summer

a mostly wholewheat challah (revisited)

5th October 2017

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I  always look forward to sharing this bread when the four of us are all together.  And, especially if we are lucky enough to have our family or friends join us on these Friday nights. This is where we savour the opportunity to pause, bless and reflect on the week just passed and to light the candles as a reminder of that inner light inside all of us.

What is left-over, we spend the weekend eating with all sorts of delicious spreads.

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Freshly pressed sugar cane juice – Mysore, South India.

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a mostly whole wheat challah

Makes one large, challah.

The recipe uses a mixer with a hook dough, but you can easily use your hands. 

ingredients :

2 Tbsp flaxseed, plus 6 Tblsp water, whisked together

1 cup warm milk/almond milk

60 grams butter – room temperature/6 Tblsp olive oil

1 tsp active dry yeast

150g wholewheat flour

350g regular all-purpose flour

40g brown sugar/coconut sugar

1½ tsp fine rock salt

preparation :

In a bowl of a stand mixer fitted with the dough hook attachment.  Whisk together the flax seeds with 6 tablespoons water.  Allow to sit for 10 minutes.  Add the warm milk/water, soft butter and sprinkle in the yeast, leave undisturbed until the mixture is foaming, about 5 – 6 minutes.

Measure out the flours, sugar and salt, whisk together and sprinkle over the yeast & milk mixture, turn the machine on the lowest option and knead on medium speed for about 5 minutes or 10 minutes by hand.  The dough should be elastic and smooth.  If the dough seems too sticky, add more flour, a tablespoon at a time or if seemly too dry, add more liquid, a tablespoon at a time.

Cover with a damp tea towel and allow the dough to sit in a warm place for 1 – 1½ hours until well risen and doubled its size.  The longer it sits the better the final bread. I usually start in the early morning and it sits for 4 – 5 hours before proceeding to the second rise.

Take out the dough, knead a little with the heel of your hands and work it into a ball.

plaiting the dough :

Divide the dough into three equal pieces with a sharp knife or bench scraper.  Using your palms, and starting from the centre and working outward, elongate 1 piece by rolling it gently against the work surface with even pressure until you have formed a rope the desired length.  Repeat with the remaining 2 pieces. Place the three side by side.  Now pinch together the top ends and carefully braid the three, like you would if you were braiding or plaiting hair.  As I braid, I gently pull them length-wise to keep them as even as possible. Pinch together the ends and tuck them slightly under.

Transfer the plaited loaf to the baking tray and brush with ghee/oil and sprinkle with poppy & sesame seeds.

Cover loosely with plastic wrap or a damp tea towel and set in a warm place to rise for 1½ hours.

About 10 minutes before the dough has finished rising, preheat an oven to 200C/400F with a rack in the lower third of the oven.  Remove the plastic wrap or towel and bake for 25 – 30 minutes, or until golden brown.

Allow to cool completely before cutting into it.

When it is just the four of us, we have been enjoying the challah with a simple vegetable soup, a salad and a bowl of guacamole, and for dessert, slathered with homemade jam.

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Goodness shared by Stacey

Jonathan´s Sunday night pasta sauce

8th September 2017

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Sunday night is pasta night and has become a regular for years now, mostly because we cook a lot of Indian and it was requested by our children to be guaranteed a  ‘normal’ non-Indian meal at least once a week! It started off as a special weekend dish my husband would cook and slowly my son started helping out by chopping vegetables and now he is in charge and has taken on the important role of making the pasta sauce. This past year, focaccia has become a regular at the pasta table and recently I have been making my own vegan pasta.

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~Marigold (Tagetes patula flowers).  The genus name for marigold (Tagetes) gets its name from the Etruscan god ‘Tages’ – the god of wisdom. It’s common popular name ‘marigold’ comes from “Mary’s gold” after Mother Mary.  In Hinduism too, the flower symbolizes auspiciousness. The saffron/orange colour signifies renunciation and hence is offered to God as a symbol of surrender.

