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Recipe Blog

LET FOOD BE THY MEDICINE AND MEDICINE BE THY FOOD

My wish for you is to Live Better, Strive Harder, Be Bolder, Dream Bigger, Climb Higher and Seek Greater.
My vision is to help people create food that is delicious, easy to make and high in nutrition,
so that food once more becomes a vehicle to fuel your body, mind and soul.

A tale of two salads

By , November 12, 2016

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When thinking about what to prepare for lunch during the week, my top priorities are something quick and light that i can eat at my desk if needed and that will keep me full for the rest of the afternoon. That is why normally reach for the quinoa as my staple as it is protein dense and takes on flavor easily, turning your every day salad into something more interesting and substantial. These first recipe is my own combination and the second is an adaption of a recipe i found in the New York Times.

Quinoa, Edamame, Pea and Mint Salad

This is a wonderful dish and can be used as a side or a main. The mint and lemon brings a freshness and zest, contrasting nicely with the base of protein dense Quinoa.

Ingredients

  • 170g (1 cup) quinoa
  • 1 organic stock cube
  • 250g (1 cup) Edamame
  • 250g (1 cup) Peas
  • 25g (1 cup) roughly torn mint leaves
  • Juice of half a lemon
  • 2 tsp. extra virgin olive oil
  • Salt and pepper to season

Method

  • Cook the Quinoa, one cup of Quinoa to 1.5-2 cups of water. Bring to the boil and then simmer until cooked (15-20 minutes). Transfer to a large bowl and allow to cool
  • Blanch Edamame and peas together until tender, allow to cool
  • Combine Quinoa with the Edamame, peas and mint leaves
  • Dress with lemon juice and olive oil, season to taste

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Rainbow Quinoa Salad

This is a beautiful and colorful salad, invoking the tastes and smells of the mediterranean. The cinnamon and pomegranate molasses bring a richness to the dish, making it taste as indulgent as it does healthy.

Ingredients

  • 170g (1 cup) quinoa
  • 5-2 cups of water
  • 1 organic stock cube
  • 10 cherry tomatoes, halved
  • ½ cup cucumber, chopped
  • 2 tbsp. chopped cilantro
  • 4 tbsp. chopped fresh mint
  • 4 tbsp. chopped fresh parsley
  • 1 cup lightly toasted pistachios
  • 2 teaspoons lemon zest
  • Juice of half a lemon
  • 1 small garlic clove, minced
  • A pinch of ground cinnamon
  • A pinch of salt
  • 1 teaspoon pomegranate molasses (you can use a light honey if you prefer)
  • 2 tsp. extra virgin olive oil

Method

  • Cook the Quinoa, one cup of Quinoa to 1.5-2 cups of water. Bring to the boil and then simmer until cooked (15-20 minutes). Transfer to a large bowl and allow to cool
  • Meanwhile, whisk together lemon juice, olive oil, salt, garlic, cinnamon, and pomegranate molasses to form a dressing
  • Add the dressing to the quinoa and mix. Add remaining ingredients, apart from the lemon zest, gently mixed till evenly distributed
  • Sprinkle the lemon zest over the top for some extra freshness and serve

Alain Passard inspired, individual Apple Roses

By , November 5, 2016

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Food is my meditation, my art, my relaxation and inspiration. I watch food documentaries, read food magazines and leaf through pages of a cookbook as if a Bronte novel. I feel real joy in the discovery of a new recipe, something that may bring joy to the taster and discovery to the palette.

This recipe is one of those, that fulfils all of the criteria of a foodie and blogger, it takes something complicated and makes it easy and as an added bonus the resulting dish looks like a piece of art. In fact when I served these, I was told they looked like they were from ‘one of those fancy, expensive patisseries’! This is for a dish that takes 20 minutes prep and only has a handful of ingredients, most of which you would have in your fridge already!

