zesty peanut & ginger sauce


Ingredients:

  • 4T Crunchy Adams or other natural unadulterated peanut butter (no added oil, sugar, or preservatives)
  • 1T fresh ginger root (about 1/4 inch root), peeled then minced
  • 2 cloves garlic, minced
  • 2T rice vinegar
  • 1 lemon, squeezed, or 2T fresh bottled pure lemon juice
  • about 4T just off boiling water (depending on thickness of peanut butter)
  • black pepper to taste
  • pinch or two of sea salt if peanut butter is unsalted

Instructions:

Measure all ingredients into glass jar with lid, then mix together well with fork. Warm for 30 seconds in microwave to soften peanut butter if needed. Store in glass jar with lid in refrigerator for several days.

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carrot & ginger sauce dressing


Spring is coming on soon, evidenced now by the budding of the willow tree I see from my kitchen window. I know that means many people will soon be sniffling. Meanwhile I’ve been reading about the Low Histamine diet for those who suffer from histamine intolerance. I wanted to make a healthy, fragrant and colorful sauce to dress my cauliflower, daikon radish and black beans over mixed greens salad, something that excluded balsamic and rice vinegar but still has a nice kick to it. Here’s what I came up with:

ingredients:

  • 1-2 carrots, coarsely grated (about 2 cups)
  • 1/2 yellow onion, chopped (about 1 cup)
  • 1 large clove garlic, minced
  • 1-2 t fresh ginger root, minced
  • 1 T tahini
  • 1 T lemon juice
  • 1 T olive oil + 1-3 T olive oil
  • 1/8 t sea salt and black pepper to taste

instructions:

Saute chopped onions in 1 T olive oil in a small skillet with lid. As onions begin to turn translucent, add garlic, ginger root and grated carrot. Continue to stir for a minute or two until onions begin to brown and the spices are fragrant; add 1/4 cup fresh water then cover and simmer on low for 3-4 minutes or so until carrots are bright in color and softened. Add salt and black pepper. Transfer to blender, add tahini, lemon juice, and 1/4 c fresh water. Blend. Add 1-3 t of olive oil if desired and another 1/4 cup water or so to achieve desired consistency. Store in glass container with lid in refrigerator for 3-4 days.

yellow split pea dal with garden hot peppers and rainbow chard


An Indian Summer cool morning then bright sunny hot day with a breeze, ahhhh. “Another trip around the sun”. The changing season and the ripe peppers and chard in my garden told me it was time to revisit making spicy yellow split pea dal– I started in my garden and moved to my kitchen sink.

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Then I looked for a prior recipe post with this as a lead in:

“One of the many great things about yellow split pea dal is that dried split peas don’t require soaking before cooking, and they cook in 30 minutes, a much shorter time required than for dried beans. They’re high in protein and dietary fiber, satisfying and healthy; I did the math and calculated this recipe has 310 calories per cup served over a cup of rainbow chard. I made a large pot of the dal, and served it on a bed of rainbow chard leaves cut into ribbons topped with 1/4 cup of Bhutanese Red Rice for an easy “one bowl” meal. Leftovers taste great, and it freezes well.”

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Then I considered, how would I like to make this today? I tweaked the spices and used coconut milk given how hot and dry the weather has been– following is my revised recipe today.

ingredients:

  • 1 1/2 cup yellow split peas
  • 1 large yellow onion, chopped
  •  large jewel yam, chopped
  • 1 yellow pepper, chopped
  • 2 stalks celery, finely chopped
  • 1 medium red Nardello pepper, diced (these are sweeter savory)
  • 1 small Lemon Drop hot pepper, diced with seeds
  • 2 medium cloves garlic, minced
  • 1 t black mustard seeds
  • 1/4 in fresh ginger root, minced
  • 3/4 t cardamom
  • 3/4 t coriander
  • 1 1/2 t cumin
  • 1 t turmeric
  • 1/4 t salt, black pepper to taste
  • 1 6oz can Thai coconut milk
  • 1 lemon, juice and pulp
  • 1 bunch rainbow chard

instructions:

Cull through then rinse split peas well, cover with 4 cups fresh water, bring to a boil, reduce heat to simmer covered for about 25 minutes, until quite soft. Drain then set aside.

Cut thick stems out of rainbow chard. Chop the stems and set aside. Cut the chard leaves into thin ribbons and set aside.

