tag:blogger.com,1999:blog-48665206095620825902024-03-17T02:53:28.973-04:00A Whiff of SpiceA Diabetic's CookbookProgna Ghosh Senguptahttp://www.blogger.com/profile/16895086205294358431noreply@blogger.comBlogger178125tag:blogger.com,1999:blog-4866520609562082590.post-58777888613359932062016-10-31T01:25:00.000-04:002016-10-31T01:25:32.987-04:00Baked Carrot Falafel with Green Tahini<div dir="ltr" style="text-align: left;" trbidi="on">
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For the last few weeks I have been busy. </div>
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<i>Really really busy!!! </i></div>
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And as my friends <i>Divi</i> pointed out, it is not a bad thing after all!</div>
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I have joined as a recipe contributor for few websites. I have also been doing freelancing food photography as well. You can see all of my recent activities on by <a href="https://www.facebook.com/whiffofspice/">Facebook page</a>. </div>
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All this along with my full time responsibility as a Sid's Mommy isn't leaving me with any spare time at all. But I'm not complaining. <i>Not yet!</i></div>
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<i>OK!</i> Now lets talk about <i>Falafels </i>- my favorite vegetarian appetizer, which when wrapped in a pita with thick tomato slices and crunchy cucumbers and tangy <a href="http://www.whiffofspice.com/2016/08/tzatziki-sauce.html">Tzatziki Sauce</a>, often doubles up as my lunch.</div>
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I was looking for some healthy snack ideas for a Halloween Party for Sid's friends and I landed up <a href="http://yummybeet.com/bakedfalafel/">here</a>. The idea of <i>'orange'</i> <i>Falafels </i>with a <i>'green'</i> dipping sauce spoke to both me and Sid. We both were very excited. </div>
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<i style="text-align: justify;">Falafel </i>itself is a notoriously nutritious food. When further fortified with Beta Carotene rich carrots and instead of being fried, it gets baked, you get even more nourishing snack.<br />
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The "<i>green" </i>Tahini dipping sauce is utterly delish and packed with goodness too. I have used Cilantro to give it a bright <i>'green' </i>color. </div>
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<i>Cilantro </i>is a phenomenal herb that is packed with vitamins A, K, & C, minerals such as iron, calcium, and magnesium, Cilantro is a remarkable heavy-metal detoxifier and is remarkable in removing mercury and aluminum from the adipose (fat) tissues.</div>
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<i>Sesame seeds</i>, which is the base for Tahini sauce is a high energy food that help to provide optimum health and wellness. It's high in minerals such as calcium, iron, zinc, magnesium, selenium, and copper. The copper in sesame seeds offers anti-inflammatory benefits too.</div>
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Even though the <i>Baked Carrot Falafel with Green Tahini</i> is ridiculously nutritious, it amazingly delicious as well. The carrots doesn't exactly make these <i>Falafels</i> '<i>orange</i>', but it gives them a lovely golden hue. And makes them incredibly moist and delicious. </div>
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Sid loved the <i>Baked Carrot Falafel with Green Tahini</i>. Don't restrict the <i>Green Tahini</i> to just a dipping sauce. It makes a lovely spread for sandwich as well. </div>
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Here's the recipe. Do let me know if you like it!</div>
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<tr> <td align="left" bgcolor="#DEDEDE" valign=" top=" width="100%"><b style="background-color: transparent;"><span style="color: #444444;">Recipe Snapshot: </span></b><span style="color: #444444;"><b>Baked Carrot Falafel with Green Tahini</b></span><br />
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</b></span></span> <span style="color: #444444;"><b>Makes: 10 patties</b></span><br />
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<span style="color: #444444;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3sJ_F6qRUzC_n7nvXOVomgeKH9-gojezlFHBHlr2mgGUzGF-SiHr5FtMlNmEepLk9uBtog7xqBRgQl8J8FWfRD-G_SujMhwEe5U4YgMrM1Gk5bTNyrHsFGiVF88wDFnqSlfgutLODeE1J/s1600/Baked_Carrot_Falafels_with_Green_Tahini_Final_1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3sJ_F6qRUzC_n7nvXOVomgeKH9-gojezlFHBHlr2mgGUzGF-SiHr5FtMlNmEepLk9uBtog7xqBRgQl8J8FWfRD-G_SujMhwEe5U4YgMrM1Gk5bTNyrHsFGiVF88wDFnqSlfgutLODeE1J/s320/Baked_Carrot_Falafels_with_Green_Tahini_Final_1.jpg" width="212" /></a></b></span></div>
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<span style="color: #444444;"><i><b>What I used:</b></i></span><br />
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<span style="color: #444444;"><i>For the Falafel:</i></span></div>
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<span style="color: #444444;">Cooked Chickpeas - 2 cups or 1 (15 oz.) can, drained and rinsed</span></div>
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<span style="color: #444444;">Carrots – 1 cup, grated (about 2 medium sized ones)</span></div>
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<span style="color: #444444;">Cilantro – a handful, leaves and stem included</span></div>
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<span style="color: #444444;">Garlic – 3 fat cloves (or less if you are not a garlic fan)</span></div>
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<span style="color: #444444;">Cumin Powder – 1 tsp</span></div>
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<span style="color: #444444;">Coriander Powder – 1 tsp</span></div>
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<span style="color: #444444;">Chili powder/Cayenne Pepper/Paprika – ½ tsp </span><span style="color: #444444;">(depending on heat tolerance)</span></div>
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<span style="color: #444444;">Chickpea Flour – ¼ cup</span></div>
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<span style="color: #444444;">Juice of half a lemon (about 1.5 tablespoon)</span></div>
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<span style="color: #444444;">Salt to taste</span></div>
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<span style="color: #444444;"><i>For the Green Tahini</i></span></div>
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<span style="color: #444444;">A large bunch of Cilantro , leaves and stem included</span></div>
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<span style="color: #444444;">Tahini - ¼ cup</span></div>
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<span style="color: #444444;">Extra Virgin Olive Oil – 3 tablespoon</span></div>
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<span style="color: #444444;">Maple Syrup – 1 tablespoon</span></div>
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<span style="color: #444444;">Juice of half a lemon (about 1.5 tablespoon)</span></div>
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<span style="color: #444444;">About 3 to 4 tablespoons of water</span></div>
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<span style="color: #444444;">Salt to taste</span></div>
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<i style="color: #444444;"><b>What I did:</b></i></div>
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<span style="color: #444444;"><i>For the Falafel:</i></span></div>
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<span style="color: #444444;">1. Preheat the oven to 400 F and line a baking sheet with aluminum foil and grease it well. </span></div>
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<span style="color: #444444;">2. Using a food processor or a box grater, grate the carrots.</span></div>
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<span style="color: #444444;">3. </span><span style="color: #444444;">In a blender or food processor, combine the cooked chickpea (or rinsed and drained, canned chickpea), grated carrots, a small handful of cilantro, garlic cloves, a teaspoon of each of cumin and coriander powder and half a teaspoon of chili powder or cayenne pepper or paprika, depending on the heat tolerance. </span></div>
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<span style="color: #444444;">4. Pulse, till it breaks down to coarse dough, stopping and scraping down the sides as you go along.</span></div>
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<span style="color: #444444;">5. Add lemon juice and salt to taste and pulse it again. Taste and adjust the seasoning accordingly.</span></div>
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<span style="color: #444444;">6. Add the chickpea flour, about one tablespoon at a time, and mix it, till you can easily form a patty that does not break.</span></div>
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<span style="color: #444444;">7. Scoop about ¼ cup of dough and form in to flat patties and place it on the prepared baking sheet. </span></div>
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<span style="color: #444444;">8. Spray a bit of cooking spray on the patties to give them some color.</span></div>
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<span style="color: #444444;">9. Bake in the oven for 30 to 40 minutes, flipping once in between till the patties are firm and slightly golden</span></div>
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<span style="color: #444444;">10.<span class="Apple-tab-span" style="white-space: pre;"> </span>Serve with the Green Tahini and salad.</span></div>
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<span style="color: #444444;"><i>For the Green Tahini</i></span></div>
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<span style="color: #444444;">1. In a blender, add the cilantro, tahini, extra virgin olive oil, maple syrup, salt, lemon juice and blend till combines. </span></div>
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<span style="color: #444444;">2. If too thick, add a tablespoon of water at a time and blend till smooth and reaches the desired consistency.</span></div>
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<span style="color: #444444;">3. Serve with the <i>Baked Carrot Falafel</i>.</span></div>
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<span style="color: #444444;"><i>Notes/Tip: </i></span></div>
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<span style="color: #444444;"><i>1. Instead of cilantro, you can substitute any herb of choice.</i></span></div>
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<span style="color: #444444;"><i>2. Chickpea flour is naturally gluten free and acts as a binder. If you cannot find it, add rice flour or arrowroot flour, or quinoa flour. If not gluten intolerant you can even add breadcrumbs.</i></span></div>
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<span style="color: #444444;"><i>3. Tahini has a slight bitter aftertaste. To balance it, I have added a touch of maple syrup. Honey, molasses or even white or brown sugar can be substituted.</i></span></div>
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<tr> <td align="left" bgcolor="#DEDEDE" valign=" top=" width="100%"><span style="color: #444444;"><b>Diabetic Platter:</b></span><br />
<span style="color: #444444;">Here are some health benefits of falafel:</span><br />
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</span> <span style="color: #444444;">Very high in fiber —You get lots of fiber from the chickpeas, not to mention the delicious vegetables used to fill the falafel. It’s one of the highest-fiber meals around, making it excellent for promoting healthy digestion!</span><br />
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</span> <span style="color: #444444;">Loaded with proteins –– Chickpeas are an excellent source of protein. </span><br />
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</span> <span style="color: #444444;">Rich in healthy fats — Falafel does contain fat. However, it's all healthy fat. It is completely free of trans fats, low in saturated fat, and rich in the unsaturated fats that your body needs. </span><br />
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<span style="color: #444444;">Read More: <a href="http://www.theluxuryspot.com/9-health-benefits-of-falafel/">http://www.theluxuryspot.com/9-health-benefits-of-falafel/</a></span></td></tr>
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Progna Ghosh Senguptahttp://www.blogger.com/profile/16895086205294358431noreply@blogger.com8tag:blogger.com,1999:blog-4866520609562082590.post-9761224688065282192016-10-12T12:11:00.001-04:002016-10-12T12:12:30.732-04:002 Ingredient Peanut Butter Cups<div dir="ltr" style="text-align: left;" trbidi="on">
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"I ate my last crunchy Peanut Butter cups yesterday. Can you make some more?" declared Sid before boarding his school bus.</div>
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He was talking about <a href="http://www.whiffofspice.com/2016/04/toasted-quinoa-dark-chocolate-and.html">Toasted Quinoa, Dark Chocolate and Peanut Butter Cups</a>, which is a pretty much his favorite after dinner dessert situation.</div>
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This being October, with <i>Halloween</i> just around the corner, I decided to make a copy-cat recipe of Sid's favorite candy - <a href="https://en.wikipedia.org/wiki/Reese%27s_Peanut_Butter_Cups">Reese's Peanut Butter Cups</a>. And boy! Was he impressed!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuppaqLHdSVUqvCbABN2idoKhLDn8hLMNgLW-L4eYsJu5KRQ5ErQWKp8_b0Sa9NyEoUUSVCuS72MK30lxgZg1JrIeVRmpTSUJGKHAmDRkeEia0ZzduO1w22FePHT5DdBpkmCmJtTR0C-w1/s1600/Peanut_Butter_Cups_Final_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuppaqLHdSVUqvCbABN2idoKhLDn8hLMNgLW-L4eYsJu5KRQ5ErQWKp8_b0Sa9NyEoUUSVCuS72MK30lxgZg1JrIeVRmpTSUJGKHAmDRkeEia0ZzduO1w22FePHT5DdBpkmCmJtTR0C-w1/s1600/Peanut_Butter_Cups_Final_3.jpg" /></a></div>
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The internet is filled with copy-cat recipes of <a href="https://en.wikipedia.org/wiki/Reese%27s_Peanut_Butter_Cups">Reese's Peanut Butter Cups</a>. Most of the recipes calls for <i>Powdered Sugar/Confectioner's Sugar</i>, <i>Butter </i>and <i>Milk Chocolates</i>. Even the label on the <a href="https://en.wikipedia.org/wiki/Reese%27s_Peanut_Butter_Cups">Reese's Peanut Butter Cups</a> doesn't boast of great ingredients either. </div>
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But you guys know me. I come up with weird ingredients and combinations that's not only tastes great but are good for you too. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjelAwkLtpW5Z_iUx3XaWGSn5-4HDVCfK_S3bcnBq_H5Ew8jjyoTxwjRM7T8GfRdes6wgwgnPGxNoYPc2VGjxfDlY9mPyMXr6fw3G_80p9Jq3FkgZ-853ufZOdAvVSo5lmyQBwHdTqijv7f/s1600/Peanut_Butter_Cups_Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjelAwkLtpW5Z_iUx3XaWGSn5-4HDVCfK_S3bcnBq_H5Ew8jjyoTxwjRM7T8GfRdes6wgwgnPGxNoYPc2VGjxfDlY9mPyMXr6fw3G_80p9Jq3FkgZ-853ufZOdAvVSo5lmyQBwHdTqijv7f/s1600/Peanut_Butter_Cups_Collage.jpg" /></a></div>
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For this recipe, I have used just two ingredient. </div>
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<i>Honey Roasted Peanut Butter</i> and <i>Dark Chocolate (65% Cacao)</i>. I have used a smattering of Halloween sprinkles and some coarse salt too, but that is purely optional.</div>
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I get my <i>Honey Roasted Peanut Butter</i> from <a href="http://freshthyme.com/">Fresh Thyme</a>. They have these huge grinders filled with toasted nuts and you can make your own nut butters. They are absolutely preservative free and have only 1 ingredient - toasted nuts. No additives or preservatives. I get my stash of <i>Cashew</i> and <i>Almond Butter </i>from there as well. </div>
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If you cannot find fresh <i>Honey Roasted Peanut Butter</i>, <a href="http://shop.justins.com/Honey-Peanut-Butter/p/JNB-003035&c=Justins@NutButters">Justin's Honey Peanut Butter</a> great too. Or you can also add pure honey to regular peanut butter and use in this recipe too.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhjaLvxWnDUOiPd-PhVkcVBUa0wIXijrRfYQ_QPAlgzL4G9cu079FurTl_c6n6ym34apAoim2xxTa3eFNC6TLuF5Fi3GlNPZzaTqHicCB9R-cVcFHGmVK7piHZ4tRsAxL3FJ4nI966dm99/s1600/Peanut_Butter_Cups_Final_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhjaLvxWnDUOiPd-PhVkcVBUa0wIXijrRfYQ_QPAlgzL4G9cu079FurTl_c6n6ym34apAoim2xxTa3eFNC6TLuF5Fi3GlNPZzaTqHicCB9R-cVcFHGmVK7piHZ4tRsAxL3FJ4nI966dm99/s1600/Peanut_Butter_Cups_Final_2.jpg" /></a></div>
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Any kind of chocolate works for this recipe. I have use <span style="text-align: left;"><span style="color: #444444;"><i>Bitter-Sweet Baking Bar</i> with over <i>65% Cacao</i>. Firstly, we love the <i>Dark Chocolate</i>. Secondly, the darker the chocolate, the more potent is it's antioxidant properties. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojvavVoYLejOrYFwOwBOOE6tDvDMOAKa4RwaxtycmjgCxA-MKOkTOSFzN0RCFRZgFzK0GO-jbvC1ZuxPD32FvgKhFcixzCmV2jXnTUEksfcra13-rhcWshV5PK_eA7uqd1zaAbYaE4Fjm/s1600/Peanut_Butter_Cups_Final_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojvavVoYLejOrYFwOwBOOE6tDvDMOAKa4RwaxtycmjgCxA-MKOkTOSFzN0RCFRZgFzK0GO-jbvC1ZuxPD32FvgKhFcixzCmV2jXnTUEksfcra13-rhcWshV5PK_eA7uqd1zaAbYaE4Fjm/s1600/Peanut_Butter_Cups_Final_4.jpg" /></a></div>
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<span style="color: #444444; text-align: left;">These<i> </i></span><span style="text-align: left;"><span style="color: #444444;"><i>2 Ingredient Peanut Butter Cups</i> tuned even better than the real </span></span><a href="https://en.wikipedia.org/wiki/Reese%27s_Peanut_Butter_Cups">Reese's Peanut Butter Cups</a><span style="text-align: left;"><span style="color: #444444;">. They were absolutely melt in the mouth. The combination of mildly sweet and creamy <i>Peanut Butter</i> with the bitterness of the <i>Dark Chocolate </i>with a salty crunch from the <i>Sea Salt</i>, was to die for. </span></span></div>
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<span style="text-align: left;"><span style="color: #444444;">The only down side of this recipe is that, because of lack of additive, preservative and stabilizers, these </span></span><span style="text-align: left;"><span style="color: #444444;"><i>2 Ingredient Peanut Butter Cups</i> tend to melt very easily. It needs to be </span></span><span style="text-align: left;"><span style="color: #444444;">kept under refrigeration at all times.</span></span></div>
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<span style="color: #444444; text-align: left;">We are totally in love with this </span><span style="text-align: left;"><span style="color: #444444;"><i>2 Ingredient Peanut Butter Cups.</i> And I'm sure you will be too, one you try it!</span></span></div>
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</b></span></span> <span style="color: #444444;"><b>Makes: 12 mini muffin sized cups</b></span><br />
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<span style="color: #444444;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPCX2EHFzhdDLuyYkAXmL44fKyjBVi_6GrEgS-1-utdmKrxxG9SB67gq-HpXaXGcpHD1ItGiKxcjMET9Zgkhc2mzcIG_uJLF9_9CKFw4pT0S7D7p9JGpQkUWKS8T1JVhL_E-KXW6mIbD3P/s1600/Peanut_Butter_Cups_Final_4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPCX2EHFzhdDLuyYkAXmL44fKyjBVi_6GrEgS-1-utdmKrxxG9SB67gq-HpXaXGcpHD1ItGiKxcjMET9Zgkhc2mzcIG_uJLF9_9CKFw4pT0S7D7p9JGpQkUWKS8T1JVhL_E-KXW6mIbD3P/s320/Peanut_Butter_Cups_Final_4.jpg" width="213" /></a></b></span></div>
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</b></span> <span style="color: #444444;"><i><b>What I used:</b></i></span><br />
<span style="color: #444444;">Honey Roasted Peanut Butter - </span><span style="color: #444444;">¼ cup</span><span style="color: #444444;"> </span><br />
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<span style="color: #444444;">Bitter-Sweet Baking Bar - </span><span style="color: #444444;">8 oz., </span><span style="color: #444444;">chopped </span><br />
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</span> <span style="color: #444444;">Coarse Salt to sprinkle on top (optional)</span><br />
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<span style="color: #444444;"><i><b>What I did:</b></i></span><br />
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<span style="color: #444444;">1. In a microwave safe bowl warm the peanut butter for 15 to 20 second till soft and at a pourable consistency.</span></div>
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<span style="color: #444444;">2. Add the chopped up chocolate in another microwavable bowl and melt it too. Do it in burst of 20 seconds, so that it doesn’t seize up or burn. Mix well after each burst. </span></div>
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<span style="color: #444444;">3. Line a mini muffin pan with paper or silicon liners. </span></div>
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<span style="color: #444444;">4. Spoon about 1 teaspoon melted chocolate into each lined muffin cup. Tap the muffin tin lightly, to spread the chocolate.</span></div>
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<span style="color: #444444;">5. Spoon ½ teaspoon of slightly melted peanut butter over chocolate. Tap the muffin tin lightly again to spread.</span></div>
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<span style="color: #444444;">6. Top it off with 2 teaspoon of melted chocolate. Tap lightly to spread everything evenly and to get rid of any air bubbles. Add coarse sea salt if you wish.</span></div>
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<span style="color: #444444;">7. Refrigerate the tin for about 30 minutes for the cups to harden.</span></div>
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<span style="color: #444444;">8. Peel the paper liner and enjoy!</span></div>
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<span style="color: #444444;"><i>Notes/Tip: </i></span><br />
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<span style="color: #444444;"><i>1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Since the chocolate doesn’t have any stabilizers added, it melts quickly. Keep under refrigeration at all times.</i></span></div>
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<span style="color: #444444;"><i>2.<span class="Apple-tab-span" style="white-space: pre;"> </span>If honey roasted peanut butter is not available, use regular peanut butter. Add a tablespoon of honey or maple syrup and warm in the microwave for 30 seconds till soft. Mix well and use it as per the recipe.</i></span></div>
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<span style="color: #444444;"><i>3.<span class="Apple-tab-span" style="white-space: pre;"> </span>If using chocolate chips instead of bar, add a tablespoon of vegetable or coconut oil, while melting. It prevents seizing. </i></span></div>
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<span style="color: #444444;"><i>Peanut Butter</i> and <i>Chocolate</i> is an awesome combination and one of my favorite. But there is a scientific rational to it too. </span></div>
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<span style="color: #444444;">About 90 percent of taste is the result of smell. In case of peanut butter and chocolate, the complex interplay of their odors works very well. The flavor and composition of roasted nuts are close to those of cocoa beans, but complementary. The soft nut oils add some punch too. If they mix with the cocoa butter, it causes everything to melt more quickly in your mouth, releasing the flavor in a burst. At the same time, aromatic compounds like pyrazines are also lighting up your limbic system, a brain region that controls your memories and emotions. This boosts your feelings of satisfaction by tapping into deep-seated memories of moments when you indulged in the combo.</span></div>
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<span style="color: #444444;">Peanut butter delivers appetite-satisfying protein, and it's a good source of monounsaturated (healthy) fat. Some research shows that eating a vitamin E–rich diet reduces the risk of stomach, colon, lung, liver, and other cancers, but, as with other antioxidants, vitamin E supplements have largely struck out. Adding vitamin E–rich foods like peanuts, peanut butter, almonds, almond butter, and sunflower seeds to your diet will help keep your cells' defenses strong.</span></div>
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Progna Ghosh Senguptahttp://www.blogger.com/profile/16895086205294358431noreply@blogger.com5tag:blogger.com,1999:blog-4866520609562082590.post-77376016893981949262016-10-04T15:17:00.000-04:002016-10-05T00:03:33.015-04:00Bhaja Moshla (Masala) - Roasted Spice Blend<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvyAGJEUB37DOFOKV5vZEPOqOFQJH_x50i4L8ihyeQLwcpO184tP1N8-sig4v8BKfasvlp-6xAk2V0FIekjZKvnZNFD6ivTmLerwE2q4yt1GYZhXMUYAEqabdu0T0qroVgsynBaWQd4kEQ/s1600/Bhaja_Moshla_Final_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvyAGJEUB37DOFOKV5vZEPOqOFQJH_x50i4L8ihyeQLwcpO184tP1N8-sig4v8BKfasvlp-6xAk2V0FIekjZKvnZNFD6ivTmLerwE2q4yt1GYZhXMUYAEqabdu0T0qroVgsynBaWQd4kEQ/s1600/Bhaja_Moshla_Final_1.jpg" /></a></div>
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After my <a href="http://www.whiffofspice.com/2016/09/homemade-pumpkin-puree.html">Homemade Pumpkin Puree</a> post, I realized I'm in my domestic goddess mode, yet again! </div>
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I have made a fresh batch of <a href="http://www.whiffofspice.com/2015/08/fresh-tomato-marinara-sauce-great-make.html"><i>Marinara</i></a>. And I made a Sid's favorite candy. At home. From scratch. The post will be up soon. So I'll let you keep guessing.</div>
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Also I made a fresh batch of <i>Bhaja Moshla (Masala) - Roasted Spice Blend</i>. Actually <i>Bhaja Moshla (Masala) </i>has nothing to do with my domestic goddess phase. I have to make it at home, because it isn't available in stores!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkRZKlW-e-KglilDBLZDrOAV30V5u0YKIxmNskYmebYidxsxowwW-5RKbXhgIxja1VjuMzrh0NxDKL_QwT_8ClZrBilL1OJhPoYXZ-uOxhU4E3Xk53XSIJ99PvvNizbw3iFKLxrMREB6H/s1600/Bhaja_Moshla_Ingredient_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkRZKlW-e-KglilDBLZDrOAV30V5u0YKIxmNskYmebYidxsxowwW-5RKbXhgIxja1VjuMzrh0NxDKL_QwT_8ClZrBilL1OJhPoYXZ-uOxhU4E3Xk53XSIJ99PvvNizbw3iFKLxrMREB6H/s1600/Bhaja_Moshla_Ingredient_1.jpg" /></a></div>
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<i>Bhaja Moshla (Masala) - Roasted Spice Blend</i> is a combination of spices that are dry roasted on stove top, very low and slow, till you are hit with a heady aroma, then cooled and dry grinded and stored in air tight containers for later use. There are many variation of <i>Bhaja Moshla (Masala). </i>The one that I most commonly make is a simple a combination of cumin seeds, fennel seeds and dry red chilies. </div>
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I first mentioned about it in my <a href="http://www.whiffofspice.com/2012/11/recreating-eeeeeeeekkks-ghugni.html">Ghugni</a> post. The one I did almost 4 years ago.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMHQVCDgEyJc-N2C0trTPuopCgFIZ9uPqFkzjwGs1SQqOU8CanrrgVd5UaIRoCkc6u3GoTwL1RarthmBfL2e9Ot1OsAZZFplJwltIwkiCc450fLLlkOwTSeGVX9CHq8JFTKDJbyLoZcCO_/s1600/Bhaja_Moshla_Final_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMHQVCDgEyJc-N2C0trTPuopCgFIZ9uPqFkzjwGs1SQqOU8CanrrgVd5UaIRoCkc6u3GoTwL1RarthmBfL2e9Ot1OsAZZFplJwltIwkiCc450fLLlkOwTSeGVX9CHq8JFTKDJbyLoZcCO_/s1600/Bhaja_Moshla_Final_2.jpg" /></a></div>
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I was recently going through my <a href="http://www.whiffofspice.com/2012/11/recreating-eeeeeeeekkks-ghugni.html">Ghugni</a> post again and noticed how my writing style has changed over the years. And so has my photography skills. I am still not even close to the amazing food photographers out there. But I'm trying. </div>
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The one person who had been the most instrumental in improving my photography skills is <a href="http://www.cocoawindblog.com/">Sarani, aka the Cocowind</a>. We have known each other for almost 20 years now. To every other person, she is an elegant, soft spoken, kind hearted lady. And she really is. </div>
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But for me she is my most ruthless critic, my sounding board, my moral compass, in short she is "<a href="https://www.theodysseyonline.com/how-know-youve-found-your-person">my person</a>" (yeah... the Grey’s Anatomy reference!)</div>
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This <i>Bhaja Moshla (Masala) - Roasted Spice Blend</i> post is dedicated to her. Just the way my <i>Bhaja Moshla</i> took her sublime <i>Mangshor Ghugni</i> up a notch, her presence in my life, enriches me and makes me strive to be a better individual!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRCbRfhUo_DlBKU01PB3IAtMEJEzSNYdMw_N3FQKqz9zEB-2JXW1-yyt15FBuxmfrR7qkSkGzXUqZK9uJT_3iQhuqAhKkwrJYRFRigoRFMEVoYWr4SD3qCeYS8fN9-W52HtJUa7-lUYfr/s1600/Bhaja_Moshla_Final_2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRCbRfhUo_DlBKU01PB3IAtMEJEzSNYdMw_N3FQKqz9zEB-2JXW1-yyt15FBuxmfrR7qkSkGzXUqZK9uJT_3iQhuqAhKkwrJYRFRigoRFMEVoYWr4SD3qCeYS8fN9-W52HtJUa7-lUYfr/s320/Bhaja_Moshla_Final_2.jpg" width="242" /></a></div>
<span style="color: #444444;"><b>Makes: 1/2 cup</b></span><br />
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<span style="color: #444444;"><i><b>What I used:</b></i></span><br />
<span style="color: #444444;">Cumin Seeds - 2 tablespoons</span><br />
<span style="color: #444444;">Fennel Seeds - </span><span style="color: #444444;">2 tablespoons</span><br />
<span style="color: #444444;">Dry Red Chilies - 4, broken into small pieces</span><br />
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<span style="color: #444444;"><i><b>What I did:</b></i></span><br />
<span style="color: #444444;">1. In small pan, dry roast the cumin seeds, fennel seeds and the broken dry chilies, on low heat till aromatic, and slightly golden.</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">2. Let it cool for about 30 minutes</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">3. Grind to a semi fine powder using a spice grinder or coffee bean grinder.</span><br />
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</span> <span style="color: #444444;">4. Store in a clean, airtight glass jar.</span><br />
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<i style="color: #444444;">Notes/Tip: </i></div>
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<span style="color: #444444;"><i>1. Initially i used to make a really big batch </i></span><i style="color: #444444;">of this roasted spice blend</i><i style="color: #444444;">, using about 1/4 cup each of cumin and fennel seeds. But over time, it looses some of its aroma and flavor. It is better to make it in small batches. However, you can still double or halve the recipe.</i></div>
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Progna Ghosh Senguptahttp://www.blogger.com/profile/16895086205294358431noreply@blogger.com5tag:blogger.com,1999:blog-4866520609562082590.post-64041585306688795392016-09-30T14:04:00.000-04:002016-09-30T14:07:21.488-04:00Coconut Flour Pumpkin Chocolate Chip Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisNBzOuVihIp42asoF5F8B8wanVJC1PYIijWqDFLZZJf8q6g3ChjUpTOoPz03m4jtqRe-Gv9sJkhjyYcEtbokwBcsPB55WSV8138TifhamvZmlf1ElHuD_yaRlywl0b-MSr2QnsAvcVWzb/s1600/Coconut_Flour_Pumpkin_Chocolate_Chip_Cookies_Final_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisNBzOuVihIp42asoF5F8B8wanVJC1PYIijWqDFLZZJf8q6g3ChjUpTOoPz03m4jtqRe-Gv9sJkhjyYcEtbokwBcsPB55WSV8138TifhamvZmlf1ElHuD_yaRlywl0b-MSr2QnsAvcVWzb/s1600/Coconut_Flour_Pumpkin_Chocolate_Chip_Cookies_Final_3.jpg" /></a></div>