The plant’s odour and root hormones scare away many animals and insects from the garden.  Marigolds are often used in companion planting for tomato, eggplant, chilli pepper and potato.

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sunday night pasta sauce

Serves 6 – good for 500g pasta

For everyone who has joined us for pasta night!

ingredients:

⅓ – ½ cup peanut/olive oil or to generously cover the base of a large saucepan

½ heaped tsp asafoetida powder

1½ cups/155g celery

2 heaped Tblsp finely chopped ginger

2 cups/220g carrots

1½ cups/125g red bell pepper

1 x 140g tube tomato paste

1.5 kg/16 medium plump Roma tomatoes

3 heaped tsp fine rock salt

3 heaped tsp jaggery

to serve :

pine nut parmesan

bowl steamed broccoli & kale, or grilled zucchini slices.

preparation:

Wash the vegetables and finely chop the celery, ginger, carrot and red pepper.  Set aside in their own piles on a chopping board.  Cut the base off the tomatoes, and cut each tomato into quarters. Set aside.

Over a medium heat, pour the oil to fill the base of a large heavy-bottomed pot, sprinkle the asafoetida powder evenly over the oil and fry for 30 seconds.  Add the chopped celery –  fry until the celery starts to soften.  Add the ginger and finely chopped carrot, simmer for 3 – 4 minutes or until the carrots are soft. Add the chopped red pepper, simmer for 3 – 4 minutes more.  Clear a space in the middle of the vegetables and squeeze in the concentrate, add the tomatoes and give everything a good stir.

Simmer, uncovered over medium heat for 1½ hours, stirring occasionally. Toward the end of cooking, stir in the salt and jaggery.

If the sauce is very liquid, leave uncovered. Not very liquid, leave covered but with the lid ajar.

Once the sauce is ready, roughly puree using an immersion blender.  Serve with your choice of pasta, a sprinkling of vegan parmesan and grilled zucchini, steamed broccoli or beans.

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Goodness shared by Stacey, Jonathan & Elijah

pasta dough without eggs

29th August 2017

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Once you get the feel of the dough, making pasta without eggs is easy, it is a little softer, more delicate, however, the texture is divine. Homemade pasta is much lighter on the system and easier to digest.

The durum wheat flour helps absorb the flavours. It makes a softer, silky, smooth dough, that you will not get from other flours it also absorbs more water then ordinary flour, so keep that in mind if swapping the flours around.

This is a recipe that has developed over trial and error, as time goes on I am sure it will evolve even more and I will update accordingly. So far, I found when rolling and thinning the dough I used a liberal amount of flour – this may have something to do with where we live as there is a lot of moisture in the air in Sintra. I found using an icing sugar shaker very handy for this purpose, a sifter or sieve will work just as well to get a fine layer of dusting. The process is quite time-consuming, however the more confident you become with the process the quicker it is. The results are so delicious and worth the effort and impossible to go back to a box of dried pasta.  Making your pasta from scratch is a very satisfying process.

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pasta dough without eggs

Serves 6 

Recipe inspired from Kusama via Elegantly Vegan.

If attempting for the first time halve the dough recipe.  It comfortably serves 3 – 4.  The best way to get good at making fresh pasta is to make it again and again. 

ingredients:

480g/4¼ cups finely ground semolina flour from durum wheat

2 tsp fine rock salt

4 Tblsp olive oil

300 – 360 ml warm water

extra flour for dusting

special equipment :

pasta making machine

preparing the pasta dough:

In a medium bowl, measure out the flour, sprinkle in the salt and whisk to combine. Create a well in the centre of the flour, drizzle in the olive oil and slowly pour in 300ml (about 1¼ cup warm water). Using your hands, combine the dry into the wet, adding water a tablespoon at a time until the dough comes together into a ball. Dust your work surface with flour and knead the dough, begin gently folding the dough on itself, flattening, and folding again, for about ten minutes.

