GOOT (Garlic oil ointment)

I love Winters. There is something romantic about Winters. The fog... the cold.. the coffee..the fireplace.. warmth of the woolens.. Christmas... New Year.. lights...decorations.
That said, winter also brings with itself some nasty bugs and illnesses like colds, coughs, infections, fevers and the frequent doctor visits. I am all about staying as natural as possible. I don't take any medications...never. I take health supplements but no medications not even for a headache. It makes me feel very strong from inside and I like to put myself through stress tests, well unless it is some life threatening situation.
 I made this ointment a few days back to fight cold and cough and it worked like a miracle. I kept applying it on my chest, back and under my feet all day and started to feel better withing a day or two.

P.S. I am not the founder of GOOT. It is an age old remedy for warding off colds, pneumonia, ear and sinus infections.

Here is how you make it:

• Warm 3 tablespoons of Extra Virgin Coconut oil over stove until melted and add 3 tablespoons of olive oil.
•  Remove from heat and add 3 tablespoons of fresh chopped garlic.
• Blend at slow speed, then at high speed for 2 minutes. 
• Pour mixture through a screen to remove chunks of garlic that the blender may have missed(optional).
• Pour into a wide mouth jar.
• Refrigerate.

GOOT turns into a thick soft paste after 1 hour. GOOT, rubbed into the skin, transfers raw garlic oil directly into the blood stream.


GOOT kills Candida, parasites, bad bacteria and virus by direct application. In addition, it treats systemic infections by absorption through the skin into the blood supply and travels throughout the body.

I don't have a picture, not taken one yet. Will post the pic very soon.

Stay warm, healthy and happy this winter!
A very Happy Thanksgiving in advance :)

Cooking Oils...fats are very important for healthy body functioning.

In today's world of processed foods, who cares about what fats are we letting in our body and how detrimental it is in the long run for generations to come. Who has the time to think about what we are putting in our bodies?

But don't you think the food we eat is the most important thing in our lives...Everything else will follow...good health, happiness, beauty, fun, the capacity to work hard and the capacity to live a fulfilling life.

I use only 3 kinds of fats for cooking, ghee, butter and coconut oil. And I cant tell enough how much it has benefited  me any family. Other sources of just edible fats would be fresh poultry, red meats, raw nuts ,fruits like avocado and some cheeses.

I wont go on and on lecturing about how good Coconut oil is for all purpose cooking. I use it in my food and tropically on my skin. Either ways it is excellent! What is important is the source you get it from. I prefer Tropical Traditions Gold Label http://www.tropicaltraditions.com/virgin_coconut_oil.htm.

Here is what Dr Mercola says about coconut oil:

http://articles.mercola.com/sites/articles/archive/2010/10/22/coconut-oil-and-saturated-fats-can-make-you-healthy.aspx

http://www.youtube.com/watch?v=vOBuAe1IVRM

http://www.youtube.com/watch?v=txWk1vWJjJM

My personal experience would be, it has helped me with severe digestive issues, keeping my weight under control, helped me maintain a younger looking skin(by applying it tropically), good for hair and the best part about cooking with it is food does not taste"coconut-y" although when used it baking, it might impart a very mild "coconut-y" flavor and I can live with it.

Enough said....I LOVE MY COCONUT OIL :)

Fudge Pudding Pops

It is all about the same great taste using much healthier ingredients :) I Just love this one!

This pudding pop is so creamy and rich, no one could tell there is no dairy in it. Have it as a Pop or eat it like pudding, it is a Superfood!


Ingredients(for 6 pops):

1. Cashews - 1 cup.
2. Avocado - 1 medium sized.
3. Dates - 8-9 pitted (depending on how sweet you want them to be).
4.  Cocoa powder - 1  1/2 Tbsp
5. Honey- 1/2 Tbsp
6. Water - 1- 1 1/2 cups (depending on your blender).
7. Salt - a pinch.

Process:

• Soak the cashews and dates for 1/2 - 1 hour.
• Blend the cashews and dates first using a little water till they turn into a smooth paste.
• Now add the other ingredients in the blender and blend thoroughly till it forms thick creamy pudding like consistency.
• Pour into Popsicle moulds and freeze for pops or you could eat it straightaway like a pudding.

Cashew-Dates-Avocado Pops.

I love it when my daughter eats it..really I mean look at the ingredients! and I make it all with organic ingredients which adds to the goodness. If you ask me about the taste, I would say "the taste is divine" :).
Everyone has their own opinion though. My Hubby who is not a big fan of avocados was like "Really? Avocado pops??!!" but the good part is that he ate it happily and gave some expert comments too like he would have preferred it more if the color did not turn green which masked the fact that there are cashews and dates in it and that it would have looked more tempting if it had some pieces of dates and cashews sticking out of it. Feedback taken..but I cant do much about the color though :) 


If you don't freeze the mixture and simple refrigerate it, you could have it as a pudding. I love the taste.


 Here it goes:


Ingredients(for 6 pops):

1. Cashews - 1 cup.
2. Avocado - 1 medium sized.
3. Dates - 8-9 pitted (depending on how sweet you want them to be).
4. Water or Coconut Milk - 1 - 1 1/2 cups (depending on your blender).
5. Salt - a pinch.

Process:

• Soak the cashews and dates for 1/2 - 1 hour.
• Blend the cashews and dates first using a little water.
• Now add the other ingredients in the blender and blend thoroughly till it forms thick creamy pudding like consistency.
• Pour into Popsicle moulds and freeze for pops or you could eat it straightaway like a pudding.