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After I shared my <a href="http://www.whiffofspice.com/2016/09/pumpkin-chocolate-chip-drop-cookies.html">Pumpkin Chocolate Chip Drop Cookies</a> in one of the <i>Gluten Free</i> baking groups on FB, I was flooded with queries, compliments, recipe request and more. Thank you guys for the love!</div>
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One of the most satisfactory discussions I had in a long time!</div>
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One of the members stated that she has difficulty digesting Oat Flour, and asked me if she could substitute <i>Coconut Flour</i> instead. </div>
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Both <a href="http://www.whiffofspice.com/2016/09/make-your-own-oat-flour.html">Oat Flour</a> and Coconut Flour are gluten free flours but with completely different characteristics. You cannot simply swap one for the other. The entire recipe needs to be modified.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nIEcv03rvaewiQcYrHBlTRBoqQ-x7BOauDjsQRLrHXkCK1m2tOJ-ehhFsrt2bwBOF7tHxLtMEdaLwi2YS8wBLeT2p7LbHlTT68FqqiZHli-MEFrmZZNQ0ks7CfyDcSqax3mwH-0BXy1i/s1600/Coconut_Flour_Pumpkin_Chocolate_Chip_Cookies_Final_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nIEcv03rvaewiQcYrHBlTRBoqQ-x7BOauDjsQRLrHXkCK1m2tOJ-ehhFsrt2bwBOF7tHxLtMEdaLwi2YS8wBLeT2p7LbHlTT68FqqiZHli-MEFrmZZNQ0ks7CfyDcSqax3mwH-0BXy1i/s1600/Coconut_Flour_Pumpkin_Chocolate_Chip_Cookies_Final_1.jpg" /></a></div>
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I modified the recipe using <i>Coconut Flour</i>. </div>
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<i>Coconut Flour</i> is highly absorbent and needs almost double quantity of wet ingredients to stay moist. A little <i>Coconut Flour </i>goes a long way. Also, it needs additional fat, else the cookies will turn out brittle and crumbly. </div>
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With all the parameters into consideration, I whipped up a batch of <i>Coconut Flour Pumpkin Chocolate Chip Cookies</i>, that was moist and absolutely melt-in-the mouth. The best cookies I have ever made. <i>Hands down!</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg81q-jzieE_rBvQclW6tOT15rluCOUlNiyGQPv0m0V6Kft5QxP7TFMjSWtUx7vOrBqq7HqqnazZa27Q4ndAXWUwdMn6ZNzTT6KxMttjcJBjPwJnzGll8oSUOVSToSCQeyxtdD9NGWSi5DM/s1600/Coconut_Flour_Pumpkin_Chocolate_Chip_Cookies_Final_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg81q-jzieE_rBvQclW6tOT15rluCOUlNiyGQPv0m0V6Kft5QxP7TFMjSWtUx7vOrBqq7HqqnazZa27Q4ndAXWUwdMn6ZNzTT6KxMttjcJBjPwJnzGll8oSUOVSToSCQeyxtdD9NGWSi5DM/s1600/Coconut_Flour_Pumpkin_Chocolate_Chip_Cookies_Final_2.jpg" /></a></div>
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Since both <a href="http://www.whiffofspice.com/2016/09/pumpkin-chocolate-chip-drop-cookies.html" style="text-align: justify;">Oat Flour Pumpkin Chocolate Chip Drop Cookies</a> and <i>Coconut Flour Pumpkin Chocolate Chip Cookies</i> had <i>pumpkin puree</i>, <i>pumpkin pie spice</i> and <i>chocolate chip</i>, flavor wise they were very similar. But way different texture wise!</div>
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<a href="http://www.whiffofspice.com/2016/09/pumpkin-chocolate-chip-drop-cookies.html">Oat Flour Pumpkin Chocolate Chip Drop Cookies</a> were soft and chewy while <i>Coconut Flour Pumpkin Chocolate Chip Cookies </i>were absolutely melt-in-the mouth. Almost like a butter cookie or shortcake!</div>
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The more I'm experimenting with <i>Coconut Flour</i>, the more I am falling in love with it. With its high fiber, high protein, low carb and sugar content and the alluring coconut aroma, it fast becoming my flour of choice, when it comes to healthy, gluten free baking!</div>
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Give this recipe a try and I promise you'll not regret it.</div>
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<tr> <td align="left" bgcolor="#DEDEDE" valign=" top=" width="100%"><b style="background-color: transparent;"><span style="color: #444444;">Recipe Snapshot: </span></b><span style="color: #444444;"><b>Coconut Flour Pumpkin Chocolate Chip Cookies</b></span><br />
<span style="background-color: transparent;"><span style="color: #444444;"><b><br />
</b></span></span> <span style="color: #444444;"><b>Yields: 18 cookies</b></span><br />
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<span style="color: #444444;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjazVW5Ka5-gMxTJw0zfPUul8AW5BLOKzCLlc3XjSv3W7qDDYZY95XLnMziZas-eRYukTnA-Itq0K1lAuQVqz5487j0jVabgw40TJ2xxYgZwTIT3wS2V1iDv5d0uMUt0d5Ju-OI_Zo-BLNy/s1600/Coconut_Flour_Pumpkin_Chocolate_Chip_Cookies_Final_3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjazVW5Ka5-gMxTJw0zfPUul8AW5BLOKzCLlc3XjSv3W7qDDYZY95XLnMziZas-eRYukTnA-Itq0K1lAuQVqz5487j0jVabgw40TJ2xxYgZwTIT3wS2V1iDv5d0uMUt0d5Ju-OI_Zo-BLNy/s320/Coconut_Flour_Pumpkin_Chocolate_Chip_Cookies_Final_3.jpg" width="212" /></a></b></span></div>
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<span style="color: #444444;"><i><b>What I used:</b></i></span><br />
<span style="color: #444444;">Coconut Flour – 1/2 cups</span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">Pumpkin Puree – 3/4 cup</span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">Coconut Oil – ¼ cup, softened (not melted)</span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">Baking Powder - 1 tsp</span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">Pumpkin Spice Powder - 1 tsp</span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">Maple Syrup - 1/4 cup</span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">Mini Chocolate Chip - 1/2 cup + more to sprinkle on top</span><br />
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<span style="color: #444444;"><b><br />
</b></span> <span style="color: #444444;"><i><b>What I did:</b></i></span><br />
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<span style="color: #444444;">1. </span><span style="color: #444444;">Preheat the oven at 350 F. Line 2 Baking sheet with either parchment paper or Sil-Pad.</span></div>
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<span style="color: #444444;">2. In a large bowl, sift together the Coconut Flour, Baking Powder and Pumpkin Spice Powder.</span></div>
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<span style="color: #444444;">3. Add the Pumpkin Puree, Coconut Oil and Maple Syrup and mix it well until everything is incorporated and the dough looks like a wet sand. The dough should be able to hold it shape when squeezed to form a ball. If it falls apart, add 1 tablespoon of coconut flour, till it is able to hold its shape</span></div>
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<span style="color: #444444;">3. Fold in 1/2 cup of mini chocolate chips.</span></div>
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<span style="color: #444444;">4. Using a small cookie scoop, drop the cookies in the prepared baking sheets. Use your hands to flatten them into cookie shape.</span></div>
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<span style="color: #444444;">5. Add a few extra chocolate chips on each cookies. Leave enough gap between the cookies.</span></div>
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<span style="color: #444444;">6. Bake for 20 minutes or till the top is firm to touch. Let it sit the baking sheet for 15 minutes before transferring it to a wire rack, to cool it completely. </span></div>
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<span style="color: #444444;">7. Store in the refrigerator in an airtight container or Ziploc. They freeze well.</span></div>
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<i style="color: #444444;">Notes/Tip: </i></div>
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<span style="color: #444444;"><i>1. We prefer out cookies less sweet. 1/4 cup of good Maple Syrup was good enough for us. You might want to increase or decrease the sweetener, depending on your taste. Since it is an egg free recipe, you can actually taste the cookie dough and adjust your sweetener, accordingly. </i></span></div>
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<span style="color: #444444;"><i>2. Maple syrup can be substituted with Honey, Agave Nectar, or Brown Rice Syrup. Or even regular brown sugar.</i></span></div>
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<span style="color: #444444;"><i>3. Coconut flour cookies are very crumbly when warm. Let it cool completely before touching. Always keep in an airtight container in the refrigerator. The cookies tastes awesome when cold.</i></span></div>
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<span style="color: #444444;"><b>Diabetic Platter:</b></span></div>
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<span style="color: #444444;">Coconut Flour is high in fiber, protein, and healthy fats and is free from wheat and other grains. It is also low in sugar, digestible carbohydrates and calories, and has a low score on the glycemic index.</span></div>
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<span style="color: #444444;">This makes coconut flour a favorite among paleo dieters, gluten free eaters including those with Celiac Disease or a gluten sensitivity, those with digestive problems like leaky gut syndrome, anyone with a nut allergy, those with diabetes, vegetarians, and just about everyone else in between.</span></div>
<span style="color: #444444;">Read More: <a href="https://draxe.com/coconut-flour-nutrition/">https://draxe.com/coconut-flour-nutrition/</a></span></td></tr>
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Progna Ghosh Senguptahttp://www.blogger.com/profile/16895086205294358431noreply@blogger.com5tag:blogger.com,1999:blog-4866520609562082590.post-53379052560884534912016-09-29T22:18:00.000-04:002016-09-29T22:18:44.216-04:00Homemade Pumpkin Puree<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Warning!!!</i> <i>This is going to be picture heavy post.</i></div>
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This post was long overdue. I have been making my own pumpkin puree for a long time now. Don't get me wrong, I love the canned stuff. I use it all the time and it is really really good and handy thing to have in your pantry.</div>
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But every now and then, the domestic goddess in me rises. I get this huge urge to do everything from scratch - grind my own spices... make my own ghee... make <a href="http://www.whiffofspice.com/2016/09/basil-pesto.html">pesto</a> and <a href="http://www.whiffofspice.com/2015/08/fresh-tomato-marinara-sauce-great-make.html">marinara</a> from scratch... make own extracts, make pumpkin puree.... you get the idea!</div>
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With all the pumpkin galore in the grocery store now, it is hard to resist the temptation of grabbing a couple of cute little sugar pumpkins on your way out.<br />
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Believe me it really easy. It took more effort to click the pictures and write this post than it took to actually roast and puree the sugar pumpkins.<br />
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It all starts with gorgeous sugar pumpkins. Since I planned to make a huge batch, it picked 2 pumpkins, 3 lbs each. Give it a good rinse to remove all the dirt and girt and pat dry with a paper towel.</div>
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Cut it into half. If the pumpkin is too big, cut it into quarters or even smaller wedges. </div>
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<span style="text-align: justify;">Take out icky stuff on inside. Use a sharp spoon to scoop out the seeds and the stringy fibers. Do not discard these. I'll show what to go with then in a future post. </span><br />
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In a large aluminium lined baking sheet, arrange the pumpkin half, flesh side down. Since I wanted to have basic puree that I can use in either sweet or savory dishes, I did not add any seasoning while roasting. In case you are doing it for a specific recipe, add spices or seasoning accordingly.</div>
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Bake in a 350F oven for an hour till the flesh is fork tender and the skin is charred. Let it cool. Peel off the charred skin. It will come of easily. I have noticed that it is easier to peel, the charred skin while the pumpkin is still slightly warm. Not scalding hot but warm and touchable. </div>
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Now we puree the sweet, roasted Pumpkin flesh. You can either use a blender, food processor or an immersion blender to do the job. Usually I do small batches and my immersion blender works just fine. But for a bigger batch I would recommend a food processor.<br />
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Puree till smooth.<br />
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The gorgeous orange <i>Pumpkin Puree</i> is ready to make it way into your cookies, bread, muffins, soups, chili, pasta sauce and in so much more recipes!</div>
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This recipe makes about 8 cups of <i>Pumpkin Puree. </i>I store them in freezer Ziploc baggies. I spoon in 1 cupful of <i>Pumpkin Puree</i> into each Ziploc and try and squeeze out as much air as possible. I store them flat in the freezer. </div>
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Depending on quality of the pumpkins, homemade <i>Pumpkin Puree</i> can be a little watery, at times. It is perfectly fine to use in soups, chili or sauces. However, if you are planning to use it for baking, let the excess liquid drain out. Line a mesh strainer with cheese cloth and place it over a large bowl. Dump the puree into the strainer. Let the excess liquid drain out, overnight in the fridge.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLcUOi2iJ-nIFtqm4LriJwI6fd3zRtpY3qhKFUvinebi7NIRs_6FadVfe8tprWK2-T9XKDRFbD3BNObsjP3UJj0hKXU_HebtY2du6DDnFAU8Pl3h89wW2smX_UBhc1sTY1U2cdtZyrcAQH/s1600/Homemade_Pumpkin_Puree_Final_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLcUOi2iJ-nIFtqm4LriJwI6fd3zRtpY3qhKFUvinebi7NIRs_6FadVfe8tprWK2-T9XKDRFbD3BNObsjP3UJj0hKXU_HebtY2du6DDnFAU8Pl3h89wW2smX_UBhc1sTY1U2cdtZyrcAQH/s640/Homemade_Pumpkin_Puree_Final_3.jpg" width="640" /></a></div>
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<i>Pumpkin </i>is an extremely nutrient dense food. It is chock-full of vitamins and minerals but low on calories. There are so many creative ways pumpkin can be incorporated into your diet. Here are few of my favorite Pumpkin recipes.</div>
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<a href="http://www.whiffofspice.com/2016/09/pumpkin-chocolate-chip-drop-cookies.html">Pumpkin Chocolate Chip Drop Cookies</a><br />
<a href="http://www.whiffofspice.com/2012/10/falling-for-fall-with-this-spicy-smoky.html">Spicy Smoky Pumpkin Soup</a><br />
<a href="http://www.whiffofspice.com/2015/04/turkey-chili-with-pumpkin-puree.html">Turkey Chili with Pumpkin Puree</a></div>
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<tr> <td align="left" bgcolor="#DEDEDE" valign=" top=" width="100%"><b style="background-color: transparent;"><span style="color: #444444;">Recipe Snapshot: </span></b><span style="color: #444444;"><b>Homemade Pumpkin Puree</b></span><br />
<span style="background-color: transparent;"><span style="color: #444444;"><b><br />
</b></span></span><span style="color: #444444;"><b>Makes: 8 cups</b></span><br />
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<span style="color: #444444;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjOogne0T7UloaqwrxO3c_oVN04nfMSq8JSvDgmx3dJ5gzNYsw8JHNgCqNDWo86Jlzr0F43bRJLgzsNNBZ96bUktwPXHd5gf4fyiq6sR35OA5BnXnHTmJFgxEzeKMNkEsYpEWoozxnyCYr/s1600/Homemade_Pumpkin_Puree_Final_2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjOogne0T7UloaqwrxO3c_oVN04nfMSq8JSvDgmx3dJ5gzNYsw8JHNgCqNDWo86Jlzr0F43bRJLgzsNNBZ96bUktwPXHd5gf4fyiq6sR35OA5BnXnHTmJFgxEzeKMNkEsYpEWoozxnyCYr/s320/Homemade_Pumpkin_Puree_Final_2.jpg" width="236" /></a></b></span></div>
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<span style="color: #444444;"><b><br />
</b></span> <span style="color: #444444;"><i><b>What I used:</b></i></span><br />
<span style="color: #444444;">Sugar Pumpkins - 2 (about 3 lb each)</span><br />
<span style="color: #444444;"><br /></span>
<i style="color: #444444;"><b>What I did:</b></i><br />
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<span style="color: #444444;">1. Preheat the oven at 350 F.</span></div>
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<span style="color: #444444;">2. Give the pumpkins a good rinse to remove all the dirt and girt and pat dry with a paper towel. </span></div>
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<span style="color: #444444;">3. </span><span style="color: #444444;">Cut it into half. If the pumpkin is too big, cut it into quarters or even smaller wedges. </span></div>
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<span style="color: #444444;">4. Using a spoon , scoop out all the seeds and clingy fibers. </span></div>
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<span style="color: #444444;">5. </span><span style="color: #444444;">In a large aluminium lined baking sheet, arrange the pumpkin half, flesh side down. </span></div>
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<span style="color: #444444;">6. </span><span style="color: #444444;">Bake it in a 350 F oven for an hour till the flesh is fork tender and the skin is charred. </span></div>
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<span style="color: #444444;">7. Let it cool. Peel off the charred skin. It will come of easily. </span></div>
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<span style="color: #444444;">8. Either using a </span><span style="color: #444444;">blender, food processor or an immersion blender, puree the pumpkin flesh, till smooth. </span></div>
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<span style="color: #444444;">9. </span><span style="color: #444444;">The gorgeous orange <i>Pumpkin Puree</i> is ready to make it way into your delicious recipes!</span></div>
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<span style="color: #444444;">10. Use it immediately or store in the freezer in Ziploc baggies.</span></div>
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</b></span> <span style="color: #444444;"><b></b></span><span style="background-color: transparent;"><span style="color: #444444;"><b></b></span></span><br />
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<span style="color: #444444;"><i>Notes/Tip: </i></span><span style="color: #444444;"><i>Depending on quality of the pumpkins, homemade Pumpkin Puree can be a little watery, at times. It is perfectly fine to use in soups, chili or sauces. However, if you are planning to use it for baking, let the excess liquid drain out. Line a mesh strainer with cheese cloth and place it over a large bowl. Dump the puree into the strainer. Let the excess liquid drain out, overnight in the fridge.</i></span></div>
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<tr> <td align="left" bgcolor="#DEDEDE" valign=" top=" width="100%"><span style="color: #444444;"><b>Diabetic Platter:</b></span><br />
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<span style="color: #444444;">Here are some key points about pumpkin. </span></div>
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<ul>
<li style="text-align: justify;">Pumpkin is a rich source of vitamin A.</li>
<li style="text-align: justify;">Pumpkin is one of the best-known sources of the antioxidant beta-carotene.</li>
<li style="text-align: justify;">The potassium contained within pumpkins can have a positive effect on blood pressure.</li>
<li style="text-align: justify;">The antioxidants and vitamins contained within pumpkins could prevent degenerative damage to the eyes.</li>
<li style="text-align: justify;"><span style="color: #444444;">C</span><span style="color: #444444;">anned pumpkin contain just pumpkin and no other ingredients.</span></li>
<li style="text-align: justify;">Uncut pumpkins should be stored in a cool, dark place for up to 2 months.</li>
<li style="text-align: justify;">Pumpkin puree or canned pumpkin can be used as a replacement for butter or oil in baking recipes.</li>
</ul>
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Read more: <a href="http://www.medicalnewstoday.com/articles/279610.php">http://www.medicalnewstoday.com/articles/279610.php</a></div>
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Progna Ghosh Senguptahttp://www.blogger.com/profile/16895086205294358431noreply@blogger.com3tag:blogger.com,1999:blog-4866520609562082590.post-63939738695216797212016-09-25T23:50:00.001-04:002016-09-30T12:38:36.667-04:00Pumpkin Chocolate Chip Drop Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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As promised here is the first of the <i>Pumpkin Recipes</i>. A moist, chewy and absolutely delicious <i>Pumpkin Chocolate Chip Drop Cookie</i>.<br />
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Made with heart healthy <i>Oat flour</i>, beta carotene rich <i>Pumpkin Puree</i>, antioxidant filled <i>dark chocolate chips</i>, these cookies are just as good for you as they are delicious!<br />
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<i>Pumpkin Chocolate Chip Drop Cookies</i> is packed with delicious fall flavors - <i>Cinnamon</i>, <i>Ginger Cloves</i> and a hint of <i>Nutmeg</i>. The cookies smell diving when they are baking.<br />
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I have used store bought <i>Pumpkin Pie Spice</i>. But you can easily make your own. Just combine ground cinnamon, ground ginger, ground cloves and ground nutmeg in 3:2:1:1 ratio and you have your very own <i>Pumpkin Pie Spice.</i><br />
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The base of these adorable <i>Pumpkin Chocolate Chip Drop Cookies </i>is heart healthy <a href="http://www.whiffofspice.com/2016/09/make-your-own-oat-flour.html">Oat Flour</a>. I love making own <a href="http://www.whiffofspice.com/2016/09/make-your-own-oat-flour.html">Oat Flour</a>. For this recipe, I like to keep the <a href="http://www.whiffofspice.com/2016/09/make-your-own-oat-flour.html">Oat Flour</a>. a little coarse. They make the cookies a little more chewer, which I like.<br />
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These <i>Pumpkin Chocolate Chip Drop Cookies </i>are so moist and chewy, thanks to the <i>Pumpkin Puree</i> and coarse <a href="http://www.whiffofspice.com/2016/09/make-your-own-oat-flour.html">Oat Flour</a>. The A<i>lmond Butter</i> adds a distinct nuttiness. The <i>Pumpkin Pie Spice </i>adds a warm spiciness and the <i>Chocolate Chips</i> - well they just make everything taste better! </div>
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The <i>Pumpkin Chocolate Chip Drop Cookies</i> are the perfect mid-morning or afternoon snacks for kids and grown up alike. In a pinch, grab a few, throw in a small fruit and coffee and you have a well rounded breakfast on the go.<br />
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Here's the recipe.<br />
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<tr> <td align="left" bgcolor="#DEDEDE" valign=" top=" width="100%"><b style="background-color: transparent;"><span style="color: #444444;">Recipe Snapshot: </span></b><span style="background-color: transparent;"><span style="color: #444444;"><b>Pumpkin Chocolate Chip Drop Cookies </b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzbuq269LGjPGs4DJOZtyPKMbofmKhHmKN1GxmjfiH9pxm2QbbMt10uI_or0QcVXoc4ouOsKukm-AnyHNoVdF-CZaodMfcPCMiRXSjkrg9aNr-eWr1mhxz5tLlEBDjkN4RzpeiuKoL09ON/s1600/Pumpkin_Chocolate_Chip_Cookies_Final_2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzbuq269LGjPGs4DJOZtyPKMbofmKhHmKN1GxmjfiH9pxm2QbbMt10uI_or0QcVXoc4ouOsKukm-AnyHNoVdF-CZaodMfcPCMiRXSjkrg9aNr-eWr1mhxz5tLlEBDjkN4RzpeiuKoL09ON/s320/Pumpkin_Chocolate_Chip_Cookies_Final_2.jpg" width="221" /></a></div>
<span style="color: #444444;"><b>Makes: 24 cookies</b></span><br />
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<span style="color: #444444;"><i><b>What I used:</b></i></span><br />
<span style="color: #444444;">Oat Flour (Store Bought or <a href="http://www.whiffofspice.com/2016/09/make-your-own-oat-flour.html">Homemade</a>) - 2 cups</span><br />
<span style="color: #444444;">(preferably a little coarse)</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Pumpkin Puree - 1 cup</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Almond Butter – ½ cup (optional)</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Baking Powder - 2 tsp</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Pumpkin Pie Spice - 2 tsp</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Maple Syrup - 1/3 cup</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Mini Chocolate Chip - 1/4 cup + 2 tablespoon</span><br />
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<i style="color: #444444;"><b>What I did:</b></i></div>
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<span style="color: #444444;">1. Preheat the oven at 350 F. Line 2 Baking sheet with either parchment paper or Sil-Pad.</span><br />
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<span style="color: #444444;">2. In a larger bowl, sift together </span><i style="color: #444444;">Oat Flour</i><span style="color: #444444;">, </span><i style="color: #444444;">Baking Powder</i><span style="color: #444444;"> and </span><i style="color: #444444;">Pumpkin Pie Spice</i><span style="color: #444444;">.</span></div>
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<span style="color: #444444;">3. </span><span style="color: #444444;">Add the <i>Pumpkin Puree</i>, <i>Almond Butter</i> (if using) and <i>Maple Syrup</i>. And mix it well until everything is incorporated into a sticky dough.</span></div>
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<span style="color: #444444;">4. Fold in 1/2 cup of mini chocolate chips.</span></div>
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<span style="color: #444444;">5. Using a small cookie scoop, drop the cookies in the prepared baking sheets - 12 cookies in each sheet. </span></div>
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<span style="color: #444444;">6. Add a few chocolate chips (from the reserved 2 tablespoons) on each cookies. Flatten the cookies with your finger tips (optional). Leave enough gap between the cookies. </span><br />
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<span style="color: #444444;">7. Bake for 12 to 14 minutes or till the top is firm to touch. Let it cook completely.</span></div>
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<span style="color: #444444;">8. Store in a airtight container or Ziploc at room temperature for about 2 to 3 days. They freeze well too.</span></div>
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<i style="color: #444444;">Notes/Tip: </i></div>
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<span style="color: #444444;"><i>1. The Almond Butter adds another layer of flavor to the cookies and also makes them incredibly moist and tender. Any other nut or seed butter can be replaced. </i></span><br />
<span style="color: #444444;"><i><br />
</i></span> <span style="color: #444444;"><i>2. The addition of nut butter is purely optional. I have made it without it and they have turned out delicious.</i></span><br />
<span style="color: #444444;"><i><br />
</i></span> <span style="color: #444444;"><i>3. We prefer out cookies less sweet. 1/3 cup of good Maple Syrup was good enough for us. You might want to increase or decrease the sweetener, depending on your taste. Since it is an egg free recipe, you can actually taste the cookie dough and adjust your sweetener, accordingly. </i></span><br />
<span style="color: #444444;"><i><br />
</i></span> <span style="color: #444444;"><i>4. Maple syrup can be substituted with Honey, Agave Nectar, or Brown Rice Syrup. Even regular brown sugar can be used.</i></span></div>
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<span style="color: #444444;">Some Health Benefits Of Pumpkin:</span></div>
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<span style="color: #444444;"> . A cup of cooked, mashed pumpkin contains more than 200 percent of your recommended daily intake of vitamin A, which aids vision, particularly in dim light</span><span style="color: #444444;">. </span></div>
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<span style="color: #444444;"><br />
</span></div>
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<span style="color: #444444;"> . </span><span style="color: #444444;">Pumpkin is an often-overlooked source of fiber, but with three grams per one-cup serving and only 49 calories, it can keep you feeling full for longer on fewer calories.</span></div>
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<span style="color: #444444;"> . Nuts and seeds, including those of pumpkins, are naturally rich in certain plant-based chemicals called phytosterols that have been shown in studies to reduce LDL or “bad” cholesterol.</span></div>
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<span style="color: #444444;"> . </span><span style="text-align: left;"><span style="color: #444444;">Pumpkins boast the antioxidant beta-carotene, which may play a role in cancer prevention. </span></span></div>
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<span style="text-align: left;"><span style="color: #444444;"> . </span></span><span style="text-align: left;"><span style="color: #444444;">The same free-radical-neutralizing powers of the carotenoids in pumpkin that may keep cancer cells at bay can also help keep the skin wrinkle-free.</span></span></div>
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<span style="text-align: left;"><span style="color: #444444;">Read More: </span></span><span style="text-align: left;"><span style="color: #444444;"><a href="http://www.huffingtonpost.com/2014/09/04/pumpkin-health-benefits_n_1936919.html">http://www.huffingtonpost.com/2014/09/04/pumpkin-health-benefits_n_1936919.html</a></span></span></div>
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Progna Ghosh Senguptahttp://www.blogger.com/profile/16895086205294358431noreply@blogger.com2tag:blogger.com,1999:blog-4866520609562082590.post-40352974181945631242016-09-17T23:51:00.000-04:002016-09-17T23:51:36.677-04:00Coconut Flour Biscuits with Scallions and Cilantro<div dir="ltr" style="text-align: left;" trbidi="on">
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I know I had promised you Pumpkin recipes this September in my <a href="https://www.facebook.com/whiffofspice/photos/a.307904902611441.68327.302498019818796/1038969482838309/?type=3&theater">Facebook post</a>. But these <i>Coconut Flour Biscuits with Scallions and Cilantro,</i> that I had whipped up on a whim, turned out so utterly delicious, that I couldn't resist sharing these with you'll. </div>
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<i>Coconut Flour</i> is a phenomenal ingredient which I have recently discovered. I am not gluten intolerant but have seen how badly it affects my blood sugar, every time I consume it. I'm consciously trying to avoid <i>Wheat Flour</i> as much as possible and practicable.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVg9Py6_gxwcnjl34fBrToXmA5uMM8zw6d1tPBU8chVhtmbp6oruIR9b_Pa0VrtFE1z1QS2hwuKUKx1V29vuxx4JG_5Z3F3uyUeF7wmmWfCF0-4ADjX_5bJ1C4Ab38Dt79aYIXTofLIUl0/s1600/Coconut_Biscuit_with_Scallions_and_Cilantro_Final_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVg9Py6_gxwcnjl34fBrToXmA5uMM8zw6d1tPBU8chVhtmbp6oruIR9b_Pa0VrtFE1z1QS2hwuKUKx1V29vuxx4JG_5Z3F3uyUeF7wmmWfCF0-4ADjX_5bJ1C4Ab38Dt79aYIXTofLIUl0/s1600/Coconut_Biscuit_with_Scallions_and_Cilantro_Final_3.jpg" /></a></div>
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<i>What is </i><i>Coconut Flour?</i></h3>
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<i>Coconut Flour</i> is made from ground and dried coconut, after all the <i>Coconut Milk</i> had been extracted from it. It doesn't contain any grains or nuts and doesn't cause any digestive or autoimmune responses like other grain flours do.</div>
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<i>Coconut Flour </i>has high levels of healthy saturated fats in the form of medium chain fatty acids (MCFA). These are used by the body easily for energy and help to support a healthy metabolism and balanced blood sugar levels.<br />
