To make the sauce, whisk together mayonnaise, honey and rice vinegar in a small bowl; set aside.
In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to
taste; set aside. In a large bowl, combine Panko, onion and garlic salt, basil, oregano, salt and pepper, to taste; set aside.
Heat vegetable oil in a large skillet over medium high heat.
Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko mixture, pressing to coat. Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately, drizzled with sweet & spicy sauce.
Vegetable Fried Quinoa
What You’ll Need:
2 tablespoons coconut oil
3 large eggs, beaten
3 cloves garlic, minced
1 small onion, diced
8 ounces mushrooms, sliced
1 head broccoli, cut into florets
1 small zucchini, diced
1 carrot, peeled and diced
4 cups cooked quinoa
2 tablespoon grated fresh ginger
3 tablespoons soy sauce
2 green onions, sliced
What You’ll Do:
Heat 1 tablespoon olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side. Let cool before dicing into small pieces.
Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 4-5 minutes. Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Add carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes. Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes. Stir in green onions and eggs. Serve immediately, drizzled with.
Jade green stalks of rice shoot up from the murky waters of the terraced landscape. The sapphire sky contrasts the scene creating a sense of balance. On my scooter I putter through the rice fields soaking up the mystical beauty of Bali.
A place that beckons travelers from around the world, often you hear visitors explain they are on a spiritual retreat. I came to Bali to learn about the cuisine and take the flavors home with me to share with others. I believe eating is a spiritual act. The best way to experience a culture is through their food.
Navigating the bustling local markets with our instructor, we picked up fresh spices, along with produce that was fresh from the farm. I watched as a young man gutted and descaled our fish in no more than 15 seconds, his catch from earlier that morning would end up in our meal. It was amazing.
One of the best things about traveling is sharing the experience with others. These are recipes we cooked while in Bali. I hope you will try them for yourself and enjoy these authentic Balinese dishes.
Indonesian Food – Recipes From Bali
Pindang Serani
Yellow Fish Soup
What You’ll Need:
2 pounds of fish tuna, mackerel or other fish of your preference
1 handful of fresh basil
2 Kemangi Salam leaves or bayleaf
3 thumbs of galangal, peeled & sliced
1/2 onion, chopped
1 thumb of ginger, sliced
3″ piece of turmeric, peeled & sliced**
2 Kafir lime leaves, torn into pieces
2 lemongrass stalks, crushed, then tied into knots
1 red pepper, deseeded & sliced
7 cloves of garlic
8 small shallots, sliced
14 Canbera Wit – Thai chilies, destemed*
3 green onions, sliced
1 lime, juiced
3 tablespoons of coconut oil
1 tablespoon mushroom stock pearls*
1/2 teaspoon salt
1/2 teaspoon sugar
What You’ll Do:
In a soup pot over medium high heat add the coconut oil. Add the galangal, onion, lemongrass, red pepper, shallots and green onion to the pan and sauté until tender. Combine the garlic, turmeric, and ginger with 2 tablespoons of water in a blender and purée. Pour this sauce into the soup pot. When the soup pot becomes fragrant add the chopped fish to the pan. Pour 2 cups of water into the pot. Toss in the whole chilies and ripped Kafir lime leaves. Add mushroom stock. Sprinkle in the salt and sugar and simmer over medium high heat for 10 to 15 minutes. Add the lime juice and basil. Remove from heat. Serve.
*Do not chop the Thai chilies. Keeping the chilies whole minimizes the heat they give off. If you chop them the dish may become inedible.
*If you cannot find mushroom stalk, substitute with vegetable broth concentrate.
Jackfruit Curry
What You’ll Need:
1 pound young jackfruit, chopped*
1 thumb of fresh turmeric, peeled & chopped
5 red peppers, deseeded & sliced
7 cloves of garlic, sliced
3 green onions, sliced
3 thumbs of white ginger, sliced thick
2 Romano tomatoes
1/2 cup coconut milk
2 tablespoon curry powder
1 tablespoon mushrooms stock pearls*
2 tablespoons coconut oil
Optional garnish: 1/4 cup fried shallots
What You’ll Do:
Boil ginger, turmeric and red peppers for 5 minutes. Remove from heat. Blend this mixture together with the garlic and 3 tablespoons of water until smooth. Pour the contents of the blender into the pot and reduce the sauce for 10 to 15 minutes.