The original dish that inspired this recipe was Alain Passard’s ‘bouquet de roses’. Passard is a Parisian chef who after gaining the accolade of three Michelin stars, removed meat from the menu, bought a biodynamic farm and changed the menu to an entirely vegetarian feast. If you are wondering, yes, he did retain the three stars and is currently also rated number nineteen in the worlds best restaurants (www.theworlds50best.com/list/1-50-winners/Arpege)

Needless to say, you shouldn’t be surprised if you see more Passard inspired dishes on this blog in the future.

Ingredients (6 roses)

  • 1 sheet of puff pastry, thawed
  • 2 red apples
  • Juice of half lemon
  • 1 tablespoon of coconut flour, to sprinkle the counter
  • 3 tablespoons of preserve (I used papaya, apricot is good)
  • 1 tsp. cinnamon

Method

  • Thaw the puff pastry at room temperature if you haven’t done so yet. It should take about 20-30 minutes.
  • Prepare a bowl half filled with water and the lemon juice.
  • Cut the apples in half, remove the core and cut the apples in paper-thin slices (keep the peel so it will give the red color to your roses)
  • Right away, place the sliced apples in the bowl so that they won’t go brown (oxidize)
  • Microwave the apples in the bowl for about 3 minutes, to make them slightly softer and easy to roll.
  • The apple slices should be cooked just enough to bend without breaking. If they break, you need to cook them a little more.
  • Unwrap the puff pastry over a clean and lightly floured counter.
  • Using a rolling pin stretch the dough into a rectangular shape of about 12 x 9 inch
  • Cut the dough in 6 strips, each about 2 x 9 inch
  • In a bowl, place three tablespoons of preserve with two tablespoons of water.
  • Spread a thin layer of preserve on each strip of dough.
  • Preheat the oven to 375f (190c).
  • Drain the apples.
  • Arrange the apple slices on the dough, overlapping one another.
  • Make sure the top (skin side) of the slices sticks a little out of the strip. Sprinkle with cinnamon
  • Fold up the bottom part of the dough.
  • Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end, pressing with your finger, and place in a regular muffin cup. No need to grease the muffin mold if it’s silicone. Otherwise, make sure to grease with coconut oil.
  • Do the same for all 6 roses. Bake at 375f (190c) for about 40-45 minutes, until fully cooked.
  • Wait for the them to cool a little before taking out of the case and serving to the sound of ooh and ahh.

Cooking with Manuela, a great food blog inspired this recipe, with a YouTube video in this case too if you are interested. http://cookingwithmanuela.blogspot.com

 

 

 

Halloween Pumpkin Peppers stuffed with spooky spicy Quinoa

By , November 1, 2016

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Since Halloween is such a big occasion in the USA, I felt I had to be a good citizen and join in.

This dish will delight kids and adults alike and provide a little heat as you try to keep warm after a little trick or treating. It only takes 7 minutes in total, quicker than it will take for your kids to eat all their candy!

Happy Healthy Halloween, from Tasha.Kitchen

Ingredients

  • 2 orange peppers
  • 1 tsp. coconut oil
  • 1 clove garlic (crushed)
  • 1 cup mushrooms (chopped)
  • ½ tsp. red pepper
  • Salt and pepper to season
  • 1 cup chopped black olives
  • 1 cup quinoa (cooked)

Method

  • Heat the coconut oil on a low heat
  • Add the garlic and crushed red pepper, stir for 30 seconds
  • Add the mushrooms
  • Cook until they start to brown, 2 minutes
  • Add the olives and stir for 30 seconds
  • Add in the Quinoa
  • Mix together, switch off the heat and leave to cool for a few minutes
  • During those 2 minutes, cut the head of the peppers off, cut out the eyes and a crocked smile
  • Fill with the Quinoa and serve for a ‘happy healthy halloween’!

 

 

 

Vegan Scrambled Eggs

By , October 30, 2016

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Contrary to popular belief, I am not a vegan, I just like high quality, healthy food and as much variety as possible.

