reached incredible India after an expected tiring journey with a toddler in terrible 3's.It has been raining since we arrived,the wet season may not be the best season to go around the town,but definitely inviting to warm up the ovens.

The coconut pastries are baked version of the infamous deep fried puran puri.
The divine match of chocolate and coconut ,sweet and nutty ,the filling couldn't get any simpler.

The Health Nut Challenge 7 focuses on tropical fruits and vegetables.Please share yours for an exciting round up of Tropical Temptations
Recipe : Coconut Dark Chocolate Pastries
Ingredients
For the pastry
2 cups whole wheat pastry flour
1/2 cup all purpose flour
1 1/2 teaspoon of dry yeast(1 small sachet)
1/2 cup luke warm water
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoon Olive oil

Coconut Filling
1 cup grated unsweetened coconut
1/2 cup bitter sweet chocolate chips

Method
Mix the yeast,water and sugar in a small bowl. Let sit for 15-20 minutes.
In a large mixing bowl combine the flour ingredients along with the yeast mixture. Make a smooth dough and cover. Allow to rise for an hour until double its original size.

Preheat oven to 350F.On a lightly floured work surface,roll out the dough to 1 cm thick.Cut out 10 rounds about 6 cm in a diameter.Place 1 tablespoon of the coconut and 3-4 chocolate chips in the center of each round.
Brush the edges of the rounds with water;fold rounds in half to make semicircles;press edges using a fork.Bake for 15 minutes until golden.

The pastries are now a part of Yeast Spotting.

A Wholesome Ramadan Dinner and 7 day Meal Plan

2010-07-30T06:26:00.000-07:00

Complete abstinence from food and water during the entire daylight hours in Ramadan helps the body detoxify of illnesses.But one ought to be careful with food choices made during the early dawn(Suhur) and after sunset(Iftar) meals,especially during the long days in summer.Overeating during Suhur is just as bad to the body as overwhelming the empty stomach with empty calories foods(high fat ,excess sugar)during Iftar.The high fat samosas and pakodas have to avoided at the best;dates,fruits and water are enough to break fast[which is also the Sunnah of the Prophet(pbuh)] followed by a wholesome dinner after the Maghrib prayers.I have to admit the deep fried delicacies were once my indulgence, which most certainly gave me the tummy troubles later,but I have been avoiding them in past two years for much more comforting wholesome foods.

Simple and nutritious Iftar dinner platter like this(and few more in the meal plan below),with whole grains,vegetables,meats,nuts and fruits, should give the idea of eating right during Ramadan.I'm sending the platter over to Ramadan special events : Umm Mymoonah's Iftar Moments ,Mona's Hyderabadi Ramadan food festival and Lubna's Joy from Fasting to Feasting III.

Vibrant Veggie Brown Rice Pulov\Pilaf
Easy to cook this colorful whole grain pulov covers the carbs and fiber in the meal.

Recipe
Serves 4
3 cups Brown Rice
1 medium onion,finely sliced
1 cup carrots,diced
1/2 cup peas
1 cup Edamame(baby soybeans)
1/2 cup red bell peppers,seeded and finely chopped
1/4 teaspoon turmeric
2 cloves garlic,minced
1/2 inch ginger root,minced
1 teaspoon cumin seeds
1 tablespoon Extra Virgin Olive Oil
2 tablespoon mint and cilantro, chopped.

Method
Wash the rice and soak it for 15-20 minutes.Meanwhile heat the oil in a skillet on medium high heat. Add chopped onions and cumin seeds.Saute for 4-5 minutes until lightly colored , add ginger and garlic. saute for a minute with turmeric and other spices.Drain the water from rice and add in to the skillet and cook until rice turns pearly white. Now add 4 cups of water, chopped mint ,cilantro and vegetables. Cover and cook until all rice is cooked through about 30 minutes.Serve with almond ,tomato or Mint sesame chutney

Baked Chicken with Tandoori Masala and red pepper sauce

The spicy chicken bake provides the essential protein.Reduce the spices in case of heart burn troubles.
Recipe
serves 4
Ingredients
2 pounds skinless Free range chicken,cut in medium pieces
2 teaspoon tandoori masala(this was store bought,I prefer Sanjeev kapoor's or Shaan's brand of masala mix)
1 teaspoon salt

for the sauce
1 red bell pepper(can also use green),seeded and chopped
1/2 teaspoon each of cumin and coriander powder
1/2 teaspoon hot chili powder
1/2 cup fresh herbs,cilantro or mint or parsley
1/2 teaspoon salt
Method
Marinate the chicken in the tandoori masala and salt for an hour or more.
Prepare the sauce,blend all the ingredients under sauce in a food processor or blender.
Preheat oven to 325F.Transfer the chicken in an baking dish.Bake for about 35 minutes. Get the dish out of the oven and pour the sauce all over the chicken.Cook for another 25-30 minutes until tender and cooked through.Serve warm with the Veggie Brown Rice Pulov\Pilaf.

Mango Pineapple Almond Lassi(Smoothie)

A dessert and thirst quencher in one,the tropical almond lassi is loaded with much needed nutrients from fruits and nuts.
Recipe
Serves 4
Ingredients
2 very ripe mangoes,peeled and diced
1 cup pineapple chunks
1/2 cup raw almonds
1/2 cup fat free yogurt

Method
Blender together all of the ingredients in a heavy duty blender(like Vitamix) until smooth,chill in fridge until time to serve.Garnish with more raw almonds(chopped or whole)

A Sample 7 day Ramadan Meal Plan
The following meal plan was put together keeping in mind the Ramadan Meal plan guidelines,well balanced meals prepared using whole grains,fruits,vegetable.meat,beans and nuts;avoiding excess sugar and fats.Remember to drink lots of water during the non-fasting hours.And keep the snacking between maghrib and taraweeh limited to whole fruits,dried fruits and nuts.

Day1
Suhur(Pre-dawn meal) :Whole grain Bagels(store bought or home made) with Chicken Shorba,reduced fat milk,apple
Iftar(meal after breaking fast):Dates,Methi Buns with Minty Barley soup,Salad Olviye(potato olive salad) , Fruit Chaat
Snacks:Whole nuts(Almonds,walnuts,pecans)

Day2
Suhur(Pre-dawn meal) :Pancakes with whole fruits,reduced fat milk
Iftar(meal after breaking fast):Dates,Salmon with Brown rice and kale,Sprouts and Snap peas Salad
Snacks:Whole fruits

Day3
Suhur(Pre-dawn meal) :Flax Berry Smoothie,Parathas with Lamb Shorba
Iftar(meal after breaking fast):Dates,Matazeez(Saudi Vegetable pasta)with Fish,Almond Tropical Lassi
Snacks:Trail mix(dried fruit and nut mix)

Day4
Suhur(Pre-dawn meal) :Green lentil pancakes with nut chutney,Nature's best drink
Iftar(meal after breaking fast):Dates,Koshary(pasta rice lentils in tomato sauce),Sprouts Olive Salad,Water melon ginger ale or water melon spritzer
Snacks:Whole fruits

Day5
Suhur(Pre-dawn meal) :Green Parathas with tomato chutney,scrambled eggs,Almond Cocoa
Iftar(meal after breaking fast):Dates,Haleem(Meat Wheat Porridge),Moroccan Veggie Couscous,Orange Ginger Drink
Snacks:Dried fruits(raisins,figs)

Day6
Suhur(Pre-dawn meal) :Shakshouka(Eggs in tomato pepper sauce),Banana,reduced fat milk
Iftar(meal after breaking fast):Dates,Harissa Chicken with Freekah,Orange Carrot Salad
Snacks:whole fruit

Day7
Suhur(Pre-dawn meal) :Ragi or Buck wheat Porridge or beet oatmeal with whole and dried fruits
Iftar(meal after breaking fast):Dates,Sesame Chicken with sauteed Cabbage Salad,Fruit N Nut Quinoa,Low fat Falooda
Snacks:Dried fruit and nuts

Daring Bakers : Swiss Swirl Plum Ice Cream Cake

2010-07-27T04:50:00.000-07:00

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

I wasn't expecting to complete this month's magnificent challenge, with all the summers busy schedules and the prep for vacation.As matter of fact I could not entirely finish the challenge,I started putting together the daring bake at the nth hour.This was a do or die ,any mistakes ,I had absolutely no time to redo the challenge.Everything went well as one see the pretty result,but due to lack of time I could not put together the second batch of ice cream to make the layers of different flavors(i.e the bombe effect),the only ice cream filling was the home made vegan plum ice cream.Nonetheless the ice cream was still every bit delicious,with the spongy chocolate Swiss rolls and fruity ice cream

Thanks to Sunita's extensive pictorial recipe , the challenge was clearly understood.The neatly wrapped Swiss rolls are a really beauty,to get the spongy texture you have beat the eggs to the right consistency of airiness.You can play around with the flavors of the rolls , plain vanilla , chocolate,dried ground berries or matcha.

This has to be the summer I indulged in most home made ice creams.The vegan plum ice cream might just be the last of the season,the fresh plums not just impart prettiest pink color but also a nice sweet tart flavor to the ice cream.If you are watching for those fat calories use different layers of fruit sorbet instead and replace the cream filling in the rolls with fruit preserves.

Recipe :Chocolate Swiss rolls with fresh Plum Cream filling
Ingredients
3 large Organic eggs
1/2 cup white sugar + 1 teaspoon for rolling
3 tablespoon all purpose flour,sifted
3 tablespoon natural unsweetened cocoa powder, sifted
1 tablespoon boiling water
a little oil for brushing the pans

For the filling
3/4 cup low fat whipping cream
3/4 cup fresh red plums,chopped

Method
Bake the cake
1. Pre heat the oven at 200 deg C /400 deg F approximately. Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with parchment paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.
2. In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.
3.Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.
4.Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
5. Place a pan in the center of the pre heated oven and bake for about 10-12 minutes or till the center is springy to the touch.
Roll ,unroll and roll the cake
6. Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
7. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down.Repeat the same for the next cake as well.
Prepare the cream filling
8.In a large bowl, add the cream beat till very thick,mix in the plums.
9. Divide the cream mixture between the completely cooled cakes.Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).
10.Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.

Recipe :Vegan Plum ice cream
The ice cream is made without an ice cream maker.

