tag:blogger.com,1999:blog-17902240733143040812024-02-06T18:14:38.649-08:00This Little Cookie - Playing with Food This blog is wholly dedicated to my love of food.
Here, you will not find any nutritional values, as my belief is that when food is prepared with love, that is the main ingredient, and from it, one receives all the nutrition necessary.
Come along with me, let's cook from scratch, play with food, and pour a whole lotta love into what we create. This Little Cookiehttp://www.blogger.com/profile/03866358539925430004noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-1790224073314304081.post-13998594399457542402016-10-10T16:05:00.000-07:002016-10-10T16:05:08.961-07:00The Ultimate Spinach Salad<div dir="ltr" style="text-align: left;" trbidi="on">
Now look, it's not my job, duty nor desire to convert anyone to a plant-based style of eating, I do however encourage you to play with all types of food, even that which you may not like, just for the fun of it, to see what you can create, from your heart/mind, for your precious body.<br />
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Sure, veggies are "good for you," but they doesn't mean they can't be exciting- and allow me to tell you, this salad, with it's bite after bite of different tastes, will continue to surprise your taste buds.<br />
Funny that hey? I seem to say that often. ;)<br />
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And as always, can we not give a shit about the nutritional content, the calories, the fat, protein or carbs? Can we just eat (everything) as it is: Food, glorious food?<br />
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Play with your food <3<br />
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Ingredients:<br />
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2-3 tbsp Olive Oil<br />
1 tsp Balsamic Vinegar<br />
Handful of dates<br />
1 clove garlic<br />
Pinch of salt<br />
2 tbsp Nutritional Yeast<br />
Bunch of fresh basil - chopped roughly<br />
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A pack of Spinach (a few good handfuls)<br />
1/2 Cup Grilled Carrots (Optional- they were leftovers and knew they'd fit in perfectly, sweet potato would also be great, or a (roasted) red pepper. Get creative ;)<br />
1/2 Red Onion, chopped fine<br />
A handful of alfalfa sprouts (Optional)<br />
1/4 cup Toasted sesame seeds<br />
Handful Pumpkin seeds<br />
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Toast sesame seeds, set aside.<br />
In a large bowl, combine olive oil, vinegar, dates, garlic, salt, nutritional yeast, & basil.<br />
Add rest of the ingredients and toss.<br />
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Easy ;)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHe2IjtmoUNlzrs_mMs3CMympUAdWKf7TekMF8dgUmz22Z8t0XwnYpitt_yVdmEJ8Pq12TRTTpeJPK9Unyny3a7NEOz1uo7W4t69O07cysIkaadk-y__qpRqAooIzQbqcZEea39s52sxU/s1600/Spinach+Salad.jpg" imageanchor="1"><img border="0" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHe2IjtmoUNlzrs_mMs3CMympUAdWKf7TekMF8dgUmz22Z8t0XwnYpitt_yVdmEJ8Pq12TRTTpeJPK9Unyny3a7NEOz1uo7W4t69O07cysIkaadk-y__qpRqAooIzQbqcZEea39s52sxU/s640/Spinach+Salad.jpg" width="640" /></a><br />
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This Little Cookiehttp://www.blogger.com/profile/03866358539925430004noreply@blogger.com0tag:blogger.com,1999:blog-1790224073314304081.post-10564777958264549452016-10-03T13:13:00.002-07:002016-10-03T13:13:44.349-07:00Spicy Peach and Pear Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
I like fast food - really delicious homemade fast food that is - so I carry on sharing the things of my heART that are of little fuss and will garner very much pleasure. <br />
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With a few very ripe peaches and pears at hand, I decided to make a chutney last week, and I must say, it's so so so good. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSCTeEanGZr10BionqpmytM_3HMn1T0hjGV8L0mWXVvvO4BebQ-zPUqWrwUvyrg7-jU0wrvUlBPGaeaG03nO9dR7RIRWdjqX7Dibki5litQeGv5nCbXj_SjxZPlx95pJtxFfdXhh98Llw/s1600/Chutney+top+view.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSCTeEanGZr10BionqpmytM_3HMn1T0hjGV8L0mWXVvvO4BebQ-zPUqWrwUvyrg7-jU0wrvUlBPGaeaG03nO9dR7RIRWdjqX7Dibki5litQeGv5nCbXj_SjxZPlx95pJtxFfdXhh98Llw/s400/Chutney+top+view.jpg" width="400" /></a>Ingredients (Rough amounts):</div>
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3 cups Peaches & Pears </div>
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1.5 Red Onions </div>
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1 cup sliced dates<br />
A knob of Fresh Ginger (3cmx3cm)</div>
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1 Tbsp dry Mint </div>
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1 Tbsp Rosemary </div>
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1 Tbsp Thyme</div>
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2/3 Cup White Vinegar</div>
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1/3 Cup Balsamic Vinegar</div>
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2 Tsp Salt </div>
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1/2 Tsp Chili Flakes</div>
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1 Tsp Coriander Seeds</div>
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1 Tsp Mustard Seeds</div>
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3 Cloves</div>
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Cinammon Stick </div>
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A whole lotta love ;) </div>
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Chop up your fruits, slice the onions, & grate/finely chop ginger. </div>
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Throw everything into a pot, on medium heat and simply walk away. It'll look like chaos, but the smell will hook you in a short while ;).<br />
I cooked mine, lidless for about 45mins, tasted it, played with some of the ingredients (so easy to get it so right), and left it simmering, with lid on for another little while longer. <br />
Essentially, you want to reduce the liquids, so carry on cooking til you've got a good stew going. :) </div>
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Yes, that's all. Let me know how it goes, what you ate your chutney with, and questions, should you have some. :)<br />
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It goes perfectly with a good old French Cheese, meat, atop your favorite plant based burger (note to self, get that up soon ;)), or the traditional way, accompanying a curry, or samosa's. There's just no limits on what we can create, right? Let's throw away what we "know," about food, and play with it like a child experimenting and exploring. </div>
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Lotsa love :**</div>
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This Little Cookiehttp://www.blogger.com/profile/03866358539925430004noreply@blogger.com0tag:blogger.com,1999:blog-1790224073314304081.post-79258000056323270882016-10-02T18:38:00.003-07:002016-10-02T18:38:43.743-07:00Sprouting Wheatberries - easy as pie!<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhEZ0pUyOusN-wZqJoAKa1pi6BZWWsLJ7dP2b657hqNgPukZ8bbELh7xaM_f_jAzeCkKC21DSdXFVkilcY2VW48r42aF92jhERDjDAgViQbS80c7ManvDStA_RfLpva8y3FLaXJmlQC-c/s1600/FullSizeRender+%252896%2529.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhEZ0pUyOusN-wZqJoAKa1pi6BZWWsLJ7dP2b657hqNgPukZ8bbELh7xaM_f_jAzeCkKC21DSdXFVkilcY2VW48r42aF92jhERDjDAgViQbS80c7ManvDStA_RfLpva8y3FLaXJmlQC-c/s200/FullSizeRender+%252896%2529.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The naked berry</td></tr>
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If you're still new to the art of sprouting, allow me to make it really easy for you.<br />
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All you need is a bowl, wheatberries, water, strainer and a few days.<br />
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I happened stumble on the nutty grain - where our beloved (wheat) bread comes from, sometime last year.<br /><br />In a sprouting phase, I did what I'm about to extrapolate on below, sprouting the berries first, before drying them on low heat in the oven and then grounding down to a flour. We had the best digestive biscuits as far as memory serves, though an actual loaf of bread? Can't remember.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEOywmibdMKimcyMTo6NSRt-Xzxy7dSGBIV6dePUGmjzW8F-TsGQuoBO1f9XFhtZTD8T5D-Fh737Nva6EKES2Ew_lU5IOWqGib6Hqb2ivy9lE4WISTnHojBe_DMNZ1RvOy0pHYMMCEhE/s1600/FullSizeRender+%252892%2529.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEOywmibdMKimcyMTo6NSRt-Xzxy7dSGBIV6dePUGmjzW8F-TsGQuoBO1f9XFhtZTD8T5D-Fh737Nva6EKES2Ew_lU5IOWqGib6Hqb2ivy9lE4WISTnHojBe_DMNZ1RvOy0pHYMMCEhE/s200/FullSizeRender+%252892%2529.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After 3 days </td></tr>
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How to sprout?<br />
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Take a medium sized (salad) bowl<br />
Add a cup of berries<br />
Wash and then cover with water<br />
Allow to soak for a day (or night)<br />
Strain and rinse the berries in a sieve/colander with small holes<br />
Allow berries to air out for the day (or night) then rinse again<br />
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Wheat berries generally sprout quickly, and have a beautifully nutty sweet flavor to them.<br />
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I tend to soak overnight, and then rinse in morning and evening. When I'm happy with the roots, I blanch the berries in hot water as I prefer them as such. Can you eat them raw? Try them and see. :)<br />
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How my berries were enjoyed:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtLPAlBFjqeOX2oX5JvqQ9r1d2RI_L4tFWuwf2SyhIygxzeOsIlN2e9GyvwCXYUPd8q1-po5bZVowqMDEPAXyhe8Id6yKx4x3hLgPULKEPIvzkCgEWsaRIDIIFJRD1Ykd-JiNItM5K9zY/s1600/FullSizeRender+%252894%2529.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtLPAlBFjqeOX2oX5JvqQ9r1d2RI_L4tFWuwf2SyhIygxzeOsIlN2e9GyvwCXYUPd8q1-po5bZVowqMDEPAXyhe8Id6yKx4x3hLgPULKEPIvzkCgEWsaRIDIIFJRD1Ykd-JiNItM5K9zY/s200/FullSizeRender+%252894%2529.jpg" width="198" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Over French Onion Soup<br /> (w/o cheese & bread)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY3w03HJjfW5Pf7u1J8FS45LlSGKilkMPPc9Xb73HXWx2wHaHmvQKaWJBbtT66mcB_LOzz76dH0ZSKQSDCwUbq6xZ9Mmjx6bzopat_ruTLPgxqFt3MW2vLDqsygX_9logF9HRbgE703tQ/s1600/FullSizeRender+%252895%2529.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY3w03HJjfW5Pf7u1J8FS45LlSGKilkMPPc9Xb73HXWx2wHaHmvQKaWJBbtT66mcB_LOzz76dH0ZSKQSDCwUbq6xZ9Mmjx6bzopat_ruTLPgxqFt3MW2vLDqsygX_9logF9HRbgE703tQ/s200/FullSizeRender+%252895%2529.jpg" width="200" /></a><br /><span style="font-family: inherit; font-size: x-small;">Close Up </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJPTWj4SWMJ5Tfw2fUn8oMVfEgqrSFslwxpfFlh9dRunZw5IrYrGycMZaFsDZWDadl3DsSTSAEcsykplGNAsiQJZKnCKO_B-Ml1wl2WIGOuNkbPN2xAFk2dNLTPGbR0OP4b8pZiDpFf_U/s1600/FullSizeRender+%252893%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="632" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJPTWj4SWMJ5Tfw2fUn8oMVfEgqrSFslwxpfFlh9dRunZw5IrYrGycMZaFsDZWDadl3DsSTSAEcsykplGNAsiQJZKnCKO_B-Ml1wl2WIGOuNkbPN2xAFk2dNLTPGbR0OP4b8pZiDpFf_U/s640/FullSizeRender+%252893%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Main Dish: Sprouted Wheat Berries over Sprouted Curried Mung Beans,<br />with my Home Made Spicy Peach & Pear Chutney<br />All made with love by yours truly:<br />This Little Cookie :** <3</td></tr>
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<span style="font-family: inherit;">Please, I ask you to play, create, share, inspire and repeat. Love you! </span><br />
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<span style="font-family: inherit;">xxManj</span><br />
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<span style="font-family: inherit;">PS: as you know, I'm concerned most with beautiful food, made with love, and a firm believer in food is the energy/meaning you give to it. I'm sure there's a heap of benefits to all of the above, and should you be interested, I encourage you to search further. </span><br />
<span style="font-family: inherit;">For me the calorie count is: love</span><br />
<span style="font-family: inherit;">Fat content is: love</span><br />
<span style="font-family: inherit;">Carb contest is: love</span><br />
<span style="font-family: inherit;">Protein content is: love</span><br />
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<span style="font-family: inherit;">You get the drift ;) </span><br />
<span style="font-family: inherit;">More coming up on the topic of food/energy/love over at <a href="http://www.thislittlecookie.com/">thislittlecookie.com :) </a></span><br />
