Nourishing Cacao Tonic

As I sit here looking out my window watching snow falling, collecting on branches and creating a little winter wonderland. I begin to develop a strong desire for hot cocoa. Not just any hot cocoa but my Nourishing Cocoa Tonic chock full of vitamins and nutrients!

 

Ingredients:

12 Ounces Spring Water

1 Tbl Vermont Chaga Powder

10 Raw Almonds, soaked overnight and peeled

2 tsp Raw Cocoa Powder

1 tsp Maca Powder

2 tsp Lucuma Powder

2 tsp Yacon Powder

¼  tsp of Vanilla Powder

2 Drops Stevia Liquid

Method:

Pour water into a small sauce pan, add Chaga Powder and bring to a boil

Turn down and simmer for 10 minutes covered

Strain and pour into a Vitamix Blender

Add peeled Almonds and blend on high, higher, highest 

Add the rest of the ingredients and blend 
Do not strain, but enjoy this luscious vitamin and mineral rich Tonic 

Nutritional Information:
Almonds are so nutritious due to their vitamin content. Almonds are also rich in folic acid and vitamin B therefore when consumed during pregnancy it helps to reduce birth defects of fetus. Copper content helps in proper development of bone and improves nerve functioning. Almonds function as powerful antioxidants due to its Vitamin E content. It helps in improving blood circulation and lowering of cholesterol thereby providing added cardiac protection. Not only this, it helps to stabilize blood sugar as well. Therefore it can be the best snack for diabetic patients. One of the other significant health benefits of almonds are due to its laetrile content which serves as an anti cancer component.

Chaga contains a complex "cocktail" of phytonutrients and immune activating compounds such as Beta Glucans (Complex Carbohydrates) or Polysaccharides also found in Algae, Yeast, Oats, etc. Chaga's Beta Glucan - polysaccharides are a potent immune activator. The Beta Glucans are powerful immune boosters that work by stimulating the body's ability to set up cellular defenses. Beta Glucans are largely responsible for modulating immune deficiencies.

Cacao contains Theobromine a weak but effective stimulant, containing substances that are chemically and pharmacologically related to the brain lipids anandamide (the word "anandamide" is derived from "ananda" which is Sanskrit for "bliss"). This would account for the euphoric sensation some feel when indulging in chocolate.The theobromine naturally found in raw cacao is a mild, non-addictive stimulant that some believe can treat depression.The much touted nutritional benefits or raw cacao range from reducing cataracts to improving heart function to alleviating stress. Amongst the loftiest claims in raw food culture is that raw cacao (without added sugar or dairy products) will reduce your risk of cancer as the high levels of antioxidants reduce the amount of free radicals in the body.

Yacon powder has a slightly sweet flavor and is known worldwide as the future food for diabetics. Due to its unique carbohydrate composition, Yacon stores carbohydrates as fructooligosacharides (FOS), which makes it an ideal Superfood for diabetics and those watching their sugar intake. It contains inulin, an indigestible sugar, which means that although is has a sweet flavor, it contains fewer calories than would be expected.
Yacon is also beneficial in colon-related problems and also acts as a prebiotic that balances the flora and flow in the intestines. It has also proved effective against parasites and fungus.

Lucuma Powder is from a very nutritious fruit with high levels of beta-carotene, B vitamins and iron, with significant amounts of calcium and phosphorus.

Maca is a root vegetable that is widely used for medicinal purposes and can be found in powder and various supplemental forms. Claims of its benefits include increased energy and moods, sexual enhancement, immune system function and disease-fighting properties. Maca is used to treat conditions such as osteoporosis, stomach cancer and stomach ulcers, erectile dysfunction, depression, leukemia, AIDS, HIV and tuberculosis.

Stevia extract is a super-sweet, low-calorie dietary supplement that helps regulate blood sugar and supports the pancreas. It is valuable for anyone with diabetes and hypoglycemia.

I love using my best China or colorful mug to serve this in. I find it makes this treat that much more special.

Enjoy!

These statements have not been evaluated by the Food & Drug Administration.  These ingredients are not intended to diagnose, treat, cure or prevent any disease.