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<i>Coconut Flour </i>supplies an impressive 61% dietary fiber! Because fiber essentially cannot be absorbed by the body, some of the calories and carbohydrates found in <i style="text-align: justify;">Coconut Flour</i> aren’t even absorbed and used. They move right through the digestive tract, taking toxins and waste along with them.<br />
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<i>Coconut Flour</i> is a low glycemic food and does not spike blood sugar levels. Recipes containing <i>Coconut Flour</i> can actually help to lower the overall glycemic impact of the food and to support stable blood sugar levels.<br />
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<i>Coconut Flour</i> helps in healthy digestion; it has a high nutrient density and it can aid in heart health too. Because of its high amount of soluble and insoluble dietary fiber and its healthy <i>MUFA </i>(Mono Unsaturated Fatty Acids) content, <i>Coconut Flour</i> has the ability to help lower LDL Cholesterol levels and <i>Serum Triglycerides</i>.<br />
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<i>Coconut Flour Biscuits with Scallions and Cilantro</i> is <i>Low Carb</i>, <i>Diabetic Friendly</i>, <i>Gluten Free</i>, <i>Paleo Friendly</i> and <i>Keto Approved.</i> These light, fluffy and slightly crumbly <i>Biscuits</i> are the perfect vessel to soak up chili, soups and stew this winter.<br />
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This lovey <i>Biscuit</i> is not to be confused with sweet <i>English Biscuits</i> that we dip in our teas. The <i>American Biscuit</i> is a small baked good with a firm browned crust and a soft interior, very similar to the <i>British scones</i>. They are made with baking powder or baking soda as a chemical leavening agent instead of yeast. It is mainly eaten for breakfast with a side of gravy and scrambled eggs. They are often served with soups or stew for dinner as well.<br />
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When it comes to cooking, <i>Coconut Flour</i> is extraordinarily absorbent. And if you are not careful, you will end up with dense and dry baked goods. You need to increase the amount to egg and other wet ingredient to make soft and moist baked goods. This recipe uses 6 eggs for one cup of <i>Coconut Flour,</i> which might seem a lot, but it will result in a light and fluffy biscuit.<br />
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To flavor the biscuit, I have used <i>Scallion</i> (also known as green or spring onion) and <i>Cilantro/Coriander Leaves</i>. Any other herbs can be used in place of cilantro too.<br />
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Or if you prefer, swap scallion and cilantro for a cheese and cooked bacon bits. It is Sid's favorite combination after all.<br />
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If you prefer it sweet, add 2 tablespoons of honey/maple syrup and a teaspoon of cinnamon (instead of scallions and cilantro). Serve with a cream cheese glaze, for an "almost guilt-free" <i>Cinnamon Roll</i> breakfast!<br />
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Or how about making it plain with just a hint of honey or maple syrup and serving it with a side of fresh fruit and whipped cream. <i>I would be in food heaven!</i><br />
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As for now we love enjoying these beautiful <i>Coconut Flour Biscuits with Scallions and Cilantro</i> with a side of scrambled eggs, fresh fruits and coffee for a grand weekend breakfast.</div>
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<tr> <td bgcolor="#DEDEDE" style="text-align: left;" valign=" top=" width="100%"><b style="background-color: transparent;"><span style="color: #444444;">Recipe Snapshot: </span></b><span style="color: #444444;"><b>Coconut Flour Biscuits with Scallions and Cilantro</b></span><br />
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<span style="color: #444444;"><b>Makes: 12 biscuits</b></span><br />
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<span style="color: #444444;"><i><b>What I used:</b></i></span><br />
<span style="color: #444444;">Coconut Flour Flour - 1 cup</span><br />
<span style="color: #444444;"><br />
</span><span style="color: #444444;">Salt - 1/2 tsp</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Baking Powder - 1 tsp</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Eggs - 6</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Coconut Oil - 1/3 cup, softened but not melted</span><br />
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<span style="color: #444444;">Garlic - 3 cloves, grated or finely minced</span><br />
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<span style="color: #444444;">Scallions/ Green Onion - 2 tablespoon, finely minced</span><br />
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<span style="color: #444444;">Cilantro/Coriander Leaves - 2 tablespoon, finely chopped</span><br />
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<span style="color: #444444;"><i><b>What I did:</b></i></span></div>
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<span style="color: #444444;">1. Preheat the oven to 375F. Line a baking sheet with parchment paper or Sil-Pad.</span><br />
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<span style="color: #444444;">2. In a large bowl shift, coconut flour, salt and baking powder.</span></div>
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<span style="color: #444444;">3. Add the softened coconut oil and the eggs and using a hand mixer or a stand mixture, mix till the mixture looks moist and crumbly, like wet sand.</span></div>
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<span style="color: #444444;">4. Add the grated garlic, minced scallions/green onion and cilantro/coriander leaves and mix well with a spatula.</span></div>
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<span style="color: #444444;">5. Using an ice cream scoop or a tablespoon, scoop out about 2 tablespoon of biscuit mix and form into a ball and place in the parchment lined baking sheet. The mix would yield about 12 biscuits.</span></div>
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<span style="color: #444444;">6. Bake in an 375 F oven for 12 to 14 minutes, or till the tops are golden. Let it cool for about 10 minutes before serving. </span></div>
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</span></div>
<div style="text-align: justify;">
<span style="color: #444444;">7. Store leftover in an airtight container at room temperature fro 2 days. Freeze up to 6 months. </span></div>
<span style="color: #444444;"><b></b></span><span style="background-color: transparent;"><span style="color: #444444;"><b></b></span></span><br />
<div style="text-align: justify;">
<span style="color: #444444;"><i>Notes/Tip: </i></span><span style="text-align: left;"><span style="color: #444444;"><i>For variation you can add cheese and bacon, instead of scallion and cilantro. Or make it sweet by adding cinnamon and honey instead. Or just make it plain without any add-ins.</i></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<i><span style="color: #444444;"></span></i></div>
</td></tr>
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<div style="text-align: justify;">
<br /></div>
<table border="5" cellpadding="5" cellspacing="5" style="text-align: center;"><tbody>
<tr> <td align="left" bgcolor="#DEDEDE" valign=" top=" width="100%"><span style="color: #444444;"><b>Diabetic Platter:</b></span><br />
<div style="text-align: justify;">
<span style="color: #444444;"><i>Coconut Flour</i> is high in fiber, protein, and healthy fats and is free from wheat and other grains. It is also low in sugar, digestible carbohydrates and calories, and has a low score on the glycemic index.</span></div>
<div style="text-align: justify;">
<span style="color: #444444;">This makes coconut flour a favorite among paleo dieters, gluten free eaters including those with Celiac Disease or a gluten sensitivity, those with digestive problems like leaky gut syndrome, anyone with a nut allergy, those with diabetes, vegetarians, and just about everyone else in between.</span></div>
<span style="color: #444444;">Read More: </span><span style="text-align: center;"><span style="color: #444444;"><a href="https://draxe.com/coconut-flour-nutrition/">https://draxe.com/coconut-flour-nutrition/</a></span></span></td></tr>
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Progna Ghosh Senguptahttp://www.blogger.com/profile/16895086205294358431noreply@blogger.com4tag:blogger.com,1999:blog-4866520609562082590.post-46387355052064156252016-09-14T22:42:00.002-04:002016-09-14T22:43:03.263-04:00Make your own Almond Flour <div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLKvtGqZMfSv9qabCEtyATM3qRV9fncwT_Myerj5TQiuZOURSM8iHuOgGflqwXnCtdG8gQhaCiDjwtJK3q4YDMc0-wHjNHSTm93nF1CUy9om8gJDktknkDitWQC3UsJwBZZ_RWDoA7jw66/s1600/Almond_Flour_Final_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLKvtGqZMfSv9qabCEtyATM3qRV9fncwT_Myerj5TQiuZOURSM8iHuOgGflqwXnCtdG8gQhaCiDjwtJK3q4YDMc0-wHjNHSTm93nF1CUy9om8gJDktknkDitWQC3UsJwBZZ_RWDoA7jw66/s1600/Almond_Flour_Final_1.jpg" /></a></div>
<br />
<div style="text-align: justify;">
<i>Carrot Muffins! Carrot Muffins!! </i></div>
<div style="text-align: justify;">
<i>Oh! how my hear ached for some </i><i>Carrot Muffins!</i></div>
<div style="text-align: justify;">
<span style="font-style: italic;"><br /></span></div>
<div style="text-align: justify;">
It was the officially the fist day of Fall and there was a nip in the air. The dew drops on the grass shone like tiny jewels in the morning sun. I could already smell the <i>Cinnamon </i>and maybe a little<i> Ginger.</i></div>
<br />
<a name='more'></a><br />
<div style="text-align: justify;">
Every time I inhaled the dew laced morning air, my heart pined for some warm <i>Carrot Muffins. </i></div>
<div style="text-align: justify;">
<i><br /></i>
<br />
<div class="separator" style="clear: both; text-align: center;">
<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjv7v-fDNKY9HbhmmOLO4vF6Hb2JQclrvquwLqJCCUvGe5SC1CEKOF2SmolxHwDgAPt193cOF-QIMIYz9bBShQuwjLa1XdDUClTfi82lLh48g1BOGGMLoDqkfxzrjg1v8VOkUn3Znb_6tQ/s1600/Almond_Flour_Final_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjv7v-fDNKY9HbhmmOLO4vF6Hb2JQclrvquwLqJCCUvGe5SC1CEKOF2SmolxHwDgAPt193cOF-QIMIYz9bBShQuwjLa1XdDUClTfi82lLh48g1BOGGMLoDqkfxzrjg1v8VOkUn3Znb_6tQ/s1600/Almond_Flour_Final_2.jpg" /></a></i></div>
</div>
<br />
<div style="text-align: justify;">
But errands had to be run and chores need to be completed. The <i>Carrot Muffins</i> had to wait. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i>Can they really wait?</i> When the air outside is smells of <i>Cinnamon</i>???</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
So I took out my food processor, measured my rolled oats and almonds and pulsed them into fine flours.</div>
<br />
<i>Yes!</i> I make my own <i><a href="http://www.whiffofspice.com/2016/09/make-your-own-oat-flour.html">Oat Flour</a></i> and <i>Almond Flour</i>, and you should do it too.<br />
<br />
Because...<br />
1. It is way cheaper than buying ready made ones from the store<br />
2. It is ridiculously simple to make them at home.<br />
3. You know what you are getting and there is no fear of contamination<br />
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgerf5lbkTlboNavZ29CBDYgyA39qlSX_yWsZNGGLbZB2MiarHZ5ZVupz9bGUxP0nzP4akoqj4mk9B-4wF_eN4k0eJqMvB18JwEp2211L-fMwg4qOPywwqmayo_s0CUf-InUzyc8fRqcnBD/s1600/Almond_Flour_Final_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgerf5lbkTlboNavZ29CBDYgyA39qlSX_yWsZNGGLbZB2MiarHZ5ZVupz9bGUxP0nzP4akoqj4mk9B-4wF_eN4k0eJqMvB18JwEp2211L-fMwg4qOPywwqmayo_s0CUf-InUzyc8fRqcnBD/s1600/Almond_Flour_Final_3.jpg" /></a></div>
<br />
<br />
<div style="text-align: justify;">
I am not gluten intolerant, and thankfully neither is Sam or Sid. But I love using alternative flours while baking. I have noticed that <i>Wheat Flour</i>, even the <i>Whole Wheat</i> variety spikes my blood sugar. </div>
<div style="text-align: justify;">
<span style="text-align: justify;"><br /></span></div>
<div style="text-align: justify;">
<span style="text-align: justify;"><i>Almond flour</i> is not only gluten free but it is low carb as well. <i>Almond Flour </i>has an incredibly rich macro-nutrient content. </span><br />
<span style="text-align: justify;"><br /></span>
<span style="text-align: justify;">It’s the perfect source of carbs, protein and fat. 1/4-cup serving of blanched almond flour provides around 4.6 grams of carbs, 5.2 grams of protein and 3 grams of polyunsaturated fats. </span><br />
<span style="text-align: justify;"><br /></span>
<span style="text-align: justify;">Apart from the amazing health benefits of <i>Almond Flour</i>, I love the nutty flavor it brings to baked goodies. </span><br />
<span style="text-align: justify;"><br /></span>
<i>Just a note of caution</i>: Be careful while pulsing the almonds. Do it in burst of 15 to 20 seconds, as over processing will result in <i>Almond Butter</i> instead!</div>
<br />
<table align="Center" border="5" cellpadding="5" cellspacing="5"><tbody>
<tr> <td align="left" bgcolor="#DEDEDE" valign=" top=" width="100%"><b style="background-color: transparent;"><span style="color: #444444;">Recipe Snapshot: </span></b><span style="background-color: transparent;"><span style="color: #444444;"><b>Make your own Almond Flour </b></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZpmWTO2fABo3CkHTo122o9tM6QYf3Y55RfSqfdMfZS4jYPA3mprwWhmZjgGwlk-bi0_6IKKVfFLEm4vs6kjl2euihQxF94Ggjted2q6E4l5QN8R5up92MkXUl9GS_6ryX9Fyx1bF4becg/s1600/Almond_Flour_Final_3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZpmWTO2fABo3CkHTo122o9tM6QYf3Y55RfSqfdMfZS4jYPA3mprwWhmZjgGwlk-bi0_6IKKVfFLEm4vs6kjl2euihQxF94Ggjted2q6E4l5QN8R5up92MkXUl9GS_6ryX9Fyx1bF4becg/s320/Almond_Flour_Final_3.jpg" width="212" /></a></div>
<span style="color: #444444;"><b>Makes: 1 cup</b></span><br />
<br />
<span style="color: #444444;"><i><b>What I used:</b></i></span><br />
<span style="color: #444444;">Whole or Blanched Almonds - 4 oz</span><br />
<br />
<span style="color: #444444;">Food Processor</span><br />
<span style="color: #444444;">or High RPM Blender like <a href="https://www.vitamix.com/">Vitamix</a></span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;"><i><b>What I did:</b></i></span><br />
<div style="text-align: justify;">
<span style="color: #444444;">1. Add the Whole or Blanched Almonds to the bowl of the food processor and process on high, pulsing for 15-20 second intervals until you achieve a meal-like texture. </span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">2. Be careful not to over-process or you will end up with almond butter instead! </span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">3. Blanched Almonds will result in a finer and lighter <i>Almond Flour</i>, where as whole almonds will result in a slightly grainier <i>Almond Flour</i>. Both works fine for most recipes.</span><br />
<br /></div>
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Progna Ghosh Senguptahttp://www.blogger.com/profile/16895086205294358431noreply@blogger.com3tag:blogger.com,1999:blog-4866520609562082590.post-18084068685487928452016-09-14T22:24:00.001-04:002016-09-21T13:29:42.797-04:00Make your own Oat Flour<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwPcj0_tx6OgjVipQUpJnrZCrB1x8Mj8WPov1a4x-wqdOBY7W-BdJBRQbKosmA_O1cHCo4lGQuFCcKnAQr3cckORPzUfFY7EcWzlo-xMjis3mSXsZHdNPU9NgqZeDZJsL5KbADtvxuhbTP/s1600/Oat_Flour_Final_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwPcj0_tx6OgjVipQUpJnrZCrB1x8Mj8WPov1a4x-wqdOBY7W-BdJBRQbKosmA_O1cHCo4lGQuFCcKnAQr3cckORPzUfFY7EcWzlo-xMjis3mSXsZHdNPU9NgqZeDZJsL5KbADtvxuhbTP/s1600/Oat_Flour_Final_1.jpg" /></a></div>
<br />
<div style="text-align: justify;">
<i>Carrot Muffins! Carrot Muffins!! </i></div>
<div style="text-align: justify;">
<i>Oh! how my hear ached for some </i><i>Carrot Muffins!</i></div>
<div style="text-align: justify;">
<span style="font-style: italic;"><br /></span></div>
<div style="text-align: justify;">
It was the officially the fist day of Fall and there was a nip in the air. The dew drops on the grass shone like tiny jewels in the morning sun. I could already smell the <i>Cinnamon </i>and maybe a little<i> Ginger.</i></div>
<div style="text-align: justify;">
<i></i><br />
<a name='more'></a></div>
<div style="text-align: justify;">
Every time I inhaled the dew laced morning air, my heart pined for some warm <i>Carrot Muffins. </i></div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ8OSR2SoUr-vjMMeshIib2y52vsoSV_35PAuVpE0pfqxXaozl56B3_BaURgqKbTj0KJfMFKC7WowEMf9DNqNqefSWBQbooRUTypnXhlFxOylCpqSccO_sc-wL1TQo7Ow9Clr7mfbeLMqZ/s1600/Oat_Flour_Final_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ8OSR2SoUr-vjMMeshIib2y52vsoSV_35PAuVpE0pfqxXaozl56B3_BaURgqKbTj0KJfMFKC7WowEMf9DNqNqefSWBQbooRUTypnXhlFxOylCpqSccO_sc-wL1TQo7Ow9Clr7mfbeLMqZ/s1600/Oat_Flour_Final_2.jpg" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
But errands had to be run and chores need to be completed. The <i>Carrot Muffins</i> had to wait. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i>Can they really wait?</i> When the air outside is smells of <i>Cinnamon</i>???</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
So I took out my food processor, measured my rolled oats and almonds and pulsed them into fine flours.</div>
<br />
<i>Yes!</i> I make my own <i>Oat</i> and <i><a href="http://www.whiffofspice.com/2016/09/make-your-own-almond-flour.html">Almond Flour</a></i>, and you should do it too.<br />
<br />
Because...<br />
1. It is way cheaper than buying ready made ones from the store<br />
2. It is ridiculously simple to make them at home.<br />
3. You know what you are getting and there is no fear of contamination<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEfTa5WhhrWjeIuXwmjPoqOyLFa_30MCNXPiPdTgw6NWI_dqXn8dLEzdJX020o7nQHn03ojDOOu1frE_GB1K0bv7P3jbssi04cixexoUls0vqMX7bFcThW4fQ5yqGNBOXYy0WDoFr13ev/s1600/Oat_Flour_Final_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEfTa5WhhrWjeIuXwmjPoqOyLFa_30MCNXPiPdTgw6NWI_dqXn8dLEzdJX020o7nQHn03ojDOOu1frE_GB1K0bv7P3jbssi04cixexoUls0vqMX7bFcThW4fQ5yqGNBOXYy0WDoFr13ev/s1600/Oat_Flour_Final_3.jpg" /></a></div>
<br />
<br />
<div style="text-align: justify;">
I am not gluten intolerant, and thankfully neither is Sam or Sid. But I love using alternative flours while baking. I have noticed that <i>Wheat Flour</i>, even the <i>Whole Wheat, </i>spikes my blood sugar, every single time. </div>
<div style="text-align: justify;">
<span style="text-align: justify;"><br /></span></div>
<div style="text-align: justify;">
<span style="text-align: justify;">The high fiber and slow absorbing carbs in the </span><i style="text-align: justify;">Oat Flour</i><span style="text-align: justify;">, makes sure, I don't have a sugar spike. And I love the little dense texture and the toasty flavor, that <i>Oat flour</i> brings to baked goodies.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Now that I can make this at home, I think I'm going to experiment more with <i>Oat flour </i>goodies. </div>
<div style="text-align: justify;">
<br /></div>
<br /></div>
<table align="Center" border="5" cellpadding="5" cellspacing="5"><tbody>
<tr> <td align="left" bgcolor="#DEDEDE" valign=" top=" width="100%"><b style="background-color: transparent;"><span style="color: #444444;">Recipe Snapshot: </span></b><span style="background-color: transparent;"><span style="color: #444444;"><b>Make your own Oat Flour </b></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo5fFQTLco-GOhsUHnwC2tPREkc-7BpnJiYjU_riY3Huxv3rPOp7r-6Bn4TxVM-mDPJaLVXa92-W7_Xf8sW2HZ-YmeKA6EDj_8o8vonfOby4A75fw3nToyVAfZoq3wUqkXPWKoRne3FE96/s1600/Oat_Flour_Final_3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo5fFQTLco-GOhsUHnwC2tPREkc-7BpnJiYjU_riY3Huxv3rPOp7r-6Bn4TxVM-mDPJaLVXa92-W7_Xf8sW2HZ-YmeKA6EDj_8o8vonfOby4A75fw3nToyVAfZoq3wUqkXPWKoRne3FE96/s320/Oat_Flour_Final_3.jpg" width="212" /></a></div>
<span style="color: #444444;"><b>Makes: 1 cup</b></span><br />
<br />
<span style="color: #444444;"><i><b>What I used:</b></i></span><br />
<span style="color: #444444;">Rolled Oats or Old Fashioned Oats - 1 cup</span><br />
<span style="color: #444444;">or Quick Cooking Oats</span><br />
<span style="color: #444444;"><br />
</span><span style="color: #444444;">Food Processor</span><br />
<span style="color: #444444;">or High RPM Blender like <a href="https://www.vitamix.com/">Vitamix</a></span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;"><i><b>What I did:</b></i></span><br />
<div style="text-align: justify;">
<span style="color: #444444;">1. A</span><span style="color: #444444;">dd the Rolled, Quick or Old Fashioned Oats to the bowl of the food processor and pulse the oats until they are ground into a powder-like consistency. </span></div>
<div style="text-align: justify;">
<span style="color: #444444;"><br />
</span></div>
<div style="text-align: justify;">
<span style="color: #444444;">2. Depending on the speed and power of your food processor, this process can take less than a minute to up to two minutes. Stop and stir to ensure that all the oats have been finely ground. </span></div>
<div style="text-align: justify;">
<span style="color: #444444;"><br />
</span></div>
<div style="text-align: justify;">
<span style="color: #444444;">3. One cup of </span><span style="color: #444444;">Rolled, Quick or Old Fashioned Oats</span><span style="color: #444444;"> will yield approximately 1 cup of Oat Flour. </span><span style="color: #444444;">Store unused portion in air tight container. </span></div>
<div style="text-align: justify;">
<span style="color: #444444;"><b><br />
</b></span> <span style="color: #444444;"><b></b></span><span style="background-color: transparent;"><span style="color: #444444;"><b></b></span></span></div>
<div style="text-align: justify;">
<span style="color: #444444;"><i>Notes/Tip: For people with gluten intolerance, please make sure that the Oats are Certified Gluten Free.</i></span></div>
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Progna Ghosh Senguptahttp://www.blogger.com/profile/16895086205294358431noreply@blogger.com2tag:blogger.com,1999:blog-4866520609562082590.post-82669477170946992002016-09-06T12:41:00.000-04:002016-09-06T12:41:34.579-04:00Basil Pesto<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGDBWQD_FFMePYVpRoIZCiwWQxgUR3VKlZSvtzK8OCjV0AyxVEguEavP7fcPDthPY6QLY_YxNqOULjeACc5wGOrjXahKsrDahJPSSYkm0SXm70WTLUBxKFJxwehxAAcl_uauPcOeWg6q3w/s1600/Basil_Pesto_Final_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGDBWQD_FFMePYVpRoIZCiwWQxgUR3VKlZSvtzK8OCjV0AyxVEguEavP7fcPDthPY6QLY_YxNqOULjeACc5wGOrjXahKsrDahJPSSYkm0SXm70WTLUBxKFJxwehxAAcl_uauPcOeWg6q3w/s1600/Basil_Pesto_Final_3.jpg" /></a></div>
<br />
<div style="text-align: justify;">
I have always been a huge Basil fan from the very beginning. <i>Sam </i>and <i>Sid</i> not so much. </div>
<div style="text-align: justify;">
Until, one day they sampled the <a href="http://www.costcobusinessdelivery.com/Kirkland-Signature-Imported-Basil-Pesto,-22-oz.product.11936751.html">Basil Pesto</a> at <a href="http://www.costco.com/">Costco</a>. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
And thus began our saga of love for anything <i>Pesto</i>; anything <i>Basil</i>!</div>
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I have lost count of the number of bottles of <a href="http://www.costcobusinessdelivery.com/Kirkland-Signature-Imported-Basil-Pesto,-22-oz.product.11936751.html">Basil Pesto</a> we have downed since the day we first sampled it at <a href="http://www.costco.com/">Costco</a>.<br />
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We have tossed <i>macaronis</i> and <i>raviolis</i> in <i>Basil Pesto</i>; slathered it on our <i>morning toast</i>; used it as the base sauce for out <a href="http://www.whiffofspice.com/2016/04/quinoa-pizza-crust-weeknight-pizza-is.html"><i>Quinoa Pizza</i></a>; swapped out mayo for <i>Basil Pesto </i>on our <i>burger </i>and <i>grilled cheese sandwiches</i>; we have slobbered baked <i>chicken tenders</i> and <i>fish </i>in <i>Basil Pesto; </i>I have even spruced up <i>plain tomato soup</i> with it too!<br />
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But never in wildest dream I ever thought that I would be making my very own <i>Homemade Basil Pesto</i>. Not anytime soon.<br />
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Thanks to Sam's hard work and green thumb, my almost impossible dream became a reality. Our very first <i>Sweet Italian Basil Plant</i>, not only survived the whole season, it gave me almost 3 cups of <i>Basil Leaves</i> to make my first batch of <i>Homemade Basil Pesto!!!</i><br />
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</i> The plant does looks a little barren now, but I think it might just give me enough for a second batch by the end of fall. <i>At least I can hope... right!</i></div>
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There is nothing uncomplicated about <i>Basil Pesto</i>. It is just as simple as blitzing the <i>Basil </i>leaves, <i>pines nuts</i> and <i>garlic</i> while pouring down <i>Extra Virgin Olive Oil</i> down the feeding chute to emulsify everything together. Salt, pepper and some grated <i>Parmesan </i>is added for flavor and pizzazz. And after one final blitz, you have your <i>Basil Pesto </i>ready to toss, slather, drizzle or slobber anything and everything your heart desires.</div>
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I have lightly toasted the <i>Pine Nuts</i>. This heightens the nuttiness of the <i>Pine Nuts</i> and tastes wonderful in the Pesto. Just be careful not to burn those. Pine nuts are denser in oil than most nuts and tend to scorch easily. Go low and slow. Remember to let them cool completely before adding to the <i>Pesto</i>. </div>
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Now you cannot have <i>Basil Pesto</i> without Basil right? Not only <i>Basil</i> is a deliciously fragrant herb, that can liven up any boring food, it is incredibly good for you too.<br />
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<i>Basil</i> have shown unique health-protecting effects in two basic areas: basil's flavonoids and volatile oils. <i>Sweet Italian Basil </i> has a strong clove scent because of its high concentration of the chemical agent <i>eugenol</i>. The <i>eugenol </i>component of basil's volatile oils has been the subject of extensive study, since this substance can block the activity of an enzyme in the body called <i>cyclooxygenase </i>(COX). This enzyme-inhibiting effect of the <i>eugenol</i> in basil qualifies basil as an <i>"anti-inflammatory"</i> food that can provide important healing benefits along with symptomatic relief for individuals with inflammatory health problems like rheumatoid arthritis or inflammatory bowel conditions.</div>
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<i>Basil </i>is a very good source of vitamin A and Beta-carotene. Free radical damage is a contributing factor in many other conditions as well, including asthma, osteoarthritis, and rheumatoid arthritis. The beta-carotene found in basil may help to lessen the progression of these conditions while protecting cells from further damage.</div>
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<i>Basil</i> is also a good source of magnesium, which promotes cardiovascular health by prompting muscles and blood vessels to relax, thus improving blood flow and lessening the risk of irregular heart rhythms.<br />
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Be it homemade or store bought, <i>Basil Pesto</i> remains our favorite condiment. From soups to salads; burgers to sandwiches; pasta to meat and eggs, we have drizzled, slobbered, slathered <i>Basil Pesto</i> on practically everything.<br />
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And yes... a little <i>Pesto</i>... makes a world of difference!<br />
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What is your favorite way to savor this flavorful sauce called <i>Basil Pesto</i>?<br />
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<tr> <td align="left" bgcolor="#DEDEDE" valign=" top=" width="100%"><b style="background-color: transparent;"><span style="color: #444444;">Recipe Snapshot: </span></b><span style="background-color: transparent;"><span style="color: #444444;"><b>Basil Pesto </b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEkkUeoZ0TDjBkWoB_5951NQqk_8eSh2tUE6XftSYdXzQsRU-Ez6lDXrGr2LydKgg0bbpuTYPIM4ANYom2FN0wZgA-TzhO34eLCovzXuJAH-2nPmlXCYmG67P3sX7Rotp94R0H8uNIqQaI/s1600/Basil_Pesto_Final_1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEkkUeoZ0TDjBkWoB_5951NQqk_8eSh2tUE6XftSYdXzQsRU-Ez6lDXrGr2LydKgg0bbpuTYPIM4ANYom2FN0wZgA-TzhO34eLCovzXuJAH-2nPmlXCYmG67P3sX7Rotp94R0H8uNIqQaI/s320/Basil_Pesto_Final_1.jpg" width="212" /></a></div>
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</b></span></span> <span style="color: #444444;"><b>Makes: 1.5 cups</b></span><br />
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</b></span> <span style="color: #444444;"><i><b>What I used:</b></i></span><br />
<span style="color: #444444;">Fresh Basil Leaves - 3 cups (packed), thoroughly washed and drained </span><br />
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</span> <span style="color: #444444;">Garlic - 4 -6 fat cloves (depending how garlic crazy person you are!)</span><br />
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</span><span style="color: #444444;">Pine Nuts - 1/2 cup, lightly toasted</span><br />
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</span> <span style="color: #444444;">Parmesan Cheese - 1/4 cup, grated</span><br />
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</span> <span style="color: #444444;">Extra Virgin Olive Oil - 1/4 cup + 1/4 cup</span><br />
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</span> <span style="color: #444444;">Salt and Freshly cracked Pepper</span><br />
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</b></span> <span style="color: #444444;"><i><b>What I did:</b></i></span><br />
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<span style="color: #444444;">1. Heat a pan over medium low heat and toast the pine nuts till fragrant and lightly golden. Let it cool completely. </span></div>
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<span style="color: #444444;">2. Combine the basil leaves, garlic cloves, toasted pine nuts in a food possessor and pulse continuously until the ingredients are finely chopped.</span></div>
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<span style="color: #444444;">3. Scrape down the sides of the bowl of the possessor and add the salt, pepper and the grated Parmesan cheese and process until a uniform paste has formed. Scrape down the sides of the bowl as needed.</span><br />
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<span style="color: #444444;">4. With the possessor running, stream in the extra virgin olive oil (1/4 cup) in a thin stream. Scrape down the sides of the bowl and continue blending as needed until the oil is emulsified into the basil and the pesto looks uniform.</span><br />
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<span style="color: #444444;">5. Do a taste check and add salt, pepper or cheese as needed, and give one final whiz.</span><br />
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<span style="color: #444444;">6. Use it right away or store it in a clean glass jar in a refrigerator or freeze it. Before storing away, add another extra 1/4 cup oil (do not mix it in), to create an oil barrier. Air can oxidize the <i>Pesto</i>, making it dull and brown. The oil will prevent the air from touching the pesto and keep it fresh and green. </span><br />
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<span style="color: #444444;">7. Enjoy your <i>Basil Pesto</i> on anything and everything!</span><br />
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<span style="color: #444444;"><i>Notes/Tip: </i></span><span style="color: #444444;"><i>I have lightly toasted the Pine Nuts. This heightens the nuttiness of the Pine Nuts and tastes wonderful in the Pesto. Just be careful not to burn those. Pine nuts are denser in oil than most nuts and tend to scorch easily. Go low and slow. Remember to let them cool completely before adding to the Pesto. </i></span></div>
