Serves 4 to 6
13 minutes at high pressure; natural pressure release; 2 minutes stovetop cooking
1 tablespoon olive oil (optional)
2 cups coarsely chopped onions
3 cloves garlic, minced
1 tablespoon ground cumin
1 1/2 cups chickpeas or garbanzo beans, soaked overnight or quick soaked
4-5 cups vegetable stock
1 bunch of spinach, washed, drained and cut into strips
2 cloves garlic, crushed
1 tablespoon toasted cumin seeds, ground
1 tablespoon tahini (sesame seed paste)
1 teaspoon salt
Pinch of cayenne
Splash of lemon juice
Freshly ground black pepper, to taste
Heat the oil in the cooker. Add the onions and cook for 2 to 3 minutes. Add the garlic and cumin and stir. Let cook for 1 minute. Add the drained chickpeas and 4 cups of the stock. Bring to high pressure over high heat. Reduce heat to maintain high pressure for 13 minutes. Remove from heat and let sit until pressure comes down naturally. Remove lid, carefully tilting it away from you, and put the pot back on the stove over medium heat. Stir in the spinach and cook until the spinach wilts and turns bright green. Stir in the garlic, ground cumin, tahini, salt, lemon juice and black pepper. Taste and adjust seasonings as necessary.
© 2006 The Veggie Queen™
Showing posts with label building blood. Show all posts
Showing posts with label building blood. Show all posts
Sunday, January 1, 2012
Apple Jack Smoothie
1 cup spinach, fresh
¼ tsp cinnamon
½ whole apple, diced
1 whole date
1 whole bananas (frozen)
1 cup non-dairy milk
Combine all ingredients, except cinnamon, into a blender and blend until smooth (adding more non-dairy milk as necessary). Add a few dashes of cinnamon, mix and serve.
Calories 200, Fat 3.60g, Carbohydrate 43g, Dietary Fiber 6.80g, Sugars 24.60g,
Protein 3.50g
From The Happy Herbivore
¼ tsp cinnamon
½ whole apple, diced
1 whole date
1 whole bananas (frozen)
1 cup non-dairy milk
Combine all ingredients, except cinnamon, into a blender and blend until smooth (adding more non-dairy milk as necessary). Add a few dashes of cinnamon, mix and serve.
Calories 200, Fat 3.60g, Carbohydrate 43g, Dietary Fiber 6.80g, Sugars 24.60g,
Protein 3.50g
From The Happy Herbivore
Saturday, December 31, 2011
Caribbean Peas & Rice
1 bunch scallions, white parts sliced thin
2 whole celery stalks, minced
4 whole garlic cloves, minced
2 tbsp fresh ginger root, minced
4 whole fresh thyme leaves
1½ tsp Tabasco green pepper sauce
2 tbsp ketchup
¼ tsp turmeric (optional)
1 bunch kale, chopped
15 ounces black-eyed peas, drained and rinsed
1 cup brown rice, uncooked
2½ cups vegetable broth
2 tsp Jamaican dried jerk seasoning
Combine rice with 2 cups of vegetable broth in a large pot and set aside. Line a skillet with a thin layer of broth and add scallions, celery, garlic, ginger, thyme, jalapeno sauce and 1 tsp jerk seasoning. Cook over high heat, adding additional broth as necessary, until the celery is soft, about 3 minutes. Add remaining jerk seasoning, stirring to coat. Transfer to rice, add 2 squirts of ketchup and turmeric (for color), stirring to combine. Cover and bring to a boil. Once boiling reduce heat to low and simmer 40-50 minutes, until rice is cooked, but keep and eye on it, as you may need to add more broth or water (some brown rice is very thirsty). Meanwhile, lightly steam greens. Press out any excess water and chop into bite-sized pieces. Once rice is fully cooked, fluff with a spatula then stir in rice and greens. Serve with jalapeno sauce on the table.