In a medium soup pot add the chopped jackfruit, cover with water. Boil until tender and then drain.
Add the reduced curry sauce to the jackfruit pot. Mix in the green onions and coconut oil. Stir in the curry powder. Add 1 cup of water and coconut milk. Segment the tomatoes into the curry and stir. Add mushroom stock pearls and salt to taste. Simmer for 10 minutes. Serve with steamed rice.
*If you cannot find young jackfruit you can use potatoes or meat instead.
*If you cannot find mushroom stalk substitute with vegetable broth concentrate.
Pepes Tahu
What You’ll Need:
1 thumb sized piece of palm sugar
1 red pepper, deseeded & sliced
1 thumb size galangal, peeled & sliced
5 small shallots, sliced
4 green onions, sliced
1 Kefir lime leaf, destemed
1 Romano tomato, chopped
16 ounces Tofu
2 tablespoons coconut oil
2 eggs
1 tablespoon mushrooms stock pearls*
1/2 teaspoon salt
banana leaves
What You’ll Do:
In a sauce pan over medium-high, heat the coconut oil. Add the palm sugar, red pepper, galangal and Kefir leaf. Reduce heat and simmer until the palm sugar melts. Remove from heat.
Squeeze the tofu dry.
In a medium sized stock pot add the shallots, green onions and tomato and tofu. Stir in eggs. Remove the Kefir leaf from the sauce pan and pour the contents into the tofu mixture. Cook for 2 minutes. Remove from heat.
Place water in your food steamer and bring to a roaring boil.
Scoop one cup the tofu mixture into a banana leaf and roll it up. Skewer the ends with bamboo picks. Steam for 15 minutes. Serve.
*If you cannot find mushroom stalk substitute with vegetable broth concentrate.
Easy pickles
What You’ll Need:
1/2 onion, chopped
2 large cucumbers, segmented
10 Canbera Wit – Thai chilies, destemed*
1 large carrot, peeled & julienne
1/2 cup hot water
1 tablespoon rice vinegar
1/2 teaspoon salt
3 teaspoons sugar
What You’ll Do:
Add all ingredients in an airtight container. Shake. Serve.
*Do not chop the Thai chilies. Keeping the chilies whole minimizes the heat they give off. If you chop them the dish may become inedible.
**Tip: To quickly and easily peel ginger or turmeric use the edge of a spoon to remove the skin.
This Kabocha Kale Salad with Sweet Potato Cakes and Avocado Lemon Mousse is packed with real food nutrition to sustain you while delighting your senses.
Let’s be candid this recipe is highly involved. This is not the dish you would prepare if you are in a hurry to get something on the table for the family to eat. This is a meal that takes time. The pay off is the mingling of delightful flavors swirling over your tastebuds thanking you for the effort you put into preparing it.
The Sweet Potato Cakes freeze well. Prepare enough so that you can have them on hand for futures meals. Simply warm them in the oven or lightly fry them in a skillet and serve.
Kobcocha Kale Salad
Ingredients
1 small kabocha squash (2 pounds)
1-2 bunches of lacinto kale (dinosaur kale) 2 tablespoons olive oil, divided
1 tablespoon fresh lemon juice
1 cup wheat berries or farro, cooked
1/2 cup chopped walnuts
1/2 cup dried cranberries
1/2 cup pumpkin seeds
Instructions
Preheat oven to 400°F.
With a vegetable peeler remove the outer rind of the kabocha. Cut the kabocha squash in half and scrape out the seeds. Cut the squash in 1-inch cubes, toss with a little olive oil and salt. Roast in the oven for 30 minutes, turning at half way mark. Remove from heat and allow to cool completely.
Remove the thick stems from the kale and discard. Stack the leaves, roll them into a tight bundle, then slice thin. You should have about 4-5 cups of kale. Toss kale with a tablespoon of olive oil, lemon juice and salt. Set aside.
