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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.

Cream cheese and Chive Dip (without the cream cheese)

By , May 28, 2016

 

Tofu dip

I titled this recipe cream cheese, because without hesitation or reproach all of my guests thought it was cream cheese, just a little lighter.

Luckily for me, who is sans lactose, this dish was made with tofu (da-da-dah.)

It is so light and pure, it is good as a dip with crudité, or if thinned down slightly further as a salad dressing.

It’s another blender recipe, so takes less than 5 minutes to make including preparation. I should probably change the name of this blog to Tasha. Blender, given the amount of recipes I post just using a blender, perhaps we should take a vote on that one?!

Ingredients

  • 15oz organic silken tofu (drained and squeezed)
  • 2 tbsp. apple cider vinegar
  • ½ tsp. garlic salt
  • ½ tsp. black pepper
  • ¼ tsp. cayenne pepper
  • 2 tsp. maple syrup
  • 2 tbsp. grape seed oil
  • 3 tbsp. chopped chives (leave a little for garnish)

Optional

  • Use a seasoned salt (see earlier post) for a different flavor profile

Method

  • To make the dip, blend all ingredients until smooth, taste and spice to your liking
  • To make the dressing, thin further using a little more vinegar and oil

Good for the waistline, heart and taste buds; with love Tasha. Blender

Three for the price of one: Falafel, faux liver and vegan meatballs

By , May 23, 2016

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This recipe is so fantastic, that it can be used as a raw pate, cooked to create a falafel or turned into meatballs.

Unlike a falafel the middle is still soft, which I actually quite like.

Other cooks use them as vegan meatballs by enveloping them in a tomato based sauce.

I don’t think they would last long enough in our household however as Mr. B loved them so much, that I turned my back and they were all gone!

I served the raw pate this weekend and my NY bestie told me that this was often served as faux liver. Amazing.

Three recipes for the price of one!

This mixture is high in protein, magnesium, healthy fats and fiber.

Tasty, healthy, happy days!

Ingredients

  • 8 oz. mushrooms
  • 100g pecans
  • 100g cashews
  • 1/2tsp. salt
  • ½ tsp. pepper
  • ½ tsp. garlic salt

Optional

  • 1 Serrano chili, sliced and placed on top to serve

Method

  • Preheat oven to 425f/220c
  • Line baking tray with wax paper
  • Blend the pecans and cashew, then add the mushrooms
  • Blend entire mixture, season and taste
  • Use the palm of your hand to make falafel balls and place on lined baking tray
  • Bake for c. 20 minutes or until brown
  • Top with one slice of Serrano pepper
  • Underline with a little of the raw mixture

Garlic Parmesan Roasted Brussel Sprouts

By , May 14, 2016

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Sexy sides

Every restaurant in the USA serves Brussel Sprouts, they serve them at farm to table restaurants, steak restaurants, I’ve even seen them at sushi restaurants.

For me and I would suspect most English people I know, Brussel Sprouts are something to be feared. They rear their heads at Christmas mainly, more often than not over boiled and under seasoned and generally you try and hide them under a plate, in a plant pot, in your grandmas handbag; anything but eat them.

In the states these prized morsels are served al dente, mainly with bacon and cheese (a common american addition to pretty much anything). When trying out recipes, I was looking for something tasty but a little lighter. I hope you enjoy.

 

 

Ingredients

  • 2lbs Brussel Sprouts, trimmed and halved
  • 1 small lemon, sliced
  • 4 cloves of garlic, sliced
  • 1 tbsp. chopped fresh thyme
  • ½ tsp. salt
  • ½ tsp. ground pepper
  • 4 tbsp. parmesan cheese
  • 2 tbsp. coconut oil

Optional

  • 2 tbsp. pine nuts

Method

  • Preheat oven to 425f/220c
  • Line baking tray with wax paper
  • Toss Brussel Sprouts, lemon, garlic, coconut oil, thyme, salt and pepper in a large bowl
  • Spread evenly on the lined baking tray
  • Roast without stirring for 10 minutes until lightly browned and tender
  • Transfer to a serving dish and sprinkle with parmesan
  • Tasha.Kitchen saving grandma’s handbags since 1978!

 

Vegetable medley

By , April 23, 2016

Grilled vegetables

My favorite way to eat vegetables is straight from the BBQ with a little hint of smokiness and char. I also love seeing those perfect grill lines, as it reminds me of the Mediterranean and eating fresh vegetables and fish by the sea.

Since I use a grill pan in this recipe, it is advisable to open a window or two before you start. I have a small kitchen, not near a window and so subsequently set off the fire alarm in the apartment. Mr. B literally went deaf for an hour or so, although he said that in the end, that was preferable over dinner as I apparently speak 150 words a minute! Nice!

