Kichiri

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I am back on my cleanse! Heyyyy!! I have been so excited about this! I love love LOVE eating super healthy!
Although I must admit this particular diet is more complicated than usual. I have to alternate my grains and proteins on a 3 day rotation. This means that if I have rice today I can’t have it again for another 3 days. Because of this, I have had to plan my meals with much care and well in advance, which I actually really like! Being organized is good for the soul I think. I think I will be continuing a weekly meal plan even after the cleanse is over….

Okay back to Kichiri! I dig kichiri! It’s super tasty, easy on the tummy and goes down so nice – enjoy!

Serves 2

Ingredients

1/2 cup green half moong beans
2 cups brown rice, washed and soaked for 8-12 hours
2 medium sized onions
1 tsp garam masala
2 tsp salt
1/2 tsp black pepper
4 cups water

Directions

Place all ingredients in pot and stir. Bring to boil and reduce heat to low-medium. Cook for about 1 hour (checking and stirring on it every 10 minutes or so) or 20-25 minutes if you have a pressure cooker (checking and stirring every 5 minutes).

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Asparagus & Fennel Soup

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I’ve been eating a lot of kaka these days, I’m not going to lie. With travelling to Europe and wedding season, my happygut awesome streak has been compromised 🙁 My saving grace is that I will be going on a 6 week cleanse in a couple of weeks, after the weddings are over.

To treat myself I decided to make asparagus fennel soup (YES, healthy food is a treat ;)). It was awesome! Delicious and it went down so well, my body has been screaming for something like this for a long time!

Serves 4

Ingredients:

2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 fennel bulb, chopped (about 1.5 cups chopped)
2 leeks, ends removed and chopped
1 bunch of asparagus (about 3 cups chopped)
1 teaspoon dried dill
1 teaspoon dried chives
3 cups vegetable broth
1 cup rice milk, soy milk or almond milk
Salt and pepper to taste

Directions:

1. Bend each piece of asparagus near the tough dried end until it snaps off at its natural breaking point.
2. Discard ends, wash remaining asparagus, cut into 2-inch pieces and set aside.
3. In a large pot over medium heat, saute garlic, fennel, and leeks in olive oil until soft (about 3 minutes). 4. Add asparagus, herbs, broth, and rice milk. Bring to a boil, reduce heat, cover and simmer until asparagus and is soft (about 10 minutes). Remove from heat and cool slightly.
5. Puree soup using a blender. Add water if a thinner soup is desired. Season to taste with salt and pepper.  6. Garnish with dried dill or fennel greens and serve.

Courtesy of For The Love Of Food

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Miso Tahini Tofu

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First off, I need to apologize for not blogging in a few weeks. I went on a one-week silent meditation retreat in Boston which was amazing……sigh…..I didn’t want to leave. Meditation is so important my friends…. (lightbulb!) I need to do a meditation blog! Okay, I have just added it to my blog list 😉

Anywho, I got back from Boston last week and it took me a few days just to turn on the computer – blogging seemed out of the question for a long time. But here I am! Back in the swings of things with all of the settledness felt during the retreat floating away….time to book another retreat 🙂

What was this blog about again? Ah yes, miso tahini tofu!

I made it last week (it was actually inspired by one of the MANY delicious meals from the retreat) and it was superb! AND waaaaay easy and quick! This is a must-try fo shiz!

Ingredients

1/4 cup tahini (don’t be a chump and buy it, super easy to make – I will post the recipe!)
1 tbsp miso
1-2 tbsp lemon juice
1/4-1/2 cup warm water (depends on how runny you want it)
1/4 nutritional yeast (optional)
1-2 tsp maple syrup (optional although I found it really brought out the flavour)

Directions

Mix all ingredients in food processer until smooth. Grill or bake tofu and pour sauce over tofu. Serve with your choice of grain and greens.

Enjoy!