Enjoy!

Raspberry-Blueberry-Banana swirl Pops.

This one is my husband's favorite :) Not all pops that I try end up in my blog. Some of the combinations are a complete flop. But you got to try right? You got to be fearless when it comes to cooking and creating foods.
Again, there are still some recipes that are a hit in my family but they finish before I get a chance to click a perfect picture.
Anyways, the one I am about to share is a very good combo and a hit in my family. Hope you like it too. Here it goes.

Ingredients(for 6 Popsicles):

1. Fresh Raspberries - 1 1/2 cup.
2. Fresh Blueberries - 1 1/2 cup.
3. Ripe Bananas(spotted) - 2 large
4. Cashew Milk - 1/2 cup 
5. Honey - 2 Tbsp
6. Salt- 1/16 th Tsp

Process:

• Puree Raspberries and a Tbsp of honey and fill 1/3rd of the moulds and freeze for 1/2 hour-45 min.(do not add water while pureeing).
• Puree the bananas with cashew milk and a pinch of salt.
• Take previously filled moulds out of the freezer and fill another 1/3rd with the banana puree and freeze again.
• Puree blueberries and a Tbsp of honey(do not add water)
• Takeout the moulds and pour the blueberry puree to fill the moulds.
• Now using a bamboo skewer blend the layers so they they form nice swirls(do not overdo).
• If the previous layers are too hard, leave them on the counter in room temperature for about 10 minutes and then make the swirls.
• Now freeze the moulds overnight or a minimum of 6 hours before serving.

Acai and Berries Antioxidant Pop.

A jumbo dose of antioxidants for Kids who refuse to have them in their true form. It makes me feel good every time my family indulges into healthy treats like this one and relish every bite at the same time.

Raw Acai powder can be found in any health food store.

Ingredients(for 6 bars):

1. Strawberries - 1 cup chopped.
2. Blueberries - 1 cup.
3. Raspberries - 1/2 cup.
4. Blackberries - 1/2 Cup.
5. Raw Acai Powder - 3 Tbsp.
6. Freshly squeezed orange juice - 1/2 cup.
7. Extra virgin Coconut oil- 2 Tbsp(melted).
8. Honey - 2-3 Tbsp (according to taste).

Process:

• Put all ingredients in the blender and blend thoroughly till they get into a creamy texture.
• Taste for sweetness.
• Pour into moulds and freeze overnight or a minimum of 4 hours before serving.

Enjoy! 

Pineapple-Strawberry-Coconut Fruit Bars

I always keep my recipes short and simple...very important for moms like me who are always on the go.

We all love this Popsicle and it is so nutritious and a good source of vitamins and fiber.

I love this mold as it is BPA free http://www.amazon.com/gp/product/B000G32H3Y/ref=oh_details_o00_s00_i03

Ingredients (for 6 bars):

1. Pineapple(fresh/frozen) - about 1/3 of the whole pineapple/ 2 cups chopped.
2. Strawberries(fresh/frozen) - 3 cups(chopped).
3. Unsweetened shredded coconut - 1 1/2 cups.
4. Freshly squeezed orange Juice - 1 1/2 cups.
5. Honey - 2 Tbsp (or as desired).
6. Salt - 1/10th Tsp/ a pinch.

Process:

• Put all ingredients in blender and blend thoroughly.
• Check for sweetness.
• Pour into the Popsicle molds and freeze for minimum 4 hours before serving.

Veggie and meat burgers.

This is one of my daughter's favorites and we love it too. I use Organic grass-fed ground beef, but if you are not very fond of beef you could use ground chicken or turkey instead. I am not a big fan of pork although it tastes awesome, you could use it if you are fine eating pork. Whatever you use, it is going to be tasty. All my recipes revolve around kids' taste buds, my ultimate goal while cooking is to get my daughter to eat happily :)

Ingredients:

1. 1 pound ground grass-fed beef (you could use the 16% fat or the extra lean, I use the 16% fat).
2. 1 large carrot - Finely Chopped
3. Chopped String Beans - a handful. (You could use any vegetable of your choice)
4. Boiled Kidney beans - 1 cup.
5. Chopped cabbage - 1 cup.
6. Chopped onions - 1/2 cup.
7. Chopped garlic - 4-5 large cloves.
8. Ground Cumin - 1 Tbsp.
9. Ground Coriander - 1/2 Tbsp.
10. Ground Chipotle  Pepper - 1 Tsp
11. Ground Cayenne Pepper - 1 Tsp 
12. Ground Cloves - 1/8th Tsp.
13. Salt - according to taste, I use about 3 Tsp.
14. Cheese(optional)- Can use mild Cheddar cheese if you can tolerate.

Process:

• In a pan heat some ghee/ coconut oil and saute the vegetables till they are almost cooked(crisp).
• In a food processor mash the boiled kidney beans or boil it really nicely, strain the water and mash it with a fork.
• Now mix the vegetables, mashed kidney beans and the other ingredients thoroughly with the ground meat.
• Shape it up like burgers and neatly place on a cookie sheet/ stoneware baking tray.
• Heat up the oven to 350 degrees and let cook.
• Check after 1/2 hour, cook more of needed.
• Enjoy with Tomato Ketchup Sauce.

Blueberry-Banana smoothie.