When you finish kneading, cover tightly with plastic wrap and let rest at room temperature for at least half an hour to an hour. For best results knead and allow the dough to rest for as long as possible.

rolling out the pasta dough:

Unwrap the dough and divide it into quarters, and then each quarter in half again so you have eight equal portions, weighing approximately 90 – 100 grams. Work with one portion at a time, and cover the rest. Flour your work surface and flatten one piece of dough a little less than the width of the pasta maker. Feed it through the thickest setting on the machine – #0.  Lightly dust both sides of the sheet of pasta with flour and fold this piece of dough into thirds, like folding a letter, dust again and feed the pasta crosswise between the rollers.  Repeat this step 5 – 6 times. This helps strengthen the gluten in the flour, giving it a chewier texture when cooked. Change settings to the slightly thinner setting – #1, dust with flour and feed it through the machine without folding it; then set it on #2 and so forth until achieving the desired thickness – I finished at #6.

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If your pasta sticks at all, dust both sides with more flour or is too lengthy to manage, lay on a cutting board and cut in half.  Don’t tug or pull on the pasta as it goes through the machine. Let the rollers do the work. With practice, you will become familiar with your machine and with the dough and will be able to manoeuvre the dough by slightly moving it left or right so that it doesn’t go in crooked.

Now cut the sheet of pasta crosswise into pieces about 25 cm long and lightly dust them with flour again. I like to air dry the sheets for 15 – 20 minutes before cutting.

To make the process easier, roll out all the dough at once before cutting it into the desired shape. Dust the sheets of pasta generously with flour and overlap them on a floured board or hang them over racks. When ready to cut use the sheets which were rolled out first and have been sitting longer to dry.

cutting the pasta :

If making filled pasta or lasagna, proceed with shaping.  If cutting into noodles, switch from the pasta roller to the noodle cutter, dust again with flour and run the sheet of pasta through the cutter. As soon as the pasta comes through the cutter, dust generously with flour and gently fold into loose rounds to make a nest. Dust again with a little flour and continue with the remaining dough. Leave the pasta to air dry for 15 minutes – 3 hours before using. This helps the pasta to not clump together while cooking.

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I usually make it around midday to use that evening. Once cut and sitting in mounds, cover loosely with a cloth and every hour gently pick up the mounds to loosen the noodles, gently replacing them into their mounds again.

to cook the pasta :

To cook the pasta immediately, bring a pot of well-salted water to a rollicking boil. Add the pasta to the water and cook for about 1 – 2 minutes – don’t overcook!  The pasta should float to the top of the pot when it’s ready and be al dente. Be gentle with it when you lift it from the water. Drain and then just drizzle it in olive oil or toss it with your favourite pasta sauce, and it’s ready to serve.

To dry, allow to air dry until completely brittle, turning the nests from time to time. Depending on the humidity it should take 5 – 6 hours.

To freeze, gather the bundles in a single layer separated with baking paper and freeze, in an airtight container, up to three months. Do not thaw them – place them directly in boiling water – may take 2 – 3 minutes to cook.

Enjoy!

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Goodness shared by Stacey

fig & ginger cluster granola

17th August 2017

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quietness

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Just now I went out into the garden, it was so quiet and still out there, except for a single bird, melodious and sweet.

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tara o’brady’s fig & ginger cluster granola

Makes approximately 8 cups.

The recipe is taken from Taro O’brady’s Seven Spoons Cookbook, with a few small changes.

Tara goes on to say ‘This recipe is my standard and is intended only as a starting point. By all means, add, substitute, or subtract ingredients (add ground nutmeg or ginger, cardamom; or take away the seeds and go heavy on the nuts; swap pistachios for pecans, or dried apricots and dried cherries for the figs) as long as the general guidelines are loosely followed.”

ingredients:

¼ cup/60g ghee or unsalted butter

3 Tblsp olive oil

3 Tblsp maple syrup

½ cup/100g packed jaggery/light brown sugar

½ cup/120ml hot water

1 tsp fine rock salt

1 tsp vanilla extract

5 cups/455g old-fashioned rolled or quick-cooking oats

1½ – 2 cups/180g slivered almonds & hazelnuts (I roughly chop my own into thick slivers)

¾ cup/65g flaked coconut

¼ cup/35g raw, hulled sunflower seeds

¼ cup/35g sesame seeds

1 heaped tsp cinnamon powder

½ cup/70g finely chopped candied ginger

1 cup/150g chopped dried figs & sultanas

preparation:

Preheat an oven to 325F/160C and with racks in the upper and lower thirds.

