autumn

golden zesty mango coconut balls (vegan)

30th November 2014

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Oh goodness….

It’s been a while since I have been into the garden as the weather has been constant days of rain and wet.

But now…

This morning there was a celebration of LIGHT, golden LIGHT, warm LIGHT, glorious, goodness-filled LIGHT, a welcome, a gentle sigh, a return and a new beginning…

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inside and out

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golden zesty mango coconut balls

Adapted from Honestly Healthy.

Makes about 20 balls.

ingredients 

100g dried unsweetened unsulphured mango

2 Tbsp coconut oil

1 pinch saffron (15 threads)

½ cup rolled oats

1½ cups desiccated coconut (unsweetened) + extra for rolling in

5 Tbsp maple syrup (can add less or more)

zest from two lemons

juice from half a lemon

¼ tsp turmeric powder

preparation 

1.  Soak the mango in water for about 20 – 30 minutes and drain.

2. In the meantime, heat the coconut oil in a small pan and a pinch of saffron, turn off the heat and allow the saffron to infuse the coconut oil.

2.  Place the oats in a food processor and pulse on high until they turn into a floury powder, then add the coconut, soaked mango, maple syrup, saffron-infused coconut oil, lemon zest, lemon juice and turmeric powder – pulse until the mixture comes together. The mixture will be quite wet but will come together easily.

3.  Using your hands, form the mixture into small balls, then coat them in the extra coconut.

4.  Freeze the coconut balls for 20 minutes, if eating immediately, otherwise, store them in an airtight container in the refrigerator.

Goodness shared from Stacey

spiced adzuki bean stew with vibrant green chard

23rd November 2014

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Delicious splashes of autumn colours

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here and there…

spiced adzuki bean stew with vibrant green chard

Serves 4

Grounding, warming and hearty.  If short on time, replace the ground spices and chilli with a tablespoon of sambar powder.   Serve with avocado raytha/greek yoghurt, crunchy green cucumber salad and a bowl of quinoa.

ingredients 

2 cups adzuki beans

8 cups water

1 tsp cumin seeds

1 tsp coriander seeds

¼ tsp hot chilli flakes (or half a fresh chilli)

1 Tbsp ghee/oil

1 tsp turmeric powder

¼ tsp asafoetida powder

2 cup tomatoes, finely chopped

2 Tbsp tomato paste

2 medium carrots, finely chopped

3 sticks celery, finely chopped

1 cup chard leaves, roughly chopped

½ cup coriander leaves, chopped

1 tsp fine rock salt

freshly ground pepper to taste

1 tsp jaggery

pre-soak 

1.  Soak aduki beans overnight, or for 24 hours with one change of water. This is for better digestibility.

preparation

2.  In a medium saucepan, place the drained beans and 8 cups water, bring to a rapid boil, then reduce to maintain a rapid simmer – simmer until beans are soft – approximately 1 hour.

3.  In a small pan, dry roast the cumin, coriander and chilli flakes until there is a lovely aroma (be careful not to burn) – remove from heat and grind in a mortar and pestle.

4.  In a heavy-bottomed saucepan, heat the ghee, add the asafoetida, turmeric and the ground spices – saute for a few seconds, then add the chopped tomatoes and tomato paste – cover and simmer for 20 minutes.

5.  Add the carrots and celery- simmer for 10 minutes.

6.  When the beans are soft, drain, add to the tomato mixture with the addition of 1 cup water.  (I found if the stew sits for half an hour the beans soak up some of the liquid and the consistency becomes thicker.)

7.  Add chard and coriander – stir through for 2 – 5 minutes and season with salt, freshly ground pepper and add jaggery.  Remove from heat and serve.

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Goodness shared by Stacey

chickpea sambar with pumpkin and celery

1st December 2013

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I love Autumn

 and I am taking every opportunity to relish in its rain and

vibrant green,

the early morning dew and it’s amazing,

blazing

colour.

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It is enough. 

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I am enough.

chickpea sambar with pumpkin and celery

When I make this to serve with dosa, I leave out the dal and add another cup of chickpeas, as the lessened water makes it a thick consistency for dosa.

ingredients 

1 cup chickpeas, soaked overnight

½ tsp turmeric powder

1 Tbsp ginger, finely chopped 

1 cup ripe tomatoes, finely chopped

3 cardamom pods

¼ cup moong dal/red lentils, well rinsed

2 stalks celery

2 medium carrots

1 cup pumpkin, finely chopped

1 tsp jaggery/brown sugar

½ tsp tamarind paste

1 tsp rock salt

¼ cup coriander leaves, chopped

sambar-coconut paste

1 – 2 tsp Sambar powder, moderately spiced

¼ cup dried shredded coconut

1 cup water

voggarane

1 Tbsp ghee

1 tsp black mustard seeds

⅛ tsp asafoetida powder

10 fresh curry leaves

preparation 

1.   Drain the chickpeas and bring them to the boil in a deep pot of water – simmer for a 1 – 2 hours or until soft.

2.  Heat ghee in a heavy-bottomed pot, when hot, add the turmeric, ginger and tomatoes, lightly crush the cardamom pods and stir them in.  Cover and simmer for 10 minutes, stirring occasionally to prevent burning – the liquid from the tomatoes keeps everything moist.

3.  Add the dal, celery, carrots, pumpkin and drained chickpeas along with 3 cups water, bring to boil, then turn down heat and simmer uncovered until dal is soft – 20 minutes.

prepare the sambar-coconut paste

4.  Place in a blender, the coconut and sambar powder with 1 cup water, blend into a smooth paste -1 minute.

5.  Add to dal and swish the blender clean using the liquid from the dal.

prepare the voggarane

6.  In a small pan, heat ghee, add the mustard seeds; when they turn grey and pop, add asafoetida, fry for a few seconds then add the curry leaves – fry until fragrant.

7.  Add to sambar, stir in the tamarind paste, jaggery, salt and coriander leaves. Taste, adding more tamarind, jaggery or salt, if needed.

Serve with brown basmati or in winter, whole barley.  Drizzle lavishly with ghee.  Serve with a lemon-dressed green, leafy salad with steamed broccoli and a sprinkling of sesame and pumpkin seeds.

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Goodness shared from Stacey

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