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Fab Falafels

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Omigoodness, these were incredibly tasty! I will DEFINITELY be making these again (and again, and again 🙂 ). They were so savoury and satisfying, I guarantee they will not disappoint!

Serves 4-6 hungry people

Falafel Ingredients

500 ml dried chickpeas (not canned!)
1 medium onion, chopped
2 -3 garlic cloves
2 -3 slices stale gluten free bread (if the bread isn’t stale, I usually just toast it and then grind it in a coffee grinder or food processer)
3.5 tablespoons fresh parsley
2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons oregano
2 teaspoons ground coriander
1 teaspoons chilli flakes
1 tablespoon gluten free flour (any kind will do: brown rice, tapioca, sorghum etc.)
2 teaspoons baking powder
1/2 water
1-2 tablespoons good quality oil if pan frying

Falafel Directions

1. Wash and place chickpeas in a large bowl, cover generously with water and soak overnight (at least 12 hours and up to 24)
2. Drain chickpeas and place in food processer. Add onion, garlic, bread, and parsley. Run processer until food is clumpy (don’t over process, or will become too paste-like).
3. Add spices, flour, baking powder and water. Mix well.
4. You can wet your hands and shape your falafels in balls or whatever shape you fancy (I used a 1/3 measuring cup and shaped them into patties for this time around).
5. If baking, preheat oven to 375 degrees and place on a greased baking sheet. Bake for 20-25 minutes, tossing halfway in between cooking, or until browned evenly on the outside.
6. If pan frying, heat oil on medium heat and fry until golden brown.

Now, for the sauce: I recommend using my recipe as a rough guideline and throwing in whatever you please. Me and Irfan made separate sauces as he likes it more sweet and I like it more tart. Don’t be afraid to experiment my friends! 🙂

Adapted from food.com

Ingredients for Sauce

3/4 tahini (super easy to make at home, don’t be a chump and buy it – I will poste the recipe soon!)
1 garlic clove
1 1/2 to 2 juiced lemons
1/3-1/2 cup water
1 teaspoon salt
3.5 tablespoons finely chopped parsley
2-3 tablespoons ground chia
2-3 tablespoons almond butter (also super easy to make at home – recipe to be posted soon!)
2-3 tablespoons nutritional yeast
1-2 tablespoons maple syrup (if you are like Irfan and like it sweet)

Directions for Sauce

Throw all ingredients in food processer and mix.

You can place your falafels into gluten free pita with all the traditional fixings or if you are like me and too lazy to make a gluten free pita (b/c you know buying it is going to be way too expensive – we are FUNemployed after all 😉 ), you can just eat it with brown rice and a side of steamed greens. Still super de-lish!

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Tofu Burgers

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Okay, these are pretty darn delicious! I have made these twice, and I think I have managed to perfect the texture as the first time was too crumbly.

Makes 10 medium sized burgers

Ingredients

2 (16 ounce) packages firm tofu
3 tablespoons olive oil
2 cups diced onions
1 cup peeled and grated carrot
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried dill
2⁄3 cup chopped walnuts
1 cup gluten free breadcrumbs
2 tablespoons tahini
2 tablespoons miso
2 tablespoons Braggs Liquid Aminos
1 -2 tablespoon mustard (optional)
1 tablespoon ground chia
3 tablespoon water

Directions

1. Mix the ground chia and 3 tablespoons of water in a cup, let sit (this is used as a binder)
2. Preheat your oven to 400 degrees F
3. Generously oil baking sheet
4. Place tofu between two plates, and rest heavy weight on top plate
5. Press for about 15 minutes
6. Drain off liquid from bottom plate
7. Meanwhile, heat oil in skillet, and sauté onions, carrots, oregano, basil and dill for about 7 minutes, or until vegetables are just tender
8. Crumble pressed tofu into large bowl
9. Stir in walnuts, bread crumbs, tahini, miso, braggs and mustard, if using, with the tofu
10. Add sautéed vegetables and chia water mixture, and mix well
11. Using about 1/2 cup burger mix per burger, form 10 patties by hand, and place on baking sheet about 2 inches apart
12. Bake for about 30 minutes, or until burgers are firm and browned

Adapted from food.com

I served these on some brown rice tortillas (I didn’t have any gluten free buns on hand) topped with some guacamole and mustard, with a side of asparagus and collard greens. A super tasty and healthy meal!

