This Morning…

September 30, 2010

Fall has officially arrived and with its arrival cooler weather and with this coolness it isn’t only the leaves outside that change but our own human insides too.

What I now KNOW is that this is the toughest time of the year for our intestines, they go through a huge shift, since the base of our immune systems are found in the intestines (the villi that absorb nutrition are located here). This is why it’s super important to take care of ourselves in the fall, before cold and flu season sets in. The best way to do this is to slow down and cook seasonal whole foods, cut the sugar back and ease up on the dairy – all three of these tips will support the intestines which support the rest of our bodies. The intestines are our root – just like a tree, if the roots get sick the tree dies – illness sets in.This morning I woke up at 6am had my half a cup of coffee – you see coffee is the one thing that I do that isn’t “great” for me – it’s acidic and adds a level of intensity to the body. To stay healthy I KNOW I’ve got to keep my body calm, therefore I drink a 1/2 cup of organic coffee NO ADDED SUGAR; this is the best place to start cutting your daily sugar levels. Two teaspoons of sugar in your coffee in the am adds up- by the end of your week you’ve scooped 14 TEASPOONS of sugar into your coffee. I do add 1 teaspoon of Eden’s blend soy milk (this is the best soy milk on the market as it is made with Kombu seaweed – this seaweed brings a healthy dose of minerals to my cup of coffee without carrageenan (a thickener that causes digestive ulcerations). Now that it’s cooler I’ve brought Twig tea back into my bubble, this is low in caffenine and calms the body and digestive track – it is made from the “twigs” of the green tea plant.

So there I am sitting on my couch watching the sun come up, enjoying feeling a little chilly, sipping on my coffee and thinking “OK I gotta get to cooking”. I stare out the window and my mind runs through my refrigerator and pantry, my mind then passes by my taste buds finalizing todays menu.

Sauteed cabbage with onions, garlic, olive oil, salt and a 1/2 teaspoon of ghee. The cabbage is a cancer fighter, garlic & onions natural antibiotics and the ghee (clarified butter that has been cooked down to remove the lactose) heals digestive ulcerations.
Then I think about my blood and remembered the burdock and carrots I’d bought a few days ago – burdock cleans the blood it’s a serious root veggie (food for the roots is important) and the carrots are full of vitamin C, add some onions – antibiotic, tamari – fermented soy aids in digestion which means healthy “ABSORPTION” and sesame oil for healthy fat.
I’ll soak my millet for after work – I really like to eat it fresh and hot and I’ve got a left over kuzu gravy from the night before (a natural thickener made from a plant that strengthens the intestines use this instead of flour). Of course the last thing to make was miso to start my day -remember loaded with pro-biotic (good food for the healthy bacteria in the intestines).

The best part of eating the way I do is that it keeps me organized, I move through my house and tidy up before anyone else even begins to stir. I then head into the kitchen prepare breakfast & pack school lunches. Once I’ve taken Bella to school I’ve got an hour to cook and drop Lola, then head into my office. Knowing that we will all return home at the end of the day with yummy good food to eat, avoiding processed nastiness and my own overtired mind & bodies desire to appease my whining little people.

This morning I watched myself move effortlessly in the kitchen, KNOWING that taking care of myself is the best preventative medicine possible.

Categories: Recipe Basics

THAI BASIL FRIED RICE

September 26, 2010

Whatcha’ Need:

1 tbs of olive oil and 1/2 teaspoon of sesame oil. added to heated pan.

1/2 moon onions about a 1/4 of an onion ginger or galangal – about 1 teaspoon or more if you like it.

Red & green peppers chopped about 1/14 of each.

1 Cup of Organic frozen peas – NO CAN peas.

1 Carrot cut in rounds – peeled or scrubbed. -

1/2 Block of steamed organic tofu

Turmeric – 1/2 teaspoon fresh is best if you can find it.

Shiitake mushrooms 1/2 cup sliced -

Thai Basil- 1/2 cup dont’ be cheap the more the better this stuff is bangin!

Cilantro – again use as much as u like for flavor.

Brown Rice 1 cup of leftover rice.

1 or 2 tablespoons of fish sauce – 1 tbs of Tamari or Shoyu soy sauce.

Lime wedges for added seasoning -

Tomato wedges for garnish – optional

Preparation:

1. Heat your skillet, add about 2 tablespoons of olive oil & 1 tablespoon of Sesame Oil.
2. Once the oil is heated up add your onions, garlic & ginger; once the onions are translucent add your red & green peppers, followed by your carrots – you can steam your carrots if need be in advance.  If not give the carrots a few minutes by covering the pan.  If your digestion is strong then eat ‘em slightly crunchy!
3. Move all the veggies to the side, in the empty space add your steamed tofu and break it up into crumbles.  Get the seasoning of the pan all over the tofu!  Once it’s heated blend it into your veggies – you can use an egg in the same way.  Allow your veggies and tofu to cook together for a few minutes, meanwhile add your TUMERIC.
4. Now that your veggies are soft add your shiitake mushrooms, mixing them in.  The best part – time for the THAI BASIL – I like TONS of it, gosh I LOVE this flavor – if you can’t find Thai Basil use regular basil it’s just as good fo’you!
5. Now toss in some cilantro – optional but the combo of the two herbs is BANGIN!
6. Now that the veggies & Tofu are cooked add in your leftover brown rice (you can use any type of rice or Quinoa).
7. Add Tamari (soy sauce) and Fish Sauce, spritz some fresh lime juice and add fresh cherry tomatoes if you like and get down and grub!