Ingredients
3 ripe red plums,seeded and diced
2 and 1/2 cup Thick Coconut milk
1 tablespoon virgin pressed coconut oil
1 teaspoon vanilla extract
1/2 cup agave nectar or maple syrup
1 tablespoon white sugar
1 tablespoon powdered agar-agar or gelatin

Method
Dissolve the agar-agar or gelatin in 2 tablespoon of hot water.
In a small sauce pan,add the oil, plums and sugar and let cook until soft and bubbly about 10 minutes,add the dissolved agar-agar mixture 3-4 minutes before turning off the heat.Cool.
Transfer the plum mixture in a blender,add the coconut milk,agave nectar and blend until smooth.
Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.

Recipe : Hot Fudge Sauce
Ingredients
1/2 cup Agave nectar
3 tablespoon natural unsweetened cocoa powder
2 tablespoon cornstarch
1 and 1/2 cup water
1 tablespoon organic butter or virgin pressed coconut oil
1 teaspoon vanilla extract

Method
1. In a small saucepan, whisk together the sugar, cocoa powder, cornflour and water.
2. Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).
3. Remove from heat and mix in the butter and vanilla. Keep aside to cool

Assembly
1. Cut the Swiss rolls into 20 equal slices ( approximately 2 cms each ).
2. Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.
3. Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).
4. Soften the Plum ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover till the half of the bowl. Cover the bowl with plastic wrap and freeze till firm ,3-4 hours.Add the fudge sauce over the ice cream, cover and freeze till frozen 6-8 hours.
Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water.Serve with some fresh plum slices on side.

Catch more Swirly fun at daring bakers blog roll.

Papaya Banana Silken smoothie

2010-07-26T13:19:00.000-07:00

Don't judge a fruit by its outward appearance,holds true with this warm and exotic tropical fruit.

I had tasted dried sweet papaya before but never bought a whole fruit home.The ripe papaya with hues of pretty peach color is deliciously sweet with soft buttery texture.The debut papaya had made a wonderful layer in my tropical fruit pops and a topping on the risotto ,and finally this luscious smoothie.

The enzyme called papain present in papaya(concentrated in raw fruit) is used for making digestive dietary supplements.The richness in Vitamin C makes it a powerful antioxidant fruit,also used in range of beauty products.

The pearly black seeds with intense peppery punch,can be ground and used in salad dressings and sauce.Looks good as garnish on the silken smoothie,except that it was way too spicy for my taste buds, had to unpleasantly fish them out.

Recipe : Papaya Banana Silken smoothie

serves 3
Ingredients
1/2 a medium papaya ,peeled ,seeded and cubed
1 ripe banana
1/2 cup soy milk
2 tablespoon agave nectar

Method
Blend all ingredients until smooth.Serve cold.

My passion for tantalizing tropical fruits continues with perfectly nourishing papayas.Share yours at Health Nut Challenge 7: Tropical Temptations.

Foodbuzz 24x24 : Save the Coast - A Louisiana Seafood Celebration

2010-07-24T05:01:00.001-07:00

As a seafood and nature lover,the Gulf coast Oil spill's dire consequences immensely concerns me.When Foodbuzz announced the 24x24 Gulf Ambassador event dedicated towards raising money for those affected by the Gulf oil spill.I could not possibly miss the opportunity to support the rebuilding efforts and promptly proposed a Gulf inspired meal titled "Save the Coast - A Louisiana Seafood Celebration".Apparently Mr.Healthnut and I were in planning of a get together.It has been a year since we moved to Columbus and was about time we socialized with our new acquaintances.With my proposal accepted and my amiable pals available to join in the seafood feast,here is how I proceeded to prepare and execute the memorable dinner.

Normally I would start the preparation for a party(like this one) at least 3 days ahead.But it was different with seafood which tastes best the same day as cooked.The only prep work the day before was to have all the ingredients in hand.

Since my friends share the same love for spicy seafood ,the main ingredients were exclusively seafood.I choose affordable simple kind - crab,shrimp and fish,since we wanted this to be a budget friendly meal.Inspired by traditional Louisiana cuisine,each of the courses had to be flavorful but not overwhelmingly spicy as the weather was already turning up the heat.

All the seafood was bought from the local markets of Columbus that sell the best quality seafood.Some of the fresh herbs(thyme and cilantro)and vegetables(tomatoes and okra)were from my home garden(yes,harvested from my first ever home garden).

Appetizer
Herbed Mini Crab Cakes

To get the festivity rolling,these bite-size crab cakes were an appetizing start.The sauteed vegetables are mixed with crab meat,fresh and dried herbs ,spices and cooked to a slight crunch.These were gone in no time,so the first course of the meal had to be served promptly.
Recipe
Makes 25 mini crab cakes
Ingredients
1/2 pound crab meat
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
3 tablespoons finely chopped celery
2 tablespoon cilantro or parsley,finely chopped
1 teaspoon dried thyme
1/2 cup bread crumbs + 2 tablespoon
1 Organic egg
1 teaspoon Worcestershire sauce
1 teaspoon fresh ginger,finely minced
1 teaspoon salt
3/4 teaspoon cayenne pepper
3 tablespoon canola oil

Method
Heat about 2 teaspoon of oil in large pan,cook the onions, bell pepper, and celery ,until softened, about 8 minutes.Cool.

Whisk together the egg ,worcestershire sauce ,ginger,cayenne and salt in a large bowl, mix in the crab meat,cooked onion mixed and 1/2 cup bread crumbs.Shape into bite size patties.Dredge the patties in remaining bread crumbs.

Heat the oil in a large non-stick or cast iron pan over medium heat. When oil is hot, carefully place crab cakes, in batches, and fry until browned, about 3 to 4 minutes on each side.Serve warm with tartar sauce.

Starter - Entrée : Okra Shrimp Roux Gumbo with Jalapeno Butter milk Corn bread

Gumbo is a luscious flavorsome soups savored in the Louisiana cooking.The stew is thickened with the roux sauce(made with equal portion of fat and flour),the mellow okra,spices and finally a variety of seafood are cooked slowly until the seasons marry.Usually enjoyed over bowl of white rice,I served with a more exciting jalapeno corn bread instead.I seeded the jalapenos again to avoid the excess heat.The buttermilk not just balances the heat but also makes the bread really moist.
Usually a soup and bread like such would make my meal complete,but as this was feast on grand scale,I was glad the guest were waiting for more.

Recipe
Serves 6-8
Ingredients
1 pound large shrimp(25-30 count), peeled and deveined
1 pound okra, sliced
2 tablespoon all purpose flour
2 tablespoon canola oil
1 medium onion,finely chopped
1/2 cup celery ,finely chopped
1/2 cup bell peppers,finely chopped
2 ripe Tomatoes steamed,peeled, seeded and chopped
2 cloves garlic, minced
1 can (10 1/2 ounces ) tomatoes
2 tablespoon fresh parsley, chopped
1/2 teaspoon cayenne pepper
2 bay leaves
3 cups water
Salt and pepper

Method
In a large cast iron Dutch oven or pot add the oil and flour.Cook over medium-low heat ,stirring constantly until the roux is lightly brown and aromatic,about 30 minutes.Add onions, peppers, celery and garlic. Saute for 4-5 minutes,add the tomatoes ,cayenne and bay leaves,cook for 2-3 minutes before stirring in the water.Cover and bring to a slow boil.Add the okra and simmer for 10-15 minutes until softened.Now add the shrimp and simmer another 15 minutes.Serve warm with the corn bread.

Jalapeno Butter milk Corn bread

Recipe
Ingredients
1 cup yellow cornmeal
1 1/4 cup all purpose flour
1 big Jalapeno pepper,seeded and chopped
2 large Organic eggs
1 1/2 cup reduced fat buttermilk
1 teaspoon baking powder
1/4 cup canola oil
1/2 teaspoon salt
Method
Preheat oven to 375 degrees F.In a large mixing bowl, whisk together the eggs ,and add the buttermilk and baking soda, and whisk to combine. Add the flour, cornmeal, peppers, and salt. Using a spatula stir until just blended. Do not over mix.
Pour batter into a greased 8 inch cast iron pan or a square baking pan or a baking dish. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let cool few minutes before slicing.Serve warm with the Okra shrimp gumbo.

Main Course
Cajun Seafood Jambalaya

Jambalaya is another one of the most celebrated food in the Southern cuisine,prepared with variety of meat,spices and rice.I kept mine strictly seafood,the Cajun style has no tomatoes,the spice rubbed seafood is browned for the extra smoky aroma then cooked with rice and vegetables.
Last and fulfilling end of the savory course,the only craving now was for the dessert.
Recipe
serves 6-8
Ingredients
2 pound Tilapia or other firm white fish fillets
1/2 pound large shrimp, peeled and deveined
3 cups long grain rice,washed and drained
1 large onion,chopped
2 cup bell peppers(red,yellow and green),chopped
1 cup celery,chopped
2 cloves garlic,finely chopped
4 cups low sodium chicken stock
2 tablespoon canola oil
fresh cilantro or parsley for garnish.

For Cajun Seasoning
1 teaspoon cayenne pepper
3/4 teaspoon chili powder
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon salt

Method
In a small bowl,mix together all of the ingredients under the seasoning list.Rub about a tablespoon of the seasoning over the fish fillet and shrimp.Let marinate in fridge for 10-15 minutes.
Meanwhile heat oil in a dutch oven or skillet on medium-high heat,add the onion,pepper and celery,saute to 3-4 minutes until soft,add the garlic and a tablespoon of the cajun seasoning and cook 2-3 minutes,get the vegetables out of the pan.
Add the fish fillets ,one at a time in to the pan and cook 5-6 minutes on each side until spice on the crust is nicely browned,take the fish out and cook the shrimp for 4-5 minutes until spices is brown and aromatic.Set the shrimp aside along with the fish.Now add the rice in to the pan ,stir frequently,cook 3-4 minutes until rice is pearly white,then pour in the stock and drop the bay leaf;bring to a boil.Cover,reduce heat and simmer for 10-12 minutes.Then mix in the vegetable mixture,fish fillet(torn in smaller chunks) and shrimp,cook another 10 minutes until rice is fully cooked.Discard the bay leaves.Serve warm.Garnish with fresh parsley or cilantro.

Drink
Berry Lemon Spritzer

A refreshing blend of berries and lemons,the chilled drink was a perfect thirst quencher.
serves 6
Ingredients
1 cup assorted frozen berries
2 lemons,quartered
2 tablespoon sugar
10 ounce bottle of lime flavored soda water
Ice cubes

Method
Puree the frozen berries in a blender with the sugar until smooth.Filter the puree to remove the pulp.Pour about 2 tablespoon of the berry juice in each glass.Add the ice cubes,soda water,a lemon wedge in each and serve immediately.