Ingredients

  • ¼ tsp. salt
  • ½ tsp. ground pepper
  • 2 Aubergine/eggplant
  • 3 Courgette/zucchini
  • 1lb Asparagus
  • 1 tsp. coconut oil

Optional

  • Red peppers
  • Yellow squash
  • Portobello mushrooms
  • Spring onions

Method

  • Place a grill pan over a medium heat.
  • Brush the vegetables with coconut oil, coating lightly
  • Sprinkle the vegetables with salt and pepper
  • Working in batches, grill the vegetables until tender and lightly charred, around 8-10 minutes for the aubergine, 6 minutes for the courgettes and 4 minutes for the asparagus
  • I like the lines in a diamond shape, to achieve this place the vegetables on a diagonal and then on the horizontal
  • The vegetables generally take less time on the second side than the first

I simply served this with some home made pecan pesto and grilled chicken

Banana Pancakes with Beautiful Berries

By , March 19, 2016

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Dairy, Gluten, Sugar and Nut free

I have posted this one before but it is such a wonderful recipe for its ease, health and taste that I thought it was worth posting again

I have also made it so many times that I have found a better cooking technique, which is always good if you are trying to do something in the morning before work

I have also taken to adding a mixture of berries for a nice contrast in texture and a little acidity.

For those of you who have a sweet tooth, I would recommend instead of putting maple syrup on the pancake, since it is already sweet from the banana, you drizzle a little on the berries instead

This is such a delicious combination, that you could serve it for breakfast or desert.

Tasty, healthy heaven!

Ingredients

  • 1 egg
  • 1 Banana, peeled
  • 1 tsp. Coconut Oil for cooking
  • 2 tbsp. Blue Berries
  • 2 tbsp. Chopped Strawberries
  • 1 tsp. Raw Maple Syrup

(Optional extras: add a tsp. of cinnamon for added natural sweetness and a toasty smell, serve with a mixture of blueberries, strawberries with a drizzle of maple syrup over the top or change the berries to those of your preference)

Method

  • Blend together the egg and banana to form a batter
  • Place 1 tsp. of coconut oil into a frying pan, warm and pour in the batter. Make sure you cover the whole pan to make a thin pancake
  • Keep on a low-medium heat for 3-5 minutes
  • Instead of flipping the pancake, which can be messy with this gluten free recipe, put the grill (broiler) in the oven on when you start and after 3-5 minutes on the hob place the whole pan in the oven, this will cook the top too and will make it easier to flip onto a plate when you are done
  • Remember to use a dry dish cloth when taking the pan out as the handle will be hot
  • Serve with the berries for a child and adult friendly, high protein breakfast or desert
  • It doesn’t get better than this in the world of Tasha. Kitchen
  • Easy peasy, healthy happy days

Strawberry and goats cheese salad

By , March 1, 2016

Strawberry and goats cheese salad.JPG

A salad might be a simple recipe to blog, but it would be a shame if you never tried this combination, as it is salad-sational

Strawberries might seem like something you should eat for desert or breakfast but the tart acidity actually works very well as a replacement for balsamic. This is nicely complemented with some mild goats cheese and a few pecans for texture.

The nice thing about this is that you don’t need a dressing, making it easy to make, low calorie and clean.

Ingredients

  • 1 (6-7 ounce) bag or carton baby spinach
  • 2 cups (1 pint) stemmed and sliced strawberries
  • 1/2 cup pecans, toasted
  • 4 ounces goat cheese

Instructions

  • Mix the salad ingredients evenly and enjoy!

Watermelon-zing

By , January 28, 2016

Watermelon zing

There is nothing like the taste of cool watermelon juice on a hot day. My best friend and I used to love sipping them as we were walking down the beach in Thailand, or with a spicy papaya salad to cool our mouths down.

So here I am in my living room in Boston, it is snowing outside and a far cry away from a Thai beach. I’m on detox, which is hard in January when you are more often than not stuck inside due to the darkness and weather, staring at your wine collection-or maybe that is just me…

So I crank the heat up, and blend up some watermelon, with a squeeze of lime and a sprig of mint.

I sit back, close my eyes and imagine the sound of the ocean, the waves lapping in and out and the sound of the sand crunching beneath my feet…and for a moment…just a moment, I am there.

Journey with me to a dream of sun and sea, breath deeply for a moment or two or three, and even if there you can’t be, for a moment of your day you’ll be happy and free!

Ingredients

  • Watermelon
  • Squeeze of lime
  • Sprig of mint

(Optional extras: You can add some honey or agave syrup, but I find the watermelon sweet enough. If you are not on detox you can add rum or vodka)

Method

  • Place all ingredients in a blender and blend/pulse for 30 seconds-1 minute
  • Pour into a martini glass
  • Kick back and relax!

