spice class schedule

http://www.qidpro.com/Janet Burton

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Healing benefits of Spices workshop

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Vegan Bakery relocation Farewell

pura vida vegan bakery

healing benefits of spices

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healing benefits of spices

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Eggless Red Velvet Chocolate Brownies(Beet Brownies) Vegan

My oldest is fussy eating fruits and veggies. Especially eating beets. Even we as an adults have hard time eating beets. Do we really like beets, let's be honest to ourselves. So I had an idea, of how to turn those no liking beets into a well liking irresistible beets in a form of a low fat and mouth watering and decadent chocolate brownies. This is definitely a crowd pleaser. My oldest one devour those brownies and they are addictable in a good way.

These brownies takes only 15 minutes to prepare and 35 minutes to bake. How can that be so easy?  I was inspired by http://minimalistbaker.com/fudgy-vegan-beet-cupcakes/. But then I made my own take off of beet brownies from here. I did a little cheat sheet. Quick, easy and time saver Brownies

Ingredients:
 
1 Box Vegan Brownie Mix( or for non vegans- Regular brownie mix)
1 medium sized beet(Steamed in a pressure cooker) for 10 minutes(keeps the nutrients intact
1 cup unsweetened vanilla almond milk
1 tsp white or apple cider vinegar
1/4 cup canola or melted coconut oil


NOTE: Once you steam the beets in a pressure cooker for 10 minutes. let it cool down. Take the skin off and then cut into small piece. In a grinder or mixer, make beet puree. You need only 1/2 cup, reserve rest for making beet cranberry chutney or a dip.

 Almond and vinegar blend

 Brownie Mix

Beet puree



Preparation:

• Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add 1/2 cup beets pureed beets and beat until foamy.
• Add the brownie mix, slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.
• Pour batter into liners or metal or glass baking sheet or  filling 3/4 of the way full. Bake 25 to 35minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they’ll stick to the wrapper.
• Cut the bownies into 1 inch square sizes or different shapes or sizes. Cookie cutter into different animal shapes or so.

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What you need to know about these Soft, chewy and mouth watering brownies?

• They require one bowl
• They’re vegan
• They really don’t need frosting
• They’re rich, moist and gooey
• They are fudgy and addictive
• They don’t taste like beet.
• Kids are eating vegetables, especially beets?

 

Dr. william Sears

JuicePlus prevention!

Pu-erh Tea

It has been said and done, "prevention is better then cure."
Why not prevent, through remedies rather then finding a cure.

I went to indoor swap meet(decatur/ Oakey last weekend and I came across this Health and healing tea store selling tea gathered from old wild tree, 100 years old, fermented and then sold packed,.loose or lumps.

It quickly caught my attention! Did some tea sampling, and then I was in the next step of buying Pu-erha. The ancient chinese remedy.

I am going to attach tea instructions!

Viva vegan food festival

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The best next to fruits and veggies is Juice Plus. All medical professional recommend for adults and child.

One of the moms introduce me to this. I was reluctant. It took me months to gather my thoughts.

Then I gave a try, trying samples. My kids ate them like candies. So i purchased a box, and now i am hooked on to it. Health is wealth. Eating right and promoting a good Health is in our hands.

These days diabetes, cáncer, heart attack, hypertension, depression is running high among us. We are so busy these days with modern technology, we hardly pay attention to eating right amount of variety nutrients found in various fruits and veggies!

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This is one of the greatest innovations, I have seen. No preservatives, chemicals, better then Organic.

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Vegan Eggless Chocolate Chip Cookies

I have to tell everyone, I am not 100
% vegan. I am not trying to spread veganism. But i try to adopt in my day to day busy life to stay healthy, fit and disease free. I don't go to extremes. We all have our opinions.
How do we measure it
?
By staying healthy. But I am trying to keep myself healthly by eating the right food and in moderation. Our taste buds for eating sweets are going bonkers. So I thought balancing our diet, keeping in mind high cholestrol, blood pressure, diabetes, heart attack, cancer. All these bad friends are increasing in numbers.

So having eggless cookies after dinner or for snacking is a great way to nourish your body without losing your taste buds or crave for eating sweets. This a healthy, nutritious, low calories, tasty, eggless, butterless cookies.

I have to tell you these cookies are delicious, tasty, soft, chewy and mouth watering. I researched on the web, trying to see what else is there out for making eggless cookies. There was variation in makin Vegan cookies. So I adopted few things from here and there and then I added my did my own testing in my little home kitchen. The sources from Taste of Home.com. I have tweeked this recipe as per my
needs. So enjoy!

1-1/4 cups packed dark brown sugar

1/2 cup vegetable oil

6 tablespoons vanilla Almond milk or Soy

1/4 cup  sugar

1/4 cup ripened bananas
    2 tblsp Chia seeds gel/paste

2 teaspoons vanilla extract

2-1/4 cups  unbleached all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1 cup vegan semisweet chocolate chips(Diary free)

 
what is Chia
?
you can see my picture detailed description. how to make paste?