Dessert
Peach Chocolate Banana Foster with thyme infused caramel sauce

For a sweet finish to the enticing feast,nothing could have been more cooling than an ice cream dessert.Quick to put together with simple ingredients, caramelized fruit and ice cream,this is the kind of dessert one can prepare right in front of the guests of the party.My version is non-alcoholic,for added flavor I infused the caramel sauce with fresh thyme.

Serves 6
Ingredients
1 tablespoon unsalted Organic butter or virgin pressed coconut oil
1 tablespoon dark brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
3 medium ripe bananas, sliced
1/2 teaspoon finely grated orange zest
1/4 cup orange juice
3-4 sprigs of fresh thyme
2 ripe peaches ,chopped
6 scoops of reduced fat Ice cream(I made my own Chocolate Almond ice cream)
Method
Melt the butter or coconut oil in a pan on low heat. Add brown sugar, cinnamon and nutmeg and stir until sugar dissolves. Add the orange juice,thyme and bring sauce to simmer. Add peaches ,bananas and cook for about a minute ,sprinkle the zest and turn the heat off. Discard the thyme sprigs,place the fruit in the serving plates,pour some sauce over each,and serve with the ice cream.

As much as we loved the succulent seafood meal ,we were also very anxious about the extent of damage the spill has caused to the marine and wild life in the Gulf not to mention the fishermen whose livelihood depend on the business,and how it would affect some of our seafood choices in years to come until natural purity of coastal waters is restored.
Foodbuzz has pledged to donate $250 on behalf of every featured 24x24 publisher of the month, to Greater New Orleans foundation,which has been playing a key role in relief efforts in the wake of the tragic oil spill.I am truly pleased to have been selected as the Foodbuzz 24x24 Gulf Ambassador.

Be sure to check back with other 24X24 posts of this month here.

Caramelized Plantain Muffins

2010-07-20T07:11:00.000-07:00

A close relative of bananas,carbohydrate rich Plantains when extremely ripe, taste as amazing as bananas.I have to admit,the raw plantain curry that mom used to makes did not quite kindle the appetite,but the crunchy chips and crispy fries were whole another temptation.
But more than raw I cherish the ripe fruitier form of plantains.The plantains have a very long shelf life,while the raw is great for chips and curries,the medium ripe makes a great breakfast treat when lightly caramelized with little bit of sugar,better yet the completely ripe plantains are the best for making these energy boosting breakfast muffins.
I first found the brilliant idea of baking with plantain at Kerstin's Cake batter bowl ,her original recipe of Plantain cupcakes was part of Ultimate Recipe Showdown on Food Network.I can't call my adaptation here as cupcakes as the icing is missing ,so I thought a breakfast muffins would be more appropriate title.

Recipe : Caramelized Plantain Muffins adapted from Kerstin's recipe as seen in the Ultimate recipe showdown
Makes 8 muffins
Ingredients
For Caramelized Plantains:
2 tablespoons Organic butter or virgin pressed coconut oil, melted
1 tablespoons brown sugar
1/2 teaspoon ground cinnamon(can also use a whole cinnamon stick,cloves and discard before mashing)
3 very ripe plantains (the peels should be entirely brown-black), peeled and sliced into 1/2-inch pieces

For Muffins
1 3/4 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
1/2 cup brown sugar or 1/4 cup tablespoon Agave nectar or Honey
1/4 cup reduced fat milk
2 large Organic eggs
1/2 cup reduced fat buttermilk
1/2 teaspoon pure vanilla extract
2 cups caramelized mashed plantains

Method
To make the caramelized plantains: Preheat the oven to 375 degrees F.

Mix the melted butter or coconut oil, brown sugar, and cinnamon in a small bowl. Put the sliced plantains in an 8-inch square baking dish and pour in the fat mixture. Toss the plantains until well coated with the mixture. Bake in the preheated oven until caramelized, about 15 to 20 minutes. Remove the pan from the oven and mash the plantains with a fork. The yield should be about 2 cups mashed caramelized plantains.

Alternately ,one can also caramelize the plantains at medium heat on the stove top in large saute pan.Takes about the same time as baking.Let cook for about 5-6 minutes on each side.

To make the cupcakes:

Preheat the oven to 350 degrees F. Line an 8 cup muffin pan with parchment cups. with liners.

Add the flour, baking powder, baking soda, and salt to a sifter and sift into a large bowl.

In another large bowl add the oil and sugar or syrup and mix, with a hand whisk, until smooth. Beat in the eggs, buttermilk, vanilla extract, and the mashed caramelized plantains until the batter is smooth. Slowly stir in the sifted flour mixture and mix until smooth.

Evenly spoon the batter into the lined muffins pan, filling the cups 3/4 full. Bake until a toothpick in the center comes out clean and the tops are light golden brown, about 22 to 25 minutes. Remove from the oven and let cool for 5 minutes in the pan. Serve warm.

These are moist and lightly sweet,the hearty caramelized plantains heightens the flavor of the muffins for a perfectly palatable muffins.

The Health Nut Challenge 7 focuses on tropical fruits and vegetables.Please share yours for an exciting round up of Tropical Temptations.

Baked Doughnuts with Peach Honey Glaze

2010-07-18T05:46:00.000-07:00

My passion for healthy baking lead to me to do the unthinkable - baking the doughnuts.Thankfully I wasn't the first one to be thinking of doughnuts with a healthier profile.There were quite a few recipes available on searching,Heidi's stood out on the top,I follow her method closely,although the ingredients vary a little.

Among the changes to the original recipe,I mixed in some whole wheat pastry(gotta have the fiber).Then the fat had to be in moderation too ,so combining butter and oil eased the fat calories furthermore.

The fresh fruit and honey glaze makes all the difference,without the glaze these wouldn't be as attractive and appetizing.Choose an intensely fruity glaze to add that essential layer of flavor.

The only downside,these not as moist as deep fried so cannot be stored for weeks,best if consumed the same day,or in a day or two.If that doesn't seem possible ,bake them in smaller batches instead.

Recipe: Baked Donuts with Peach Honey Glaze.
Makes a dozen large donuts
Ingredients
2 1/2 cup all purpose flour
2 cups whole wheat pastry flour
1 1/4 cups reduced fat milk(can also use almond or soy milk),divided
1 packet(2 teaspoon) active dry yeast
2 tablespoon olive oil
2 tablespoon organic butter or virgin pressed coconut oil,melted
1/2 cup brown sugar
2 organic eggs
1/8 teaspoon salt
For the peach honey glaze
4 ripe peaches,cored and chopped
1/2 cup Pure Organic honey
2 tablespoon Organic butter or virgin pressed coconut oil

Method
Warm about a cup of milk in the microwave for 20-25 seconds(warm to touch ,about 100F).Stir in the yeast and sugar,let get frosty,takes 10 minutes.
Beat the eggs in a bowl,whisk in rest of the milk ,butter and olive oil.In a large mixing bowl,combine flour,eggs and yeast mixture,until dough comes together smooth and supple,add more flour if needed.Cover the bowl and set in warm corner,let rise until double in size,about 1-2 hours.

Punch the air out of the dough,transfer on a lightly floured work surface.Divide in to about 4 portions.Roll out each portion about 1/2 inch thick,cut out circles using a 3 inch cookie cutter.To make the hole in the center use a smaller cutter.Make the center hole is big enough or might shut close when proofing.Finish cutting out the doughnuts from the rest of the dough.Lay them on a baking sheet,cover with kitchen towel and let rise(proof) for another 30 minutes.

Preheat oven to 375F.Bake the doughnuts until bottoms are lightly brown,about 10-12 minutes.Cool on rack before glazing.

Prepare the glaze,by melting the butter or coconut oil in a large saucepan,add the peaches and cook until soft,about 5-6 minutes.Stir in the honey towards the end.Blend in a food processor until smooth.

Dip both sides of the baked douts in the warm glaze.Serve immediately.Could be refrigerated in air tight container for a day or two,but tastes best the same day.

The holey temptation without the guilt - these are half the calories than there deep fried overly sweet counterparts,a reason enough to wholly enjoy them.

The doughnuts are now a part of Yeast Spotting.

Electrolux #Splits :Dark Chocolate Velvet Banana Split

2010-07-15T10:42:00.000-07:00

Ovarian Cancer Research Fund(OCRF) was founded with a very straightforward: to fund research to find a method of early detection and ultimately a cure for ovarian cancer. The Board of Directors and dedicated staff of OCRF work diligently to educate women about ovarian cancer.They believe through educating a woman about ovarian cancer can make a difference in the lives of thousands of women who may be at risk.Every new research grant brings one step closer to finding a breakthrough.

To help fund the most promising work that is being done in the area of ovarian cancer by OCRF, Foodbuzz helped Electrolux and Kelly Ripa raise money for the Ovarian Cancer Research Fund by sending two Foodbuzz Featured Publishers to New York and giving them an opportunity to make banana splits with their kids.

To further support the worthy cause ,Foodbuzz is sponsoring a posting challenge and Top 9 takeover! In a Top 9 Takeover, Foodbuzz asks all Featured Publishers to construct a post about their ultimate Banana Split, and then for one day only, all Top 9 posts reflect that theme!.And Foodbuzz will donate $50(Up to $5,000) for every Banana Splits post by a Featured Publisher before Friday, July 16th.

For my delicious take on the decadent banana dessert,I use home made velvety dark chocolate ice cream(that has 1/2 the fat of a heavy cream ice cream),the topping of rich chocolate fudge sauce has no cream either,the nutty almonds ,juicy cherries and a crunchy whole grain berry cereal - all make it a healthier dessert, so fun to make and even more delicious to eat.

Recipe :Low fat Dark Chocolate Velvet Ice Cream and Chocolate Fudge Sauce
Ice cream yields 2 cups
Makes 4 banana splits
Ingredients
4 Ripe bananas
For Dark Chocolate Velvet Ice Cream
2 cups reduced fat milk
1 cup unsweetened Coconut milk(preservative free,I use Thai Kitchen brand)
1/2 cup bitter sweet chocolate chips
1/4 cup unsweetened cocoa powder
3/4 cup brown sugar or 1/2 cup agave nectar
2 teaspoon unflavored gelatin or 1 teaspoon agar agar powder

For Chocolate Fudge Sauce
1/2 cup bitter sweet chocolate chips
2 tablespoon reduced fat milk

For toppings
1/2 cup raw almonds,few chopped rest kept whole
1/2 cup low fat whole grain berry cereal
few fresh cherries

Method
Heat about 1/4 cup of water in a small saucepan,add the gelling agent(gelatine or agar-agar).Let simmer for for 4-5 minutes until completely dissolved,turn off the heat and stir in the sugar until completely dissolved.
Heat milk(both coconut and dairy milk) in another saucepan,turn off the heat and add the chocolate chips and the cocoa powder,whisk until mixture is smooth and glossy,stir in the sugar-gelatin mixture,blend in a food processor for a minute.Pour in freezer proof container and chill for 3-4 hours before churning in an ice cream maker as per the manufacturer's instruction.Serve the ice cream or store in freezer proof containers.
To make the fudge sauce
Just before assembling the banana split,combine the chocolate chips and the milk ,set in the microwave for 15 seconds,stir and return for another 15 seconds ,repeat until chocolate is completely melted and smooth.