Categories: Side Dishes

A COLORFUL MEAL

September 23, 2010

Pink Salmon, Purple Sweet Potatoes and Green Broccoli

Whatcha’ Need:

1 large or medium sized wild Alaskan caught Salmon boneless fillet

4 cloves of garlic

1 small piece of ginger

A half of chopped red or yellow onion

1 tablespoon Mirin (rice wine)

1 tablespoon Shoyu or Tamari soy sauce

1 tablespoon sesame oil

2-3 large sweet purple potatoes, if you can’t find purple, then use regular sweet potatoes

1/2 can of organic coconut milk

Agave or Brown Rice Syrup (optional)

1 large bunch of organic broccoli

Preparation:

1. Make your marinate. What I DIDN’T KNOW when I made this video is to plop all of my ingredients into a food processor so that means the garlic, onions, ginger, Mirin, Tamari and a bit of sesame oil. I blend it up and then pour it over the fish, soaking the salmon is a sauce! Add a bit of water or more Mirin and Soy if your doing it this way. I then place the Marinated Salmon in the fridge and when I return home in the afternoon I either put the entire glass dish into a hot oven 350 degrees and cook it until it’s 160 in temp. (use a meat thermometer). If you choose to cook your Salmon in a skillet like me, it takes about 10 minutes. Be sure to add your broccoli to the skillet the last 5 minutes of cooking!
2. The Purple Sweet Potatoes are cake, wash them off really good by using a veggie scrub brush and then add them to a full pot of water, let them cook until they are soft all the way through. Once you’ve peeled the skin add them to a bowl with your coconut milk and sweetener, bust your mixing wand and mash away! Kids love these because of the color!!

Salmon: Wild Caught Salmon is the best, as opposed to farm raised, here I used a medium sized fillet. This amount usually feeds my family of 4 easily, remember we want our plates to be full of veggies and our fish or meat fills only a quarter of the space on our plates.

Categories: Complete Meals – from Start to Finish!

Millet

September 22, 2010

A third of the world has been living on millet for 2500 years! When I first introduced it to my family, my husband said, “We can’t eat that- it’s for cows!” He couldn’t be more wrong. Millet is full of mightiness. It is alkalizing: it balances overly acidic situations.  Millet also sweetens the breath ‘cause it retards bacterial growth in the mouth, helps prevent miscarriages, and is an anti-fungal agent (it is said to be one of the best grains for those suffering from Candida albicans overgrowth).  If you’ve got the “pooh’s”, vomiting, indigestion or diabetes, eat it!  If you are pregnant and suffering morning sickness – make a soup with it or prepare the millet creamy/ porridge style.

Whatcha’ Need:

1 c. organic millet

¼ chopped organic yellow onion

1 tsp. chopped organic garlic

1 tsp. organic olive oil

4 – 6 inches of Kombu

A pinch of rocking Sea Salt (from Natural Imports)

Preparation:

1. Soak your millet in a glass bowl over night with the kombu in it.
2. In the morning, remove kombu, strain millet and rinse.
3. Heat your olive oil in the skillet, then add chopped onions and garlic, cook the onions until they are clear, then add your strained millet. I also chop up the kombu and add it in too!
4. Totally toast this millet, covering it with the flavors in the skillet. Once it seems toasty, I add 3 cups of water. I bring it to a boil, I lower the heat after it boils for a few minutes and then toss in my pinch of salt, cover and let simmer on low for 35 minutes (just like rice).

Categories: Beans, Grains & Legumes, Whole Grains

Coconut Oatmeal

September 20, 2010

Whatcha’ Need:

2 inches of dried Kombu sea veggie

1 c. organic whole rolled oats – not the quick cooking type.

4 c. water

1 banana

½ c. organic coconut milk – nothing added, read the label.

Pinch of sea salt

1 tbsp. coconut oil

1 tsp. ground flax

Preparation:

1. Pour one cup of oats, add Kombu and cover with water.
2. Cover with lid and let rest all night! this helps making the oats easier to digest and the kombu not only aids in the digestive process but also adds minerals!!
3. In the morning turn on the heat to med low and let it cook for about 30 minutes.

Left Over Recipe:

1. Add your coconut Oil to skillet then scoop out you left over oatmeal add your coconut milk and let heat.
2. Add bananas, top with flax and get down and grub!

This recipe shows that adding extra sugar is not necessary, the coconut milk and bananas add a sweet and rich kick!

