Ginger-Pear Muffins

Only because I care so much...I have to draw your attention to a recent update I have made to an earlier Muffins post. It would really be in your best interest to check out the Ginger-Pear Muffin recipe that has been added at the bottom. Absolutely scrumptous!

Ghee Revisited

I have updated my ghee post which includes instructions for making it at home as well as pictures to help you along the process.

Kombu

I have listed kombu as one of the ingredients in several of Myra's recipes. Here is what kombu looks like and it can be found in the Asian section of your local health food store.

According to the back of the package...

Kombu is harvested from the deep, cold waters off the northern coasts of China, Korea and Japan. Growing in dense underwater forests, the individual fronds of this nutritious brown algae can reach a height of 30 feet or more. After harvest, kombu is laid out to dry slowly and naturally in the sun and is then packaged. Kombu is used in a wider variety of Japanese dishes than any other seaweed and is prized for its flavor-enhancing qualities as well as its ability to make beans more tender and easier to digest. It has a sweet, delicious flavor and is most often used to produce a flavorful liquid called "Dashi", a multipurpose stock for soups, stews and sauces. This simple dish is the first step in the preparation of many traditional Japanese and other Asian recipes."

Smart Kitchen: Avocados

Here at Myra's we have been consuming about 1/2 an avocado per day. As it turns out, avocado goes well with almost any dish. Since avocados tend to be fairly expensive it is important to know how to pick the right avocado and how to keep it ripe as long as possible.

Two quick and valuable tips:

When choosing an avocado be sure that it still has a bit of its stem intact. This way the avocado will be sure to ripen properly and it will also keep any ants out.

If you find you only intend to use half of the avocado and you wish to save the rest for later, keep the pit in place in the half you are storing. Believe it or not leaving the pit with the leftovers will keep the avocado from going bad longer.

Aztec Noodles and Maui Spring Vegetables

We enjoyed our pesto on brown rice noodles, but you may use any type of noodle you like.

PESTO
(serves 8)

Blender full of Spinach (we used Aztec but any kind will do)
As much fresh Basil (Italian, but any will do) as you
like or can afford
1/2 cup of Olive Oil
1/4 cup of Water
1/2 cup of Cottage Cheese
Pinch of Black Pepper
Pinch of Salt
Handful of Pine Nuts or Almonds
Sheep feta Cheese


Pack blender with all the ingredients. Slowly blend it (you may need to add some more water). This may take some time, so don’t worry if it doesn’t happen magically. You may need to blend and stop and stir mixture and then return to blending until mixture is smooth.

Then toss cooked noodles with pesto. Serve with pine nuts (or almonds) and sheep feta cheese. Enjoy.

MAUI SPRING VEGETABLES

Avocado
Carrots
Zucchini
Asparagus
Olive Oil
Oregano

Chop vegetables. In wok, heat olive oil put in some oregano and water. Stir-fry in part and steam in part the vegetables, just BARELY cooking the vegetables.

Serve vegetables tossed with pesto noodles or on the side.

Ayurvedic Spice Guide

Here is some useful information on various common spices. Please note that it contains some information that pertains specifically to ayurvedic principles. However, if you are not interested in ayurvedic cooking, you may still find these hints meaningful and helpful. It never hurts to try something new.

HING (Asafoetida)
- Dispels gas and cramping
- Destroys parasites
- Cleanses intestinal tract

AJWAN
- Decongests digestive and respiratory tracts
- Attacks high Vata and Kapha

GARLIC (not recommended for the serious Yogi – increases Rajas)
- Increases Pitta; pacifies Vata and Kapha
- Rejuvenates body
- Natural antibiotic
- Dulls and irritates the mind

CARDAMOM
- Pacifies all 3 doshas
- Increases joy and vitality in the body
- Neutralizes mucus-forming from milk and detoxifies caffeine

TURMERIC
- Balances doshas
- Purifies blood, mind and skin
- Natural antibiotic, yet strengthens intestinal flora
- Cleanses charkas, subtle channels and helps ligaments
- Helps digest protein
- Promotes proper metabolism

SAFFRON
- Balances all 3 doshas
- Regulates menstrual cycle and spleen/ liver
- Increases love, devotion and compassion

BLACK PEPPER
- Increases Pitta, pacifies Vata and Kapha
- Destroys digestive toxins
- Antidote for excessive raw foods

MUSTARD SEEDS
- Increases appetite
- Dispels gas and toxins
- Stimulates circulation

LEMON
- Increases Pitta

LIME
- Does not aggravate Pitta

ONION (not recommended for the serious Yogi – increases Rajas)
- Strengthening
- Increases appetite

CUMIN
- Antidote for hot, pungent foods (tomato, chilies, etc.)
- Pacifies Vata and Kapha

FENUGREEK
- Pacifies Vata and Kapha
- Rejuvenates and tones entire body

GINGER
- Pacifies Vata and Kapha
- Relieves gas, cramps and nausea
- Inflames the appetite
- Digests toxins in the body

CORIANDER SEED
- Cooling
- Pacifies all 3 doshas
- Excellent for urinary tract

CINNAMON
- Pacifies Vata and Kapha
- Strengthens and harmonizes the flow of circulation, the heart and kidneys

CHILIES
- Increases Pitta
- Reduces Kapha
- Burns toxins from colon

Asafoetida / Hing

Asafoetida (also referred to as hing) is the dried latex (gum oleoresin) exuded from the living underground rhizome or tap root of several species of Ferula (three of which grow in India), which is a perennial herb.