To assemble the banana split,use either tall wine glasses or oval slightly deep plates.Sprinkle the cereal at the bottom of the serving dish,then place whole raw almonds,put halved bananas on the side,a scoop of ice cream between the bananas.Drizzle about a tablespoon of chocolate fudge sauce, some chopped nuts and cherries.And indulge!

Watermelon Spritzer. And the winner of Ice cream challenge.

2010-07-14T10:37:00.000-07:00

Who doesn't crave watermelon during the summer? A slice of fresh juicy crisp watermelon can quench the thirst better than any other fruit.Mid-summer has the best melons that are ripe,red and sweet.

Watermelon is loaded with a nutrient called citrulline that helps produce nitric oxide, a powerful blood vessel dilator that's critical to healthy blood flow - Dr. Oz

Much more satisfying than sugary sodas,the fizzy watermelon ice cubes spritzer is an amazing drink to chill off.The melon ice cubes keeps the drink cooler longer,alternately you could also make the drink by blending the melon with few ice cubes.But the ice cubes method yield a more intense melon punch,since the ice cubes are purely melons.

Recipe : Water melon Ice Cubes Spritzer(Non-alcoholic)
Ingredients
5 cups of Water melon chunks(about a quarter of large size melon)
2 tablespoon agave nectar(optional)
6 ounce bottle of lime flavored soda water

Method
Puree the water melon in a blender until smooth.Pour in ice trays and freeze for 4-5 hours.Unmold the ice cubes,put about 5-6 of the frozen water melon cubes in each of the tall glasses and pour a cup of soda water in each.Serve immediately.

Now for the exciting announcement of the winner of the Health Nut Ice cream challenge.It was a very close contest with such brilliant healthy Ice cream recipes.The top recipes which got most votes are :

Recipe , Votes
Kiran's Avocado Coconut Vegan Ice Cream 13
Denny's Almond Carrot Ice Cream 11
Nithu's Mixed Veggie Fruit Nut Oats Ice Cream 9
Rebecca's Almond Berry coconut Ice Dream 8
Curry Leaf's Mango coconut pops 5
Priya's Orange Yogurt Cheese Pops 4
Umm Mymoonah's Cherry Porridge Ice Cream 4

Congrats! Kiran,a copy of Rachel Albert-Matesz's Ice Cream Cook Book will be on your way soon.Thanks again to all the participants,the challenge indeed brought out some unusual yet tasty ideas of home made ice cream.

Peach Tomato Salsa Ranchera

2010-07-13T05:53:00.001-07:00

Peach Tomato Salsa Ranchera's instant burst of heat from chili peppers and sweetness of peaches,had me craving for its recipe since I first tasted it at my friends.But the recipe was a mystery since the salsa was store bought.I searched in couple of stores with no luck finding the peach kind.Google came to the rescue,searching the net found this easy video of salsa ranchera.Boosting that recipe on the video with sweet summery peaches,voila! I created my own home made peach tomato salsa that was almost as good as the one I first tasted.

The ranch-style Salsa is traditionally made with tomatoes,spices and hot chili peppers.Baking the tomatoes and hot chili peppers gives a mellow roasted flavor to the salsa ,better than steaming or blanching.One can even use ripe mangoes instead of peaches or both together.Just make sure the peaches are thoroughly washed since its the fruit considered to most laden with pesticides,or buy organic peaches if available.

Recipe: Peach Tomato Salsa Ranchera
Ingredients
3 ripe peaches,thoroughly rinsed,pitted and diced
3 plum red ripe tomatoes,cored and halved
1/2 cup shallots ,finely chopped or minced
1 clove garlic,finely chopped
1 tablespoons. lemon juice
2 tablespoon apple cider vinegar
3 jalapeno peppers or Serrano peppers ,seeded and halved(Use 2 for medium heat)
1 teaspoon ground cumin
1 tablespoon cilantro, chopped
1 tablespoons Extra virgin olive oil
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt

Method
Lay the tomatoes and peppers on a baking sheet,cut side down.Set in the preheated oven at 35F oven and let bake for 15-10 minutes until slightly charred at the top.Transfer in a blender and puree.

Heat the oil in a large heavy skillet,add the garlic and shallots,saute for a minute.Add the cumin,peaches and cilantro,cover and cook another 3-4 minutes just until peaches are little soft but not mushy.Stir in blended tomato and pepper mixture,let warm up.Stir in the vinegar,lemon juice,season with salt and pepper.Transfer in a bowl and serve with blue corn tortilla chips.Can be stored in sterilized jar for a month.

Fruity fiery tangy,the best salsa I ever tasted.

Tuna Burger with Pine apple Relish,Plantain Fries and Berry Milkshake

2010-07-09T05:58:00.000-07:00

The Ultimate Trio

I abstain from fast food burgers for all good reasons,but making one from scratch at home with better ingredients and flavors is an absolute pleasure of good food.I stumbled through Bobby Flay's Burgers,Fries and Shakes by chance at the library,one look through the book,was tempted enough to take it home and fix up at least a few of the of the tastiest combination of flavors ,that might just change my taste for burgers.
Bobby presents some fantastic twists to classic burgers,uses flavorful relishes and condiments to further enhance the taste of the beloved fast food.In addition the books had some tasty fries and refreshing shakes,to along for a completely satisfying meal.

Among the grilling guru's crafted tastiest recipes,the leaner seafood variety of Salmon and tuna burgers suited my palate perfectly.Although I did not completely stick with the original recipe,a lover of spices,had to add some more of the spicy ingredients and touch of greens to the burger.Also for the fries,shallow frying worked out well.The buns can definitely be store bought,since I never seem to find the right size hearty buns for my burgers,I choose to bake my own,even though it was 94F outside.On brighter side the steamy kitchen did quickened the rise of yeast in dough.The buns baked while the burgers cooked.The fries needed a close eye,the thin cut plantain can burn easily if ignored.

Recipe : Sesame Burger Buns
Make 3 large burger buns
Ingredients
2 1/2 cups whole-wheat flour
1/2 cup sesame seeds
1/2 teaspoon of salt
2 tablespoon extra virgin olive oil
1/2 cup of Warm water
2 teaspoon of sugar
2 teaspoon active dry yeast or 1 packet(1/4 ounce) of quick rise yeast

Method
Make the Dough
In warm water mix in the dry yeast and sugar. Let sit for 10 minutes,until it gets frothy.
In a bowl combine the flours,oil,seeds(reserve few sesame seeds for topping the buns) ,salt along with the yeast mixture. Knead until the dough is tacky but not sticky and place in a greased bowl and cover. Allow to rise for an hour until double its size.
Shape and proof the buns
Get the dough out of the bowl,sprinkle some all purpose flour on the work surface and knead the dough for few seconds and divide in to about 3 portions. Set on a cookie sheet and finish shaping the remaining buns,place them about 1/2 inch apart from each other,sprinkle some sesame seeds on each of the buns. Cover with wrap and allow to rise for another hour.
Bake the Buns
Preheat Oven to 450F. Bake for about 18-20 minutes until crust turns lightly brown. Let cool on rack,Slice using a serrated knife. Assemble the buns with choicest veggies and greens .

Recipe: Tuna Burger,adapted from Bobby Flay's Burgers,Fries and Shakes
Serves 3
Ingredients
For the burger
1 pound fresh Tuna
2 green onions(green and pale green parts),thinly sliced
1/2 tablespoon Dijon mustard
1 garlic clove,finely minced
1/2 inch piece of ginger root,finely minced
1/2 teaspoon cayenne pepper or hot chili powder
1/4 teaspoon each of cumin and coriander powder
few leaves fresh mint,finely chopped
1 teaspoon salt
1 tablespoon canola oil
3 whole grain sesame burger buns(as in the above recipe),split;toasted,if desired.

For the Pineapple Relish
1 cup pineapple,finely chopped
1 dill pickle,finely diced
1/4 cup finely chopped red onions
1 tablespoon fresh lime juice
1 teaspoon honey
3 tablespoon finely chopped fresh cilantro leaves
1 tablespoon extra virgin olive oil

few tender kale leaves and baby kale for topping (or use other leafy green of choice)

Method
To make the relish,combine the pineapple,pickles,onions,lime juice,honey,cilantro and oil in medium bowl and season with salt and pepper.Let sit at room temperature for 30 minutes before serving so that the flavors meld.

To make the Burger,cut the tuna in to large pieces and than coarsely chop in a food processor.Do not over process(or you can chop it by hand with a sharp knife)

Whisk together the mustard,dry spices,ginger,garlic and salt in a large mixing bowl.Add the tuna and green onions and gently fold to combine.Divide the tuna mixture in to 3 equal portions(about 5 ounces each).Form each portion loosely in to a 3/4 inch thick burger.Place on a plate,cover and let chill in refrigerator for at least 30 minutes before cooking.

To cook the burgers,heat the oil in a saute pan or griddle(non-stick or cast iron) until begins to shimmer.Cook the burger until golden brown on the bottom sides,about 3 minutes.

To assemble the burger,burger on the sesame bun with kale leave,top with relish and fresh baby greens.Serve immediately with the plantain fries and milk shake.

Recipe: Plantain Fries,adapted from Bobby Flay's Burgers,Fries and Shakes
Ingredients
2 green plantains
3/4 teaspoon salt
1 tablespoon grate lemon zest
1/2 teaspoon cayenne pepper or hot chili powder
2 tablespoon peanut oil

Method
Stir together the salt,lemon zest and cayenne pepper in a small bowl.
Heat oil in a medium cast iron pan over medium heat.While the oil heats up,peel the plantains using a sharp knife to cut off the top and bottom ends then peel the green skin off.Cut the plain in to 3,halve each of the three pieces in to thin slices.Now cut each strip lenghtwise in to about 1/8-inch-thick fries.
Shallow fry in batches,turning frequently,until golden brown,about 2-3 minutes.Remove using a slotted spoon on to a plate line with paper towels and season immediately with the salt mixture.Serve hot.

