Wednesday, April 25, 2012

Philadelphia Cream Cheese Tofu Meal

It is Zumba night so I need a quick dinner and found a cream cheese meal makers for 50% off. Other than modified starch, the ingredients are horribly bad, so I figure... why not.

Ingredients are simple:
Coconut oil
Turmeric (dash)
Organic tofu (reserve water)
4 cloves garlic
one ripe tomato
Cream cheese (or coconut milk and spices, per your liking)
bell peppers
 


Fry the crushed garlic in oil.
Add in cubed sprouted tofu.
Fry.
Sprinkle tofu with turmeric


Add in tomato and bell pepper.

 Pour reserved water over. Mix in the cream cheese. bring to a boil

Served with purple potatoes (yes I cooked the potatoes some more :)

Tuesday, April 24, 2012

Dill with Dal - Lentils - protein and flavorful complete meal



Dill is usually thought of as an herb you may have on some potato chips, but it is more than that. This aromatic option that was recently found in our Organic Bountiful Basket has plenty of options outside of pickles and salads.

According to WHFoods.com, "Dill's unique health benefits come from two types of healing components: monoterpenes, including carvone, limonene, and anethofuran; and flavonoids, including kaempferol and vicenin." There are claims that it helps protect against cancer as well as assisting against bone loss.

<< Did you know Dill is a decent source of calcium? >>


Dil Dal Fry Recipe - Easy Indian food vegetarian easy recipe

High quality oil for frying
3-4 cloves garlic
1 stock of dill, with leaves
1 tsp Ground Turmeric
1 tsp Chili Powder Blend
salt
2 cups lentils (toor or Masoor Daldal or other small, quick cooking dal)

dill frying with garlicDice the dill - keep the stocks in one pile and leaves in another.


In a pot, heat your oil. Once hot, add in crushed garlic. Stir well. Add in the diced dill stock. While this is frying down, in a separate pot start your lentils. You may also steam or pressure cook lentils.

Rinse the lentils well under running water, I like to use a sieve. To two cups lentils, add 4 cups water. Salt the water if desired. Bring to a boil and keep covered. Stir to ensure the lentils do not stick.

When the lentils are soft, add them into your garlic and dill stem mixture. 
Stir well to combine the garlic into the lentils. Add two cups of water and stir well.Sprinkle salt, chili powder and turmeric. 

Add in the dill stems, and stir well. Bring to a slight simmer. Taste and salt if necessary.

Serve with Indian bread :) Shown with Solapouri peanut chutney. Yum!

 
Lentils can make your 4 year old happy too!

Tuesday, April 17, 2012

Meal Planning for the week of April 22, 2012 - Bountiful baskets

Meal planning assists with not only budgeting but can be of assistance for ensuring that your family gets a variety of vegetables in their meals. Nutrients in fruits and vegetables go a long way!

Here's a holder space for meal planning once we pick up our bountiful basket on 4/21






Blog link up for additional meal planning ideas.

Thursday, April 12, 2012

Sprouted Beans Usal - Ruchira modified version

Sprouted beans are great sources of phytonutrients and proteins.

I started with fresh sprouted beans.

Fresh sprouted beans, courtesy of Creative Commons

1 tbsp coconut oil
1 medium white onion
ginger-garlic paste (apx 1.5 tbsp)
1 tbsp Cumin Seed Powder (or dried seed if you wish)
3 cups sprouted beans
1 can (or 1 cup cooked) garbanzo bean
1/4 c shredded coconut
2 cups water (or use coconut milk and water)
2 fresh or dried chilis (to taste)
1 tbsp masala powder of choice (kala masala if you have it)
1 tsp turmeric

In a wok, fry onion in the coconut oil. Add in ginger-garlic paste. When the onions are translucent, add in the cumin and fry. Follow soon after with the beans and cover with the liquid. Salt the beans. Cover and bring to a low simmer/boil.

Once a boil has started, add in masala, stir well. Add in turmeric, stir well. Cover. Add chopped tomato if you choose.

Simmer for 15 or so minutes.



(Optional: Tadka - in a small pan/metal spoon, heat oil, add in 10-12 mustard seeds, allow them to pop, turn off, sprinkle Hingon top, followed quickly by curry leaves and Cumin Seed Powder. Will be aromatic - spread over top of the vegetables)

Serve with roti or naan.

Serve







Holy beans (batman) - a guide to beans, peas, and lentils

I won't even try to recreate this post, but wanted to share this great resource of beans, peas and lentils.

Veggie boosted turkey meatloaf

 Meat loaf may be a favorite for many but it can easily become a high fat, nutrient-lacking food.

This variation includes veggies, whole grains and organic ground turkey.







1 lb ground organic turkey (or at least antibiotic free)
8-12 whole grain crackers
1/2 a bunch of greens (chard)
1 tomato
2 local eggs
salt/pepper (omit salt if you have salted crackers)
Turmeric (1 tsp)
I also added some hemp seeds I had in my fridge

Preheat oven to 450.

In a blender puree greens and tomato. You can also add your crackers, but that was an after thought for me!

In a large bowl, combine wet and dry ingredients and ensure everything is well mixed. Put into baking molds (a bread pan or other similar pan works well). Pat into the form and "round" the top" with your hands.


Bake for 50 minutes, uncovered. Top with organic (HFCS-free) ketchup and drain off excess oil before serving.


Served with asparagus and whipped potatoes.

Wednesday, April 11, 2012

Quinoa with veggies

An ancient grain, quinoa is a great alternative to rice or wheat. It has a slightly nutty flavor and is full of vitamins such as manganese (a great antioxidant) , tryptophan, magneseum (which may help with migraines) and phosphorous. It also is high in fiber and is a complete protein.

I was suprised by how easy it was to cook.

Place quinoa in a metal or mesh fine strainer.
Run cold water over quinoa to rinse away the "bitter" and potential left over saponins, etc.

In a pot, pour in your quinoa with water, in a 1 to 2 ratio.

Bring to a boil, covered. 1 cup quinoa with 2 cups water, makes 4 cups of "food."

Serve with curried veggies or as an alternative to noodles.


Tuesday, April 10, 2012

Market on the Move - Food rescue in Phoenix

Market on the Move is a great way to get cheap produce that otherwise would likely just make it into the landfill. Only a few weeks left until the hot season, but the yearly pass lasts 12 months.

We usually visit a short lined area in the north valley. A friend and I go together usually and found one that didn't seem to far away... well turns out it is pretty close to a lot of people!

The line was long but still great veggies were available and for CHEAP. $10 gets you up to 60 pounds!
A donor picking a cucumber or two.