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This Little Cookiehttp://www.blogger.com/profile/03866358539925430004noreply@blogger.com0tag:blogger.com,1999:blog-1790224073314304081.post-29087011575671257282016-10-01T12:23:00.001-07:002016-10-02T08:58:06.914-07:00Vegan Indian Salad (Raita) <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;">For the vegans, plant-based foodies, and well, all foodies out there (meat or no meat), I have </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Calling all foodies out there, I have the absolute best version of "Raita" (Indian Yogurt Salad), without the yogurt ;). </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Sure, this caters to vegans/plant based foodies, though I promise you, even if you eat meat you may well love this! </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">We are making the above marvelousness, and it's so easy!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">What you'll need (roughly what I used):</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3 medium sized tomatoes </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 medium English cucumber </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1-2 tbsp olive oil </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">pinch of salt (to begin with, taste and add more in pinches should you need). </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1-2 tsp of pan toasted cumin seeds (up to your taste)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1-2 tbsp Nutritional Yeast (A vegan/vegetarians BEST friend. See pic below). </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 small onion chopped finely</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">A bunch of fresh coriander </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">A whole lotta love :D </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Putting it together:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Into a bowl add:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Chop tomatoes and cukes to your liking - I prefer small pieces.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Chop or coriander (I used coriander shoots- which are just delectable!)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Oil + salt + cumin + nutritional yeast and mix together, so it's somewhat like a paste. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Add veggies to the bowl and mix. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Please taste to see if nutritional yeast and salt are balanced. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Add coriander </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">C'est toute :) You're done in about 10 mins. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Serve with our favorite curry dish OR, just atop plain rice. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">This was how it ended for me, bite after bite of deliciousness! :) </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE90AN86DyppCCJkLtsvP40L6SLdbNd1MCoLiRNJCzXyEjtFl2K3pK6gZlQyc8Ptviao9d2edk6sGPPV7w7uzF0605Oyj25oZtVVN8eZtQhtNuPB7vh-eb8Ygba_IZcELr1yRKX5JE4bs/s1600/FullSizeRender+%252889%2529.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE90AN86DyppCCJkLtsvP40L6SLdbNd1MCoLiRNJCzXyEjtFl2K3pK6gZlQyc8Ptviao9d2edk6sGPPV7w7uzF0605Oyj25oZtVVN8eZtQhtNuPB7vh-eb8Ygba_IZcELr1yRKX5JE4bs/s640/FullSizeRender+%252889%2529.jpg" width="640" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">PS: here's the nutritional yeast I was talking about. It offers such a beautiful flavor to food. I was seriously amazed at how much it altered my food. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPi3ty5c4n2PcMKF63eYuE8Sz6lsFLYHkj2kI-z8V45VWlkNbQSpnjCGKOHUX2nlkavRolCIlqkaw8D5zQttc_BdTqwqb9d2PJwc4RMKBu0kVRUU17ARwqHY1O5h7PO7342tzC7XqVjyY/s1600/FullSizeRender+%252890%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPi3ty5c4n2PcMKF63eYuE8Sz6lsFLYHkj2kI-z8V45VWlkNbQSpnjCGKOHUX2nlkavRolCIlqkaw8D5zQttc_BdTqwqb9d2PJwc4RMKBu0kVRUU17ARwqHY1O5h7PO7342tzC7XqVjyY/s200/FullSizeRender+%252890%2529.jpg" width="200" /></span></a><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Should you try it, please let me know:).</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">As always, lotsa love and play with your food! :**</span></div>
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This Little Cookiehttp://www.blogger.com/profile/03866358539925430004noreply@blogger.com0tag:blogger.com,1999:blog-1790224073314304081.post-41531449023808110702015-08-10T12:38:00.000-07:002016-01-02T08:04:25.281-08:00Curried Peas and Cheese a.k.a Muttar Paneer ( Curry paste instructions
included! :)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">I ventured to the grocery store the other day, intent on picking up stuff for a very traditional curry, "aloo gobi," or, 'potato & cauliflower,' though wouldn't you believe it- I forgot the cauliflower! </span><br>
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<span style="font-family: Trebuchet MS, sans-serif;">I'd had it in hand, with everthing else I needed (no shopping cart/not basket), though dropped a tub of sour cream. In cleaning the bit that had made its way to the ground, and having to put everything down, I left the cauliflower behind. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">It didn't even dawn on me til today (2 days later). </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIfPPekNhW6Q0bijDJmiXv37YAxxyZ6XL60IdibjbVbmM_-nbkezKJ90jQlkR0o7_3rnpn_5HxLY-srVIqQK6cQ5u6MGk5VGhvVliCWKJ5tn-rQe6z507PmjLRCr6bTI1KRxXM5TtXMns/s640/blogger-image-271718530.jpg" imageanchor="1" style="clear: left; float: left; font-size: 13px; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIfPPekNhW6Q0bijDJmiXv37YAxxyZ6XL60IdibjbVbmM_-nbkezKJ90jQlkR0o7_3rnpn_5HxLY-srVIqQK6cQ5u6MGk5VGhvVliCWKJ5tn-rQe6z507PmjLRCr6bTI1KRxXM5TtXMns/s200/blogger-image-271718530.jpg" width="200"></a><span style="font-family: Trebuchet MS, sans-serif;">I've been so immersed in designing, that cooking was a side gig over the weekend- and so much so, that eating too, wasn't of much importance as I was fed by creativity. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">In any case, there came a single moment when hunger struck after many hours, and I just started cooking, without knowing what the end result would be. That's precisely when this unplanned and super quick dish came about. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I went through a paneer making phase last year, and made tons of the stuff, but wanted to try Slovak "tvaroh," or quark. It's basically the same thing as paneer, in my mind, so I went for it. </span><br>
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<span style="font-family: 'Trebuchet MS', sans-serif;">I cooked it up lightly beforehand in mustard seeds, cumin, chili & salt. In fact, that wasn't a really necessary step, as the quark didn't hold its shape like traditional paneer cubes. It was more crumbly, so the idea of browning it fell through rather quickly. Never mind, it was but a few minutes, and the result was still fantabulous- no word of a lie. :) </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Also, you're getting two for one here, as I go step by step how to make curry paste -yes finally! I even wrote down everything as I was doing it, and took pictures for those of you, who like me, are visual learners. ;) </span><br>
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<tr><td class="tr-caption" style="text-align: center;">Finished Cheese, (Paneer/Tvaroh/Quark).</td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">-The recipe-</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">For the Cheese:</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp Coconut oil </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 spoon cumin seeds </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp mustard seeds </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pinch of chili flakes </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Trebuchet MS, sans-serif;">250g quark/tvaroh/paneer (I'll get a recipe up for you soon ;))</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Trebuchet MS, sans-serif;">Pinch of salt </span><br>
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<span style="-webkit-text-size-adjust: auto; font-family: Trebuchet MS, sans-serif;">Simply heat the oil in a pan, add the seeds, salt, & chili. Heat until the mustard seeds start to pop. Add cheese- cooking until water is released, and mixture is dry. </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Trebuchet MS, sans-serif;">(There may not be any excess water depending on the type of cheese you use- in any case, your cooking it to assimilate the flavors, & sure you could skip this step altogether, & just add the uncooked cheese to peas). </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Trebuchet MS, sans-serif;">Set aside. </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Trebuchet MS, sans-serif;"><span style="color: red;">**</span>Curry Paste Instructions </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJylTOMzB3XJ9d1SjbW19XmYo-PasEf4da1ONCsXICWhGIayP5lFpJ2EfOKHYVFL27e8199Kt38gVrLYebeAJdvjQEGQnlDqF-9D9HsydTdaOeJf2uyC0hsqm19ZZWvv3B0opD6wDA_24/s640/blogger-image--737296584.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJylTOMzB3XJ9d1SjbW19XmYo-PasEf4da1ONCsXICWhGIayP5lFpJ2EfOKHYVFL27e8199Kt38gVrLYebeAJdvjQEGQnlDqF-9D9HsydTdaOeJf2uyC0hsqm19ZZWvv3B0opD6wDA_24/s200/blogger-image--737296584.jpg" width="198"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Relative size of Onion/ginger/garlic</td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">2 small onions </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Trebuchet MS, sans-serif;">8 cloves of garlic</span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Trebuchet MS, sans-serif;">1"square of ginger </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Trebuchet MS, sans-serif;">Handful dried curry leaves </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Trebuchet MS, sans-serif;">2 tbsp Ghee</span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Trebuchet MS, sans-serif;">1 tsp mustard seeds </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Trebuchet MS, sans-serif;">1 tsp cumin seeds </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Trebuchet MS, sans-serif;">1/4 tsp chili flakes </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Trebuchet MS, sans-serif;">Salt </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Trebuchet MS, sans-serif;">2 tbsp tomatoe purée (approx 1/2 medium tomato) </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Trebuchet MS, sans-serif;">1 Heaping tsp garam masala </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Trebuchet MS, sans-serif;">Turmeric </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: Trebuchet MS, sans-serif;">1 cup water </span><br>
<span style="-webkit-text-size-adjust: auto; font-family: Trebuchet MS, sans-serif;">450g / 1 bag of frozen peas </span><br>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJVZ6Guqn5WUQR_IJCly5Cis5UYuHQeIN1fanBGWZtfcJ7Nqkiij-xUsoZHGCpmP38iyrDUR1z5y757Qx6eoLxKmRXoXnPZEWBFlSqyQQ829NNe7L66FgDVYUF9bODK0OzW4r-wHyAVAs/s1600/blogger-image--885691870.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJVZ6Guqn5WUQR_IJCly5Cis5UYuHQeIN1fanBGWZtfcJ7Nqkiij-xUsoZHGCpmP38iyrDUR1z5y757Qx6eoLxKmRXoXnPZEWBFlSqyQQ829NNe7L66FgDVYUF9bODK0OzW4r-wHyAVAs/s200/blogger-image--885691870.jpg" width="199"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mustard, cumin, tumeric & salt </td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1- I</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">n a blender, combine onions, garlic & ginger. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2- heat up ghee, on medium heat. Add mustard, cumin seeds, chili flakes, curry leaves & salt, until mustard seeds start to pop. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3- Add onion/garlic/ginger purée, and cook for a few mins, adding water, if it starts to dry out. Give it a taste and see what you think at this stage. Remember, we're playing and co-creating :) </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4U9LrQvz-rDxsOerHZH6yGhj-c3UHR-HdwOCsd63WI4925SXTcZawPQxyAriCAjFs307-TgkRooPR87Lo72Mo2hutDvf5QL8e2YHiot3s7AWe9aak7lPv4y71q6LCZZf8zajk1cJPRyY/s1600/blogger-image--176134314.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4U9LrQvz-rDxsOerHZH6yGhj-c3UHR-HdwOCsd63WI4925SXTcZawPQxyAriCAjFs307-TgkRooPR87Lo72Mo2hutDvf5QL8e2YHiot3s7AWe9aak7lPv4y71q6LCZZf8zajk1cJPRyY/s200/blogger-image--176134314.jpg" width="197"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Curry paste pre- tomatoes </td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">4- Add tomato purée turmeric & garam masala, and again, have a taste. Should be pretty heavenly by now. (Keep adding water, a little at a time, if it's drying out- unless you fancy a dry curry). </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5- Add the peas- no need to defrost, and the extra water will wet the whole curry. Cook time is very little, just until the peas are soft. A couple of minutes. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdRWRDK4w1qcvb_gunHTHNJg4N2PuT-9NWGHdl8L7c5IHcUBpinIkJx2eLc0AMpMwmaOwOamxdEMU0y7YlHj7EzeWqS9LL8j3Q-9chSa0zmgyMd_eqS_fVzAip_V8nSbdBivl2kMaZzio/s1600/blogger-image--68840094.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdRWRDK4w1qcvb_gunHTHNJg4N2PuT-9NWGHdl8L7c5IHcUBpinIkJx2eLc0AMpMwmaOwOamxdEMU0y7YlHj7EzeWqS9LL8j3Q-9chSa0zmgyMd_eqS_fVzAip_V8nSbdBivl2kMaZzio/s200/blogger-image--68840094.jpg" width="200"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Masala in! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaj3rm_vvSQ6BchWFNHDS06tb-Wrqhc-8Apoh6WWSCoDZ6QAblqrlu-DefKDZ2oJUrbiAP9oQ0_UnPrAqllQimJJVlcELGuzw9j8G7x2fSCUosOaetHf7wrwRW0TgS0a-4UTqpCwmcw-s/s1600/blogger-image--557956374.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaj3rm_vvSQ6BchWFNHDS06tb-Wrqhc-8Apoh6WWSCoDZ6QAblqrlu-DefKDZ2oJUrbiAP9oQ0_UnPrAqllQimJJVlcELGuzw9j8G7x2fSCUosOaetHf7wrwRW0TgS0a-4UTqpCwmcw-s/s200/blogger-image--557956374.jpg" width="200"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomatoes in! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvPiS1jubrCSUpz2kWW_Q-x_KHAmzxlmQYAuYbRrfFUmFbc-GzIzfxDAp40HECKC564FJoqXvnedMQGeFnuYHGqxmUWGMcXVe203lcWp29650eMU-4LLZSPTrNTG3ZW0aZZXDBhkhJnYY/s1600/blogger-image--1702667361.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvPiS1jubrCSUpz2kWW_Q-x_KHAmzxlmQYAuYbRrfFUmFbc-GzIzfxDAp40HECKC564FJoqXvnedMQGeFnuYHGqxmUWGMcXVe203lcWp29650eMU-4LLZSPTrNTG3ZW0aZZXDBhkhJnYY/s200/blogger-image--1702667361.jpg" width="198"></a></td></tr>
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Peas please :) </td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">6- last but certainly not least, time to add the cheese. Mix everything & you're done :)) </span><br>
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<span style="color: red; font-family: Trebuchet MS, sans-serif;">**Please note that even though I've given measurements, they are fairly general, and I really encourage you to play with the tastes. The most important thing is that you get the balance between the gharam masala, salt & liquid/cream that you choose to use- (water, coconut milk, yoghurt, sour cream, cream...etc). If you can maintain this balance, you'll win over many hearts, whether you're a beginner or not. :)) </span><br>