Directions

• In a large bowl, beat the first six ingredients until well blended. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Stir in chocolate chips Cover and refrigerate for 1 hour or overnite. I did overnite, as I was tired to bake them.
• Drop by rounded tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks. Yield: 20 cookies

 

 

Jamaican Hibiscus sherbhat-e-azam, swatantra diwas drink, sharbhat

I had  posted a contest, to indentify the posted picture. Received few responses, some guesses and some frustrations.

The winner of this contest was Preeti Thakur. She has been my good friend and a good food opinion maker for me. She lives in canada and has a amazing flair for food tasting, not sure about cooking food?  Her answer was Dried hibiscus. It is true. They are Jamaican kind.

Preeti Thakur is the face of the week for " indianfoodbaazar.com". Thumbs up girl.

It is a dried petal of a hibiscus flower. This variety is deep red in color. Where I grew up in mumbai, we had neighbors grow them in their little veranda(patio). Then i did not knew much about it. Didn't realize it was edible or had it's multi purpose.

I happen to stumble upon at latin American store Cardenas in las vegas. I saw the store have variety of drinks to offfer from fresh fruit juices, to smoothies, blends, fruit vegetable drink, horchatas and hibiscus drink.
I tried a sample and was carried away. It was irresistible. The tangy, sour taste. I dare not ask the ladies there. But I have tried to replicate that in my own Indian desi style

1 cup dried hibiscus( soak overnight in boiling water)
2 cups boiling water
10/12  mint leaves
2/3 leaves basil(tulsi)
1/2 cup light sugar/ agave/monk
1 tblsp lime juice
1/4 tsp himalayan salt(kala namak)

Note: soaking hibiscus releases all that flavor and color from the flower and makes it more potent.

In a motar pestle crush mint leaves, basil leaves and sugar and salt.

In a big pot, add the sugar herb mixture, add lime juice and hibiscus mix. Mix well all ingredients together. This will be strong liquid. Got to dilute, by adding more water. Add 2- 3 more cups. Refigerate to chill or serve on the rocks,by adding ice cubes to your favorite glass drink.

Cheers!  Swatantra diwas mubarak ho mere Bharat wasiyo. Basatwa salgira for India's independence.

Nariyal Kesar Kulfi(Coconut saffron Ice cream)

I grew up in Mumbai, eating lot of coconuts. Being on the coastal regions, you will see plenty of palm trees and coconut in abundance.

My mom make delicious meals .She was always known for her meals and still she is. She was born and raised in Karnataka(southern india) and a daughter of a farmer. Her abundant knowledge about food, cooking and you name it is like an Encyclopedia.

Here flair to speak different indian regional languages and her passion to cook is invincible. She was known for being the best seamtress. This was not her passion, it was out of choice to give us the eleviated lifestyle, english education and not repeat the profession.

She made every use of coconuts. From  mangalorean fish curry, to pateleos, gariyos, mandas, gulgule, goat curry, mughlai chicken curry and you name it.

Cooking ,Cleaning and Computer was not my passion. I hated it, as much as I learnt to love it now.

When mom cooked in the kitchen, I would engage myself, pretending to study. I feel guilty about it now. Same with cleaning. I specialized in accomodations operations and housekeeping management. Did not like a bit.

When I was doing my degree in Institute of Hotel Mgt, I had computer as a subject. One of my colleagues did my assignment for me. The program lotus! I still have good memory.

Back to making Coconut saffron ice cream. In hindi, "Nariyal" for coconut and "kesar" for saffron. In this blog you are not just learning your passion to cook, but learning some Hindi words too.

What is " kulfi"? It is a thicker and more smooth and creamy version of ice cream made with heavy cream, condensed milk, whipped cream. But I have made a vegan version. Non dairy, low calorie.

Ingredients
1 can whole coconut milk(full fat)
Refigerate overnight. When the milk get condensed or hardened after refrigeration, scoop coconut and drain water.
10- 12 saffron strands(kesar)
1/2 cup sugar
Coconut milk or creamer(1/2 cup)

Preparation:
In a medium bowl, whip the coconut cream from the can adding sugar little by little. Go slow, otherwise you will form air bubbles. You will form a delicious coconut whipped cream.

I made mistake while making kulfi, i used low fat coconut. Became watery. Did not refigerate coconut and scooped coconut cream and threw water. I used all coconut milk

In a seperate small bowl. Add saffron and dissolve in 2 tblsp coconut milk and rest for 15 minutes and stir well.

Add saffron mix, coconut milk/creamer to the whipped cream. Mix well and add into your ice cream molds or pop molds. Freeze for atleast 5-8 hrs, before serving.

When serving, warm up the molds on the palm of your hand to take kulfi out. Yum yum! Deliciouso.