My Gluten-Free Pizza Dough

• 2 ½ c. Bob’s Red Mill All-purpose Flour

• 1 c. Almond Flour

• ¼ c. Olive Oil

• 1 ½ tsp. Sea Salt

• 1 Tbs. Tapioca Starch

• 2 pkgs. active dry Yeast

• ½ tsp. Sugar or Honey (for proofing)

• 1 ½ c. very warm Water

• Add : ¼ c. chopped organic Green Onion, or 1 tsp. dry (1 Tbs. fresh) Oregano to dough for a twist

Place yeast and sugar in warm water to proof.  Set aside for 10 minutes.

Place flours, oil, salt and starch in Food Processor or mixer with dough blade.  Blend until crumbly.  Add herbs if you’re using any, and slowly add 1 c. of the water while processor/mixer is on. 

Add as much of the rest of the water until dough holds together and is soft to the touch, but not very sticky.  If it is too sticky sprinkle a little flour and process until incorporated and dough is smooth.

Place dough in a glass or stainless steel bowl that has been lightly oiled, cover and let rise for 45 minutes.

I like to pat the circles out by hand to 1/4″ thickness (thinner is better), but you can take 4 oz. of dough (for mini pizzas) and roll with a rolling-pin, or make one large or two medium pizzas.

Top with your choice of sauce, and chopped veggies and herbs.. then finish off with shredded plant-based Cheese.

Bake in lower half of 425º oven for 12 – 15 minutes, or until bottom is golden brown and cheese is melty. Will make 6 – 7 small pizzas depending on size.  Also fun for appetizer size pizzas.

~ Enjoy! ♥

Hearty Veggie and Bean Bowl

A fillling nutritious meal in a bowl.

Prep Ingredients

• 1 Tbs. Coconut oil or e.v. organic Olive Oil

• 3 medium cloves of Garlic, finely chopped

• 1 cup diced organic White Onion

• 1 Tbs. Ginger, finely chopped

• 2 tsp. Sea Salt

• 1-1/2 tsp. Cayenne

• 1 tsp. grnd Ceylon Cinnamon

• 1/2 tsp. Allspice

• 1/4 tsp. Black Pepper

• 1 organic Broccoli, cut into pieces

• 1 c. organic Carrots, cut in 3/4" chunks

• 2 c. organic Zucchini, cut into bite-size pieces

• 6 - 7 organic Red Radishes, halved

• 6 - 7  organic Mushrooms, sliced (opt.)

• 15 oz. organic Tomato Sauce

• 1/2 - 1 c. hot Water

• 1/2 c. organic Red Lentils, rinsed

• 1 c. cooked Cannellini Beans (or Black beans)

• Chopped fresh cilantro

  Heat oil and 2 Tbs water in a large pot or skillet over medium heat.

  Add the onion, garlic and ginger. Cook for a few minutes until the onions is translucent. Add cayenne, cinnamon and allspice. Stir mixture for 3-4 minutes.

  Add vegetables, tomato sauce and 1/2 c. of water. Bring to a boil. Add lentils and beans, cover and simmer on low heat until lentils are cooked and vegetables are tender, about 25-30 minutes.

  If needed, add the rest of the hot water for stew-like consistency.  Serve in deep bowls garnished with cilantro and chili flakes.

Hoda's Lentil Salad

Lentils have been a staple, like rice, in the Middle East, for many centuries.  Eaten together, they offer a low-fat, nutritious source of complete protein, fiber, iron and other essential minerals.

Glycemic Values

The glycemic index gives us the impact of carbs on our blood sugar levels; the higher a rating, the more it spikes your blood sugar. On a scale where 100 is pure sugar (glucose), white rice has a GI of 64, while lentils are low on the index at 29.

This salad is full of fiber and flavor.

• 2 c. boiled organic Brown Lentils

• 3 organic Scallions, chopped

• 1/2 c. organic Flat Leaf Parsley, chopped

• 1 Tbs. virgin Olive Oil

• 1/2 tsp. Sea Salt

• 1/2 tsp. Allspice

• 1/4 tsp. Cinnamon

• dash of Black pepper

• Splash of lemon juice (opt.)

Mix all together.  Let sit 15 minutes to blend flavors.  Stir and enjoy served in romaine lettuce leaf boats.

~ Sahtein (double health)! ♥

Vegan Eggplant and Spicy Chopped Salad Sandwich

Eggplant - Mushroom Medley

I love this concoction because it goes well on lupin flour pasta, on a GF cracker or as a dip.

• 1 med. organic white Onion, chopped

• 1 med. Eggplant, mostly peeled and diced

• 5 organic Mushrooms, peeled and chopped

• 1 organic Tomato, chopped

• 1 c. chopped Parsley

• 1 Tbs. organic Tomato  Paste mixed with 1/2 c. hot water

• 1 tsp. Pink Sea Salt, or to taste

• 1/2 tsp. Black Pepper

• 1/2 tsp. Cayenne Pepper (opt.)

• 5 cloves of Garlic, chopped

• 1 Tbs. e.v. Olive Oil

Place onion in a large saucepan over medium heat, no oil.  Watch the onion, stirring until it begins to turn brown.

Add eggplant and mushrooms and cover, turn to medium low, and stir every 2 minutes, until eggplant is wilted.