Asafoetida is extensively used for flavoring curries, sauces, and pickles. It is also used in medicines because of its antibiotic properties.

Information from www.indianspices.com.

Asafoetida can be purchased from your local health food store for under $5.

Adzuki Beans

Adzuki beans are easily assimilated, or rather, your body readily absorbs the nutrients available in adzukis. They are a tasty bean and are fairly inexpensive.

Adzuki beans can be found in the bulk section of your local health food store.

Savory Hummus and Tabouli

This is a VERY tasty hummus and tabouli dish that is very simple to make although takes some time and planning. I promise that the results are well worth the wait. A fantastic summer meal.

HUMMUS
(serves 8)

2 cups Garbanzo Beans
1 cup Adzuki Beans
3 Shakes of Hing (asafoetida)
Few Strips of Kombu

3 tbs Olive Oil
3 tbs Tahini
Half a Lemon or Lime
3 tsp of Mustard (stone ground mustard, preferably without salt)

Optional:
- Splash of Bragg
- Shake of Cayenne Pepper
- Parsley or Cilantro
- A couple of chopped Cashews

Soak adzukis and garbanzos over night. Drain. Then add some hing (few shakes) and kombu. Put in pot and add water so that there is one half and inch of water above the mixture. Bring to boil.

Turn it down to simmer once at boil – cover leaving lid slightly ajar allowing for steam to escape. Let simmer until soft (around an 1 to 2 hours). Be sure to heck in on them after the first hour.

When done let cool off a little. Then put them in the blender (fill 1/2 to 3/4 of blender at a time). Add to blender some of the liquid left from pot in blender with beans. Add olive oil, 3 tahini, mustard and squeeze in half a lime or lemon.

OPTIONAL ‡ you may add a splash of braggs (1-3 tsp depending on individual), a few shakes of cayenne pepper.

Blend mixture.

Serve as is or garnish with parsley or cilantro and a couple of chopped chashews.


TABOULI
(serves 8)

3 cups Bulgar Wheat
3 cups Water
Parsley (Italian parsley is good, but any will work)
Cilantro (optional)
1 Cucumber
2 Medium Tomatoes
A shake of Black Pepper
2 tbs Olive Oil
A squeeze of Lemon or Lime

Put bulgar wheat in a bowl. Add water to bowl (may need more depending on the humidity). Let it sit for about an hour. Check it, it should get soft but still be chewy. There should be no excess water.

Finely chop up parsley, cilantro, cucumber and tomatoes. Add these to wheat with the black pepper, olive oil and lemon or lime. Then that is it.

Quinoa

Quinoa (pronounced 'keen wah') is actually a seed, but commonly classified as a grain. It has a light, delicate flavor. The grain is flat and oval with pointed ends. Varieties range from yellow to red, brown and black.

When talking about the whole grain (and we are) it MUST be rinsed before you use it – or it can make you ill. You can also buy it flaked for hot cereal.

Quinoa can be purchased at your local health food store in the bulk section.

Ghee

Although you can certainly find ghee at your local health food store you might find that it is cheaper and more rewarding to make at home. You can and should use ghee as you would normally use butter. Tastes great on almost anything - especially muffins, bagels and all other bread foods. Although the taste seems unusual at first - maybe a distant cousin of butter, your palate quickly adjusts and soon you forget why you ever found butter compelling in the first place!

GHEE

Organic Unsalted Butter

Place it in a nice heavy stainless steel saucepan (not teflon or aluminum). Then you melt it and bring to a simmer and it pops (it talks to you).

Then you let it simmer (be in the area). It depends on how much you put in there, thickness of pan and cook top. When it stops popping it is ready. It will form foam on the top and some skim on the bottom.

Once it starts simmering don’t mess with it, don’t touch it or add water or anything. Let it be! It will turn amber when it stops popping and you MUST get it then otherwise it will burn.

Remove from heat and let cool just long enough to be able to put through strainer or unbleached cheese-cloth. Pour it into mason jars (best because it has a seal) – should be clean dry mason jar.

Keep it on a shelf inside a cupboard. It will stay good for a LONG time. Once you open it you must dispense with a clean utensil and no water can get into it or else it will mold.

Health benefits

It is used medicinally in aryuveda and draws accumulated toxins out of your system unlike butter, which is congesting. It also does wonders for your skin and your hair.

More on Ghee from "Ayurveda: A Life of Balance"

Ghee is one of the most ancient and sattvic foods known. Used judiciously, it is ideal for cooking as it does not burn unless heated excessively. It synergizes with the food nutrients and nourishes the bodily constituents. It also serves as a base for herbal ointments to treat burns, skin rashes, and other such conditions. Ghee is good for all doshas and is a specific for Pitta. Minimal use is recommended for Kapha types.

Split Pea Soup

This is a great fall and winter soup. It has a subtle and mellow taste with a hearty texture and is suitable for the main course of either lunch or dinner. We had some stir-fry on the side with some crackers and avocado.

SPLIT PEA SOUP
(serves 8)

3 cups Split Peas
Handful Chana dhal
1 cup Quinoa(rinse before using)
Handful of Urid dhal
3/4 tsp of Rasam spice (need recipe for this)

Soak split peas, Chana dhal and Urid dhal for (not quinoa) for 1 to 2 hours. Pour water off add quinoa. In large pot bring mixture and 9 cups of water boil. Put it on very low simmer for 2 hours. Serve.

NUTRITIONAL NOTE: Both Chana dhal and Urid Dhal are generally enjoyed in the colder seasons as they are very heavy. Mung dhal on the other hand is great for you winter, spring, summer or fall.