Duck Pâté

I don't know if this is due to my lyonnaise origins (Lyon is renown for its fine charcuterie, or deli meats), but if you ask me what my favorite food is, there is a good chance I'll answer pâté (pronounced pah-TAY). It's hard to explain, but just thinking of it makes me salivate.

There are all kinds of pâtés. Some can be spread on bread, others are sliced and eaten with a fork and knife, like this one. Some are baked in a crust (my favorite). Others are baked in a terra cotta or ceramic dish, called a terrine. Although originally a country dish, they can be very refined—some contain truffles, foie gras, or other fancy ingredients. There's one for every taste (and in my case, I love them all!). If you ever go to France, stop in a charcuterie-traiteur (deli shop) and try a few. Each region has its own specialties.

Since I am far from France, I make my own pâté from time to time. I tried various recipes over the years, but the one I'm about to give is my favorite. I found the recipe in a wonderful little French book called Terrines by Catherine Quévremont (Marabout, 2002). My first attempt was quite an adventure. I bought a whole duck, removed the skin very carefully so it remained in one piece, and then cut out all the bones... I spent the whole day fighting with this duck. I waited a few years before doing it again, and spent another frustrating day in the kitchen... The result was well worth my efforts, but the following time (several years later), I decided to cut a few corners (and I also adapted the spices and meat cuts to what's available here), and the pâté still tasted amazingly good.

Here is what I did:

48 hours in advance
Serves 8

• 4 duck breasts with skin (about 2.2 lbs or 1 kg)
• 12 oz (350g) salt pork
• 10 oz (300g) veal for stew
• 1/2 TBSP salt
• black pepper (about 40 grinds)
• about 25 white peppercorns, crushed in a mortar
• 3 cloves, crushed in a mortar
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1 egg
• 1 TBSP Cognac
• 1 or 2 handfulls shelled pistachios (dry-roasted, unsalted)
• 3 bay leaves

1. Cut the salt pork in cubes and immerse in water several times to rinse off some of the salt.
2. Gently pull off the skin of the duck breasts. Make sure to keep the skins in one piece, as they will be used to line the terrine dish. Use the tip of a sharp knife if needed to lift off the skin from the breasts.
3. Grind three breasts out of four, as well as the veal and salt pork, using the large plate of a meat grinder* (or cut in small pieces with a knife).
4. Cut the fourth breast in 1/2" cubes.
5. Place all the meats in a large bowl. Add the salt and spices, egg, and Cognac. Mix well by using two forks (one in each hand) until homogenous.
6. Add the pistachios and mix again.
7. Line the terrine dish** with three pieces of duck skin. Place one skin at the bottom (with the outside of the skin facing down), and two skins on the sides (with the outside of the skin facing outward).
8. Fill up the terrine with the meat mixture. Press to remove any air pockets.
9. Place the last piece of skin on top. Place the bay leaves on the skin. Close the terrine with its lid.
10. Place the terrine dish in an oven-safe dish, and fill this one with water (at least 1" of water).
11. Bake for 1 hour 45 minutes at 350ºF (280ºC). Let the pâté cool down in the oven. Remove the dish with water and keep the terrine in the fridge for at least 48 hours.
12. To serve, cut thick slices. Remove the congealed grease. Serve with good bread and cornichons (French gherkins). Make sure to eat the jelly (it's delicious!), but don't eat the skin.

* I have a manual, tinned cast iron meat grinder made in Czech Republic by Porkert, and I love it.

** I just measured my terrine dish (from Ikea). It holds 48 ounces (1.5 quarts) and is roughly 9" long, 5" wide, and 4.5" high.

Ricotta & Spinach Pancakes

Ricotta & Spinach pancakes

Set Oven to 200C

The Pancakes :

Make a batter using 2/3d Cup Milk.

1 Egg ( optional , though a good option ! )

1 1/2 Tablespoons Flour.

A pinch Of Salt .

1 Tablespoon Oil.

A Pinch Of Any Dried Herb ( optional )

The batter should shouldn't be lumpy and should be of flow easily , add flour if need to thicken or milk if it's too thick .