This one is a variation of the Strawberry Smoothie. Can be made with or without the SCD 24 hr yogurt, but I prefer the taste with the yogurt. Even if you prefer to use just plain water, the taste is going to be super refreshing, I promise :)
The best part about these smoothies are that they work great with kids. YES! They do...and what a healthy alternative to commercial smoothies, although they clam to be "100% natural". I will share one more trick. Add a little more water and pour into Popsicle racks for yummy Popsicles.They come out really great :)

Ingredients for two tall glasses:

1. 1 ripe Avocado.
2. 1 ripe banana (3/4th of a large banana).
3. 3 cups fresh or frozen Blueberries
4. 1 cup SCD 24 hr yogurt.
5. 1 Tbsp honey or as desired.
6. 1 1/2 cup water.
7. Ice Cubes.

Process:

• Put all the ingredients in your blender and blend for about 30 seconds-1 minute(depending on how powerful your blender is).
• Pour into tall glasses and enjoy :)

                               

Casein Free Strawberry Smoothie.

This one is very very easy and flexible. People who can tolerate casein can also add the SCD 24 hr yogurt and some water.
The avocado is what makes this smoothie creamy so do not miss the avocado.
I make my own nut milk at home and prefer Cashew milk over others.

Ingredients for two tall glasses:

1. 1 ripe Avocado.
2. 1 ripe banana (3/4th of a large banana).
3. 3 cups fresh or frozen strawberries.
4. 2 cups Cashew milk/ coconut milk/ almond milk as per choice.
5. 1 Tbsp honey or as desired.
6. Ice cubes

Process:

• Put all the ingredients in your blender and blend for about 30 seconds-1 minute(depending on how powerful your blender is).
• Pour into tall glasses and enjoy :)

Sauerkraut

A wonderful fermented food with a ton of health benefits SAUERKRAUT.

Did you know the number of bacteria in human body outnumber your cells by about 10 to 1? These bacteria in turn are comprised of both beneficial ones and harmful ones. The ideal balance is about 85 percent good bacteria and 15 percent bad. Maintaining this ideal ratio is what it’s all about when we’re talking about the importance of probiotics. It’s important to understand though that probiotics are not a new concept. The only thing that’s new is that one can take them in pill form. But historically, mankind has consumed large amounts of probiotics in the form of fermented and cultured foods, which were invented long before the advent of refrigeration and other forms of food preservation.

Fermented foods not only give a wider variety of beneficial bacteria, they also give far more of them, so it’s a much more cost effective alternative. Here’s a case in point: It’s unusual to find a probiotic supplement containing more than 10 billion colony-forming units. Fermented vegetables produced by probiotic starter cultures,  have10 trillion colony-forming units of bacteria. Literally, one serving of vegetables is equal to an entire bottle of a high potency probiotic! So clearly, you’re far better off using fermented foods.

The fresh cabbage leaves, if it’s organically grown (not the one from chemical farming), will be covered in Lactobacilli—lacto-fermenting bacteria. You don’t need to add anything. Just chop it up. Add some salt in the initial stages. (The salt is added in the initial stage in order to stop putrefactive bacteria from multiplying.) Then as the Lactobacillus stop working and start multiplying, they produce lactic acid. That’s why they’re called Lactobacillus. That’s just lactic acid.

If we look at the research in lactic acid, it is one of the most powerful antiseptics. It kills off lots and lots of bacteria.... So as the lactic acid starts producing, it will kill off all those putrefactive and pathogenic microbes and preserve the food. It’s a great preservative... A good batch of sauerkraut can keep for five to six years without spoiling or rotting, as long as it is covered by its own juice.


This anaerobic process (fermentation) does more than just preserve the food, however. It also makes the nutrients inside the food more bioavailable. The amount of bioavailable vitamin C in sauerkraut is 20 times higher than in the same helping of fresh cabbage!

This is because in the fresh cabbage, vitamin C is bound in the cellulose structure and various other molecules, and our digestive system is just not able to cleave it off and absorb it. Lots of it goes undigested and come out right out of you. So despite the fact that cabbage may be very rich in vitamin C, a lot of it we will not be able to absorb. But if we fermented that cabbage and made sauerkraut, all the vitamin C becomes bioavailable.

So that was lot of info about this wonderful food. Here is how we make it:

1. Shred the cabbage to the preferred level of coarseness.
2. Pack a layer in the container and sprinkle with a little salt. 
3. Tamp each layer firmly to press water out of the cabbage.
4. Continue until the container is filled to within 1 inch of the top. 
5. Fermenting crocks typically come with stones to weight down the sauerkraut. If you’re using a different container, place a plate over the top of the cabbage to compress it. A jug or jar filled with water works well as a weight. It’s fine if the cover doesn’t fit edge to edge within the container because the brine will cover the fermenting cabbage. 
6. The most critical aspect of making sauerkraut is the brine. The vegetables have to be submerged under liquid.
7. Typically the cabbage and salt combination will produce enough water to form a natural brine, but if the liquid doesn’t rise above the plate or stone level, make a brine by dissolving 1 tablespoon of salt in 1 cup of water.
8. After the sauerkraut is packed and submerged, replace the lid on the crock or place a cloth over the container and set it in a secluded spot in the kitchen. Check on it periodically to track progress. Fermentation varies upon temperature and how much salt was used. The hotter the weather or the less salt used, the more quickly the sauerkraut will be ready. 

The Green Smoothie.