 

 

Vibrant Vegan Summer Rolls

By , January 24, 2016

 

I love these little pockets of joy, they are so fresh and tasty with the added zing you get from the herbs, like in so many Vietnamese dishes.

The almond butter dipping sauce is a wonderful addition, and I got the recipe from ‘the minimalist baker’ whose clean living blog is phenomenal and deserves a shout out. I use it as a sauce for other dishes too, a tofu or chicken Thai styled curry with rice or as a dipping sauce for grilled shrimp/prawns, I could literally eat it on anything!

This is my kind of food…the kind that’s fresh, filling, loaded with flavor, and doesn’t make you feel like crap afterwards. Now that’s (healthy) living 🙂

Processed with MOLDIV

Processed with MOLDIV

Ingredients

Spring Rolls

  • 4 julienned carrots (carrots cut into batons)
  • 2 sticks of celery (cut into batons)
  • 1 cucumber (ends cut off, middle dis-guarded and cut into batons
  • 1 bunch fresh cilantro/coriander
  • 1 bunch fresh mint
  • 1 bunch Thai basil
  • 4 ounces vermicelli or rice noodles (the thinner the better)
  • 8-10 Rice Spring Roll Papers (white or brown)

Almond Butter Dipping Sauce

  • 6 Tbsp. salted creamy almond butter
  • 1 Tbsp gluten free soy sauce
  • 1-2 Tbsp. maple syrup (depending on preferred sweetness)
  • 1 Tbsp. fresh lime juice
  • 1/2 tsp. chili garlic sauce

Hot water to thin

(Optional extras: You can use honey if not a vegan dish, or your choice of sugar syrup. You can add in Tofu to give more substance if you eat Soya. You can use whatever combination of vegetables you like, others like to use peppers for example as they add an extra colour. I sometimes put leftover home made phad Thai in the rolls or just raw coleslaw as a nice alternative to a sandwich!)

Method

  • Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
  • Prep veggies and prepare almond butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (I often add a little more chili garlic sauce)
  • To assemble spring rolls, pour very hot water into a shallow dish or frying pan and immerse rice paper to soften for about 10-15 seconds.
  • Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a flop!
  • To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, celery, cucumber, fresh herbs (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
  • Place seam-side down on a serving platter and cover with damp warm towel to keep fresh
  • Repeat until all fillings are used up – about 8-10 spring rolls total.
  • Serve with almond butter sauce
  • Leftovers store well individually wrapped in plastic wrap, though best when fresh.

Miso aubergine/eggplant (Nasu Dengaku)

By , January 23, 2016

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Processed with MOLDIV

Nasu Dengaku is a classic Japanese dish made with eggplant brushed with a sweet, salty miso glaze-umami at its best

I use this marinade on other creations too, like asparagus or broccoli for an extra dimension

The dish takes 5 minutes to prepare and 7 minutes to cook and is good as a side dish or a main

You can cook the eggplant in the oven whilst you are cooking something else, or in a frying pan to save time

You want the end result to look a little blackened as the glaze cooks

Easy, tasty, healthy, vegan, YUM!

Ingredients

  • 2 small eggplants or 4 long Asian ones
  • 2 tbsp. coconut oil
  • 2 tbsp. white miso
  • 2 tbsp. maple syrup
  • 1 tsp. sake (optional)

(Optional extras: You can use honey if not a vegan dish, or your choice of sugar syrup. I few little sprinklings of sesame seeds at the end will make it look more authentic or the green ends of spring onions/scallions)

Method

  • Mix the marinade together (miso, maple, sake)
  • Score the eggplant diagonally both ways and cover with the coconut oil
  • Place in a preheated oven of 180c/300f
  • Cook for 7 minutes or until soft
  • Cover with the marinade and place under the grill for 30-60 seconds
  • Allow to cool before serving

 

Coco-loco

By , January 18, 2016

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Coco-loco

Chocolate-Coconut mousse

I call this coco-loco as it’s crazy chocolatey good!

It’s gluten free, dairy free, soya free but oh so full of joy

This recipe has been described as tasting like a bounty or mounds for those in the USA

It’s a recipe from Sue Quinn’s book sugar free and only has natural sugar in it

It takes 5 minutes to make, all in a blender and a few hours to set if you prefer it solid

Ingredients

  • 200g pitted fresh dates
  • 400ml coconut cream
  • 50g raw cocoa
  • 1 tsp. organic vanilla extract
  • 3 tbsp. melted coconut oil
  • 60g raspberries

(Optional extras: You can use more coconut flakes for the topping instead of raspberries or strawberries for a classic valentine dish)

Method

  • Blitz the dates to a paste in a food processor
  • Add everything else, except the extra raspberries and blitz until smooth
  • Pour into 6 ramekins and chill for a few hours to set
  • Serve topped with raspberries and a mint leaf
  • Its better than….chocolate 😉