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<span style="color: #444444;"><i>Sweet Italian Basil</i>, like most herbs, is loaded with health benefits. In addition to being a rich source of vitamin K, beta carotene, and iron, the plant is known to harness anti-bacterial, anti-inflammatory, and antioxidant properties. The majority of the great benefits of basil can be attributed to its volatile oils and flavonoids – powerful, plant-based antioxidants that reduce inflammation, help fight aging, and promote healthy arteries. In addition </span><i style="color: #444444;">Sweet Italian Basil </i><span style="color: #444444;">also:</span></div>
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<span style="color: #444444;">Improves circulation</span></div>
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<span style="color: #444444;">Increases immune function</span></div>
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<span style="color: #444444;">Reduces inflammation</span></div>
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<span style="color: #444444;">Reduces the oxidation of cholesterol</span></div>
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<span style="color: #444444;">Protects the heart</span></div>
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<span style="color: #444444;">Detoxifies the blood</span></div>
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<span style="color: #444444;">Read More: <a href="http://naturalsociety.com/sweet-basil-growing-your-own-medicine/">http://naturalsociety.com/sweet-basil-growing-your-own-medicine/</a></span></div>
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Progna Ghosh Senguptahttp://www.blogger.com/profile/16895086205294358431noreply@blogger.com2tag:blogger.com,1999:blog-4866520609562082590.post-42618589772098533082016-08-31T15:27:00.000-04:002016-08-31T15:27:11.797-04:00Thyme Infused Wild Sweet Orange Iced Tea<div dir="ltr" style="text-align: left;" trbidi="on">
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Firstly a disclaimer, that this is not a sponsored post. I have received no monetary compensation for my affinity for <a href="http://www.tazo.com/">Tazo® Tea</a>. I just happen to love them. <i>Although I strongly feel they should, given the amount of $$$ I spend on their teas every week!</i></div>
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I am kind of a tea snob. I drink 4 cups tea everyday. </div>
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I was raised on<i> <a href="http://www.tazo.com/Product/Detail/1">Darjeeling Tea</a></i> and till date it remains my favorite kind. <a href="http://www.tazo.com/Product/Detail/1"><i>Darjeeling Tea</i></a> can be had with milk and sweetener but over the years I have learnt to appreciate it <i>without </i>milk and sweetener. I'm addicted to it and it is the first thing I have in the morning, after a glass of warm lemon water. </div>
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Next, I drink a cup of <a href="http://www.tazo.com/Product/Detail/13"><i>Green Tea</i></a> midway between breakfast and lunch. I love <a href="http://www.tazo.com/Product/Detail/13"><i>Tazo® Tea Zen™</i></a> but I also keep <a href="http://www.tazo.com/Product/Detail/18"><i>Tazo® Tea Green Ginger</i></a> handy, especially if I have a cold or upset tummy. My third cup is also <i>Green Tea</i> around 4 to 4:30 pm. </div>
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Finally, post dinner I have my final cuppa of "Dessert Tea" which is essentially non caffeinated <a href="http://www.tazo.com/Product/Detail/22"><i>Herbal Tea</i></a>. I love <a href="http://www.tazo.com/Product/Detail/4"><i>Tazo® Tea Organic Baked Cinnamon Apple</i></a>. The Bengali in me craves for something sweet after dinner. The sweet under tones from the <i>Cinnamon </i>and <i>Apples</i> help satiates that craving without the added carbs or calories. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTAjsn4rKnuz2F0IMq_GD2Yr3rATWrHqgZbkah4lA3cxrldtkwGim5iauQF42UBurjFgimoKBI9qYmfNQJ2RedpKOLb4Q0Eu-pMUfJKgzGnr9fSgVswVg0yNndrwJlvxnFYvPJ-flOGtj_/s1600/Thyme_Infused_Sweet_Orange_Iced_Tea_Ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTAjsn4rKnuz2F0IMq_GD2Yr3rATWrHqgZbkah4lA3cxrldtkwGim5iauQF42UBurjFgimoKBI9qYmfNQJ2RedpKOLb4Q0Eu-pMUfJKgzGnr9fSgVswVg0yNndrwJlvxnFYvPJ-flOGtj_/s1600/Thyme_Infused_Sweet_Orange_Iced_Tea_Ingredients.jpg" /></a></div>
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I first had my first <a href="http://www.tazo.com/Product/Detail/17"><i>Tazo® Tea Wild Sweet Orange Tea</i></a> at a friends's wedding. It was a part of the coffee/tea station. The fist sip was a disappointment. It came across too strongly and way too tart for my liking. I remember telling Sam that this would taste way better in a Iced avatar as compared to sipping it hot. </div>
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<i>And boy was I right!!!</i></div>
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My friends knows how much I love my teas. And I'm lucky I keep getting exotic and interesting flavored tea from them. Last June, I got my first pack of <a href="http://www.tazo.com/Product/Detail/17"><i>Tazo® Tea Wild Sweet Orange Tea</i></a> as a gift. I wasted no time in turning them into pitchers of iced teas. <i>They were so refreshing!</i></div>
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Initially I prepared it exactly like my <a href="http://www.whiffofspice.com/2016/05/iced-green-tea-lemonade-with-ginger-and.html">Iced Green Tea Lemonade with Ginger and Mint</a> but without the additional on lemon. The <a href="http://www.tazo.com/Product/Detail/17"><i>Tazo® Tea Wild Sweet Orange Tea</i></a> is naturally tart. </div>
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But one fine morning I infused it with <i>Fresh Thyme</i> from my garden instead of <i>Mint Leaves</i>. And as they say.... rest was history!</div>
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The <i>Thyme</i> has a slightly peppery flavor, with a citrusy-lemony undertone. It wonderfully compliments the robust, citrusy, fruity flavor of the oranges. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTG6dur9GzJUztnJfXm86keeDJhtyeOfv-1jZjVccF0IzCxWgLMrCbXupwJOYFbicUBz_y74X1kxCDol6Jxq4Segt_FLJVWbuFIDvzSjHtRY-4Pm9Agxjlw2Un-F7PlPNgBdfHpoAx11js/s1600/Thyme_Infused_Sweet_Orange_Iced_Tea_Final_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTG6dur9GzJUztnJfXm86keeDJhtyeOfv-1jZjVccF0IzCxWgLMrCbXupwJOYFbicUBz_y74X1kxCDol6Jxq4Segt_FLJVWbuFIDvzSjHtRY-4Pm9Agxjlw2Un-F7PlPNgBdfHpoAx11js/s1600/Thyme_Infused_Sweet_Orange_Iced_Tea_Final_1.jpg" /></a></div>
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We have been addicted to this <i>Thyme Infused Wild Sweet Orange Iced Tea</i> ever since. And every time Sam takes a sip, he reminds me to post it on the blog. And I keep saying, I'll take pictures next time. </div>
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And between then and now, we have wolfed down two boxes of the <i><a href="http://www.tazo.com/Product/Detail/17">Tazo® Tea Wild Sweet Orange Tea</a>.</i> </div>
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<i>Yes! We are that addicted!</i></div>
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So before <i>Summer </i>officially bids us adieu, here's the recipe. It might just be the drink for your <i>Labor Day </i>barbecue!</div>
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<tr> <td align="left" bgcolor="#DEDEDE" valign=" top=" width="100%"><b style="background-color: transparent;"><span style="color: #444444;">Recipe Snapshot: </span></b><span style="background-color: transparent;"><span style="color: #444444;"><b>Thyme Infused Sweet Orange Iced Tea </b></span></span><br />
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</b></span></span> <span style="color: #444444;"><b>Serves: 4 serving</b></span><br />
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<span style="color: #444444;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXBDc3Vh1V_1ol4eVmmjlrfhz4fpPDEhmedVegUSjTqXbYlRA7WDKp6Q7LyyYSnDDJpO9z25T8Rq1KN5OYkriZaMhxx9DEzjt8zTjoyhh3lSS21UoA_ZujFxo4qEa2WF13y_O-xahx4_h_/s1600/Thyme_Infused_Sweet_Orange_Iced_Tea_Final_3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXBDc3Vh1V_1ol4eVmmjlrfhz4fpPDEhmedVegUSjTqXbYlRA7WDKp6Q7LyyYSnDDJpO9z25T8Rq1KN5OYkriZaMhxx9DEzjt8zTjoyhh3lSS21UoA_ZujFxo4qEa2WF13y_O-xahx4_h_/s320/Thyme_Infused_Sweet_Orange_Iced_Tea_Final_3.jpg" width="219" /></a></b></span></div>
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<span style="color: #444444;"><b>(1 serving = 3/4 cup)</b></span><br />
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</b></span> <span style="color: #444444;"><i><b>What I used:</b></i></span><br />
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<span style="color: #444444;">Water - 6 cups</span></div>
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<span style="color: #444444;"><a href="http://www.tazo.com/Product/Detail/17">Tazo® Tea Wild Sweet Orange Tea</a> - 4 teabags</span></div>
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<span style="color: #444444;">(or any other Black or Green tea bags of choice)</span></div>
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<span style="color: #444444;">Fresh Thyme - 4 to 5 sprigs+ more too garnish</span></div>
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<span style="color: #444444;">Raw Honey/Maple Syrup/Agave Nectar - 1/4 cup (or more as per choice)</span></div>
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<span style="color: #444444;">Or Liquid Stevia - 10 15 drops</span></div>
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<span style="color: #444444;">Orange slices to serve</span></div>
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<span style="color: #444444;">(If using plain</span><span style="color: #444444;"> black or green tea, use the peel of one whole orange for steeping. and the slices to serve)</span></div>
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<span style="color: #444444;"><i><b>What I did:</b></i></span><br />
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<span style="color: #444444;">1. In a saucepan, combine 6 cups of water and bring to a boil.</span></div>
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<span style="color: #444444;">2. Once the water boils, remove from heat and add the </span><a href="http://www.tazo.com/Product/Detail/17">Tazo® Tea Wild Sweet Orange Tea</a><span style="color: #444444;"> </span><span style="color: #444444;">bags and <i>Fresh Thyme </i></span><span style="color: #444444;"><i>Sprigs</i></span><span style="color: #444444;">. No need to take those tiny leaves off the sprigs! Cover the saucepan and let it steep for 20 to 30 minutes. </span></div>
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<span style="color: #444444;"><i>Alternatively</i>, if using plain black or green tea bags, add peel of one orange while steeping, along with the thyme leaves. Use a zester or a vegetable peeler to peel the orange skin, taking care not to peel the bitter white pith. Do not steep for more than 10 (for black tea) or 15 (for green tea) minutes.</span></div>
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<span style="color: #444444;">3. Strain the brewed tea. Discard the </span><span style="color: #444444;">thyme </span><span style="color: #444444;">sprigs</span><span style="color: #444444;"> and the teabags.</span></div>
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<span style="color: #444444;">4. Mix the sweetener of choice. I used </span><span style="color: #444444;"><i>Raw Honey</i></span><span style="color: #444444;">. <i>Or if you are a crazy person like me and prefer your tea unsweetened, skip this step!</i></span></div>
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<span style="color: #444444;">5. Transfer the tea from the saucepan to a pitcher or a bottle or a carafe and let it cool to room temperature, before refrigerating. </span></div>
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<span style="color: #444444;"><i>Optional</i>, add slices of one orange to the tea, while it chills, especially, if using plain black or green tea. </span></div>
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<span style="color: #444444;">6. To serve, add 1 to 2 orange slices (optional) into each glass, along with a small sprig of thyme and ice cubes. Pour the chilled tea and serve immediately.</span></div>
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<span style="color: #444444;"><i>Notes/Tip: The </i></span><span style="color: #444444;"><i>Thyme Infused Wild Sweet Orange Iced Tea can be made with out the Tazo® Tea Wild Sweet Orange Tea. Just use regular black or green tea and infuse it with thyme sprigs and orange peels. It would be just as refreshing and addictive.</i></span></div>
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<span style="color: #444444;">Thyme contains an essential oil that is rich in thymol, a powerful antiseptic, antibacterial, and a strong antioxidant. The oil of thyme is used in mouthwashes to treat inflammations of the mouth, and throat infections. It is a common component of cough drops.</span><br />
<span style="color: #444444;">Read More: <a href="http://vegetarian-nutrition.info/thyme-health-benefits/">http://vegetarian-nutrition.info/thyme-health-benefits/</a> </span><br />
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<span style="color: #444444;">When we steep the orange peel and orange sliced in the tea, it releases it's essential oils in the tea. The health benefits of Orange Essential Oil can be attributed to its properties as an anti-inflammatory, antidepressant, antispasmodic, antiseptic, aphrodisiac, carminative, diuretic, tonic, sedative and cholagogue substance.</span><br />
<span style="color: #444444;">Read More: <a href="https://www.organicfacts.net/health-benefits/essential-oils/orange-essential-oil.html">https://www.organicfacts.net/health-benefits/essential-oils/orange-essential-oil.html</a></span></div>
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Progna Ghosh Senguptahttp://www.blogger.com/profile/16895086205294358431noreply@blogger.com9tag:blogger.com,1999:blog-4866520609562082590.post-71835865640635493162016-08-29T17:00:00.001-04:002016-08-29T17:00:34.408-04:00Lemon Rosemary Chicken Tenders<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Dals/Lentils</i> along with store bought tortilla and a simple salad of cucumbers and carrots is one of our most frequent dinners. Another very popular combination is <a href="http://www.whiffofspice.com/2014/05/quinoa-pilaf-or-cracked-wheat-pilaf-my.html"><i>Quinoa or Cracked Wheat Pilaf</i></a> along with grilled fish or chicken and steamed or pan fried greens, broccoli or green beans. If you have been following us on <a href="https://www.facebook.com/whiffofspice/">Facebook</a> or <a href="https://www.instagram.com/whiffofspice/">Instagram</a>, you would exactly know how frequently they appear on our dinner table.</div>
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There is never any fixed recipe for my grilled/pan-seared/or oven baked chicken. It all depends on what I have on hand. A <i>sprinkle of paprika</i> here, a <i>snip of fresh herb</i> there; a <i>squeeze of lemon</i> here and a smidgen of mustard there - that's pretty much my situation.</div>
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But when I make the same recipe, with the exact same ingredients on three consecutive Sundays, on popular demand, I know I just landed on a blog-worthy recipe!</div>
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So here it is... our Sunday dinner favorite - <i>Lemon Rosemary Chicken Tenders</i>!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xM-fXLcEE5MC6kVGVKBp8ueTtd0jHIwyy7EGvlouzehXW1wj5dx4seGudaLztaSXFd1_eCuVMQh1py0Y_HWEpmihPIIK2w3xQo_X8qJfdrg_2wuoKWiSfYjK7i1haXAZEbdUm9hdLnF8/s1600/Lemon_Rosemary_Chicken_Final_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xM-fXLcEE5MC6kVGVKBp8ueTtd0jHIwyy7EGvlouzehXW1wj5dx4seGudaLztaSXFd1_eCuVMQh1py0Y_HWEpmihPIIK2w3xQo_X8qJfdrg_2wuoKWiSfYjK7i1haXAZEbdUm9hdLnF8/s1600/Lemon_Rosemary_Chicken_Final_3.jpg" /></a></div>
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I have always favored <i>Chicken Thighs</i> over <i>Chicken Breasts</i>, even if it means consuming a tad more fat. A three-ounce portion of <i>chicken breast</i> without the skin contains <i>142 calories</i>, <i>3 grams of fat</i> and <i>0.9 grams of saturated fat</i>, while, a skinless <i>chicken thigh</i> of the same size contains, <i>170 calories</i>, <i>9 grams of fat</i>, and <i>3 grams of saturated fat</i>.<br />
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It's a <i>no-brainer </i>that <i>Chicken Breasts</i> is a smarter choice.<br />
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However, it is very easy to go wrong with C<i>hicken Breast</i>. There is nothing sadder than stingy, overcooked, dry and tasteless chicken. There are some amazing recipes, tips and tricks to achieve the perfect juicy and succulent <i>chicken breast</i>. But that involves prep work, babysitting and meticulous timing - things, I don't have the luxury or energy for, on busy weeknights.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJk3EksKv5YBdFiYeSI8v7NfndVk5lo5HR1yHNdUYZNFGx_dJWmC3GuYVNfKAFXxPuMr5CJbZwL5OOUCvXOYkRg2AE0yzaBLKPuV9GrHBCl_oqzVFv0RttriJ5WnDJzTqEqWE13XuOKoNp/s1600/Lemon_Rosemary_Chicken_Ingredient.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJk3EksKv5YBdFiYeSI8v7NfndVk5lo5HR1yHNdUYZNFGx_dJWmC3GuYVNfKAFXxPuMr5CJbZwL5OOUCvXOYkRg2AE0yzaBLKPuV9GrHBCl_oqzVFv0RttriJ5WnDJzTqEqWE13XuOKoNp/s1600/Lemon_Rosemary_Chicken_Ingredient.jpg" /></a></div>
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<i>Chicken Thighs</i> are way more forgiving in that respect and they taste amazing too. But if you want all the leanness of <i>Chicken Breasts </i>and the convenience of <i>Chicken Thighs</i>, meet your new best friend - <i>Chicken Tenderloin</i>!</div>
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Chicken tenderloins are short, thin cuts taken from beneath the breast of the bird. They are lean like <i>Chicken Breasts</i>. But since they are thinner than normal breast pieces, they cook in a jiffy. 2 - 3 minutes per side and they are done. That's a blessing on crazy week nights. Plus, they are the perfect sized for little hands. </div>
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When Sam bought our <i>Rosemary </i>sapling from the nursery, when we were starting our herb garden, I was tad surprised. <i>Rosemary </i><strike>is</strike> was a slightly less loved, in my herb loving heart. I always felt the strong woodsy aroma of <i>Rosemary</i> to be overpowering and overwhelming. </div>
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But the more I used it in my cooking, the more I fell in love. The aroma is strong, no doubt, but it slowly grows on you. <i>Rosemary </i>is terrific with chicken. It is amazing with roasted potatoes as well. </div>
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Cooking chicken tenders is very easy. No oven required. Since it is a thinner cut, it doesn't take more than 3 to 4 minutes a side, on stove top. </div>
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The <i>Lemon - Rosemary</i> marinade is incredibly flavorful. I usually try to marinate overnight or at least 6-8 hours. But in a pinch, 30 minutes of marination is also good enough. The acidity from the lemon juice tenderizes the meat. The longer it sits in the marinade, the plumper and juicer the tenderloins become; Not to mention, exceedingly flavorful too. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXYkqKbXOcb7pC_23CbMlOmRE9I0wH2oh-53deaPFvctdaILfB1ZgM4bJn0OUiebkQLOrnkql5jZu-dN4Jq4rpBMrsKiKYzbIVgPKdfv1eGVGbxvjua6MfcghjvMb7AQ18K0HbsEb90sK-/s1600/Lemon_Rosemary_Chicken_Final_5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXYkqKbXOcb7pC_23CbMlOmRE9I0wH2oh-53deaPFvctdaILfB1ZgM4bJn0OUiebkQLOrnkql5jZu-dN4Jq4rpBMrsKiKYzbIVgPKdfv1eGVGbxvjua6MfcghjvMb7AQ18K0HbsEb90sK-/s1600/Lemon_Rosemary_Chicken_Final_5.jpg" /></a></div>
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These <i>Lemon Rosemary Chicken Tenders</i> tastes awesome. No wonder they were requested three times in a row. We had these with <i>Sesame Brown Rice</i> (hopefully soon on the blog) and <i>Garlic Roasted Broccoli</i>. If looking for a low carb dinner idea, pair it the <i>Roasted Broccoli </i>(or any other low carb veggies) and a light soup or salad. For a more comforting meal, have it with <i>Mashed Potato</i> and steamed veggies.</div>
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And now the recipe...</div>
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<tr> <td align="left" bgcolor="#DEDEDE" valign=" top=" width="100%"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw68F5vsN6acdStDXtbjJI450p7WXVIJmTC3t7Ep3f2RL6G8CKk6kveQFU-mLvj5OJ33egt_N5jreEDq7s51M_WOAajmwpdS6LnDHyV7rKXesbr4e_uRhX7U-P1styUpqtrvTQLTQIyP49/s1600/Rosemary_Chicken_Final_4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><b style="background-color: transparent;"><span style="color: #444444;">Recipe Snapshot: </span></b><span style="background-color: transparent;"><span style="color: #444444;"><b>Lemon Rosemary Chicken Tenders</b></span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw68F5vsN6acdStDXtbjJI450p7WXVIJmTC3t7Ep3f2RL6G8CKk6kveQFU-mLvj5OJ33egt_N5jreEDq7s51M_WOAajmwpdS6LnDHyV7rKXesbr4e_uRhX7U-P1styUpqtrvTQLTQIyP49/s1600/Rosemary_Chicken_Final_4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw68F5vsN6acdStDXtbjJI450p7WXVIJmTC3t7Ep3f2RL6G8CKk6kveQFU-mLvj5OJ33egt_N5jreEDq7s51M_WOAajmwpdS6LnDHyV7rKXesbr4e_uRhX7U-P1styUpqtrvTQLTQIyP49/s320/Rosemary_Chicken_Final_4.jpg" width="230" /></a><span style="background-color: transparent;"><span style="color: #444444;"></span></span><br />
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<b style="color: #444444;">Serves: 4 serving</b><br />
<b style="color: #444444;">(1 serving = 2pcs)</b><br />
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<span style="color: #444444;"><i><b>What I used:</b></i></span><br />
<span style="color: #444444;">Chicken Tenderloin - 1 lb (about 8 strips)</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Garlic - 1 fat clove, finely grated </span><br />
<span style="color: #444444;"><br />
</span><span style="color: #444444;">Lemon - juice and zest of half a lemon</span><br />
<span style="color: #444444;"><br />
</span><span style="color: #444444;">Rosemary - 2 tsp (about 3 sprigs), very finely chopped</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Smoked Paprika - 1 tsp (optional)</span><br />
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<span style="color: #444444;">Olive Oil - 1 teaspoon + 1 tablespoon + 1 tablespoon</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Salt and Freshly Cracked Pepper</span><br />
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<span style="color: #444444;"><i><b>What I did:</b></i></span><br />
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<span style="color: #444444;">1. Wash and pat dry the Chicken Tenders.</span></div>
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<span style="color: #444444;">2. In a bowl or a Ziploc bag, combine the </span><i style="color: #444444;">Chicken Tenderloin</i><span style="color: #444444;">, grated </span><i style="color: #444444;">Garlic</i><span style="color: #444444;">, </span><i style="color: #444444;">Lemon</i><span style="color: #444444;"> </span><i style="color: #444444;">Juice</i><span style="color: #444444;">, chopped </span><i style="color: #444444;">Rosemary</i><span style="color: #444444;">, smoked <i>Paprika</i>, a teaspoon of </span><i style="color: #444444;">Olive Oil</i><span style="color: #444444;"> and salt and pepper. Mix it well and let it hang out for anywhere between 1 hour to overnight.</span></div>
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<span style="color: #444444;">3. In cast iron pan or a nonstick pan, heat 1 tablespoon of <i>Olive Oil</i> over medium-high heat. Once the oil is hot, add the </span><i style="color: #444444;">Chicken Tenderloin</i><span style="color: #444444;"> in a single layer. Do it in batches. Do not over crowd the pan. </span></div>
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<span style="color: #444444;">4. Cook the <i style="text-align: justify;">Chicken Tenderloin </i>in the pan until lightly browned and cooked through, about 3-4 minutes per side. Lower the heat to medium-low if the chicken is browning too fast. Cover the pan with a lid while cooking to keep the chicken moist. </span></div>
<span style="color: #444444;"> </span> <br />
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<span style="color: #444444;">5. Let them rest for a couple minutes before serving. Serve with a gentle sprinkle of fresh <i>Rosemary</i>.</span></div>
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<span style="color: #444444;"><i>Notes/Tip: The same recipe can be recreated with Chicken Breast or Chicken Thighs too. The process will remain the same. Just the cooking time will vary, depending on the thickness of the cut. It is better to cut the chicken breast or thighs into bite size pieces. It will speed up the cooking process.</i></span><br />
<span style="color: #444444;"><i><br /></i></span>
<span style="color: #444444;"><i>Instead of Rosemary, feel free to use any other fresh herbs like Thyme, Parsley, Basil or even Cilantro/Coriander leaves. </i></span></div>
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<span style="color: #444444;">The wonderful smell of <i>Rosemary </i>is often associated with good food and great times. But it could just as easily be associated with good health. <i>Rosemary </i>contains substances that are useful for stimulating the immune system, increasing circulation, and improving digestion. <i>Rosemary </i>also contains anti-inflammatory compounds that may make it useful for reducing the severity of asthma attacks. In addition, rosemary has been shown to increase the blood flow to the head and brain, improving concentration. </span></div>
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<span style="color: #444444;">Read More: <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=75">http://www.whfoods.com/genpage.php?tname=foodspice&dbid=75</a></span></div>
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Progna Ghosh Senguptahttp://www.blogger.com/profile/16895086205294358431noreply@blogger.com1tag:blogger.com,1999:blog-4866520609562082590.post-46733316297746773642016-08-23T10:51:00.003-04:002016-08-23T10:52:05.754-04:00Cilantro-Lime Quinoa<div dir="ltr" style="text-align: left;" trbidi="on">
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When we first came to the US, 5 years back, we totally fell in love with the <a href="https://chipotle.com/menu">Burrito Bowl</a> from <a href="https://chipotle.com/">Chipotle</a>. Amidst all burgers, hot dogs and french fries we were hogging down, the familiar bean and rice combination of the <a href="https://chipotle.com/menu">Burrito Bowl</a>, became our comfort food. The flavors were different, yet strangely reminiscent of the ones that we left back home. </div>
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Over the course of time, our <a href="https://chipotle.com/">Chipotle</a> outing got greatly reduced. I started cooking more at home. Moreover, we started developing a more adventurous palate. Eating out was all about trying new cuisines; newer flavor.<br />
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I never realized when <a href="https://chipotle.com/">Chipotle</a>, dropped off our <i>"Favorite Places to Eat"</i> list. </div>
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One of the things I love about their <a href="https://chipotle.com/menu">Burrito Bowl</a> is the <i>Cilantro-Lime Rice</i> and their <i>Roasted Chili -Corn Salsa</i>. The zippy <i>Lime </i>and the fragrant <i>Cilantro </i>- two of my favorite flavors! The love story was just waiting to happen!<br />
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It's been a while I have given up White Rice. Even the Brown Rice spikes up my blood sugar like crazy. So I swapped Rice for <i>Quinoa </i>- <i>my favorite Rice alternative</i>!<br />
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Swapping cooked <i>Rice </i>for cooked <i>Quinoa</i> completely changes the nutritional profile of the dish. One cup of cooked <i>Quinoa </i>has about <i>40 fewer calories</i> than the same amount of <i>White Rice</i>. White Rice has almost <i>15 times more grams of carbohydrates</i>, and <i>Quinoa </i>provides <i>5 more grams of fiber </i>and <i>double the protein</i>.<br />
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The bottom line: <i>Quinoa </i>will not only help you cut calories, but it will also fill you up, so that you end up eating less.<br />
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I generally cook <i>Quinoa</i>, just the way I cook Pasta. I bring a large pot of salted water to boil. Then I add the washed and rinsed <i>Quinoa</i>. Once its tender (in about 5-7 mins), I drain it over a mesh strainer. Perfect fluffy <i>Quinoa </i>every time!<br />
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But for this particular recipe, I took the more traditional route - toasting the <i>Quinoa </i>(washed and rinsed, of course) and garlic in <i>Coconut Oil</i> and then gently steaming it, in a flavorful seasoned broth.<br />
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This <i>Cilantro-Lime Quinoa </i>is the perfect side dish. It is utterly flavorful, yet mild enough not to overpower the main dish, making it the perfect vessel for your <a href="http://www.whiffofspice.com/2015/04/turkey-chili-with-pumpkin-puree.html"><i>Chili</i></a>, <a href="http://www.whiffofspice.com/2015/07/an-all-weather-murg-yakhni-inspired.html"><i>Stew</i></a> or <a href="http://www.whiffofspice.com/2014/05/sharmilas-satwik-rajma-curry-no-onion.html"><i>Curry</i></a> of choice. We even love it as a side to grilled meat or fish and steamed or roasted veggies. It is also the perfect base for a <i>Chipotle-style Burrito Bowl</i>!<br />
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So how will you like to enjoy this?<br />
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<tr> <td bgcolor="#DEDEDE" style="text-align: left;" valign=" top=" width="100%"><b style="background-color: transparent;"><span style="color: #444444;">Recipe Snapshot: </span></b><span style="background-color: transparent;"><span style="color: #444444;"><b>Cilantro Lime Quinoa </b></span></span><br />
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</b></span></span> <span style="color: #444444;"><b>Serves: 4 serving</b></span><b style="color: #444444;">(1 serving = 3/4 cup)</b><br />
<span style="color: #444444;"><b><br />
</b></span> <span style="color: #444444;"><i><b>What I used:</b></i></span><br />
<span style="color: #444444;">Quinoa (uncooked) - 1 cup </span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Chicken or Vegetable Broth - 2 cups</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Garlic - 1 fat clove, finely grated</span><br />
<span style="color: #444444;"><br />
</span><span style="color: #444444;">Coconut Oil (or any other cooking oil of choice) - 2 tsp</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Salt - 1 tsp, or to taste</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Lime - zest and juice of 1 whole lime </span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Cilantro/ Coriander Leaves -1/4 cup packed, minced + more for garnish</span><br />
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</b></span> <span style="color: #444444;"><i><b>What I did:</b></i></span><br />
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<span style="color: #444444;">1. Give the raw, uncooked quinoa a good rinse. Easiest way is to take the quinoa in a fine mesh strainer and running water through it, while scrubbing well for couple of minutes. This gets rid of '<i>saponin</i>' which coats the seed and is responsible for the bitter and soapy after taste of quinoa.</span></div>
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<span style="color: #444444;">2. Heat a saucepan over medium heat and add 2 teaspoon of <i>Coconut Oil</i>. I love the mild coconut flavor in this <i>Cilantro - Lime Quinoa</i>. But you can always substitute <i>Olive Oil</i> or <i>Canola Oil</i> instead.</span></div>