One of my favorites. I am sure you will love it too.

Ingredients:(for 2/3 servings)

1. Pineapple - fresh preferred, about 1/4th of a fresh pineapple
2. Orange Juice - 3 cups freshly sqeezed
3. Spinach - a hand full for each serving
4. Carrots -1 
5. Vitamin C powder - any sugar free version will do. I use Ester C 750 mg.
6. Black Salt
7. Honey(optional)- 1 Tsp

Process:

Blend all the above ingredients in a blender and your drink is ready :)
Can strain it if less fiber is desired.

Cozy Little Feet :)

I have been fascinated towards making foot warmers for those tiny little feet. Baby stuff are so much fun to make. Hard to let go without finishing. Baby/Kids stuff are very rewarding to make, considering their small size they get done very quickly.  I have been trying some designs and made just one piece of each design. They came out quite good. I am happy with the results :) Nice mommy-made socks for my little one...what a nice feeling. Will post pics of pairs soon. For now just 1 piece of each pair. I was too restless to try out different designs. Did not have the patience to make two pieces with similar designs together.

Little Blue Bootie. Technique:Crochet.

Orange boots with shoe lace. Technique:Crochet.

Socks and a little brown bootie. Technique:Crochet.

Water Kefir

Water kefir grains (also known as Sugar Kefir Grains or Tibicos) allow for the fermentation of sugar water or juice to create a carbonated lacto-fermented beverage. Incredibly easy to brew, the starter culture can create a new batch of kefir every 24-48 hours. This makes a fantastic non-dairy alternative to milk kefir and can be flavored after brewing to make a variety of delicious sodas.

For more detailed information about what they exactly are Click Here.

To know their exact composition Click Here.

My Husband took his first sip of water Kefir and concluded "Now I know exactly how you were staying so happily without me the past 1 month. You were busy making home made beer and drinking it." LOL. Actually it does taste a bit alcoholic, much like beer(esp the one I make using Jaggery). I have not had much alcohol since I got pregnant with my daughter, so this is quite a thing for me. I love it anyways!




We started Water Kefir after 1 year of doing the SCD diet.

Water Kefir that I made using Kefir Grains,Spring Water, Himalayan Salt and Jaggery.

 Dont know what Jaggery is? Cick Here.

Water Kefir Grains.

The typical recipe for Water Kefir is:

• 4 cups Spring water.
• 4 Tbsp Sugar.
• 4 Tbsp Kefir Grains.
• 1/8 th Tsp Himalayan salt/ pure sea salt.

Process:

• Mix all the above ingredients and let them stand for 48 hours.
• After 48 hours strain the mixture through a nylon strainer to seperate the kefir grains.
• If you want a fizzy carbonated drink, keep the liquid in an air tight container for another 24-48 hours.

My Kefir Supply for just 2 days :)

Enjoy Your Kefir and feel good and happy! :)

Milk Kefir(Using Starter)

If you are serious about boosting your immunity and increasing your daily energy, then adding traditionally fermented foods to your diet is a must. Kefir, which means 'feel good" in Turkish, is an ancient cultured, enzyme-rich food filled with friendly micro-organisms that help balance your "inner ecosystem" to maintain optimal health and strengthen immunity.

Kefir's tart and refreshing flavor is similar to a drinking-style yogurt, and it contains beneficial yeast as well as the friendly 'probiotic' bacteria found in yogurt. When used regularly, the naturally occurring bacteria and yeast in Kefir combine symbiotically to help balance your intestinal flora and boost your immunity.

Among its many beneficial powers, Kefir:

• Provides supplemental nourishment for pregnant and nursing women
• Contributes to your healthy immune system
• Promotes a relaxing effect on the nervous system and benefit many who seek a restful night's sleep
• Helps support your normal intestinal tract function, promote bowel movements and your healthy digestive system -- and is beneficial after the use of antibiotics to restore balance to the digestive tract
• Curbs unhealthy food cravings by making your body more nourished and balanced.

The exceptional nutritional content of Kefir offers a wealth of healthy benefits to people in every type of condition. More than just beneficial bacteria, Kefir contains minerals and essential amino acids that help your body with its natural healing powers and maintenance functions.

The complete proteins in Kefir are partially digested and therefore more easily utilized by the body.

Tryptophan, one of the essential amino acids abundant in Kefir, is well-known for its relaxing effect on the nervous system. Because it also offers loads of calcium and magnesium -- both of which are critical for a healthy nervous system -- Kefir in the diet can have a particularly calming effect on the nerves.

Rich in vitamin B12, B1, and vitamin K, Kefir is an excellent source of biotin, a B vitamin which aids the body's absorption of other B vitamins, such as folic acid, pantothenic acid, and B12. The many advantages of maintaining adequate B vitamin intake range from regulation of the normal function of the kidneys, liver and nervous system to helping promote healthy looking skin, boosting energy and promoting longevity. Kefir's ample supply of phosphorus -- the second most abundant mineral in our bodies -- helps utilize carbohydrates, fats, and proteins for cell growth, maintenance and energy.

Add caption

I have made my Kefir using the Body Ecology Starter and it came out great. I will be ordering some kefir grains soon and experiment with them too. For now I think I am very happy with this particular starter and totally hooked to it.