Add tomato and parsley. Stir, cover and simmer over low heat for 5 minutes.

Add the diluted tomato paste, seasoning and garlic, turn heat to medium, and cook uncovered for another 10 minutes, or until veggies are cooked through and water is absorbed.

You may drizzle with of olive oil once you remove from heat.  This dish is good warm or cold.

Spicy Chopped Salad

• 1/2 bunch organic Parsley, chopped

• 1/2 bunch organic Cilantro, chopped

• 1 small white Onion, diced

• 1 organic Tomato, chopped

• 1/2 organic Jalapeno pepper, minced

• 1 Tbs. fresh Lime juice

• 2 tsp. fresh Lemon juice

• 1/2 tsp. Pink Sea Salt

• 1 Tbs. virgin Olive Oil

Mix it all up!

Serve as a topping for stews, sandwiches or as a fresh dip with toasted GF bread.

Assemble Sandwich

• Vegenaise (opt.)

• 1 Tbs. organic Tomato Paste

• GF, high-fiber Bread or WASA Rye cracker

Spread a slice or bread or a cracker with tomato paste and the other slice or cracker with Vegenaise.

Spread some of the Eggplant Medley over the tomato paste. Then top with Spicy Salad.

eggplant sandw3

(You may add a protein if you like).

Cover with other slice, press down, and munch!

Hello Brussels. Why so Bitter?

The Case of the  Brussels Sprout

This is not the story of a boy from Brussels and how he wound up in Court....

This is the story of a Sprout accused of being bitter and unfriendly.  The first mention of this sprout is traced to the late 16th century. It is thought to be native to Belgium, specifically to a region near Brussels, after which it was named.

This Sprout is a member of the Brassica family and therefore related to Broccoli and Cabbage. Don't be fooled by its size however! Watch what you say because a Sprout grows up with a bunch of 20 to 40 other Sprouts, on the stem of a plant that grows as high as three feet tall!

These miniature-sized vegetables contain the largest content of anticancer phytochemical compounds such as glucosinolates. Like broccoli, the indole-3-carbinol has been found to reduce cancer growth especially for estrogen dependent cancers (e.g. uterine, breast, cervical).

brussel sprouts

In order to plead the case for this Sprout I lay before you the following:

Character Traits *

• Brussels sprouts can help us avoid chronic, excessive inflammation

• You'll find nearly 100 studies in PubMed (the health research database at the National Library of Medicine in Washington, D.C.) that are focused on Brussels sprouts, and over half of those studies involve the health benefits of this cruciferous vegetable in relationship to cancer

• They provide us with this cholesterol-lowering benefit whether they are raw or cooked. When the cholesterol-lowering ability of steamed Brussels sprouts was compared with the cholesterol-lowering ability of the prescription drug cholestyramine, Brussels sprouts bound 27% as many bile acids

• The fiber content of Brussels sprouts: 4 grams in every cup makes this cruciferous vegetable a natural choice for digestive system support.

• The detox support provided by Brussels sprouts is extensive. There is evidence from human studies that enzyme systems in our cells required for detoxification of cancer-causing substances can be activated by compounds found in Brussels sprouts.

* HealthDiaries.com: 11 Health Benefits of Brussels Sprouts

It Takes Proper Cooking to Bring Out the Sprout's Goodness!

Perfectly cooked Brussels sprouts have a crisp, dense texture and a slightly sweet, bright, and "green" taste. Steaming the Sprouts increases their health benefit potency.

Steam them

Bring a scant 1/2 inch salted water to boil in a large frying pan or saute pan. Add Brussels sprouts, cover, and cook until sprouts are tender to the bite and water has evaporated, about 5-7 minutes (depending on how crisp you like them).

In a Steamer Basket:  Bring about an inch of water to a boil in the bottom of a pot into which your steamer basket or insert fits. Put cleaned Brussels sprouts in the steamer basket, set over the boiling water, cover, and steam until tender to the bite, about 5-7 minutes.

You can toss them with Olive or Coconut Oil, salt and pepper; garlic and lemon; or with Pasta Sauce!

Roast them

brussel-sprouts, roaste

• 1 1/2 lbs. organic Brussels sprouts, ends trimmed and yellow leaves discarded

• 2 Tbs. virgin Olive Oil

• 1 tsp. Sea Salt

• 1/2 tsp. freshly ground Black Pepper

• 1 tsp. Paprika

• 1/2 tsp. organic Garlic Powder or 2 cloves well mashed

• 4 Tbs. lemon juice

Rinse Sprouts trim off ends and place in a large bowl. Blend the spices together with the oil and lemon. Pour this over the sprouts and toss until well coated.

Place in oven proof dish or cookie sheet lined with parchment, and roast at 400ºF for 35 minutes or until lightly golden.

Braise them

Braising, or slow cooking in liquid on the stove, is a great way to elicit Brussels sprouts' natural, nutty flavor.

The Most Delicious Non-dairy Ice Cream!

Two new yummy words: ASHTA and MASTIC GUM.

Ashta is the creamy foundation of many Lebanese Desserts. It is made with either dry milk, or for a richer flavor half and half. It is used as a filling in shredded phyllo desserts, and in pastry. It is also served as a dessert with nuts, or frozen.

Lebanese Ice Cream

Lebanese ice cream contains mastic gum, which lends it a gelato-like texture. It comes in a myriad of flavors and is served in narrow cones.