When I can’t get the quality I need, I try to adapt and find other options and since being in the city of Boston, that has translated into more vegan options due to an inability in easily finding a high standard of meat.

You may think that is odd, and I was frankly surprised, especially by my local wholefoods who do you the favour of ranking the welfare standards, but don’t carry any meat products higher than a 2 rating. (The 1 rating, isn’t factory farmed, but rather a bare minimum of what the Global Animal Partnership standards agency considers tolerable.)

Some of the products are a revelation, I actually prefer them to the non-vegan ones. Vegan sausages are one those, they have a nicer texture; they are completely natural and are extremely high in protein. The vegan scrambled eggs I made to go with them are a nice complement with a savory smoky undertone from the turmeric and mustard.

I wish I had discovered some of these recipes and products when my vegan grandma was alive, it would have been lovely to have served her this for breakfast. I would like to think she would have been pleasantly surprised.

*A minute on nutritional yeast, as this ingredient gets a bad reputation from its name. It has a strong flavor that can be described as nutty, cheesy, or creamy, which makes it popular as an ingredient in cheese substitutes. On average, two tablespoons provides 60 calories with 5g of carbohydrates (4 grams of which is fiber). A serving also provides 9 g of protein and is a complete protein, providing all nine amino acids the human body cannot produce.

With the tofu and nutritional yeast in the ‘scrambled eggs’  in addition to the vegan sausages, you get a triple source of protein.

Ingredients

  • 250g/1 cup firm tofu
  • 1 finely chopped small onion
  • 3 tsp. nutritional yeast flakes*
  • 1 tsp. turmeric
  • 1-2 tsp. mustard
  • Salt and pepper to taste

Optional:

  • Add in some green/red peppers or any leftover vegetables you need to use up (chopped) for extra taste and a little color

Method

  • Crumble the tofu into small pieces and allow to drain in a sieve to take out some of the water
  • Heat on a medium heat for c. 4 minutes
  • Add the remaining ingredients and continue to stir for another 3 minutes
  • Serve with some vegan sausages to fool your kids, I recommend Field Roast apple maple vegan sausages at 10g of protein per serving of two sausages it’s a healthy and taste switch and no one will even taste the difference!

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Pad Thai Salad

By , October 25, 2016

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Having spent a lot of time traveling across Asia; I love Thai, Vietnamese, Japanese and Malaysian food and whilst a lot of the menu in Asian cuisine is gluten and dairy free, in the USA it still doesn’t taste particularly clean.

In lieu of putting on a lot of weight seeking out the most authentic Asian restaurants on the East Coast, I have decided to recreate my favorite dishes, making them as clean as possible, taking Asian food from a weekend treat to a week day staple.

This dish is taken from ‘the Londoner’ (http://www.thelondoner.me), which is a great lifestyle blog with some amazing recipes thrown in. The recipe takes salads from simple to sinful!

I like making the recipe with prawns, but you can make it with tempeh to create a vegan version.

Ingredients

  • 1 Cucumber
  • 2 Large carrots
  • 2 Spring onions (chopped)
  • 1 Handful of fresh coriander
  • 1 Handful of fresh mint
  • 1 Handful of peanuts (roughly chopped/smashed)
  • A few wild tiger prawns

Dressing:

  • Juice of 1 lime
  • 3tbsp Sesame oil
  • 3tbsp Soy sauce
  • 1tbsp Fish sauce
  • 1tbsp chili flakes
  • 1tbsp honey
  • 1 Clove of garlic

Optional:

  • Change the prawns for tempeh and leave out the fish sauce if you want to make this vegan
  • Substitute water for stock to add a little extra flavor to your shrimp

Method

  • Spirilize the cucumber and carrot, or use a peeler to create ribbons
  • Add the chopped spring onions, fresh coriander and mint
  • De-vein the shrimp and blanch in hot water. I added a little organic clear spring mushroom broth for a subtle flavour.
  • Take the prawns out and place to the side once they turn pink
  • Mix the dressing ingredients and pour over the salad
  • Add the prawns and sprinkle over the crushed peanuts

 

 

 

Clean, Vegan Bircher Muesli

By , October 14, 2016

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Bircher Muesli is one of those fantastic combinations of amazingly fresh and healthy ingredients that tastes too wonderful to be good for you.

