Tuesday, 4 July 2017
First question: Is rhubarb a fruit or vegetable? We eat it like a fruit...sourly...but biologically it is far from a fruit.
So how do we get it to taste yummy without being too too sour? [The sour taste is good for digestion though]. One sugar free way is to use the natural sugar in dates [or raisin or any dried fruit and most fresh fruits] and coconut. Serving with cream or milk helps too.
Water [a few cm in pot]
Rhubarb: 5 or so stalks
Dates: about 1/2 cup
Shredded coconut: 1/2 cup [try to get organic without preservative]
Xtras: berries, milk, cream...
Cut the rhubarb into 1cm piece. Put in boiling water. Add dates right away or can wait till rhubarb almost soft. But cooking the dates adds more sweetness. Add coconut before rhubarb is soft. You can add other fruit at this point also. Can also add oats if you like.
Serve hot with additional fruit if you like, or toasted/raw seeds/nuts and cream/milk. Ice cream is good too - but full of sugar.
Saturday, 29 April 2017
These yummy granola bars are gluten free [GF] and basically sugar free. They have as few sweeteners as possible - but some are needed to keep them together. The dates and raisins are healthier alternatives than filling with sugar. Eggs have been added for the purpose of keeping them together also. Experiment with alternative ingredients as you wish. Try to use organic [and local] ingredients if possible: especially the raisins and peanut butter - the "conventional" [sprayed with toxic sprays] are known to contain lots of harmful residue.
Mix the dry and wet ingredients separately:
4.5 c rolled oats
.5 c rolled barley [can be replaced with oats or alternative grain/seed]
2 c coconut flour
1.5 c dates finely chopped
1 c raisins
.5 c sunflower seeds
.75 c pumpkin seeds
1 c peanut butter
.5 c tahini
1.5 c butter [or oil but butter adds to richness and is healthier than polyunsaturated oils correlated with cancer]
.5 c blackstrap molasses [the most unrefined and healthiest form]
.25-.5 c honey
It helps to heat the butter slightly till it is in an oil state.
Mix all separately and then together. Oil 2 7"X11" pans.
Put ingredients in pans and press down firmly.
Heat at 350F for 20-25. Watch as the coconut flour burns easily
Let cool 20 min. before cutting. Enjoy!
Friday, 27 January 2017
In India most people traditionally have made their own garam masala [what some in the world may call curry powder]. The homemade stuff kills the store bought mix .... as is usually the case with home prepared things.
It's real easy and well worth the time! Spices really make a meal taste fab! - if done right.
For "gm" use whole spices. They are toasted in a frying pan or a toaster over. Listen for when they start to pop. That is a sign they are almost ready.
Then you grind up or pound them to a powder. A coffee grinder can be used. Store them in a jar or freeze if you do a lot. Simple! Add to the food near the end of the cooking process. They can be used in soups, stir fries, dals, omelettes...
There are millions of variations of the spices and the amounts - depending on preferences. Here's a simple combination I have created - partially due to the availability of the spices.
1 part of each of the following seeds:
hot peppers [depends on how hot they are and how hot you like your food so alter accordingly]
turmeric [not to be roasted though]
green cardamon [remove pods]
black or brown mustard
Keep a record of your mix. After trying a simple one like this one here, it's time to begin experimenting!