Mastic Gum

This is a resin made from the pistacia lentiscus tree. The mastic plant originated in the Mediterranean nations in the south of Europe, northern portions of Africa, and the Middle East. The gum has a variety of uses in cooking, art, and alternative medicine.

For cooking, mastic gum requires boiling in hot water or another liquid, because the hardened resin will not dissolve in cold water. It comes in 'crystals' and can be crushed into a powder to add to puddings.

mastic gum

• 1 pint organic Vanilla Plant-based Ice Cream

• 1/4 c. Orange Blossom water

• 1/4 c. Rose water

• 1 c. finely chopped Pistachios

• 1/2 tsp. crushed Mastic gum

Crush the Mastic gum in a mortar and pestle till it becomes very fine (powdery).

Transfer ice cream to a bowl.  Add the flavored waters, mastic and 3/4 of the pistachios.

Mix well, but quickly so as not to melt the ice cream.

Transfer to a glass baking dish. Sprinkle remaining pistachios on top. Cover with wax paper and freeze for 2 hours or overnight.

You may cut into squares and store in a freezable container. 

Broccoli-Carrot Slaw

Broccoli - Carrot Slaw

Lemon juice dresses one of my all-time favorite salads that I invented to get the kids to eat Broccoli! It also gets apple cider vinegar in their diet (wonderful health benefits).

Broccoli_Carrot Slaw

Recipe

• 6 c. organic Broccoli Slaw, or 4 cups chopped up organic Broccoli and 2 c. shredded carrots

• 1 c. organic Parsley, finely chopped

Dressing

• 2 medium organic Garlic cloves, mashed in mortar and pestle with 1/2 tsp. Pink Sea Salt

• 4 Tbs. Vegenaise

• 1-1/2 Tbs. Bragg's Apple Cider Vinegar

• 1 Tbs. Lemon Juice

• 1/4 tsp. Black Pepper

• 1/2 tsp. Celery Seed (or you can add 1/2 c. fresh Celery, chopped

Combine veggies in a large bowl. 

In a small bowl whisk dressing ingredients until well combined. Taste and adjust seasoning. Pour over veggies and toss to coat.

Note:  This is a light dressing, not meant to look like the thicker Slaw dressing we're used to. ~ Bon Apetit! ♥

Apple Beet Celery Juice - ABC for Good Health

This juice is a nutrient packed medley of red apple and powerful vegetables, tailored to boost your immune function and reduce inflammation.

Remember if you want to harness the maximum amount of enzyme power and vitamins from foods you juice, you need a juicer with the motor away from the ingredients. Also juicer with metal parts generates heat which breaks down the enzymes. It's worth the small investment to buy a masticating juicer. It keeps the nutrients in your foods intact.

One option an Omega Juicer— the motor is in the back, away from the chute.

juicer mechanism

Also, there are no metal parts in the 'juicing' mechanism... instead there is acplastic rotating grinder that basically chews the foods releasing the juice.

Apple Beet Celery Juice

Strong anti-oxidants and vitamins.

• 1 small, or half a medium organic Red-skin Apple

• 1/4 organic Beet

• 3-4 organic Broccoli florets

• 2-3 stalks fresh organic Celery

• 1 organic Red Radish (2 if small)

• 1/2 large Carrot

• 3 leaves organic Red or Green Leaf Lettuce

• 2 tsp. fresh organic Lemon juice (add at the end)

Cut each item into slices that will fit the juicer's chute.  Add lemon juice at the end. Juice all, and drink up!

TIP: Save the pulp and add to stew, soup, or muffins!  You can freeze it and use it later.

When Should I Drink My Juice?

It's best to drink your juice on an empty stomach, either first thing in the morning, or an hour away from meals. This will allow you to absorb the maximum amount of nutrients.

CAUTION:

If you are just beginning to juice, and your normal diet includes many processed foods or refined sugar, take it slow! Start by juicing once every 2 - 3 days and increase the amount slowly.  The reason for this is when you juice, your body absorbs the nutrients very quickly, and will begin to detox your cells. You don’t want to overwhelm your system.

Fruits

Most fruits are high in sugar.  Stick with Berries, red skin apples (like Fuji), under-ripe pears and peaches. Diabetics should consult their doctor or a nutritionist before beginning a juicing regimen that includes fruit. 

~ Cheers!  ♥

Quick Mini Veggie Wraps

Next time you shop buy two packages of Brown Rice Wrappers and Nori sheets to have on hand. You can improvise with the filling. Use organic, no-sugar-added Peanut Butter for the sauce base.

Mini Veggie Wraps with Peanut Sauce

Note: Add 1 tsp. Lime Juice for more zip.

• 4 sheets Brown Rice Wrappers

• 2 sheets sushi-grade Nori

• 1 1/2 c. organic Zucchini, shredded

• 1 c. organic Carrots, shredded

• 4 organic Scallions, cut into thin strips

• 3/4 c. fresh organic Cilantro, stems trimmed

• 1/2 c. organic Mushrooms, sliced thin

• 1/2 c. organic Red Cabbage, shredded

• 1/4 c. organic Yellow or Red Bel Pepper, thinly sliced

Spicy Peanut Sauce

• 1/4 c. organic, no-sugar-added Peanut Butter

• 3 Tbs. Coconut Aminos or Tamari Sauce

• 2 Tbs. Rice Vinegar

• 2 Tbs. organic ev Olive Oil

• 1 Tbs. raw, organic Honey (Maple syrup for vegan)

• 2 tsp. Sesame Oil

• 2 tsp. organic Garlic, minced

• 2 tsp. Ginger

• 1 tsp. crushed Red Pepper flakes (opt.)