From The Happy Herbivore
2 whole celery stalks, minced
4 whole garlic cloves, minced
2 tbsp fresh ginger root, minced
4 whole fresh thyme leaves
1½ tsp Tabasco green pepper sauce
2 tbsp ketchup
¼ tsp turmeric (optional)
1 bunch kale, chopped
15 ounces black-eyed peas, drained and rinsed
1 cup brown rice, uncooked
2½ cups vegetable broth
2 tsp Jamaican dried jerk seasoning
Combine rice with 2 cups of vegetable broth in a large pot and set aside. Line a skillet with a thin layer of broth and add scallions, celery, garlic, ginger, thyme, jalapeno sauce and 1 tsp jerk seasoning. Cook over high heat, adding additional broth as necessary, until the celery is soft, about 3 minutes. Add remaining jerk seasoning, stirring to coat. Transfer to rice, add 2 squirts of ketchup and turmeric (for color), stirring to combine. Cover and bring to a boil. Once boiling reduce heat to low and simmer 40-50 minutes, until rice is cooked, but keep and eye on it, as you may need to add more broth or water (some brown rice is very thirsty). Meanwhile, lightly steam greens. Press out any excess water and chop into bite-sized pieces. Once rice is fully cooked, fluff with a spatula then stir in rice and greens. Serve with jalapeno sauce on the table.
From The Happy Herbivore
Rice Pudding
⅓ cup brown rice, uncooked
2 cups non-dairy milk
⅓ cup raisins
2 tbsp cornstarch
a dash of cinnamon
a dash of pure maple syrup (optional)
Combine rice with 1 cup of non-dairy milk in a sauce pan, cover and bring to a boil over high heat. Once boiling reduce to low and continue to cook until rice is cooked and all non-dairy milk has been absorbed. Meanwhile whisk remaining 1 cup of non-dairy milk with cornstarch until well combined. Once rice is cooked, stir in non-dairy milk/cornstarch mixture and raisins. Bring to a boil over high heat and reduce to medium once boiling. Allow the pudding to thicken up, stirring occasionally. Add sweetener here if desired (brown sugar, agave, pure maple syrup--I find the raisins make it sweet enough, esp. with sweetened non-dairy milk, but most traditional recipes call for sugar). If the pudding becomes too thick, thin out with non-dairy milk. If it's not thick enough, continue to cook. Once thick and creamy (takes 3-5 mins) stir in cinnamon as desired (I like 1/4 to 1/2 tsp). Allow pudding to completely cool then transfer to fridge in an air-tight container. Chill for several hours before serving. **If you find your pudding didn't turn out sweet enough, drizzle a little pure maple syrup over top.
From the Happy Herbivore
2 cups non-dairy milk
⅓ cup raisins
2 tbsp cornstarch
a dash of cinnamon
a dash of pure maple syrup (optional)
Combine rice with 1 cup of non-dairy milk in a sauce pan, cover and bring to a boil over high heat. Once boiling reduce to low and continue to cook until rice is cooked and all non-dairy milk has been absorbed. Meanwhile whisk remaining 1 cup of non-dairy milk with cornstarch until well combined. Once rice is cooked, stir in non-dairy milk/cornstarch mixture and raisins. Bring to a boil over high heat and reduce to medium once boiling. Allow the pudding to thicken up, stirring occasionally. Add sweetener here if desired (brown sugar, agave, pure maple syrup--I find the raisins make it sweet enough, esp. with sweetened non-dairy milk, but most traditional recipes call for sugar). If the pudding becomes too thick, thin out with non-dairy milk. If it's not thick enough, continue to cook. Once thick and creamy (takes 3-5 mins) stir in cinnamon as desired (I like 1/4 to 1/2 tsp). Allow pudding to completely cool then transfer to fridge in an air-tight container. Chill for several hours before serving. **If you find your pudding didn't turn out sweet enough, drizzle a little pure maple syrup over top.
From the Happy Herbivore
Smashed Sweet Potato Burrito
4 whole whole wheat wraps
1 whole sweet potato, mashed
1 cup brown rice, cooked
10 ounces spinach, frozen
1 cup black beans, cooked
¼ tsp cinnamon
¼ tsp cumin
¼ tsp garlic powder
¼ tsp onion powder
Cook spinach according to directions, pressing out any excess water once fully cooked. Sprinkle spinach with garlic powder and salt and set aside. Sprinkle cumin, onion powder and garlic powder over black beans, stirring to evenly coat beans with spices and set aside. Sprinkle mashed sweet potato with cinnamon and stir to combine. Then combine sweet potato mixture, spinach mixture, grains and black beans in a large bowl, stirring to evenly incorporate, and scoop mixture into the center of the shell. Drizzle with hot sauce if desired.