It was invented by a Swiss doctor and nutritionist, who developed it for patients at his Zurich sanatorium at the turn of the last century as a way of shoehorning yet more raw fruit into their diets.

Bircher believed apples had cured him of jaundice as a young man, leaving him unfashionably evangelical, for his time, on the powers of fruit and vegetables. I can see his creation would be excellent fuel for a day yomping in the Swiss countryside (or indeed soaking up the sun in one’s underwear, as seems to have been popular in such establishments).

It is also a sound choice for anyone, hoping to see off the mid-morning munchies. Fresher and fruitier than the more familiar dry variety, Bircher muesli is the perfect way to start the day, especially now, at the height of the apple season.

I edited an Ottolenghi recipe I found in the Guardian to make it dairy free/vegan.

Ingredients

  • 100g oats
  • 2 tbsp. raisins
  • 1 tbsp. sunflower seeds
  • 1 tsp. ground cardamom/cinnamon
  • ½ tsp. salt
  • 1 green apple
  • 150ml almond milk
  • 150ml apple juice
  • 1 tbsp. grated coconut

Method

  • Mix together the oats, raisins, sunflower seeds, cardamom and salt in a large bowl
  • Leaving the peel on, core an apple and coarsely grate into the dry mixture
  • Add the milk and apple juice
  • Stir well, cover with cling film and leave in the fridge to soak overnight
  • Grab in the morning for breakfast or in the evening for desert

Vegan 20-minute peach and blueberry crumble

By , October 8, 2016

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Yummy in my tummy- Peach and blueberry crumble  

This is an easy and quick crumble, using fresh and bright ingredients to bring out the vibrant and juicy flavors of these last of the summer fruits.

With the rosemary and a little salt, the taste profile hits just the right sweet-salt note.

It is gluten free, sugar free and dairy free and will make your home smell as sweet as pie!

Ingredients

  • 3 large ripe peaches, cut into small chunks or thinly sliced
  • 1 cup blueberries
  • 1 cup oats
  • 3 rosemary sprigs, leaves separated
  • 2 Tbsp. coconut oil, melted
  • 2 Tbsp. raw honey or maple syrup
  • 1 tsp. vanilla extract
  • 1/2 tsp. sea salt

Method

  • Mix Preheat oven to 350f/180c
  • Oil the ramekins with coconut oil
  • Layer the peach slices and blueberries into a baking tin, ramekin or heat resistant bowl
  • Mix all of the other ingredients together until well combined and crumbly. Spoon on top of the fruit and bake for 15 minutes
  • The crumble will come out hot, bubbly and absolutely delicious

A Hot New Dog (Vegan/Gluten-Free/Guilt-Free/Hot Dog)

By , October 1, 2016

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Hot dogs are a staple in America. You see them at football, ice hockey, baseball games, at 4th of July parties and on every street corner, the aroma of fried onions an assault on your senses as you walk through the city.

I have never been a fan of the texture of biting into hot dogs and I’m never quite sure what is in them. However they are a favourite of my mother and brother and Mr B as an American feels it is his patriotic duty to have a few with his brothers on hot, sunny days in the summer.

I was therefore delighted to find this recipe. A healthy hot dog, which seems like a contradiction from any angle you consider it and vegan to boot. How??

No fillers or faux meat here – this is actually a jazzed up carrot inside a gluten free bun. Using an amazing marinade including liquid hickory smoke, gives the dog its deep smoky flavor. It is incredible and you have to try it to believe it, but as an indicator Mr. B said this was the best hot dog he had ever had!

