Apple Cider Vinegar Tea and Cumin Soy Biscuits

The unstable rise and drop(80F a day and 50F the next!) in spring temperatures can leave some of us miserably sick.Your truly was brought down by a bad episode of aching itchy soar throat followed by exasperating cough,not to mention the fatigue.Thankfully the relief came without visiting the doctor,through some simple home remedies.But beware if the throat ache or persistent cough does not subside in 3-4 days of home treatment or accompanies fever,be sure to get doctor's advice first.Normally the doctor would give antibiotic for bacterial infection but not for the viral,either of the cases,the home remedies can be put to test.There are many to try,but these two in particular are safe and work effectively for me.
1.Herbal teas (like the Ginger honey , Orange spice and Apple cider vinegar,recipe below),a cup every 3-4 hours.Slurping warm soups also is relieving.
2.Vitamin C and zinc lozenges or simply fresh berries or fresh fruits, helps boost immunity.



Apple Cider Vinegar Tea

Apple cider vinegar is a powerful detoxifying and purifying agent made from fermentation of apple cider,contains a potent supply of potassium which can helpful in easing the effects of colds,sore throats and allergies.Cider vinegar is available in most health food and super stores.

Ingredients
2 teaspoon apple cider vinegar
1 teaspoon honey
1 cup apple cider

Method
Add the apple cider and apple cider vinegar in a mug,stir in the honey until completely dissolved.Slowly sip away to relaxation.

The tea is tried and tested home remedy for sore throat and is now off to Home remedies 3,hosted this month by Jagruti of Joy of Cooking.



Cumin Soy Biscuits


Along with the soothing tea,a light nourishing snack, with touch of spices,contributed to healing the ailment.The cumin spice is good source of iron,know to strengthen immunity and aid digestion.The soy flour with richness of disease fighting isoflavones,nourishes the biscuits with pleasant moist texture.




Recipe
Ingredients
Makes about 8-10 biscuits
1 tablespoon cumin seeds
1/2 cup organic soy flour
1 cup fine ground whole wheat flour
1 and 1/2 teaspoon baking powder
1/2 cup apple or orange juice
2 tablespoon agave syrup or honey
2 tablespoon canola oil
1/4 teaspoon fine sea salt

Method
Preheat oven to 350 degrees with rack in center. In a medium bowl, sift together flours, baking powder,cumin seeds and salt. Add the oil and combine.Stir in enough apple juice to form dough firm enough to roll.
Cover and let the dough rest for 10 minutes.Divide in 2 portions.Sprinkle some all purpose flour on the work surface.Roll out one portion of the dough using a rolling pin,about 1/4 inch thick.Cut using a 3 inch cookie cutter.Lay on a parchment-lined baking sheet; spacing 2 inches apart.Finish making the biscuits with rest of the dough. Bake until lightly browned, about 15 minutes. Serve warm with tea.



I'm sending the biscuits over to Priya's Cooking with seeds Event ,the seeds in spotlight this month are Cumin

Viewer question
What remedy works best for your sore throat ?

South Indian Style Spicy Pumpkin Chutney. Hosting WHB # 206

The hot chutney is reminiscent of the Spicy South Indian cuisine.The intense flavors from the chili peppers and the fresh spices gives the bland pumpkins a whole new makeover.Adjust the quantity of spices and make it milder or hotter.With the abundance of fresh autumn pumpkins the chutney turned out to be one of the absolute tasty eats of the season.
Recipeadapted from Anudivya's Roasted Pie-Pumpkin chutney
Ingredients
2 cups fresh Pumpkin Puree
1 small plum tomato,finely hopped (optional)
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
2 green chillies or any other hot pepper
1 clove garlic,minced
1/2 inch ginger root,minced
1/4 teaspoon turmeric
1/2 teaspoon Garam Masala (blend of cumin,coriander,cloves,cinnamon,bay leaf and cardamom)
1/2 teaspoon salt
2 teaspoon Extra virgin olive oil or Canola oil

Method
Heat the oil in deep pan or kadai on medium heat.Add the mustard seeds and cumin seeds,after a minute when seeds starts to splutter,add the chillies,minced ginger and garlic,saute for a minute or two then add the tomatoes and rest of the spices.Cover and Cook until tomatoes are soft and mushy 4-5 minutes.Now mix in the pumpkin puree ,let cook for another 5-6 minutes.Blend in processor for smoother texture,this is optional I did not blend mine.Serve with plain brown rice ,flat bread ,mix in pasta,Dosa,Idli or spread on sandwiches.The chutney can be stored in clean air tight container in refrigerator for 2-3 weeks.