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<span style="font-family: Trebuchet MS, sans-serif;">I didn't even think to make anything along with the curry as I wanted to get back to designing- though surely this dish is well paired with cumin rice or roti/ paratha- whatever you please. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I may have skipped the rice/ roti, but definitely not a dollop of sour cream! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I ate it for three meals, and each time it was better and better :)) </span></div>
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<i><span style="color: blue; font-family: Trebuchet MS, sans-serif;">Try it yourself a few times, and if you're really stuck, you can always drop me a line, and I'll personally come round and show you the way, (if you're in the vicinity, or Skype ). :) </span></i><br>
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<i><span style="color: blue; font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0JBxzGXaNbfqTIia2ipdNBt2-_9yHTf9vcgshK1q593aLeyGAKeMx5Du73707SR72f6H8fK3fKPQIcGsWjo311RW2I-mTxZE48dPDIcKsSM29ceKbpFThlM-QV_sX4bOamaw8lxJTx3s/s640/blogger-image--795011732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0JBxzGXaNbfqTIia2ipdNBt2-_9yHTf9vcgshK1q593aLeyGAKeMx5Du73707SR72f6H8fK3fKPQIcGsWjo311RW2I-mTxZE48dPDIcKsSM29ceKbpFThlM-QV_sX4bOamaw8lxJTx3s/s640/blogger-image--795011732.jpg"></a></span></i></div><div class="separator" style="clear: both;"><i><br></i></div><div class="separator" style="clear: both;"><i>PS- I know it's not the best looking meal in the world, but I assure you, the below curry - made of the things I had on hand- potatoes & cabbage, was another winner. My husband mentioned something about marrying me again ;)) </i></div><div class="separator" style="clear: both;"><i><br></i></div><div class="separator" style="clear: both;"><i>FYI- it was based on the same curry paste used above (just more of everything), and I used sour cream at the very end to make the dish more creamy, as requested by Yurai, and of course, the whole thing was doused with love ;) </i></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><i>**Play with your food! </i></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><i><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2HDj47QKFK8fPBZ3TFWPAvW_tPhEKKWz4e_jCtiG40r9MsyoMeNgCR3dDu_2MteAVLcL-Wm_LK7BJ7MiaLjg_-Cd72S-NwqH1rY6rQIlzgX3UbMRWEwWtn8f9CMSSsaxroud54fokbs/s640/blogger-image-193611364.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2HDj47QKFK8fPBZ3TFWPAvW_tPhEKKWz4e_jCtiG40r9MsyoMeNgCR3dDu_2MteAVLcL-Wm_LK7BJ7MiaLjg_-Cd72S-NwqH1rY6rQIlzgX3UbMRWEwWtn8f9CMSSsaxroud54fokbs/s640/blogger-image-193611364.jpg"></a></div><br></i></div>
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This Little Cookiehttp://www.blogger.com/profile/03866358539925430004noreply@blogger.com0tag:blogger.com,1999:blog-1790224073314304081.post-61952157623351345472015-08-06T15:07:00.001-07:002015-08-07T00:21:54.438-07:00Red Split Lentils- Indian Style<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjssUDSvWa23UaYNO5Aboyah7pGdbmEt8EX96-oNRVsRBiPK-im0PTPuXEkkjD4l5-vEOe4qh_WPZn9UWL6UicluMqiLi2CL6mhJToF0jhhtIOXzgNZxxJACi5MjXlvga5tSUx2UGpSnuc/s640/blogger-image--1373124325.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></a><span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1BhQIEpy8C5Xb6fHtE8MriVZL8dbtHUXgSnTbuB3fBIyCns_QGI8sXQJOp4LqLiz4ib0qmVaggR04Bc00IhflSWZK3uIRBxJOf2vYC889teozaxdZqREhkapRiEa2ingdPXGYQKN4wqM/s640/blogger-image--125167272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjssUDSvWa23UaYNO5Aboyah7pGdbmEt8EX96-oNRVsRBiPK-im0PTPuXEkkjD4l5-vEOe4qh_WPZn9UWL6UicluMqiLi2CL6mhJToF0jhhtIOXzgNZxxJACi5MjXlvga5tSUx2UGpSnuc/s640/blogger-image--1373124325.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjssUDSvWa23UaYNO5Aboyah7pGdbmEt8EX96-oNRVsRBiPK-im0PTPuXEkkjD4l5-vEOe4qh_WPZn9UWL6UicluMqiLi2CL6mhJToF0jhhtIOXzgNZxxJACi5MjXlvga5tSUx2UGpSnuc/s320/blogger-image--1373124325.jpg" width="318" /></span></a><span style="font-family: Trebuchet MS, sans-serif;">Red Split Lentils are just about the easiest curry you can make, with absolutely no compromise on taste. Though I do take my sweet time to prepare any kind of food, I reckon this took me half an hour this morning, in total. I did go off and do some sewing whilst the lentils were boiling, but that's besides the point. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Boil time was under 10 minutes, (after having soaked the lentils early this morning when I awoke). Total soak time must have been around two hours. When I saw that no more water was being absorbed it was time to cook! :) </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Not everyone soaks these lentils, but I find that it cuts down on cooking time drastically, to a mere 10 minutes.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Dry lentils </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQL1JM9fhH0x5E3yvuTQ8iykpe6SDJHFvLEiWXxWtxIkzHfiuPibLS5vihvCDEHO9fTgKQrWLcpfdFw0UBJA8Yn7GwY_KQrVawyHIoncvyTR_-2hyphenhyphenZinKcnKqJZ3QLZAPbSB1RzcTbl4/s1600/blogger-image-1962565757.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQL1JM9fhH0x5E3yvuTQ8iykpe6SDJHFvLEiWXxWtxIkzHfiuPibLS5vihvCDEHO9fTgKQrWLcpfdFw0UBJA8Yn7GwY_KQrVawyHIoncvyTR_-2hyphenhyphenZinKcnKqJZ3QLZAPbSB1RzcTbl4/s200/blogger-image-1962565757.jpg" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Bloated and ready to cook! :) </span><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvvHrKmGn6dW8Wipz178Kshg_tsnPU0NqLq_3wKZM9q5e4dm1hoi9u-VOOnDJ6gvbywXeOxC9Wyc8bk4sp5_9aruLKDnVQqQoZ2VAEul2OUH9kvYjeX-CBpFh4eus_XZ3LHsGus-BeofA/s1600/blogger-image--546804371.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvvHrKmGn6dW8Wipz178Kshg_tsnPU0NqLq_3wKZM9q5e4dm1hoi9u-VOOnDJ6gvbywXeOxC9Wyc8bk4sp5_9aruLKDnVQqQoZ2VAEul2OUH9kvYjeX-CBpFh4eus_XZ3LHsGus-BeofA/s200/blogger-image--546804371.jpg" width="200" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">For this curry, I added a cinnamon stick, bayleaves, cardamum and salt to the water before adding the lentils. I would advise you to add the cardamum later on, in the 'turka,' or curry paste, Since the cooking time was so little, the flavor didn't come out too strong. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I added the tumeric once the lentils were cooked (after 10 mins). You may well wish to end the whole process right here and now, should you choose, and you'd still get a tasty meal, not to mention, very pure food. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaLappvWwwOMrauY5hdUU5vrsLKzAZvoaeYgGUdmCCeZ4C3WFCo398Z883kbrvbY1S6VaYdOg5hr0immsZA4OeHfme6TwLasKZYr_0_ZopvS_HtqvhRHeNoomNz50HVD3gfMr9p935hUU/s1600/blogger-image-1181351440.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaLappvWwwOMrauY5hdUU5vrsLKzAZvoaeYgGUdmCCeZ4C3WFCo398Z883kbrvbY1S6VaYdOg5hr0immsZA4OeHfme6TwLasKZYr_0_ZopvS_HtqvhRHeNoomNz50HVD3gfMr9p935hUU/s200/blogger-image-1181351440.jpg" width="199" /></span></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu73WEWBwLRcdTjbRoY3NQUNPhwMJhdffTxzqCdDPpDx0JgYRSgxSiwRTpWVKWNWaARf1Lm4bNe8kg9e3dl1vPsmmkHMmx2MXtk09X7bFlf53znLc49d7ccLj_DoFvFQ4VWYbpC1UrJkQ/s1600/blogger-image-1226360600.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu73WEWBwLRcdTjbRoY3NQUNPhwMJhdffTxzqCdDPpDx0JgYRSgxSiwRTpWVKWNWaARf1Lm4bNe8kg9e3dl1vPsmmkHMmx2MXtk09X7bFlf53znLc49d7ccLj_DoFvFQ4VWYbpC1UrJkQ/s200/blogger-image-1226360600.jpg" width="200" /></span></a><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">We will take it a step further though, for those of you who wish to impress a guest who pops in for lunch, and you need to whip up something quick! ;) </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">You'll see all the ingredients as well as full method below, but suffice it to say that the final step is a cinch, and makes a world of difference to this lentil curry. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLfZ4LWm7aiFvmWNv7e8KUQWugh9mr4K-R5BnnBt3j42O2iUyPFvDlPFzoUQ9d1NqUlfqkM1UbEos2VA43B9Uze6m1wKhWnOtbW1NzqlCGbIktylzj6q-legX-dfoq-jr61sLrz3cbJP4/s1600/blogger-image-1297012099.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLfZ4LWm7aiFvmWNv7e8KUQWugh9mr4K-R5BnnBt3j42O2iUyPFvDlPFzoUQ9d1NqUlfqkM1UbEos2VA43B9Uze6m1wKhWnOtbW1NzqlCGbIktylzj6q-legX-dfoq-jr61sLrz3cbJP4/s200/blogger-image-1297012099.jpg" width="198" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Ghee, Ginger & Spices</span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">Pictured to the left here are all the goodies that went into the ghee (<a href="http://wellnessmama.com/24267/make-ghee/">clarified butter</a>- cooked very slowly on low heat to remove milk proteins, and best suited for Indian cooking). </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">In the centre of the picture, next to the heart shaped ginger (you know me ;) ), you'll see a spoon, with a yellowish powder: <a href="http://www.seriouseats.com/2010/06/spice-hunting-asafoetida-hing.html">HING, aka 'asafoetida.' </a></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">It's the smelliest thing in the world, but a perfect digestive aid, which couples very well in Indian cooking, especially for the legumes & bean curries. With a touch of hing, you can eat in peace, without anticipation of the dreaded after gas!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">If you can get over the smell, you'll soon learn that you won't cook without it. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">You don't use a lot, but if you don't use it at all, you just kind of notice that </span><span style="font-family: Trebuchet MS, sans-serif;"><i>something </i>is missing, though you can't quite put your finger on what that <i>something </i>is. It is indeed the stinky yellow powder! </span><span style="font-family: Trebuchet MS, sans-serif;"> </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I personally, didn't grow up using it, and was only introduced to the spice a couple years back, and must admit, I was fairly nauseous from the smell at first, but I don't go without now:). </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">What I learned today, is that Hing assimilates best in fat, so where I normally just add it to the lentils whilst they're boiling away, today it was the other way around, and I added it first to the ghee for about 15 seconds, before adding the rest of the spices. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Now, I've not quite mentioned that when you make lentils, it's not the usual curry paste (Turka), that is used - the typical, onion, garlic ginger combo with masala. Well, that's not how I do it anyway. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">You use the same method- heat up your spices but only add ginger into the ghee, (no onion, garlic, masala), and once you've got that smell going on, after just a few minutes, add the magic to the finished lentils- easy peasy. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Spices working their magic in ghee. </span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;"><br />My lentils came out fairy thick and I did use a hand blender to smooth them out, (which you can totally skip). You could add yoghurt, cream, coconut milk, more water, to thin the mixture, should you wish (and sure, you could add a tomato at the end-sometimes I do, sometimes not. Try it for yourself). </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">How to make curried lentils - my style: </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">300g Dry lentils which will swell to just under double @ 700g</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Approx 3.5 cups of boiling water </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 bay leaves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cinnamon stick </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3/4 tsp tumeric</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Turka (curry sauce)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp Ghee</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp Hing/ asafoetida</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp cumin seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp mustard seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3x cardamum pods (cut in half to release seeds)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp chili flakes (or as you desire)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">A handful of Dried curry leaves, to start with (add more if you wish at the end)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp chopped ginger </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1- Add bayleaves, cinnamon stick, salt lentils to boiling water. Scrape off scum from lentils, and cook for approximately 10minutes. The lentils will already be done (taste to make sure they're soft, and add more salt should you wish). </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2- Add turmeric, and give it a good mix, allow to simmer on low heat, whilst you prepare the 'turka.'</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3-Warm up ghee in pan, and add hing. Heat up for approximately 15 seconds, before adding everything but the ginger to the pan. Once you have a beautiful aroma wafting, add the ginger, cook for about a minute, and add the whole mixture to the lentils. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Yes, that's it :). </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">As always, play with your food. :) </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Too thick? Add more water, or cream or yoghurt, or coconut milk. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Too salty, same as above.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Not enough of a curry flavour? Add more curry leaves, and coriander (I only had shoots on hand, but by all means, go nuts!). Speaking of nuts, you could add flaked roasted almonds on top, or even roasted sesame seeds (black ones would look beautiful on the yellow of this dish). </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Go on, your turn to play and create. </span><br />
