Squeezin’ my limes. #cooking = #therapy for the hands & belly #foodie
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Each river has its own distinct recipe for water.
Anne Michaela (from the opening pages of Vij’s At Home Indian Cooking)
Dinner: Northern Thai Style Beef Salad ‘Nam Tok’. #grassfedbeef Grilled medium rare. #mint for zest +#limes for life. Ground rice to crunch. Add with a side of greens. Our idea of a Light dinner. Recipe to follow at pangalicious.tumblr.com
Thai food craving. Going back to my roots today. Cooked some Thai coconut chicken and shrimp soup. Tom Kha Kai<3 #thaifood#coconut #soup #lemongrass #limes #foodie #yummy
Organic Taco Mess
It was a mess. But it was a guilt free taco kinda mess.
I had a massive craving the other day for Tacos. All day long that day I was craving for some good Taco. So I phoned the other half up, and told him he needed to get on that and make some Tacos for his hungry asian. I came home expecting to find some easy out of the box Taco festivities, but instead I came home to a messy messy kitchen and Christoph running around the kitchen like a mad scientist. Since we are Paleo eaters, he’s been committed to eating as much as we can organic, gluten free, and starch free. So there goes my idea of a cripsy corn tortilla taco shells. So what did he make instead of? Cauliflower Taco Shells. Yes. You heard correct. Gluten free, carb free, Cauliflower Taco Shells. And surprisingly it worked out so well, it was like having a soft taco shell, in the grainy texture as a hard shell. Yupp. He got the recipe from this Paleo recipe blog: Happy Chomp;
http://www.happychomp.com/post/48093575572/how-to-make-taco-shells-made-from-cauliflower
The filling of the Taco was with the Grass fed ground beef that we bought from KINE Meats, here in BC: http://www.kinemeats.com/
We made home made Zesty Salsa, Guacamole, and as well as a Cashew Sour Cream. Topped with a handful of cilantro and drizzled with a mexican green hot sauce called Salsa Picante. So Good.
Raw Almond Nut Pulp Hummus
Hi! We’re back on Pangalicious! After a year of travels around the world, Christoph and I are finally getting settled…this time in….Vancouver! We were in Germany for a few months, and now we’re here in Vancouver for a bit until we get itchy feet again.
You know how when you make Almond milk, and then you’re like….wtf what do I do with the pulp? And feel like it’s such a waste to throw out all of that Almod fibre goodness? Well we found a way how to salvage that pulp fiction goodness, and turn it into some delicious spreads, and dips. Almond Hummus.
Recipe from Sarah Britton’s My New Roots: http://mynewroots.org/site/2011/08/waste-not-want-not-raw-nut-pulp-hummus-2/
Raw Nut Pulp Hummus
Ingredients:
1 ¼ cup nut pulp (leftovers from making nut milk from this recipe)
1 fat clove garlic
4 Tbsp. lemon juice
2 Tbsp. water
4 Tbsp. raw tahini (or other raw nut butter)
1 tsp. ground cumin
¼ tsp. crushed chilies or cayenne pepper
pinch sea salt + pepper
Directions:
1. In a food processor, pulse to mince garlic. Add everything but the nut pulp and blend until creamy.
2. With the motor running, slowly add the nut pulp a few spoonfuls at a time until you have everything well blended. If desired, add more water, one tablespoon at a time, until the desired consistency is reached.
3. Serve. Store leftovers in an airtight container in the fridge. (Remember that the nut pulp will last for up to seven days, so make your hummus quickly after the nut milk!)
If you are not using your pulp right away, put it in the fridge in a sealed container. It will keep for about a week, so if you don’t really plan on using it by that time, you have two options to extend the pulp’s shelf-life:
• Freezing is the easiest and fastest way to carry on with your day and forget about the pulp, but you will have to take the time to defrost it prior to using it in your recipes. Put it in a plastic zipper bag, or any sealed container — of course glass is always better when freezing food.
• Dehydrating the pulp is the basis for making almond flour, which will give a finer texture to your preparations. Just spread the pulp as evenly and thinly as you feel like over a teflex dehydrator sheet or baking tray & let it become completely dry. Then pulverize it in the blender and keep in a sealed container.
Good morning world! Kundalini outside the balcony.
Carrot Love
Raw Vegan Pumpkin Chocolate Swirl Cheese Cake.
German Engineering at its best. My wonderful boyfriend Christoph made us a raw vegan cheese cake last night for dessert. He’s been determined to make this cheesecake even though the recipe asked for a Springform pan (http://en.wikipedia.org/wiki/Springform_pan) and we didn’t have it, he still made one out of cardboard. His cardboard version of a pro cake pan worked. I don’t know which part I was more amazed with, his cardboard Springform pan, or the cake it self. Nonetheless, the man managed to make a delicious treat for us both. This schtuff was oh-so-good.
Chocolate Crust
1 1/4 cups almonds
1/2 cup pitted, packed dates, chopped
1/4 cup raisins
4 tablespoons cacao powder
1 teaspoon vanilla
1-2 teaspoons water
Pinch of salt
In a food processor grind the almonds to flour.
Add the raisins, dates, salt and cacao. Grind until broken down.
Add the vanilla and water. Grind and then press some mixture together to make sure it sticks. Add a little more water if needed.
Press into the bottom of an 8” spring form pan.
Filling
This filling is so delicious that you could eat it as a pudding with the addition of extra liquid or less coconut oil.
1 1/4 cup packed pumpkin puree
1 cup cashews
1/2 cup almond milk
1/4 cup + 1 tablespoon maple syrup
7-10 drops stevia
1 1/2 teaspoons cinnamon
1 1/2 teaspoons pure vanilla
1/4 teaspoon fresh grated nutmeg (1/8 teaspoon dry)
1/2 cup + 2 tablespoons melted coconut oil
Blend all but the oil in a blender until completely smooth.
Add the oil and blend again to incorporate.
Pour the mixture over the crust.
Chill for at least 8 hours in the fridge to set.
ZUCCHINI FRITTERS *Vegan/Gluten free option
A great Lunch side. You can really add any cheese, or herb of your choice to spice each batch up. Easy to make, and oh-so-yummy to bite.
3 Medium-Large sized Zucchini’s.
3 Eggs OR for gluten free/vegan option: bind 3 tbsp of ground flax seeds into 1/2 Cup water.
1/4 Cup Chickpea flour
1/4 Cup Brown Rice flour
(Regular option includes just using 1/2 cup of all purpose flour)
1/4 tsp of Cayenne
1/2 tsp black pepper
1/2 cup of any kind of grated cheese (optional)
1 tsp of Baking Powder
Oil for frying (we use Coconut oil)
Hand mix or stir all ingredients into a large mixing bowl. Heat up the pan, add about tbsp of oil into the pan. Make 4 - 5 fritters in a pan, depends on how big your pan is. Pour the batch in slowly once the oil is heated. Fry until golden dark brown on each side. (You’ll need to flip it). Makes about 12 - 14 fritters. Serve with Greek Yogurt, or a creamy dressing.