In a dry pan toast walnuts until fragrant, 7-8 minutes. Allow to cool.
Add farro, walnuts, cranberries and pumpkin seeds to the kale. Gently toss in the roasted kabocha until combine. Set aside.
Sweet Potato Lentil Cakes
Ingredients
3 cups peeled and cubed sweet potatoes (2 medium sweet potatoes) 1 cup split red lentils, rinsed
2 cups water
1 cup rolled oats, divided
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon cumin powder
1 teaspoon sea salt or to taste
1⁄8 teaspoon cayenne pepper
black pepper, to taste
1 cup chopped lacinto kale (dinosaur kale) 1⁄2 cup shelled pumpkin seeds
1⁄4 cup shelled hemp seeds
1⁄4 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh chives
Instructions
Preheat the oven to 400°F.
Steam the sweet potatoes in a steamer or roast in the stove for 30 minutes, until fork-tender. Set aside to cool.
In a small pan bring the rinsed lentils to a boil in 2 cups water. Reduce heat, and simmer 25 minutes or until tender. Drain, set aside.
Add the sweet potatoes, lentils, 1⁄2 cup of the rolled oats, garlic, lemon juice, olive oil, paprika, cumin, sea salt, cayenne pepper, and black pepper to a food processor. Pulse until the mixture is combine. There should still be chunks in the sticky mixture.
Transfer the mixture to a large mixing bowl. Add in the reserved 1⁄2 cup rolled oats, kale, pepitas, hemp seeds, cilantro, and chives. Gently stir to incorporate.
Line a baking sheet with parchment paper or lightly grease it.
Form the mixture into patties. Place each on the baking sheet. Bake the patties for 30 minutes, flip them at the 15-minute mark.
Avocado Lemon Mouse
Ingredients
1 avocado
1 lemon, juiced
1 tablespoon olive oil
2 tablespoons sour cream (optional)Instructions
Combine all ingredients in a blender and pulse until smooth.
Plate a generous portion of the kabocha kale salad, add 2 patties to the plate. Serve with a the avocado lemon mouse. Enjoy!
When I think of summer time I think of picnics with friends. Spending time with loved ones, enjoying a fabulous meal, these are the moments that make life wonderful for me. One of my favorite dishes to take to a BBQ is coleslaw and nothing beats a homemade slaw. Serve up this Cran Apple Almond Coleslaw as a side dish, top a salad with it or dress a naked burger, every option will make your mouth happy. It’s so delicious you’ll forget that its nutritious and good for you. Green and purple cabbage helps moisten the intestines, benefits the stomach, improves digestion, and beautifies the skin. With that you should be running to the store to get the ingredients to make this mouth watering dish.
Cran Apple Almond Coleslaw
What You’ll Need:
Dressing
3/4 cup Greek Yogurt
1/4 cup Vegenaise
1/4 cup honey
2 Tbsp apple cider vinegar
salt & pepper
Coleslaw
1 small cabbage, shredded
1 1/2 cups matchstick carrots
1 large gala apples, sliced into matchsticks
1/2 cup sliced green onions
3/4 cup chopped almonds
3/4 cup dried cranberries
What You’ll Do:
In a mixing bowl whisk together the dressing ingredients until smooth. Salt and pepper to taste.
In a large bowl toss together coleslaw ingredients. Pour dressing over cabbage mixture and toss to evenly coat. Serve immediately.
The health benefits of spirulina are undeniable. Spirulina is hailed as a superfood that promotes body and brain health. This blue-green “miracle” algae grows naturally in oceans and salty lakes in subtropical climates.
Health Benefits Of Spirulina – Abundant Nutrients For The Body
Spirulina is rich in nutrients, some of which aren’t found in the average daily vitamin. According to the FDA, the health benefits of Spirulina include significant amounts of calcium, niacin, potassium, magnesium, B vitamins and iron. Spirulina is a great source of B complex vitamins, beta-carotene, vitamin E, manganese, zinc, copper, iron, selenium and antioxidants. It also has essential amino acids (compounds that are the building blocks of proteins). In fact, protein makes up about 60 to 70 percent of Spirulina’s dry weight.
