Great info!
https://victoriaalbina.com/soaking-beans/
About Me
- Miriam
- I have a health ministry for friends, family, and health lovers world-wide. I choose natural options whenever possible and avoid chemicals, food additives, etc. even in my cosmetics. I eat mostly organic whole foods. You’ll find lots of healthy recipes and great health research on this site.
Monday, May 25, 2020
Sunday, May 24, 2020
Wednesday, May 20, 2020
Chocolate Barley Breakfast Mix recipe (vegan, gluten-free, soy-free)
I just made this up yesterday, and I love it!
I usually have cooked barley on hand so this is pretty easy to make.
Instructions:
Warm up cooked barley.
Mix the vanilla protein with the almond milk in a shaker cup.
Poor the protein over the barley and mixed together.
Put the rest of the ingredients on top as toppings.
Enjoy!
I usually have cooked barley on hand so this is pretty easy to make.
Ingredients:
Warm up cooked barley.
Mix the vanilla protein with the almond milk in a shaker cup.
Poor the protein over the barley and mixed together.
Put the rest of the ingredients on top as toppings.
Enjoy!
Friday, May 15, 2020
Kitchari recipe (vegan, gluten-free, soy-free)
One of my favorite dishes ever!
I make it in the Crock-Pot instead of on the stove because it's so much easier (4 hrs on high) or in my Instant Pot (see below).
I make it in the Crock-Pot instead of on the stove because it's so much easier (4 hrs on high) or in my Instant Pot (see below).
I soak both the beans and the rice overnight, separately from each other.
For the beans I use 24 Mantra Organic Moong Dal (available on Amazon.)
For the rice I use Lundberg organic brown basmati. I put the beans and the rice in the Crock-Pot along with 1 tablespoon of pink Himalayan sea salt and 2 bay leaves and cook on high for 4 hours. I make the Tarka later and add it at the end. I like to add 1/8 tsp Garam Masala and a pinch of Asefetida to my Tarka.
For the beans I use 24 Mantra Organic Moong Dal (available on Amazon.)
For the rice I use Lundberg organic brown basmati. I put the beans and the rice in the Crock-Pot along with 1 tablespoon of pink Himalayan sea salt and 2 bay leaves and cook on high for 4 hours. I make the Tarka later and add it at the end. I like to add 1/8 tsp Garam Masala and a pinch of Asefetida to my Tarka.
In the instant pot I use two cups chicken broth and 3 cups water and cook on high pressure for 25 minutes with a 10-minute natural release.
From Ayurveda cookbook, Sacred and Delicious:
KITCHARI Preparation Time: 30 minutes Serves 5 to 6
No cookbook based on Ayurveda would be complete without a recipe for kitchari, which is sometimes called kitchadi. A combination of split mung dal and rice, kitchari is completely satisfying and, at the same time, it allows the body to heal and detoxify. This combination of qualities makes kitchari Ayurveda’s quintessential comfort food in the best sense of the term. Whenever my digestion is off or I feel unwell for other reasons, I often turn to kitchari to help settle my stomach and my mind. Traditional kitchari recipes have a 1:1 ratio of dal and rice. Because I’ve had blood sugar problems, I have developed this recipe with a 2:1 ratio to lower the carbohydrate count.
Ingredients:
(Miriam's changes are noted in parentheses next to each item)
2 cups yellow split mung dal
9 cups water (I use 2 cups organic chicken broth and 5 cups purified water)
2 teaspoons Light Grey Celtic Sea Salt (I use 1 tbsp pink Himalayan sea salt)
1 fresh bay leaf or 3 curry leaves (I use 2 organic bay leaves)
1 cup uncooked California organic white basmati rice (I use Lundberg organic brown basmati)
2 tablespoons ghee or sunflower oil
½ teaspoon black mustard seeds (I use organic ground yellow mustard)
1 teaspoon cumin seeds (I use 1.5 tsp ground)
¾ teaspoon ground turmeric
½ teaspoon ground cinnamon
1 teaspoon ground coriander
7 whole cardamom pods (or ½ teaspoon ground cardamom)
2 tablespoons shredded unsweetened coconut (optional, I don't use it)
1 teaspoon freshly grated ginger
Cilantro for garnish
(I also add a little Garam Masala mix and a dash of Asafetida. I don't cook any vegetables with my Kitchari, but I like to serve it with a side of steamed organic broccoli because it tastes great together.)
COOK’S TIP: Use 2 cups split mung, 1 cup brown basmati rice, and 9 cups water if you have diabetes or insulin resistance.