Recipe:Berry Milkshake
Ingredients
2 cups Frozen berries
2 cups skimmed milk
1 cup fat-free frozen yogurt
2 tablespoon Agave nectar

Method
Combine the milk and berry in a blender and blend for 10 seconds.Add the frozen yogurt and blend until smooth,about 30 seconds.Serve immediately,garnish with fresh strawberries,if desired.

My tough take on the ultimate trio from the scratch - warm toasty buns with a juicy burger and sweet tangy relish,crispy fries and an icy fruity shake,was a sure comforting end of a sizzling hot summer day.
I'm submitting the recipe to Yeast Spotting.

Healthy Ice Cream Carnival

2010-07-07T04:44:00.000-07:00

Have your Ice Cream and Eat it Too?

Yes! it is possible to have the best of both taste and nutrition.Thanks to the
16 talented Ice screamers who proved it by taking the Health Nut Challenge 6 : I Scream for Ice Cream Challenge.

Get ready to embrace the vibrant carnival of mostly fruity,few nutty and even some veggie healthy ice creams,some of which are definitely different from the usual.While you at it,choose your favorite healthy ice cream and submit using the form towards the end of the post.The Ice cream that gets the most viewer votes will take home the Chef Rachel Albert-Matesz's Ice Dream cookbook,a treasure of vegan healthful Ice cream recipes.

Participant Entries

1.Mona's deliciously dense frozen dessert ,Pomegranate Kulfi,is enriched with antioxidant rich totally natural Pomegranate juice.Traditionally a kulfi is a no-churn ice cream,made by boiling milk until reduced by half, then flavoring with nuts, aromatic spices or saffron,and finally freezing in molds.The reduced milk imparts the creamy attribute to the Kulfi.Mona uses evaporated milk instead of condensed milk to control the amount of sugar in the kulfi.

2.Priya's easy breezy Orange and Yogurt Cheese Pops are made with freshly squeezed orange juice with agave syrup and yogurt cheese.A Yogurt cheese is a creamy white cheese,obtained after straining the yogurt in a muslin cloth.Using low fat or fat free yogurt,is best to avoid all the fat and still retain the source of calcium.

3.Sharada's Egg free and guilt-free Mango Ice Cream,is mangoes at its best.

4.Rebecca's gorgeous Almond-Berry Coconut Ice Dream,is also inspired by Chef Rachel Matesz's Ice creams Minus the Moo,using coconut milk for all it better benefits than the full fat dairy cream.

5.Sayatani's delicacy of hot summers Mango Kulfi,is made from fresh juicy sweet mangoes harvested from her own backyard.

6.Mallika's perfect scoop of Caramelized Peanut Butter Ice Cream,has the heart healthy fats from the roasted peanuts,the caramelized sugar adds so much more to the flavors of nuts besides the sweetness.

7.Soma's luscious red refreshingStrawberry Sorbet with summer's best berries is a sure winner among young and old alike.

8.Curry Leaf's cooling Mango Coconut Pops are dairy free sweetened with heavenly honey.

9.Divya's creamy sweet Kulfi is enhanced with benefits of almonds and pistachio.

10.Umm Maymoonah's Cherry Porridge Ice Cream,besides being sweetened with healthful honey ,flavored with luscious berries has coconut milk and oats porridge as the secret ingredient,which makes this such a unique ice cream.

11.Kiran's Avocado Coconut Vegan Ice Cream is an absolutely sensational way to enjoy the nutritious creamy green fruit.

12.Jagruti's aromatic Mavadaar Rose and Coconut Kulfi has a touch of powdered coconut milk and hearty paneer(Indian cottage cheese).

13.Sukanya Ramkumar's fascinating Plum Swirled Pops,is a fruity frozen concoction of fresh plums and low fat vanilla yogurt.

14.Denny's exotic Carrot Almond Ice cream ,with almond milk and Greek yogurt as the base,sweetened with honey and flavored with carrot juice,nuts,rose water and saffron,is just about how healthy and tasty an ice cream can get.

15.Nithu Bala's fantastic Mixed Fruit Veggie Nut Oats Ice Cream,is so nutritious with wholesome oats,nuts,fresh carrots ,beets,coconut milk,orange juice and with sweetness in moderation,this is perfect choice even for breakfast.

16.Aqua's Green mango Sorbet,is a refreshing thirst quencher,with tangy green mangoes,sweet jaggery and hint of aromatic cardamom.

My Entries

Peanut Butter and Plum Jelly Ice cream,gets the smooth creamy texture from the roasted peanut butter and home made jelly adds the fruity touch.This is a dairy free ice cream inspired Chef Racheal Matesz's Ice Dream recipes

Kumquat Ice Cream,again dairy-free with a citrusy punch of kumquats,the smaller cousins of orange.

Raspberry Tofu Dark Chocolate Ice cream Cake,a frozen layered cake with creamy tofu berry ice cream layer over the hearty dark chocolate bottom.

Tropical fruit Pops,a real summer indulgence,fruit pops with a variety of real fresh fruit puree ,that deliciously add a daily serving of all natural fruits and fiber in your diet,void of artificial colors or excess sugar.

No-churn Almond Banana Chocolate Ice cream with amazingly simple ingredients and easy grind-blend-freeze method ,the ABC ice cream is sumptuous summer treat.

Chunky Cherry Ice Cream,bountiful fruity bits in chilled dairy-free creamy goodness,this frozen treat calms the craving for the cool.

Red White Blue Dessert - Health Nut Turns 2.

2010-07-02T06:10:00.000-07:00

Health is as precious as any priced jewelry,needs to guarded with the same sense of responsibility.

What started as a hobby of leisure time has now become an inseparable part of my routine.Food blogging indeed has brought out the best of my culinary skills.I owe it all to the viewers for the encouragement and support that has given me the confidence each time to bring out more of the tried and tested healthy recipes.

For a sweet celebration of blog birthday and the Independence day,I couldn't think of a simpler fruit and cream dessert.
As an immigrant I had little knowledge about American history.That has changed recently with my new found interest in nation's past,partly due to my 7 year old's keen interest in reading the biographies of the founding fathers of the nation.He has this knack of memorizing names and numbers,amazingly he could memorize the list of all the presidents.Picked his favorite as Abraham Lincoln,for the big change he brought with the abolition in slavery.I couldn't be more impressed.And his opinion about this dessert in patriotic colors was simply amazing.
As long as one takes care of two important points,first the gelling agents agar-agar(the vegan replacement for gelatin available in most Asian stores) or gelatin be fully dissolved in the liquid and second giving ample time for one layer to set before building another over it,there is little that can go wrong with this delicate dessert..
Recipe :Red White Blue Dessert
Ingredients
The Red Raspberry-strawberry Sauce
2 cups fresh or frozen strawberries and raspberries
1 tablespoon agave nectar
2 teaspoon white sugar
2 tablespoon water

The White Coconut cream layer
1 cup coconut milk
1/4 cup water.
1 tablespoon agave nectar
1 tablespoon agar-agar flakes or unflavored gelatin

The Blue blueberry Jelly layer
2 cups blueberries.
1/4 cup water.
1 tablespoon agave nectar
2 teaspoon white sugar
1 tablespoon agar-agar flakes or unflavored gelatin

Method
Start with making the coconut jelly layer,heat the water in a saucepan and add the agar-agar or gelatin,let dissolve completely,about 3-4 minutes.You don't want any lumps in the jelly,so be sure its totally mixed in.Add the coconut milk and simmer for 3-4 minutes.Pour in in individual ramekins or other ceramic bowls(about 3 inches in diameter) until 1/3rd full and let set in fridge for 2-3 hours until completely stabilized.
Now prepare the blueberry jelly layer similarly,heat the water in a saucepan and add the agar-agar or gelatin,let dissolve completely,about 3-4 minutes.Add the blueberries and let cook for 2-3 minutes until soft.Blend the mixture until smooth.Make sure the coconut jelly layer is completely set,now pour the blueberry mixture over.Set in fridge for another hour or two until set.
Prepare the sauce,by cooking the berries with water and sugar,until soft about 3-4 minutes.Mix in the agave towards the end.Blend smooth and cool.

To unmold,use a knife and carefully run around the ramekins to loosen the edges of the dessert and slowly flip in to a serving plate.Enjoy chilled with red raspberry strawberry sauce and more fresh berries.

The dessert is sent to Weekend Herb Blogging #240,hosted this week by Anh from Food Lover's Journey

Happy Independence day!

Archives :June 2010

2010-06-30T05:10:00.000-07:00

June 3 Tropical Fruit Pops

June 6 Wild Blueberry rolls

June 8 Eat abd Beat Diabetes Review and Brownies

June 11 Soy Eadamame "Meat balls" with Chilled Peppercorn Yogurt Sauce

June 13 Purple Escarole with Preserved Lemon Salsa

June 16 No Churn Almond Banana Chocolate Ice cream

June 19 Barley Stuffed Cabbage with Herb Ginger Sauce

June 22 Broccoli Stalks Cold Soup

June 23 Chunky Cherry Ice Cream

June 27 Chocolate Pavlova With Avocado Chocolate Mousse and Summer fruit

June 28 Tropical Fruit Barley Risotto

Tropical Fruit Barley Risotto -Tropical Temptations Challenge

2010-06-28T13:53:00.000-07:00

Soaked in with the warmth of the sunny tropics,the luscious sweet tropical fruits make up a good part of my fruit feast.Although I was raised in tropics,I wasn't a vivid fruit lovers as a child,only recently did I discover the bounty of tropical fruits.Limited to a few that make it up to the north,there are still so many more to try,if only I could take trip to the exotic lands and devour some more.

It was one of those days I had the plethora of tropical delights in my fruit basket and the theme of tropical fruits stuck me.
The barley risotto,that I normally cook up with vegetables ,got a whole new look and taste with the sweet fruity make over.Barley for all its excellent benefits makes a perfect substitute for the starchy arborio rice that is normally used to give the risotto a creamy consistency.The richness of coconut milk and the mellow appealing tropical fruit makes this a very special kind of risotto,which I would say makes a great breakfast\brunch meal or a dessert course.
I wouldn't encourage cooking the soft and sweet fruits,its best to add the fruits towards the end of the cooking process for this risotto.