I'll be hosting the Weekend Herb Blogging for the week.Share your unusual delicious foods.Talk about the one unique ingredient used and please keep the entries exclusive(cannot be sent to other food events).For more rules check here and send your entries to YasmeenHealthnut AT gmail DOT com.

Beet Greens Sambar

It was ridiculously naive of me to have discarded the beautiful Beet greens in the past.Well ,not any more,I've become very fond of this antioxidant rich wonder green.Isn't it strange earlier people ate exclusively the beet greens and not the roots.It's quite the opposite today,many know only the roots as the edible part.

While talking to mom the other day ,She asked me "what's cooking?".I said "Beet greens in dal" and asked her "Ammi does the subzi-wala(Vegetable Vendor) at your place sell beets with or without leaves on?" I was surprised to hear the answer as NO.Listen up subzi walas and others who carelessly throw away the beet greens in trash,you need some enlightenment about these Beet greens.Its next only to spinach,kale and chard in its nutritional value.No fair beet greens don't get just as much promotion as spinach.Beet greens can be used in cooking just as any of your favorite green.It can be sauteed or pureed ,to make a healthy addition to a meal.


Thanks to sweta of Bonne Nutrition,I borrowed her brilliant idea of using the beet greens in my everyday sambar.Sambar is the South Indian spicy lentil soup that goes great with rice.The beet greens should be just as good in any kind of lentil\vegetable stew\soup.Beet Greens Sambar is part of my Beet full meal ideas series.Pleased to be sending this over to Weekend Herb Blogging,hosted this week by Ivy of Kopiaste ...to greek hospitality.

Recipe :Beet Greens Sambar.
Ingredients
1/2 cup Yellow Split Lentil(Toor Dal)
1 cup beet greens with stems,washed and chopped
1 Medium sized Carrot sliced
1 medium Plum Tomato chopped
1 cup green pumpkin or squash or zucchini cut in cubes
1/2 onion or 2 shallots
1 big Clove of Garlic
1/2 inch Ginger root or use 1/2 teaspoon Ginger garlic paste.
1/2 teaspoon Turmeric
1/2 teaspoon Red chilly powder
1/2 teaspoon each of Cumin and coriander powder or use 1 teaspoon sambar powder
1 tablespoon of tamarind paste in 11/2 cups of water
1 sprig of Curry leaves
1 Tablespoon of extra virgin olive oil
1/2 teaspoon Cumin seeds
1/2 teaspoon mustard seeds
1/8 teaspoon fenugreek seeds(Methi)
1 teaspoon Salt

Method
Cook the Lentils
Wash and Soak lentil for 10minutes.
Wash and soak the lentil for 5-10 minutes. Drain the water,transfer in a pressure cooker or small saucepan with lid.Add 1 cups of water ,season with salt,1/4 tsp each of turmeric and chilli powder.Add the greens, cover and let cook on medium-high heat for about 10-12 minutes in pressure cooker and 45-50 minutes in the saucepan until soft.When cooked mash or blend it to smooth paste.
Cook the veggies and mix in the mashed Lentils
Heat oil in a saucepan on medium high .Slice the onion and saute for a minute along with cumin seeds, mustard seeds and curry leaves. Add minced ginger and garlic saute for another minute before adding rest of the spices ,vegetables and tamarind juice. Simmer till vegetables are tender,about 15 minutes, then mix in the cooked mashed lentils. Simmer for another 5 minutes.Serve warm with rice.

Beet Health Fact
Unfortunately beets are not for people with kidney or gall bladder problems because of the concentration of oxalates in beets.

Ven Pongal and Gosthu :South Indian comfort food

Warm and Velvety rice-lentils(Ven Pongal) served with hot spiced-up lentils veggie gravy(Gosthu)is Classic taste of South Indian comfort food.Folks down south ,love their food spicy and hot;rice and lentils are consumed almost 3 meals a days.The piquant sambar powder is well-stocked spice in every household,used to flavor the tangy tamarind and lentil based soups like Sambar and Rasam.With heavy duty grinder missing in my kitchen I use the store-bought sambhar powder,but nothing beats the taste amd aroma of fresh home made sambar powder.
Suganya's Ven Pongal with Gosthu is typically served for breakfast or brunch.This is my third delectable recipe tried and tasted from Tasty Palettes.Glad to be sending this over to the host of T&T this month,sweatha of Tasty curry leaf.