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<span style="color: #444444;">3. Once the oil is warm, add the finely grated or minced garlic. Fry for 30 to 45 seconds, till the raw smell of the garlic is gone.</span></div>
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<span style="color: #444444;">4. Add the washed and rinsed quinoa and saute till all the residual moisture in the quinoa is gone and it looks and smells toasted.</span></div>
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<span style="color: #444444;">5. Add 2 cups of chicken or vegetable stock and a teaspoon of salt and bring it to a boil over high heat. </span><span style="color: #444444;">(I used coarse sea-salt. If using regular table salt, add about half a teaspoon)</span></div>
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<span style="color: #444444;">6. </span><span style="text-align: left;"><span style="color: #444444;"> Once it comes to a boil, lower the heat and cook, uncovered for another 10 minutes or so, till most of the liquid is absorbed. Take it off the heat. Cover it and let it stand for about 10 minutes . By now the grains should have absorbed all of the liquid. Fluff it using a fork. </span></span><br />
<span style="text-align: left;"><span style="color: #444444;"><br />
</span></span> <span style="text-align: left;"><span style="color: #444444;">7. Add the zest and the juice of one whole lime, while the quinoa is still warm. Add the finely chopped cilantro/coriander leaves as well and mix it thoroughly, but gently, taking care not to mush it up. Mixing with a fork helps. </span></span><br />
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<span style="text-align: left;"><span style="color: #444444;">8. Serve immediately while still warm. It is the perfect vessel for <i>C</i></span></span><span style="color: #444444;"><i>hipotle-style</i> <i>Burrito Bowl</i>. You can also have it with any <i><a href="http://www.whiffofspice.com/2015/04/turkey-chili-with-pumpkin-puree.html">Chili</a></i> or <i><a href="http://www.whiffofspice.com/2015/07/an-all-weather-murg-yakhni-inspired.html">Stew</a></i> or <i><a href="http://www.whiffofspice.com/2014/05/sharmilas-satwik-rajma-curry-no-onion.html">Curry</a></i> of your choice. Or even just by itself .</span></div>
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<span style="color: #444444;">We already know how amazing <i>Quinoa</i> is from a health food standpoint. It is one of the super grain. It is very high in protein. Its protein balance is alike to milk and it has more protein in comparison to rice, millet or wheat. </span></div>
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<span style="color: #444444;">What is more amazing is that, </span><span style="color: #444444;"><i>Cilantro</i> is an excellent heavy metal detoxifier. And <i>Limes</i> are known to remove toxins from the body. </span></div>
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<span style="color: #444444;"><i>Lime</i> and <i>Cilantro</i>, together with <i>Quinoa</i>, does a lot of good things for your body.</span></div>
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Progna Ghosh Senguptahttp://www.blogger.com/profile/16895086205294358431noreply@blogger.com1tag:blogger.com,1999:blog-4866520609562082590.post-25128993369368837062016-08-17T12:33:00.003-04:002016-08-17T12:33:26.837-04:00Panchmel Dal - A Wholesome Stew combining 5 Hearty Lentils<div dir="ltr" style="text-align: left;" trbidi="on">
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If you have been following the blog, you know how I love my <i>Dals/Lentils</i>. Thankfully, Sid has also inherited my my loved for <i>Beans</i>, <i>Legumes</i> and <i>Lentils</i>.</div>
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<i>Dals/Lentils </i>along with store bought tortilla and a simple salad of cucumbers and carrots have been my lifesaver many a weeknight, when I have been too busy or too tired to cook a full course dinner. </div>
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<i>Panchmel Dal</i> is a hearty lentil stew made of <i>Five</i> (<i>Panch</i> means <i>FIVE</i> in <i>Hindi</i>) different variety of <i>Split and Skinned Lentils</i>. Each lentil has its own unique taste and texture and nutritional profile. When all five of them comes together, it results in one hearty and wholesome stew, which is chock-full of nutrients. <br />
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Growing up, <i>Dals/Lentils </i>was a staple in our home. We would have it everyday. Either, for lunch or dinner. Often for both.<br />
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<i>Masoor Dal </i>(<i>Split and Skinned Red Lentils</i>)<i> </i>was the most commonly made <i>Dals/Lentils</i>, closely followed by <i>Moong Dal</i> (<i>Split and Skinned Green Gram</i>) and <i>Toor</i> or <i>Arhar Dal</i> (<i>Split and Skinned Pigeon Peas</i>).<br />
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</i> <i>Urad Dal</i> (<i>Split and Skinned Black Gram</i>) and <i>Chana Dal</i> (<i>Split and Skinned Bengal Gram</i>) though very well loved would be cooked not more than once a week, since they were on the heavier side and not as easily digested as the other ones.<br />
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By the end of the month, often there would be a situation, where no single variety of dal would be sufficient enough to feed our 6 member family. Mom would then mix different variety of <i>Dals/Lentils </i>and play around with the tempering and come up with new variation every month. I loved those <i>Mixed Dal/Lentil</i> days. The taste and the texture would be so different from what we were used to.<br />
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It was much later that I found out that <i>Mom's Mixed Dal </i>had a legitimate name. It is called <i>Panchmel Dal</i>, which literally means<i> "medley of FiVE different lentils"</i> and is native of <a href="https://en.wikipedia.org/wiki/Rajasthan">Rajasthan</a>. But I'm sure every state in India has their own version of this Dal.<br />
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The authentic <i>Rajasthani Panchmel Dal</i> is rich. It is thick, and heavily spiced with cardamom, cinnamon, cumin and coriander and mainly cooked in <i>Ghee</i>. Lots and lots of <i>Ghee</i>.<br />
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My version of the dal is thick, cozy and comforting too. But instead of going the <i>Garam Masala </i>(cardamon, cinnamon, cloves) route, I rely heavily on another amazing aromatic called <i>Hing </i>(<i>Asafoetida</i>) to perfume this dal. When combined with cumin seeds, red chilies, ginger and a mellowed garlic flavor, it creates a unique aroma, which beautifully compliments the complex texture of this particular dal.<br />
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Here in Cincinnati, we do not have <i>Dals/Lentils </i>every day. Maybe once or twice a week. To be honest, for Sid and Sam, nothing comes close to their love for <a href="http://www.whiffofspice.com/2015/09/dal-makhani.html">Dal Makhni</a>. Given a choice, they would like to have it every day. But this <i>Panchmel Dal</i> is well received too.<br />
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My little <i>soup-o-holic</i> treats it more like a soup than a <i>Dal</i> and loves dunking his crusty bread slices in it. Sour dough breads are his favorite.<br />
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And now here comes the recipe!<br />
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<tr> <td align="left" bgcolor="#DEDEDE" valign=" top=" width="100%"><b style="background-color: transparent;"><span style="color: #444444;">Recipe Snapshot: </span></b><span style="background-color: transparent;"><span style="color: #444444;"><b>Panchmel Dal - A Wholesome Stew combining 5 hearty Lentils </b></span></span><br />
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<b style="color: #444444;">Serves: 4 serving</b><br />
<span style="color: #444444;"><b>(1 serving = 3/4 cup)</b></span><br />
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</b></span> <span style="color: #444444;"><i><b>What I used:</b></i></span><br />
<span style="color: #444444;">Masoor Dal/ </span><span style="color: #444444;">Split and Skinned</span><span style="color: #444444;"> </span><span style="color: #444444;">Red Lentils - 1/4 cup</span><br />
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</span> <span style="color: #444444;">Moong Dal/Split and Skinned Green Gram (the yellow one) - 1/4 cup</span><br />
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</span> <span style="color: #444444;">Urad Dal/ Split and </span><span style="color: #444444;">Skinned </span><span style="color: #444444;">Black Gram (the white one) - 1/4 cup</span><br />
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</span> <span style="color: #444444;">Toor or Arhar Dal/ </span><span style="color: #444444;">Split and </span><span style="color: #444444;">Skinned Pigeon Peas - 1/4 cup</span><br />
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</span> <span style="color: #444444;">Chana Dal/ </span><span style="color: #444444;">Split and </span><span style="color: #444444;">Skinned B</span><span style="color: #444444;">engal Gram - 1/4 cup</span><br />
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</span> <span style="color: #444444;">Garlic - 4 -5 fat cloves, skinned but kept whole</span><br />
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</span> <span style="color: #444444;">Turmeric Powder - 1/2 tsp</span><br />
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</span> <span style="color: #444444;">Water - about 3 cups (thrice the amount of lentils) + more as required</span><br />
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</span> <span style="color: #444444;"><i>For the tempering:</i></span><br />
<span style="color: #444444;">Cumin Seeds - 1 tsp</span><br />
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</span> <span style="color: #444444;">Whole Red Chili - 2 </span><br />
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<span style="color: #444444;">Hing/ Asafoetida - 1 tsp</span><br />
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</span> <span style="color: #444444;">Ginger - 1 small knob, grated or finely minced</span><br />
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</span> <span style="color: #444444;">Tomato - 1 medium sized, roughly chopped</span><br />
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</span> <span style="color: #444444;">Green Chilies - 4 (or more), whole or slit, depending on your taste and heat tolerance)</span><br />
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<span style="color: #444444;">Olive Oil (or any cooking oil of choice) - 1 tablespoon</span><br />
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</span> <span style="color: #444444;">Ghee (clarified butter) - 1 tsp</span><br />
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</span> <span style="color: #444444;">Cilantro - a small handful + more for garnish</span><br />
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</span> <span style="color: #444444;">Salt to taste</span><br />
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<span style="color: #444444;"><i><b>What I did:</b></i></span><br />
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<span style="color: #444444;">1. Combine all the Dals/Lentils in a big bowl. Wash it thoroughly till the water runs clean. Soak it in warm water for 30 to 45 minutes. Drain and rinse it before cooking.</span></div>
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<span style="color: #444444;">2. </span><span style="color: #444444;">In a pressure cooker combine the washed lentils, water, turmeric powder and garlic. </span></div>
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<span style="color: #444444;"><i>Alternatively</i>, you can cook the lentils on stove top too. Combine the washed lentils, water, turmeric powder and garlic. Do not add salt. That will toughen the lentils. Bring to a rolling boil and then reduce the heat to medium. Cover and cook for 1 to 1.5 hours, stirring intermittently and adding warm water whenever needed. The lentils must be submerged in water at all times. It is done when all the lentils are soft and mushy.</span><span style="color: #444444;"> </span><br />
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</span> <span style="color: #444444;">By the end of the cooking process, the garlic is mushy and it disintegrates into the stew. Cooking the garlic with the lentils, mellows the sharpness of the garlic and makes the lentils incredibly flavorful. </span><br />
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<span style="color: #444444;">3. In a large wok or skillet add 1 tablespoon of oil and teaspoon of ghee (clarified butter). Heat it over medium high heat.</span></div>
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<span style="color: #444444;">4. Add the cumin seeds and lower the heat to medium. </span></div>
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<span style="color: #444444;">5. Once the cumin has stopped spluttering, add the <i>Hing/Asafoetida</i> and the finely minced ginger add fry till its slightly golden.</span></div>
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<span style="color: #444444;">6. The chopped tomatoes goes in next. Cook till the tomatoes are slightly mushy.</span></div>
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<span style="color: #444444;">7. Now add the garlic infused lentil-mix along with the cooking water. Season the stew with salt. Crank up the heat so that the lentils-mix comes to a boil. </span></div>
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<span style="color: #444444;">8. Once it comes to a boil lower the heat and let it simmer for 5 minutes. If needed, add more water. The resultant dish can be thick or soupy according to preference. So add your water accordingly. Also, add the whole (or slit) green chilies and a small bunch of chopped cilantro/coriander leaves, while the stew simmers.</span></div>
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<span style="color: #444444;">9. Serve warm. It is best eaten with steamed rice or soft rotis. Or if you are a bit of a <i>soup-o-holic</i> like me, you might prefer a more thinner consistency and enjoy with crackers or crusty bread.</span><br />
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</span> <i><span style="color: #444444;">Notes: If you are new to </span><span style="color: #444444;">Asafoetida powder, also known as Hing, it is a crucial ingredient in Indian vegetarian cooking. A dried and powdered resin from a tree, asafoetida has a unique smell and flavor. It is called for often in Indian cooking, primarily with legumes and vegetables. While on its own, the smell may strike you as overpowering and somewhat unpleasant, in cooking it mellows out and produces a flavor similar to onion and garlic. I recently found a very well written article that introduces asafoetida to the western world. An interesting read. You can find it <a href="http://www.seriouseats.com/2010/06/spice-hunting-asafoetida-hing.html">here</a>.</span></i></div>
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<span style="color: #444444;">All kinds of Dals or Lentils provides us with slow absorbing carbohydrates, protein and dietary fibers. The micro-nutrients like vitamins and other mineral vary with each type of <i>Dal/Lentils.</i> When we combine all 5 variety of <i>Dal/Lentils</i> in one recipe, we are maximizing the health benefits of each variety of dal and getting all the nutrients together. </span></div>
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<span style="text-align: left;"><span style="color: #444444;"><i><b>Toor or Arhar Dal/ Split and Skinned Pigeon Peas</b></i></span></span><span style="color: #444444;"><i><b>:</b></i> Apart from protein and fiber, it contains folic acid which helps prevent anemia and is also important for pregnant women as it is essential for fetal development and can help prevent neural tube birth defects. It is low in calories so is good for people who are on weight loss diets. It also helps control blood sugar levels.</span></div>
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<span style="text-align: left;"><span style="color: #444444;"><b><i>Moong Dal/Split and Skinned Green Gram</i></b></span></span><span style="color: #444444;"><b><i>:</i></b> Moong dal is a dieter-friendly dal rich in iron and potassium. Iron helps maintain hemoglobin levels and potassium helps reduce blood pressure. It is extremely light and easy to digest.</span></div>
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<span style="text-align: left;"><span style="color: #444444;"><b><i>Chana Dal/ Split and Skinned Bengal Gram</i></b></span></span><span style="color: #444444;"><b><i>:</i></b> Chana dal is rich in B-vitamins which help energize you. It is full of fiber which helps diabetics to control their blood sugar levels. It also has potassium and folic acid. The fibre in it helps lower cholesterol levels preventing heart problems. </span></div>
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<span style="text-align: left;"><span style="color: #444444;"><b><i>Masoor Dal/ Split and Skinned Red Lentils:</i></b></span></span><span style="color: #444444;"> Masoor dal helps reduce blood sugar levels especially controlling the blood sugar spikes after a meal, controls hypertension, prevents anemia and lowers cholesterol. </span></div>
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<span style="text-align: left;"><span style="color: #444444;"><b><i>Urad Dal/ Split and Skinned Black Gram</i></b></span></span><span style="color: #444444;"><b><i>:</i></b> Urad dal is rich in iron, folate, fiber, potassium. It is also a good source of calcium. It also boosts your energy and keeps you active. </span><br />
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<span style="color: #444444;">Read More: <a href="http://www.thehealthsite.com/fitness/dal-or-lentils-packing-a-healthy-punch/">http://www.thehealthsite.com/fitness/dal-or-lentils-packing-a-healthy-punch/</a></span></div>
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Progna Ghosh Senguptahttp://www.blogger.com/profile/16895086205294358431noreply@blogger.com1tag:blogger.com,1999:blog-4866520609562082590.post-52013872496599408262016-08-08T14:16:00.000-04:002016-08-08T14:27:30.269-04:00Tzatziki Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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The summer vacation is almost over. </div>
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And once again it's a bittersweet feeling. </div>
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While I would love the alone time and the prospect of drinking my morning tea at peace, I would miss all the late morning cuddle and snuggle. Even his relentless questions and non stop chatter. Today after our ritualistic cuddle, he declared that he's super excited to go meet his new teacher and friends next Monday, but he will miss snuggling with Mommy! </div>
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I promised myself not to tear up.... but I did.</div>
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Now that I have put my Kleenex to good use, lets talk about <i>Tzatziki Sauce</i>.</div>
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<span style="text-align: justify;">Anything to do with yogurt, cucumbers and garlic will always pique my curiosity. Add some fresh herb and I am sold. And when the herb in question is the fragrant </span><i style="text-align: justify;">Dill</i><span style="text-align: justify;">, you have a winner in my books.</span><br />
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Thick, creamy, tangy, garlicky with a heady aroma of fragrant <i>Dill </i>leaves, this Greek <i>Tzatziki Sauce</i> is very very well loved in our home. </div>
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Like any other dip recipe, this is a fairly easy recipe. Just need to mix the ingredients and<i> voila</i>!!!</div>
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It's ready!</div>
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Just need to keep few things in mind. </div>
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1. The yogurt need to be thick. Using Greek yogurt is the best option. But if using regular yogurt, strain it to get rid of any excess moisture. </div>
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2. The cucumber must be well drained of all moisture too. Else it will make the sauce very watery. If possible, drain it overnight using a cheese cloth or a fine mesh strainer over a bowl. </div>
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3. The garlic should be grated or super finely minced, unless you don't mind biting in to chunks of pungent garlic. The longer the sauce rests, the mellower and more well rounded is the garlic flavor. </div>
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The <i>Tzatziki Sauce</i> is not only a great <a href="http://www.whiffofspice.com/search/label/Chip%20N%20Dip%20Recipe">Chip N Dip recipe</a> to dunk your pita chips or crudities, but it is equally good slathered over grilled meat and fish as well. </div>
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Remember my <a href="http://www.whiffofspice.com/2014/05/sids-favoirite-salmon-cakes.html">Salmon Cakes</a>? The <i>Tzatziki Sauce</i> is a awesome accompaniment for it. Using the same recipe of <a href="http://www.whiffofspice.com/2014/05/sids-favoirite-salmon-cakes.html">Salmon Cakes</a>, I often make a Salmon burgers and instead of mayo, I slather the buns with <i>Tzatziki Sauce. Oh... they are soooo good!</i></div>
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But of course our favorite way to enjoy <i>Tzatziki Sauce </i>is to dunk crisp veggies in it. </div>
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We also love slathering our Pita pockets with it and stuffing it with grilled meat or <i><a href="http://www.whiffofspice.com/2014/05/sids-favoirite-salmon-cakes.html">Salmon Cakes</a> </i>or <i><a href="http://www.whiffofspice.com/2014/01/baked-falafel-muffins-with-yogurt.html">Falafels</a></i>, tomato and cucumber slices and generously drizzling more <i>Tzatziki Sauce</i>. </div>
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What's your favorite way to eat this delicious Tzatziki Sauce?</div>
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<tr> <td align="left" bgcolor="#DEDEDE" valign=" top=" width="100%"><b style="background-color: transparent;"><span style="color: #444444;">Recipe Snapshot: </span></b><span style="background-color: transparent;"><span style="color: #444444;"><b>Tzatziki Sauce </b></span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCrVrzQbPLJ_3fR3tKtk-dtF-DojK2K2qL3tZfoPmnRCvIJy8IImSPZYFPnMoiK180I8g_VGLMVxcpqkxvT3SDIU5uWdB5aUmvRvfOgURxQwFIYkEGFKmfvkByCyT00XAXHargObxAr17w/s1600/Tzatziki_Sauce_Final_2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCrVrzQbPLJ_3fR3tKtk-dtF-DojK2K2qL3tZfoPmnRCvIJy8IImSPZYFPnMoiK180I8g_VGLMVxcpqkxvT3SDIU5uWdB5aUmvRvfOgURxQwFIYkEGFKmfvkByCyT00XAXHargObxAr17w/s320/Tzatziki_Sauce_Final_2.jpg" width="216" /></a><span style="background-color: transparent;"><span style="color: #444444;"><b><br />
Serves: 8 -10 serving</b></span></span><br />
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<span style="color: #444444;"><b>(1 serving = 2 tbsp)</b></span><br />
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</b></span> <span style="color: #444444;"><i><b>What I used:</b></i></span><br />
<span style="color: #444444;">Greek Yogurt (plain) - 2 cups (I used non-fat one)</span><br />
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</span> <span style="color: #444444;">English Cucumber - 1, peeled and grated</span><br />
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</span> <span style="color: #444444;">Garlic - 3 fat clove, finely grated</span><br />
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</span> <span style="color: #444444;">Lemon - juice and zest of half a lemon</span><br />
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</span> <span style="color: #444444;">Fresh Dill leaves - 2 heaped tablespoons, finely chopped</span><br />
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<span style="color: #444444;"></span><span style="color: #444444;">Salt and Freshly cracked pepper to taste</span><br />
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</b></span> <span style="color: #444444;"><i><b>What I did:</b></i></span><br />
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<span style="color: #444444;">1. Grate the cucumber and put it in a fine mesh strainer over a bowl. Sprinkle a little salt and mix well. The salt will draw out the moisture from the cucumber. Using the back of a wooden spoon or your hand, press the grated cucumbers till almost all the moisture is squeezed out. </span></div>
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<span style="color: #444444;">2. In the large bowl, combine the thick Greek yogurt, grated and drained Cucumber, grated Garlic, zest of the whole lemon and juice of half a Lemon, finely chopped fresh Dill leaves, salt and pepper. </span></div>
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<span style="color: #444444;">3. Mix well and let it chill in the fridge for at least an hour. </span></div>
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<span style="color: #444444;">4. Serve with crudities of choice (like cucumber strips, baby carrots, celery logs or colorful bell pepper strips), or pita chips. The <i>Tzatziki Sauce</i> is awesome dipping sauce for all sorts of grilled meats, fishes and vegetables. </span></div>
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<span style="color: #444444;"><i>Notes/Tip: </i></span><br />
<span style="color: #444444;"><i>1. </i></span><span style="color: #444444;"><i>The yogurt need to be thick. Using Greek yogurt is the best option. But if using regular yogurt, strain it to get rid of any excess moisture. </i></span><br />
<span style="color: #444444;"><i><br />
</i></span> <span style="color: #444444;"><i>2. The cucumber must be well drained of all moisture or else it will make the sauce very watery. If possible, drain it overnight using a cheese cloth or a fine mesh strainer over a bowl. </i></span><br />
<span style="color: #444444;"><i><br />
</i></span> <span style="color: #444444;"><i>3. The garlic should be grated or super finely minced, unless you don't mind biting in to chunks of pungent garlic. The longer the sauce rests, the mellower and more well rounded is the garlic flavor. </i></span><br />
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</i></span> <span style="color: #444444;"><i>4. Though personally I love Dill, the flavor might be little overwhelming from some. Increase or decrease the quantity of chopped Dill as per personal taste.</i></span></div>
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<span style="color: #444444;">Dill, scientifically known as <i>Anethum Graveolens</i>, has been used for culinary and medicinal purposes for hundreds of years. Both the seeds and the leaves can be used. Apart from giving a strong, tangy, appetizing flavor and taste, dill has many medicinal properties, which mainly come from certain compounds called <i>Monoterpenes</i>, as well as <i>flavonoids</i>, <i>minerals</i> and <i>certain amino acids</i>.</span><br />
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</span> <span style="color: #444444;">The health benefits of dill include its ability to boost digestive health, as well as provide relief from insomnia, hiccups, diarrhea, dysentery, menstrual disorders, respiratory disorders, and cancer. It is also good for oral care, and can be a powerful boost for your immune system and can protect you from bone degradation. It is also an anti-inflammatory substance, which means that it can protect you against arthritis. Furthermore, it can reduce excess gas, and is considered a carminative (relieves flatulence)</span><br />
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</span> <span style="color: #444444;">Read More: <a href="https://www.organicfacts.net/health-benefits/seed-and-nut/dill.html">https://www.organicfacts.net/health-benefits/seed-and-nut/dill.html</a></span></div>
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Progna Ghosh Senguptahttp://www.blogger.com/profile/16895086205294358431noreply@blogger.com1tag:blogger.com,1999:blog-4866520609562082590.post-56848865755673605622016-07-27T12:24:00.001-04:002016-08-09T22:51:44.831-04:00Tomato-Basil Soup with Cashew Butter<div dir="ltr" style="text-align: left;" trbidi="on">
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"Do I still need to put the bowl in the sink?" asked Sid wearing his naughtiest smile.</div>
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I glanced and couldn't suppress my laughter. Lying on the dining table was an empty soup bowl, spotlessly clean.</div>
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"Did you actually lick your bowl clean?"</div>
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He nodded and said, "It was so yummy. It was finger-licking ... nope... bowl-licking good Mommy!"</div>
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And then he went ahead and gave me a '<i>squishy-do</i>' hug and went on to tell me that I am the <i>"best soup maker in the whole wide world!"</i></div>
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<i>Tomato-Basil Soup with Cashew Butter</i> - A luxurious, dairy free, vegan soup that Sid is currently obsessed with. </div>
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When we were setting up our herb garden, Sid picked up tomato seeds and wanted us to plant them. I was a bit surprised as neither Sam nor Sid are particularly fond of tomatoes. Then he spilled the beans. He would make "<i>the best Tomato Soup ever</i>" from our home grown tomatoes. </div>
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Unfortunately, for first time gardeners like us, tomatoes can be a bit tricky. A fungal infestation ruined our crop and broke Sid's little heart. But our farmers market didn't disappoint us and we came back with two bunches of plump, juicy on-the-vine tomatoes. </div>
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<i>Raw Cashew Butter </i>- the rich, creamy and oh-so-luxurious spread is my current fixation, when it comes to thickening my soups, stews and gravy. I am fond of almost any kind of nut butter but <i>Cashew Butter</i> is special. Unlike, peanut butter, almond butter or walnut butter, <i>Cashew Butter</i> has a neutral flavor and doesn't overpower, but brings a subtle silkiness to the soup. </div>
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Cashew Butter is a high calorie addition to this relatively low carb - low calorie soup. But it comes with 5.6 grams of protein and rich in nutrients like iron, copper, and phosphorus. Moreover, all of the fat in cashew butter is heart-healthy unsaturated fat. It's way better than adding heavy cream. </div>
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There is something classic; something timeless about the <i>Tomatoes</i> and <i>Basil</i>. Be it raw in a salad or cooked together into a soup, the combination never bores, even when eaten almost everyday. The <i>Sweet Basil</i> bounty I have in my herb garden, gave me the perfect excuse to add a ton of the fragrant herb into the soup. </div>
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<span style="text-align: left;"><i>Tomato-Basil Soup with Cashew Butter</i> is a awesome <i>Lunch Idea</i>. You can dunk a few whole wheat crackers or chow down a small salad with it. It can also be the perfect first course for your dinner. </span></div>
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<span style="text-align: left;">Or serve to your 7 year old with a side of grilled cheese sandwich and steamed broccoli any time of the day, and become the '<i>bestest</i>' Mommy ever!</span><br />
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<span style="text-align: left;"><i>Enjoy!!!</i></span></div>
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<tr> <td align="left" bgcolor="#DEDEDE" valign=" top=" width="100%"><b style="background-color: transparent;"><span style="color: #444444;">Recipe Snapshot: </span></b><span style="background-color: transparent;"><span style="color: #444444;"><b>Tomato-Basil Soup with Cashew Butter </b></span></span><br />