From The Happy Herbivore
1 whole sweet potato, mashed
1 cup brown rice, cooked
10 ounces spinach, frozen
1 cup black beans, cooked
¼ tsp cinnamon
¼ tsp cumin
¼ tsp garlic powder
¼ tsp onion powder
Cook spinach according to directions, pressing out any excess water once fully cooked. Sprinkle spinach with garlic powder and salt and set aside. Sprinkle cumin, onion powder and garlic powder over black beans, stirring to evenly coat beans with spices and set aside. Sprinkle mashed sweet potato with cinnamon and stir to combine. Then combine sweet potato mixture, spinach mixture, grains and black beans in a large bowl, stirring to evenly incorporate, and scoop mixture into the center of the shell. Drizzle with hot sauce if desired.
From The Happy Herbivore
Chicken with bell Peppers and Mushrooms
2 chicken breasts (about 1 lb)
1 onion, sliced
½ lb of mushrooms
3 bell peppers of mixed color, red and yellow
2 Tbsp of olive oil
¼ tsp salt
¼ tsp pepper
½ tsp paprika
1 tsp dry basil or 5 or 6 leaves of fresh basil,
chopped
Cut chicken breast into strips about a ½-inch thick by about 2-inches long. Remove top of bell peppers and seeds from the center. Cut bell peppers into strips about a ¼-inch thick by 1-inch long. Cut onion into thin strips. Cut mushrooms into 4 pieces. Put olive oil in a non-stick saucepan and heat on high for 1 minute. Add onion and chicken, and sprinkle paprika and pepper on top. Stir and cook for 2 minutes. Lower heat to medium high. Add bell peppers, then stir and cook for 5 minutes. Add mushrooms and basil, stir, and if desired, adjust seasoning to taste. Cook for another 2 minutes and serve.
The Fertile Kitchen Cookbook
1 onion, sliced
½ lb of mushrooms
3 bell peppers of mixed color, red and yellow
2 Tbsp of olive oil
¼ tsp salt
¼ tsp pepper
½ tsp paprika
1 tsp dry basil or 5 or 6 leaves of fresh basil,
chopped
Cut chicken breast into strips about a ½-inch thick by about 2-inches long. Remove top of bell peppers and seeds from the center. Cut bell peppers into strips about a ¼-inch thick by 1-inch long. Cut onion into thin strips. Cut mushrooms into 4 pieces. Put olive oil in a non-stick saucepan and heat on high for 1 minute. Add onion and chicken, and sprinkle paprika and pepper on top. Stir and cook for 2 minutes. Lower heat to medium high. Add bell peppers, then stir and cook for 5 minutes. Add mushrooms and basil, stir, and if desired, adjust seasoning to taste. Cook for another 2 minutes and serve.
The Fertile Kitchen Cookbook
Miso Soup
Thin slice scallions, dice carrots into small cubes, and chop up any other preferred vegetables. Slice Firm Tofu into 1 inch cubes. Simmer the tofu and vegetables in a sauce pot for 10 minutes. Dissolve 1 tsp. of miso into each serving. Do not reheat miso (it kills the friendly bacteria). If you re-heat the soup, dissolve the miso paste at the end, after the soup has already been heated up.
By TCRA
By TCRA
Congee
Congee is a term that means “rice water.” It is a simple method of overcooking grains into a watery soup. It is an excellent remedy for strengthening digestion, improve overall metabolism, warming the digestive organs, and removing excess fluids. Rice is generally used as the primary grain, with other ingredients added for their therapeutic values.
Method of Preparation:
Before you go to bed, put one cup organic brown rice, 8 cups water and 10 dried apricots in a crock pot. Cook this overnight on low. When you wake up, puree the congee with a hand blender and eat however much you are hungry for.
One cup of grain will make enough congee for 4-6 servings. Leftovers can be stored in the refrigerator and reheated as needed. If the congee is too thin for your taste, add a handful of organic, fruit juice sweetened granola.
Eat congee like oatmeal. For flavor, you can top your congee with any of the following: Butter, Flax Oil, Agave Nectar, Cinnamon, Cardamom, Coriander, Molasses and Flax Seed Topping (see recipe below).
Flax Seed Topping
In a 12 oz. jar place approximately ¼ c. flax seeds, 1/6 c. almonds, 1/6 c. pumpkin seeds and 1/6 c. dried cherries or dried blueberries. (use only raw organic nuts). Fill the remainder of the jar with filtered water and cover. Refrigerate overnight. This recipe will make enough for about a week. Add 2 tablespoons of Flax Seed Topping to your congee, yogurt, or breakfast cereal. Do not heat, cook, or reheat the Flax Seed Topping. Add it to the congee on a serving-by-serving basis only.
