Moroccan Style Couscous

One of the first places I went to on my foray into the then hidden world of macrobiotics was the Petit Prince restaurant in Kentish Town, London, which I think is still open today. The owners were French and the place was teeming with the atmosphere of a little dark cafe/restaurant . To this day I can still remember the skillet style servings of couscous which, in its basic creation - the grain plus a soupy stew of vegetables and chilli-hot peppery sauce - cost a mere £1. Now that was back in 1980 and I am sure the prices have shot up somewhat today. However, I have never forgotten the subtle and fantastic blend of flavors in that simple but marvelous dish. So here is a version I just whipped up for my lunch. I didn't make the soupy veggies and am sure that would have added another dimension. Instead I served it with the wonderful Cabbage Slaw that is in an earlier post on my blog. By the way, the  recipe works a treat with any bean stew but I would leave out the chickpeas in that case. Love Chef Mel x

Ingredients

1 cup couscous - I used a wonderful barley couscous for my dish
2 cups water
Sea Salt
1 heaping tablespoon raisins
1 teaspoon cumin
Pinch cayenne pepper or to taste
Pinch cinnamon
1/2 teaspoon turmeric
1 tablespoon olive oil
1/2 onion diced
1/4 cup cooked chickpeas
1/4 cup peas
1 tablespoon toasted black sesame seeds or slivered almonds
1 tablespoon chopped parsley

Preparation:

Saute the onion in the olive oil for a minute or so.
Add the raisins, spices and mix through.
Add the water and bring to a boil.
Add the peas, salt and the cous cous.
Mix gently, cover with a lid, and cook on a low flame for 4 minutes.
Turn off the heat and fluff the couscous.
Mix in the chickpeas, parsley and seeds.
Let sit for a few minutes and serve.

2 cups instant couscous 2 cups water 1/4 cup olive oil 1 large onion, minced 2 med. carrots, peeled and diced 2 teaspoon cumin 1 teaspoon cinnamon 1/2 teaspoon cayenne 1 large can chick peas, drained 1/3 cup dark seedless raisins 1/3 cup chopped fresh parsely or mint salt to taste - See more at: http://vegweb.com/recipes/couscous-pilaf-chick-peas-raisins-cumin-and-cinnamon#sthash.HOVgFSrk.dpuf

2 cups instant couscous 2 cups water 1/4 cup olive oil 1 large onion, minced 2 med. carrots, peeled and diced 2 teaspoon cumin 1 teaspoon cinnamon 1/2 teaspoon cayenne 1 large can chick peas, drained 1/3 cup dark seedless raisins 1/3 cup chopped fresh parsely or mint salt to taste - See more at: http://vegweb.com/recipes/couscous-pilaf-chick-peas-raisins-cumin-and-cinnamon#sthash.HOVgFSrk.dpuf

2 cups instant couscous 2 cups water 1/4 cup olive oil 1 large onion, minced 2 med. carrots, peeled and diced 2 teaspoon cumin 1 teaspoon cinnamon 1/2 teaspoon cayenne 1 large can chick peas, drained 1/3 cup dark seedless raisins 1/3 cup chopped fresh parsely or mint salt to taste - See more at: http://vegweb.com/recipes/couscous-pilaf-chick-peas-raisins-cumin-and-cinnamon#sthash.HOVgFSrk.dpuf

2 cups instant couscous 2 cups water 1/4 cup olive oil 1 large onion, minced 2 med. carrots, peeled and diced 2 teaspoon cumin 1 teaspoon cinnamon 1/2 teaspoon cayenne 1 large can chick peas, drained 1/3 cup dark seedless raisins 1/3 cup chopped fresh parsely or mint salt to taste - See more at: http://vegweb.com/recipes/couscous-pilaf-chick-peas-raisins-cumin-and-cinnamon#sthash.HOVgFSrk.dpuf

