Pangalicious

Squeezin’ my limes. #cooking = #therapy for the hands...

Wed, 24 Apr 2013 19:33:50 -0400

Squeezin’ my limes. #cooking = #therapy for the hands & belly #foodie

"Each river has its own distinct recipe for water."

Wed, 24 Apr 2013 01:49:03 -0400

“Each river has its own distinct recipe for water.” - Anne Michaela (from the opening...

Dinner: Northern Thai Style Beef Salad ‘Nam Tok’....

Tue, 23 Apr 2013 23:34:00 -0400

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...

Tue, 23 Apr 2013 20:36:54 -0400

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...

Tue, 23 Apr 2013 15:36:01 -0400

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!...

Tue, 23 Apr 2013 15:15:00 -0400

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.

Sat, 29 Dec 2012 07:04:36 -0500

Good morning world! Kundalini outside the balcony.

Carrot Love

Wed, 30 May 2012 01:15:00 -0400

Carrot Love

Raw Vegan Pumpkin Chocolate Swirl Cheese Cake. German...

Sun, 22 Apr 2012 23:43:00 -0400

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....

Sat, 31 Mar 2012 21:34:00 -0400

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.

SPROUT & KALE SALAD with Curried Sesame Dressing We sprout...

Sat, 31 Mar 2012 21:02:00 -0400

SPROUT & KALE SALAD with Curried Sesame Dressing

We sprout our own beans, and legumes. You can too. It’s a nice crunch to have on a salad, and incredibly nutritious for your belly to digest. We started sprouting these guys (Peas, Lentils, and Beans) two days ago in a mason jar. German Engineering: Christoph took my old pantyhose to make a mesh for the jar. It’s super easy to sprout your own seeds at home and its cheap. You can sprout almost any kind of seeds. Sprouting brings the seeds to life, making nutrient consumption easier.

How to Sprout: (http://www.living-foods.com/articles/sprouting.html)

You can throw sprouts into any salad, and replace them when ever a bean/seed recipe is requested, for example: You can make Hummus out of sprouted chickpeas. For lunch today, I threw them in with shredded Kale, and made a creamy Curried Sesame dressing.

This dressing can go over any salad, and can also be used as a dip or spread.

Curried Sesame Dressing

4 Tbsp Tahini

3 tsp Soy Sauce or Bragg’s Amino Acids if you want to go all gluten free

2 1/2 tsp lemon juice

2 tbsp water (or more depending on how smooth you want the consistency)

1 tsp apple cider vinegar

Blend all ingredients in a food processor.

Curry Powder

1 tsp Cumin

1 tsp Cardamon

1 tsp Turmeric

1 Grounded Coriander seeds

1/2 tsp Cayenne

1/2 tsp Cinnamon

1/4 Nutmeg

Mix spices in a small bowl, and sprinkle on-top (about 2 pinches) over sesame dressing/salad.

Raw Vegan Banana Coconut Pie Christoph made a delicious treat...

Sat, 31 Mar 2012 13:56:00 -0400

Raw Vegan Banana Coconut Pie

Christoph made a delicious treat the other night. He’s been diving through my Thrive Diet Book, by Bredan Brazier (http://www.thrivediet.com/) making all sorts of Vegan/Raw option treats for us. The Banana Coconut pie is 100% raw and vegan. It’s so good and healthy, we’ve been eating it as a snack and for breakfast to-go’s. It’s packed with loads of energy from nuts, seeds, and the yummy bananas. It’s a guilt-free dessert/snack. Here’s the recipe from the book:

Banana Coconut pie

Crust:

1 cup dates
1/2 cup coconut, shredded
1/2 ground flaxseed
1/2 hemp flour
1/2 cup sunflower seeds
1tsp lemon juice
1 tbsp fresh ginger

Filling:

2 bananas
1 pear
1tbsp fresh ginger
1/2 cup coconut
1/4 cup sunflower seeds
1/2 cup macadamias, soaked
1/4 cup ground flax seeds
1/2 tsp salt

Topping:

1/2 cup soaked macadamias
1/4 cup finely chopped sunflower seeds
1/4 tsp cinnamon

Procedure

Make crust by putting all ingredients into food processor and processing until dough like. Remove and spread out onto a pie plate, pack down. Put all filling ingredients into food processor and process until creamy. Fill pie crust by evenly spreading out filling.

Put topping ingredients into food processor, pulse a few times. Spread on top.