In a saucepan set over medium heat, melt the ghee into the olive oil and maple syrup. Turn off the heat add the brown sugar, hot water, and ½ tsp of the salt. Cook, stirring often until the sugar dissolves. Remove the saucepan from the heat, stir in the vanilla extract, and set aside to cool.

In a food processor fitted with the metal blade, grind 2 cups/180g of the oats into flour. Transfer this oat flour to a large bowl. Stir in the remaining 3 cups/275g whole oats, the remaining ½ tsp salt, and the nuts, coconut, seeds and cinnamon powder.

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Pour the ghee and sugar mixture over everything and stir to coat. Let stand for 10 minutes, to give the oats the opportunity to lap up the sugar syrup.

Line 2 half sheet pans with standard baking sheets. using your hands, drop the oat mixture in clumps onto the pans, then bake in the preheated oven until dry, light golden, and evenly toasted 45 to 50 minutes, gently stirring and turning the granola with a large spatula every 15 minutes or so and rotating the pans once from the top to bottom and front to back.

Remove from oven and leave the granola in the pans. The granola will continue to crisp as it stands. After 5 minutes, stir in the candied ginger. Once the granola has cooled completely, stir in the figs.

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Transfer the granola to an airtight container and store at room temperature for up to 2 weeks.

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Goodness shared from Stacey

ginger coconut chutney

7th August 2017

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Chutney can be consumed with rotti, chapati, dosa, idli and rice. Recommended to all constitutions. Can be used once or twice a week, at any time during the day and in all seasons. For those suffering from Pitta imbalance, little ghee can be mixed into the food in order to eliminate any aggravation.  One may spice the dish as per his natural inclination adding or lessening the salty, sweet, sour (tamarind), pungent (chilli) tastes.

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Ginger Coconut Chutney

Makes approximately 2 cups.

Recipe shared by our teacher Ganapati Aarya, as part of the Jivana Yoga Programme. 

I make this quick and tasty chutney whenever I make dosa or idli.  The toasted chana dāl can be purchased from your local India store and once you purchase this everything comes together within minutes.

ingredients :

1 cup unsweetened dried shredded coconut

1 – 2 cups lukewarm water (start with 1 cup for right consistency)

¼ cup toasted chana dāl (bought from your local Indian store)

1 tsp finely chopped ginger

½–1  red/green chilli (according to taste and strength of chilli)

3 sprigs fresh coriander

¼ tsp tamarind paste

1 tsp sugar/jaggery

½ tsp fine rock salt

preparation :

Place in an upright blender/grinder the dried coconut, chana dāl, chopped ginger, chilli, jaggery, salt and tamarind paste. Wash the coriander leaves, remove the thicker stems and place with the ingredients.

Pour in 1 cup water and puree until you have a thick paste, adding more water until you have the desired consistency.  The texture should be a bit coarse.  Taste for seasoning, adding more salt, sweet, tamarind or chilli, as needed.

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Goodness shared by Stacey

chuchu gojju

31st July 2017

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Chuchu known as Seemebadanekaayi in Karnatika, India, or chayote squash in Mexico. It is a pear-shaped, light-green vegetable in the gourd family and has a crunchy texture and a mild, sweet taste. Chuchu is a perennial vine that climbs over fences, shrubs, and even on trees. There is no need to peel the skin in the young, tender pears. However, larger and over-mature fruits need light peeling using a vegetable peeler. When in season you can find it in most supermarkets here in Portugal.  I make this weekly for a simple no fuss dinner – served with brown basmati rice and an extra drizzling of ghee.  I also use them when making a simple dal, grated carrot and finely chopped chuchu is a magical combination.