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<span style="color: #444444;"><b>Serves: 4 serving</b></span><br />
<span style="color: #444444;"><b>(1 serving = 3/4 cup)</b></span><br />
<span style="color: #444444;"><b><br />
</b></span> <span style="color: #444444;"><i><b>What I used:</b></i></span><br />
<span style="color: #444444;">Tomatoes - 1 lb (3 big or 4 medium sized), quartered</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Garlic - 6-8 fat cloves (or more if you so desire)</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Onion - 1 medium sized, chopped</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Dried Oregano - 1/2 tsp</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Vegetable stock or water - 2 - 3 cups (depending on the consistency you want)</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Cashew Butter - 1/4 cup</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Basil Leaves - 1/4 cup, packed leaves + more to garnish</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Olive oil - 2 tbsp</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Salt and freshly cracked pepper</span><br />
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</b></span> <span style="color: #444444;"><i><b>What I did:</b></i></span><br />
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<span style="color: #444444;">1. Preheat the oven at 450F.</span></div>
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<span style="color: #444444;"><br />
</span></div>
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<span style="color: #444444;">2. In aluminium foil add the quartered tomatoes and the garlic. Drizzle with one tablespoon of olive oil and salt. Roast it in the oven for 20-25 mins till the tomatoes are soft and slightly charred.</span><br />
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</span></div>
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<span style="color: #444444;">3. In a stock pot, heat two tablespoon of Olive Oil and add the chopped onion. Saute till the onions are soft and slightly brown. </span></div>
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</span></div>
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<span style="color: #444444;">4. Add the roasted tomatoes and the garlic and the dried oregano and all the delicious juices they released. Saute for two more minuets, breaking and pulping the tomatoes with the spatula. </span></div>
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<span style="color: #444444;">5. Add the vegetable stock or water. Chicken stock can also be used. Start with 2 cups of liquid and add more if required. Bring the liquid to a boil. And then let it simmer for about 10 minutes.</span></div>
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<span style="color: #444444;">6. Now either </span><span style="background-color: transparent;"><span style="color: #444444;">using a hand-held immersion blender or standard blender, blend everything until smooth. If using a blender/processor, definitely remove the plug on the lid and cover with a thick kitchen towel. This with allow the heat to vent without a creating a big mess!</span></span></div>
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<span style="color: #444444;">7. Once blended, add more liquid if required. Add the cashew butter and bring it back to a simmer. </span></div>
<span style="color: #444444; text-align: justify;"><br />
</span> <span style="color: #444444; text-align: justify;">8. The soup would have thickened. Add the finely chopped Basil and let it simmer for another five minutes on low heat. Keep adding more liquid if it seems to thicken too much. </span><br />
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</span></div>
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<span style="color: #444444;">9. Garnish with a dash of pepper and more basil leaves.</span></div>
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<span style="color: #444444;">10. Serve hot with bread or crackers. </span></div>
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<span style="color: #444444;"><i>Tomatoes </i>are a treasure of riches when it comes to their antioxidant benefits. In terms of conventional antioxidants, tomatoes provide an excellent amount of vitamin C and beta-carotene; a very good amount of the mineral manganese; and a good amount of vitamin E. In terms of phytonutrients, tomatoes are basically off the chart, to say the least.</span><br />
<span style="color: #444444;"><br /></span></div>
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<span style="color: #444444;">Specific antioxidant nutrients found in tomatoes, whole tomato extracts, and overall dietary intake of tomatoes have all been associated with antioxidant protection. Sometimes this protection comes in the form of reduced lipid peroxidation. Sometimes this protection comes in the form of better antioxidant enzyme function. Better antioxidant protection has also been shown using broad measurements of oxidative stress in different body systems. </span></div>
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<span style="color: #444444;">Read More: <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=44">http://www.whfoods.com/genpage.php?tname=foodspice&dbid=44</a></span></div>
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<span style="color: #444444;"><br />
<i>Cashew Butter</i> is a naturally sweet spread made from ground cashews.You can use it on toast or as an ingredient in stir fries or baked goods. When eaten in moderation, cashew butter is a healthy addition to any diet.</span></div>
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<span style="color: #444444;"><br />
Cashew butter contains 3 g of protein per 1-tbsp. serving. It offers 4 percent of the recommended dietary allowance for iron and 1 percent for calcium. It also has 18 percent of the RDA for copper and 10 percent for magnesium. Both of these minerals help with bone, muscle and joint health. Cashew butter is also a source of riboflavin, thiamin, niacin and vitamin ></span></div>
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<span style="color: #444444;"><br />
Seventy-five percent of the fat in cashew butter is <i>Oleic Acid</i>, the type of heart-healthy unsaturated fat found in olive oil. Substituting unsaturated fats for saturated fats found in animal products and tropical oils can help improve your cholesterol levels.<br />
Read More: <a href="http://www.livestrong.com/article/309588-is-cashew-butter-healthy/">http://www.livestrong.com/article/309588-is-cutter-healthy/</a></span></div>
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Progna Ghosh Senguptahttp://www.blogger.com/profile/16895086205294358431noreply@blogger.com1tag:blogger.com,1999:blog-4866520609562082590.post-87820550093733223772016-07-26T11:26:00.001-04:002016-07-27T00:15:09.612-04:00Greek Salad with Chickpeas and Mint<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>July has been a busy month. The good kind of busy! </i></div>
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Though I didn't get to try out any new recipes, we'd a wonderful time as a family. Cincinnati had been unusually hot this summer. Which meant a lot of fresh and light meals and a lot of easy and fuss free cooking. </div>
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The highlight of this year's summer has been our tiny herb garden. Since it was our first foray into gardening, we kept it less adventurous with low maintenance herbs like Mint, Sweet Italian Basil, Rosemary and Thyme. </div>
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Having an herb garden has its advantages. A snip here and a snip there and suddenly, there is a burst of freshness in our everyday meal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_HMF8Dtjs48_wT6iIJj82uB6hDGLIAnoYNG4DyG5veqaoFdEUFmGgaBJ1dN5OUe6EK6E6ox0FPSGU6yqd1uyzoSoSygeWHKW0izfnZ6GaTyyGqIY4-S6XC06RYvOf6m0NFaRMrja1-qXA/s1600/Greek_Salad_with_Chickpeas_and_Mint_Final_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_HMF8Dtjs48_wT6iIJj82uB6hDGLIAnoYNG4DyG5veqaoFdEUFmGgaBJ1dN5OUe6EK6E6ox0FPSGU6yqd1uyzoSoSygeWHKW0izfnZ6GaTyyGqIY4-S6XC06RYvOf6m0NFaRMrja1-qXA/s1600/Greek_Salad_with_Chickpeas_and_Mint_Final_2.jpg" /></a></div>
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There is nothing fancy about a Greek Salad and yet it remains mine and Sam's favorite. I guess you can never go wrong with <i>Olives</i> and <i>Feta</i>! </div>
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Like any other Salad, my recipe for Greek Salad also depends on what I have on hand. <i>Lettuce</i>, <i>Tomatoes</i>, <i>Cucumbers</i>, <i>Red Onions</i>, <i>Bell Peppers</i> are my <i>'Crisper Drawer'</i> staple. They're pretty much the regular cast in my <i>Greek Salad</i>. </div>
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To make this salad a complete meal, you need to sneak in some protein. I love adding cooked Chickpeas to my salads. But you can add black, red or white beans or even Tofu to yours. If you are the carnivore type, cooked chicken, canned Tuna or grilled shrimps are delicious choices too. </div>
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<i>Olives!</i> You cant have a Greek Salad without <i>Olives</i>!!! </div>
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I love good <i>Kalamata Olives</i>. But I wont judge you <i>(if you don't judge me back!)</i> if you use <i>Black</i>, <i>Green</i>, <i>Pimento stuffed</i>, <i>Blue Cheese stuffed</i>... etc. Go ahead use whatever's lying in your pantry as long as it's <i>briny</i>, <i>tangy</i> and <i>olive(y)</i>! </div>
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<i>Greek Salad = Feta Cheese. Period.</i></div>
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I'm never rigid about my recipes. But Greek Salad without Feta just ain't right!</div>
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<i>Dressing!</i> Lets talk about dressing. That's my favorite part of a Salad!</div>
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Traditionally, vinegar and olive oil is emulsified along with flavoring like garlic powder, dried oregano and or basil to make the Greek Salad dressing. </div>
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But since we're in the middle of a very HOT Summer, I replaced the vinegar with freshly squeezed Lemon Juice as my choice of acid. I even zested the lemon, coz a little zest doesn't hurt and it makes things a touch classy. </div>
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Instead of of dried oregano and basil, I went with fresh mint to bring in more freshness. Finely grated garlic, touch of black pepper and of course a big glug of EVOO rounded up this light and refreshing dressing/vinaigrette </div>
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Did you notice an absolute absence of salt in the dressing? </div>
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We have been on a low-sodium diet for quite a while now. Our salt threshold is pretty low. The saltiness of the Feta is good enough for us. But please feel free to add a fat pinch of salt to the dressing, if you wish.</div>
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<i>Greek Salad</i> is pretty simple to put together. It has and continues to be mine and Sam's favorite. I've made it multiple time and no two times have been the same. Like any salad, it's a forgiving recipe and you can add or subtract any ingredient depending on what you have. Just be sure to add some <i>Olives</i> and <i>Feta</i>!</div>
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I hate drowning my leafy salads in greasy dressings. But a little bit of fat is required for the body to absorb valuable nutrients found in vegetables, which are known as carotenoids.</div>
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The dressing uses little oil and is a very light and refreshing. It doesn't weigh the salad down. It might not be very traditional but its delicious, nonetheless. Hope you love it as much as we do.</div>
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<tr> <td align="left" bgcolor="#DEDEDE" valign=" top=" width="100%"><b style="background-color: transparent;"><span style="color: #444444;">Recipe Snapshot: </span></b><span style="background-color: transparent;"><span style="color: #444444;"><b>Greek Salad with Chickpeas and Mint </b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX-j-1ffz7Ueoafc6ltpL_suYIsPVvgXEHUgiVKy9jzQYaB8iIieR5AUueMWDvJomzzgQHnvjdtdN784WKuSrozPwGCfZhsLdRj2TQwHKI3NBDdC4p6avKgBnWCU8E0IidF3-lUlxkGRPa/s1600/Greek_Salad_with_Chickpeas_and_Mint_Final_1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX-j-1ffz7Ueoafc6ltpL_suYIsPVvgXEHUgiVKy9jzQYaB8iIieR5AUueMWDvJomzzgQHnvjdtdN784WKuSrozPwGCfZhsLdRj2TQwHKI3NBDdC4p6avKgBnWCU8E0IidF3-lUlxkGRPa/s320/Greek_Salad_with_Chickpeas_and_Mint_Final_1.jpg" width="224" /></a></div>
<span style="background-color: transparent;"><span style="color: #444444;"><b><br />
</b></span></span> <span style="color: #444444;"><b>Serves:</b> <b>2 serving as Entree and 4 servings as a Side </b></span><br />
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<span style="color: #444444;"><i><b>What I used:</b></i></span><br />
<span style="color: #444444;">Romaine Lettuce - 1 head, roughly chopped</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">English Cucumber - 1, peeled and diced</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Grape or Cherry Tomatoes - 1 cup, halved</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Red Onion - 1, medium sized, thinly sliced</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Green Bell Pepper - 1, medium sized, thinly sliced</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Chickpeas - 1 cup, cooked</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Black or Olives (sliced) - 1 can (6 oz), drained</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Feta Cheese - 1/4 cup, crumbled</span><br />
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<span style="color: #444444;"><i>For the Dressing:</i></span><br />
<span style="color: #444444;">Extra Virgin Olive Oil - 2 tablespoon</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Lemon - zest and juice of a whole </span><span style="color: #444444;">lemon</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Garlic - 2 fat cloves, grated</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Mint leaves - 1/4 cup, packed, very finely chopped</span><br />
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<span style="color: #444444;">Freshly cracked Black Pepper</span><br />
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</span> <span style="color: #444444;"><i><b>What I did:</b></i></span><br />
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<span style="color: #444444;">1. In a small bowl, add the EVOO, zest and juice of a lime, grated garlic, finely chopped mint leaves and the black pepper. Whisk it together and set it aside.</span><br />
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<span style="color: #444444;">2. In a large bowl add the chopped head of Romaine Lettuce, Grape Tomatoes, Diced Cucumber, Thinly sliced Red Onion and Bell Pepper, Olive Slices, Cooked Chickpeas and a half the Feta. </span></div>
<span style="color: #444444; text-align: justify;"><br /></span>
<span style="color: #444444; text-align: justify;">3. Add the prepared Lemon-Mint Vinaigrette and give the salad a good toss.</span><br />
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<span style="color: #444444; text-align: justify;">4. Serve immediately, topped with more crumbled Feta.</span><br />
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<i style="color: #444444;">Notes/Tip:</i></div>
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<span style="color: #444444;"><i>1. Unlike my other salad recipes, this Greek Salad needs to be served immediately. </i></span></div>
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<span style="color: #444444;"><i>2. The lemon juice can be replace by red wine </i><i>vinegar </i><i>or any vinegar of choice.</i></span></div>
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<span style="color: #444444;"><i>4. Basil, parsley or any herb can be used instead of mint.</i></span></div>
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<span style="color: #444444;"><i>5. Our salt intake is pretty low. The saltiness of the Feta is good enough for us. If needed, add any salt to your taste.</i></span></div>
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<span style="color: #444444;">A Greek salad is a twist on a traditional tossed green salad that usually includes feta cheese, olives, cucumber, red onion and olive oil, in addition to the standard lettuce and tomato. The inclusion of these additional ingredients is a healthy way to punch up the nutrition of your salad by adding key vitamins and minerals to your salad.</span></div>
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<span style="color: #444444;">Salad greens provide you with a healthy dose of vitamins A and C, as well as potassium and iron. One cup of tomatoes on your salad supplies 24.7 mg of vitamin C and 1,499 IU of vitamin A. Cucumbers are a healthy source of potassium for just 8 calories per 1/2-cup serving. Red onion slices provide additional vitamin A and C, as well as a small amount of fiber.</span></div>
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<span style="color: #444444;">Most versions of Greek salad contain either black or kalamata olives, each of which is a healthy source of unsaturated fat. A diet that includes healthy unsaturated fats might help you reduce your risk of heart disease. One large black olive adds just 5 calories to your Greek salad, but also supplies you with small amounts of calcium, fiber and vitamin A. </span></div>
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<span style="color: #444444;">A crumble of feta cheese adds a bold flavor to a Greek salad, but is also a nutritious topping. Use a moderate amount of cheese on your salad because while it is healthy, it also contains about 6 g of fat per 1 oz. serving. Your crumble of feta cheese will also supply you with 140 mg of calcium to support healthy bones and teeth. A 1 oz. serving of feta cheese also supplies 0.82 mg of zinc and 120 IU of vitamin A. You will also get trace amounts of potassium, magnesium and B vitamins.</span></div>
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<span style="color: #444444;">Read More: <a href="http://www.livestrong.com/article/506721-what-are-benefits-of-greek-salad/">http://www.livestrong.com/article/506721-what-are-benefits-of-greek-salad/</a></span></div>
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Progna Ghosh Senguptahttp://www.blogger.com/profile/16895086205294358431noreply@blogger.com0tag:blogger.com,1999:blog-4866520609562082590.post-36199077246192376272016-06-26T23:08:00.000-04:002016-06-28T13:35:32.601-04:00Blueberry - Coconut Popsicle <div dir="ltr" style="text-align: left;" trbidi="on">
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</i> <i>Third time's the charm! </i></div>
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After two, very dismal results, I finally nailed the <i>Blueberry - Coconut Popsicle!</i></div>
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Just look at that color! What gorgeousness!</div>
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I have had my heart set on these <i>Blueberry - Coconut Popsicle</i>, the moment I saw them on <i>Pinterest</i>. The thought sweet-tart flavor of the berries and the luscious creaminess of the coconut milk was enough to flutter my heart.</div>
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Of all the lovely berries out there, <i>Blueberry</i> boasts of the most health benefits. Unfortunately, it is Sid's least favorite berry too. So I am always finding newer ways to sneak in the goodness of these little, 'anti-oxidant rich, juicy pebbles in his diet.<br />
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<i>Blueberry</i>, on the other hand, is a staple in my diet. I cannot imagine my mornings with out this super berry. It's either in my smoothie, or in my oatmeal. I recently discovered <i>Freeze-Dried Blueberries </i>and they have become my favorite snack and salad topping ever since.<br />
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Eating blueberries protects the brain from oxidative stress and help guard against age-related dementia. The <i>Phytonutrients</i> in <i>Blueberries</i> protect cells from damage that may lead to cataracts, glaucoma, peptic ulcers, heart disease and even cancer.<br />
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My initial attempts at <i>Blueberry - Coconut Popsicle</i> was a disaster. The problem I was using the fat-free and low fat version of <i>Coconut Milk</i>. Do not get me wrong. I have been using <a href="https://silk.com/products/original-coconutmilk">Silk® Original Coconutmilk</a> for quite sometime now and I completely love it. It brings an incredible aroma and flavor to my Thai-inspired dishes. I love adding it to my smoothies and iced coffee too. It brings a refreshing change in taste. </div>
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When it comes to frozen treats, you gotta bring out the <i>Full-Fat </i>guns. Else, you'd be left with hard, low on flavor, lumps of ice and not the luscious creaminess that you envisioned!</div>
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Also remember, not all fats are bad for you. The fat in <i>Coconut Milk</i> is rich in <i>Lauric Acid</i>, a form of <i>Medium Chain Saturated Fatty Acids</i> (MCFAs). <i>Lauric Acid</i> is converted in the body into a highly beneficial compound called <i>monolaurin</i>, an antiviral and antibacterial that destroys a wide variety of disease causing organisms. </div>
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Moreover, the <i>Saturated Fatty Acids</i> and <i>Medium-chain Triglycerides</i> (MCT), present in the <i>Coconut Milk</i>, are easily burned as fuel by the body. MCTs are particularly beneficial because they don’t require bile acids for digestion. They’re directly shunted to the liver via the portal vein.</div>
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These Vibrant, Creamy, Vegan-friendly, Dye-free popsicle are not only delicious but packs a nutritional punch as well, thanks to the antioxidant properties of the amazing blueberries. I was a little skeptical as Sid is not too fond of coconuts. But surprising he loved the combination. </div>
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I think we found ourselves a new Summer Favorite!</div>
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<tr> <td align="left" bgcolor="#DEDEDE" valign=" top=" width="100%"><b style="background-color: transparent;"><span style="color: #444444;">Recipe Snapshot: </span></b><span style="background-color: transparent;"><span style="color: #444444;"><b>Blueberry - Coconut Popsicle </b></span></span><br />
<span style="background-color: transparent;"><span style="color: #444444;"><i>Recipe Inspiration: <a href="http://www.5minutesformom.com/55996/creamy-blueberry-coconut-popsicles/">5-Minutes for Mom</a></i></span></span><br />
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</b></span></b></span> <span style="color: #444444;"><b>Makes: 8 (1/4 cup) or 4 (1/2) serving</b></span><br />
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</b></span> <span style="color: #444444;"><i><b>What I used:</b></i></span><br />
<span style="color: #444444;">Fresh or Frozen Blueberries - 1 cup</span><br />
<span style="color: #444444;">(completely thawed, if using frozen)</span><br />
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</span> <span style="color: #444444;">Ginger - 1/2 tsp, finely minced or grated</span><br />
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</span> <span style="color: #444444;">Agave Nectar / Maple Syrup / Honey - 1/4 cup (I used Maple Syrup)</span><br />
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</span> <span style="color: #444444;">Lemon Juice - Zest and juice of half a lemon</span><br />
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</span> <span style="color: #444444;">Coconut Milk - 1 cup</span><br />
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</span> <span style="color: #444444;">Popsicle</span><span style="color: #444444;"> </span><span style="color: #444444;">molds</span><br />
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<i style="color: #444444;"><b>What I did:</b></i></div>
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<span style="color: #444444;">1. In a blender, puree the blueberries along with the grated ginger, </span><span style="color: #444444;">zest and juice</span><span style="color: #444444;"> of half a </span><span style="color: #444444;">lemon. </span><br />
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</span> <span style="color: #444444;">2. Add the coconut milk and sweetener of choice and blend well. I used </span><i style="color: #444444;">Maple Syrup</i><span style="color: #444444;">.</span><span style="color: #444444;"> </span><i style="color: #444444;">Agave Nectar </i><span style="color: #444444;">or </span><i style="color: #444444;">Honey</i><span style="color: #444444;"> can be substituted instead.</span><br />
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</span> <span style="color: #444444;">3. Pour into prepared popsicle molds and freeze for </span><span style="color: #444444;">anywhere from 4 hours to overnight.</span><br />
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</span> <span style="color: #444444;">4. </span><span style="color: #444444;">Remove from the mold and enjoy!</span></div>
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<span style="color: #444444;">Blueberries have reached superstar status in terms of their unique health benefits. Most health research on blueberries involves their phytonutrient content. Anthocyanins - the colorful antioxidant pigments that give many foods their wonderful shades of blue, purple, and red - are usually the first phytonutrients to be mentioned in descriptions of blueberries and their amazing health-supportive properties. While it is true anthocyanins are pretty spectacular when it comes to blueberries and their support of our body systems, there are actually a wide variety of health support phytonutrients found in blueberries. </span></div>
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<span style="color: #444444;">Read the entire </span><span style="color: #444444;">list that spotlights some of the better studied of these blueberry phytonutrients, <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=8">h</a></span><span style="color: #444444;"><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=8">ere</a>.</span></div>
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Progna Ghosh Senguptahttp://www.blogger.com/profile/16895086205294358431noreply@blogger.com1tag:blogger.com,1999:blog-4866520609562082590.post-19532699918622463892016-06-22T14:37:00.004-04:002016-06-23T12:19:45.984-04:00Ab Doogh Khiar - a Persian Chilled Yogurt Soup with Cucumbers, Mint, Walnuts & Raisins<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="white-space: pre-wrap;"><span style="white-space: normal;">I was on a lookout for a cold soup to beat the </span><i style="white-space: normal;">"it's-finally-here"</i><span style="white-space: normal;"> Cincinnati summer heat. And w</span></span>hen Gazelle Abedi posted about <i>Ab Doogh Khiar</i> in <a href="https://www.facebook.com/groups/asharedmeal/">A Shared Meal</a>, the timing couldn't have been more perfect.<br />
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<i>Ab Doogh Khiar</i> <span style="white-space: pre-wrap;">(<i><b>Ab</b></i>: <i>Water</i>, <b><i>Doogh</i></b>: <i>Yogurt Drink</i>, <b><i>Khiar</i></b>: <i>Cucumber</i>) is a delightful <i>Persian Chilled Yogurt Soup</i> made with <i>Cucumbers</i>, <i>Mint</i>, <i>Walnuts</i> and <i>Raisins</i>.</span></div>
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<span style="white-space: pre-wrap;">Anything with <i>Yogurt</i> always catches my fancy. And I'm wee bit partial about <i>Mint</i>!</span> Specially in the summer months. Moreover, there is a <i>Mint</i> explosion happening in my tiny herb garden. I am trying to find new ways of using this refreshingly aromatic herb.<br />
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The recipe of <i>Ab Doogh Khiar</i> is very similar to our <a href="https://en.wikipedia.org/wiki/Raita"><i>Indian Cucumber Raita</i></a>. While our <i>Raita</i> is more of a condiment, having a <i>'dip-like'</i> consistency, <i>Ab Doogh Khiar</i> is on the thinner, more soupier side and almost a meal in itself.<br />
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A bowl of <i>creamy </i>and c<i>omforting</i> <i>Yogurt </i>with <i>crunchy Cucumbers</i>, <i>aromatic Mint</i>, <i>earthy Walnuts </i>and <i>sweet Golden Raisins</i>, flavored with just a hint of <i>Garlic</i>. I can assure that, it'll be love at first spoonful! </div>
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According to the <a href="http://www.thespicespoon.com/blog/ab-doogh-khiar-cucumber-soup-in-the-persian-manner/">recipe</a> I followed, There was two <i>optional</i> garnish. <i>Dried Rose Petals</i> and/or ribbons of <i>Crispy Fried, Onion/Shallot</i>. I couldn't get my hands on <i>Dried Rose Petals </i>but I'm sure they would have brough a touch of elegance to the <i>Ab Doogh Khiar</i>.<br />
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The is <i>Crispy Fried, Onion/Shallot </i>another story altogether! Initially, I planned to skip it, because it meant turning on the stove and I planned a no-cooking dinner. But the thought of "<i>crackly fried shallots melting into the cool soup as caramelized ribbons"</i>, sounded too tempting to pass. And my instincts was spot on. The <i>Crispy Fried, Onion/Shallot </i>garnish, though optional, is highly recommended. They do bring a smoky, caramelized sweetness to the cold soup.</div>
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Pieces of crispy bread is usually added just before serving the <i>Ab Doogh Khiar</i>. But we prefer it on the side. We aren't too fond of soggy bread. Plus serving the bread on the side, also help control the carbs consumed.<br />
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<i>Bolillos </i>is one our favorite bread to soak up our soups and stews. <i>Bolillos </i>is a shorter and more oval Mexican cousin of the <i>French Baguette</i>, with a crunchy crust and a soft inside. Sam and Sid both enjoyed their chilled bowls of <i>Ab Doogh Khiar </i>the with fresh-out-of-the oven <i>Bolillos</i>, which we get from our local bakery.<br />
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I'm completely in awe of this delightful Persian Chilled Yogurt Soup. The texture and flavor is very familiar yet, a little different. Love the earthiness of the <i>Walnuts </i>and the sweetness of the <i>Golden Raisins</i>. And the ribbons of caramelized sweetness of the shallots /onions, takes the soup to another level.<br />
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This is a must have soup this summer!<br />
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<tr> <td align="left" bgcolor="#DEDEDE" valign=" top=" width="100%"><b style="background-color: transparent;"><span style="color: #444444;">Recipe Snapshot: </span></b><span style="background-color: transparent;"><span style="color: #444444;"><b>Ab Doogh Khiar - a Persian Chilled Yogurt Soup </b></span></span><span style="color: #444444;"><b>with Cucumbers, Mint, Walnuts & Raisins</b></span><br />
<span style="background-color: transparent;"><span style="color: #444444;"><i>Recipe inspiration: <a href="http://www.thespicespoon.com/blog/ab-doogh-khiar-cucumber-soup-in-the-persian-manner/">The Spice Spoon</a></i></span></span><br />
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</i> </span></span> <span style="color: #444444;"><b>Serves: 4- 5 serving </b></span><br />
<span style="color: #444444;"><b>(1 serving = 1 cup)</b></span><br />
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</b></span> <span style="color: #444444;"><i><b>What I used:</b></i></span><br />
<span style="color: #444444;">Greek Yogurt (plain) - 2 cups (I used no-fat one)</span><br />
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</span> <span style="color: #444444;">English Cucumber - 1, peeled and diced into small chunks (about 1.5 cups after its chopped)</span><br />
