Tag Archives: ginger

Coconut Black Rice

There’s something alluring about coconut and rice and peanuts. Maybe it’s the Indian feel of it or maybe it’s just this exquisite combination of tastes that’s relishable for most of us. After discovering the nutty flavor of black rice, I’ve decided to try out my own recipe.

And of course I couldn’t stop going all the way ‘Indian’ with the spices. Thus I started with the traditional speed frying of cumin seeds and grated ginger (about 5 minutes in a drop of olive oil) meant to release their flavor and create the base for the food. I’ve then added a bit of water and left it to cook for another 5 minutes. The next step involves mixing  it thoroughly with the boiled rice and adding coconut creampeanuts (previously roasted in a simple pan, without any other add-ons). If by any chance you happen to have cinnamon leaves, don’t hesitate to make them the secret ingredient of your rice preparation!

All you are left to do now is see how much lemon juice it takes to balance the creaminess of the coconut. I chose to serve it on lettuce leaves and garnish it with shredded coconut, just so that the people could get the right hint of what’s going on in their plates 😉

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list of ingredients

  • black rice
  • roasted peanuts
  • coconut cream
  • olive oil
  • cumin seeds
  • grated ginger
  • lemon juice

optional

  • lettuce leaves
  • shredded coconut

Green Start to The Day

Everybody agrees upon the high detox power of greens. And there’s no better way to start the day than with a big mug of green smoothie. Trust me, you will feel the effects in no more than a week: more energy, lighter body, brighter eyes! It is true that you need a good blender for that, but it’s totally worth it.

There’s no real recipe for green smoothies, just two basic rules:

  • try not to mix sweet fruits (banana, dried fruits) with acid fruits (citrics, pineapple, pomegranate, tomato) *
  • try to alternate daily the types of leaves you use (read here why)

You can actually have any kind of greens you wish, even the ones that wouldn’t taste so good in salads, like radish, kohlrabi or carrot. Not to mention the incredible array of wild edible greens! If you do have access to something like this, it would make the best detox ever.

Just add the fruits and the leaves in the blender, along with a few cups of water and mix until you get the specific smoothie texture.  My usual add-ons are:

– one or two tsp of spirulina/ chlorella powder (any other green powder is welcomed)

– a handful of mint, basil or melissa leaves

– grated ginger

As much as you can, try to go with local, seasonal ingredients. If you’re a first timer, start in summer, so you can have plenty of fruits and greens to choose from.

some smoothie making snapshots

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more about food combining herehere and here – depends how far you want to go with it 🙂

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Creamy Soupy

Whenever I feel like having something warm, I go for a soup or a puree. The difference between them is only in the amount of liquid you’d add (plain water or the water in which the veggies have boiled). My favorite ingredients are red lentils, root vegetables – carrot, celeriac, parsnip, beets, etc – and pumpkin. And of course plenty of seasonings: ginger, garlic, cumin, turmeric, pepper, chilly, sumac, etc.

Even though I usually go straight to the same method of preparation as in raw food – mixing the ingredients all together – I learned that one of the main tricks of creating flavor when boiling vegetables is to add the seasonings while the process is going on. So, depending on what taste you want as dominant – sweet or spicy – bring the spices to the boil. If you have black or white cardamon seeds, cinnamon bark or bay leaves, these will definitely make the difference. Also adding some onion or garlic at this point will considerably enrich your dish flavor.

When the lentils and veggies have boiled – you can cook them together or separate – just mix everything in your food processor, add a bit of oil, salt and lemon juice and check if it allows more seasoning. Rather than adding too much oil, lemon or salt, focus on the spices 🙂

Here are a few of my favorite recipes:

Red lentils & sweet potato puree

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list of ingredients

  • red lentils
  • carrot
  • sweet potato
  • grated ginger
  • ground cinnamon
  • ground cumin
  • ground black pepper
  • olive oil
  • salt
  • lemon juice
  • sumac and ‘leurda’ (wild garlic) for serving

Pumpkin coconut puree

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list of ingredients

  • pumpkin
  • carrots
  • celeriac/ parsnip
  • grated coconut
  • grated ginger
  • ground cumin
  • olive oil
  • salt
  • poppy seeds/ black sesame for decoration

Red lentil cream with turmeric (photo in the post header)

list of ingredients

  • red lentils
  • pumpkin
  • parsnip
  • onion
  • cinnamon
  • grated ginger
  • ground turmeric
  • chilly powder
  • olive oil
  • salt

 

Seasoned Lentils & Carrot Salad

This salad is perfect when you expect more-than-just-veggies in your healthy bowl. Power to the carbs!

The main trick is not to overboil the green lentils as you would do it in a cooked dish. Test them with a fork – if they get easily squashed after being put off the fire, you’d better turn it into a soup 🙂 or try them: they shouldn’t taste like raw beans, but still keep a firm ‘al dente’ texture.

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Until the lentils get cold, you can prepare the dressing by mixing in a bowl cold pressed sunflower oil, soya sauce, lemon, grated ginger and thyme. If you love spices as much as I do, then this is the time to add some cardamom or cinnamon powder and some raisins.

The only thing left to do is to bring all ingredients together in your salad bowl. I usually use more carrots than lentils, but it goes different with each taste. I also prefer adding the onions at the very end so they don’t become too dominant.

If you’re not having the salad right away, don’t forget to check before serving how much dressing it still has – both lentils and carrots are great ‘suckers’. And to sprinkle with grated orange peel and sesame seeds!

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list of ingredients

  • green lentils – soaked overnight & lightly boiled
  • carrots
  • grated ginger
  • lemon juice
  • soya sauce
  • cold pressed sunflower oil
  • thyme (dry or fresh)
  • red or green onions
  • optional: cardamom, cinnamon, grated orange peel, raisins (or similar dried fruits), sesame seeds, sunflower sprouts