Put refrigerator until cool and firm (about 60 min)

Home-made crust Seafood Arugula Pizza I have to let you all know...

Thu, 29 Mar 2012 22:42:00 -0400

The Burger's Priest

Christoph and Baysal

Home-made crust Seafood Arugula Pizza

I have to let you all know that lately, I’ve been out matched by my German boyfriend, Christoph, in the kitchen. But gradually, I’ve been catching up to him, honing ma skillz in the kitchen when I come home from work. This past weekend, my friend Baysal came down from Kingston to visit us, and got to see our Christoph and I go at in the kitchen (no…no that way…pervs…) On Saturday, we actually made a delicious Organic Spaghetti Meatball meal, using a Spaghetti Squash as a ‘pasta’ base. DELISH!!!! Soooooo good. Recipe to follow on another post. Sunday we had hang over cravings for nothing other than…PIZZA. Went all out and got some medley seafood mix of shrimp, anchovies, and oysters and toning it with arugula. Homemade pizza tomato sauce, and even the dough was made! All of course, made by Christoph.

Blended Kale & Turnip Soup Warmed my little asian heart up...

Thu, 29 Mar 2012 22:21:00 -0400

Blended Kale & Turnip Soup

Warmed my little asian heart up tonight with this blend! I found using tamari or soy sauce to this soup made it much more flavourful than just adding salt for taste.

4 Large Kale leaves*

3 Turnips

2 Large Carrots

1 Onion

2 Tbsp Olive Oil

3 tbsp Tamari or Low Sodium based Soy Sauce

1 tsp grounded black pepper

1 tsp Apple Cider Vinegar

2 cups vegetable stock (or just add 2 stalks of celery+3 bay leaves+2 Rosemary Sprigs into 6 cups of water; with the above Vegetables)

4 Cups water (if you already pre-made the vegetable stock or store bought)

Directions

Chop up vegetables, into medium sized cubes (Shred Kale leaves into medium bite size). Dice onions & Fry with Olive oil in a pot until onions are light brown. Add the above vegetables into the frying pot. Add Broth & Water (or if you don’t have broth, add the broth mixture from scratch I mentioned in the above+6 cups water). Add the soy sauce, apple cider vinegar, and black pepper after 5 mins of boiling) When vegetables are soft in the core, pulse everything, including half or more of the broth into a blender. Blend until everything is smooth.

Serve with grated cheese on top and fresh grounded pepper:)

KIMCHI MONSTER Its a brain! Its a bloody turd! Its…....

Tue, 21 Feb 2012 22:08:00 -0500

KIMCHI MONSTER

My handsome fellow workin' on his Kimchi

KIMCHI MONSTER

Its a brain! Its a bloody turd! Its…. Kimchi.

Let me start off saying how much I love Kimchi. I love Kimchi. For those of you who dont know what Kimchi is… its Korean pickled/fermented Cabbage. Mmmmmmmmm…sounds great huh? Well before you start gagging, this stuff is good for you like how they say Chlorella is the new magic powder for your god pod. Kimchi has many health benefits, Tim Ferris recommends it in his 4 Hour Body work out book, and so does Kriss Karr of the Crazy Sexy Diet. Why is it good for you? Kimchi is a probiotic on its own. This stuff gives your stomach a nice work out. A nice intestinal Mardi-Gras paaaaaty.

The Downlo

Well-fermented kimchi is known to have antibiotic functions such as lactic acid bacteria produced in the fermentation process which then suppresses the growth of harmful bacteria. It also helps to prevent the growth of other bacteria in the intestines. For meat eaters, kimchi also helps to prevent hyperacidity that is the result of excessive meat intake and other acidic foods.

Further, Kimchi:

- Helps reduce indigestion and gas. Excess bad bacteria causes irritation leading to indigestion, gas and fluid retention.

- Helps you feel less hunger. Lactobacillus, one common strain of good bacteria has been linked to appetite control. Good bacteria helps stabilize blood-sugar levels which means less frequent and less intense hunger and fewer fat storage hormones.

Some studies have shown that kimchi can shorten the duration of a cold. Other studies have shown that kimchi can help clear up yeast infections and UTIs (Urinary Tract Infections).

The juice and salt from kimchi helps to keep the intestines clean.

The chili peppers and garlic help to lower blood cholesterol and are an aid in blood-clotting.

Amen.