• 2 tsp. Water or Lime juice

Mix all ingredients, whisking until smooth.  (You may add a few crushed peanuts if you so desire.)  Place in a bowl.

To make Nori, go through the same process, but do not dip in water.

 Place on a chopping board or kitchen counter covered with parchment paper.

Spread 2 tsp. of sauce along center, and place up to 3/4 cup of filling (1/6 of each veggie), in layers, on wrap. Fold ends in and roll firmly but carefully, so as not to tear sheet.

Cut into 1-1/2" slices with very sharp knife, and place on serving platter. Do this with remaining sheets or rice wraps. Serve with additional peanut sauce, or Tamari.

~ In Good Health! ♥

Roasted Vegetables with Tea Leaves

Roasted Rainbow Vegetables

8 Servings

Use Organic ingredients:

• 1 cup chopped Red Cabbage

• 1 cup coarsely chopped Onion

• 3 Zucchini, cut in half lengthwise and sliced 3/4" thick

• 3 Carrots, sliced 3/4" thick

• 1/2 large Eggplant, cut in chunks

• 2 cups Butternut Squash, cut in bite size chunks

• 2 Sweet Potatoes, cut in bite size chunks

• 7 -10 cloves Garlic, halved if large

• 2 Tbs. Green Tea leaves (reserved from making tea, or soaked)

• 2 Tbs. Olive Oil

• Pink Sea Salt

• Black Pepper

• 1 tsp. Caraway Seeds

• 1 tsp. Cayenne Pepper

Pre-heat oven to 425ºF.

Combine veggies in a large bowl with tea leaves. Add Olive oil and toss to coat thoroughly.

Sprinkle with the spices. Toss again until evenly coated with the spices. Spoon into a large ceramic or glass baking dish that has been lightly sprayed with Coconut or Olive oil.

Roast for 30 minutes, then flip with spatula and continue to roast for another 10-15 minutes or until carrots are tender. Adjust seasoning, and serve hot.

Coconut Cilantro Chutney

One of my sweet 30-something nephews came over for lunch today.  We hadn't really visited for some time since he lives an hour away. We caught each other up on news over chicken tacos, chicken Thai curry, whole wheat couscous, kale salad and spinach flat bread (I like eclectic meals).

I realized that I didn't have a chutney to serve, since most are so full of sugar I rarely buy them.  I came across this recipe... It goes very well with fish too, and takes just minutes to whip up.

Coconut Cilantro Chutney Recipe

GreenCoriander chutney

• 3/4 c. shredded unsweetened Coconut

• 3/4 c. fresh organic Cilantro, coarsely chopped

• 1 small seeded organic Serrano chili,  quartered

• 1/2 c. light coconut milk (or green tea)

• Juice of 1/2 organic Lime

• dash of Sea Salt

Place all but Lime juice in blender, or food processor, and pulse until consistency is almost smooth.

Pour into a bowl and mix in lime juice. Taste and adjust seasoning.

As a variation you may add 1 clove of garlic to veggies, or a 1/2 inch slice of ginger.

Makes about 1 cup of chutney.

~ āp kā khānā svādiṣṭa ho! ♥

Blood Sugar and Weight Loss Support in a Bean?

A friend of mine told me about green coffee bean extract a few weeks ago, and I have finally found a minute to do a little research. My sister who lives in London, and my older brother both have Type II Diabetes.  I am always looking for natural ways one can keep blood sugar levels in line, because sometimes we all cheat on our diets!

I posted the list of Foods that Help Lower Blood Sugar, so add this to them.

I don't subscribe to TV, but I understand Dr. Oz had a show on the benefits of Green Coffee Bean extract. After doing a little digging here's what  found:

Green coffee bean extract is a powerful anti-oxidant

Friday, May 18, 2012 by: Dr. David Jockers

There are two major types of coffee plants; Arabica and Robusta. The highest quality green coffee bean extract comes from the Arabica plant which is higher in the polyphenol anti-oxidants chlorogenic and caffeic acids. The majority of coffee drinkers are missing out on much of the benefits that coffee contains. The deep roasting process significantly reduces the anti-oxidant content.

Additionally, coffee is one of the most widely pesticide/herbicide sprayed crops in the world. Studies have shown over 1000 toxic chemicals in roasted coffee. It is essential to use organic coffee that is free of these dangerous chemicals that mimic hormones, congest our liver, kidneys and bowels and promote cancer growth.

Another powerful carcinogen is produced when high temperature cooking (baking, frying & roasting) damages sugars which then interact with the amino acid asparagine. This chemical reaction creates the potent carcinogen acrylamide. Instant and deeply roasted coffee has been shown to have significantly more acrylamide than brewed coffee.

There are many great health benefits associated with coffee consumption. A recent 2011 study indicated that individuals who consumed the most coffee had the lowest risk of type II diabetes. The researchers found that the chlorogenic acid reduces the release and creation of excess glucose in the body.