Recipe : Tropical Fruit Barley Risotto
Serves 2-3
Ingredients
1 cup barley,rinsed
2 cups light coconut milk
1 cup fresh pineapple chunks
2 tablespoon brown sugar
1 tablespoon Agave nectar or honey
1 kiwi,peeled and sliced
quarter of a papaya,peeled and sliced
1 small ripe mango,sliced
1 very ripe plantain,peeled and sliced
1 teaspoon pure vanilla extract
2 teaspoon virgin pressed coconut oil
1/8 teaspoon salt

Method
Heat oil in a large sauce pan,add the sliced plantains and a teaspoon of sugar,cook 4-5 minutes on each side until caramelized.Set aside.
In the same pan,add the barley and saute until pearly white,stir in the sugar,now start adding the coconut milk ,about 1/4 cup each time and stir until the barley absorbs it all,cook until is soft and creamy. Add the pine apple pieces,vanilla and agave nectar towards the end of cooking process.
To serve,lay the caramelized plantains,kiwi and top the sliced fruit over the risotto.

Health Nut Challenge 7 : Tropical Temptations

I am very pleased to reveal Tropical fruits as the next theme of Health Nut challenge.This has to be a simpler challenge than the previous.Satiate your fruity desire,pick the most exotic or common tropical fruit found in your part of the world,and dish up a tropical fruit temptation and share them at the Health nut challenge.

Here are the challenge 7 guidelines:
* Prepare a healthy appetizing dish with any one or all of the tropical fruits.Mention about the nutrition and health benefits of each of the fruit.
-> Avocados
-> Bananas
-> Coconuts
-> Mangoes
-> Kiwi
-> Papaya
-> Plantains
-> Pine apples
-> Jack fruit
-> Star Fruit
-> Dragon fruit
-> Passion fruit
-> Guava
-> Lychee
-> Tamarind
-> or other exotic tropical fruits known to you.

* Limit 3 entries per blogger.Please use the logo(the big or smaller in the side bar) and link your post to this announcement page.Send the entries before last day of September 2010, using the form below.

Health Nut Challenge Form

Powered byEMF Web Form

I'm allowing ample time for this challenge in scope of more entries and also the next couple months(Aug-Sept) your truly is planning for a vacation and blog in inactive mode.
The Ice cream Challenge round up is scheduled for next week,so you can still send in the entries till the end of this week.

Chocolate Pavlova with Avocado Chocolate Mousse and Summer fruit

2010-06-27T05:14:00.000-07:00

Chocolate Pavlova with Avocado Chocolate Mousse.

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard

The fluffy sweet confection,Meringue is one those seemingly easy recipe with simple ingredients - Egg whites and Sugar.But not until the two are married with utmost care ,the result can be disastrous.To understand the chemistry behind the amazing dessert in short,breaking the egg protein until it can expand to about 8 times the original volume while whipping in the sugar to stabilize the multiplied volume.The glossy mixture when baked at moderate temperature results in an airy melt-in-your-mouth dessert.
Meringues gives a deliciously divine touch in some of the popular desserts - pies,cakes,pavlova,baked Alaska and macaroons(the meringue cookies)

Crucial tips to yield perfect meringue :
*Use clean, dry bowl,preferably a glass bowl, ceramic or copper.Even a minuscule amount of fat can ruin the meringue.
*Separate the eggs when cold and then let the whites reach room temperature before beating them.
*Besides the sugar,use either cream of tartar or white vinegar or lemon juice to stabilize the meringue. Add 1/8 teaspoon of one of these per egg white to the unbeaten eggs.
*Only super fine sugar works ,any kind of sugar substitutes fail to hold the meringue.
*The flavoring can affect the acidity of the meringue,be sure to use dry ground flavors- Cocoa,coffee,saffron,macha tea,dried shred coconut are some of the best.
*Bake at low temperature,200-250F is ideal.If the temperature is too high, the the top browns before the water inside has time to evaporate.

A lovable dessert - pavlova,is pure meringue confection.The daring challenge was to make it all chocolaty ,using cocoa for flavoring the meringue and topping with the rich mascarpone mousse.I was looking for a lighter pavlova,lower in calories.I could not possibly fiddle with the meringue ingredients,cause no sugar substitute works,plain white sugar is the only kind of sweetener fit for a perfect meringue.But for the topping could certainly be replaced with a lighter vegan Avocado mousse,chocolaty and guilt-free.

Summer Fruit Pavlova with toasted coconut.
My first trial was plain meringue.Kept the height in this one,the slice of this looked much prettier with myriad of summer fruits.How ever both plain and chocolate were equally sweet and enjoyable.
Believe it or not,I used a hand held whisk,that amplified the effort of making the meringue,takes about 10-12 minutes of effortful non-stop beating, compare that to 5-6 minutes in a machine whisk.My ever so curious toddler was excited at sight of cracking the eggs,thinking mom's making a special omelet,soon started wondering about the endless whipping.The glossy texture seemed like a delectable cream,but the baked result with an even exciting marshmallow-like treat.

Recipe :Low Fat Chocolate Pavlova with Avocado Chocolate Mousse.
Ingredients
3 Egg whites
2/3 cup fine white sugar
1/2 teaspoon cream of tartar(to stabilize the meringue)
1 tablespoon 100% cocoa powder
1 teaspoon instant coffee powder
pinch of salt
1 cup Vegan Avocado Chocolate Mousse(Click the link to see the recipe already posted).
Sliced peaches and fresh mint for garnish.

Method
In an impeccably clean bowl,add the egg whites and using an electric mixer, with the whisk attachment or a hand held whisk, beat the egg whites on medium-high speed until they hold soft peaks.Add the cream of tartar and sugar, a tablespoon at a time, and continue to beat until the meringue is glossy and holds very stiff peaks.

Using a spatula transfer the meringue on a baking sheet lined with parchment paper,you could either spread it with slightly hallow center or keep it high.Alternatively one can use a pastry bag and pipe the meringue into whatever shapes you desire.

Bake for about 2 hours or until the meringue is dry and crisp. Cool and store in an airtight container for up to 3 days.

To serve the chocolate pavlova,spread the avocado chocolate mousse,top with the sliced peaches,mint and slice.

For the plain Pavlova ,do not add the cocoa and the coffee powder.While spreading on the baking sheet,keep the meringue high.Rest of the recipe remains same.When done,garnish with toasted coconut.Sprinkle the cocoa powder on the serving plate,slice the meringue with a sharp knife, and serve with fresh fruits alongside.

Fall in love with more Pavlovas at Daring baker's blog roll.

Chunky Cherry Ice Cream

2010-06-23T11:53:00.000-07:00

Bountiful fruity bits in chilled creamy goodness,this frozen treat calms the craving for the cool.With fruit lovers as in my family,the fresh berries and stone fruit rarely make it to recipe,a smoothie at the best or an ice cream or fruit pops are always worth waiting for.

I haven't done anything hugely different in this Ice cream,except for flavoring with generous load of fresh cherries,otherwise it follows the same method as in all the ice creams that I recreated or adapted from Rachel Albert-Matesz's Ice Dream Cookbook.The vegan healthy ice cream,uses dairy free substitutes as Coconut milk for heavy cream and low calorie sweetener for plain sugar.You can find more details about these ingredients used from my earlier post.

Recipe : Dairy free Chunky Cherry Ice Cream ,inspired by Rachel Albert-Matesz recipes as in Ice Dream Cookbook.

Yields 1 3/4 cup
Ingredients
one 14 ounce can Coconut milk(preservative free,I use Thai Kitchen brand)
1 pound fresh cherries,seeded and chopped
1/4 cup honey,agave nectar or 1/3 cup maple syrup
1/3 cup cool or cold filtered water
2 teaspoon unflavored gelatin or 3/4 teaspoon agar agar powder (not the flakes)
pinch of salt

Method
1.Warm the water in small sauce pan.Sprinkle the gelatin or agar-agar,do no stir,let dissolved completely 4-5 minutes.Turn off the heat.
2.Process halve of the chopped cherries in a food processor or vitamix until finely chopped,the add the coconut milk,sweetener(honey or agave),salt,the gelatin or agar-agar mixture and blend again until well combined and smooth.
3-Pour into one or more wide-mouthed jars. Cover and refrigerate for at least 6 hours before churning.

4-Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer’s instructions.Mix in the rest halve of the chopped cherries.

5-Serve immediately or spoon into several 8-to 16-ounce freezer safe containers. Cover and freeze for 3 or more hours for a firmer texture.

6-Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.

Without the Ice cream machine method
After the step 2,transfer the Ice Cream mixture in to a freezer proof container,preferably air tight.Freeze for about an hour,then get the container out and whisk the mixture using a spatula or hand held whisk or electric whisk to break the ice crystals forming over the edges of the container.Freeze and whisk again after 30-40 minutes ,repeat this for about 6 hours until the mixture is almost frozen.Serve immediately or freeze.Do as in step 6 to serve.

Have you screamed for Ice cream yet?What's keeping you from?.The heat is on,inspirational ideas are here.Wait no more,feel the joy of home made ice cream.Create one healthy frozen and share the recipe with Health Nut Challenge 6 :I Scream for Ice cream before June 30th.

Best out of Waste : Broccoli Stalks Cold Soup

2010-06-22T05:29:00.000-07:00

Its either ignorance or abundance that leads to good food go waste.Out of my sheer inexperience,just the florets were utilized and the nutritious broccoli stalks trashed.Fresh broccoli is not cheap,a head of broccoli costs about $2.25 per lb.And to let more than half of it go waste,is not just careless loss at nutrition but also to the wallet.Thanks to a this brilliant recipe,the stalks are now devoured in entirety.

A good source of calcium,there are about 30 calories per stalk,has 6 grams of carbs and 3 grams of protein.The broccoli stalks can be sliced or shred ,cooked or used raw in salad,in any recipe were broccoli is used.

In addition to the unused broccoli stalks,other versatile vegetables can be used in this chilled summer soup.

Recipe : Broccoli Stalks Cold Soup
Serves - 2
Ingredients
2 cups Broccoli Stalks(about 1 whole broccoli stalk) ,sliced
1 cup leafy greens(Spinach,kale or other mild greens)
2 cups vegetables(carrots,corn,peas,broccoli florets,cauliflower or others of choice)
1/2 a medium onion,chopped
few sprigs fresh thyme leaves
1/2 teaspoon fresh ground black pepper
1/2 teaspoon fresh ginger root,minced
1/4 teaspoon fennel seeds(optional)
1/2 teaspoon salt
1/4 cup low fat yogurt,whipped
2 teaspoon extra virgin olive oil

Method
Heat the oil in a saute pan,add the onions and let sizzle for about a minute,then add the rest of the vegetables,ginger,fennel seeds and broccoli stalks.Cover and cook until veggies are all lightly tender,about 5-6 minutes.Season with salt and pepper.Blend the cooked veggie mixture with 1 cup of water and the thyme leaves until smooth.In summers chill in fridge for 2-3 hours.Can be served warm in cold season.
Serve along side the thyme shortbread(recipe coming up later) ,swirl the whipped yogurt on top.