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</span> <span style="color: #444444;">Garlic - 1 fat clove, finely grated</span><br />
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</span> <span style="color: #444444;">Mint - 1/4 cup packed, finely chopped</span><span style="color: #444444;"> + more for garnish</span><span style="color: #444444;"> </span><br />
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</span> <span style="color: #444444;">Walnut - 1/2 cup, finely chopped + more for garnish</span><br />
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</span> <span style="color: #444444;">Golden Raisins - 1/4 cup</span><br />
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</span> <span style="color: #444444;">Cold Water - 1 cup + 1 cup</span><br />
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</span> <span style="color: #444444;">Salt and freshly cracked pepper to taste</span><br />
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</span> <span style="color: #444444;"><i>Optional Garnish</i></span><br />
<span style="color: #444444;">Dried Rose Petals</span><br />
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</span> <span style="color: #444444;">Crispy Fried, thinly sliced Onion/Shallot (highly recommended)</span><br />
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</b></span> <span style="color: #444444;"><i><b>What I did:</b></i></span><br />
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<span style="color: #444444;">1. Peel cucumber and slice it lengthwise. Scoop out the seeds and then dice into small cubes.</span></div>
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<span style="color: #444444;">2. In a large bowl, beat the yogurt with a wire whisk for a couple of minutes until smooth.</span></div>
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<span style="color: #444444;">3. Add the diced cucumbers, grated garlic, finely chopped mint, chopped walnuts and raisins and mix well. </span></div>
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<span style="color: #444444;">4. Add the salt and pepper to taste.</span></div>
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<span style="color: #444444;">5. Now gradually add cold water. Add 1 cup first. Mix well. Now gently add water, tablespoon by tablespoon till you get the desired consistency. If you feel its too watery add more yogurt. Do a little trial and error, till you get the perfect consistency. We like our soup on the creamier side. I ended up adding 1.5 cups of water in total.</span><br />
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<span style="color: #444444;">6. Taste and adjust the seasoning accordingly.</span></div>
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<span style="color: #444444;">7. Cover and let the soup chill in he refrigerator for about 2 hours.</span></div>
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<span style="color: #444444;">8. Serve the chilled <i>Ab Doogh Khiar</i> with additional garnish of mint leaved, chopped walnuts dried rose petals (optional) and crispy fried onions (optional), with a side of bread. Or you can add some crispy toasted bread into the chilled yogurt soup too. We prefer it on the side.</span></div>
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<span style="color: #444444;"><i>Notes/Tip: The </i></span><span style="color: #444444;"><i>Crispy Fried, Onion/Shallot adds a nice caramelized sweetness to the soup. It's not a must but highly recommended. To make it, heat a tablespoon in a small pan over medium-high heat. Add thinly sliced shallots or onion. One small onion or shallot or half of a medium sized will do. Fry till its deep golden in color. Remove in a paper lined plate. Let it cool in a single layer. It will crisp up as it cools. </i></span></div>
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<i><span style="color: #444444;">Dried Rose petals is purely optional. I couldn't readily find it. But I'm sure brings a royal flavor to the soup. I will look at our local Middle Eastern grocery for some. And may be as a variation I might add some pomegranate arils, sometime. It will surely look pretty!</span></i></div>
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<span style="color: #444444;">Greek Yogurt is made by separating out the liquid whey. This results in a thicker texture with fewer carbohydrates and sugar, and more protein the regular yogurt. </span></div>
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<span style="color: #444444;">Protein is essential for good health. It is vital to cell growth, building muscle, and repairing tissue. </span><span style="color: #444444;">As we age, we need more protein to keep the skin healthy and to fight off illness. Greek Yogurt is a great way to boost the protein levels while avoiding heavy foods like meats.</span></div>
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<span style="color: #444444;">Greek Yogurt is packed with probiotics. These are microorganisms such as bacteria and yeast. These normally live in the intestines. Having good microorganisms in the intestines helps keep us healthy. Probiotics are great for the digestive system, and especially helpful to people who suffer from conditions such as irritable bowel syndrome.</span></div>
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<span style="color: #444444;">Greek Yogurt low in sodium and it is also high in potassium. There must be a proper balance between sodium and potassium in the body. Greek Yogurt can help you maintain the correct proportions.</span></div>
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<span style="color: #444444;">The amazing health benefits of Greek Yogurt is far from being over. Read the full article <a href="http://www.healthline.com/health/food-nutrition/greek-yogurt-benefits">here</a>.</span></div>
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Progna Ghosh Senguptahttp://www.blogger.com/profile/16895086205294358431noreply@blogger.com3tag:blogger.com,1999:blog-4866520609562082590.post-1294869749269953152016-06-13T14:58:00.002-04:002016-06-22T14:39:56.550-04:00Strawberry-Avocado Caprese Salad with Balsamic Reduction<div dir="ltr" style="text-align: left;" trbidi="on">
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If you thought classic <a href="http://www.whiffofspice.com/2013/06/caprese-salad-with-arugula-and-basil.html"><i>Caprese Salad</i></a> cannot get any better, try this <i>Strawberry-Avocado</i> version and you would fall in love.... all over again!</div>
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This super simple <i>Salad Recipe</i>, will undoubtedly become your <i>Summer </i>favorite. </div>
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<i>Ladies and gentlemen... Be prepared to be blown away!</i></div>
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When I came back from the Farmer's market last weekend with tubs of sun kissed tomatoes and luscious strawberries, all I had in my mind was my <i>delicate</i> <a href="http://www.whiffofspice.com/2013/06/caprese-salad-with-arugula-and-basil.html"><i>Caprese Salad</i></a> and my <i>zingy</i> <a href="http://www.whiffofspice.com/2016/04/fresh-n-juicy-strawberry-salsa.html"><i>Strawberry Salsa</i></a>. Never in my wildest imagination, did I even think of combining the two.</div>
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But when I saw the same recipe from <a href="https://www.amazon.com/Love-Lemons-Cookbook-Apple---Zucchini/dp/1583335862/ref=sr_1_1?ie=UTF8&qid=1465827269&sr=8-1&keywords=love+and+lemons"><i>The Love and Lemons Cookbook</i></a> being recreated by two of my favorite blogs - <a href="http://ohsheglows.com/2016/06/07/avocado-strawberry-caprese/"><i>Oh She Glows</i></a> and <a href="http://www.twopeasandtheirpod.com/avocado-strawberry-caprese-salad/"><i>Two Peas & Their Pod</i></a>, I knew I needed to give it a try. </div>
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Before I move on to the recipe, here is a snap of my very prized <i>Sweet Italian Basil</i>. Thanks to Sam's green thumb, my tiny herb garden is thriving very well. It's pure joy to walk into your yard, snip a few herbs and your everyday meal suddenly becomes extra special. </div>
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And now let's talk about this awesome awesome thing called <i>Balsamic Reduction</i>. It is super simple to make. It does needs a little babysitting, though. It smells really pungent during the cooking process and it is a good idea to open your windows and the stove vent to get the strong vinegary fumes out.<br />
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But the resultant thick, syrupy goodness is so darn worth it. <i>Smoky</i>, <i>Sweet</i> and <i>Acidic</i> all at the same time, the flavor profile is quite complex but so delicious. I am slathering/drizzling it on anything and everything right now. Not only it is currently my favorite salad dressing, but I have drizzled it on grilled pork, chopped strawberries, sliced avocados and even vanilla bean ice-cream. <i>It is that GOOD!!!</i></div>
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Addition of <i>Strawberries</i> and <i>Avocados</i> to the troika of <i>Tomatoes</i>, <i>Mozzarella</i> and <i>Basil</i> gives a nice creamy and fruity touch to the classic <a href="http://www.whiffofspice.com/2013/06/caprese-salad-with-arugula-and-basil.html"><i>Caprese Salad</i></a>. <i>Balsamic Vinegar</i> is absolutely delicious on <i>Tomatoes</i>, <i>Strawberries</i> and <i>Avocados</i>. Hence, the <i>Balsamic Reduction</i>, ties this salad beautifully. </div>
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Pair this fun and fruity <i>Strawberry-Avocado Caprese Salad with Balsamic Reduction </i>with a side of grilled meat or fish and your favorite red wine. And you'll have the perfect summer dinner. </div>
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<tr> <td align="left" bgcolor="#DEDEDE" valign=" top=" width="100%"><b style="background-color: transparent;"><span style="color: #444444;">Recipe Snapshot: Strawberry-Avocado Caprese Salad with Balsamic Reduction</span></b><br />
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<span style="color: #444444;"><b>Serves: 4 serving (as a side salad)</b></span><br />
<span style="color: #444444;"><b>(1 serving = 3/4 cup)</b></span><br />
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</b></span> <span style="color: #444444;"><i><b>What I used:</b></i></span><br />
<span style="color: #444444;">Strawberries - 1 cup </span><span style="color: #444444;">(about 10 largish one)</span><span style="color: #444444;">, hulled and thickly sliced </span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Grape or Cherry Tomatoes </span><span style="color: #444444;">(any color) </span><span style="color: #444444;">- 1/2 cup </span><span style="color: #444444;">(about 30)</span><span style="color: #444444;">, halved</span><br />
(I have used yellow ones)<br />
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<span style="color: #444444;">Avocado - 1, medium sized, pitted and diced</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Mini Mozzarella Balls - 1/2 cup (about 20 mini balls), halved</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Sweet Basil Leaves - 1/4 cup loosely packed, <i>chiffonade</i> cut </span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Hemp Seeds (or any nuts or toasted seed of choice) </span><span style="color: #444444;">- 2 tablespoon</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Balsamic Vinegar - 1/2 cup</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Extra Virgin Olive Oil - 1 tablespoon</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Himalayan </span><span style="color: #444444;">Pink</span><span style="color: #444444;"> </span><span style="color: #444444;">Salt or Coarse Sea Salt, to taste</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Freshly Cracked Pepper</span><br />
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<span style="color: #444444;"><i><b>What I did:</b></i></span><br />
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<span style="color: #444444;">1. </span><span style="color: #444444;">In a small saucepan, bring the <i>Balsamic Vinegar</i> to a gentle boil over medium-high heat, stirring frequently. Switch on the kitchen stove vent. The vinegar smell is pretty strong. Once the vinegar starts to boil, reduce the heat to low and simmer for 6 to 8 minutes, uncovered, until the vinegar thickens and reduces by half. Keep aside.</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">2. <i>Chiffonade </i>is a very fancy word for the very simple process of slicing basil or any other delicate herb into very thin ribbons. To do so, simply stack the <i>Basil </i>leaves on top of another. Roll them tightly into a cigar shape. Slice the leaves perpendicular to the roll. And there you have it - delicate strands of basil, that's looks pretty and are very aromatic. </span></div>
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<span style="color: #444444;">3. In a large bowl add the sliced strawberries, halved tomatoes, bite sized </span><span style="color: #444444; text-align: -webkit-left;">mozzarella balls, </span><span style="color: #444444;">diced avocado, and </span><span style="color: #444444; text-align: left;"><i>chiffonade </i>cut </span><span style="color: #444444;">basil. </span></div>
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<span style="color: #444444;">4. Drizzle on the EVOO and gently toss until everything is lightly coated.</span></div>
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<span style="color: #444444;">5. Season generously with </span><i><span style="color: #444444; text-align: -webkit-left;">Himalayan </span><span style="color: #444444; text-align: -webkit-left;">Pink</span><span style="color: #444444; text-align: -webkit-left;"> </span></i><span style="color: #444444; text-align: -webkit-left;"><i>Salt</i> (or any sea Salt of choice) </span><span style="color: #444444;">and <i>Freshly Cracked Pepper</i> and toss again.</span></div>
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<span style="color: #444444;">6. Add the <i>Hemp Seeds</i> (or any seeds or nuts of choice) and toss well.</span></div>
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<span style="color: #444444;">7. Plate the salad into individual serving plate and d</span><span style="color: #444444;">rizzle the balsamic reduction. Serve immediately with additional sprinkle of <i>Hemp Seeds</i> and ribbons of fresh <i>Basil</i>. </span><br />
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<span style="color: #444444;"><i>Notes/Tip: </i></span><span style="color: #444444;"><i>This salad is most definitely, best enjoyed fresh. But if needed, leftovers can be stored in an airtight container for a few hours. </i></span><br />
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Progna Ghosh Senguptahttp://www.blogger.com/profile/16895086205294358431noreply@blogger.com1tag:blogger.com,1999:blog-4866520609562082590.post-8009660683513636982016-06-10T14:51:00.001-04:002016-06-10T14:51:57.810-04:00Mango Smoothie Popsicle<div dir="ltr" style="text-align: left;" trbidi="on">
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4 simple ingredients. <br />
Maximum 20 mins of prep time.<br />
Few hours of very impatient waiting.<br />
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And there you have a delectable frozen treat, bursting with alluring aroma and flavor of <i>Mangoes</i>!<br />
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Say <i>Hello </i>to <i>Dreamy</i> <i>Creamy Mango Smoothie Popsicle!!!</i><br />
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When it comes to fruits, there is <i>Mango </i>and then there are other fruits!</div>
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We are a very fruit happy family and there's rarely any fruit that we do not enjoy. But lets be honest, <i>Mangoes </i>does makes our hearts <i>skip an extra beat</i>! And if have grown up in a tropical country like I have, summers are never complete without the sweet "<i>King of Fruit</i>".</div>
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The <i>Mango </i>is called the <i>King of Fruits</i>, not only for its intoxicating aroma and delicious, sweet taste, but also because of their amazing health benefits. Research has shown antioxidant compounds in mango have been found to protect against colon, breast, leukemia and prostate cancers. </div>
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The high levels of fiber, pectin and vitamin C help to lower serum cholesterol levels, specifically Low-Density Lipoprotein (the bad stuff).</div>
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One cup of sliced mangoes supplies 25% of the needed daily value of vitamin A, which promotes good eyesight and prevents night blindness and dry eyes.</div>
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The <i>tartaric acid</i>, <i>malic acid</i>, and a trace of <i>citric acid </i>found in the fruit helps to maintain the alkali reserve of the body.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42rtUR-nZid8oWtWbi4kHO1Z0YvqCXjAzXrk-CshXv90YATEk8HXDqlCSM1G3e9SRc-bFF7ASvlIvmPuK_XJs2vSDrPK-GdW1PwrgZETOy_M9zuUejqDBCnPJXtEHN1iLUVEDBHMFzwEc/s1600/Mango_Smoothie_Popscicle_Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42rtUR-nZid8oWtWbi4kHO1Z0YvqCXjAzXrk-CshXv90YATEk8HXDqlCSM1G3e9SRc-bFF7ASvlIvmPuK_XJs2vSDrPK-GdW1PwrgZETOy_M9zuUejqDBCnPJXtEHN1iLUVEDBHMFzwEc/s1600/Mango_Smoothie_Popscicle_Collage.jpg" /></a></div>
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When it comes to diabetic diet, it is generally advised to steer clear of <i>Mangoes</i>. But recent studies suggest that <i>the Mango</i> might be actually help to normalize insulin levels in the blood. <i>The Mango </i>also has a relatively low glycemic index (41-60). So moderate quantities will not spike your sugar levels.</div>
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To further stabilize any spike that might be caused because of the natural sugars present in the mangoes, I have paired it with protein rich <i>Greek Yogurt</i>. With a pudding-like texture and a slightly tart flavor, <i>Greek Yogurt </i>also has more protein and fewer carbs and fewer sugars than traditional yogurt. It not only bring a creaminess to the popsicle but, host of other nutrients too. <i>Greek Yogurt </i>is packed with probiotics. These are microorganisms such as bacteria and yeast. These normally live in your intestines, and having good microorganisms in your intestines helps keep you healthy.</div>
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These <i style="text-align: left;">Dreamy</i><span style="text-align: left;"> </span><i style="text-align: left;">Creamy Mango Smoothie Popsicles </i>are totally diabetic friendly and an awesome afternoon snack or a post dinner treat.</div>
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I have used naturally sweetened <i>Vanilla Greek Yogurt</i> in this recipe. You can use plain <i>Greek Yogurt </i>and add a splash of vanilla. I usually use <i>No-Fat/Fat-Free</i> <i>Greek Yogurt</i> for my recipes. <i>No-Fat or Low-fat Yogurt</i> will work perfectly if consuming as a smoothie. But if you are freezing it, the popsicle will taste icy instead of creamy. <i>Full Fat Greek Yogurt</i> is necessary for this recipe.</div>
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The recipe makes more than 3 cups of smoothie. I used 1/2 cup popsicle molds. If using 1/4 cup molds, halve the recipe. Or make the entire batch. Freeze the half the quantity in popsicle molds. And enjoy the other half as a refreshing and filling post workout smoothie. </div>
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This <i style="text-align: left;">Dreamy</i><span style="text-align: left;"> </span><i style="text-align: left;">Creamy Mango Smoothie Popsicle </i>was much loved by both Sam and Sid. I would have preferred a little less sweet. Please adjust the amount of <i>Maple Syrup</i> (or <i>Honey</i> or <i>Agave Nectar</i>) to suite your taste. </div>
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<i>Enjoy and have a fun filled Summer!</i></div>
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<table align="Center" border="5" cellpadding="5" cellspacing="5"><tbody>
<tr> <td align="left" bgcolor="#DEDEDE" valign=" top=" width="100%"><b style="background-color: transparent;"><span style="color: #444444;">Recipe Snapshot: </span></b><span style="background-color: transparent;"><span style="color: #444444;"><b>Mango Smoothie Popsicle </b></span></span><br />
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<span style="color: #444444;"><b><span style="color: #444444;"><b><br />
</b></span></b></span> <span style="color: #444444;"><b>Makes: 6 serving</b></span><br />
<span style="color: #444444;"><b>(1 serving = 1 p</b></span><b style="color: #444444;">opsicle</b><b style="color: #444444;">)</b><br />
<span style="color: #444444;"><b><br />
</b></span> <span style="color: #444444;"><i><b>What I used:</b></i></span><br />
<span style="color: #444444;">Fresh or Frozen Mango - 3 cups, chopped </span><br />
<span style="color: #444444;">(completely thawed, if using frozen)</span><br />
<span style="color: #444444;">(I used about 4 fresh mangoes)</span><br />
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<span style="color: #444444;">Vanilla Greek Yogurt (Full Fat) - 1 cup</span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">Milk - 1/4 to 1/2 cup (optional)</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Agave Nectar / Maple Syrup / Honey - 2 tablespoon to 1/4 cup (more or less. It will depend on the sweetness of the mangoes)</span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">Popsicle</span><span style="color: #444444;"> </span><span style="color: #444444;">molds</span><br />
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<i style="color: #444444;"><b>What I did:</b></i></div>
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<span style="color: #444444;">1. In a blender, add the Mangoes, </span><span style="color: #444444;">Greek Yogurt and Maple Syrup (or </span><i style="color: #444444;">Agave Nectar </i><span style="color: #444444;">or </span><i style="color: #444444;">Honey</i><span style="color: #444444;">). </span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">2. Blend on high. Greek Yogurt is very thick and creamy. A little bit of milk is required to get the Smoothie consistency. Add 1/4 cup of milk and then keep adding in 1 tablespoon increment till you get the desired consistency. </span><span style="color: #444444;">If using regular yogurt, skip the milk.</span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">3. Check for sweetness and add more </span><span style="color: #444444;">sweetener of choice, if required. </span><br />
<span style="color: #444444;"><br /></span><span style="color: #444444;">4. Pour into prepared popsicle molds and freeze for </span><span style="color: #444444;">anywhere from 4 hours to overnight.</span><br />
<span style="color: #444444;"><br /></span><span style="color: #444444;">5. To remove the popsicle from the molds, dip the bottom of the mold in lukewarm water for about 10-15 seconds. Enjoy!!!</span><br />
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<span style="color: #444444;"><i>Notes/Tip: </i></span><br />
<span style="color: #444444;"><i>1. The recipe makes a little more than 3 cups of smoothie. I used 1/2 cup Popsicle molds. If using 1/4 cup molds, half the recipe. </i></span><br />
<span style="color: #444444;"><i><br /></i></span>
<span style="color: #444444;"><i>2. If using plain yogurt add a splash of Vanilla Extract. </i></span><br />
<span style="color: #444444;"><i><br /></i></span>
<span style="color: #444444;"><i>3. Agave Nectar or Honey can be substituted for Maple Syrup.</i></span><br />
<span style="color: #444444;"><i><br /></i></span>
<span style="color: #444444;"><i>4. I usually love using No-Fat Yogurt for my recipes. No-Fat or Low-fat Yogurt will work perfectly if consuming as a smoothie. But if you are freezing it, the popsicle will taste icy instead of creamy. Full Fat yogurt is critical for this recipe.</i></span></div>
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<span style="color: #444444;">Mangoes are not called the <i>king of all fruits,</i> just for nothing! They fight cancer, alkalize the body, aid in weight loss, regulate diabetes, help digestion, clean your skin, and make the perfect snack. are 17 healthy reasons why you should be eating a mango every day. </span></div>
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<span style="color: #444444;">Read 17 healthy reasons why you should be eating a mango every day <a href="https://healthimpactnews.com/2013/17-reasons-why-you-need-a-mango-every-day/">here</a>.</span></div>
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Progna Ghosh Senguptahttp://www.blogger.com/profile/16895086205294358431noreply@blogger.com1tag:blogger.com,1999:blog-4866520609562082590.post-7646662558403764832016-06-08T15:39:00.000-04:002016-06-08T16:44:53.061-04:00Avocado-Coconut Soup with Pan Seared Shrimp in Coconut Oil<div dir="ltr" style="text-align: left;" trbidi="on">
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The summer vacations are on full swing.<br />
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I know, I hyperventilate before the start of every summer vacation but this year it is surprisingly very different.<br />
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The 7 year old has really grown up and keeps himself busy pretty well. Thankfully, he has finally discovered the magic of books and most mornings are spend reading. Then he has his Lego, train tracks and summer homework to keep him busy till afternoon. Most of our afternoons are spent biking, hiking at our local park, soccer practice and/or swimming. We are actually having a pretty quite and disciplined summer. <i>For now. </i></div>
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While Sid has been keeping himself busy, I am in a totally laid back mode. To encourage him to read more, I have been picking up books for myself too. Most of my days are now spent reading, while listening to my favorite <i>Ghazals</i>. Not a very productive way to spend your day, but deeply relaxing nonetheless.</div>
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So the other day, <a href="http://www.cocoawindblog.com/">Cocoawind</a> called me and gave me an earful as how I'm not doing any new post for our <i>"Ode to Summer"</i> series. So I left the coziness of my <a href="http://www.ikea.com/us/en/catalog/categories/series/07472/">Poang chair</a> and took a stock check of my refrigerator. Then blended everything I could lay my hands on. Added a big glug of <i>Coconut Milk</i>, because, believe me, <i>Coconut Milk</i> had a magical property to make everything taste divine. Chilled it and thus was born this soup, I am so excited to share with you all!</div>
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<i>Okay! </i></div>
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I did not blend every everything. Just <i>Avocados</i>, <i>Ginger</i>, <i>Garlic</i>, <i>Green Chilies</i> and lots of <i>Cilantro</i>. Which was basically my entire refrigerator at that time.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAB6wvY81H_KcV8E_KOVCA-pe376VN0gZfZzygrXnZX2hCM6YBWA_rokrgexcbMWD3im8urMure7eMG1u8fRGh19UI9SWaL-o9SuOoi_JyFCoXc8JJjHi72j8OL5gcOOAYBRgZfmyRVpy0/s1600/Avocado_Coconut_Soup_Final_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAB6wvY81H_KcV8E_KOVCA-pe376VN0gZfZzygrXnZX2hCM6YBWA_rokrgexcbMWD3im8urMure7eMG1u8fRGh19UI9SWaL-o9SuOoi_JyFCoXc8JJjHi72j8OL5gcOOAYBRgZfmyRVpy0/s1600/Avocado_Coconut_Soup_Final_4.jpg" /></a></div>
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Going by the ingredients, you might feel that this might not be very diabetic friendly recipe. <i>Agreed</i>, this is one of the more calorie dense soup on the blog. But most of the calories comes from the healthy fats that are present in both <i>Avocados </i>and <i>Coconut Milk</i>. </div>
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The majority of the fat in <i>Avocado</i> is <i>Oleic Acid</i>. This is a monounsaturated fatty acid, that is also the major component, in <i>Olive Oil</i>. <i>Oleic Acid</i> has been linked to reduced inflammation and been shown to have beneficial effects on genes linked to cancer. </div>
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<i>Coconut Milk</i> is high in saturated fatty acids and medium-chain triglycerides (MCT), which are both easily burned as fuel by the body. MCTs are particularly beneficial in that they don’t require bile acids for digestion, and they’re directly shunted to the liver via the portal vein. The medium-chain fatty acids in <i>Coconut Milk</i> may also kill the three major types of <i>atherogenic </i>(bacteria that cause plaque formation in the arteries) organisms, that may lead to heart disease.</div>
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Though this <i>Avocado-Coconut Soup</i> is deliciously creamy, thanks to the <i>Avocados </i>and <i>Coconut Milk, </i>it still tastes very light, clean, and fresh because of all the <i>Lime Juice</i> and <i>Cilantro </i>in it. Perfect for the summer months. </div>
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Even though it is filled with heart healthy fats, there is no denying the fact it is a heavy soup. So portion control is the key. Instead of making it a meal, I would suggest you have it as a first course or as an appetizer. When paired with a lean protein like <a href="http://www.whiffofspice.com/2016/01/pan-fried-shrimp-in-coconut-oil-with.html">Pan Seared Shrimps</a>, this becomes an awesome lunch option too. The lean protein along with high fat will keep you full for long. </div>
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Sid, unfortunately, didn't like this soup as much I have hoped. But me and Sam loved it. And I can totally see myself making this soup at least one a week this whole summer. </div>
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<tr> <td align="left" bgcolor="#DEDEDE" valign=" top=" width="100%"><b style="background-color: transparent;"><span style="color: #444444;">Recipe Snapshot: </span></b><span style="background-color: transparent;"><span style="color: #444444;"><b>Avocado-Coconut Soup with Pan Seared Shrimp in Coconut Oil </b></span></span><br />
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<span style="color: #444444;"><b>Serves: 4 serving</b></span><br />
<span style="color: #444444;"><b>(1 serving = 3/4 cup)</b></span><br />
<span style="color: #444444;"><b><br />
</b></span> <span style="color: #444444;"><i><b>What I used:</b></i></span><br />
<span style="color: #444444;">Avocados - 1 largish one, or 2 medium sized ones, pitted and roughly chopped</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Garlic - 2 -3 fat cloves, roughly minced</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Ginger - 1 small (about an inch)</span><span style="color: #444444;">, roughly minced</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Green Chili (or Jalapeno) - 1 or 2, seeded and roughly chopped</span><br />
<span style="color: #444444;"><br />
</span><span style="color: #444444;">Cilantro - about half a cup, packed + more for garnishing</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Lime - zest and juice or 1 lime + more for serving</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Coconut Milk - 1.5 cup</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Vegetable stock (or Chicken Stock) - 1.5 to 2 cups</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Salt to taste </span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">a sprinkle of Chili Flakes as a garnish</span><br />
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<span style="color: #444444;"><i>For the Pan Seared Shrimp in Coconut Oil:</i></span><br />
<span style="color: #444444;">Large Shrimps - 8 pcs (2 per serving)</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Lemon juice - 1 tsp</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Coconut Oil - 1 tablespoon</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Salt </span><span style="color: #444444;">to taste </span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;"></span><br />
