I haven’t posted recipes for a long time, and it seems to me that while there is a ton of information out there on how to live healthy, some people just need a guiding hand on healthier diets. So, I thought that I would post some of my favorite recipes, or unique ones that I find on other blogs, and share them with you once a month. (Please feel free to submit recipes for review!)
This month’s are inspired by a friend who is looking for quick, easy recipes she can do on the weekends to help her work week be healthier.
Gluten-free (GF) Granola with Nuts and Dried Fruit, from 1,000 Gluten-Free Recipes, by Carol Fenster, p. 12.
2 c. rolled soy flakes or GF rolled oats
1 c. unsweetened coconut flakes
1/4 c. sunflower seeds
1/4 c. almond slices
1/4 c. pumpkin seeds
1/4 c. walnuts or pecans
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. honey
1/4 c. very hot water
1/4 c. canola oil (I prefer to use extra-virgin olive oil or coconut oil)
1 tsp. pure vanilla extract
1/2 c. whole almonds
1/4 c. dried bananas
1/4 c. dark raisins
1/4 c. finely chopped apricots
1. Place a rack in middle of the oven. Preheat to 300 degrees F. Line a 15 x 10-inch baking sheet (not nonstick) with parchment paper or lightly coat with cooking spray.
2. In a very large bowl, place dry ingredients and toss thoroughly to combine.
3. In small bowl, combine liquid ingredients and stir until honey dissolves. Pour over dry ingredients and toss with spatula to thoroughly combine. The mixture will be fairly wet. Place the granola on the prepared sheet and spread to a thin layer.
4. Bake 15 minutes and then stir. Bake another 15 minutes; stir again. Continue baking in 10-minute increments until granola is browned to the desired degree. Cool on pan 20 minutes on a wire rack. Stir in dried fruits and nuts. Refrigerate up to 2 weeks.
*For alternate granolas, try different fruits and nuts!
Chicken Naan Pockets, from Best Ever Indian Cookbook, by Mridula Bjalekar, Rafi Fernandez, Shehzad Husain, & Manisha Kanani, p. 131.
4 small naan, about 90g/3.5oz each
45ml/2 Tbsp natural (plain) low fat yogurt
7.5ml/1/5 tsp. garam masala
5ml/1 tsp. chili poder
5ml/1 tsp. salt
45ml/3 Tbsp lemon juice
15ml/1 Tbsp chopped fresh (if possible; I often use dried) coriander (cilantro)
1 fresh green chili, chopped
450mg/1 lb boneless, skinless chicken, cubed
8 onion rings
2 tomatoes, quartered
1/2 white cabbage, shredded
1. Cut into the middle of each naan to make a pocket, then set aside.
2. Mix together the yogurt, garam masala, chili powder, salt, lemon juice, coriander, and chopped green chili. Pour the marinade over the chicken and leave to marinate for 1 hour.
3. Preheat the grill (broiler) to very hot, then lower to medium. Put the chicken into a pan or flameproof dish lined with foil. Grill (broil) for 15-20 minutes until tender and fully cooked, turning chicken twice.
4. Remover from the heat and fill each naan with the chicken and then with the onion rings, tomatoes, and cabbage. Serve garnished with mixed salad leaves, tomato halves, lemon wedges and coriander [sprigs].
*Often, I don’t have naan around, so instead I make a salad, top it with brown rice, this chicken, and some yogurt. It’s delicious and a quick alternative!
Warm Cardamom Milk (Vata-doshic recipe), from Eat-Taste-Heal: An Ayurvedic Guidebook and Cookbook for Modern Living, by Thomas Yarema, M.D., Daniel Rhoda, D.A.S., Chef Johnny Brannigan, p. 306.
2 c. organic whole milk
2 tsp. ghee
2-3 tsp. raw organic sugar, Sucant or jaggery
1/4 tsp. ground cardamom
1 Tbsp. finely ground cashews
3-4 strands saffron (optional)
1. Put all the ingredients in a saucepan and bring to a boil, stirring frequently, over medium heat.
2. Pour or ladle into mugs and serve immediately.
*This recipe contains dairy, but is gluten-free.
**Often, I substitute coconut oil in place of ghee; also, I often don’t use ground cashews.
***For those who are Pitta dosha, it is recommended that you omit the cashews. For those who are Kapha dosha, this recipe is not recommended due to the sweet, heavy qualities of the dairy and sugar.