Dairy and Sugar Free Fruit Ice Cream

I had some fresh bananas and strawberries that I wanted to use for a dairy free recipe and this is what came to mind.  This ice cream is surprisingly delicious and creamy. It is healthy and will satisfy your sweet tooth. (I froze the fruit for few hours).

You will need the following:

• 3 frozen bananas 
• 4-5 frozen strawberries 
• 1/2 cup of walnuts or other type such as almonds, hazelnut, pistachios, peanuts etc. or no nuts at all. Feel free to use chocolate too if you like.
• A very good blender. ( I used a vitamix blender)

Place all the ingredients in the blender and blend until you see a creamy smooth consistency. Your taste buds will thank you! If you would like it sweeter, add some honey before blending.

Feel free to use any type of fruit if the ones in this recipe are not your favorites.  Add a splash of milk or soy milk to turn it into a delicious smoothie.

Enjoy and have fun in the kitchen! 

 

Red Beets Salad with Goat Cheese

I love red beets and grew up with them so I incorporate the vegetable in my meals throughout the year.  This vegetable is another one of world's healthiest food category that is packed with antioxidants, is anti-inflammatory, anti-cancer and a good supporter of detoxification. 

You will need the following:

• 3 boiled red beets
• 2-3 boiled medium size carrots
• Goat cheese
• Olive oil to your taste
• Balsamic Vinegar to your taste or lemon juice
• 1 green scallion
• Basil, dill or parsley to garnish
• Salt and pepper to taste

Cut all the vegetables in bite size pieces.  Mix in the rest of the ingredients and you have one healthy salad. 

Enjoy!

Quinoa Cold Salad / Side Dish

I have been a fan of Quinoa (Quechuan language) for the last two years.  I have incorporated it in salads and substituted rice and couscous meals with Quinoa.  2013 was the year of Quinoa and I certainly was pleased to see the recognition it received and deserved this thousands of years old whole grain.  Purchasing Quinoa also supports Andean farmers.  Simply put, Quinoa is considered to be a superfood! 

You will need the following:

• 1/2 cup Quinoa
• 1 cup water or broth of your choice
• 2 tbsp. of good quality olive oil
• Salt and pepper to taste
• Basil, parsley or dill
• 1 medium tomato
• Cucumber (to your taste/liking)
• Goat cheese (to your taste/liking)
• Balsamic vinegar

Rinse Quinoa and combine it in a pot with hot water or broth.  Cover and let it cook for 15-20 minutes over low to medium heat.  Set aside to cool.  Chop the basil, parsley or dill, tomato, cucumber and crumble the goat cheese. Mix all the ingredients in a bowl.  Drizzle with olive oil and balsamic vinegar.  It is great as a side dish or snack.  

Quinoa

I have been a fan of Quinoa (Quechuan language) for the last two years.  I have incorporated it in salads and substituted rice and couscous meals with Quinoa.  2013 was the year of Quinoa and I certainly was pleased to see the recognition it received and deserved this thousands years old whole grain.  Purchasing Quinoa also supports Andean farmers.  Simply put, Quinoa is considered to be a superfood! 

You will need the following:

• 1/2 cup quinoa
• 1 cup water or broth of your choice
• 2 tbsp. of olive oil or 1 tbsp. of good quality butter
• salt and pepper to taste
• parsley or dill for garnishing

Rinse quinoa.  In a hot pot add the olive oil or butter.  Mix in quinoa, salt and pepper.  This way the ingredients are toasting together.  Add water or broth.  Cover and let it cook for 15-20 minutes over low to medium heat.  Before serving fluff with fork.  It goes very well with the Lentil Stew with Herbs.  Serve hot.  Enjoy! 

Lentil Stew with Herbs

I am a big lentil fan.  Lentil is tasty, easy to cook, remains its shape after cooking and is packed with nutrients.  No wonder it is considered one of the world's healthiest foods.  It is excellent for your heart, cholesterol, sugar level, iron and people who have diabetes.  Best of all, it is a low calorie food and it takes 30 minutes to cook.

You will need the following: 

• 4 tbs of olive oil (I prefer olive oil, but one can use canola or vegetable oils too if you wish)
• 1 white or yellow onion chopped
• 2 carrot sticks chopped
• 2 celery sticks chopped 
• 1/2 pound of lentils (I use the green kind)
• salt to taste
• pepper to taste
• 2 tsp turmeric powder
• 2 tsp curry powder for taste
• 1 minced clove of garlic
• 1 tsp Herbs de Provence (you can skip this if you do not have it in your pantry)
• 1/2 tsp of cumin powder
• 2-3 bay leaves for taste 
• 3 cups of water or chicken/beef broth
• parsley or dill for garnishing 

Soak the lentil overnight for easy cooking.  Start out first with the dry herbs in a hot pan/pot.  Mix cumin, curry powder, herbs de Provence, salt, pepper, and turmeric.  (Heat will release the essential oils of the herbs and enhance the flavor/aroma of the meal).  Add the oil.  Mix well.  Add the onions and carrots first.  Mix well and allow for it to saute for a few minutes.  Add the bay leaves, celery and lentils.  Mix well and allow for it to cook on its own for 2-3 minutes.  Add the water or broth.  Cover with a lid and allow for it to cook for few more minutes.  Garnish with parsley or dill and

 serve.  As with many meals, the stew will taste even better the next day or even after a few hours.  The ingredients have married longer and flavor has enhanced further.  Serve over rice or not.  

Enjoy and have fun in the kitchen.  

Note:  If you are missing some of the ingredients, feel free to substitute as long as the chemistry of the substituted item goes will with the rest of the ingredients.  

Ochawanmushi (Chawanmushi - 茶碗蒸し) - Egg Custard side dish / snack

This is a very easy, delicious, and comforting side dish that can be eaten at any season.  Perfect to feed a crowd and children.  You will need the following:

Small individual bowls that can be heat proof (porcelain)

• 2 mediums size eggs
• Mushrooms (I prefer shiitake, enoki, and oyester types, but any type to suit your taste may be used or none at all) 
• 1 or 2 Shrimp per bowl or other type of seafood, small pieces of chicken (if you cannot use chicken or seafood, you may skip them).  I am not aware that this type of dish uses any type of red meats. 
• Soy sauce (for marinating the seafood and chicken)
• Mirin (for marinating the seafood and chicken)
• Sake (for marinating the seafood and chicken).  If you do not have Sake, you may use other non sugary type of alcohol.  It depends on a person's taste.  Raki, vodka perhaps? They could be a bit strong though. 
• Scallions (green onions) or mitsuba leaves for garnishing 
• 2 cups of dashi (fish broth/stock) or chicken stock/broth
• Pot with boiling water 
• Salt to your liking 

Marinate the chicken or seafood in 1 tea spoon soy sauce, mirin and Sake.  Set aside.  Take the 2 cups of dashi or chicken stock/broth at room temperature and mix in two eggs.  Once these two are mixed, strain them through a strainer so the liquid runs smooth.  Set aside.  In the individual bowls, place 2-3 pieces of mushrooms, 1-2 marinated shrimp (cleaned), small pieces of marinated chicken (cooked).  Pour the dashi (chicken stock/broth) egg mixture in each bowl.  Cover the bowls with lids.  If you do not have small lids, cover with aluminum foil or saran wrap.  Place the bowls in a pot with boiling water.  Leave the individual bowls in the boiling water for 10 mins.  Check with a toothpick or wooden skewer in 10 mins or so.  If clear broth comes out, remove immediately from the heat.  Garnish with mitsuba leaves or the scallions.  Cover for few mins.  Enjoy!