<span style="color: #444444;">Freshly cracked pepper</span><br />
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<span style="color: #444444;"><i><b>What I did:</b></i></span><br />
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<span style="color: #444444;">1. In a food processor or blender, dump the chopped avocados, garlic, ginger, green chilies, the whole zest and juice of half a lime and cilantro. Process till smooth, scrapping the sides frequently. </span></div>
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<span style="color: #444444;"><br />
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<span style="color: #444444;">2. Add the coconut milk and the just one cup vegetable stock and process or blend till homogeneous. Season liberally with salt and process/ blend once more.</span></div>
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<span style="color: #444444;"><br />
</span></div>
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<span style="color: #444444;">3. If you feel the soup is too thick add a quarter cup of stock and process/blend, till you reach your desired consistency. Remember it will thicken a little in the fridge. </span></div>
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<span style="color: #444444;">4. Pour the soup in large bowl. Add the rest of the lime juice to prevent oxidization of the avocados. Secure the cling wrap/plastic wrap tightly around the bowl. Let it chill for about an hour or two before serving.</span></div>
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<span style="color: #444444;">5. Just before serving, pan sear the shrimps (recipe below).</span></div>
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<span style="color: #444444;">6. Serve the chilled soup, topped with couple of <i>Pan Seared Shrimps in Coconut Oil</i>, Cilantro and a sprinkle of </span><span style="text-align: left;"><span style="color: #444444;">Chili Flakes and a squeeze of more lime juice.</span></span></div>
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<span style="color: #444444;"><i style="color: #444444;">For the Pan Seared Shrimp in Coconut Oil:</i></span></div>
<span style="color: #444444;"> </span><br />
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<span style="color: #444444;">1. Marinate the thawed out shrimps in lemon juice, salt and freshly cracked pepper for 10 to 15 minutes.</span><br />
<span style="color: #444444;"><br />
</span></div>
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<span style="color: #444444;">2. Heat a non stick pan over medium heat. Melt the coconut oil in the pan. </span></div>
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<span style="color: #444444;">3. Add the marinated shrimps in a single layer. </span></div>
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<span style="color: #444444;">4. Sear the shrimps for 3 minutes on once side. Flip and sear for 2 minutes on the other side. They will turn opaque and pink and the juices will run clear. Keep tossing till all the moisture is evaporated and we are left with juicy seared shrimps.</span></div>
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</span> <span style="color: #444444; text-align: justify;">5. Serve over </span><i style="color: #444444; text-align: justify;">Avocado-Coconut Soup</i><span style="color: #444444; text-align: justify;"> as a topping.</span><br />
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<span style="color: #444444;">The Avocado is a rather unique type of fruit. </span><span style="color: #444444;">Most fruit consists primarily of carbohydrate, while avocado is high in healthy fats.</span><span style="color: #444444;"> </span><span style="color: #444444;">In fact, 77% of the calories in it are from fat, making it one of the fattiest plant foods in existence. </span><span style="color: #444444;">But they don’t just contain any fat. The majority of the fat in avocado is <i>oleic acid</i>.</span></div>
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<span style="color: #444444;">This is a monounsaturated fatty acid that is also the major component in olive oil. </span><span style="color: #444444;">Oleic acid has been linked to reduced inflammation and been shown to have beneficial effects on genes linked to cancer. </span><span style="color: #444444;">The fats in avocado are also pretty resistant to heat-induced oxidation, making avocado oil a healthy and safe choice for cooking.</span></div>
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<span style="color: #444444;">Read More: </span><span style="color: #444444;"><a href="https://authoritynutrition.com/12-proven-benefits-of-avocado/">https://authoritynutrition.com/12-proven-benefits-of-avocado/</a></span></div>
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<span style="color: #444444;"><i>Coconut Milk</i> is often a staple fat source for those following a Paleo diet. From a nutritional perspective, it’s an excellent choice. It’s high in saturated fatty acids and medium-chain triglycerides (MCT), which are both easily burned as fuel by the body. MCTs are particularly beneficial in that they don’t require bile acids for digestion, and they’re directly shunted to the liver via the portal vein. </span><span style="text-align: left;"><span style="color: #444444;"> The medium-chain fatty acids in coconut milk may also kill </span></span><span style="color: #444444;">the three major types of atherogenic (bacteria that cause plaque formation in the arteries) organisms, that may lead to heart disease.</span></div>
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<span style="text-align: left;"><span style="color: #444444;"><i>Coconut milk</i> contains lauric acid, antimicrobial lipids and capric acid, which have antibacterial, antifungal and antiviral properties. The body converts lauric acid into monolaurin, which may fight the viruses and bacteria that cause herpes, influenza and even HIV. </span></span></div>
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<span style="text-align: left;"><span style="color: #444444;">Read More: </span></span><span style="text-align: left;"><span style="color: #444444;"><a href="http://www.livestrong.com/article/409614-the-health-benefits-of-coconut-milk/">http://www.livestrong.com/article/409614-the-health-benefits-of-coconut-milk/</a></span></span></div>
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Progna Ghosh Senguptahttp://www.blogger.com/profile/16895086205294358431noreply@blogger.com1tag:blogger.com,1999:blog-4866520609562082590.post-15309714627842546452016-05-16T00:14:00.001-04:002016-08-31T11:23:03.478-04:00Iced Green Tea Lemonade with Ginger and Mint <div dir="ltr" style="text-align: left;" trbidi="on">
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Getting my post ready for our <i>"Ode to Summer"</i> series is seriously becoming a challenge. Cincinnati is back to being chilly. It's middle of May and tonight we have a frost warning! </div>
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This entire week the temperature is going be really low. It will be pretty windy, with some scattered thunderstorms thrown in. I was just telling <a href="http://www.cocoawindblog.com/"><i>Cocoawind</i></a>, that instead of <i>"Ode to Summer"</i>, we should start a <i>"Back to Winter" </i>series! </div>
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However, back home in India, it's a whole different story altogether. This year has seen, one of the hottest summer in recent years. </div>
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Me and my mom, we have this ritualistic 15-minute conversation after Sid leaves for school, over cup of tea. Me with my second cup of the morning and she with her evening cuppa. The other day, when I was talking to her, she mentioned that it's so hot in Kolkata, that she had to forgo her evening cuppa. </div>
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"Have I<i>ced Tea</i> then.", I told her.</div>
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"How do you make it?"</div>
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Completely elated at being asked for recipe by my Mother, I gave her a pretty detailed one, complete with exact measurements and even few variation. </div>
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She called later to tell that she and my Aunt, who had dropped by for a visit, totally loved it. </div>
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Tweaking each and every recipe, has become a compulsion of sorts. I even tweaked my own recipe!</div>
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Mom made it with black <i>Assam</i> tea. I had to use <i>Green Tea</i>. </div>
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I asked her to add just <i>Lemon Juice</i> and <i>Honey</i>. But then, I decided to amp up the flavor of regular plain <i>Green Tea</i> by infusing it with some zesty <i>Ginger </i>and fragrant <i>Mint Leaves</i>. </div>
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Also, I increased the quantity of <i>Lemon Juice</i>. As a result, the tea has a distinct tang and a lemony flavor, prominent enough, to be called <i>Lemonade</i>!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_ZMSq_5eOZaypT29goWXbEvUMrUGhEbo6npzuQMIlZ4ei_Aql4Ht9IItuwqq6gbkU_inMf8LDP3tl0ChDjC5wxyZEqXsk5ZzoqRodjUR0I5oj_hJwmXFCs0RlebjWKr1zCtwTKOBp4O2/s1600/Iced_Green_Tea_Lemonade_with_Ginger_and_Mint_Final_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_ZMSq_5eOZaypT29goWXbEvUMrUGhEbo6npzuQMIlZ4ei_Aql4Ht9IItuwqq6gbkU_inMf8LDP3tl0ChDjC5wxyZEqXsk5ZzoqRodjUR0I5oj_hJwmXFCs0RlebjWKr1zCtwTKOBp4O2/s1600/Iced_Green_Tea_Lemonade_with_Ginger_and_Mint_Final_3.jpg" /></a></div>
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"The Iced Tea was pretty good. Do put it on your Blog", Mom told me, later in the day. </div>
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I couldn't have been happier. Talk about role reversal!</div>
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I'm so glad that she loved it. </div>
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And even thought we were not ready for <i>Iced Tea</i> just yet, Sam and me loved this version of <i>Iced Green Tea Lemonade with Ginger and Mint</i>. We cannot wait for summer to arrive and sip on this refreshing drink after hike or a bike ride.</div>
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<tr> <td bgcolor="#DEDEDE" style="text-align: left;" valign=" top=" width="100%"><b style="background-color: transparent;"><span style="color: #444444;">Recipe Snapshot: </span></b><span style="color: #444444;"><b>Iced Green Tea </b></span><span style="color: #444444;"><b>Lemonade </b></span><b style="color: #444444;">with Ginger and Mint</b><br />
<span style="background-color: transparent;"><span style="color: #444444;"><i>Recipe Inspiration: <a href="http://www.thekitchn.com/recipe-iced-green-tea-with-ginger-mint-and-honey-recipes-from-the-kitchn-207387">The K</a></i></span></span><span style="color: #0000ee;"><i><u><a href="http://www.thekitchn.com/recipe-iced-green-tea-with-ginger-mint-and-honey-recipes-from-the-kitchn-207387">itchn</a></u></i></span><br />
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</b></span></b></span> <span style="color: #444444;"><b>Serves: 6 serving</b></span><br />
<span style="color: #444444;"><b>(1 serving = 8 oz)</b></span><br />
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</b></span> <span style="color: #444444;"><i><b>What I used:</b></i></span><br />
<span style="color: #444444;">Water- 6 cups</span><br />
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</span> <span style="color: #444444;">Green Tea bags - 4</span><br />
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</span> <span style="color: #444444;">Ginger - a 2" knob, thinly sliced</span><br />
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</span> <span style="color: #444444;">Mint Leaves - 2 sprigs, about 15 leaves + </span><span style="color: #444444;">more to serve</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Raw Honey - 1/4 cup</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Lemon - Juice of half a lemon + slices of the other half to serve.</span><br />
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<i style="color: #444444;"><b>What I did:</b></i><br />
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<span style="color: #444444;">1. In a saucepan, combine 6 cups of water and ginger slices and bring to a boil. </span></div>
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<span style="color: #444444;">2. </span><span style="color: #444444;">Once the water boils, remove from heat and add the tea bags and mint leaves. Cover the saucepan and let it steep for 10 to 15 minutes.</span></div>
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<span style="color: #444444;">3. Strain the brewed tea. Discard the mint leaves and the teabags.</span></div>
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<span style="color: #444444;">4. Mix the honey and juice from half of the lemon into the tea. </span></div>
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<span style="color: #444444;">5. Transfer the tea from the saucepan to a pitcher or a bottle or a carafe and let it cool to room temperature before refrigerating.</span></div>
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<span style="color: #444444;">6. Just before serving, slice the </span><span style="color: #444444;">second half of the lemon. </span></div>
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<span style="color: #444444;">7. To serve, add 1 to 2 lemon slices into each glass, along with a couple of mint leaves and ice cubes. Pour the chilled tea and serve immediately.</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;"><i>Notes/Tip: Plain, unflavored Green Tea works best for this recipe, since we are infusing a lot of flavor with Ginger and Mint. </i></span></div>
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<span style="color: #444444;">Green Tea is loaded with antioxidants and nutrients that have powerful effects on the body. This includes improved brain function, fat loss, a lower risk of cancer and many other incredible benefits. Read the <a href="https://authoritynutrition.com/top-10-evidence-based-health-benefits-of-green-tea/">full article</a>, to know about the 10 health benefits of green tea that have been confirmed in human research studies.</span></div>
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Progna Ghosh Senguptahttp://www.blogger.com/profile/16895086205294358431noreply@blogger.com15tag:blogger.com,1999:blog-4866520609562082590.post-68761294970414912732016-05-12T21:58:00.000-04:002016-05-13T15:11:39.533-04:00Watermelon Agua Fresca<div dir="ltr" style="text-align: left;" trbidi="on">
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So all May we were supposed to pay "Ode to Summer!" </div>
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But Cincinnati was far from being summery! </div>
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It rained. A lot, actually.</div>
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It was dark and gloomy. And it was COLD! We still have our light jackets handy. </div>
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<i>Just in case!</i></div>
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Thankfully, the last couple of days, the weather Gods have smiled. Mornings are still little cold, but as the day progresses, it is getting warmer. Afternoons are particularly warm. So when I greeted Sid with a glass of chilled <i>Watermelon Agua Fresca</i>, when he came back from school today, his smile said it all!</div>
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<i>Agua Fresca</i>, which literally means <i>'fresh water'</i> in Spanish, is a very popular summer drink sold by streets vendors in Mexico, Central America and the Caribbean. They are also abundantly available in the Unites States too, but at restaurants!</div>
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<i>Agua Fresca</i>, is just a simple mix of pureed fruit and water with just a subtle hint of sweetness. Almost like <i>'fruit infused'</i> water. They are highly hydrating and thoroughly refreshing and perfect for the hot and sultry summer months!</div>
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This <i>'fruit infused'</i> water is a snap to make. The key is to strain the pulpy fruit to make a clearer liquid. Simply puree the watermelon and pour through a fine sieve or cheesecloth. In a pitcher or a punch bowl, mix strained fruit puree with water and sweeten with just a hint of <i>Agave </i>(or <i>Maple Syrup</i> or <i>Honey</i>) and jazz it up with a splash lime juice and done. <i>Really! That simple!</i></div>
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For my <i>Agua Fresca</i>, I went with <i>Watermelons </i>this time. Sid love watermelons and threw a mini tantrum at the grocery store to buy one. Any other melons like cantaloupe or honeydew are excellent choices too. Or you could do a berry blend, or pineapples, or even mangoes. Basically, any fruit that is soft enough to puree with water, is a good choice for <i>Agua Fresca</i>. I actually have a <a href="http://www.whiffofspice.com/2014/06/summer-cooler-2-strawberry-pineapple.html"><i>Strawberry-Pineapple Agua Fresca</i></a> recipe, which is a super hit beverage at out summer barbecue party.</div>
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So what are you'll waiting for. Whip a batch with your favorite fruit!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA1FPPABCrYzrkSA2ULs0D-64-HSI5h5ULkIlfDzRCyMBuyCyIBUm133J1UBGMCkrLLTKuTygyFwIoJUPVJuCVfA6D3geTpXmVWoTaEAQrSs-S8mQWKMKFPGOZ7Ai1dpACsC-UOdc35uTy/s1600/Watermelon_Agua_Fresca_Final_1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA1FPPABCrYzrkSA2ULs0D-64-HSI5h5ULkIlfDzRCyMBuyCyIBUm133J1UBGMCkrLLTKuTygyFwIoJUPVJuCVfA6D3geTpXmVWoTaEAQrSs-S8mQWKMKFPGOZ7Ai1dpACsC-UOdc35uTy/s320/Watermelon_Agua_Fresca_Final_1.jpg" width="202" /></a></div>
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</b></span></span> <span style="color: #444444;"><b>Serves: 4 - 5 serving</b></span><br />
<span style="color: #444444;"><b>(1 serving = 8 oz)</b></span><br />
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</b></span> <span style="color: #444444;"><i><b>What I used:</b></i></span><br />
<span style="color: #444444;">Watermelon - 3 cups, chopped</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Water - 1 + 3 cups</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Lime - Juice of 1 whole lime + few more slices as a garnish</span><br />
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<span style="color: #444444;">Agave Nectar / Maple Syrup / Honey - 2 tablespoon (or more as needed)</span><br />
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</span> <span style="color: #444444;">a pinch of salt</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Mint leaves for garnishing (optional)</span><br />
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</span> <span style="color: #444444;"><i><b>What I did:</b></i></span><br />
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<span style="color: #444444;">1. Combine the chopped watermelon and 1 cup of water in a blender and blend into a smooth puree. </span></div>
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<span style="color: #444444;">2. Pour the mixture through a small mesh strainer or cheese cloth, (<i>I prefer the cheese cloth</i>) into a large bowl or pitcher. Discard any stray seeds or pulp caught on the cheesecloth/strainer. </span></div>
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<span style="color: #444444;">3. Add your lime/lemon juice and the rest of the water (3 cups) to the bowl or pitcher and mix well.</span></div>
<div style="text-align: justify;">
<span style="color: #444444;"><br />
</span></div>
<div style="text-align: justify;">
<span style="color: #444444;">4. Add a pinch of salt. It helps to bring out the flavor of the fruit.</span></div>
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<span style="color: #444444;"><br />
</span></div>
<div style="text-align: justify;">
<span style="color: #444444;">5. Add the sweetener of choice and mix well. I used <i>Agave Nectar</i>. <i>Honey</i>, <i>Maple Syrup</i>, regular sugar, simple syrup or even sugar substitute can also be used. The amount of sweetener will also depend on the sweetness of the fruit. I started with 1 tablespoon of agave and increased by 2 tsp till I reached my desired sweetness. I ended up using a little more than 2 tablespoon of agave nectar.</span></div>
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<span style="color: #444444;"><br />
</span></div>
<div style="text-align: justify;">
<span style="color: #444444;">6. Chill it in the fridge for at least two to four hours before serving.</span></div>
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<span style="color: #444444;"><br />
</span></div>
<div style="text-align: justify;">
<span style="color: #444444;">7. Serve over ice and garnish with mint leaves (optional).</span></div>
<span style="color: #444444;"><b></b></span><span style="background-color: transparent;"><span style="color: #444444;"><b></b></span></span><br />
<div style="text-align: justify;">
<span style="color: #444444;"><i>Notes/Tip: </i></span><span style="color: #444444;"><i>Seltzer or sparkling water or flavored water can be added instead of regular water for a interesting twist.</i></span></div>
<div style="text-align: justify;">
<span style="color: #444444;"><i><br />
</i></span></div>
<div style="text-align: justify;">
<span style="color: #444444;"><i>Personally I do not like filtering the pulp from the juice. But for Agua Fresca, its worth making that extra step of straining (double straining for clearer liquid) the pulp from the liquid. It makes the juice more potent, flavor wise.</i></span></div>
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<div style="text-align: justify;">
<span style="color: #444444;">Watermelon is an excellent fruit that effectively hydrates, detoxifies, and cleanses the entire body on a cellular level. It is rich in vitamins A and C as well as lycopene, beta-carotene, lutein, and zeaxanthin which are excellent for providing protection from lung, mouth, pancreatic, breast, prostate, endometrial, and colon cancer.</span></div>
<div style="text-align: justify;">
<span style="color: #444444;"><br />
</span></div>
<div style="text-align: justify;">
<span style="color: #444444;">Watermelon is also known to significantly reduce inflammation, help flush out edema, aid in weight loss, and alleviate depression. Watermelon can also boost the immune system as well as strengthen vision. Watermelon is not nearly as high in sugar as most people think as it has half the sugar than an apple.</span></div>
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</span></div>
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<span style="color: #444444;">Watermelon is loaded with antioxidants that have the ability to neutralize free radical molecules and aid in the prevention of chronic illnesses. The rind of the watermelon is equally beneficial as it is one of the highest organic sodium foods in nature and one of the best sources of chlorophyll and can be juiced for a delicious and healing drink.</span></div>
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Progna Ghosh Senguptahttp://www.blogger.com/profile/16895086205294358431noreply@blogger.com0tag:blogger.com,1999:blog-4866520609562082590.post-45466357225289023742016-04-28T01:21:00.000-04:002016-04-28T01:40:56.800-04:00Quinoa 'Carrot Cake' Bites<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRk4Y_gOXb7kBOUcIPwABcYPNd_Yhiz9B-6CkThtznNQwzbYaRhdkXAP9JFCrgRoQXQio4b4EfFuOmmoHe-dRpl1hrj5_ymkLVbZeenqSwRG4Q0Bdd-KL5ztIgPETM0Xy0O9GI0l9kXtn/s1600/Quinoa_Carrot_Cake_Bites_Final_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRk4Y_gOXb7kBOUcIPwABcYPNd_Yhiz9B-6CkThtznNQwzbYaRhdkXAP9JFCrgRoQXQio4b4EfFuOmmoHe-dRpl1hrj5_ymkLVbZeenqSwRG4Q0Bdd-KL5ztIgPETM0Xy0O9GI0l9kXtn/s1600/Quinoa_Carrot_Cake_Bites_Final_1.jpg" /></a></div><br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I know I have been saying this a lot lately, but honestly, these <i>Quinoa 'Carrot Cake' Bites </i>are sooooooo good! <span style="text-align: left;">I LOVE Carrot Cake and these bites tastes exactly like that. </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I made them on a whim. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I was looking for a snack to take with us on our weekend trip to <i>St. Louis</i>. <i>St. Louis</i> is about 6 hours drive from <i>Cincinnati</i> and frequent snacking is the only way, I can keep the "<i>Are we there yet!</i>" syndrome at bay. </div><div style="text-align: justify;"></div><a name='more'></a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpS80cDFr6GTYwb8OBlKbtBe_-4AmY68QNX5Ok9DQ_qXSa4dUBqjR9hz9dU4yHV8WaNJ20ojH5AXe-45RwRPaQ-EGAl7-Rp4dWhHh3pJ4rZViphVcspGW9osmL_c54IvBewQuG2dz_Sw7W/s1600/Quinoa_Carrot_Cake_Bites_Final_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpS80cDFr6GTYwb8OBlKbtBe_-4AmY68QNX5Ok9DQ_qXSa4dUBqjR9hz9dU4yHV8WaNJ20ojH5AXe-45RwRPaQ-EGAl7-Rp4dWhHh3pJ4rZViphVcspGW9osmL_c54IvBewQuG2dz_Sw7W/s1600/Quinoa_Carrot_Cake_Bites_Final_3.jpg" /></a></div><div style="text-align: justify;"><br />
</div><br />
<div style="text-align: justify;">These bite sized balls of yum, fits the bill perfectly. <i>Carrots</i>, <i>Cinnamon</i> and <i>Walnuts</i> - all my favorite <i>Carrot Cake</i> ingredient packed into one powerful bite!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I also added a little <i>Ginger</i>, as it really amps up the carrot's flavor. And since the <i>Allspice</i> was just next to the <i>Ginger</i>, I added some of that for good measure. You don't have to, but the warm spices does makes it extra special. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Naturally sweetened with <i>Date</i> puree and loaded with <i>Omega-3</i> rich <i>Walnuts</i> and <i>heart healthy</i> <i>Hemp Seeds;</i> <i>Beta Carotene</i> dense <i>Carrots</i> and <i>Protein </i>rich <i>Quinoa</i>, these bite-sized snack is a nutrition power house. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxOMOTceOqYOwAAOhtvNeZ37zOTcMYdAwVXBkXc6fvt1sesrxdD0uzW-Haz5ObnmTSdxHk1DZV7rhwAAKhcEP3hKnOUaGPf8SmILVqE9uytK7WN1D5WBFo0wK8UO0JsE6EMU3i1A5sLJ7/s1600/Quinoa_Carrot_Cake_Bites_Final_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxOMOTceOqYOwAAOhtvNeZ37zOTcMYdAwVXBkXc6fvt1sesrxdD0uzW-Haz5ObnmTSdxHk1DZV7rhwAAKhcEP3hKnOUaGPf8SmILVqE9uytK7WN1D5WBFo0wK8UO0JsE6EMU3i1A5sLJ7/s1600/Quinoa_Carrot_Cake_Bites_Final_2.jpg" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Just as an afterthought and to make them prettier, I rolled a few of the <i>Quinoa 'Carrot Cake' Bites</i> in unsweetened shredded coconut. And that took the flavor to another level. I'm so glad I did that.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Rolling in shredded coconut is an optional step, but highly recommended. Thinking that Sid might not appreciate the coconut flavor, I kept few of the bites, plain. But surprisingly he loved the Coconut crusted one so much, that I had to roll the plain ones too!</div><br />
Give this recipe a try. You won't be disappointed!<br />
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</div><table align="Center" border="5" cellpadding="5" cellspacing="5"><tbody>
<tr> <td align="left" bgcolor="#DEDEDE" valign=" top=" width="100%"><b style="background-color: transparent;"><span style="color: #444444;">Recipe Snapshot: </span></b><span style="color: #444444;"><b>Quinoa 'Carrot Cake' Bites</b></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRk4Y_gOXb7kBOUcIPwABcYPNd_Yhiz9B-6CkThtznNQwzbYaRhdkXAP9JFCrgRoQXQio4b4EfFuOmmoHe-dRpl1hrj5_ymkLVbZeenqSwRG4Q0Bdd-KL5ztIgPETM0Xy0O9GI0l9kXtn/s1600/Quinoa_Carrot_Cake_Bites_Final_1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRk4Y_gOXb7kBOUcIPwABcYPNd_Yhiz9B-6CkThtznNQwzbYaRhdkXAP9JFCrgRoQXQio4b4EfFuOmmoHe-dRpl1hrj5_ymkLVbZeenqSwRG4Q0Bdd-KL5ztIgPETM0Xy0O9GI0l9kXtn/s320/Quinoa_Carrot_Cake_Bites_Final_1.jpg" width="212" /></a><span style="background-color: transparent;"><span style="color: #444444;"><b><br />
</b></span></span> <span style="color: #444444;"><b>Serves: 8 serving</b></span><br />
<span style="color: #444444;"><b>(1 serving = 2 pcs)</b></span><br />
<span style="color: #444444;"><b><br />
</b></span> <span style="color: #444444;"><i><b>What I used:</b></i></span><br />
<span style="color: #444444;">Quinoa (Cooked) - 1 cup</span><br />
<span style="color: #444444;"><br />
</span><span style="color: #444444;">Carrots - 1/2 cup, grated (two medium sized)</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Medjool Dates - 5 large ones or 7 or 8 medium ones, pitted and roughly chopped</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Walnut - 1/4 cup, chopped + 1 tablespoon, chopped</span><br />
<span style="color: #444444;">(chop first and then measure)</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Milk - 1 tsp</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Hemp Seeds - 2 tsp</span><br />
<span style="color: #444444;">(can use toasted flax seed or chia seeds)</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Cinnamon Powder - 1 tsp</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Allspice Powder - 1/4 tsp (optional)</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">Ground Ginger - 1/2 </span><span style="color: #444444;">tsp (optional)</span><br />
<br />
Unsweetened Coconut Flakes - 2 tablespoon (optional, but highly recommended)<br />
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<span style="color: #444444;"><i><b>What I did:</b></i></span><br />
<div style="text-align: justify;"><span style="color: #444444;">1. To cook the quinoa, bring a saucepan of salted water to a boil. Add the quinoa and cook till soft. 4 to 5 minutes. Drain and keep aside.</span></div><div style="text-align: justify;"><span style="color: #444444;"><br />
</span> <span style="color: #444444;">2. </span><span style="color: #444444;">Line a baking tray with parchment and keep aside. Pour the unsweetened shredded Coconut Flakes on a shallow plate.</span><br />
<span style="color: #444444;"><br />
</span> <span style="color: #444444;">3. Next, we need to make the '</span><i style="color: #444444;">glue</i><span style="color: #444444;">' that will hold these bites together. </span><span style="color: #444444;">In a food processor, add 1/4 cup of chopped walnuts, a teaspoon of milk and dates and pulse till resembles a coarse, sticky paste. Dump it in a large bowl.</span><br />
<div style="text-align: justify;"><span style="color: #444444;"><br />
</span></div></div><div style="text-align: justify;"><span style="color: #444444;">2. Add the cooked and cooled <i>Quinoa</i>, grated <i>Carrots</i>, <i>Cinnamon Powder</i>, <i>Allspice powder</i> (if using) and the <i>Ground Ginger</i> (if using). Fold everything in gently. The consistency should be like a sticky dough.</span></div><div style="text-align: justify;"><span style="color: #444444;"><br />
</span></div><div style="text-align: justify;"><span style="color: #444444;">3. Line a baking tray with parchment. Using a small cookie scoop or a </span><span style="color: #444444;">tablespoon measure, s</span><span style="text-align: left;"><span style="color: #444444;">coop out the dough and shape into balls using your palms. </span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="color: #444444;"><br />
</span></span></div><div style="text-align: justify;"><span style="text-align: left;"><span style="color: #444444;">4. Roll them in shredded coconut and place them on the parchment lined baking sheet. Refrigerate for about 30 minutes to harden a bit. </span></span><br />
<span style="text-align: left;"><span style="color: #444444;"><br />
</span></span> <span style="text-align: left;"><span style="color: #444444;">5. Enjoy cold and store the leftovers in a the refrigerator in an airtight container. Should keep fresh for a week. </span></span><br />
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<span style="text-align: left;"><span style="color: #444444;"><i>Note/Tip: In a warm or humid environment, these bites might get a bit sticky. While travelling, I prefer caring them in a insulated bag with a ice pack in it. </i></span></span></div><div class="separator" style="clear: both; text-align: center;"><i><span style="color: #444444;"></span></i></div></td></tr>
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