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<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b>Do let me know how you get on. AND as I'm new at writing out recipes, I'd love your feedback! Am I easy enough to understand? Are you getting all the info? </b></span><br />
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<span style="color: magenta; font-family: Trebuchet MS, sans-serif;">Peace & Love with all that you are and do <3</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Always serve with a good spoon of ghee on top :)))) </td></tr>
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This Little Cookiehttp://www.blogger.com/profile/03866358539925430004noreply@blogger.com0tag:blogger.com,1999:blog-1790224073314304081.post-29298068795576996322015-08-04T02:08:00.002-07:002015-08-04T02:38:14.301-07:00The Best (mostly) Raw Chocolate Torte- EVER.<div dir="ltr" style="text-align: left;" trbidi="on">
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I've made this delectable torte twice now, and I tell you, it gets better and better. Other than the four hour soak time for the cashews, it is about the easiest thing you can make, which would impress the fussiest eaters, and dare I say it, even non-dessert fans. (As in the case of a young fella, who actually went back for seconds).<br />
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Not another word without giving thanks to the person from whom I acquired this recipe: <a href="http://healthymamainfo.com/2014/04/raw-chocolate-ganache-cake-best-ever/">Anastasia Halldin, over at Healthymamainfo.com.</a> Infinite thanks!! </div>
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Ready for some serious simplicity? (Unless you only have a small grinder, like myself, whereby it just takes a lot longer....and even then, if you look at the bright side, the torte and everyone who eats it, gets that much more love :). </div>
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What you'll need: </div>
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CRUST</div>
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6 tbsp Cacao powder </div>
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1 tbsp Maple syrup </div>
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2 tbsp Coconut oil </div>
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Pinch of salt </div>
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FILLING</div>
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2.5 cups Cashews (*soaked & drained)</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/3 cup Maple syrup</span></div>
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1/2 cup Coconut oil </div>
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6 tbsp Cacao powder </div>
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1/4 cup almond milk (I used cream, hence not truly raw)</div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1/4 tsp salt</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1 tsp vanilla extract (I used beans from 2 vanilla pods). </span></div>
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Juice from half small lemon </div>
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GANACHE</div>
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1/4 cup Coconut oil </div>
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1/4 cup Cacao powder </div>
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4 tbsp Maple syrup </div>
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1 tsp vanilla extract (I didn't use it)</div>
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Pinch of salt </div>
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*As already mentioned, get your cashews soaking well before you wish to make the torte, at least three to four hours soak time.</div>
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Press into cake pan, and place into freezer. </div>
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Combine all filling ingredients in food processor. Blitz till smooth, and pour over crust. </div>
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Place the torte back into the freezer for about an hour. </div>
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To make the ganache, if the coconut oil is already at room temperature, melted, in a bowl, simply add the rest of the ingredients and whisk together, until you have a beautiful glossy sheen. </div>
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If the coconut oil is hard, liquefy over a double boiler, then whisk in the rest of the ingredients. </div>
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Add the ganache to the frozen cake, and watch it harden very quickly (love this part ;)). </div>
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Place back into the freezer, until approximately an hour before serving. </div>
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Use a hot knife to cut through the torte so as to keep it neat. </div>
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Voila- c'est tout :)) </div>
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Feel free to play around with the amount of cacao you use in the three separate layers. The first time I made it, the torte filling was lighter, looking more like milk chocolate, and this time, pure dark decadence. </div>
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You can also add or reduce the amount of maple syrup. This recipe was just right for us all, with just the right amount of everything. </div>
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As always, let me know if you try it, and tweak it somehow to give it your own signature ;D. </div>
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XxM </div>
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This Little Cookiehttp://www.blogger.com/profile/03866358539925430004noreply@blogger.com0tag:blogger.com,1999:blog-1790224073314304081.post-35054291015426253672015-07-26T12:31:00.001-07:002015-07-26T13:05:55.508-07:00A Berry Raw Cake ;)<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYNVq4SNJASGCOtTpqstjCmKxCeAMuHL9BEvv7X_W8TwDTWHZlSmj1laR9oH9v4Xx6PwElo1UQ_CrlGlkTEFMWVtDXTjKKgzObjGK51nXKZCZC3uuMM5QfG8vInYzFZM6e6pN7OEmB4w/s640/blogger-image-792531468.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYNVq4SNJASGCOtTpqstjCmKxCeAMuHL9BEvv7X_W8TwDTWHZlSmj1laR9oH9v4Xx6PwElo1UQ_CrlGlkTEFMWVtDXTjKKgzObjGK51nXKZCZC3uuMM5QfG8vInYzFZM6e6pN7OEmB4w/s200/blogger-image-792531468.jpg" width="200" /></a>For the finale of an Indian Feast I did a few nights ago, I made this raw cake, in honour of birthday girl, and dear friend, Kat Witgruber.<br />
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What you ought to know about Kat, is that she's just as adventurous in the kitchen, though her passion & specialty lies in baking- hence there was just no way I was baking anything - nothing compares to Kat's baked goods!! </div>
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As for this cake, I kid you not, it is so very very simple. </div>
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The ingredients are simple, and it doesn't take so long to prepare. I'm all about simplicity these days, without compromising on taste. </div>
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I got the idea for this from <a href="http://www.grouprecipes.com/78622/yummy-raw-chocolate-avocado-pie.html">this recipe</a>, by someone I can only find as 'Megadaisy1's- thank you whoever you are!<br />
I adapted it by substituting almonds for the macadamia nuts, and maple syrup instead of dates in the crust. There's a fair bit of room to play, so go for it, do your own thing, using the following as a rough guideline. </div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2 cups Almonds </span></div>
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1/2 cup Shredded Coconut </div>
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1/4 cup Maple syrup </div>
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Pinch of salt </div>
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FILLING:</div>
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2x Avocado </div>
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4x Banana (very ripe) </div>
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Cacao powder</div>
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TOPPING:</div>
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Your choice of fruits & remainder of crust ingredients (if you wish). </div>
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Put all the crust ingredients into a food processor, and blend to from a coarse mixture. </div>
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Blend avocados, bananas and cacao powder. Fill in the crust. </div>
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Add berries and voila- all done!<br />
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It did turn out to be quite a hit. So much so, that it's fast becoming part of my Indian Feast repertoire. 🌞 </div>
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Let me know if you try it, and in the mean time, I'm heading back into the kitchen to prep for tomorrow's lunch time feast, with a few angels. ;) </div>
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This Little Cookiehttp://www.blogger.com/profile/03866358539925430004noreply@blogger.com0tag:blogger.com,1999:blog-1790224073314304081.post-70720320576620669072015-07-05T12:00:00.000-07:002015-07-05T12:00:49.151-07:00Kohlrab & Courgette 'Pasta.'<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Kohlrab & Courgette 'Pasta'</td></tr>
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I bumped into a friend the other, moments before I was being interviewed (by 9muz), about my first published fairytale, "Piyar & Soleil."<br />
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We had just enough time for him to tell me how amazing my food looked on instagram, and for me to ask him if he'd tried to make any of it yet.<br />
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His answer resonated with what I'd been feeling of late with my food, I've really got to simply.<br />
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So, this is for my dear friend, and anyone else looking to make a beautiful looking and tasting meal, in very little time.<br />
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As an artist, I still do pay attention to detail, rather than time, so by all means, you don't have to shave the kohlrab, nor cut the courgette so finely, but believe me, it'll impress. ;)<br />
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<tr><td class="tr-caption" style="text-align: center;">Fettucine Aglio Olio & Peperoncino</td></tr>
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That was about the longest part of this meal, which was still complete in about half an hour. (You could cut that time in half). <br />
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Before I carry on, I've got to admit, that I did imitate the 'Fettuccine Aglio Olio& Peperoncino, ' that I made for my husband the other day, (the traditional way). As I was in the first day of my cleanse, I didn't taste it all, but got the gist of it today. :).</div>
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Moving right along-<br />
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What I used for this meal (All very loose estimates).<br />
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2x kohlrab<br />
1x large courgette<br />
1/2 red pepper, cut into small pieces<br />
6 garlic cloves<br />
6 leaves of fresh sage<br />
Parsely flakes<br />
Salt & Peppercorns (crushed to your liking)<br />
Tbsp butter<br />
3Tbsp olive oil<br />
Juice from half a lemon<br />
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I peeled and shaved the kohlrab, sliced the courgette into noodle shape/size, lightly boiled them (separately), in a little bit of water, on low heat, with the lid on the pan. (Kohlrab was still a little crunchy, and courgette, 'al dente.' :)<br />
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That done, on low heat again, I melted the butter in olive oil, added salt, pepper, chopped sage, parsley flakes, and let it all fuse together for a few minutes, then tossing in the veggies.<br />
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I added the raw red pepper bits, right at the very end, just before serving, along with a squeeze from the lemon.<br />
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A hit, as usual. :)<br />
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If you try it, let me know. <br />
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This Little Cookiehttp://www.blogger.com/profile/03866358539925430004noreply@blogger.com0tag:blogger.com,1999:blog-1790224073314304081.post-17737743480233451432015-06-30T10:21:00.001-07:002015-06-30T10:29:23.013-07:00A Tasty Treat in Just Minutes, & Only Four Ingredients :) <div dir="ltr" style="text-align: left;" trbidi="on">
My sweet tooth dragged me to the kitchen after making my a couple of videos today, a welcome note for my website, plus a new EFT video.<br />
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First came the coconut, then I added cacao powder, figured I'd need something to sweeten - maple syrup from Yurai's parents- thank you very much - and cream, just because I can. ;)</div>
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You don't need a recipe, do you...? </div>
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Ok, if you do, here's approximate measurements-</div>
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1/2 cup shredded coconut</div>