Health Benefits Of Spirulina – An Antioxidant Powerhouse
One of the health benefits of Spirulina comes from its antioxidant properties. Spirulina protects our cells by warding off inflammation and other dis-eases in the body. Spirulina has been shown to positively reduce the risk of heart disease by lowering “the bad” LDL cholesterol and triglycerides in the body while promoting HDL “the good” cholesterol. In higher doses, spirulina could reduce blood pressure.
Health Benefits Of Spirulina – It’s Full Of Protein
Anemia is a fairly common aliment which can lead to fatigue due to a reduction in hemoglobin or red blood cells in the blood. When one’s diet is supplemented with spirulina, it has been documented that hemoglobin content of red blood cells increase.
Spirulina has 4 grams of protein in a single tablespoon making it a more concentrated source of protein than red meat and only 20 calories. With a high concentration of bio-available iron it is excellent during pregnancy and for those with anemia as it will not cause constipation. The health benefits of Spirulina are compounding in the body as the proteins and nutrients are bioavailable and easily absorbed.
Health Benefits Of Spirulina – Detox The Body
The health benefits of Spirulina include its ability to detoxify the body. It is great at cleansing the body of heavy metals by binding to them and removing them from the body. Evidence suggests that it can bind to radioactive isotopes and may be useful for radioactivity exposure or radiation therapy. A combination of zinc and Spirulina may help the body clear arsenic in people whose drinking water has unusually high levels, according to the National Institute of Health (NIH).
Health Benefits Of Spirulina – Prevent What Ails You
Many people promote Spirulina as a treatment for a range of metabolism and heart health issues, including weight loss, diabetes and high cholesterol, according to the NIH. The health benefits of Spirulina help a range of eclectic health problems, including premenstrual symptoms and amyotrophic lateral sclerosis (Lou Gehrig’s disease), according to the NIH. People also recommend Spirulina as an aid for various mental and emotional disorders, including anxiety, stress, depression and attention deficit-hyperactivity disorder (ADHD).
Health Benefits Of Spirulina – It’s Nontoxic
Toxicological studies of the effects of spirulina consumption on humans and animals, including feeding as much as 800 mg/kg, and replacing up to 60% of protein intake with spirulina, have shown no toxic effects. Fertility, teratogenicity, peri- and postnatal, and multigenerational studies on animals also have found no adverse effects from spirulina consumption.
Doctors consider Spirulina to be safe in general, especially in light of its long history as a food. Spirulina may become contaminated with toxic metals, harmful bacteria and microcystins — toxins produced from some algae —if it is grown in unsafe conditions. Be sure to buy Spirulina from a trusted source and always buy organic when possible.
Health Benefits Of Spirulina – Get Some Today
Spirulina is available in tablet, flake and powder form. Adding a tablespoon a day to your fresh green juice or to 8 ounces of water will kill the sugar/carb cravings you have and keep you full for hours. For those that want to reap the benefits of this powerhouse but can’t hack the flavor, capsules are a great way to go as spirulina has a very strong taste. A little experimentation will help you find the way you will most enjoy adding Spirulina to your diet. Here is a recipe to try:
Preheat the oven to 350°F. Cover baking sheets with parchment paper. Place potatoes on the parchment paper and toast in the oven for 10 minutes. Remove and let cool for 5 minutes. Mix all spices thoroughly in a bowl. Sprinkle spices over potatoes. Place back in the oven and bake until crisp, about 30 minutes. Store in an air-tight container.
Making Black Bean Enchiladas is inexpensive way to enjoy Meatless Mondays. This recipe can be quickly prepared. *Corn or flour tortillas can be used in this recipe however, corn tortillas tend to break apart in the rolling process. As always we suggest using organic ingredients as the first choice when preparing meals.