Also, kitchari develops a skin as it cools. This can, however, be stirred back into the rice with additional water to bring it to the desired thickness once again.
NOTE: Kitchari is considered tridoshic, meaning it is good for most people any time. It is easy to digest, gives strength and vitality, and is considered a complete food that is high in protein.
For different Dosha types:
P Reduce the mustard seeds to ¼ teaspoon or omit altogether.
K Eliminate thec coconut and reduce the ghee to 1 tablespoon. Double the ginger.
W Eliminate the coconut.
Menu suggestion:
Serve with Roasted Veggies (page 199) or Easy Winter Squash (page 194).
1. Soak the split mung dal in water for 2 to 8 hours. Prior to cooking, rinse the dal until the water is clear. Strain the dal and place it in a soup pot with the water, salt, and bay leaf or curry leaves on high heat. Once it comes to a boil, reduce heat to medium-low. Rinse and add the rice, and continue to simmer, covered, for 20 to 30 minutes altogether (depending on the freshness of the dal).
2. In the first 15 minutes, the starch in the dal will create foam; skim this from the top of the pot with a large spoon two or three times to avoid the pot boiling over. Stir the soup often until it’s finished cooking, as this dal tends to stick to the bottom of the pot.
3. If using vegetables (see Dal Variations on page 127), prepare them and add them to the pot after the first 15 minutes. If using spinach, you can add this in the last 5 minutes, just before making the tarka.
4. After the vegetables are tender and the dal and rice are soft, prepare the tarka: In a small saucepan, heat the ghee or oil on medium heat. When the ghee is hot, add the mustard seeds, and cover until the seeds pop like popcorn. When the seeds finish popping, add the cumin seeds, cover, and turn off the gas (or remove the pan from an electric burner) to prevent the seeds from burning. Let the cumin seeds sizzle and become fragrant, and add the turmeric, cinnamon, coriander, and
cardamom pods. Swirl the spices in the pan for a few seconds and add the tarka to the soup pot. Ladle some hot liquid from the soup into the tarka pan and swirl again to maximize the amount of spices you’re able to retrieve from the pan.
5. The finished dish will be like a thick porridge. If you prefer, you can add some water to make it thinner. Add ginger. Add salt to taste. Garnish with coconut and cilantro.
From Ayurveda cookbook, Sacred and Delicious:
KITCHARI Preparation Time: 30 minutes Serves 5 to 6
No cookbook based on Ayurveda would be complete without a recipe for kitchari, which is sometimes called kitchadi. A combination of split mung dal and rice, kitchari is completely satisfying and, at the same time, it allows the body to heal and detoxify. This combination of qualities makes kitchari Ayurveda’s quintessential comfort food in the best sense of the term. Whenever my digestion is off or I feel unwell for other reasons, I often turn to kitchari to help settle my stomach and my mind. Traditional kitchari recipes have a 1:1 ratio of dal and rice. Because I’ve had blood sugar problems, I have developed this recipe with a 2:1 ratio to lower the carbohydrate count.
Ingredients:
(Miriam's changes are noted in parentheses next to each item)
2 cups yellow split mung dal
9 cups water (I use 2 cups organic chicken broth and 5 cups purified water)
2 teaspoons Light Grey Celtic Sea Salt (I use 1 tbsp pink Himalayan sea salt)
1 fresh bay leaf or 3 curry leaves (I use 2 organic bay leaves)
1 cup uncooked California organic white basmati rice (I use Lundberg organic brown basmati)
2 tablespoons ghee or sunflower oil
½ teaspoon black mustard seeds (I use organic ground yellow mustard)
1 teaspoon cumin seeds (I use 1.5 tsp ground)
¾ teaspoon ground turmeric
½ teaspoon ground cinnamon
1 teaspoon ground coriander
7 whole cardamom pods (or ½ teaspoon ground cardamom)
2 tablespoons shredded unsweetened coconut (optional, I don't use it)
1 teaspoon freshly grated ginger
Cilantro for garnish
(I also add a little Garam Masala mix and a dash of Asafetida. I don't cook any vegetables with my Kitchari, but I like to serve it with a side of steamed organic broccoli because it tastes great together.)
COOK’S TIP: Use 2 cups split mung, 1 cup brown basmati rice, and 9 cups water if you have diabetes or insulin resistance.
Also, kitchari develops a skin as it cools. This can, however, be stirred back into the rice with additional water to bring it to the desired thickness once again.
NOTE: Kitchari is considered tridoshic, meaning it is good for most people any time. It is easy to digest, gives strength and vitality, and is considered a complete food that is high in protein.