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1 Tsp (unsweetened) cacao powder</div>
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1Tbsp maple syrup </div>
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1Tbsp cream </div>
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(**add whatever else you fancy, cinnamon, cardamom, chia seeds, cacao nibs, oatmeal.....)<br />
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Mix everything together.<br />
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If mixture is too wet, add more coconut, otherwise more cream or maple syrup, depending on your tastebuds, and roll into balls or eat straight out of the bowl with a spoon.<br />
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How many portions? Enough.<br />
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Play with your food! :D </div>
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That's all, post done. </div>
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<i>Let me know if you try these, and don't forget to add a whole lotta love-- It'll negate the rest of the ingredients, if that's a worry for you (like it used to be for me). <3</i></div>
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Much peace and love. </div>
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This Little Cookiehttp://www.blogger.com/profile/03866358539925430004noreply@blogger.com0tag:blogger.com,1999:blog-1790224073314304081.post-18631813208679081322015-06-30T00:52:00.001-07:002015-06-30T00:52:36.040-07:00My very first chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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With all the cherries we recieved from Yurai's parents, I'd been promising to make chutney. We cooked up all the cherries so they wouldn't go off, kept some in the fridge to be neatly rolled into crepes, made some cherry chocolate ice cream (which is so simple and really, there's no need for an ice cream maker), and the rest sit in the freezer, waiting to be turned into chutney.<br />
Key word be '<i>waiting.' </i><br />
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Alas, such is the way with this dear foodie, who has half a dozen projects on the go. No stress, I just roll with it. :)<br />
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With the cherries waiting, Yurai's folks made a surprise drop off over the weekend. This time tons of currants, red, white and a blueberry shade too-. </div>
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Neither of us really love them, so Yurai pulled off the stems (not my favourite job-bless him- !!!), whilst I had my creative mind elsewhere for a few moments-revamping our <a href="http://kralyurai.wix.com/modernalchemy">'Modern Alchemy for Emotional Freedom,</a>' website. Still working on the totally new one, which will compliment my own website, and eventually, Yurai's- like a small collection, but I'm not designing clothes, this time.<br />
Once an artist, always an artist. ;)<br />
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I digress...Back to currants. Once he finished, into a pot they went, on low heat, cooking in their own time, while I carried on playing with our website. </div>
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There was a beautiful crimson blob by the end, which I converted into an even more beautiful crimson blob, complete with rich flavors from the onions, ginger, cloves, cinnamon, coriander...not forgetting the compulsory brown sugar & vinegar. </div>
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<blockquote class="tr_bq">
<i>On an aside, less than a year ago, I wouldn't have made chutney because of the high sugar content, even though I loved it. "That just cannot be good for you...." Blah blah blah.</i> </blockquote>
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<i>Gone is that rule. Thank God (myself). </i></blockquote>
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<i>If I love it, and it's supposed to have sugar, then I will add the sugar and love it too 😉. </i></blockquote>
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Now then, I have to admit though, as with most of what I cook/create, this one is a very loose recipe. </div>
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The ratios for sugar:vinegar are roughly the same (or 1 : 66, respectively). That was pretty much all I knew for certain, the rest I could and did swing, having reviewed a few different recipes for chutney, (linked below).<br />
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I love my first batch which contained roughly: </div>
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3 cups of mixed (cooked) currants (juice removed) </div>
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1.5 medium sized onion </div>
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1 cup brown sugar </div>
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2/3 cup (plain) vinegar </div>
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(Approximately)</div>
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1 tsp salt</div>
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1tsp coriander seeds (whole) </div>
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1/2 tsp cloves </div>
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1 1/2 tsp fresh ginger (finely chopped) </div>
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1 tsp mustard seeds </div>
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1/4 tsp Chili flakes<br />
(a lot of recipes call for raisins, I didn't have any, so skipped that part). </div>
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Quite literally, you just throw everything into a pot at the same time, and cook on low heat for about 45mins to an hour, keeping a watchful eye towards the end, so as to not reduce too much, burning your lovely chutney.<br />
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If you do what I did, and already have cooked fruit, you don't need to cook the mixture for as long. Having cooked the berries, they'd released a lot of water, which in the process, turned into a ruby red syrup- I did add a little (to moisten the mixture), at the very beginning. Go with your gut. :)<br />
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**Instead of adding everything to the pot, as mentioned above, I left the currants till last, once the onions had softened. </div>
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AND, seriously, play with your food. I've given rough estimates above, always leaving room for your own tastebuds to make magic. OR pop along to anyone of these recipes, which I skimmed through:<br />
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From <a href="http://www.thekitchn.com/small-batch-recipe-an-adaptable-chutney-urban-preserving-with-marisa-mcclellan-173002">The Kitchn, Marisa Mcclellan's 'An Adaptable Chutney</a>'<br />
From <a href="http://www.thekitchn.com/nigel-slaters-a-dark-and-sticky-fruit-chutney-cookbook-recipe-195769">The Kitchn, Nigel Slater's 'Dark and Sticky Fruit Chutney'</a><br />
From <a href="http://www.bbcgoodfood.com/technique/how-make-chutney">BBC's Goodfood.com, Emma Lewis' 'How to make Chutney</a>'<br />
From <a href="http://www.jamieoliver.com/bloggers/viewtopic.php?id=48813#v0uKePHS5k9v7aBk.97">Jamie Oliver.com, Claudia Medeiros' 'Cherry Chutney Recipe'</a><br />
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Serve as you wish, I had a few bites with the potato curry/masala I made a couple of days ago, but I can imagine this piece of art with a dozen other foods already. </div>
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Jeeze, I love food, and creating. 🌞<br />
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My Visual Mind:<br />
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A little picture story about a Potato Curry, paired with a mixed Currant Chutney, my first ever, would you believe? :)<br />
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Picture 1- Quite simply, Potatoes, chutney & Coriander Shoots<br />
Picture 2- Let's add some chill flakes<br />
Picture 3- And currants as garnish<br />
Picture 4- Currants atop the Potatoes, of course<br />
Picture 5- Another view :)<br />
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Take some time for you and play. C'est tout :)<br />
Much peace and love. <3</div>
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This Little Cookiehttp://www.blogger.com/profile/03866358539925430004noreply@blogger.com0tag:blogger.com,1999:blog-1790224073314304081.post-45738681125656364702015-06-07T12:21:00.004-07:002015-06-07T12:43:14.813-07:00Quick and Easy Bean Salad<div dir="ltr" style="text-align: left;" trbidi="on">
This was wonderful as it was, though I can imagine all kinds of goodies coming from this concoction.<br />
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Quite simply, I stirred together, tamari and dijon mustard, with coconut oil, and tossed in spouted, then lightly boiled kidney beans, and topped with rucola.<br />
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I was hooked on this for days!<br />
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Once again, I thank you for coming along and visiting my food blog, and for your patience. I got then posts up today, and am happy with that. I'll get back here at my soonest convenience to get more details up.<br />
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Till then, please play with your food, try out new things, and share!! :) Drop me a line anytime, should you wish for a food chat. In any case, come along to my <a href="https://instagram.com/munjeet_manj_sehra/">Instagram </a>page, where you'll find tons more food, and other things I love :)<br />
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May you be blessed.<br />
xxMunjeet </div>
This Little Cookiehttp://www.blogger.com/profile/03866358539925430004noreply@blogger.com0tag:blogger.com,1999:blog-1790224073314304081.post-23741208502158943002015-06-07T12:10:00.000-07:002015-06-07T12:26:47.420-07:00Fancy Fries & Eggs, w/ Spring Onions, & Sprouts <div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1fi61oc5lNbDErpr2sErWOz65PRM-OLHPsxKHskcvytqHH5qe6eJe3ynzWmCmoCtWXSQwcqLUmVYi2n7mh5nxQIWdovBpzB_rnmWjV5h6a6D0vF0xPWhmX6nRNDevIBI9HAdSsReW8Y/s1600/IMG_0524.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1fi61oc5lNbDErpr2sErWOz65PRM-OLHPsxKHskcvytqHH5qe6eJe3ynzWmCmoCtWXSQwcqLUmVYi2n7mh5nxQIWdovBpzB_rnmWjV5h6a6D0vF0xPWhmX6nRNDevIBI9HAdSsReW8Y/s200/IMG_0524.jpg" width="200" /></a>Carrying on from the last post, with this lovely picture, the feature this time is not leeks, nor pasta, rather a breakfast for champs.<br />
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My favourite, fancy fries, with eggs made in a cookie cutter, leeks on the side, with rocket sprouts and plenty of dill.<br />
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As with the rest, recipes, or outline of what I did to come. Thanks for your patience!<br />
xx<br />
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This Little Cookiehttp://www.blogger.com/profile/03866358539925430004noreply@blogger.com0tag:blogger.com,1999:blog-1790224073314304081.post-87910267920413524682015-06-07T12:02:00.001-07:002015-06-07T12:27:50.732-07:00Pasta without the pasta- Leeks <div dir="ltr" style="text-align: left;" trbidi="on">
For long, I've been substituting breads and pastas for veggies, coming up with not so usual combo's. Sure this has been done before, but as it's sooooooo easy, I have to share.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsL392zlI9Zd1nvuiZ3R-MU_8KzPmk39Ab7qY4Rz1s__3i-ofsPy-1VNPQ5DVGXNFXEHHY-9FobrCWSgKYANxiFYNTXA4KGcU_nFiPlSgj9TVgtAIIVK0iAHgsjiugImBzONIXXK9vZtI/s1600/IMG_0524.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsL392zlI9Zd1nvuiZ3R-MU_8KzPmk39Ab7qY4Rz1s__3i-ofsPy-1VNPQ5DVGXNFXEHHY-9FobrCWSgKYANxiFYNTXA4KGcU_nFiPlSgj9TVgtAIIVK0iAHgsjiugImBzONIXXK9vZtI/s200/IMG_0524.jpg" width="200" /></a></div>
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I picked up the pictured veggies, from a couple who comes in from Hungary and sells their produce just down the road, (literally on the sidewalk). I thought I might use everything together, but came up with this, and then the rest I used for the <a href="http://foodismyway.blogspot.sk/2015/06/carrying-on-from-last-post-with-this.html">next post- fancy fries and eggs </a>made in a cookie cutter, with other yummy fixings :). </div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;"><span style="font-size: xx-small;">Leek 'pasta' with the usual fixings of olive oil, butter and garlic, a pinch of salt, and a few tomatoes, and fresh dill. </span></span></td></tr>
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This Little Cookiehttp://www.blogger.com/profile/03866358539925430004noreply@blogger.com0tag:blogger.com,1999:blog-1790224073314304081.post-79533893685560332592015-06-07T11:29:00.000-07:002015-06-07T11:29:06.255-07:00A Birthday Cake of Epic Proportions: Chocolate chunk Cookie, Ice Cream Cake, with a Rich Ganache topping. <div dir="ltr" style="text-align: left;" trbidi="on">
It was my husband's birthday last week, and as you know, he loves chocolate chunk cookies. Sooo, I got it in mind to make one for him, a big one, with ice cream on top, and ganache to finish it all off. <div>
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The result? Another hit with the family :) </div>
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For the uber health conscious, who won't take my word for it, that healthy is a state of mind, this one wasn't so bad. Besides the cookie layer, I made the banana chocolate ice cream and ganache, and it all had a huge dose of love. <3</div>
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Details to come!! :)</div>
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<tr><td class="tr-caption" style="text-align: center;">This is what he got on his actual birthday - a personalised<br />castle like cake for a man who knows his greatness-<br />"Kral Yurai," which translates to "King George" ;D </td></tr>