Blood sugar balance

Blood sugar balance is an absolutely critical measure of healthy aging in the body. Too much sugar and grains in the diet will lead to blood sugar imbalances. The body then goes through spirals of hyperglycemia and hypoglycemia. These blood sugar imbalances cause inflammation in the body that damage hormonal control systems, organs, and immune function.

Glucose overload is another major cause of blood sugar imbalances.  The common sign of this is elevated fasting blood sugar levels. At night, the individual has elevated glucose-6-phosphatase (G6P) enzyme activity that causes an elevated release of blood sugar from the muscle and liver. The body is basically eating these tissues.

The latest evidence shows that healthy fasting blood sugar ranges are between 65-85 mg/DL. Meanwhile, post meal ranges (2 hrs after) should never go above 120 mg/dL. When levels test higher it is a clear indication of oxidative stress damaging cells and tissues of the body.

The major anti-oxidant in green coffee bean extract, chlorogenic acid, has been shown to profoundly inhibit the release of the G6P enzyme which significantly stabilizes blood sugar levels. In one clinical study a dose of 400mg of green coffee bean extract showed a 32% reduction in the post meal blood glucose spike. This translates into someone who would have an extremely dangerous 160mg/dL blood sugar level down to a safe post-meal level of 109mg/dL

Stable blood sugar allows for better energy, mental clarity, hormone function, detoxification capabilities and weight loss. Raw green coffee bean extract along with other superfoods such as cacao and cinnamon all show great results in stabilizing blood sugar and improving overall bodily functions. The combination of these three also synergizes to create even greater effects in the body.

Due to the diuretic effects of caffeine in the coffee it is necessary to consume extra water. The water should ideally be from a natural spring or have gone through a deep filtration process to remove environmental toxins.

Sources: http://www.ncbi.nlm.nih.gov/pubmed/20171062 http://greencoffeebeanbenefits.com/

And a second reference that states:

There are many reasons you may not be losing weight. If you started lifting weights, then chances are you are building muscle, which would negate any fat loss. This is good because muscle burns more calories than fat, so chances are you’ll see nice weight loss results down the road.

Second, if you do not sleep enough or aren’t eating enough, your body’s metabolism will slow down, negating the powerful weight loss properties of green coffee extract. Women should eat at least 1,200 calories per day and men should eat at least 1,500 calories per day.

Third and finally, the most likely culprit is that you’re still eating too much. Studies have shown that humans tend to under-estimate their caloric intakes by 25-40% on a normal basis. Therefore, you could be eating 300-600 calories more per day then you think you are.

Another likely culprit for overeating is due to emotional eating. Dr. Oz recently tackled this problem that affects a large percentage of the population. You see, when we are sad our dopamine levels are significantly lower. To increase these pleasure chemicals in our body, we eat junk foods, which have chemicals designed to increase these dopamine levels.

To combat this, Dr. Oz recommends taking saffron extract,  a natural extract from a flower grown in tropical regions. Saffron extract replaces the dopamine levels you are lacking, which prevents you from snacking on unhealthy foods.

Source:

http://greencoffeebeanbenefits.com/

WebMD article: Green Coffee Beans May Aid Weight Loss (click on Title).

CAUTION: If you have hypertension, or a medical condition that cautions against the consumption of Caffeine, do not take this product.  Always check with your doctor before starting any Supplement.

~ Be Well! ♥

Eggplant Caponata - King of Vegetables

In the Middle East, the Eggplant is referred to as the King of Vegetables due to its versatility and the large number recipes that feature this violet beauty.

Caponata is served cold as an appetizer.  Since it is versatile, I have heated it up and spooned it over hot millet or quinoa cooked in vegetable broth!

Recipe

Serves @ 10 as an appetizer

eggplant muchroom saute

• 2 lbs. organic Eggplant, peeled and diced

• 2 Tbs. Extra Virgin Olive Oil

• 1 c. organic White Onion, small diced

• ½ c. organic Bell Pepper, small diced

• 2 Tbs. Garlic, finely chopped

• 2 c. organic Tomatoes (peeled, seeded, and small diced)

• ¼ c. organic Basil, fresh chopped

• 2 Tbs. Sherry Vinegar

• 1 Tbs. organic Lemon, squeezed

• 1/8 tsp. Monk Fruit powder

• 1 small Green Chili, minced (opt.)

• ¼ c. Green Olives, chopped

• 2 tsp. Black Pepper, coarsely ground

• 1 Head of Green leaf Lettuce

Sauté diced eggplant in olive oil until lightly browned; removed from pan. In the same pan, sauté onions, bell peppers, tomatoes and garlic for 2 minutes (vegetables should still have some texture, and garlic should not brown). Mix everything else together in a large bowl with the cooked vegetables.

Refrigerate overnight.

Serve over a bed of lettuce and surround with toasted whole wheat pita bread triangles, or scoop onto whole wheat Tuscan bread.

capanota

~ Buon Apetito!