This is my contribution to the Best out of waste Food event.And also to the Souper Sundays

A question for my viewers,"What fruits\Vegetables have you learned to use efficiently?"

Barley Stuffed Cabbage Rolls with Herb-Ginger Sauce

2010-06-19T16:33:00.000-07:00

Savoy Cabbage

It's not fair when a nutritious vegetable like Cabbage gets a bad rap for the stink.Did you know,cooking with aromatic spices and herbs considerably reduces the odor while cooking cabbage?.And most importantly over cooking should be avoided with cabbage.
Cabbage was never a hostile vegetable in my family,in fact the way mom used to cook the vegetables ,enriching with herbs and spices,all the strange odor was pleasantly masked.So if you have been avoiding the vegetable for this reason,try the flavorful way of cooking the cabbage,that might just change your view of the healthy vegetable.

The antioxidant rich member of cruciferous family of vegetables,Savoy cabbage, is the frilly kind of cabbage,its large outer leaves are perfect for the rolls.And the inner core is excellent for the coleslaw.

The mellow stuffing consists of wholesome barley(you could use any other whole grain - freekeh,whole millet,brown rice or broken wheat),bell peppers,onions and spices.The wilted leaves are rolled with the stuffing ,then can be steamed and drizzled with the herb-ginger sauce or cooked with the sauce,which ever method works.I for one,used the former method.

Recipe : Barley Stuffed Cabbage Rolls with Herb-Ginger Sauce
Ingredients
12-14 large outer leaves of Green or Savoy Cabbage
1/4 teaspoon salt.

For Stuffing
2 cups barley,cooked
2 cups of bell peppers(red or green or orange or all),sliced
1 medium onion ,sliced
1 teaspoon spice mix(I used ground cumin,coriander,cinnamon and cloves)
1 clove garlic,chopped
1/2 inch ginger root,minced
1/2 teaspoon hot chili powder
1/2 teaspoon salt
2 tablespoon fresh lime juice
2 teaspoon canola oil

Method
Wilt the leaves in salted boiling water for a 4-5 minutes.Drain and drop in cold water to stop any further cooking.Drain all the water.

Heat the oil on high and saute the onions and sliced peppers,for 4-5 minutes.Add the garlic,ginger,salt and rest of the spices.Cook for 2-3 minutes.Mix in the barley ,turn off the heat.

Start rolling the leaves,place about a tablespoon of filling on each leaf,roll up firmly,folding in sides to enclose filling.

Steam the rolls in a bamboo or other kind of steamer until soft 8-10 minutes.Then to serve ,drizzle with the herb-ginger sauce.

If you don't use the steamer.Pour the herb-ginger sauce over the rolls and cook in covered skillet for 8-10 minutes or bake at 375F for 10-12 minutes.

Herb-Ginger Sauce
Ingredients
2 cups of fresh herbs and greens(I used spinach,mint and cilantro)
1 teaspoon fresh ginger,minced
1 medium onion,finely chopped
1 hot pepper(green chilli or jalapeno),seeded and chopped
1 teaspoon spice mix(I used ground cumin,coriander,cinnamon and cloves)
1/2 teaspoon salt
2 teaspoon canola oil

Method
Saute the onions in oil until lightly browned,add the spices,greens and herbs.Cover and cook for 5-6 minutes.Blend for smooth sauce.Use as directed in the above recipe.

The rolls are sent to the CWF - Whole grains : Barley event.And also the real food event,Two for Tuesdays.

In case you missed ,get more recipe ideas of Cabbage and other Cruciferous vegetables.

No-Churn Almond Banana Chocolate Ice Cream

2010-06-16T05:50:00.000-07:00

No ice cream maker needed to make this Ice Cream.Amazingly simple ingredients and easy grind-blend-freeze method ,the ABC ice cream is sumptuous summer treat.The creamy ground raw almonds and caramelized banana mixture freezes perfectly without any crystallization.The chocolate craving is quenched with flavonoid-rich cocoa powder and the semi-sweet chocolate chips.

The raw almonds have more vitamins intact which are otherwise lost in roasting the almonds.Nevertheless the other nutrients like calcium,vitamin E,essential fatty acids and minerals remain unharmed in roasted almonds 1.
Store raw almonds cool in fridge for better flavor and prolonged freshness.For the ice cream one can choose between unsalted raw or roasted ground almonds or unsweetened almond butter.

Recipe : No-Churn Almond Banana Chocolate Ice Cream
Ingredients
1 cup raw almonds
2 very ripe bananas
1 tablespoon virgin pressed coconut oil
2 tablespoon 100% cocoa powder
1/2 cup vanilla almond milk or soy milk
1/2 cup agave nectar or honey
pinch of salt
Semi sweet chocolate chips and raw almonds for garnish.

Method
Peel and slice the bananas.Heat the oil in a saute pan,lay the banana slices in the pan and let cook for 3-4 minutes on each side until caramelized.Cool before blending.

Grind the almonds in a high performance blender like vitamix for 1-2 minutes until finely powdered.Add the milk and the caramelized bananas,sweetener and salt,blend for another minute on high until smooth and creamy.Transfer in a freezer proof container and set in fridge for 4-6 hours until firm and frozen.
To serve,thaw for 15 minutes,scoop out in a store-bought waffle bowl,top with semi sweet chocolate chips and more raw almonds.

Remember to submit your best healthy Ice Cream recipe for the Health Nut Challenge 6 : I Scream for Ice Cream before June 31st.And one best recipes takes home Rachel Albert-Matesz's Ice Dream Cookbook.

Purple Escarole with Preserved Lemon Salsa

2010-06-13T16:50:00.000-07:00

An exquisite member of endive family,Escarole is rarely spotted in purple.Purple or not,its delicately mild bitter flavor and tender crunchy stalks makes escarole completely edible salad green.If not raw,lightly saute in extra virgin olive oil with garlic or simmer in stew,to enjoy these elegant greens.These greens are available throughout the year,is high in vitamin A, calcium, folate and fiber.

The preserved lemons that I pickled last spring,had a perfectly ripe rind,ready to make a tangy addition in salads and stews.The zesty preserved lemon salsa spooned over crisp outer escarole leaves is easy and satisfying snack or start of a meal.

Escarole with Preserved Lemon Salsa

8-10 outer leaves of escarole
For Salsa
1 plum tomato,seeded and chopped
1 jalapeno,seeded and chopped
Quarter of a preserved lemon,rinsed and chopped
1/2 an onion,finely chopped
6-8 inner leaves of escarole,finely chopped
1/2 teaspoon fresh ground black pepper

Mix the salsa ingredients and let sit for few minutes in the fridge before serving over the escarole leaves.

Purple Escarole is my entry for Weekend Herb Blogging #238 ,hosted this week by Rachel from The Crispy Cook

Soy Edamame "Meat" balls with Chilled Mint Peppercorn Yogurt Sauce

2010-06-11T03:33:00.000-07:00

These dainty little vegan meat balls are much lighter in calories than the usual meatballs.In fact these are the veganised version of previously posted Spiced Meatballs(Kofta) with soy as the star substitute.Soy's importance has been conveyed frequently in this blog.I don't minding stressing it again,low in saturated fat and source of healthy plant protein,soy and its products can be substituted for the high in saturated fats foods,like meat and cheese.

"the phytonutrients in soy reduce the formation of plaque in arteries,fight inflammation,which in the arteries ,increases the risk of cardiovascular disease and stroke" ~ Dr.Howard M .Shapiro's Picture perfect weight loss.
"Getting 25 grams a day of soy protein in foods like tofu and other soybean products decreases your bad LDL cholesterol and triglyceride levels"~ Dr.Mehmet C. Oz's tip on Feed your heart

These heart healthy meat balls are my entry for Ivy's ,In memory of Rosie ,an event raising awareness about heart disease and using heart healthy substitutes to prevent the disease.

Peppercorns
The important flavor enhancer and essential spice in these meat balls and the soy yogurt sauce are peppercorns.Originating from the Malabar coast in India,once sold at exorbitant price,considered as an exotic trading good ,the pepper corns have now become a common spice in every pantry.
Spices are the concentrated sources of antioxidants,essential in heart healthy cooking.The heat from the pepper corns is also known to aid digestion and help in healing respiratory aliments.Use fresh ground peppercorns to get your dishes bursting with pepper flavor.A pepper mill is perfect tool to use fresh pepper as needed or grinding few teaspoons at time in the coffee grinder and storing in air tight containers.

To add a more mellow and cool spicy smack to the tasty nibbles,drench them in the minty pepper yogurt sauce,for a perfect balance of heat and spice

Recipe : Soy Edamame "Meat" balls
Ingredients
1 1/2 cup Edamame(baby soybeans,I use frozen Organic)
1/2 cup Soy Granules*(I use the nutrela brand available in Asian Stores)
1/2 cup fresh mint
1/2 teaspoon freshly ground pepper
1/2 teaspoon fresh ginger root,minced
pinch of Turmeric
1/2 teaspoon spice mix of choice(I use garam masala)
1/2 teaspoon salt
1 tablespoon Canola oil(for light frying)

*If soy granules are hard to find use 1 tablespoon flax seed meal + 1 slice of whole grain bread instead as a binder.

Method
Cook the soy granules
Bring 4 cups of water to a boil,add the soy granules,let cook for 5 minutes. Turn off the heat.Let cool for 10 minutes.Strain the water in a fine colander and rinse under cold water.Then squeeze all of the water from the granules and transfer in to the blender or food processor.
Blend
Add rest of the ingredients except the oil in to the blender or food processor,process until coarsely or finely minced,depending how you like the texture of meat balls.I kept it coarsely ground.Transfer the mixture in a bowl.
Shape and fry
Take about a tablespoon of the mixture and shape in round balls.Place them all on a plate.
Heat about a teaspoon of oil at medium heat in a non stick or cast iron pan and lightly fry the 3-4 cutlets at a time ,about 3 minutes each side until lightly browned and crispy.Add a teaspoon of oil for each batch of meat balls.Serve warm as snack or appetizer,preferably with a drizzle of cold yogurt sauce,as in the following recipe.

Recipe :Chilled Mint Peppercorn Soy Yogurt Sauce
Ingredients
1 1/2 cup plain soy yogurt
3/4 teaspoon whole pepper corns(for intense flavor or can also use ground pepper)
1/2 cup fresh mint leaves
1/4 teaspoon salt

Method
Blend all the ingredients until the peppercorns are completely ground.During summers chill the sauce in fridge for 2-3 hours.Drizzle over the meat balls ,salads or in wraps.