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This Little Cookiehttp://www.blogger.com/profile/03866358539925430004noreply@blogger.com0tag:blogger.com,1999:blog-1790224073314304081.post-83965383502679190192015-06-07T11:17:00.000-07:002015-06-07T11:17:09.773-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
We're swapping over to sweets for a few posts :) <div>
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Without any guilt or shame, I'm here to tell you that both my husband and I, love cookies, especially <i>my</i> cookies, full of butter, sugar and most importantly, a whole lotta love. :) "Healthy," is a state of mind, so for me, these guys a thumbs up. </div>
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His favourite happen to be chocolate chunk. In fact, what he requests are chocolate chunks with bits of cookie. </div>
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I found many recipes for the best cookie ever, and played with a couple of them to come to these beauties. One more trial and I've got them down pat, and ready to offer you :). </div>
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<tr><td class="tr-caption" style="text-align: center;">Chocolate chunk with bits of cookie. There's a block of chocolate in the centre of these babies, and each chunk was placed<br />on top by yours truly. The ultimate cookie, made with love <3<br /></td></tr>
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This Little Cookiehttp://www.blogger.com/profile/03866358539925430004noreply@blogger.com0tag:blogger.com,1999:blog-1790224073314304081.post-12912209670268329382015-06-07T11:06:00.004-07:002015-06-07T11:06:52.632-07:00A Heap of Sprouts, Brown Rice, Alfalfa, & Masoor Lentils <div dir="ltr" style="text-align: left;" trbidi="on">
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In my sprouting frenzy, I did a whole lot of brown rice, which meant a lot of playing :)<br />
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This little meal was heaven in my mouth, and if you don't count the sprouting time, it took only minutes to make.<br />
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Ingredients are on<a href="https://instagram.com/munjeet_manj_sehra/"> Instagram,</a> though I've got a few more things to get up before switching tracks, so again, bear with me please. Thank you!<br />
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A Heap of Sprouts- Brown Rice, Alfalfa, & Masoor, with avocado, tamari, coriander and more :)<br />
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<tr><td class="tr-caption" style="text-align: center;">Sprouted Brown Rice </td></tr>
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This Little Cookiehttp://www.blogger.com/profile/03866358539925430004noreply@blogger.com0tag:blogger.com,1999:blog-1790224073314304081.post-19440439611056746212015-06-07T10:42:00.002-07:002015-07-19T12:26:34.456-07:00Sprouting - the Easiest thing ever, and so good for you on so many levels! <div dir="ltr" style="text-align: left;" trbidi="on">
I love Sprouting-it's a beautiful thing to take a bunch of seeds, legumes, or grains, water them and give them lots of love (yes, I talk to mine :D), and watch them grow! For me, it's as miraculous as our existence, hence the act of sprouting is rather a sacred thing for me.<br />
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Sacred or not, so very easy to do. All you really need is patience, as they do take time to grow, but not as much as you may think.<br />
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As usual, pics for now, details later. Head on over to <a href="https://instagram.com/munjeet_manj_sehra/">Instagram</a> to get more of a peek at all things I love. :)<br />
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<tr><td class="tr-caption" style="text-align: center;">Masoor lentils </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6XtTIVIJYXGSgrezjwP8KcfcI2bVWv8nYZD2JN175XhKsZf_nhr00PkBpVZ5QmYDnQB7JrZ24oUApoxg40GSKRaCeBWDemyszp5ntyn_gwD7-TY7_4qfxfzlWLPEtv7qeHjH0L7stJKA/s1600/11401358_10153671240686777_4919661953504256624_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6XtTIVIJYXGSgrezjwP8KcfcI2bVWv8nYZD2JN175XhKsZf_nhr00PkBpVZ5QmYDnQB7JrZ24oUApoxg40GSKRaCeBWDemyszp5ntyn_gwD7-TY7_4qfxfzlWLPEtv7qeHjH0L7stJKA/s200/11401358_10153671240686777_4919661953504256624_n.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Artsy Fartsy Masoor Lentils :) </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Wheatberrries, which were just beginning to sprout, so I started the drying<br />
process (very slowly in oven, to eventually make my own whole wheat flour.<br />
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<tr><td class="tr-caption" style="text-align: center;">Brown rice sprouts which I used for sooooo many things!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbHlP9xKECJ87WBtCguhjhZyFvsmpQD4dOXs8VUo_U-GNThLaRHx1TJrL_sukoJSIZfpW_zVoDfOX7cxt0effb7_GNQs9dDYuQftzBfuLnv0B_hZoE9cX50jkvQsr9PK3mgho1TCvnu48/s1600/IMG_0447.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbHlP9xKECJ87WBtCguhjhZyFvsmpQD4dOXs8VUo_U-GNThLaRHx1TJrL_sukoJSIZfpW_zVoDfOX7cxt0effb7_GNQs9dDYuQftzBfuLnv0B_hZoE9cX50jkvQsr9PK3mgho1TCvnu48/s200/IMG_0447.jpg" width="199" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprouted Rukola/Rocket </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jld81Ocg81EJ4mSWQqCF1WfJMT7dqLcdDA3kKM39MvlUovMUupKUDGcpwLQ6XMtU0kilE3zOyThzNIyU4DWLkoXXG3u42rygqpBPDl1Ji6bDXDOixvicgkwKOV9kBu2AoSwJFkv9naE/s1600/IMG_0448.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jld81Ocg81EJ4mSWQqCF1WfJMT7dqLcdDA3kKM39MvlUovMUupKUDGcpwLQ6XMtU0kilE3zOyThzNIyU4DWLkoXXG3u42rygqpBPDl1Ji6bDXDOixvicgkwKOV9kBu2AoSwJFkv9naE/s200/IMG_0448.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A close up on Rukola</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYsdZUD1c4gFj1YtcnhkrTyMo3sGbUpYv-jIY-LSb_SIPhMsha-jsPMHQW3Nc_PygBtD6aqLbyKysiFjTLDH11pfl_n1lfgvmlleretzVeL8bBKGdPhV6qgSsmUNF5Z6xYYqz54FotyPA/s1600/22712_10153529117186777_8353589429742731029_n-2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYsdZUD1c4gFj1YtcnhkrTyMo3sGbUpYv-jIY-LSb_SIPhMsha-jsPMHQW3Nc_PygBtD6aqLbyKysiFjTLDH11pfl_n1lfgvmlleretzVeL8bBKGdPhV6qgSsmUNF5Z6xYYqz54FotyPA/s1600/22712_10153529117186777_8353589429742731029_n-2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another one of my favourite pictures, (and the very first thing I sprouted): Three little bean sprouts. Yurai said he saw lots of hearts when first seeing this<br />
picture. I saw "Crouching Tiger Hidden Dragon." Don't ask ;) </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6PV3phZotSwZzsn2slfEJUbmPMHFLeeaFcVdIcdWsefZyH38PHYkbMntDihyO9KhSgXxmF4cm9yh2fpEFUngpbDGNZzafrkFcG-3uyBhEohxn-gLIFYVdR0eLptB4f5Ir7iupLYoZd3g/s1600/11401191_10153671240676777_6318877838358941099_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6PV3phZotSwZzsn2slfEJUbmPMHFLeeaFcVdIcdWsefZyH38PHYkbMntDihyO9KhSgXxmF4cm9yh2fpEFUngpbDGNZzafrkFcG-3uyBhEohxn-gLIFYVdR0eLptB4f5Ir7iupLYoZd3g/s320/11401191_10153671240676777_6318877838358941099_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From little sprouts, to full blown plants, pictured alongside<br />
chia and alfalfa sprouts.<br />
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Speaking of alfalfa, I am slightly biased towards these goodies than anything else, just slightly though :) </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm5wYrPyxJVYUT7f24QeI3XWMH4SVrJOXG3pOekD93yyGRKI9aVBNlw-nu9F0O7E9Co0pE9t1qrH6xu0aMUuwBJOwWX6NWxLAXEoMI5LrPcEuUeF168Ec4GRoh4vMXu-8fkcbLyCUY1Hg/s1600/11401000_10153671240696777_6636105332218768501_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm5wYrPyxJVYUT7f24QeI3XWMH4SVrJOXG3pOekD93yyGRKI9aVBNlw-nu9F0O7E9Co0pE9t1qrH6xu0aMUuwBJOwWX6NWxLAXEoMI5LrPcEuUeF168Ec4GRoh4vMXu-8fkcbLyCUY1Hg/s320/11401000_10153671240696777_6636105332218768501_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The beautiful alfalfa spouts</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYK0eo0ZnCGHM9SMR9aAjJPqVsDWlpAHlbTUbHivRDzfmHr2iropQMsrcN8tB8HM-dVB4HmbBSNXbQgJPkYUm7oa0AWcB5NxV-z6pq6mZBEpM0KasN8i8b6IUyFZ0Iq0O0jmgh6ccCn2M/s1600/IMG_0472.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYK0eo0ZnCGHM9SMR9aAjJPqVsDWlpAHlbTUbHivRDzfmHr2iropQMsrcN8tB8HM-dVB4HmbBSNXbQgJPkYUm7oa0AWcB5NxV-z6pq6mZBEpM0KasN8i8b6IUyFZ0Iq0O0jmgh6ccCn2M/s320/IMG_0472.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprouted Chia Seeds </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OqMC-Zsz34wZsuKy3EQ9prssgVw08kHBCm5YKORzBbkZub8_s7s9HoCJP8ZDjkYLQ2CUmB1RakiDgjckbu_iyKZLtDPon2PWY_gY5FnMQx9mspLh-Q2UfgsDh4GhHuO0Vr6kU945hIs/s1600/IMG_0449.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OqMC-Zsz34wZsuKy3EQ9prssgVw08kHBCm5YKORzBbkZub8_s7s9HoCJP8ZDjkYLQ2CUmB1RakiDgjckbu_iyKZLtDPon2PWY_gY5FnMQx9mspLh-Q2UfgsDh4GhHuO0Vr6kU945hIs/s200/IMG_0449.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Close up on Chia </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJmuJpREAVJqz1oPMPj9ocXgnunsXn2b3Ns8rqtUOdGA86anT_npLYKiXNZgamy1s7zji3GYY_TkrL0orpe1K8laPCQitZg4T0MSqMyRPGhrk85RWP7F0Fvo1-rQkn4ftYkn0QKVan25U/s1600/IMG_0325.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJmuJpREAVJqz1oPMPj9ocXgnunsXn2b3Ns8rqtUOdGA86anT_npLYKiXNZgamy1s7zji3GYY_TkrL0orpe1K8laPCQitZg4T0MSqMyRPGhrk85RWP7F0Fvo1-rQkn4ftYkn0QKVan25U/s320/IMG_0325.jpg" width="318" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A salad of onions and pease, with alfalfa sprouts and parsley<br />
dijon mustard, yoghurt & pickles :) </td></tr>
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I made a lovely <a href="http://foodismyway.blogspot.sk/2015/05/recipe-1-not-so-ordinary-egg-salad.html">egg salad,</a> and used the same them with the salad here, minus the eggs. I love to surprise my husband with weird but delicious.<br />
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This Little Cookiehttp://www.blogger.com/profile/03866358539925430004noreply@blogger.com0tag:blogger.com,1999:blog-1790224073314304081.post-60057583931956105862015-06-07T06:01:00.004-07:002015-06-07T06:04:52.746-07:00From Flatbreads to Spreads and Dips, Hummus please :D <div dir="ltr" style="text-align: left;" trbidi="on">
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It may well make sense now, why I need to do this in stages, I do get way ahead of myself, and then overwhelmed. In any case, here we are, spreads, dips, and oh boy, even naan and a spicy Balkan Cheese! <span style="background-color: white; color: #404040; font-family: Roboto, arial, sans-serif; font-size: 13px; line-height: 18px;">To see more of my food, head on over to<a href="https://instagram.com/munjeet_manj_sehra/"> Instagram</a> :) </span><br />
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A reminder to you that there's only pictures here, I'll be back with the "how," of these delights. :**<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-o0HiG7uBWyS9hmKNjtmUk6c777N2h_Qe2mlwMGNsUaXn7ZG0Vxhn-kI_ir1BLZt3DqBErHm0L6lsMBmnlZHjH3Mm1Xs8Fl8u2r_NygKT0lzE0SfzFhdU93iEONI56DpXqKw-5x32Rj4/s1600/10687001_10153671183121777_5914013851495838900_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-o0HiG7uBWyS9hmKNjtmUk6c777N2h_Qe2mlwMGNsUaXn7ZG0Vxhn-kI_ir1BLZt3DqBErHm0L6lsMBmnlZHjH3Mm1Xs8Fl8u2r_NygKT0lzE0SfzFhdU93iEONI56DpXqKw-5x32Rj4/s320/10687001_10153671183121777_5914013851495838900_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White Bean Hummus with Sundried Tomatoes </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwfpBrcyIQ9sNb7-m9wivTuL2fRjTqA9qiqcU66RK1mqjH4y8AVRg-6WASVG5sp5F09fZcO-6gxycklQdmze_F7qlfmUtUifUCsBCY64G794Oc9zK2DEhGLmkpaR_hzq31Z7aLmdHvUkU/s1600/IMG_0244.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwfpBrcyIQ9sNb7-m9wivTuL2fRjTqA9qiqcU66RK1mqjH4y8AVRg-6WASVG5sp5F09fZcO-6gxycklQdmze_F7qlfmUtUifUCsBCY64G794Oc9zK2DEhGLmkpaR_hzq31Z7aLmdHvUkU/s200/IMG_0244.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprouted White bean & Masoor Lentil Hummus </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8EOYsInp8StlLH7LXzvYcfwlueaXmG0jQw5bzF-Vl5OXQpEiQlKiRBPlXAG-w9edSZwsaj6EGKgy7zbjkygIgB9WZEOU8l5RYOPoEnpzVzRmnPyfSRADNT4-pr5YC568Tc8cL6mQn4g/s1600/IMG_0161.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8EOYsInp8StlLH7LXzvYcfwlueaXmG0jQw5bzF-Vl5OXQpEiQlKiRBPlXAG-w9edSZwsaj6EGKgy7zbjkygIgB9WZEOU8l5RYOPoEnpzVzRmnPyfSRADNT4-pr5YC568Tc8cL6mQn4g/s200/IMG_0161.jpg" width="198" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My favourite addition to Hummus-<br />
Roasted Red Peppers (or Peas).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvY-LXzmDWazuq3VkNxOtZ0B-S2uhgXoZwVJCRqS-D-J4gaTNG5BE3-uuuLQR4d-xjTMrY_yD7D4F_8Q6fg4H52ZVAE_i-2xX7GSf5J_VZ7axRWL_JDF2cIHFii76im6b9qNulXTxwIS4/s1600/IMG_0480.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvY-LXzmDWazuq3VkNxOtZ0B-S2uhgXoZwVJCRqS-D-J4gaTNG5BE3-uuuLQR4d-xjTMrY_yD7D4F_8Q6fg4H52ZVAE_i-2xX7GSf5J_VZ7axRWL_JDF2cIHFii76im6b9qNulXTxwIS4/s200/IMG_0480.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprouted Red (Kidney) Bean Hummus<br />
Sprouted White Bean Hummus<br />
Labneh<br />
Spicy Balkan Cheese<br />
& Naan</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg29TlajET3qV-8hHsYhL_7ireRex4ZfdZ1-QZMG4UYZrSHPAMxmaJNDL0OPi4bBoyKN5f6dlV445xbuzOrsrTxp5IL0qSUGU6r50eFV4H3U8jYxE3U5zEOWWReQkPcPUFvmIf-de9wo5g/s1600/IMG_0274.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg29TlajET3qV-8hHsYhL_7ireRex4ZfdZ1-QZMG4UYZrSHPAMxmaJNDL0OPi4bBoyKN5f6dlV445xbuzOrsrTxp5IL0qSUGU6r50eFV4H3U8jYxE3U5zEOWWReQkPcPUFvmIf-de9wo5g/s200/IMG_0274.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprouted & Curried Masoor Lentil Dip<br />
(Not shown, but part of the feast, pictured<br />
to the left). </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Naan in progress, for the very first<br />
time. Notice the narrow oil container?<br />