Black Bean Enchiladas
What You’ll Need:
12 small corn or flour tortillas*
1 15 ounce can black beans, drained and rinsed
1 4 ounce can diced green chilies
1 15 ounce can red enchilada sauce
1/2 cup grated cheese + more for topping (Manchego, Pepper Jack or Mozzarella)
1/4 cup sour cream
Topping Options: Diced green onion, cilantro, avocado, lettuce, jalapeño or sour cream
What You’ll Do:
Preheat oven to 375°F. Combine black beans, green chilies, sour cream and 1/2 cup cheese in a mixing bowl. Set aside. Pour a small amount of enchilada sauce into a 9×13 baking dish to lightly coat the bottom. Transfer one tortilla at a time to the baking dish.
Scoop 3 spoonfuls of the black bean filling into the tortilla and roll up. Place seam side down and continue until the pan is filled. Top enchiladas with enchilada sauce. (Adding too much sauce can make the enchiladas soggy). Smother with cheese. Bake for 15-20 minutes or until the cheese is bubbly.
Serve with desired toppings. The Black Bean Enchiladas will keep in the fridge for a couple days.
Nature provides many herbs, plants and foods that heal us. Turmeric is one of the most versatile healing spices in the world with over 600 experimentally confirmed health benefits. This brightly colored spice from India has been a staple in Middle Eastern and Southeast Asian cuisine. Chinese medicine has used turmeric for ages. Though turmeric is just now gaining mainstream popularity it has existed throughout history.
When we breakdown the turmeric plant we find it is made up of curcuminoids. Curcumin could be argued as the most important component of turmeric. Curcumin is most commonly known for giving curry its yellow color. Turmeric can be used in a variety of recipes from soups and curries to a marinate for meats or simply sprinkle it on veggies. With a mild flavor this spice makes for an easy addition to any diet.
Turmeric Health Benefits – How it works…
The antioxidant properties of turmeric reduce the damage free radicals have in the body and alleviate inflammation says a University of Maryland’s Medical Center. Studies at the University of Arizona have suggested that adding turmeric to the diets of lab rats significantly reduced the symptoms of those suffering with rheumatoid arthritis. This is great news for people suffering with joint pain as is works rapidly.
It is so effective that it matches some anti-inflammatory drugs on the market. In that way, curcumin delivers a one-two punch against free radicals. It blocks them directly, then stimulates the body’s own antioxidant mechanisms.
Chronic, low-level inflammation is known to play a role in almost every chronic dis-ease. This includes heart disease, cancer, metabolic syndrome, Alzheimer’s and various other degenerative conditions.
Recently, doctors at UCLA found that curcumin could block the enzyme that promotes the growth of head and neck cancer, inhibiting and preventing the spread of malignant cells. Curcumin works to stimulate the growth hormone of Brain-Derived Neurotrophic Factor (BDNF). Alzheimers patients have decreased levels of BDNF. Increasing curcumin in the diet may be effective in delaying and possibly reversing many brain related dis-eases. It could also improve memory and brain function.
Over time curcumin improves the endothelium, which is the lining of the blood vessels and the major driver of heart dis-ease. The endothelium regulates blood pressure, blood clotting and other factors in the optimal functioning of the body.
Randomized controlled trials conducted by Department of Pharmacology at the Government Medical College in India have found that turmeric health benefits include: treating depression, producing anti-depressant effects in the brain and raising the levels of neurotransmitters in the brain that are known to cause depression.
This spice is so beneficial to our bodies, it behooves us to incorporate it into our daily routine. Add turmeric to your diet either through supplementation or using it as a seasoning in meals. Here is an easy to make tea that can be substituted for your morning coffee or added as an afternoon treat.
Turmeric Health Benefits – Tea recipe
What You’ll Need:
1 cup Coconut Milk (or almond)
1/2 teaspoon Cinnamon
1/2 teaspoon Turmeric
1/8 teaspoon Nutmeg
Dash of Cayenne Pepper
Raw honey or maple syrup to taste
What You’ll Do:
Put coconut milk, spices and honey in a sauce pan heat up slowly on low heat. If you put it on high heat the coconut milk will get too thick. Pour and enjoy.
This recipe makes one serving. Modify the ingredients to the number of people you are serving.
This Harvest Wild Rice recipe can be served as a main course for the vegetarians in your life, or, be perfectly paired with roasted chicken for the carnivores in your life. It is hearty and easy to make. Here is the recipe for you to enjoy.