The peppery sauce is my entry for Priya's Cooking with seeds: Pepper, hosted this month by Padma's Recipes.

Eat and Beat Diabetes Book Review and Brownies

2010-06-08T03:23:00.000-07:00

Ever craved for a brownie that's healthy? well,this is it.

The Eat and Beat Diabetes with Picture Perfect Weight Loss by Dr.Howard M.Shapiro and Chef Franklin Becker is complete with such healthy transformations of foods otherwise considered taboo for diabetics.But wait,you don't have to be diabetic to try these wholesome ,low calorie,low fat and low sugar recipes.Those over weight ,diabetic,pre-diabetic or at risk for diabetes and also those worried about heart disease or looking for options to lower weight, blood pressure or cholesterol or simply a health nut determined to find alternatives to unhealthy eating,would cherish this book.The book is an eye opener of healthy yet most delicious foods imaginable.

The Beat Diabetes Team
In Eat & Beat Diabetes with picture perfect Weight Loss,Dr.Howard Shapiro uses the same visual method of food comparisons that made his best selling weigh loss books so popular and easy to use.Now he has teamed with executive chef,Franklin Becker,a diabetic himself,and together they reveal the secrets to a diet that can actually help you prevent and beat diabetes - without depriving yourself of delicious foods.
Besides Chef Franklin Becker,other premier chefs from major restaurants around the country have contributed their shared of healthfully transformed tasty recipes.Also includes a 7 day sample meal plan.

Beat Diabetes Pyramid
Dr.Shapiro's Beat Diabetes Pyramid depicts a simple understanding of food groups that fight diabetes and lose weight.It not about depriving food but about making the right choices from the bounty of foods that can provide good defense to stay healthy.The pyramid reveals the secret weapons,the specific nutrients that actually targets diabetes,beating back its potential side effects and maintaining the healthy weight that is key to controlling the disease.

A Call to Action for Parents of Kids at risk
Children pay the terrible price of being overweight ,by being at risk for type 2 diabetes ,heart disease ,asthma,digestive disorders,joint problems,vision problems,liver disease besides the psychologically painful toll.
The books offers the solution of changing the unhappy unhealthy state of kids,by asking parents to take the responsibility,teaching them to make the right choices through the beat diabetes pyramid,while keeping in mind the dos and don'ts for building a strong foundation of healthy eating for children.

The Food comparisons
A picture is worth thousand words,that so true with this book.Includes more than 100 capturing photos of picture-perfect food comparisons(calories,fiber,fat and sugar) that help you make the right choices.
Visually compare your favorite foods loaded with calories and fat to much healthier and equally tempting choices.Like the kiddie treat even a mother can love ,a scoop of frozen yogurt with cone 140 calories instead of 4 ounce chocolate chip cookie with 640 calories and 40 grams of fat!.
You actually get a more satisfying healthy food portion if including more fruits and vegetables than the unhealthy meal concentrated with fats or sugar.For example ,the small breakfast of a muffin and chai latte with as high as 840 calories can be substituted with 2 whole grain low sugar waffles,generous serving of berries and coffee with low cal sweetener totaling just 205 calories.
A glimpse of the picture perfect food comparisions :

Did You Know That You Can Eat and Beat Diabetes?

View more presentations from FSB Associates.

Sweeteners
Contrary to the assumption of abandoning the sweet foods for diabetics,Dr.Shapiro's beat diabetes pyramid allows indulgence in right kind of sweets- that includes fruits,no sugar added frozen treats and no added sugar candies.The lo-cal sweeteners(including the artificial) pose no fear as long as the sweetener is approved by the U.S. Food and Drug Administration(FDA)

Soy Power
The book highlights the Soy protein and its good role in beating or preventing the disease.The phytonutrients in soy protein are power houses of blood vessel protection,preventing weight gain and regulating insulin levels,hence said to be heart's best friend and a key diabetic fighter.

The Diabetic recipes
The recipes have been prepared keeping in mind the guidelines of the beat diabetes pyramid,by including whole some grains,soy products,good fats, low calorie or sugar free sweeteners and lots of fruits or vegetables.While I cannot reveal all of them but to get the picture here is one of my personal best recipes in the book.

The Beat Diabetes Brownies

I never doubted Heart Healthy dark chocolate's good benefits,Dr.Shapiro resonates the same love for pure dark chocolate and cocoa.My first recipe to test was obvious,the richly chocolate beat diabetes brownies.
I follow the original recipe in most parts except for the sweetener.I don't use any artificial sweetener(Splenda as in this recipe) in my cooking,with liberty to choose a low calorie sweetener,I chose the agave nectar,that has low glycemic Index,and is 25% sweeter than sugar,so you use less,in fact for a cup of sugar you will need only about half cup of agave nectar.Rest of the ingredients remain as in the original recipe.

Be sure to use 100% cocoa powder to get the most of the benefits,Pure canola oil and the soy protein powder used in the recipe is available in health food stores and many super markets in the health foods aisle.

Recipe : Beat Diabetes Brownies
Yields 12 brownies
Ingredients
1/2 cup fine ground whole-wheat flour
1/2 cup unsweetened soy protein powder
5 tablespoon unsweetened 100% cocoa powder
1 cup granulated Splenda(or 1/2 cup agave nectar)
1 1/4 teaspoon baking powder
1/4 teaspoon salt
2/3 cup brewed coffee regular or decaffeinated
1/2 cup sugar-free syrup(preferably chocolate,but any flavor is fine)
1/3 canola oil
1 tablespoon pure vanilla extract
1 cup roasted nuts and seeds of choice(Almonds,walnuts,peacans,sunflower seeds,pumpkin seeds etc)
1 tablespoon raisins(optional)

Method
Preheat oven to 350F.
Oil an 8 or 9 inch square or round baking pan,coat with non stick spray and line the bottom with parchment paper.
In a large bowl combine flour,soy powder,baking powder and salt.Add the sweetener(splenda or agave nectar),coffee,syrup,oil and vanilla,stir until well blended.
Pour mixture in to the prepared pan.Sprinkle the nuts,seeds and raisins evenly over top and press gently in to batter.
Bake 20-25 minutes or until a toothpick inserted near center comes out clean.Cool for 15-10 minutes on a rack.Flip on a cutting board,flip again with nuts side up,peel the parchment and cut in squares.Can be refrigerated for 2 weeks in air tight container.

The ingredients sure speak out loud about health.When it comes to taste and texture, moist with crunchy topping and intensely chocolate and coffee flavor,I could skip my morning coffee for these.Diabetic or not,enjoy them with a glass of light in calories soy milk for a completely healthy snack.

Order your copy of this phenomenal book at Amazon,Barnes & noble,Borders,Books-a-million,Walmart and Target.

Wild Blueberry Cinnamon Rolls

2010-06-06T06:25:00.000-07:00

Who does not love fluffy sweet cinnamon rolls?.These classic rolls presented here are lower in sugar and fat calories and intensified in flavor with the wild blueberry filling.

I always keep an eye out for the frozen Wild blueberries in the freeze aisles of stores,for 2 good reasons ,first these are rarely sold fresh and said to be equally good when frozen.Second for its super antioxidant benefits.

How are Wild Blueberries different from cultivated blueberries?
Wild Blueberries (vaccinium angustifolium) are distinct from their cultivated cousins in several significant ways. Unlike cultivated (highbush) blueberries, Wild (lowbush) Blueberries are not planted. They are spread primarily by rhizomes or underground runners, which give rise to new shoots and stems. Wild Blueberry fields and barrens contain many different varieties of berries, which accounts for the variations in size and color that characterize the Wild Blueberry crop. Wild Blueberry growers use many modern crop management techniques to carefully tend their fields and encourage growth.

Other differences include:

* Antioxidant capacity - Wild Blueberries contain more of the powerful antioxidant anthocyanin and demonstrate greater antioxidant capacity per serving than cultivated blueberries.
* Taste - Wild Blueberries have a more intense, sweet and tangy taste than cultivated blueberries
* Size - Wild Blueberries are naturally smaller and more compact (less water content) than cultivated, which means you get more Wild Blueberries per pound.
* Performance - Wild Blueberries hold their shape, texture and color through a variety of baking and manufacturing process. They also freeze very well: IQF Wild Blueberries maintain their quality for more than two years.
source www.wildblueberries.com

A dull ,breezy and rainy day marred the weekend fun,baking these rolls brought the warmth back.Fresh baked rolls brightens our weekend brunch every once in a while,I have tried and loved a variety of fillings.The first 3 pictures is of when I baked them last winter and the bottom of one I baked yesterday.My cherished flavors are any kind of tart sweet berries like cranberries,raspberries or black berries ,that taste just as good as the wild blue berries.

Recipe : Wild Blueberry Rolls
Ingredients
For the Dough:
1 1/2 cups whole wheat flour
1/2 cup all purpose flour
1 packet(1 1/2 teaspoon) Dry yeast
1 tablespoon brown sugar
1 cup warm water
2 tablespoon canola oil or extra virgin olive oil
1/8 teaspoon salt

For Wild Blueberry Filling:
1 1/2 cups wild blueberries fresh or frozen
2 teaspoons ground cinnamon
1/4 cup brown sugar
1 tablespoon corn starch

1 tablespoon Agave nectar or Honey

Method
Prepare the dough
Dissolve the yeast in warm water, stir in the sugar and allow the yeast to get frothy, about 10 minutes.In a large bowl combine the flour and salt .Add the yeast mixture and olive oil and knead until supple and smooth.Apply some more oil on the sides of the bowl cover and allow to rise until double it size about 1-2 hours.

Prepare the filling
In small sauce pan,mix the berries and sugar,and cook until soft and mushy,6-8 minutes on medium heat.Dissolve the cornstarch in tablespoon of water and stir in the blue berry mixture and cook another 3-4 minutes until thickened.Sprinkle the cinnamon and stir to combine.Cool before spreading in the rolls.

Shape the Rolls
Place rack in center of oven and preheat to 350F.Grease a 8 inch round pan with cooking spray.
Flatten the dough in to a rectangular shape using a rolling pin,spread the blue berry filling evenly,leave the edges of the dough.Roll the dough tight,place the seam side down and cut in to 8-10 rolls using a sharp knife.
Place them in the prepared baking pan about an inch apart.Cover with kitchen towel and allow for rise for an hour.

Bake
Bake for 35-40 minutes until golden brown and puffy.Drizzle all over with agave or honey as soon you get them out.Let cool for few minutes before serving with a warm cuppa.

The rolls are my entry for Yeast Spotting