♥

Kale and Bean Wraps

Filling

• 1 Tbs.organic extra virgin Olive Oil

• 1 organic White onion, sliced thin

• 5-6 cups mixed organic Greens (Kale, Chard, Spinach, Collards, Watercress…)

• 1 c. organic Carrots, shredded

• 1 c. cooked sprouted Lentils (cook in broth or green tea and spices to give it flavor)

• 1 c. Mung Beans, soaked overnight or till sprouted

• 1/4 c. Water or Vegetable broth

• 2 Tbs. organic Ginger, chopped

• 3 Tbs. organic Tamari Sauce (Gluten Free)

• 1 Tbs. Sweet Chili Sauce

• 1 tsp. Black Pepper

• 1 tsp. Cayenne Pepper

Pour olive oil into a large sauté pan over medium heat. Tilt pan to spread oil on bottom of pan. Add onions and saute for 2 minutes, then add greens and carrots.

Stir for 5 -6 minutes or until greens turn bright.

carrot onion kale saute

Add Mung beans, lentils and water. Stir to mix.  When it starts to simmer, turn heat to low, cover and cook for 10-12 minutes, stirring occasionally.

Add ginger, and seasoning. Stir well, cover and simmer for another 10 minutes, stirring occasionally, until kale is tender. Add more water if necessary.

Taste and adjust seasoning.

Serve wrapped in wilted Chard leaf, whole grain Tortilla, or open face on WASA Rye crackers.  Bon Apetit.

Baked Quinoa Falafel

·        2 c. organic Quinoa, uncooked

·        ½ c. organic Red Onion, finely chopped

·        ½ c. organic Green Onion, finely chopped

·        ¼ c. organic Parsley, finely chopped

·        2 Tbs. Cilantro, chopped

·        1 Free Range Egg White

·        1 Tbs. organic Garlic, minced

·        1 tsp. Pink Sea Salt

·        1 tsp. ground Coriander

·        ½ tsp. Black Pepper

·        1 tsp. Cumin

·     ½ tsp. Cayenne

• ¼ c. mixed Olive Oil and Coconut Oil

Line a baking sheet with a lightly oiled piece of parchment paper and preheat oven to 400°F.

Rinse quinoa in a fine sieve.

Bring 1-1/2 quarts of water to a boil. Add and cook quinoa approximately 12-15 minutes.

While the quinoa is cooking, sauté the onions, parsley, and garlic in the olive-coconut oil mixture over medium-low heat until the onions are soft. Do not let oil reach a sizzle!

Transfer to a food processor.

Drain the quinoa, reserving 2 c. of the liquid.

Measure 1-1/2 cups of the quinoa into the food processor along with the spices.  Slowly add enough of the cooking liquid to make a very thick paste.  Scrape down sides as necessary. Discard remaining liquid.

Combine quinoa paste with the rest of the quinoa in a large bowl.  Allow the quinoa to sit until it is thick enough to hold the shape of a patty.

Line a large baking sheet with parchment paper.  Dab a little olive oil on your hands and pat about 2 Tbs. of the quinoa mixture into a 2” patty or use a Falafel mold. Place on prepared baking sheet.  Bake 10 minutes, flip the patties and bake another 6-7 minutes or until lightly browned.

Tahini

Tahini is a source of healthy fatty acids, containing omega-3 and a little omega-6 fatty acids. Getting these from the foods you eat is critical as they are beneficial for your brain and heart.

Tahini will boost thiamine, also known as vitamin B-1. It influences your nervous system, muscles and digestion.

Traditional Tahini Sauce

• 1 c. organic Sesame Tahini

• 2 small Garlic cloves, mashed well with 1/4 tsp. Sea Salt

• 1/4 c. organic Lemon Juice

• 2 Tbs. organic Parsley, chopped

• 1/4 c. + cold Water, enough to give sauce the consistency of Ketchup.

Pour lemon into garlic and salt mixture, and stir well.

Add to Tahini sauce along with 1/4 c. water. Stir.  Tahini will thicken first (due to chemical reaction with lemon juice.)  Keep stirring and adding water in 2 Tbs. increments until consistency is reached.

Add parsley. Will keep for 1 week in refrigerator.

Serving: Use on Falafel, Fish, as a topping on Steamed Veggies, or as a spread on Baked Eggplant and Tomato sandwiches.

Tahini Sauce

Falafel Plate

 ~ Sahtein (double health)! ♥

Power Lunch Ideas

If you read my post entitled Power Breakfast Ideas, then you know that thinking about meals and what to eat during cancer treatment is a difficult task. Besides your emotional and physical reaction to the changes taking place, your mind just isn't capable of adding yet one more thing to worry about.

Ideally, someone can help you with meal prep a few days a week.  If not, below are some easy ideas to help you ensure you're getting the necessary nutrients during or after treatment, to build your immune system and boost your energy.

~*~*~*~

Sardine or Salmon Salad Nicoise: romaine, arugula, endive and radicchio greens, 3 oz. wild caught cooked salmon, or 3 sardines, tomatoes, red bell pepper, lightly steamed green beans, sunflower sprouts, avocado and apple cider vinaigrette or lemon juice and olive oil.

salad_nicoise

Hoda’s Garbanzo Bean Salad: 1 cup cooked garbanzo beans, 1/4 c. cooked organic brown rice, ¼ c, chopped scallions, 2 Tbs. chopped red onion, ¼ c. chopped tomatoes, 1 Tbs. each chopped basil, mint, parsley and ½ - 1 tsp. chopped jalapeno pepper,  Season with a little salt, juice of 1 small lemon and 2 Tbs. extra virgin olive oil.