That would be my rolling pin :) <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrJ55lnXkyqEZ4EGuVCid9XhQEtcerOZcP3dHYN2WOTqAIj5SOamJ2giOKrCzI6LS8NoATRfTfPl1p__S4Hgun1gTi91eTUti7T7pf_9gr3rYWGU6HmXqH4_m3FoQIi7pA5RsOPLnvKc/s1600/IMG_0483.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrJ55lnXkyqEZ4EGuVCid9XhQEtcerOZcP3dHYN2WOTqAIj5SOamJ2giOKrCzI6LS8NoATRfTfPl1p__S4Hgun1gTi91eTUti7T7pf_9gr3rYWGU6HmXqH4_m3FoQIi7pA5RsOPLnvKc/s200/IMG_0483.jpg" width="199" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Balkan Cheese, lightly cooked with<br />
Cumin seeds & Chili Flakes.<br />
Topped with toasted black sesame seeds<br />
and peas.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WWaxR2TISFwyBeo5hKNgbWqzMUtPRnF9WZbzcg9XKJUjCr4-Kz9UiyyP0KkJZC16AaC3k6fOLmSUKhm6yW9B7vPtT2rOYtGRxJjkcoSV-4rFouFmtVsX5by-gTQ89UB-dVVbzX3uSG0/s1600/IMG_0486.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WWaxR2TISFwyBeo5hKNgbWqzMUtPRnF9WZbzcg9XKJUjCr4-Kz9UiyyP0KkJZC16AaC3k6fOLmSUKhm6yW9B7vPtT2rOYtGRxJjkcoSV-4rFouFmtVsX5by-gTQ89UB-dVVbzX3uSG0/s320/IMG_0486.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Bean Hummus rolled in steamed cabbage with<br />
Alfalfa sprouts. All of the above came about when I missed<br />
<a href="http://manj-carthigaser.blogspot.sk/2015/05/more-than-just-food-revolution.html">"Food Revolution Day,"</a> here in Bratislava.<br />
I was having a little revolution at home....sorry! ;D</td></tr>
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This Little Cookiehttp://www.blogger.com/profile/03866358539925430004noreply@blogger.com0tag:blogger.com,1999:blog-1790224073314304081.post-40126808947133427282015-06-07T05:20:00.000-07:002015-06-07T05:20:32.160-07:00Taking a Digestive Biscuit and Turning it into a Flatbread (Hold the Chocolate!! :D )<div dir="ltr" style="text-align: left;" trbidi="on">
What started out as this: <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkT8nl96juMtWWD-f9BbVNDULcVeE7tz9_L-na5GjnvWrnNZAamXxB3yhb6MY9gloLeE7uL9pKLs5OEj10VJkqcPm614NKkbpSJkQjRlNzjppns0msYe7nVWcQ-dU9XFKFCNK7Mx4yvwk/s1600/IMG_0259.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkT8nl96juMtWWD-f9BbVNDULcVeE7tz9_L-na5GjnvWrnNZAamXxB3yhb6MY9gloLeE7uL9pKLs5OEj10VJkqcPm614NKkbpSJkQjRlNzjppns0msYe7nVWcQ-dU9XFKFCNK7Mx4yvwk/s400/IMG_0259.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Original Digestive (Square because I didn't yet own a cookie cutter). </td></tr>
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<br /><br /><br /><br /><br />Turned into these:<br /><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinzCbrspsWbmZRJCk-5yFmFDY9uI14flXkx9w1gy58gNGpLg-WfPm9HWMDGHHDIjhFcguGVGeoZRHruc1M3SagxEV4GFtsYxriHuDAnWP_ARcSAUsvYNlT0kywr-1_5YQAI3SD6PRSKGU/s1600/IMG_0256.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinzCbrspsWbmZRJCk-5yFmFDY9uI14flXkx9w1gy58gNGpLg-WfPm9HWMDGHHDIjhFcguGVGeoZRHruc1M3SagxEV4GFtsYxriHuDAnWP_ARcSAUsvYNlT0kywr-1_5YQAI3SD6PRSKGU/s320/IMG_0256.jpg" width="316" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flatbread (using sprouted wheat) based on Digestive Biscuit<br />(Served with a Red Bean & <br />Caramalised Onion Spread)<br /><br /><br /><br /><br /><br /><br /><br /> </td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtBtrEY77jNU19kAKWc3Y322Qv-ptMh4h2vnBHWEFIFC6V__shyDYvqtQpCfif-sZnVA2o1GEps3pRPWx7FQeWiYoXnguy_CG86aVSKosppDZlgiPDYlVaYvu8zXaCOCixSu99XvoPPAM/s1600/IMG_0274.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtBtrEY77jNU19kAKWc3Y322Qv-ptMh4h2vnBHWEFIFC6V__shyDYvqtQpCfif-sZnVA2o1GEps3pRPWx7FQeWiYoXnguy_CG86aVSKosppDZlgiPDYlVaYvu8zXaCOCixSu99XvoPPAM/s200/IMG_0274.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flatbread (using sprouted wheat),<br />based on Digestive Biscuit<br />(Served with Sprouted & <br />Curried Masoor <br />Lentil Dip) </td></tr>
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And eventually this piece of work :D<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMzoAu4jCeLRLd6qTMlfWna6CDUxIjTECOqf6Ozs-6CcNtoXXMQ92aUu45bLTsVR9Ft18EKggiCUPH7qRtctPQWfwKZSo6Mr1LsKeE5E_50Gl0WPhskZ7Zupco2Dv-iiUItm6c-3q3EEA/s1600/IMG_0280.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMzoAu4jCeLRLd6qTMlfWna6CDUxIjTECOqf6Ozs-6CcNtoXXMQ92aUu45bLTsVR9Ft18EKggiCUPH7qRtctPQWfwKZSo6Mr1LsKeE5E_50Gl0WPhskZ7Zupco2Dv-iiUItm6c-3q3EEA/s320/IMG_0280.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using the same idea as the flatbread (based on the digestive),<br />I created this second flatbread, made from "Jeera/Cumin Rice<br />with Onions & Peas. Didn't last very long!! </td></tr>
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<span style="text-align: center;">Next up, Spreads and Dips (</span><span style="text-align: center;">I went on a bit of a hummus spree after my <a href="http://manj-carthigaser.blogspot.sk/2015/05/the-last-days-25-26-of-bodymind-cleanse.html">healing water cleanse, 26 days without food</a> :D ). </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxv7B3rsZodC4XT5KVli8NXoUyURX6lceaCijtVIUiU67yfbKWI9ucgPZy0zT3p8_OTKAvwJ8YCIZZ6JZCAUSaFTVJpMNrkqVYaiC1OfQUH7pad7CHrGDDS8hspTr6iVCM1pE9hPxF7o/s1600/IMG_0255.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxv7B3rsZodC4XT5KVli8NXoUyURX6lceaCijtVIUiU67yfbKWI9ucgPZy0zT3p8_OTKAvwJ8YCIZZ6JZCAUSaFTVJpMNrkqVYaiC1OfQUH7pad7CHrGDDS8hspTr6iVCM1pE9hPxF7o/s200/IMG_0255.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Bean &<br />Caramalised Onion Spread</td></tr>
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Thanks for showing up :**</div>
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This Little Cookiehttp://www.blogger.com/profile/03866358539925430004noreply@blogger.com0tag:blogger.com,1999:blog-1790224073314304081.post-73417792523985732292015-06-07T04:55:00.000-07:002015-06-07T11:32:28.892-07:00Digestive Biscuits with a Twist :) <div dir="ltr" style="text-align: left;" trbidi="on">
<i>Folks, forgive me as I multitask numerous things. In order to get this blog going, I'm posting pictures for now, which I shall return to and give you "recipes," or a better idea on how to make what's shown, using what I use, my creativity and imagination. </i><br />
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<i>We're going to play with food guys, I'm going to teach you how! </i></div>
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<i>So bear with me, as I revamp my website, do lots of writing and everything in-between. I'll be back soon. (If you fancy, come along to <a href="https://instagram.com/munjeet_manj_sehra/">Instagram,</a> where you'll find tons of my food ideas, (and perhaps you can request the next recipe...Now there's an idea ;) ).</i></div>
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<i>Much love and may you be blessed.</i></div>
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<i>xxMunjeet <3 :**</i><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOW5WBcdNvRw-OIbQJOav0m7JI_sWw-AI3Y4gUgOsGPmi2vtt9XPAd-4XEpsqV6HAvnJtBx8goyecTSG4xzLioRGWBlwLimri7QZhaNgIHakMY0jb25sD4PCRpHfHtqEGTXZfJ6o-fW4/s1600/IMG_0467.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOW5WBcdNvRw-OIbQJOav0m7JI_sWw-AI3Y4gUgOsGPmi2vtt9XPAd-4XEpsqV6HAvnJtBx8goyecTSG4xzLioRGWBlwLimri7QZhaNgIHakMY0jb25sD4PCRpHfHtqEGTXZfJ6o-fW4/s320/IMG_0467.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Almighty Digestive. :) </td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljemSC5RagEiQ2ghOjEvuDurvd-GICsjssir0TicbugtxiSxZioeYXiJIuLG3Zm9shCxJY-DnSVGDLVHQ2OEHAwOunXStg3-BquQAFNDwsG8TADo8u66ICFEQjGeK3PgP_DMBvEKwKgM/s1600/IMG_0457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljemSC5RagEiQ2ghOjEvuDurvd-GICsjssir0TicbugtxiSxZioeYXiJIuLG3Zm9shCxJY-DnSVGDLVHQ2OEHAwOunXStg3-BquQAFNDwsG8TADo8u66ICFEQjGeK3PgP_DMBvEKwKgM/s320/IMG_0457.jpg" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm9FEtN_Uoeib3-PmvPDPa3r5j1Uh1aNYtEuDPAtx3KDQ2F9I1VYaXz62Xx8fSoyV7jffzrTGo99dNSgOAiljPu2RwTcAtHARg6sj7TE4mwyL38JxZkiVLN2bI0L4gdnu1e-h2Oj4-ZGs/s1600/IMG_0514.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm9FEtN_Uoeib3-PmvPDPa3r5j1Uh1aNYtEuDPAtx3KDQ2F9I1VYaXz62Xx8fSoyV7jffzrTGo99dNSgOAiljPu2RwTcAtHARg6sj7TE4mwyL38JxZkiVLN2bI0L4gdnu1e-h2Oj4-ZGs/s200/IMG_0514.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...or butter and honey...? :) </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAp04QpaymPuhinWv4goux4jp130XuVR9dJJiOSj4abZ1-xsGtZK_PRBO4gH7_mQeBPh_7ztsnTWjf7K0wun9o50exbQDqUuTSz_SErQ8Z1VkANTwCjxr0-gyYa28yywsec-fBDAnd87I/s1600/IMG_0465.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAp04QpaymPuhinWv4goux4jp130XuVR9dJJiOSj4abZ1-xsGtZK_PRBO4gH7_mQeBPh_7ztsnTWjf7K0wun9o50exbQDqUuTSz_SErQ8Z1VkANTwCjxr0-gyYa28yywsec-fBDAnd87I/s200/IMG_0465.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cumin & Cardamum, anyone? </td></tr>
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This Little Cookiehttp://www.blogger.com/profile/03866358539925430004noreply@blogger.com0tag:blogger.com,1999:blog-1790224073314304081.post-71700317995161222252015-05-24T07:01:00.001-07:002015-05-24T07:09:42.653-07:00Recipe #2: Salad of Grilled Cabbage & Bosc Pear, with Sprouts, Walnuts & Balsamico<div dir="ltr" style="text-align: left;" trbidi="on">
No more excuses nor apologies- let's keep this food blog going. ;) I'll get better at this, and I believe the key for me is to blog immediately after I've finished playing in my studio (kitchen).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_vy9vowseuYhaWCKQxB9wSTReaUzRn1XyELjChLAchXAtic79n3558Pit1ReQxJjiEfvq5dFQogd5PJJBeCJCEzTUoZeyGwUoaodfSiXA8p3JNSZR7pcbbZDpUAFs-rLOYJTpmy9ckI/s1600/cabbage+lamb+1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_vy9vowseuYhaWCKQxB9wSTReaUzRn1XyELjChLAchXAtic79n3558Pit1ReQxJjiEfvq5dFQogd5PJJBeCJCEzTUoZeyGwUoaodfSiXA8p3JNSZR7pcbbZDpUAFs-rLOYJTpmy9ckI/s200/cabbage+lamb+1.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A close up :) </td></tr>
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On that note, something sooooo very simple for you: A salad, of all things, and just because it's a bunch of veggies, doesn't mean I've skimped on taste, believe you me, not. If it doesn't taste good, what's the point in eating it?<br />
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I popped over to the Hungarian couple I'd been told about recently, who drive into town on Saturday mornings, selling their fresh produce. There they still were, at around 10am, when I was returning from my walk, and as it was raining, there was still plenty of stuff. I only bought fresh eggs and cabbage, as with my period immanent, I'll be cleansing over the duration of it, so only drinking water.<br />
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This is what I ended up having as my first meal today- Let's call it a salad with all kinds of delights OR, A simple Salad of Grilled Cabbage & Bosc Pear, with Sprouts Walnuts, & Balsamico, which includes:</div>
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-White cabbage (I used approx a quarter, of a medium sized cabbage for myself)</div>
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-Olive Oil</div>
-Lamb's Lettuce (handful)<br />
-Bosc pear, very thinly sliced<br />
-Red spring onion, chopped<br />
-*Sprouted Chia <br />
-*Sprouted Rukola/Rocket<br />
-Walnuts <br />
-A small clove of garlic, chopped <br />
-Balsamic Vinegar<br />
-Salt and pepper to your desire<br />
*If you don't have sprouts on hand, by all means use a combination of herbs- parsley and/or basil would go very well.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0yWEj7_FE6k2KybzKp9uitUepNF-F53r96tpsGlOojhHpPvSJjd3ZnLd-HE2NxYTa9VE0ygr9YPnETVORVG1mDwNW1w_EfDnUyh2L5_IZ0ja51GAZsSg7kpuj4fr7OIl_z-vIcQ4CJnA/s1600/cabbage+lamb+2+wholeplate++.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0yWEj7_FE6k2KybzKp9uitUepNF-F53r96tpsGlOojhHpPvSJjd3ZnLd-HE2NxYTa9VE0ygr9YPnETVORVG1mDwNW1w_EfDnUyh2L5_IZ0ja51GAZsSg7kpuj4fr7OIl_z-vIcQ4CJnA/s320/cabbage+lamb+2+wholeplate++.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A morning treat- A Simple Salad :)<br />
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<span style="font-size: small;">To create your work of art:</span></div>
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<span style="font-size: small;">Get your oven going on the highest setting, and ready to grill.</span></div>
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<span style="font-size: small;">Finely shred cabbage, and place onto an oiled, salted oven tray, and give it a toss, to incorporate the oil, and tuck it in the oven. Check back on it after 5 minutes to see if it's browning, when it is, give it another toss. Should be ready in about 10 or so minutes, so in the mean time you can get onto chopping. </span></div>
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<span style="font-size: small;">Once you remove the cabbage from the oven, ensure that there's enough oil still on the tray to wet the pear pieces (both sides), and sprinkle salt over the whole lot. Keep an eye on these guys as they're thin- so just a couple of mins in the oven, please! </span></div>
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<span style="font-size: small;">Basically now, you're just plating up. :) </span></div>
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<span style="font-size: small;">Start with a handful of lambs lettuce, and weave in the cabbage (or just place a handful in the centre of the lettuce. Add everything else, and finish off with the balsamico. </span></div>
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<span style="font-size: small;">An added hint for it to taste even better, if I may..Bless your food, give it love and as you eat it, smile, and be grateful for another meal. </span></div>
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<span style="font-size: small;">Enjoy!</span><br />
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<span style="font-size: small;">PS: As I'm a novice at this recipe writing, do let me know if I could improve for you. It all makes sense in my own head, though I know sometimes I'm even ahead of myself!! ;)</span></div>
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The very next recipe coming up is this one: The almighty Digestive cookie, however you're going to get three versions, the original, and two twists. The one pictured below has cumin and cardamum in it, & some with dark chocolate- an unusual but tasty combo. ;D </div>