To sprout:  Each chuchu contains a single seed which is enclosed within the fruit and cannot be separated from the fruit.  To sprout place the whole fruit on a light-filled window sill and within days the chuchu will sprout from the broad end.  You can also set the whole fruit directly in the soil and within a week or two will sprout.

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Plant 1 chuchu vine per household of 4 persons. Chuchu is a vigorous climber; set a sturdy trellis or support in place at planting. Do not allow maturing fruit to come in contact with the soil; it will spoil and germinate while still attached to the vine. Chuchu will be ready for harvest when the fruit is tender and about 4 to 6 – inches in diameter, usually 120 to 150 days after planting. Cut chuchu from the vine with a knife or hand-pruner. Harvest chuchu before the flesh gets hard.

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chuchu gojju

Serves 3 – 4.

Recipe shared by our teacher Ganapati Aarya, as part of the Jivana Yoga Diploma. 

Chuchu gojju is best served with rice or dosa – the dosa flavour and rice texture mixes well with the flavour of this dish.  It can also be served with chapati, however, it is best to decrease the amount of tamarind (sour) added.  Eggplant or capsicum can replace the Chuchu, additional capsicum may also be added.

ingredients :

1 medium Chuchu – approx 280-300g

1 cup/250mL water

1½ tsp fine rock salt

1½ heaped tsp brown sugar/jaggery

¼ cup fresh coriander, roughly chopped

voggarane :

¼ cup/60ml peanut or coconut oil

½ tsp black mustard seeds

⅛ tsp asafoetida powder

⅛ tsp turmeric powder

15 fresh curry leaves

sambar – coconut paste:

¾ cup/60g dried shredded coconut

2 heaped tsp Sambar powder- moderately spiced

1 tsp tamarind paste

2 cups/500mL water – divided

preparation:

Wash, peel and chop chuchu into very small pieces to fill approximately 1½ cups.  Set aside.

Wash and roughly chop the fresh coriander – measuring ¼ cup.

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voggarane:

In a medium-sized pan over medium-high heat, add oil and mustard seeds. When seeds start to splutter and pop (make sure they have popped well), add asafoetida, turmeric powder and curry leaves.

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Continue to fry for a few seconds.  Add the chopped chuchu and 1 cup water. Allow to simmer, uncovered, until the chuchu softens – about 15 minutes.  

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Meanwhile, prepare the sambar-coconut paste.

sambar – coconut paste:

In an upright blender, place the dried coconut, sambar powder, tamarind paste and 1½ cups water.  Blend until smooth, approximately 1 minute.  Set aside.

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After the chuchu has softened, add jaggery and salt, mixing well.  Pour sambar – coconut paste into gojju. Use remaining ½ cup water in the blender to clean out any sambar paste.

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Allow to simmer rapidly for 5 minutes, stirring once or twice. Turn off heat and add freshly chopped coriander.  Allow to sit for 5 minutes, then taste, and adjust the sweet, sour or salt to your preference.  The gojju will thicken as it cools. Delicious served with brown basmati rice or dosa.

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Goodness shared by Stacey

easy spelt focaccia & a vegetable garden

13th June 2017

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I make this focaccia every Sunday as an accompaniment to our traditional pasta night.  I mix the dough in the morning and leave it covered on the side for a full day, the extra fermentation adds flavour to the bread.  You can also make it days before, and store in the refrigerator after the first rise, the dough develops a more complex flavour, and you can pull part of it out to make dinner – just be sure it has time to come to room temperature before shaping and continue with the recipe.

I usually make one large focaccia but since our move a month ago I have a small oven that fits two narrow trays – now I make two oblong focaccia.

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Quality of Food

‘A very natural lifestyle in which we could collect fresh vegetables every day would be even more ideal, however. Growing a small garden can serve that purpose to some degree. There are also many other benefits one may experience from having a small garden. For example, one may gain beneficial exercise, as well as deep satisfaction in doing garden work. If done in a measured and relaxed way, it may lead to a calm and quiet mind.’ 