Tabbouleh Lunch: (click here for my recipe) and ½ baked acorn squash, small organic greens salad or steamed greens flavored with garlic powder and a squeeze of lemon (swiss chard, kale, spinach, beet greens).

tabbouleh

Tempeh Sloppy Joes: Chopped grilled tempeh mixed with tomato paste, 1 tsp. olive oil, garlic, diced bell pepper & chili powder and a dash of salt. Serve open-face on 1 slice whole-grain bread, with steamed broccoli and beets or carrots. (courtesy of Jeanne Wallace, PhD, CNC)

 Whole Grain Pasta Salad:  Use buckwheat or kamut pasta; add chopped veggies, parsley, basil, garlic. Heat enough tomato paste and water to make a sauce, adding oregano, basil, garlic powder, black pepper, a little sea salt and olive oil.

veggie burrito

 Veggie Wrap: Organic cooked brown rice, organic black beans, avocado, cucumber, broccoli sprouts, scallions, chopped cilantro and onions, wrapped in a sheet of Nori seaweed or whole-grain organic tortilla or rice-paper wrap.  (courtesy of Jeanne Wallace, PhD, CNC)

Tempeh Fingers: Marinated strips of tempeh wrapped in steamed chard leaves, with a baked sweet potato or yam topped with a mixture of 1 Tbs. flax oil, 1 Tbs. nutritional yeast 1 Tbs. chopped chives or green onion and shredded rice/ almond cheese.

 Vegetable Curry: Curried veggies over 1/4 c. organic brown basmati rice or faro, cooked in green tea. Serve with a cucumber, mint and tomato salad.

indian_food

Vegetable Burrito: Mix roasted veggies with organic pinto or black beans, a little brown rice, salsa and/or guacamole in a gluten-free tortilla.

Pacific Brand Organic Soup: In a pinch these can be used as a base (tomato, butternut squash, and mushroom varieties).  Add your favorite veggies, beans or whole grains.

~ To Your Health! ♥

Power Breakfast Ideas

During treatment, one of the last things you feel up to doing is thinking about what to eat. You already know it's critical that you alter your diet if you haven't yet, but to call upon mental resources to focus on cooking the right things is a challenge. I am blessed that many family members live within 1 - 10 miles of us, so three of my nieces took it upon themselves to rotate weeks and cook 2 main dishes for me (compliant with my diet), which they delivered the 3rd day after each Chemo treatment...when the side effects manifested! They made enough so that I got at least 4-5 meals out of each delivery.

Breakfast was easy once I got into the habit of shopping for the groceries I would need early in the week, (either my daughter or Jon would replenish fresh produce as we ran out), and developed a few routine favorites.

Lunch and snacks depended on what I had in the fridge or the pantry, so I was sure to stock healthy, easy to prepare foods...Sardines, organic beans, hi-fiber bread or RyeVita crackers, salsa, baby carrots, spinach, lemons (for squeezing in tea and on almost anything), almond butter, organic fruit spreads, coconut milk, homemade hummus, avocados and nuts. I'll post some ideas for these two meals soon.

Remember that you are eating to both support your immune system and to boost your energy during treatment. Spice up your food to instantly add antioxidants.

To help you develop the knack of easily creating healthy breakfasts, or for someone who may prepare them for you, I put together the Power Breakfast Guide below.  Be generous with the use of spices you like in any of these breakfasts.

~*~*~*~

Berry Oats: ¾ c. of organic oats, 1 cup blueberries, blackberries, raspberries or sliced strawberries, 1 Tbs. chopped almonds or pecans, 1 Tbs. freshly ground flax seeds, coconut or cashew milk, a sprinkle of nutritional yeast and cinnamon. Add cup of Matcha* or Sencha green tea (buy in bulk on Amazon).

*Matcha is premium green tea powder from Japan used for drinking as tea or as an ingredient in recipes. Matcha is rich in nutrients, antioxidants, fiber and chlorophyll. One glass of matcha is the equivalent of 10 glasses of green tea in terms of nutritional value and antioxidant content

Parfait: 6oz. of organic soy or coconut yogurt, 2 Tbs. fresh ground flax meal, and 1 cup organic berries (blueberries, cherries, raspberries, blackberries, mulberries..), a slice of gluten free hi-fiber toast with a tsp. of Coconut Oil, and a cup of matcha or sencha green tea.

Jeanne's Special: One or two boiled organic hi-omega-3 eggs with 1/2 cup steamed spinach, kale or swiss chard and 1/2 cup rosemary-baked sweet potatoes, cup of green tea.

Tasty Lebanese Eggs: Poach 1 or 2 organic hi-omega-3 eggs. Mix 2 Tbs. tomato paste, dash of salt, and 1 Tbs. hot water and stir.  Finely chop 1-2 fresh organic garlic cloves and lightly sauté in 2 tsp. ev olive oil on medium low heat, until pale golden. Add tomato paste and stir. Top poached eggs with tomato mixture and sprinkle with black pepper. Serve with 1 hi-fiber piece of toast, 1 c. fresh spinach or a handful of watercress and a cup of green tea.

Mediterranean: Whole grain toast topped with 1 tsp. flax or hemp oil, 1 clove garlic crushed with a dash of salt and 1 tsp. nutritional yeast, cucumber, basil and fresh tomato slices, and a cup of green tea with dash of black pepper.