By TCRA
Method of Preparation:
Before you go to bed, put one cup organic brown rice, 8 cups water and 10 dried apricots in a crock pot. Cook this overnight on low. When you wake up, puree the congee with a hand blender and eat however much you are hungry for.
One cup of grain will make enough congee for 4-6 servings. Leftovers can be stored in the refrigerator and reheated as needed. If the congee is too thin for your taste, add a handful of organic, fruit juice sweetened granola.
Eat congee like oatmeal. For flavor, you can top your congee with any of the following: Butter, Flax Oil, Agave Nectar, Cinnamon, Cardamom, Coriander, Molasses and Flax Seed Topping (see recipe below).
Flax Seed Topping
In a 12 oz. jar place approximately ¼ c. flax seeds, 1/6 c. almonds, 1/6 c. pumpkin seeds and 1/6 c. dried cherries or dried blueberries. (use only raw organic nuts). Fill the remainder of the jar with filtered water and cover. Refrigerate overnight. This recipe will make enough for about a week. Add 2 tablespoons of Flax Seed Topping to your congee, yogurt, or breakfast cereal. Do not heat, cook, or reheat the Flax Seed Topping. Add it to the congee on a serving-by-serving basis only.
By TCRA
Chicken Salad with Fennel, Tarragon and Red Grapes
4 cups cubed, cooked organic free-range chicken; about 1 and 3/4 lb. (I prefer chicken thighs, they are not dry and they are cheaper)
1 cup walnuts, toasted and chopped
1 stalk celery, sliced
1 fennel bulb, trimmed and diced small
2 Tbsp. sweet onion, chopped fine
3/4 cup Natural Mayo
3 Tbsp. tarragon or white wine vinegar
2 Tbsp. fresh tarragon, finely chopped
1/2 tsp. salt
1/2 tsp. black pepper
2 cups seedless organic red grapes
Toss together all ingredients except grapes in a large bowl until combined well. Chill in refridgerator. Serve chicken salad on a bed of lettuce with grapes, or add grapes to salad and serve on whole wheat bread as a sandwich or in whole grain Pita bread.
From Pioneer Organics
1 cup walnuts, toasted and chopped
1 stalk celery, sliced
1 fennel bulb, trimmed and diced small
2 Tbsp. sweet onion, chopped fine
3/4 cup Natural Mayo
3 Tbsp. tarragon or white wine vinegar
2 Tbsp. fresh tarragon, finely chopped
1/2 tsp. salt
1/2 tsp. black pepper
2 cups seedless organic red grapes
Toss together all ingredients except grapes in a large bowl until combined well. Chill in refridgerator. Serve chicken salad on a bed of lettuce with grapes, or add grapes to salad and serve on whole wheat bread as a sandwich or in whole grain Pita bread.
From Pioneer Organics
Chicken, Rice, Green Chili, Black Bean Casserole
1/3 cup Brown Rice, cooked in 1 cup veggie broth
1 Tbsp. Olive Oil
1/3 cup diced onion
1 medium sliced Zucchini
2 Chicken Breasts
1/2 cup sliced mushrooms
1 14 oz. can Black Beans
1 small can Dice Green Chilis
1/3 cup Shredded Carrots
1 cup Shredded Swiss Cheese (optional)
1/2 teaspoon Cumin
ground cayenne and salt to taste
Preheat oven to 350 degrees ferenheit. Grease 9" by 13" baking dish, preferably glass. Cook rice in broth before hand. Sautee in Olive oil: Chicken first, then add onion, zucchini, mushrooms. Combine all ingredients except cheese in large bowl. Spread into baking dish, sprinkle with cheese, cover with foil. Place in oven and bake for 30 minutes. Take off foil and bake for an additional 10 minutes.
By Darlene Barton
1 Tbsp. Olive Oil
1/3 cup diced onion
1 medium sliced Zucchini
2 Chicken Breasts
1/2 cup sliced mushrooms
1 14 oz. can Black Beans
1 small can Dice Green Chilis
1/3 cup Shredded Carrots
1 cup Shredded Swiss Cheese (optional)
1/2 teaspoon Cumin
ground cayenne and salt to taste
Preheat oven to 350 degrees ferenheit. Grease 9" by 13" baking dish, preferably glass. Cook rice in broth before hand. Sautee in Olive oil: Chicken first, then add onion, zucchini, mushrooms. Combine all ingredients except cheese in large bowl. Spread into baking dish, sprinkle with cheese, cover with foil. Place in oven and bake for 30 minutes. Take off foil and bake for an additional 10 minutes.