How to make it: Time and temperature are two important factors that determine how thick and tasty your Kefir will be. In the warmer months Kefir may be ready to drink in 18 hours. If you let it sit out too long at room temperature, it will become thick and eventually start turning into cheese and whey. If your Kefir is "lumpy" and too sour, you are leaving it out too long. It should be creamy and "drinkable"...a little thicker than milk. At this point, shake it well and place the Kefir into your refrigerator. It will thicken slightly since it is continuing to culture, but at a much slower pace.

Enjoy your Kefir! :)

Missed Dancing all this while.

Ahh...finally hubby is back..meeting after over 1 month was so sweet :) He looked as new and fresh as he did when we first met 6 years back LOL. I spent our 5th anniversary all alone here so off course he had to compensate... and he did with a ton of gifts and a lovely gold pendent that he got from India. I and Sanchayita missed him so much. It is only when you separate from a loved one that you understand the real value of his/her presence in your life.

And I missed dancing immensely too the past 2 months. Although I did practice at home but I missed seeing the girls and my Guru. The chit chatting and laughing on small things :).Dance is something that is deep deep ingrained in me, in my soul. Dance is meditation, dance is peace, dance is worship, dance is the feeling of oneness with the universe, with the divine lord, the Almighty. Oh..I just can't describe what it means to me to wear that practice saree, close my eyes and get away from this world, to different world, a world where I am just me. I am so glad I will be starting again next week and I have a lot to catch up with. The girls have been learning a new Jatiswaram all this while. God! Catching up with two months missed lessons is not going to be easy!
Posting a few pictures from our Holiday party last December. We had so much fun.

The Girls, goofing with Hand Warmers that Di gifted us..I am the standing girl on the left hand side wearing the olive colored saree. 

Yummy Food.

The "Charming Chikas"

Still Alive :)

Just to let you guys know, I am still alive...I have a lot to post but my hands are sooooo full, I hardly sit with my laptop. Swimming, sewing, knitting, crochet, dancing, cooking, an almost 4 yr old PLUS my hubby is off to India for a month or may be more! My daughter is so insecured with the fact that she dosent see her daddy everyday these days, she wont let me out of her sight for a moment! We are still doing SCD although I dont get time to cook elaborate meals, but hey we eat healthy all the time. So what, if I eat steak and salad, and lassi for beverage for days together LOL. I do cook elaborately for Sanchayita but as I said too limited time.
Hopefully once he comes back I will be more frequent :)

In the mean time sharing some of my recent humble creations.

Little Girls Crochet Beanie With Flower.

Adult Women's  Crochet Flower Beanie.

Little Girls Crochet Beanie.

Rose

Little boys crochet vest and beanie set.

Unisex Childrens Crochet  Beanie( with pom pom).

Crochet Shell Stitch Scarf.

Lazy December

I cant believe, I am posting after this long. Gosh! I have gotten so lazy or I could put it a better way, my hands are too full!  My blogging time has been replaced with sleeping. I used to blog in the afternoons while my daughter napped, these days she wants me to hug her while she goes off to sleep. Do you think lying down hugging my baby under the toasty comforter on cold December afternoons will keep me awake? Her sweet breath makes me fall asleep :)
But hey I have been dancing all this while and I am also learning how to sew. I take sewing lessons from a very nice lady Mrs. Arlette Wentz with a bunch of other women. I am absolutely loving it! It is so much fun to create your own stuff.

 Look at what I made the other day. It is a drawstring bag. If made with a richer fabric would look expensive too. I made it with cotton and it holds a bunch of my daughter's stuff.
Our fifth anniversary is coming up and my hubby is planning on buying me a high-end sewing machine just with the hope that I will sew him cotton boxers :) Hubbies are such sweet things.

I have been also been crazy about cross-stitching. Just cant take it out of my mind. I have started a few small projects and still kind of getting the hang of it.

It has gotten so cold here in Seattle. Days are shorter and we get so bored. Can't even take a walk outside. I keep driving my daughter around if she wants to go out. She has a runny nose since the past 2 weeks. Lots of herbal teas and garlic-y soups to keep us warm.






I have four new recipes to post. I have taken pictures but never got to post them.
Upcoming posts would be:

The Hearty Vegetable Soup.

Meat and Veggie Burgers

Crispy Grain-Free Nuggets

The "Green" Smoothie.

Egg-Chicken-Veggie Scramble.

It's been so long since I last posted. The weather in Seattle is getting colder by the day and my hubby and baby were totally under it. They are still recovering from the bad cold. So you can imagine how busy I would be although I escaped the cough and cold.
Ok, so here is one more kid- friendly recipe, adults love it too.

Ingredients:

1. Ground Chicken -1/2 pound.
2. Eggs - 2.
3. Onion - 1 finely chopped.
4. Tomato - 1 large finely chopped.
5. Carrot - 1finely chopped.
6. Other vegetables that can be used: peas, string beans, cabbage, cauliflower.
7. Garlic Paste - 1/2 Tsp.
8. Ginger paste - 1/2 Tsp.
9. Cumin powder - 3/4 Tsp.
10. Coriander Powder - 1 Tsp.
11. Salt - according to taste.
12. Cooking Oil - I use coconut oil

Process:

• In the ground chicken add ginger paste, garlic paste, cumin & coriander powder, salt and mix thoroughly.
• Scramble 2 eggs+salt in a pan and keep separately.
• In a pan heat cooking oil of your choice.
• Add the chopped onion and fry till they are translucent.
• Add the chopped tomato and fry for sometime.
• Add the carrots and let cook for 1 min on medium heat.
• Now add the ground chicken mixture in parts in thin patty like shapes to the fried veggies.
• You might need to add some extra salt.
• Let the ground chicken cook and with the veggies for 7-10 minutes over medium flame/ till cooked.
• Cover if needed.
• When the chicken is cooked, remove from heat.
• Add the scrambled egg and mix thoroughly.
• Serve hot with some Tomato Ketchup.