For different Dosha types:
P Reduce the mustard seeds to ¼ teaspoon or omit altogether.
K Eliminate thec coconut and reduce the ghee to 1 tablespoon. Double the ginger.
W Eliminate the coconut.
Menu suggestion:
Serve with Roasted Veggies (page 199) or Easy Winter Squash (page 194).
1. Soak the split mung dal in water for 2 to 8 hours. Prior to cooking, rinse the dal until the water is clear. Strain the dal and place it in a soup pot with the water, salt, and bay leaf or curry leaves on high heat. Once it comes to a boil, reduce heat to medium-low. Rinse and add the rice, and continue to simmer, covered, for 20 to 30 minutes altogether (depending on the freshness of the dal).
2. In the first 15 minutes, the starch in the dal will create foam; skim this from the top of the pot with a large spoon two or three times to avoid the pot boiling over. Stir the soup often until it’s finished cooking, as this dal tends to stick to the bottom of the pot.
3. If using vegetables (see Dal Variations on page 127), prepare them and add them to the pot after the first 15 minutes. If using spinach, you can add this in the last 5 minutes, just before making the tarka.
4. After the vegetables are tender and the dal and rice are soft, prepare the tarka: In a small saucepan, heat the ghee or oil on medium heat. When the ghee is hot, add the mustard seeds, and cover until the seeds pop like popcorn. When the seeds finish popping, add the cumin seeds, cover, and turn off the gas (or remove the pan from an electric burner) to prevent the seeds from burning. Let the cumin seeds sizzle and become fragrant, and add the turmeric, cinnamon, coriander, and
cardamom pods. Swirl the spices in the pan for a few seconds and add the tarka to the soup pot. Ladle some hot liquid from the soup into the tarka pan and swirl again to maximize the amount of spices you’re able to retrieve from the pan.
5. The finished dish will be like a thick porridge. If you prefer, you can add some water to make it thinner. Add ginger. Add salt to taste. Garnish with coconut and cilantro.
Thursday, May 14, 2020
Roasted Spicy Cauliflower recipe (vegan, gluten free, soy-free, dairy free)
So good!
I prefer organic ghee over the olive oil. Also, instead of mixing any of this in a bowl, I just laid the florets on a baking sheet lined with parchment paper and drizzled everything over them. I add the hot sauce and wing sauce after they come out of the oven.
I prefer organic ghee over the olive oil. Also, instead of mixing any of this in a bowl, I just laid the florets on a baking sheet lined with parchment paper and drizzled everything over them. I add the hot sauce and wing sauce after they come out of the oven.
The measurements are just a guideline. Add more or less olive oil, lemon juice, salt, pepper, or cheese to taste.
INGREDIENTS
- 1 1/2 pounds (680g) cauliflower, cut into florets of even size
- 3-4 tablespoons extra virgin olive oil
- Juice from half a lemon, about 1 Tbsp
- Kosher salt
- 2-3 garlic cloves, minced
- Freshly ground black pepper
- 1/2 teaspoon hot sauce
- 1/2 teaspoon organic wing sauce
1 Preheat oven: Preheat oven to 425°F (220°C).
2 Toss cauliflower and garlic with olive oil, lemon juice, salt: In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the cauliflower and toss to coat.
3 Arrange florets in a single layer on baking sheet: Arrange the florets in a single layer on a baking sheet that has been rubbed with some olive oil or lined with parchment paper.
4 Roast for 16-20 minutes: Roast at 425°F (220°C) for 16-20 minutes until cooked through (check by poking with a fork, should be fork tender) and lightly browned. The browned bits are the best! So don't worry if you see some charring.
5 Toss with sauces and black pepper: Put the roasted cauliflower back in the bowl and toss with lots of freshly ground black pepper and the sauces. Be generous with the black pepper.
Serve immediately.
Original recipe from (I altered it for spicy cauliflower):
Roasted Broccoli with Parmesan Recipe (vegetarian, gluten-free, soy-free)
Yum!
I prefer organic ghee over the olive oil. Also, instead of mixing any of this in a bowl, I just laid the florets on a baking sheet lined with parchment paper and drizzled everything over them. I did the parmesan at the end after they came out of the oven.
I prefer organic ghee over the olive oil. Also, instead of mixing any of this in a bowl, I just laid the florets on a baking sheet lined with parchment paper and drizzled everything over them. I did the parmesan at the end after they came out of the oven.
The measurements are just a guideline. Add more or less olive oil, lemon juice, salt, pepper, or cheese to taste.