Ven Pongal

(serves 2)
Ingredients
1/2 cup White Rice
1/2 cup Yellow Mung dal
1 teaspoon fresh ginger,finely chopped
1 teaspoon Peppercorns
1/2 a teaspoon each of cumin and mustard seeds
2-3 dry red chillies
6-8 curry leaves
1 tablespoon vegetable oil or extra virgin olive oil
1/2 teaspoon salt.

Method
Wash and soak the rice & lentil for 5-10 minutes. Drain the water,transfer in a pressure cooker or small saucepan with lid.Add 3 cups of water ,season with salt and Cover,let cook on medium-high heat for about 10-12 minutes in pressure cooker and 45-50 minutes in the saucepan until soft and mushy.
Prepare the tempering by heating the oil in a small pan,add the chillies,seeds,curry leaves ,ginger and pepper corns.saute for a minute,then mix in the cooked rice-lentil mixture.add a little hot water if needed.Serve hot with gosthu or any chutney

Gosthu

Ingredients
(serves 2)
1/4 cup Yellow Mung Dal
2 cups Mixed vegetables Eggplants,carrot,cauliflower,squash or any other you like,cut in chunks
1/2 a medium Onion, sliced
1 medium plum Tomato ,chopped
1 cup tamarind water,soak about a tablespoon of tamarind in warm water for few minutes,strain out the pulp. or use 1 teaspoon of tamarind paste and mix in a cup of water.
1 teaspoon turmeric
1/2 a teaspoon each of cumin and mustard seeds
2 tablespoon Cilantro,chopped
1 tablespoon Vegetable Oil or Extra virgin Olive oil
1/2 a teaspoon Salt
1 tablespoon Sambar powder(roasted and ground coriander seeds,red chillies and Chana lentil)
Method
Wash and soak the lentil for 5-10 minutes. Drain the water,transfer in a pressure cooker or small saucepan with lid.Add 1 cups of water ,season with salt and Cover,let cook on medium-high heat for about 10-12 minutes in pressure cooker and 45-50 minutes in the saucepan until soft.When cooked mash or blend it to smooth paste.
To prepare the gravy heat oil on medium heat in a medium saucepan ,add the mustard seeds,onions and curry leaves. saute for 2-3 minutes,then add the tomatoes and turmeric.Cook another 2 minutes before stirring in the tamarind water and sambar powder and vegetables.cover and simmer for 20-25 minutes until veggies are tender.Finally add the cooked lentil paste and simmer 5 more minutes before turning off the heat. Serve hot with rice ,idli,dosa or gosthu.

Almond Pâté

While exploring delectable Tasty Palettes for recipes with my best-loved ingredient,I was excited to have found this savory Almond Pâté recipe. Pâté is French for paste,usually prepared with ground meat and other seasonings.But this Almond Pâté has no meat ,just almonds ,flavored with herbs and spices;makes a perfect quick-fix spread on toasts and sandwiches.Another perfect recipe Tried and Tasted,thanks to Suganya and the host of T&T this month Sweatha of Tasty Curry Leaf
(I made few minor changes to the Original recipe)
Recipe
Ingredients
1 cup Roasted Almonds,coarsely processed
1/2 a medium onion,finely chopped
1 small hot pepper\chili,finely chopped(optional)
1 tablespoon Extra virgin Olive oil
1/2 teaspoon ground Cumin
2 tablespoon fresh herbs like parsley,cilantro ,chives or any other,finely chopped
1/2 cup Bread crumbs(for homemade,toast 2 slices whole wheat bread,and coarsely process it)
1 big clove Garlic,minced
2 tablespoon Fat free Mayonnaise or silken tofu
1/2 teaspoon Salt
1/2 teaspoon freshly ground black Pepper
2 tablespoon freshly squeezed Lemon juice
Parchment paper or plastic wrap for rolling

Method
Heat the oil in a pan on medium heat,saute onions until lightly brown ,about 2-3 minutes,add garlic and cumin,saute another minute.Turn off the heat.Now stir in the almonds,bread crumbs,herbs,season with salt and pepper.Transfer to a mixing bowllet cool for a minute,add in mayonnaise or silken tofu,lemon juice ,and combine well until everything is incorporated and the mixture come together.Make a log by rolling in a Parchment paper or plastic wrap.Slice and serve on toasts or sandwiches with fresh greens and sliced tomato.Can be store in refrigerator for up to a week.

I'm also sending these over to the Let go nuts event,featured nut this month is Almonds at JZ's Tasty Treats

Thanks Rathna!