In a large soup pot with 1-2 T olive oil over medium heat, add the mustard seeds and allow them to heat up til they just start to pop. Add onions, garlic, and all spices, and stir until onions just begin to turn translucent. Add the chopped yam, stir to coat well with spices, add severak tablespoons of water, reduce heat and cover to simmer until softened, about 4 minutes. Add coconut milk, yellow pepper, celery, and chopped chard stems, cover and simmer another 2-3 minutes. Remove from heat. When split peas are soft, drain their water into a measuring cup to use later. Add split peas to large pot of spiced vegetables, stir to mix all together well, then add the cooking fluid from the split peas to obtain your desired consistency of dal. Serve over rainbow chard ribbons, dress with fresh squeezed lemon. Serve in a bowl with Bhutanese red rice for a more substantial meal.

chilled carrot ginger & sunflower seed coconut balls for your sweet tooth


Yesterday I saw a facebook post from a friend out for a cool treat– an awesome looking seriously chocolate mousse-like cake with an icy adult beverage topped with whipped cream. Oh my, taste bud envy! Mindful of the impact of a super cold and sugary ice cream treat on the gut, I reflected on what would be a healthier option to satisfy my sweet tooth as this heat wave wears on and on…  and remembered this recipe. Ginger, coconut and lemon tropical cool sweetness! I’ll make this again, and keep looking for new treat options…  Here’s that recipe as originally posted:

Dinner and dessert at my friend Sharon’s house led to my discovery of the Living Candida Free cookbook by Ricki Heller, PhD, RHN…. and thus to this, my first attempt making my own modified version of her Carrot Balls recipe. Yum! My guests and I devoured these fast, and I think even my hardcore chocolate loving, non-vegan, non-gluten free, unabashedly desert centered sister would like these. A lot.

ingredients:

  • 3/4t fresh ginger root, finely chopped
  • 1 c raw unsalted sunflower seeds
  • 1 1/2 t cinnamon
  • 1/8 t cardamon
  • 2 t ground flaxseeds
  • 2 T coconut for balls, plus additional 6-8 T coconut for rolling balls in.
  • 1 T plus 1t lemon zest
  • 3 t lemon juice
  • 1 1/2 t blackstrap molasses
  • 1 t water, as necessary or skip the water and increase the lemon juice
  • 6-7 T fresh finely grated carrot

instructions:

Using a food processor, finely chop fresh ginger root, then add sunflower seeds, spices, ground flaxseeds, and coconut. Process until medium fine. Then add finely grated lemon zest, lemon juice, and molasses until it just comes together as dough– it will be rather heavy. Add carrot and pulse to mix evenly. Don’t be frightened by its dense texture! Form into small balls, then roll each ball in a small bowl of the additional coconut to coat well. Refrigerate in an airtight Tupperware type container until firm and chilled. Makes 18-20 balls, with 2-4 balls being a perfect dessert serving.

My guests and I all thought these were a great dessert. I think they’d be wonderful too for a light breakfast snack if I need a little energy before going to an early morning yoga class.

yellow squash, snap peas, peppers and mint quinoa salad


Hot and Hotter: our ten day forecast shows high’s in the 90’s or 100’s, two of those days expected to be record breaking at 107F. That’s too hot for me! With an overnight low of 70F, the house and I don’t have a chance to cool off much. Early morning is clearly the time for me to get my food prep done, also walk my dogs, and water the garden.

Early yesterday morning I harvested from the garden too, before the excessive heat took its toll: lettuce and broccoli, yellow crooked neck squash, snap peas, basil and mint. One blessing of the heat is that my tomatoes and hot peppers will ripen so I can start to enjoy those too! For today and tomorrow, I’ll make some light cool and cooling meals from the garden– complemented with cooling hot peppers, mint and lemon. Ahhh…

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ingredients:

  • 1/2 cup quinoa
  • 1-2 medium yellow crooked neck squash, chopped
  • 1 yellow pepper, chopped
  • 1-2 cups sugar snap peas
  • 1-2 stalks celery, chopped thinly
  • 2-3 shallots, diced
  • 1/2 medium Serrano pepper, diced
  • 1 t fresh ginger root, diced
  • 4-6 medium mint fresh leaves, diced
  • 1/2 lemon
  • walnuts or feta cheese

instructions:

Rinse quinoa well, cover with a generous cup of fresh water and dash of salt, bring to boil then simmer covered over low heat about 18 minutes, until all water is absorbed. Remove from heat and fluff with fork. Saute chopped shallots in 1-2 T butter or olive oil for 2-3 minutes until just starts to lightly brown, then transfer to casserole dish with airtight lid. Using same pan, saute chopped yellow squash for 3-4 minutes, then add the diced ginger root and Serrano pepper with a couple tablespoons white wine (I used an open bottle of Pinot Grigio), cover and simmer until the squash softens a bit, but is not mushy, about 2 minutes. Remove squash to casserole dish. Turn the heat up a little and saute the chopped yellow pepper for about 2 minutes, just until it brightens. Add to casserole dish, mix all together well, and dress with juice and pulp of lemon. Refrigerate. I served this chilled over a bed of lettuce, topped with walnuts and sheep feta, with a cool glass of Pinot Grigio for dinner, then with fresh mint infused water for lunch the next day.

 

golden beets, ginger & kale salad


ingredients: IMG_0905

  • 3 medium golden beets, chopped
  • 3 medium shallots, diced
  • 1 T fresh ginger root, minced
  • 1 clove garlic, pressed
  • 1 yellow pepper, chopped
  • 1 bunch lacinato kale, sliced into thin ribbons
  • juice of 1/2 lemon

instructions:

Coarsely chop beets in half, then each half into thirds, so pieces are approximately equal in size (so will cook quickly while also still being easy to pare after cooking). Place into saucepan, barely cover with water, bring just to a boil, then reduce heat and simmer covered until soft, about 7-10 minutes. Do not overcook- check frequently with fork for doneness. Drain and rinse in cold water. Using sharp paring knife, remove and discard tough skin, then chop into bite sized pieces. Transfer to deep serving dish with lid.

Using 2 T olive oil in a large skillet with lid, saute diced shallots for 2-3 minutes over medium heat, then add minced garlic, mined ginger and chopped yellow pepper; continue to stir for another 1-2 minutes.  Add a splash of water, reduce the heat and simmer covered for about 2 minutes, until the yellow pepper is bright and only lightly cooked. Transfer to serving dish with beets. Remove tough middle stems from kale, then slice into thin ribbons. Using the same large skillet, saute for 2 minutes over medium heat, then add a splash of water, reduce heat and simmer covered for about 2-3 minutes, until the kale is bright and lightly cooked, not mushy. Transfer to serving dish, mix all together well. Dress with juice of 1/2 freshly squeezed lemon. Will store well in an airtight container for a couple days.

I served this with tofu baked in a spicy peanut sauce on a cold wintery day– bright and complementary flavors, and wonderfully warming.

hot peppers spiced yam soup


When I came down with the sniffles and felt a bit puny, I wanted a healthy warming soup… and came up with this from what I had in my cupboards and fridge. Yams and carrots are high in vitamin A and C, perfect for fighting off a head cold. The ginger and Merken (a smoked chile pepper spice from Chile) or seranno add some heat. The peanut butter is an inspiration from African cooking and adds a rich smoothness to the soup as well as a little protein. I served this in a deep round bowl over a little fresh arugula (fresh spinach would have been good in lieu) and topped with peanuts. Yum! And so quick and easy. I think this may be my new favorite winter soup recipe.

ingredients:

  • 1 yellow onion, chopped
  • 1-2 cloves garlic, minced
  • 1 T fresh ginger root, minced
  • 1 t lemon thyme
  • 1/2 t merken or 1 serrano pepper, diced
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 3 garnet or jewel yams, without skin, chopped
  • 2-3 T natural peanut butter, no added oil or salt
  • 1/8 t salt

instructions:

Saute the onion in 2 T olive oil for 2-3 minute over medium heat in a large soup pot, then add garlic and other spices; continue stirring until onion is almost translucent. Add celery, carrot and yam and continue to saute over medium heat for another 2-3 minutes. Dissolve 1/2 cube organic vegetable bouillon in 1 cup boiling water, then add it to the pot. Stir in peanut butter, mix all well, then add another 5-6 cups of fresh water. Cover and cook until yam and carrots are soft, checking and stirring frequently. It wont take long, 5 minutes or so if the yam and carrots are chopped reasonably thin and small. Set aside to cool, then puree in blender.