Pour 2-3 tablespoons into a lightly oiled nonstick pan, twirling the pan to spread the batter . Leave covered over low heat for 1 minute or so . When done you will be able to lift it out . Flip the side and remove after 15-20 seconds .Keep lightly oiling the pan and repeat the process making 10-12 pancakes depending on the size of your pan . Make in advance and set aside.

The Tomato Paste

5 Tomatoes blanched , remove seeds and skin , liquidize .

2  Leeks chopped , use half the green portion .( You could use onions , though leek add to the flavor )

2-3 Tablespoons Parmasen grated .

2-3 Tablespoons Mozzarella grated ( or a pizza cheese )

2 Tablespoons olive Oil.

Crushed Black Pepper

Chili Powder ( optional )

Salt

100 Ml Cream

 Heat oil , crackle the pepper . Then cook the tomatoes covered in olive oil for 5 minutes , add a dash of water to keep it thick and not dry . Now add the leek/onions , cook covered another 1 minute . Remove from heat . When cool add the grated parmesan ( NOT Mozzarella ). Divide the mixture into 2 portions add the Mozzarella into one portion along with 100 ml of cream , set aside to use later.

The Ricotta Spinach Filling :

1 Cup Spinach Pureed ( clean and blanche enough spinach to produce a cup of pureed spinach )

1 Onion Chopped .

1 Tub Ricotta ( 200 grams )

2 Tablespoons Parmasen grated )

1 Packet Sweet Basil Leaves ( Coarsely Chopped )

Salt

In a bit of olive oil saute onions , when translucent add the spinach and salt . Cook covered about 10 minutes . Remove from heat and mix in the ricotta and chopped basil leaves . Mix well till ricotta blends / melts into the spinach , 

now add the parmesan . Cool .

                                                  Coat a pancake with the tomato paste . 

                                                                Spoon in the spinach .

                                                                    Roll into shape . 

 

Place on an oiled oven proof dish . Line the entire dish . Top with the portion of tomato paste that has the cream and mozzarella you had set aside for later use. Cover with foil and bake at 200C for about 20 minutes .

Tweak with extra cheese , chili paste . Tastes fantastic and looks great too .

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Nourishing Immune Building Soup

While so many people are lining up for Flu Vaccines, I am in my "Kitchen Apothecary" cooking up an Immune Building Soup! Consider having this soup throughout the flu season to keep your immune system strong. This will prove to be a great support if you are feeling weak or experiencing cold or flu symptoms.

Why is this soup immune building, you ask? Well, let's take a look at the ingredients!  Millet is a wonderful Gluten-Free Grain which has a cleansing effect on the body. It is considered a Prebiotic which actually supports healthy Flora in the intestinal tract. Garlic is a natural antibiotic and Astragulus is a wonderful immune boosting root. Ginger supports lung health and is warming to the body. Kale also supports lung health while giving you a mega dose of many vitamins, minerals, antioxidants and phytonutrients which help to detoxify the body. Kombu Seaweed is high in Calcium, Magnesium, Potassium and also has the ability to enhance flavor when cooked into a recipe. I like to think of it is Mother Natures MSG!

Grains of Millet

Immune Building Soup
Ingredients:
1 Onion small dice
4 Cloves of Garlic minced
2 Tbl Olive Oil
3 Carrots small dice
2 Celery Stalks small dice
1 Cup Corn
2 Sticks of Astragulus, which can be found in the bulk herb section of your local Coop or Herbal Apothecary
3 Kale leaves sliced into 2 inch strips
1 Cup Millet
6 Cups Water
2 inch piece of Kombu Seaweed soaked for 10 minutes
2 tsp Peeled and Grated Ginger
1 Tbl Two Year Barley or Chick Pea Miso diluted in 1/4 cup of Water
Sea Salt and Pepper to taste

Astragulus Root

Method:
Heat the olive oil in large sauce pan
Add Onion, Sea Salt and cook for a couple of minute
Add Garlic and cook for a minute
Add Carrots, Celery and Corn, and mix
Add Millet and mix
Cover with water, add the Astragulus, Kombu and simmer covered for about 30 minutes 
Salt and Pepper if needed and cook for 5 minutes
Add Kale and Grated Ginger and cook for 2 minutes
Turn off, remove the astragulus sticks and add the Miso 

Grated Ginger 

So for this glorious season of Winter, may you keep strong and healthy listening to your body and nurturing yourself with this immune building soup. Till next time, stay warm and toasty.