Pink Watermelon Lemonade

This wonderful, and refreshing drink is ideal for the scorching days of summer. Often it seems that I buy a whole watermelon and the leftovers end up sitting in the fridge. I wanted to come up with an easy and yummy way to use those extra pieces.  This lovely drink is the result and it makes you feel cool, before you even take a sip. Pink Watermelon Lemonade is a fab addition to any relaxing afternoon. And the added benefits are that watermelon is very relaxing and great for heart and kidney health. Enjoy xx

Ingredients

1 cup strawberries
Pinch sea salt
8 cups watermelon cut into pieces
1/2 cup fresh lemon juice
Dash maple syrup or to taste
1/2 cup water
Stick celery
Mint

Preparation.

Place the salt, strawberries, watermelon, water and lemon into a blender.
Blender until smooth. Add a dash or maple syrup and continue to blend.
Serve chilled with a stick of celery and mint.

Carrot Cake with Orange Cashew Cream

I was so super excited with the results of my cake baking that I wanted to share this with you. I used pineapple instead of raisins but you could use either or a little of both.

It tasted absolutely scrumptious along with a tall glass of green tea – the leaves are the best in China and given to me as a gift from Kelly’s (my daughter in law) parents. Simply delish and dairy and sugar-free too!

 

 

 

Ingredients

I cup whole wheat pastry flour

1 cup chestnut flour

1 tablespoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon nutmeg

½ teaspoon all-spice

1 teaspoon ground ginger

½ cup coconut oil

2/3 cup maple syrup

2/3 cup soymilk

2 teaspoons vanilla extract

½ teaspoon sea salt

2 cups finely grated carrot

½ cup pineapple crushed

1 cup walnuts toasted and chopped

Preparation

Preheat the oven at 350 degrees.

Sift flour, baking powder, baking soda, spices and salt into a bowl.

Mix oil, maple syrup, soymilk, and vanilla extract in a bowl with a whisk.

Add the wet ingredients into the dry and mix together to form a batter. Add the walnuts, carrots and pineapple and mix gently.

Pour the batter into 2, 8 inch, oiled cake tins and bake for 25-30 minutes.

Set aside to cool.

Put some of the orange frosting  on top of one layer and place the other layer on top. Cover top of cake with the rest of the frosting and garnish with toasted walnuts and grated carrot.

Orange Cashew Cream

Ingredients

2 cups cashews soaked overnight

2 ½ teaspoons orange zest

Juice of a lemon

½ cup almond milk

1/3 cup maple syrup

1 teaspoon vanilla extract

Pinch sea salt

Preparation

Drain the cashews.

Place all the ingredients into a blender and blend until smooth.

Lemony Pasta

I just finished giving a Summer Cooking Class and thought I would share one of the recipes with everyone. I found this pasta dish, light, refreshing, simple and delicious. I suggested baby arugula as the greens but actually used some wonderful baby kale which was fabulous. 

Enjoy and happy summer!

 

 

 

 

 

 

 

 

 

 

Ingredients

1 packet whole-wheat pasta (spaghetti or angel hair would work best)

Swig of extra virgin olive oil

2 cloves garlic, thinly sliced

2 teaspoons fresh ginger grated

1 teaspoon fresh lemon zest

3 cups baby arugula or greens of choice

Salt and pepper

Juice of half a lemon

4 tablespoons toasted sesame seeds

2 tablespoons chopped fresh basil

Preparation

• Heat a swig of olive oil in a skillet over medium heat. Add the garlic and saute for about 2 minutes, until the garlic is just lightly browned and the oil is infused. Stir in the lemon zest and ginger, and remove from the heat.
• Meanwhile, cook the pasta in salted water until al dente. While the pasta is cooking, place the arugula in a large bowl. Save a cup of the pasta cooking water. Drain the pasta and immediately pour it over the arugula. Add the infused oil, pasta water, and season with salt and pepper. Toss until some of the arugula is just slightly wilted and then add the lemon juice.
• Serve topped with toasted sesame seeds and basil.

