Cassandra Green

I love this recipe from Shoshoni Yoga Ashram's cookbook, The Kitchen Goddess.  Not only is it low-glycemic but rich in healthy spices.  I made extra of it and froze it in a glass container and reheated it a couple weeks later.  It tasted even better!

Ingredients:

• 1 t. light sesame oil
• 1 medium onion, diced
• 2 T. fresh ginger, minced
• 2 cloves garlic, minced
• 1/2 t. red chili flakes
• 1/2 c. red bell peppers, sliced
• 1/2 c. carrots, peeled and sliced long and thin
• 1/2 c. baby corn
• 7 c. water or vegetable sotck
• 2 T. soy sauce
• 1/2 c. firm silken tofu, cut into 1/2 inch cubes (or substitute 3/4 lb. chicken)
• 2 c. coconut milk
• 1 T. lemon juice
• 1 t. salt
• 1/4 c. fresh cilantro, chopped

Directions:

1.  In a large saucepan, heat the seasme oil over medium heat.  Satue' the onion for 5 minutes, until translucent.  Add ginger, garlic, and red chili flakes and satue' for two more minutes.

2. Stir in the bell peppers, carrots and baby corn.  Add the water and soy sauce, and gently stir in the silken tofu cubes (or chicken).  Cover and bring the soup to a boil.  Lower the heat and simmer for 20 minutes.

3. Stir in the coconut milk, lemon juice, and salt.  Heat through and serve hot with a sprinkle of fresh cilantro.

Enjoy!

-Cassandra

I often look at the ingredients on packages of granola in the store and opt to make my own:  #1 because it's healthier, #2 because it's more economical, and #3 because you can add variety.

What you will need:

• 4 cups oats (rolled or thick cut)
• 1 cup of sliced almonds
• 1 cup of non-sweetened shredded coconut
• 1-2 teaspoons cinnamon, to taste
• 8 tablespoons honey or agave nectar
• 1 stick of butter or 8 tablespoons coconut oil (vegan option), melted
• 1/2 cup coconut oil (so if vegan 1 1/2 cups coconut oil), gently melted
• 2 teaspoons of vanilla extract

Directions:

Preheat oven to 300 degrees F. and grease a large baking sheet

Place dry ingredients in a large bowl.  If using honey, heat it gently so that it stirs in well.  I generally will melt it with the butter.  Stir in the honey (or agave nectar), butter (if using), coconut oil, and vanilla extract until evenly distributed.  At this point you can taste your granola and see if you'd like to add more spices and adjust to taste.

Spread evenly over the baking sheet and cook for 20 minutes, stir and let bake 10 more minutes.  Stir one last time and bake until golden brown (about 10 more minutes).

Serve with your choice of milk or yogurt adding your favorite fruits.

As we have officially moved into the winter, our need for warming meals increases.  Full of anti-inflammatories, you will love this easy soup!

You may have a ton of pumpkin left over from the fall and I have a great use for it in this amazing soup.  To a crockpot on high add the following:

• One 14 oz. can of thai coconut milk
• One roma tomato diced (or subsitute canned)
• One pound pumpkin (or butternut squash--canned is okay)
• One cup of lentils or split peas
• Four cups of water
• 2 large vegetable stock cubes
• 2 tsp tumeric
• 1 tbsp cumin

In a skillet, heat 2 tablespoons of coconut or olive oil.  To the oil add:

• 1 tsp mustard seeds until they stop popping, then add
• 1/2 tsp red pepper flakes
• 1 clove of minced garlic
• dash of salt

Add all of the skillet to the soup and stir in.  To finish the soup add:

• 1 tbsp honey
• 2  tbsp lime juice

Let soup cook for 3-4 hours until lentils or peas are soft.  Enjoy!

You may have tried  this dish at your favorite Indian restaurant and now you can have it at home too.  The great news-it's super easy! I learned from Shoshoni Yoga Ashram in their book The Kitchen Goddess-more vegetarian recipes from the Shoshoni Yoga Retreat  by Susannah Narayani Levine.  I serve this often with quinoa or you could also use basmati rice.  I usually make a double batch and freeze in glass containers for an easy, quick meal. Get cozy tonight!!!

Ingredients:

• 1 T olive oil (or ghee)
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 t. tumeric
• 1 t. curry powder
• 1 t. ground cumin
• 1 t. gound coriander
• 1/2 t. paprika
• 1/4 t. ground cardamom
• 4 medium tomatoes diced (or subsitute canned)
• 4 c. cooked chickpeas
• 1 T. lemon juice
• 2 t. salt
• 1 c. plain yogurt (to top if you like)
•  

In a large pan, heat the olive oil over medium heat.  Saute' the onion and garlic for 2.-3 minutes, until they begin to soften.  Add the tumeric, curry, cumin, corainder, paprika, and cardamom and saute' for 1-2 minutes more, stirring frequently.

Stir the tomaties into the spice mixture, cover the pan and reduce the heat to low.  Simmer for 5-7 minutes, until the tomates are soft.  Transfer the mixture to a blender and blend for 1-2 minutes, until the mixture is smooth.  Return the spice mixture back to the pan.

Stir in the chickpeas, lemon juice, and salt.  Bring the dish to a aboil over low heat.  Cover and simmer for 15 minutes.  Serve hot, with a dollop of yogurt on top.

Ahh…the feeling of Fall in Colorado Springs. If you live here, you know what I mean; damp overcast days that have you craving something more substantial. A lot of people think quinoa is just for lunch/dinner meals but it is a great beginning to the day as well. Oh wait, what the heck is quinoa? It’s an ancient “grain” (really a seed) grown in the Andean region of South America now widely available in your grocery store. Once cooked, it can be described as nutty and fluffy (like my little Pomeranian, Sophia). Did I mention that quinoa is a complete protein, meaning it has all nine essential amino acids as well as being rich in iron, magnesium, manganese and B-vitamins? No wonder it’s a superfood and gluten free to boot!

Ingredients:

• 1 c quinoa
• 3/4 c water
• 3/4 almond milk (or milk of your choice)
• 1 tsp. Coconut oil or ghee (could be butter too)
• One apple
• Ground Cardamom to taste
• Ground Cinnamon to taste
• Honey to taste

Directions:

Rinse the quinoa with cold water. In a medium saucepan, bring water and almond milk to a boil. Add quinoa, cover, and reduce heat to simmer for approximately 12 minutes. While the quinoa cooks, chop the apples into bite sized pieces. Melt the oil in a small skillet over medium heat. Add apples and cook until tender. Check to see if quinoa is done. You will know it’s done when it turns transparent and all the little spiral-like germs have separated (when you see it you will know what I mean). Let stand for five 5 minutes and fluff. Add the apples in along with your choices of spices and honey. I like cardamom and cinnamon as both have tremendous healing properties in ayurveda including improved digestion. Cardamom is especailly good for balancing all doshas while cinnamon is great for Kapha dosha. If you don’t know what I’m talking about, not to worry Here’s a link to Deepak Chopra's website to explain. I also sometimes like to add a little more almond milk at this point if I want it to be creamier. Serve and enjoy!