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This Little Cookiehttp://www.blogger.com/profile/03866358539925430004noreply@blogger.com0tag:blogger.com,1999:blog-1790224073314304081.post-58911836838029785062015-05-15T14:31:00.001-07:002015-05-24T04:59:06.325-07:00Recipe #1: Not so ordinary Egg Salad <div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimKFTGWXDb0SBAjBOD5z4H5AV_2efuaRSz_Wm6ip0ARwwdQUGJdhfaAndp60IKMsSuZ4UR2T1G1MkBvaRFYi9IM7JzpM8NvXKk9Xit_EIOFP-lF7BpYsl32c75qzu8leE03k-r0G88xxI/s1600/11231685_10153607617696777_7434385221067819332_n.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimKFTGWXDb0SBAjBOD5z4H5AV_2efuaRSz_Wm6ip0ARwwdQUGJdhfaAndp60IKMsSuZ4UR2T1G1MkBvaRFYi9IM7JzpM8NvXKk9Xit_EIOFP-lF7BpYsl32c75qzu8leE03k-r0G88xxI/s400/11231685_10153607617696777_7434385221067819332_n.jpg" title="A not so ordinary Egg Salad " width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A not so ordinary Egg Salad </td></tr>
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<span style="font-family: "Century Gothic";">At long last, my
first recipe, and even I’m surprised at what’s made the top of my list for what
I’ll share with you first. <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">Recipe first and
chatter after, because there’s much to share ;).<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">What you’ll need</span><span style="font-family: 'Century Gothic';"> <span style="font-size: 10pt;"> </span><span style="font-size: xx-small;">(and please bear with me, as I don’t own any
measuring tools, so quantity is approximate - you’ll have to taste your way
through this, which is half the fun ;).</span></span><span style="font-family: "Century Gothic";"><o:p></o:p></span></div>
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<span style="font-family: 'Century Gothic';">6 Eggs</span></div>
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<span style="font-family: "Century Gothic";">2/3 cup(ish) Greek
Yogurt (full fat for best results)<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">2 small onions<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">Pickles- as many
to your liking<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">2 tbsp Olive oil <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">1 Tsp Dijon mustard<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">Parsley &
Thyme (fresh if you have)<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">Salt and pepper
as per your tastebuds<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">Alfalfa sprouts <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">A whole lotta
love :) </span></div>
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<span style="font-family: "Century Gothic";">What to do:<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">Boil the eggs for
at least 4 minutes, unless you fancy runny yolks.<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">Whilst the eggs
are on the go, finely chop the onions, pickles & herbs (if fresh), and
combine in a bowl. <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">Drizzle in olive
oil, salt and pepper. <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">Mix the mustard
into the yogurt in a separate bowl, and add them to the mixture. <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">Take a taste and
see if it’s to your liking. <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">Add the eggs,
give it all a mix, and serve on your favorite bread, with **alfalfa sprouts and
fresh parsley to top it all off. <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">Top the salad on your favorite bread, or even pile on top of fresh veggies, (goes very well with steamed asparagus. If you're spreading it on bread, a lovely trick I like to do is to squeeze some fresh lemon on the bread before loading it up. </span></div>
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<span style="font-family: "Century Gothic";">**I'll put up a post about how to do alfalfa sprouts shortly- they're so easy! </span></div>
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<span style="font-family: "Century Gothic";">------------ <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">Now then, truth be told, I’ve
been playing and playing with food - even whilst on my <a href="http://manj-carthigaser.blogspot.sk/2015/04/game-on-water-again-day-4.html">body/mind, no foodcleanse</a>- creating and experimenting, and
that’s half the reason I didn’t get to you sooner. I know I kept promising a blog on the pictures
I’ve been posting, (on my <a href="https://www.facebook.com/manj.carthigaser/media_set?set=a.10150168754851777.287087.511821776&type=3">facebook</a> food album and <a href="https://instagram.com/munjeet_manj_sehra/">instagram</a>), but to sit and write was won out by wanting to go and play
in the kitchen.<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">I wasn’t sure
what I’d post first, as with playing, and creating new stuff, it was all
getting a little overwhelming. This egg salad comes to you first, because it’s
the latest thing I made. I hesitate to say, “created,” as it’s only egg salad,
but to be quite honest, it’s pretty special. <o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">It won my
husbands heart in any case. I swear to you, every time we have a meal, it’s
like getting married over and over again. (Which makes for great honeymooning).
;D<o:p></o:p></span></div>
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<span style="font-family: "Century Gothic";">You may have
noticed that I didn’t use mayonnaise, as per traditional egg salad. In all
honestly, that’s two-fold. I refuse to buy mayo from the shop, AND I don’t own
a whisk or any large bowls as yet, to make my own. </span><span style="font-family: 'Century Gothic';">We (my husband and I), were not at all kidding nor exaggerating, when we’d made our crowd-funding campaign for the book that we are writing together about EFT/Tapping, called<a href="http://kralyurai.wix.com/modernalchemy"> “Modern Alchemy for Emotional Freedom.” </a>We’d really maxed out our credit cards, </span><span style="font-family: 'Century Gothic';"> </span><span style="font-family: 'Century Gothic';">family support, everything, </span><span style="font-family: 'Century Gothic';">and I’m blessed to be in a place of my own, rather than gypsy’ing around.</span></div>
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<span style="font-family: "Century Gothic";">The flat didn’t
come with any kitchen toys, like the last places I’ve lived in, and not being
in a position to buy the quality things I see in my dreams as yet, has caused
me to be more old fashioned. Everything gets done by hand, literally, and I quite
love it. </span><span style="font-family: 'Century Gothic';">Mind you, I do
have one toy - a shiny red Kitchen Aid blender, which I kind of nicked out of
my husband’s place, last time I went round there. He is far from complaining
though, being the happy recipient of beautiful food.</span></div>
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<span style="font-family: "Century Gothic";">More to come, now
that I’ve started. :)</span></div>
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<span style="font-family: "Century Gothic";">Thanks for reading,
and play with your food! <o:p></o:p></span></div>
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This Little Cookiehttp://www.blogger.com/profile/03866358539925430004noreply@blogger.com0tag:blogger.com,1999:blog-1790224073314304081.post-63055195189188725272015-04-29T07:30:00.000-07:002015-04-29T07:34:31.238-07:00My Food Manifesto :) <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-small;"><span style="font-family: Century Gothic;">I wrote this
back in August 2013 and it seemed quite fitting for it to be my very first post
for this food blog. <o:p></o:p></span></span></div>
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<span style="font-family: 'Century Gothic';"><span style="font-size: x-small;">I laughed as I
read it, but stick to the original, even though I've softened out since writing
it :) Enjoy!</span><span style="font-size: 16pt;"><o:p></o:p></span></span></div>
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<a href="https://www.blogger.com/blogger.g?blogID=1790224073314304081" name="7826869981355848879"></a><br />
<h3 class="post-title entry-title" itemprop="name" style="font-size: 30px; font-weight: normal; line-height: normal; margin: 0px; position: relative;">
...For The Record, just a few Random things: </h3>
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<br />
I am not vegetarian.<br />
Nor Vegan<br />
Nor Pescatarian<br />
Nor Fruitarian<br />
Nor Breatharian<br />
Nor Paleotarian<br />
Nor Zerosugaratarian<br />
Nor Atkins, SouthBeach, Zone, or Dukanatarian<br />
Nor Cardboardboxatarian<br />
Nor anythingelserelatedtofoodatarian.<br />
<br />
I eat.<br />
I don't eat things called carbohydrates, or protein, or fat.<br />
I just eat food<br />
That I like<br />
Which tastes good, & sometimes even orgasmic<br />
And contributes to my happiness.<br />
<br />
Usually things which grew from the earth<br />
And, or things which used to breathe,<br />
In no particular order nor consistency.<br />
In their most natural forms<br />
Hence I love sashimi,<br />
And steak tartar<br />
And veggies<br />
And fruits<br />
And bread<br />
And bryndza (sheep cheese), especially. Though I don't descriminate against other cheeses<br />
Not forgetting dark chocolate, and nuts, and seeds.<br />
<br />
Sometimes cooked, sometimes raw, all jumbled up<br />
Tra la la.<br />
With the occasional Magnum thrown in<br />
Not the gun, the almond one.<br />
<br />
I eat when I'm hungry, as opposed to when I should<br />
And I don't eat breakfast<br />
Nor lunch<br />
Nor dinner<br />
Nor snacks<br />
Just food, sometimes 2, sometimes 5 times a day, or maybe more.<br />
And water, lots and lots of water, blessed, of course.<br />
Guiness too. I kid you not-It saved a deteriorating mans life once, and I'm sure (well I imagine, and not guess), that if his health was to deteriorate again, he would forgo all the doctors who couldn't help him last time, and drink Guinness. Again.<br />
Bless the Guinness too<br />
And wine.<br />
<br />
I don't use sun block. That's as ludicrous as water block<br />
Though too much of anything isn't good for me, and probably you too<br />
Except love and laughter, there's always more to be had<br />
And inner-peace (not peas-though I love them, but too many of them would turn me green, which I don't want to be-nothing against the Incredible Hulk nor ninja turtles, regardless as to whether they're Teenage and Mutant).<br />
<br />
Hormones. May as well be 'mones of hor's, or "whoremoans." <br />
I don't care about any of them, but especially: insulin, estrogen & testosterone. Nor moobs (man-boobs). I'm happy with my own, thank you, and that's enough.<br />
And my hips. <a href="http://www.youtube.com/watch?v=DUT5rEU6pqM" style="color: #aa0033; text-decoration: none;" target="_blank">They don't lie</a>.<br />
<br />
Though I shower myself with love everyday, I don't, in fact, wash my hair everyday<br />
Maybe twice or thrice or even once. A week. Whenever need be, that is my way.<br />
<br />
I am neither fat nor thin, nor lean nor chubby. I am perfect as I am and that's why I'm so free<br />
I don't jog.<br />
Nor Zumba<br />
Nor Bootcamp, per se<br />
Nor Crossfit<br />
Nor Strengthtrain.<br />
<br />
<br />
I no longer have a six pack<br />
AND.I.DON'T.CARE.AND.I.DON'T.CARE.AND.I.DON'T.CARE.AND.I.DON'T.CARE. AND.I.DON'T.CARE.AND.<a href="http://www.youtube.com/watch?v=g-WG4UYsaM4" style="color: #aa0033; text-decoration: none;" target="_blank">I.DON'T.CARE</a>. At all. <br />
<br />
I move. I challenge. I flow. I press. I pull. I twist. I resist. I sprint. I walk. Alot, because I love it. And I do what I love, and love what I do.<br />
<br />
Numbers: Age.Calories.Men.Weight.Fat%age.Size.Time.<br />
<i>Don't matter.</i><br />
<br />
Age - is what it is and matters not.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXzn1TUMa66n3z5LKlRrpdpS5CH_6j6ZxP_xzTHG7cCN1kIXX_IF5fjfxMjkxpdkAoyXSyJf0OtoXddG0pX1nUNm_fJncxyNFO2YICV6Ih6gEyyMSWpV_En2OGiP-fkDKMCDVKcnOwQQ90/s1600/sunshine+chic.jpg" imageanchor="1" style="clear: right; color: #aa0033; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXzn1TUMa66n3z5LKlRrpdpS5CH_6j6ZxP_xzTHG7cCN1kIXX_IF5fjfxMjkxpdkAoyXSyJf0OtoXddG0pX1nUNm_fJncxyNFO2YICV6Ih6gEyyMSWpV_En2OGiP-fkDKMCDVKcnOwQQ90/s200/sunshine+chic.jpg" height="200" style="-webkit-box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; background-color: white; background-position: initial initial; background-repeat: initial initial; border: none; box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; padding: 8px; position: relative;" width="175" /></a>Calories - none of my business, [because if grandma turned out ok after all these years not knowing of their existence, (even with all the invisible friends whom she chats with daylong), they can't matter].<br />
<br />
Men - Once you go Slovak, you never go back. And never say never.<br />
<br />
Weight- Don't wait, stop now. At what point did a scale become so "<i>holy"</i>-determining moods, whole days & lives? Get off and chuck that <strike>shit </strike>scale out.<br />
<br />
Fat%age - same as calories<br />
<br />
Size-I don't have a size. I have a style and pick garments according to <i>it </i>ranging from 34-42, or XS-XL, in fashion jargon...Key word being JARGON. aka: bullshit<br />
<br />
Time: I like the way 3:33 looks, 11:11 too. Otherwise, besides scheduled meetings, it isn't of importance. To me.<br />
<br />
I am just like you, and nothing really matters. Just Live. Just Love. and laugh, don't forget to laugh.<br />
<br />
What's your deal...who are you?<br />
<br />
As always, love & light :*</div>
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This Little Cookiehttp://www.blogger.com/profile/03866358539925430004noreply@blogger.com0