Black Soybean Stew

Black Soybean Stew

I made these in a cooking class recently and they were so delicious, I thought I would share the recipe with you. Black soybeans are a super food as they can help to keep our bones, joints, bladder, reproductive and kidneys strong. They are also very good for any lung issues especially asthma and coughs. This dish is packed with protein and is nourishing and relaxing. Black soybean juice, it is also soothing to those vocal chords so if you love to sing have an extra serving. Enjoy!

Ingredients:

1 cup black soybeans soaked overnight with a pinch of sea salt

1 dried shiitake soaked and diced

1 burdock washed and diced

1 carrot washed and diced

1 stick celery washed and diced

1 onion diced

1 cup winter squash cut into cubes

3 inch piece kombu rinsed

Pinch sea salt

1 tablespoon shoyu

1 tablespoon maple syrup

1 teaspoon fresh ginger

1 tablespoon kuzu diluted in a little cold water

Spring water

Parsley for garnish

Preparation:

Layer the following ingredients in the pressure cooker; kombu, shiitake, onions, celery, squash, carrot, burdock, and beans. Make sure there is enough water to just cover the beans; use the soaking water and any additional water as needed.

Pressure cook the beans for an hour, remove from the heat and take down the pressure.

Add the salt and return to a medium flame.

Cook for three minutes and then add the shoyu and  maplesyrup. Add more if desired.

Cook for a further five minutes and then add the ginger and kuzu. Gently mix the beans and place a large bowl and serve garnished with parsley.

Orange Glazed Tempeh Over a Bed of Kale

This delicious side dish is perfect for this time of year as the burst of color is a reminder of warmer days to come. The fried tempeh is deeply nourishing and the zippy flavors add a sensory delight. Enjoy xx.

Ingredients

Freshly squeezed orange juice of 1 orange

1 teaspoon grated orange rind
1 tablespoon freshly grated ginger
Shoyu

1 inch strip kombu

Few slices ginger
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1 teaspoon ground coriander

¼ cup frozen organic sweet corn
1 packet tempeh cooked for 10 minutes in water, shoyu and a few slices of ginger

2 cups kale finely sliced

1 heaping tablespoon kuzu diluted in a little cold water

A handful of cilantro (coriander) leaves finely sliced

Preparation:

Place the tempeh into a pan. Add 1 cup water, 2 tablespoons shoyu, the kombu and a few slices of ginger.

Bring to a boil and simmer for about 10 minutes. Remove the tempeh and save the liquid for the sauce.

Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add a dash of shoyu, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.
Warm the safflower oil in a small pan. Turn the flame to medium high when deep frying.
Cut the tempeh into thin-ish, bite-sized pieces, and deep fry for about 3 minutes or until golden. You can also pan fry the tempeh if you prefer. 
When pan frying, cut the tempeh in half. Pan fry on each side for about 3 minutes. Remove and cut into smaller slices.
Add the orange juice mixture to the tempeh broth. Bring to a boil on a medium flame. Add the diluted kuzu and stir until thickened.  Add the sweet corn and heat gently.
Meanwhile lightly blanch the kale. 
Place the kale into a serving dish.
Serve the tempeh on top of the kale. Pour the sauce over the top and serve with a sprinkle of cilantro.

Nabe Style Cooking

Exert from Eat Me Now - One Pot Cooking

Often we feel that we have little time to cook healthy foods. We fill our lives with so many activities that we forget to nourish ourselves.  ‘One Pot’ Cooking is a great answer to those busy times and a fantastic way to put top quality fuel in our ‘gas tank’.. This style of cooking is considered to be one of the oldest and dates back many centuries. It has also been used throughout the world. One Pot Cooking is a quick and easy way to set hearty, satisfying meals on the table.

Another benefit to all-in-one cooking is that it saves time. It takes away some of the anxiety of trying to get many dishes finished at once. One pot cooking is a complete meal although a fresh salad or hot brown rice can add an extra dimension.