I was extremely delighted to receive this gift from Rathna of Asvadha for the MEO win.These eco-friendly bags are latest trend here made with 100% recyclable material and reusable.Thanks Rathna for the lovely reward,it sure gives me a vibrant start for the spring:)

Cauliflower Rice : Brown or White?

For someone(like me) used to eating soft white rice at all times,the switch to nutty brown rice a little challenging and also expensive ,considering its low supply and relatively higher price.But makes me wonder, shouldn't the brown rice be cheaper,because it involves lesser processing than its white make over,saving the energy costs of Industrial milling and process of fortifying with synthetic vitamins?.
Be surprised,read the details of health benefits of whole Brown rice.
Clearly what remains in the white rice ripped off of its nature's best nutrients including fiber to negligible amounts is mostly starch,another culprit of unwanted weight gain resulting in aliments like diabetes and increase in cholesterol.Whole grains on the other hand are known to keep you fuller longer,reducing the cravings of eating between the meals.
So did I make the complete transition to Brown rice after learning its goodness?Just partly(cause of my picky tastes),but I have limited the white rice to smaller portions.As for Mr.Health Nut who is totally ga-ga over such whole foods ,always prefers the nuttiness of brown rice to the fluffiness of white rice.

Brown Rice Cooking and Storage
The brown rice takes longer to cook,soaking it before cooking helps in lessening the cooking time.The storage life of brown rice is shorter than white rice because the natural oils in the grain requires it to be stored in air-tight container and refrigerate for longer shelf-life.

Cauliflower Brown Rice

White Cauliflower ,unlike the white rice is totally wholesome and is considered a cancer fighting super food.The cauliflower brown rice with cauliflower cooked while still crunchy, makes a healthful meal.I cooked the rice and vegetable separately,if you prefer veggies softer ,then cook the rice with veggies like in this pulov recipe.

Ingredients
2 cups Organic Brown Rice
1/2 a medium onion,chopped
1/2 cup carrots,sliced
2 cups Cauliflower florets
1/2 teaspoon turmeric
1/2 teaspoon red chilly powder
3/4 teaspoon ginger garlic paste,or 1/2 a teaspoon each of freshly minced ginger and garlic
1 teaspoon cumin seeds
2 green chillies
1 tablespoon Extra Virgin Olive Oil
2 tablespoon fresh herbs like mint,cilantro or parsley, chopped.
1 tablespoon lemon juice,freshly squeezed

Method
Wash rice and soak it for 15 minutes.Heat oil in a saucepan on medium heat flame. Add chopped onions ,whole green chillies and cumin seeds. saute for a minute and add ginger garlic paste. saute for a minute with turmeric and other spices. Add the cauliflower ,cover and cook for 10 of minutes until tender,I like it a little crunchy.
In mean time bring 4 cups of water to boil in a skillet with lid,drain the water from rice and drop carefully in the boiling water.Season with salt.Cover and let cook until tender about 25 minutes for brown rice and lesser for white rice,until water is all soaked up or drain any excess water using a colander.
Mix the cooked rice ,lemon juice in the cauliflower mixture,let cook for another 4-5 minutes until flavors come together.Garnish with fresh herbs and spring onions,serve warm with tomato Chutney.

This recipe is off to JFI event started by Indira of Mahanandi, Cauliflower is the Ingredient in focus for this month.

Curry in a Hurry

Preparing curries with tender vegetables like cauliflower and broccoli can be as easy as it can get.
Cauliflower is by far the best source of Vitamin K which is vital for bone health.More on nutrition of Cauliflower and broccoli

What you'll need is
1/2 lb Broccoli or Cauliflower florets
1 small onion chopped
1/2 teaspoon turmeric
1/2 teaspoon Chilly powder( or more as per your spice tolerance level)
1/2 teaspoon sea salt
few curry leaves
1/2 teaspoon each of mustard and cumin seeds
1/2 teaspoon coriander powder
1 tablespoon Extra Virgin Olive Oil


To make the simplest curry ever
Heat Olive Oil in a Pan on Medium high. Add onion, mustard seeds,curry leaves,cumin seeds and saute for a minute before adding the spicy duo minced ginger and garlic. Add the golden spice turmeric ,coriander powder and the chilly powder along with the florets. cover and cook for about ten minutes. Cook for few more minutes if you don't like it crunchy. but if you are like me you'll just cook for about 8-10minutes . Serve with rice and flat bread(parathas). And taste one of the simplest curries in the Indian cuisine.


Health nut note
Veggies like eggplants and cabbage can be prepared in similar way.