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Zucchini Curry

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Fatima came over for linner (lunch/dinner of course!) 🙂 I wanted to make something quick and gave her the option of a veggie stir fry or a Pakistani style zucchini curry. Fatima likes her spices and opted for the zucchini. Turned out pretty good, check it out for yourself if you please!

Ingredients

3 medium zucchini, sliced
1 tbsp olive oil
1 tsp ginger, minced
1 tsp garlic, minced
1 medium onion, sliced
1 small chilli pepper (cut in half if you like it spicy)
1.5 tsp salt
1.5 tsp chilli powder
1.5 tsp turmeric
1.5 cumin powder
1.5 coriander powder
1.5 garam masala
2 tbsp freshly squeezed lemon juice
optional: 1/2 – 1 tsp chilli flakes

Directions 

1. Saute onions over medium heat in skillet
2. Add ginger and garlic when onions START to brown and saute for 1-2 minutes
3. Add all spices, chilli pepper, chilli flakes (if using) and mix
4. Add a LITTLE bit of water if needed so that it doesn’t burn (the zucchini will release a lot of water so make sure not to put too much water or will become soupy)
5. Add zucchini, cover and let cook for about 15-20 minutes (over low-medium heat) or until desired tenderness, stirring every 5 minutes
6. Remove from heat, mix in lemon juice
7. Serve with your favourite type of grain or my rice roti. I like to include grilled tofu for some protein.

Enjoy!

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Black-eyed beans

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I like to eat relatively simple meals. Things that are made with whole foods, are quick, tasty and happygut friendly 🙂 This meal fulfills all of these criteria.

Serves 2

Ingredients

1 cup dry black-eyed beans soaked overnight (or any other bean e.g. pinto, adzuki, black beans, etc.)
1 tbsp olive oil
1/2 tbsp minced garlic
1/2 tbsp minced ginger
1 small onion chopped
1 tsp salt
1 tsp cumin
1 tsp tumuric
1/2 tsp chilli powder
1 tsp garam masala
1 green chilli whole
2-3 tbsp Braggs
2-3 tbsp freshly squeezed lemon juice
1 cup water
optional: bay leaf

Directions 

1. Heat olive oil over medium heat in pot
2. Saute onions with garlic and ginger until onions just START to brown
3. Add all spices, whole green chilli (you can cut the green chilli in half if you are a fan of spice!) and bay leaf (if using) and mix, add a little water if needed so it doesn’t burn. Let cook for 1-2 minutes.
4. Add soaked beans and 1 cup of water
5. Bring to a boil, cover and then let simmer on low-medium for about 35 minutes or until beans are soft stirring every 10 minutes, adding more water if needed (if you are using a pressure cooker it shouldn’t take more than 20 minutes)
6. Remove from eat, stir in Braggs and lemon juice
7. Adjust spices to taste
8. Serve with your favourite grain/bread, greens and, my personal favourite: avocado (I love avocado with beans!)

I served mine with some gluten free bread (I drizzled some olive oil and dill on it), half an avo and some kale. So incredibly satisfying, try it for yourself! 🙂

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Bhindi Curry (Okra)

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I love LOVE okra! I love the texture, I love the colour and I especially like the way it tastes in a Pakistani curry – so tangy and savory!

Our apartment has some water problems and so we have been staying with my Mom for a few days. That means getting Mom’s home-cooked meals 🙂

Today she made bhindi and it was awesome!