The above quantity will be enough for 2 servings. You can always add as much veggies as you want.

Cooking all the time!

SCD...yea the diet we are following, comes with this challenge. You HAVE to eat home cooked foods all the time. It is not easy but the key to eating at home always and having fun in life at the same time is KEEP YOUR RECIPES SIMPLE.

With a 3 1/2 yr old who gets hungry without any warning, the most important thing for me is to keep a handful of easy and quick recipes that will nourish her as well as give the variation she wants. Believe me it is not all that tough!

But before you start a routine like that you have to love your own body as though it is a place of worship. You have to be determined that no matter what, no matter how tired you are you are not going to compromise with bad foods. You will cook with all the love and nourish yourself and your loved ones.

We try to do as much Organic foods as we can. Yes it burns our paycheck but is there anything more important than our own health and well being? It is very important to understand that we will grow old one day and we want to feel good and look good no matter what age we reach.

It is obvious that no one starts to do something like that unless someone has a serious health issue in the family. Some people might think I am crazy.  Yes, I have health issues and my daughter and husband have their share too. It could happen to anybody. So why wait till it actually happens? Why not start practicing the ritual from now on? It will do only and only good to you and your loved ones.

I don't know how long I will have to follow the SCD diet, but even if one day I am able to have other foods, I will never give up the practice of Home Cooking, nor will I go back to processed foods again. More than anything else, it gives me extreme joy and satisfaction to be able to love my family completely and the happy look on their faces after a satisfying meal is priceless!

Coconut Cream and Nut Dipped Banana...Raw, GFCF, Vegan.

I love coconut cream and banana is my second favorite fruit, first would be mango. I easily consume 2-3 bananas a day. Hence I keep doing things to my banana to make it more fancy.
The process of making these is the same as the Banana-Coconut Dibs, just the ingredients are different.

Ingredients:

1. 1 large ripe banana.
2. Unsweetened raw coconut cream/butter. I use Artisana.-2 Tbsp.
3. Pecans/ walnuts/ almonds - not very finely ground.
4. Coconut Oil - Optional.

Process:

• Peel the banana and cut into small pieces. Put the pieces in the freezer for 5 minutes.
• If your coconut butter is in the solid state, melt it by heating over medium heat in a small pan. Remove from heat immediately after melting. Can add a little coconut oil to improve consistency.
• Keep the ground nuts ready on a plate.
• Take the banana pieces out of the freezer. Now dip each piece in the coconut butter and dab onto the ground nuts covering all the sides thoroughly. Place carefully on a separate plate.
• Repeat the same with all the pieces.
• Put the plate with the pieces in the freezer for 10-15 minutes (depending on how cool your freezer is).
• Take out of the freezer and serve immediately.

One more way of having it and I do it often when I am extremely hungry is dip the pieces in the butter, sprinkle the nuts and put it directly in your mouth :)
Enjoy the tropical bliss!

Bengali Veggie Stirfry AKA Palak Chorchori.

This is a very simple and easy to make dish and tastes great. It tastes best with rice but since we cannot have grains we just have it as it is.
The flavoring agent in this dish is a blend of five spices called Panch Phoron. It is a very commonly used spice blend in Bengal.

Panch Phoran:This uniquely Bengali (east Indian) spice mix is used to season many dishes. It is a blend of five (paanch) spices and lends a lovely aroma when added to a dish.

Ingredients:

• Cumin seeds
• Fennel seeds
• Nigella seeds
• Fenugreek seeds
• Mustard seeds

Preparation:

• Mix all the above in equal quantities and store in an airtight container.

OR you can buy a pack from the Indian store.

Ingredients:

1. Eggplant -1.
2. Radish - 1 or 2 depending upon the size but more than the eggplant.
3. Carrots -  equal amount as the radish.
4. Spinach - equivalent to the total quantity of the other veggies.
5. Panch phoron.
6. Whole dried red chillies - 3 to 4.
7. Salt - according to taste.
8. Honey - 1 heaped Tsp or according to taste
9. Turmeric - 1/2 Tsp
10. Ghee - 1 Tsp 
11. Cooking oil - 2 Tsp.

Process:

• Wash and cut all the vegetables into desired shaped pieces.
• Keep in mind you need to peel the radish before cutting onto further smaller pieces.
• In an iron skillet take 2 Tsp cooking oil and heat over high flame.
• When the oil is hot add the whole red chillies and lower the heat.
• When the chillies become almost blackish in color, add 1 teaspoon Panch Phoron.
• After 30 seconds add the cut vegetables and stir thoroughly.
• Add salt according to taste.
• Add very little turmeric, so that the original color of the vegetables is not masked.
• Cover and let cook on medium heat for 4 - 5 minutes.
• In the mean time wash the spinach thoroughly and chop into smaller pieces. If you are using baby spinach leaves you need not chop them.
• When the vegetables are almost done add the Spinach and stir and mix throughly.
• After 1 minute, add honey.
• Now keep stirring making sure that you don't mash the eggplant, dry down the whole thing to a desired consistency.
• Now remove from heat, add ghee and cover for 5 minutes.
• Make sure that the ghee spreads evenly before serving.
• Serve Hot!