Wanna make some?

http://www.maangchi.com/recipe/kimchi-kaktugi

Cheat “Beef” Stroganoff. This recipe has been long...

Thu, 08 Dec 2011 13:23:00 -0500

Cheat “Beef” Stroganoff.

This recipe has been long overdue. I didn’t even end up writing about any of my food experiences in the Caymans. The sun got in the way, you know? I made this “Beef” Stroganoff for Melanie over when I was on the Island. It’s a great comfort food of mine, and it’s so easy it feels like you’re cheating Betty Crocker. You can use actual ground beef too, but for Melanie’s sake, I used her Ground Tofu Meat which you can buy at the Grocery stores. I prefer the Yve’s brand. For the base, you can just pasta of any kind, rice, or if you’re extra adventurous like me, I used Quinoa.

1 Package of Sliced Mushrooms (2 cups)

1 Can of Cream of Mushroom Soup

1 Packet of DRY Onion Soup Mix

3 tbsp Ketchup or Tomato paste

1/2 cup of Low Fat Sour cream or go all out and get the real deal.

1 lbs of ground beef of fake ground meatless tofu

Half of an Onion

1 tbsp Olive oil

Base: Rice, Quinoa or Pasta. Your pick.

Fry onions with olive oil on medium heat. Add Ground beef and stir fry until cooked. Add mushrooms until it looks sauteed. Now add Onion soup mix. Stir. Add Cream of Mushroom soup. (I use Campbell’s Cream of Mushroom soup). Stir it around. Add 1/4 cup of water to the mixture. Once it starts to boil, which takes about less than 3 mins - add the Sour Cream, and the Ketchup/Tomato base. Add some salt to taste. Maybe grate from cheese on top. Cheese it out guys. Go all out if you want! DONEEEEEEEEEEEEEEEEEEEEEEE!

TASTE OF THE CAYMANS So I know I usually blog about things that...

Tue, 15 Nov 2011 11:54:00 -0500

TASTE OF THE CAYMANS

So I know I usually blog about things that I’ve cooked and prepared. But for this week, I’d like to make a special tribute to my food adventures here, in the Grand Caymans. I’m visiting one of my best friends, Miss Lemonie Melanie. I had no idea that I had just stepped off the plane onto the ultimate Foodie’s Paradise. On my first night here, (last night) Melanie took me to one of the many upscale restaurants in Camana Bay. Camana Bay is a little upscale village with fake islands and docks. It’s kind of like a mini LA here in the Caribbean. (http://www.camanabay.com/) I’m not much about the glam and glitz, but fine dinning is definitely a guilty pleasure.

On the Menu last night,

Melanie had this vegeatrian bean chili, with a shot of “tomato” water… it seriously tasted like a clean water version of Clamato, without the tomato chunk and puree. It was kinda weird to be honest, and a little random.

The guacamole was amazing, creamy and chunky with fresh lime. The limes here taste so much better than the limes back on the main land at home.

I had the Snapper Civeche, with guacamole and plantain chips. Ceviche is the raw fish tartar combination cooked in citrus juices. Mine had a hint of lemon grass in it which made it a wow type of dish.

We both shared some Bread Fruit Fish Tacos. Bread Fruit is a Caribbean staple here. It’s texture when fried is like that of plantain chips, just without the banana-ish taste. They folded the fried Bread Fruit into a Taco Shell and stuffed it with flaked Grouper Fish, Jerk Mayo sauce, and some of that awsome guacamole.

We both had strawberry champagne to wash this all down. And for dessert, Melanie had Guava Jelly layered Cheese Cake. I had the Deep Fried Rum Vanilla Banana Fritters. Basically she ate mine in the end and I couldn’t eat the cheese cake anymore than 3 bites without feeling like I was going to vomit from eating so much. Did I mentioned we’re both lactose intolerant?

Overall, great night out with Melanie. We ate like Queens, and we’re going to do it all over again every night until I leave.

African Peanut Curry….sooooo goooddddd in ma...