Serves 2

Ingredients

3 cups chopped bhindi
3 tbsp oil (I use grapeseed)
1 medium onion sliced
1 small green chilli whole
1/2 tsp salt
1/2 tsp tumuric
1 tsp coriander powder
1/2 tsp chat masala
1/4 chilli flakes
1 tbsp fresh lemon juice

Directions

1. Heat oil in large frying pan over medium heat
2. Add bhindi (okra) and fry until it just STARTS to brown
3. Mix in all the spices and onions
4. Reduce heat to low, cover and simmer for 5-10 minutes
5. Adjust spices to taste if desired
6. Remove from heat and serve with rice roti with a side of your favourite greens (I like to throw in some tofu for my protein)

Courtesy of my Mom 🙂

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Yellow Moong Dal (Punjabi Stylezzz)

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I love my Mom’s dal. Irfan, my partner, is a vegetarian and so we eat A LOT of dal, especially a lot of moong as I find it easiest to digest.

Ingredients

1 cup of yellow moong [you can also use 1/2 cup yellow moong & 1/2 cup masoor (red lentil) mix]
4 cups water
1/2 tbsp minced garlic
1/2 tbsp minced ginger
1/2 tsp salt
1/2 tsp tumuric
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp chilli powder
1/2 tsp garam masala
2 small green chillies whole
optional: 1/4 cup fresh cilantro chopped

Tarka Ingredients

1 small onion chopped
1/2 tbsp chopped garlic (not minced)
1/2 tbsp chopped ginger (not minced)
4 tbsp olive oil

Directions for Dal

1. Soak dal overnight or for 8 hours
2. Place water in pot and bring to boil
3. Add dal, ginger, garlic, green chillies and all the spices EXCEPT garam masala and cook over medium heat for about 25-30 minutes stirring every 5 minutes until dal is soft (NOT including tarka ingredients). If you have a pressure cooker, cook for about 10-15 minutes, stirring every 5 minutes
4. Remove from heat

Directions for Tarka

1. Head olive oil over medium heat
2. Add onions and chopped ginger and garlic
3. Saute until they brown. You want them to brown but not burn

4. Pour tarka mixture over the dal and mix
5. Adjust spices to taste if desired
6. Sprinkle garam masala and chopped cilantro

Eat with either brown basmati rice or my gluten free rice roti with a side of your favourite greens.

Enjoy!

Courtesy of my Mom 🙂

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Butternut Squash Soup 2 (without coconut)

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I absolutely love the “Butternut Squash Soup 1 (with coconut)” recipe I posted previously. I was craving it a few days ago but needed to make it withOUT coconut as I am on a 6 week parasite and candida cleanse (parasites love their coconut ;)).

I experimented with stuff I already had in the fridge and it turned out good! Not as delicious as it would have been with coconut of course, but it’s the next best thing!

Ingredients

2 tbsp olive oil
1 onion, diced
4 cloves garlic, minced
2 tbsp ginger, minced
4 carrots, sliced
1 apple (the sweeter, the better), sliced
3 stalks celery, diced
2 small or one large butternut squash, peeled and chopped
5 cups vegetable broth
2 tbsp chopped fresh sage or 1 tbsp sage powder
2 tbsp cinnamon
1/2-1 tbsp nutmeg
1.2-1 tbsp curry powder
1/2 cup soy milk/almond milk
salt and pepper to taste

Directions

In a large soup pot, sautee the onion and garlic in olive oil until onions turn soft, about 3 to 5 minutes.

Add the carrots, apple and celery and cook for another 3 to 5 miutes.

Add the squash and stir just to coat, then add the vegetable broth and spices (not salt & pepper). Bring to a boil, then reduce heat to a slow simmer. Allow to cook for at least 25 minutes, or until squash is soft.

Using a potato masher or a large fork, mash the squash until smooth, or, alternatively, you can puree the soup in a food processor, blender or hand blender.

Stir in your dairy free milk and season with salt and pepper to taste.

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