Enjoy!

Bobó de Camarão - a velvety Afro-Brazilian stew

Training for my upcoming buffet meal at school the other day, I cooked my first Bobó de Camarão - a velvety shrimp, yucca and coconut stew-like concoction typical of the Northeast region of Brazil, especially the Bahia state, where the presence of African gastronomic traditions are more strongly felt.

I had eaten a few Bobós before, and had a very definite idea of how it should taste. After researching several recipes on the internet, which differed quite drastically, I came out with my own. The Brazilian audience that savored the final result - including a friend from Northeastern region who was visiting us - approved it enthusiastically.

My instructor, on the other hand, told me that the texture may not be very pleasant to the North American palate, as it is reminiscent of porridge, for its thickness and starchiness. But the texture, as well and the coconut, yucca and dendê oil flavor combination, is what pleases me the most.
I hope you feel tempted to try it too, so you can give me your opinion!



Bobó de Camarão

(Shrimp, Yucca and Coconut Stew)

Yield: 60 oz (6-8 portions)

Ingredients:
18 oz frozen, peeled yucca
1 cup yucca cooking liquid (plus more, to adjust consistency)
1 can (14 fl. oz) coconut milk
1 tsp salt


1 Tbsp dendê oil
2 Tbsp olive oil
6 oz (1 cup) finely diced onion
1 oz (2 Tbsp) minced green bell pepper
1 tsp seeded, minced jalapeño
1 garlic clove, minced
0.5 oz cilantro stems (from approx. 1/2 bunch)
1 scallion, finely sliced
1 ripe tomato, seeded and finely diced
12 oz (14.5 oz frozen) peeled and deveined 51/60 (or smaller) shrimp
6 oz whole 36/41 shrimp, to garnish
1/2 cup chopped cilantro leaves (from approx. 1/2 bunch)


- Cook yucca in plain water (no salt) until fork tender. Drain, saving the cooking liquid. Working in batches, purée yucca while still hot in a food processor with the salt, coconut milk and 1 cup reserved liquid (save remaining liquid for thinning the stew later, if necessary).

- Heat dendê and olive oil in a large pan. Add onion, sauté until translucent. Add green pepper, jalapeño, garlic, cilantro stems and scallions and sauté until light golden brown. Add tomato and cook, stirring, until it starts to dissolve. Add shrimp and sauté until pinkish.

- Add prepared yucca cream and stir well to combine. Adjust salt and consistency adding more of the cooking liquid, if necessary.

- On a separate pan and working in batches, sauté whole shrimps in olive oil and a very thin drizzle of dendê oil. Season to taste with salt and black pepper.

- Right before serving, add chopped cilantro to stew, saving some to decorate. Top serving dish or individual portions with sautéed shrimps and a sprinkle of chopped cilantro. Serve with white rice.

Nourishing Green Juice

Thanksgiving has come and gone and as we gear up for the next round of Holidays I say let's lighten up and Nourish our cells with a mini Juice Feast. Weather you chose one day, two days or snack on your glass of Green Goodness, enjoy it and feel your body coming alive as you cleanse with this vitamin and chlorophyll rich elixir.

There are three  main reasons why you will want to consider incorporating vegetable juicing into your health program:

1.Juicing helps you absorb all the nutrients from the vegetables. This is important because most of us have impaired digestion as a result of making less-than-optimal food choices over many years. This limits your body's ability to absorb all the nutrients from the vegetables. Juicing will help to "pre-digest" them for you, so you will receive most of the nutrition.

2.Juicing allows you to consume an optimal amount of vegetables in an efficient manner. If you are a carb type, you should eat one pound of raw vegetables per 50 pounds of body weight per day. Some people may find eating that many vegetables difficult, but it can be easily accomplished with a quick glass of vegetable juice.

