Beans
Onion (small)
Coconut (grated)
Green chilli
Mustard seed
Garlic
Oil
Turmeric
Curry leaves
Seasalt
|
1/2 kg
3
1 cup
2
1 tsp
2 cloves
1 TBS coconut oil
½
tsp
3-4 chopped
To taste |
Method
Cut beans into very small piece. Grind coconut, turmeric, onion, and
green chilli together. Add one table spoon of oil in to a frying
pan and add mustard. When the mustard pops add beans, garlic and
mix well. Then add the ground coconut marsala (mix). Add chopped
curry leaves and seasalt to taste. Keep the pan covered and cook
in a low flame for 5 minutes. Stir well and serve hot.
Note
For easy cooking one can add coconut, onion, chilli directly to the
beans without grinding.
COCONUT
In the Oriental model, Coconut is warming and helps nurture the body
in
general, increases semen and build energy, blood and body mass.
It soothes internal membranes and has laxative properties. Coconut
tonifies the
heart but it is contraindicated for people with high cholesterol because
it
contains 60% fat.
COCONUT OIL is exceptionally healthy fat for vegetarians and people
with low
fat/cholesterol consumption. It and palm oil are the only unrefined
vegetarian fats that
are not denatured when heated above 240’F. Unrefined coconut
oil is lower in calories
than most fats and oils and it is over 50’medium chain fatty
acid, the kind that is not
stored as fat. Rather the body metabolises medium chain fatty acids
onto energy. This
makes coconut oil a favourite food of dieters and athletes. Coconut
oil is one of the few
significant plant sources of lauric acid, which is also found in human
milk. It enhances
brain function and the immune system. It is free of the toxic trans-fatty
acids found in
hydrogenated and refined oils. It does not clog the arteries or cause
heart disease.
Thai Curry with Tofu and Sweet Potatoes
Serves 4
This vibrant curry has chunks of browned tofu, tender sweet potatoes,
and sweet peppers all in a potent sauce made from coconut milk and
red curry paste. Look for red curry paste with other Thai products
in your supermarket. Purple Thai basil would be ideal in this recipe,
but green basil is fine. This dish is especially good with brown
basmati or jasmine rice.
4 teaspoons canola oil
500gms firm or extra-firm tofu/tempeh, cut into 1-inch cubes
1 tablespoon minced fresh gingerroot
3 medium garlic cloves, minced
1/2 cup coconut milk
2 teaspoons red curry paste
Salt
1 large sweet potato, peeled and cut into 3/4-inch cubes
1 medium red bell pepper, stemmed, seeded, and cut into 3/4-inch chunks10
large fresh basil leaves, cut into thin strips
1. Heat oil in large skillet over medium-high heat. Add tofu or tempeh;
reduce heat to medium, and cook, turning occasionally, until golden
brown, about 7 minutes. Transfer tofu to plate lined with paper towels.
2. Add ginger and garlic to empty pan and cook until fragrant, about
30 seconds. Add coconut milk, 3/4-cup water, curry paste, and salt
to taste. Bring to a boil, stirring to dissolve curry paste.
3. Add sweet potato and bell pepper, cover, reduce heat, and simmer,
stirring once or twice, until vegetables are crisp-tender, about 12
minutes.
4. Return browned tofu to pan and simmer, uncovered, until sauce thickens
slightly, about 2 minutes. Adjust seasonings and garnish with basil.
Serve immediately.
N.B. unrefined sesame oil and tahini are unsaturated and breaks down
during digestion to form essential fatty acids which distributes the
fat soluble vitamins around the bloodstream, supplying energy, building
new tissue, conserving body heat and aiding the growth of beneficial
intestinal bacteria. Unrefined oils retain Vit E, lecithin, chlorophyll
and trace minerals.
NORI BLACK BUTTER delicious on
burgers, polenta, toast, crackers
Keeps refrigerated for one week
Nori 3 sheets
Unrefined Sesame Oil 1 tsp.
Onion – sliced 1
Mushrooms – sliced 3-5
Water 1 cup
Kuzu 1 TBS
Shoyu /Tamari 1 TBS
Lemon and parsley garnish
Procedure
Heat oil, sauté mushrooms and onions, add broken up Nori, ½ cup
water and stir. Bring to boil for 5 minutes. Mix Kuzu in ½ cup water
and add to Nori mix with shoyu/tamari. Stir and bring almost to boil then remove
from heat.
MOCHI SESAME ONION SAUCE smother on vegies, noodles, tofu
Onion – minced 1
Unrefined Sesame Oil ½ tsp.
Mochi -grated ½ cup
Tahini 1-2 TBS
Shoyu/Tamari 2-3 TBS
Boiling water 1 ½ cups
Ginger juice optional
Chopped parsley or watercress garnish
Procedure
Heat oil, sauté onions until slightly brown. Add water; bring
to boil and then simmer for 10 minutes on medium flame.
Add grated mochi and stir well until sauce thickens
MOCHI IS A VERY GOOD SOURCE OF ENERGY. GOOD FOR PEOPLE DOING PHYSICAL
WORK; STIMULATES FORMATION OF BREAST MILK AND STRENTHENS THE NEW
MOTHER; GOOD FOR CHILDREN WHO ARE BED WETTERS AS MOCHI STRENGTHENS
BLADDER MUSCLES; EXCELLENT FOR CONVALESCENTS; FOR ANEMIA; BODY BUILDING.
IT IS EASY TO DIGEST.
BOILED SALAD WITH TAHINI SAUCE
Nothing beats greens for adding iron, calcium, rising energy, fibre
and flavour to your meal. Try to eat dark green leafy greens often
Dark greens kale, endives, chinese broccoli, bok choy
Kombu 1 strip rinsed
Remove tough stems from greens. Chop in half horizontally. Place in
boiling water with kombu. Do not cover. Return to boil and cook until
remaining stems bend easily.
Drain greens and chop into bite size pieces.
Tahini lemon sauce
Tahini ½ Cup
Lemon juice 2 TBS or
Umeboshi vinegar 1-2 to taste
Tamari 2 TBS
Water
Mix well, add water for saucy consistency, taste and adjust.
UMEBOSHI PLUMS
Originated in China 4000 years ago. Highly alkaline. High in protein
and minerals (calcium, iron, phosphorous). Umes enhance the function
of the liver and kidneys.
Good for an unsettled stomach, indigestion, too much acid or sweet
foods and morning sickness.
UMEBOSHI VINEGAR is not really a vinegar but a juice extracted from
making pickled Umeboshi plums. It suitable for those with yeast sensitivities
because it is not fermented.
TOFU BLISSBALLS
Makes 20
Tofu 250gm
Pitted Dates – chopped ½ cup
Honey/Maple Syrup/Rice honey 1 TBS
Carob Powder 2 TBS
Vanilla Essence 1 tsp.
Tahini 1 TBS
Almond meal 1 cup
Coconut ½ cup OR add extra almond meal instead
Extra Coconut or meal for coating
Procedure
Mix all ingredients by hand. Form into balls, then roll in additional
coconut or meal.
Chill in refrigerator. Blissballs will stay fresh for 4-5 days.
CAROB is used in place of chocolate and cocoa. Contains B vitamins,
minerals, protein, sugars and is lower in fat.