Oats n Apples: 3/4 c. Organic steel-cut oats with grated red apple (with skin), 1 Tbs. chopped almonds or walnuts, 5 - 6 organic raisins, 1 Tbs. flax seeds freshly ground, cinnamon and coconut milk.  Remember your tea!

Miso-Veggie soup: (miso, spinach, bok choy, mushrooms, tamari, scallions), and 1 slice of whole-grain rye-flax toast with almond butter, cup of green tea with dash of black pepper.

Breakfast Burrito: Fill a whole wheat or gluten-free high-fiber tortilla with 1/2 cup black beans, chopped romaine lettuce, chopped green onion, avocado slices, salsa, grated home-made Almond cheese and a chopped boiled egg.

smoked_salmon

New Yorker: Hi-fiber Rye bread or mutli-grain topped with tofu sour cream, smoked salmon, red onion and organic lemon slices, and 1/2 cup steamed green beans. Don’t forget your green tea with dash of pepper!

Tofu scramble: cook silken tofu with grated carrots and zucchini, mushrooms, spinach, garlic and a dash of cumin, or do the same with scrambled hi omega-3 eggs, and 1 slice whole grain toast topped with "better butter" (mix equal parts organic grass-fed butter/flax oil).

CheeseyToast: Toast 2 slices hi-fiber Flax Seed bread (like Udi's) topped with sliced cassein-free Almond cheese, tomato slices and a sprinkle of organic thyme. Serve with 1/2 c. steamed Spinach drizzled with olive or flax oil and a dash of salt and cinnamon. Cup of Matcha tea.

~*~*~*~*

~ Be Well! ♥

Turnover a New Chard Leaf?

My favorite Lebanese turnovers or pies are:  Spinach, Swiss Chard, Chickpea, and of course Zaatar (Thyme) Pies.

Make 1 recipe Basic Dough and let it rise for 90 minutes, or until about doubled.

dough rising

In the meantime prepare Filling:

• 1 bunch organic Swiss Chard, washed and 1 inch trimmed from stem

• 2 c. organic Spinach, cleaned and chopped

• 2 medium organic Onions, chopped

• 2 1/2 tsp. Sea Salt

• 2 Tbs. organic Lemon Juice

• 2 Tbs. Sumac (found at Mediterranean markets)

• 1 c. organic Walnuts, chopped

• 1/2 c. Extra Virgin Olive Oil

Stack 3 leaves of Chard and slice lengthwise into 3 - 4 pieces depending on width.

Chop and repeat with rest of leaves.

Place in a large bowl.  Add Spinach. Chop onions and add to greens.

Sprinkle Salt over mixture and using your hands mash all together squeezing the greens and onions until slightly wilted.

swiss chard mix

Add lemon juice, sumac, walnuts and olive oil, and mix well. Taste and adjust seasoning.

Tilt bowl so liquid will drain taway from filling by propping with a cloth under one end.

Preheat oven to 400ºF.

Lightly grease a baking sheet with olive oil.

When dough is ready, roll into balls the size of walnuts, dipping the bottoms in flour and putting aside.

dough balls

Sprinkle flour on your board or countertop, and roll each ball into a 3.5” thin round using a little flour if sticky.

flat dough

Place 2 Tbs. of filling in center of round. Make sure liquid is squeezed out.

chard turnover1

Have a small bowl of water nearby.  Dip your finger into water and rub around perimeter of dough round to wet. Fold 1/3 dough over filling, sealing top tip securely by pressing.

chard turnover2

Fold other 1/3 overlapping the first and press to seal all along overlapped edge.

chard turnover3

Bring bottom 1/3 up and press along seams and tips to seal well.

chard turnover4

chard turnovers

Place on baking sheet, repeating until all dough it used up. 

P.S. If you are left with any dough balls, allow to rise for 10 more minutes, and pop in the oven to make into Pita bread!

Bake turnovers for 15 minutes or until bottoms are golden brown.

chard turnovers baked

Cool to room temperature.  Enjoy warm or cold.

~ Sahtein (double health!) ♥

Tart Cherries Invade Unsuspecting Brown Rice!

A lovely blend of flavors, fit for a luncheon served with a grilled fish or lime glazed chicken breast. Keep some tart dried Cherries around for this impromptu dish.  In a pinch you may substitute dried Cranberries.

You may cook the Gaba rice in advance (like early morning) since it takes about 35 - 40 minutes, and leave pot out until you're ready to make the Pilaf. I always have pine nuts in my freezer for immediate availability.

Recipe

Serves 8

• 1 c.  chopped organic Green onion
• 2 c.  chopped organic Celery
• 1/2 c.  dried, Tart organic Cherries
• 1/2 c. Pine Nuts
• 1 Tbs. chopped fresh organic Thyme (or 1 teaspoon dried)
• 1/2 tsp.  ground Black pepper
• 1 Tbs. Coconut Oil (or Virgin Olive Oil)
• 2 c. cooked brown Gaba rice (may use Wild Rice)

Put onion, celery, cherries, nuts, thyme, pepper and oil in a large skillet.

Cook, uncovered, over medium heat 10 minutes, or until vegetables are tender; stir occasionally. Add rice; mix well.

Cook 3 to 4 minutes, or until thoroughly heated.

That's it, simple and scrumptious!

~ Enjoy! ♥