i can't eat anything

Aloo Palak

In October Dan and I traveled to India.  An extrodinary trip filled with intense ups and downs as well as flavorful cuisine.  We really only had one meal during the three weeks that we thought was bad.  It was so interesting how the same dish would change city to city.  Also, interesting was that, despite the dairy in everything I managed to maintain my stomach health.  I just can’t help but wonder if my body’s adversion to some foods has to do with our processing of it. I was sure I would be doubled over in pain much of our trip but I was totally fine.  When we got home I didn’t think I would want Indian food for a long time but within a week I missed the buttery naan, the spicy aromas, kabobs, fresh lime soda and even the toast we had as “continential” breakfast each morning. One of my favorite Indian dishes is Palak Paneer. And while it didn’t make me sick in India, I’m not going to make a habit out of eating it here.  So this is the compromise dish, I can satisfy my craving for the Palak without the Paneer. Plus since the same dish was so different place to place in India,  I feel like it’s hard to screw this up.  This recipe is great because it really doesn’t take long or have a billion steps.

• Spinach (2 big bunches or two bags of pre-packaged)
• 4 cloves garlic
• 2 medium onions
• 1 Inch piece of ginger
• 1-2 green chilies (I used 1 serrano, and that worked out great as well)
• 2 small waxy potatoes
• 1 tsp. tumeric
• salt
• 1 tsp. cumin seed
• 1/2 tsp. cumin
• 1 tsp. garam masala
• 1/2 tsp. coriander
• Olive oil

1 Prep

• In a food processor if you have one finely chop chile, onions and garlic. 
• Finely chop spinah.
• Peel and cube potatoes.

2 Boil the potatoes with a generous amount of salt and the tumeric.

3 Generously, coat bottom of saucepan with oil and heat.  When oil is warm, add in the spices.  Allow to simmer for a few seconds.  Then add the onions.

4 Saute onions and spices till onions start to brown.

5 Add in the spinach.  Mix together onions and spinach cooking on medium heat for around 10 minutes.

6 If your potatoes have been boiling they should be done.  Strain potatoes and add to spinach mixture.  Save tumeric water from potatoes.  If you like your palak more runny, add some to the mixture. 

7 Cook for another 10 minutes.

ALL DONE!

Happy 2012!

Well, it’s a brand new year.  I haven’t been blogging lately.  I’ve been eating a few too many forbidden items as well.  I’m starting the year off with a 4 day juice fast starting tomorrow.  I’ve been looking around getting some inspiration for food when I start cooking again.  Planning to get at it again, so stay tuned:)

Buckwheat pancakes w/ Blackberry Rhubarb Jam

I love buckwheat pancakes so much.  I never really liked syrup and now that I’m into jam making pancakes just got even better.  Also, did you know Earth Balance now has a Soy Free spread.  I’m so happy!

For the cakes:

• 1/2 cup buckwheat flour
• 1/2 cup brown rice flour
• 2 tbsp. tapioca flour or arrowroot
• 1 tbsp. ground flax seed
• 1 tbsp. baking powder
• 1/4 tsp. salt
• 1/4 tsp. cinnamon
• 1/2 tsp. vanilla extract
• 1/2 cup rice milk
• 1/2 cup water
• 2 tbsp. pure maple syrup
• 2 tbsp. canola oil

1 Whisk together the dry ingredients.

2 Add the wet ingredients and mix.

3 Let the ingredients stand for 5 minutes to thicken.  You can do this while you heat up a little oil in your pan or griddle.

4 Pour batter over heated pan to form cakes.

5 Flip them when they are starting to form little bubbles.

Stumptown smoothie

• 2 tbsp. smooth peanut butter
• 2 tbsp. cocoa powder
• 1 cup french pressed coffee
• 1/2 cup rice milk or other non-dairy milk
• 2 bananas
• 1 cup ice

Easy Vegan Zucchini Banana Bread

So at first this sounded strange to me but I had so much zucchini from the garden I decided to give it a go.

I simply used:

• Trader Joe’s Banana bread mix 
• 1 mashed banana in place of the eggs the box calls for
• 1 1/2 Cups shredded zucchini 

Mix it altogether and bake for 45-55 minutes like the box says.  Voila.

It’s actually so delicious and moist that half of it was gone before I could take a picture.

Time for another juice fast.

I’m so excited about my new jars and shelves.  Getting my kitchen organized, YAY!!!

More adventures in raw food.  Beet ravioli!  Very good.  Not too hard to make but a little time consuming.  Also from Raw Food, Real World.

Gluten-Free Fish Fry

• 3/4 Cup Brown Rice Flour
• 1 Tbsp. Tapioca Flour
• 1 Tsp. Xanthan Gum
• Approx. 1 1/2 lbs White Fish like Cod or Tilapia cut in small chucks
• Canola Oil for frying

1 In a Ziploc or other plastic bag place brown rice flour, tapioca flour and xanthan gum.  Shake to mix.

 2 Place fish in bag and shake to coat.  You may need to do this several times depending on how much fish and the size of your bag.

3 Heat oil in a frying pan about 1/4” deep.

Raw Food, Real World

I have been on hiatus from my blogging, super busy on the work front, classes with the dogs and some travel.  I’ve got some veggies coming up in the garden and hoping they will come through with some great produce.  Still working on my green thumb.  

I went to NYC and ate a TON of food.  It was a blast, I tried all kinds of things and gained a few pounds in the process but it was worth it.  (I did not gain the weight on the raw food BTW) My dear friend Lily and I ate at Pure Food and Wine. While it was not easy on the pocketbook, it was inspiring.  When I got home I picked up their book, Raw Food Real World. What I have tried so far has been good.  (Maple Cinnamon Buckwheat Cereal, Pina Colada’s, Arugula Salad and Candied Pumpkin Seeds)  I can’t wait to try the Pine Nut Parmesan. 

The Pina Colada’s made me deathly ill.  I thought I could get away with eating some pineapple.  That, my friends is not the case.  My pineapple allergy is much worse than I thought.  :(

Here is the Arugula Salad

Ingredients: Arugula, currants (subbed for cranberries), pear, candied pumpkin seeds

The Dressing: Lemon, Honey, Olive Oil, Salt and Pepper

Pumpkin Seeds: Pepitas (pumpkin seeds), ginger powder, maple syrup and stevia then dehydrated.

(Since I didn’t really change the recipe, you can check it out in Raw Food Real World or combine the ingredients to taste.)