~ Dr. Shankaranarayana Jois – The Sacred Tradition of Yoga

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easy spelt focaccia

Makes 1 rectangular or 2 small focaccia. 

Recipe slightly adapted from Good to the Grain, by Kim Boyce.

‘You can top the focaccia with almost anything: a liberal pouring of oil and a dusting of salt, a handful of fresh herbs, olives or sautéed vegetables, or a flavourful tomato sauce. However, you plan to top your focaccia, before cooking pour a generous glug of olive oil over the top – especially around the edges – for a crunchy golden crust’.

ingredients :

1¼ cups warm water

1 tsp active dry yeast

tsp sugar

1 cup/120g whole-spelt flour; plus additional for kneading

2½ cups/320g white spelt flour/all purpose flour

1 tsp fine rock salt

2 Tblsp olive oil + ¼ cup (divided) for drizzling over the top

herbs, spices, or other toppings of choice

preparation :

Lightly rub a large bowl with olive oil. Set aside.

Add 1¼ cups of warm water, yeast, and sugar to another bowl. Stir, and allow the yeast to bloom and bubble for about 5 minutes.  (If it doesn´t, it may be inactive; throw it out and start again.)

Add the flours, salt, and 2 Tablespoons olive oil and mix to combine to form a sticky dough.

To knead by hand: Turn the dough out on to a clean work surface. Knead the dough for about 10 minutes, or until smooth and silky.

Or, to use a food mixer: Fit the dough hook and add the water, yeast, and sugar to the mixer bowl, stir, and allow the yeast to bloom and bubble for about 5 minutes. Add the flour and salt. Mix on low speed until evenly combined, then add the oil and leave to knead for about 10 minutes, until smooth and silky.

For the first rise: Put the dough into the oiled bowl, turning it so that the top of the dough is coated with oil. Cover with a towel and leave for about 2 hours, or until doubled in size.

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Generously oil a baking sheet with olive oil.

For the second rise: Place the dough on the baking sheet or divide the dough into two pieces and place them on the oiled baking sheet.  Stretch the dough out with your hands (It helps to oil your hands) into your desired shape on the baking sheet, and dimple it with your fingers. Cover with a towel or plastic wrap and leave to rise for an hour.

Position two racks in the upper and lower thirds of the oven (or put a single rack in the middle if you´re using one baking sheet) and preheat to 200C/400F.

After the dough has completed its second rise and has puffed up on the sheet, drizzle with 2 Tablespoons of olive oil and sprinkle with salt, herbs or spices, or toppings of your choice.

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Bake for 22  – 25 minutes, until golden brown. Drizzle with the remaining 2 Tablespoons of oil while still hot from the oven.  Allow the bread to cool slightly before slicing and serving.

Serve it with your favourite pasta or top it with mashed avocado, grilled zucchini, tomatoes, red pepper, fennel and a sprinkling of fresh herbs and salt.

Focaccia is always best eaten the day it is made.

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Goodness shared by Stacey

cosamberi – moong dal coconut carrot salad

31st May 2017

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Cosamberi is a delicious light, easily digestible raw salad that nourishes the body. It can be eaten twice a week and in all seasons. Cosamberi is best eaten as a side dish alongside the main meal. It can also be eaten as a small snack in the morning or evening.  It balances Vata, Pitta and Kapha.

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Less is More 

There are hundreds of varieties of food, but in order to be fit and healthy for Realization, we need to eat only a few of them. Once we establish a basic diet, we may or may not decide to eat other kind of foods. We are best served to work hard only for what is most needed to maintain a balanced mind and body. This is our duty and the essence of aparigraha (the value of having few belongings).

~ Dr. Shankaranarayana Jois – The Sacred Tradition of Yoga

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cosamberi

Serves 4 – as a side dish.

Recipe shared by our teacher Ganapati Aarya, as part of the Jivana Yoga Programme. 

