Posts filed under ‘low oxalic acid content’

Turkish Carrot-Lamb* Rice Pilaf and Radish Gazpacho (*with vegan option)

Comforting, warming, and invigorating, cooling at the same time. This duo is a perfect match for your taste buds and for the Fall season. The radishes, in particular, are fantastic to keep your immune system strong and help you clear out any bugs like the flu that you may catch, as they help dispel phlegm and have strong antioxidant properties.

The Carrot-Lamb Rice Pilaf
Since this is the main meal, one serving is a generous 1 cup of prepared rice pilaf. Makes about 4-6 servings.

Ingredientshavuclu pilav

1.5 cups brown rice, rinsed (Turkish recipe traditionally uses white rice, but I’m making this more fiber- and nutrient-rich this way)
3 cups of chicken stock or vegetable stock
2 medium or 1 very large carrot, washed and cut into 1″ long matchsticks
1 lb of lamb stew meat, excess fat removed and cut into small (~ 1/2″) cubes
1 medium yellow onion, sliced into thin half moons
1 tsp ground cumin
1/2 TBS ground Allspice (add more, to taste, after cooking)
1/3 TBS ground cinnamon (add more, to taste, after cooking)
2 TBS olive oil for the carrots
3 TBS olive oil for the onions & lamb
2 tsp sea salt, more to taste
1/2 tsp black pepper, more to taste

Directions

  1. In a medium or large skillet, warm 2 TBS of olive oil on low-medium heat, then add the carrots and sautee until tender but not overcooked (about 8-10 minutes).
  2. Set carrots aside in a bowl to cool.
  3. In a large stockpot or casserole pot with a well fitting lid, warm up 3 TBS of olive oil on low-medium heat. Once oil is warmed up (be careful it’s not too hot or smoking), add onions along with with 2 tsp sea salt and stir occasionally on low-medium/medium heat until softened.
  4. In the meantime, bring to a boil the stock in the same pan used for cooking the carrots.
  5. Add the cubed lamb, cumin, and black pepper to the onions and continue to stir. The meat will first let go of its juices and then soak them back up. Wait until the meat has soaked up all its juices and has been nicely browned before continuing.
  6. Add the rinsed brown rice, allspice, and cinnamon to the meat and onions. Stir until the rice is warmed through.
  7. Add the boiling stock to the rice/meat/onion mix and stir a couple of times to dislodge anything stuck to the bottom of the pan.
  8. Tightly close the lid, bring to a boil, then turn your flame down until there’s a brisk but low simmer in the pot. The rice should take about 40-50 minutes to cook.
  9. Check the rice after about 35 minutes, and turn down the heat if the liquids are boiling off too fast.
  10. Once the rice is cooked, turn off the heat, fluff the rice with a rice paddle or large serving fork and let the rice “rest” for about 15 minutes before serving. Taste before serving and adjust the spices to your liking. The cinnamon-allspice blend should taste balanced – neither one should overpower the other.

The Radish Gazpacho (you can make this a day ahead of time)
One serving is approximately 1/2 – 3/4 cup. Makes about 4-6 servings.

Ingredients

4 cups filtered cold water
2 bunches of radishes, greens removed, washed, and grated finely
4 large garlic cloves, mashed
Juice from 1 large lemon (more, to taste, after preparation)
1 TBS pomegranate syrup (you can find this in the Middle Eastern / ethnic section of your grocery store, or boil down 1/2 cup of 100% pomegranate juice to make your own – you can make more and store the rest in a glass container in the fridge)
1 TBS dry mint (more, to taste, after preparation)
2 tsp dry oregano (more, to taste, after preparation)
1 tsp sea salt (more, to taste, after preparation)

Directions

  1. Mix all the ingredients, except for the water. Let stand in the fridge for at least an hour before serving, for the flavors to intermingle. It’s even better the next day.
  2. Add the water about 15 minutes before serving.
  3. Adjust lemon juice / mint / oregano / pomegranate syrup to taste. The gazpacho should taste sour-sweet, mostly sour, with a nice lemony kick to it.
  4. Serve chilled but not too cold.

Variations:

  • Vegan: For the rice pilaf, use vegetable broth instead of chicken broth. Instead of lamb, add peas, roasted almonds or almond slivers, and finely chopped kale, and navy beans. The Radish Gazpacho is already vegan.

Enjoy!

If you share this recipe, please include this blurb with it:

This recipe shared with you courtesy of Delicious Health, Inc., a health, nutrition, and lifestyle consultancy whose mission is to transform busy bodies into healthy, balanced beings (TM). Learn more about Delicious Health at www.enjoydelicioushealth.com or www.delicioushealthblog.com. Have a deliciously healthy day!

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October 3, 2009 at 5:58 PM 3 comments

Amazing Avocado Honey Cup (Looking for a new name for this recipe. Got one?)

Easy? Check.avocado
Delicious? Check.
Versatile? Check.

Only 3 ingredients and NO COOKING involved? YEAH!

I made this recipe up one morning when I wasn’t too hungry for breakfast, needed something filling and satisfying and easy to eat to hold me off until lunch, and I had a bunch of odds & ends in my fridge… as usual when it’s close to the end of the week. And given that I need to manage my blood sugar levels and adrenals carefully due to my fibromyalgia and chronic fatigue tendencies, this was the perfect breakfast – healthy fats, a good dollop of protein, fabulous fiber. For me, this is intuitive “cooking” at its best.