3.You can add a wider variety of vegetables in your diet. Many people eat the same vegetable salads every day. This violates the principle of regular food rotation and increases your chance of developing an allergy to a certain food. But with juicing, you can juice a wide variety of vegetables that you may not normally enjoy eating whole.

Ingredients:  Kale~Parsley~Celery~Cucumber~Granny Smith Apple~Lemon~Ginger 

Breville Juice Fountain Elite

My Juicer of choice is the Breville Juice Fountain Elite. I love it! So easy to clean and powerful. I run all of my pre-washed veggies and fruits through, give it a quick scrub and I'm good to go!

Try experimenting with different ingredients and make your own "just right for you" Juice. Just remember to include some greens.

Enjoy!

Chicken In Saffron Sauce

Chicken In Saffron Sauce

The history of Saffron is colorful as are the dried stigmas of the saffron crocus . Kashmirs legend states that saffron first arrived in the 11th or 12th century AD, when two Sufi ascetics, Khwaja Masood Wali and Hazrat Sheikh Shariffudin, wandered into Kashmir. They having fallen sick, asked a cure for their illness from a local tribal chieftain. When cured, the two holy men reputedly gave them a saffron crocus bulb as payment and thanks.

Cleopatra being more practical used a quarter-cup of saffron in her warm baths, as she prized its colouring and cosmetic properties. She used it before encounters with men, trusting that saffron would render lovemaking yet more pleasurable !

Saffron is used all over the world to flavour and colour dishes from Spanish paella to French bouillabaisse to Arabic lamb and chicken dishes to Indian desserts and biryanis . Swedish and Cornish recipes amongst others make use of this very expensive herb .

300 Grams Boneless Thigh Chicken ( cut in fingers or desired size )

Marinade the chicken in 1 tablespoon each olive oil , ginger and garlic with some salt and pepper . Set aside for 2 hours or longer .

Stir fry the chicken without any additional oil . Cook over high heat for 1 minute till chicken changes color , then cover and on low heat cook for another 7-10 minutes till done .Set aside to use later .

Saffron Sauce :

1/2 Cup Shallots ( chopped small ).

1 Teaspoon Olive Oil.

1/2 Cup Dry Wine.

4 Tablespoons Cream.

25 Grams Chilled Butter .

8-10 Strands Saffron.

Salt / Pepper ( to taste , taste your dish first , the chicken has salt )

1 Tablespoon Lemon Juice ( again check if you need it as the white wine gives that tangy flavor )

Cut your butter into 4 pieces , keep chilled in the fridge .

In a dash of olive oil saute the onions just for 20-30 seconds

then add the wine. Let it simmer , slowly adding a chunk of butter at a time while stirring the mixture . Don't boil !

When reduced to half , add the saffron strands , cover and take off the flame . Set aside for 20-30 minutes to infuse flavors .

Return to a low heat , strain your chicken over the pan using whatever cooked chicken juices remain and marry them into the sauce .

When ready to serve add cream to the sauce. Warm the chicken and the sauce . Plate the chicken spooning the sauce over the chicken .

A very simple and elegant dish .

Nourishing Stuffed Squash

Even with the weather feeling like late September we cannot stop the Calendar. Thanksgiving is just a few days away! I have created a Menu which I hope will be the Muse for your Holiday fare. The Star of the show is, Acorn Squash with a Wild Rice Stuffing. For me nothing brings Thanksgiving to mind more then roasted squash, wild rice, toasted pecans, and cranberries. Come deliziosi! 

Acorn squash is totally satisfying when roasted and topped with a drizzle of Olive Oil and s sprinkle of Sea Salt. If filled with a hearty stuffing of Lundberg's Wild Rice blend, Pecans, and Cranberries, it is a meal in itself. Loaded with comforting flavors it is bound to be hit at your Holiday Table!