This recipe was from genius, Lee Watson, author of peace and parsnips; featured in Shape magazine.

Ingredients

  • 4 carrots
  • 4 tbsp. vegetable stock
  • 3 tbsp. tamari
  • 1 garlic clove
  • ½ inch piece of ginger
  • 2 tbsp. mirin
  • 2 tbsp. liquid smoke
  • 3 tsp. raw honey
  • 1 tsp. canola oil

Method

  • Simmer the carrots in boiling water for 8-10 minutes then shock in iced water
  • While they simmer stir together the stock, tamari, garlic, ginger, mirin, liquid smoke and honey.
  • Pour the marinade over the cooled carrots and let sit overnight
  • When you are ready to cook put the oil in a pan over a medium-high heat, add the carrots and sauté for 10 minutes, drizzling the marinade every few minutes, turning them regularly

Pop them into gluten free buns, add your favourite toppings and dig in!

Chocolate and Salted Caramel Tart (No-Bake, Gluten Free, No-added Sugar, Dairy Free )

By , September 26, 2016

 

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Everybody needs a treat now and then, something indulgent, something so good it is bad…or in the case of this recipe, something sooo good and not bad at all!

I found this recipe in Vegan Life. A guilt free chocolate, salted caramel tart, with a healthier combination of ingredients than most cereal bars. The tart is 80% nuts and dates and doesn’t take much time or method, with the trusty blender back in action.

The caramel combination is tasty enough to make and eat on its own, and can be served with my banana pancakes or as a simple energy pot. Mr. B licked several spoons and bowls in the making of this recipe and felt like it gave him an energy boost for a number of hours afterwards, provoking him into going for a run so he could come back and eat some more.

You can make this vegan/dairy free by using vegan chocolate, or use milk chocolate if you prefer.

Ingredients

Base:

  • 150g (1 cup) hazelnuts
  • 150g (1 cup) almonds
  • 100g (1/2 cup) pitted dates
  • 1 tbsp. organic vanilla extract
  • 2 tbsp. coconut oil

Caramel layer

  • 300g (1.5 cups) pitted dates
  • 150g (1/2 cup) cashew butter
  • 10-12 tbsp. water
  • 10 tbsp. coconut oil
  • ½ tsp. sea salt

Chocolate layer

  • 300g (2 cups) good quality vegan dark chocolate

Optional:

  • You can use walnuts instead of hazelnuts
  • You can use milk chocolate if you are not vegan
  • You can use a flavored chocolate if you want to add a different dimension, e.g. mint chocolate

Method

  • Line the base of a 24cm round non-stick cake tin with baking paper
  • To make the base, blend the nuts to a flour-like consistency in a blender. Add the dates, vanilla extract and coconut oil and blend again till the mixture resembles breadcrumbs. Press it firmly into the base of the tin, making sure it is evenly spread
  • Put all the ingredients for the caramel layer into the same blender (it should be reasonably clean) and blend till super-smooth and caramel-like. This may take 5-10 minutes depending on how powerful your blender is. You may need to add water if it is a bit clumpy rather than smooth
  • Spread evenly on the top of the base layer in the tin, doing your best to smooth the caramel layer. Place in the fridge while you prepare the chocolate
  • Gently melt the chocolate in a heatproof bowl set over a pan of simmering water (make sure the bowl doesn’t touch the water). Remove from the heat and pour over the caramel layer
  • Put into the fridge and leave to set until the chocolate is solid. Use a hot knife to cut this tart, it will help to cut through the chocolate without it cracking

Broccoli, pea and rice noodle stir-fry with a fried egg

By , September 18, 2016

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This is a sumptuous week day dinner that is light and refreshing and full of vitamins, super foods and protein. It takes 10 minutes to prep and 10 minutes to cook, so is easy when you need to eat something comforting with substance but not stodge.

