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Posts Tagged ‘cumin’

Super Green Silent Quinoa Salad

In Mindfulness, Nutrition, Recipe on June 7, 2015 at 3:04 pm
green quinoa salad

Green Quinoa Salad

“The world is full of magic things, patiently waiting for our senses to grow sharper.” ~W.B. Yeats

Silence is golden. And not just at the movie theater. I am speaking about intentional silence. Not silence because you live alone and didn’t leave the house all weekend. I tried being purposefully silent.

For 27 hours and 45 minutes, I went entirely without electronic and verbal communication.

In my own home, on an ordinary weekend, I spontaneously designed a mini, silence retreat. Since I had attended longer, silence retreats with groups at Zen Buddhist centers in the mountains outside LA and ashrams in India, I thought to myself – I’ve got this, it’s only one day – failing to take into account how supportive it is, both energetically and physically, to attend an organized retreat with others. Everything is set up for your success. The environment and everyone in it is dragging you along to finish line with their earnest intentions of spiritual salvation.

So why bother trying this on my own? Why would I or anyone want to do this? Aren’t there many more “fun” things one could be doing with their weekend? Well, cost and convenience, for one. But, also, because I really needed it. I was actually craving it. And I found it to be an accessible undertaking all on my own.

sound of silence

The sound of silence…

At organized silence retreats, journaling and reading are strongly discouraged. You are instructed not to give your mind anything to hold on to or work with. Without distractions your mind goes ballistic and roves wildly and aggressively from topic to topic. The resistance hits a fever pitch within the first 24 hours and right when you’ve decided to sneak out of your bunk in the middle of the night and haul ass home so you can at least talk – or something – everything goes quiet and you are flooded with joy as well as relief.

Since this at-home silence retreat was only approximately 24 hours, I allowed myself the luxury of cooking as a distraction. This recipe is perfect for focusing your attention at the task at hand rather than letting your mind wander into the future or fantasy (those might be the same thing!). The making of the herb paste is tedious (really tedious) but only if you are focused on finishing. If you merely focus on individually separating each leaf from each stem, one leaf at a time, it becomes very meditative and quite Zen. Cooking in a gentle and mindful manner while being conscious of your thoughts leads to super duper delicious food.

Ingredients:

2 cups quinoa

2 onions, peeled and very thinly sliced into rings
2 TBSP (I like more) olive oil
1/2 – 1 tsp ground cumin (or toast and grind your own seeds)

Herb paste
1/2 cup parsley
2 cups cilantro
1/2 cup dill
1/4 cup tarragon
1/4 cups mint, fresh
3 TBSP olive oil (try citrus-infused olive oils)

1 cup shelled pistachios (or sub tamari toasted pepitas)

3 cups baby arugula (1 box works great)

Cook quinoa in 2 cups of water in a rice cooker or on the stove-top until all water is absorbed. Allow to sit for 5-10 minutes after cooking and then fluff with a fork.

herbs

Herbs for green paste: dill, cilantro, tarragon, mint, parsley

Use an immersion blender to process de-stemmed herbs and oil until very smooth. Can be made up to 2 days ahead of time. I recommend making a large batch and freezing for future use. You can stir this paste into almost anything to add tons of flavor. And, yes, the herb paste is very tedious to make. So (if you aren’t on a homegrown silence retreat) put on some music, get really zen, maybe have a glass of wine, and hyper-focus on separating tiny leaves from their stems.

It can be a good idea to do this part the night before. Store the de-stemmed herbs between damp paper towels in plastic baggies. Herb paste can be stirred into greek yogurt as a topping for grilled fish or whipped into hummus or spread on sandwiches.

Meanwhile, in a small frying pan, heat oil and add cumin. Add onions and sauté over medium heat until soft and golden brown.

Add the herb paste to the fluffed quinoa and use fork to thoroughly combine. Add the hot onions to the arugula and toss well. Then add green quinoa and mix well. Lastly, top with pepitas or pistachios. Serve immediately or chilled.

Moroccan Carrot & Garbanzo Bean Salad

In Nutrition, Recipe on May 7, 2015 at 10:03 pm

“Life is a long preparation for something that never happens.” ~William Butler Yeats

peeled carrots

Carrots ready for the mandolin

Scientific inquiry has finally figured out why we consume sugar in response to stress. Apparently sugar reduces levels of cortisol, the stress hormone. For the general public, this big reveal was kind of a “so what?” or “duh!” moment. Any super stressed-out human being has known that they feel soothed after eating sugar. However, scientists and nutritionists are excited because perhaps understanding metabolic pathways sensitive to sugar will lead to answers for treating stress-related conditions.

moroccan salad

Carrots, mint, dried fruit.