The Menu:
Corn Chowder, 03 August 2011
Stuffed Squash with Wild Rice Stuffing
Daikon Nishime, 19 November 2011
Swiss Chard and Shallot Saute, 04 September 2011
Blanched Salad, 24 August 2011 
Ginger Pear Crisp, 23 September 2011
"Kukicha" Twig Tea

Acorn & Delicata Squash

Ingredients:

3 Acorn  Squash  Cut in Half

1 Yellow Onion Small Dice2 Medium Shallots Minced

4 Celery Stalks Small Dice

2 tsp of Fresh Sage Finely Minced

2 tsp of Fresh Thyme Finley Minced  

2 Cups of Cooked Wild Rice Mix 

2/3 Cup Pecans Toasted and Chopped

1/4 Cup Apple Juice Sweetened Dried Cranberries 

1/2 tsp Fresh Ground Black Pepper

3/4 tsp Sea Salt 

4 Tbl Olive Oil to Brush on Squash and for Sauteing  

Lundberg's Wild Rice Blend

Method:

1.Place squash cut side up on a baking sheet, brush 1 teaspoon of the Olive Oil over the tops and insides of the Squash halves, season with Sea Salt and freshly ground Black Pepper

2.Roast in the oven until just fork tender, about 25 to 30 minutes

3.Meanwhile, place 1 tablespoon of Olive Oil in a large saute pan over medium heat

4.Add the Onion, Shallots, and Celery, season with Sea Salt and freshly ground Black Pepper, stirring occasionally, cook until just softened, about 6 minutes

5.Stir in the Thyme and Sage cook about 1 minute

6.Remove from heat and stir in the rice, pecans, cranberries, and measured salt, pepper and the last Tablespoon of Olive Oil

7.Divide the rice filling among the roasted Squash halves, about 1/2 cup for each

8.Continue roasting until the Squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes

9.ENJOY!

Wishing you all a very Happy Thanksgiving!

Nourishing and Cleansing Daikon Nishime

As the North Wind comes blowing through the Valleys of Vermont, the Mountains are awash with shades of brown and speckled with Evergreens. The sky is overcast shades of dove grey and mauve. This inspires me to pull out my heaviest pot and make one of my favorite nourishing and cleansing dishes.

In honor of our upcoming Thanksgiving Holiday. I have decided to go back to my "Root's" in appreciation for the Kushi Institute in Becket, Massachusetts. I learned so much while studying and working there as a Head Chef. 
This is a simple method of preparing Vegetables which is helpful in restoring strength and vitality to someone who has become physically weak. Consider adding this dish to your meal plan two to four times per week.

Daikon Nishime
Nishime style cooking is a very comforting, relaxing way to cook. It's basically a Japanese slow braising technique that uses very little water, and increases the nutritional value by adding the sea vegetable kombu.

Daikon Radish

Ingredients:
1 Large Daikon Radish
1 Three inch Piece of Kombu Seaweed 
1/2 Cup Spring Water

Kombu Seaweed

Method: 
Use a heavy pot with a heavy lid or cookware specifically designed for waterless cooking
Soak a 2 to 3 inch piece of kombu until soft and cut into one-inch-square pieces
Place kombu in bottom of pot and cover with water
Add daikon which should be sliced into 1-inch Rounds
Sprinkle a few drops of Wheat Free Tamari over the Daikon Radish
Cover and set flame to high until a high steam is generated
Lower flame and cook peacefully for 15–20 minutes
If water should evaporate during cooking, add more water to the bottom of the pot
When the Daikon is cooked through, add a few more drops of tamari soy sauce
Replace cover and cook over a low flame for 2–5 minutes more
Remove cover, turn off flame, and let the Daikon sit for about two minutes 
You may serve the cooking juices along with the dish, as it is very delicious
Garnish with finely sliced Scallions, Parsley or my choice Lemon Zest 

You may also like to try one of the following combinations:
Carrot, Cabbage, Burdock, Kombu
Carrot, Lotus, Burdock, Kombu
Daikon, Shitake Mushroom, Kombu
Turnip, Shitake Mushroom, Kombu
Onion, Cabbage, Winter Squash, Kombu
Onion, Kombu

Note: It is not advisable to cook only carrot and daikon or carrot and turnip together, except when using additional vegetables.


Daikon cleanses the blood, promotes energy circulation and increases metabolic rate. It contains diuretics, decongestants and, in terms of phytochemicals, the digestive enzymes diastase, amylase and esterase. This makes it a primary ingredient in many home remedies.


Enjoy!