Any left-over coconut can be grated, sealed and stored in the freezer. If unable to obtain fresh coconut, replace with ½ cup/35g dried shredded coconut.  For best results, grate the carrot and coconut small and fine, using the finer side of a box grater.

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ingredients :

½ cup/100g split moong dāl  (split yellow dāl)

1 heaped cup/75g grated fresh coconut

1 large carrot – approximately 100g

1 Tblsp + 2 tsp/25ml lemon juice – divided

⅓ cup/15g finely chopped coriander

½ tsp fine rock salt

voggarane :

1 Tblsp + 1 tsp/20ml peanut or coconut oil

½ heaped tsp mustard seeds

1 heaped tsp split urad dāl

1 dried red Byaadagi chilli

20 fresh curry leaves

pinch asafoetida powder

⅛ heaped tsp turmeric powder

preparation :

Rinse moong dāl thoroughly by covering with water and swishing around with your hand, drain, then repeat 3-4 times until the water runs clear.  Cover again with water and set aside to soak for one hour.  After one hour, drain the dāl through a fine-mesh sieve and allow it to dry for 15 minutes.

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Finely grate the fresh coconut using the finer side of a box grater – measuring 1 tightly packed cup.  Wash, peel and grate the carrot – measuring 1 tightly packed cup.  Pour 1 tsp lemon juice over the carrot to prevent discolouring. Rinse, dry and chop the fresh coriander – measuring ⅓ cup.  Place in a medium-sized bowl along with the soaked dāl, sprinkle with salt and do not mix.

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prepare the voggarane :

Depending on the level of spice preferred, cut the chilli into small or large pieces, then set aside.

In a small pan over medium heat, add oil and mustard seeds. When the seeds start to splutter and pop (make sure the mustard seeds have popped well), add the urad dāl and the chopped chilli, then fry until the urad dāl is golden in colour.  Add the curry leaves, asafoetida and turmeric powder, and continue to fry for a few seconds, swishing the pan around so the spices fry evenly.

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Pour the voggarane into the bowl, and add the remaining lemon juice, mixing well to allow all colours and flavours to blend evenly.

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Goodness shared by Stacey

raspberry quinoa muffins with an almond crumb

30th April 2017

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This garden breathes beautifully of our time here……

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and deeply grateful for the gifts it has given……

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raspberry quinoa muffins with an almond crumb

Makes 10 muffins.

A recipe I make often based on this Plum Millet Cake, the sweet almond crumb adds a delicious crunchy texture which contrasts nicely with the sourness of the raspberries. These muffins are tender, fragrant and light.  The maple syrup can be replaced with ½ cup brown sugar; you will need to increase almond milk to ¾ cup instead of ¼.  

I made my own muffin liners by tearing up  12 x 12 cm square pieces of baking paper and pressing them down into the tray – if you grease the tin beforehand the liners behave nicely.  If you don’t have a muffin tin, this recipe can also be made as a cake, may need to increase the baking time.

for the quinoa:

¼ cup/50g quinoa, washed

½ cup/125ml water

for the almond crumb:

cup/30g flaked almonds

2 Tblsp/15g brown sugar/coconut sugar

2 Tblsp maple syrup

for the cake:

1½ cup/210g whole-spelt flour

1 Tbsp aluminium-free baking powder

¾ cup/185ml maple syrup

¼ cup/60ml plus 2 tablespoons mild-tasting olive oil/melted coconut oil

¼ cup/60ml almond milk

1 Tblsp vanilla extract

zest of 1 lemon

¼ tsp fine rock salt

150g frozen/fresh raspberries

to cook the quinoa:

Drain and rinse quinoa.  Place in a small pot, add ½ cup water and salt.  Bring to a boil over high heat; reduce heat to medium – do not cover as this eliminates any impurities.  Simmer for 15 – 20 minutes until the water has evaporated.  Turn off the heat; cover and let sit for 10 minutes before fluffing up with a fork.  Measure out 1 cup/130g cooked quinoa, set aside.