Mon, 07 Nov 2011 21:58:00 -0500

African Peanut Curry….sooooo goooddddd in ma belllyyyyyyy

2 tablespoons olive oil or 2 tablespoons peanut oil
1 large white onion, chopped
2 carrots, peeled and grated
1 -2 jalapeno, minced
3 garlic cloves, minced
1 tablespoon ginger, fresh grated or 1 tablespoon ginger paste
1 lime, zest of
3 tablespoons curry powder (If you don’t have curry powder, just make your on: 1 1/2 tsp cumin, 1 tsp Tumeric, 1 tsp ground corriander, 1/2 tsp cayenne pepper)
1 tablespoon ground coriander
1/2 teaspoon crushed red pepper flakes
2 (14 ounce) cans vegetable broth
1 (8 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes, with juice
2/3 cup creamy peanut butter
1 (13 1/2 ounce) can coconut milk
2 (15 ounce) cans garbanzo beans, drained and rinsed (chickpeas)
1/2 cup dried apricot, chopped (optional)
1/2 cup golden raisin (optional)
sea salt, to taste (I used 2 tsp)
cooked brown rice, to serve
nonfat yogurt, to serve
cilantro, chopped, to serve

Directions:

1Heat oil in a large pot over medium heat.
2Add onion, carrots and jalapeno and sauté until almost soft about 8 minutes.
3Add garlic, ginger and lime zest and sauté another 3 minutes.
4Add spices and sauté until fragrant.
5Stir in broth, tomato sauce and diced tomatoes and bring to a boil.
6Stir in peanut butter, reduce heat and simmer until it melts.
7Stir in coconut milk, garbanzo beans and dried fruit and simmer for another 10 minutes.
8Salt to taste.
9Put cooked brown rice in bowls and ladle curry over rice. Top with a dollop of yogurt and cilantro.

Chocolate Berry Chia Pudding Delight - Breakfast in my...

Wed, 26 Oct 2011 16:37:00 -0400

Chocolate Berry Chia Pudding Delight - Breakfast in my tummy.

Hey Ya’ll, this is your ultimate super hero power breakfast. Make Chia Seeds your best friend for your intestines.

Ingredients

4 tbsp of Cold pressed/milled Chia Seeds

1/2 cup of mixed berries of your choice

1 1/2 cup Raw Almond Milk chilled (see archives how how to make raw almond milk)

2 tbsp of Cocoa Nibs

2 tsp Agave Nectar or any sweetner of your choice

Optional: Vanilla Extract

Directions:

Stir Almond Milk, Chia seeds, agave nectar, vanilla extract together until the chia thickens and turns into a pudding like consistency. Add berries and Cocoa nips on top. Amen. You’re done.

RAINBOW CHILLI I’m officially going to trademark this....

Thu, 20 Oct 2011 21:40:00 -0400

RAINBOW CHILLI

I’m officially going to trademark this. It’s really just like any other chilli dish…I just added the word “rainbow” to it. It sounds effing cool though doesn’t it? Oh and it’s Vegan. It can or doesn’t have to be….but tonight it is. Use what ever type of ground “meat” you’d like. FYI to some folks who can’t handle hot peppers…you’re screwed for this one.

3 Sliced Jalapeno Peppers

1 Yellow/Orange Bananda Pepper (Sliced)

2 Anaheim Peppers (Sliced)

1 1/2 cups Kidney Beans

1/2 of a large onion (Sliced)

1/4 cup of water

4-5 Tbsp tomato paste (or just use one whole can of paste)

2 1/2 cups of Diced Tomatoes…that’s like 4-5 tomatoes

1 lbs of some kind of ground meat…in this case I used one whole package of Yve’s vegan ground meat brand. It’s made with Soy.

3 tsp Salt..or more if you want… depending on your preference

So the following amount of spices needed in this mixture may seem like a lot, but trust me…you’ll love it. Okay?

2 1/2 tbsp Cumin

1 tbsp Ground Coriander

3 tbsp of Paprika

1/2 tsp ground ginger

1 tbsp organic Onion powder or dried onions

1/2 tsp cayenne pepper

1/2 tsp nutmeg

Salt & Pepper to taste

Fresh Cilantro to garnish

2 tbsp Olive Oil

Directions:

Heat the olive oil in a deep dish pan, and fry the onions until it’s cooked. Add ground “meat” and stir fry it with the onions for 3-4 mins. If you’re using real meat, cook it until the meat is cooked. Add all the entire list of spices mentioned above, stir it around until the meat is coated with the spices. Now add all the Peppers. Stir for 2 mins and then add the tomatoes, tomato paste, and 1/4 cup of water. Stir. Now add the beans. Cook under medium heat on the stove, and stir for another 10 mins. Let it sit or cool down for 5 - 10 mins after when it’s cooked to let all the flavours to blend.

Serves 3-4

Enjoy!