It seems the human condition is forever chasing the solution to reducing stress levels because, well, stress will kill you (recommended reading: Why Zebras Don’t Get Ulcers). And, unfortunately, so will our most easily abused response to stress, sugar. When you are listening to Pink Floyd on a gloomy May Gray day (as I will admit to now), the inclination is to reach for something comforting. I recommend backing away from the dessert items (even if it is Chia Pudding) and embracing soothing sugars in the form of complex carbohydrates and fiber such as a salad of beans, root veggies, and dried fruit.

Yes, I am being serious. This approach is just as effective without the dreaded sugar hangover along with guilt. Luckily, this comfort food salad gets better with time so make a batch, store in the fridge and break it out for emergencies. All the sweet carbs – garbanzo beans, dried apricots & plums, and carrots – break down getting all mushy and marinated in the cumin, oil, lemon juice, and honey – yum!

Serve tossed with arugula and chopped almonds as a salad or layer it on a romaine leaf (a ala Salmonberry Spread) with avocado and more cayenne. Drink hot mint tea while consuming. Perfection. Here it is…

Dressing: 1 TBSP cumin seeds

1/3 cup extra virgin olive oil

2 TBSP fresh lemon juice

1 tablespoon honey

1/2 tsp sea salt

1/8 tsp cayenne pepper

cumin and oil

Toasted and ground cumin seeds with olive oil.

Salad: 2 cups carrots, sliced whisper thin on a mandolin (shredded works too)

2 cups cooked garbanzo beans (or one 15- ounce can, drained and rinsed)

1/3 cup dried plums, chopped

1/3 cup dried apricots, chopped

1/3 cup fresh mint, torn or chopped

To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two. Let cool, and grind to a powder with a mortar and pestle. Yes, this is more work but totally worth it.

In a bowl or jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne pepper. Set aside.

In a medium bowl, combine the carrots, garbanzo beans, dried fruit, mint. Gently toss with dressing until everything is evenly coated and refrigerate. Store for up to 3 days in the fridge.

moroccan carrot salad

Serve on a romaine leaf topped with avocado and cayenne.

Creamy Cauliflower & Red Pepper Soup

In Recipe on February 25, 2015 at 5:46 am

cauliflower red pepper soup

This beautiful, pale orange, soup with pretty pink flecks is so sweet and creamy that I ate it for breakfast with smoked salmon and avocado. You’re not going to find a hater for this soup, unless it’s my 7-year-old son.

1 TBSP coconut oil

1 – 5 cloves of garlic, smashed with back of knife

1 red pepper, cored and diced

1 potato, peeled and diced

1/2 a large cauliflower, chopped

2 cups vegetable stock

1 cup coconut milk (full fat)

1 bay leaf

1/2 tsp salt

1/4 tsp coriander

1/4 tsp cumin

cauliflower red pepper soup ingredientsHeat oil over medium heat. Add garlic and red pepper, cooking down until the pepper is softened, 8 to 10 minutes.

Add potato – I used a Japanese sweet potato with purple skin and butter-colored flesh but choose any potato you like – cauliflower, stock, coconut milk, bay leaf, salt, and spices.

Bring to a boil, then lower heat to a simmer for about 15 minutes, stirring occasionally and mashing chunks with a wooden spoon as the potato and cauliflower soften.

Remove bay leaf and use an immersion blender to puree the soup. Add more veggie broth, if needed.

Garnish with chopped almonds and cilantro for added texture and flavor.

Spicy Garbanzo & Barley Soup

In Nutrition, Recipe on December 24, 2014 at 7:36 pm

“It’ll destroy you if you try to make it mean anything to anyone other than yourself.” ~Henry Rollins

my eye

My eye after chopping onions for this soup

Eating Junior Mints (a leftover movie theater purchase) while taste-testing a spicy soup recipe does not mix well. Other things that do not mix well: my eyeballs with freshly chopped onions, soup-eating in sunny, 73 degrees F weather or milk with spaghetti (why do parents do that to kids?).

Tori Amos & Sarah McLachlan mix well together and used to accompany me on road trips to Ventura County during my previous life as an environmental consultant. Three hours of singing at the top of your lungs while cruising the empty PCH at 530am is cathartic. Singing at the top of your lungs while recipe-testing is also cathartic so I put both of those women on for good juju while exploring this Tunisian-inspired soup.

moroccan spices

Homemade harissa paste: water and olive oil added to chili flakes, garlic, parsley, caraway, and coriander.