Preheat the oven to 180C/350F.  Fill a muffin tray with 10 liners.

prepare the almond crumb:

In a small bowl place the flaked almonds, sugar and maple syrup, stir to combine and set aside.

to prepare the cake:

In a large bowl, whisk together the flour and baking powder; set aside.  In a medium jug, whisk together the maple syrup, olive oil, almond milk, vanilla, lemon zest, salt and the cooked quinoa. Make a well in the centre of the flour mixture then pour in the wet, and using a rubber spatula, stir until well combined.  Fold in the raspberries – be careful not to over-mix.

Scoop the batter into muffin cups, filling them all the way to the top using a spoon or an ice cream scoop.  Spoon a teaspoon of the almond crumb on top of each muffin and bake for 30 – 35 minutes.  Take the muffins out of the tin and place them onto a wire rack to cool. Serve with a generous dollop of Greek yoghurt.

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everyday simple dal for Yasmin

6th March 2017

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A simple dal we make weekly served with chapati and alongside a cabbage or okra palya.  A recipe my daughter requested that I write-up so that she can refer to when she moves out later this year.  It is also one of her favourite meal combinations.  We are in the process of learning how to make 6 easy meals which she can prepare herself.  This dal being one of them.

If the thought of making chapati sounds a bit overwhelming – it can be served with a bowl of rice and a crispy salad.  When drizzled with ghee it becomes a deeply soothing, warming, nourishing meal.

The tomatoes can be replaced with any vegetable of choice,  I like the process of stewing them in a voggarane pan before adding them into the cooked dāl, this way they slightly caramelise, deepening the flavour with the spices.

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~ Evening forage at the end of the day in a blanket of mist.  Silent.

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everyday simple dal

Serves 3 – 4

Inspired by Tara O’brady – Everyday Yellow Dal.

In Ayurveda, it is important to understand the different types of dal/legumes used and their energetic qualities.  There is two types of dal which are favourable and used most often – whole mung beans (whole moong beans) and split moong dal (yellow split lentils) which are whole moong beans skinned and split.  These two are easy to digest, gentle on the system and cause minimum disturbances to your constitution.  All other dal/legumes are recommended to use in moderation and in small quantities.

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ingredients :

1 cup/220g yellow split moong dal (yellow split lentils)

3 cups/750ml water

for the voggarane :

2 Tblsp ghee

½ tsp black mustard seeds

1 tsp cumin seeds

8 fresh curry leaves

1 dried chilli – torn in half

⅛ tsp asafoetida powder

⅛ tsp turmeric powder

1 tsp finely chopped ginger

1 medium tomato, chopped into small pieces

½ – 1 tsp fine rock salt

a small handful coriander leaves

juice from half a lemon

preparation :

In a heavy saucepan, wash dal several times until water runs clear – then drain.

Pour the 3 cups water into a saucepan and bring to boil on a medium-high heat, then reduce heat to maintain a rapid simmer. (Do not cover the pot, this allows certain impurities or energetic imbalances to be eliminated.)  You may need to skim off any foam which accumulates at the top at the beginning of boiling.  Simmer until dāl is soft, creamy and broken down – approximately 30 minutes.  You may need to add a little water if the dal becomes too dry.  I like to have the consistency quite thick when serving with chapatis and more liquid when serving with rice.

While waiting for the dal to soften, prepare the voggarane.  In a small pan over medium heat, add the ghee, once hot add mustard seeds; as the seeds start to splutter and pop (make sure the mustard seeds have popped well), add the cumin seed, curry leaves, fry for a few seconds, then add asafoetida and turmeric powder, swishing the pan around allowing spices to fry evenly.  To the voggarane add the chopped tomatoes and ginger, cover and cook for 10 minutes, stirring occasionally, fry until the tomato starts to break up.

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Stir this into the dal, add salt, lemon juice and garnish with fresh coriander.  Serve with fresh chapati, a cabbage or okra palya.

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