One-pot meals can vary from savory stews and spicy noodles to heartwarming skillet dinners. Plus, one-pot meals are a great way to use up leftovers and the combinations are endless.

Think about the clean up!  You don’t have to wash every pot in the kitchen. Furthermore, many one-pot meals are not particularly 'sensitive,' so you don't have to stand over them to make sure they cook 'on the dot.'

Nabe Style Cooking

Nabe meaning cooking pot is a complete meal because it contains noodles, tofu and vegetables.  It is a relaxing and nourishing dish that helps you to feel soothed after a busy day.  Nabe is also good for improving circulation and is very warming.

 

Ingredients:

 1 packet udon noodles lightly cooked for 1 minute and rinsed

 1 bunch watercress rinsed and sliced

1 cup winter squash finely sliced

 2 cups Chinese cabbage rinsed and sliced

 1 carrot washed and finely sliced

 2 shiitake rinsed, soaked for 10 minutes and finely sliced

 1 cup snow peas washed

Nabe

 1/2 block tofu cut into rectangles

 1 inch piece kombu rinsed

 6 cups spring water

Dipping sauce:

 3 tablespoons shoyu

 2 tablespoons mirin

 2 tablespoons brown rice vinegar

 1/2 cup spring water

 Shichimi 5 spice seasoning (optional)

Drop hot sesame oil (optional)

Garlic finely chopped (optional)

Ginger finely grated (optional)

Utensils: Traditional nabe pot or sturdy, deep pot with lid

Preparation:

Place the water and kombu in the pot and bring to a boil on a medium flame.

Remove the kombu and save for use in another dish. Meanwhile prepare the vegetables.

Arrange the vegetables (except for the watercress), noodles and tofu attractively in sections around the pot.

Cover with a lid.

Bring to a boil on a high flame. As soon as it boils, turn off the flame and add the watercress.

Mix the shoyu, mirin, vinegar and water in  a small bowl. This is the dipping sauce.

Serve from the pot: To serve, place a little dipping sauce in individual bowls. Add a selection of noodles, tofu and vegetables and pour the hot broth over the top. Garnish with a little 5 spice seasoning, garlic or hot sesame oil, if desired.

Note: A great variety of vegetables can be used. Try winter squash, summer squash, daikon, cauliflower, pieces of fresh sweet corn or string beans. The tofu can be deep-fried for a richer taste. Oysters or white fish can also be cooked in nabe.

Gently Fried Rice with Cumin Seeds

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This is a fab way to use up leftover brown rice as it cooks up in a jiffy. In fact I just had it for my lunch and it was so delish, I thought I would share. I love the addition of cumin seeds and although they are teeny, they pack a big punch. Here are some benefits of these aromatic seeds. Oh yes, and I love rice with peas. Must be the English in me!

Benefits of Cumin Seeds

• Rich source of iron
• Aid digestion and prevent indigestion, flatulence, diarrhea, nausea and morning sickness.
• Relieves acidity.
• Antiseptic properties aid in curing common colds.
• Help stimulate the secretion of enzymes in the pancreas which in turn help in the absorption of nutrients.
• Boost the power of the liver to flush out toxins from the body.

Gently Fried Rice

Gently Fried Rice with Cumin Seeds

Ingredients

4 cups cooked brown rice
1/2 cup peas

1 clove garlic sliced

1 can organic chickpeas (optional)

2 tablespoons olive oil

1 heaping tablespoon whole cumin seeds

1 onion finely diced

2 tablespoons finely chopped basil/cilantro or parsley

1 teaspoon fresh ginger grated

Salt

Preparation

Heat the oil and add the cumin seeds. Stir for about 3 seconds.

Add the onion and garlic, and sauté for about 3 minutes.

Add the chickpeas and mix through.

Add enough water to cover the bottom of the skillet.

Place the rice and the peas on top, and season with salt.

Cover with a lid and cook on a high flame for a few minutes.

Remove lid and add the basil and ginger.

Mix gently and serve from the skillet.