I had this as breakfast, but it can easily be an appetizer or snack (1/2 the recipe).

Creamy, crunchy, sweet, savory, deeeelicious, and nutritious. A great recipe, I say. Let me know what you think.

Oh – and I’m looking for a new recipe name for this. I don’t think what I have is deserving enough. Enter a comment below to send me your ideas!


Avocado Honey Cup

Makes enough for 1 breakfast serving. Have 1/2 for a snack or appetizer, or dessert!

Ingredientshoneyjar

1 ripe avocado, cut in half and seed removed
2 tsp honey (get locally made honey)
1 TBS raw pumpkin seeds

Directions

  1. Prep avocado.
  2. Drizzle honey over both sides.
  3. Sprinkle with pumpkin seeds.
  4. Marvel at how pretty it looks.
  5. Grab a spoon and scoop away!

Variationspumpkinseeds

  • Use ground walnuts, almonds, hazelnuts, or whole sunflower seeds instead of pumpkin seeds
  • Sprinkle with 1 TBS ground flax seed
  • If you’re really hungry, add a side of brown rice bread, toasted, spread with 1 TBS of organic goat cheese or creamy sheep’s milk cheese
  • I haven’t tried this – but if you’re having this for dessert, melt some 70% dark chocolate in a ben-marie (double boiler) and drizzle instead of the honey. WOWEEEEE YUMMYYYY! Believe it or not, avocado and chocolate go really well together. I love making up recipes on the fly. Just thought of this.

If you share this recipe, please include this blurb with it:

This recipe shared with you courtesy of Delicious Health, Inc., a health, nutrition, and lifestyle consultancy whose mission is to transform busy bodies into healthy, balanced beings (TM). Find us at www.enjoydelicioushealth.com or www.delicioushealthblog.com. Have a deliciously  healthy day!

September 9, 2009 at 1:21 AM 4 comments

Turkey – White Bean Chili over Greens with Caramelized Sweet Potato

I created another impromptu recipe last night from my Mariquita Farms organic veggie box and some staple pantry items.

Here’s the treasure trove of veggies we got in this week’s $25 box (I don’t want to hear anymore that “organic is too expensive” — rubbish! blasphemy! untrue! More proof coming soon…): http://www.mariquita.com/Farmers%20Market/mystery%20lists/Piccino5-28-09.pdf. See this blog post for more info on eating organic for cheap:  https://delicioushealth.wordpress.com/2009/02/21/magical-mystery-box-of-veggies/

This is also a great “chili” recipe for those who can’t eat nightshade vegetables – it has no tomatoes, peppers, or white potatoes. Also great for allergen-free, delicious eating for autoimmune and the allergy-prone. For those careful of the oxalate levels (oxalic acid) in their diet, you can replace the chard with lower-oxalate greens such as the greens of bok choy.

This recipe is very filling, with LOTS of fiber, protein, immune system protectors, phytonutrients, and is a perfect warm/cold combo for a spring-into-summer dish!

If you share this recipe, please include a link to this posting and credit to Delicious Health, Inc. Thanks!

Turkey &  Navy Bean “Chili” Over Greens with Caramelized Sweet Potato
from www.enjoydelicioushealth.com

Generously serves 2

Ingredients

1 TBS extra virgin olive oil
8 small spring shallots (can use 1 medium regular shallot instead), finely chopped
4 small spring /green onion purplettes (can use 1 small or 1/2 medium red onion instead), finely chopped
1/4 lb. ground dark meat turkey
1/4 lb. ground white meat turkey
1 can organic navy or any other favorite beans, rinsed and drained (I recommend the brand Eden)
2-3 TBS of water or broth, optional
3 TBS fresh winter savory, finely chopped (can replace with fresh rosemary or thyme)
1/2 bunch fresh basil, leaves rolled and sliced into strips
1/2 tsp ground cumin
1/2 tsp ground turmeric
6-10 shakes of Umeboshi Plum Vinegar – can replace with juice of 1/2 lemon plus sea salt to taste
Additional sea salt, to taste
Black pepper, to taste

2 medium sweet potatoes , scrubbed/washed, and punched with a fork all around

1 bunch raw baby chard, washed and torn into bite-size pieces, hard stems torn off and discarded (can use any baby or delicate greens, like spinach, or arugula, or watercress for a more peppery punch)

Directions

  1. Preheat oven to 425 degrees. Place prepared sweet potatoes on parchment paper on a pizza pan or cookie tray and let cook for 1 hour. Reduce heat to 400 for another 30 minutes. Then turn heat down to 200-350 until the rest of your food is ready to serve.
  2. Warm olive oil over low heat in large saute pan for 2-3 minutes.
  3. Add shallots and red onions, saute until tender.
  4. Add ground turkey and saute until browned.
  5. Add water / broth if pan too dry.
  6. Add savory or thyme / rosemary, cumin and turmeric
  7. Stir in the beans. Cook until thoroughly heated.
  8. Season with umeboshi plum vinegar or alternative (lemon juice + sea salt).
  9. Before removing pan from heat, stir in basil and let cook for 1 more minute.
  10. Add black pepper and/or additional sea salt to taste.
  11. Line half of plate with the prepared raw baby greens.
  12. Serve chili on top of the greens. The greens will wilt and shrink in size.
  13. Cut sweet potato open and place on other half of plate. No need for brown sugar, butter, or salt. You’ve got all the natural sugar, flavor, and fats you need in this dish.

ENJOY!

May 31, 2009 at 7:28 PM 3 comments


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