INGREDIENTS
- 1 1/2 pounds (680g) broccoli, cut into florets of even size
- 3-4 tablespoons extra virgin olive oil
- Juice from half a lemon, about 1 Tbsp
- Kosher salt
- 2-3 garlic cloves, minced
- Freshly ground black pepper
- 1/4 cup grated Parmesan cheese, or to taste
1 Preheat oven: Preheat oven to 425°F (220°C).
2 Toss broccoli and garlic with olive oil, lemon juice, salt: In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.
3 Arrange florets in a single layer on baking sheet: Arrange the broccoli florets in a single layer on a baking sheet that has been rubbed with some olive oil or lined with parchment paper.
4 Roast for 16-20 minutes: Roast at 425°F (220°C) for 16-20 minutes until cooked through (check by poking with a fork, should be fork tender) and lightly browned. The browned bits are the best! So don't worry if you see some charring.
5 Toss with Parmesan and black pepper: Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese. Be generous with the black pepper, broccoli loves it!
Serve immediately.
Recipe from:
Sunday, May 3, 2020
Keto Chocolate Crunch Bars recipe (vegan, free of sugar, gluten, soy)
These are amazing! I cut them really small and eat 1 to 2 bars almost daily till they’re gone. I double the recipe every time now because they’re so good.
The following is what I use. There’s a lot of flexibility with this recipe.
I also add Plnt brand Vitamin Shoppe Organic Stevia Extract, SweetLeaf Stevia drops Vanilla Cream, organic vanilla extract, and sometimes organic hazelnut extract to taste.
1/4 cup organic coconut oil
(Nutiva Refined)
1/4 cup dark chocolate chips
(Pascha Organic Bitter Sweet Dark Chocolate Chips 85% Cacao)
1/4 cup organic Cocoa unsweetened
2 TBS organic Almond butter
3 tsp Xylitol sweetener
(Morning Prep)
1/4 cup organic raw Pecans or Walnuts
1/4 cup organic raw Cashews
Recipe Analyzer Results:
A single serving of this recipe has 38 calories.
Read through the nutrition label for a snapshot of this recipe’s nutritional profile. If the label lists less than 5 percent daily value for a nutrient it is considered low, while 20 percent or more is high. In general, you want to limit saturated fat, cholesterol, and sodium, and get enough fiber, vitamins, and minerals.
Nutrition Facts
Servings: 24
Amount per serving
Calories 38
% Daily Value*
Total Fat 3.1g 4%
Saturated Fat 1.2g 6%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 1.8g 1%
Dietary Fiber 0.7g 2%
Total Sugars 0.4g
Protein 1g
Vitamin D 0mcg 0%
Calcium 5mg 0%
Iron 1mg 3%
Potassium 24mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Original recipe:
https://thebigmansworld.com/homemade-keto-chocolate-crunch-bars-paleo-vegan-low-carb/
The following is what I use. There’s a lot of flexibility with this recipe.
I also add Plnt brand Vitamin Shoppe Organic Stevia Extract, SweetLeaf Stevia drops Vanilla Cream, organic vanilla extract, and sometimes organic hazelnut extract to taste.
1/4 cup organic coconut oil
(Nutiva Refined)
1/4 cup dark chocolate chips
(Pascha Organic Bitter Sweet Dark Chocolate Chips 85% Cacao)
1/4 cup organic Cocoa unsweetened
2 TBS organic Almond butter
3 tsp Xylitol sweetener
(Morning Prep)
1/4 cup organic raw Pecans or Walnuts
1/4 cup organic raw Cashews
Recipe Analyzer Results:
A single serving of this recipe has 38 calories.
Read through the nutrition label for a snapshot of this recipe’s nutritional profile. If the label lists less than 5 percent daily value for a nutrient it is considered low, while 20 percent or more is high. In general, you want to limit saturated fat, cholesterol, and sodium, and get enough fiber, vitamins, and minerals.
Nutrition Facts
Servings: 24
Amount per serving
Calories 38
% Daily Value*
Total Fat 3.1g 4%
Saturated Fat 1.2g 6%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 1.8g 1%
Dietary Fiber 0.7g 2%
Total Sugars 0.4g
Protein 1g
Vitamin D 0mcg 0%
Calcium 5mg 0%
Iron 1mg 3%
Potassium 24mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Original recipe:
https://thebigmansworld.com/homemade-keto-chocolate-crunch-bars-paleo-vegan-low-carb/
Subscribe to:
Posts (Atom)