All about SCD...why and how?

 I have not discovered the diet. Hence I will not go on and on about the topic.

But let me share with you my own experience. I and my family have benefited immensely from the diet. I had some serious digestive issues which are better now( I am sure they will go away completely one day), the puffiness of the glands on my face is also under control and I have more energy than ever, I feel younger :). My body feels so much better. The mid-day headaches and fatigue are gone. The intense craving for sugar is also gone. I never imagined I could get back to this state of health just by changing my eating habits. I follow the SCD diet and I eat only organic food. Added benefit, it keeps my weight under control.

If you want to know more about the diet please visit the website below:

http://www.breakingtheviciouscycle.info/index.htm

or read this book.

It is a diet intended mainly for Crohn's disease, Ulcerative colitis, Celiac disease, Diverticulitis, Cystic fibrosis, chronic diarrhea ,Irritable Bowel Syndrome, Autism, ADHD and many other neurological problems. However it is a very healthy, balanced and safe diet that has health benefits for everyone. 

The Specific Carbohydrate Diet™ is based on the principle that specifically selected carbohydrates, requiring minimal digestive processes, are well absorbed and leave virtually none to be used for furthering microbial overgrowth in the intestine. As the microbial population decreases due to lack of food, its harmful byproducts also decrease, freeing the intestinal surface of injurious substances.

To read more about the science behind the diet. Click here.

To find out foods that are allowed/not allowed in SCD diet, Click here.

Banana-Coconut Dibs...Raw, GFCF, Vegan.

I dont like complex recipes. My recipes are simple and easy to make for anyone. SCD diet itself is very challenging so we need a lot a recipes in hand that are easy to make, are nutritious and takes less time to prepare.
I made these yesterday, super easy and super delicious. My eyes roll to the back of my head with every bite. Seriously! You got to try this one.
Before I start, let me tell you, I am a big big fan of Coconut oil. I cook with it, use it as a lotion on my face and body. Why do I love Coconut oil? Read this.
My most preferred brand of Coconut oil is Tropical Traditions, next would be Artisana.

Ingredients:

1. 1 large ripe banana.
2. Coconut oil - 1 Tbsp
3. Honey - 1 Tbsp
4. Unsweetened coconut flakes/ shredded coconut.

Process:

• Peel the banana and cut into small pieces. Put the pieces in the freezer for 5 minutes.
• If your coconut oil is in the solid state, melt it by heating over medium heat in a small pan. Remove from heat immediately after melting.
• Now add 1 Tbsp honey to the coconut oil and beat till they blend well.
• Keep the grated coconut ready on a plate.
• Take the banana pieces out of the freezer. Now dip each piece in the coconut oil-honey mixture and dab onto the flakes covering all the sides thoroughly. Place carefully on a separate plate.
• Repeat the same with all the pieces.
• Now with a spoon carefully pour the remaining coconut oil- honey mixture on the pieces covering all sides. Cover with more coconut flakes.
• Put the plate with the pieces in the freezer for 10-15 minutes (depending on how cool your freezer is). We just want to solidify the coconut-honey mixture and cool down the banana.
• Take out of the freezer and serve immediately.
• Close your eyes with every bite and enjoy the exotic taste!

Tomato Ketchup, Sugar Free.

Finally I am back after my eventful vacation at Vancouver, Canada. Still very lazy and reluctant to get back to my normal routine. Ahh..wish life was a never-ending vacation. I had taken this pic for the ketchup a month back and I am posting now. Although it is sugar-free, it tastes exactly the same as commercial ketchup, I would say in fact this is better. Fresh always tastes better!

Ingredients:

• 2 cups tomato puree. I use the whole foods brand. You could use fresh tomatoes too, in that case you have to strain the end result.
• 1-3 tablespoons white vinegar.
• Honey/ saccharin to taste.
• Salt to taste.

Process:

• Mix all ingredients except sweetener and simmer on medium heat until thick.
• Stir often to prevent sticking.
• When the desired thickness is attained, add sweetener according to taste.
• If you want you can strain the sauce to remove remaining seeds and fibers. 
• Pour into sterilized jars and seal immediately or place in small containers and freeze.

The newest addition to my Trail Mix, Roasted Pumpkin Seeds.

When I was younger(not that I am old now :)), I mean college days, things that I used to carry in my purse except wallet and cell phone would be lipstick, a compact, a small little mirror, a comb, a few extra hair pins and clips, kajal. Touch ups were required every now and then.  Now things that I carry in my purse are 1 or 2 bananas, an apple, Burt's bee lipbalm, and some trail mix . I have changed over the years, well for good. I go without makeup most of the time and concentrate on my health and well being. The way I look dosent bother me anymore. I know if I keep eating well and dont take my youth for granted, I will always look good. My Mom is my biggest inspiration. She is 58 and believe me her skin is silky smooth and she has almost no wrinkles! Yes, she has a very good eating habit. I want to look and feel beautiful too when I get to that age :). 30 years is not too far away!

Ok, coming back to the topic, I always get my trail mix from Whole Foods Trail Mix Bar. The other day I saw roasted pumpkin seeds that tasted really good. That reminded me of my dearest Grandmom who used to collect the seeds and roast them and use them as a snack or put in other vegeterian dishes. I wanted to make my own roasted Pumpkin seeds right then! So I got this pumpkin, took out the seeds, roasted them and added to my fav trail mix combo. I cooked the pumpkin in Indian style for my Hubby who loves pumpkins.