TOM YUM SOUP

September 15, 2010

Tom Yum Yum Yum Soup

Aside from being one of the most popular soups in Thailand, Tom Yum Soup has some serious health benefits due its potent combination of herbs and spices. In fact, this Thai soup is currently under scientific study, and it appears to have immune-boosting power as a natural remedy for cold and flu viruses. Lemon grass can be used to make a tea that aids in nausea as well as reducing the length of colds and flues.  The cilantro of the soup is a digestive aid. Kaffir lime leaves and the limejuice is used as a shampoo; the leaves taste so yummy that they are used to freshen one’s breath in Thailand as well as cleaning folks’ teeth!  Coconut milk is the mother of all immune systems builders; its got good fat fo’ ya! My friend Jack Peele taught me how to hook this soup up and dang SHORTY I love it! I had never eaten the ingredients before but now that we’ve been introduced I’ve learned to weave them into my diet in other recipes.

In my version of the soup, I’ve included coconut milk (officially “Tom Khaa”) which adds both richness and flavor while keeping the soup super healthy. ENJOY!

Whatcha’ Need:

3 – 4 c. veggie soup stock (this a makes enough soup to serve 2 people – double the recipe for 4 or more)

1 stalk of lemon grass, lower 1/3 minced grass – using your food processor.

3 kaffir lime leaves (available fresh or frozen at Asian food store – or order them on line).

1 small package Tofu cut into cubes and steamed before placing in soup.(you can use chicken or shrimp if your down with it)

2 tbsp. fish sauce (order on line, if not found in your market)

1-2 small red chilies, minced or ½ tsp. dried crushed chili to taste – if you don’t eat spicy you can skip this)

3 cloves of garlic, minced

Optional: a handful of cherry tomatoes

Generous handful of shitake mushrooms, sliced thinly

1 green and or red bell pepper, sliced

½ can coconut milk (don’t use the lite stuff it’s too weak )

1/3 c. fresh coriander roughly chopped – Coriander is Cilantro! Use fresh Cilantro the dried stuff doesn’t work in this recipe.

Optional: additional red chilies or Nam Prik Pao Chili Sauce (1-2 tsp.)

Optional: 1 tsp. brown rice syrup and a squeeze of lime.

Preparation:

1. For instructions on how to buy, prepare, and cook with lemongrass, see: All About Lemongrass.
2. Pour stock into a deep cooking pot and turn heat to medium-high.
3. Add processed lemongrass to the pot, including the parts of the lemongrass stalk you didn’t slice. Boil for 5 minutes, or until fragrant.
4. Add garlic, chili, lime leaves, and mushrooms to broth. Continue cooking for another 5 minutes.
5. Add Tofu or Shrimp, bell pepper, and cherry tomatoes (if using). Cook 5-6 minutes, or until shrimp is pink and plump.
6. Turn down the heat to low and add 1/2 can coconut milk plus fish sauce. Test-test the soup for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired. If too sour for your taste, add 1 tsp. brown sugar; if too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer/creamier, or if it’s too spicy for your taste.
7. Serve in bowls with fresh coriander sprinkled over. Enjoy!! (See below for more variations on this recipe.)

Variations:

• For a vegetarian version, see my Easy Vegetarian Tom Yum Soup Recipe
• For a more traditional/authentic Tom Yum Soup (without coconut milk), see: Traditional Tom Yum Soup
• If you prefer chicken over seafood, substitute chicken breast for shrimp (cut the chicken into bite-size pieces).
• Rice noodles can also be added for a delicious noodle-soup version of Tom Yum.

Categories: Soups

Miso Soup

September 7, 2010

Whatcha’ Need:

4 tsp. of sweet white miso – it must be organic and aged for live cultures to benefit the body.

2 tsp. of dried wakame

1 tsp. of shoyu or tamari sauce

½ a medium onion slice in half moons

½ a medium carrot sliced in matchsticks

2 dried and then hydrated shitake mushrooms or you can use fresh too!

Daikon radish – a handful sliced in matchsticks.

5 c. of spring water

1 sliced up scallion (green onion) for garnish

Preparation:

1. Soak the Wakame and Shiitake mushrooms in 1 cup of spring water (be sure to rinse off your Shiitake mushrooms first). Slice the mushrooms once they have rehydrate, but first remove and get rid of the hard stems, leaving the caps to be sliced in to thin strips.
2. Add the remaining 4 cups of water to the pot along with the water you used to hydrate the seaweed and the mushrooms (this water is important ’cause it’s got all the mineral from the seaweed in it). Bring it to a boil and then reduce the heat and let simmer for 10 minutes.
3. Remove about a 1/4 cup of the broth and add the Miso to it, pureeing the Miso into the water by using a spoon (I use my soup ladle). Once it’s blended and dissolved I add it all back into the soup allowing it to SIMMER not boil, for less then 5 more minutes. Serve and garnish with scallions!

Categories: Soups