By Darlene Barton
Building and Strengthening the Blood
In Chinese Medicine, Blood is the foundation for conception and pregnancy. All of our patients need to strengthen their blood. Because women menstruate and loose blood every month it is essential that this precious resource is carefully replenished. Busy schedules, deadlines, and stress characterize today’s society, and we don’t always have the time or luxury to rest or rebuild our blood between each cycle. Consequently, Blood Deficiency is ubiquitous among 21st century women in the western world. Most women are at least somewhat blood deficient, and this is a contributing (if not primary) factor in nearly all fertility cases. The diagnosis of Blood Deficiency may accompany a western diagnosis of anemia, but it can also be present sub-clinically even without being anemic. When we say Blood Deficiency in Chinese Medicine, we mean that the blood is not dense enough, and that there are an
inadequate number of red blood cells carrying nutrients and oxygen throughout the body. This can lead to a number of problems, including Stagnation of Blood, which causes pain, and impedes the sufficient formation of a uterine lining to support embryo implantation. Choose foods from the blood building category as much as possible.
Foods that build the Blood
Floradix, Spinach, Kale, Collard Greens, Blackberries, Blueberries, Cherries, Organic Animal Liver, Lamb, Beef, Dried Apricots, Raisins, Molasses, Green Lentils, Black Beans, Spirulina, Red Wine (in moderation: 4-6 oz/day)
Food that deplete the Blood
Ice Cream, Dairy products, Excessive Tofu and Soy Milk, Excessive spicy foods and seasonings (anything that is excessively drying or aromatic), oily or greasy foods, Raw foods, Salads, iced drinks, refined sugars, flours, processed foods, Soda and carbonated beverages.
Dissolving Blood Stasis
Blood stagnation occurs when the blood does not move well. Indications of blood stagnation may be endometriosis, cramping during menstruation, clotty menstruation, dark or purple menstrual blood. The causes of blood stasis can be unexpressed emotions such as anger or irritation, stress, exposure to cold that penetrates into the depths of the body or immersion in cold water (like Barton Springs), consuming very cold foods or drinks, sitting or lying on cold, damp ground, overactive sex life or loss of blood.
Foods that benefit to dissolve Blood Stasis
Dulse, Star Anise, Adzuki Beans, Eggplants, Chestnut, Garlic, Spearmint, Cayenne, Beef, Butter, Liver
Foods to avoid
Excessive amount of meats, Organ meats other than organic liver, Dairy, Ice cream, Oils, Oily and greasy foods, Sour cream, Peanuts, Cashews, Seeds in general, Highly processed and refined foods, Fast foods
inadequate number of red blood cells carrying nutrients and oxygen throughout the body. This can lead to a number of problems, including Stagnation of Blood, which causes pain, and impedes the sufficient formation of a uterine lining to support embryo implantation. Choose foods from the blood building category as much as possible.
Foods that build the Blood
Floradix, Spinach, Kale, Collard Greens, Blackberries, Blueberries, Cherries, Organic Animal Liver, Lamb, Beef, Dried Apricots, Raisins, Molasses, Green Lentils, Black Beans, Spirulina, Red Wine (in moderation: 4-6 oz/day)
Food that deplete the Blood
Ice Cream, Dairy products, Excessive Tofu and Soy Milk, Excessive spicy foods and seasonings (anything that is excessively drying or aromatic), oily or greasy foods, Raw foods, Salads, iced drinks, refined sugars, flours, processed foods, Soda and carbonated beverages.
Dissolving Blood Stasis
Blood stagnation occurs when the blood does not move well. Indications of blood stagnation may be endometriosis, cramping during menstruation, clotty menstruation, dark or purple menstrual blood. The causes of blood stasis can be unexpressed emotions such as anger or irritation, stress, exposure to cold that penetrates into the depths of the body or immersion in cold water (like Barton Springs), consuming very cold foods or drinks, sitting or lying on cold, damp ground, overactive sex life or loss of blood.
Foods that benefit to dissolve Blood Stasis
Dulse, Star Anise, Adzuki Beans, Eggplants, Chestnut, Garlic, Spearmint, Cayenne, Beef, Butter, Liver
Foods to avoid
Excessive amount of meats, Organ meats other than organic liver, Dairy, Ice cream, Oils, Oily and greasy foods, Sour cream, Peanuts, Cashews, Seeds in general, Highly processed and refined foods, Fast foods
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