Its gluten, lactose, soya, nut and meat free and the use of ginger and garlic adds not only to the health benefits but also to the aroma coming from the kitchen.

The dish is vegetarian, but can be made vegan by substituting the egg for tempeh or cooked firm tofu. Alternatively if you prefer to add meat or fish, pre-cooked prawns or chicken would do the trick.

As you know by now, I am a big fan of adding an egg to a noodle or rice dish, poached or fried but with a running yoke, as it gives a little extra richness to the dish.

A little digression therefore on eggs, since I have been doing some extra research to make sure the eggs I buy are ethical and by that I mean clean and humane. As you know, I was vegetarian in my youth for over 15 years due to the lack of humane certified meat available.

Today we do have a choice as consumers, and therefore I have personally reintroduced sustainable fish and some meat alongside the practice of mindful eating. (I just heard a few of you audibly yawn; yes I can hear you through the Internet!!)

Don’t dismiss mindful eating out of hand just yet, it is not a diet or about giving up anything (now you are intrigued…), it is about experiencing food, whatever it may be, more intensely and pleasurably. Harvard and Cornell University recently have published some papers and blog articles on how mindful eating could be the costless solution in the fight against obesity and a mindful lunch hour has recently become part of the schedule at Google. Not so happy-clappy-hippy-dippy now hey!!

Here is a quality article, with a nice snappy title, from the New York Times if you would like to read more;

In moving to the USA I found I was frequently baffled by the amount of choice, but also what the different labels mean. Some of the labels in the USA on egg cartons are; Organic, Non-GMO, Vegetarian Feed, Free-range, Pasture raised, Natural, No-added hormones, Animal Welfare Approved and Humane.

You can see where the confusion comes, and to be honest that is because there is less regulation in food and agriculture than you would think. Humane for example is not regulated by the USDA and No-added Hormones makes no sense as hormones and steroids are not allowed in poultry so you actually want to look for a label that indicates no antibiotics.

I won’t go into too much detail, but needless to say, it is worth some investigation to understand what you are actually buying and eating. I myself use Vital Farm eggs in the USA and Clarence Court eggs in the UK. Both of which make their practices abundantly clear on their packaging and respective websites.

Here are some links if you would like to know more;

http://goop.com/decoding-the-carton-how-to-buy-clean-humane-eggs/

http://www.telegraph.co.uk/foodanddrink/foodanddrinkadvice/11411975/What-are-the-most-ethical-eggs-you-can-buy.html

This recipe was taken and adapted from vegetarian living. I made double portions, one for lunch and one for dinner the next day and Mr. B ate both (and so did I), needless to say therefore that the below recipe should serve 4.

Ingredients

  • 1 head of broccoli, cut into florets
  • 200g frozen peas
  • 2-3 tbsp. coconut oil
  • 4 spring onions, thinly sliced
  • 1 clove of garlic, finely chopped
  • 10g ginger, peeled and julienned
  • 300g, cooked rice noodles
  • 4 free range eggs
  • 1 tbsp. black or white sesame seeds
  • 1 red chili, finely chopped

For the sauce

  • 30g ginger, finely grated
  • 3 tbsp. tamari (gluten free soy sauce)
  • 1 tbsp. mirin
  • ½ tsp. honey
  • 1 tsp. sesame oil

Method

  • Cover the broccoli and peas with boiling water, leave for 5 minutes to simmer, drain and refresh under cold water. Set aside.
  • Mix all the sauce ingredients in a bowl and set aside
  • Heat the coconut oil in a large frying pan or wok, when smoking hot, stir-fry the spring onions, garlic, ginger for 60 seconds. Now add the broccoli, peas and noodles. Stir in the sauce and allow to bubble for a few minutes.
  • Place another frying pan on to high heat with a little oil and fry the eggs to your liking.
  • Serve the noodles topped with a fried egg and garnish with the sesame seeds and chopped chili.
  • Delish!