Pumpkin seeds are very healthy and full of nutrition. Here are the nutrition facts.

Ingredients:

1. 1 Whole Pumpkin.
2. Butter.
3. Salt and seasoning.

Process:

• Cut the pumpkin into 2 halves.
• Now with a spoon scoop out all the seeds.
• Wash the seeds throughly.
• Wrap them into paper towels/ let dry completely.
• Heat the oven to around 170 degrees.
• Spread the dried pumpkin seeds evenly on a cookie sheet and put in the oven.
• Let them roast for 20/25 minuites.
• Taste one of the seeds, if you want them crunchier put it back in the oevn for some more time.
• After they are done, add salt and your fav seasoning.
• Can add a little butter too(if desired).
• Add to your favourite trail mix.
• Enjoy! :)

The "Oh so simple" Butternut Squash Pancake :)

This one has been a hit in my house. I have been making these everyday since the past 7 days! But I got to admit, the idea is not originally mine, I was reading the book Breaking The Vicious Cycle and came across the recipe for Banana Pancake. I made those, but they were a little too sweet for me and Sanchayita. But we made butternut squash pancakes using the same recipe and I can't tell you how delicious they turned out. We all absolutely love them! and the best part, the recipe is the simplest ever. So for mommies like me who are always on the run but also determined to feed her little one only home cooked foods, this is like our little magic wand. After all, in today's world of processed foods, a good eating habit is the most precious gift we can give our little ones which (hopefully) they will carry on for the rest of their lives.

Ingredients:

1. Steamed Butternut Squash -1- 1 1/2 cup.
2. Eggs - 2 large
3. Honey - 1 Tsp (according to taste)
4. Salt - 1/10 Tsp (according to taste)

Process:

• In a food processor puree together the butternut squash, eggs, honey and salt.
• Grease a large frying pan and put on medium heat.
• Now comes the hard part and also the most important part. You have to keep in mind that we are putting in a very good amount of squash, hence the binding is really poor.
• I use coconut oil for frying my pancakes, also coconut oil does not heat up to a very high temperature, so the pancakes dont burn. I love coconut oil but you can use any oil you like, just keep the heat really low.
• Drop equal amounts on the pan and let cook on low heat for about 5 minutes.
• Then when one side is done flip the pancake really carefully and do the other side.
• Dont be in a hurry, If you flip them too early they will surely fall apart, also make sure that you don't burn them.
• If you are finding it too difficult to flip the pancakes consider reducing the quantity of Butternut Squash to 1 cup or you could add one more egg(plus salt and honey).
• Enjoy the pancakes as it is or with some maple syrup.

The same recipe can be used to make Banana pancakes. You need not use honey in the banana pancakes. Banana when cooked gets really sweet.

So simple and yet so nutritious and tasty, it is a life saver at times.  

P.S. They don't taste like omelets/eggs.They have a very moist, tender and sweet texture just like how pancakes should be.

Fruit & Veggie Chicken Cake, Gluten Free, Casein Free,Grain Free.

This recipe is dedicated to Kids! My daughter, like most kids hates veggies and fruits(not all but Avocado for sure), but loves chicken and eggs. I can not give her meat and eggs all the time. Veggies and fruits are very important in a growing child's diet, and we moms have to strike a balance. So after several failed attempts of cooking/baking veggies and fruits with chicken, I finally came up with this recipe which is a super hit with my daughter and I am so excited to share it! P.S. I love it too :)

Ingredients:

1. 1 pound ground chicken.
2. 1 whole Avocado.
3. 1 cup homemade apple sauce (you can get one from the store but it might make the cakes too sweet  because of the sugar added in commercial apple sauces.)
4. 1/2 large sized carrot peeled and steamed.
5. 1/2 cup steamed butternut squash finely mashed with a fork.
6. 1/4 Tsp Cinnamon Powder.
7. 1/2 Tsp Nutmeg.
8. 1 Tsp salt or according to taste.

Process:

• In a food processor blend together avocado, applesauce, carrot, butternut squash, cinnamon powder, nutmeg and salt.
• Do Not add water while blending, you can add a few more spoons of apple sauce if fluid is required, best thing to do is to take out the fruits/veggies that are not blending and mash them using a fork.
• Now add the above mixture to the minced chicken, making sure that the ratio is equal, i.e 50% chicken and 50% fruit and veggie mixture.
• Using a fork mix thoroughly. 
• If time permits refrigerate the mixture for 1 hour (that will help in dropping equal amounts on the baking tray later).
• Preheat oven to 350 degrees.
• Using a spoon scoop out equal amounts of the mixture and drop evenly on a stoneware baking tray.
• Bake for 45 min or until done.If the cakes are larger in size it might take over an hour to get done.
• Serve with some ketchup.

Generally the previous day's baked and refrigerated, and then reheated the next day tastes best and has good consistency, if you want to eat it right away, consider changing the ratio to 60% chicken-40% Veggie/fruit.

You can add any vegetable to the above preparation, just make sure that the veggies are steamed and pureed.
If some of the veggie-fruit mixture is not used, I make pancakes out of them.

Now no more fussing over vegetables :)

You can also use cooked chicken for the same recipe.Just blend it with other ingredients in the blender. It would be a much more drier version and tastes better.