This recipe is adapted from 101cookbooks.com who further adapted it from Plenty More by Yotam Ottolenghi, which according to my extensive Google research (not really), appears to be inspired by a common Tunisian breakfast soup involving garbanzo beans in a thin garlic and cumin broth served over stale crusty bread pieces and topped with, potentially, one or all of the following: egg, olive oil, harissa, capers, tuna, lemon, olives, more cumin, etc. It sounds amazing and inspired me to eat this soup again in the morning with a raw egg poached right into the broth. A smell a business idea for a food truck…that’s another topic…

The great thing about this soup is it uses only water as the base instead of a vegetable or meat broth. This allows all the fragrant North African spices and delicate flavors of the carrot and celery to really stand out.

Garbanzo Bean Broth:

garbanzo-barley soup ingredients

The thin, water-based broth perfectly highlights the spices and veggies that provide the base for this delicious soup.

2 tablespoons olive oil

2 small onions, diced

4 – 8 cloves garlic, depending on how much you love garlic, crushed

3 large carrots, peeled and diced

4 – 6 celery stalks, diced

2 tablespoons harissa paste

1 teaspoon ground cumin

1 teaspoon ground coriander

1 1/2 teaspoon whole caraway seeds

2 cans, drained, garbanzo beans

6-8 cups water

Fine grain salt and/or black pepper, to taste

Grain to Serve it Over:

barley or farro

Is it barley or is it farro?

1 cup barley or farro (which did I have on hand?)

3 cups water or vegetable broth

Creamy, Herby Feta Paste:

3 1/2 oz feta, broken into large chunks

1/4 cup crème fraîche (or sour cream)

1 cup cilantro leaves, coarsely chopped or just ripped from stem

1/2 cup mint leaves

1/8 teaspoon fine grain salt

*for a non-dairy version, add herbs to this cashew cream recipe

Heat oil in a saucepan over medium heat. Add the onions and sauté for 5 minutes, stirring, until translucent. Add the garlic, carrots, and celery and continue cooking for another 5- 10 minutes. Add the harissa, cumin, coriander, and caraway seeds and cook for a another 5 minutes, stirring well, until fragrant. Add garbanzo beans and water into the vegetable mixture along with salt and plenty of black pepper. Bring to a boil and then simmer gently for 10 minutes.

barley garbanzo soup bowl

Hydrating and Hearty

Meanwhile, rinse the barley, add to a small saucepan, and cover with 3 cups cold water (or veggie broth for more flavor). Bring to a boil and simmer until most of the liquid is gone or barley is soft.

To make the feta paste, put the feta, crème fraîche, cilantro, mint, and 1/8 teaspoon salt in a small food processor or hand blender until a smooth, creamy paste forms. Keep in the fridge until needed.

Serve by adding cooked barley to the bowl and spooning soup over grains and topping with a dollop of creamed/herbed feta paste. Garnish with cilantro leaves.

Red Velvet Soup

In Nutrition, Recipe, Yoga on May 16, 2013 at 10:03 pm
IMG_3407

Beet root, red lentils, tri-color quinoa.

I honestly cannot find the original source for this recipe which is a shame because I did not modify it at all (except for the name!). It is simple and brilliant just as it is. I’ve made it for two SoupAsana groups and was met with rave reviews. Both times, during the prep and cook process, I was skeptical due to the color and consistency but once I started simmering the spices in coconut oil, I knew everything was going to turn out just fine 🙂 Beautifully-colored and deliciously-edible, this soup is high in fiber, antioxidants, folate, and iron. Even more delicious served with corn muffins.

Ingredients:

boiled-over pot

A watched pot never boils but an un-watched pot boils over!

1 cup dried red lentils
½ cup quinoa
1 medium beet root, grated
1 inch piece of ginger, peeled and chopped
¼ cup diced red onion
1 bay leaf
4 cups water
2 TBSP coconut oil
1 tsp cumin seeds
4 tsp ground coriander
2 tsp turmeric powder

Garnish w lime wedges, rock salt, honey Greek yogurt or feta

beet lentil stew

Stew topped with feta and lime

Place lentils, quinoa, grated beet, ginger, onion, bay leaf and water in a large soup pot. Bring to a boil, reduce heat, and simmer for 20-30 minutes.  Heat coconut oil in a small pan. Add cumin seeds, coriander, and turmeric and lightly saute for 1-3 minutes on medium heat (making sure they don’t burn). Add to stew…do a little taste taste…perhaps add fresh ground pepper and/or tamari.