Harvest Wild Rice (with Roasted Chicken)
What You’ll Need:
1 small onion, minced
1 tablespoon butter
2 cups butternut squash, peeled & cubed
¼ teaspoon dried thyme
2 cups cooked wild rice
2 cups baby kale
1 cup unpeeled apple, chopped
½ cup shredded Provolone cheese (optional)
salt & pepper to taste
What You’ll Do:
Sauté the onion and butter in a large skillet over medium high heat until the onions are soft and translucent. Add the squash and thyme; sauté for 5-8 minutes, until the squash is fork-tender. Add the baby kale and wild rice and stir to combine. Add the apples last so they stay crispy. Add the optional cheese and stir a few times to get it melted into the ingredients.
*Adding the cheese helps keep the mixture together. The dish is just as delicious if you forego adding the cheese.
The crisp fall air swirls ushering in a new season, autumn is here. This cooler season has us reaching for long sleeves and wrapping scarfs around our necks to keep warm. The leaves on the trees are transforming from the familiar shades of emerald we have grown accustom to in summer into explosions of ruby, citrine and amber. Birds flutter to and fro anticipating their departure to warmers climates. Their safe sanctuaries hidden in the leaves are being exposed with each leaf that floats to the ground. A new scene is being painted on the landscape for us to enjoy.
Fall is a special time of year. For me, the season is all about pumpkins. I love going to the pumpkin patch to pick a pumpkin, carving it and toasting the seeds. I love pumpkin lattes, and pumpkin chili. If it is made from pumpkin I will be eating it and this is why I love pumpkin nice cream. This yummy dessert is guilt-free, dairy-free, gluten-free and vegan, it’s perfect! Make up a batch and enjoy it with friends and family throughout the season. Be sure to let us know how much you love it.
Vegan Pumpkin Nice Cream
What you’ll need:
4 medium bananas
1 cup pumpkin puree
1/3 cup maple syrup
1 1/2 tsp. pumpkin spice
What you’ll do:
In a food processor combine all ingredients and mix until smooth. Transfer the mixture to a sturdy baking dish and freeze. Serve generous scoops and enjoy.
Thailand is a food lovers paradise. Loving the seasoning of the country, I set out to reinvent non traditional Thai dishes to hold the warm aroma and unmistakable seasoning of the country. This Thai Coconut Lentil Soup is nutrient dense and will keep you feeling full for hours.
Thai Coconut Lentil Soup
What You’ll Need:
1 white onion
1 – 2 inch” piece ginger (2 tbsp minced)
1/2 red serrano pepper, or to taste
*1 tbsp coriander seed
*4 tsp whole cumin seeds
*1 1/2 cups red lentils
4 cups vegetable stock
1 (14 oz) can coconut milk
1 1/2 tsp sea salt
1 1/2 tsp freshly ground black pepper
What You’ll Do:
To cook the soup, heat a large heavy-bottomed pot over medium heat. Toast the coriander and cumin for approximately 1-2 minutes, or until they just start to smoke and release their aroma.
Next, add the oil, followed by the onions and serrano pepper. Cook for approximately 5 to 7 minutes or until the onions are soft, translucent and starting to brown.
*Note: If desired, omit the oil and dry-sauté the onions with a bit of vegetable stock or water.
Next, add the ginger, lentils, stock, coconut milk, salt and pepper. Bring to a simmer, turn the heat to low, cover and let cook for 40 minutes or until the lentils are totally soft and broken down. Stir occasionally to ensure the lentils are not sticking to the bottom of the pot. If needed, add more water or stock until you reach your desired consistency.
Meanwhile, zest and juice the lemons. Chop the cilantro and set aside. To finish the soup, add the lemon juice, lemon zest and cilantro. Serve into warmed bowls and top with diced avocado and more cilantro and/or chili flakes, if desired.
Lentils are beneficial to the heart, circulation and stimulates the adrenal system. Lentils are a nutrient dense food. One cup of cooked lentils can provide us with the following nutrients daily.
